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Any smokers here?


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#1 Mike in STL

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Posted 06 December 2013 - 05:57 PM

Not cigarettes. 

 

BBQ Smokers. So a few times over the summer I tried to use my Weber kettle grill as a smoker, it works, it's just very tedious, playing with the vents and whatnot trying to get the temps right. Never did get any food that came out great.

 

So for my birthday I got an actual smoker. Masterbuilt vertical box propane. I like that it's propane because it's one less thing to worry about. However. I have been playing with it today and have two 6lb chickens going. The thermometer on the door that it came with reads 235 degrees. A digital one I placed in the vent reads 270 degrees, and an oven thermometer I placed inside reads 325. I'm trying to do 250 degrees for 5 hours.

 

Thoughts? I'm trying not to overcook these things. Anyone done one of these before? 


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#2 JeremyStrain

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Posted 06 December 2013 - 06:02 PM

Not cigarettes. 

 

BBQ Smokers. So a few times over the summer I tried to use my Weber kettle grill as a smoker, it works, it's just very tedious, playing with the vents and whatnot trying to get the temps right. Never did get any food that came out great.

 

So for my birthday I got an actual smoker. Masterbuilt vertical box propane. I like that it's propane because it's one less thing to worry about. However. I have been playing with it today and have two 6lb chickens going. The thermometer on the door that it came with reads 235 degrees. A digital one I placed in the vent reads 270 degrees, and an oven thermometer I placed inside reads 325. I'm trying to do 250 degrees for 5 hours.

 

Thoughts? I'm trying not to overcook these things. Anyone done one of these before? 

 

Just go low and slow and check on them in 3-4 hours until you get a better read for the right temp. I'd trust the oven one inside though. The readings on the thermometers can be thrown off when you are grilling/smoking in colder weather.


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#3 Mike in STL

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Posted 06 December 2013 - 06:12 PM

Yeah. I planned on doing this yesterday when it was warmer, this is what i get for waiting. A cold rainy day/night.


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#4 McNulty

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Posted 06 December 2013 - 06:13 PM

This is something ive always wanted to do, so any tips are appreciated.

@fuzydunlop


#5 Bosibus

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Posted 06 December 2013 - 09:23 PM

Get a maverick thermo, pretty much industry standard. I am a bit of a kettle head, have 6 in my rotation but use my weber WSM strictly for smoking with IQ110. I still smoke with the kettle for small stuff. If anyone has any specific questions about kettles/WSM/meats I can def help out.
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#6 Mike in STL

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Posted 06 December 2013 - 10:40 PM

http://www.amazon.co...WRCY_B004W4NDPY

 

I got this model here. I like it because it has the bottom door for adding water and wood chips without letting all your heat escape. Gave it it's trial run today.

 

I think I got lucky with my temps. The three thermometers were all different, cold rainy day like Jeremy mentioned. I made two, 6lb chickens for 4 1/2 hours at somewhere between 230-325. When I pulled one and checked the temp it was very done. 180 in the breast meat. So I probably could have done just 4 hours. However it wasn't dried out one bit. Very moist even in the breast meat. Great smoke flavor. 

 

I had problems using my Weber as a smoker where I was getting too much smoke I think? The food was tasting like smoke instead of meat with smoke flavor. I'm glad with this model that problem maybe solved. 


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#7 JeremyStrain

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Posted 06 December 2013 - 11:06 PM

Gotta get some really good wood. See if you can find a place to ship you some. Applewood is my favorite.
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@JeremyMStrain

#8 You Play to Win the Game

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Posted 06 December 2013 - 11:22 PM

Gotta get some really good wood. 

 

That's what she said.


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#9 DJ MC

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Posted 06 December 2013 - 11:49 PM

Is the Big Green Egg any good? Or am I right to hate the Guy Fieri wannabe who promotes them on Jeopardy?


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#10 Mike in STL

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Posted 07 December 2013 - 12:12 AM

Is the Big Green Egg any good? Or am I right to hate the Guy Fieri wannabe who promotes them on Jeopardy?

A friend of mine has one and swears by it. Also when I watch food network, Bobby Flay uses them often on his outdoor cooking show. Good enough for him, I'd say you can't go wrong.


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#11 JeremyStrain

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Posted 07 December 2013 - 10:10 AM

Is the Big Green Egg any good? Or am I right to hate the Guy Fieri wannabe who promotes them on Jeopardy?

 

Yeah it's awesome. You gotta be seriously into things though cause it's expensive. As long as you use it enough, totally worth it.


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#12 Miller192

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Posted 10 December 2013 - 10:47 AM

I'm into smoking pretty good. I compete at the Maryland BBQ bash and a couple up in Cecil County and Delaware. It's just a hobby for me, but it's a lot of fun.

Bullet smokers are nice, but for me, offset is the way to go. It's much easier to control temps and smoke and just gives it a more consistent flavor. They do take longer to get the temps up so give yourself plenty of time.
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#13 Oriole85

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Posted 10 December 2013 - 10:56 AM

When's the BSL cook-off happening?


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#14 Miller192

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Posted 10 December 2013 - 11:30 AM

Here's some tips for anyone who wants them. Just some things I've learned:

1. In regards to temps, you are always going to fight them. Wind is your worst enemy. Getting to know your smoker though will help you battle uneven temps. Some burn hotter, some lower etc.

2. Get a digital thermometer and place it as close as possible to where the smoke contacts the meat. The smoke will burn hotter so you want to make sure you aren't over smoking your meat. Whatever temp gauge is on your smoker it, ignore it. Its worthless.

3. Don't pigeon hole yourself with one type of meat. Try it all.

4. Make your own rub but buy your sauce. I've never had a homemade sauce that tastes better than anything that Sweet Baby Rays makes.

5. Someone people prefer briquets over lump because it produces an even temperature but I think this is a mistake. If your temps are running low, they will stay low with briquets. Its always easier to lower your temps than it will be do raise them. Especially if you need to do so quickly.
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@Miller192

#15 Mackus

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Posted 10 December 2013 - 11:37 AM

I really wanna get into smoking.

 

I cook a lot, and have been doing a lot of charcoal grilling the last couple summers.  Have a rotisserie for my Weber that I love.  I'm a bit concerned that I don't really have enough room for smoking, since I've just got about a 12 foot by 25 foot concrete area out back of my house.  I worry about smoking out some of my neighbors.  I do a pretty decent pork shoulder or roasted chicken with just my grill and/or oven, and I typically make my own sauces and rubs, but it doesn't quite count as BBQ since it's not in a smoker.

 

Whenever I move out of the city and to the suburbs, a smoker is definitely one of the first toys I'll be buying.






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