Food Smokers and Smoking Tips/Tricks/Techniques

Now that's art right there too I must be hungry.

 

Did a little smokin today after church. I finally got my rib rub down solid. The chicken was good but I should have taken it off 30 minutes sooner.

 

I know there's a couple of you guys near Augusta but I can't remember who...

Not mine but wanted to pass it along:

https://augusta.craigslist.org/for/d/weber-smokey-mtn-smoker-14/6326233917.html

 

So my little 14" WSM is what I plan on bringing with me on camp trips...I really don't want to carry a grill also. Sure, I could grab a Smokey Joe and turn it into a smoker but I'm thinking I'll turn my WSM into a grill instead.

I've seen the "put a grate on top of the charcoal ring" deal, as well as the "move the charcoal grate and ring to the center chamber and grill on the top grate" thingamabob. Feel the first option puts the fire too close and the second option puts it too far...so I'm debating on a Santa Maria attachment to the WSM.

I've got some experience with these types of grills being from California. I guess my hesitation is if I'll mess up the bottom bowl of the WSM (i.e. chip it, fire too hot, etc.).

 

Maybe the bread and chips were once smoked? That would be on topic.

 

Made beans yesterday. Started by smoking onion, bell pepper, jalapeno, and chorizo. And some ribs.

 

They'd taste like the fridge lol

 

I make homemade bread all the time. If I give you some and you put it in the fridge I will beat you like a red-headed stepchild!
that is all.

 

I've looked at those Gabbys Grill attachments before they are pretty stout. With the 14" my concern is there is not much space on the grill surface area. But more concerned with transporting it and a WSM. The Santa Maria attachment is a heavy beast even in 14" and a lot of bouncing around off road. And worse a missile hazard on the highway in the event of a sudden stop. Of course can secure everything and tie it down, just playing devils advocate. And I've been through the same drill plenty of times in my mind

My 22" kettle has 2 dents in the lid and no longer fits flush. Thought one of my sons put the first in it then the other showed up this summer so glad I never said anything to them. Although still not sure what I did that dented it twice bad enough that chipped the porcelain off it where the dents are. And the kettle never even leaves the deck. But now have an excuse to place an order for the Redhead Kettle coming out next month

So damage can happen to it or anything you take camping, or not. I think it depends on what your primary focus is smoking or grilling. My first focus every morning camping or not is coffee and still use an old Coleman stove for that. Camping during the day I am not around I am in the woods hunting so smoking isn't high on my list. Grilling a hot meal at night after a day in the woods is. But at times when the weather is crappy and I'm taking a break for the day a smoker is a good thing to have. Depends on how many people are eating too but I ended up with the Jumbo Joe for that reason, and even with just me most of the time feel the Smokey Joe was too small for both smoking and grilling. No regrets there so far. And a lot of options for smoking on it there is a good little web site here and here. There is even a Slow 'N Sear made to fit it.

After having it can see the advantage of a smaller WSM like the 14" over the 18" WSM too though. I just couldn't figure out an easy way to make a WSM a great grill, but easy enough to make a Kettle into a smoker. Like I said just playing devils advocate. And space is at a premium for me too with 2 dogs, crates, coolers and hunting gear. Your needs are likely different. Good luck and if you do get the Gabbys Grill let us know how it works! Those that have it seem to really like it.

 

Reheating tip. My company is pretty pro-active on fire hazards. My office kitchen has a fridge/freezer, a coffee maker, a toaster and a microwave. That is all. Hot plates verboten.

I have been packaging lunch size servings of BBQ into foodsaver bags from the cambro straight to the freezer. An hour before lunch, take a lunch-sicle out of the freezer and out it in an empty dutch oven (I brought one from home). Run a pot of plain water through the coffee maker, pour hot water over BBQ still in seraled bag. Repeat with second pot of hot water, cover dutch oven with lid, come back in 45 minutes.

Cutting open the bags smells almost exactly like opening the cambro on day of cook. Shoulder, brisket and chili all stay down in the hot water. When I make Cubano sandwiches I usually make 20 or 30 at a time and foodsaver those by twosies and threesies. The Cubanos float, until I put the lid on the Dutch Oven and then a weight on the lid to hold them down in there.

Depending on the size of your DO you might not want to fill the 11" wide foodsaver bags corner to corner.

 

DIY sous vide! Nice.

 

You're making a lot of valid points and one's that I've considered...especially the lack of time to run the WSM. I've looked at both the Smokey Joe and the Go Anywhere...haven't considered a Jumbo Joe. I have my Coleman camp stove that I always use but really want a grill to pack up and take along. Cargo space isn't much of a concern as I've got a trailer but I really like to keep things minimal if I can, hence me wanting to dual-purpose the WSM. Maybe I just need a good camp charcoal grill to compliment my propane camp stove and just use it the best I can as a smoker. A grill is more versatile than the WSM...

Thank you for the input and more to noodle over!

 

Also...ThermoWorks FTW! Meat probe on my Smoke went out on me over the weekend in the middle of a cook. I contacted ThermoWorks wanting to order a new set and they sent me a brand new one under warranty. No questions asked...just a few "pointers" to make sure the probes are used correctly.

 

I always find new and interesting things in the links you share.
https://www.youtube.com/channel/UCytn6cY9QTlPzSMDLDsJDlg

 

I had the exact same experience, it's a solid company Jelly Bellies and all. Just gotta make sure to not pinch the probe wires too much, same as any other probe lesser than Type K's.

 

Alright boys I'm needing your advice. I'm a little embarrassed to say this here but I just grilled a not so tasty steak. As in I didn't even finish it. It was my first time doing the reverse sear method with a two zone set up on my weber kettle. I've always just gone for the straight up sear method and had great results. I think I pulled the temp off fairly perfectly, the problem was it just had an overwhelming smoky flavor. I'm wondering if putting a piece of maple on top of the briquettes was the problem? Or are my taste buds just messed up? I'm a little confused because this is supposed to be the way to grill a steak, right?

 

I wouldn't use any smoke for a steak. Possibly a chip of wood for a little flavor.

 

I just did four reverse seared ribeyes on Saturday. I used one small chunk of apple, and they were only on the smoke for 15 minutes or so. I thought they were good, and my guests ate the hell out of them.

 

Next time I am for sure going to try it without smoke. I'm assuming that was my problem but being that it was my first time using this method I'm just a little confused.