Food Smokers and Smoking Tips/Tricks/Techniques

What makes a ceramic different/special?

 

Heat retention mostly, plus they look cool.

http://www.firepit-and-grilling-guru.com/ceramic-grills.html

 

Costco had some great deals on Kamado Joe's last weekend, my wife even said if I really really want one to get one.

But, I have a lot of truck parts I want, and $1k for a grill gives me a small panic attack.

 

It’s why I don’t have one yet, plus I already have a Traeger.

 

Does it allow you to use significantly less charcoal?

 

supposed to

 

But if you grill more then not really? LOL

 

I laugh every time I see your WSM, it looks like R2-D-BBQ is on life support.

 

It used lump charcoal. I smoked 3 racks of ribs one weekend and a Boston butt on another and never replenished the lump charcoal. Ceramic also helps with moisture without adding a water pan (Supposed to).

 

well if you are grilling more on a different grill that uses more charcoal to begin with then you would be double the usage.

 

Ceramic is the way to go. My large BGE with a small bag of Royal Oak (something like 8.8lbs of lump) set at 225* will burn and maintain 225 for around 40 hours. It is also unaffected by temp and weather.

 

@Woundedyak said something like this awhile back, he has a Primo oval.

 

All the cool folk have smoker droids

 

Yep Droid uses Unite LOL!

As long as I was smoking last night grilled the 2 lb. of raw shrimp that I marinated in @Aloha Scout soy and brown sugar sauce. Freaking awesome doesn't even begin to describe how they turned out! On grillgrates of course.





The ribeye that I sliced thin stacked with green peppers and onion on a PBC skewer, the largest one they sell.



Cooked at 250* for 3.5 hours directly over coals. The smell and smoke from the dripping fat imparted a flavor much like a Brazilian steakhouse.



Only hit 135* internal temp. in the ball of meat after 3.5 hours and wasn't going to stay up any longer freezing my ass off. Son likes the meat cooked more than that but when I took it off was about a perfect medium rare. The bottom piece and several of the outer edges were black. Not really burnt but toasted. And tasted like meat candy with the Dr. Pepper marinade.

Let it sit in the fridge all night and chopped it up this morning. Took a smaller glass dish and added some grated cheddar cheese



and cooked in the toaster oven for half an hour at 300*. While that was heating up heated up some butter and a lot of garlic oil then made some Texas toast with English Muffin bread.



Plated



The combination of everything together was perfect including the Dr. Pepper marinate. Now excuse me I gotta pee....

 

Black Forest Maple Bacon.............Done.

10 day in cure
4 days coated in maple sugar
4 day rest in fridge to equalize and dry out the surface
44 hours of smoke over a 4 day period
3 day hanging aging

It turned out AWESOME. Glad I have another 12-1/2 pound slab curing as this will not last long.

 

You are one creative cat.

 

So I need to find me a decent electric smoker whether its pellet style or chip style doesnt matter. Looking for something I can fire up and smoke some smaller cuts of quick meats, jerky, peppers etc also for days Im smoking large meat so I dont occupy space in the big smoker.

 

I liked this, unliked it, then liked it again...just so I could like it more than once.

 

MES 30" (Masterbuilt Electric Smoker) with the cold smoker attachment works pretty well. A 24" section of 3" galvanized flue pipe to help cool the smoke before it gets to the smoker and a couple 3" galvanized flue 90's to keep wind effect to a minimum and you're all set. A couple hands full of pellets in the cold smoker (Masterbuilt slow smoker) will smoke for 4 to 6 hours. You will periodically have to poke the pellets down as they durn then upper ones swell and bridge the hopper. A quick poke with a screwdriver every couple hours is all you need.

 

nice setup, Ill for sure take a look into this. The cold smoker attachment is a must have.