Food Smokers and Smoking Tips/Tricks/Techniques

I found it on YouTube a year ago or so. It can be used on a various amount of smokers i.e. Eggs, Kamado, etc. In all my cooks I never choke down the exhaust. I make sure when the food is on l, smoke is moving freely and quickly out of my weber and when it does I just burp it or movie my wood around. The tiptop actually has knob settings for temps so if it gets to hot it will automatically close the vents and if it gets to cool down and losing fire it will open the vents wide open. It took some time to get use to but I love the damn thing.

If anyone cared. I make all my own rubs and sauces.

 

I guess my question is how it attaches. If it connects by latching in to the existing exhaust holes of the Weber lid the it must be restricting the maximum air flow to some degree. How much was my question. If it just surrounds the exhaust and the surface area of the 3" opening matches the combined surface area of the 4 holes in the lid (7.065 sq. in.), so there would be no restrictions in that case.

 

I had an apartment complex tell me I couldn't grill on my patio. We measured the exact distance away I had to be (about 6'), then rolled the kettle there whenever I wanted to grill. Good thing those things are lightweight, because *not* grilling wasn't an option.

 

I'm in the Fire Department and last year I went to a call where the lady had a grill on her back deck. She said she lit it to get it warmed up for dinner and starting talking to her neighbor in the front yard. She went back to the grill about 15 mins later and the whole back of her house was on fire. Total loss, I keep my grill at least 15 feet from my house on a concrete pad. I don't like to take chances.

 

I never got why people thought it was ok to BBQ on their patios at apartments. I would leave mine stored up there, but take it down near the pool when I was cooking.

I'm glad I don't live in apartments anymore. All it takes is one moron to change multiple lives.

 

Warmed up some left over brisket last night for some samms.

 

It just sits on top of the existing weber exhaust which is fully open. The red rubber is what you adjust to make sure no leaks come out on the side.

I thought about modifying and cutting out a hole but the results I'm getting I doubt would make a huge difference in the end products.

It Could it be restricting my airflow?? It just seems more effective when I see smoke coming out of it. Guess I just bought it for more temp control.

 

It might have been closer to 15' that we moved, you're right. I didn't argue with the rule, just wasn't going to stop grilling, either .

 

If it it just sits atop, then likely no restriction. Good deal. Thanks for introducing me to a new product!

 

Always happy to help!

 

Smoking a couple of yard birds today. First time since I got wifi on my gmg. Best part about it is being able to set steps, raise temp after x hrs, change temp after food reach y temp.

Also, using a couple of oven thermometers to read temps and can calibrate my gmg’s control panel. Apparently 185° set was actually only 155°. Not any more! Am also going to calibrate the food probe, if needed.

I am in the pool, with a beer, and my phone just told me it has successfully bumped the temp up! Lazy is good!

 

I wonder what sort of wizardry could be pulled off with varying the temp during cooks of big cuts like brisket and pork shoulder. Is there a smoked brisket equivalent of the reverse sear?

Something like 225* for 8 hours, then 350* for an hour, 250* until done.

@Chipskip , you know what you have to do .

 

A lot of people cook at a higher temp for big cuts of meat like brisket and pork butt during the stall when wrapped in paper or foil. Some pieces of meat just sit at a temp for hours and hours.

 

Due dilligince pays off. On my way to pick up a WSM 18. Caught this 12 minutes after it posted. He says used only once.

 

DANG! Good for you my man!