Food Smokers and Smoking Tips/Tricks/Techniques

Thank you sir. Will be doing these sometime in the coming week

 

BDDFC - Do you bring your BGE in for the winter? Any cracks from the freeze/thaw

 

Nope, the thing weighs like 300lbs. I'm hoping I never have to move it again. The ceramic can take the weather changes, I've heard of people using them in 30 below temps. That's the beauty of the ceramic, I can use it through the winter where as a thin walled smoker is harder to use in colder months. Also, BGE has a lifetime warranty so if something were to crack or break they replace it for free.

I wholeheartedly recommend the BGE, but there are alternatives, namely:

Primo which come in an oval shape good for indirect cooking.

Kamado Joe makes a very nice product and I believe they are a tad cheaper than a BGE or Primo. They even just released the Big Joe that's even bigger than and XL BGE.

The Big Steel Keg is a kamado style cooker that is a good alternative if you plan on taking it with you to party's, comps, etc, much lighter and easier to maneuver.

A much cheaper kamado style grill, also not ceramic, is the Chargriller Acorn. You can find them for around $300 or less and Lowes sells them.

 

I looked into Komodo Kamado, but the egg seems to have a better rep, and better price. I just didn't want to have move the thing in every winter. Good to know they won't crack..thanks for the info

 

Tonight's cook:



3racks of baby backs. 3 half racks done with John Henry's apple rub, the other 3 half racks done with swamp venom. Cooked indirect at 350 for 1.5 hours, then wrapped in foil with apple juice some sweet baby rays and more rub for another hour. Finished back on the grill unwrapped for 20 mins.

 

Looks good!!

 

I'm hungry.

 

Went to a party last night where my buddy was finishing up a run of about 16 hours smoking 3 wild hogs he shot last weekend. Yummy. Then we threw on some giant whole shrimp, which came out delicious, and then a salmon fillet which also was rocking. He has a nice custom smoker that makes me want to drop the $1200 on one. It's amazingly well designed.

 

What mae the smoker $1200? Was it a full custom trailer style smoker? I am just wondering bc I was thinking about getting a trailer smoker.

 

It was a medium size one of these, but he got a deal on it. Maybe it was closer to $1500 but I know it wasn't more.

http://spicewineironworks.com/smoker-models/

 

I'm intrigued by the kamado style eggs but the biggest annoyance for my current smoker is not being able to replace the coal without removing the food. Seems most of the eggs are the same way, or use a hinged grill or something that still isn't amazing.

 

I've run my egg for 24 hrs on one load of lump, it was still kickin when I shut it down, definitely could gave gone longer. I've never really heard of anyone refueling their egg. Unless you wanted to smoke for like 3 days straight.

Side note: I'd love to have a spicewine, they are excellent cookers.

 

Smoked a brisket today. Windy as heck and only had the bottom of a charcoal bag so it only smoked a couple hours and then finished in the oven. Tasted great and tender but no real bark. Great smoke ring though.

 

Alright guys I've got three racks of baby backs in the freezer and an electric smoker that maxes at 275. Tell me what to do!

 

Sunday rib day.

 

Tri-tip




Chicken thighs

 

^^ how long, what temp did you do the tri-tip @? Looks nom!

 

You probably have the same Masterbuilt smoker I do then. I'd recommend going to smokingmeatforums.com and searching... Really, you could either smoke the whole cook, use the 3-2-1 method or some variations of.

Another recommendation, do not use water in an electric smoker. It turns it into a steamer, not a smoker.

Personally, I cook St. Louis cut pork ribs and use the 3-2-1 method.

 

Glad to see we have a few more Green Egg fans in the house! I love mine, its almost completely replaced my gas grill for everyday use