Food Smokers and Smoking Tips/Tricks/Techniques

Yeah, I'm behind enemy lines

 

I didn't mean to suggest it wasn't appropriate in here. Just wanted it shared in the pizza thread too!

 

Thanks for the heads. I did post in that other thread tho.

 

@grdgz97 dinner ready?...

 

Dinner is served!

 

Looks amazing! Makes me wanna go out and cook!

 

Bravo!

Looks outstanding.

 

Trimmed a heap of fat off this 11 lb brisket yesterday.














Got a fairly early start and let it ride most of the day and then added this slab of trimmed spares.

























Mashed cauliflower, Tex-Mex cornbread, string beans, ribs & brisket.















Son's plate there ^^^^^^^



I waited until the burnt ends were ready before making mine.












I left the grill's vets set and let it run overnight.

This morning....24+ hours later and it's holding rock steady. This ceramic kamado has been the best performing grill, smoker, pizza oven that I've ever owned.

 

Please tell me you cooked the fat for a good side dish/appetizer?

 

Ceramic cookers are very efficient. My BGE with a full charge (around 8lbs) of lump charcoal will hold 225* for nearly 40 hrs and is virtually unaffected by outside conditions. When they call for blizzards I usually load the BGE up with brisket or pork shoulder and push it out in the driveway. 14 to 18 ours later a trickle of smoke is still lazily perking out the top vent as I shovel a patch to it.

So yes actually DubfromGA probably only used 1/2 or 5/8th charge of charcoal during his cook.

No metal smoker and/or grill no matter the thickness even using heat blankets will retain heat like ceramic.

 

I'm to the point when doing low and slow after I put on the meat I don't open the lid again for the next 10 to 12 hours and this is only to check the add water to the water pan if needed. I use disposable 1/4 pans so i don't have to clean them and they work for so many other things. If I used a bigger water pan I would only have to open the lid to put the meat on and again to take it off when its done.

I do use a BBQ Guru and this helps a lot in making it a set it an forget it cooking.

 

I keep trying to convince myself to get the Guru... I want it, but keep finding other ways to spend my money first before ordering

 

Once you buy and use the Guru you'll want to kick yourself for not doing it sooner. My Guru allows me to sleep through the night and not worry about what on the BGE.

I wont lie I did have buyers remorse on the way home thinking $300 was a lot of money to spend on a fan and controller. After the 2nd use I was sold and now would be mad if i had to go back to periodically tending the smoker during low and slows. I got beer to drink and naps to take. I can't waste time eff'ing with a smoker in the wee hours of the morning.

 

One load will run it 36 hours at 225.


I've done that a time or two during winter storm power outages.


I really enjoy my Weber kettles and 22" WSM that's powered by a DigiQDX2.

I've not bothered to get the adapter for my Kamado Joe because I've simply never needed it. The KJ settles in on temp and holds it rock steady.

Honestly....one could grill or smoke most anything on a classic Weber kettle.....but I can say with certainty that it's a heap more easy on these ceramic kamado grills.

Make sure you get one with a lifetime warranty. This is a crucial aspect. There will come a time when you WILL need to use the warranty.

 

@la0d0g is it cool I post my pizza pic in here... I like this smoking thread to much not to share my pizza porn lol

 

Nope nope nope

 

Another option would be a pellet grill, too.

You can get a really nice one for similar pricing as the ceramics. The RecTec 680 is a really nice one. They come with the meat probes and excellent temp controllers.....40lb hoppers that will run forever.....truly a set it & forget it type grill. Pretty decent rack capacity, too. They sell a shelf that will really increase the payload.....also have a side smoking box you can add. I think they'll cook from 175-500 degrees.

 

Lmao
90sec neopolitan pizza
https://youtu.be/z4JrLWvl20U