Food Smokers and Smoking Tips/Tricks/Techniques

so what wood do you guys use in addition to starting with coals? Ive just been using briquettes and add more as needed... problem here is not a lot of sources for plain hardwoods....

 

I've been using a lot of pecan lately, I like it. with chicken i usually use apple or pecan, on butts or brisket I'll use hickory. Usually I don't add the wood chunks until after the lump is burning clean and right before meat goes on, just enough time to re-stabilize temps.

It doesn't take much especially with a stronger wood like hickory or mesquite. I just get mine from the store in bags... Kroger always has some marked down and lowes/home depot have big bags on sale sometimes. When they go on sale i stock up.

 

you are going to have to start charging people

 

What area are you in SC? I saw one on craigslist but it was peeling paint.

 

Bet you could get a whole bird on there, like a 1-2 lb roaster... if not maybe a cornish game hen, lol.

 

this has been a productive discussion. I just found this on CL


https://athensga.craigslist.org/for/d/bbq-smoking-wood-chunks/6447164403.html

 

https://charleston.craigslist.org/for/d/large-big-green-egg/6509027259.html

@scottalot

 

I don't use a chimney starter I simply light the charcoal in the BGE. For years up until 2 weeks ago was using denatured alcohol. Squirt in an ounce or two light and away you go. Cheap and flavor doesn't carry over to the food. But I ran out and have since found another way. My $9 Harbor Freight heat gun. 45 to 60 seconds I have a roaring ball of coals about the size of a baseball glowing and growing away. Back the heat gun up so it doens't melt and the air makes it a blast furnace very quickly and efficiently spreading the fire.

Even w/ the alcohol I could be ready to grill in 20 minutes. With the heat gun I could probably cut that time in 1/2.

 

offer him $400 since you have to "repaint"

 

So it isn't just me, not really a fan of Cowboy lump either. Noticed Costco has huge bags of it for sale and I was going to try it one more time, or maybe not. For the occasional times I use lump Royal Oak is what I have been using but that is because it is the only other brand I have found around here.

For adding actual wood instead of charcoal oak is the primary hardwood species here too. Pine and aspen are much more common, but not the best for cooking LOL. Aspen does in a pinch though when camping. Best wood I like though is hickory. Picked up a bed full of hickory flooring from a custom molding shop that was warped, checked or split for $40 few years back. It was perfect and I used the chop saw to cut it to length. Is long gone, I should make a run to see about getting some more. For smoking woods I like the fruit woods but apple and cherry doesn't do well here, let alone pecan. For fish Alder. Always alder. In fact I should likely use it for everything it grows like a weed around here. And is main source of natures pinstripping on the truck.

Damn that looks great!! I picked up some bacon cheddar brat patties last night was going to grill them tonight. Have some medium spice pork sausage to grill up too, I don't use ground beef in my burgers much anymore. I am working from home today, hmmm. Did I mention that looks great?! Haven't eaten yet today been working since 6. Don't think I can take it much longer....

 

That isn't missing paint that is missing glaze. That exposed area will soak up water like nobody's business so instead of having a rain,shine,sleet or snow BGE you have shine only BGE. I would pay $100 for it.

 

we have a lot of Alder around. Plenty of vine maple...just dont know how that would work on regular meats but heard its good for smoking fish.

 

Open the bottom vent the whole way and take the CI top off and let it roar. Once most or all the charcoal is burned up open the lid and let it air out. Don't be surprised if its still warm to the touch hours from now.

 

Where are you located and how many cords of dried split oak do you want. A cords is 4' x 8' x 4' and runs under $200 seasoned and delivered. Or I can get you a triaxle of oak logs for around $450.

 

Yeah, it'll hold the heat a long way that way... just let er rip with everything wide open and burn all the charcoal off. that will be the quickest way.

 

Alder is mild that is why it is good for fish. Pecan is mild too and I watched a show not long ago where they smoke a quarter ton of pork butt at a time for 24 hours with pecan the whole time. No rub, just smoke it is a famous BBQ place in Al. And they make it everyday. If you keep feeding Alder or pecan it will develop a heavier smoke flavor. But I still buy bags of Apple and Cherry for smoking. And hickory. And mesquite LOL.

 

I'd call BGE and get a price for the bottom ceramic piece and then deduct it from the asking price. The seller may owe you money. Honestly stay away from it in its current state. With no glaze the ceramic is a water wick and water then hot flame is going to equal a cracked base sooner than later. UNless you only cook under a roof or when its sunny it might be okay. But like I stated before I wouldn't pay a $100 for the egg.

And yes closing off the egg will hold in the heat longer than opening it up and letting air flow through it.

 

Cowboy has always worked well for me, the Egg is great at holding heat. I’ve done pork butt where I’ve put it on at midnight and went to bed, no fluctuations during the night to worry about. You do need to keep the seal between the lid and base in good shape.

 

That isn't lazy, that is how Mayo is done LOL!

Sweet Lebanon Bologna from the foodies thread. It is smoked so...



Time to go make some sausage burgers. And something green to go with them. Maybe.

 

I was curious about the flooring for burning, I have a few boards of that but not a lot. There was a lot of scrap thrown away and I didnt know what to do with it a couple seasons ago.... I should have kept as much of it as I could. It was white oak...

the regular smoked Lebanon bologna is better than the sweet IMO. Lucky you guys can get it there!