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Re: What's in your smoker?
Seems like a good deal, about what Amazon has it listed for. I love my Bradley. To some it's not true BBQ, but it works perfect for what i make. Just a note, you won't get the smoke ring as you would with a wood fired pit. Something about the way it smolders the wood pucks. I love that it puts out consistent results without having baby sit it all day long.
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Re: What's in your smoker?
http://tinyurl.com/3bo59vf
This one doesn't come with the extra 48 pellets or cover, but maybe the savings are worth it to some, especially if you are a Jim Beam Fan. |
Re: What's in your smoker?
I'd get the one with the pucks. It'll give you a nice variety to try. I keep mine in the garage (detached) so I have no need for the cover, but would be usefull if you did keep it outside in the elements.
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Re: What's in your smoker?
If you're handy with electronics, you can build your own PID device that'll work as a temp controller for the non-digital bradley. You can find directions on the Bradley forum for the parts you need and how to build one.
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The WSM uses charcoal/wood (fire) for it's heat source as well as wood for smoke. It's a difference you would have to experience. The WSM is a great smoker but it's not quite set and forget. There are aftermarket items such as the Stoker or BBQGuru, that can make a WSM almost set and forget. Traeger, Fast Eddie, etc pellet smokers use fire and wood pellets for heat and smoke. They are pretty much set and forget systems. I don't know of any truly set and forget smokers as pellets and pucks can jam. A wind could blow things over, etc. |
Re: What's in your smoker?
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If you want automation on the WSM, just add a BBQ Guru DigiQ draft controller: http://www.thebbqguru.com/products/D...-package).html Or a Stoker controller. |
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Looks great from here Pete. Nicely done. :tu |
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With the Weber, if I'm doing a brisket or something like that, how much "maintenance" would I expect to be doing during the process in terms of adding more charcoal? My frustration will be in getting a constant temp without continuously adding more charcoal and that type of thing. |
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http://www.virtualweberbullet.com/fireup2.html You can go even longer with a draft controller and silver bullet jacket, like 16-18 hours. Once webers settle in to a temperature, vent adjusting will be minimal, running 8 hours without having to touch the vents is common. |
Re: What's in your smoker?
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Now I'm trying to determine whether to go with the 18.5" vs. the 22". Typically, I'd only be cooking for my family of 5, but there may be occasions of cooking for ~ 10-12 people. Obviously, it seems like I'd have no issue doing roasts/briskets with the smaller model, but I'd think doing things like BBR's that take up a lot more surface area, you're much more restricted with the smaller model. |
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When you roll the ribs up you can fit quite a few in there, although if you're mopping them, getting to the lower rack will obviously take some time as you have to clear the top rack, remove it, then put it and the food back. I think this is the 18.5" (if I counted the number of bars in the grate correctly and the note at the top of this page about all the topics being for 18.5" WSMs.) to give you an idea of the size. http://www.virtualweberbullet.com/ri...tos/britu7.jpg from: http://www.virtualweberbullet.com/rib1.html |
Re: What's in your smoker?
Just came across this on craigslist, but can't really find anything about it online. Any initial thoughts on this? http://indianapolis.craigslist.org/for/2303149798.html
I know, it's electric, but a little bit of digging makes pellets seem like a great way to go. |
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Sent an email already. Waiting for a response. |
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Depending on the condition, $350 sounds like it might be a good deal. |
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As far as rubs. I have used Texas BBQ Rub over the past few years and will never use another one. They have actually won the people's choice award at the American Royal numerous times and the Grand Champion of the Texas Rodeo BBQ Cook-off used their rub (I signed up for their free monthly newsletter. This past newsletter announced this). I am not sure if the promo is still going but here is a special they are running because three of the rubs were used by those that placed in the top 8 for brisket at the Rodeo Cook-off in february. http://www.texasbbqrubspecials.com/?page_id=2 |
Re: What's in your smoker?
If you decide to go with the WSM, use the link on the Virtual Weber Bullet site. Amazon gives the site a piece of the sale to help keep the website running. (that's how I bought mine)
WSM all the way. I did cut my teeth on a freebie Charbroil, but the WSM is even easier. I do more overnights, than afternoon cooks. As for the size? Go with the 22 if you can swing it. You may not need that extra space normally, but the one day that you could use it, you'll never regret it. Had I know they were comiing out with the 22" I would have held out one more year..... |
Big Steel Keg
Hi guys,
I'm about to pull the trigger on a Big Steel Keg. While talking to the sales person, he led me to believe the BSK "should last about 5-10 years". Really, that's it!? Don't get me wrong he was gushing about the Keg and didn't once steer me to the Big Green Egg, which he also sells for twice the price. So what gives? Do these things burn out quickly? I was hoping to see at least 15 years out of this. I've had some cheap propane grills that easily lasted 10+ years with a little TLC. I will definitely give the BSK the same care, but I'm concerned if they will inherently burn out from the in-side out. Is this something I should be concerned with? Thanks. |
Re: What's in your smoker?
I'm starting to think that craigslist ad is bogus. Three emails and not a single response yet and then Traeger won't be within 100 miles over the next 3 months.
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Re: Big Steel Keg
I'm going to call B.S on his claim. I don't have one but have checked them out in the store and they are built like a tank. If you used it everyday, did not clean it and left it outside with no cover in the winter then yeah maybe.
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Re: What's in your smoker?
I pulled the trigger on the 22.5" WSM today and it'll be here tomorrow. We've got 70-80 temps in the forecast for the weekend, so I'll be up for some serious grilling. :tu
I did go through the link for the referral. Now I just need to figure out the seasoning process and get a chimney and put together a rub. I may be off to get a brisket tomorrow to put in Saturday morning. Anyone have any great rubs they make themselves? |
Re: What's in your smoker?
:tu:tu:banger
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Re: What's in your smoker?
Okay, maple brown sugar bacon curing, Check.
Garlic/black pepper/juniper/sage bacon curing, Check now, 7 days with a few overhauls, and then smoker time. |
Re: What's in your smoker?
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The seasoning process is mainly using it to smoke. I would start with something high in fat and rub down the inside with lard. A couple fatties are perfect for seasoning. The http://www.virtualweberbullet.com/ is a GREAT resource for the WSM. I would go over a few of their mod threads to get a handle on the water pan issues. |
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What's the secret to nice mahagony colored ribs? Mine tend to come out too dark for my liking. Too much sugar in the rub? The flavor's been good, but the visual aspect isn't what I"m looking for.
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Re: What's in your smoker?
I saw recommendations for a "set it and forget it" type of system a couple of pages ago. I came across this one and it seems to be a much lower price with reviews being really good.
http://store.pitmasteriq.com/iq110.html |
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I have learned with all things throwaway, ALWAYS double what you think. My dad
taught me that when boiling crabs. He said with all the ingredients, put in what you think it should be and then double it. ALWAYS came out perfect that way. And by throwaway, I mean you pour out the water for seafood, and you do not cook the brine/ marinade for the bacon..... Man this thread is ripping today. This was a reply to Chainsaw's question about garlic. Now on another page, lol. Guess I typed for too long. |
Re: What's in your smoker?
So, my brand new 22.5" WSM arrived today. In a matter of 15 minutes, I had the thing assembled and working on my chimney. (I wish I had known about the chimney years ago-would have saved me a lot of cussing and charcoal fluid). I couldn't believe how damn big that thing was.
I have 2 pork butts on the middle level and a pork loin on top ready to see how my first batch goes. I'm using about a 50/50 combination of mesquite and hickory as well. Will post pics of the end results later tonight. I'm nervous as hell as to how it'll turn out as I've never done this before. |
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Now I just need to be patient for another 5 hours I'm guessing before it's ready to pull off. |
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Found that pulled pork makes a decent carnitas substitute. Took some and added to a cold stainless pan (non-stick might work too). Put over a med-low flame and let it gradually heat. After a while it starts to carmelize. The natural fat still left in the pork should be enough to keep it from sticking. Turn every so often, brown to desired doneness. Put on some corn tortillas with some cilantro and onions and a bit of hot sauce.
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Here's my first loin off the grill. I pretty much did this without a thermometer cuz the one I have is pretty much junk. 2 loins around 4.5 # each were on about 2h45m right round 225 give or take for the most part. Very moist and good smoke flavor.
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Re: What's in your smoker?
Looking good Duane. Nice smoke ring.
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Gonna try to be real patient with the butts though. I figure those will be coming off around 11pm tonight or so. Wondering if I can wrap with foil, place in cooler, and leave just like that overnight before ripping it apart. |
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If you want, you can pre-warm the cooler by filling it with hot tap water and throwing the towels in the clothes dryer on high for a few minutes. Probably want to put a few folded towels down under the butts or the heat could warp the cooler liner. |
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Thanks for cooler warming suggestions! It's a 28 qt Coleman my wife just got so it's about perfect size to throw in a couple of butts and a loin. |
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Thank Brent (smokin' gator) I think I got the cooler warming trick idea from him. |
Re: What's in your smoker?
Plus butts don't like to be flipped, lol. My favorite part, that fat/meat strip on the bottom sticks like crazy.
Some people say, fine, no one in their right mind would EAT that, but I do. I like the way the fat nearly all renders out and leaves that bacony flap of burnt meat I adore. Nice smoke ring, Duane, that's not easy on a pork loin. |
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