Re: What's in your smoker?
 

Excellent. Yea, we'll have to compare notes. I plan on a brisket/burnt ends for my inaugural run.

Re: What's in your smoker?
 

Had 4 large bone-in chicken breasts on the smoker yesterday. I brined them for a couple of hours prior. They turned out great!

http://i160.photobucket.com/albums/t...psvckqucx7.jpg
http://i160.photobucket.com/albums/t...psqibkrlcs.jpg

Re: What's in your smoker?
 

Whats the proper way to add wood chips to a grill?

I have a 22" Weber kettle grill that a friend showed me how to smoke ribs in. Coals to the side with wood chips thrown in once ready to cook, ribs in the center.

I used to just soak my wood chips in water and throw them on the coals to smoke away adding soaked chips as needed. I've read that this really is not the proper way to do it as it just steams the water and the chips burn too fast and quickly. The proper way to do it is wrap the chips in foil and poke some holes in it and then throw it on the coals, is that correct?

I've found that the foil sometimes burns off, that can't be good for you. Well honestly it's happened once but I don't want that to happen again if it's bad for you.

So does it matter if the chips are in foil or not?

Re: What's in your smoker?
 

I think that is up to BBQer Gregg. I don't use chips however, but small chunks of wood (hickory, mesquite, etc.). Just before adding the meat to the grill (I have a 22" Weber myself), I grab about 3 to 4 chunks of wood and place them right on the coals. Let them catch fire, add meat, place top on the kettle with flue wide open and bottom flue adjusted accordingly. Nice thick plums of smoke breath out as usual. I may or may not throw in a couple of more chunks as the cook goes on...


Yes they did...:dr

Re: What's in your smoker?
 

Greg, everyone has their own method and opinion and everyone is right and their method is the best. ;)


Personally, I've found that wood chips are only good for smoke bombing the grill. About 5 minutes of intense nasty acrid creosote filled smoke and they are done. I never found that wrapping them in foil made any noticeable difference. You can get a cast iron chip box (normally used in gas grills) at any hardware store and that will slow down the chips burn, but with banked coals, it might not fit very well and you'll have to set it on top of the coals, which could affect how the coals burn.

You could get an A-maze-n smoker tube and pack it with pellets, light it and toss it in the valley between the banked coals and depending on the length of the tube, it should make smoke for a few hours, which is more than enough. You can find them on amazon, but here's the manufacturers website: http://www.amazenproducts.com/SearchResults.asp?Cat=12

I have the 5x8 maze one and I've never had much luck getting chips to burn properly in it, so I use traeger pellets. The tubes might have better luck with the chips.

When I use a grill, I typically just add a bunch of chunks to the charcoal, each one about 1/3 to 1/2 the size of your fist, probably 8-10 chunks total, then let them burn down until most of that nasty white smoke is gone. Then open the lid to put the food on and that breath of fresh air will snap them over to burning clean and blue smoke. If you want some wood chunks, LMK, I have tons here in a number of varieties, I can bring you a shopping bag full at the barn herf.

And, lastly, you could always just switch to Lazzari mesquite lump and you won't even need the extra wood.

Re: What's in your smoker?
 

Yep, skip the chips and go with chinks.

Re: What's in your smoker?
 

I agree also about using chunks instead of chips. Can't convince my friend though, as he'll see a bag of chips on sale for $2 and buy it cause it's a good deal.

Re: What's in your smoker?
 

Thanks guys.

Re: What's in your smoker?
 

I am with Mark in CA, I get the fire ready, whether that be the coals have burned off and are ash and ready to cook,
or my 'clean up the yard" stick fire has burned down to coals, I get EVERYTHING ready to go on the grill and JUST before
I drop the lid, I throw a large chunk of wood on top of the coals and shut the lid. I don't soak anything, it is a lot less
useful than people think it is.

Re: What's in your smoker?
 

I just re-read what I wrote earlier, and yeah, that's an unfortunate typo. I of course meant "chunks".

Re: What's in your smoker?
 

No worries, I think we all knew what was meant.

Besides, I do represent that remark :D:r

Re: What's in your smoker?
 

The heck you say. I didn't know that Greg;)

Re: What's in your smoker?
 

So my inaugural cook this past Saturday was far less exciting... By the time I had it built and burned in, it was getting late and since it was already hot, I tossed a burger in there. Yay :rolleyes:

The Traeger roadshow sales rep is at my local Costco through this coming Sunday, and when I was in there the other day we were talking about the various pellet woods they offer. All he had with him as a roadshow-only pellet was apple, which is a wood I don't care for in my charcoal smokers, he suggested trying the Traeger apple with a box of cheez-its. I actually thought he was pulling my leg at first. Take a box of cheez-its, dump them into a metal basket, bbq wok or fish/veggie tray and put them in the grill on low smoke for 30-60 minutes - stir 2-3 times during the cook. Once they cool off, the smoke flavor comes through. I did a batch of them for a bunch of unsuspecting victims at a party Saturday night, they were actually pretty popular.

I still don't like apple wood though.

Re: What's in your smoker?
 

That gives me a thread idea...

Re: What's in your smoker?
 

My CampChef shows up today. Not sure when I'll get my first real cook in, maybe this weekend. I'd like to find some pecan pellets if they make them. That's become my favorite wood to use in my Bradley.

Re: What's in your smoker?
 

IIRC, Traeger makes pecan pellets.

BTW, when you do the burn in / heat cure the paint, they call for 30 mins at 350F, after I did that, it still smelt like the paint was degassing, so I ran it at max for about an hour. That seemed to take care of it.

Re: What's in your smoker?
 

Ah, thanks for the heads up. I got home to open the box (out on the back porch), only to have the skies open up on me. It's got the legs on now and in the garage. Still raining out, so the burn in will have to wait.

I stopped at Lowes and picked up a cheapo bag of pellets for $17 for the burn in. It's a hardwood mix. Time to find the cheapest price on pecan, oak and maybe a couple others.

Re: What's in your smoker?
 

Doing pork chops on the smoker today. rubbed with salt, pepper, and garlic powder and then covered in rubbed sage. Can't wait to try them.

https://scontent-iad.xx.fbcdn.net/hp...75&oe=55CF502D

Re: What's in your smoker?
 

What time is dinner Earl?

Re: What's in your smoker?
 

7pm.

Re: What's in your smoker?
 

Burn in of the new smoker has commenced.

Re: What's in your smoker?
 

We will, of course, need an "After" picture. :D

Re: What's in your smoker?
 

I am so making this. Soon.

https://www.pinterest.com/pin/423760646165021686/

sweet mystery of life at last I've found you! https://www.youtube.com/watch?v=l8aIuhx7r-s

Re: What's in your smoker?
 

Wow! That looks sooooo tasty.

Re: What's in your smoker?
 

Playing with the new pellet grill last night. 30 min at high smoke, then kicked it to max to finish (about 15 min).

http://www.cigarasylum.com/vb/attach...1&d=1431449668

http://www.cigarasylum.com/vb/attach...1&d=1431449673
(yeah, my plating sucks, I know)

Made some lemon-parsley olive oil in the vitamix and strained it through a gold coffee filter, I think the cilantro oil I made a few weeks ago had better flavor.

Re: What's in your smoker?
 

We did a 15# turkey a couple weekends ago.
http://i169.photobucket.com/albums/u...psxubwikjv.jpg

Apple juice brine for 24 hours, rested for 12, then coated with bacon fat before salt & peppering. Cooked for 2.5 hours @350 with 3 medium sized chunks of oak.

Re: What's in your smoker?
 

Nice Derrick!

Picked up two slabs of St. Louis ribs for the trail run on the new pellet grill tomorrow. :tu

Re: What's in your smoker?
 

The aforementioned ribs, all seasoned up.

Re: What's in your smoker?
 

Who cares. Looks delicious Adam!


Great looking bird Darren!

Is that a homemade or commercial dust on those ribs Bob?

Re: What's in your smoker?
 

Some good looking food getting done!

Re: What's in your smoker?
 

Mark, two different commercial rubs from Joes KC BBQ, Hog Squeal and Sweet Spot.

Re: What's in your smoker?
 

Threw a few ABT's on while I had the smoker going.

Re: What's in your smoker?
 

Thank you Bob!

Re: What's in your smoker?
 

Sauced up and back it for it to set. 3 hours of smoke and another 1.5 in foil. Figure 30-40 for sauce to set.

Re: What's in your smoker?
 

Well sure....until I had to try it again.
Been out of smoking everything for a year or better, I smoked a few packs of neckbones for cooking,
but certainly haven't smoked any CIGARS lately. The other day I did both, and while the cigar was great,
the meat was amateur hour. It is amazing how bad you can get if you lay off the practicing! I had no idea.
Plus this was a backyard "stick-cull fire", so it's not like I had the best of controls over heat. The coals
don't last long. But enough excuses, here is a Los Statos Deluxe Delirios from most people round these parts
KNOW how long ago, and a chicken split stem to stern. The burn-ey looking part is from when I tried to crisp
the skin on the smoked bird and got a lil over-zealous. It's more purple than black, though.

Re: What's in your smoker?
 

Having fun with the pellet grill last night...

http://www.cigarasylum.com/vb/attach...1&d=1432215253

About 20-30 minutes on low smoke, then 350 to finish. Pulled off when handheld IR thermometer read 140-150. Used cookinpellets "perfect blend" pellets, flavor was phenomenal, much, much better than what I got the other day with the Traeger pellets.

Re: What's in your smoker?
 

Post this up in the Recipe forum, Adam.
:dr

Re: What's in your smoker?
 

:tpd: !!!

Re: What's in your smoker?
 

Thanks for the compliments.

Here ya' go...
http://www.cigarasylum.com/vb/showthread.php?t=69633

Re: What's in your smoker?
 

A picture is worth a thousand words, right?

http://www.cigarasylum.com/vb/attach...1&d=1432391980

http://www.cigarasylum.com/vb/attach...1&d=1432392103

http://www.cigarasylum.com/vb/attach...1&d=1432391988

http://www.cigarasylum.com/vb/attach...1&d=1432391994

http://www.cigarasylum.com/vb/attach...1&d=1432392004

Re: What's in your smoker?
 

Got a couple small chickens on sale today. $3 each. In a salt brine now. Will get hit with some rub before going on with some apple wood.

Now to decide what cigar to smoke with them!

Re: What's in your smoker?
 

Couple stuffed venison burgers. One stuffed with nduja (homemade spicy cured salami) and chipotle cheese. The other with sautéed onions/shrooms, morel/leek cheese and another homemade cured salami flavored with fennel/orange.

Re: What's in your smoker?
 

Smoking a smallish brisket, maybe 8.5-9lbs after trimming. Using the hot and fast method. 1.5 hours in, it was ready to foil. Unreal. It hit an IT of 200° in just under 4 hours. Point was removed, re seasoned and put back on to turn into burnt ends. Flat was FTC'ed and is waiting for dinner time. Loving this pellet grill.

This pic is before foiling.

Re: What's in your smoker?
 

Point after another hour in the smoker.

Re: What's in your smoker?
 

Cutting up the point, to put in a pan with some of the saved juices, and back in the smoker.

Re: What's in your smoker?
 

7lb rib roast and two racks of baby backs in the WSM... :dr:dr:dr

Re: What's in your smoker?
 

I brined a pork sholder then smoked it 16 hours. I believe it was the best to date. I used a basic recipe from Meathead and threw in some of my own pickeling spices. WOW
http://amazingribs.com/meathead/

Re: What's in your smoker?
 

Looking good. Point cut briskets are like hen's teeth around here. I wish I could buy them easily.

Re: What's in your smoker?
 

You and me both. Can find flats all day.

Re: What's in your smoker?
 

Good looking eats, Bob!

Did some pastrami during the week.

http://i867.photobucket.com/albums/a...psg6vefru5.jpg

And a 3 bone Prime Rib roast yesterday.

http://i867.photobucket.com/albums/a...psfmfflilq.jpg

http://i867.photobucket.com/albums/a...psgorwnpjx.jpg


http://i867.photobucket.com/albums/a...psancet0jt.jpg

http://i867.photobucket.com/albums/a...psgx3ladun.jpg