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Message
re: Need a Smoker / grill combo
Posted on 8/15/17 at 1:30 pm to RedHawk
Posted on 8/15/17 at 1:30 pm to RedHawk
quote:
Ceramics burn such little fuel that I feel that the fire is smoldering along and thus not providing very good smoke for cooking meat. Just my opinion.
I have never had someone say that the meat that I cooked didn't soak up smoke from my Primo. In addition, the efficient burning of charcoal in the ceramics causes the meat to stay moister
1
Posted on 8/15/17 at 1:33 pm to Burt Reynolds
Burt you have any photos of your Q
And I agree w you, I have a primo that I quit smoking on. Offset all the way
And I agree w you, I have a primo that I quit smoking on. Offset all the way
Posted on 8/15/17 at 1:46 pm to RedHawk
Looks like bark to me, and it was smokey, and i used a water pan because i got the Primo XL 10+ years ago as you can separate the firebox and keep the lump to the side, no need for a deflecter. 
This post was edited on 8/15/17 at 1:50 pm
Posted on 8/15/17 at 1:56 pm to tirebiter
Maybe not the most smoke, but I would say this is an adequate smokering, no?
Posted on 8/15/17 at 2:03 pm to LNCHBOX
That OK Joe is a POS, bought one and after trying it a few times I gave it to the first person willing to haul it off.
To thin, poor sealing, started to rust after one month
To thin, poor sealing, started to rust after one month
Posted on 8/15/17 at 2:41 pm to Janky
quote:
Maybe not the most smoke, but I would say this is an adequate smokering, no?
Ah, yeah, I believe any person who is familiar with BBQ and does not have an axe to grind would say that is a very nice smoke ring.
Posted on 8/15/17 at 2:43 pm to Janky
That's a very impressive smoke ring if that's from an Egg.
And to those saying you get good smoke flavor from a ceramic, more power to you
I really wish I could nail it down but for whatever reason I struggle imparting that smoke flavor when I use mine.
And to those saying you get good smoke flavor from a ceramic, more power to you
I really wish I could nail it down but for whatever reason I struggle imparting that smoke flavor when I use mine. Posted on 8/15/17 at 2:49 pm to tirebiter
quote:
Ah, yeah, I believe any person who is familiar with BBQ and does not have an axe to grind would say that is a very nice smoke ring.
Thank you.
quote:
That's a very impressive smoke ring if that's from an Egg.
It's from a primo. I have to mix the wood chunks into the lump from the bottom up. If I just throw it on top it will lack smoke.
Now, truth be told I grill steaks about 10X more than I smoke ribs.
Posted on 8/15/17 at 2:54 pm to Janky
Smoke ring doesn't equate to good bbq. Your bark is meh
Posted on 8/15/17 at 2:56 pm to Burt Reynolds
Cool. Post some of your Q that you cook on your ole smokey while drinking zima on your apartment balcony, sport.
Posted on 8/15/17 at 3:02 pm to GynoSandberg
quote:
Burt you have any photos of your Q
Posted on 8/15/17 at 3:25 pm to wickowick
quote:
In addition, the efficient burning of charcoal in the ceramics causes the meat to stay moister
I've heard it all now.
Posted on 8/15/17 at 3:28 pm to Burt Reynolds
Looks like all that Zima drinking produces a better bark and smoke ring than Janky's 
Posted on 8/15/17 at 3:28 pm to RedHawk
Do you think air flow dries out meat?
Posted on 8/15/17 at 3:51 pm to Spaulding Smails
Well one guy has a pic of baby backs and the other a brisket. Brisket bark if done with kosher salt and cracked pepper (central TX style) will have a darker and heavier bark than any rib. Besides Burt left to much fat on his brisket before smoking didnt get a good smoke ring.
Posted on 8/15/17 at 3:56 pm to Janky
Damn. This thread was 2 pages this morning. Ole Burt is pushing it through huh?
Ole Burt is pushing it through huh? Posted on 8/15/17 at 3:58 pm to golfntiger32
Yea, acting like one guy can smoke and the other can't based off those pics tells you all you need to know about Burt and his buddy.
Posted on 8/15/17 at 4:03 pm to Janky
quote:
Do you think air flow dries out meat?
Not at all. Over or under cooking bbq leads to dry meat.
Posted on 8/15/17 at 4:07 pm to RedHawk
How do you make beef jerky?
Posted on 8/15/17 at 4:15 pm to golfntiger32
quote:
Well one guy has a pic of baby backs and the other a brisket.
Every man is ultimately judged by his brisket
But my ribs have much thicker, darker bark than what he posted. And ribs tend to have thicker smoke ring than a brisket.
quote:
Besides Burt left to much fat on his brisket before smoking didnt get a good smoke ring.
Only left a quarter inch on the cap.
Smoke ring doesn't define good bbq. In fact you don't even need smoke for a smoke ring. The size of the smoke ring has no bearing on the actual amount of smoke flavor you get in a bite of brisket.
If I wanted a good smoke ring, i would brine it, freeze it and add less rub to increase exposure to nitric oxide and carbon monoxide. You can even fake a smoke ring by using curing salts.
See how thin franklin's rings are yet his brisket is the best.
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