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re: Need a Smoker / grill combo
Posted on 8/15/17 at 11:36 am to J_Hingle
Posted on 8/15/17 at 11:36 am to J_Hingle
After some research, my wife ordered me an Oklahoma Joe's Reverse Flow smoker last month. Supposedly this pit runs a good bit more than the $350 she found it on Amazon for.
Last week was the first time smoking on it, as I had previously just done burgers and steaks.
Last week was the first time smoking on it, as I had previously just done burgers and steaks.
2
Posted on 8/15/17 at 11:44 am to ragincajun03
anyone know anything about the royal oak offset smoker?
Posted on 8/15/17 at 11:57 am to I_heart_beer
quote:
I agree with this. I've never prided myself in being the best BGE user but I've had one for 7 or 8 years and still use it regularly. I've not ever been able to get a good smoke flavor on it, and I've tried many different methods (not saying it's not possible, just that I don't have the skills/knowledge to accomplish it). I can cook low and slow all day long and get great juicy/tender meat but mine always seems to be missing that smokiness that I love from good BBQ.
The reason for this is that the ceramics are very efficient to the point that they barely burn any fuel. To get great smokey flavor, you need to burn more fuel than a ceramic is capable of doing at low and slow temps.
Posted on 8/15/17 at 12:02 pm to RedHawk
Nay just take em off and spray them with liquid smoke
Posted on 8/15/17 at 12:09 pm to t00f
quote:
o get great smokey flavor, you need to burn more fuel than a ceramic is capable of doing at low and slow temps.
I dont see how this makes sense. If I smoke something in a WSM with 5 chunks of hickory and some Kingsford (which is mostly borax) and I smoke something in a Ceramic with 5 chunks of hickory and Lump (which is all wood) it would stand to reason the meat was cooked in the same amount of smoke if chunks are of similar weight.
Posted on 8/15/17 at 12:09 pm to RedHawk
quote:
The reason for this is that the ceramics are very efficient to the point that they barely burn any fuel. To get great smokey flavor, you need to burn more fuel than a ceramic is capable of doing at low and slow temps.
My thoughts exactly. But apparently some people do get good smoke flavor, how exactly they do it, is a mystery to me.
Posted on 8/15/17 at 12:11 pm to golfntiger32
The efficiency of the BGE will cause it to burn less fuel to keep the same temp.
Posted on 8/15/17 at 12:15 pm to I_heart_beer
They are saying as it burning less lump it is also burning less wood. Therefore, less wood smoke is being created.
Posted on 8/15/17 at 12:15 pm to I_heart_beer
If it burns all the hickory chunks which is where the smoke flavor comes from then how will a WSM have more smoke flavor if the amount of smoke wood is the same. Unless you like your BBQ to taste like Kingsford Blue Bag.
All that and still meat will not take anymore smoke flavor above 140F. Above that point you are just adding a acrid layer of smoke on the outside of the meat.
All that and still meat will not take anymore smoke flavor above 140F. Above that point you are just adding a acrid layer of smoke on the outside of the meat.
This post was edited on 8/15/17 at 12:18 pm
Posted on 8/15/17 at 12:17 pm to ragincajun03
That's a damn good looking smoker, and damn fine ribs too.
Congrats on being wise with your money, and not spending it on some fad grill to get bro points on the food board
Congrats on being wise with your money, and not spending it on some fad grill to get bro points on the food board
Posted on 8/15/17 at 12:18 pm to golfntiger32
quote:
I dont see how this makes sense. If I smoke something in a WSM with 5 chunks of hickory and some Kingsford (which is mostly borax) and I smoke something in a Ceramic with 5 chunks of hickory and Lump (which is all wood) it would stand to reason the meat was cooked in the same amount of smoke if chunks are of similar weight.
Take those same chunks and stick em in a Cookshack electric and see how different it can get. 5 chunks in an electric cookshack will overpower the meat in smoke flavor.
How they are burned in various types systems including the same heat source method (kingsford) can get vastly different results.
Posted on 8/15/17 at 12:22 pm to golfntiger32
quote:
If it burns all the hickory chunks which is where the smoke flavor comes from then how will a WSM have more smoke flavor if the amount of smoke wood is the same. Unless you like your BBQ to taste like Kingsford Blue Bag.
All that and still meat will not take anymore smoke flavor above 140F. Above that point you are just adding a acrid layer of smoke on the outside of the meat.
The amount of wood used will not be the same, and I'd bet it's not even close.
Posted on 8/15/17 at 12:31 pm to golfntiger32
quote:
All that and still meat will not take anymore smoke flavor above 140F. Above that point you are just adding a acrid layer of smoke on the outside of the meat.
Lulz. Yea stick with the bge if you hate having bark
Posted on 8/15/17 at 12:38 pm to Burt Reynolds
Something close to this will be my next setup
I will connect the charcoal grill to the propane gas grill with a hole\pipe between the two. This will allow me to gas grill with smoke if I decide to. Can cover the hole\pip when not in use.
Posted on 8/15/17 at 12:41 pm to golfntiger32
quote:
All that and still meat will not take anymore smoke flavor above 140F. Above that point you are just adding a acrid layer of smoke on the outside of the meat.
Meat may stop taking on as much smoke flavor once it hits a certain temp, but to say that you'll get nothing but acrid taste after that is just flat wrong. You can get that acrid taste when the meat is cold if you have the wrong kind of smoke, and tons of BBQ is done with nothing but sticks, which make smoke until the meat is done so I really don't understand your statement.
Posted on 8/15/17 at 12:43 pm to I_heart_beer
Wait is the BGE really not a good smoker? I don't really have a need for a grill so most of what I cook is in cast iron or oven. I was thinking I wanted a ceramic eventually, but I might go with a Traeger and be done with it. I have a WSM now
Posted on 8/15/17 at 12:45 pm to PapaPogey
If your main goal is a smoker I'd look at other options over a BGE.
Posted on 8/15/17 at 12:48 pm to golfntiger32
quote:
If it burns all the hickory chunks which is where the smoke flavor comes from then how will a WSM have more smoke flavor if the amount of smoke wood is the same. Unless you like your BBQ to taste like Kingsford Blue Bag.
All that and still meat will not take anymore smoke flavor above 140F. Above that point you are just adding a acrid layer of smoke on the outside of the meat.
Smoke flavor comes from all the combustibles including KBB or Lump. I use KBB and let the initial white smoke burn off, after that it is good to go.
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.
Posted on 8/15/17 at 12:52 pm to Crawdaddy
I like it. I added a gasket on the lid so smoke doesnt escape. I used remanex to seal any gaps in the firebox.
It is short enough that you don't need a huge baffle but I added a small one. I just use a probe to measure grill temp.
It is short enough that you don't need a huge baffle but I added a small one. I just use a probe to measure grill temp.
Posted on 8/15/17 at 1:21 pm to PapaPogey
quote:
Wait is the BGE really not a good smoker? I don't really have a need for a grill so most of what I cook is in cast iron or oven. I was thinking I wanted a ceramic eventually, but I might go with a Traeger and be done with it. I have a WSM now
You will probably miss the WSM by going to a BGE or Traeger.
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