cayenne
is one Smokin' Farker
Hi all,
Ok, I have my BGE on the way.
Of course I'm gonna wanna smoke a few things on it...seems a bit more convenient to do rather than have to stoke wood into the good old Bandera style smoker.
But I'm wondering...?
1. Difference in the final product? I mean with smoker, I am burning wood the whole time (except for charcoal to start it and during the end when everything is wrapped in foil)..so, I'm getting full blown wood smoke exposure to the meats there.
With the ceramic smoker, well, you're just using wood chips/chunks in with the lump. I'm guessing this burns off after a bit, and well, it is a PITA to get things open and drop more soaked wood into it? So, I'm thinking far less exposure to flavoring wood smoke? Is this something ya'll perceive? If so, how do ya'll get around this?
2. Do ya'll foil wrap the meat in the ceramic like you do for a stick burner?
3. Do ya'll put any pans of water in the ceramic? I know I did this back in the old days when I have my first smoker the weber direct heat one (WSM is the acronym?). I never really did this with my stick burner...filled it with sand for a bit as a heat sink...but what about the ceramic when using it as a smoker?
4. I'm guessing you mop your meat in the ceramic like you do with the stick burner smokers....but do you do it as often? It this about the same?
5. What do you use with your ceramic when using as a smoker? Wood chips? Wood chunks? Small logs? Do you soak them first?
6. For those of you with a BGE XL....if loaded up with lump and some smoking wood...at 220F or so, about how long can it go before fuel is expended? If you have to add more smoking wood, about how often would you guess you had to do that during a long smoke, say for a brisket?
7. Any other differences you all can think of with respect to product output or cooking methods?
Thanks in advance,
cayenne
Ok, I have my BGE on the way.
Of course I'm gonna wanna smoke a few things on it...seems a bit more convenient to do rather than have to stoke wood into the good old Bandera style smoker.
But I'm wondering...?
1. Difference in the final product? I mean with smoker, I am burning wood the whole time (except for charcoal to start it and during the end when everything is wrapped in foil)..so, I'm getting full blown wood smoke exposure to the meats there.
With the ceramic smoker, well, you're just using wood chips/chunks in with the lump. I'm guessing this burns off after a bit, and well, it is a PITA to get things open and drop more soaked wood into it? So, I'm thinking far less exposure to flavoring wood smoke? Is this something ya'll perceive? If so, how do ya'll get around this?
2. Do ya'll foil wrap the meat in the ceramic like you do for a stick burner?
3. Do ya'll put any pans of water in the ceramic? I know I did this back in the old days when I have my first smoker the weber direct heat one (WSM is the acronym?). I never really did this with my stick burner...filled it with sand for a bit as a heat sink...but what about the ceramic when using it as a smoker?
4. I'm guessing you mop your meat in the ceramic like you do with the stick burner smokers....but do you do it as often? It this about the same?
5. What do you use with your ceramic when using as a smoker? Wood chips? Wood chunks? Small logs? Do you soak them first?
6. For those of you with a BGE XL....if loaded up with lump and some smoking wood...at 220F or so, about how long can it go before fuel is expended? If you have to add more smoking wood, about how often would you guess you had to do that during a long smoke, say for a brisket?
7. Any other differences you all can think of with respect to product output or cooking methods?
Thanks in advance,
cayenne