|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
06-29-2014, 06:32 PM | #76 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
|
Sorry, didn't spend much time online yesterday.. Oh well, spare parts...
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
|
06-29-2014, 06:44 PM | #77 |
Is lookin for wood to cook with.
Join Date: 06-25-14
Location: Maryland
|
No worries as it was just steel nipples, washers, and nuts. Nuth'n fancy like some of the kits you can buy.
|
|
06-29-2014, 07:16 PM | #78 | |
Is lookin for wood to cook with.
Join Date: 06-25-14
Location: Maryland
|
Quote:
|
|
|
06-29-2014, 07:55 PM | #79 | |
is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
|
Quote:
Your heaviest smoke SHOULD be at the start as it settles in. I say "should" because after you do this stuff for a while you learn to never say never. In the end it's about keeping your food from long periods of dirty smoke. A little here and there won't show up too much in taste or presentation, but we strive for perfection....always. And that's what makes it interesting. |
|
|
Thanks from:---> |
06-29-2014, 09:04 PM | #80 |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
|
I skimmed through this thread and haven't seen anything about kamados -- if I missed a post, I apologise. One thing to consider, eddiek2000, is whether you want to smoke meat in winter. If you get bit by the smoke bug hard enough and are on the tough side, you'll want to choose a smoker that will server you well in the dead of winter. I have a kamado, I live in Ontario, Canada, and I can smoke anything any time of the year. You don't have to put out as much cash as Big Green Egg or Primo, some of my US brothers have been finding Vision kamados at Costco less that $500 and one found one for $3XX and something. I love my charcoal-fired Vision kamado, it's fantastic and very close to set it and forget it. Short learning curve, too. First time I used it I won a Throwdown. The cheaper Vision kamados my US brothers bought didn't come with the lava smoking stone but I think they are available now to order from Vision. You can McGyver your own, too, there's a thread for it, just think twice about any mods that could void your warranty. If I didn't have a kamado I would build a UDS, probably still will in the future. We have a brother in Alaska that gets great charcoal efficiency on his UDS at -40'F. I started off with a COS and hated it, it took way too much time fiddling. Like you, I don't have time for that and would smoke very little if I had to fiddle and babysit for a significant amounts of time. I've never used a WSM so I can't weigh in on that, but I do know someone that bought a kamado and sold their WSM shortly after.
__________________
[COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR] |
|
06-30-2014, 02:58 PM | #81 |
is One Chatty Farker
Join Date: 08-28-13
Location: Matherville IL
|
I have to say, I love my custom offset, it makes great Q, but I also have a Smoking It #3 and really like it. When the weather is nasty or really cold, I use it. You do have to becarefull not to add more than 3 little chunks of wood, or it will have that bitter burnt taste. It is a really handy smoker and is built like a tank, and puts out some good Q.
__________________
David & Nancy Peoria Custom Cooker, Brinkman Smokin Pit, Webber 22 1/2" Kettle,Smokin-it #3,Smoky Joe,Orange super fast Thermapen ,Awesome Brethren Mini, 18.5" WSM, Blackstone Pizza oven, Weber Genesis Premium Grill, Blackstone 36" stainless steel griddle, Stainless UDS |
|
06-30-2014, 06:26 PM | #82 |
Is lookin for wood to cook with.
Join Date: 06-25-14
Location: Maryland
|
Do I start a new thread about my experience or keep this one rolling?
I received the WSM today, assembled it, and am doing a first smoke. I haven't received the chimney yet, so I had to improvise. I started with a small pile and used my mapp gas torch to start the charcoal. While it was getting going, I pam'd the inside walls of the smoker. Next I added more charcoal around the lit pile. (probably too soon as it keeps white smoking). The door had a good gap, so I ended up reforming it to help. With all lower vents closed it is maintaining 255. Strange as I would have thought the temp would drop with all lower vents closed. Keeping an eye on it for now. |
|
06-30-2014, 06:38 PM | #83 | |
is One Chatty Farker
Join Date: 08-13-05
Location: Tyler, Texas
|
I really appreciate the help.
Quote:
__________________
30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs |
|
|
06-30-2014, 06:47 PM | #84 |
Is lookin for wood to cook with.
Join Date: 06-25-14
Location: Maryland
|
The WSM is slowly climbing up to 300. At least the heavy white smoke is dissipating, but still some. For the record I used kingsford blue and no wood. My Et-733 won't be here until tomorrow, so I don't know if the weber supplied thermometer is correct.
|
|
06-30-2014, 06:52 PM | #85 |
is One Chatty Farker
Join Date: 08-13-05
Location: Tyler, Texas
|
Kingsford blue is about all I use in my WSMs. It works extremely well. You can add 2 or 3 wood chunks of your favorite smoking wood, and you should be good to go.
__________________
30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs |
|
06-30-2014, 07:48 PM | #86 |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
|
I vote for you keeping this thread rolling instead of starting a new one because all of the people that have chimed in get email notifications for continued posts. Some may not find a new thread and will miss what happened next. I have a hard time leaving the Woodpile, it's like Hotel California there, so I'm one that would likely miss tales of your success.
__________________
[COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR] |
|
06-30-2014, 09:53 PM | #87 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
|
This is your thread, I'd keep it rolling. Out, so can't say much more than that now, but I'll respond more later. Keep playing with her...
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
|
06-30-2014, 11:36 PM | #88 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
|
Uds.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
|
07-01-2014, 06:17 PM | #89 |
Is lookin for wood to cook with.
Join Date: 06-25-14
Location: Maryland
|
Planning on a whole chicken and several thighs smoke on Thursday. Should I brine the whole chicken? Planning on using some apple wood and maybe a piece of hickory for smoke and using some off the shelf McCormick Rotisserie Chicken seasoning on the whole bird. I will marinade the Thighs in Yoshida's overnight prior to smoke. Sound good?
I've read a bunch about the water pan. I am thinking of just doing the foiled saucer/pan method and skipping the water. Opinions? |
|
07-02-2014, 09:51 PM | #90 |
Is lookin for wood to cook with.
Join Date: 06-25-14
Location: Maryland
|
Picked some fresh zucchini and yellow squash from the garden. Any tips on when to add to smoker so everything is ready to eat at the same time? I figure slice squash and wrap in AL foil with some butter/salt/pepper. Put on smoker 2 hours prior to finish. Leave squash in smoker after meat is removed and finishing in foil. Remove squash foil bundle when ready for dinner.
Thoughts? |
|
|
|