ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-01-2014, 05:58 AM   #226
mikes1212
Full Fledged Farker

 
mikes1212's Avatar
 
Join Date: 01-11-14
Location: Chantilly, VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by darkoozy View Post
I wouldn't put seafood in there. The smell will stick everywhere.

I would use my wsm for fish if I was going to try that.
Thanks CL and Dark, You guys are probably right! I can get two whole salmon fillets in my XL BGE. That's enough for a fair sized group. The fillets are usually about 7" wide by 15" long. If I needed to, I could probably get a third on there if I cut it up and place it on the sides of the two whole fillets.
__________________
Michael and Cathy
LG and XL BGE's
LS Insulated Cabinet Smoker
Lonely Charbroil Infrared Gasser and Quick Read Thermapen
Certified IMBAS MOINK Baller!
mikes1212 is offline   Reply With Quote


Unread 05-01-2014, 06:58 AM   #227
clweed
Knows what a fatty is.

 
Join Date: 07-23-13
Location: Houston,Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by mikes1212 View Post
But if I have room and the cabinet is already going, I thought well maybe. But I do agree that the Egg handles salmon quite well! I still wonder about the smell of the fish lingering well after the salmon comes off. The comment came from a guy with a WSM. I just don't want a moment!
In that case I would do it without giving it a second thought, but I do al lot of things without thinking
__________________
Large BGE
Lonestar Grillz Insulated Vertical Smoker
Epicoa Scheer Vaquero Rotisserie
Epicoa Scheer Rio (Argentine style parrilla)
Twin Eagles Sear Station
clweed is offline   Reply With Quote


Thanks from:--->
Unread 05-01-2014, 08:31 AM   #228
DaveAlvarado
is one Smokin' Farker

 
DaveAlvarado's Avatar
 
Join Date: 12-23-13
Location: DFW, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by darkoozy View Post
I wouldn't put seafood in there. The smell will stick everywhere.

I would use my wsm for fish if I was going to try that.
++, except that I've only got WSMs, so fish go on the kettle. My main smokers only get BBQ meat. Keeps them smelling yummy.
DaveAlvarado is offline   Reply With Quote


Thanks from:--->
Unread 05-02-2014, 07:46 AM   #229
darkoozy
is one Smokin' Farker

 
darkoozy's Avatar
 
Join Date: 03-03-14
Location: Sachse, Tx
Downloads: 0
Uploads: 0
Default Time to kick the tires!

I am going to start a big cook late this afternoon. It will be an over night cook as well. My fridge looks awesome right now...meat everywhere, not a chicken in site

1. 1x17lb brisket prime
2. 2x13lb briskets choice
3. 1x9lb bone in pork butt
4. 1xsaint Louis style spare rib
5. 3xbaby back ribs
6. 10xEarl Campbell hot links (ya this part is cheating, but they are so good)
7. 28xbacon wrapped jalapeños for snacks

The plan is to cook with a full water pan, at 225 old school the entire cook, with the guru managing the fire. The meat will be smoked with hickory until the bark and temp look good the next day. Once the briskets are wrapped, I'll start the pork butt, and switch to apple wood, and finish the ribs with apple wood as well. The sausage and jalapeños don't care :) just cook them in the smoker.

I am going to load the smoker with 30lb of kbb charcoal, and see how it runs over 24hours and report back the group with fuel and water consumption.

I will also post the pr0n experience...can't wait to smell like a bbq pit!
darkoozy is offline   Reply With Quote


Unread 05-02-2014, 08:43 AM   #230
DaveAlvarado
is one Smokin' Farker

 
DaveAlvarado's Avatar
 
Join Date: 12-23-13
Location: DFW, TX
Downloads: 0
Uploads: 0
Default

For anybody wanting to see one of these in action, I found this on YouTube last night. Really handy to see how different kinds of meat fit.

https://www.youtube.com/playlist?lis...kFBYfCMOQ8ChQr
DaveAlvarado is offline   Reply With Quote


Unread 05-02-2014, 06:24 PM   #231
clweed
Knows what a fatty is.

 
Join Date: 07-23-13
Location: Houston,Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by darkoozy View Post
I am going to start a big cook late this afternoon. It will be an over night cook as well. My fridge looks awesome right now...meat everywhere, not a chicken in site

1. 1x17lb brisket prime
2. 2x13lb briskets choice
3. 1x9lb bone in pork butt
4. 1xsaint Louis style spare rib
5. 3xbaby back ribs
6. 10xEarl Campbell hot links (ya this part is cheating, but they are so good)
7. 28xbacon wrapped jalapeños for snacks

The plan is to cook with a full water pan, at 225 old school the entire cook, with the guru managing the fire. The meat will be smoked with hickory until the bark and temp look good the next day. Once the briskets are wrapped, I'll start the pork butt, and switch to apple wood, and finish the ribs with apple wood as well. The sausage and jalapeños don't care :) just cook them in the smoker.

I am going to load the smoker with 30lb of kbb charcoal, and see how it runs over 24hours and report back the group with fuel and water consumption.

I will also post the pr0n experience...can't wait to smell like a bbq pit!
Good luck, my best cooks have been with 45-50 lbs of meat in the smoker.

Having said that i am curious to see how it performs bringing that much meat and 8 gallons of water to temp.
__________________
Large BGE
Lonestar Grillz Insulated Vertical Smoker
Epicoa Scheer Vaquero Rotisserie
Epicoa Scheer Rio (Argentine style parrilla)
Twin Eagles Sear Station
clweed is offline   Reply With Quote


Unread 05-02-2014, 08:26 PM   #232
GrillsGoneWild
is one Smokin' Farker

 
GrillsGoneWild's Avatar
 
Join Date: 08-30-10
Location: Rockwall, TX
Downloads: 0
Uploads: 0
Default

I would be interested in seeing if Chris modified the water chamber to have a space between the top of the firebox and the bottom of the water chamber. In my current vertical cabinet smoker the water pan is not built in and uses the bottom rack to slide in and out. This leaves a little space so the bottom of the water pan isn't sitting on top of the firebox. I think this helps to be able to heat the water and helps regulate the temps, but it doesn't take all the effort of the firebox to do so. Just a thought.
Interested to see your cook.
__________________
Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9
GrillsGoneWild is offline   Reply With Quote


Unread 05-02-2014, 08:36 PM   #233
darkoozy
is one Smokin' Farker

 
darkoozy's Avatar
 
Join Date: 03-03-14
Location: Sachse, Tx
Downloads: 0
Uploads: 0
Default

My start is a little rough...

Major mistake and used the minion method to start it up. I am having a tough time bringing the temp down to where I want it at 225F. Having to choke the fire down. Not something I like to do.

I am staggering the cook to accommodate for the different meats, and only have the 17lb brisket in the smoker.

The temps with a full water pan easily shot up to 265F in little over an hour, i added boiling water to the pan to speed the temps up :)

I am guessing I am going to burn through a lot of charcoal because of this mistake...
darkoozy is offline   Reply With Quote


Unread 05-02-2014, 09:03 PM   #234
clweed
Knows what a fatty is.

 
Join Date: 07-23-13
Location: Houston,Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by darkoozy View Post
My start is a little rough...

Major mistake and used the minion method to start it up. I am having a tough time bringing the temp down to where I want it at 225F. Having to choke the fire down. Not something I like to do.

I am staggering the cook to accommodate for the different meats, and only have the 17lb brisket in the smoker.

The temps with a full water pan easily shot up to 265F in little over an hour, i added boiling water to the pan to speed the temps up :)

I am guessing I am going to burn through a lot of charcoal because of this mistake...
Thats the trouble that i have starting off with a lot of water, especially with a Guru. It keeps stoking the fire to get to the set temp, by then the fire is to hot to maintain a low temp.

When the pit is at temp it takes very little fuel to maintain it.

I have had the best luck using lump in a snake configuration, if it starts to get away from me , i open the door and pull the hot coals back so it doesn't ignite the rest of the charcoal to fast.
__________________
Large BGE
Lonestar Grillz Insulated Vertical Smoker
Epicoa Scheer Vaquero Rotisserie
Epicoa Scheer Rio (Argentine style parrilla)
Twin Eagles Sear Station
clweed is offline   Reply With Quote


Unread 05-02-2014, 09:46 PM   #235
darkoozy
is one Smokin' Farker

 
darkoozy's Avatar
 
Join Date: 03-03-14
Location: Sachse, Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by clweed View Post
Thats the trouble that i have starting off with a lot of water, especially with a Guru. It keeps stoking the fire to get to the set temp, by then the fire is to hot to maintain a low temp.

When the pit is at temp it takes very little fuel to maintain it.

I have had the best luck using lump in a snake configuration, if it starts to get away from me , i open the door and pull the hot coals back so it doesn't ignite the rest of the charcoal to fast.
Very good point. Ya, the fire was blazing. I thought I shut down the vents enough to slow the temps up before I was even close :)

I will definitely switch to the fuse method and find some fire bricks to manage the fire better.

My temps are back down, took an hour to calm down...feeling better for now....
darkoozy is offline   Reply With Quote


Unread 05-02-2014, 11:36 PM   #236
pjtexas1
is One Chatty Farker

 
pjtexas1's Avatar
 
Join Date: 12-28-11
Location: Belton, Tx
Downloads: 0
Uploads: 0
Default

Has anyone figured out the natural temp these smokers prefer to run at? I have several types and they all have a temp they like and fighting that is very frustrating. My cabinet likes 325-340 without water and I'm still working on its preferred temp with water but it looks like 250 - 260 right now. Once you figure out that temp don't fight it. It takes away a lot of stress.
__________________
Abe's Smokers 48" Entertainer, Custom 20x52 vertical, Texas Smokemaster, Brinkmann Mini WSM, Electric, Insulated cabinet "project", 22.5" OTG, Jumbo Joe
pjtexas1 is online now   Reply With Quote


Unread 05-02-2014, 11:46 PM   #237
darkoozy
is one Smokin' Farker

 
darkoozy's Avatar
 
Join Date: 03-03-14
Location: Sachse, Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by pjtexas1 View Post
Has anyone figured out the natural temp these smokers prefer to run at? I have several types and they all have a temp they like and fighting that is very frustrating. My cabinet likes 325-340 without water and I'm still working on its preferred temp with water but it looks like 250 - 260 right now. Once you figure out that temp don't fight it. It takes away a lot of stress.
You are right, but I am not used to cooking at higher temps. This was not the weekend to experiment either. I will do a practice run when I am not feeding 2 families :) I needed to cook in temperature range I am used to as a start but I'll try your suggestions and modify cook times for higher temps.

For the moment the smoker is back down to 225 and holding with a full pan of water and 3 briskets now.
darkoozy is offline   Reply With Quote


Unread 05-03-2014, 12:03 AM   #238
GrillsGoneWild
is one Smokin' Farker

 
GrillsGoneWild's Avatar
 
Join Date: 08-30-10
Location: Rockwall, TX
Downloads: 0
Uploads: 0
Default

What did you do to get it to come back to 225?
__________________
Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9
GrillsGoneWild is offline   Reply With Quote


Unread 05-03-2014, 12:10 AM   #239
pjtexas1
is One Chatty Farker

 
pjtexas1's Avatar
 
Join Date: 12-28-11
Location: Belton, Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by darkoozy View Post
You are right, but I am not used to cooking at higher temps. This was not the weekend to experiment either. I will do a practice run when I am not feeding 2 families :) I needed to cook in temperature range I am used to as a start but I'll try your suggestions and modify cook times for higher temps.

For the moment the smoker is back down to 225 and holding with a full pan of water and 3 briskets now.
I can understand your situation. I was just hoping with all of you that have one that somebody might have the answer. I know mine will get hot really fast if I start with a full chimney of lit coals. It also has to have a maze or the temp overshoots and I have to close all the intakes and open the cooker door to get the temps down. Opening the door with the intakes open just feeds too much oxygen to the fire and the temp just goes up even more. I'm still figuring it out and having a lot of fun.
__________________
Abe's Smokers 48" Entertainer, Custom 20x52 vertical, Texas Smokemaster, Brinkmann Mini WSM, Electric, Insulated cabinet "project", 22.5" OTG, Jumbo Joe
pjtexas1 is online now   Reply With Quote


Unread 05-03-2014, 12:18 AM   #240
darkoozy
is one Smokin' Farker

 
darkoozy's Avatar
 
Join Date: 03-03-14
Location: Sachse, Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by GrillsGoneWild View Post
What did you do to get it to come back to 225?
I essentially closed all the vents, opened the door to drop temps just for a few minutes, and essentially choked the fire, it took an hour for the temp to drop.

The smoke stack is now open 1/3 and the guru is open 1/3 to limit the air flow. Fire is burning clean and low. I am about to turn in for the evening and keep the maverick ready to wake me if things get weird overnight.
darkoozy is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:52 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.