Rookie Question

speedrcer1 · 01-19-2010, 03:11 PM

Hi all. Getting my first few smokes in. This forum has been invaluable and I thank all for what they do here.
I have some rookie questions;
1: Can you use wood pellets instead of wood in any smoker, or are they really only for pellet smokers?

2: I see some of the smokes you people do and they are HUGH! Are you smoking now to fridge or freeze for later? How well does good Que reheat?
3. Is there a safe sealant or high temp weather-stripping known to seal off the seams on my smoker?
Thanks all. I'm sure there will be more as I progress!

sdb25 · 01-19-2010, 03:23 PM

1- technically yes, the same way you would use chips. Or make your own pellet pooper.

2-dont know. I'm sure some eat all of it though. Frozen pulled pork might be ok, but I haven't tried freezing anything else.

3-high temperature silicone gasket material for doors and things. jb weld for cracks and holes.

Good luck!

landarc · 01-19-2010, 03:35 PM

You can make a lot of smoked meat and freeze it. Works best in vacuum bags so that you can reheat in the sealed bag. One thing to remember is that a lot of folks here cater or cook commercially, still others just have a lot of folks wanting to eat their food. A few of us have weight and eating issues that require large amounts of meat.

deguerre · 01-19-2010, 03:48 PM

Quote:

Originally Posted by landarc

You can make a lot of smoked meat and freeze it. Works best in vacuum bags so that you can reheat in the sealed bag. One thing to remember is that a lot of folks here cater or cook commercially, still others just have a lot of folks wanting to eat their food. A few of us have weight and eating issues that require large amounts of meat.

And then some of us are just plain nuts. (Guilty)

speedrcer1 · 01-19-2010, 03:58 PM

"MMMM...Jack Daniels with smoked ice cubes..."-

This is just somthing I have to try!

OakPit · 01-19-2010, 04:13 PM

I recommend packaging any extra BBQ that you may have in sealed 1 lb bags, freezing them and sending them directly to me...;-)

LMAJ · 01-19-2010, 07:26 PM

Not sure about the pellets or the high temp sealant, but I can talk about how much I cook. I figure if I am going to take the time to do it I may as well make it worth my while so I will often load 'er up and freeze for later.

bigabyte · 01-19-2010, 10:57 PM

I find it more convenient to smoke lots of stuff at once, and save for later. It's more cost effective when you consider fuel and time.

landarc · 01-19-2010, 11:03 PM

There is also an argument that there is an optimum level of meat that a smoker should have in it to get the best results, the bigger the smoker, the more meat needs to be in it.

Lake Dogs · 01-20-2010, 06:28 AM

Quote:

Originally Posted by landarc

There is also an argument that there is an optimum level of meat that a smoker should have in it to get the best results, the bigger the smoker, the more meat needs to be in it.

Smokers are like women . . . :

No, I wont go there, I just WONT GO THERE!!!

*ZAP*

deguerre · 01-20-2010, 07:28 AM

Quote:

Originally Posted by Lake Dogs

*ZAP*

Oh No Mr. Bill!

01-19-2010, 03:11 PM	#1
speedrcer1 is One Chatty Farker Join Date: 01-02-10 Location: Massapequa, NY Downloads: 0 Uploads: 0	Rookie Question Hi all. Getting my first few smokes in. This forum has been invaluable and I thank all for what they do here. I have some rookie questions; 1: Can you use wood pellets instead of wood in any smoker, or are they really only for pellet smokers? 2: I see some of the smokes you people do and they are HUGH! Are you smoking now to fridge or freeze for later? How well does good Que reheat? 3. Is there a safe sealant or high temp weather-stripping known to seal off the seams on my smoker? Thanks all. I'm sure there will be more as I progress! __________________ Don G Weber WSM 22.5 Weber WSM 18 CL Find Bubba-Keg “on-loan” Char-Griller OS, Gasser, Weber 22.5 Platinum CL find Weber 22.5 Gold CL find w, SMOKE-EZ conversion KCBS 54236, Certified KCBS judge Certified MOINK Baller Super-Fast, Super-Non Stealthy ORANGE Themapen

01-19-2010, 03:23 PM	#2
sdb25 is one Smokin' Farker Join Date: 12-03-09 Location: Long Beach, CA Downloads: 0 Uploads: 0	1- technically yes, the same way you would use chips. Or make your own pellet pooper. 2-dont know. I'm sure some eat all of it though. Frozen pulled pork might be ok, but I haven't tried freezing anything else. 3-high temperature silicone gasket material for doors and things. jb weld for cracks and holes. Good luck! __________________ -elbows deep in someone else's misery.

01-19-2010, 03:35 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	You can make a lot of smoked meat and freeze it. Works best in vacuum bags so that you can reheat in the sealed bag. One thing to remember is that a lot of folks here cater or cook commercially, still others just have a lot of folks wanting to eat their food. A few of us have weight and eating issues that require large amounts of meat. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-19-2010, 03:58 PM	#5
speedrcer1 is One Chatty Farker Join Date: 01-02-10 Location: Massapequa, NY Downloads: 0 Uploads: 0	"MMMM...Jack Daniels with smoked ice cubes..."- This is just somthing I have to try! __________________ Don G Weber WSM 22.5 Weber WSM 18 CL Find Bubba-Keg “on-loan” Char-Griller OS, Gasser, Weber 22.5 Platinum CL find Weber 22.5 Gold CL find w, SMOKE-EZ conversion KCBS 54236, Certified KCBS judge Certified MOINK Baller Super-Fast, Super-Non Stealthy ORANGE Themapen

01-19-2010, 04:13 PM	#6
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Livermore, CA Downloads: 0 Uploads: 0	I recommend packaging any extra BBQ that you may have in sealed 1 lb bags, freezing them and sending them directly to me...;-) __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA Each wearing custom handles from Marty Leach

01-19-2010, 07:26 PM	#7
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Not sure about the pellets or the high temp sealant, but I can talk about how much I cook. I figure if I am going to take the time to do it I may as well make it worth my while so I will often load 'er up and freeze for later. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

01-19-2010, 10:57 PM	#8
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I find it more convenient to smoke lots of stuff at once, and save for later. It's more cost effective when you consider fuel and time. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-19-2010, 11:03 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	There is also an argument that there is an optimum level of meat that a smoker should have in it to get the best results, the bigger the smoker, the more meat needs to be in it. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

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