qnbiker
is Blowin Smoke!
Got a cheap 4x6 welding blanket I plan on using with my GMG Daniel Boone this winter but I'm not sure about the best way to do it. I know lots of you guys do this; any advice? Pics would be great.
Got pics? Also Got a GMG.As always YMMV... On the GMG there is a smoke stack making a blanket for heat containment a snap!
I have never used a blanket.Got a cheap 4x6 welding blanket I plan on using with my GMG Daniel Boone this winter but I'm not sure about the best way to do it. I know lots of you guys do this; any advice? Pics would be great.
Have you done it before? I did it last year and lost 70lbs. Went off the diet and it all came back. Unless you plan on keeping good to the diet the rest of your life, the weight will come back. I also work with guys that do the low carb thing and the same thing. They lose it and it is right back.Did some applewood smoked sausages. Man they are good! I cooked up my wife some spaghetti with Italian sausage meatballs. The low carb diet can suck at times.
Have you done it before? I did it last year and lost 70lbs. Went off the diet and it all came back. Unless you plan on keeping good to the diet the rest of your life, the weight will come back. I also work with guys that do the low carb thing and the same thing. They lose it and it is right back.
Got pics? Also Got a GMG.
So I screwed up a little and cooked them medium instead of medium rare. Oh well.
I reverse seared some sirloin at 200 deg for smoke until 115 deg internal then seared in a hot pan with butter on the stove top to what I measured 130 deg. Could they have carried over to 140 deg? Anyway reverse sear is the bomb. I got a ton of smoke on the steak. Maybe even a lil too much for my taste but all clean flavors.
YUM! Clarified butter in a CI pan is a killer way to sear off a steak... BUT the mess and smoke... oh my! I do all of my searing, whatever the method, outside. I hate cleaning up the splatter in the kitchen and listening to everyone complain they can’t breathe... lol.
That’s the only downside. I have the door open right now lol.
So first time cooking at 200 deg. It seems the smoke output is the same at 200 deg as it is 170 deg on smoke. I would imagine if you cook 200 deg straight through smoke flavor would be pretty intense. I could only imagine doing that for ribs, sausage, and maybe reverse sears. It would take too long and dry the meat out for thicker cuts I think
One thing to keep in mind. On the MAK, I find that the upper grate runs about 25° hotter than the main grate. I smoke most things at 210° (Pellet Boss set temp), which gives me about 235° on the full upper grate. Lower set temp = more smoke WHILE still being able to cook at a reasonable low n slow temp on the upper grate. Works well for me
You’re a genius.... I didn’t think about that. This thing is definitely a smoking machine then.
My new Yoder 480 was delivered yesterday, Sunday. I did the burn-in right away and then put on a practice turkey breast. I got a pic of the turkey when I started cooking but was so hungry I forgot to take a picture when it was done. The last pic is the fire to keep me warm with a drink and a cigar while it cooked.
Off to what appears to be a great start! What were your initial thoughts re: the cooker itself and the turkey?