What are you Smoking/Grilling/BBQ'ing this weekend?

[BigRedChief]

What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right.

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.

[tooge]

Originally Posted by GloryDayz

Coolio. My pellet grill's lowest temp is 180° so that won't work, but my Cuisinart won't have a problem with that, and the smoke tube would/should work well for the smoke.

My Grilla only goes down to 170, so I just slide the front door open about a third of the way and that gets it right around 160, but yeah, that Cuisinart should rock this recipe

[blake5676]

I just got a new smoker last week myself. It's a Grilla Silverbac and did my first cook on Saturday. Stuck to a standard pork butt as I figured those are pretty tough to screw up and I'm not used to the new machine and it's temps/fluctuations. Came out awesome and pumped to smoke more! I got brisket, ribs and meatloaf planned for the next few cooks but hoping to try some less tradtional stuff as well. Those poppers looked $$$ and the fish as well.

[blake5676]

Originally Posted by GloryDayz

That said, I have come to using a smoke tube that I place under the deflector shield where I can use wood chips to actually add a little bit more of a natural looking smoke ring to meats on longer burns.

Recommendation for a smoke tube? Just ran my first cook on my new pellet grill and while it was good, never a bad thing to have a little more smoke.

[srvy]

Any work fine I started with a cheap round one I bought at walmart. I rolled around a bit. I left it out and walked off one night.

I picked up this Kona on Amazon and am happy with it. It's octagonal so won't roll off. I don't know if it is the best but it works for my needs. Recteq you can adjust the amount of smoke though. its 12 inches because bigger and better. Honestly, a 6-inch tube would suffice and save on pellets as 2 hours most meats are done taking smoke. I chose the 12inch to add wood chips that burn much faster.

https://www.amazon.com/Kona-Best-Gri.../dp/B07RPBRDSJ

[RedandGold]

Originally Posted by jdubya

Just cold smoked a few bricks of cheddar and gouda cheese.

Yoder fan only mode

Apple pellets in pellet tube

2 hours

now vacuumed sealed and placed in frig

Nice! I have some cheddar and pepper jack that I did with apple aging now. Did the same thing in terms of time, but just let the tube do its thing without the fan running. In fact, I’m not even sure if mine has a fan only mode. It’s been aging a couple of weeks, but I’m going to leave it alone a little longer.

[RedandGold]

Originally Posted by blake5676

Recommendation for a smoke tube? Just ran my first cook on my new pellet grill and while it was good, never a bad thing to have a little more smoke.

There are a bunch on Amazon that work. I got a 12” version that’s good for around four hours of smoke. If you don’t have a propane torch, I recommend getting one to light it.

[GloryDayz]

Originally Posted by blake5676

Recommendation for a smoke tube? Just ran my first cook on my new pellet grill and while it was good, never a bad thing to have a little more smoke.

THis is what I have, but Amazon has options for two which might be even better...

https://www.amazon.com/Pellet-Smoker...1zcF9hdGY&th=1

That said, try mixing 2:1 pellets to chips in the tube to get even better smoke. It won't last 5 hours, probably 3, but that's about as long as meat is going to take smoke. Just keep it away from the smoker's temp probe to make sure it doesn't adjust the smoker's ability to hold the temp you set it to.

Edit...

[DJ's left nut]

Originally Posted by blake5676

Recommendation for a smoke tube? Just ran my first cook on my new pellet grill and while it was good, never a bad thing to have a little more smoke.

They're all roughly the same. Most all of them nowadays are hexagon shaped to keep them from rolling around.

I use mine pretty sparingly -- it can REALLY oversmoke something if you're not careful. And since it brings so little heat to the table, it isn't as though it helps you build a bark.

The folks that use it on a Traeger or some other pellet grill -- that makes sense to me. I'd pretty much always advise against using them, however, if you're using any sort of actual smoker.

If you're getting your heat from your smoking wood, the smoke tubes are overkill, IMO. But if you're trying to smoke cheese or something or using a grill with a more benign fuel source (pellets, charcoal, etc...) then sure - use the tube.

[burt]

Originally Posted by GloryDayz

First off, I like it... Next, some questions...

1. How do you add coals during a cook (if need be), and you you prelight them (if you do)?

2. What type of coals do you use?

3. For smoke, what do you do/how do you put wood in it for smoke?

4. What's its temp range?

5. What's your longest no-refueling cook? I know temp matters, but let's say 275-300 degrees?

1) Haven't had too.
2) Lump charcoal. (specifically Big Green Egg brand)
3) Preload with lump and a few chunks of wood.
4) Not sure. I haven't used it for anything but smoking.
5) So far, mostly 230 to 250, 13 hours. It tends to hold heat in a physics defying manner.

[GloryDayz]

Originally Posted by burt

1) Haven't had too.
2) Lump charcoal. (specifically Big Green Egg brand)
3) Preload with lump and a few chunks of wood.
4) Not sure. I haven't used it for anything but smoking.
5) So far, mostly 230 to 250, 13 hours. It tends to hold heat in a physics defying manner.

Awesome. I want one...

[RedandGold]

Originally Posted by burt

I have the best of both worlds! A Char-griller Akorn Automatic Kamodi smoker/grill. Once started it will send me an alert if it drops under temp, then it automatically stokes the coals with a fan until temp is re-achieved. Holds temp for HOURS!

That’s pretty nice to get the Kamado with a built in bellows. Good price point too. My Weber Genesis is my next to replace. It’s been well used over the last 14 years, and while it still looks good on the outside, the guts need a full rebuild. I’ve been debating on another Genesis, or possibly shifting gears to a kamado for something different.

I know a Weber kettle would do everything I need for less, but I’ve been intrigued by the kamados for a while. The Weber version got my interest when it came out since it would be easier to move around.

[burt]

Originally Posted by RedandGold

That’s pretty nice to get the Kamado with a built in bellows. Good price point too. My Weber Genesis is my next to replace. It’s been well used over the last 14 years, and while it still looks good on the outside, the guts need a full rebuild. I’ve been debating on another Genesis, or possibly shifting gears to a kamado for something different.

I know a Weber kettle would do everything I need for less, but I’ve been intrigued by the kamados for a while. The Weber version got my interest when it came out since it would be easier to move around.

Great price, puts out great smoked meat, with VERY little work.

[philfree]

I've have a nice Butt, two slabs of Baby Backs and two slabs of Spare Ribs in the freezer that needs smoked. Badly! I just don't have enough peeps to eat it all. I mean if I'm an going to burn the wood I might as well just cook it all!

[burt]

Originally Posted by philfree

I've have a nice Butt,

Bragger!

[srvy]

Smash burgers and brats on the flattop with cheesy tots. It's what the family wanted. Put Dad to work and my reward is cold food. The griddle tender is always assholes and elbows because everything happens so fast. Then you clean and redress the top. By the time you're done and can catch your breath, it's cold.

I'd have made a piss-poor fry cook.