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Thread: Smokers

  1. #51

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    link to something to use inside my lg grill?
    I own this joint!
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    yesterday is history, tomorrow a mystery, today is a gift, that's why it's called the present.


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  2. #52
    the anti-surl thechickencow's Avatar
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    I got my weber tonight, set it all up. I'll have to grill something soon.

    Ben, I linked something in the other thread where you mentioned it.

  3. #53

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    Quote Originally Posted by jacobsen1 View Post
    link to something to use inside my lg grill?
    Something like this [urlhttp://www.amazon.com/Weber-7576-Universal-Stainless-Smoker/dp/B005LRKF7U/ref=sr_1_5?ie=UTF8&qid=1427461949&sr=8-5&keywords=smoker+box[/url]


    Should be available at any hardware store.

  4. #54
    the anti-surl thechickencow's Avatar
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    Fired up the new Weber for the first time last night, it cooks great compared to our old POS gas grill.

    Next time I'll play with the smoker box a bit.

  5. #55
    Pro rkane's Avatar
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    I might have to pick up that box. My 14 year Weber 210 is still going strong!

  6. #56
    tbert is as tbert does tbert's Avatar
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    I need to find a Weber smoker box priced less than 26.99 /cheapbastard
    Stupidity angers me.
    If it weren't for the last minute, nothing would get done.
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  7. #57
    the anti-surl thechickencow's Avatar
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    I don't think the name printed on the side has any bearing on performance at all.

  8. #58
    tbert is as tbert does tbert's Avatar
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    You are probably right.
    Stupidity angers me.
    If it weren't for the last minute, nothing would get done.
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  9. #59
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    Actually some chips wrapped loosely in foil with holes poked through can also suffice!

  10. #60
    tbert is as tbert does tbert's Avatar
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    That's not nearly enough baller, tho.
    Stupidity angers me.
    If it weren't for the last minute, nothing would get done.
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  11. #61

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    Quote Originally Posted by rkane View Post
    Actually some chips wrapped loosely in foil with holes poked through can also suffice!
    Or just a handful of chips that have been soaked dropped right on the briquettes works well too.

  12. #62

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    My smoking regimen has changed for the better. I just got a sous vide heater and have been playing with it a couple times with chicken. Works perfectly. Then this weekend I took a brisket, put it on my smoker for 2 hours and then put it in plastic and in the sous vide for 28 hours. A great, juicy piece of meat. This is the simplest way to make brisket ever. No watching coals/gas/wood, just make sure the water is topped off and leave it alone. The only thing you have to watch is that it seems the flavoring you put in--herbs, oils and the like--are amplified through the meat. I haven't run into any problems yet but cutting my normal rubs by half turned out just right.

  13. #63
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    Quote Originally Posted by Andy View Post
    My smoking regimen has changed for the better. I just got a sous vide heater and have been playing with it a couple times with chicken. Works perfectly. Then this weekend I took a brisket, put it on my smoker for 2 hours and then put it in plastic and in the sous vide for 28 hours. A great, juicy piece of meat. This is the simplest way to make brisket ever. No watching coals/gas/wood, just make sure the water is topped off and leave it alone. The only thing you have to watch is that it seems the flavoring you put in--herbs, oils and the like--are amplified through the meat. I haven't run into any problems yet but cutting my normal rubs by half turned out just right.
    That thing is crazy looking, what kind of power levels does it draw?
    --Bone | FSS | flickr | Gear list | JeffJamesPhoto.com | I'll add more links later...

  14. #64

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    You know I haven't checked but probably not a hell of a lot. It is only keeping a pot of water at a somewhat low temperature. Since you're not doing a phase change it should be modest.

    OH! And one more thing. This may not be the best method for super, super fatty meats. It seems that because you aren't blasting the hell out of the meat with heat, the fat stays intact. This is great for marbled things, not so much for huge slabs on a brisket. I always trimmed but left a fair amount on as an attempt to keep the moisture around. This kept all of the fat intact. I ended up having to do a bunch of carving after it was all done. But it was really awesome.

    Seriously though, poultry out of this thing is consistently the best I've ever had.

  15. #65

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    I picked up a MINT Weber Spirit Gas Grill at a rummage sale by my house for $60.
    The guy was a vegan, the grill never saw meat. Crazy fool!
    It looks like new (they run about $400 new)

    Anywho, I put my smoker box under the left grate, on top of the flame diffusers or flavorators or whatever they are called and put some chicken breasts on the other grate and smoked em.
    It worked well.

    We are having a smoke off at the cabin this weekend. I am going to attempt the swineapple. It was posted to socail media last week and is getting pretty viral.


    Here is the recipe that he listed:

    Hollowed out pineapple stuffed with boneless country style ribs rubbed with homemade seasoning and wrapped in thick cut bacon and sprinkled with a light creole seasoning. Smoked at 240 average for 5 hours. We call it "Swineapple".

    I figure it is worth a shot.

  16. #66

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    And I just bought one of these so I don't have to take the smoker box out of my actual smoker.
    This will fit in between the flame deflectors nicely.
    Charcoal Companion Stainless Steel V-Shape Smoker Box For Gas Grills (Short)

  17. #67
    tbert is as tbert does tbert's Avatar
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    That's neat. I'll need to get one of those and get smokin'...
    Stupidity angers me.
    If it weren't for the last minute, nothing would get done.
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  18. #68

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    yeah, it should work well. I used a small, open top metal tray the other day in my gas grill, just filled it with chips and it worked fine.
    Making a pouch out of Foil (filled with wood chips and holes poked into the foil) supposedly works too.

    I decided against the swineapple, it looks awesome but reviews are coming in that the pineapple really messes with the textures of the bacon and pork.

  19. #69
    Worn out shutter danm's Avatar
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    I'll be tackling a small brisket this weekend when my family comes in for Memorial day. I'm looking forward to smoky BGE goodness
    Quote Originally Posted by tbert View Post
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  20. #70
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    thinking it's about time to revive this thread...

  21. #71

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    yeah, so I have a vision from HD. Basically entry level but comes with racks and the nest etc. It's 22". It also has really nice controls that have numbers on them so you can repeat settings. We've been grilling 5~6 nights a week now and loving it. I have 2 books about what I'm supposed to be doing. I have a thermometer for meat temp and grill temp with a wireless remote. I'm working towards smoking but so far have been just doing low slow direct heat.
    I own this joint!
    gear list.
    yesterday is history, tomorrow a mystery, today is a gift, that's why it's called the present.

  22. #72
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    Here is some stuff I've been working on (You've seen it all on FB prob)

    Tacos Al Pastor:
    Untitled by a.hoglen, on Flickr



    Bacon Wrapped Chicken thighs:
    Untitled by a.hoglen, on Flickr

    Leg o lamb!:
    Untitled by a.hoglen, on Flickr

    Smoked Meatloaf:
    Untitled by a.hoglen, on Flickr

    Pizza:
    Untitled by a.hoglen, on Flickr

    If you want to try some pizza, let me know and i'll shoot you some pointers. I didn't think my time in the a pizza jail would ever be useful... but I have become moderately successful at home made pizza

    Chickens:
    Untitled by a.hoglen, on Flickr


    I'll try to keep things going as I make them.. I'm bad about posting here

  23. #73
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    oh.. the swineapple!:

    Untitled by a.hoglen, on Flickr

  24. #74

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    so you use the pizza stone under the chicken? is that for a slower smoke style?
    I own this joint!
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    yesterday is history, tomorrow a mystery, today is a gift, that's why it's called the present.

  25. #75
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    Quote Originally Posted by jacobsen1 View Post


    so you use the pizza stone under the chicken? is that for a slower smoke style?
    That's called a plate setter. It's pretty much a flame/heat diffuser. It works really well for anything not requiring direct flame.

  26. #76
    the anti-surl thechickencow's Avatar
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    Maybe it's time to finally get an egg style smoker, we'll be moving again so it could be a new housewarming treat.

  27. #77

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    Quote Originally Posted by thechickencow View Post
    Maybe it's time to finally get an egg style smoker, we'll be moving again so it could be a new housewarming treat.
    Where are you moving to now?

  28. #78

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    Alan, I would just like to say, for the record, holy ****. All of that looks incredible. And while I did see the taco thing on Facebook, I needed reminding. That looks so awesome.

  29. #79
    tbert is as tbert does tbert's Avatar
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    I couldn't find any ancho paste locally... This place sucks...

    I ended up smoking that pork.
    Stupidity angers me.
    If it weren't for the last minute, nothing would get done.
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  30. #80
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    Quote Originally Posted by tbert View Post
    I couldn't find any ancho paste locally... This place sucks...

    I ended up smoking that pork.
    I can send you some?

  31. #81
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    Quote Originally Posted by Andy View Post
    Alan, I would just like to say, for the record, holy ****. All of that looks incredible. And while I did see the taco thing on Facebook, I needed reminding. That looks so awesome.
    Thanks man. I going to keep trying new stuff..(also take note I don't take pictures of the stuff I screw up!)

  32. #82

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    Quote Originally Posted by tbert View Post
    I ended up smoking that pork.
    Was it hard to light? Did you get high?

  33. #83
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    Quote Originally Posted by a.hoglen View Post
    I can send you some?
    I'm down with that!
    Stupidity angers me.
    If it weren't for the last minute, nothing would get done.
    NSOP snapshooter

  34. #84
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    Quote Originally Posted by thomps6s View Post
    Was it hard to light? Did you get high?
    It was almost a full blown acid trip...
    Stupidity angers me.
    If it weren't for the last minute, nothing would get done.
    NSOP snapshooter

  35. #85
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    Quote Originally Posted by tbert View Post
    I'm down with that!


    Send me your address.
    A.hoglen@gmail.com

  36. #86
    tbert is as tbert does tbert's Avatar
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    Quote Originally Posted by a.hoglen View Post
    Send me your address.
    A.hoglen@gmail.com
    Sent
    Stupidity angers me.
    If it weren't for the last minute, nothing would get done.
    NSOP snapshooter

  37. #87
    the anti-surl thechickencow's Avatar
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    Quote Originally Posted by thomps6s View Post
    Where are you moving to now?
    Down toward Eugene. Have a newish job, I'm managing my Portland plant but also a plant in Eugene too. I did so well I got literally double the work.

  38. #88

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    Quote Originally Posted by thechickencow View Post
    Down toward Eugene. Have a newish job, I'm managing my Portland plant but also a plant in Eugene too. I did so well I got literally double the work.
    With double the pay, right? Right? AMIRIGHT? :funnynotfunny:

  39. #89

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    Alan, you must have added me to the Big Green Egg BBQers facebook page?

    I have seen some elitist people in camera groups, but holy **** those guys are INSANE on that page.

  40. #90
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    Quote Originally Posted by thomps6s View Post
    Alan, you must have added me to the Big Green Egg BBQers facebook page?

    I have seen some elitist people in camera groups, but holy **** those guys are INSANE on that page.
    Weber people are not too far behind, I tell you.
    Stupidity angers me.
    If it weren't for the last minute, nothing would get done.
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  41. #91

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    Quote Originally Posted by tbert View Post
    Weber people are not too far behind, I tell you.
    **** you! ha ha

  42. #92
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    I did add you. Take it with a bit of salt and some rub.

  43. #93
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    Quote Originally Posted by thomps6s View Post
    **** you! ha ha
    Dude, some are just nuts. Yesterday I was reading all about seasoning cast iron pans....It may be a good resource for info, but who do you believe? :lol;

    And it's just a ****ing grill. Doesn't matter if it was made in the 40s, 50s, BC, or last month...Geez.

    Stupidity angers me.
    If it weren't for the last minute, nothing would get done.
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  44. #94

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    Quote Originally Posted by tbert View Post
    Dude, some are just nuts. Yesterday I was reading all about seasoning cast iron pans....It may be a good resource for info, but who do you believe? :lol;

    And it's just a ****ing grill. Doesn't matter if it was made in the 40s, 50s, BC, or last month...Geez.

    Agreed, that group is out of control too. I mean, it;'s nice for recipies or techniques, but those guys just lose their **** over the most simple stuff.
    Also, if I have to see another post about on-sale charcoal, I might have to choke a mofo!

  45. #95
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    Quote Originally Posted by thomps6s View Post
    Agreed, that group is out of control too. I mean, it;'s nice for recipies or techniques, but those guys just lose their **** over the most simple stuff.
    Also, if I have to see another post about on-sale charcoal, I might have to choke a mofo!
    On the converse, I'm not about to pay $40/bag for fogo or bge

  46. #96
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    Quote Originally Posted by thomps6s View Post
    Agreed, that group is out of control too. I mean, it;'s nice for recipies or techniques, but those guys just lose their **** over the most simple stuff.
    Also, if I have to see another post about on-sale charcoal, I might have to choke a mofo!
    Stupidity angers me.
    If it weren't for the last minute, nothing would get done.
    NSOP snapshooter

  47. #97
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    Quote Originally Posted by a.hoglen View Post
    On the converse, I'm not about to pay $40/bag for fogo or bge
    They seem to like Royal Oak lump. I bought a bag of Frontier lump from BJ's last year. I only used it a couple fo times, but it did work fine for some quick grilling of fish.
    Stupidity angers me.
    If it weren't for the last minute, nothing would get done.
    NSOP snapshooter

  48. #98

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    Quote Originally Posted by tbert View Post
    They seem to like Royal Oak lump. I bought a bag of Frontier lump from BJ's last year. I only used it a couple of times, but it did work fine for some quick grilling of fish.
    I use the Royal Oak green bag lump, great stuff, I don't use Briquettes anymore) and the real advantage other than flavor IMHO is to close off both vents when done BBQing so you can save the lump for next time.

  49. #99
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    Yeah, I don't like the chemical flavor briquettes have, either. That's why I don't understand how some are adding charcoal to an already going snake. Do they first light in chimney and pour?
    Stupidity angers me.
    If it weren't for the last minute, nothing would get done.
    NSOP snapshooter

  50. #100

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    Quote Originally Posted by tbert View Post
    Yeah, I don't like the chemical flavor briquettes have, either. That's why I don't understand how some are adding charcoal to an already going snake. Do they first light in chimney and pour?
    Yeah, form what I understand is you lay out the briquette snake then drop a lit basket of coal on the start or some parafin cubes. I haven't attempted that yet.

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