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Josh (or anyone else),
Do you soak the wood chips/chunks? I used to do this with wood chunks on top of regular coals in a grill. It would work great for a while, but if I was cooking something for more than an hour they would dry, then burn, and I'd lose temp control. I actually was using two grills for a while, always having one in temperature due to adding new, wet wood chunks. It worked, but wasn't worth the effort.
I just graduated to the Yoder YS640 pellet grill this Spring. It is sooooooo nice. I BBQ'd with a WSM for years and liked it well enough but it always required attention and I never got the ribs "just right." The Yoder is expensive, but in this case you definitely get what you pay for. It has a commercial quality construction for the backyard BBQ'er. I'm still learning all the nuances (as with any new smoker) but my first two forays have exceeded my previous best 'Q. I'm not a big believer that the equipment is the whole reason for the success, but the temperature control was outstanding and consistent. You are basically using a wood fired oven. I'm looking forward to trying the charcoal pellets and working out the grilling kinks.
Quote:
Originally Posted by Bourbon Boiler
Don't bother soaking the wood. Use chunks because they burn longer. If you are really doing low and slow the smoke only penetrates for the first few hours. If you need to add more chunks, you can, but (like you stated) you have to deal with temp control. That is why the electric and propane smokers are so popular for non-competition enthusiasts. A cigar box sized amount of chunks should burn for 3-4 hours with no problem (unless you are using higher temps). Good luck...go Boilers!
I only soak wood chips when I'm grilling. It keeps the chips from burning up right away. Like WsmataU said chunks work best for low and slow. I am too lazy to try and smoke things on the grill, too much work!
Thanks to both of you for your responses. I'm getting hungry again.
I got a 30" Masterbuilt Electric Smoker for Christmas last year. It's not terribly expensive and hols temperature very well.
http://www.masterbuilt.com/prod-smokers-analogue.html
Very simple to use. I live in Southern California so I can smoke year round. I can also get wood chips from citrus and nut growers for nothing. Recently I picked up bourbon barrel chips at a local hardware store.
So far, I have smoked whole chickens, ribs, tri-tip (a So Cal cut of beef, also called triangle steak), and pork tenderloin. Brisket is next. I am working my way up to Tea Smoked Duck! If I can find a meat slicer for cheap I will smoke my own bacon sometime.
Scott
Great find on the bourbon barrel chips!Quote:
Originally Posted by LongBeachScott
I've been wanting to smoke some duck, or at least duck breast, myself for a while, but grocery store prices for duck are outrageous. With all the hunters in this state, you'd think some would have a spare duck or two to throw my way for a reasonable price!
I've been using a 30" MES as well for the last 4 yrs or so. For a large brisket you can tent it or lay it over an inverted bowl to start and as it shrinks it will fit the rack.Quote:
Originally Posted by LongBeachScott
This smoker has done a fine job for me over a few years. I keep meaning to upgrade but it's still going strong. Built a cold smoke generator that fits into the chip tray chute. Works like a charm.
I'll be firing up my home built pit this weekend for 60# of butts, and a case of ribs. I'll be smoking some deer jerky in the upright cabinet too.
This thing will keep 225 for 12-16 hours with 10# GFS charcoal and wheelbarrow full of wood.
You would be safe in assuming that some bourbon and cigars will be consumed during the cooking.
Anyone hungry?
Damn did I just get hungry! That's great.Quote:
Originally Posted by steeltownbbq