What's Cooking?

[Gavin]

Another to look at is Gateway Drum Smokers out of Washington, MO. Our friends at Sahm Welding in Washington, MO do the manufacturing for the Blues Hog folks. Great folks. Mark's guys will build you anything you want, but you probably know a few good welders. Not sold on pellets....I like stick burners.

 

[snagged in outlet 3]

14 minutes ago, Gavin said:

Another to look at is Gateway Drum Smokers out of Washington, MO. Our friends at Sahm Welding in Washington, MO do the manufacturing for the Blues Hog folks. Great folks. Mark's guys will build you anything you want, but you probably know a few good welders. Not sold on pellets....I like stick burners.

 

I know 30 or so welders.  I’ve been thinking about a stick burner. 

[Mitch f]

4 hours ago, snagged in outlet 3 said:

I've never heard that.  I always thought they wrapped the meat after a while so it doesn't get TOO smoky.

The way I understand it is that wrapping the meat helps retain the moisture. 

Edited to say that the way most people wrap now is using butcher paper instead of foil because they say the smoke penetrates it and still gives you a smokier taste until the end. If you wrap in foil, you might as well finish in the oven if you want because the smoke can no longer penetrate obviously.

[Gavin]

If looking stick burner.....Lang smokers with the reverse flow. Mine is a huge cheapo offset from Sams.with modifications . Made some mods to the flow, and put an expanded metal basket in the fire box big enough to hold a  1/2 bag of  charcoal.. I fill the charcoal basket with unlit coals, load some lit coals on top of the basket and toss the wood on top...Will burn 6-8 hours no problem. Apple, Cherry, Pecan & White Oak mostly...Not much for Hickory...too bitter.

 

 

 

[Mitch f]

I’ve got three cookers... a Weber Kettle, a gas stove, and a Traeger. I rarely ever use the gas stove anymore. The Weber is better at cooking steaks, because you can sear with it. Most other things,  like smoking and cooking fish, I do with the Traeger.

[rps]

2 hours ago, snagged in outlet 3 said:

So a pellet stove would continue to smoke since it burns pellets for heat right???

Since its fresh burn, yes.

[rps]

 

[ness]

13 hours ago, Mitch f said:

The way I understand it is that wrapping the meat helps retain the moisture. 

Edited to say that the way most people wrap now is using butcher paper instead of foil because they say the smoke penetrates it and still gives you a smokier taste until the end. If you wrap in foil, you might as well finish in the oven if you want because the smoke can no longer penetrate obviously.

When my Weber bullet bit the, well, bit the bullet, I didn't replace it. I get stuff started on a Weber kettle with offset heat and wood chips/chunks for a few hours then wrap in foil and finish in the oven. I feel like I get the smoke I want, then I retain moisture and control heat. Obviously the quantity is limited, but if I need a bunch my baby bro will do it for me. I don't expect to change the minds of any of you cave men, but it does work well.   

You certainly can over-smoke things. I have, and it's nasty. I wonder about the Traegers in cold temps burning a bunch of pellets to keep the temp up, but I'd bet you can tweak something in the process/system to prevent over-smoking. 

 

[Flysmallie]

36 minutes ago, ness said:

When my Weber bullet bit the, well, bit the bullet, I didn't replace it. I get stuff started on a Weber kettle with offset heat and wood chips/chunks for a few hours then wrap in foil and finish in the oven. I feel like I get the smoke I want, then I retain moisture and control heat.  I don't expect to change the minds of any of you cave men, but it does work well.   

I've been using only my kettle for awhile now. I wrap sometimes but haven't finished in the oven lately. No temp gauge except for the old cheap meat thermometer. You have to stay on top of it but that's the fun part of it for me. 

[ness]

5 minutes ago, Flysmallie said:

I've been using only my kettle for awhile now. I wrap sometimes but haven't finished in the oven lately. No temp gauge except for the old cheap meat thermometer. You have to stay on top of it but that's the fun part of it for me. 

Although I haven't done this personally, I've got a buddy who starts a full brisket outdoors, wraps it and let's it finish overnight in the oven. I kinda like hands off.