Flysmallie Posted October 2, 2019 Posted October 2, 2019 3 minutes ago, Gavin said: A Thermapen will up your game. Ehhh, it's just a fast reading thermometer. A Meater would be upping the game. ness 1
snagged in outlet 3 Posted October 2, 2019 Posted October 2, 2019 I have a weber kettle, a Weber Genesis Special edition in Gun Metal and the cylinder. I'd like to have an electric temp controlled smoker to replace the cylinder. I don't want to mess with anything that I have to babysit to keep the temp correct. Seems like you have to work with a stick burner to dial in the temps and then the weather changes and you have to start over.
ness Posted October 2, 2019 Author Posted October 2, 2019 1 hour ago, snagged in outlet 3 said: I have a weber kettle, a Weber Genesis Special edition in Gun Metal and the cylinder. I'd like to have an electric temp controlled smoker to replace the cylinder. I don't want to mess with anything that I have to babysit to keep the temp correct. Seems like you have to work with a stick burner to dial in the temps and then the weather changes and you have to start over. They sure seem like a good option to me, but I haven't done any real research on them. Should have good temperature control, regardless of the weather. Relatively small and portable. Should be able to control the smoke level. Interested to see if there's any first-hand experience with them (other than your two flops). John
Terrierman Posted October 2, 2019 Posted October 2, 2019 On 9/30/2019 at 8:40 AM, snagged in outlet 3 said: I'm in the market for a new smoker. Insulated I think. I like to cook all winter and with low temps and high winds it can be a pain to keep constant temp. Any suggestions? Kamado Joe or the original Big Green Egg. You will only cry once, and they will last a lifetime. snagged in outlet 3 1
snagged in outlet 3 Posted October 2, 2019 Posted October 2, 2019 4 minutes ago, Terrierman said: Kamado Joe or the original Big Green Egg. You will only cry once, and they will last a lifetime. Yeah I cringe at 15 bones for a smoker.
Terrierman Posted October 2, 2019 Posted October 2, 2019 I have no issues with putting a brisket or a pork shoulder on in the evening, and letting it cook all night. Just load enough fuel and don't give it too much air. The learning curve is not all that steep or long. For the long cooks of big cuts, I always use the stone to assure indirect heat and also place a pan with liquid of some description under the grate, which also helps to catch drippings and ease cleanup.
Terrierman Posted October 2, 2019 Posted October 2, 2019 2 minutes ago, snagged in outlet 3 said: Yeah I cringe at 15 bones for a smoker. A man of your means deserves quality equipment. And quality equipment pays many dividends in the end products you and your family will enjoy well into your dotage. snagged in outlet 3 1
Terrierman Posted October 2, 2019 Posted October 2, 2019 7 minutes ago, snagged in outlet 3 said: Yeah I cringe at 15 bones for a smoker. Sell one of your flyrods and use the change to buy a pallet of lump charcoal and an electric starter. rps and snagged in outlet 3 2
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