The BBQ and Smoking Thread

[ercchry]

Originally posted by suntan
The chips and pellets are meant for electric smokers. You need chunks for charcoal. It's hopeless smoking on a gas grill.

Which is why I am curious if these electric smokers are able to actually create a hot, blue smoke with these products with I'm finding hard to believe with how little wood by volume they actually use

[ExtraSlow]

The deal with electric is that you don't need as much smoke volume, because you don't have the huge volume of combustion air cycling through your smoker at the same time. The smoke goes up, and stays there pretty much.

Would be a poor system for making emergency smoke signals, but works great for smoking food . . . .

[ercchry]

So it is stale white smoke... gotcha

[ExtraSlow]

I don't know what that means. But I'm a noob. Food tastes good, and I find it easy to use, and that's good enough for me.

[suntan]

Originally posted by ercchry
So it is stale white smoke... gotcha

It turns out the same, except you will not have the "smoke ring", which is cosmetic anyhow.

[ercchry]

^^yeahokay

Originally posted by ExtraSlow
I don't know what that means. But I'm a noob. Food tastes good, and I find it easy to use, and that's good enough for me.

You don't miss what you haven't experienced...

http://amazingribs.com/tips_and_tech...n_of_wood.html

[R-Audi]

Ive used a Bradley electric and Green Egg, havent noticed any difference in taste beside the amount of extra work required with the egg. Both had excellent smoke rings...

[ercchry]

Originally posted by R-Audi
Ive used a Bradley electric and Green Egg, havent noticed any difference in taste beside the amount of extra work required with the egg. Both had excellent smoke rings...

Probably cause eggs have a similar problem when smoking low

[cyra1ax]

I'm looking for a new BBQ this year, anyone have experience/recommendations with Napoleon?
The plan was to go with a Weber Genesis, but they've priced themselves from my consideration, a four burner LP is listed at $1200, and if I want doors+side burner that's another $700 on top.
Not to mention that the Genesis II is now completely built/manufactured in China and I'd rather not have to play reliability roulette when paying that much.

[suntan]

Originally posted by ercchry
^^yeahokay



You don't miss what you haven't experienced...

http://amazingribs.com/tips_and_tech...n_of_wood.html

Zzz... I smoked in a Weber Kettle now... The electric fell apart after a few years.

Gee, even Amazing Ribs likes some of the electric models.

http://amazingribs.com/bbq_equipment...ric-smokehouse

[ercchry]

Originally posted by suntan
Zzz... I smoked in a Weber Kettle now... The electric fell apart after a few years.

Gee, even Amazing Ribs likes some of the electric models.

http://amazingribs.com/bbq_equipment...ric-smokehouse

Yeah... sounds like it

Right from your link:

Electric smokers. They do some things really well, and they are set and forget easy, but we are not fans.

[suntan]

Like, did you discover the site yesterday? I've fucking read virtually everything on that site, for about 10 years.

Did you miss all the fucking reviews?

http://amazingribs.com/bbq_equipment...ectric-smokers

There's also one thing that's extremely easy to do in an electric smoker - cold smoking.

Oh yeah, although they have lots of good advice, they're also shills. They've pushed all sorts of useless crap products over the years.

Also, maybe you don't quite understand, but you can get an electric smoker on sale for $99 sometimes. It's a super cheap, easy thing to try out.

Do you also use only Kingsford briquettes?

[ercchry]

Originally posted by suntan
Like, did you discover the site yesterday? I've fucking read virtually everything on that site, for about 10 years.

Did you miss all the fucking reviews?

http://amazingribs.com/bbq_equipment...ectric-smokers



There's also one thing that's extremely easy to do in an electric smoker - cold smoking.

Oh yeah, although they have lots of good advice, they're also shills. They've pushed all sorts of useless crap products over the years.

Also, maybe you don't quite understand, but you can get an electric smoker on sale for $99 sometimes. It's a super cheap, easy thing to try out.

Do you also use only Kingsford briquettes?

Is it hard being a condensing fuck when people call you on your bullshit?

This post alone is contradictory

I link to that site when it's actually based on the science of BBQ, not your "useless crap shill reviews" which don't actually say anything about about it being a good all around "if you only had to choose one" smoker

Wtf are you even arguing about?! You use the same damn grill I do, if electric was that fucking great you would have replaced your electric with another electric

The kingsford debate has been beaten to death, get off your horse

Yeah, yesterday http://forums.beyond.ca/st2/best-diy...=&pagenumber=1

[ExtraSlow]

Mom, dad, don't fight!!!!

[r3ccOs]

Originally posted by ExtraSlow
Mom, dad, don't fight!!!!

lol you should see the trash talk that happens at bbq comps...

its just food.

I remember 2 guys getting pissed drunk and almost having it out because one guy said his Primo's are for european fancy boys compared to his WSMs...

First off... why you have to use charcoal or pure wood at BBQ comps isn't that its better... but because its traditional and requires an element of learning how to manage heat.

You learn quickly that side box smokers are the worst at it, wastes fuel and is uneven across when compared to vertical water smokers

2ndly... electric smokers are very good at managing heat and being effecient with smoke if you are using a pellet or bradley smoker

difference is in taste, as without the charcoal, the food tastes more bacony.

also...

There are misconceptions... most meat can only absorb smoke up until about 120-140 farenheight. Also more smoke doesn't mean better, especially with pork.

lately because I'm lazy... I'll start a smoking process with a cold piece of meat, let the WSM get up to temp very slowly (which al lows the meat to eventually get to a "room temp) and allows for a good permiation of smoke...
Once I get say the ribs/butt/brisket up to a reasonable temp and the amount of wood smoke I want... I wrap it and put in in the oven at high heat (i.e. 300) until done...

I don't have to worry about manging fuel/temps and the product is the same (with ribs I will finish on the bbq)

[phreezee]

Originally posted by cyra1ax
I'm looking for a new BBQ this year, anyone have experience/recommendations with Napoleon?
The plan was to go with a Weber Genesis, but they've priced themselves from my consideration, a four burner LP is listed at $1200, and if I want doors+side burner that's another $700 on top.
Not to mention that the Genesis II is now completely built/manufactured in China and I'd rather not have to play reliability roulette when paying that much.

I would stick with the Weber versus Napolean from personal experience. Their boxes are just better at keeping the heat in. Every spring and fall HomeDepot/Lowes/Rona have their 20% off sales for BBQs and that is the time to buy.

[90_Shelby]

I love my WSM and I like the option to cook with straight charcoal and no "smoke" for certain meats.

Pork shoulders were on sale at CO-OP so I have one smoking today!

[nonofyobiz]

Where in the north can I get a brisket? The closers to the NW the better

[jwslam]

Originally posted by nonofyobiz
Where in the north can I get a brisket? The closers to the NW the better

[hampstor]

Originally posted by nonofyobiz
Where in the north can I get a brisket? The closers to the NW the better

Bon ton meat market in crowfoot. Occasionally, Jan's deli on crowchild.