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Thread: The BBQ and Smoking Thread

  1. #1721
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    Nah, masterbuilt burns all the way to the bitter end of each chip and there's still no ring. No idea if there's a taste difference between the two systems though.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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    Quote Originally Posted by killramos View Post
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    I think that might be one of the “selling features” of the Bradley causing a side effect.

    It only partially burns each puck, then dunks it in water. The theory is the early thin smoke has all the flavour, and the later smoke is bitter and acrid. I’m guess that’s also the part that causes the ring?
    That doesn’t sound right...


    You want a hot fire with a light blue smoke, that’s the cleanest flavour, what you’re describing is a bitter low heat smoke... NO also has to do with the temp the wood is burned at, better ring with a smaller, hotter fire

    https://genuineideas.com/ArticlesIndex/sranoxring.html

  3. #1723
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    Quote Originally Posted by ercchry View Post
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    That doesn’t sound right...


    You want a hot fire with a light blue smoke, that’s the cleanest flavour, what you’re describing is a bitter low heat smoke... NO also has to do with the temp the wood is burned at, better ring with a smaller, hotter fire

    https://genuineideas.com/ArticlesIndex/sranoxring.html
    The Bradley smoker people seem to disagree with you, with claims that turning your smoker wood into ash causes bitterness.

    https://www.bradleysmoker.com/blog/2...r-life-easier/

    I’m not particularly fussed either way, the food tastes great. Lack of smoke ring is far from top of my criticisms of the Bradley smoker.

    I can buy the pucks not being blazing hot as a reasoning for the ring not forming though. Debates on bitterness aside.
    Last edited by killramos; 05-10-2021 at 09:44 AM.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

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    Quote Originally Posted by killramos View Post
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    The Bradley smoker people seem to disagree with you, with claims that turning your smoker wood into ash causes bitterness.

    https://www.bradleysmoker.com/blog/2...r-life-easier/

    I’m not particularly fussed either way, the food tastes great. Lack of smoke ring is far from top of my criticisms of the Bradley smoker.

    I can buy the pucks not being blazing hot as a reasoning for the ring not forming though. Debates on bitterness aside.
    I’ve put out enough campfires to know Bradley is full of shit, multiples worse to kill a fire with water

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    Ok lol
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  6. #1726
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    I doubt the marketing material of any brand is a reliable source of information about that brands defects. And as a general rule, I trust Eric about cooking science. Even though arguing with him is one of my hobbies.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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    Small hot fire, thin blue smoke... best flavour; it’s probably why my army of inefficient kettles beats out $20k yodders at competitions, and why the best legit BBQ comes from open pits

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    lol

    I’ve already decided I want another kind of smoker this summer. The Bradley has its place but not sure it’s the right tool for most of my cooks.

    Great jerky though.

    Kindof set on a big Joe but holy shit they are overpriced.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  9. #1729
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    Yeah, at some point you need to balance work, and efficiency with the final product... those ceramic cookers and pellet grills seem to be a good middle ground... anything besides electric

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    Anyone on here have strong opinions on Kamado grills?

    Me being me, obviously want the Big Joe 3. But $3,300 bucks seems to be bordering on lunacy. The top end big green egg in the same size is no cheaper.

    I think I’m pretty set on the V3 upgrades over the V2 for my uses though ( namely approved smoking ability ). But 18” seems awfully tight to me for a full packer brisket, even the weeny one I did on the weekend was way bigger than that. Unless I’m not understanding something (need to hit bbq galore to take a look at one of these).

    Interested in any opinions you guys have.

    I’m trying to build out a bit of a BBQ nook / lounge on my front deck, and this grill will be the star of the show.
    Last edited by killramos; 05-10-2021 at 11:30 AM.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  11. #1731
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    The V3 is smaller than the V2? Thought the joe 3 is 24”?

    This solves your space issues though:

    https://www.primogrill.com/x-large-charcoal-grill.html

  12. #1732
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    I just smoke and grill on my Weber kettle. Works great.

    But not just any Weber kettle.

    https://barbecuesgalore.ca/collectio...rformer-deluxe

    I have no idea what those super heavy ceramic units are supposed to accomplish.
    Last edited by suntan; 05-10-2021 at 11:10 AM.

  13. #1733
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    Quote Originally Posted by suntan View Post
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    I just smoke and grill on my Weber kettle. Works great.

    But not just any Weber kettle.

    https://barbecuesgalore.ca/collectio...rformer-deluxe


    I have no idea what those super heavy ceramic units are supposed to accomplish.
    Same, love my propane starter

    The ceramic ones have a plate so the whole grill is indirect, also way more efficient... but that efficiency comes from smothering the fire, so I’m not a huge fan. They are way easier to dial the temp up and down though... can add programable blowers too which makes temp control idiot proof

  14. #1734
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    moving from a kettle to wsm, I can say that my bbq has improved.

  15. #1735
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    Quote Originally Posted by ercchry View Post
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    The V3 is smaller than the V2? Thought the joe 3 is 24”?

    This solves your space issues though:

    https://www.primogrill.com/x-large-charcoal-grill.html
    Apparently the classic is 18” and the big joe is 24” no other major differences between the two.

    They sell a V3 and a V2 of each and there is a very large price delta but some notable improvements form v2 to v3
    Last edited by killramos; 05-10-2021 at 11:34 AM.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
    This quote is hidden because you are ignoring this member. Show Quote

    guessing who I might be, psychologizing me with your non existent degree.

  16. #1736
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    Quote Originally Posted by killramos View Post
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    Anyone on here have strong opinions on Kamado grills?

    Me being me, obviously want the Big Joe 3. But $3,300 bucks seems to be bordering on lunacy. The top end big green end in the same size is no cheaper.

    I think I’m pretty set on the V3 upgrades over the V2 for my uses though ( namely approved smoking ability ). But 18” seems awfully tight to me for a full packer brisket, even the weeny one I did on the weekend was way bigger than that. Unless I’m not understanding something (need to hit bbq galore to take a look at one of these).

    Interested in any opinions you guys have.

    I’m trying to build out a bit of a BBQ nook / lounge on my front deck, and this grill will be the star of the show.
    that price I would get a Traeger, Timberline. I had an older big green egg that I sold when I bought a Trager, now I just have the Gas grill for searing and burgers and the Traeger for everything else.

    So for this weekends cook I got a new toy, the GMG pizza oven attachement that I installed on my Traeger. Pizza just moved to a whole new level at our place. This one is a chicken and chorizo, fior di latte, arugula and a drizzle of white truffle hot sauce. made using dough and sauce from mercatos as its so much easier. This is the best thing i have bought as it makes it so your smoker can make a pizza stone 750-800 degrees and a 5 min pizza cook just like the the pros.
    Attached Images Attached Images  

  17. #1737
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    I don’t think I want a pellet grill. But I’m reasonably open minded.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
    This quote is hidden because you are ignoring this member. Show Quote

    guessing who I might be, psychologizing me with your non existent degree.

  18. #1738
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    Quote Originally Posted by austic View Post
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    that price I would get a Traeger, Timberline. I had an older big green egg that I sold when I bought a Trager, now I just have the Gas grill for searing and burgers and the Traeger for everything else.

    So for this weekends cook I got a new toy, the GMG pizza oven attachement that I installed on my Traeger. Pizza just moved to a whole new level at our place. This one is a chicken and chorizo, fior di latte, arugula and a drizzle of white truffle hot sauce. made using dough and sauce from mercatos as its so much easier. This is the best thing i have bought as it makes it so your smoker can make a pizza stone 750-800 degrees and a 5 min pizza cook just like the the pros.
    DAMN!!!

  19. #1739
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    Quote Originally Posted by killramos View Post
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    I don’t think I want a pellet grill. But I’m reasonably open minded.
    It’s like having red knobs

    https://www.yodersmokers.com/pellet/...tition-smoker/

  20. #1740
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    I just feel like I already have a set and forget smoker, I already have an instant on grill, so charcoal spend a day hanging out for this one seems appropriate.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
    This quote is hidden because you are ignoring this member. Show Quote

    guessing who I might be, psychologizing me with your non existent degree.

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