Smokers, the meat kind.

Discussion in 'The Water Cooler' started by Okiebob, Mar 1, 2021.

  1. greatwhitehunter3

    greatwhitehunter3 Grizzled Veteran

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    Been looking at them recently, know which one they have?
     
  2. picman

    picman Grizzled Veteran

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    What kind of cheese can be smoked at 140?
     
  3. Okiebob

    Okiebob Grizzled Veteran

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    100° is the lowest setting on the Smokin Tex but you ad one large iceblock, 4" deep pan, and cold smoke just about anything
     
  4. cls74

    cls74 Legendary Woodsman

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    I haven't cold smoked yet, most who do with kamados usually put whatever they are lighting down in the ash drawer rather than in the normal basket.

    I will be doing a low temp smoke this Sunday though. Have 10lbs of porkbelly brining for some bacon. Thinking apple for the smoke.

    Think I have 11 or 12 different wood chunks right now.

    Sassafrass
    Mulberry
    Orange
    Pecan
    Peach
    Maple
    Apple
    Hickory
    Post Oak
    Cherry
    Mesquite
    And 1 other I think
     
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  5. MnHunterr

    MnHunterr Grizzled Veteran

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  6. Sota

    Sota Legendary Woodsman

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    When you grill with pellets how long does a bag of pellets last?
     
  7. Sota

    Sota Legendary Woodsman

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    I like the idea of having a grill I can smoke with if I feel like it.
     
  8. cls74

    cls74 Legendary Woodsman

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    Look into a Kamado, be it kamado joe, big green egg or other, they are amazing in their versatility.

    I have the kamado joe, can cook 3 minute pizzas at 700 degrees or cook a pork butt/beef brisket low and slow at 225-250 for 14-20 hours.

    Cook direct or indirect at the same time for grilling, there's a crap ton of accessories for them as well.
     
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  9. dnoodles

    dnoodles Grizzled Veteran

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    another vote for the KJ. It is (or was for me) a bit of a learning curve coming over from kettle/charcoal and gas grills, but it is pretty fun. Going to do spatchcock chickens this weekend.
     
  10. cls74

    cls74 Legendary Woodsman

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  11. Sota

    Sota Legendary Woodsman

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    Lost me at facebook
     
  12. cls74

    cls74 Legendary Woodsman

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    So use google/youtube

    Eventually you're going to utilize technology and reality.

    See ya when you get there
     
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  13. Sota

    Sota Legendary Woodsman

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    Facebook is a cancer
     
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  14. cls74

    cls74 Legendary Woodsman

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    Use google then...
     
  15. Sota

    Sota Legendary Woodsman

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    Yeah I have trying to decide to go basic or advanced grill or start smoking. We like roast cuts but smoked is another level plus cancer concerns with excessive smoked grilled meat.
     
  16. vitalzone

    vitalzone Weekend Warrior

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    I too am looking for a smoker. Has anyone tried the The Big Green Egg? I
    I too am looking for a smoker. Has anyone tried the Big Green Egg? I know they are made in mexico and the Kamado Joes are made in China. Trying to buy made in the USA
     
  17. Birdswacker

    Birdswacker Weekend Warrior

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    I bought a Smoke Mountain gas smoker a couple years ago. I think I pd $250 for it. I probably use it 4-5 times a year.
    I’m very happy with it. Prior to this I had a charcoal smoker what a pain in the ass. Gas is so much easier to control the heat. I’ve done brisket pork butts turkey breast eggs (Sota) meat balls and they’ve all turned out pretty dang good.
    If you want to give your food a little extra flavor you can do it on a gas grill. Just soak some chips and throw them in an empty tuna can then put them on the burner of the grill.
     
  18. picman

    picman Grizzled Veteran

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    Says the guy who swallowed chew juice. That is when your cancer will come from if you get it-not smoked meat.
     
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  19. Sota

    Sota Legendary Woodsman

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    Hey now no need to keep hitting your thumb with a hammer.
     
  20. MnHunterr

    MnHunterr Grizzled Veteran

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    Honestly I'm not sure how long a bag lasts. All depends on your use. You don't use a bag every couple of times I know that. Easily 10+ times out of a bag I would say.

    Here's something I found on Google: "The smoker burns 1 to 3 pounds of pellets per hour. Traeger says that means each 20 pound bag provides between 6 to 20 hours of cook time (at high or low heat)."
     
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