Using a smoker… plus grilling and cooking

[NeedMoreFans]

I'm getting gifted a smoker and I get to choose which one I want. It will likely be between a BGE or a Traeger. Which one would the masses choose and why?

[GAME05]

Traeger I've seen get some positive reviews, but a few years ago they moved their production to China and their reputation has taken a hit for it, some would argue it's quality as well. I don't know much about BGE to say anything substantive.

 

But pellet grill/smoker and charcoal grill/smoker are a good bit different, and which one you prefer really depends on how you like to do things. If you have more time on your hands to be able to tend to heat and smoke levels, nothing beats the flavor of charcoal. Pellet grills are great because you can set the temperature and just walk away until it's done. As for the grill segment of the pellet grill, they don't use direct heat, which of course is where a lot of the flavor comes from. It's really more like an oven. So you can certainly do the usual grilling stuff, but without that direct flame the flavor isn't quite the same.

 

I bought a pellet grill somewhat recently as an upgrade to my charcoal smoker and not having to monitor it is great. I did two pork butts a couple days ago and I was asleep for most of the cooking.

[RobDeer 45]

I have a BGE but no experience with a pellet smoker. The reason I've really started to like my egg is because you can grill on it too. When you smoke on it, you put the ceramic plate in, and it's indirect smoking. When you girls, take the plate out and it's direct heat and can get a great sear on your meat. Also, you can use it like a pizza oven and make some pretty great stuff. The nice thing about ceramic smokers is, it's actually easy to regulate your heat (compared to trying to smoke on a weber). By using the top and bottom vent, you get it to the temp you want, and it will go for hours without needing any adjustment. It's probably not as fool proof as a pellet, but for the most part, you don't need to mess with it once it's set.

[logan82]

I just used a regular Weber 22" grill to smoke a pork but the other week. One chimney of charcoal lasted 7 hours at a steady 250°. It is very air tight and the charcoal goes out when I close it up after grilling. I was able to adjust the bottom vent to control the heat.

[NeedMoreFans]

I use a Weber kettle as my grill and I'm not sure if a smoker will replace that as my primary grill. I have never had food from a pellet smoker and I'm really curious to see how much different it is vs. a kamado smoker.

 

I just used a regular Weber 22" grill to smoke a pork but the other week. One chimney of charcoal lasted 7 hours at a steady 250°. It is very air tight and the charcoal goes out when I close it up after grilling. I was able to adjust the bottom vent to control the heat.

 

I had very good luck with pork butt using the snake method, but last time I tried it with ribs the ribs came out tough. Food that I've had on a smoker has been much, much better overall than the things I have smoked on my Weber, but I have still had good results with it.

[homer]

I've become addicted to Sous Vide cooking.

 

Next step: More meal prep.

 

I had never heard of this but am very intrigued. Looks like a great tool for a small kitchen.

[logan82]

I had very good luck with pork butt using the snake method, but last time I tried it with ribs the ribs came out tough. Food that I've had on a smoker has been much, much better overall than the things I have smoked on my Weber, but I have still had good results with it.

I didn't use the snake method at all. Lit the coals and piled them on one side. Almost completely closed the vents. Indirect heat. I have previously used one of those grills with a side chamber for smoking and found the Weber to be much better. More airtight and held the temp better.

[EnglishCream]

I've had to curtail my grilling/smoking efforts greatly the last couple months since I've been in the midst of a move. Next week I move into a new house (and the movers give my weber back).

 

But I'm also thinking about buying a Pit Barrel Cooker.

 

Anyone use one of them? If not, what do you use (no need to respond if it doesn't burn charcoal or wood)?

 

Realize this is old but I love the Pit Barrel Cooker. I make pulled pork in mine regularly, using a Boston Butt as they call it down here in South Carolina. Thanksgiving turkey the last three years, ribs, chicken, prime rib (delicious, much better than I expected), brisket (full), and tri tip. It truly is set it and forget it. Just follow the instructions as stated on the website and you shouldn't have any problems. I add wood chunks or chips based upon what I'm smoking.

[Baldkin]

I've become addicted to Sous Vide cooking.

 

Next step: More meal prep.

 

I had never heard of this but am very intrigued. Looks like a great tool for a small kitchen.

 

It really is amazing. Chicken and pork loin are so easy and simple to make (and make in large quantities!)

[AKCheesehead]

Silvers are in, last night I did the heads on the Weber thing like last August. We wolfed down 11 salmon heads last night, so good. The cheek meat is such a treat.

[NeedMoreFans]

I got a Kamado Joe from Costco. It included a cover and a box of firestarters and since I went with the floor demo so he also threw in a wok and a bag of charcoal. I'm firing it up immediately in the morning for brisket tomorrow night. I know there is a learning curve to using these things and brisket may not be the best choice to start, but bad brisket is still good brisket.

[GAME05]

As long as you've got a wireless thermometer you shouldn't have any problems adjusting temperatures even if it's new.

[homer]

I've become addicted to Sous Vide cooking.

 

Next step: More meal prep.

 

We just got a Sous Vide Cooker as a wedding gift. Any recipe recommendations?

[Baldkin]

I've become addicted to Sous Vide cooking.

 

Next step: More meal prep.

 

We just got a Sous Vide Cooker as a wedding gift. Any recipe recommendations?

 

Tons!

 

I love doing a big pork loin in sections with whatever rub I choose then slicing and cooking chops at high heat to get a good sear on them.

 

This chicken shawarma recipe is amazing:

(and you don't even need skewers)

 

167 for three hours.

 

Ingredients:

10 Chicken Thighs

7 Cloves of Garlic

1 red onion peeled and ready to be processed

1/2 cup Parsley

1/2 cup Olive Oil

1/2 cup lime Juice

2 tsp Chili Flakes

1 tbsp Turmeric Powder

1 tsp Cinnamon Powder

1 tbsp Smoked Paprika

1/2 tbsp White Pepper

2 tbsp Salt

 

Chicken thighs (with any seasoning) for 3 hours at 167 are divine.

 

Pork Carnitas tacos:

https://www.seriouseats.com/recipes/2017/01/sous-vide-carnitas-crispy-mexican-style-pulled-pork-recipe.html

 

I did 165 for 18 hours. Was amazing.

 

Finished it with a large skillet, cooking to order for the people that were there.

 

If you want an amazing little snack, char siu pork belly is incredible.

 

About 2" wide strips, get some Lee Kum Kee Char Siu sauce, slather it on before hand. 175 for 6 to 8 hours, then slice into bite sized pieces and finish on the grill.

 

[homer]

Thank you! We don't do a lot of red meat but that shawarma looks awesome.

[Baldkin]

Thank you! We don't do a lot of red meat but that shawarma looks awesome.

 

Serious Eats and Sous Vide Everything have a ton of recipes out there.

 

Also, be sure you put hot pads beneath whatever vessel you use to sous vide, the extended heat can cause problems on some countertops/tables

[NeedMoreFans]

If any of you are in the Madison area, I need a butcher. Costco is fine but does not have everything. I'm wanting to smoke beef ribs but I can't find bone-in at any grocery store or at Costco.

[Beerambassador]

Bumping this topic with warmer temps.

 

I've got a Weber kettle that I use almost exclusively for smoking and a Weber gas grill for my grilling. I'm happy with them, but my kettle is junk (bent, rusting, etc) and screaming to be replaced. I've got kids that are involved in everything, which makes it difficult to babysit a kettle all day for smoking, so I've really been thinking about a pellet grill to replace the kettle. I'm aware of the downsides of them and the pros. Wondering if anyone here has a pellet that they either love or hate or somewhere in between?

[GAME05]

I switched to a pellet grill from a charcoal smoker last year. In all fairness nothing beats the taste of charcoal, but I got tired of babysitting the thing so often, especially on long cooks. The pellet grill is just plain simple and I use it all the time.

 

I have the Rec-Tec 340, which is their smallest model at a 15"x20" grate size. Good for two people but I would definitely get a bigger one with family. It's one of the higher-end brands and has a lot of stainless steel in it so it *should* last a long time. I've never seen the temperature be off by more than three degrees, but you will get 20+ degree swings with cheaper models. But the Pit Boss seems to get good reviews as a cheaper model. Weber just started making a pellet grill if you're big on that brand, but I haven't heard reviews on it yet. Traeger used to be the top brand but now they're made in China. Yoder is the Cadillac brand with super-thick metal and a price tag that more than matches its reputation.

 

Like everything, "get what you pay for" tends to apply. Temperature swings of 30 degrees that last upward of 30 minutes seems to be a thing with cheaper models, as well as things breaking more often (typically not terribly difficult to fix yourself) and thinner metal which not only doesn't last as long but makes it harder to hold in heat.

 

Assuming you're in Wisconsin, lots of folks get themselves a heat-resistant blanket to put over the grill, and you'd have no real problems using it in the winter.

 

Many come with wi-fi now, though I already have a wi-fi thermometer and that's enough. All I'm losing out on is the ability to change temperature and turn the thing off and on remotely.

 

My Rec-Tec gets to about 650 degrees, so I do everything from pizza to pork shoulder on it. I only recently discovered that frozen pizza on a pellet grill is awesome. Attempts at baking with it have been mixed.

 

Smoke quantity is another thing that tends to improve with the price of the thing. I know a lot of folks who use a pellet tube in addition to their grill. But without it, mine still gets the smoke ring and smoke flavor and all that.

 

Overall the pellets aren't any more expensive than charcoal. And if you do mostly low-temp cooks, probably just slightly cheaper than charcoal.

 

Overall I love it and it's super easy. Now and again I'll even run the thing when I'm at work.

[Beerambassador]

Rec-Tec is one of the brands I'd been looking at. The Weber Smokefire is really appealing since it's a true grill and will get up to 600 degrees, but the launch has been pretty rocky. It's been getting savaged on youtube, but I'm finding others are more enthusiastic about the product. I'm tempted to wait for the Smokefire 2.0 whenever that launches.

[GAME05]

I just read the description of the Smokefire and if you mean "true grill" as in it'll get to 600 degrees, basically every pellet grills/smokers will do that.

[AKCheesehead]

Last night I fired up the Weber kettle and did up a dozen chicken thighs, it was glorious. My clothes smell like it today, I smell like summer. I love it, just what I needed.

 

I figured I’d share my tried and true chicken recipe so here goes: chicken, Lawry’s. Keep it simple, let your craft shine through.

 

I like a mixture of charcoal briquettes and wood lump charcoal for grilling chicken. Semi-direct heat for nice crispy skin, and then move to indirect heat for doneness and smoky flavor. Thighs are the best pieces of the chicken bar none.

[NeedMoreFans]

I cooked a brisket this weekend using this method:

 

https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

 

I cooked it sous vide at 155 for 25 hours then put it in the refrigerator overnight. Today, I smoked it at 225 over oak for 2 hours. It was possibly the best thing I have ever cooked in my life.

[Baldkin]

I cooked a brisket this weekend using this method:

 

https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

 

I cooked it sous vide at 155 for 25 hours then put it in the refrigerator overnight. Today, I smoked it at 225 over oak for 2 hours. It was possibly the best thing I have ever cooked in my life.

 

The only beef I've done sous vide is a chuck roast, and it came out incredible.

 

Mostly followed this recipe: https://skillet.lifehacker.com/how-to-make-chuck-roast-taste-like-prime-rib-1824215335

 

Chicken thighs and pork loin are my go-to's for meal prep. So easy and re-heat so easily.

[LouisEly]

If any of you are in the Madison area, I need a butcher. Costco is fine but does not have everything. I'm wanting to smoke beef ribs but I can't find bone-in at any grocery store or at Costco.

My sister and brother-in-law always used to go to Ken's Meats & Deli on Monona Drive.