View Full Version : Time to get a smoker...
eddiememphis
01-03-2020, 17:24
Yeah, I've seen the various different setups; the pellet tubes seem to be very reasonably priced; any idea how well they work?
When you smoked the salmon, did you do the whole process where you pack it in sugar and leave it in the fridge for a day or so beforehand?
Traeger has a video on Youtube that shows the cheese smoking method you describe, and I'm glad to hear that it works well.
Also, what about smoking vegetables? Last time I went over to a buddy's house, after we were done smoking turkey, I threw some olive oil-covered garlic cloves on the smoker just to see what would happen, and they turned out incredible. Did I get lucky, or is smoking vegetables a fairly straightforward thing?
I skin the filet that place it in a plastic container. add kosher salt and white sugar in about equal parts. The salt will draw moisture out of the meat and will dissolve both the salt and sugar. The muscle fibers will then draw the mixture back into the meat. I do it for about six hours. Any longer and it gets too salty for me, but I don't cook with a lot of salt so I find a little to be a lot.
This is called a dry brine. It works great on chicken as well but I only do it for a couple hours before grilling.
The most important step with salmon is to then rinse it and pat it dry. Then let it sit uncovered for a few hours. This forms a sticky film called a pellicle which does two things. It hold the albumen in, which is the white protein that you see when you grill salmon. It is also a nice sticky surface for the smoke particles to adhere to.
I love grilled veggies especially asparagus. A little oil and some jerk seasoning, toss them on the grill until the ends are crispy and pull 'em. I don't smoke them since I prefer them al dente and leaving them in the smoker long enough to get smoky usually overcooks them. But every grill and smoker, and palette is different. But you are right, smoked garlic is awesome, as is smoked salt.
My two go-to sites for smoking and grilling info. The first one has great insight about how smoke and food work together and why a lot of the techniques you will encounter are nonsense. The second has a lot of great recipes.
https://amazingribs.com/
https://www.smoking-meat.com/
I skin the filet that place it in a plastic container. add kosher salt and white sugar in about equal parts. The salt will draw moisture out of the meat and will dissolve both the salt and sugar. The muscle fibers will then draw the mixture back into the meat. I do it for about six hours. Any longer and it gets too salty for me, but I don't cook with a lot of salt so I find a little to be a lot.
This is called a dry brine. It works great on chicken as well but I only do it for a couple hours before grilling.
It's essentially a 'cured salmon': https://www.greatbritishchefs.com/how-to-cook/how-to-cure-salmon
Great-Kazoo
01-03-2020, 23:10
How are they for grilling? From what I see, a lot of the hardcore bbq guys don't care for using smokers because they don't get hot enough to get a good sear.
The Pit Boss does have a sliding cover that allows you to apply direct heat for searing, but I'm wondering how well it works, and what the pellet consumption looks like.
That's really the only thing that seems questionable, and why I like the Camp Chef setup with the propane-powered Sidekick.
Also, any idea on how it does for cold smoking? I'd like to try my hand at smoking fish and cheese, and based on what I'm seeing, a lot of smokers, even pellet smokers, aren't capable of doing those sorts of low temperatures.
Yes I have an idea. Don't bother using the smoker, except as a place to place the cheese. Buy one of these, or something similar, that can expand, as needed.
https://www.amazon.com/Trojan-Grill-Ultimate-Smoker-Complete/dp/B07RMVCWJ7/ref=sr_1_15?hvadid=78477740763478&hvbmt=be&hvdev=c&hvqmt=e&keywords=smoker+tube&qid=1578114179&sr=8-15
light it, then place under the drip tray, on top of where the pellets come out of the auger. I started out "cold smoking" using the low smoke setting on the CC DLX. The procedure required suspending (for lack of a better word) the sections of cheese over a turkey pan loaded with ice.
If you decide to do it that way, you better keep an eye on the grease bucket hanging off the side. It fills with water from the ice melting / condensation and can overflow if not paying attention
Buy the smoker tube and make it as easy as possibly. I've cold smoked enough cheese, to really simplify the process. if you have any ?? pm me.
I've taken a look at those, and wasn't sure how well they worked.
Seems like it might be an easy and cheap way to dip my toe in cold smoking, and I can use my current piece of garbage grill, too.
Great-Kazoo
01-06-2020, 11:40
I've taken a look at those, and wasn't sure how well they worked.
Seems like it might be an easy and cheap way to dip my toe in cold smoking, and I can use my current piece of garbage grill, too.
In the long run better all around. This way there's o concerns about smoker getting too hot, etc
I've taken a look at those, and wasn't sure how well they worked.
Seems like it might be an easy and cheap way to dip my toe in cold smoking, and I can use my current piece of garbage grill, too.
That's what I was thinking. Why take apart the pellet grill to put in a pellet tube? I could just put the tube in my Weber kettle grill to contain the smoke.
Just ordered one of the Sam's Masterbuilt pellet grills. $150 plus tax local pickup (Thornton).
That's a great deal. Let us know what you think of the quality and usability. Happy smokin'!
That's a great deal. Let us know what you think of the quality and usability. Happy smokin'!
A buddy picked one up a few weeks ago. We did a brisket and a couple slabs of ribs last weekend, some chicken a couple weeks ago, and another couple weeks ago was a pair of pork butts.
It would be nice if the hopper was a bit larger, but for the price, it cant be beat.
For pellet grill/smoker owners: is there any issue with switching the thing on at a set temperature that is not in the "smoke" range?
I have a thermometer on the way that I can read from anywhere. If the cook is done, I could kill power using a smart switch. If I needed to turn it back on (if it was cooling too fast due to weather, and it was set at something like 225, is it going to be bad for something to startup there instead of the smoke range?
This would be handy if I was at work or something when the cook finished.
The issue with trying to start the grill at a higher temp is that you can end up with a bunch of pellets in the fire bowl before it actually lights and can create a mess. The grill may also not turn on the hot rod to ignite if not set to smoke at the beginning of the cycle depending on the grill. What does the manual say?
The issue with trying to start the grill at a higher temp is that you can end up with a bunch of pellets in the fire bowl before it actually lights and can create a mess. The grill may also not turn on the hot rod to ignite if not set to smoke at the beginning of the cycle depending on the grill. What does the manual say?
Manual says to start on the smoke setting. Was just curious if my theory would work.
You could always try it and see what happens. [Peep]
I keep mine under a cover, so I need to go out and uncover, plug it in, put the front shelf on, check pellets, and flip the switch anyway. The whole remote thing doesn't do much for me other than being able to see pellet level, temp, and food internal temp. I figure I need to do *something* to be able to take credit for turning out such a tasty product using an incredibly simple pellet grill. [Coffee]
SouthPaw
04-20-2020, 21:22
Anyone have experience with GMG Davy Crockett or Traeger Tailgater? We are looking at getting a smoker because are tired of using our George Foreman in the house for mediocre results and having the house stink for days. The GMG seems to be more bang for the buck and that on sale for $279. We are pretty limited on space and it’s primarily going to be just for us, two people so we don’t need to get anything big. I know they always say get one bigger than you think but we really don’t have the room for much.
Great-Kazoo
04-20-2020, 21:53
Anyone have experience with GMG Davy Crockett or Traeger Tailgater? We are looking at getting a smoker because are tired of using our George Foreman in the house for mediocre results and having the house stink for days. The GMG seems to be more bang for the buck and that on sale for $279. We are pretty limited on space and it’s primarily going to be just for us, two people so we don’t need to get anything big. I know they always say get one bigger than you think but we really don’t have the room for much.
Untill you want to do 2 racks of ribs, or spatchcock a turkey.
IMO for the money the GMG DC is the way to go. Primarily for them having a side vent, which you could put a flue cover to adjust temps and smoke during colder months.
While the traeger is a little over priced. They have slots cut in the back of the grill for vents. So there's no way to control smoke & temp.
You'll be happier with the GMG.
FYI: pellets in 20lb + bags are cheaper @ SW, walmart, lowes and or HD and of all places (out here) safeway.
We are pretty limited on space and it’s primarily going to be just for us, two people so we don’t need to get anything big. I know they always say get one bigger than you think but we really don’t have the room for much.
Do you have a grill now? Reason I ask is you may be able to get rid of it if you get a smoker with a sear burner attachment. The one for the CampChef has been perfect for all the grilling for two of us and occasional guests. So you could possibly have a smoker and grill combo in the same amount of space.
SouthPaw
04-21-2020, 06:01
Untill you want to do 2 racks of ribs, or spatchcock a turkey.
IMO for the money the GMG DC is the way to go. Primarily for them having a side vent, which you could put a flue cover to adjust temps and smoke during colder months.
While the traeger is a little over priced. They have slots cut in the back of the grill for vents. So there's no way to control smoke & temp.
You'll be happier with the GMG.
FYI: pellets in 20lb + bags are cheaper @ SW, walmart, lowes and or HD and of all places (out here) safeway.
The GMG definitely looks better on paper. Little bigger hopper, WiFi, 5 degree temp adjustments vs 25* on the traeger, max temp of 500* vs 450* on the traeger and an outlet for the included thermometer. It does say it has a capacity of (2) racks of ribs, (4-6) steaks or (12) burgers which is more than we need. Both have a little footprint which is important. Sportsman’s does have them on sale for $279 and I think a bag of pellets were $14.99.
Do you have a grill now? Reason I ask is you may be able to get rid of it if you get a smoker with a sear burner attachment. The one for the CampChef has been perfect for all the grilling for two of us and occasional guests. So you could possibly have a smoker and grill combo in the same amount of space.
Pretty un-American of me to say but right now, we don’t have anything but a tiny George Foreman type of ‘grill.’ It barely fits two burgers lol. I’ve been looking at reverse searing and it looks like that would be the ticket.
The Traeger Tailgater appears to be what was the Traeger Junior Elite, but with collapsible legs for portability. As GK said, the slotted venting is not optimal. We bought Traeger Junior Elites for my parents and the wife's dad one year. My folks have had a number of issues with theirs. I know from experience that it's difficult to fit a turkey in there. A couple of racks of baby backs wouldn't be a problem. The 3rd one wouldn't have a home unless you used some type of vertical rack inside the grill. The shallow pellet hopper is more prone to feeding issues, especially if you live in a humid area.
If you don't need something portable, I'd find something that's not purpose built to be portable. There are probably better options with a similar footprint that are meant to stay in one place.
ETA: Between those 2 options, I'd go with the GMG DC.
For about 7" more in width than the GMG DC, I compared my Lil Tex Elite 22 dimensions and you get almost double the cooking surface. It's plenty for a brisket, maybe 2 if they weren't huge. 3 racks of baby backs laid out isn't a problem at all. It's enough for the 2 of us.
If it were me, I'd find the total amount of space that I had for the grill and then find as much grill as I could get to fit in that space. You'll likely find that it's difficult to have 'too much grill', especially once you get into it. It's so convenient and easy, you'll probably use it quite a bit.
SouthPaw
04-21-2020, 08:47
The Traeger Tailgater appears to be what was the Traeger Junior Elite, but with collapsible legs for portability. As GK said, the slotted venting is not optimal. We bought Traeger Junior Elites for my parents and the wife's dad one year. My folks have had a number of issues with theirs. I know from experience that it's difficult to fit a turkey in there. A couple of racks of baby backs wouldn't be a problem. The 3rd one wouldn't have a home unless you used some type of vertical rack inside the grill. The shallow pellet hopper is more prone to feeding issues, especially if you live in a humid area.
If you don't need something portable, I'd find something that's not purpose built to be portable. There are probably better options with a similar footprint that are meant to stay in one place.
ETA: Between those 2 options, I'd go with the GMG DC.
I agree, it sounds like the GMG is the way to go. I don't necessarily need full portable but it will have to be moved in and out of the garage for each use. I like the idea that the legs fold so I can toss it up on one of the shelves in the garage when we aren't using it.
Colorado0321
04-21-2020, 17:57
Got a WSM couple weeks back. Only done baby backs so far :)
https://i.imgur.com/eH6t6WN.jpg?1
https://i.imgur.com/Qrr8XZ7.jpg?1
For any rookies to pellet grills, keep that drip tray clean. If you get a fire going in one of those things, they get to roaring pretty quick.
Throw out another option for RECTEC. Several offerings from them. Could not be happier, Does a great steak with the sear kit.
If I have to replace mine, this one is on my short list: https://www.campchef.com/camp-chef-sg-woodwind-pellet-grill-with-sear-box.html
For any rookies to pellet grills, keep that drip tray clean. If you get a fire going in one of those things, they get to roaring pretty quick.
I assume you are speaking from personal experience?
Nice looking food
WSM can definitely do it all
I assume you are speaking from personal experience?
WTF... tried to post this earlier
Personal experience, yes, but not my grill.
Someone (whose house you have been at) had a fire start in his. Looked like a steel forge. Flames coming out every potential place by at least a foot. No bueno. Paint bubbled, etc
Great-Kazoo
04-22-2020, 07:35
For any rookies to pellet grills, keep that drip tray clean. If you get a fire going in one of those things, they get to roaring pretty quick.
Easiest way to keep that from happening is. Use the HD Al foil on the drip pan, and grease rail it sits on
If I have to replace mine, this one is on my short list: https://www.campchef.com/camp-chef-sg-woodwind-pellet-grill-with-sear-box.html
I looked at one of those. Then decided the gas grill works, for searing, and it's paid for.
I looked at one of those. Then decided the gas grill works, for searing, and it's paid for.
I don't have a gas grill. ;-)
With the spring like weather but still snowing off and on today, I fired up the smoker to do a pork tenderloin and a beef Pikes Peak roast. It's Mrs. Hummers birthday. I'm still an amateur at this but they came out wonderful.
Pic at the beginning. Smoked for 30 minutes on top rack with apple chunks, then on the grill for a little longer.
Accompanied with a nice Palisade Cabernet Franc.
81122
Great-Kazoo
04-22-2020, 19:34
I don't have a gas grill. ;-)
[panic]
surprised there's none listed on CL
Great-Kazoo
04-22-2020, 19:37
With the spring like weather but still snowing off and on today, I fired up the smoker to do a pork tenderloin and a beef Pikes Peak roast. It's Mrs. Hummers birthday. I'm still an amateur at this but they came out wonderful.
Pic at the beginning. Smoked for 30 minutes on top rack with apple chunks, then on the grill for a little longer.
Accompanied with a nice Palisade Cabernet Franc.
81122
Nice. I see pictures like this .
Then read a thread on some cooking forum, the so often asked. How cold does it have to be before you don't use the smoker?
Of course someone from the great white north or Ak says Never. With a picture of a path shoveled out to the grill..
Aloha_Shooter
04-23-2020, 08:49
Just found out yesterday via Nextdoor that Colorado Springs declared a burn ban effective 17 Apr 2020, 1200 MDT. Yeah, lovely to find out 5 days after they passed the ban and just before I was about to light the smoker. I understand the reasons for the ban (I think it's a little bit of an overreaction but I also understand not wanting to have FD resources stretched further by unnecessary fires) -- this may stretch PD resources in going to check out reports of people violated the burn ban but ... bottom line, I still want to cook the racks of ribs I've had rubbed down for the last couple days. May have to do them in regular oven and then finish on the gas grill for now ...
Just found out yesterday via Nextdoor that Colorado Springs declared a burn ban effective 17 Apr 2020, 1200 MDT. Yeah, lovely to find out 5 days after they passed the ban and just before I was about to light the smoker. I understand the reasons for the ban (I think it's a little bit of an overreaction but I also understand not wanting to have FD resources stretched further by unnecessary fires) -- this may stretch PD resources in going to check out reports of people violated the burn ban but ... bottom line, I still want to cook the racks of ribs I've had rubbed down for the last couple days. May have to do them in regular oven and then finish on the gas grill for now ...
I dont believe that ban restricts outdoor cooking.
Nice. I see pictures like this .
Then read a thread on some cooking forum, the so often asked. How cold does it have to be before you don't use the smoker?
Of course someone from the great white north or Ak says Never. With a picture of a path shoveled out to the grill..
I should have posted in the other smoker thread, but....yesterday the temperature was around 50F with fairly calm wind, so the smoker didn't have a problem building and maintaining high temps. I used the smoker only a few times this winter because with temps ~20F and below, it was sometimes difficult to keep 200-250F with winter winds even with it covered with a welding blanket.
I bought a large welding blanket from Harbor Freight for $30 which made a heavy double layer around the Smokey Mountain Smoker. The blanket isn't ideal because it's doesn't hang easily over the tall bullet smoker, and still maintain open access to the feed door and the top and bottom vents. I may need to do some creative modification. Now wish I'd bought a dedicated heat blanket for it.
Great-Kazoo
04-23-2020, 10:11
Just found out yesterday via Nextdoor that Colorado Springs declared a burn ban effective 17 Apr 2020, 1200 MDT. Yeah, lovely to find out 5 days after they passed the ban and just before I was about to light the smoker. I understand the reasons for the ban (I think it's a little bit of an overreaction but I also understand not wanting to have FD resources stretched further by unnecessary fires) -- this may stretch PD resources in going to check out reports of people violated the burn ban but ... bottom line, I still want to cook the racks of ribs I've had rubbed down for the last couple days. May have to do them in regular oven and then finish on the gas grill for now ...
smoker & grill on your property / in the city does not fall under that ban That's for open fires / ditch weed control .
Yeah, smoker is self-contained fire.
ANADRILL
04-24-2020, 12:12
Get a used green egg off of craigslist with a custom built bench.
Get a used green egg off of craigslist with a custom built bench.
Depends on how much fire tending you want to do.
Not much tending on BGEs....
Who was it that had bought pellets by the pellet, and had a few for sale here last year? I'm running low on pellets again....
Aloha_Shooter
04-27-2020, 08:42
I should have come on to update the post but I verified with CSFD that the smoker was okay (I knew it was safe but the wording of the burn ban said "No" to "Recreational Fires" which is what outdoor cooking using something other than propane falls under. Specifically, they said
You are okay with a smoker, grill, or even a fire in a container fire container or outdoor fireplace (with a screen/spark arrestor if burning wood). The link bellows has a guide that provides a bit more info.
https://coloradosprings.gov/sites/default/files/burnrestrictions_info_041620_web.pdf
We appreciate you checking and enjoy dinner!
The original link from COS on Nextdoor that I looked at seemed to have an overbroad definition of "recreational fire" which did not explicitly exclude grills or smokers. It may have been a retired page but it was what led me to send them an inquiry and post here. The PDF linked is pretty explicit as is the page at https://coloradosprings.gov/fire-department/page/outdoor-burning-guidelines.
I put the ribs on the smoker the same night:
81182
OldFogey
04-27-2020, 12:00
I have had an offset smoker for over 20 years. Recently bought a Traeger for ease of use. For smoking? Both the wife and I do not like it. I cannot get the same degree of smoke flavor with the traeger. I've tried increasing the smoke time and I've tried a variety of pellets. I like roasting in it - the temp control is superb. Imo it doesn't get hot enough to grill well, either. So, I would put my two cents in for an offset smoker. One with a nice sized fire box so you can throw in big chunks of wood. If you decide on a traeger I'll give you a smoking deal on mine...[ROFL2]
Not sure I fully understand the difference.
The magic smoke box on the Traeger is also side mounted, isn?t it?
Not sure I fully understand the difference.
The magic smoke box on the Traeger is also side mounted, isn?t it?
Negative. The pellet storage is on the side. The pellets are delivered via an auger into a fire bowl under the grate.
Offset/"stick burner" actually burns the wood in the box on the side and the exhaust then goes around the food. One of the easier methods for cold smoking.
Ha. I thought the pellets on the Traeger burned in the little box in the side and the smoke drafted across the meat and out the stack.
Shows how little I know.
Great-Kazoo
04-27-2020, 20:33
Not sure I fully understand the difference.
The magic smoke box on the Traeger is also side mounted, isn?t it?
buy something other than a traeger, you're paying for the name.
buy something other than a traeger, you're paying for the name.
This. The landscape has changed since I bought mine.
AaronRocha1
04-29-2020, 12:52
Not sure what your budget is, but MAK are 100% made in the USA if that matters. If it doesn?t, your next best pellet grill would be a Rec Tec. Compare them to a traeger and it?s a no brainer why they are better. If it?s reliable and makes good food, that?s all that matters in the end. Good luck!
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Oh, I?d probably do somewhere between $400 and $1,000 depending on what I decide to go with.
Only cooking for two these days and one of those two isn?t real big on meat so probably don?t need anything too large.
AaronRocha1
04-29-2020, 14:15
Oh, I?d probably do somewhere between $400 and $1,000 depending on what I decide to go with.
Only cooking for two these days and one of those two isn?t real big on meat so probably don?t need anything too large.
https://www.rectecgrills.com/RT-590-Pellet-Grill_5
Great option
Or
https://www.rectecgrills.com/RT-340-Wood-Pellet-Grill
This one is great for 2 people too!
Give them a call if you have any questions they have amazing customer service!
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Thanks for the links.
I?ll check them out when I get home tonight.
Rooskibar03
04-29-2020, 21:19
Just got a RecTec 340 a few weeks ago and love it. Aside from wishing it was a little bigger it’s perfect. Built like a tank, holds temp and makes great good. I wanted a smoker forever but I didn’t want to invest the time to keep one going for 8/10/12 hours. This thing is a set and forget champ.
hurley842002
04-29-2020, 21:20
Just got a RecTec 340 a few weeks ago and love it. Aside from wishing it was a little bigger it?s perfect. Built like a tank, holds temp and makes great good. I wanted a smoker forever but I didn?t want to invest the time to keep one going for 8/10/12 hours. This thing is a set and forget champ.Off topic, but YOU are the one that moved to Tucson, I couldn't remember who it was from here, but we are neighbors now.
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