Time to get a smoker...

[Great-Kazoo]

Bringing this one back up.

Lots of "flavor" pellets around. What, if any, are closer to charcoal or low flavor?

apple or hickory. Not over powering flavors , accent the meats (poultry, pork, lamb, mixed meats/brats) you know it was smoked. Good smoke ring yet not one of those things where the smoking diminished the flavor of the meal.

[Aloha_Shooter]

I like the GMG fruit wood pellets but their Gold mix is pretty good too. Good smoke rings but they complement the flavor of the meat rather than overpower it.

[jmg8550]

I'm gonna need some lessons on smoking meats. Tried a chuck roast with mesquite wood. Had it around 250 for 4 hours. Still raw in the middle, and way too much smoke flavor. This was in a charcoal grill/smoker.



The left side is propane, the right side is charcoal/wood.

[Great-Kazoo]

I'm gonna need some lessons on smoking meats. Tried a chuck roast with mesquite wood. Had it around 250 for 4 hours. Still raw in the middle, and way too much smoke flavor. This was in a charcoal grill/smoker.



The left side is propane, the right side is charcoal/wood.

4 hrs isn't close to time, depending on temp. You need to wrap a few bricks and place them around the base of the cooker. Too much smoke flavor is too much wood used. Try more charcoal and wood sparingly. The wood / smoke is secondary to maintaining heat with charcoal, propane or electric.
Grab one of these they are great and do not leave fibers over the grill like a fiberglass blanket would. I picked up the 3x3.
http://store.cyberweld.com/panfelwelbla.html

IF you had a wind break, the temp would maintain more consistent over the cook time. For the winter our's is on the deck and have a 8x6 canvas for wind break AND to minimize possible fire. The real reason i have it is to keep the spouses concerns about fire down, as the grill inst suggest a good 3' + from any combustible material, like a wood deck.

[Lars]

Since this thread is back up I have a question. Any of you guys have a Green Mountain Grill? I currently have a Traeger lil Tex and love it but I want to upgrade to a larger size. I have no problems with the Traeger but have ran into a few of these GMG's lately and I really like some of the features that they offer. Just wondering if anyone has one that could give some feed back.

[wyome]

I like the gmg stuff, but for the price the cabelas branded grills are made by camp chef....

[Great-Kazoo]

I like the gmg stuff, but for the price the cabelas branded grills are made by camp chef....

The camp chef has a few extras for $150 - 200 lower than a traeger. Check SW on line, they usually do a $50 off any item (excluding firearms) over $200. That brings the CC down after $$ They also do in store 5% discount for .mil prior & current + LE / FD
This is the one for the money.
http://www.sportsmanswarehouse.com/s...7282/cat101724

This is cheaper BUT doesn't have a "chimney" you can adjust for winter / summer cooking. It has a few vents cut in the back of the wall. So you're unable to restrict cold air coming in.


SW is offering a free cover with the Traeger. Also check costco. Yes it's pricey, but comes with a 3 yr warranty, cover and storage cabinet. Actually a good deal, if you're wanting to step up.

http://www.costco.com/Traeger-Centur...100110121.html

[Gman]

I'm gonna need some lessons on smoking meats. Tried a chuck roast with mesquite wood. Had it around 250 for 4 hours. Still raw in the middle, and way too much smoke flavor.

Mesquite is one of the strongest woods for flavoring meat. If you're not careful, it can be downright bitter.

The other concern is that "smoking" is not necessarily "cooking" depending on temps.

I like apple wood for milder flavors. I also hear alder is a good subtle wood across the board, but I've not used it.

[electronman1729]

Since this thread is back up I have a question. Any of you guys have a Green Mountain Grill? I currently have a Traeger lil Tex and love it but I want to upgrade to a larger size. I have no problems with the Traeger but have ran into a few of these GMG's lately and I really like some of the features that they offer. Just wondering if anyone has one that could give some feed back.

The green mountain is great. I smoked a pork shoulder through the snow last night with no problems. The controller is way better. It is all digital with 5 degree increments. I believe a thicker gauge steel is used on the green mountain. Only down side it is a PIA to clean. I got mine at rocky mountain stove in Lakewood. There is also a great bbq shop in lakewood where i get all my pellets. Its called routts or something.

[Parf]

20th and Youngsfield. Great BBQ shop.

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