Having a little family get together in an hour or so. Put these on about 13 hours ago @200, 14lbs of pork goodness, just about ready.
The Ultimate BBQ Thread (2 Viewers)
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Having a little family get together in an hour or so. Put these on about 13 hours ago @200, 14lbs of pork goodness, just about ready.
Well, I toasted it a bit. Gasket doesn't look as nice as koop's. I was doing some pizzas at high temps, and I charred the gasket. The seal isn't quite what it was prior, but I've seen no ill effects, even on overnight slow-n-low cooks. The adhesive still holds well.
From what I've read, the pizza set-up I used is the least gasket friendly for the egg. Real hot fire, plate setter and pizza stone set right at the level of the lip, taking all those flames and directing them right at the gasket. Open the lid, and you get a toasted gasket. But again, no big deal.
I wouldn't sweat the gasket thing. It's like a $15 fix when you do have to do it.
Grill Domes are good. I was leaning towards one myself. Seems like a quality product at a better price. Only problem is availibility. Egg stuff is available at my local Ace Hardware.
A local store was clearing out it's stock of Eggs and I got their last one cheap. Otherwise I'd have probably bought a Grill Dome.
Grill Domes are good. I was leaning towards one myself. Seems like a quality product at a better price. Only problem is availibility. Egg stuff is available at my local Ace Hardware.
A local store was clearing out it's stock of Eggs and I got their last one cheap. Otherwise I'd have probably bought a Grill Dome.
Bump.
yooper
SILVER Star
BBQ season is almost over for me. 
Just not very feasible in winter here. Grilling yes, BBQ no. 
Just not very feasible in winter here. Grilling yes, BBQ no.
You need an insulated smokehouse/sauna. 
Build an insulated box that fits around your smoker. You'll get to enjoy the smoky goodness all year round!
I did an insulated box for my WSM last year and smoked a bunch of chickens for superbowl. No complaints and was able to maintain temps all the way up to 300*.
I did an insulated box for my WSM last year and smoked a bunch of chickens for superbowl. No complaints and was able to maintain temps all the way up to 300*.
yooper
SILVER Star
You need an insulated smokehouse/sauna.
That would be a shed, my smoker is 6 feet wide and nearly 5 feet tall. Excellent idea though. The main problem in the winter is heat loss from wind, and an insulated box with decent air flow for the fire would work well.
Actually I was thinking about getting a second smoker for home in town, my big one is out at my lake property. Maybe a medium size Big Green Egg or something similar. Would be easy to make a box for that.
Actually I was thinking about getting a second smoker for home in town, my big one is out at my lake property. Maybe a medium size Big Green Egg or something similar. Would be easy to make a box for that.
I know you're dealing with some more extreme cold than I am, but I bet with a big green egg you wouldn't need to build a box. Poke around on eggheadforum.com, and you'll find people in all climates using these things year-round uninsulated.
yooper
SILVER Star
That's one reason I was thinking of that particular type of smoker.
At my house in town it doesn't get extremely cold because I live about 1/2 mile from Lake Superior. Average winter temps are in the 20s with plenty of days in the 30s. Out at my camp where my big smoker is it gets much colder. It can get pretty windy even at home though. I can operate a BGE fairly close to the house and that should help a bit.
Which size Egg is that?
If you want to stay old school get yourself the 22 inch Weber Smokey Mountain! The bullet rocks!
yooper
SILVER Star
My Redi-Check thermometer has s*** the bed, so I need a new one. I'd like one with a remote display, but would give up that feature if there is a way better thermometer in terms of quality.
Any recommendations? Should I get two separate ones rather than one with two probes?
Any recommendations? Should I get two separate ones rather than one with two probes?
You don't need a thermometer, trust your instincts. What are you a fricken engineer? Get the damned book and learn how to build a fire for your smoker.
You asked in the BIO thread.....
How much charcoal do you start out with? Typically on my WSM I have @ 3 chimneys of charcoal. I pour in 2 unlit chimney's full in the fire ring with my chunk hardwood mixed in. I light the third one and dump it on top with another chunk of hardwood. This lasts me a good 5 hours.
You asked in the BIO thread.....
How much charcoal do you start out with? Typically on my WSM I have @ 3 chimneys of charcoal. I pour in 2 unlit chimney's full in the fire ring with my chunk hardwood mixed in. I light the third one and dump it on top with another chunk of hardwood. This lasts me a good 5 hours.
yooper
SILVER Star
I can only fit about 1.5 chimneys of fuel in my firebox.
I've never seriously considered a WSM actually, I thought they looked cheap and poorly thought out and it doesn't really make sense to me that you can control the heat that well when the fire is right there below the food.
I do need a second smoker, I don't want to move my other one back and forth between home and my lake property.
I've never seriously considered a WSM actually, I thought they looked cheap and poorly thought out and it doesn't really make sense to me that you can control the heat that well when the fire is right there below the food.
I do need a second smoker, I don't want to move my other one back and forth between home and my lake property.
My WSM sits outside uncovered year round and has stood up to my abuse. It's a Weber, there's nothing cheaply made with this fine Chicago engineered and built unit. If you are looking at the WSM get the newer 22 inch. More room for more meat. The only modification I made to it was taping the inside of the access door with foil tape. For charcoal and water changes I just pull the top 2/3rd of the unit off while still leaving the meat covered.
yooper
SILVER Star
I grew up in the Chicago area and have been using Weber products my entire life. I have a Weber Performer charcoal grill here at home which also sits outside and gets used year 'round...
I started smoking with my Weber kettle then stumbled upon the WSM while looking for lump charcoal retailers here in the city. I take mine back and forth between my house and my vacation home. When I get the new smoker, the old one will be relegated to my vacation home. I've owned only 3 webers in my life and the first one was stolen out of the yard. I have my remaining kettle and my WSM. The get abused regularly.
Enough equipment talk!
What do you use to keep your rub on your meat?
What do you use to keep your rub on your meat?
Did some BBQ this past weekend.
pork products and some beer can chickens
the start
bout 3/4 way through
hickory smoke
pork products and some beer can chickens
the start
bout 3/4 way through
hickory smoke