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Ready to Leave BGE Behind - I need some help deciding

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  • Huskee
    Pit Boss/Manager
    • May 2014
    • 14025
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #16
    Originally posted by mug15 View Post
    Thanks to all for the many quick responses. First some clarifications: 1) I am ditching the BGE b/cause it keeps cracking AND I cannot find good consistent hardwood charcoal here in the desert AND Meathead (along with Dr. Blonder's famous "smoke" interview) has convinced me that sawdust and corn starch >>> hardwood due to consistency of its cooking/heating characteristics. 2) My reading convinced me that its not good to smoke fish and meat in the same unit as the "fishyness" stays in the smoker.
    I am not convinced of this myself. Do it all the time. FWIW.

    Comment


    • Polarbear777
      Polarbear777 commented
      Editing a comment
      I fire up fish all the time as well and never have a problem. Could be some folks have better noses than others?

    • jfmorris
      jfmorris commented
      Editing a comment
      I grill fish on the same grill I use for everything else - usually on the Genesis or the kettle. I’ve never smoked fish, but don’t see what it would do to your cooker as long as you clean it between cooks.
  • glitchy
    Club Member
    • Jul 2019
    • 269
    • Central IA
    • Weber SmokeFire EX4
      Weber Summit Charcoal
      Weber Spirit E-330
      Weber Q100
      Fireboard w/Drive

    #17
    I might suggest a Weber Summit Charcoal so you can cook like you have in past without cracking and a pellet grill for fish.

    Comment


    • Polarbear777
      Polarbear777 commented
      Editing a comment
      If it has the capacity profile you need I’d agree with this. It also has a built in fan intake port, so you can hook up your controller.
  • Polarbear777
    Club Member
    • Sep 2016
    • 1387

    #18
    You can put a controller fan on just about anything. I have one on my PBC and plenty of others have rigged for a WSM. girls like the pks also.

    Most will do set and forget overnight with a fan controller if there’s room for enough fuel. Barrel style should be no problem. You may need to apply gaskets to lids/doors to kill leaks and ensure good control.

    There are pics and threads on here about how to mod these.

    https://pitmaster.amazingribs.com/fo...ibration-tests

    Comment

    • PaulstheRibList
      Founding Member
      • Jul 2014
      • 1608
      • Lake Charles, LA
      • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
        1.) A pair of Weber Smokey Mountain 22.5's
        2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
        3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
        4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
        5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
        6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
        7.) 22" Weber Kettle with Slow-N-Sear
        8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
        9.) BarbecueFiretruck...under development
        10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
        11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
        12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
        12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

        Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

        I'm loving using BBQ to make friends and build connections.
        I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

      #19
      Love the discussion!

      Couple quick thoughts:

      One, when you cook fish, you need to clean the smoker more often. The WSM is not an easy to clean unit. If I was going to smoke fish for just a couple people, I would want something easy to clean. For me, it's easy: I only use stickburners, and they are not that hard to clean.

      Two: How long of smokes do you want to do with fish? Most smokes are short on fish, so you don't need the long-term set and forget that a PSC or WSM etc provide. Heck, you could run a stickburner to smoke fish! Tend the fire a few times and you are done!

      Comment

      • AZ Fogey
        Club Member
        • May 2019
        • 64
        • Surprise, AZ
        • Mike O'
          RecTec Stampede w/ Grill Grates
          Makers Mark on ice with a dribble of water.

        #20
        When we smoke salmon, it's not to eat it for dinner, it's to keep it for weeks or months (depending on how it's packaged and refrigerated). I've had very good success using both Traeger and RecTec pellet smokers at their lowest temp settings. That said, if you look at YouTube channels of West Coast/Alaska and Great Lakes salmon smokers, they almost always use a dedicated electric fish smoker because most seem to feel that 130-160° is pretty much an ideal temp for smoking fish, and it's very difficult to maintain that temp on other types of cookers. The majority of them I've seen, also recommend using a dedicated fish smoker if you're going to do it a lot.

        Comment

        • HandsomeDave
          Club Member
          • May 2017
          • 43
          • Gig Harbor Washington

          #21
          I can't speak to smoking fish since I haven't done it, but I will throw my two cents in regard the WSM and the Pit Barrel since I have both and use them both regularly. I bought a Pit Barrel because I liked the idea of "set it and forget it". Unfortunately, that has not been the case with mine. It seems that no matter what method I use starting the fire I find myself having to babysit the smoker, and either stuff foil in the holes to cool it down, or crack the lid to warm it up. Frankly it's a pain in the a**. Having said that, it is still my go to for ribs if I have the time to watch it. You can't beat the flavor. For longer cooks I use my 22" WSM. I outfitted it with a Pit Viper fan and a Fireboard controller. Best money I ever spent. You can't put a price on good sleep. I can set it to 225 and it will hold it rock solid for 15+ hours. Plus it has plenty of capacity. I can easily smoke 6 pork shoulders at a time if I need to. If I had the money I would go with a vertical cabinet, but since I don't the WSM works well for a lot less money. If you're worried about heat loss, BBQ Guru sells a silicone jacket for the WSM for about 130 bucks. Anyway, good luck with your decision, you will get lots of good advice on this site. That's the thing I love the most about it.

          Comment


          • HandsomeDave
            HandsomeDave commented
            Editing a comment
            AZ Fogey that is a genius idea. I don't know why it didn't occur to me. Sometimes I amaze myself.

          • HandsomeDave
            HandsomeDave commented
            Editing a comment
            jfmorris Yep I am still around. Hope you have a lot of help with that wedding! Weddings are stressful enough without adding cooking for 200 on top of it.

          • jfmorris
            jfmorris commented
            Editing a comment
            HandsomeDave she has been recruiting people who will serve and keep the steam table trays full. The venue has a large kitchen with a large food warmer for holding steam table trays of food. My thoughts are to cook and pull pork (and chicken) in advance over the month or so leading up to the wedding, vacuum sealing it all and filling up the deep freeze. My challenge the weekend of the wedding will be getting it all thawed and warmed to serving temperatures and into the warmer before 5pm.
        • LA Pork Butt
          Charter Member
          • Dec 2014
          • 4572
          • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

          #22
          I have a BGE and most of my overnight cooks are Boston Butts to serve at noon. I have had no trouble sleeping through the night while they cook. I start the fire at 7pm and stabilize the fire at 225, to put the meat on at 8. If the 9 or 10 pound butt is finished for 8am I wrap it and put it in an ice chest with old towels until I am ready to serve at noon. If it takes 14 hours I can still get 2 hours in the ice chest. I am putting one on tonight.

          Comment

          • jfmorris
            Club Member
            • Nov 2017
            • 2218
            • Huntsville, Alabama
            • Jim Morris

              Cookers
              • Weber Genesis II E-410 w/ GrillGrates (2019)
              • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
              • Weber Genesis Silver A w/ GrillGrates (2002)
              • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
              • Lodge L8D03 5 quart dutch oven
              • Lodge L10SK3 12" skillet
              • Anova
              Thermometers
              • Thermoworks Smoke w/ Wifi Gateway
              • Thermoworks Dot
              • Thermoworks Thermapen Classic
              • Thermoworks RT600C
              Beverages
              • Whatever I brewed and have on tap!

            #23
            mug15 Bbqguru.com sells this adapter that should let your existing Guru fan work on the WSM:

            https://bbqguru.com/storenav?CategoryId=2&ProductId=6

            The way it is installs is dirt simple. Close two of the 3 bottom vents on the WSM. On the third, open it up wide, and install the guru adapter in one hole, and cover the other 2 holes in that vent with the included foil tape. A silicon kill plug is included to plug the adapter when not in use.

            This page has a video of how it installs on the WSM.

            https://bbqguru.com/Support?page=Installation
            Last edited by jfmorris; November 15th, 2019, 05:11 PM.

            Comment

            • mug15
              Charter Member
              • Aug 2014
              • 6
              • Las Vegas, NV
              • Large BGE
                BBQ Guru Temp controller
                Still looking for "clean" hardwood charcoal supply source

              #24
              Again - I am blown away by the awesome number and quality of responses - thanks so much for making me confident about these decisions. I am likely to go with a dedicated electric for fish (as pointed out by AZ Fogey they can hold as low as 130).

              Last big Q for the gang here - I have never had a rotisserie. My guess is that a charcoal heat source (again I cannot get good wood here) > a rotisserie for a gasser but that my be way off base as you don't really need a lot of smoke flavor for most things you would rotisserie, so a smoke box in a gasser would be fine for something like a spit cook of a bone-in beef rib roast?

              Comment

              • jfmorris
                Club Member
                • Nov 2017
                • 2218
                • Huntsville, Alabama
                • Jim Morris

                  Cookers
                  • Weber Genesis II E-410 w/ GrillGrates (2019)
                  • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
                  • Weber Genesis Silver A w/ GrillGrates (2002)
                  • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
                  • Lodge L8D03 5 quart dutch oven
                  • Lodge L10SK3 12" skillet
                  • Anova
                  Thermometers
                  • Thermoworks Smoke w/ Wifi Gateway
                  • Thermoworks Dot
                  • Thermoworks Thermapen Classic
                  • Thermoworks RT600C
                  Beverages
                  • Whatever I brewed and have on tap!

                #25
                mug15 I have a rotisserie for my Weber Genesis II gas grill. I wish I had spent a little more and gotten it for my Weber kettle instead. My biggest reason is that the head space - the distance from spit to the grate and flavorizer bars that protect the burners is not big enough, and spinning anything bigger than a 5 pound chicken is impossible, much less a turkey. Other gas grills I’ve seen rotisserie setups on were better.

                Not so sure what gasser you have, but I don’t think smoke on rotisserie is as important as getting crisp skin and some mallard browning in your beef or pork.

                Comment

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                Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                Click here to see our list of Gold Medal Gifts


                Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

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                the good one grill

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                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

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                masterbuilt gas smoker

                Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

                Click here to read our detailed review and to order


                PK 360 grill

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                fireboard bbq thermometer

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                Click here to read our detailed review and to order