Originally posted by mug15
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Ready to Leave BGE Behind - I need some help deciding
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Administrator
- May 2014
- 18992
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- 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)
- a couple BBQ Dragons
- 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 Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, 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, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, 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) at MyMichigan Health, a University of Michigan Health System.
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Club Member
- Jul 2019
- 2108
- Central IA
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MAK 2 Star General
KBQ C-60
Weber Summit Charcoal Grillw/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345
Weber Traveler
Fireboard 2 Drive
Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
Weber SmokeFire EX4§
^ = Favorites
§ = Love/Hate Relationships
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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.
Calibration tests with no food to characterize settings. All using a level basket of KBB, and subset of that ignited by PBC chimney and lid clamped on immediately. I’m sure things will change with food load, but gives an idea how settings may affect things. Ambient temp was 30-40F. Altitude is sea level. Temperature at cook
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Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
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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.
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!
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Club Member
- May 2019
- 147
- Surprise, AZ
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Mike O'
RecTec Stampede w/ Grill Grates
Makers Mark on ice with a dribble of water.
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.
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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.
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AZ Fogey that is a genius idea. I don't know why it didn't occur to me. Sometimes I amaze myself.
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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.
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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.
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Charter Member
- Dec 2014
- 7355
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
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.
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Club Member
- Nov 2017
- 7090
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
mug15 Bbqguru.com sells this adapter that should let your existing Guru fan work on the WSM:
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.
Last edited by jfmorris; November 15, 2019, 05:11 PM.
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Club Member
- Aug 2014
- 6
- Las Vegas, NV
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Large BGE
BBQ Guru Temp controller
Still looking for "clean" hardwood charcoal supply source
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?
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Club Member
- Nov 2017
- 7090
- Huntsville, Alabama
-
Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
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.
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