I hAve never let it get to room temp bc I was afraid to.
Announcement
Collapse
No announcement yet.
VIDEO- Dr. Greg Blonder: "Wood, Smoke, & the Smoke Ring" (1hr:39m)
Collapse
X
-
Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
-
Founding Member
- Jul 2014
- 357
- Warman, Saskatchewan Canada
-
Curtis D
BGE Large
45 gal Imp. UDS
Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs
Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
Wow, I caught the last half live and just finished watching the whole thing again. So much information!! These seminars are more than worth the membership. Except now I want to minionize (<- is that a word?) my BGE with a vortex or cake pan which will change my whole cooking methods. Also, IwannaLangreallybad!! Ugh, Doc Blonder you are a bad influence Keep up the good work!Last edited by cdd315; December 3, 2014, 11:36 PM.
Comment
-
Founding Member
- Jul 2014
- 41
- Winfield, IL
-
"If you're going to do it well, do it with passion!"
Small Weber arsenal: 22.5 WSM, Genesis Gold B Gas Grill & Performer 22.5 Charcoal Grill.
Therms: Maverick ET-732, ThermoWorks RT301WA & Thermapen.
Favorite beer: Sam Adams/Sam Adams Seasonal Octoberfest
Favorite Single Malt Scotch Whisky: Clynelish 14 yr. old.
Favorite Wine: Red
Gotta love the Doc's sense of humor. Made me chuckle at times! What a great seminar. Took away several great tips. Thanks Doc B!
Comment
-
Charter Member
- Sep 2014
- 770
- Kingwood, TX
-
Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic
I always thought the idea of "over-smoking" made no sense. For your next presentation perhaps introduce the major concept of Toxicology, i.e., everything can be poisonous, it is the dose that makes the poison. In my opinion this even pertains to some of the potentially genotoxic compounds found in smoke. Also, not all things considered highly or even moderately toxic are ill-tasting (e.g., anti-freeze solutions). Nice talk!
Comment
-
Founding Member
- Jul 2014
- 357
- Warman, Saskatchewan Canada
-
Curtis D
BGE Large
45 gal Imp. UDS
Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs
Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
Originally posted by h12mike View PostI am still confused on the proper way to smoke on the Egg. How do you get a hot fire without chocking back the vents which reduce the air flow?
Comment
-
What's a vortex? Same as a cfm fan?
-
Check this post here for a vortex: http://pitmaster.amazingribs.com/for...ry-has-arrived
It's really not meant to be used to form a fuse, but you could use it for that. I want it for my kettle and alternatively (if dimensions work out) in my egg for the fuse. Really though, Henrik (another member of the pit) used an old cake pan which would work also. Heck, even a burnt out coffee can would work. You only need something to form the fuse. I mentioned minion method above and maybe I should clarify that I meant fuse.Last edited by cdd315; December 4, 2014, 01:23 PM.
-
Another quick question about the "minion method". I watched a video on the Yoder website about temp in the firebox. They or the guy in the video anyway, suggested to make sure the metal is hot before you put the meat on. So he gets the coals and wood wood going for an hour (assuming he was talking about cold weather smoking) and then puts the meat on racks and adds wood as the cook goes on. If I do the minion method how would I heat up the smoker with out wasting the coals before the cook. Hope that made sense. Thanks.
Comment
-
Founding Member
- Jul 2014
- 1141
- Brentwood, CA
-
Mark Garetz
Rec Tec pellet grill
Weber Genesis Gasser
Maverick ET-732 and Thermapen and others
Hi Greg,
Some while ago on the AR site I asked whether a water pan was desirable in a pellet smoker and you answered saying that pellet smokers didn't need them because they were humid due to the pellets. On the webinar you contradicted that and said they were dry and you now use a water pan on the heat deflector to raise the humidity. Can you comment?
Also, does sealing a pellet smoker with gaskets on the lid make a difference? How about a downdraft hood?
Thanks!
Mark
Comment
-
The pellets produce almost no water vapor. I've measured humidity levels in pellet smokers at around 3% RH without a water pan, and 15% with a pan as described in the talk. The meat is more tender with the water pan, but even without, turns out quite well. More an effect with ribs than shoulder.
Sealing does make a difference- mostly, a poorly sealed lid may redirect the smoke away from the meat on a windy day. Downdraft hood has little effect.
-
Founding Member
- Jul 2014
- 357
- Warman, Saskatchewan Canada
-
Curtis D
BGE Large
45 gal Imp. UDS
Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs
Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
Originally posted by TheSmokingYeti View PostAnother quick question about the "minion method". I watched a video on the Yoder website about temp in the firebox. They or the guy in the video anyway, suggested to make sure the metal is hot before you put the meat on. So he gets the coals and wood wood going for an hour (assuming he was talking about cold weather smoking) and then puts the meat on racks and adds wood as the cook goes on. If I do the minion method how would I heat up the smoker with out wasting the coals before the cook. Hope that made sense. Thanks.
- Likes 1
Comment
-
Administrator
- May 2014
- 19025
- Clare, Michigan area
-
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.
Originally posted by TheSmokingYeti View Post
Another quick question about the "minion method". I watched a video on the Yoder website about temp in the firebox. They or the guy in the video anyway, suggested to make sure the metal is hot before you put the meat on. So he gets the coals and wood wood going for an hour (assuming he was talking about cold weather smoking) and then puts the meat on racks and adds wood as the cook goes on. If I do the minion method how would I heat up the smoker with out wasting the coals before the cook. Hope that made sense. Thanks.
QUOTE==cdd315]
I don't think you're wasting coals before the cook. One of the points I think Doc Blonder was making was that you want to make sure your cooker is at temperature and stabilized. One of the reasons for doing this is to ensure you have clear exhaust if using coal (lump or briqs), or nice blue exhaust if using a wood fire. At that point you should be ready to toss your smoking wood into the fire and put your meat on. Somebody correct me if I'm wrong please.
- Likes 1
Comment
-
Administrator
- May 2014
- 19025
- Clare, Michigan area
-
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.
Originally posted by Huskee View Post
Thanks Huskee....I use a Yoder wichita. Just got it. I figured there was going to be some wasted coals...I think I will try the raking out suggestion first. Again, Thanks for the ideas.
I know for a fact it's not possible to put a lit full sized Weber chimney in the firebox and close the lid (I tried before) unless you set it right on the bottom and not on the charcoal grate. With my smoker, my chimney lighting method post is how I gauge lighting a chimney for my smoker. I use the "when the blue smoke stops" method regarding the charcoal chimney. Then the charcoal is hot enough, but you don' have to wait until it's "ashed over" as if you were cooking over it right then. Waiting longer than when the blue smoke clears just wastes those precious BTUs up into the air. between the charcoal lighting post and the one I'll do later on tonight, I hope this helps you, since it's your exact smoker.Last edited by Huskee; December 4, 2014, 04:26 PM.
Comment
-
I've done this many times. I'll even on occasion place two bricks in the middle end-to-end and snake the charcoal around it, and place thin split logs on top of the line of charcoal. Same basic principle. Whatever it takes! If you can get a load of good smoking wood and make all log fires you'll love it even more....but all in due time right? I started out with mostly charcoal until I could secure some good amounts of wood.
-
yep. I have secured a load of apple for next year and just got a cord of hickory the other day. so its all looking up!!
-
Charter Member
- Sep 2014
- 6
-
Traeger Texas 075 with DIY Auber controller
Traeger Texas 075 with Savannah Stoker
18.5" WSM with Auber Temp Controller
Viking Gas Grill
This was another fantastic seminar. I did have a question about freezing meats, or more likely par-freezing meats, prior to smoking. I know that cold meat is good and I know that wet meat is good. My question is which is better and is there a trade-off between wet and cold?
The reason I ask this is that I have put steaks in the freezer for 15 minutes to dry the outside of the steak which helps form a good crust.
What is more important, wet or cold? Is refrigerator cold with a wet exterior better or worse than a frozen (par-frozen) with a dry exterior better?
- Likes 1
Comment
-
Charter Member
- Sep 2014
- 222
- Central IN
-
​Green Mountain Davy Crockett pellet grill/smoker
Weber Summit Gas grill
Masterbuilt 30" electric smoker
Maverick ET-733
Thermapen
ThemoPop thermometer
Favorite beer: Fuller's ESB
Favorite cheap beer: Old Chub or Robert the Bruce if they are ever on sale.
Favorite wine: Cabernet Savignon, some Super Tuscans
Another great seminar, Doc Greg! You shared a lot of useful information. I only own an electric smoker and realize that I'm really missing the best of Q without getting a real wood burning smoker. In regards to the smoke ring, you indicated that you can't get a smoke ring with an electric smoker; thus far, I've not been able to get one so I totally agree...but what's the reason for this? is it that there's not enough wood used or is it temperature in an electric? Let me know what you think.
- Likes 2
Comment
Announcement
Collapse
No announcement yet.
Comment