Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Switching smokers, mid-smoke

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Switching smokers, mid-smoke

    So I've got a KBQ which is my primary smoker, and I've got a Camp Chef woodwind that sits on the deck and gets neglected. Sometimes I hear it crying quietly, which makes me feel bad and got me thinking. For longer smokes - brisket, pork shoulder, etc - it seems like it would make sense to start off the cook in the KBQ. Maybe open the poppets a little more than usual and get some good smoke for a while. But at some point, maybe move the meat to the Camp Chef and finish it there in order to save on wood and not have to tend the fire for hours on end (although that's more of my wife's complaint, not mine). I've always heard that the meat gets a majority of its smoke flavor in the first part of the cook.

    I'm just curious if anyone else does this and, were there any noticeable changes in your results compared to doing the whole thing in the KBQ?

    #2
    It's no different from what I sometimes do for a long cook. I start it off in the smoker and finish it off in the oven. So give your Camp Chef a treat.

    Comment


      #3
      Cool idea, a mid-smoke switcheroo. I think you might be the first in the world to do anything like this, a groundbreaking event in human history! Probably not! In my very limited experience, less than yours, it’ll work. Peeps have started off a smoke & then finish in the oven a few times on this site. So, I don’t know why a smoker exchange would be any different. Take pics & let us know how it works out. 🕶
      Last edited by FireMan; December 31, 2020, 11:12 PM.

      Comment


      • vtkess02
        vtkess02 commented
        Editing a comment
        Haha I know, novel idea right? I was probably overthinking things...

      #4
      Not me, the KBQ is my only smoker. But I have heard of people putting meat on a grill or smoker to get some flavour then finishing it off in an oven for convenience, so I can't see where switching smokers would be a problem. A good test would be to put two identical pieces of meat in the KBQ and move one over to the Camp Chef to finish and leave the other in the KBQ. Then you'd know exactly how they differ.

      Comment


      • HawkerXP
        HawkerXP commented
        Editing a comment
        Not all of us has an apple orchard in the backyard.

        or a herd of pigs and a flock of chickens and a mule next door.
        Last edited by HawkerXP; December 31, 2020, 09:06 AM.

      • ComfortablyNumb
        ComfortablyNumb commented
        Editing a comment
        HawkerXP The apple orchard is in the front yard. The backyard is a hayfield. You forgot to mention that I'm well grounded and don't spend my time with my head in the clouds! ;-)

      #5
      Harry Soo finishes his long cooks in an oven once the meat has taken on all the smoke it can. He claims BTUs are BTUs so using a different smoker should not matter at all.

      Added: Just be sure that the second smoker is burning clean before adding the meat.
      Last edited by Old Glory; December 31, 2020, 12:40 PM.

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        Yup, if’n ya seen one BTU, ya seen em all!

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Heat is Heat, Good Gosh, Let's Eat!

      #6
      I can’t remember the last time I’ve finished a pork butt or Chuck roast on my Weber Kettle set up as a smoker. Once the fuel is spent into the oven it goes.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Hi!
        I'm Mr. Bones, an I Endorse This Message!

      #7
      I own a KBQ and recently a BGE for grilling. I actually did the switcharoo earlier this month.

      I was smoking a Creekstone full packer. Figured with a 12-16 hour cook, feeding the KBQ beast every 20-30 mins in December weather was a bit too much for the whole time.

      So, started the brisket on the KBQ to get it's great smoke. Let it run around 8 hours, wrapped and put on the BGE until done. The BGE held a pretty constant 230F the whole time. Total cook time around 15 hours.

      Came out great. It was 14lbs pre-trim. When I checked at around 200F, the brisket was like a bowl of jello.
      Put in cambro for an hour and half. Wow, it came out perfect.

      Motto - the switch did no harm ;-)

      Click image for larger version

Name:	IMG_2918.jpg
Views:	228
Size:	207.6 KB
ID:	966061

      An hour before wrap/pull:

      Click image for larger version

Name:	IMG_2923.jpg
Views:	191
Size:	200.7 KB
ID:	966062

      Comment


      • EdF
        EdF commented
        Editing a comment
        Great arrow to have in the quiver.

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        I've gone to this method (oven, not BGE) for brisket, pork shoulders. Smoke for 4 hours, then into the oven at 220 wrapped in butcher paper.

      #8
      I don't think I've ever fully completed a long cook in my KBQ once the bark is where I want it goes in the oven or the KJ.
      I'm way to lazy to do a 12+ hour KBQ cook, never had a complaint.
      As stated above BTU is BTU no matter the heat source.

      Comment


      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Yes. Maybe I'd feel differently if I had a pellet smoker, but with the KBQ being fed every 25 minutes, 3-4 hours is enough for me. (Hope they don't tell us next year that the smoke works for the last 6 hours, not the first 4! Like Woody Allen's 'Sleeper', where he wakes up in the future, to discover that while he was 'sleeping', science had learned that cigarettes are actually good for you! Although the Orgasmatron seemed like a good invention.)

      #9
      Yep, ovens are a great device to complete the cook once smoke is applied. Also saves money on fuel and much easier to maintain temps haha

      Comment


        #10
        I have an electric Cookshack Smokette that I started my smoking journey with. It no longer gets used with the exception of a pan of baked beans now and then if I want to add some smokey goodness to them. I have taken briskets and pork shoulders when my charcoal runs out on my other smokers and finished them in the Smokette because it is set it and forget it. Once your meat reaches a certain level of doneness it doesn't pick up a lot of smoke from the cooker. You should be good to go.

        Comment


          #11
          One more thing about switching from a KBQ to oven/BGE/whatever.
          I tried a few full smokes on the BGE. Not bad, but I am definitely spoiled by the smoke profile of the KBQ.

          For a short cook like chicken - KBQ all the way, plus the benefit of the searing hot wood holder. For ribs, I lean towards KBQ all the way as well. For long cooks - brisket and beef ribs, it's KBQ to get the smoke flavor and BGE to finish the long "rendering" phase.

          Last edited by JGrana; January 1, 2021, 05:09 PM.

          Comment

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          Rubs Promo

          Spotlight

          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


          Finally, A Great Portable Pellet Smoker

          Green Mountain Grills Trek smoker

          Green Mountain Grills Trek smoker

          Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

          Click here to read our detailed review and to order


          The Good-One Is A Superb Grill And A Superb Smoker All In One


          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read ourcomplete review

           

          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.


          The Cool Kettle With The Hinged Hood We Always Wanted


          Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

          Click here for more about what makes this grill special


          Blackstone Rangetop Combo: Griddle And Deep Fryer In One


          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

          Click here to read our detailed review and to order


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

          Click here to read our detailed review


          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

          kamado grill
          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

          Click here for our article on this exciting cooker