Post AUChcIg92BwJsKqaFk by BmacSWA@noagendasocial.com
(DIR) More posts by BmacSWA@noagendasocial.com
(DIR) Post #AUBALrPPAGVn1JbuUq by GettingCooked@noagendasocial.com
2023-03-31T15:43:37Z
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Just putting this out there - I'm not super happy with the performance of my Weber smoker; it doesn't like cold weather as it took an entire 16 pound bag of charcoal to finish my brisket, including three firings of coals in the chimney starter. I know a few out there have a ceramic grill, whether a Big Green egg or Kamado Joe and was looking for input. I know for the cooking I do I'd need the largest model, but I'm trying to get a fell for performance and if they're worth the investment. Thanks.
(DIR) Post #AUBATVoHLu3ELitT4i by radix023@noagendasocial.com
2023-03-31T15:45:00Z
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@GettingCooked not cheap but quite fuel efficient. Big Green Egg was started here in Georgia by a military veteran who was exposed to the clay cooker concept while on active duty.
(DIR) Post #AUBAXXuzSJxu2vxMFE by SirCandinavian@noagendasocial.com
2023-03-31T15:45:44Z
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@GettingCooked ask Darren @Grimericadarren
(DIR) Post #AUBAZgnTPpykA8SjUe by GettingCooked@noagendasocial.com
2023-03-31T15:46:07Z
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@radix023 Both of my Weber kettles, the grill and the smoker, are fuel hogs!
(DIR) Post #AUBAdEOwvp59FmgFoO by SirCandinavian@noagendasocial.com
2023-03-31T15:46:46Z
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@GettingCooked he overcooked a brisket on his smoker in 2 hrs
(DIR) Post #AUBAfaMsEQAjxcpeqW by GettingCooked@noagendasocial.com
2023-03-31T15:47:11Z
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@SirCandinavian He hasn't posted in 2 years.
(DIR) Post #AUBAnaVBcJXIh2XIfI by SirCandinavian@noagendasocial.com
2023-03-31T15:48:37Z
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@GettingCooked try Darren grimes
(DIR) Post #AUBB0joAKPybJugStk by HaleakalaCrater@noagendasocial.com
2023-03-31T15:51:00Z
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@GettingCooked @radix023 smoking is low heat so could it help by somehow wrapping it in a mineral wool thermal foil blanket if such a thing exists?
(DIR) Post #AUBB876k6DNTbrtFnk by GettingCooked@noagendasocial.com
2023-03-31T15:52:21Z
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@HaleakalaCrater @radix023 unfortunately the fuel door is on the side and that would seem like a lot of work to make happen. Plus, don't think that would look so pretty.
(DIR) Post #AUBBLFK0s3eoqkMLUu by HaleakalaCrater@noagendasocial.com
2023-03-31T15:54:43Z
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@GettingCooked @radix023 https://theonlinegrill.com/how-to-insulate-your-smoker/Yeah, you’d have to make your own custom thermal insulation and avoid firebox area.
(DIR) Post #AUBBkMxXbzPzmDpOm8 by GettingCooked@noagendasocial.com
2023-03-31T15:59:15Z
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@HaleakalaCrater @radix023 funny, I had a Green Mountain Grill pellet smoker for just less than a year, and sold it to a friend when I came to the conclusion I bought their largest model and it was too big for my needs and I was wasting fuel. I have considered getting another, smaller pellet smoker, probably a Traeger, but want to stick with charcoal, hence the BGE or Kamado Joe, which can smoke and grill. But, Lordy, the price...
(DIR) Post #AUBBtG6STKwh7REnfk by iDoobyLeaves@noagendasocial.com
2023-03-31T16:00:52Z
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@GettingCooked Ceramic might could keep heat trapped more efficiently, but for me a big part of smoking is trying different techniques, like adjusting oxygen, trying different brines, different woods, different cuts. I'm more apt to start smoking on an open spit or burying it than I am to spend more money. Just depends on what you're getting out of the experience I guess.
(DIR) Post #AUBC1k3718oEJNiYU4 by BmacSWA@noagendasocial.com
2023-03-31T16:02:24Z
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@GettingCooked do you boils the water before adding it to the pan in the smoker? That helped greatly. Also I make as big a pile of charcoal I can to the bottom unlit, then do a half a chimney of charcoal white hot and add that to the top of the pile in the smoker. I’ve been through 12 hour smokes with that method. 18” Weber smoker.
(DIR) Post #AUBCA5ZEtghTMjj0q0 by GettingCooked@noagendasocial.com
2023-03-31T16:03:54Z
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@BmacSWA I do not boil the water! That could play a bigly yuge role. I never thought of that. Thank you.
(DIR) Post #AUBCMAk7TrRitNZmHg by GettingCooked@noagendasocial.com
2023-03-31T16:06:05Z
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@BmacSWA I too have the 18" version. We're up here, close to the 50th parallel and it was a chilly day when I smoked my brisket. It was on for 14 hours and had barely reached the stall by then.
(DIR) Post #AUBNTx05Yd1q5DxOaG by SirDudeNamedBenOnymous@noagendasocial.com
2023-03-31T18:10:45Z
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@GettingCooked @HaleakalaCrater @radix023 My son is a cook at a fancy restaurant and he recommended replacing my old propane grill with a Traeger that my wife gave me on Father's Day last year. It was such a dramatic change from the gas and charcoal grills I grew up with that I'm still getting comfortable with it.
(DIR) Post #AUBpgTawzkeRMgxZqK by GettingCooked@noagendasocial.com
2023-03-31T23:26:45Z
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@BmacSWA Do you use lump or briquettes?
(DIR) Post #AUCAsgnfp2PepgZlZY by RadarRider@noagendasocial.com
2023-04-01T03:24:16Z
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@GettingCooked I love my Kamado Joe and the BGE I had before it. If you want precise temp control, you can get FireBoard 2.0 and a fan and stick it in the lower intake and the 'Board will stoke the fire and maintain temp as needed. And wake you up on an overnight cook if anything goes awry. Once heated, the Kamados hold temp impressively. I will never go back to propane or thin steel cookers.
(DIR) Post #AUCCvBW8mrYsaVh0cq by RadarRider@noagendasocial.com
2023-04-01T03:47:07Z
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@GettingCooked And controllers like Fireboard (There are others) can monitor The Phoenix and any other cooker, and the internal temp of the meats in them, to wake you up if something goes wrong. Mostly I sleep well at night cooking a big brisket or butt using that.
(DIR) Post #AUCCzrsrDC2t8wYFIO by GettingCooked@noagendasocial.com
2023-04-01T03:47:59Z
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@RadarRider You do realize I'm a dude named Ludd, right? Less is more with me.
(DIR) Post #AUCD8glJvm2DFyERzU by RadarRider@noagendasocial.com
2023-04-01T03:49:34Z
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@GettingCooked Sleeping with confidence is a good thing. Especially to deliver a savory slabbomeat the following day.
(DIR) Post #AUCDsp2DVQucEa8KOW by GettingCooked@noagendasocial.com
2023-04-01T03:57:54Z
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@RadarRider Sleep is for the young.
(DIR) Post #AUCKzhE1dhk5ifsii8 by sir_rob@noagendasocial.com
2023-04-01T05:17:35Z
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@HaleakalaCrater @GettingCooked @radix023 @Klaatu A decent quality welding blanket does the same thing, I have run my Traeger in -20°C overnight and had no issues. For a fire box, get some of the fireproof insulation they use inside kiln’s then cover that with a fireproof blanket to keep it intact.
(DIR) Post #AUChcIg92BwJsKqaFk by BmacSWA@noagendasocial.com
2023-04-01T09:31:04Z
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@GettingCooked briquettes. Somewhere in the manual it said not to Use the lump cowboy style. Doesn’t mean you can’t I suppose, just never did.
(DIR) Post #AUDNjDM1QRK9SnPkY4 by GettingCooked@noagendasocial.com
2023-04-01T17:22:56Z
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@BmacSWA Yeah, I don't recall reading that, I rarely read manuals, but I've been using briquettes too.