OT: Smoking

I enjoy smoking too. I've got a ceramic Primo XL oval and I wouldn't trade it. The game changer was adding the Thermoworks bbq alarm called the Smoke X, paired with the Thermoworks temperature controlled blower fan called Billows. The Smoke X and Billows controls entire cook temps to plus or minus 1°. More accurate than an oven. I just did a 16 hour cook (2 pork butts) and never opened the lid to the Primo. After about 30 years of smoking, my opinion of a good smoke and a great one is controlling the cook temperature, without temperature spikes or drops, and a lot of smoke. I smoked the 2 butts at 228° cooking temp until the pork had an internal temp of 202°. Very tender and moist with a nice smoke flavor.

@"NorseFeathers" said: I enjoy smoking too. I've got a ceramic Primo XL oval and I wouldn't trade it. The game changer was adding the Thermoworks bbq alarm called the Smoke X, paired with the Thermoworks temperature controlled blower fan called Billows. The Smoke X and Billows controls entire cook temps to plus or minus 1°. More accurate than an oven. I just did a 16 hour cook (2 pork butts) and never opened the lid to the Primo. After about 30 years of smoking, my opinion of a good smoke and a great one is controlling the cook temperature, without temperature spikes or drops, and a lot of smoke. I smoked the 2 butts at 128° cooking temp until the pork had an internal temp of 202°. Very tender and moist with a nice smoke flavor.

Good thread @pattersaur. I've got no recommendations to add, since I'm a novice smoker, but will gladly read the responses from experienced smokers. It is an addictive, but fun hobby for sure. I've had a pretty cheap pellet smoker, that works and I was able to kinda see if it was something I'd like to do. Now looking to upgrade. 

Damn, thought this was about smoking weed...not meat

@"NorseFeathers" said: I enjoy smoking too. I've got a ceramic Primo XL oval and I wouldn't trade it. The game changer was adding the Thermoworks bbq alarm called the Smoke X, paired with the Thermoworks temperature controlled blower fan called Billows. The Smoke X and Billows controls entire cook temps to plus or minus 1°. More accurate than an oven. I just did a 16 hour cook (2 pork butts) and never opened the lid to the Primo. After about 30 years of smoking, my opinion of a good smoke and a great one is controlling the cook temperature, without temperature spikes or drops, and a lot of smoke. I smoked the 2 butts at 228° cooking temp until the pork had an internal temp of 202°. Very tender and moist with a nice smoke flavor.

I love the convenience of pellet, but when you lay out your process with the Thermoworks tools I'm interested. I've always liked the "lifetime" appeal of Green Egg/KJ/Primo so I could see myself getting one of those down the road. Especially after some more reading on the setup you mentioned.
I have a Thermoworks Thermopen for temp readings and it's awesome. Would highly recommend to anyone who cooks meat with any regularity. 
Grillers I follow for recipe ideas/tips- Meatchurch, Malcom Reed, HeyGrillHey. Good stuff and good food from all of them.

I'm not a smoker, but I did just figure out how to make the perfect smash burger. I'd been using my grill the whole time. Could never get the patties thin enough. The secret is a skillet on the stove. Big difference. 

@"supafreak84" said: Damn, thought this was about smoking weed...not meat

I just picked up this Grilla Silverbac AT last month for my 60th b day present after my Green Mountain Daniel Boone crapped out on me for the last time on Christmas day.  This thing is very well built, and so far I love it.  I've used it for a tri-tip roast on Super Bowl Sunday, some sausage, a pork butt and I recently spatchcocked a whole chicken.  The pulled pork needed a bit more time to fall apart correctly, but the flavor was unreal.

@"jargomcfargo" said:

@"supafreak84" said: Damn, thought this was about smoking weed...not meat

Smoking meat takes a long time. You gotta' do something while you wait for it to get done!

@"MaroonBells" said: I'm not a smoker, but I did just figure out how to make the perfect smash burger. I'd been using my grill the whole time. Could never get the patties thin enough. The secret is a skillet on the stove. Big difference. 

If I was looking to step up from my ceramic kamado smoker, I'd take a hard look at gravity fed type charcoal smokers. They give you the cooking service of an offset smoker, but without all of the fuss of an offset. The problem is, not only are they expensive, but I've never seen one in action. You'd have to buy one blindly taking the manufacturer's word that they are superior smokers, but I'm really intrigued by the concept.

@"HappyViking" said:

@"MaroonBells" said: I'm not a smoker, but I did just figure out how to make the perfect smash burger. I'd been using my grill the whole time. Could never get the patties thin enough. The secret is a skillet on the stove. Big difference. 

I also have a Blackstone griddle.  What's your secret for the perfect patty?  Do you use butter?

@"NorseFeathers" said: If I was looking to step up from my ceramic kamado smoker, I'd take a hard look at gravity fed type charcoal smokers. They give you the cooking service of an offset smoker, but without all of the fuss of an offset. The problem is, not only are they expensive, but I've never seen one in action. You'd have to buy one blindly taking the manufacturer's word that they are superior smokers, but I'm really intrigued by the concept.

Anything running on charcoal,  drums, eggs or other ceramics,whatever,  look into this setup,  basically what PF was talking about,  just a little more here.

https://www.thermoworks.com/signals/
Signals is app controlled via wifi and will operate a remote combustion fan, the Billows product that PF mentioned.  It has 4 probes,  1 for the fan and smoke chamber,  and 3 for meat or whatever.   They have adapters to fit various cooker setups.  I also use their thermopens,  I have probably bought close to 10 of them so I have them everywhere and give as gifts.  Get the new thermopoen one,  it's got a backlit display and wakes up with movement , as well as a rotating display.

I still use my UDS , drum smokers, as they always seem to make pretty damn good meat,  but they got even better and easier with the electrics listed above  

@"MaroonBells" said:

@"HappyViking" said:

@"MaroonBells" said: I'm not a smoker, but I did just figure out how to make the perfect smash burger. I'd been using my grill the whole time. Could never get the patties thin enough. The secret is a skillet on the stove. Big difference. 

I also have a Blackstone griddle.  What's your secret for the perfect patty?  Do you use butter?

I need to get a Blackstone because I'd prefer doing this outside. It gets messy in the kitchen. No butter. Just high fat content ground beef, a hot, hot cast iron skillet and a burger press is what worked for me. Another key is toasting the buns. 

As far as the patties go, I just pretty much followed what this guy did. But I didn't bother with the butcher beef. Just 73/27 from the store. Best burgers I've ever made!

@"pattersaur" said:

@"NorseFeathers" said: If I was looking to step up from my ceramic kamado smoker, I'd take a hard look at gravity fed type charcoal smokers. They give you the cooking service of an offset smoker, but without all of the fuss of an offset. The problem is, not only are they expensive, but I've never seen one in action. You'd have to buy one blindly taking the manufacturer's word that they are superior smokers, but I'm really intrigued by the concept.

Masterbuilt makes affordable (compared to offset) gravity charcoal smokers but I'm not sure on the reliabilty longterm with those. I mean if a master built them they can't be terrible, right?
And yes to smashburgers! Super good. I put the cast iron on the grill and do them on there. My Green Mountain only gets up to 550 so that might not be quite as hot as an oven burner, I'm not sure, but like Maroon said-- doing it outside is a lot less mess/doesn't stink out the house (Sadly the only ventilation we have is from the microwave above the stove. Hope to have a big range hood someday but don't currently).
I'll have to look into Grilla. Thanks for the rec, HV. Bummer about the Daniel Boone crapping out. Hopefully it lasted a long time for you at least.

@"JimmyinSD" said: Anything running on charcoal,  drums, eggs or other ceramics,whatever,  look into this setup,  basically what PF was talking about,  just a little more here.

https://www.thermoworks.com/signals/
Signals is app controlled via wifi and will operate a remote combustion fan, the Billows product that PF mentioned.  It has 4 probes,  1 for the fan and smoke chamber,  and 3 for meat or whatever.   They have adapters to fit various cooker setups.  I also use their thermopens,  I have probably bought close to 10 of them so I have them everywhere and give as gifts.  Get the new thermopoen one,  it's got a backlit display and wakes up with movement , as well as a rotating display.

I still use my UDS , drum smokers, as they always seem to make pretty damn good meat,  but they got even better and easier with the electrics listed above  

I also tried the Char-Griller 980 gravity feed charcoal smoker. Love the concept and the price, around $600 at the time, but it was too cheaply made to hold a consistent temp. Ended up giving it away.

@"NorseFeathers" said:

@"JimmyinSD" said: Anything running on charcoal,  drums, eggs or other ceramics,whatever,  look into this setup,  basically what PF was talking about,  just a little more here.

https://www.thermoworks.com/signals/
Signals is app controlled via wifi and will operate a remote combustion fan, the Billows product that PF mentioned.  It has 4 probes,  1 for the fan and smoke chamber,  and 3 for meat or whatever.   They have adapters to fit various cooker setups.  I also use their thermopens,  I have probably bought close to 10 of them so I have them everywhere and give as gifts.  Get the new thermopoen one,  it's got a backlit display and wakes up with movement , as well as a rotating display.

I still use my UDS , drum smokers, as they always seem to make pretty damn good meat,  but they got even better and easier with the electrics listed above  

I tried the Signals, sent it back. It's wifi which I could never get to work consistently. The Smoke X, which is also Thermoworks, works on long range RF signals and works every time and there's nothing to setup. The only difference is the Signals works with your cell phone, when it works, and the Smoke X you have to use the included receiver to see the cook and meat temps. And something to consider, Thermoworks has a strict return policy though they did take back the Signals. I think connectivity is a common problem. But whether you use the Signals or Smoke X, you're right, it's a game changer and can make the total cook hassle free.

@"JimmyinSD" said: How long ago did you try rhe signals?  I've had mine a couple years and haven't had an issue except when we changed router locations so it got wonky,  I bought a wifi gizmo to mount outside and that should fix the issue.   We will see.

I'm going to have to try those smash burgers soon. Melted cheese, raw onion and mustard for me as well.