Recent Posts

Pages: [1] 2 3 ... 10
1
General Discussion / Re: Ever tried Hickory Lump?
« Last post by teesquare on January 23, 2018, 11:04:51 PM »
How does the keg do when it comes to smoke flavors imparted from the wood/ smoke A little goes a long way or forgiving?  I've only cooked on one once.

The biggest complaint with the keg is that it is too efficient resulting in just a smoldering fire to maintain temp.  results in not much smoke generated.  I was hoping the hickory lump would with some hickory chunks may work for ribs to get more hickory smoke flavor since they are a relatively short cook compared to butts. 
But then again oak lump with oak chunks still leaves a little to be desired for brisket, even with 16 hours on the keg.

I'd like to have a Kbq but it seems it requires tending throughout the cook.  Maybe a pellet pooper but seems like they have an issue with getting enough smoke also as compared to a true stick burner.

This is a common over-generalization, which is based on the early days of pellet grills.. It is still true with some brands - but not true for others. MAKs will compete with any stick burner for smoke. And - there are other brands who have developed a fine ability to provide significant amount of the quality of smoke desired.
2
General Discussion / Re: Ever tried Hickory Lump?
« Last post by bamabob on January 23, 2018, 09:54:31 PM »
How does the keg do when it comes to smoke flavors imparted from the wood/ smoke A little goes a long way or forgiving?  I've only cooked on one once.

The biggest complaint with the keg is that it is too efficient resulting in just a smoldering fire to maintain temp.  results in not much smoke generated.  I was hoping the hickory lump would with some hickory chunks may work for ribs to get more hickory smoke flavor since they are a relatively short cook compared to butts. 
But then again oak lump with oak chunks still leaves a little to be desired for brisket, even with 16 hours on the keg.

I'd like to have a Kbq but it seems it requires tending throughout the cook.  Maybe a pellet pooper but seems like they have an issue with getting enough smoke also as compared to a true stick burner.
3
Pellet Grills and Smokers / Re: Baby Backs on GMG
« Last post by HighOnSmoke on January 23, 2018, 08:58:48 PM »
Ribs look great! As far as smoke goes, I do my ribs in either one of my pellet cookers in smoke mode for a minimum of 2 hours then bump the temps to 250 to finish out. I will wrap when I like the color. I don't use either the 3-2-1 or 2-2-1 as I said when the color is right for me, which is normally about 2 hours, I wrap. I check the wrap at the hour mark to see if they are done. I normally will not leave ribs in the wrap over 1:30.  I did some St Louis spares the other day in the Davy Crockett. 2 hours at 150 gave me plenty of smoke and a nice smoke ring. I will post the video when I get it finished. BUT....smoke ring is nice but not required for awesome ribs. I wouldn't sweat it unless you don't feel yours were not smoky enough and if so leave them on smoke mode longer.
4
Pellet Grills and Smokers / Re: Baby Backs on GMG
« Last post by tomcrete1 on January 23, 2018, 08:31:12 PM »
Nice lookin Bones!  :thumbup:
5
AIR FRYERS / Re: Air Fried Chicken Thighs
« Last post by tomcrete1 on January 23, 2018, 08:30:25 PM »
Nice lookin Chicken Smoke! :thumbup:
6
General Discussion / Re: Ever tried Hickory Lump?
« Last post by tomcrete1 on January 23, 2018, 08:28:55 PM »
I've used B and B that I got from Walmart,,nice product mostly big chunks, works nicely
7
Tomcrete1 / Re: Baby Back Ribs Indirect on the Weber 14" Modified Smokey Joe Kettle
« Last post by tomcrete1 on January 23, 2018, 08:27:09 PM »
I still cannot believe I let my Smokey Joe go when I sold my motorhome. I loved that little grill.

They are awesome! :)
8
Tomcrete1 / Re: Baby Back Ribs Indirect on the Weber 14" Modified Smokey Joe Kettle
« Last post by tomcrete1 on January 23, 2018, 08:26:32 PM »
Ribs looks great Tom - I'll take some from the right side please (love that falling off the bone tender rib meat)
[/quot

Thanks you can have the right side, I'll take the left! :thumbup:

I'll take the center ;) ;) ;) ;)  Man I love ribs

You got it! Thanks Again!
9
General Discussion / Re: Feed a Fever, Feed a Cold Too? Mid-Week Steak Cook
« Last post by UWFSAE on January 23, 2018, 08:25:55 PM »
I think there are some benefits of Grill Grates by virtue of their design regardless of a sear zone or over a diffuser plate.  Much like a cast iron skillet hold heat super well and distributes it nicely, the Grates act as an amplifier.  I saw temps approximately 150° higher than true chamber temp using a laser thermometer; I can keep my set temp lower, reduce pellet consumption, and reduce the risk of any paint/powdercoat damage I'm all about it.

The other real benefit I saw was the design would discourage flareups that I've seen directly above a firepot (on the Yoder YS640), producing a better final product.  There's a pretty good writeup on the comparative benefits on AmazingRibs.com and there are plenty of posts here on LTBBQ that discuss them.
10
Tomcrete1 / Re: Baby Back Ribs Indirect on the Weber 14" Modified Smokey Joe Kettle
« Last post by tomcrete1 on January 23, 2018, 08:25:48 PM »
Next rack of ribs Tom, don't forget The Smoke wants some bones also.....:)

You got it!,Thanks Smoke!
Pages: [1] 2 3 ... 10