Let's Talk BBQ
FORUM SPONSORS => A-MAZE-N PRODUCTS => Topic started by: Paul Hart on January 14, 2015, 05:18:36 PM
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Just finished looking into these tube smokers, they seem like a cool product/idea. I'm all about fruit wood smoke. My idea would be to cold smoke whatever I'm cooking in the PBC for about an hour or two before actually firing the coals up. Any thoughts, recommendations, warnings? I bet it would smoke pretty well with the bars in. I doubt if it would be ideal directly on or around the coals. I also wonder if this idea is any better or worse than just using a chunk of wood during the cook.
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I understand your love of fruit wood for smoking. Me, I really like pecan. I use it in my "mystery" electric smoker. I have never used wood in my PBC, and never tried a cold smoke - I enjoy the flavor it imparts by itself. Would be interesting to hear your experience. I am sure some of the PBC experts will chime in.
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The drippings from the meat would probably extinguish the smoldering pellets/chips in the tube...unless the meat is hung opposite the tube smoker. You would probably have to move your charcoal over to the opposite side of the charcoal basket because if the tube was set on top of the charcoal it would burn way to fast.
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The drippings from the meat would probably extinguish the smoldering pellets/chips in the tube...unless the meat is hung opposite the tube smoker. You would probably have to move your charcoal over to the opposite side of the charcoal basket because if the tube was set on top of the charcoal it would burn way to fast.
All good points!
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I have not tried it, but I would think the PBC would be a good cold-smoker. Get your tube going good and place in the empty basket and then hang some meat for a few hours. Even a rack of cheese.
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Hi Paul,
I just posted almost this identical question over in the PBC forum! I'm thinking of cold-smoking my ribs inside my gas grill with a tube smoker for about an hour before hanging them in the PBC.
I've also thought of somehow hanging the tube smoker alongside the meat in the PBC during the cook...
Have you tried the tube in your PBC yet??
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My idea would be to cold smoke whatever I'm cooking in the PBC for about an hour or two before actually firing the coals up.
As far as I'm concerned THAT would be a big NO WAY!!! That is just WAY too risky to try and cold smoke uncured meat for that long!
You have to remember that an enclosed smoky environment is an oxygen-deprived environment, which is the perfect breeding ground for any type of anaerobic bacteria, the worst of these being C. Botulinum.
Cold-Smoking is intended for cured meat ONLY!!! The basic rule is if it's not cured, then don't smoke it below temps of 165°
Now, if it's a really cool day, and you keep the pit in the shade, you could get by cold smoking for maybe 15 - 30 minutes TOPS! Anything longer is just too risky.
If I knew you had cold-smoked ribs or any other uncured meat for 1 - 2 hours... I wouldn't eat it. Botulism is not something to toy with.
I posted a similar comment about this over in the other thread you posted, but not as long.
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Several years ago, I was hit by this (from a restaurant) it was one of the worst experiences in my life. Do NOT mess with it - it is NOT worth the risk.
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My idea would be to cold smoke whatever I'm cooking in the PBC for about an hour or two before actually firing the coals up.
As far as I'm concerned THAT would be a big NO WAY!!! That is just WAY too risky to try and cold smoke uncured meat for that long!
You have to remember that an enclosed smoky environment is an oxygen-deprived environment, which is the perfect breeding ground for any type of anaerobic bacteria, the worst of these being C. Botulinum.
Cold-Smoking is intended for cured meat ONLY!!! The basic rule is if it's not cured, then don't smoke it below temps of 165°
Now, if it's a really cool day, and you keep the pit in the shade, you could get by cold smoking for maybe 15 - 30 minutes TOPS! Anything longer is just too risky.
If I knew you had cold-smoked ribs or any other uncured meat for 1 - 2 hours... I wouldn't eat it. Botulism is not something to toy with.
I posted a similar comment about this over in the other thread you posted, but not as long.
Thanks for the advice TentHunteR. I hear you loud and clear. No cold-smoking uncured meat. Bad idea.
On to "plan B", hanging a tube smoker inside the hot PBC alongside the meat.
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The tube smoker needs a fair amount of oxygen to stay burning. I don't have a PBC, but based on my experience with UDSs the pellet flame is going to smolder and die.
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Amazen Tubes really do not need to "flame" to do the job....they will initially, when you light them. The flame should go out in about 5 minutes or so - then the pellets should just smolder until the entire tube is used up. I find they work in my pellets grills, which probably have similar air intake volume as a PBC. But, someone needs to try it - and see how it works for sure.
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I've been very happy with my 18" tube smoker that I use in my Texas Grill. I do always position it in the far back left corner as I believe the air flow is greatest there.
I do try to make sure that I torch the pellets for about 2 minutes and then try to get at least a 10 minute fire burn from them before it goes out. I've done about it 6 times now and have never had a flame out. In fact I've never even had a remnant of a pellet...all totally consumed during the smoke duration.
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The tube smoker needs a fair amount of oxygen to stay burning. I don't have a PBC, but based on my experience with UDSs the pellet flame is going to smolder and die.
I used my 6" one and it died out long before the pellets burned up. Maybe it's a no go for our PBC's.
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I find the best way to add smoke to a PBC cook is to light the coals in a chimney, put one or two wood chunks in the basket, and pour the coals over the chunks once they're going.
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My idea would be to cold smoke whatever I'm cooking in the PBC for about an hour or two before actually firing the coals up.
As far as I'm concerned THAT would be a big NO WAY!!! That is just WAY too risky to try and cold smoke uncured meat for that long!
You have to remember that an enclosed smoky environment is an oxygen-deprived environment, which is the perfect breeding ground for any type of anaerobic bacteria, the worst of these being C. Botulinum.
Cold-Smoking is intended for cured meat ONLY!!! The basic rule is if it's not cured, then don't smoke it below temps of 165°
Now, if it's a really cool day, and you keep the pit in the shade, you could get by cold smoking for maybe 15 - 30 minutes TOPS! Anything longer is just too risky.
If I knew you had cold-smoked ribs or any other uncured meat for 1 - 2 hours... I wouldn't eat it. Botulism is not something to toy with.
I posted a similar comment about this over in the other thread you posted, but not as long.
By cured meats are you including a dry cured salmon that was cured for about 4 hours?
I generally don't cold smoke as I prefer to low heat smoke at 170.
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Just so that everyone understands why LTBBQ, and it's Moderators and Administrators are adamant about food safety issues - We do not want anyone to do something that could put their family, friends or themselves at undue risk. Frankly - we will always defer to the USDA, and/or FDA where applicable as providing the guidelines upon which food safety advisements are made.
And - for the record...no one can control what any of us do, nor is it anyone else's responsibility for any and all actions each of us take, and decisions easy of us make regarding food safety.
BUT....we do feel that it is only prudent to advise everyone to adhere to known safe practices - as established by USDA/FDA for safe food handling.
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Just so that everyone understands why LTBBQ, and it's Moderators and Administrators are adamant about food safety issues - We do not want anyone to do something that could put their family, friends or themselves at undue risk. Frankly - we will always defer to the USDA, and/or FDA where applicable as providing the guidelines upon which food safety advisements are made.
And - for the record...no one can control what any of us do, nor is it anyone else's responsibility for any and all actions each of us take, and decisions easy of us make regarding food safety.
BUT....we do feel that it is only prudent to advise everyone to adhere to known safe practices - as established by USDA/FDA for safe food handling.
As a novice to many of the cooking techniques discussed around here, I for one appreciate this very much, and want to say thank you for your advice on food safety. I've learned a lot over the last few days reading/participating in this and other threads...
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tee - What an excellently crafted reply which both explains and demonstrates the concept of CYA without ever using the word "liability."
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tee - What an excellently crafted reply which both explains and demonstrates the concept of CYA without ever using the word "liability."
He really has a gift for long run on paragraphs that in the end make my head hurt 8)
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tee - What an excellently crafted reply which both explains and demonstrates the concept of CYA without ever using the word "liability."
Thanks - but the honest explanation for not even the intimation of the "L Word" ( no...not that one...LIABILITY :o ;D ) is because it is not necessary. See the User Agreement. ;)
And, in truth - but without sounding "preachy" - I genuinely desire that all participants here will allow their conscience for the safety of all to guide any advice given. That would be to remind each of us - there are guides published by the earlier mentioned food safety constabulary ( a.k.a - USDA/FDA ) which should be the final word. What each individual chooses to do in variance of stated advisements based on USAD/FDA is completely up to them and the consequences shall not be abridged to LTBBQ. Period. ( court precedence is established at District, Apellate, and U.S. Supreme Court levels siding with our policy on this matter).
Now - before anyone gets heartburn form even thinking about law and lawyers...GO COOK SOMETHING..... :D :D :D
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He really has a gift for long run on paragraphs that in the end make my head hurt
... and he just did it again. I feel your pain, Pappy. Luckily I have lots of tequila on hand to remedy the problem.
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You are welcome :D
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tee - What an excellently crafted reply which both explains and demonstrates the concept of CYA without ever using the word "liability."
Thanks - but the honest explanation for not even the intimation of the "L Word" ( no...not that one...LIABILITY :o ;D ) is because it is not necessary. See the User Agreement. ;)
And, in truth - but without sounding "preachy" - I genuinely desire that all participants here will allow their conscience for the safety of all to guide any advice given. That would be to remind each of us - there are guides published by the earlier mentioned food safety constabulary ( a.k.a - USDA/FDA ) which should be the final word. What each individual chooses to do in variance of stated advisements based on USAD/FDA is completely up to them and the consequences shall not be abridged to LTBBQ. Period. ( court precedence is established at District, Apellate, and U.S. Supreme Court levels siding with our policy on this matter).
Now - before anyone gets heartburn form even thinking about law and lawyers...GO COOK SOMETHING..... :D :D :D
Shouldn't the print on this post be really too small to read and have an announcer reading it so fast that you cannot understand?