Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
I usually do after every other smoke. So I regularly clean it. I didn’t this morning but it’s usually pretty clean.
Go full DirecTV customer support from years ago...
Are there any tree branches blocking the sensor's path to the southern sky?
Has any ice or snow accumulated on the sensor?
Appears to a dirty probe issue, stroked the crap out of my probe and got her cleaned up and she’s running fine now
Damn, I only do that like 2-3 times a year. Never any issues in the ~4 years I've owned it.
Weird I know. I’ve had problems with ash building up in my model killing the fire pot. Since I do this regularly, it solved my problem.
I try to vacuum out the burn pot after any long smoke and every other time regardless.
You only need one flame-out to spend that extra 5 minutes before a cook to simply have that insurance.
I think I'm using better pellets now than I was when I had my flame out -- the pots never seem to be that bad -- but I still do it for peace of mind.
I probably mentioned this before, but I'd highly recomend buying one of these as a dedicated vacuum.
I recently got a combo grill with a side smoker on the charcoal side, and a side burner on the propane side. Still been playing with it, wings are the favorite thing I’ve smoked on it so far, and the only thing I’ve done more than once. Trying ribs tonight.
The side burner is pretty nifty for starting the charcoal.
My only previous experience with smokers had been with industrial size electric and/or propane ones that control the temperature. It’s kind of fun using charcoal and wood as the heat source with this one.
The side burner is pretty nifty for starting the charcoal.
My only previous experience with smokers had been with industrial size electric and/or propane ones that control the temperature. It’s kind of fun using charcoal and wood as the heat source with this one.
I'm in pretty much the opposite position. I've been rigging up my big charcoal grill for indirect heat as a smoker for many years. I'm getting to the point where I'm going to pull the trigger on a pellet or something where I can just set the temp and forget it. Usually love my results off the charcoal grill but it's getting old having to be hitched to it for so many hours watching the temp and feeding wood chunks.
I'm in a similar boat. I didn't realize how much I would appreciate being able to do an overnight smoke without babysitting it every few hours.
Have you tried smoking your wings and then quick searing them on your grill side? It’s incredible.
I’m sure I’ll get there. I’ve always wanted a smoker but have been hesitant since my wife is a vegetarian. My previous at home grill was just a simple collapsible Coleman that would be good for tailgating… got that five years back for Father’s Day. When I found this four in one grill for only $300 I decided to pull the trigger.
Vegetarian -- we have a flat top griddle (not Blackstone) that we got into a rhythm last summer for grilling a vegetable medley outside with -- usually some combo of zucchini/squash, potatoes, carrots, broccoli to go with our evening entree. With seasoning and olive oil it's fantastic. Usually we roast these in an oven. We also use the griddle for smash burgers sometimes...
Anyway you can smoke/roast vegetables on the smoker too and they can be pretty fantastic.
Anyway you can smoke/roast vegetables on the smoker too and they can be pretty fantastic.
