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  • Hi there, folks.

    Got my first real smoker for Christmas
    https://www.broilkingbbq.com/grills/...cal-gas-smoker

    Smoked my first meal last night

    Hopefully get some more practice in soon.



    Sent from my iPhone using Tapatalk

  • #2
    from New Jersey.

    You'll get there if you hang around here long enough.
    Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
    My best asset however is the inspiration from the members on this forum.

    sigpic
    @SmokinJim52 on Twitter

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    • #3
      to the forum.
      CUHS Metal Shop Reverse Flow
      UDS 1.0
      Afterburner
      Weber Performer
      Blue Thermapen
      Thermoworks Smoke with Gateway
      Thermoworks Chef Alarm
      Auber Smoker Controller
      Proud Smoked-Meat Member #88
      -
      "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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      • #4
        from DelaWhere! Good luck with your new toy!


        Drinks well with others



        ~ P4 ~

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        • #5
          Welcome from Florida!
          Mark
          sigpic


          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
          Smoked-Meat Certified Sausage Head!

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          • #6
            from WA
            sigpic

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            • #7
              Welcome to Smoked-Meat! And I seen your other post. they recommend 225 for chicken? They ever COOKED a chicken?? I’d write them and tell them to change that ASAP.
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Originally posted by Richtee View Post
                Welcome to Smoked-Meat! And I seen your other post. they recommend 225 for chicken? They ever COOKED a chicken?? I’d write them and tell them to change that ASAP.


                Now we know where the miss information came from.. Maybe it is a typo, 325° ??


                Originally posted by rexplex View Post
                First off, if this is in the wrong place, apologies. Mods, feel free to move or delete.
                I got a Broil King vertical propane smoker for Christmas
                https://www.broilkingbbq.com/grills/...cal-gas-smoker
                Decided to christen it this weekend.
                Roast chicken, baked potatoes, baked apples for dessert.

                Chicken was great ( took way to long, but possibly because it was big) potatoes (4 hours) & apples (3 hours) were both undercooked.
                I had a couple of issues, possibly (probably) related.
                1) used pecan chip for smoke. Soaked them for 30 minutes. Let them drip dry before starting burner.
                I never saw smoke. I got a bit of a whiff of smoke, but no visible white smoke. This morning the chip tray was full of ashes, so maybe the invisible smoke was fine.
                2) the recipe is was using for the chicken (From Traeger’s website) said to set the grill at 225 and cook for 2.5 hours. I couldn’t keep my smoker temp that low. I had the burner control set at minimum & the upper vents open all the way. Temperature in the box kept creeping up until after sunset. It was below 250 for the first two hours, and then rose about 10 degrees an hour.
                Yesterday my high outside temp was about 50. Does this mean slow & low is a winter sport only for me?
                There are lower dampers, but they are fixed. I think they use the same box for the charcoal model. Is it a bad idea to try to restrict combustion air to a propane burner?


                Sent from my iPhone using Tapatalk
                Ken


                I Should Have Been Rich Instead Of Being So Good Looking

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                • #9
                  Originally posted by Richtee View Post
                  they recommend 225 for chicken? They ever COOKED a chicken??
                  Or have they ever eaten a chicken "cooked" according to their instructions?? That skin has got to be very durable.
                  CUHS Metal Shop Reverse Flow
                  UDS 1.0
                  Afterburner
                  Weber Performer
                  Blue Thermapen
                  Thermoworks Smoke with Gateway
                  Thermoworks Chef Alarm
                  Auber Smoker Controller
                  Proud Smoked-Meat Member #88
                  -
                  "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

                  Comment


                  • #10
                    Originally posted by Texas-Hunter View Post
                    Now we know where the miss information came from.. Maybe it is a typo, 325° ??
                    Indeed...
                    I usually grill chicken rather than smoke it because it's easier to get the higher temps...
                    Chicken really doesn't benefit from low and slow...
                    Craig
                    sigpic

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                    • #11
                      Originally posted by SmokinOutBack View Post
                      from New Jersey.

                      :


                      I’m living in Burlington County. You anywhere near my neck of the woods?


                      Sent from my iPhone using Tapatalk

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                      • #12
                        Originally posted by HawgHeaven View Post
                        from DelaWhere! !
                        I grew up in Bear, Delaware. Miss the land of tax free shopping.


                        Sent from my iPhone using Tapatalk

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                        • #13
                          From PA neighbor Stick around and you will learn a lot from the folks here.
                          Ed

                          Smoke Vault 24
                          Vermont Castings Gas Grill
                          Thermoworks Smoke
                          The "Fastest" Orange Thermapen around!
                          The Neighbor's 36" Blackstone

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                          • #14
                            Originally posted by rexplex View Post
                            I grew up in Bear, Delaware. Miss the land of tax free shopping.
                            Bear is right around the corner from me... I'm in Newark. Yup, tax free shopping is a bonus for sure!


                            Drinks well with others



                            ~ P4 ~

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                            • #15
                              from the Az desert
                              Mike
                              Proud to be I.B.E.W.

                              PCa Sucks - But I WILL, No DID beat this!!

                              Yoder YS640
                              POS ChinaMasterbuilt XL (demoted to cold smoking duty)
                              Bull Big Bahanga gas grill


                              Of all the things I've ever lost, I miss my mind the most!

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