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 Smoker thread? Smoker thread. 
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usrifle wrote:
JohnMBrowning wrote:
Hmmm..... alder on pork..... I'm going to have to try that.
Let us know how that turns out!


I have used Alder on Pork many times, i really like it. :thumbsup2:


I haven't tried aa many combos as you have, because 99.94% of my experience is with resl wood. I have literally smoked thousands of pounds of pork over alder. I prefer maple, but alder is just fine.

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Sun Oct 17, 2021 8:31 pm
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KeystoneCowboy wrote:
usrifle wrote:
JohnMBrowning wrote:
Hmmm..... alder on pork..... I'm going to have to try that.
Let us know how that turns out!


I have used Alder on Pork many times, i really like it. :thumbsup2:


I haven't tried aa many combos as you have, because 99.94% of my experience is with real wood. I have literally smoked thousands of pounds of pork over alder. I prefer maple, but alder is just fine.



I agree about Alder, it's a do all Wood. (Most of mine was real wood in the Offset) I haven't used much Maple, simply because i haven't had any. I'm impressed with the Oak pellets, it lays a nice smoke flavor and the Bark is impressive.

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

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Sun Oct 17, 2021 8:37 pm
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I agree --- the oak is a nice smooth flavor and almost impossible to overdo... I've only done alder 3-4 times and keep thinking really nice - very different, but good.... some may not like - it reminded me of poorly smoked salmon..... but nice on chicken. Hadn't thought about using it on pork.

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Sun Oct 17, 2021 8:48 pm
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Pork shoulder was tasty with Alder. It did stall a bit so it went in a foil pan - tented with foil and the two probes stuck in and with a little thin sauce - I went 275°F on the dial until both probes read 210°F. I could have gone longer but the meat was fall apart sweet juicy with a nice deep smoke ring.

I'm out of Maple and Oak. Getting low on others. I was digging the Apple mash for so long I think I got sick and tired of it plus as I mentioned the pellets are troublesome. Gobs of nasty ash and more hygroscopic than any pellets I've messed with. (warning)

And as I wrote as much as we joke about it - pellet smokers are not idiot proof nor maintenance free.

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Sun Oct 17, 2021 9:29 pm
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I learned two things today.

1) When I set my Recteq Bullseye to 225 degrees, here's what it's actually at:

Spoiler: show
Image


2) Most people smoke cream cheese at 225 degrees. Apparently you don't want to get too much hotter than that, or the cream cheese can melt away. Here's what happens when you smoke it at, well, 300 degrees:

Spoiler: show
Image


Yep. All good. The dark stuff is a taco rub, it's dark to begin with. I had a little of the warm, smoked cream cheese on some Ranch-flavored Wheat Thins . . . .mmmhmmm.

BTW, on the Bullseye temp issue, apparently it's pretty common for them to be 50-ish degrees off. (Yeah, mine is 75.) There's a calibration you can do on them, so I'll do that. Another day. :bigsmile:

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Mon Oct 18, 2021 6:57 pm
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And you know for sure that $5.00 thermometer is accurate?

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Mon Oct 18, 2021 8:38 pm
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How is cream cheese smoked cold with just a smoker tube? Asking for a friend.

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Mon Oct 18, 2021 8:42 pm
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Pablo wrote:
How is cream cheese smoked cold with just a smoker tube? Asking for a friend.


I'm a friend that wants to know too. I thought Cheese smoking was done at really low temps. I have never done it but i want to try it sometime.

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

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Mon Oct 18, 2021 8:49 pm
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You can do it with just a tube. That’s how I’ve been doing my cheeses. Cold smoker, tube on one side, product on the other.


Tue Oct 19, 2021 4:50 am
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Isildur wrote:
And you know for sure that $5.00 thermometer is accurate?


Well, you never know for sure … but this particular model was recommended by America’s Test Kitchen, so that inspires some confidence.

Still gotta do more testing with both smokers and also my … ummmm … shit, I forgot what it’s called. That thing in the kitchen that gets hot, that I used to use occasionally.

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Tue Oct 19, 2021 6:27 am
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usrifle wrote:
I thought Cheese smoking was done at really low temps. I have never done it but i want to try it sometime.


Yeah, it generally is. Cream cheese is different. Put a block of cheddar in at 300 degrees though, and all you’re gonna see is a little oil slick on your grates. :bigsmile:

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Tue Oct 19, 2021 6:29 am
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Massivedesign wrote:
You can do it with just a tube. That’s how I’ve been doing my cheeses. Cold smoker, tube on one side, product on the other.


Cream cheese 2X. Added to shopping list. Thanks!!

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Tue Oct 19, 2021 7:55 am
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MadPick wrote:
Isildur wrote:
And you know for sure that $5.00 thermometer is accurate?


Well, you never know for sure … but this particular model was recommended by America’s Test Kitchen, so that inspires some confidence.

Still gotta do more testing with both smokers and also my … ummmm … shit, I forgot what it’s called. That thing in the kitchen that gets hot, that I used to use occasionally.


Another reference point. I set my Ninja Flip air fryer to the "bake" setting at 350, and put the thermometer inside. It took about 7 minutes to read 350, and finally peaked about 370.

After the test, I removed the thermometer immediately and set it on the counter. It took maybe 8 minutes to get back to room temperature. So, clearly, the thermometer is slow to react to temp changes . . . so I don't know how long my air fryer actually takes to get to temp (at least a few minutes, I'm sure).

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Tue Oct 19, 2021 9:13 am
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I've really been impressed with the Lone Star smokers --- watching all the vids of people unboxing and seasoning them has REALLY made me want to get an offset - they are pretty pricey, but look like they are worth every penny and built for a generation or two or three.... I've seen that they have come out with a pellet smoker now.... WOW - that unit looks fantastic!!! A pellet smoker with 1/4' steel everywhere --- NICE! Pricey again - I think the smaller one is ~$2400 --- but built like a TANK. I wish I had a big wad of cash that I didn't know what to do with.....

Watching a few vids.... it became clear how some of the brands have 'smoke settings' --- LSG seems to have theirs dialed into HI SMOKE all the time by having a sizeable dead band in the temp control so that more smoke is created when the temp cycles between +20 to -20 around the set point. I just saw a vid on the CampChef where the controller actually says 'expect more temp variation with the higher smoke settings' ---- so I'm guessing that is how they all vary the amount of smoke produced thru the cook.

It was really bugging me trying to figure out how they were controlling the smoke output at different setpoints... In reality, they are forcing the unit to burn 'dirty' to generate more smoke.


Edit to add this vid of pellet vs offset test --- pretty damn impressive...

There alot more vids of this new pellet smoker -- all have good reviews.
If only I had $2500 laying around....

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Plan B is actually repeating Plan A.... it just involves much more alcohol.

Of the ten voices I hear in my head, only three keep telling me NOT to shoot....
Do I go with the majority or common sense?


Thu Oct 21, 2021 5:05 pm
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Advice needed ---- I picked up a nice looking bone in NY strip last night - gonna smoke it. Debating whether I should do a reverse sear or a forward sear on it..... I kinda wanted to sear in the cast iron for a nice sear --- but I'm thinking the bone will cause problems if I do a reverse sear since the meat will shrink back from the bone leaving minimal contact with the pan. Thats why I'm thinking about doing a forward sear in the pan first and then finish smoking it -- so I get a nice even sear on both sides.
The third option is to do a reverse sear on the grill, but I'm thinking I'll have the same issues with contact to the grate and get a minimal sear.

What does the collective recommend?

Its a nice looking steak, tho doesn't have a lot of marbling.... but I'm going to grab some beef tallow from the neighbor and baste it while smoking and for searing. The question becomes would an initial sear prevent smoke infiltration?

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Plan B is actually repeating Plan A.... it just involves much more alcohol.

Of the ten voices I hear in my head, only three keep telling me NOT to shoot....
Do I go with the majority or common sense?


Wed Oct 27, 2021 10:01 am
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