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re: What Smoker do you Use?
Posted on 8/6/15 at 12:11 pm to StripedSaint
Posted on 8/6/15 at 12:11 pm to StripedSaint
quote:have one from my WSM 22. can i use it on my PXL, or will i need a bigger fan unit?
I have not used a bbq guru. of course they are not required or needed but I highly recommend them for the Primo XL. It can help from smoking to flame broiling.
1
Posted on 8/6/15 at 12:12 pm to oatmeal
i also want to try cooking on a klose, especially since built about 5 minutes from my office
Posted on 8/6/15 at 1:15 pm to Rouge
Use 18" WSM, Performer Weber Kettle and Primo XL. Use bbq guru for long cooks on WSM and Primo. Have had good results on all, probably the WSM is best overall for smoking.
Posted on 8/6/15 at 1:27 pm to Rouge
You can use the same fan,
you just need to buy the primo XL adapter.
you just need to buy the primo XL adapter.
Posted on 8/6/15 at 3:14 pm to StripedSaint
Just got a WSM 22" this past weekend. New to the whole smoking game and started off with some chicken thighs and HOLY SMOKES they turned out good. Gonna play with it a few more times doing chicken before I go to a longer pork smoke.
Posted on 8/9/15 at 4:45 pm to PapaPogey
Might be hijacking, but...
I've been smoking with a UDS for several years but I recently got my first stick burner. I've figured out the temperature control but I'm having trouble getting a "clean" smoke out of it. Ergo, my food has that soot flavor that isn't enjoyable. The only way I can seem to get that smooth, clear smoke is if I open the vents up wider, which obviously lets too much air in and spikes the temperature.
Any insight on how to clean up the smoke?
I've been smoking with a UDS for several years but I recently got my first stick burner. I've figured out the temperature control but I'm having trouble getting a "clean" smoke out of it. Ergo, my food has that soot flavor that isn't enjoyable. The only way I can seem to get that smooth, clear smoke is if I open the vents up wider, which obviously lets too much air in and spikes the temperature.
Any insight on how to clean up the smoke?
Posted on 8/9/15 at 5:01 pm to Grits N Shrimp
quote:
I'm having trouble getting a "clean" smoke out of it. Ergo, my food has that soot flavor that isn't enjoyable. The only way I can seem to get that smooth, clear smoke is if I open the vents up wider, which obviously lets too much air in and spikes the temperature.
Smoke should be a thin blue line, not black smoke. For a stick burner, don't soak your wood. Use small chunks. You want complete combustion. Using smaller pieces will allow it to burn clean without too much heat being produced. You can also place it on the edge of your firebox and not on the hot coals. Don't starve your fire with your intake vents, use fuel and your stack for temperature control.
Posted on 8/9/15 at 5:06 pm to Grits N Shrimp
What type of wood are you using? Your wood might not be properly seasoned. A lot of craigslist stuff is only dried for 3-6 months.
You could try drying the splits on a weber kettle before going into the firebox.
You could try drying the splits on a weber kettle before going into the firebox.
Posted on 8/9/15 at 8:20 pm to NOFOX
Thanks for the tips. NOFOX, I'm using hickory and apple. Got it on craigslist. I'll try drying it out even more.
Posted on 8/9/15 at 8:38 pm to Grits N Shrimp
Having a really good airflow is key to getting a clean smoke. I run a small fire with the dampers wide open. I also put a few chunks on top of the fire box to warm them up before I need them. That way, they spend less time smoldering and ignite right away when I toss them in. Once they go in, a couple more chunks go on top of the fire box to "warm up", if you will.
Takes practice but with patience you'll get it. I find nothing imparts that good smoke flavor like an offset stick burner.
Takes practice but with patience you'll get it. I find nothing imparts that good smoke flavor like an offset stick burner.
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