What do you guys grill or smoke with?

[Jayme]

Have any of you used firewood for smoking before? I'm at my parents place eying the hardwood pile. Pick out a few pieces of maple, ash, oak and choke cherry. The ends are the only part to come in contact with a chainsaw, the sides were just split. So if I hack off the ends and hand saw/axe it into bits... Would the chain oil penetrate deeply?

[NASH]

Have any of you used firewood for smoking before? I'm at my parents place eying the hardwood pile. Pick out a few pieces of maple, ash, oak and choke cherry. The ends are the only part to come in contact with a chainsaw, the sides were just split. So if I hack off the ends and hand saw/axe it into bits... Would the chain oil penetrate deeply?

Should be fine. I've used firewood quite a bit after discarding the ends

[Jayme]

Wicked. To the wood pile I go!

[Keggermeister]

Make sure it isn't green. Also, peel the bark off of you can.

[Jayme]

It's super dry - it's for heating the house. Usually my dad does it on a two year cycle. The bark comes right off as well which is also handy!

[NASH]

I for one never remove the bark, never had any bitterness issues

remove bark or no.jpg

[Jayme]

Even better! What forum is that from? Pretty sure you told me about it before but I forget the name. I have been reading up on the naked whiz though! There's some good shit on there.

[NASH]

While I'm at it....

In my drunken stuper the other day at Xman's place I was babbling about good smoke and bad smoke. It's generally best to wait until the really thick heavy smoke subsides before you add food. This generally happens when things are in heavy combustion mode and you are bringing the cooker up to temperature. Throttle it down and the heavy smoke with all the poisonous fuels in it will subside fairly quick....

good smoke bad smoke.jpg

good smoke bad smoke 2.jpg

[NASH]

Even better! What forum is that from? Pretty sure you told me about it before but I forget the name. I have been reading up on the naked whiz though! There's some good shit on there.

http://primogrillforum.com/" onclick="window.open(this.href);return false;

Yeah great stuff over there. Did you watch the Green Egg fireball video?

[Jayme]

Did you watch the Green Egg fireball video?

Hells yes! I enjoy fire balls. I've been known to start the odd ball of plasma at work. I really should take a video next time I short out a combiner.

I also totally forgot about the good vs. bad smoke talk until now haha. Glad you reminded me!

[NASH]

Awesome

[LeafMan66_67]

Awesome video. 9 year old loves it.

[Cabby]

Avid bbqers's need to take a look at the Weber 18.5" at $350.00or the 22.5" Smokey mountain cooker for under $500.00. it is one of the best smokers on the market today. With two levels of ample cooking area. You will not be disappointed.

As for the charcoal to fill it, Just give me call at 402-1929

[LeafMan66_67]

Yeah .. I love my WSM 18.5 ... I think someone said it earlier though you have to watch the wind and especially rain. However, I've smoked on some of the worst days this year for a couple of parties ... just need to prep for it. WSM does on sale at HD occasionally for $299.

[RubberToe]

Here's a link to my Flickr set for the build: http://www.flickr.com/photos/nspeppers/ ... 649568300/

I decided to build it without a PID for temperature control, at least to see how well I can dial it in without one. The PID will add close to $100 after it's done. OK, I could do it for close to $50 with a Chinese PID and SSR. This will get me off the ground though.

Costs
------
Pot: $30
Burner: $20
Wire: $2
Gang box: $2.50
Box plate: $2.50
Cast iron: $20
Grill: free
Temp probe: $14

Cost to date: $91 (plus tax)

I still need to find a lid. I'd like to use a terra cotta saucer or something like it but I haven't found something to match in size. I'll use a large patio stone to lay on top to start. It's like 2 inches thick so it will hold temps very well. I should just chizel it into a circle and mount a couple of handles!

-Rob

I built a temperature controller using an Auber SYL-1512A I'll post some pics soon. Basically it's in a 10x10x4 enclosure, main power switch, PID, PT100 RTD probe, SSR + heatsink, 110v outlet. I plug the smoker into it and stick the temp probe into the lid of the smoker. It's running though the autotune process now.

Edit: This will also double as a sous-vide temp controller. No, I haven't cooked sous-vide yet but want to try it!

[Jimmy]

I've been using the shit out of my grill now that I'm not on the road all week for work. I'm planning smoking a roast of some sort, maybe this weekend. Any suggestion on cut/rub/prep/etc?

[mr x]

Take a look for the aaron legge pepper beef.

[LeafMan66_67]

Prime Rib low and slow and then a quick high heat sear to finish. Pepper stout beef is awesome as well ..
http://tvwbb.com/eve/forums/a/tpc/f/688 ... /383102492

[RubberToe]

Doing my first smoke with the temp controller.


Temperature Controller by Hot Pepper Daddy, on Flickr


Smoker Hooked Up by Hot Pepper Daddy, on Flickr


Ribs and Pastrami by Hot Pepper Daddy, on Flickr

[LeafMan66_67]

Lookin good!

[Jimmy]

Spied these today at Costco, they look real solid and at about 1/3 the price of a Primo I'd jump on one if I were looking. Lifetime warranty, stainless grates...







Sent from the hop-phone

Costco got more of these in last week BTW...

[CorneliusAlphonse]

Doing my first smoke with the temp controller.

nice!! how well did the temp controller work? it is just an aquarium one, right? did the probe stand the heat fairly well?

I have an electric smoker with a buddy of mine, considering adding temp controller at some point to make it a little more controlled. do you use wood chunks or chips?

[RubberToe]

It worked really well, it's an Auber SYS-1512A. Those aquarium controllers won't work for something like this. The temp probe would melt and I don't think the controller covers the right range. This controller was around $35 from Auber, plus shipping, etc. I'm using an RTD probe with it.

I think something's wrong with my element now though and haven't had time to diagnose it yet. Saturday was windy and cold as hell too.

[Jayme]

Those aquarium controllers won't work for something like this. The temp probe would melt and I don't think the controller covers the right range.

Not sure of the range issue, but you can get a K-type thermocouple to use with the aquarium controllers that are meant for high temp applications. We use some at work for temps far exceeding a low & slow smoke.

[RubberToe]

Awesome, I was under the impression K-type didn't work with those controllers and they required something non-standard.