Yeah those pellet smokers are supposed to be the best thing since sliced bread.
What was the best thing before it? Oh well, sidetrack.
I've seen a few of them. They all stank. I'm not sure if it was how they were
being operated, or the pellets, but ew. Gross. They're not going to find a
place in my garage when I finally have one.
----- Original Message -----
From: "Jonathan Rawlings" <twosocks76@xxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Date: Sun, 3 Jan 2021 06:39:26 -0800
Subject: [blindcooks] Re: Cooking with charcoal
I'm honestly on the fence regarding pellot smokers and grills. A buddy of
mine in another state has had one for years, and loves it. The thing I have
noticed is that there isn't much smoke flavor in anything he has ever made
for me. I can't quite figure it out. Is he not using as much salt, not
smoking it for as long, not using as much smoke wood as I would use, or is
it a problem with the grill itself? I love the idea of a machine that can
maintain a steady temperature for me, but based on what this guy has served
me in the past, the flavor just isn't there. I'll have to do some homework
into what goes into those pellots. My friend's stuff isn't bad, but if I'm
going to call it smoked, it better have some intense fmoke flavor. That
turkey I made last week was killer on smoke flavor.
Jon
-----Original Message-----
From: Rob Hudson
Sent: Friday, January 01, 2021 7:31 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Cooking with charcoal
One thing you can try is using a trowel to load the coals into the bottom of
the smoker. Don't drop the hot coals on your feet. Bad idea.
Switch to a smaller chimney. It sounds like your smoker is one chamber, so
you therefore should not need as much charcoal as an offset smoker.
I personally do not trust those pellet smokers. They always smell acrid and
I don't know what's really in those pellets. I know they say those things
are perfectly safe, but who really is saying that. The manufacturers of
course.
----- Original Message -----
From: "Jonathan Rawlings" <twosocks76@xxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Date: Fri, 1 Jan 2021 06:44:55 -0800
Subject: [blindcooks] Re: Cooking with charcoal
Rob:
I am mostly on board with you on your rants. I agree; the food
doesn't
much care about a 30 or 40-degree difference. I also agree the process
should be fairly simple. I'm also on board with you regarding most you
tube
channels. Nearly all the cooking-related stuff on YouTube is crap! Most
of them take far too long to tell you what you need to know in a much
shorter time, and most don't really empart much useful info even if you
have
the patience to wade through it all. This channel, at least so far, is
not
your typical youtube channel. The guy gets to the point, and seems to
know
his stuff. So far, I like it. No weird ritchuals, expensive equipment,
etc. He's also of the opinion that bbq should be a simple affair.
The kind of temperature difference I'm talking about here is a lot more
than
50 degrees. The pork roast saw a temp of around 400-425, while the
turkey,
at the peak, never got above 250 at most. As far as the type of smoker,
it's made by Weber, and I think the model is called a smoky mountain,
cooking grates ar e 22 inches in diameter, like a standard kettle grill.
It's what I think is referred to as a verdical smoker. There are three
racks or shelves, with the bottom rack for charcoal, the middle shelf is
where the water pan goes, and the top shelf is for the food. I'd love to
get a pellot smoker grill combo, but money is extra t ight, and I just
don't
have $800 plus to run out and buy something I don't actually need in order
to make smoked food. My issue seems to be to figure out how much charcoal
I
need to maintain a certain temperature, and knowing how hot the inside of
the smoker is. This particular model I have does have a little door at
the
bottom where you can load fresh charcoal, but when I've got fresh lit,
burning hot coals in my chimney starter, it's just not big enough to get
it
in there easily. The only other alternative I can think of is to lift off
the top three quarters of the smoker to get to the fire to pour the coals
on
and spread them out.
Jon
