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Food smoking question...
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 2013-05-11 4:22 PM |
Regular  5477    LHOTP |  Subject: Food smoking question...The birthday dinner thread has me wanting to try smoking. I want to try LBs rib recipe, specifically. I don't have a smoker, and I have a gas grill. When we want that real barbeque flavor we cook over an open fire in a firering we have at the farm, but there's no way to keep that smokey, that I can think of (IDK, maybe there is?) Anyway, we have an outdoor pizza/bread masonry bread oven, that has a pretty decent sized interior cooking area. I was just loading it with wood--cooking pizza for 15 teenagers tonight, whoa nelly-- and it occurred to me that maybe I could smoke stuff in there. It has a door and an adjustable damper. Is there a reason that wouldn't work? It looks like this:
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| 2013-05-11 4:35 PM in reply to: #4737950 |
Champion 7821  Brooklyn, NY | Subject: RE: Food smoking question... Is there a way to contain the smoke inside? I would think that the size of the interior might make it less than ideal. Pizza ovens arent really meant for low temps,and long cooking times. Also, you might end up having pizza/bread that tasted like wood smoke for a while. Not that that's necessarily a bad thing. You can do a passable job of smoking on a gas grill. Put the wood chips in a metal pan on one side over low heat and put the meat on the other side of the grill. Having said that, having a pizza oven in your backyard is about a million different kinds of awesome! Edited by jmk-brooklyn 2013-05-11 4:35 PM |
| 2013-05-11 4:49 PM in reply to: #4737962 |
Regular 5477 LHOTP | Subject: RE: Food smoking question... jmk-brooklyn - 2013-05-11 4:35 PM Is there a way to contain the smoke inside? I would think that the size of the interior might make it less than ideal. Pizza ovens arent really meant for low temps,and long cooking times. Also, you might end up having pizza/bread that tasted like wood smoke for a while. Not that that's necessarily a bad thing. You can do a passable job of smoking on a gas grill. Put the wood chips in a metal pan on one side over low heat and put the meat on the other side of the grill. Having said that, having a pizza oven in your backyard is about a million different kinds of awesome! Hmmm. Those are good points. When we cook bread, it's the day after pizza and the oven is between 400 and 500, depending on the bread. I wonder if I let the oven cool a bit more than that (200, right?) and put the wood chips if that might work. It does have a damper and a door, so we can make it as tight as we need to for smoke, but it may take more chips to make it really good and smokey. The pizza is kinda smokey tasting now, just from the fire. It might get more smokey, and that might be too much. I like old stuff, (I have an Amish wood cookstove inside the house), so even though I could do it on the gas grill, I was hoping I might be able to dodge that. I'm weird like that. Fountain pens, old books, candlelight--that's my speed. The pizza oven is super fun, btw. We have big groups of kids out to the farm a lot (I cook pizza for them every Friday night of the summer). It also makes the best pita ever, great rustic breads, baked ham, roasted turkey, roasted veg. I'm glad we did it. |
| 2013-05-11 5:59 PM in reply to: #4737950 |
Elite 4547 | Subject: RE: Food smoking question... I'm thinking there needs to be a warning on threads like this. I'm trying to lose weight and all this talk of pizza, smoked meats, breads...I'm salivating all over my keyboard! Sounds soooo good! |
| 2013-05-11 6:02 PM in reply to: #4738033 |
Regular 5477 LHOTP | Subject: RE: Food smoking question... ChineseDemocracy - 2013-05-11 5:59 PM I'm thinking there needs to be a warning on threads like this. I'm trying to lose weight and all this talk of pizza, smoked meats, breads...I'm salivating all over my keyboard! Sounds soooo good! I could post a pic of one if that would help;) We've got some funky ingredients here...any requests? |
| 2013-05-11 6:02 PM in reply to: #4737950 |
Veteran 485 | Subject: RE: Food smoking question... Hey man. I like your style. First let me start by saying you are super lucky for that outdoor oven. As for smoking? It's probably not ideal. Mr Brooklyn is right on with the possibility of smoking on a gaser. It's all about low and slow, set and forget. If you're looking you ain't cooking. The smoke really needs to be contained and surprisingly minimal. If you really want to smoke? I'd buy a smoker. I got a weber smoky mountain for christmas and have done a ton cooks on it. Including but not limited to, pork shoulder, brisket, ribs, chicken, bacon (yes bacon from scratch...and it's awesome) jerky, short ribs, lunch meat and the list goes on. Check out some smoking forums on "the virtual weber bullet" and "amazing ribs". It's like the BT of bbq. |
| 2013-05-11 6:07 PM in reply to: #4738035 |
Elite 4547 | Subject: RE: Food smoking question... switch - 2013-05-11 7:02 PM ChineseDemocracy - 2013-05-11 5:59 PM I'm thinking there needs to be a warning on threads like this. I'm trying to lose weight and all this talk of pizza, smoked meats, breads...I'm salivating all over my keyboard! Sounds soooo good! I could post a pic of one if that would help If you post a pic I may try to reach right through my monitor to eat it. Then, I'll need a new monitor in addition to the saliva-covered short-circuited keyboard.
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We've got some funky ingredients here...any requests?| 2013-05-11 6:15 PM in reply to: #4738036 |
Regular 5477 LHOTP | Subject: RE: Food smoking question... stilgarnaib - 2013-05-11 6:02 PM Hey man. I like your style. First let me start by saying you are super lucky for that outdoor oven. As for smoking? It's probably not ideal. Mr Brooklyn is right on with the possibility of smoking on a gaser. It's all about low and slow, set and forget. If you're looking you ain't cooking. The smoke really needs to be contained and surprisingly minimal. If you really want to smoke? I'd buy a smoker. I got a weber smoky mountain for christmas and have done a ton cooks on it. Including but not limited to, pork shoulder, brisket, ribs, chicken, bacon (yes bacon from scratch...and it's awesome) jerky, short ribs, lunch meat and the list goes on. Check out some smoking forums on "the virtual weber bullet" and "amazing ribs". It's like the BT of bbq. Made your own bacon, huh? Sir, I salute you and will take a seat at your table any day. Alright, I'll just commit to a smoker. I really love smoked stuff--my stepdad was awesome at it. I grew up eating it quite often. I don't know why I've never tried it before, but the time has come. Smoked sable? One of the best flavor food texture combos ever. Maybe I'll attempt so sort of smoking in the oven and give you guys a report, if it's an epic fail, it will most likely generate a good story, and that will be worth it in and of itself. |
| 2013-05-11 6:23 PM in reply to: #4738053 |
Champion 16151 Checkin' out the podium girls | Subject: RE: Food smoking question... switch - 2013-05-11 7:15 PM stilgarnaib - 2013-05-11 6:02 PM Hey man. I like your style. First let me start by saying you are super lucky for that outdoor oven. As for smoking? It's probably not ideal. Mr Brooklyn is right on with the possibility of smoking on a gaser. It's all about low and slow, set and forget. If you're looking you ain't cooking. The smoke really needs to be contained and surprisingly minimal. If you really want to smoke? I'd buy a smoker. I got a weber smoky mountain for christmas and have done a ton cooks on it. Including but not limited to, pork shoulder, brisket, ribs, chicken, bacon (yes bacon from scratch...and it's awesome) jerky, short ribs, lunch meat and the list goes on. Check out some smoking forums on "the virtual weber bullet" and "amazing ribs". It's like the BT of bbq. Made your own bacon, huh? Sir, I salute you and will take a seat at your table any day. Alright, I'll just commit to a smoker. I really love smoked stuff--my stepdad was awesome at it. I grew up eating it quite often. I don't know why I've never tried it before, but the time has come. Smoked sable? One of the best flavor food texture combos ever. Maybe I'll attempt so sort of smoking in the oven and give you guys a report, if it's an epic fail, it will most likely generate a good story, and that will be worth it in and of itself. Still enjoying the batch of home-made bacon I made the week after Easter. If it's within your means, I highly recommend picking up pork bellies and making your own. It is so choice. Seriously though: I use Weber wood chips to smoke on the gas grill. Wet them for 30 min, make a foil packet, knife them like you're Jodi Arias and poke a few holes. Put them under the grates on the flavorizer bars and heat the grill. Shot off the other zones and keep the flame on medium-low on the packets. Put your delicious treat over then in-foaming zones and smoke away. Works great for me. Edited by pitt83 2013-05-11 6:26 PM |
| 2013-05-11 6:24 PM in reply to: #4738053 |
Veteran 485 | Subject: RE: Food smoking question... switch - 2013-05-11 7:15 PM If you like old things I have a great pic of my mothers outdoor oven that needs restoring. It is on my list of things to do. As to the smoking in the outdoor oven? Let us know and be sure to post pics with your story! stilgarnaib - 2013-05-11 6:02 PM Hey man. I like your style. First let me start by saying you are super lucky for that outdoor oven. As for smoking? It's probably not ideal. Mr Brooklyn is right on with the possibility of smoking on a gaser. It's all about low and slow, set and forget. If you're looking you ain't cooking. The smoke really needs to be contained and surprisingly minimal. If you really want to smoke? I'd buy a smoker. I got a weber smoky mountain for christmas and have done a ton cooks on it. Including but not limited to, pork shoulder, brisket, ribs, chicken, bacon (yes bacon from scratch...and it's awesome) jerky, short ribs, lunch meat and the list goes on. Check out some smoking forums on "the virtual weber bullet" and "amazing ribs". It's like the BT of bbq. Made your own bacon, huh? Sir, I salute you and will take a seat at your table any day. Alright, I'll just commit to a smoker. I really love smoked stuff--my stepdad was awesome at it. I grew up eating it quite often. I don't know why I've never tried it before, but the time has come. Smoked sable? One of the best flavor food texture combos ever. Maybe I'll attempt so sort of smoking in the oven and give you guys a report, if it's an epic fail, it will most likely generate a good story, and that will be worth it in and of itself. |
| 2013-05-11 6:27 PM in reply to: #4738053 |
Champion 16151 Checkin' out the podium girls | Subject: RE: Food smoking question... switch - 2013-05-11 7:15 PM stilgarnaib - 2013-05-11 6:02 PM Hey man. I like your style. First let me start by saying you are super lucky for that outdoor oven. As for smoking? It's probably not ideal. Mr Brooklyn is right on with the possibility of smoking on a gaser. It's all about low and slow, set and forget. If you're looking you ain't cooking. The smoke really needs to be contained and surprisingly minimal. If you really want to smoke? I'd buy a smoker. I got a weber smoky mountain for christmas and have done a ton cooks on it. Including but not limited to, pork shoulder, brisket, ribs, chicken, bacon (yes bacon from scratch...and it's awesome) jerky, short ribs, lunch meat and the list goes on. Check out some smoking forums on "the virtual weber bullet" and "amazing ribs". It's like the BT of bbq. Made your own bacon, huh? Sir, I salute you and will take a seat at your table any day. Alright, I'll just commit to a smoker. I really love smoked stuff--my stepdad was awesome at it. I grew up eating it quite often. I don't know why I've never tried it before, but the time has come. Smoked sable? One of the best flavor food texture combos ever. Maybe I'll attempt so sort of smoking in the oven and give you guys a report, if it's an epic fail, it will most likely generate a good story, and that will be worth it in and of itself. You should try my lox. Oh damn.... |
| 2013-05-11 6:30 PM in reply to: #4738053 |
Queen BTich 12411 , | Subject: RE: Food smoking question... switch - 2013-05-11 7:15 PM Alright, I'll just commit to a smoker. I really love smoked stuff--my stepdad was awesome at it. I grew up eating it quite often. I don't know why I've never tried it before, but the time has come. Just get a Big Green Egg. You won't regret it. Here's an easter lamb (521640_10151425356633962_58139764_n.jpg) Attachments ---------------- 521640_10151425356633962_58139764_n.jpg (77KB - 15 downloads) |
| 2013-05-11 6:35 PM in reply to: #4738062 |
Regular 5477 LHOTP | Subject: RE: Food smoking question... pitt83 - 2013-05-11 6:23 PM switch - 2013-05-11 7:15 PM Still enjoying the batch of home-made bacon I made the week after Easter. If it's within your means, I highly recommend picking up pork bellies and making your own. It is so choice. Seriously though: I use Weber wood chips to smoke on the gas grill. Wet them for 30 min, make a foil packet, knife them like you're Jodi Arias and poke a few holes. Put them under the grates on the flavorizer bars and heat the grill. Shot off the other zones and keep the flame on medium-low on the packets. Put your delicious treat over then in-foaming zones and smoke away. Works great for me.stilgarnaib - 2013-05-11 6:02 PM Hey man. I like your style. First let me start by saying you are super lucky for that outdoor oven. As for smoking? It's probably not ideal. Mr Brooklyn is right on with the possibility of smoking on a gaser. It's all about low and slow, set and forget. If you're looking you ain't cooking. The smoke really needs to be contained and surprisingly minimal. If you really want to smoke? I'd buy a smoker. I got a weber smoky mountain for christmas and have done a ton cooks on it. Including but not limited to, pork shoulder, brisket, ribs, chicken, bacon (yes bacon from scratch...and it's awesome) jerky, short ribs, lunch meat and the list goes on. Check out some smoking forums on "the virtual weber bullet" and "amazing ribs". It's like the BT of bbq. Made your own bacon, huh? Sir, I salute you and will take a seat at your table any day. Alright, I'll just commit to a smoker. I really love smoked stuff--my stepdad was awesome at it. I grew up eating it quite often. I don't know why I've never tried it before, but the time has come. Smoked sable? One of the best flavor food texture combos ever. Maybe I'll attempt so sort of smoking in the oven and give you guys a report, if it's an epic fail, it will most likely generate a good story, and that will be worth it in and of itself. Dude, we raise heritage breed hogs:) I've got 3 sows due to deliver any minute. I'll tag a few of those little guys for the great bacon experiment and let you know how it goes. |
| 2013-05-11 6:36 PM in reply to: #4738067 |
Regular 5477 LHOTP | Subject: RE: Food smoking question... pitt83 - 2013-05-11 6:27 PM switch - 2013-05-11 7:15 PM You should try my lox. Oh damn....stilgarnaib - 2013-05-11 6:02 PM Hey man. I like your style. First let me start by saying you are super lucky for that outdoor oven. As for smoking? It's probably not ideal. Mr Brooklyn is right on with the possibility of smoking on a gaser. It's all about low and slow, set and forget. If you're looking you ain't cooking. The smoke really needs to be contained and surprisingly minimal. If you really want to smoke? I'd buy a smoker. I got a weber smoky mountain for christmas and have done a ton cooks on it. Including but not limited to, pork shoulder, brisket, ribs, chicken, bacon (yes bacon from scratch...and it's awesome) jerky, short ribs, lunch meat and the list goes on. Check out some smoking forums on "the virtual weber bullet" and "amazing ribs". It's like the BT of bbq. Made your own bacon, huh? Sir, I salute you and will take a seat at your table any day. Alright, I'll just commit to a smoker. I really love smoked stuff--my stepdad was awesome at it. I grew up eating it quite often. I don't know why I've never tried it before, but the time has come. Smoked sable? One of the best flavor food texture combos ever. Maybe I'll attempt so sort of smoking in the oven and give you guys a report, if it's an epic fail, it will most likely generate a good story, and that will be worth it in and of itself. Yes, yes I should. I will very happily PM you my address. |
| 2013-05-11 6:38 PM in reply to: #4738079 |
Champion 16151 Checkin' out the podium girls | Subject: RE: Food smoking question... switch - 2013-05-11 7:35 PM pitt83 - 2013-05-11 6:23 PM switch - 2013-05-11 7:15 PM Still enjoying the batch of home-made bacon I made the week after Easter. If it's within your means, I highly recommend picking up pork bellies and making your own. It is so choice. Seriously though: I use Weber wood chips to smoke on the gas grill. Wet them for 30 min, make a foil packet, knife them like you're Jodi Arias and poke a few holes. Put them under the grates on the flavorizer bars and heat the grill. Shot off the other zones and keep the flame on medium-low on the packets. Put your delicious treat over then in-foaming zones and smoke away. Works great for me.stilgarnaib - 2013-05-11 6:02 PM Hey man. I like your style. First let me start by saying you are super lucky for that outdoor oven. As for smoking? It's probably not ideal. Mr Brooklyn is right on with the possibility of smoking on a gaser. It's all about low and slow, set and forget. If you're looking you ain't cooking. The smoke really needs to be contained and surprisingly minimal. If you really want to smoke? I'd buy a smoker. I got a weber smoky mountain for christmas and have done a ton cooks on it. Including but not limited to, pork shoulder, brisket, ribs, chicken, bacon (yes bacon from scratch...and it's awesome) jerky, short ribs, lunch meat and the list goes on. Check out some smoking forums on "the virtual weber bullet" and "amazing ribs". It's like the BT of bbq. Made your own bacon, huh? Sir, I salute you and will take a seat at your table any day. Alright, I'll just commit to a smoker. I really love smoked stuff--my stepdad was awesome at it. I grew up eating it quite often. I don't know why I've never tried it before, but the time has come. Smoked sable? One of the best flavor food texture combos ever. Maybe I'll attempt so sort of smoking in the oven and give you guys a report, if it's an epic fail, it will most likely generate a good story, and that will be worth it in and of itself. Dude, we raise heritage breed hogs Bacon Dude 170 Seneca Drive Groton, CT 06340 I'd totally love you if you could ship a rib roast and some double cut chops as well. Mmmmm.... |
| 2013-05-11 6:38 PM in reply to: #4738071 |
Regular 5477 LHOTP | Subject: RE: Food smoking question... Comet - 2013-05-11 6:30 PM switch - 2013-05-11 7:15 PM Alright, I'll just commit to a smoker. I really love smoked stuff--my stepdad was awesome at it. I grew up eating it quite often. I don't know why I've never tried it before, but the time has come. Just get a Big Green Egg. You won't regret it. Here's an easter lamb Big green egg? OK, I've heard of that, but haven't looked into it. Looking now... ETA: It looks completely awesome. Thanks Comet:) Edited by switch 2013-05-11 6:45 PM |
| 2013-05-11 6:41 PM in reply to: #4738062 |
Veteran 485 | Subject: RE: Food smoking question... Agreed. Once you make your own bacon and realize how easy it is, you'll never buy store bought again. Here is my bacon and jerky post. Enjoy! http://tvwbb.com/showthread.php?38996-Bacon-and-Jerky |
| 2013-05-11 6:43 PM in reply to: #4738071 |
Veteran 485 | Subject: RE: Food smoking question... Comet - 2013-05-11 7:30 PM Oh wow! Jealous of your egg! I want one!switch - 2013-05-11 7:15 PM Alright, I'll just commit to a smoker. I really love smoked stuff--my stepdad was awesome at it. I grew up eating it quite often. I don't know why I've never tried it before, but the time has come. Just get a Big Green Egg. You won't regret it. Here's an easter lamb |
| 2013-05-11 6:49 PM in reply to: #4738084 |
Regular 5477 LHOTP | Subject: RE: Food smoking question... pitt83 - 2013-05-11 6:38 PM switch - 2013-05-11 7:35 PM Bacon Dude 170 Seneca Drive Groton, CT 06340 I'd totally love you if you could ship a rib roast and some double cut chops as well. Mmmmm....pitt83 - 2013-05-11 6:23 PM switch - 2013-05-11 7:15 PM Still enjoying the batch of home-made bacon I made the week after Easter. If it's within your means, I highly recommend picking up pork bellies and making your own. It is so choice. Seriously though: I use Weber wood chips to smoke on the gas grill. Wet them for 30 min, make a foil packet, knife them like you're Jodi Arias and poke a few holes. Put them under the grates on the flavorizer bars and heat the grill. Shot off the other zones and keep the flame on medium-low on the packets. Put your delicious treat over then in-foaming zones and smoke away. Works great for me.stilgarnaib - 2013-05-11 6:02 PM Hey man. I like your style. First let me start by saying you are super lucky for that outdoor oven. As for smoking? It's probably not ideal. Mr Brooklyn is right on with the possibility of smoking on a gaser. It's all about low and slow, set and forget. If you're looking you ain't cooking. The smoke really needs to be contained and surprisingly minimal. If you really want to smoke? I'd buy a smoker. I got a weber smoky mountain for christmas and have done a ton cooks on it. Including but not limited to, pork shoulder, brisket, ribs, chicken, bacon (yes bacon from scratch...and it's awesome) jerky, short ribs, lunch meat and the list goes on. Check out some smoking forums on "the virtual weber bullet" and "amazing ribs". It's like the BT of bbq. Made your own bacon, huh? Sir, I salute you and will take a seat at your table any day. Alright, I'll just commit to a smoker. I really love smoked stuff--my stepdad was awesome at it. I grew up eating it quite often. I don't know why I've never tried it before, but the time has come. Smoked sable? One of the best flavor food texture combos ever. Maybe I'll attempt so sort of smoking in the oven and give you guys a report, if it's an epic fail, it will most likely generate a good story, and that will be worth it in and of itself. Dude, we raise heritage breed hogs:) I've got 3 sows due to deliver any minute. I'll tag a few of those little guys for the great bacon experiment and let you know how it goes. Alright. It's on Bacon Dude. I'll fatten up our little piggies and send you a care package. You should see how I dumpster dive for these guys. They eat better than 99% of the humans I know. ETA: As a good scientist, I'm feeling compelled to get a Big Green Egg, do a side on it, a side on the gas grill, and a side in the masonry oven, followed, of course, by a blinded tasting. Might have to work up to that though. Edited by switch 2013-05-11 6:51 PM |
| 2013-05-11 6:57 PM in reply to: #4738092 |
Queen BTich 12411 , | Subject: RE: Food smoking question...
We cure and smoke our own bacon too. Delicious, thick, fatty goodness. You can grill on the BGE and smoke. We've made pizzas, cake, steak. Pretty much anything.
Edited by Comet 2013-05-11 6:57 PM |
| 2013-05-11 7:01 PM in reply to: #4738107 |
Regular 5477 LHOTP | Subject: RE: Food smoking question... Comet - 2013-05-11 6:57 PM
We cure and smoke our own bacon too. Delicious, thick, fatty goodness. You can grill on the BGE and smoke. We've made pizzas, cake, steak. Pretty much anything.
Yeah, see, I should have known--you southern girls don't mess around in the kitchen. Y'all know what's up. For real. |
| 2013-05-11 7:22 PM in reply to: #4737950 |
Champion 7821 Brooklyn, NY | Subject: RE: Food smoking question... She's not southern. She's Texan.  I have a friend who raises pigs in Delaware. We're headed there in July and I'm going to see if she's got any bacon I can experiment with. That sounds amazing. I've had good luck with chicken, brisket, oysters, and trout in our backyard smoker. Edited by jmk-brooklyn 2013-05-11 7:25 PM |
| 2013-05-11 7:35 PM in reply to: #4738127 |
Champion 16151 Checkin' out the podium girls | Subject: RE: Food smoking question... jmk-brooklyn - 2013-05-11 8:22 PM She's not southern. She's Texan. I have a friend who raises pigs in Delaware. We're headed there in July and I'm going to see if she's got any bacon I can experiment with. That sounds amazing. I've had good luck with chicken, brisket, oysters, and trout in our backyard smoker. Shellfish are like weeds here in CT. Smoked cherry stones or oysters are cheap, easy and delicious. Bluefish, when they're running, is cheaper than cardboard per pound and SO good smoked. Try Cornish hens with a quick brine for awesome deliciousness. Edited by pitt83 2013-05-11 7:36 PM |
| 2013-05-11 7:37 PM in reply to: #4738127 |
Regular 5477 LHOTP | Subject: RE: Food smoking question... jmk-brooklyn - 2013-05-11 7:22 PM She's not southern. She's Texan. :) I have a friend who raises pigs in Delaware. We're headed there in July and I'm going to see if she's got any bacon I can experiment with. That sounds amazing. I've had good luck with chicken, brisket, oysters, and trout in our backyard smoker. Show's you how much I know--I thought "Cajun Country" was strictly Louisiana. Or is she from Texas but lives in Louisiana? Whatever. Comet has it goin on. |
| 2013-05-11 8:19 PM in reply to: #4738042 |
| Subject: RE: Food smoking question... ChineseDemocracy - 2013-05-11 4:07 PM switch - 2013-05-11 7:02 PM ChineseDemocracy - 2013-05-11 5:59 PM I'm thinking there needs to be a warning on threads like this. I'm trying to lose weight and all this talk of pizza, smoked meats, breads...I'm salivating all over my keyboard! Sounds soooo good! I could post a pic of one if that would help If you post a pic I may try to reach right through my monitor to eat it. Then, I'll need a new monitor in addition to the saliva-covered short-circuited keyboard.
Just trying to do my part to help out CD.
Switch, I think JMK pretty much covered my thoughts. I'd just reinforce the thought it could leave your outdoor oven a little too smokey/BBQ'y for a while. After I smoke meats on our small offset smoker just warming up the ribs or whatever in the microwave leave the kitchen smelling like BBQ restaurant. I've never used a Big Green Egg but have heard nothing but good things about them. You can get an offset smoker from Home Depot for about a buck and a half. The drawback imo is that it takes constant supervision to make sure the temp stays where you want it. I can't recall the name but there is a decent electric smoker that takes the baby sitting equation out of it. How does that commercial go,,,,, Set it and Forget it...... Just don't let that song VooDo get stuck in your head again. Oh, I think you said you had a rub recipe, if not let me know and I'll ship you my secret one. |
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