What's in your smoker?

Gary Knowels

Active Member
I'm running my smoker Evey couple of weeks right now. I've been cooking various meats, learning how to best load the charcoal basket, and dialing in the intake and exhaust vents. As I learn anything, I like to get inspiration from what others are doing. Throw up a picture and some details on your latest smoked treats. I'm envisioning the smoker

4 lb bone in leg of lamb. Rubbed with a paste of garlic, oregano, thyme, lemon zest, and olive oil. Smoked at 235 degrees for about
 

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ffb

Active Member
I'm running an Akorn Kamado (Poor man's BGE). Just got a new digital temperature controller which is super slick, allows me to sleep better on overnight cooks or even monitor the cook away from the house while it controls the temp. Most recently have done pork butt and some st louis cut ribs. Just picked up some beef chuck short ribs the other day those are going on next!

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Mark Walker

Active Member
I'm running an Akorn Kamado (Poor man's BGE). Just got a new digital temperature controller which is super slick, allows me to sleep better on overnight cooks or even monitor the cook away from the house while it controls the temp. Most recently have done pork butt and some st louis cut ribs. Just picked up some beef chuck short ribs the other day those are going on next!

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What temp controller did you go with and why?
Thanks
 

ffb

Active Member
What temp controller did you go with and why?
Thanks
I went with the Smartfire controller: https://smartfirebbq.com/

Small Australian outfit ran by a husband and wife. They have a pretty active Facebook owners group with lots of tips and tricks and customer support is great too. Took forever to get here unfortunately because of covid shipping delays.

Reason I chose that particular controller was remote monitoring, 3x food probes (most in this price range are single or have to buy extra), variable speed fan, and price. I also looked at the new BBQguru UltraQ but it was a brand new model and $100 more expensive. Most of the less expensive options didn't have remote monitoring either.

I've used it a couple times now and have had no issues. I light a alcohol soaked cotton ball in the center of my pile of lump charcoal, make sure the lump is lit, closed the lid, crack the top vent, and fire up the smartfire. The fan ramps it up to my set temp and keeps it there. Here's a graph of my rib cook, the dips in temp are from opening the lid. The gray spikes are the fan speed being used to control the temp. I didn't have to touch vents the entire cook.

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Mark Walker

Active Member
Thanks for that info. I have a Vision Pro C and have a devil of a time regulating the heat. Mostly, it's too hot or out. :mad:
Thinking about this;
Do you have an opinion?
I don't need the phone or internet stuff.

I do use this for meat/grill temps;
 

ffb

Active Member
Thanks for that info. I have a Vision Pro C and have a devil of a time regulating the heat. Mostly, it's too hot or out. :mad:
Thinking about this;
Do you have an opinion?
I don't need the phone or internet stuff.

I do use this for meat/grill temps;
I've heard good things about the BBQguru controllers and fans. The DynaQ does hook up to your phone with bluetooth in order to make settings changes but no wifi for remote monitoring. The only reason I didn't pull the trigger on the higher model UltraQ was the price and there was no eta for shipping at the time when I was researching.

Flameboss was another that I was checking out that has a lot of good reviews. It is Wifi controlled.

Pitmaster IQ (https://pitmasteriq.com/) is an even more no frills option that is completely stand alone no phone needed.

One of my employees has a Smobot on his BGE that he likes. It controls the top vent automatically instead of using a variable fan from below.

I don't think you can really go wrong with any of them based on the research I did before I bought the Smartfire. Just depends on the features you're looking for.
 

troutpocket

Active Member
The famous Ellensburg Wind has been crazy the past few weeks and postponed my more ambitious cooks. I've done some quick chicken thighs and pork kabobs but nothing very involved.
 

Riffling Hitch

Active Member
Never heard of Tri Tip growing up in WA, but since moving to CA Tri tip is probably what I smoke most. What I cooked up tonight.
I use a Primo grill, like an egg, and I do most of my grilling on it. It allows you to sectionalize what your cooking. I use a cast iron grate over the coals and indirect heat on the other side for tri tip. Once up to temperature I sear it on the cast iron side of the grill. I use dry chunks of wood for the smoke and oak is probably my favorite. Tonight I used a balsamic maranade and smoked it with cherry wood.
Have never had the need for temp controll. the primo can hold 225 for probably 24hours in any ambient heat.

I also have a weber smokey mountain and put some kokanee on it recently. It smokes most things very well. A little more learning curve with long smokes but will hold temp for 12-14 hours once you get the coal thing down.
 

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Gary Knowels

Active Member
My wife is from central california and loves tri-tip. I pick up the 2 packs at Costco and smoke with oak charcoal and applewood chunks. I've found that I run them about 90 minutes at 230 degrees to get to med-rare. Then I convert my smoker to grill setup and get the coals ripping hot while the roast rests wrapped in foil. After 30 minutes, get a nice sear on it and slice it across the grain. Pretty damn tasty.
 

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Riffling Hitch

Active Member
I've found that there is no reason to cook tri tip low and slow. Usually in the 300's but not that worried about it. Move to the coals at 220 to sear. I use suzi Q seasoning and smoke with red oak. It is my understanding that this is close to the traditional way.
One of the good things I've found in CA. Costco has great tri tips.
 

Stonefish

Triploid, Humpy & Seaplane Hater....Know Grizzler
Damn.....I both hate and love looking at these type of types of threads at 10:15 at night.
Similar to the bread thread minus the carbs but add the meat sweats.
I’m having flashbacks of my college days late night munchies ;)
Great looking grub folks!
SF
 

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