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Thread: Anyone smoke their own meat?

  1. #71
    Senior Member mitty's Avatar
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    Here's my take: the BGE is a great grill that you can also use to smoke meats and a lot of other stuff.

    My original worry is that I would buy a smoker and that it would clog up precious space around my house and not get used. The BGE will get used a lot around here. If it turns out I get into meat smoking, and the BGE doesn't do the job, I can get a dedicated smoker later. In fact I checked out the Traeger that some mentioned in this thread on Saturday.

    A few years ago I tried to smoke a brisket on the traditional Weber. It was not easy to do, and did not turn out well. It had to be monitored closely to keep the temp in range, and it did not stay moist. Sure, maybe with experience I could have kept it from getting dried out but it is still difficult to keep a consistent temp with the kettle grills.
    Last edited by mitty; 01-06-2014 at 08:01 AM.
    Renee P

  2. #72
    Senior Member mitty's Avatar
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    Quote Originally Posted by blake_mhoona View Post
    no because all i have seen dont use the stand. they have had the cart like above or actually built their outdoor kitchen for it to be encased in their granit counter tops. it was sure nuff fancy.
    Thanks, Blake.

    One nice thing about this BGE is that you don't have to worry so much about a dog or a little kid bumping into it and getting burned, compared to a metal cooker.
    Renee P

  3. #73
    Senior Member MooseGooser's Avatar
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    Quote Originally Posted by Paul "Happy" Gilmore View Post
    And the final question, how many racks does the BGE have? And what is the temp range? Gooser, there are just as many links with using an old fashioned weber as a smoker but it is not as effective or useful as a SMOKER as a good smoker rather than it's purpose as a kick ass BBQ. For smoking, get a smoker
    Well Mr Giggles,,,, you and me will just have to agree to disagree wont we!

    Thats whats so special about personal preference and choice...

    You go right on smokin in yer little chief with 39 racks! I have one too!

    Its -5 here this A.M. Wind blows all the time! That little chief will work,,, but it will take you six months of "Cold" smokin to get a great tastin brisket,,, but then again,, You,, and /Paul have yer beer..


    And Yes,,, I saved the Cardboard Box the Tin Machine came in to use as a cover during not so Optimal conditions..
    Really????? How "Cheezy"
    Last edited by MooseGooser; 01-06-2014 at 08:07 AM.
    It is far easier to spit on the work of others than it is to produce something better yourself.
    Brynmoors Prairie Sage JH ​(Sage) Just a dang fool huntin Dawg
    HRCH Calypso Seven Bales High SH (Bailey)
    HR Calypso Zoomin Loosies Mad Hader (Maddi) We loved you baby. R.I.P.
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    My Christian Name is Michael Baker..
    I have gone by "Gooser" since I was a "gossling"

  4. #74
    Senior Member MooseGooser's Avatar
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    Recent Colorado Wilfire prolly started by a guy setting a smoldering fire upwind of a Barbwire fence,, and hanging his meat strips on the wire in the sun to cold smoke correctly......... With His "Beer" and "Fatty" in hand!
    It is far easier to spit on the work of others than it is to produce something better yourself.
    Brynmoors Prairie Sage JH ​(Sage) Just a dang fool huntin Dawg
    HRCH Calypso Seven Bales High SH (Bailey)
    HR Calypso Zoomin Loosies Mad Hader (Maddi) We loved you baby. R.I.P.
    FlatLanders Broken Pistol Ricochet (Flinch)


    My Christian Name is Michael Baker..
    I have gone by "Gooser" since I was a "gossling"

  5. #75
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    here's your cold smoked jerky @ 125-150. and they sell a 3 rack contraption but with some ingenuity you can get 4 in there as you'll see

    http://www.nakedwhiz.com/coldsmoking/coldsmokejerky.htm

  6. #76
    Senior Member Ken Bora's Avatar
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    Quote Originally Posted by MooseGooser View Post
    Well Mr Giggles,,,,
    Gooser,
    Mr. Giggles and his antics and his trainer were much loved members of old school RTF.
    Happy, from photos posted is not a cute, hairy or nimble as Mr. Giggles.
    Please try and come up with a better "Pet" name for your smoking buddy

    and OMG, they have a big green egg forum???
    "So what is big is not always the Trout nor the Deer but the chance, the being there. And what is full is not necessarily the creel nor the freezer, but the memory." ~ Aldo Leopold

    "The Greatest Obstacle to Discovery is not Ignorance -- It is the Illusion of Knowledge" ~ Daniel Boorstin

  7. #77
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    and here's your temp range for the BGE and other smokers and grills

    http://www.nakedwhiz.com/thermometer/thermo.htm

  8. #78
    Senior Member MooseGooser's Avatar
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    ThankYou Blake!

    Mr. Giggles..

    mr giggles.jpg
    It is far easier to spit on the work of others than it is to produce something better yourself.
    Brynmoors Prairie Sage JH ​(Sage) Just a dang fool huntin Dawg
    HRCH Calypso Seven Bales High SH (Bailey)
    HR Calypso Zoomin Loosies Mad Hader (Maddi) We loved you baby. R.I.P.
    FlatLanders Broken Pistol Ricochet (Flinch)


    My Christian Name is Michael Baker..
    I have gone by "Gooser" since I was a "gossling"

  9. #79
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    When you do one piece of meat at a time...when you have 20lbs of salmon fillets in brine from a weekend of fishing it changes your tune. If you have one brisket to "cook" on smoke it's a sweet BBQ.

  10. #80
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    Quote Originally Posted by blake_mhoona View Post
    and here's your temp range for the BGE and other smokers and grills

    http://www.nakedwhiz.com/thermometer/thermo.htm
    The other link shows you have to Jury rig the BGE to cold smoke so, I think that chart lies a bit. A friend of mine has a BGE and I cooked on it about 5 times last summer. They are awesome however, without fiddling with it you won't get it to the proper temps for good jerky and especially fish. I know, people make jerky in the electric oven in the house too... it's just not good.

    With the other link you provided, the guy on the forum showed his side heat with dryer duct to bring the cold smoke and some temperature into the BGE. This is the exact same way you convert a 50 gallon drum into a kick butt smoker.

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