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Yep.Wonderful. I had no idea one could use such a grill as a smoker. Is this pretty much a Weber charcoal grill?
You're talking about the Amaz-N-tube, I think? It may be something about the gas grill that renders the wood chunks not delivering the intensity you desire, but I've found on smokers that real wood delivers more smoke than pellet-smokers, and a better bark, to boot. The advantage to the pellet-smokers is that people can set it and forget it. I, on the other hand, for some reason, have a disturbing love of fire management, smoke inhalation, and busy-bodying of the cook. It's inexplicable, and certainly counterintuitive.We recently discovered a gizmo to use pellets to smoke on our natural gas grill. Wood chips/chunks weren't giving me the intense smoke I wanted. This is rapidly becoming a favorite way to cook, though I'm finding it's worth doing a lot of meat at one time to justify the effort.
This is perhaps the most Josh thing I've ever read.I, on the other hand, for some reason, have a disturbing love of fire management, smoke inhalation, and busy-bodying of the cook. It's inexplicable, and certainly counterintuitive.
I used this method to smoke a chuck roast for a chili. Turned out great.Yep.
Just used snake method on stacking the charcoal, and had a bent up disposable drip tray in the middle under the meat. Rotated the meat a few times when hot spots rose up. It's wrapped now and finishing.
So it was a Chuck smoked chuck roast, or you smoke roasted yourself?I used this method to smoke a chuck roast for a chili. Turned out great.
This is perhaps the most Josh thing I've ever read.
Mine's called a LIZZQ and our grill maintained an even 225 degrees even when the ambient temperature plummeted during a recent over-night cook. I'd love a for-real smoker but wouldn't have the room. Your pork looks yummy!You're talking about the Amaz-N-tube, I think? It may be something about the gas grill that renders the wood chunks not delivering the intensity you desire, but I've found on smokers that real wood delivers more smoke than pellet-smokers, and a better bark, to boot. The advantage to the pellet-smokers is that people can set it and forget it. I, on the other hand, for some reason, have a disturbing love of fire management, smoke inhalation, and busy-bodying of the cook. It's inexplicable, and certainly counterintuitive.
I had a WSM before (22"), but foolishly gave it away (I should have just put it in storage). I miss it. Interesting use of the pork butt.Those pics are making me hungry, nice job.
I smoked a pork butt last week in the Weber Smokey Mountain. I quartered it and smoked it like ribs - 2 hours smoke, 1.5 hours in foil, 15 minutes out of foil with sauce. Slice and eat. It isn't pulled pork but I really like this method and its fairly fast.
If you have a cast iron skillet, throw together cornbread mix (ingredients on box), some cream corn (can), diced serranos/jalapenos, and bacon, and smoke it (around 275) for at least 25 minutes (I don't remember the time it took, but really, do the toothpick test to determine doneness). It is a game changer.Its my first foray into smoking and I really enjoy it. I have the medium sized one - only one I could find used. At times I wish I had the larger when I guests are over.