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I so want a Big Green Egg. So wonderful, so expensive.
Columbus Underground Messageboard » General Columbus Discussion » Everyday Chit Chat
Advice on Grills
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Snarf
Dystopia
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I love that this thread is reborn.
So last week I received as a gift a "Little Chief" and as my smoking experience is zero I have a few n00b questions that maybe RMM or others could shed some light on? I'll try to keep it simple.
1. For some reason I thought with smoking you could finish whole pieces of beef or pork. Tri-tip for example, but as the LC has me understanding that isn't the case. You simply smoke/smoke flavor for a couple hours then finish on your grill or oven, etc.
Is that true or is this just true of the lighter weight LC style smoker?
2. Do you really have to brine most everything that goes into it and dry like the instructions say?
3. What would be a good ingredient for a first time smoker to try?
It seems a lot of forethought goes into using the thing, in terms of it making sense to smoke a few different things at once, buying the ingredients, brining, etc. I'm looking forward to smoking some salmon (generally the only kind of salmon I like is smoked.)
4. Have you smoked any other fish? Mackeral sounds good smoked?
Thanks!!
Posted 1 year ago # -
Rockmastermike
CORNspiracy HQ
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Snarf wrote >>
I love that this thread is reborn.
So last week I received as a gift a "Little Chief" and as my smoking experience is zero I have a few n00b questions that maybe RMM or others could shed some light on? I'll try to keep it simple.
1. For some reason I thought with smoking you could finish whole pieces of beef or pork. Tri-tip for example, but as the LC has me understanding that isn't the case. You simply smoke/smoke flavor for a couple hours then finish on your grill or oven, etc.
Is that true or is this just true of the lighter weight LC style smoker?Some folks like to grill certain items to put a finish on them. I rarely do. For something like a pork butt (actually shoulder) you don't do it. I've heard of people doing this with ribs, but I usually just open the vents and hit it with some heat to put a little finish on.
2. Do you really have to brine most everything that goes into it and dry like the instructions say?
No. I usually just put a dry rub on. I am not familiar with the 'little chef', but if it moves a lot of air to maintain temperature or is an electric you might do better with the brine keep the meat moist. Does it have a water pan? if it does, def consider the brine 'cause that's an indication that it does not hold moist air.
I put 6 lbs of beef in for an overnight smoke last night (it's almost done) and all I did was put my secret recipe dry rub on and toss it on the v-rack. It'll be awesome.
3. What would be a good ingredient for a first time smoker to try?
It seems a lot of forethought goes into using the thing, in terms of it making sense to smoke a few different things at once, buying the ingredients, brining, etc. I'm looking forward to smoking some salmon (generally the only kind of salmon I like is smoked.)
4. Have you smoked any other fish? Mackeral sounds good smoked?
Thanks!!
I've not done fish. I have yet to try cold smoking, which is what is required for fish. I've just not really been motivated.
I always thought that pork shoulder was ubereasy and a cheap mistake if you screw it up. Give that a shot for firsties. A good solid dry rub and follow the smoker's instructions (whatever they may be) to the letter for the first time and I bet it comes out great. And if you screw it up, it's like $2/lb so no huge loss and you can chalk it up to learning curve.
Posted 1 year ago # -
Snarf
Dystopia
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This is what I was gifted. The instructions definitely encourage brining and then letting sit out to air dry for an hour before putting in smoker.
Remarks the the smoker tray lasts about an hour, so you have to refill with wood chips, etc to keep it going but if a recipe calls for ex: 6 hours cook time but only two hours of "smoke flavoring" then you'll have to use two trays of chips/water.
I have alder chips and apple.
Your super secret dry rub mix has me intrigued?
ETA: Thanks for the reply, your advice is highly regarded.
Posted 1 year ago # -
Twixlen
Westgate, Columbus
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Snarf wrote >>
Ever hook this up on a BGE?
-drool-There's a guy in Clintonville that has Frankensteined a Weber grill to do pizza/bread in... essentially, he's cut a trap door in the dome lid, with hinges, that is the size of his pizza shovel. He can get that sucker to 'round about 800 degrees. The pizza is ridiculous.
His blog is http://www.webercam.com.
Posted 1 year ago # -
Snarf
Dystopia
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More research tells me the Little Chief probably doesn't maintain a high enough temp to really finish large pieces of meat in. May only get to around 170 degrees, although I do also have the insulator blanket/cover for it too. My digital dual temp will set it all straight. I can't wait to experiment!
Posted 1 year ago # -
alexs
Limestone bluffs of the Scioto
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You might consider oven-roasting until nearly done, then finish in the smoker. It's possible to over-smoke, and you get a dark, tough, bitter, nasty crust.
Apple and alder are both light and well suited to fish and chicken. Hickory and maple and cherry are stronger, then mesquite, then oak is very strong. Generally, any nut or fruitwood will work. No pine! But some Europeans smoke with juniper, I've never tried that. I've heard of using grapevine but I haven't tried that, either.
Do not use sawdust from a chainsaw, because the chain leaves oil in the cuttings.
Posted 1 year ago # -
Rockmastermike
CORNspiracy HQ
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Snarf wrote >>
Ever hook this up on a BGE?Yep. All my pizzas (including the ones I've done for the pizza grand prix) have been done in the egg. My oven doesn't get hot enough.
The way the egg is designed is that a pizza stone is exactly at the same height as the lip of the egg so that your pizza peal slides right in under the pie!
Posted 1 year ago # -
alexs
Limestone bluffs of the Scioto
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You can get anything from dust to fist-sized chunks. Perhaps you can combine them. If you have an axe or hatchet, you can usually split chunks into smaller pieces.
ETA: No treated wood, no sawdust from plywood or particle board.
Posted 1 year ago # -
Rockmastermike
CORNspiracy HQ
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alexs wrote >>
You can get anything from dust to fist-sized chunks. Perhaps you can combine them. If you have an axe or hatchet, you can usually split chunks into smaller pieces.
ETA: No treated wood, no sawdust from plywood or particle board.naw, come on now... you know the best smoke flavor comes from old used lumber covered with lead paint.
Posted 1 year ago # -
Mercurius
First Avenue
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Just covered with lead paint? Come on now...Rockmastermike wrote >>
alexs wrote >>
You can get anything from dust to fist-sized chunks. Perhaps you can combine them. If you have an axe or hatchet, you can usually split chunks into smaller pieces.
ETA: No treated wood, no sawdust from plywood or particle board.naw, come on now... you know the best smoke flavor comes from old used lumber covered with lead paint.
Posted 1 year ago # -
Lakee911
Clintonville (South)
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Mercurius wrote >>
Rockmastermike wrote >>
alexs wrote >>
You can get anything from dust to fist-sized chunks. Perhaps you can combine them. If you have an axe or hatchet, you can usually split chunks into smaller pieces.
ETA: No treated wood, no sawdust from plywood or particle board.naw, come on now... you know the best smoke flavor comes from old used lumber covered with lead paint.
Just covered with lead paint? Come on now...
The best is a little poison ivy in there burning. That makes for a pretty memorable experience!
Posted 1 year ago # -
Snarf
Dystopia
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Any advice on where around town to shop built in/drop in/slide in style gas gas grills?
I'm going to build a grilling area complete with drawers, bar sink, etc off my deck really soon and am educating myself on whats out there. Don't want to spend more than a grand on the grill insert.
Scioto Valley had a winner from Bull for that price, and some totally epic grills from Fire Magic (unreal the cast stainless burners on those $3k+ beasts.)
I hear theres a place on Indianola, Specialty Gas House?
Posted 10 months ago #
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