What kind did you get? I've had all of them except a pellet smoker but if you want a really good guide for smoking, any of Steve Raichlen's books on the subject are the best I've ever seen. The Project Smoke is a really good one. He's kind of the Godfather of grilling/smoking and his PBS cooking show, Project Fire is first rate. That utilizes grills and smokers of every type.
From what I've seen here, we can keep ole DP smoking like a chimney for years.
The man gives me grill envy and while those are sponsors he never mentions the brand name. He'll use the Big Green Egg but use the general term, kamado, for the grilling/smoking. He's used that high end horizontal kamado and that get's me crazy. That's my centerfold of smokers.
Yea, I really enjoy his show.
And tell his friends that it's pretend food. Just act like they did if they had daughters with those fake ovens.First things first before we start acting like experts.....
He needs to season the new smoker. To do that, run a cycle through it by burning as hot as the temp goes for at least four hours. No food, nothing, just act like there is some food in it and let it go.
That's one of the problems with a kamado, once you smoke in it, that's it, everything comes off with a smoky flavor because of the absorption of the ceramic. I don't like a smoke flavor on everything and really can't handle heavily smoked meats. When I had a BGE, I had to charcoal with the lid up to try and just get the charcoal smoke flavor and not wood.First things first before we start acting like experts.....
He needs to season the new smoker. To do that, run a cycle through it by burning as hot as the temp goes for at least four hours. No food, nothing, just act like there is some food in it and let it go.
That requires two grills and he didn't state what else he has, just got a smoker. I've got a Dyna-Glo gas smoker and Weber gas and charcoal grills. Down here and when I had my BGE in OK, have to take into consideration cooking out under a burn ban which is a lot in this area of Texas. No regular charcoal grills allowed during the ban.Yea but I like the smoke flavor. If I wanted some food without it, I light up my Weber Smokey Mountain
Wait until his friends get there, then open the empty grill and start throwing accusatory glares.
This depends on the smoker. For instances, if it's a porcelain egg type smoker that has a seal. I read that you don't want to do that. The first couple of times, you want to keep it below 400F otherwise you may end up with issues with the seal. At least that is what I read when I got mine. Though, I smoke stuff around 250-275F so. (smoked a brisket this weekend) I intended to make wood fired pizzas in the future and for that, it's best to be 600-700F and the pizza cooks in just a few minutes.First things first before we start acting like experts.....
He needs to season the new smoker. To do that, run a cycle through it by burning as hot as the temp goes for at least four hours. No food, nothing, just act like there is some food in it and let it go.
Well, if he'd come back here 12 hours after asking the question, we might know.
That will backfire cuz we'll just turn this into a Smoker Recipes for ourselves.Was gonna ask if this was a troll thread to get us all riled up!
