grumpyoldman
Sous Chef
well today was clear and sunny so i figured it was time to clean the smoker, seeing how i am going to be smoking 4 Boston butts come next Thursday, might as well get the year off to a clean start
Time to clean the smoker
- Thread starter grumpyoldman
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thymeless
Sous Chef
- Joined
- Aug 12, 2006
- Messages
- 856
And what is your method?
OP
OP
grumpyoldman
Sous Chef
method ? no method, just scrap and wash down the insides, clean the drain pan and make sure the drain tube is clear , empty the burn trays , and run the racks through the dish washer ( Oh almost forgot , scrape out the smoke stack )
RavingLunatic
Senior Cook
I have a question. I have a BBQ and I use it a lot, where is the term smoke comes from, do you have to do something special. Mine is gas, not charcoal.
caseydog
Chef Extraordinaire
BBQ is both a noun and a verb, and rather confusing.
As a noun for the food called BBQ (barbecue), it has to be cooked with smoke. Cooking burgers, steaks or chicken on the gas grill is not BBQ. BBQ is smoked meats... period.
On the other hand, people invite their friends over for a backyard BBQ, and cook burgers, steaks or chicken on a gas grill. Like I said, it's confusing.
Your gas "BBQ" is really a gas "grill." Of course, to make it more confusing, go to the UK and mention a grill, and they will assume you are talking about the broiler in your oven, or as they call it, your cooker. They are right, of course, as they are always right.
CD
To me and I suspect many others, to barbeque or BBQ simply means to be cooked outdoors. Doesn't matter whether or not it is charcoal, wood grates or gas, it is outdoors and therefore being barbequed or having a BBQ.
A smoker is a different outdoor cookery altogether. Not sure I would lump it into the category of BBQ simply due to the length of time it takes - although it is certainly done outdoors.
@RavingLunatic not to worry. A smoker is not generally your regular gas bbq. You can however make (or buy) a container to create smoke within your bbq while you are cooking - I've done it but can't say I really taste a difference, a bit maybe.
Grumpy is referring to a contraption that is dedicated to long cooking (several hours) with a heavily contrived smoke from various woods that the smell and taste eventually permeates and cooks the meat.
A smoker is a different outdoor cookery altogether. Not sure I would lump it into the category of BBQ simply due to the length of time it takes - although it is certainly done outdoors.
@RavingLunatic not to worry. A smoker is not generally your regular gas bbq. You can however make (or buy) a container to create smoke within your bbq while you are cooking - I've done it but can't say I really taste a difference, a bit maybe.
Grumpy is referring to a contraption that is dedicated to long cooking (several hours) with a heavily contrived smoke from various woods that the smell and taste eventually permeates and cooks the meat.
Want to add that I find the best flavour for smoking is to buy and add Liquid Smoke... great stuff as long as you are careful as it is very powerful! Just a drop or two is more than enough.
Partial to mesquite myself. hmm and hickory.
Oh dear, I guess I am about to be cursed and vilified by zealots of the other camps.
Partial to mesquite myself. hmm and hickory.
Oh dear, I guess I am about to be cursed and vilified by zealots of the other camps.
RavingLunatic
Senior Cook
I wonder if I should get a smoker, but I don’t have room here either, but it sounds interesting.
I have a stove top smoker and it works great! Can use it anytime - inside! Can't do really large hunks of meat but I'm only cooking for me anyhow. Your large outdoor smokers are one thing, but also check out Cameron I've had mine for a while, don't remember what I paid but pretty sure it has gone up in price.
I actually got both sizes. I have done a small chicken on the larger one. Took a while, don't remember exactly as it was quite a while ago. I use the smaller one more.
Favourite is a 5 spice smoked drumsticks... I usually go all out and sit for ages pulling out the tendons and making them like lollipops. LOL
with mushrooms, zucchini and red peppers.
I actually got both sizes. I have done a small chicken on the larger one. Took a while, don't remember exactly as it was quite a while ago. I use the smaller one more.
Favourite is a 5 spice smoked drumsticks... I usually go all out and sit for ages pulling out the tendons and making them like lollipops. LOL
RavingLunatic
Senior Cook
That’s a good way to try out something, thank you.
caseydog
Chef Extraordinaire
To me and I suspect many others, to barbeque or BBQ simply means to be cooked outdoors. Doesn't matter whether or not it is charcoal, wood grates or gas, it is outdoors and therefore being barbequed or having a BBQ.
A smoker is a different outdoor cookery altogether. Not sure I would lump it into the category of BBQ simply due to the length of time it takes - although it is certainly done outdoors.
@RavingLunatic not to worry. A smoker is not generally your regular gas bbq. You can however make (or buy) a container to create smoke within your bbq while you are cooking - I've done it but can't say I really taste a difference, a bit maybe.
Grumpy is referring to a contraption that is dedicated to long cooking (several hours) with a heavily contrived smoke from various woods that the smell and taste eventually permeates and cooks the meat.
Well, as a Canadian, you are semi-British, so you are semi right.
Real BBQ can be made in an indoor smoker, with an outdoor chimney. Most commercial BBQ is made that way. Indoor or outdoor doesn't mean anything, Real American BBQ needs smoke.
You are right that you can make smoke on a gas grill, and there are some good implements to make that smoke available. I have one, although I rarely use it.
A-MAZE-N Official Website - Premium Smokers
Experience superior smoking with A-MAZE-N Smokers. Our products ensure delicious results for all your outdoor cooking needs. Transform your BBQ game today!
a-maze-n.com
I realize I am a Texan, so I can't possibly know squat about BBQ... I can't even spell chili right. But down here, BBQ is smoked meat.
CD
In Canada, "smoked meat" is smoked, seasoned brisket. The seasoning is what "Montreal Steak Spice" is based on. It is served like pastrami.Well, as a Canadian, you are semi-British, so you are semi right.
Real BBQ can be made in an indoor smoker, with an outdoor chimney. Most commercial BBQ is made that way. Indoor or outdoor doesn't mean anything, Real American BBQ needs smoke.
You are right that you can make smoke on a gas grill, and there are some good implements to make that smoke available. I have one, although I rarely use it.
A-MAZE-N Official Website - Premium Smokers
Experience superior smoking with A-MAZE-N Smokers. Our products ensure delicious results for all your outdoor cooking needs. Transform your BBQ game today!
I realize I am a Texan, so I can't possibly know squat about BBQ... I can't even spell chili right. But down here, BBQ is smoked meat.
CD
pictonguy
Executive Chef
Yes that is a term that reflects the product called "Montreal Smoked Meat" but if you leave the capital letters out of the equation we also smoke pork butt for pulled pork and we also smoke with a wood products like turkey, ribs, chicken, fish, sausages and ham for example. I've also smoked tomatoes, corn on the cob, bell peppers, garlic, and I've also cold smoked cheese and butter. We however dabble in it to some degree compared to the "South" where it's a religion.
Finally! a Texan who can admit the truth! 
(as she runs and hides upon hearing the bull whip snap)
Actually I've been trying very hard to spell
and maybe one day you'll learn how to pronounce Z.
OP
OP
grumpyoldman
Sous Chef
ok i'm about to get in trouble with a lot of BBQers but what the hell after all i've only been doing this for 35+ years so here goes nothing
many will argue that you must smoke meat for many many hours but thats not true
anything over 3 hours and your just wasting wood , the smoke will only penetrate the meat just so far after that your just slow cooking the meat
almost all BBQ has a rub applied to it before smoking that forms a crust called "bark" while smoking this adds to the overall flavor of the smoked meat many BBQers also look for the so called " smoke ring " when they cut into the meat , but in truth the smoke ring has nothing to do with the smoke
The smoke ring is that famous pinkish layer just beneath the dark outer crust, or “bark,” of smoked meat. For years, it was considered the ultimate sign of a skilled BBQer. It’s formed when nitrogen dioxide (NO2) from the burning wood smoke mixes with the moisture in the meat, creating nitric acid. This acid penetrates the surface and reacts with the myoglobin (a protein in the meat), fixing its color and preventing it from turning brown as it cooks. While it looks impressive, the smoke ring itself has no flavor. It’s purely a chemical reaction and a visual cue, not a measure of how smoky or delicious the meat is.
beat you to it pictonguy
many will argue that you must smoke meat for many many hours but thats not true
anything over 3 hours and your just wasting wood , the smoke will only penetrate the meat just so far after that your just slow cooking the meat
almost all BBQ has a rub applied to it before smoking that forms a crust called "bark" while smoking this adds to the overall flavor of the smoked meat many BBQers also look for the so called " smoke ring " when they cut into the meat , but in truth the smoke ring has nothing to do with the smoke
The smoke ring is that famous pinkish layer just beneath the dark outer crust, or “bark,” of smoked meat. For years, it was considered the ultimate sign of a skilled BBQer. It’s formed when nitrogen dioxide (NO2) from the burning wood smoke mixes with the moisture in the meat, creating nitric acid. This acid penetrates the surface and reacts with the myoglobin (a protein in the meat), fixing its color and preventing it from turning brown as it cooks. While it looks impressive, the smoke ring itself has no flavor. It’s purely a chemical reaction and a visual cue, not a measure of how smoky or delicious the meat is.
beat you to it pictonguy
caseydog
Chef Extraordinaire
ok i'm about to get in trouble with a lot of BBQers but what the hell after all i've only been doing this for 35+ years so here goes nothing
many will argue that you must smoke meat for many many hours but thats not true
anything over 3 hours and your just wasting wood , the smoke will only penetrate the meat just so far after that your just slow cooking the meat
almost all BBQ has a rub applied to it before smoking that forms a crust called "bark" while smoking this adds to the overall flavor of the smoked meat many BBQers also look for the so called " smoke ring " when they cut into the meat , but in truth the smoke ring has nothing to do with the smoke
The smoke ring is that famous pinkish layer just beneath the dark outer crust, or “bark,” of smoked meat. For years, it was considered the ultimate sign of a skilled BBQer. It’s formed when nitrogen dioxide (NO2) from the burning wood smoke mixes with the moisture in the meat, creating nitric acid. This acid penetrates the surface and reacts with the myoglobin (a protein in the meat), fixing its color and preventing it from turning brown as it cooks. While it looks impressive, the smoke ring itself has no flavor. It’s purely a chemical reaction and a visual cue, not a measure of how smoky or delicious the meat is.
beat you to it pictonguy
Nothing wrong with any of that, from my experienced BBQ point of view. I don't disagree with any of that.
CD
OP
OP
grumpyoldman
Sous Chef
thanks CD , but how many times do we see someone posting somewhere that they smoked a brisket 16-18 hours just because they don't know any better or some so called " pit master" said it had to be smoked that long
by the way i have never liked the term "pit master " we are BBQers
thats just a term someone calls themselves when they want to sound like they know what they are doing when most of the time they don't
by the way i have never liked the term "pit master " we are BBQers
thats just a term someone calls themselves when they want to sound like they know what they are doing when most of the time they don't
BAPyessir6
Sous Chef
So weird to think (remind myself) that other people don't live where I do. It's like -15 here! I wish I could be outside to grill or smoke, but I know it'd be miserable just to poke my nose out.
What kinda smoker do you have?
RavingLunatic
Senior Cook
Do you always need wood to smoke? That seems a lot of work, I don’t even cook with charcoal anymore, we used to grill with charcoal in the Bay area on a small grill.
BAPyessir6
Sous Chef
So you would say, after 3 hours to just. . .finish it in the oven or something? If you're wasting wood?ok i'm about to get in trouble with a lot of BBQers but what the hell after all i've only been doing this for 35+ years so here goes nothing
many will argue that you must smoke meat for many many hours but thats not true
anything over 3 hours and your just wasting wood , the smoke will only penetrate the meat just so far after that your just slow cooking the meat
almost all BBQ has a rub applied to it before smoking that forms a crust called "bark" while smoking this adds to the overall flavor of the smoked meat many BBQers also look for the so called " smoke ring " when they cut into the meat , but in truth the smoke ring has nothing to do with the smoke
The smoke ring is that famous pinkish layer just beneath the dark outer crust, or “bark,” of smoked meat. For years, it was considered the ultimate sign of a skilled BBQer. It’s formed when nitrogen dioxide (NO2) from the burning wood smoke mixes with the moisture in the meat, creating nitric acid. This acid penetrates the surface and reacts with the myoglobin (a protein in the meat), fixing its color and preventing it from turning brown as it cooks. While it looks impressive, the smoke ring itself has no flavor. It’s purely a chemical reaction and a visual cue, not a measure of how smoky or delicious the meat is.
beat you to it pictonguy
I'm fairly certain there are some smoked meats that aren't done after 3 hours, but hey I've only been smoking about a year so I defer to your obviously more experienced knowledge.
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