wood projects for mama

[Ed_Chambley]

But you order your amp cabinets?  Gotta love it.

[p2pAmps]

Listen, the time and materials for cabs are just not worth it for me.  By the time I get the materials, cut it out, glue it, sand it, cover it, grille it!  whoooo.  If it's an amp for me I will build all day long.  But for a customer it just makes good since to give them a real pro cab.

[Ed_Chambley]

Listen, the time and materials for cabs are just not worth it for me.  By the time I get the materials, cut it out, glue it, sand it, cover it, grille it!  whoooo.  If it's an amp for me I will build all day long.  But for a customer it just makes good since to give them a real pro cab.

I get it buddy, I was just funning you.  I enjoy building cabs and have some great drawings, but it is actually more work than amp building if you are making one.

really nice smoker, I be by Saturday for some pulled pork.

[bnwitt]

Naw, that's for a gas grill, the Big Green Egg IS a smoker.

The Smoke chief is a cold smoker and as such a slow smoker that penetrates the smoke flavor deep into the meat.  With the BGE you will achieve final temp long before you achieve delicious smoke flavor.  Under smoked or over cooked is all you will ever get from the BGE.  If that's what you want more power to ya.  I even slow cold smoke my T bones before I throw them on the grill in order to get a real smoke flavored steak.  Nothing like it.  Tell me, can you maintain under 200° on that BGE for hours?  I think not.  Take it from a Texan.  Cold smoke is essential to real BBQ.  I don't even use BBQ sauce on my meat.  Just real smoke flavor.

[Willabe]

The Smoke chief is a cold smoker and as such a slow smoker that penetrates the smoke flavor deep into the meat.  With the BGE you will achieve final temp long before you achieve delicious smoke flavor.  Under smoked or over cooked is all you will ever get from the BGE.

Oh, is that so. 

So, just how many hours have you spent cooking up pork rib's, whole pork shoulder, whole beef brisket or even some smoke fish in a smoker?

Tell me, can you maintain under 200° on that BGE for hours? 

Yep, I'm a tell'en you son!

Big Green Egg can do it!

AND, anything under 250, 240, 220 is more than fine for slow smoked BBQ. Lower than that is what they call 'cold smoke'. BUT, the smoke WILL penetrate at ALL these temps just fine.   

I have a 1/2 barrel smoker with the side fire box/indirect heat. 

The genius of the BGE is the insulation of it's shell. Because of it's insulation you can slow smoke a whole beef brisket or a whole pork shoulder for ~8 to ~12 hours with ONLY a single bag of charcoal as apposed to 2 1/2+ bags with my 1/2 barrel for the same time frame.

Now Barry, your a man of logic and working out the numbers, so research it for yourself as you've suggested to others here on solar.        
 

[p2pAmps]

Naw, that's for a gas grill, the Big Green Egg IS a smoker.

The Smoke chief is a cold smoker and as such a slow smoker that penetrates the smoke flavor deep into the meat.  With the BGE you will achieve final temp long before you achieve delicious smoke flavor.  Under smoked or over cooked is all you will ever get from the BGE.  If that's what you want more power to ya.  I even slow cold smoke my T bones before I throw them on the grill in order to get a real smoke flavored steak.  Nothing like it.  Tell me, can you maintain under 200° on that BGE for hours?  I think not.  Take it from a Texan.  Cold smoke is essential to real BBQ.  I don't even use BBQ sauce on my meat.  Just real smoke flavor.

Hi,  As a matter of fact I can hold 200 degrees for hours on end with my BGE, I have done it so I'm not just saying that.  I have smoked many things on TBGE and the food is amazing.  I also have a Bradley smoker that is an electric smoker that works pretty well too.  I'm not disagreeing with you on your cold smoke method at all I'm just saying my experience and that of many other with BGEs is very good. 

[p2pAmps]

No fighting boys LOL

[Willabe]

 

[bnwitt]

Well I'm not knocking the BGE but like many other charcoal grills out there they are hard to cold smoke in unless you use an external smoke generator.  If I'm not mistaken, Smokehouse Products makes a kit to add their unit to the BGE.  I have not only cold smoked steaks but everything else mentioned in the previous post.  I've even smoked cheese with the Smoke Chief.  Try that on a grill and watch it melt.  I got into this whole cold smoking thing because I was sick of the "water added" ham in the grocery stores because it is basically tasteless.  It is getting harder and harder to find old smoke cured method hams in your local market.  You can still find them online but the ain't cheap. I started researching cold smoking for ham but then I found that cold smoking steaks for an hour at around 100-150° before putting them on the grill gives you a lot more smoke flavor before you hit the medium rare internal temp than if you throw it right on the grill even if you use indirect heat.  My steaks were always cooked way before they had absorbed enough smoke flavor for my taste no matter how low I set the burners.  I've got two smokers and a grand classic grill and I do a lot of smoking and cooking outdoors being from Texas.  The smoke chief has made adding deep smoke flavor to all our meat including fish as well as cheese easy.  I just love the thang.

[p2pAmps]

Somebody is waiting for a bite!  Happy New Year
https://www.youtube.com/edit?o=U&video_id=HCnTk-8wJ_k

[Willabe]

Hahaha. Aw give him a taste. 

[p2pAmps]

Big Green Egg Style

[p2pAmps]

One more Mama project FINALLY completed.  Did up some cabinets and a cutting table for her.  I think I'm gonna get a wood break for awhile now...