Smoker

[layinwood]

I've never been around a smoker before. My family always used a gas grill and none of my friends ever smoke. I've been wanting one and you guys using your BGEs have really got me wanting one. I went over to one of my sons friends house last weekend and his dad was cooking on a BGE. I told him I was going to get one because I just couldn't take it. He said his buddy just got a Akron Kamado(it's a cheap Kamado type grill) and that he loves it. They've cooked on both and he told me for the money that's what he would do if he was me. I talke to the wife about it and she said 299.00 sounded a lot better than anything near 1k. I decided that it was the smart decision because in all reality I might not even like this style of cooking and it would really get to me having a 1k piece of cermanic sitting around the backyard.

So, I purchased the Akron today and I'm going to "season" it tonight. I want to test it out each night this week because on Saturday I'm cooking a prime rib on it. Probably start out with some ribs and some chicken.

LOL I have no clue how you even start a smoker. I know I use lump charcoal but that's it, not sure how to get that going. :mj07:

 

[layinwood]

Just bought a Redi Check remote control thermometer. Has a guage for food temp and smoker temp. Can set temps for hi low alert on smoker and food temp alert. Has a 100ft range so I can go in and watch football without worrying. Not sure what everyone has but this one looks pretty cool.

 

[THUNDER]

There is nothing like a all day event with a smoker some buds, a few tvs and a pool tables. Brisket, shoulder, ribs and a whole chicken. Makes for alot of love and fun. Everybody can get involved to. welcome to a whole new way to tailgate at the house.

 

[PocketAces]

There is nothing like a all day event with a smoker some buds, a few tvs and a pool tables. Brisket, shoulder, ribs and a whole chicken. Makes for alot of love and fun. Everybody can get involved to. welcome to a whole new way to tailgate at the house.

Boom!

 

[layinwood]

Ok, so here's my big question.

Let's take a prime rib for example-I want to cook it medium rare. So let's say I smoke it at 225 and get the internal temp up to 170(just throwing out numbers because I don't feel like looking up what medium rare should be) and I want to take it off, wrap it up to let it sit. I know once it's off and wrapped up that it will continue to cook for a while and let's say go up to an internal temp of 190.(just making that up)

My question is, how do I know how much higher it will go after I remove it from the smoker? If I smoke it at 225 it surely has to be different from the rise in a smoke at let's say 275, right?

 

[Morris]

My question is, how do I know how much higher it will go after I remove it from the smoker? If I smoke it at 225 it surely has to be different from the rise in a smoke at let's say 275, right?

I don't know about smoking at 225 degrees but when I roast a prime rib in the oven at 325 I figure about a rise of 10-15 degrees after I take it out.

I never smoked a prime rib. How did it turn out?

 

[layinwood]

I don't know about smoking at 225 degrees but when I roast a prime rib in the oven at 325 I figure about a rise of 10-15 degrees after I take it out.

I never smoked a prime rib. How did it turn out?

Morris, I haven't done it yet. I plan on trying it Saturday. I smoked ribs Saturday at 225 using the 3-2-1 method. The ribs were outstanding.

We also made a pizza on it the first night. Best homemade pizza ever. I made the dough myself as well. Very versatile this kamado is.

 

[Morris]

Morris, I haven't done it yet. I plan on trying it Saturday. I smoked ribs Saturday at 225 using the 3-2-1 method. The ribs were outstanding.

We also made a pizza on it the first night. Best homemade pizza ever. I made the dough myself as well. Very versatile this kamado is.

I'm going to try pizza everyone says it's great on the grill!

 

[Captain Crunch]

You really outta by yourself a few books on bbqing beings you have never done very much of it. There is a ton of info out there. Here is one site that I highly reccomend.

http://www.smoking-meat.com/

This guy recently wrote a book and it apparently is selling very well. (It is listed on his home page) Sign up for the free newsletter from this site to. I've got a lot of great recipes via the newsletter and he doesn't spam your email address either. I also bought his rub and sauce recipe that he always pimps, and it was well worth the $20.

One book I would also reccomend is "Americas Best BBQ". Has a great recipe for prime rib in it. It says to take it off at no more than 130 degrees for a rare roast.

Good luck with the prime rib.

 

[THUNDER]

Ok, so here's my big question.

Let's take a prime rib for example-I want to cook it medium rare. So let's say I smoke it at 225 and get the internal temp up to 170(just throwing out numbers because I don't feel like looking up what medium rare should be) and I want to take it off, wrap it up to let it sit. I know once it's off and wrapped up that it will continue to cook for a while and let's say go up to an internal temp of 190.(just making that up)

My question is, how do I know how much higher it will go after I remove it from the smoker? If I smoke it at 225 it surely has to be different from the rise in a smoke at let's say 275, right?

Put prime rib on at 275 heat until 140 internal middle temp - Reason why hotter because to get a nice crust. Once it hits 140 to 145 take off and put in pan covered in tin foil for half hour- If you have a thicker prime goto 150. Have done this plenty- Make sure you use a ton of rub and baste with olive oil butter and garlic mixture. The crust will be awesome.

 

[layinwood]

Cooked an 8.5lb prime rib Sunday. Put it on when the smoker got to 210. I believe it went up to 235 during the cook. Somewhere around 4.5 hours but I can't remember for sure. We cooked it up to 130 internal temp, wrapped it up and let it sit. Internal got to 135.

My wife made a fresh herb rub that was excellant. I cut my piece about an inch thick and I could cut it with my fork. I'm a big prime rib fan and I can honestly say it was the best or close to the best PR I've ever had.

So far I've done ribs, wings, burgers, PR and pizza. Everything so far has been awesome. The pizza might have been the thing that suprised me the most. Brought it up to 600 and cooked it on a pizza stone.

 

[Morris]

Cooked an 8.5lb prime rib Sunday. Put it on when the smoker got to 210. I believe it went up to 235 during the cook. Somewhere around 4.5 hours but I can't remember for sure. We cooked it up to 130 internal temp, wrapped it up and let it sit. Internal got to 135.

My wife made a fresh herb rub that was excellant. I cut my piece about an inch thick and I could cut it with my fork. I'm a big prime rib fan and I can honestly say it was the best or close to the best PR I've ever had.

So far I've done ribs, wings, burgers, PR and pizza. Everything so far has been awesome. The pizza might have been the thing that suprised me the most. Brought it up to 600 and cooked it on a pizza stone.

Question.

You used a smoker for the PR but did you smoke it like you would ribs or a pork butt or did you just use the slow heat to cook it?

 

[layinwood]

Morris, I did it just like I've done my ribs. I used my charcoal lump and had some apple wood chips mixed in with it. It had just a hint of smoke flavor but not a ton. Almost like you would taste it just a little and then it would go away. It was very tasty but I was worried it would be too smokey.

The thing I've noticed about using a Kamado over a stick smoker is the amount of smoke. When you're cooking at low temps(say 225) you're not getting that much smoke. There's just not that much burning in there since it keeps it temps so well. I think to get the same amount of smoke as a stick you have to cook at about 255 or a little more.