View Full Version : a clever little smoker

Paul Pless
12-07-2010, 06:43 PM


Phillip Allen
12-07-2010, 06:49 PM
potted meat?

S/V Laura Ellen
12-07-2010, 07:01 PM
Is that a "Big Green Egg (http://www.biggreenegg.com/)" knockoff?

12-07-2010, 07:30 PM
Alton Brown called and said make sure it's clean when you return it :)

12-08-2010, 05:02 AM
Alton Brown called and said make sure it's clean when you return it :)

I thought "Alton Brown" as soon as I saw it.

That guy is almost cool. ;)

12-08-2010, 03:53 PM
Youse guys actually spend munny on things like that? Never heard of the "Green Egg", but I've used an old 450 watt single electric burner and 3 clay pots to the same effect for years.

12-08-2010, 03:58 PM
At one point I have to do just that.

Last year I took down a juniper tree, I thought I'd make some shavings, but then it occurred to me that chainsaw oil might not be the best ingredient for smoking.

Paul Pless
12-08-2010, 04:49 PM
I thought I'd make some shavings, but then it occurred to me that chainsaw oil might not be the best ingredient for smoking.i've never worried about it too much, i try to make charcoal now anyway. . .

but you can always bring the logs in that you've cut with your chainsaw and then trim the cuts back with a sawzall or miter saw or handsaw or what ever. . .
I have a bit of pecan around. How best to harvest chips for smoking? pecan is excellent and my favorite wood for grilling or smoking.

cathouse willy
12-08-2010, 06:12 PM
Avoid any coniferous trees for smoking they make for a really harsh nasty taste...don't ask how I know this. A friend has an electric chainsaw that he uses to make chips and he uses canola oil for chain lube.

paul oman
12-08-2010, 06:45 PM
didn't alton make one with a cardboard box?

12-08-2010, 10:14 PM
...and he uses canola oil for chain lube.


I have heard of people using chainsaws to butcher large game, and the used a food grade oil. Just not sure what kind.

Ron Williamson
12-09-2010, 06:40 AM
Any clean edible liquid oil.
For the small amount,it won't hurt anything.

For a decent smoke on my gas barby,I place chunks of clean hardwood at the very back out of the main heat.If they start to burn up,they get a squirt with water.
Oak,ash,cherry,whatever,almost anything is better than nothing.

Paul Pless
12-09-2010, 10:22 AM
They don't have to be chips, just cut them into disks.
You can probably leave the runes off. . .


12-09-2010, 10:26 AM
ohhh, smokin'

Ron Williamson
12-09-2010, 12:49 PM
Bark often makes lots of sparks,if that matters in a smoker.
PITA on the barby.
Any residual chemicals in apple bark?

Todd Bradshaw
12-09-2010, 12:52 PM
Yes, you can leave the bark on - they do on the store-bought smoker wood. Commercially, you can generally get chunks, chips and some stuff that's about the size of chainsaw sawdust and most of the fruit and nut woods are good choices. Which size you go with depends on the layout of the grill or smoker. The chunks are usually slabs similar to those above (1"-2" thick cross-cuts) and then they chunk them up into pieces. That's the way to go if you have them directly in the fire (or if they are the fire). Anything smaller will burn up too fast.

The chips have been run through some sort of shredder (though a few minutes with a power plane might also be a decent option). If I want to smoke-flavor something on a gas grill, I stick a damp pile of these in a stainless dog bowl and set it on top of the burner element. Considering that the heat source is propane, it works quite well. The sawdust-sized stuff is often used in a small metal tray that is set on top of an electric element. Unlike the chips and chunks, the dust doesn't get soaked in water first. You just pour some dry into the tray or bowl dry and put it on the burner. My sister even sent me one a couple years ago that's a stove-top smoker. It's a steel box with a sliding lid and a rack inside. You put a couple spoons worth of the dust in the bottom, put the meat on the rack, close the lid and stick it on the stove. You do, however, need a pretty decent exhaust fan above the stove. I was pleasantly surprised though, that if you want to smoke-cook something like a couple of pork chops in a hurry, it works pretty well.

Chunks, chips and dust in the white tub.

Cedar would be pretty nasty for smoking - but - you can be very hip these days by grilling a slab of salmon on a cedar plank. The fancy cooking stores will be more than happy to sell you a short piece of a WRC 1x6 for about $10 per foot. You soak the plank, put it on the grill with the fish on top and let it cook. I haven't tried it, but it's supposed to be good. They also sell small sheets of thin cedar veneer. You soak it, wrap the fish and then grill it with indirect-heat. She sent me some of those as well, but rather than cook with them, I was thinking about cold-molding a model.....

12-09-2010, 01:05 PM
Cedar is best. IMO. Haven't used anything else for 20 yrs. My BIL in the NW likes apple. Barnicle, that Juniper tree would have been perfect. I have a DIL that brought me some Peppertree wood, smells like black pepper. I'll try it next smoke.

Todd Bradshaw
12-09-2010, 01:18 PM
There is a pretty good list at the end of this 2-page article that discusses a whole bunch of different smoking woods and their characteristics.
Some folks also use corn cobs, but I have never tried it and wouldn't know what to expect.

12-09-2010, 02:01 PM
Todd, thx for that info

12-26-2010, 02:32 AM
We opted for pulled pork (picnic shoulders) instead of turkey this holiday. What a good choice. 215-220 degrees all day long. You have to stand sentry over the bark on the meat or some people will take way more than their share.


Don't know why we bother buying rolls and go through the trouble of making bbq sauce because it really doesn't need anything at all. We just dole out hunks of it and they can do with it as they please. None of this made it past what you see left here.


Captain Blight
12-26-2010, 02:50 AM
Nice set of Keystones there, Todd :cool:.

As much as I love smoked ANYTHING, I've never actually gone trough the process with much of anything. I helped my brother-in-law smoke some goose breast a couple years ago; that was really good, but hard to keep it lit :arg:.

Oh, and the thread title is a TOTAL red herring!