From the time that I started this blog back in February until the end of August, I had my heart set on an offset smoker. Thanks to some really good friends I got the smoker I wanted as a gift for my birthday (totally awesome gift!).
So this is where my journey begins…
I unpacked the smoker and put it together in about 2 hrs time. It was pretty easy to assemble and for the first time ever, there were no left over pieces. This was something I was worried about because there is the potential for massive heat loss if you have a bunch of screw holes with no screws in them.
The instructions then called for the smoker to be seasoned before using. This process involved brushing every square inch of the interior with cooking oil which was pretty easy. Then you light some charcoal and let the thing smoke for about 2 hrs.
I did all of that and a few days later decided to smoke my first pork shoulder. Boy was I disappointed when I realized that the temperature in the main cooking chamber (the pit) would not get above 150 degrees. I tried everything I could but no such luck.
I just refused to believe that a company could manufacturer something that doesn’t do what it is advertised to do…
After much research, I found two really good sources online that show you how to correct the problem (it would be nice if the manufacturer could do it right the first time but I guess that is asking too much these days).
Anyways, there is an awesome video on youtube by “sd4547” you can watch it at this link http://www.youtube.com/watch?v=okpmVCth2RI , and then there was this blog post
http://www.grillinfools.com/2009/03/16/offsethorizontal-smoker-modifications which was very helpful.
Basically, I combined a few of their ideas and came up with a happy medium which you’ll see in the video. The only thing I need to do now is get a fan for the fire box and some high temp silicone to seal off a few spots and I’ll be all set.
Sugar Maple Smoke Chips are my favorite flavor of smoke chips. The Sugar Maple is the sweetest of the smoking woods and goes great with any meat. Sugar Maple wood chips are also known for their ability to darken your meat… which equates to more flavor.
I’ll be doing a video pretty soon on how to turn your grill into a smoker using these chips but in the meantime, you should stop by my etsy shop and order a 2 lb box before I sell out (only 16 available).
There are basically 3 different types of smoking.
“Hot Smoking”, “Smoke Roasting”, and “Cold Smoking”. “Hot smoking” occurs within the range of 165 °F to 185 °F. Within this temperature range, foods are fully cooked, moist, and flavorful. If the smoker gets hotter than 185 °F, the foods will shrink excessively, buckle, or even split. Smoking at high temperatures also increases the chances of having a dried out piece of meat.
“Smoke-roasting” is sometimes referred to as “barbecuing” or “pit-roasting”. It may be done in an offset smoker, closed wood-fired oven or barbecue pit, any smoker that can reach above 250 °F. This method is used here at the Good Cookin’ blog as well as the next method.
“Cold smoking” can be used as a flavor enhancer for every day grilling items like steak, chicken, pork chops, and fish. Basically the food is cold-smoked for a short period, just long enough to give a smokey flavor. The way I like to do it is put in the Sugar Maple Smoke Chips when the food is almost cooked. It is not cooked as a result of the smoking process.
Be sure to check out my etsy shop for my gourmet Sugar Maple Smoke Chips which are perfect for “Cold Smoking” and “Smoke Roasting.
Are you looking to try an exciting meatloaf recipe? Now that summer is winding down, this is the perfect time to try Grilled Meatloaf.
We made this on a Thursday night and had left overs all through the weekend… this meatloaf is even good cold at like 2 am.
Here is what you need:
Garlic pepper Salt
dried vegetable flakes
fresh sweet basil
1 whole onion chopped
Italian seasoned breadcrumbs (1 cup)
3lbs ground beef
extra sharp cheddar cheese.
Combine all ingredients except cheese.
Place mixture into a tin foil pan and form a a loaf with 1/2 of the mixture.
Create a reservoir in the middle and place your shredded extra sharp cheddar cheese in the middle
Take remainder of the mixture and create a top to the loaf. Try and seal it closed to prevent the cheese from oozing out.
Place on grill using indirect heat and close the lid.
The video will show you the rest! Enjoy!!!