Smoking Meat Questions and Discussion

[Tri4Cy]

This is what I always thought I would get until I started looking into it more. Being cheaply built seems to be a pretty common complaint. I've also seen a lot of talk about people having issues with the display not working after a while.
On the surface it seems perfect to me, but I started to get worried about the durability over time.

Same. I want to love the gravity series but right now I'm leaning in favor of Recteq. My thoughts were that I'm a very busy person. I really will need the convenience of an "automated" smoker to get the most use out of it. I also know that I tend to jump into hobbies waaaaaayyyyyy to deep. So, I figured a pellet grill is so easy my wife wouldn't have a problem getting it going and could do an easy cook. In the future...when I go smoker crazy...I can always do a custom offset or just find something cheap and used that I can **** around on and dedicate my weekend to.

 

[ianoconnor]

I have a Camp Chef pellet smoker - which has been excellent for the price. But I'm thinking about buying a WSM to scratch the more traditional charcoal/wood itch.

 

[JP4CY]

I have a Camp Chef pellet smoker - which has been excellent for the price. But I'm thinking about buying a WSM to scratch the more traditional charcoal/wood itch.

Great call.
Virtualweberbullet is your friend

 

[Gonzo]

I have a Camp Chef pellet smoker - which has been excellent for the price. But I'm thinking about buying a WSM to scratch the more traditional charcoal/wood itch.

What's the scoop on these? Easier to regulate temp than typical charcoal/wood rigs?

 

[ianoconnor]

What's the scoop on these? Easier to regulate temp than typical charcoal/wood rigs?

Yea, my understanding is that they are one of the easiest to regulate that's not an automated system like the Masterbuilt. Definitely easier than an offset, etc. There are also 3rd party controllers you can buy to regulate more precisely without being as hands on.

 

[MLawrence]

Do you know what’s about 100% wood? Wood.

 

[2020cy]

Got my Traeger Pro Series today. Little more where to it than I initially thought but hey, it was used. They said they lost the top thin rack and one of the thermometers. (There was to be two). Anyone know if you can get another thermometer or where to get one? Also, do I really need this top thin rack? I use it almost exclusively when I use my propane grill to have a better handle on cooking speed but this Traeger I’m thinking that’s not going to be something I need to worry about. Thoughts?

. Get Traeger app. Can order parts. Just practice and look up recipes. You will like it for bigger pieces of meat.

 

[NickTheGreat]

Yea, my understanding is that they are one of the easiest to regulate that's not an automated system like the Masterbuilt. Definitely easier than an offset, etc. There are also 3rd party controllers you can buy to regulate more precisely without being as hands on.

I've had my WSM for a good 10 years now and really like it. I'm kinda OCD with knowing my temps so I've had a lot of electronic gadgets along the way.

I'm currently on the Thermoworks Billows/Smoke combo. I've only had it for about 3 or 4 cooks, but really like it so far.

Keep in mind that it cost about as much as the damn WSM in the first place!

 

[JP4CY]

I've had my WSM for a good 10 years now and really like it. I'm kinda OCD with knowing my temps so I've had a lot of electronic gadgets along the way.

I'm currently on the Thermoworks Billows/Smoke combo. I've only had it for about 3 or 4 cooks, but really like it so far.

Keep in mind that it cost about as much as the damn WSM in the first place!

Do you like the Billows? I didn't have great luck with it on mine. Temp fluctuated was more than just trying to slightly adjust manually.

 

[JM4CY]

. Get Traeger app. Can order parts. Just practice and look up recipes. You will like it for bigger pieces of meat.

That is a sweet ass app! Thank you!

 

[ScottyP]

Getting ready to put on some ribs on my Traeger. Using some MeatChurch honey hog rub.

 

[davegilbertson]

What's the scoop on these? Easier to regulate temp than typical charcoal/wood rigs?

While I don't have a WSM, I cannot foresee myself getting a rig that doesn't have the smoke from directly underneath. I currently smoke on a very modded ECB , it's not pretty and I have to curl my briskets to fit on there, but don't tell that to the meat. I've done everything from brisket, ribs, chicken and about to do a whole turkey.

It's lacking in size and I just got myself a Camp Chef double burner and was looking at their pellet grill/smoker. Feel like I made a good investment in that company.

 

[davegilbertson]

What's the scoop on these? Easier to regulate temp than typical charcoal/wood rigs?

More specifically and less anecdotally, I think the heat directly underneath is a huge advantage. The heat distributes evenly and if you're like me and realized that going 275-300 for your whole smoke does about the same as trying to baby things ~215/225, it can hold those temps really well if you figure out a decent minion/style delayed burn method.

The simple mods make for easy addition of fuel. You do have to tend to them more than the traegers, but there's something nice about tending a fire, having delicious meat as a product of that tending just makes it all the more rewarding.

Some of my 'purist' ways are waning. 5th kid on the way may play a part in that.

 

[Gonzo]

More specifically and less anecdotally, I think the heat directly underneath is a huge advantage. The heat distributes evenly and if you're like me and realized that going 275-300 for your whole smoke does about the same as trying to baby things ~215/225, it can hold those temps really well if you figure out a decent minion/style delayed burn method.

The simple mods make for easy addition of fuel. You do have to tend to them more than the traegers, but there's something nice about tending a fire, having delicious meat as a product of that tending just makes it all the more rewarding.

Some of my 'purist' ways are waning. 5th kid on the way may play a part in that.

Good to know. I'm a bit of a purist too and appreciate time spent outside tending my smoker with dogs at side and drink in hand, but man it's a grind being tied that closely to it for hours and hours making sure the temp stays on track.

 

[davegilbertson]

Good to know. I'm a bit of a purist too and appreciate time spent outside tending my smoker with dogs at side and drink in hand, but man it's a grind being tied that closely to it for hours and hours making sure the temp stays on track.

I don't have a smart phone, by choice, but having a digital thermometer that is in meat and ambient temperature in the smoker helps a lot. The next step up in hacking the Gib would be adding the auto vent deals that can add more air to increase temperature.

For me, it reaches a point where it's hard for me to see where the pride in the product comes from, but to each their own. I just know the feeling I have when I serve some que that everyone else is in love with, but I know could've been better and learning what I did wrong. And likewise when I nail a smoke and I couldn't be happier with how it turned out.

 

[NickTheGreat]

Do you like the Billows? I didn't have great luck with it on mine. Temp fluctuated was more than just trying to slightly adjust manually.

I have only used it 3 or 4 times, but I do like it. I think it goes through more fuel, though.

A friend of mine suggested to buy the optional baffle piece, and I did, but haven't adjusted it much. It's just a silicone piece that snaps in and lets you choke the incoming air down. He thinks it'll help with fuel consumption, too.

I almost always smoke at 275 and the WSM held pretty true to that anyways. But the billows seem to be doing well with it. The longest smoke I've done is 8 or 10 hours. Haven't tried a big old brisket, yet.

 

[JP4CY]

I have only used it 3 or 4 times, but I do like it. I think it goes through more fuel, though.

A friend of mine suggested to buy the optional baffle piece, and I did, but haven't adjusted it much. It's just a silicone piece that snaps in and lets you choke the incoming air down. He thinks it'll help with fuel consumption, too.

I almost always smoke at 275 and the WSM held pretty true to that anyways. But the billows seem to be doing well with it. The longest smoke I've done is 8 or 10 hours. Haven't tried a big old brisket, yet.

Are you completely shutting the other two lower vents and did you put the foil over two of the 3 holes next to the billows?

 

[NickTheGreat]

Are you completely shutting the other two lower vents and did you put the foil over two of the 3 holes next to the billows?

I do completely close the other two vents but no foil tape. I also didn't mess with the top vent last cook, but I did a little bit the previous smokes.

My friend doesn't love his as much as me, but he hasn't tried the damper piece yet. Mine is in, but I haven't adjusted it much. But just by virtue of it being in there, it blocks the air by 50% or so.

 

[dmclone]

I noticed someone posted a picture with Meat Church rub. I was looking all over for this one day and finally gave up and bought something else. Last week I was out at Jordan Creek Scheels and they have a TON.

 

[JP4CY]

I do completely close the other two vents but no foil tape. I also didn't mess with the top vent last cook, but I did a little bit the previous smokes.

My friend doesn't love his as much as me, but he hasn't tried the damper piece yet. Mine is in, but I haven't adjusted it much. But just by virtue of it being in there, it blocks the air by 50% or so.

OH, mine is exactly that billows but does not have a damper. Its basically a hamster wheel.