wishntoboutside
professional snow flake
Great pictures ! Question to those that converted to gas... Why? I think I like the lump coal flavor or even charcoal flavor more then gas.
OT: BBQ Smokers
- Thread starter jbrown11352
- Start date
discotu
Discotu
some reasons i can come up with:
-easier than dealing with lump. I always have to sort and grade my lump coal based on size...and sometimes half the bag is just dust. BGE branded lump is good because you always get good pieces but the price is just absolutely ridiculous. RO is good as others have mentioned and you can get it at walmart. (i don't use briquettes)
-easier to manage the fire/temp. My BGE i can set and forget but my offset i have to tend to the fire round the clock.
-Most already have NG available and it's cleaner (no ashes) and cheaper.
-easy and quick startup...meat is on the grill faster. and you can always add a smoke box with wood chips for the smoke flavor.
dodgerblew
Team RC
Richard the Grand Cafe smoker uses propane to flame up the wood chips. It's strictly a gas smoker, not a grill
dodgerblew
Team RC
Rik, normally we sear and roast our tri tip whole...but this particular cut had exceptional marbling so I decided to slice some up as appetizers. The key is USDA Prime and slicing against the grain. This is where those pieces came from...almost looks like Wagyu:
So you used a sharp knife to to cut horizontally end to end?
moondoggy4
Team RC
If a grill is convertible to natural gas you need two things If it comes with both kinds of orifices the natural gas ones have a larger hole and the regulator you remove the spring and flip it over. Done most good units are convertible.
moondoggy4
Team RC
I was at Habitat for Humanity in Riverside and they were selling a rotisserie from Viking I believe, and they were like sub 30 bucks motor shaft spears all titanium I bought one haven't set it up yet.
It is a labor of love i guess but I have a lang smoker. Oak is the wood of choice. 225 is the temp for most of my smokes. It takes about 1 hour to get the smoker running and up to temp but when it is there the temp stays there. My fire box is rusting but the rest still looks new, about 2 years now. It is expensive but I think worth every penny. Lang has a web page so look them up.
Kind of late to the game here and I don't have any pictures.
But back at Christmas, I bout my self a Traeger wood pellet grill. It does both, smoke or cook. Love the thing so far. Just fill the hopper with the wood pellets you like and let it do it's thing. Did some quick pork ribs last night, about 3 hours on the grill. Man did they come out fall off the bone tender and had a nice smoke flavor.
I gave up my big propane grill for the traeger and haven't regretted it yet. Best Christmas present I've ever bought my self. And I like the fact that I can easily change woods to get the flavor I want for what I am cooking. Oak, mesquite, Hickory, Pecan, Apple, Alder, Cherry, etc, etc.
But back at Christmas, I bout my self a Traeger wood pellet grill. It does both, smoke or cook. Love the thing so far. Just fill the hopper with the wood pellets you like and let it do it's thing. Did some quick pork ribs last night, about 3 hours on the grill. Man did they come out fall off the bone tender and had a nice smoke flavor.
I gave up my big propane grill for the traeger and haven't regretted it yet. Best Christmas present I've ever bought my self. And I like the fact that I can easily change woods to get the flavor I want for what I am cooking. Oak, mesquite, Hickory, Pecan, Apple, Alder, Cherry, etc, etc.
gcarroll
Active member
As dodgerblue stated, my smoker is propane for the heat source.
For smoke flavor, I use wood chunks. I want to convert from propane to natural gas simply because propane runs out and that sucks in the middle of a 12 hour cook!
dodgerblew
Team RC
^^^ yep
My uncle won a brand new BGE at a work raffle and has offered it to me for 300$. I've only used electric heating element smokers and pellet smokers like traeger. Is the BGE difficult to maintain temp? The traeger and electric are set it and forget it. I don't want to buy in to something I can't handle. Hahahaha. Thanks for your help guys enjoyed the read
Dang sounds like a good night! Did you have a smoker before? If so do you miss the smoke flavor?
The Kamado Joe (or Big Green Egg) is an excellent smoker, as well as an oven and a grill. It's the versatility that I love so much. Tonight, I'll probably sear some Ribeye steaks at 700*, last week I smoked two racks of baby backs at 225 over apple wood.
I also have an electric smoker and a nice gas grill. I haven't used either in the two years since buying the Kamado.
http://www.kamadojoe.com/index.php
I also have an electric smoker and a nice gas grill. I haven't used either in the two years since buying the Kamado.
http://www.kamadojoe.com/index.php
The Kamado Joe (or Big Green Egg) is an excellent smoker, as well as an oven and a grill. It's the versatility that I love so much. Tonight, I'll probably sear some Ribeye steaks at 700*, last week I smoked two racks of baby backs at 225 over apple wood.
I also have an electric smoker and a nice gas grill. I haven't used either in the two years since buying the Kamado.
http://www.kamadojoe.com/index.php
Thanks for all the info man!! The picture did me in. I bought it. I'll update after my first cook! Thanks for all the info in the thread everyone!
Did you buy the Kamado Joe Classic 18"? That's the unit I have, although looking at the website just now I can see a few changes since I bought mine two years ago. My shelves are bamboo, and the finish isn't great so the HDPE shelves should be more durable. The slide out ash tray is new, I have to scoop mine out. Also, the flexible cooking grate system is new, mine is one big grate that I can set at different levels with the accessories.
You will need the heat deflector system for low and slow cooking, like ribs or the like.
My favorite add was a propane weed burner that I use to light the coals, no paper or any other firestarter added in. I use one similar to this: http://www.amazon.com/Mag-Torch-MT-450-Garden-Silver/dp/B001DSKEP4/ref=sr_1_8?ie=UTF8&qid=1437237823&sr=8-8&keywords=propane+weed+burner
Enjoy!!!
You will need the heat deflector system for low and slow cooking, like ribs or the like.
My favorite add was a propane weed burner that I use to light the coals, no paper or any other firestarter added in. I use one similar to this: http://www.amazon.com/Mag-Torch-MT-450-Garden-Silver/dp/B001DSKEP4/ref=sr_1_8?ie=UTF8&qid=1437237823&sr=8-8&keywords=propane+weed+burner
Enjoy!!!
slief
RC Sponsor
I've got a Green Mountain Daniel Boone pellet grill as well as an electric smoker and gas grill. My Daniel Boone has been my go to grill for the last couple years. I cook everything from ribs to tri-tips, pulled pork, steaks, pizzas, bugers, ham and more. I've been sitting here debating what will go on it tomorrow.. Maybe pepperjack and carne asada stuff beer can burgers or chili, pepperjack and grilled pepper/onion stuffed burgers. Desisions, decisions..
Here is some of my recent cooks.
Bacon wrapped tri-tip.
Chili, Pepperjack, onion and pepper stuffed beer can burgers.
Baby backs and bacon wrapped tri-tip in the smoker on the rotisserie.
<iframe width="1280" height="720" src="https://www.youtube.com/embed/m-tx_M4uvdc?rel=0" frameborder="0" allowfullscreen></iframe>
Here is some of my recent cooks.
Bacon wrapped tri-tip.
Chili, Pepperjack, onion and pepper stuffed beer can burgers.
Baby backs and bacon wrapped tri-tip in the smoker on the rotisserie.
<iframe width="1280" height="720" src="https://www.youtube.com/embed/m-tx_M4uvdc?rel=0" frameborder="0" allowfullscreen></iframe>
Greg and all. The conversion is simple. You just have to remove the burner and locate the small connection. There is a single orifice as stated earlier. You just need to drill it slightly larger. Then make the natural gas connection. I youtubed it and worked 1st time. You just need really small drill bits and increase the size very slowly.
Greg, as i made the hole larger i was able to produce a bigger flame and more heat. Smoker is excellent now and i never have to deal with propane tanks again. I just wish i had the sliding tray now as it would finally work as intended.
Let me know if you need more details
jeff
Greg, as i made the hole larger i was able to produce a bigger flame and more heat. Smoker is excellent now and i never have to deal with propane tanks again. I just wish i had the sliding tray now as it would finally work as intended.
Let me know if you need more details
jeff
moondoggy4
Team RC
^^^^ There is a more refined method requires knowing the BTU of the grill and then drilling to the exact size I used to have all the drill bits, very small by the way, The Gas Co will do if for free if you have the legal parts ie a regulator that is convertible. Most grills that are convertible have all the bits in a bag. Propane is hotter so the orifice is much smaller than NG
The BGE is the best
I have a 5 burner bull ng bbq that only gets used for the rotisserie. Everything else goes in the egg
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