Outdoor Cooking (smoking, grilling, barbecuing, open spit, etc.)

[rob_s]

Some of the press I've read and seen on the Smokefire is that they were trying not to need a drip pan (which I see now the Rec Tec does have), and supposedly that was based on customer requests, although I don't know enough about pellet smokers to know why that would be a request.

it also appears from the "catching fire" video that even without a drip pan, having the ash and grease collect in a single drawer isn't a good idea. If they just made it with one large drawer across the whole length they could have two drip trays, each at about 1/3 of the width of the grill, and the ash tray in the center.

Real shame that Weber, a brand I typically trust pretty strongly, have such a mis-fire on this one. There doesn't appear to be an easy fix, so I'd imagine they'll be recalling them and having to develop a "gen ii".

[orionz06]

I think the drip pan is necessary to get some of the heat. Their gas grill style "flavorizer" plates seemed silly. A co-worker who was waiting for this to be amazing just ordered an RT-700.

[rob_s]

It looks like our move "to the city" is on-hold or not happening, which takes me out of the need/want for a pellet smoker for now I think, but I'd probably be split down the middle between an RT-700 and the 36" Camp Chef Woodwind Wifi with sidekick.

[rob_s]

On the subject of actual cooking...

The smoked wings I made on Superbowl Sunday came out with a great flavor, but the skin never really crisped up. Looking around online it appears that I can either sear them (which would be stupid easy with my current smoker, just move the tray from the smoke box to the fire box), or take them off and fry them (more of a pain in the ass as I'm not really set up for frying).

I am anxious to try them again though. Might get the chance this weekend.

[RoyGBiv]

Also, not comparing it to the Weber but again curious, how long does it take to go from say 200 to 600?

ETA:
this guy did a video on the time to 500 which was 26 minutes in 80 degree ambient.

I'll need to recheck my Pit Boss next time I run it... but.. 26 minutes seems like an awfully long time.
I usually run mine up to 400'F for a few minutes before turning it off... never seems to take more than 5-10 minutes to get there, even when it's cold outside (40'F-ish).

Maybe I'm mis-remembering.?

[orionz06]

We lost power on the Wednesday before Thanksgiving. I was able to take my grill from 200° internal after power loss to 425°, running off of a Jeep's power outlet, in 5-10 minutes, closer to 5.

[rob_s]

Gonna try my hand and smoked wings and steak today.

For the wings I’m going to rub them, then s one them at 250 until they get to 165 then grill them on the fire box to crisp them up then toss in sauce. I may toss half of them before the grilling just to see the difference but generally I find grilling with sauce on just turns into char.

For the steak I have a big thick New York strip and I’m thinking s&p then smoke until they get to ~125 then sear in the fire box.

Any thoughts, tips, or tricks? Anything I’m missing or not thinking of?

As a point of clarification this is my smoker so when I sear sear in the fire box that’s the whole front/lower portion of the appliance. For the wings I can literally just remove the grate from the smoke box and move it to the fire box with the wings right on it as the grates are interchangeable between the two halves.
https://www.bbqguys.com/good-one-man...moker-06300aoh

[rob_s]

Wing approach was a roaring success. Even the wife and kids ate them!

[rob_s]

Steak came out just as well!

[JM Campbell]

On the subject of actual cooking...

The smoked wings I made on Superbowl Sunday came out with a great flavor, but the skin never really crisped up. Looking around online it appears that I can either sear them (which would be stupid easy with my current smoker, just move the tray from the smoke box to the fire box), or take them off and fry them (more of a pain in the ass as I'm not really set up for frying).

I am anxious to try them again though. Might get the chance this weekend.

https://youtu.be/y9kC1rCIDHg this will help with the crispy chicken wings.


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