I used google to see what methods the pros used. It boiled down to 2 principles= Reverse circulation and heat retention. A lot of people will tell you about controlling the air with inlet and outlet dampers and using gas to supplement the coals.But it is all a workaround for a piss poor design.
Originally Posted by hurtinhvac
Use the reverse circulation design with thick metal and you will have a super smoker.
Google "reverse flow smoker", and remember the thicker the metal the more heat it will retain. Stay away from 50 gallon barrel type designs.
Some Talk, Some Do
"keeping condensing pressures low and evaporator pressures high"
"Some customers are more interested in comfort than energy savings"
Will do - thank you.
Originally Posted by ACFIXR
Charcoal is still the best when grilling meat or fish than using a gas or electric griller.
If I'm in a hurry I use gas but if I have all day then the smoker can't be beat! Hickory and mesquite all the way!
The smoke ring is a great forum for all things a cookin
i have a bradley smoker for low and slow stuff.
my weber charcol kettle finally gave out after 10 years. i replaced it with a weber gas grill.
its my first gas grill in 25 years. i got tired of paying 8 bucks for charcol every time i wanted to cook a couple burgers. gas is easy,fast, and cheap.
IV IV IX
use your head for something other than a hat rack.......Gerry
What model? We just invested in a Weber. Pricey but built like a tank and no hot spots. Every sq inch of cooking area is as hot as the next. Its so different weve had to re-learn how to cook on it. Very nice
Originally Posted by viceman
I use a Traeger wood pellet grill. The best money I ever spent. You can smoke, or slow cook at what ever temp you set it for and walk away. No baby-sitting. Just turn it on and come back in 10 minutes and its hot and ready to go.
They are limited to around 450° from the factory, so I made a few modifications and now can sear steak at 600 - 700° if I want. And still have enough control to smoke at 180°
I am too lazy to use wood or charcoal, takes too long. But I really like the wood smoke flavor.
I love my weber gas grill but only use it if time is an issue and I need to get food on the grill fast. I use my charcoal grills when im grilling for flavor. The weber kettle is a great grill and can be used for smoking as well. Check out the -Big Green Egg- if your not on a tight budget. If your just starting out with smoking bbq google -uds smoker- also known as the ugly drum smoker. Its an easy to make, homemade smoker that has proven itself in competition bbq contest. Heres a bbq forum thats worth a look at -bbq-brethren dot com- go to q talk.
The green egg is one of the best made. 2 or 3 inches of lump charcoal, your choice of what wood flavor you want, and you can smoke all day. You can also raise the temp to sear and cook steaks and burgers quickly. The temperature control is completely amazing once you figure out the fresh air and exhaust dampers. My buddy swears by it and after many many meals and parties over there, I am completely convinced. From a burger, rack of ribs, turkey, fall apart brisket, whatever, the egg can do it.
I would be interested in hearing what kind of mod's you did. I have 2 Traegers, and have never been able to get over 400 deg.
Originally Posted by chuckcrj
If you are getting 600-700 deg, do you go through a lot of fire pots? Thanks
If your work speaks for itself, don't interrupt. ~Henry J. Kaiser
I have a model 070.
I cut the restrictor rod out of the auger, so it feeds more pellets. Also wired in a switch so I can keep the auger running all the time when I grill, since the digital control will not let it go above 450°.
I got grates from grillgrate.com, which btw was the best investment I've ever made. Those grill grates really are everything they say. I would never use any other grill grate no matter what I was grilling with.
I remove the grease drip pan when I want to grill, to get more direct heat on the grates. The baffle above the fire pot got about 20 1/2 inch holes drilled in it to let more direct flame up on the grill grates.
I got my ideas from pelletheads.com. Those guys are top notch when it comes to ideas for pellet grills. They do full testing and reviews with lots of pics if you are looking to buy s new grill.
It works fine in hot weather, but may have trouble when it gets cold. The next step would be a faster auger gear motor.