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With the price of steel continuing to rise....
Bill, I really like that smoker. Also, it is pretty unique, and not run-of-the-mill! Go for it!- nmayeux
- Post #4
- Forum: Wood Smokers
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Boston butt
Glad to see you cookin' Tommy. Cajun is dead on about the thermo face. At the temps your cooking at, you shouldn't burn the face, but they stain and become unreadable pretty quick. Don't forget to post some pics. -
Decent Beginner Smoker
For the price your looking to spend, I like the chargriller w/ firebox, but you'll have to do the mods. However, if you could stomach it, the Weber Smokey Mountain is a great smoker. If I was to only cook on a small scale and could start over again, this is where I would go. But just look...- nmayeux
- Post #3
- Forum: Charcoal Smokers
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Boston butt
Tommy, If your thermometer doesn't come in time, don't be afraid to use one of those cheap analog oven thermometers. I always keep one around, as like anything else, the gadgets can alway crap out at the wrong time. Anyway, with that Klose cooker, you have all you need to turn out great Q... -
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Question about my smoker
Just get a piece of expanded metal and place over your grate.- nmayeux
- Post #2
- Forum: Wood Smokers
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Seasoning my klose
The Minion Method is a method of burning charcoal to ensure a long burn. It was originally developed by Jim Minion (competition cook) for the WSM, but it can be adapted to almost any cooker. The method entails spreading a few fully lit coals over the top of a large bed of unlit coals. This...- nmayeux
- Post #22
- Forum: Wood Smokers
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Woods For Smoking
Cajun, Southern maple is not as "sweet" as sugar maple, but the only difference would matter if you were making syrup. I would really like to know how your local maple woods flavor with you propane fired BSKD.- nmayeux
- Post #9
- Forum: Woods for Smoking
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Seasoning my klose
Just to clarify my methods, here is a pic from my smoke the other evening. "Sweet Blue" is my goal, and the method I use pretty much insures a clean burn throughout the smoke. I guess, I really would like to know who uses the "preburn" method regularly? I was not discounting the article, but...- nmayeux
- Post #20
- Forum: Wood Smokers
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Seasoning my klose
Thanks Rock, I avoid the white stuff at all costs, and about the only time I see any is at start up, and for a few seconds when throwing on a new stick. I don't worry so much about smoking too long, as I foil my meat at certain temps. As far as charcoal, I use the Minion method, which is...- nmayeux
- Post #18
- Forum: Wood Smokers
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Seasoning my klose
I'm not down playing anything either. I just want to know as much as possible to help turn out the best Q! I think I will try a setup like Ranger's and see if I can tell any appreciable difference. Also, let us know how the cook goes this weekend.- nmayeux
- Post #15
- Forum: Wood Smokers
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Seasoning my klose
Nice article. However, if this is the only way to go, then why don't more of the top BBQ competitors use this method? For me it is a never ending struggle to find that sweet spot between too little and too much smoke flavor. I realize that each smoker is different, but for me I get the best...- nmayeux
- Post #13
- Forum: Wood Smokers
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Seasoning my klose
Tommy, How'd it all turn out, and where are the pics?- nmayeux
- Post #7
- Forum: Wood Smokers
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Seasoning my klose
Exactly! You can use a piece of wood also, just drill a hole.- nmayeux
- Post #6
- Forum: Wood Smokers
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Seasoning my klose
Tommy, Actually, what you need to do is the "biscuit test" for your smoker. Get a small potato, and two of those tubes of grands biscuits. Take an oven thermometer (one you trust), and push it through the potato so that the end is well outside of other end of the potato. Put the potato where...- nmayeux
- Post #4
- Forum: Wood Smokers
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Seasoning my klose
Couple of questions: 1. How big is your fire, and did you check the temp in the smoke box where your meat will be cooking. My pit thermometer can run about 25 to 50 degrees warmer than the area where the meat is actually cooking. However, most of the time, the thermometer is roughly 10 to 15...- nmayeux
- Post #2
- Forum: Wood Smokers
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Boston Butt-Pulled Pork
Tommy, That pic is a little deceiving, but my grate is about 4 inches off the bottom of the firebox. Although I clean out my box after each cook, I can run about two 10 hour cooks before I become concerned about ashes impeding airflow. When you burn wood, you will be very surprised at how... -
Smoked Chicken
Got me some yardbird on the kettle right now! Also, some sliced veggies in olive oil. Let you know how everthing comes out later!
