Search results for query: *

I've done it where I sous vide to start, refrigerate when it's finished, then smoke it to reheat the following day and it turned out solid, but a bit lacking in smoke flavor. I'm curious, though, to try smoking it to start, then putting it in the sous vide to cook through, then refrigerating...

I don't know if I read it here or the manual or the MB site, but it said it's fine to open if your temp is below, I don't remember...somewhere between 250 and 350, but that you should avoid it if your grill temp is high. I would think long cooks your temp is going to be set relatively low.

Do you put a layer or two of charcoal in the bottom of the hopper before the wood or is the wood the first thing you put in?

Is it just me or do smoked 321 ribs taste better reheated the next day...or two or three? It's happened to me now a couple/few times where I make ribs on the smoker and they're fine, enjoyable enough, but not mind blowing...but then I go to eat the leftovers in the following days and they...

Thanks. You're largely responsible for me purchasing the SD Magnum and adding it to my pellet grill reading your posts about your setup...and it did what I had hoped in terms of smoke flavor. But it does seem a bit of a chore at times, which I don't mind entirely, but for long cooks, it can...

Sorry, not following...what do you mean by that? My interpretation is you're suggesting people are unjustly complaining about this grill for $200. If I could find it for $200 I'd be putting it together right now rather than asking questions. Unfortunately it looks like the current best price...

So I made the mistake of happening upon this grill at Home Depot yesterday and I've since been obsessing over it. It looks and sounds amazing! My current setup is a pellet grill with a Smoke Daddy Magnum attachment to give legit smoke to my cooks... Anyone know if this would match or better...

I'm somewhat new to smoking my own meats...in the past I've just been a fan of eating at BBQ joints. Didn't know how to make my own and was a bit intimidated by the thought. But my obsession with it came after my in-laws got an electric smoker and we had a pork butt from it. The smoke flavor...

It does have a smoke setting. I did a pork butt over the weekend and started it on the smoke setting for an hour and a half along with two pellet tubes going most the entire cook. I used Traeger 100% hickory pellets in the tubes and Pit Boss 100% hickory pellets in the grill. I'm sure neither...

With wings and the short cooking times, do you think doing a heavy wood mix in the Magnum with the less desirable TWS would result in better smoke flavor? To me, it seems like the pellet tubes tend to give off TWS to begin with, and smoked wings on my gas grill with the pellet tubes came out...

Thanks, guys. I did read this thread...and pretty much all of the Heavy D thread as I considered that after coming across it in another post about this product. Blew through half my Sunday doing so...ha. Wish I would have seen the posts that recommended this unit EASILY over the HD before...

How long does the chunk wood last with the mostly lump charcoal mix for the SD Magnum? I have a Masterbuilt pellet grill and the smoke flavor is laughable on my pulled pork and brisket. I get better smoke flavor from my gas grill with pellet tubes! Same tubes in the pellet grill don't seem to...