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  1. simoon

    Smoked Wings fail

    I've tried the low method, then cranking them up to 350. The problem I had with that method is, to prevent them from drying out, you can't really get as much smoke on them as I'd like. You seem to have to end the low temp smoking time period too soon. I also tried the low smoke method until...
  2. simoon

    Pellet Smoker Bland Compared to old WSM

    Thanks for the info! I guess most people have to wedge the lid open a bit to regulate temps better. There are a few instructional and review vids on YT I'll have to watch before deciding if I want to take the plunge. As I previously stated, my smoke level with a tube and a maze, is pretty darn...
  3. simoon

    Pellet with small smoke flavor

    And this one:
  4. simoon

    Pellet with small smoke flavor

    I am just going to post what I posted on the other thread about lack of smoke flavor with pellet smokers. I use a tube and a maze on my pellet smoker, and get pretty close to the smoke flavor level of a stick burner. And it's a very clean smoke flavor. The nice thing with tubes is, it allows...
  5. simoon

    Pellet Smoker Bland Compared to old WSM

    Let me mention another option, that I haven't used, but a good friend has, and it also gets results very close to a stick burner smoke flavor levels. It is another product (again, I am not associated) called MojoBricks. These are small bricks of compressed wood, that burn slowly, providing...
  6. simoon

    Pellet Smoker Bland Compared to old WSM

    I use a tube and a maze on my pellet smoker, and get pretty close to the smoke flavor level of a stick burner. And it's a very clean smoke flavor. The nice thing with tubes is, it allows for easy blending of wood, too. Go with your standard in the hopper, and mix others in the tubes. There is...
  7. simoon

    Similar products to Mojobricks

    I am getting ready to try some Mojobricks (I have them on order) to augment the smoke in my pellet smoker, but I was just wondering if there were any similar products on the market? I am already getting great results with smoke tubes, but I like experimenting...
  8. simoon

    Which pellet smoker is a good one?

    I have a Z-Grills that I have had great results with. I use a couple of smoke tubes to get the smoke flavor up to the level of a wood burner. I also augmented the lid with a gasket ($12 on Ebay) to keep in the smoke and better regulate temp. I am getting very close to the smoke level of a...
  9. simoon

    Why a pellet smoker/grill

    I just add a couple of smoke tubes. No lack, whatsoever, of full smoke flavor. Not only that, but it allows for easy mixing of wood types. You don't have to mix up your wood pellets in the hopper, since you can put different types in the tubes. I made my first attempt at high and fast ribs...
  10. simoon

    Pellet with small smoke flavor

    Has no one mentioned charcoal pellets? These are perfect for a cook where one does not want a smoke flavor, but wants to lean more toward the grilling/searing flavor. They burn hotter. You can get pure charcoal, or mixed with wood for a touch of smoke. Pretty much all the wood pellet...
  11. simoon

    Question about smoking at higher temps

    I recently bought a Z Grills pellet smoker, and so far, I am happy with it. Got it brand new and unbuilt off of Craig's list for less than half of retail price. I am experienced with stick burners and vertical electric smokers, and I have had no problems getting enough smoke on my meat with the...
  12. simoon

    Isopropyl alcohol (99%) for lighting pellets in a tube

    I apologize if this has been posted before. I did a search, but couldn't find anything. In the past, I've read here people lighting smoke tubes (A-Maze-N type, or others) with propane torches, or fire starter cubes. For me, each one is problematic. Standing there for 10 minutes holding a torch...
  13. simoon

    First smoked turkey meatloaf!

    I think what was so appealing about it, besides the great taste, was that it was a totally last minute decision, that did not take a lot of effort. No overnight brining like for turkey breast, thighs, legs, and other poultry smokes. No 10+ hour brisket smokes, or 5+ hour pork shoulder smokes...
  14. simoon

    First smoked turkey meatloaf!

    Sitting around with my girlfriend yesterday wondering what to make of dinner. Happened to have about 2 pounds of ground turkey in the fridge (girlfriend sautés it to enhance dog's food), so I figured I'd use about a pound of it and try my hand at a smoked meatloaf. Sautéed some onions, peppers...
  15. simoon

    My best ribs on my Masterbuilt!

    I'e read to take them off between 185 and 200. The probe thermometer actually read 182. But then I covered them, and let them rest. I believe the temp continued to rise while resting.
  16. simoon

    My best ribs on my Masterbuilt!

    So, yesterday I did some ribs on my Masterbuilt, and they are by far, my best yet! First off, I did not wrap them (did not use 3-2-1 method) . Second, and maybe even more important, I did not use the built in smoke tray in the Masterbuilt. I used a 6" smoke tube with pellets. I do not think I...
    • simoon
    • Thread
    • Replies: 11
    • Forum: Pork
  17. simoon

    Ribs, if I don't use "the Texas Crutch"

    Thanks for all the helpful info! I think I will give Smokin Al's method a go. I wasn't trying to say I was going to cook only using time, I just wanted to know if I should plan on about the same amount of time, but using temp as my gauge.
  18. simoon

    Ribs, if I don't use "the Texas Crutch"

    I've only done ribs a few times, always using the 3-2-1 method, Always with great results! Great smoke, juicy, fall off the bone tender. But I am in the mood to try without wrapping, to get more of a tender chew, than fall off the bone meat. My questions are: 1. Is the smoke/cook time usually...
    • simoon
    • Thread
    • Replies: 8
    • Forum: Pork
  19. simoon

    Rubs, sauce, bastes, etc...

    I've seen quite a few recipes for these, and found some really good ones. The one thing that I am always surprised by with some of these recipes, is the addition of: smoked paprika, chipotle powder, liquid smoke, or any other addition to a rub, sauce, baste, etc, that adds smoke flavor. I am...
  20. simoon

    Smoking a Brisket... few questions

    Minor thread hijack. I have a related question. I am also going to smoke a brisket for Monday, to be ready at about 4:00 PM. I am planning on about a 5-6 pound brisket at about 220 degrees. So, the question is, approximately what time do I need to get it on the smoker in the morning to be...
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