- Aug 27, 2008
- 5,170
- 409
Has something like this ever happened to you?
I feel like it is time for me to go on another quest…here’s why, and the reason for posting under charcoal smokers:
I think it is time for me to go back to the basics…it seems mankind is always drawn to the simplest of things, finding comfort in these, when other things have failed to provide adequate challenge to the human mind and spirit. I may have lost my interest in smoking lately (maybe cooking in general) and I’m not 100% sure why. I have had the itch to do some hot smokes with charcoal again. Maybe I should have left the cold smoke & sear idea alone? NOT!!!!!!!!!!!
Since I got my first taste of coal fired smoke, and went back to coal grilling, I just can‘t seem to get enough. All of my smoke rigs are burning propane right now, but the SNP can be brought back to her original solid fuel firing mode in about 5 minutes flat (when I make my mind up to do it). I have tried using charcoal in my smoke box now and then, but it really is not the same deep flavor I have grown to love over the past 6 months doing cold smokes with charcoal fuel.
I guess the gas fired rigs are nice to operate once you figure out how each one likes to run, but the challenge has long since gone for me… gassers are too easy! Even my Smoke Vault 24 only gave me a run for my money up until about the forth smoke in it…I had it dialed in by then. I need something to pick my brain now and then and keep me on my toes.
I never realized how much flavor is lost due to firing with gas. I guess the general thinking around my house was that the entire smoking flavor comes from your smoke wood. We were satisfied with the taste of the smoked meats from a gas fired smoker. Then the trouble started…when I made a simple mod to do cold smoke & sear on my new charcoal kettle this past winter. That was when we found out what we were really missing.
I’ve only given the SNP one smoke with charcoal (a year ago) and was stunned by the cost/amount of the charcoal I used, so a turkey fryer burner was installed before her 2nd smoke, and the rest is history.
I want to give the charcoal another try to find out for sure if that’s what I’m missing. I’m planning on doing a butt or 2 on Labor Day, and test my theory then, while I rekindle the solid fuel flames with my beloved SNP. I’ll use some of my 70+ lbs of briquettes and see how well the two of us get along.
I can go a little bit closer to a traditional Bbq eventually, but it won’t be with hardwood, lump or charcoal for fuel…raw coal will be my fuel of choice. I live within 50 miles of a dozen large surface coal mines, so having an endless supply of very cheap fuel (I think it‘s $10.00-$12.00/ton now) will not be a problem. One of the mines has easy access, about 10 miles off my normal route for supplies/shopping, so I could grab 500 lbs or so and have enough for 6 months worth of smoking, for about $3.00 cash and a ½ hour of my time to get it home.
OK, as ludicrous as this may sound, I took a 10.7# brisket flat and roasted it in the “O” 4 days ago like some of the lesser restaurants would do, instead of smoking it…just so we could get a deeper appreciation for the smoked meats…I know it’s a stretch to even imagine, but that’s what it has come down to for me....desperation...
Does this sound like a good indication that it is time for me to switch from gas fired to the good stuff?
Thanks for your opinions.
Eric
I feel like it is time for me to go on another quest…here’s why, and the reason for posting under charcoal smokers:
I think it is time for me to go back to the basics…it seems mankind is always drawn to the simplest of things, finding comfort in these, when other things have failed to provide adequate challenge to the human mind and spirit. I may have lost my interest in smoking lately (maybe cooking in general) and I’m not 100% sure why. I have had the itch to do some hot smokes with charcoal again. Maybe I should have left the cold smoke & sear idea alone? NOT!!!!!!!!!!!
Since I got my first taste of coal fired smoke, and went back to coal grilling, I just can‘t seem to get enough. All of my smoke rigs are burning propane right now, but the SNP can be brought back to her original solid fuel firing mode in about 5 minutes flat (when I make my mind up to do it). I have tried using charcoal in my smoke box now and then, but it really is not the same deep flavor I have grown to love over the past 6 months doing cold smokes with charcoal fuel.
I guess the gas fired rigs are nice to operate once you figure out how each one likes to run, but the challenge has long since gone for me… gassers are too easy! Even my Smoke Vault 24 only gave me a run for my money up until about the forth smoke in it…I had it dialed in by then. I need something to pick my brain now and then and keep me on my toes.
I never realized how much flavor is lost due to firing with gas. I guess the general thinking around my house was that the entire smoking flavor comes from your smoke wood. We were satisfied with the taste of the smoked meats from a gas fired smoker. Then the trouble started…when I made a simple mod to do cold smoke & sear on my new charcoal kettle this past winter. That was when we found out what we were really missing.
I’ve only given the SNP one smoke with charcoal (a year ago) and was stunned by the cost/amount of the charcoal I used, so a turkey fryer burner was installed before her 2nd smoke, and the rest is history.
I want to give the charcoal another try to find out for sure if that’s what I’m missing. I’m planning on doing a butt or 2 on Labor Day, and test my theory then, while I rekindle the solid fuel flames with my beloved SNP. I’ll use some of my 70+ lbs of briquettes and see how well the two of us get along.
I can go a little bit closer to a traditional Bbq eventually, but it won’t be with hardwood, lump or charcoal for fuel…raw coal will be my fuel of choice. I live within 50 miles of a dozen large surface coal mines, so having an endless supply of very cheap fuel (I think it‘s $10.00-$12.00/ton now) will not be a problem. One of the mines has easy access, about 10 miles off my normal route for supplies/shopping, so I could grab 500 lbs or so and have enough for 6 months worth of smoking, for about $3.00 cash and a ½ hour of my time to get it home.
OK, as ludicrous as this may sound, I took a 10.7# brisket flat and roasted it in the “O” 4 days ago like some of the lesser restaurants would do, instead of smoking it…just so we could get a deeper appreciation for the smoked meats…I know it’s a stretch to even imagine, but that’s what it has come down to for me....desperation...
Does this sound like a good indication that it is time for me to switch from gas fired to the good stuff?
Thanks for your opinions.
Eric
