Thoughts on 2 Tubes in BFG

[Thomas The Tank]

Still getting used to the pellet smoker and I know the Rec Tec has the lo setting, or xtreme smoke setting . I have one 12” a-maze-n tube that I can use, but anyone have any thoughts on having two 12” tubes. One n the left and one on the right???

Next week I’m doing a big cook for my church with about 100lbs of brisket. I obviously want it to have a good smoke flavor to compliment the meat. I will be using Lumberjack mesquite blend pellets the entire cook.

The other option is to have the one tube in the center with it on xtreme smoke setting for 3hrs or so.

any thoughts or tips from those that have the BFG would be appreciated.

 

[mike guy]

I have a 700, not a bfg but I think my advice applies to both. I would not put it in the middle. First reason is you want max airflow going to these tubes so around the sides is where that will happen. Second, if you need to spray the meat the middle will be harder to avoid. Third if you disturb these tubes even slightly they can throw off ash that will get caught up by the heat currents and fan convection and end up right on your meat.

I suppose if you have the meat up on the high rack that negates most of these points but I would still place them on the edges to maximize air going to the tube.

 

[mike guy]

Also if you want to baby sit the low smoke setting you can sort of manually hack it to maintain temp and throw out the max smoke. Get some thermal mass in your smoker preheated. Fire bricks and or water pans. Preheat this with junk pellets for at least half an hour at least 350.

now when you add your meat set back down to cook temp. Now you can use the app to cycle between low setting and the cook temp. If you have enough thermal mass in the cooker you can get away with 10-15, even 20 minutes of low setting at a time before losing more than a few degrees. I’ve even let it go more like 30 and been ok losing 10-15 degrees but this will obviously depend on the ambient temp outside.

you can set cooker temp alarms to remind you when to bump the heat back up. But with the app this is a relatively low effort way to use low setting max smoke and still maintain a decent cook temp.
Good luck with your century of brisket

 

[Thomas The Tank]

I have a 700, not a bfg but I think my advice applies to both. I would not put it in the middle. First reason is you want max airflow going to these tubes so around the sides is where that will happen. Second, if you need to spray the meat the middle will be harder to avoid. Third if you disturb these tubes even slightly they can throw off ash that will get caught up by the heat currents and fan convection and end up right on your meat.

I suppose if you have the meat up on the high rack that negates most of these points but I would still place them on the edges to maximize air going to the tube.

My thoughts were to use the top two racks for the meat and one 12” smoke tube on each side placed perpendicular to the grates.

I’m not sure the number of briskets I will have but will be around 7-8 maybe, unless they are all small. And should have no issues fitting them on the top rack. I want to avoid using the lo setting for more than 2hrs because I know it will slow the cook down a bit. However I don’t have an issue cranking it to 275 if I need to.

doing a test run tomorrow with a smaller 10.5lb brisket and a tube on that side to get an idea of the flavor profile. Hoping to go with no wrap unless I have to for time restraints.

 

[mike243]

Use the low setting on temp as long as you can, you will get more flavor out of the smoker, adding 2 tubes is a great idea but light both ends in order to get max smoke flavor, good luck but you got great equipment so it will come out great no matter what you do lol

 

[Thomas The Tank]

I have a 700, not a bfg but I think my advice applies to both. I would not put it in the middle. First reason is you want max airflow going to these tubes so around the sides is where that will happen. Second, if you need to spray the meat the middle will be harder to avoid. Third if you disturb these tubes even slightly they can throw off ash that will get caught up by the heat currents and fan convection and end up right on your meat.

I suppose if you have the meat up on the high rack that negates most of these points but I would still place them on the edges to maximize air going to the tube.

My thoughts were to use the top two racks and one 12” smoke tube on each side placed

I’m not sure the number of briskets I will have but will be around 7-8 maybe, unless they are all small. And should have no issues fitting them on the top rack

Also if you want to baby sit the low smoke setting you can sort of manually hack it to maintain temp and throw out the max smoke. Get some thermal mass in your smoker preheated. Fire bricks and or water pans. Preheat this with junk pellets for at least half an hour at least 350.

now when you add your meat set back down to cook temp. Now you can use the app to cycle between low setting and the cook temp. If you have enough thermal mass in the cooker you can get away with 10-15, even 20 minutes of low setting at a time before losing more than a few degrees. I’ve even let it go more like 30 and been ok losing 10-15 degrees but this will obviously depend on the ambient temp outside.

you can set cooker temp alarms to remind you when to bump the heat back up. But with the app this is a relatively low effort way to use low setting max smoke and still maintain a decent cook temp.
Good luck with your century of brisket

Good thinking and thanks for your advice! I may try this tomorrow with the tube, 1hr on lo and then 3hrs going back and forth with the lo/cook temp.

 

[mike243]

Just remember when you get around 140 it wont take any more smoke, you have to hit it hard at the lower to get temps to get max flavor

 

[jcam222]

Just remember when you get around 140 it wont take any more smoke, you have to hit it hard at the lower to get temps to get max flavor

I thought this as well but some of the far more experienced folks here pointed out that’s not entirely accurate. Basically meat will take on smoke as long as you expose it to smoke. What stops at 140F is further formation of a smoke ring. https://www.smokingmeatforums.com/threads/when-does-meat-stop-taking-smoke.109355/

 

[Thomas The Tank]

I thought this as well but some of the far more experienced folks here pointed out that’s not entirely accurate. Basically meat will take on smoke as long as you expose it to smoke. What stops at 140F is further formation of a smoke ring. https://www.smokingmeatforums.com/threads/when-does-meat-stop-taking-smoke.109355/

I had an idea that was the case from most thingS I’ve read. I do know the first few hours is critical though. So I think that is where the misconception comes in.

 

[mike243]

Smoke does penetrate to some degree but when it crusts over and the pores start running water and fat out /closes up the only thing your doing is building bark imo. that's a good thing for pulled pork but I don't require bark on ribs or beef. ymmv

 

[Thomas The Tank]

Here is the link to my brisket cook in the BFG.

First brisket in BFG

Did my first brisket in the BFG yesterday. did 2hrs on LO and then 1hr at 200, then bumped up to 225 then settled at 240 before I went to sleep for a few hours. I used a 12” tube as well. Took a little longer than expected (16hrs). I think it was a combination of how cold it was outside...

www.smokingmeatforums.com

Will probably go with the 2 tubes and wrap as mentioned.