Can’t operate them indoors. But a garage with the doors open would be safe, though you’d get smoke residue on the walls and ceilings.
People are pretty into their electrics. But they’re not terribly set and forget, since you need to continually refill the chip pan. The major affordable brand seems to be master built, and there’s a whole community of people tweaking and hacking them to make better BBQ. They also tend to be very affordable, cabinet style and small ones with good capacity are widely available.
Many people end up upgrading to something else later, though.
You might do better looking at a tailgate sized pellet smoker. They burn wood pellets for heat and smoke, use electricity to run the fans and feed system. And they’ll run on their own as long as they have fuel. They seem to produce better barbecue. The small sized ones tend to have a “grill” shape, so they won’t have as much capacity as a cabinet style electric. And they can be more expensive.
The pellet tubes @DukeTrout mentioned are commonly used to add additional smoke to either. People also use them for cold smoking, just basically leave their smoker or grill off. With only the tube for heat and smoke. So if you pick one up it’s not gonna be a wasted purchase.
But a propane grill isn’t great for smoking, they tend to be vented the wrong way. So smoke doesn’t linger much, and there’s too much airflow. You tend not to get much in the way of bark, and things can dry out way too much. They’ll work, and I occasionally do ribs that way. But I’ve never been able to get any kind of consistency out of it. Kinda just comes out different every time.
The water pan also adds a lot of thermal mass to the situation, which stabilizes heat. And it acts as a deflector if your situation is too tight to keep heat indirect. I’ve found it pretty necessary when smoking in a propane grill just for heat control.
Well I’m goin downtown, gonna buy me a sack of flour,
Make them hoecakes by the hour
Keep my skillet good and greasy all the time, time, time,
Keep my skillet good and greasy all the time.
If you click through to the video page, the artist (who goes by Ani) has some words about it. The signature recording of the song was (not surprisingly) made by a white artist. Ani writes about reclaiming African American, specifically banjo, music. I knew the signature recording was by a white man, and purposely looked for it by a POC, and I was glad to find this version!
do you make the white kimchi? is it more like saurkraut? sounds awesome with sausages.
the mum and i make spicy kimchi and we both put that on a bun with a smoked sausage or hot link.
I’m trying out the smoker tube, with pecan pellets, for the first time. Making some St Louis style ribs. It does seem to be working. The most difficult part is keeping the grill at the right temperature. As you can see here, my grill is very small, so even with only one burner on its lowest setting, it generally gets to be around 250° even with the lid cracked slightly. (That’s what that hatchet is for.)
How is the temp at the level of the meat? If it’s 225 to 250, you’re good to go. The temp at the top of the grill is almost meaningless.
I usually get 2-3 hours per tube. When I need a very long smoking time, I borrow my dad’s and just swap it in when Tube 1 runs out. It’s helpful to have a container that holds one tube worth of pellets so you can just dump it in and light it up. Measuring pellets out on the fly is rough. I move the tube around during the cook with a thick leather glove.
I’m going to try a small bucket of water to dump the ashes and cool off the smoker tube for refilling. However, these tubes are only $8, so if this experiment is a success, I’ll probably just get another tube to have it ready to go.
I can’t speak for anyone else, but I used to just cut into wedges, toss with 1T oil to 1T spice mix per pound, and roast, flipping part way through. They came out great.
I didn’t know about the parboiling (with baking soda!!!), and then the roughing up bit. And I certainly wasn’t making home-made infused oil then reserving the crispy bits to add at the end. You’re light years ahead of me.
I usually do mine in a pan with roasting chicken, so they cook in the schmaltz. Duck fat is good, as is goose fat. There’s a market near me that sells it in pint containers.
My mam wouldn’t have been the most enthusiastic cook really but roast potatoes are just part of life! Infusing oil with garlic and herbs would have been a much later technique for me though, I got that from somewhere else. Parboil always ftw. And choose your spuds carefully. You will notice around here that giant bags of roasting ones go on sale heading up to christmas in particular.
Well I’m goin downtown, gonna buy me a sack of flour,
