smokers THP Illuminati doubt Ivy League's Ultimate Smoker
- Thread starter grantmichaels
- Start date
the big green egg does not look like a butt plug.
there for the big green egg is superior in my eyes.
there for the big green egg is superior in my eyes.
queequeg152 said:
A rather pedestrian response considering...
no offense meant of course.
I thought it looked like one too.
But, to keep that from being pedestrian too ... I next thought about those toys from when I was a kid.
You know, the rubber cylinder filled w/ liquid that when you squeeze it it shoots through your hand ...
But, to keep that from being pedestrian too ... I next thought about those toys from when I was a kid.
You know, the rubber cylinder filled w/ liquid that when you squeeze it it shoots through your hand ...
i know exactly what you are talking about. yes many dildo related jokes were made those days.
So other than giving people crap for the butt plug look...
Why is it better than my barrel smoker used with the right rubs and right smoke temps. etc.
OR pit smoking or using a smoke house for a LOT of great eats?
My smokers easily smoke more stuff than that smoker as far as I can see per smoke.
NOTHING LIKE AN AIRTIGHT SMOKER!
TAKE THE TIME TO LEARN THE ART AND GO FROM THERE!
Not even CLOSE to being in the same ball park...
Idiot Parrots that have no clue post this crap in general most times.
Yup,use your stove top smoker and tell us how great it is.
Yup ,you smoked something -YOU THINK!
You have no clue!
Smoke ring and the whole process...rubs,temp of cooking,mops etc.
Yup you can be cool on the net I guess.
But suck in reality.
Toys and blogs mean NOTHING as far as reality.
WHY people even mess with crap like the egg etc. only amazes me.
Smoking is an ART!
NOTHING can get the same results as prep. of the product ( rubs/marinates), Using the RIGHT processes.
All the new toys will NEVER do what is needed to get the same end product as you can get from doing things right in the first place.
4 hours of smoke in an egg is nothing like 30 hrs. in my barrel.
Gotta add to that MY prep means a Lot along with my rubs and mops.
WHEN I use all of the above and when what I am smoking was READY to accept them - Rubs left to blend in for X amount of time before EVEN puting in my smoker.
What rub and what I use also depends on what I'm smoking AND the lbs. of whatever. I'm smoking.
It's an ART!
Learne,at first from trial and error or whatever.
I learned by doing or a few old farts.
Don't loose the art by using short cuts!
But I'd guess most could care less in general.
A sad state of affairs these days.
Crap tastes great these days...
The process/being cool/popular is all that matters.
Looks is what matters, they love selling you 1 bite for $10.00+ and laugh to the bank after you Almost tasted that crap you almost ate as smoked whatever...
Why is it better than my barrel smoker used with the right rubs and right smoke temps. etc.
OR pit smoking or using a smoke house for a LOT of great eats?
My smokers easily smoke more stuff than that smoker as far as I can see per smoke.
NOTHING LIKE AN AIRTIGHT SMOKER!
TAKE THE TIME TO LEARN THE ART AND GO FROM THERE!
Not even CLOSE to being in the same ball park...
Idiot Parrots that have no clue post this crap in general most times.
Yup,use your stove top smoker and tell us how great it is.
Yup ,you smoked something -YOU THINK!
You have no clue!
Smoke ring and the whole process...rubs,temp of cooking,mops etc.
Yup you can be cool on the net I guess.
But suck in reality.
Toys and blogs mean NOTHING as far as reality.
WHY people even mess with crap like the egg etc. only amazes me.
Smoking is an ART!
NOTHING can get the same results as prep. of the product ( rubs/marinates), Using the RIGHT processes.
All the new toys will NEVER do what is needed to get the same end product as you can get from doing things right in the first place.
4 hours of smoke in an egg is nothing like 30 hrs. in my barrel.
Gotta add to that MY prep means a Lot along with my rubs and mops.
WHEN I use all of the above and when what I am smoking was READY to accept them - Rubs left to blend in for X amount of time before EVEN puting in my smoker.
What rub and what I use also depends on what I'm smoking AND the lbs. of whatever. I'm smoking.
It's an ART!
Learne,at first from trial and error or whatever.
I learned by doing or a few old farts.
Don't loose the art by using short cuts!
But I'd guess most could care less in general.
A sad state of affairs these days.
Crap tastes great these days...
The process/being cool/popular is all that matters.
Looks is what matters, they love selling you 1 bite for $10.00+ and laugh to the bank after you Almost tasted that crap you almost ate as smoked whatever...
Perfect shape for smokin' butts...
Looks like a plus size model to me 
JoynersHotPeppers said:Looks like a plus size model to me
I imagine the vats of Ten Fidy look similar ...
smokemaster said:
So that's a long way of saying you like your smoker OFF? ...
LOL.
I kid, I kid ...
Huh?
So that's a long way of saying you like your smoker OFF? ...
LOL.
Doesn't make sense to me...
I don't get it,your reply.
Smoker off???
Sirex makes even less sense to me.
An airtight smoker is common knowledge.
Slow and low rules,in both prep and cooking.
An example is London Broil or a chunk of Chuck in my smoker.
Takes days+ to just get them ready to smoke.
I'm doing 15lb. chunks in general.
3 fit in my barrel,2 in my vertical smoker.
Easily takes 3 - 7 days min. to get ready to even get near my smoker.
Doesn't assure great end product though.
Gotta get into prep of the rub and mops etc.
As I posted,smoking is an art.
Lots of things give you a great smoked end product.
As with almost anything,there is more to what meets the eye that is involved in the whole process.
I'm in no where near the best at what I do,but I do some pretty darn good eats from time to time.
So that's a long way of saying you like your smoker OFF? ...
LOL.
Doesn't make sense to me...
I don't get it,your reply.
Smoker off???
Sirex makes even less sense to me.
An airtight smoker is common knowledge.
Slow and low rules,in both prep and cooking.
An example is London Broil or a chunk of Chuck in my smoker.
Takes days+ to just get them ready to smoke.
I'm doing 15lb. chunks in general.
3 fit in my barrel,2 in my vertical smoker.
Easily takes 3 - 7 days min. to get ready to even get near my smoker.
Doesn't assure great end product though.
Gotta get into prep of the rub and mops etc.
As I posted,smoking is an art.
Lots of things give you a great smoked end product.
As with almost anything,there is more to what meets the eye that is involved in the whole process.
I'm in no where near the best at what I do,but I do some pretty darn good eats from time to time.
An airtight smoker gets no O2 ... it's "out," or soon to be ...
Controlling air controls temp.
Controls fuel burn.
Are you just pulling my chain or actually clueless?
But I see you are into gadgets...they are the set it and forget it crap.
Maybe you don't have a clue as to what the real product or process involved from a smoker should involve/ taste like (or the whole process in general-I don't really know or care.) .
You are missing out on the whole smoking process.
No clue or you wouldn't have posted the O2 thing... unless you were just giving me crap...
Controls fuel burn.
Are you just pulling my chain or actually clueless?
But I see you are into gadgets...they are the set it and forget it crap.
Maybe you don't have a clue as to what the real product or process involved from a smoker should involve/ taste like (or the whole process in general-I don't really know or care.) .
You are missing out on the whole smoking process.
No clue or you wouldn't have posted the O2 thing... unless you were just giving me crap...
The former. Simmer down.
Yup,50 lbs. of cold smoked meat takes 30 hrs. +/- in my barrel smoker.
I rub down my chunks and let sit for 3 days + depending on fat content.
Bellies I take 5-7 days to cure,Fatty meats take 3 + days.
I do birds 24 hrs. to 36 I'd guess most times.
Salt content etc. plays a role too.
I don't care about the stuff on TV.
From what I see on TV. , comp guys don't do much real smoking these days.
I've met too many guys who smoke circles around the comp. guys.
I guess your idea of smoking stuff is different than mine.
But I have no idea if you ever smoked anything - start with hard wood in a pit,once it's coals,toss it in the fire box.
Don't forget to properly get your meat ready first.
I smoke whole briskets , not a few lbs. at a time.
I don't care about the comp. guys.
Most stuff I saw or tasted at comps. wasn't all that great compaired to a lot of Mom and Pop eateries.
Couldn't compaire to a LOT of hole in the wall eats almost anywhere.
But you can eat what you like best.
What the TV shows tell you is the best stuff.
Hot and fast just doesn't cut it for my tastes.
Gotta love the wood fired ovens a lot of those guys use these days...set it and forget it....
Maybe you never ate real slow and low stuff.
Nothing like most comp. stuff a lot/most of times.
Kruez doesn't say anything on their site about prep or smoking time that I could see.
Blacks says average 14hr. smoke.No prep hours listed that I saw.
Blacks use hotter temps. than I do.They say 300 degrees
Didn't see Kreuz's temps.
I never said that hot smoking didn't taste OK.
I just prefere slow and low.200-250 degrees max.
Along with what I consider proper prep.
I rub down my chunks and let sit for 3 days + depending on fat content.
Bellies I take 5-7 days to cure,Fatty meats take 3 + days.
I do birds 24 hrs. to 36 I'd guess most times.
Salt content etc. plays a role too.
I don't care about the stuff on TV.
From what I see on TV. , comp guys don't do much real smoking these days.
I've met too many guys who smoke circles around the comp. guys.
I guess your idea of smoking stuff is different than mine.
But I have no idea if you ever smoked anything - start with hard wood in a pit,once it's coals,toss it in the fire box.
Don't forget to properly get your meat ready first.
I smoke whole briskets , not a few lbs. at a time.
I don't care about the comp. guys.
Most stuff I saw or tasted at comps. wasn't all that great compaired to a lot of Mom and Pop eateries.
Couldn't compaire to a LOT of hole in the wall eats almost anywhere.
But you can eat what you like best.
What the TV shows tell you is the best stuff.
Hot and fast just doesn't cut it for my tastes.
Gotta love the wood fired ovens a lot of those guys use these days...set it and forget it....
Maybe you never ate real slow and low stuff.
Nothing like most comp. stuff a lot/most of times.
Kruez doesn't say anything on their site about prep or smoking time that I could see.
Blacks says average 14hr. smoke.No prep hours listed that I saw.
Blacks use hotter temps. than I do.They say 300 degrees
Didn't see Kreuz's temps.
I never said that hot smoking didn't taste OK.
I just prefere slow and low.200-250 degrees max.
Along with what I consider proper prep.
this thread got long.
to someones question as to why this is better than some other designs. i dont think the shape is whats important here... its that they are using a blower and temp sensors to control the temperature at the meat.
yes others have done this for years, however HARVARD students built this. hence the news attention.
the eggs are beautiful imo. this thing is not. thats enough for me.
i would want the egg in my backyard, not that thing.
its not the texture,or unfinished look. its that shape, the shape is offensive and strange.
to someones question as to why this is better than some other designs. i dont think the shape is whats important here... its that they are using a blower and temp sensors to control the temperature at the meat.
yes others have done this for years, however HARVARD students built this. hence the news attention.
the eggs are beautiful imo. this thing is not. thats enough for me.
i would want the egg in my backyard, not that thing.
its not the texture,or unfinished look. its that shape, the shape is offensive and strange.
I want the Ivy League designed one that looks like a butt plug, and in fact, I'll call it The Plug amongst my friends ...
Behind the plug is an inner basket from like a Bayou Classic 1044 or similar ...
It's probably a Raspberry Pi, Beaglebone Black, or Arduino-based system - which works for me.
Oh - and when the MIT or CalTech versions come out, it's time to upgrade! =)
Behind the plug is an inner basket from like a Bayou Classic 1044 or similar ...
It's probably a Raspberry Pi, Beaglebone Black, or Arduino-based system - which works for me.
Oh - and when the MIT or CalTech versions come out, it's time to upgrade! =)