And we won't even go into the subject of all the hot UT and hippy chicks in Austin.
SoCo is loaded with 'em.
food The Drunken Chef
- Thread starter texas blues
- Start date
And we won't even go into the subject of all the hot UT and hippy chicks in Austin.
SoCo is loaded with 'em.
pondering where I want to go from stovetop smoking towards some real deal shit ...
thinking i could work out the 'control' pretty easily w/ an arduino or beagleboard controlled fan sys ... it's hot in FL and i definitely want to monitor it (outside) from the comfort of A/C (inside) ...
it seems like those a-maze-n thing-a-ma-bob's are pretty portable, so it's largely about heat source placement (in or out) and temperature insulation (metal vs ceramic) from what i can tell from an afternoon of googling ...
i've better access to stone than anything, maybe i'll make a granite contraption ...
drunken input?
thinking i could work out the 'control' pretty easily w/ an arduino or beagleboard controlled fan sys ... it's hot in FL and i definitely want to monitor it (outside) from the comfort of A/C (inside) ...
it seems like those a-maze-n thing-a-ma-bob's are pretty portable, so it's largely about heat source placement (in or out) and temperature insulation (metal vs ceramic) from what i can tell from an afternoon of googling ...
i've better access to stone than anything, maybe i'll make a granite contraption ...
drunken input?
Maybe, if I knew just WTF you are talking about. More food posty, less brain scramble...
Not quite following you GM.
So what are you after?
A reverse flow drum style?
Kamado style grill/smoker?
Or a ghetto rock and block chingaderra?
Myself I have a great UDS smoker for big stuff, and small electrics for fish.
I soooooo want a Big Green Egg Ceramic though.
So what are you after?
A reverse flow drum style?
Kamado style grill/smoker?
Or a ghetto rock and block chingaderra?
Myself I have a great UDS smoker for big stuff, and small electrics for fish.
I soooooo want a Big Green Egg Ceramic though.
"imma let you all finish, but ..." - channeling some Kanye ...
I'd love a BGE ... but, they are pretty excessively priced ...
So, I'm thinking about building one ... and, like sous vide, it's about consistent, finely tuned temperature i'm sure ...
It's pretty easy to control a fan w/ an arduino or beagleboard etc these days ... especially for someone like me ...
So, I'm plotting a little somethin' somethin' ...
These seem popular for producing smoke:
http://www.amazenproducts.com/
Examples of adding wi-fi to a little 'duino breakout board follow:
http://arduino.cc/bl...rnet-of-things/
https://www.sparkfun.com/products/9954
http://www.nuelectro...age=project_eth
Plus, it's an excuse for another Foscam:
http://www.foscam.com/
Looks like it's been done over and over by others, so it's a simpler matter than I was expecting:
https://plus.google.com/photos/115791887386052258127/albums/5614868070750159681?banner=pwa
or
http://www.smokingmeatforums.com/t/90085/the-how-to-for-making-an-arduino-controlled-smoker
More later ... I hope someone posts up some good grub tonight, I'm getting bored <g>
I don't like the pellet smokers because they need..
Pellets.
And I've never seen them used at bbq cookoffs.
I HAVE seen BGE used at events though.
mrs. blues has already given me the go ahead on getting one.
I think I'll wait awhile as I haven't been going crazy smoking or grilling as of late.
If I were to change my mind on the BGE it would be because I want to build a wood fired pizza oven.
Pellets.
And I've never seen them used at bbq cookoffs.
I HAVE seen BGE used at events though.
mrs. blues has already given me the go ahead on getting one.
I think I'll wait awhile as I haven't been going crazy smoking or grilling as of late.
If I were to change my mind on the BGE it would be because I want to build a wood fired pizza oven.
Grant, there are already products made for smokers that do exactly what you're trying to accomplish. The iQue is a pretty popular one in the BBQ world. http://www.pitmasteriq.com/iQue-110.html
There are WiFi-ready units too, so you can pull the temp up on any device connected to your access point via http.
They're nice gadgets, but not really necessary. Just get a Maverick ET-732 dual probe thermometer. The wireless monitor has a 100m range so you can still check the temps while inside your house. They're under $60 shipped from Amazon.
http://www.amazon.com/Maverick-Wireless-BBQ-Thermometer-Set/dp/B004IMA718
TB, if you don't want to drop the $1,000+ on a BGE, check out the Costco Komado. It's about half the price and most of the accessories made for the BGE fit it. People really seem to dig 'em on one of the BBQ forums I frequent.
Also, they make pizza stones specifically for Weber kettles. I plan on getting one some day. Not a bad deal at under $60.
http://www.redskygrilling.com/
There are WiFi-ready units too, so you can pull the temp up on any device connected to your access point via http.
They're nice gadgets, but not really necessary. Just get a Maverick ET-732 dual probe thermometer. The wireless monitor has a 100m range so you can still check the temps while inside your house. They're under $60 shipped from Amazon.
http://www.amazon.com/Maverick-Wireless-BBQ-Thermometer-Set/dp/B004IMA718
TB, if you don't want to drop the $1,000+ on a BGE, check out the Costco Komado. It's about half the price and most of the accessories made for the BGE fit it. People really seem to dig 'em on one of the BBQ forums I frequent.
Also, they make pizza stones specifically for Weber kettles. I plan on getting one some day. Not a bad deal at under $60.
http://www.redskygrilling.com/
Thanks for the links, I'm definitely going to make something over the next few months, just getting started planning it though ... the biggest drawback to the whole thing (all of em) seems to be the juicy mess left behind ... the Florida bugs would just love it ...
Gotta chime in bc I dig this kind of stuff.
1. The great smokey mtn smoker (sumfin like that) from Walmart runs on propane, it's a tall box with a full length door, no pellets, you gotta use chunks or chips, is absolutely amazing and probably the best bang for your buck out there. I speak from experience. I used mine weekly until it rusted to shit and I converted it to charcoal compatible. I so very highly recommend that smoker to anyone! It will hold whatever temp you want for days on end. No lie.
2. Costco does have a kamado cooker like the large bge online for $700, but I think it was cheaper in the store (not sure) but it comes with all the bells and whistles and seemed to be really good quality. Your savings would justify membership if you don't have one. I swear by Costco. Great company.
3. A year and a half ago I discarded all of my outdoor cooking equipment for a no frills blue weber kettle (one touch series). I absolutely love it. I can go high heat for a sear, slap a pizza stone on it for artisan pies, or smoke low and slow all day long with amazing results. Some people wondered why I switched to charcoal, but they have never complained at the results. It's the perfect design, and I love the old-school feel. You have to make love to your meat, but the end product is worth it.
4. Want to build a uds, but don't really need it, and don't really trust Miami barrels.
1. The great smokey mtn smoker (sumfin like that) from Walmart runs on propane, it's a tall box with a full length door, no pellets, you gotta use chunks or chips, is absolutely amazing and probably the best bang for your buck out there. I speak from experience. I used mine weekly until it rusted to shit and I converted it to charcoal compatible. I so very highly recommend that smoker to anyone! It will hold whatever temp you want for days on end. No lie.
2. Costco does have a kamado cooker like the large bge online for $700, but I think it was cheaper in the store (not sure) but it comes with all the bells and whistles and seemed to be really good quality. Your savings would justify membership if you don't have one. I swear by Costco. Great company.
3. A year and a half ago I discarded all of my outdoor cooking equipment for a no frills blue weber kettle (one touch series). I absolutely love it. I can go high heat for a sear, slap a pizza stone on it for artisan pies, or smoke low and slow all day long with amazing results. Some people wondered why I switched to charcoal, but they have never complained at the results. It's the perfect design, and I love the old-school feel. You have to make love to your meat, but the end product is worth it.
4. Want to build a uds, but don't really need it, and don't really trust Miami barrels.
I think you're going to need JayT's and my help on that.
Just make sure Mrs. Blues is gone so, um... we can surprise her when she comes home, yeah, that's it.
She'll be fine with the pizza oven.
Its the big honkin' tiki bar next to it she'll have a problem with.
I'm def going to do some GOOG'n tomorrow and take this all into consideration ...
I'm def not into throwin' down on this too hardcore in terms of cash, else I would just buy the BGE (which I've wanted for a couple of years) ...
Lots to consider ...
I have experience on a BGE. A good buddy of mine (an old FD roommate) inherited one when some BS went down. He lives right down the street from me, and sometimes makes me man it when his house party is going off the hizzle. It's got a learning curve, like all things, but it's pretty damn awesome. Using it as a long, slow cook smoker could be a pain in the @$$. I wouldn't drop that kind of money on a BGE when I know what a simple Weber Kettle can do.
The one thing a BGE (or any kamado style cooker) has on a Weber, due to the ceramic construction, is the ability to maintain a desired temperature. I am absolutely a fan of Weber kettles (have two and I WILL own a Kettle Ranch some day), but a BGE can hold its temp with much less fuel.
That being said, I don't know if I will ever own one. I can see myself dropping coin on the Costco version, but spending a grand on something with such a limited capacity has to hurt.
More on-topic: Famous Daves (Minnesota represent!), while not being the best BBQ by a long shot, released a new habanero-based BBQ sauce. Devil's Spit is the base, and it's doctored up from there. I was skeptical, since I rarely find things that are advertised as "hot" that are actually HOT, but I had it last night and it's actually got some kick.
http://www.famousbbqstore.com/newfadawireh.html
Something nice about putting fuel in once before bed and awaking top perfectly done butts in the BGE. A friend of mine does everything on the BGE, think he is sponsored or some crap. He wrote me this 2 days ago...
Pork butts cooked over night on my Big Green Egg bought at Wassi's Meats
[background=rgb(237, 239, 244)]‎@Chris I put in 3 hand fulls and lit it at 10 20 pm got it to 500 and cooked meat for 1 hr or 1 30 ( till I had burnt ends) and then lower the heat to 250 and wrapped up meat closed lid and went to bed around 1something... got up at 7 and they were done perfect!!!!! [/background]
Pork butts cooked over night on my Big Green Egg bought at Wassi's Meats
[background=rgb(237, 239, 244)]‎@Chris I put in 3 hand fulls and lit it at 10 20 pm got it to 500 and cooked meat for 1 hr or 1 30 ( till I had burnt ends) and then lower the heat to 250 and wrapped up meat closed lid and went to bed around 1something... got up at 7 and they were done perfect!!!!! [/background]
fry/sum/id -
i have a one-touch 22.5 that i've had for a few years and love ... i think before i go too crazy i'll buy a pimpin' thermometer and see how that affects my game ...
cooking and sleeping? those stories end w/ silvadene all too often ...