Originally posted by TripletDaddy
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Time to get serious about a new smoker.
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At least the Big Ten went after a big-time addition in Nebraska; the Pac-10 wanted a game so badly, it added Utah
-Berry Trammel, 12/3/10
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Originally posted by TripletDaddy View PostI hadn't checked out the assassin, that is a pretty good value. Seems like more cubic cook space than the comparable Superior ss1 or the stumps classic, and for less money. How comfortable are you with the assassin brand? I ask only because you said you almost pulled the trigger but didn't, so wondering if you don't mind sharing your thoughts or recs. I like Stumps but man his stuff is overpriced (although they are universally reviewed to be built like tanks), I think in part due to his celebrity on the circuit. Superior makes a nice cabinet, as well. I think this is something I want to do but need a little direction.
one thing that concerns me with most of the current cabinet configs: with the stack on the top middle, I have read loads of reviews which state that after awhile, it is not uncommon to get char drip from the stack directly onto whatever meat is right below on the top rack. I know stumps is remodeling some of its cabinets to an offset stack (much like a traditional pellet smoker config). Would be a bummer to lose some of your shoulder or ribs because black goo has dropped down onto it.
Originally posted by ERCougar View PostYeah, once I saw them, I recognized them. They look pretty cool, but I'm wondering how they work. Is it like an egg where you control heat by air flow?
The amount of "fire" is controlled by the amount of oxygen that is allowed in from the ball valve. The chute-full of fuel can't all ignite at one time because there isn't enough oxygen in the chute. So the burning area of fuel is contained in the bottom part of the chute -- where there is a "tube" that allows the heat/smoke to transfer from the chute into the cook chamber.
By controlling the amount of oxygen that is fed in, the amount of "fire" or the temp in the cook chamber is controllable. That's where electronics like a Stoker or Guru come in handy. You use the fan to force oxygen into the ball valve when needed. A flap closes in the fan when the fan shuts off (to prevent extra oxygen from entering the burning area of fuel).
Forcing the oxygen in will allow the temp to rise faster (helping to recover the heat in the cook chamber after the door has been opened). But you can always let it recover naturally, just takes a little longer.
The heat/smoke move through the cook chamber much slower than on a typical offset stick burner smoker. Therefore the cook chamber doesn't dry out as much either -- this creates a nice moist cooking environment that doesn't tend to cause meat to dry out as fast while it is cooking. Myron Mixon is pushing one that uses a water pan like the backwoods smokers and it has an offset vent to prevent anything dripping onto the meat. The water pan makes a more moist cooking environment and also acts as your drip pan.
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
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"Discipleship is not a spectator sport. We cannot expect to experience the blessing of faith by standing inactive on the sidelines any more than we can experience the benefits of health by sitting on a sofa watching sporting events on television and giving advice to the athletes. And yet for some, “spectator discipleship” is a preferred if not primary way of worshipping." -Pres. Uchtdorf
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Myron is using that water smoker almost exclusively now. Hard to argue with his results but all accounts indicate the regular sealed cabinets are already plenty moist. If I were cooking as many brisket as he does, the added moisture would probably be handy.
$2800 for everything including the upgrades is a nice price.Fitter. Happier. More Productive.
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Originally posted by TripletDaddy View PostMyron is using that water smoker almost exclusively now. Hard to argue with his results but all accounts indicate the regular sealed cabinets are already plenty moist. If I were cooking as many brisket as he does, the added moisture would probably be handy.
$2800 for everything including the upgrades is a nice price."Nobody listens to Turtle."-Turtlesigpic
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Originally posted by Green Monstah View PostNothing wrong with a maverick. I'd argue it's harder to get to the "feel" phase without going through the wireless thermo phase.
Also, I'd say a maverick is essential if you're using an egg or bullet smoker so you have a good idea of the smoker's temp. The guys with traegers don't ha e to worry about spiking temps like you and I.“There is a great deal of difference in believing something still, and believing it again.”
― W.H. Auden
"God made the angels to show His splendour - as He made animals for innocence and plants for their simplicity. But men and women He made to serve Him wittily, in the tangle of their minds."
-- Robert Bolt, A Man for All Seasons
"It is only with the heart that one can see rightly; what is essential is invisible to the eye."
--Antoine de Saint-Exupery
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Originally posted by LA Ute View PostGood ideas. I will learn on the Maverick and go from there.
The thermapen though is the way to go. It's especially helpful because you can quickly get temps all over rather than leaving a single probe in the thickest part of your meat."Nobody listens to Turtle."-Turtlesigpic
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Originally posted by Surfah View PostThe Maverick is good for newbies. It'd probably be better to use a temp probe that measures the grill heat than an internal meat probe. The gauge on all kamado style ovens isn't that accurate and the temp where it measures is different than where the meat is cooking. Things like a diffuser will alter the temp even further.
The thermapen though is the way to go. It's especially helpful because you can quickly get temps all over rather than leaving a single probe in the thickest part of your meat.Last edited by LA Ute; 06-23-2014, 11:49 AM.“There is a great deal of difference in believing something still, and believing it again.”
― W.H. Auden
"God made the angels to show His splendour - as He made animals for innocence and plants for their simplicity. But men and women He made to serve Him wittily, in the tangle of their minds."
-- Robert Bolt, A Man for All Seasons
"It is only with the heart that one can see rightly; what is essential is invisible to the eye."
--Antoine de Saint-Exupery
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For my UDS I installed a spare EGT probe I had lying around. All Type-K thermocouples are pretty much the same.
I also have plans to add a glow plug for charcoal starting."It's true that everything happens for a reason. Just remember that sometimes that reason is that you did something really, really, stupid."
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