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Found 9 results

  1. I decided to try ordering from this company called Smokinlicious Gourmet Smoking Wood, from Buffalo. It's convenient for me as I'm in Canada that they offer both an American website and a Canadian website. Anywho, I once ordered Alder wood from Amazon US, as it's fairly hard to find companies selling Alder wood for smoking in Canada. The customer service that I experienced from this company is almost unheard of. Questions(by email) were answered in minutes, over long weekends and late nights. This wood was offered in 30lbs or 15lbs packages so I ordered the 15lbs, as I am trying it out. 15lbs, cost me $31 CAD, shipping included. So no where near as expensive as the wood I ordered thru Amazon (5lbs/$40US). Now after all this, the wood has a great aroma as does its smoke and it smokes for a long time. Chunks are the size of appr 2"x2x4",so a fairly nice size. I will definitely order from this company again. They offer lots of different kinds of wood. Thanks for reading!! http://www.smokinlicious.ca http://www.smokinlicious.com
  2. Howdy! I purchased an Akorn Jr. To give low and slow smoking a try. Thus far I have done Drumsticks (brined them overnight), burgers, hot dogs, and ribeye steak. All have turned out pretty well but definitely learning! I do not yet own a smokestone, I have been making use of either a 12inch pizza pan or a 10ich stainless steel stove top cover wrapped in aluminum. For now I've been using a cheap wireless Expert Grill thermometer that I place on the center of the grill grate (and inside my steak when I was cooking it). For fuel I've been using Western BBQ Cooking Chunks such as Cherry and Hickory, lighting them with either a single brick of charcoal or the cottonball coated in alcohol method. Today I smoked some hotdogs for the second time using a combination of hickory and cherry wood with the 10" heat displacer set inside and a small pie tin full of water sitton ontop of it. I lit my valcano of breviously burnt wood chips combined with several fresh chunks using the cotton ball method. No problems there! Got the heat displacer in and the grate and placed the probe on the center of the grate and stealed it up. The heat rose and stabalized at 226 degrees where it sat for ten minutes. I then slowly opened it up and placed the hotdogs on the grate with half an onion and sealed it back up. Now, my temperature at the grate had gone down to 160 degrees! I suppose it was a combination of lost heat from opening the lid up and placing slightly aboce fridge temp meat inside the smoker. After 10 minutes of little change in the temp I opened the vents further up and it took almost 30 minutes to get back up in the 225-240 range. Basically half my hours worth of somoking was just getting the temp back into the range I wanted it at. The hitdogs turned out fine but I just felt like it could hVe gone better. Have others had trouble with the temp hanging down low after adding meat to the grill? Should I be adjusting my cooking times to make up for the loss of temperature? I want to try to get the most out of the smokey flavors. Also back when I cooked the steaks I had it reaching the internal temp I targeted for withing 30 minutes instead of the projected 1-1.5hours it should have taken at ruffly 225-260 range.
  3. Looking for some expert advice on how to avoid too much smoke flavor and bitter taste. Cooking on a Vision Series B. I'm using hickory chunks. What's the right amount of wood chunks to use? I hear a little goes a long way. I have made the mistake before of putting the wood in with the charcoal before lighting. When should I put the wood on the coals, and after putting the wood on the coals, when should the meat be put on the grate too smoke? Ideally, I'd like to smoke meat in the 225 to 250 degrees range. About how long should it take for the coals to be ready to introduce the wood, and then after introducing the wood, how long should it take before food can be introduced? Thanks
  4. Hello! I am in the process of finishing up a wood table for my new Primo. I have taken all the safety precautions I have learned from you guys and others, including using the Primo feet to elevate the grill, putting "soft" fire brick below the grill, and putting a sheet of metal under where the lower vent is on the grill to handle any embers that jump out. My question is this... Has anyone put Nomex on the inner rim of the grill cutout? I am using 3/4 inch boards for the table around the grill. I know I saw someone once mention it somewhere, but it does not seem to be a regular practice. Any thoughts would be appreciated. Thanks for your help and for all the information I have gleaned from this forum!!
  5. First 2 weeks of using the AKORN have been great many thanks to this forum. One question. I was grilling some boneless chicken breasts and veggies and added some apple wood chucks when I lit the Lump Charcoal and it smoked like crazy. Not really what I was looking for. When is the best time to add the wood chunks? Thanks!
  6. Hi Guys, I've been using a large marble pasty board for making my pizzas so far. It works decently but the marble has some challenges when lifting the pizza off with a peel. I'm considering making a pizza making surface out of Canadian Maple. I was wondering what kinds of surfaces everyone else is using for pizza making masterpieces?
  7. I am in the process of wanting to build a small table/island for my kamado grill. I am thinking of building the frame from wood and putting cerment backer board on it. I dont want to spend an arm and a leg building this but I wanted something decent looking. I think the pure wood look is an option but Id rather it be my last one. Does anyone have any recommendations on outer materials. I havent used stucco before but I am very handy and can learn how to do it all. For the price and look I was seeing if anyone had opioins on stucco, stone finish, or tile. Faux stone is over priced and to cover the outer facing its not worth it to pay $100 for little square of it. I have seen some made with tile and they looked pretty nice. Any suggestions? Please
  8. I have a buddy who is considering a switch to a Kamado (guess what sparked that ) from an Old Smokey (i think). Initially I thought I had him sold on a KJ and but it seems extremism runs in my circle and he's gung ho on a Komodo Kamado. I figured who am I to stand in the way of someone buying a Komodo but he's talking about cooking with wood in the Kamado and not lump. He asked me if it would work and I said I think it would but wasn't sure. I know we constantly have the charcoal vs. lump debates which is educational for me but rarely does wood come into the conversation. Is there anything wrong with using wood vs. lump charcoal? Pros/Cons? I'd hate for him to make the investment and be disappointed if his heart is set on cooking with wood. Thoughts?
  9. Starting a new thread because this question is strange. I have smoked several cuts with different types of wood. Now when my daughter grilled a steak (unseasoned) and a pizza, she said it tasted like a stick. I have cleaned and oiled the grill thoroughly several times and I don't see any creosote. There is no smell from the cold grill. Would lump charcoal cure the problem? Any ideas as to why this is or any suggestions on how to remedy it? Cheers, Cap'n Clyde
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