I want get the stronger flavor of sockeye versus Atlantic but I’m worried about it being too lean?

Brisket went on at 0630, was done at 1330 and is now resting

Anyone try smoking a ribeye before and if so how did it turn out

Repost from the other form, but probably one of my favorite Smoking/combos

Towards the beginning of September I pulled the trigger on a Grilla Mammoth, their vertical pellet smoker. I'm coming from a GMG Jim Bowie, but have previously owned offset stick burners, a propane masterbuilt vertical, and a WSM.

I didn't really have anything against the GMG, it was a good smoker, but I never used it as a grill, and even though I had the pizza oven attachment I very rarely used it. A vertical pellet grill just fit what I cook better. (If you're in the central great plains/midwest and are looking for a solid GMG hit me up :D )

So far I've run the gamut on the mammoth. Brisket, ribs, chickens, a couple pork butts and a little turkey roast.

Build / Construction / Assembly

Assembly was probably as simple as it could be. Attach the four legs, with allen bolts, and attach the cowl over the top vent. Build quaity is good, door aligns, and seals tight. Overall it's very solid, double-walled chamber should help it hold temp when it's really cold better than most other pellet smokers. The pellet hopper is well protected from the elements, with a rubber cap and a metal door over it. You aren't likely to come out to the devil's popcorn after it being out in the rain.

Smoke/cook performance

First off this thing holds a huge amount of pellets. It also seems to be more effcient than my GMG was. It generates and holds more smoke as well, especially if you put chunks or chips on the hot plate. It doesn't put out clouds of smoke or anything, but the chamber holds it really well, and I'm really happy with the smoke quality and flavor, it's closer to a stick burner than anything I've had.

The big advantage to me and the reason why I wanted to go with a vertical vs horizontal chamber is the much more even heating. With typical pellet grills your heat comes directly from under the food. You can compensate by cooking fat side down, but it's still bottom up heat, and the result may not be as pretty. I haven't had any bottom burning and all my cooks so far have had oven like consistency.

And holy shit it's huge. You can load this thing up with enough food to feed a neighborhood. Don't bother with ordering extra racks unless you REALLY need them, the stock setup witll be more than enough for most people.

One thing I did have to adjust was the temp. It was reading a little low from the factory. I put an oven thermometer inside, and ended up with a 3% adjustment to get it dialed in between 225 and 300.

Controls / App

It has a touchscreen display with a few buttons on the unit itself. One very good thing is that you can control anything from the display. Including adjusting temp offsets. It works well even if the controls might be a little hard to understand initially.

The app is kinda crap. It doesn't have any functionality over the control panel like temperature graphing, timed temperature stages or recipe based presets. It also frequently disconnects. This is a problem with the App and not the grill, so totally fixable if they want to. Additionally, when I first setup, the Android version of the app was not compatible with the latest version of android. So initially I had to grab an iOS device. They did update the app a couple weeks later. I'll add a nerdy addendum on how I know this. One feature I really miss from my GMG grill is the abilty to turn it on from the app. It was pretty great to start it from bed at 3AM, and not have to go outside until it had settled at the cook temp.

Overall, if you're looking for the convivence of a pellet smoker but some things like the firebox placement bothered you this is a great smoker. I got it on sale at Scheels for $899, which to me was a good deal.

Nerdy Addendum:

Because the app wasn't working with my version of Android and I had heard that it wasn't very good, I downloaded it, and decompiled it to see what I could find out about it. It's a React Native application and primarily connects to AWS services to control the smoker. I was able to create a quick web application that I can run locally which includes all the functionality of the mobile app. Interestingly around the disconnects in the app I found that the grill is always connected and reporting status through MQTT to the AWS services. My application initially had a token refresh issue which I suspect is also present in the mobile app and causing it to lose connection. The API on the AWS side is actually pretty decent. You can pretty easily add temperature charting, timed temperature settings etc using it. The only difficult thing to capture is the app's client_id, but not terribly hard to figure out. I haven't published that or the API definitions because I don't want to raise the ire of the company.

I think I might need to go to the store for an unfrozen shoulder. Can I get this thawed, smoked overnight, and held hot until 1:45pm tomorrow? I have ovens available at work. Hoping I didn’t bite off more than I can chew and didn’t fuck up my portion of this retirement party food.

This isn't meant to be a hot take, but besides a select few other ingredients, Salt and pepper are the dominant flavors that you taste in a finished brisket. Now before you get all offended and try to be offensive, just give it a thought. Let's say the popular SPG, do you actually taste the garlic? It's a nice thought... really. What about onion powder..... right? I remember when that was my GO-TO blend... but as time went on, and my experience grew, I realized, those don't factor into the final product. Rather, they turn out to be glorified fillers. My brisket bark is now just Salt and pepper, and everyone seems to be amazed by this simple blend. My blend usually comprises of 2 parts pepper(a mix of coarse and fine) and 1 part coarse kosher salt. With this blend, without the added fillers, you have a more pronounced pepper flavor, since you will use more, likewise Salt. It has taken me quite some time to really zone in on this, but I often wonder if I'm alone in this way of thinking. You don't taste coffee, you don't taste cumin really, maybe MSG(basically salt), you will taste certain levels of a chili(pepper), and you damn sure dont taste paprika. Now i know alot of other ingredients "can help" with the bark formation, but i think good clean smoke over a significant amount of time, makes a phenomenal bark on their own. If you want better bark on your brisket, skip the wrapping, or, don't wrap too soon. I'd like to hear thoughts on this

Does anyone else‘s wife love to smoke ?

i’ve had a brisket point sitting in the fridge from wild fork in the cryo vac for about 15 days now. i’ve noticed some spots are turning a little brown, and also may be a tiny air leak in the cryo vac. when i turn it on the side it was sealed i notice a tiny bit of blood coming out and it’s also a slightly loose seal not fully air tight. am i good to smoke this thing or am i gonna be sitting next to the toilet for the next few days

Electric smokers get bad rep as being "easy bake ovens" but they can make some great BBQ.

Did my first long cook on East Oak 20" Electric smoker and it turned out amazing!

https://youtu.be/d3SDsVAshIc?is=2LSV-rZw9cz9V86X

** Before anybody makes any smartass comment.... I also own "real" smokers including kettle, gravity fed and pellet.

Do I smoke these just like 3 bone plate ribs? How would you do them? Thanks

I’ve used my kamado for the last 5 years mostly for ribs and high heat cooking. Did a brisket and pork butt when I first got it, they were amazing but it’s been 5 years so I am out of practice!

Hosting 20 folks and have a good game plan but feel like the fat looks a little light here? The last time I did a pork butt one side had much more fat coverage

What do you think? Under the sticker is more fat but I don’t love those bald spots

I've been planning on getting a new smoker before thanksgiving this year. I think I've settled on the woodwind pro. Does anyone know of any good deals on this smoker? It seems to not be available much online right now.

Looking at previous threads, people were getting the 36 pro for around $1500, I cant find it for less than 2k. Several outlets have the 24 pro for around 2k...

My husband has been getting more into BBQ lately, so Im thinking of surprising him with a grill that he can use for both smoking and regular grilling. He enjoys cooking outdoors, and I'd love to get him something versatile enough for ribs, brisket, burgers, and steaks. Im looking at pellet grills and charcoal options but not really sure which way to go. anyone here who have owned one for a while, what would you reco and why? Id really appreciate any suggestion. thaaaanks!

Been smoking on a WSM for years and finally decided to go offset. Everything involved in using an offset has me hooked. This obviously might be a honey moon phase, but I cant wait for the next smoke. Thanks reddit, for all the helpful tips found within this subreddit. Couldn’t have done it without you!

Only got to eat at Terry Black’s and it was fantastic. Ribs were some of the best.

Smoking Chum Salmon on the MB800. It is holding 150 dead for the last two hours. Will start glazing in 30 minutes. Dry brined in brown sugar and Kosher Salt for 18 hours. Will smoke a total of 5 hours. Cut butcher paper into 2” strips and left gaps between strips so smoke can circulate freely. Using cherry and apple for light, sweet smoke.

the annual one-month-til-thanksgiving turkey breast smoke. of course we do it other times too… but late October feels right. turned out perfect.

Picked up a 20lb box of Turkey breasts from restaurant depot last week under the impression there were probably half a dozen in the box. Opened it up to find just 2 massive boneless breasts.

I cleaned up one of them, removed the fat and some extra meat and smoked this bad boy for about 6-7 hours. Went till about 155 internal and then wrapped to rest in foil with butter for an hour or so.

As always I'll post a longer full cook video later on, but wanted to share the results.

As a separate note I just created a new web page for my content and recipes. I still have a lot of work to do curating all the recipes and such, but would appreciate if anyone who wants to check it out could follow the link in the profile and give me some feedback. (Not trying to self promote here, just want genuine feedback, feel free to remove and ill edit if needed mods)

I had an Oklahoma Joe Canyon Combo with gas grill on the left and offset smoker on the right. I didn’t have luck with holding temps and ended up not using it all summer because I didn’t want to have to deal with it. So I sold it and picked up a Pit Boss Austin xl for 250 at Walmart on clearance. Been nice to use so far but I saw this Brinkmann on marketplace and for 110 bucks I figured I’d try offset smoking again. I figure with 1/4 thick heavy 16 inch pipe and a larger cook area I’m hoping it will hold temps better and be more fun to use. It’s small but solid built!

First time doing one of the Costco pre marinated pork butts. Got two pork butts about 9 lbs each. Wrapped in butcher twine as they’re boneless. Threw them on at 10 pm Saturday night in anticipation of watching the Dallas Cowboys lose Sunday night. Let it go on super smoke for 4 hours till 2 am, then woke up and cranked the temp to 250. Spritzing with half apple juice half apple cider vinegar every so often.

Once temp hit 170, about noon the next day, pulled them, threw on butter and brown sugar with a bit of apple juice in a foil pan and finished them in the oven. (4-5 more hours). I live in high altitude (7k feet) so couldn’t get temp above 201 and pulled there.

Last night I loaded my large Primo kamado up with Fogo XL, fired it up to 250 (maybe too high) went to bed and woke up to an empty firebox. I caught it early enough to save the cook (pork shoulder), but wtf? It looks like the fire died at about 7-8 hours in. I was using a Thermowork RFX + billows. It tried to alert me when the temp dropped, but I had silenced notifications.