How to Produce Offset-quality Smoke and Flavor In Your Pellet Grill--My Secret Weapon!!
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- čas přidán 30. 06. 2024
- Episode #8
In this special episode, I share my secret weapon for getting the same type of quality and flavor you would get from an offset smoker right inside your pellet grill. The product I use is the Diamond King Smoker Box.
NOTICE: INTRODUCTORY SONG “SMOKIN THESE MEATS” USED WITH WRITTEN PERMISSION FROM THE CREATOR, EVAN GREGORY (THE GREGORY BROTHERS), ON JUNE 2, 2022. www.thegregorybrothers.com
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Special thanks to Andy at Woodchuck Firewood for sponsoring this video. You can get a multitude of bbq wood types for your smoker box right on his website!
Post Oak BBQ Firewood:
www.woodchuckfirewood.com/pro...
Diamond King Smoker Box:
www.amazon.com/DiamondKingSmo...
Mr. Bar-B-Q Haystack Fire Starter Airflow Cage:
www.amazon.com/Mr-Bar-B-Q-Hay...
Superior Trading Fire Starter Pods:
www.amazon.com/Superior-Tradi...
Heck yea. I have a 6” x 6” Diamond King. I bought some lava rocks to break up the surface area of the chunks I use to help,with flare ups . I didn’t go with a box big enough for splits. . I’ve gotten where I just take the lid of the Diamond King and use that as a 6” X 6” plate to stack a few chunks of hickory or post oak… light it with the TRAEGER lid open, let it flame for 5-10 minutes, blow the fire out and I’m rolling with blue smoke. I throw a few more wood chunks on as I’m spritzing. Maybe hit the chunks with a butane torch while spritzing the meat if they need a little pat on the back to keep smoking. I found using a pellet tube really didn’t help… sometimes it turned bitter. I use whatever hickory or oak pellet is on sale for fuel and chunks for flavor. Game changer on everything. Also, I like the way you think because it’s the way I think 😂 Thumbs up and a subscription. I look forward to learning from your BBQ experience
Thanks so much for the comment and support and encouragement for the channel!!
Love it! Woodchuck Firewood is best. Andy is the real deal.
Thanks for your comment and support for the channel!
I have a small portable smoker as we travel alot. That box would take up over half of my cooking space! lol oh well, will have to continue using the smoke tube.
Thanks for your comment. The box also comes in a 6" by 6" size that may work well in your smoker. Appreciate your support for the channel!
I already use an aluminum loaf pan... 3 charcoal briquettes then small wood chunks.. the problem with this as someone stated is being too close to the thermal couple and space.. not to mention you want to burn the wood at a hot enough temp to release the flavorful gasses and not slow smolder and end up with wet campfire smell on your meat, even wood chips would probably be a better option . Good idea just not quite there. Thank you for your efforts.
Thanks for your comment and support for the channel!
Proud to be #103!
Appreciate your support for the channel!
I like the idea but it takes up a lot of space. One thing to be aware of is that you need to make sure it is far enough away from the pellet grill's ambient temperature probe so that it does not impact the grill temp you set and the PID controller's ability to maintain temp. That goes for pellet smoke tubes as well.
Good comment, and I agree. I use an old school analog temperature gauge that I place right next to the meat to monitor the smoke chamber temperature. I rely on it more than the electronic gauge. Also, the box comes in a 6" by 6" size. Thanks for your support for the channel!
Funny!!!!🔥🔥🔥🔥🔥🔥
Thanks for the comment and support for the channel!
I use the Smokai smoke generator, it's easy to use, doesn't take any internal space of the smoker, doesn't produce heat and it's battery operated. This box takes too much space, good luck cooking multiple proteins with that thing inside your smoker.
Thanks for the comment and support for the channel! As mentioned, the box comes in a 6" by 6" size as well.
Not happening, Easy Bake gives easy bake flavor. If you’re not using an offset, get off my FYP.
Thank you for the comment.