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Horned Frog Athletics
Scott & Wes Frog Fan Forum
OT: Smoker Recommendation
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<blockquote data-quote="westoverhillbilly" data-source="post: 2878743" data-attributes="member: 70030"><p>I have a Traeger, Big Green Egg and an offset Log Smoker. The Traeger provides the most constant temperature and is easiest to use, but my problem with it is that it doesn't put enough smoke into the meat. I've started using a pellet smoker tube inside the grill to alleviate that problem but it still doesn't put enough smoke flavor into the meat, so I'm going to get a second one.. The offset log smoker takes a long time to get the fire started and the meat side up to temperature, but it is the best way to get a long smoke on pork shoulder or brisket completed consistently and thoroughly as the smoke lingers and flows over and through the meat. The BGE is, however, the best overall in that it can go as high or low as you want it, especially for grilling while smoking is darn good too. I use very little lump coal and alot of the lesser expensive mini-logs that put an abundance of smoke into the meat, which is the whole reason to smoke instead of baking in an oven. I like all wood flavors- they're all good but tend to use fruit woods on fowl and mesquite/hickory on beef & pork but I don't know why.</p></blockquote><p></p>
[QUOTE="westoverhillbilly, post: 2878743, member: 70030"] I have a Traeger, Big Green Egg and an offset Log Smoker. The Traeger provides the most constant temperature and is easiest to use, but my problem with it is that it doesn't put enough smoke into the meat. I've started using a pellet smoker tube inside the grill to alleviate that problem but it still doesn't put enough smoke flavor into the meat, so I'm going to get a second one.. The offset log smoker takes a long time to get the fire started and the meat side up to temperature, but it is the best way to get a long smoke on pork shoulder or brisket completed consistently and thoroughly as the smoke lingers and flows over and through the meat. The BGE is, however, the best overall in that it can go as high or low as you want it, especially for grilling while smoking is darn good too. I use very little lump coal and alot of the lesser expensive mini-logs that put an abundance of smoke into the meat, which is the whole reason to smoke instead of baking in an oven. I like all wood flavors- they're all good but tend to use fruit woods on fowl and mesquite/hickory on beef & pork but I don't know why. [/QUOTE]
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Horned Frog Athletics
Scott & Wes Frog Fan Forum
OT: Smoker Recommendation
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