Vertical Wood Pellets Smokers ??

[s219]

Are you speaking from past experience smoking with this particular model smoker? It is double walled one would believe it would hold the heat in cold weather.

Yes, I speak from experience. It's not so much the insulation as the raw amount of BTUs -- just not enough heat input for cold weather. And it doesn't matter if it's a gas unit or an electric, since you've got the equivalent of a one-burner grill (or less) either way. Generally I have to run about 3X to 4X the heat input to smoke stuff in the winter.

Keep an eye on the temperature as you head into cooler weather -- once it starts having problems keeping up then change your cooking technique, look for an alternative, or wait for warm weather. Nothing can ruin a nice piece of meat more than a cool cooking temperature. Pork cooked to 145-150F is perfect for slicing and carving. For pulling it needs to be at least 220F and is best at 250F (fall off the bone). In between, from about 155F-210F is a zone where the meat is just not going to be good eating -- too tough and stringy. Avoid that temperature zone!!

 

[coobie]

The one listed for $600?

$600 was the on line price here also we went to our local Costco in ann arbor mi. and the same unit was $449.Must be a regional thing I guess.

 

[oosik]

My motorcycle riding buddy had a Traeger. It was horizontal and used "flavored" pellets. It certainly got hot enough to smoke and cook anything.

 

[buckeyefarmer]

$600 was the on line price here also we went to our local Costco in ann arbor mi. and the same unit was $449.Must be a regional thing I guess.

I will go check one out. Showed the wife, she didnt say no. Lol
I got a costco rebate check burning a hole in my wallet.

 

[buckeyefarmer]

Yes, I speak from experience. It's not so much the insulation as the raw amount of BTUs -- just not enough heat input for cold weather. And it doesn't matter if it's a gas unit or an electric, since you've got the equivalent of a one-burner grill (or less) either way. Generally I have to run about 3X to 4X the heat input to smoke stuff in the winter.

Keep an eye on the temperature as you head into cooler weather -- once it starts having problems keeping up then change your cooking technique, look for an alternative, or wait for warm weather. Nothing can ruin a nice piece of meat more than a cool cooking temperature. Pork cooked to 145-150F is perfect for slicing and carving. For pulling it needs to be at least 220F and is best at 250F (fall off the bone). In between, from about 155F-210F is a zone where the meat is just not going to be good eating -- too tough and stringy. Avoid that temperature zone!!

We roast pigs at 250, it falls off the bone.

 

[buckeyefarmer]

No smokers at costco tonight, except the louisiana egg.

 

[coobie]

No smokers at costco tonight, except the louisiana egg.

WOW,that is odd.Wonder if they will come in later this spring?

 

[2LaneCruzer]

We roast pigs at 250, it falls off the bone.

I pretty much cook everything I cook on the BGE at 250. Ribs, pork roasts, brisket, etc. I have cooked a couple cowboy steaks, and I sear them at high heat, but crank it down to cook it. One thing I learned, though, about brisket...buy the best grade you can get; prime if you can get it, nothing less than choice.

 

[buckeyefarmer]

BGE around here is Baltimore Gas Electric. I guess you don’t mean them.