The Smoke Chief uses BBQ Pellets to add only smoke, no additional heat to your cooking experience. This will allow you to use your Big Green Egg as a cold smoker, or to add smoke to the charcoal grilling you are already doing on your Big Green Egg.
#Mr meat smoker grill generator
It is easy to attach the Smoke Chief cold smoke generator to a Big Green Egg barbecue grill. Little Chief Drying/Grilling Screens are 10 in.
#Mr meat smoker grill plus
The screens are perfect for all your smoked and grilled foods, including jerky, salmon, trout, other fish, vegetables, beef, pork, cheese, nuts, seafood and more! Packaging also includes the Smokehouse Original Smoked Salmon Recipe, plus a link to watch the recipe video.īig Chief Drying/Grilling Screens are 10 in. They eliminate your food from falling through the grates, and best of all, prevents your food from sticking to the grill grates. Simply place your food on the screens on the grills or grates of your smoker, grill or dehydrator. The non-stick drying and grilling screens are made of premium PTFE Teflon and are food safe with FDA approval. Now safe for temperatures up to 550° Fahrenheit (288° Celsius)! The screens are non-stick, dishwasher safe and designed to fit the Big or Little Chief Electric Smoker, however, they also work excellent with all grills, smokers and dehydrators. Now that's just plain wrong.Įdit: I lied - I use a battery operated digital thermometer, but I'm still gonna call mine BBQ.Our drying screens are newly designed to give you more versatility when smoking and grilling. At least he's not par-boiling then baking in his kitchen oven under a gallon of bottled "Bar-B-Cue" sauce. It sounds to me like Phil's dad is only in it for the food. Perhaps the reason why nobody uses electric in competition is that the power isn't available? Technology is sure nice, but like I said everybody sets their own boundaries. I don't mean to spin this as an attack on Guru users. Those are the boundaries I've set for myself. But no, I won't be using a Guru - or an electric anything. Yes, like someone's sig line confesses, "I ain't too proud to foil." I'm considering the use of wood pellets for smoke. It offers me a comfortable balance of the art and tradition of real Q, and some pretty damned good food too. Unfortunately the reality of my 21st century life is in the way, so I've drawn my line at the WSM. Personally, I'd love to have the money, time, and skills to run a traditional stick burning pit. For some it's the art, for others it's tradition, and for some it's just about the food. We all appreciate BBQ for different reasons. There may even be a few out there who would remain steadfast that it ain't Q unless it's done over a wood fire from a tree you cut down yourself. How is it possible that electric Q isn't the "real deal," but a computer controlled WSM is ok? Taken a step further, I can imagine stick burners scoffing at our use of good ol' Kingsford. The crux of the issue as I see it is really one of where an individual feels comfortable at departing from tradition in favor of convenience or perhaps technology. At the rate of product development, how long before the talented Guru folks create a total "plug-n-play" BBQ set-up? Some could argue we may already be there. I wish I could help you out with an apt rejoinder.Īfter considering the question and reading some of the responses, I can't help but draw some similarities with the use of a Guru. But the only justification I have for doing it the way I do it is that it's the way I like doing it. And plenty of good Q cooked on commercial equipment-gas, electric, giant coal/wood burners. I've had plenty of good Q made with commercial rubs and sauces. And if you told me tomorrow that I had to use commercial rubs and sauces I wouldn't Q anymore either. if you told me tomorrow I had to cook on an electric I wouldn't Q anymore. Based on my experiences, I'd say it is not the equipment (usually), it's the meat, the temps, the rub, the smoke (generated in whatever way), the doneness, and the sauce that makes it horrible, mediocre, good, or great.įor me, it's the same thing with rubs and sauces. As much as I do not like to admit it, I've eaten at Q joints all over the country that cook by several different means. There are those that argue that only coal/wood burning Q has the best flavor. There are plenty of Q joints that use gas-fired commercial units with wood for smoke that turn out great stuff. I wouldn't use it for the same reason I do not own a gasser.
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