Fired up the smoker at the new place yesterday

[bcoop]

Looks awesome, Matt! I saw you post something the other day and you were using hickory. I don't really know shit about smoking, but I've found that with things like sauce, I like mesquite flavor a lot more than hickory. Does that flavor translate the same with wood?

Yes, but it can be balanced if you use a mix.

[hotrod66stang]

I have one of those, and I think they suck, personally.

Admittedly, I've never used one of those. I've had them smoked from Prairie House in Roanoke, and from friends' bbqs. Other than that, I bake mine at 350* for 45-60 mins. The friends that have smoked them have smoked them on the grates for a little while, then wrapped them in foil to finish the cooking process/keep them hot. How do you cook yours, Brent? (assuming you do)

[GrayStangGT]

I have one of those, and I think they suck, personally. The holes are so small, only a tiny bit of the pepper fits, and they have to be tiny peppers. Which means you can't stuff them full, as they tend to fall over. Also, if you bacon wrap, and cook on the smoker, the bacon all touches thus not cooking fully.

That's the truth, best way I've found is just a metal disposable pan on the grill. Then the peppers get cooked in all the bacon grease. I also slice mine in half put the filling (usually cream chz and grated chz mixed) in the wrap with half a piece of bacon.

[bcoop]

Admittedly, I've never used one of those. I've had them smoked from Prairie House in Roanoke, and from friends' bbqs. Other than that, I bake mine at 350* for 45-60 mins. The friends that have smoked them have smoked them on the grates for a little while, then wrapped them in foil to finish the cooking process/keep them hot. How do you cook yours, Brent? (assuming you do)

When I smoke them, they go on the grate in the smoke chamber. When I do them on the grill, I cook them on the grate to give a slight char on the bacon, then transfer them to the oven to finish. Mine are always wrapped with peppered bacon, and stuffed with a meat and cheese. Cooking them fully on the grill with bacon and cheese is a bitch, due to flare ups, so it's just easier to finish in the oven.

Maybe I just got an early version, and they may have since gone to a larger hole size since then. I just wanted to point out that the one I have doesn't work as advertised. Jalapeños around here tend to be more short and fat than the ones they have in that picture. And like I said, if you wrap in bacon, and cook on the smoker, the bacon will be raw anywhere they touch, because the smoke can't cook what it doesn't touch.

[mstng86]

When I smoke them, they go on the grate in the smoke chamber. When I do them on the grill, I cook them on the grate to give a slight char on the bacon, then transfer them to the oven to finish. Mine are always wrapped with peppered bacon, and stuffed with a meat and cheese. Cooking them fully on the grill with bacon and cheese is a bitch, due to flare ups, so it's just easier to finish in the oven.

Maybe I just got an early version, and they may have since gone to a larger hole size since then. I just wanted to point out that the one I have doesn't work as advertised. Jalapeños around here tend to be more short and fat than the ones they have in that picture. And like I said, if you wrap in bacon, and cook on the smoker, the bacon will be raw anywhere they touch, because the smoke can't cook what it doesn't touch.

Drill the holes?

[FreightTrain]

Instead of starting another thread I'll just post these pics from the smoke I did the other day.








The ribs were on the pit for 5 1/2 hours at a constant 225 degrees and damn they were good.

[bcoop]

Drill the holes?

I don't have a drill bit that big. Not one for metal anyways. I can have them punched out, just haven't taken the time to do so.

[mstng86]

Whats the point of having that T-stat at the bottom like that? It doesn't give you any kind of idea what the temp is where the meat is located. I know you don't get a true temp unless you have a gauge on the grill, but still, that seems pretty far away. Is there another one on the door you have open?

[FreightTrain]

Whats the point of having that T-stat at the bottom like that? It doesn't give you any kind of idea what the temp is where the meat is located. I know you don't get a true temp unless you have a gauge on the grill, but still, that seems pretty far away. Is there another one on the door you have open?

Yeah it has two gauges.

[cmltoe]

If you live in Dallas theres a place on the corner of garland rd and lakeland, (across from the arboretum) that always has a good selection of smoking woods. They normally have several different fruit woods to pick from.