Welcome! This channel is designed and intended to provide entertainment and instructional/how-to demonstrations, from a fresh and unique perspective, to help viewers new to the world of BBQ and griddle cooking. It is also meant to inspire experienced cooks to take their game to the next level. I have 20+ years of experience in smoking meat and grilling and several years of experience in griddle cooking. The videos on this channel will differentiate themselves from others by providing more in-depth detail about the food being cooked as well as the process. Also, please remember to tap the "Like" & "Subscribe" buttons as well as hitting the "Notification" (All) Bell so you are alerted when I post new videos. Take care, God Bless, and smoke/griddle on!!
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
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
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.
Ok.. this is a good idea.. my thoughts are this, a smoak stack creates a draw or negative pressure from the cook chamber which would actually help the fan not work so hard, in fact I would have went even higher and as for galvanization it takes a really high temperature to burn off. The only thing maybe is the actual design of the original vent pipe, should be lower to grill grate level but these pellet grills are different than stick burners in the way they move air throughout the cook chamber so I may be off on this one. Good job n thank you for hard work.
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.
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!
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 asking! It's a healthier version of fat than other binders. Plus it adds to the overall flavor profile and helps with the browning process (bark/crust formation) of the meat.
