I've been smoking on my medium and small Weber Smokey mountain smokers for nearly 20 years. I love the flavor of the food that comes off these simple machine.
I'm not as excited about tending the SMS overnight as I used to be. I just don't like missing out on my 7 hours of peaceful sleep. I'm probably just getting lazy...
I'm considering adding a Weber Smoque XL.
Concerns:
With the SMS I have dialed in the amount of smoke flavor my family likes. I typically cook with a lump charcoal and start the cook with some golf ball to baseball sized chunks of Cherry or Apple wood. Once they are burned up, I don't add any more wood, I just let the lump charcoal do its thing. My concern is with the pellets; I won't be able to control the smoke flavor as easily, because it will smoke the entire cook. I'd like to hear your thoughts on the level of smoke from the pellet Smoque vs. the SMS.
How is the pellet flavor vs lump charcoal like Royal Oak or Cowboy with apple or cherry wood chunks? I realize this is subjective, I'm just trying to get a general idea between the two.
Questions:
Using the Smoque XL to cook 4 pork butts (250-275F) how long does a 20 lbs. bag last? Can I complete an overnight cook on one hopper full of pellets?
If I add the Smoque XL to my collection, is it as easy as set it and forget it, or will I need to develop my technic like I did with the SMS (I operate the small and the medium differently to achieve the desired results)?
Observations:
I really like the idea of easy access to all the meat on the Smoque. The design of the SMS makes it really tough to access the food on the bottom grate. Bottom shelf food is just along for the ride. I don't pull the top grate to rotate my food, spray it, or check it other than what I can access from the side door.
I really like the thought of set it and forget it.
I'd like to hear from the folks that have SMS experience and have added the Smoque to their stable.
I'm not as excited about tending the SMS overnight as I used to be. I just don't like missing out on my 7 hours of peaceful sleep. I'm probably just getting lazy...
I'm considering adding a Weber Smoque XL.
Concerns:
With the SMS I have dialed in the amount of smoke flavor my family likes. I typically cook with a lump charcoal and start the cook with some golf ball to baseball sized chunks of Cherry or Apple wood. Once they are burned up, I don't add any more wood, I just let the lump charcoal do its thing. My concern is with the pellets; I won't be able to control the smoke flavor as easily, because it will smoke the entire cook. I'd like to hear your thoughts on the level of smoke from the pellet Smoque vs. the SMS.
How is the pellet flavor vs lump charcoal like Royal Oak or Cowboy with apple or cherry wood chunks? I realize this is subjective, I'm just trying to get a general idea between the two.
Questions:
Using the Smoque XL to cook 4 pork butts (250-275F) how long does a 20 lbs. bag last? Can I complete an overnight cook on one hopper full of pellets?
If I add the Smoque XL to my collection, is it as easy as set it and forget it, or will I need to develop my technic like I did with the SMS (I operate the small and the medium differently to achieve the desired results)?
Observations:
I really like the idea of easy access to all the meat on the Smoque. The design of the SMS makes it really tough to access the food on the bottom grate. Bottom shelf food is just along for the ride. I don't pull the top grate to rotate my food, spray it, or check it other than what I can access from the side door.
I really like the thought of set it and forget it.
I'd like to hear from the folks that have SMS experience and have added the Smoque to their stable.
