Retiring from smoking food


 
Mark Foreman

Mark Foreman

TVWBB Wizard
4 Kids are grown and gone. Just the wife and I. She doesn’t like smoked food very much at all so I have decide to retire from smoking. She does like grilled food (no added smoke) so grilling will continue on the WSK and SE-335 but the days of Smokey ribs, pork, and brisket etc. are gone after 50ish years. To be honest, at 69, I’m actually ok with the decision. The full size griddle plate I bought for the Genesis II is fun and we are trying lots of new stuff. Short term plan is to grill on WSK, and play with the flat top on the Genesis.

The Smokin-it #3 electric stays as I use it for jerky, sausage, fish etc. I have a 22 WSM in the garage that I will be selling cheap or for trade.
 
Our interests do change throughout life's seasons. Thanks for sharing your smoking experiences with us; please continue to do so with your grilled foods!
 
Completely understand. I'll be 75 next month and just don't have the drive and desire to do long cooks anymore. With it just being two of us we've decided to downsize our outdoor cooking equipment. Will be keeping our Jumbo Joe and cart. the E320 ng (our summer oven) and our 1998 gen 2000 (Barbs grill) we've had for 25 years. Still undecided about the camp chef as I use that for making bacon, can't stand the store bought stuff.
Looking forward to seeing some of your grilling adventures.
 
Your wsm 22 makes a beautifull grill as well
Just fire at the bottom, middle section on with grid and you can start cooking straight away as the charcoal flames don't reach the meat :)
At least, it works for the 14 and I use it often that way
 
Anne M. said:
Your wsm 22 makes a beautifull grill as well
Just fire at the bottom, middle section on with grid and you can start cooking straight away as the charcoal flames don't reach the meat :)
At least, it works for the 14 and I use it often that way
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True… but I still have a Genesis II and a WSK on the patio.
 
Anne M. said:
Your wsm 22 makes a beautifull grill as well
Just fire at the bottom, middle section on with grid and you can start cooking straight away as the charcoal flames don't reach the meat :)
At least, it works for the 14 and I use it often that way
Click to expand...
That’s the way I cook poultry on the 22”. Hang a turkey or chicken from expansion grilling rack, wings, thighs, legs on the grate.
 
Dwain Pannell said:
That’s the way I cook poultry on the 22”. Hang a turkey or chicken from expansion grilling rack, wings, thighs, legs on the grate.
Click to expand...

Nice
Much as I like my little 14 wsm, I wish I could get a little extension to the middle section to do exactly that (doubling as a rotisserie would even be better)
 
I thought I was the only one with a wife that doesn't like smoke flavor. lol. She doesn't like smoke flavor but loves pulled pork, so that's always been my challenge with smoking. But, I recently got the vortex plate for the WSM 14.5 and when using it without the water pan, it works great. It acts as a flavorizer bar when the drippings fall on it and creates a "grilled" flavor to all the meats I cook in it now. I do pulled pork, baby backs, and a lot of chicken wings and they all come out amazing.
 
Anne M. said:
Nice
Much as I like my little 14 wsm, I wish I could get a little extension to the middle section to do exactly that (doubling as a rotisserie would even be better)
Click to expand...
I'm sorta in middle with y'all. At 75 with a wife who can't risk meat due to alpha-gal, I'm sill happy having the 14 WSM available at times, but the Genesis is my workhorse. Sheila has the Q when she wants grilled chicken or emu or shrimp. She's grateful I like to grill so all those poisonous aromas (to her) stay outside.
 
I thought I was the only one did a rack of ribs on the performer a month ago or so to me they were great. My wife tells me she has lost her taste for ribs, she loves pulled pork which I don't like so the only thing the UDS is going to be called in for smoke duty is the Spatchcock Turkey once a year. To be honest I won't miss the 5 hour rib cook much, the Turkey only takes around 3 hours.

I will still smoke some stuff on the performer like boneless turkey breasts which take less than an hour and a half if that, wings of course indirect but nothing that is going to take that much time. Only 2 of us most of the time so the Silver C and the Performer are more than what I need almost all the time.
 
Brian B Atlanta said:
My wife tells me she has lost her taste for ribs, she loves pulled pork
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Maybe country style ribs would be a good compromise?

My kids loved the CSRs I made a few weeks ago, and if they were wrapped and cooked a bit more the meat would have been done enough to pull.

Just a thought.
 
The country style ribs won't work for me lately when it comes to pork we have been doing Tenderloins, quick and easy on the Performer very little wood chunks and I mean very little. Lots of times we do them on the Silver C when I am to lazy to fire the Performer up.
 
I forgot to add when I did the smoked Spatchcock Turkey this year everyone loved it no complaints about the smoked flavor my wife said to me the next day that Turkey had alot of smoke flavor this year not to argue no more wood chunks then the previous year but will cut it in half for 2023. :)

Maybe we are all getting older and tastes change for sure. Got me to thinking the selling point of the Smokefire for a pellet grill and please not knocking it is the enhanced smoke flavor or whatever you want to call it over a regular pellet grill I get it can do grilling also. No interest in a pellet grill but it made me think based on the wife's current tastes it would not be a choice for me for those who love the smoke sure never had any food off a pellet grill really have no idea what the difference is from a Smokefire to a Traeger but it seems at least in my family the less smoke the better. :unsure:
 
I'm also starting to lay back on the amount of smokewood I use and just use good quality lump or briquets.
Our Son has a pellet grill/smoker. He did a Turkey day bird for his future in-laws and the FIL thought it was too smokey, but good.
Our Son laughed and said this is tame, very mild to what my old man does on his charcoal smokers.
 
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