Welcome to the Carpathen family! We are Veronica and Adrian and we love BBQ. Sharing knowledge and building a community is an important part of what we do. Send us your mouthwatering recipes and tips and we will publish them in the Hall of Fame so all BBQ enthusiasts can try them.
To be featured in our community, please send us your BBQ & smoking recipes with pictures at support@carpathen.com
James S. Fredrick
I put my pork loins on a half grill in my large egg. Intentions were to smoke them for a couple hours then pull out the z smoker and finish grilling the loins. However, I had mistakenly positioned the device on some older lump charcoal in the bottom of the egg. Very slowly the temp roads to about 225 over a 3 hour period smoking and slightly cooking the loins. Well as you can see in the picture, they actually came out awesome ! Can’t wait to experiment some more with this well made awesome tool. I will get more of these for gifts for my foodie friends. I manage a small following if ceramic egg cookers and this tool will be well received!
YHL
I did a 3-4 hour cold smoke on the beef ribs pictured and they then went into the sous vide for about 26 hours at 160F. When I pulled them out of the grill, the smell of the meat was incredible.
Your Name
Your recipe, your bbq & smoking tips, your gift to other bbq masters or amateurs.
Smoked Salmon and Trout by Thomas
We did some cold smoking with the Z-Smoker again. It was outstanding.
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In the grill (shut off) at mid 60 F outside temperature on a sunny day in Florida. We used the Z-Smoker with Oak Pellets and smoked Salmon and Steelhead Trout. The Salmon/Trout was cured prior(salt/sugar) in the fridge. Also, we smoked Salt, various Cheeses and Garlic cloves. Since it was colder outside we smoked it about 2 hours for the Salt, Cheeses and Garlic cloves and about 2 1/2 hours for the salmon/trout.
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The result! Excellent! A few thoughts:
1. Check the Z-Smoker to see if the pellets are still well packed. If they shift there is a chance that there is too much oxygen and there will be a flame. A quick repack and blowing out the flame is an easy correction.
2. Outside temperature has to be right for cold smoking and the grill warms up on a sunny day.
