Quite enjoying the Weber smoque xl so far after years of my pit boss vertical propane smoker. I’ve had the smoque about a month now and have used it around eight times. Some simple things and other larger cooks. Ribs came out great using the 3-2-1 method at 225. Brisket came out actually better than I was expecting. Had decent smoke flavour and a solid smoke ring. Turkey breast, whole chicken, pork tenderloin, mac and cheese all came out good. I’m not sure if I need to or not but I am using the “smoke boost” feature for the first 30-60 min most of the time. Overall very happy with it. I will experiment by adding my smoke tube to see how much more smoke flavour it will bring, but definitely not required
by FunctionAromatic259
2 Comments
I have the smaller Smoque. I use the boost feature for like 2 hours tops depending on what I’m doing. I haven’t tried it for longer. I usually just boost it to whatever temp I need for what I’m cooking.
I did pizza on mine the other day and it came out great.
First time hearing of the smoque. I would’ve bought this over the Searwood looking back a year ago. I hardly use the Searwood for searing. 500 degrees is plenty for what I need