Volcano smoking

Good luck. We always use porm chops or short ribs for trying new methods as well. Don't forget to tell us how it goes :c

I'm still contemplating a Volcano grill to replace my Weber charcoal Go Anywhere on the road. Will follow your adventures with it:).

Going to suggest you read some of the opening chapters of Steve Raichlen's books to get ideas on how to smoke, times and techniques. I find his thoughts warming during the winter months.

Love Love Love my Volcano Grill! Have the same one as you with the propane etc.Been using this grill for four years now. Havnt used the propane burner yet. I grill, cook in pans, dutch ovens, etc. but havnt smoked anything yet. Dont see why it wont work. It controls heat and burn rate really well. You would need a door in the bottom of your tube to refuel. I mean heck, I've smoked pork buts with some cinder block and a garbage can several times. Most anything will work.

My plan is to use charcoal along with my tube smoker with apple pellets for pork chops. Get everything lit and going, put on the chops and then cover it up. Maybe marinate the chops first and go from there. Gonna try this at home before taking the show on the road, but right now it is freezing rain & sleet and then turning really cold, so they say. So I guess I'll just put this on the back burner so to speak. Will keep ya'll posted.

Weather here got to the low 60's, so I just had to try it.
Got two nice chops and brined them for about a day & a half, rinse thoroughly and left covered in the fridge for 12 hours. Got out the Volcano and the smoking tube filled with half oak and half apple. Used the 9" expandable so it would fit in the bottom on the Volcano.


Put the chops on


and covered for about 1-1/2 hours,


With the smoke being intense and directly under the chops, I tried not to over smoke them. Then removed the cover, chops and tube, dumped in the charcoal, replaced the chops and coated them with a smoked apple rub from the local spicery and cooked as normal BBQ.

Simply outstanding, if I must say so. So the combination (Volcano & A-Maz-N tube) is a great to get that smoked meat flavor on the road with little effort in a compact package.

It WORKS!

Thanks for this! Now i have to go and get a tube smoker!! I bet they tasted great!
All this is bad news for my Traeger. :)

garmp1 wrote:
Weather here got to the low 60's, so I just had to try it.
Got two nice chops and brined them for about a day & a half, rinse thoroughly and left covered in the fridge for 12 hours. Got out the Volcano and the smoking tube filled with half oak and half apple. Used the 9" expandable so it would fit in the bottom on the Volcano.


Put the chops on


and covered for about 1-1/2 hours,


With the smoke being intense and directly under the chops, I tried not to over smoke them. Then removed the cover, chops and tube, dumped in the charcoal, replaced the chops and coated them with a smoked apple rub from the local spicery and cooked as normal BBQ.

Simply outstanding, if I must say so. So the combination (Volcano & A-Maz-N tube) is a great to get that smoked meat flavor on the road with little effort in a compact package.

It WORKS!

Great job! That seems like a very doable set up to be sure. Compact and light weight is always a bonus for RVing!

It's a shame we can't find a Volcano.

.....but but where is the money shot?
Bet youse ate it up so fast you dinna have time to take a picture of your cooking endeavor.
BTDT got the t-shirt;).
Thanks for the tutorial on the tube! Never saw one before and found your pics educational, food porn content not withstanding.
In the tube is that pellets or wood?

You're right about "the money shot". So hungry and anxious to try them didn't even think about the final pic.
And the pellets are available from the tube company or I also use the same wood pellets I use for my pellet grill/smoker.
Nice to know I have something compact enough to take on the road.