Reddit reviews The Smokist Smoking Pouch for Grill – Stainless Steel Mesh
We found 3 Reddit comments about The Smokist Smoking Pouch for Grill – Stainless Steel Mesh. Here are the top ones, ranked by their Reddit score.
The Smokist Smoking Pouch perfectly infuses delicious smoke flavor into food while it’s grilledReusable pouch is made from durable, fine mesh 304 stainless steel for convenient, even smokingFine mesh limits airflow into pouch so wood smolders & creates steady, long-lasting, white smokePerfectly infuse clean, smoked flavor into any BBQ food, such as meats, fish, poultry & vegetablesCreates hearty, smoky flavor for both hot & cold smoking on the grill; Dishwasher-safe; Made in USA
No, of course not. But you can get a metal mesh pouch to smoke wood chips in. It provides a pretty decent smoke flavor.
MOS BBQ Smoke Screen, 1 EA https://www.amazon.com/dp/B008UFE364/ref=cm_sw_r_cp_apa_i_WysmDbD17Y6RH
I’ve seen steel mesh screen bags made for putting smoking chips in for smoking on a grill. Could you get or make something similar for your fish?
https://www.amazon.com/MOS-BBQ-Smoke-Screen-EA/dp/B008UFE364
Or actually I just found this that may work:
https://www.williams-sonoma.com/m/products/williams-sonoma-nonstick-mesh-grilling-bags-set-of-2/
I have mixed feelings about the Costco tri-tips. For one, they are blade tenderized, which I generally avoid. There is increased risk of food contamination with blade tenderization, however I consider it an acceptable risk (similarly, I am willing to cook burgers medium to medium rare). Your mileage may vary, and I would not recommend it if cooking for young children, the elderly, or immunocompromised.
I also had to trim a decent amount of silverskin from one of them.
That said, these did reinforce Costco's reputation for selling Choice beef that approaches Prime quality. These were well-marbled, silky tender, and tasted great.
Next time for the Santa Maria seasoning I will ditch the onion flakes and parsley, as I don't think they did anything of note. Instead I will incorporate a small amount of onion powder, switch to granulated garlic, and finish with fresh chopped parsley after I slice up the meat. I also ordered up some Siberian Porcini Mushroom Powder which I will add for an even deeper umami profile.
The Cindy Lou's Black Label Dry Rub was actually recommended to me for pork chops by John Fuelling at Corner Butcher Shop in La Verne, CA. Not only is it a great butcher shop and grilling depot, but they have a BBQ joint that cooks up good stuff and an exceptionally well-stocked beer fridge. If you're ever in the area, stop by and have some brisket and an IPA.
I tried the Black Label on the tri-tip on a hunch, and it is phenomenal. The only thing I will change next time is to use more rub. I was worried about over salting, but the salt content is low enough that I left a lot of headroom on the table.
Mo's Smoking Pouches are the best thing to happen to gas grills in a long time. The level of versatility you gain with these things will elevate your grill game massively. I am still working on fine tuning the smoke output - They tend to put out a thicker, whiter smoke rather than that thin blue stuff "real" smokers put out when you get them dialed in. Oddly, the flavor is more in line with the real deal than the acrid, bitter notes I expect from whiter smoke. I am not sure why this is, it may be a function of the lean fuel/air mix you get in the bags. More experiments are needed. Long burning, thin blue smoke IS possible with these, I have achieved it a few times. Once I get all the variables figured out you can expect a follow up post with a guide. At this point it's my white whale.
I source all my smoking woods from J.C.'s Smoking Wood Products. He has an excellent selection and the wood is always high quality, consistently sized, and properly dried. I have also had some above and beyond customer service from Jay. He is a good dude and backs his products up. I especially recommend trying out the Wild Black Cherry wood. If you've never messed around with cherrywood the flavor from this stuff is mind blowing.
I think that about sums it up. My hope is that there's enough info here to get folks cooking with woodsmoke on their gasser with nothing more than this guide. Please let me know if you have any questions or comments, and happy grilling!