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We asked Blowin’ Smoke to show us their most popular residential offset smoker and they responded with Gameday. Most of Blowin’ Smoke’s models are massive rigs sized for competition and catering. While Gameday is one of their smaller offerings, it is rather large for most backyard cooks. But if you have a big backyard, big aspirations, or lots of friends and relatives, it could be for you.
Gameday uses Blowin’ Smoke’s signature reverse flow design, which some believe provides more even air and heat flow than traditional offsets that have a firebox on one side and chimney on the other. Reverse flow smokers place the chimney directly above the firebox, so heat travels along the bottom of the smoke tank to the opposite side where it flows upward AND then reverses course over the food, heading back where it came from and out the chimney.
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The main rack has a generous 1,512 square inches of cooking space. The secondary shelf has an additional 1,080 square inches. The “rib box” on the right side has three shelves, each with 384 square inches of cooking capacity. Gameday also has grilling capability with a charcoal grill on the front that has two pull out grates for a combined total of 1,080 square square inches. It even includes a gas burner and mounting platform for a fryer pot located in the back.
The 60 inch long smoke tank is separated into two sections with two doors. The larger section on the right is said to be big enough for a whole hog. Hinges are welded on for durability. The insulated firebox consists of two layers of steel with insulation sandwiched in between to help maintain a steady temperature. Racks in the firebox are framed with two inch angle iron to withstand heat.
All models can be customized. Blowin’ Smoke offers roofs, Black Stone griddles, health department compliant sink packages, storage boxes, custom wheels, custom paint, and more.
Gameday has a two year limited warranty against defects and one year on the rubber tires.
Manufacturer:
Blowin’ Smoke Cookers specializes in large and extra-large reverse flow smokers suitable for competition and catering. Made in the USA in Guthrie, Oklahoma, they offer custom builds and paint.
Published On: 6/4/2020 Last Modified: 6/22/2023
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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