What to put in the smoker this weekend?

[StagLefty]

Rib sale at King Soopers-Spareribs,St. Louis style,baby backs-$2.99 a lb.

[yz9890]

Sits at just less than 240deg with a whole chicken and the water bowl. Thanks for the heads up.
http://images.tapatalk-cdn.com/15/07/17/e19c1f35417699d89647ba06caef4e4b.jpg


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[Gman]

Rib sale at King Soopers-Spareribs,St. Louis style,baby backs-$2.99 a lb.
Which is it, Spareribs or babybacks? Both?

[Ah Pook]

1/2 dozen chicken thighs. Dusted. Two hours @ 300. Done perfectly and the best crispy skin so far.

Rack of pork ribs. Coated in mustard and dusted. Two hours @ 300 and one hour @ 200. Wrapped in foil and will go to the oven to finish on Sunday.

GMG Fruit Wood pellets. Liking them so far.

[TFOGGER]

What did you use on the ribs? I kinda like the pbc all purpose rub, and then finish off with some boss hawg bbq sauce....

Willingham's Original rub, 1 1/2 hours in the smoke, glazed with good ol' KC Masterpiece, another hour in the smoke,then into a foil covered pan in the oven at 185 until dinner time. Kingsford charcoal with peach chips for flavor.

[StagLefty]

Which is it, Spareribs or babybacks? Both?

All of them on sale for $2.99 a lb.

[hghclsswhitetrsh]

Coming soon to the white trash household...

http://i1036.photobucket.com/albums/a441/RamboZuki84/94ED22D2-26E3-4EDB-A6F6-C0D5391F5E7B_zpsfa40qxun.png (http://s1036.photobucket.com/user/RamboZuki84/media/94ED22D2-26E3-4EDB-A6F6-C0D5391F5E7B_zpsfa40qxun.png.html)

Got the brand new barrels and the kits. Just need the can do attitude and a little free time.

[StagLefty]

For your viewing pleasure :
59637
Split rack-kosher salt,coarse black pepper,and garlic rub
Full rack-spicy mustard,Famous Dave's rub
3rd smoke since Father's Day and each one gets better mmmmm !

[buffalobo]

Coming soon to the white trash household...

http://i1036.photobucket.com/albums/a441/RamboZuki84/94ED22D2-26E3-4EDB-A6F6-C0D5391F5E7B_zpsfa40qxun.png (http://s1036.photobucket.com/user/RamboZuki84/media/94ED22D2-26E3-4EDB-A6F6-C0D5391F5E7B_zpsfa40qxun.png.html)

Got the brand new barrels and the kits. Just need the can do attitude and a little free time.
Pretty cool. Got links to the parts kit?

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[buffalobo]

All of them on sale for $2.99 a lb.
Wife picked some up earlier in the week. Was going to put them on earlier this evening but the rain postponed it til tomorrow.

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[Great-Kazoo]

For your viewing pleasure :
59637
Split rack-kosher salt,coarse black pepper,and garlic rub
Full rack-spicy mustard,Famous Dave's rub
3rd smoke since Father's Day and each one gets better mmmmm !

No bad, next time try not burning them ;)

[StagLefty]

No bad, next time try not burning them ;)

It's called "bark" [ROFL2]

[buffalobo]

http://images.media-allrecipes.com/userphotos/250x250/923668.jpg

Mrs bo found this pic a little while ago. It was put right to the top of the list of recipes to try.

[Stevensje]

[QUmOTE=buffalobo;1894774]http://images.media-allrecipes.com/userphotos/250x250/923668.jpg

Mrs bo found this pic a little while ago. It was put right to the top of the list of recipes to try.[/QUOTE]

mmmm bacon makes everything better!

[Gman]

The bacon will keep the chicken moist, but I don't have a problem with chicken drying out in the pellet grill. The bacon will also make it more difficult for the smoke flavor to get into the chicken.

I'll take my bacon on the side. [Coffee]

[Great-Kazoo]

The bacon will keep the chicken moist, but I don't have a problem with chicken drying out in the pellet grill. The bacon will also make it more difficult for the smoke flavor to get into the chicken.

I'll take my bacon on the side. [Coffee]


We do a bacon wrapped meatloaf.

[buffalobo]

59659

The family function was cancelled so I finished the ribs all the way in smoker and we had them for lunch.

We like the smoker more each time we use it.

Have a whole chicken in brine, if weather holds it will smoked this evening.

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[crays]

59659

The family function was cancelled so I finished the ribs all the way in smoker and we had them for lunch.

We like the smoker more each time we use it.

Have a whole chicken in brine, if weather holds it will smoked this evening.

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Looks good, bo.

[yz9890]

Did a 14lbs turkey on the electric smoker today. Family loved it.
http://images.tapatalk-cdn.com/15/07/19/7af2f412ea6d52c8e60e63d7c096312a.jpg


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[kidicarus13]

Did a 14lbs turkey on the electric smoker today. Family loved it.
http://images.tapatalk-cdn.com/15/07/19/7af2f412ea6d52c8e60e63d7c096312a.jpg


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Looks TASTY and cooked just right! Do you also have them ready for me to pick up after work like King Soopers? I wish.

[theGinsue]

My son, daughter, SIL & 2 month old grandson are coming over for dinner tonight. I'm smoking 2 slabs of ribs and a Boston Butt (pulled pork) for the occasion, but since my daughter claims to not like pork I'll be grilling some steak kabobs as well. Per my daughters request, I'll also be grilling some fresh pineapple rings (I'm going to do some plain & some rubbed in brown sugar first).

Attached are images of the raw pork butt and then both the butt & ribs all rubbed up ready for the smoker (earlier): (major issues trying to upload/attach the images.)

59826

These are the rubs I used. (https://www.ar-15.co/threads/19665-Recipe-for-the-Day?p=1897031&viewfull=1#post1897031)

I've never tried rubbing meat with yellow mustard before adding the rub but decided to try it on the Boston Butt this time since many of you swear by it.

Also, since I didn't have any apple juice to put in theater bin in the smoker, I thought I'd give it a shot using an Angry Orchard Crisp Apple Hard Cider. Using a 50/50 mix of Apple & hickory pellets in the Masterbuilt for these.

I'll post more pics when I pull the meat off of the smoker.

[Great-Kazoo]

My son, daughter, SIL & 2 month old grandson are coming over for dinner tonight. I'm smoking 2 slabs of ribs and a Boston Butt (pulled pork) for the occasion, but since my daughter claims to not like pork I'll be grilling some steak kabobs as well. Per my daughters request, I'll also be grilling some fresh pineapple rings (I'm going to do some plain & some rubbed in brown sugar first).

Attached are images of the raw pork butt and then both the butt & ribs all rubbed up ready for the smoker (earlier): (major issues trying to upload/attach the images.)

59826

These are the rubs I used. (https://www.ar-15.co/threads/19665-Recipe-for-the-Day?p=1897031&viewfull=1#post1897031)

I've never tried rubbing meat with yellow mustard before adding the rub but decided to try it on the Boston Butt this time since many of you swear by it.

Also, since I didn't have any apple juice to put in theater bin in the smoker, I thought I'd give it a shot using an Angry Orchard Crisp Apple Hard Cider. Using a 50/50 mix of Apple & hickory pellets in the Masterbuilt for these.

I'll post more pics when I pull the meat off of the smoker.

next time try using a small helping of mesquite blended in with the Hickory & Apple. Did you do the rub yesterday, wrap in plastic wrap (or bag) and sit over night??

There's 2 trains of thought when it comes to dry rubs, Overnight / 24 hrs or as the smoker or grill is getting to temp dry rub it. We've done both depending on cut of meat with good results on both.

What brand sneakers you wearing?

[theGinsue]

Ordinarily I rub and let sit in the fridge overnight (wrapped in plastic; of course). Too lazy last night so only got the rub on about an hour before they went in the smoker.

No sneakers. Wearing what my wife calls my Jesus sandals.


Woke up this morning with a tender back (lower; sciatica). Now I'm in a lot of pain. Getting things ready for this meal is outright torture. Gonna have to go to the doctor this time as it was only 6 weeks since the last flare up and been dealing with it through motrin (Vitamin M) since then. I need to get a good TENS unit for these times as thats what the Physical Therapy people always use when I get send to them.

[vossman]

Any of you folks get a whole packer brisket, separate the point and flat and smoke them at the same time? The flat on mine comes out very dry but the point is perfect, I an thinking doing the separately may be the ticket.

[Gman]

I do the brisket whole, but the next time I do one, I'm going to cook them together, then separate them when the flat is ready and put the point back on again. Might even try making some 'burnt ends'.

Thomas, I think your leg modeling days are behind you. [Coffee]

I sure understand about the back problems. Working at counter height kills me. I have to take breaks due to muscle spasms in my lower back. Feel better dude!

[Dave]

Angry Orchard an pork butt are great together. I've been injecting a mix of AO, worcestershire and rub about an hour before putting one in the smoker. Always gets good reviews, even from my in laws when they come in from KC.

[theGinsue]

Because my back was (is) hurting so bad, I chose to go a different route with the butt. Instead of the low & slow to make pulled pork,
I smoked it a bit faster at a higher temp and made basically a pork brisket. It sliced up wonderfully and was very juicy, but wasn't shred-able (as I expected with the higher temp/faster cooking). Everyone seemed to enjoy it still. My daughter even had a small sparerib. between my back & dealing with the food all day I didn't have an appetite so I'll have to sample it later (if my wife doesn't end up sending it all home with the kids).

As promised (I didn't take a pic of the grilled pineapple or steak kabobs though):

59832

[Great-Kazoo]

Angry Orchard an pork butt are great together. I've been injecting a mix of AO, worcestershire and rub about an hour before putting one in the smoker. Always gets good reviews, even from my in laws when they come in from KC.

Outside of getting a liquid deeper in to the meat. Whats another benefit vs marinating?

[Dave]

Outside of getting a liquid deeper in to the meat. Whats another benefit vs marinating?
I find it easier to handle, as well as getting salt, liquid and flavor deeper. I usually rub the night before and wrap in plastic, then inject first thing in the morning. This way I don't have to clean and sanitize a cooler in the early morning.

[StagLefty]

59832

I think your back hurts due to reaching up to the ceiling all the time !! [Sarcasm2]

[yz9890]

http://images.tapatalk-cdn.com/15/07/28/ca7848d66f002df1f5e096d2623c167d.jpg
3hrs on the smoker. Did the foil and crisp on the grill. Family devoured them.


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[yz9890]

Not on the smoker but in the outdoor cooking pot. Low country boil.
http://images.tapatalk-cdn.com/15/07/30/ed694e1dec02c108ba9fc85cde0d6c45.jpg


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[DenverGP]

Got a nice whole packer brisket ready to go on early sunday. The one on the right is going on this weekend.

http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/briskets_zpsj0ydnxut.jpg

Anyone got a source on the south or west side of denver for some good smoke wood? Got a new offset smoker, and it likes to run off wood instead of the lump charcoal I used in my other smoker. Would love a bunch of oak, pecan and apple.

[StagLefty]

^ Check Lowes-I've been getting my hickory chunks there. Cowboy brand I think.

[Great-Kazoo]

Got a nice whole packer brisket ready to go on early sunday. The one on the right is going on this weekend.

http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/briskets_zpsj0ydnxut.jpg

Anyone got a source on the south or west side of denver for some good smoke wood? Got a new offset smoker, and it likes to run off wood instead of the lump charcoal I used in my other smoker. Would love a bunch of oak, pecan and apple.

oddly enough shamrock foods. Received an e-mail flyer and wood if not lump coal was advertised.

[DenverGP]

Excellent, was planning to hit home depot/lowes this weekend, and the wife already has a trip planned to shamrock on monday.

[wyome]

Wanted to do some chicken on the Pit Barrel Cooker...took right around 2hrs, and it was amazing. Brushed all the chicken with olive oil, 1/2 the chicken got High Mountain Seasonings poultry rub...applied liberally. The other half got Weber's Kickin' Chicken dry rub...and then basted with Sweet Baby Ray's BBQ sauce the last 20 min or so .... AMAZING

60097

[yz9890]

Hickory and apple smoked meatloaf tonight.
http://images.tapatalk-cdn.com/15/08/08/3e49433f593a086056ef230a21d36747.jpg


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[Great-Kazoo]

Hickory and apple smoked meatloaf tonight.
http://images.tapatalk-cdn.com/15/08/08/3e49433f593a086056ef230a21d36747.jpg


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Nice. But......what's that stuff , A1 & H57 ????

[yz9890]

Yeah my kids have to give everything a bath of crap. Wife and I enjoyed it without though.


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[Ah Pook]

Lamb shank with garlic, basil and course sea salt.
http://pic100.picturetrail.com/VOL594/13497691/24383796/411556656.jpg
Chicken #1- Lemon oil and course sea salt on the skin. Stuffed with lemon and thyme sprigs.

Chicken #2- Beer can style. Rosemary, course sea salt and pepper on the skin.
http://pic100.picturetrail.com/VOL594/13497691/24383796/411556655.jpg

Most of the spices came from the garden. That's a first.

[Ah Pook]

Yeah my kids have to give everything a bath of crap. Wife and I enjoyed it without though.

Get some Stubb's BBQ sauce. WAY better.

[DenverGP]

Got 2 racks of babybacks going on the new offset smoker tomorrow. Just picked up 2 huge pork bellies at costco today, 11 pounds and 12 pounds. Was like $2 a pound, decent deal. Will start brining one of the monday, should be on the smoker next weekend turning into bacon.

[yz9890]

Get some Stubb's BBQ sauce. WAY better.

Yep. Stubb's was the glaze. Wife loves it because it's gluten free and she has celiac disease. That also means I have to use finely chopped oatmeal instead of breadcrumbs but it's still very good.
http://images.tapatalk-cdn.com/15/08/08/c78a16f42bb417402a58338d2e1a52d3.jpg


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[Gman]

No high-fructose corn syrup, either. I like the pepperiness of the regular Stubbs. Is that even a word....for having a good quantity of black pepper?

[Buff]

Made a Creole / Chipotle rub for a cheap pork shoulder roast and put in the smoker at 9a, smoked with hickory for 5hrs at 180*, put in cast iron pan (8oz apple juice), covered with foil cooked @200* for 4hrs, pulled off heat to rest from about 30min. Cranked up smoker to 450* placed mac/cheese with green chilies to bake. Lathered up Pork roast with BBQ sauce to caramelize.
Pork was melt in you mouth tender, moist, nice smoke ring (about 3/8") and the Mac/Cheese had a slight hint of smoke
60229
60230

[fj605]

I tried smoking ribs for the first time yesterday. They weren't too bad. My wife had to fix the sauce I made for them but otherwise it went well.

[TFOGGER]

I wimped out and just did burgers on the grill last night. A little garlic salt, some minced onion. Easy, but tasty.

[Gman]

I tried smoking ribs for the first time yesterday. They weren't too bad. My wife had to fix the sauce I made for them but otherwise it went well.
Even our mistakes are edible most of the time. Keep on keepin' on!

[Jer]

Even our mistakes are edible most of the time. Keep on keepin' on!

Unfortunately I just had to toss an entire packer brisket last weekend after a bad smoke. I did learn from it so it wasn't a complete loss but it was sad to spend that money & lose that sleep and in the end have nothing to show for it. The long & short of it is that I foiled to prevent dry-out and I kept reading about people stating to foil tightly and thought I needed to pinch all the seems closed tightly thinking maybe it would keep it more moist. This proved to be my downfall. What had happened was that it sat in the 190's forever and at 199 even started going down in temperature. I put it in on a Tuesday night to eat Wednesday and we ended up grilling burgers & brats for guests instead because they weren't done. I set my alarm to 203 degrees and went to bed expecting to wake up a couple of hours later to take them off of the smoker since it was 199 at 10pm when I fell asleep. I woke up early in the morning and it was down to 194 degrees. I finally had enough and pulled it off of the smoker and wrapped it in towels and placed it in a cooler to rest for a couple of hours. When I took it out it was nearly falling apart and had a bit of a tinge to it and it was pretty obviously overcooked. I tried a taste and it wasn't good. At all. After some CSI investigation I determined that the foil was sealed so tightly that all of the rendered fat remained inside the foil and eventually it filled with liquid. At sea-level this probably wouldn't be a big deal if your desired temperature was 203 degrees. At this elevation however it IS a big deal because water boils at a much lower temperature and that temperature just happens to be 202.5 degrees or below my target temperature. In addition, there is some thermal energy lost between the transfer from smoker to meat which can be as much as 15 degrees in some instances which is one of the reasons why you generally want to cook at 225 degrees. There was some interesting thermal mechanics involved with this smoke but learn from my mistake, foiling tightly can cost you a hunk of meat if you don't allow some of the liquid to drain off at this elevation.

[Great-Kazoo]

So you went from cooking /smoking to poaching it. Hopefully you saved some for the pups.
The reality like you mentioned is. Not everything comes out perfect, but we learn from those mistakes / information.

[DenverGP]

When I do foil wrap, I always wrap tightly in 2 overlapped sheets of foil. As you mentioned, I think your real issue was the low cooker temp. I usually crank the heat up on the smoker after wrapping, since the meat is protected more from the higher temps. I've even moved it over to the oven a few times after wrapping, since it allowed more control of the heat and with the foil it's not going to pick up any more smoke or flavor from the smoker.

My last brisket I switched from foiling to using butcher paper to wrap it at the stall. Saw this in a video from Aaron Franklin from Franklin's BBQ in tx: http://video.pbs.org/video/2365494916/
Came out awesome, and kept the bark much more firm compared to foiling.

Haven't tried the butcher paper on a pork butt yet, but I'll definitely always use the paper on brisket from now on.

[Buff]

Unfortunately I just had to toss an entire packer brisket last weekend after a bad smoke. I did learn from it so it wasn't a complete loss but it was sad to spend that money & lose that sleep and in the end have nothing to show for it. The long & short of it is that I foiled to prevent dry-out and I kept reading about people stating to foil tightly and thought I needed to pinch all the seems closed tightly thinking maybe it would keep it more moist. This proved to be my downfall. What had happened was that it sat in the 190's forever and at 199 even started going down in temperature. I put it in on a Tuesday night to eat Wednesday and we ended up grilling burgers & brats for guests instead because they weren't done. I set my alarm to 203 degrees and went to bed expecting to wake up a couple of hours later to take them off of the smoker since it was 199 at 10pm when I fell asleep. I woke up early in the morning and it was down to 194 degrees. I finally had enough and pulled it off of the smoker and wrapped it in towels and placed it in a cooler to rest for a couple of hours. When I took it out it was nearly falling apart and had a bit of a tinge to it and it was pretty obviously overcooked. I tried a taste and it wasn't good. At all. After some CSI investigation I determined that the foil was sealed so tightly that all of the rendered fat remained inside the foil and eventually it filled with liquid. At sea-level this probably wouldn't be a big deal if your desired temperature was 203 degrees. At this elevation however it IS a big deal because water boils at a much lower temperature and that temperature just happens to be 202.5 degrees or below my target temperature. In addition, there is some thermal energy lost between the transfer from smoker to meat which can be as much as 15 degrees in some instances which is one of the reasons why you generally want to cook at 225 degrees. There was some interesting thermal mechanics involved with this smoke but learn from my mistake, foiling tightly can cost you a hunk of meat if you don't allow some of the liquid to drain off at this elevation.

Wow that had to be disappointing........
I've come up with a pretty simple and tasty way to do briskets (5-6#) on my Traeger. You can do a dry rub of choice and let sit in fridge wrapped in plastic wrap overnight or just sprinkle granulated garlic (and any other spice) on the meat as it goes on the smoker.

I smoke for 3-4hrs with a pan of water on the grate, at 3-4hrs turn up to 225* put meat on wire grate (meat won't get soggy/mushy) in a cast iron skillet with 16oz of beef both, cover with foil (not hermetically sealed but good seal) until meat temp is 190-195* (about 3hrs). Wrap towels around foil covered pan place in oven for about 1hr. My wife who's not a foody or a cook can pull this off it's so simple. I also save/freeze the dripping for chicken fried steak or pot roast gravy.

[Great-Kazoo]

1lb of bulk italian sweet sausage & 1lb of ground round formed in to 3mini loaves

Right side is 1lb course ground pork & 1lb ground round in to 3 loaves. Put peppers on top to tell difference between the standard seasoning ones and these done with habenero's ;)

60289

Unfortunately they're over cooked by 10*. Oh well nothing some bbq sauce won't fix.

[hghclsswhitetrsh]

Got it built. Just need to put the final touches on it. I'm burning off all the crud so I can paint it, burn it off and season it and paint it again.

http://i1036.photobucket.com/albums/a441/RamboZuki84/687197E0-D134-4814-BFF8-5C733A39D1F5_zpsf0masbjd.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/687197E0-D134-4814-BFF8-5C733A39D1F5_zpsf0masbjd.jpg.html)

http://i1036.photobucket.com/albums/a441/RamboZuki84/2B32425E-5F96-49DF-842E-F2DDA9769304_zpsmcs5tw5p.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/2B32425E-5F96-49DF-842E-F2DDA9769304_zpsmcs5tw5p.jpg.html)

http://i1036.photobucket.com/albums/a441/RamboZuki84/C5F0BE7C-FB80-4662-A606-148C61D865D3_zpskwrbqyrn.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/C5F0BE7C-FB80-4662-A606-148C61D865D3_zpskwrbqyrn.jpg.html)

http://i1036.photobucket.com/albums/a441/RamboZuki84/C2403529-14B5-40CB-BE34-47451C505A0F_zpszawmszxd.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/C2403529-14B5-40CB-BE34-47451C505A0F_zpszawmszxd.jpg.html)

Not one of those sissy boy pellet grills y'all seem to have...

[Great-Kazoo]

Got it built. Just need to put the final touches on it. I'm burning off all the crud so I can paint it, burn it off and season it and paint it again.

http://i1036.photobucket.com/albums/a441/RamboZuki84/687197E0-D134-4814-BFF8-5C733A39D1F5_zpsf0masbjd.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/687197E0-D134-4814-BFF8-5C733A39D1F5_zpsf0masbjd.jpg.html)

http://i1036.photobucket.com/albums/a441/RamboZuki84/2B32425E-5F96-49DF-842E-F2DDA9769304_zpsmcs5tw5p.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/2B32425E-5F96-49DF-842E-F2DDA9769304_zpsmcs5tw5p.jpg.html)

http://i1036.photobucket.com/albums/a441/RamboZuki84/C5F0BE7C-FB80-4662-A606-148C61D865D3_zpskwrbqyrn.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/C5F0BE7C-FB80-4662-A606-148C61D865D3_zpskwrbqyrn.jpg.html)

http://i1036.photobucket.com/albums/a441/RamboZuki84/C2403529-14B5-40CB-BE34-47451C505A0F_zpszawmszxd.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/C2403529-14B5-40CB-BE34-47451C505A0F_zpszawmszxd.jpg.html)

Not one of those sissy boy pellet grills y'all seem to have...

You allowed up this late?

How much wood you have stacked to power this unit?

[hghclsswhitetrsh]

You allowed up this late?

How much wood you have stacked to power this unit?

Remember that wood processor I'm part owner in?

http://i1036.photobucket.com/albums/a441/RamboZuki84/30AC7186-F406-4D3F-8FEE-025CE45FDCEF_zpsfffgpfui.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/30AC7186-F406-4D3F-8FEE-025CE45FDCEF_zpsfffgpfui.jpg.html)

X2

[Jer]

So you went from cooking /smoking to poaching it. Hopefully you saved some for the pups.
The reality like you mentioned is. Not everything comes out perfect, but we learn from those mistakes / information.

I love my dogs way too much to do that to them. lol


When I do foil wrap, I always wrap tightly in 2 overlapped sheets of foil. As you mentioned, I think your real issue was the low cooker temp. I usually crank the heat up on the smoker after wrapping, since the meat is protected more from the higher temps. I've even moved it over to the oven a few times after wrapping, since it allowed more control of the heat and with the foil it's not going to pick up any more smoke or flavor from the smoker.

My last brisket I switched from foiling to using butcher paper to wrap it at the stall. Saw this in a video from Aaron Franklin from Franklin's BBQ in tx: http://video.pbs.org/video/2365494916/
Came out awesome, and kept the bark much more firm compared to foiling.

Haven't tried the butcher paper on a pork butt yet, but I'll definitely always use the paper on brisket from now on.

Funny that you mention that because I saw that video when he first posted it and this time I was going to try butcher's paper for my brisket. I had the damnedest time finding some though as I didn't plan ahead enough and finally gave up and decided to wait until next time. I pretty much follow the rest of his tips for my brisket though.


Wow that had to be disappointing........
I've come up with a pretty simple and tasty way to do briskets (5-6#) on my Traeger. You can do a dry rub of choice and let sit in fridge wrapped in plastic wrap overnight or just sprinkle granulated garlic (and any other spice) on the meat as it goes on the smoker.

I smoke for 3-4hrs with a pan of water on the grate, at 3-4hrs turn up to 225* put meat on wire grate (meat won't get soggy/mushy) in a cast iron skillet with 16oz of beef both, cover with foil (not hermetically sealed but good seal) until meat temp is 190-195* (about 3hrs). Wrap towels around foil covered pan place in oven for about 1hr. My wife who's not a foody or a cook can pull this off it's so simple. I also save/freeze the dripping for chicken fried steak or pot roast gravy.

It was pretty disappointing but oh well, this is life. Your method sounds pretty simple.


1lb of bulk italian sweet sausage & 1lb of ground round formed in to 3mini loaves

Right side is 1lb course ground pork & 1lb ground round in to 3 loaves. Put peppers on top to tell difference between the standard seasoning ones and these done with habenero's ;)

60289

Unfortunately they're over cooked by 10*. Oh well nothing some bbq sauce won't fix.

Sounds good. I've got probably two dozen Serrano peppers out of my garden already this year and it's starting to really crank 'em out now. If you're over my way and need some for cooking let me know.


Got it built. Just need to put the final touches on it. I'm burning off all the crud so I can paint it, burn it off and season it and paint it again.

http://i1036.photobucket.com/albums/a441/RamboZuki84/687197E0-D134-4814-BFF8-5C733A39D1F5_zpsf0masbjd.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/687197E0-D134-4814-BFF8-5C733A39D1F5_zpsf0masbjd.jpg.html)

Not one of those sissy boy pellet grills y'all seem to have...

That thing is sweet man!

Edit: realized I quoted all of those pics and edited to not be 'That Rob Lowe' lulz

[Gman]

Got it built. Just need to put the final touches on it. I'm burning off all the crud so I can paint it, burn it off and season it and paint it again.

http://i1036.photobucket.com/albums/a441/RamboZuki84/687197E0-D134-4814-BFF8-5C733A39D1F5_zpsf0masbjd.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/687197E0-D134-4814-BFF8-5C733A39D1F5_zpsf0masbjd.jpg.html)



Not one of those sissy boy pellet grills y'all seem to have...
Cool rig.

[Irving]

Hghclsswhitetrsh, let us know which paint you use please. The stuff I used was a total failure.

[buffalobo]

Got it built. Just need to put the final touches on it. I'm burning off all the crud so I can paint it, burn it off and season it and paint it again.

http://i1036.photobucket.com/albums/a441/RamboZuki84/687197E0-D134-4814-BFF8-5C733A39D1F5_zpsf0masbjd.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/687197E0-D134-4814-BFF8-5C733A39D1F5_zpsf0masbjd.jpg.html)

http://i1036.photobucket.com/albums/a441/RamboZuki84/2B32425E-5F96-49DF-842E-F2DDA9769304_zpsmcs5tw5p.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/2B32425E-5F96-49DF-842E-F2DDA9769304_zpsmcs5tw5p.jpg.html)

http://i1036.photobucket.com/albums/a441/RamboZuki84/C5F0BE7C-FB80-4662-A606-148C61D865D3_zpskwrbqyrn.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/C5F0BE7C-FB80-4662-A606-148C61D865D3_zpskwrbqyrn.jpg.html)

http://i1036.photobucket.com/albums/a441/RamboZuki84/C2403529-14B5-40CB-BE34-47451C505A0F_zpszawmszxd.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/C2403529-14B5-40CB-BE34-47451C505A0F_zpszawmszxd.jpg.html)

Not one of those sissy boy pellet grills y'all seem to have...
Looking forward to AAR and more pics. Especially of grill/smoke barrel interior.

[buffalobo]

The wife picked up some Chicken Apple sausages and an assortment of brats and brought up the idea of smoking then grilling.

Thoughts/comments?

Some are fully cooked and just need heated/browned and others are raw meat, if it matters.

[wyome]

Smoked drumsticks for dinner, smoked chicken wings for the wife to take to work tomorrow, still had plenty of heat in the coals and smoked a pan of brownies....yummie

[Great-Kazoo]

The wife picked up some Chicken Apple sausages and an assortment of brats and brought up the idea of smoking then grilling.

Thoughts/comments?

Some are fully cooked and just need heated/browned and others are raw meat, if it matters.

Those pre-cooked ones need to be watched. 1 minute they're @ 135, next 175. I pull all mixed meats @ 160-165 tops.

The uncooked, 20-30 min on smoke, then over to the grill for final touch. Apple/hickory with a touch of mesquite. WE like mesquite, unfortunately too much and it taste bitter (to me)


Slightly OT. I'd like to say thanks to everyone who's contributed to this thread. The recipes, helpful hints and overall positive vibe is nice. Not to mention the impressive meals you've done.

[Irving]

Slightly OT. I'd like to say thanks to everyone who's contributed to this thread. The recipes, helpful hints and overall positive vibe is nice. Not to mention the impressive meals you've done.

I don't have a smoker, or any plans to get one. But because I always read this thread, I can now tell the difference between a hail damaged Char-Broil and a hail damaged Treggar and can pretend I know what I'm talking about to build microrelationships. "You runnin' apple in this bad boy? I could smell it coming down the street."

[buffalobo]

Those pre-cooked ones need to be watched. 1 minute they're @ 135, next 175. I pull all mixed meats @ 160-165 tops.

The uncooked, 20-30 min on smoke, then over to the grill for final touch. Apple/hickory with a touch of mesquite. WE like mesquite, unfortunately too much and it taste bitter (to me)


Slightly OT. I'd like to say thanks to everyone who's contributed to this thread. The recipes, helpful hints and overall positive vibe is nice. Not to mention the impressive meals you've done.
Good point on precooked.

Definitely Apple/hichory mix, Mrs bo is hooked on it. With the chicken I would prefer a little mesquite added to western slope sage.

I think good chicken sausage is hearty enough for stronger smoke flavors.

[buffalobo]

What temp does typical commercial sausage case split?

Speed of heating matter?

[Great-Kazoo]

What temp does typical commercial sausage case split?

Speed of heating matter?

165. No it doesn't. Once you crack that 165 mark.................. BUT......................... something i picked up who knows where, probably SMF.. When the brats, sausage, hot dogs. (real ones) not those 5 for $3.00 deals hit 160. Drop them in a loaf, or other deep pan of Cold water & ice cubes.
They just about stop the cooking process (like a cup of cold water) in a pot o pasta. Sealing in the juices.

[Great-Kazoo]

Good point on precooked.

Definitely Apple/hichory mix, Mrs bo is hooked on it. With the chicken I would prefer a little mesquite added to western slope sage.

I think good chicken sausage is hearty enough for stronger smoke flavors.

You wet the sage down before using, or just add when you want?

[buffalobo]

Both, depends.

I make and soak large chips for smoking and use 2" diameter x 8-12" long chunks thrown on top of charcoal for coals for grilling.

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[yz9890]

Those pre-cooked ones need to be watched. 1 minute they're @ 135, next 175. I pull all mixed meats @ 160-165 tops.

The uncooked, 20-30 min on smoke, then over to the grill for final touch. Apple/hickory with a touch of mesquite. WE like mesquite, unfortunately too much and it taste bitter (to me)


Slightly OT. I'd like to say thanks to everyone who's contributed to this thread. The recipes, helpful hints and overall positive vibe is nice. Not to mention the impressive meals you've done.

I've heard that smoking anything that has been cured already is somehow bad or difficult. Do I need to look for un-cured sausage when I smoke it?


Sent from my iPhone using Tapatalk

[buffalobo]

http://images.tapatalk-cdn.com/15/08/16/5296ad957a260efe407861333dc52cab.jpg

Couple chicken beasts and a pork loin.

Brats and butternut squash going now.

Sent from my SCH-I545 using Tapatalk

[Great-Kazoo]

I've heard that smoking anything that has been cured already is somehow bad or difficult. Do I need to look for un-cured sausage when I smoke it?


Sent from my iPhone using Tapatalk

Un cooked or un-cured? Cured meats are Ham, bacon, brats, etc. Don't know why or where you heard this. We buy what we like, never paid attention to it being one of the other. Now fish, that's something we're very selective where it's been raised, farmed or caught.

Cured vs. Uncured



Cured meats can easily be distinguished from uncured meats by their texture, color and aroma. The salting process leaves the muscle fibers slightly denser than before, as proteins in the meat contract. This is why ham's texture is distinctly different from the texture of a pork roast, even when the two cuts come from the same part of the animal. The distinctive ruddiness of cured meats is also immediately recognizable, differing from the paleness of uncured pork or the deep red of beef. Most important, cured meats possess deep and complex flavors created by beneficial bacteria, yeasts and enzymes during the curing process.



Read more : http://www.ehow.com/info_8276025_differences-cured-uncured-meats.html

[Buff]

60520
60521

[Great-Kazoo]

60520
60521


Did you make enough for everybody ?

[Buff]

LOL..... My daughter heads to UW at the end of the week, it was her "special" dinner
Also had sweet corn and some kick ass spuds too.
60522

[clodhopper]

My 15 yo son asked if he could help with the smoker this weekend, he has assisted several times before. This is his way of saying he is hungry for smoked meats. I responded I was too busy to do it, but he was welcome to give it a shot. He dug a flat of chicken thighs out of the freezer and convinced his mom to do the rub while he got the smoker prepped. Three hours later we were eating awesome. Sorry, no pics......and no leftovers either. Weird, we never seem to have any leftovers from the smoker.......

[DenverGP]

Just finished rubbing down 10 pounds of pork belly to cure for bacon. 5 pounds got a maple/brown sugar rub, the other 5 pounds got a pepper/spicy rub. Rubbed down, sealed them up in plastic bags, and into the fridge. It'll go on the smoker on sunday for 4 hours or so.

Picked up 50 pounds of seasoned oak firewood which will be the main fuel. Picked it up over at Sante Fe Sand and Gravel. And I already had a bunch of large chunks of my usual flavor woods to add in. Got chunks of hickory, mesquite, apple, cherry and pecan.

[TFOGGER]

Did wings on the Pit Barrel yesterday. All evidence has been demolished. [Flower]

[MarkCO]

Just finished rubbing down 10 pounds of pork belly to cure for bacon. 5 pounds got a maple/brown sugar rub, the other 5 pounds got a pepper/spicy rub. Rubbed down, sealed them up in plastic bags, and into the fridge. It'll go on the smoker on sunday for 4 hours or so.

I am considering trying to make smoked bacon this fall. Where do you buy the pork bellies at?

[Great-Kazoo]

I am considering trying to make smoked bacon this fall. Where do you buy the pork bellies at?

Along with suggestions, links for doing it correctly.

[DenverGP]

We scored the pork belly at Costco (the one off wadsworth and quincy). Not sure how often costco carries it, I just happened to spot it while being dragged around costco by my wife. I've also seen it available at Edwards Meats in Wheat Ridge.

As for making the bacon, I use a combination of several different recipes. The main info comes from:

http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html

We added a little regular sugar in addition to the brown sugar, and on the pepper/spicy one we added extra pepper, and paprika, garlic powder and onion powder.

Besides the pork belly, you need to track down some Pink Salt (also known as Prague Powder #1). It's salt+Sodium Nitrite, and is used for short cures.

The process is:

mix the cure/rub ingredients
rub down the pork belly
put it in a sealed bag in the fridge for about 7 days, turning the bag over every day. A lot of liquid will build up in the bag by the end.
After 7 days, remove the belly from the bag, rinse it, pat it dry and send it into the smoker. For the pepper bacon i'm doing, I'm going to add a little extra pepper to the surface before throwing it on the smoker.


A few sites out there recommend smoking the bacon at 175-180F, but as mentioned on the Amazing Ribs site, smoking under 200 carries health risks. I've always smoked it at 225F, and it comes out great. The bacon gets smoked for usually 3-4 hours, until it reaches 150F.

Once off the smoker, I usually cut off a few thick slices for immediate "testing" but the rest cools to room temp on a wire rack, then gets wrapped tight in plastic and back in the fridge for 12-24 hours. Supposedly helps the flavor... not sure. I do know that slicing it cold is much easier so thats why I keep doing it.

Those couple "testing" slices I just cook on the grill, moving them around to avoid too much of the fat flare-ups. After eating the test slices, it's really tempting to just good up the rest of the bacon sitting in there cooling.

[MarkCO]

I use amazingribs.com too, so good there. Thanks for all the info. :)

[DenverGP]

Some updated intel: wife reports they have pork bellies at the Costco at Santa Fe and Oxford, $2.75 a pound.

[Great-Kazoo]

60544

First try at making other than meat. Apple, walnut bread. 350 for 60 min.

[buffalobo]

60544

First try at making other than meat. Apple, walnut bread. 350 for 60 min.
More pics and AAR? Apple wood smoke?

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[Gman]

60544

First try at making other than meat. Apple, walnut bread. 350 for 60 min.
That looks great!

Apple or Pecan smoke would likely work well with that recipe.

[DenverGP]

Looks excellent.. haven't tried anything like that so far.

[Great-Kazoo]

More pics and AAR? Apple wood smoke?

Sent from my SCH-I545 using Tapatalk


That looks great!

Apple or Pecan smoke would likely work well with that recipe.


Looks excellent.. haven't tried anything like that so far.



It's done with the mix i've been using of apple, hickory with a handful of mesquite. AAR......BURP. Friends we had dinner with asked for the recipe.

http://www.food.com/recipe/apple-nut-bread-179478

[Gman]

Thanks for the link to the recipe. That was the first question asked upon showing the wife the picture of your two loaves.

[Dave]

Gonna try my hand at bacon this weekend after looking this over. Ordered some prague powder and I'm going to follow the recipe on amazingribs. Sunday's going to be an all day smoke since I'm doing ribs in the morning and then the bellies can smoke while we're eating. Last week King Soopers had pork shoulders and back ribs on sale so I'll be doing plenty of pig on the smoker in the near future. I got so much pork shoulder I'm also thinking about getting the attachments for my stand mixer to do homemade sausage.

[Great-Kazoo]

Gonna try my hand at bacon this weekend after looking this over. Ordered some prague powder and I'm going to follow the recipe on amazingribs. Sunday's going to be an all day smoke since I'm doing ribs in the morning and then the bellies can smoke while we're eating. Last week King Soopers had pork shoulders and back ribs on sale so I'll be doing plenty of pig on the smoker in the near future. I got so much pork shoulder I'm also thinking about getting the attachments for my stand mixer to do homemade sausage.

Do you have one of the most important accessories for bulk cooking, the "food saver" ?

[Gman]

Picked up a whole packer brisket at Sam's yesterday for $2.89/lb. I haven't seen it priced that low in a while.

[Great-Kazoo]

Picked up a whole packer brisket at Sam's yesterday for $2.89/lb. I haven't seen it priced that low in a while.

Brisket is my downfall. no matter how much or little i do, it still turns out lackluster.

[Jer]

Brisket is my downfall. no matter how much or little i do, it still turns out lackluster.

I'll let you be a member of the club of which I'm president.

For $2.89/lb I may have to take another run at it.

[Great-Kazoo]

I'll let you be a member of the club of which I'm president.

For $2.89/lb I may have to take another run at it.

You're the president of the Hair Club for Men, Sneakers.com , Crossfit AND TOYOTA. How do you do it all?


back OT. How would you do the next one differently?

[Jer]

You're the president of the Hair Club for Men, Sneakers.com , Crossfit AND TOYOTA. How do you do it all?


back OT. How would you do the next one differently?

I may just be the most interesting man in Larimer County. ROFL

I wouldn't foil the thing at 165deg like I did last time. I would probably wrap it in butcher paper from the jump or may just go unwrapped the entire time. I feel like that last smoke would have been incredible had I not had that high altitude boiling bullshit knocking the wheels off of the bus.

[jerrymrc]

16 lbs of pork shoulder. Tried a new rub along with the Bourbon/Oak barrel wood. Perfect Birthday meal.[Flower] 6061260613

[buffalobo]

16 lbs of pork shoulder. Tried a new rub along with the Bourbon/Oak barrel wood. Perfect Birthday meal.[Flower] 6061260613
Looks great. We put on butt roast earlier, Mrs bo wanted smoked pork for a bunch of Mexican recipes this week.

Hanging out with the wife and dog on the porch, smoking pork and drinking beer.

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[Great-Kazoo]

Looks great. We put on butt roast earlier, Mrs bo wanted smoked pork for a bunch of Mexican recipes this week.

Hanging out with the wife and dog on the porch, smoking pork and drinking beer.

Sent from my SCH-I545 using Tapatalk

Just finished off the last of the smoked pork green chili., over some meatloaf. You'll be real happy with the results.

[buffalobo]

Just finished off the last of the smoked pork green chili., over some meatloaf. You'll be real happy with the results.
The wife did her bacon meatloaf recently and split the recipe into 2 small loaves rather than one. Turned out perfect(baked in oven). Next time one will get done in the smoker.

Sent from my SCH-I545 using Tapatalk

[Ah Pook]

I have a whole mess of pork bellies that need attention. Maybe this week.

[DenverGP]

http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/20150830_070415_zpspopodul8.jpg

11 pound pork butt, the center was still a little frozen when I went to trim it yesterday. so I cut it in half. Figure it'll cook more evenly this was as well.

This is my first smoke using oak firewood as the fuel. Temps are holding pretty good, but I'm using up more wood than I expected.

[Dave]

Got my ribs going right now with applewood smoke and apple juice in the water bowl. My bag of pecan chips got lost in the move somehow. I was going to do the pork bellies I picked up until I reread the recipe at the cure takes 7 days so those are still in their vac pack waiting their turn.

[Great-Kazoo]

http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/20150830_070415_zpspopodul8.jpg

11 pound pork butt, the center was still a little frozen when I went to trim it yesterday. so I cut it in half. Figure it'll cook more evenly this was as well.

This is my first smoke using oak firewood as the fuel. Temps are holding pretty good, but I'm using up more wood than I expected.

Mix it with some quality hardwood charcoal. Holds the heat better , keeps the wood use down.

[DenverGP]

As my wood pile started getting low, I decided to use some of the lump charcoal as well. I'll start with that approach next time. And I'll make sure to buy more wood.... Gone thru about 20 pounds of oak firewood. Luckily that only cost me a few bucks, so I don't mind using it, just going to need a bigger stack to make it thru the winter.

The pork butt, hit the stall around 155 or so. Usually I foil wrap pork butt, but thinking of trying paper wrapped this time...
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/20150830_070415_zpspopodul8.jpg

Bacon before going into the smoker, first one is pepper bacon, second one is sweet, maple and brown sugar:
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/20150830_123638_zps0taf12b9.jpg
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/20150830_123630_zpsyfqmnrik.jpg

After 3 hours on the smoker, still another hour or so left to go:
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/20150830_145801_zpsgej00vqx.jpg

[Dave]

Those pork bellies look great. [Lick] I'm looking at hickory for mine once I get to them, but also looking at maple wood as well, especially for the sweet ones since they use maple syrup in the recipe.

[vossman]

Here's about a third of the brisket I smoked today. I did buy a whole brisket and separated the flat and point while trimming. I like it better ,more bark and I was able to take the point off cause it was done before the flat.

http://i1341.photobucket.com/albums/o759/vossman23/DSCF0277_zpsjylmwffr.jpg (http://s1341.photobucket.com/user/vossman23/media/DSCF0277_zpsjylmwffr.jpg.html)

[DenverGP]

Here's about a third of the brisket I smoked today. I did buy a whole brisket and separated the flat and point while trimming. I like it better ,more bark and I was able to take the point off cause it was done before the flat.

That looks awesome. great smoke ring, and looks like the fat melted out of there perfectly. My last one I did with point and flat still attached, and the point was a little overdone. Still tasty, but not as moist as it could have been.

[DenverGP]

Those pork bellies look great. [Lick] I'm looking at hickory for mine once I get to them, but also looking at maple wood as well, especially for the sweet ones since they use maple syrup in the recipe.

http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/20150830_154706_zpstly7sagi.jpg

http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/20150830_154658_zps7lo3vb5h.jpg

My maple syrup/brown sugar one didn't come out very sweet. Think I need to research some more recipes for sweet bacon. After curing for the week, we rinsed both of them off well, dried them, and added some cracked pepper to the pepper/spicy one. Didn't put anything on the sweet one, and yet it ended up VERY sticky on the outside. I was really surprised, didn't think the sugar would absorb into the meat that much. But I think the salt overpowered the sweet flavors. Still tastes like awesome bacon, so I'm not going to complain.

After they cooled down to room temp, we cut off a couple test slices off each, then wrapped the remaining slabs in plastic wrap and let them rest overnight before slicing up the rest.

[vossman]

Mmmmmm, bacon.

[KS63]

Put a fresh Palisade peach cobbler in the smoker. Used a Paula Deen recipie as a base and added more butter, sugar and peaches. Yum! I'm posting this from my phone and for the life of me I can't figure out why my pics aren't right side up. Sorry :(

[Gman]

Used a Paula Deen recipie as a base and added more butter...
I didn't know this was possible...unless one were actually making butter.

That looks awesome! Please share how it turns out.

[StagLefty]

Put a fresh Palisade peach cobbler in the smoker. Used a Paula Deen recipie as a base and added more butter, sugar and peaches. Yum! I'm posting this from my phone and for the life of me I can't figure out why my pics aren't right side up. Sorry :(

How in the world does it stay in the pan ? [Sarcasm2]

[Great-Kazoo]

How in the world does it stay in the pan ? [Sarcasm2]

Magic & stop motion camera special effects

[Dave]

How in the world does it stay in the pan ? [Sarcasm2]
I'm not saying it's aliens, buuuuuuut......

[Buff]

There's some good looking grub the last few pages, my smoked/charred burgers with Anaheim's, Cream cheese and Bacon seem out gunned.......... At least they were tasty.
60669

[buffalobo]

Gonna put a turkey on tomorrow and some sausage and the wife is going to try the apple walnut cake GK showed off recently.

Throw out turkey tips and suggestions.

Sent from my SCH-I545 using Tapatalk

[KS63]

How in the world does it stay in the pan ? [Sarcasm2]

Butter is magical! It turned out great. Smoked at 200* for about an hour then turned the heat up to 350* to finish the crust. Traegers give your food a mild smoke flavor unlike traditional wood chip smokers. Tastes best served warm with Vanilla Bean ice cream. It brings out the smoke flavor.

[Great-Kazoo]

Gonna put a turkey on tomorrow and some sausage and the wife is going to try the apple walnut cake GK showed off recently.

Throw out turkey tips and suggestions.

Sent from my SCH-I545 using Tapatalk

This is the base (temp wise) i work with. I throw some garlic cloves in the cavity and under the skin. Wrap bacon on the leg & wing tips, Then wrap those in foil. Remove last 30 - 4-0 minutes for crispy bacon. I use a turkey pan & rack (cheap foil pan) to catch those later to be tasty gravy drippings.

Using an olive oil base i mix in some lemon juice, rub bird. Then add dry seasonings to taste. Some folks use the 225 temp. I will not smoke poultry with temps under 325. YMMV

http://www.traegergrills.com/recipes/detail/63#.VeueEZfXoSk

http://allrecipes.com/recipe/228529/easy-smoked-turkey/

http://www.bbq-fyi.com/how-to-smoke-turkey.html

http://www.butterball.com/how-tos/smoke-a-turkey#section_593

[Great-Kazoo]

Oh yeah forgot, made an apple pie the other day, all gone. The smoker is also great for breads.

[Irving]

There's some good looking grub the last few pages, my smoked/charred burgers with Anaheim's, Cream cheese and Bacon seem out gunned.......... At least they were tasty.
60669

Anything with Cream Cheese on/in it is a winner. Mannie & Bo's in Golden you can get cream cheese in the calzones. Can you smoke a calzone you think?

[KS63]

Oh yeah forgot, made an apple pie the other day, all gone. The smoker is also great for breads.
I'm realizing now that a smoker is a great option for just about anything you cook.

[Gman]

I do my turkey in the Traeger at 350. Roast time is the same as the indoor oven.

Brisket is going in tomorrow. w00t!

[Great-Kazoo]

Anything with Cream Cheese on/in it is a winner. Mannie & Bo's in Golden you can get cream cheese in the calzones. Can you smoke a calzone you think?

Silly donkee of course you can. made some pizzas. I have to do up some no kneed pizza dough tomorrow, for a monday or tuesday stromboli fest.

[CO Hugh]

Some updated intel: wife reports they have pork bellies at the Costco at Santa Fe and Oxford, $2.75 a pound.

60808

Pictures at Sheridan Costco 9/5/15

[buffalobo]

http://images.tapatalk-cdn.com/15/09/06/3e01d471f0e31e4851f480f0a00f92a3.jpg

Banana nut on the left, apple walnut GK linked to. Smell great, will let yous know.

Turkey in, clock running.

Sent from my SCH-I545 using Tapatalk

[Great-Kazoo]

http://images.tapatalk-cdn.com/15/09/06/3e01d471f0e31e4851f480f0a00f92a3.jpg

Banana nut on the left, apple walnut GK linked to. Smell great, will let ewes know.

Turkey in, clock running.

Sent from my SCH-I545 using Tapatalk

ADR

[KS63]

http://images.tapatalk-cdn.com/15/09/06/3e01d471f0e31e4851f480f0a00f92a3.jpg

Banana nut on the left, apple walnut GK linked to. Smell great, will let yous know.

Turkey in, clock running.

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Yum! Need to make zucchini bread.

[buffalobo]

ADR
Excellent.

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[buffalobo]

http://images.tapatalk-cdn.com/15/09/06/db099d3c0485d70c7ded9925e08de722.jpg

We are liking the results.

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[DenverGP]

Very nice looking turkey, and those cakes look awesome.

Got up extra early today to start a brisket. This was 1/2 of a packer. This half included the flat and the point, probably around 7-8 pounds.

Brisket was on the smoker by 6am. Wrapped tight in butcher paper around noon @ 165F. Came off the smoker at 4:30pm @ 200F, then rested an hour before slicing. My most successful brisket so far. Slices held together under their own weight, but pulled apart with the slightest pull.

http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/sliced_zps4iqhiw6k.jpg

Neighbors came over, they brought the beer and baked beans. We also made up a batch of ABTs to hold us over until the brisket was done. There were no leftovers :-(

[vossman]

What smoker are you using?

[DenverGP]

For larger smokes (including the brisket I posted), I'm using an older model Charbroil offset smoker, similar to this,
60820

but the older model is a lot more heavy duty... much thicker steel on the walls and doors. And the chimney is attached on the side, at the level of the cooking surface.

I added stove "rope gasket" seals around the doors, and added a baffle plate inside the main cook chamber to try to even out the temps side to side.

I've also got a cheap vertical charcoal smoker that I use for smaller items and usually shorter smokes:
60821
It was a cheap one from walmart. Did some mods to it as well (rope gasket seals and an improved charcoal pan, and it performs great. Small cooking grate size and small charcoal pan size are the only reasons I don't use it more. It uses a lot less fuel and heats up quicker than the offset smoker, so it still gets some use.

[Great-Kazoo]

I'm using an older model Charbroil offset smoker, similar to this,
60820

but the older model is a lot more heavy duty... much thicker steel on the walls and doors.

I added stove "rope gasket" seals around the doors, and added a baffle plate inside the main cook chamber to try to even out the temps side to side.

Get a thermofelt welding blanket from welding direct.

[Ah Pook]

Put a fresh Palisade peach cobbler in the smoker. Used a Paula Deen recipie as a base and added more butter, sugar and peaches. Yum! I'm posting this from my phone and for the life of me I can't figure out why my pics aren't right side up. Sorry :(
HTF can you add more butter to a Paula Dean recipe?!? [hammer]

Did two pork bellies this week. Came out great but I'm going to flip to the fat/skin side down, at the halfway point, next time.

[vossman]

I hope to get one of these. My Traeger is great and really easy but I really wanna try one of these. Hoping to find a used one.


For larger smokes (including the brisket I posted), I'm using an older model Charbroil offset smoker, similar to this,
60820

but the older model is a lot more heavy duty... much thicker steel on the walls and doors. And the chimney is attached on the side, at the level of the cooking surface.

I added stove "rope gasket" seals around the doors, and added a baffle plate inside the main cook chamber to try to even out the temps side to side.

I've also got a cheap vertical charcoal smoker that I use for smaller items and usually shorter smokes:
60821
It was a cheap one from walmart. Did some mods to it as well (rope gasket seals and an improved charcoal pan, and it performs great. Small cooking grate size and small charcoal pan size are the only reasons I don't use it more. It uses a lot less fuel and heats up quicker than the offset smoker, so it still gets some use.

[Dave]

NY strip steaks along with corn on the cob for the grill tonight, and a 3 lb pork belly curing to be put on the smoker next Sunday. I'm thinking about putting the pork belly on the top rack of my vertical smoker and a whole chicken under it on the bottom rack to let the pork fat render onto it.

[wyome]

Getting ready to hang some chicken breasts in the Pit Barrel Cooker, then in an hour or so throw some potatoes and corn on the cob in there too

[electronman1729]

6094860949

[TFOGGER]

http://i1161.photobucket.com/albums/q504/tfogger/Mobile%20Uploads/2015-09/20150914_170717.jpg

Pork loin chops, marinated in a hoisin garlic teryaki sauce/glaze, also did some with sun dried tomato marinade...

[Jer]

http://i1161.photobucket.com/albums/q504/tfogger/Mobile%20Uploads/2015-09/20150914_170717.jpg

Pork loin chops, marinated in a hoisin garlic teryaki sauce/glaze, also did some with sun dried tomato marinade...

Looks good. Too bad you ruined that broccoli next to it though. ;-)

[Great-Kazoo]

Looks good. Too bad you ruined that broccoli next to it though. ;-)

https://sp.yimg.com/ib/th?id=JN.GMfDsWuYu%2btjQbp%2bVOZSJg&pid=15.1&P=0&w=300&h=300

[buffalobo]

Got a piece of salmon, pork ribs and some sausage for this weekend. Ribs and sausage tomorrow after noon and salmon Sunday morning.

Throw out your favorite salmon smoke recipe, we have been kickin around several this evening.

[Irving]

My uncle just offered to give me his top feed Brinkman. I think I'll jump on it.

[buffalobo]

My uncle just offered to give me his top feed Brinkman. I think I'll jump on it.

Do not hesitate.[AR15]

Free is the best place to start.

[TFOGGER]

Got a piece of salmon, pork ribs and some sausage for this weekend. Ribs and sausage tomorrow after noon and salmon Sunday morning.

Throw out your favorite salmon smoke recipe, we have been kickin around several this evening.

I do cedar plank salmon in the Pit Barrel pretty often. Usually a mild rub (Pit Barrel's Beef and Game is a favorite), smoked for 25-30 minutes at medium high temps on a soaked cedar plank until medium rare, using alder and peach chips for flavor. I'm not a big fish fan, but I like this. roasted corn on the cob goes well with it.

[hghclsswhitetrsh]

No way would I put fish in my smoker. Might wanna double check that.

[Great-Kazoo]

No way would I put fish in my smoker. Might wanna double check that.

High heat, fast cook



2, 8 oz Salmon Filets
1 Tbsp. fresh Ground Pepper
1 Tbsp. Sugar
Glaze:
2 cups Balsamic Vinegar
1 Tbsp. Grand Marnier
1 pinch Salt


Combine the fresh ground pepper and sugar; set aside.

Place the Balsamic Vinegar in a small, heavy bottomed sauce pan. On medium heat, bring to a low boil. Adjust the heat to maintain a steady simmer and reduce the Balsamic vinegar until it resembles a syrup, or until it can coat the back of a spoon. Let cool. Add the Grand Marnier and pinch of salt to taste.

. Set the temperature to High (450°F) and preheat the grill with the lid closed for 10 to 15 minutes.

Season the salmon evenly with the pepper and sugar mixture and place flesh-side down on the hot grill, preferably in the very front to get a good sear. Once they are seared, move them to the center of the grill and cook for 10-15 minutes, or until they reach an internal temperature of 145°F. Drizzle with glaze. Serve warm.

[yz9890]

No way would I put fish in my smoker. Might wanna double check that.

I've read that a few places as well. I guess it's difficult to clean afterwards and can possibly affect the taste of future smokes? I've only had one for a few months and haven't done any fish yet.

I was getting ready to order a GM Daniel Boone the other day when I was informed my son's pythons needed new enclosures and thermostats. So my pellet fantasy got postponed again ($700 with of reptile crap). If there's a chance fish could ruin my upcoming purchase, I'll keep the little bullet electric for fish. I would've thought I could run the pellet grill up to 500deg and get rid of any lingering smells though. Yes/no?

Probably keep the electric regardless. The only gripes I have about it are that it won't get hot enough to crisp chicken or turkey skin, and that using the lower grate is difficult because any meat on the upper one is in the way.


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[Great-Kazoo]

I've read that a few places as well. I guess it's difficult to clean afterwards and can possibly affect the taste of future smokes? I've only had one for a few months and haven't done any fish yet.

I was getting ready to order a GM Daniel Boone the other day when I was informed my son's pythons needed new enclosures and thermostats. So my pellet fantasy got postponed again ($700 with of reptile crap). If there's a chance fish could ruin my upcoming purchase, I'll keep the little bullet electric for fish. I would've thought I could run the pellet grill up to 500deg and get rid of any lingering smells though. Yes/no?

Probably keep the electric regardless. The only gripes I have about it are that it won't get hot enough to crisp chicken or turkey skin, and that using the lower grate is difficult because any meat on the upper one is in the way.


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No issues with cooking fish. 325 - 350-375 is more than enough to crisp poultry shin. Of course once done IF you want crispier skin. Throw on the BBQ grill for a few. IMO the only lingering smell we get from the smoker is smoke.

[yz9890]

No issues with cooking fish. 325 - 350-375 is more than enough to crisp poultry shin. Of course once done IF you want crispier skin. Throw on the BBQ grill for a few. IMO the only lingering smell we get from the smoker is smoke.

Thanks. That's kind of what I've been doing. My electric smoker only gets to 220-240deg so I've been finishing things off on the grill if needed. It would be nice to do it all in one spot though. Then of course I have to deal with the cost of pellets on a long smoke. Oh well. If it was always easy and cheap, I'd be 500lbs.


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[Gman]

I don't have any issues with residual flavors in my Traeger. Everything smells like smoke. At the worst, I'd just have to swap out the foil on the drip tray and maybe brush off the grill grate.

[Irving]

My uncle has smoked a lot of trout in his and it came out great. It's the smoker I got, so I'll let you know. I'm going to clean it out first anyway.

[Great-Kazoo]

Thanks. That's kind of what I've been doing. My electric smoker only gets to 220-240deg so I've been finishing things off on the grill if needed. It would be nice to do it all in one spot though. Then of course I have to deal with the cost of pellets on a long smoke. Oh well. If it was always easy and cheap, I'd be 500lbs.


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Oh the sacrifices one makes [Beer]


I don't have any issues with residual flavors in my Traeger. Everything smells like smoke. At the worst, I'd just have to swap out the foil on the drip tray and maybe brush off the grill grate.

Foil changing is dependent on what was done last. Fish yeah that's not something i see me making apple pies on afterward. The only issue we have with the smoker is walking by it , smelling smoke and wondering what to cook up next.

FIRST WORLD PROBLEMS

[buffalobo]

I am more worried about the pork and turkey smell contaminating my salmon.[emoji33]


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[Irving]

Okay, I've sprayed out my new (well used) electric smoker. I sprayed off the lava rocks and put them back in. Am I supposed to re-season this thing? Out of all 21 pages of this thread, what is the best beginner recipe for me to try?

[Great-Kazoo]

Okay, I've sprayed out my new (well used) electric smoker. I sprayed off the lava rocks and put them back in. Am I supposed to re-season this thing? Out of all 21 pages of this thread, what is the best beginner recipe for me to try?

Something from a local bbq joint.

Outside of cleaning the racks and other removable items. Why didn't you crank it to the highest setting and burn everything off?

I'd run it for at least 30 min on high, hopefully removing any of those cleaning chemicals.

[Irving]

I haven't used any chemicals, just sprayed it out with my hose to knock off the loose stuff. I think I'll burn everything out tomorrow. There is not any seasoning I need to do is there?

[Great-Kazoo]

I haven't used any chemicals, just sprayed it out with my hose to knock off the loose stuff. I think I'll burn everything out tomorrow. There is not any seasoning I need to do is there?

Throw some cheap bacon in there for FLAVA

FWIW: Seasoning a grill, smoker etc is fairly basic.

[yz9890]

I sprayed the inside of my new electric smoker with Pam and plugged it it for a few hours (no water in the bowl) to season it. I don't remember if that's what the instructions said or if I read it somewhere.


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[Great-Kazoo]

pepper chicken casserole
61165

[TFOGGER]

Bacon wrapped cheese stuffed jalapenos...
http://i1161.photobucket.com/albums/q504/tfogger/Mobile%20Uploads/2015-10/20151011_150040.jpg

[Dave]

Just a quick steak dinner tonight. Ribs tomorrow, and starting a cure for my 2nd batch of bacon, probably maple this time around.

[Ah Pook]

Pork belly!!!!

Chipotle, ginger, orange marmalade and other stuff in the marinade. Just got done reducing the marinade. That is a tasty sauce!

Gotta wait til the bears go into hibernation before any big smokes.

[DenverGP]

I took this week off from smoker duty. These pics are actually from last weekends smoke. We did 16 lbs of pork butt last weekend for a get-together with a couple neighbors, then smoked some steaks on wednesday, and smoked some pork chops on friday.

I've finally got the hang of fire management in the new offset smoker. Smoked with some Oak, Hickory and Cherry. Started this smoke at 11pm last saturday, smoked around 250F or so until 6am when they got wrapped in foil with a little hard apple cider. Lowered the smoker temps (about 215F or so) until the butts reached 203F at around noon. Kept in the foil in a warm oven until we pulled them at 1pm.

http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/20151003_233734_zps5ww05xiq.jpg

http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/20151004_132919_zpsz9apkgzy.jpg

http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/fb805141-5782-42fd-b16e-062ec501832b_zpskx4br7d3.jpg

The sliced pieces at the end of the pan are the "money muscle" part of the butt which is served sliced during bbq competitions. All the neighbors agreed it was my best pork butts so far.

We ended up with the neighbors taking home a bunch of leftovers, and we food-savered 2 bags of pulled pork for a quick dinner at some point this week (thinking pulled pork mac and cheese) We used a little of the leftovers for some pork carnitas as well. Glad those prisons decided to stop serving pork, just that much more for the smoker.

[Aloha_Shooter]

Took my first stab at making bacon a couple weeks ago:
61459

Tried it out today:
61460

It had a nice sweet smoky flavor. More like maple syrup or molasses than I'd expected -- hadn't used either as a flavor so I was pleasantly surprised. Not all of it was as lean as shown in the slices but the fatty pieces chop up nice for rendered fat and bits to flavor my home fries.

[TFOGGER]

Took my first stab at making bacon a couple weeks ago:
61459

Tried it out today:
61460

It had a nice sweet smoky flavor. More like maple syrup or molasses than I'd expected -- hadn't used either as a flavor so I was pleasantly surprised. Not all of it was as lean as shown in the slices but the fatty pieces chop up nice for rendered fat and bits to flavor my home fries.

Bacon is my next big plunge. Are you using the recipe off Amazing Ribs?

[Dave]

I just finished off my first 3lb bacon that I used the Amazing Ribs simple bacon recipe. I went with hickory chips on that one. I just put another 3 lbs into the bag with their maple recipe and now I need to get some maple wood chips to smoke them with. I did pull back on the pepper for this one as i'm going for a sweeter style.

[Aloha_Shooter]

Bacon is my next big plunge. Are you using the recipe off Amazing Ribs?

Honestly, I don't remember. Most of the recipes I've seen are pretty similar. The one big difference I've seen was that one source recommended "massaging" the juices coming off the meat back into the belly daily while another source said to drain it off. I think I like the idea of draining it off better. If I go that route, I need to get a plastic container with a raised draining rack instead of just putting the bellies in a zipper plastic bag and tossing it in the meat drawer.

The thing I like best about this is that the price is competitive with commercial bacon but I get to see the whole belly and I know which parts become rashers and which parts will be rendered bits for my scrambled eggs, home fries, etc. I'm thinking I may do several pounds for Christmas presents -- something nice and homemade that my family will enjoy almost universally and that won't collect dust.

[hghclsswhitetrsh]

Where do you guys get your pork bellies from?

[Ah Pook]

My local grocery store sells them in 70lb boxes. It's about time to restock.

Oh Gilpin Guy?.?.

[hghclsswhitetrsh]

Ok. I'll do some calling around tomorrow.

[DenverGP]

Costco sells them, I think the last ones I got were around 5 pounds each.

[Aloha_Shooter]

I get mine from either the commissary or local Asian grocery.

[Great-Kazoo]

I get mine from either the commissary or local Asian grocery.

Last Asian Grocery we were in (off Alameda in lakewood) The spouse thought i was kidding her when i said i just saw a rat as big as a cat. Till she saw 2 of them running between pallets of rice in to the fish section.

[ray1970]

Last Asian Grocery we were in (off Alameda in lakewood) The spouse thought i was kidding her when i said i just saw a rat as big as a cat. Till she saw 2 of them running between pallets of rice in to the fish section.
Were they on sale?

[StagLefty]

^ If they're alive in an Asian market they're pets !!

[Great-Kazoo]

Were they on sale?

Ran too fast to scan the bar code ;)


^ If they're alive in an Asian market they're pets !!

Or considered FRESH !

[ANADRILL]

After picking up that Kamado Joe smoker from crashdown, I smoked some elk sausage, rabbit sausage, and brisket...Everything turned out amazing. Thanks again crashdown for a hell of a deal!

[Irving]

Had anyone tried pumpkin seeds?

[Great-Kazoo]

From last week ground lamb & sweet italian sausage meatloaf.

61745 61746

[Great-Kazoo]

Today the spouse did a log o lamb. Low and sloooowwwwww. Honey with lemon garlic, rosemary and other assorted spices marinade. Like what i inquire. Not Telling was the reply .

61747 61748

[buffalobo]

^^^Looks tasty.

Gonna do some pork ribs and a bake/smoke on a whole chicken.

Also experimenting with Buttercup and Acorn squash.

Throw out some ideas on the squash.

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[Great-Kazoo]

^^^Looks tasty.

Gonna do some pork ribs and a bake/smoke on a whole chicken.

Also experimenting with Buttercup and Acorn squash.

Throw out some ideas on the squash.

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We do whole chickens @ 350-400. The squash ... FWIW: costco has whole chickens (2 pack) $0.99 lb they averaged 11lb between the 2 of them. Excellent results and not that greasy like most "on sale" roasters

Here's one link
http://www.smokingmeatforums.com/t/49432/zucchini-yellow-squash

[Ah Pook]

Had anyone tried pumpkin seeds?
No? How long are you smoking them? Soaking first?

Got some chicken legs marinading for tomorrow. Teriyaki, ginger, basil, rosemary and some other stuff.

[Irving]

I've never smoked anything before. Just looking to see if it would be somewhere to start.

[Ah Pook]

I've never smoked anything before. Just looking to see if it would be somewhere to start.
Maybe put them on a mesh tray. I seem to remember soaking them in salt water before toasting.

[ANADRILL]

Smoking stew meat for tonight's stew:)

[colorider]

Smoking some burgers. Topping them off w horseradish cheddar and some hatch chills.

[yz9890]

Since I bought a smoker, I find I have an aluminum tray with pecan wood and a small piece of hickory on my gas BBQ grill all the time as well.


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[buffalobo]

Sauced and unsauced pork ribs, chicken and an acorn squash.

Think I mismeasured the salt in the rub for the ribs, pretty salty. Wil have to be more careful next time.

http://images.tapatalk-cdn.com/15/10/25/b7279e6250978765bbebd55374370935.jpg

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[Great-Kazoo]

That bird looks tasty

[buffalobo]

That bird looks tasty

Had it for supper, it was tasty, and the squash surprised us by having a very sweet flavor. We will smoke more squash in the future.

We have the best luck with birds in the smoker, always turns out great.

Like you, I prefer a higher temp and shorter time for poultry/bird.

[ANADRILL]

Next time you make a stew, take the time to smoke the stew meat on the smoker it makes a world of difference:)

[Great-Kazoo]

Had it for supper, it was tasty, and the squash surprised us by having a very sweet flavor. We will smoke more squash in the future.

We have the best luck with birds in the smoker, always turns out great.

Like you, I prefer a higher temp and shorter time for poultry/bird.

Instead of a beer can chicken, use lemonade or a fruit juice of choice. Some garlic cloves under the skin and go to town.

[asmo]

Just pulled this out from 6 hours in the smoker. New recipe I am trying before Thanksgiving. Honey and ginger brine.

61838

[Ah Pook]

Did some pork ribs yesterday. Used a special dry rub. Five hours of fruitwood smoke. Finished with an hour in the oven wrapped in foil.

Sorry, no pics. They didn't last long enough.

[MarkCO]

Have a wing on turkey breast in the smoker. Orange-banana puree in the water pan, peach wood, KC style poultry rub. Just about 158F now.

[MarkCO]

61965

Done.

[asmo]

61965

Done.

Looks nummy. How did it come out? I'm thinking of peach wod for the Thanksgiving turkey.

[MarkCO]

It was excellent. Crisp skin, juicy meat. Tried to keep the smoker about 270 and took it out at 172 internal. Served with 4 cheese pasta and a slaw that had maple syrup instead of sugar. Very tasty.

[ANADRILL]

I did 2 ribeye roasts for a dinner pary last night..

[Gman]

I did 2 ribeye roasts for a dinner pary last night..
Mmmm...prime rib.

[Great-Kazoo]

I did 2 ribeye roasts for a dinner pary last night..
.
Leftovers ?
Defrosting a turkey for later in the week. Along with making some pizza dough for calzones.
I know we've had a few tries at desserts on the smoker. Anyone else try breads and other dough wrapped food?

[MarkCO]

Did apple dumplings. They were great.

[Circuits]

It's rib time again - St. Louis style pork spare ribs...

[ANADRILL]

.
Leftovers ?
Defrosting a turkey for later in the week. Along with making some pizza dough for calzones.
I know we've had a few tries at desserts on the smoker. Anyone else try breads and other dough wrapped food?

I had half of one roast left, and made a big pot of stew with it. It's one of the best stews yet:) Nothing like smoked ribeye in a stew:)

[Great-Kazoo]

Took this off the smoker around 3:30 -4. Should have snapped a pic just off the grill, as this is 30 - 40 min later. Still a good dinner.

62107

[Gman]

The Traeger is working its magic on a 23lb. beer brined turkey!

[Aloha_Shooter]

Was going to smoke a turkey this morning but found my smoker no worky. Probably fried a circuit during that last snow storm. Unfortunately, turkey was already thawed and rubbed so am tossing in conventional oven for slow roast. Won't affect dinner as I got an invite a couple days ago -- my turkey was already thawing so this will just be lunch and dinner for the next week or two ...

[TFOGGER]

Just put a 6 lb turkey breast on the Pit Barrel, if I remember I'll snap a pic or 2 when it comes off about 1:30

[cableguy11]

We have 3 Nordy's family feasts in the oven at 175 here at work. Should be ready in a few! Turkey is dry brining in the fridge at the house and will go in the smoker on Saturday!

-Art

[wyome]

Just put a 6 lb turkey breast on the Pit Barrel, if I remember I'll snap a pic or 2 when it comes off about 1:30

We're doing a turkey tomorrow on the PBC.....

[MarkCO]

Turkey almost done. Orange/banana/brandy in the liquid pan, peachwood for smoke.

[asmo]

Not saying to put the GSD in the smoker. Just showing off my 'guard' dog, keeping the crows and the squirrels away from the 20lb turkey in the smoker.

62357

[Mykidsdad]

15 pound bird plus 4 extra wings, brined 24 hours just went into the pit but it is 10 degrees and snowing out here....this ought to be interesting....

[Rucker61]

Brined 10 lb turkey in the Traeger.

[MarkCO]

I got mine too hot to start off with thinking the cold would affect the temp more than it did.

[DenverGP]

62358

2 9lb turkey breasts on the smoker. One rubbed with the "simon and garfunkel" spices, the other is a cajun/bbq rub. Temp control is a little challenging due to weather.

[TFOGGER]

http://i1161.photobucket.com/albums/q504/tfogger/Mobile%20Uploads/2015-11/20151126_135158.jpg

Managed to snap a pic before it was devoured. The useless pop up thermometer popped up after it had been sitting on the counter for a good 5 minutes. The digital showed 165 when it came off the smoke.

[scratchy]

2 - 20 lb turkeys in the Weber Smokey Mountain last Saturday. Sorry, no pics but boy they were tasty. Only had 6 for dinner, we love turkey leftovers.

[Gman]

Had to rush off to the in-laws right after taking the turkey out, so here's a pic;
http://i263.photobucket.com/albums/ii123/gmchenry/Turkey.jpeg

Looks smaller than it actually was.

[Ah Pook]

I went out for turkey day dinner. Was at the smoker when two brined and beer can turkeys came out of the smoker. A big a$$ ham too. NOM!

[Great-Kazoo]

Had to rush off to the in-laws right after taking the turkey out, so here's a pic;
http://i263.photobucket.com/albums/ii123/gmchenry/Turkey.jpeg

Looks smaller than it actually was.

No one's ever heard that before.

[Aloha_Shooter]

Those all look great. I wish I'd been able to see how mine would turn out but with the smoker inop all I could do was check my rub and timing by putting it in the conventional oven at the same settings (9 hours @ 225). I had to finish it off at 400 for about 25 minutes to brown up the skin a little; none of that great smokey taste but it was nicely cooked and still moist despite not having been brined.

Kudos to GMG though -- not only did they respond to my support request on Thanksgiving morning (filed via their webpage because I just assumed they'd take Thanksgiving off) but they promised to send me a new power adapter with no questions ... well, they DID ask for my delivery address and whether or not I had their wifi model. I couldn't be happier with GMG ... just waiting for my FoodSaver to arrive so I can bag the 15 pounds of bacon I did as Christmas presents (before the power supply fried).

[Great-Kazoo]

just waiting for my Food Saver to arrive

One of the better investments food wise we've made in some time.

[yz9890]

Kudos to GMG though -- not only did they respond to my support request on Thanksgiving morning (filed via their webpage because I just assumed they'd take Thanksgiving off) but they promised to send me a new power adapter with no questions ... well, they DID ask for my delivery address and whether or not I had their wifi model. I couldn't be happier with GMG ... just waiting for my FoodSaver to arrive so I can bag the 15 pounds of bacon I did as Christmas presents (before the power supply fried).

I was planning on getting a GMG Daniel Boone before spring. Is what happened to you common? I haven't read any reviews that indicated it was.



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[Great-Kazoo]

Getting a dry rub together and prepping a pork shoulder

62439 62440

[Great-Kazoo]

AND.................... Tuesday Free Range Pizza. White garlic sauce, sauteed shallots & orange peppers, sweet Italian sausage, whole milk mozzarella , some pizza dough i'm experimenting with. Using that new fangled Kitchenaid mixer ;)

62441 62442

[colorider]

[QUOTE=yz9890;1934251]I was planning on getting a GMG Daniel Boone before spring. Is what happened to you common? I haven't read any reviews that indicated it was.


I'm switching from a traeger to a gmg Daniel Boone Actually bought the gmg on Black Friday because the retailer in lakewood was having a Black Friday sale. Daniel Boone wifi model for $499. Could not pass it up. Did a LOT of research before the purchase and the power supply problem is never mentioned. Uneven heat is mentioned, but also easy fixes for it. I'm waitimg for the weather to warm up before I assemble it and start cooking. As soon as I do, my traeger will be in the classified for 1/2 retail.

[Aloha_Shooter]

I was planning on getting a GMG Daniel Boone before spring. Is what happened to you common? I haven't read any reviews that indicated it was.

I haven't seen any other reports so I'd guess it was pretty uncommon. Regardless, they shipped out replacement parts promptly -- they should have arrived today (I'm out of town right now). I'd say buy your Daniel Boone with confidence. I like the product AND the company.

[colorider]

Regarding GMG and their customer service. In my extensive research I learned that they have absolutely fantastic customer service. Always helpful, get parts out fast and a lot of times they send it no charge when the grill is out of warranty. That was a big plus when deciding to switch from a Traeger. Don't get me wrong, I have had great service from Traeger and my smoker has been flawless. I'm switching brands because the price for the GMG was too good of a deal to pass up and it has a few more features that I liked.

[Aloha_Shooter]

I've got the Davy Crockett. It looks small but 1) I can take it on a picnic or camping trip and run it off the 12V DC socket on the truck, 2) I can smoke 3 racks of ribs or 15 pounds of bacon at once -- more than enough for my needs. I can't say enough good things about GMG.

[yz9890]

[QUOTE=yz9890;1934251]I was planning on getting a GMG Daniel Boone before spring. Is what happened to you common? I haven't read any reviews that indicated it was.


I'm switching from a traeger to a gmg Daniel Boone Actually bought the gmg on Black Friday because the retailer in lakewood was having a Black Friday sale. Daniel Boone wifi model for $499. Could not pass it up. Did a LOT of research before the purchase and the power supply problem is never mentioned. Uneven heat is mentioned, but also easy fixes for it. I'm waitimg for the weather to warm up before I assemble it and start cooking. As soon as I do, my traeger will be in the classified for 1/2 retail.

Wow. More than $200 off regular price.


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[Jer]

I'm switching from a traeger to a gmg Daniel Boone Actually bought the gmg on Black Friday because the retailer in lakewood was having a Black Friday sale. Daniel Boone wifi model for $499. Could not pass it up. Did a LOT of research before the purchase and the power supply problem is never mentioned. Uneven heat is mentioned, but also easy fixes for it. I'm waitimg for the weather to warm up before I assemble it and start cooking. As soon as I do, my traeger will be in the classified for 1/2 retail.

Damn, that's a pretty solid deal.

[Great-Kazoo]

[QUOTE=colorider;1934973]

Wow. More than $200 off regular price.


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Damn, that's a pretty solid deal.

Keep an eye on SW's site. This is when we got $50 off anything $200 or more. Bringing the Larger Camp Chef down to $499

[Jer]

[QUOTE=yz9890;1935059]



Keep an eye on SW's site. This is when we got $50 off anything $200 or more. Bringing the Larger Camp Chef down to $499

The Boone WiFi model is on sale there for $729. In fact, their non-Wifi is $50 more than what that gent paid for the WiFi version.

[Aloha_Shooter]

This past weekend, SW had the Davy Crockett for $299 -- $100 off the normal price.

[Jer]

This past weekend, SW had the Davy Crockett for $299 -- $100 off the normal price.

That's a pretty sweet deal too. Not sure it will fit my needs size-wise but it ticks all of the boxes otherwise. I guess I'll just have to keep my eye on things for a while and something will come up.

[yz9890]

[QUOTE=yz9890;1935059]



Keep an eye on SW's site. This is when we got $50 off anything $200 or more. Bringing the Larger Camp Chef down to $499

What is the "SW" site?


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[crays]

Sportsmans Warehouse

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[Great-Kazoo]

[QUOTE=Great-Kazoo;1935093]

What is the "SW" site?


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StrippersWorking.com it's a live feed from gopros attached to stripper poles. Wash your hands before logging on.

[Jer]

[QUOTE=yz9890;1936727]

StrippersWorking.com it's a live feed from gopros attached to stripper poles. Wash your hands before logging on.

I'm just amazed that url hasn't been registered. You may have a winning idea on your hands there. lol

[Great-Kazoo]

Defrosted and cubed the remains of a pork shoulder
62758

Turned it in to some green chili
62759

[Dave]

So I'm thinking about putting my Christmas rib roast in my smoker. I'm looking at oak wood and putting some beef broth and rosemary sprigs in the water pan.

Anyone else have thoughts on this cut of beef in a smoker?

[buffalobo]

Sounds like good recipe, go for it.

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[DenverGP]

It's my first time smoking a rib roast. I'll be following the AmazingRibs.com recipe for my rib roast on Christmas eve.

http://amazingribs.com/recipes/beef/prime_rib_roast.html

Not sure what wood I'll be using yet.

[Gman]

I've done bone-in prime rib in the Traeger a few times. Tasty stuff.

[DenverGP]

https://www.youtube.com/watch?time_continue=465&v=Gcg7BzuME5o