View Full Version : What to put in the smoker this weekend?
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Great-Kazoo
12-19-2015, 00:47
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?
No liquid in pan, but that's how we do it. Good rub down with an olive oil / worcestershire mix. Then rub dry seasonings of choice in. Wrap in plastic / saran wrap let sit 2-3 hours on counter. The plastic wrap keep those Flava's in, while also avoiding cross contamination of the counter top.
I'm doing an apple/mesquite 80/20 mix @ 275 till it hits 125-130 Tops. I have the roast sitting on a rack in foil pan., some Garlic bulbs, celery, onions bottom of pan. When temp is reached, off smoker wrapped in foil then a towel for 1/2 hr. Take drippings, 1 cup water, woecestershire sauce heat till boiling, reduce heat , simmer 5 min or so.
I've done bone-in prime rib in the Traeger a few times. Tasty stuff.
Oh Yes it is. It's one of the signature hell o daze treats the spouse & i enjoy. With that $5.77 lb deal there will be more then 1x we roll out the roast.
One thing we like about cooking on the smoker . There's always room for improvement. Be it original seasonings used, liquid in pan or not. High heat over low etc. It's always a learning experience.
This thread has given me ideas, opportunities to share pictures, recipes etc . Thanks.
GilpinGuy
12-19-2015, 08:28
I think I'll smoke up a turkey. I usually put 2 or 3 in the freezer when they're super cheap after Thanksgiving. Smoked and honey glazed. Yummy.
I usually get my best results from some kind of liquid in the pan, could be me, could be the smoker I use, but it's what works. Even with the moist environment I still get a good bark and smoke ring on pork shoulders and briskets. Though the idea of some worcestershire in the pan with the broth and herbs sounds good. Plus my water pan and meats can be positioned so it catches the drippings allowing my to make a smokey jus or gravy. The last time I made a brisket I caught the drippings and mixed it with a little bit of my rub and a couple table spoons of bbq sauce and the. reduced it. Better than any sauce a restaurant has for sandwiches. I always rest my big roasts in heavy duty foil for 30 minutes and then let it sit open for 5 to cool slightly before cutting/shredding. This is going to be my first time using oak though, does anyone think I should mix another type of wood with it or is it ok on its own for a longer session?
Great-Kazoo
12-19-2015, 10:53
I usually get my best results from some kind of liquid in the pan, could be me, could be the smoker I use, but it's what works. Even with the moist environment I still get a good bark and smoke ring on pork shoulders and briskets. Though the idea of some worcestershire in the pan with the broth and herbs sounds good. Plus my water pan and meats can be positioned so it catches the drippings allowing my to make a smokey jus or gravy. The last time I made a brisket I caught the drippings and mixed it with a little bit of my rub and a couple table spoons of bbq sauce and the. reduced it. Better than any sauce a restaurant has for sandwiches. I always rest my big roasts in heavy duty foil for 30 minutes and then let it sit open for 5 to cool slightly before cutting/shredding. This is going to be my first time using oak though, does anyone think I should mix another type of wood with it or is it ok on its own for a longer session?
Regarding liquid i pan. After looking at the recipes we tagged as *USE THIS ONE* one of them was a 1/4c beef broth 2 TBSP worscestshire sauce AND head of garlic.
Haven't used oak, I do a apple, hickory 50/50 mix. This year throwing a cup of mesquite in the that
Around the holidays, Costco has a seasoned prime rib that they sell. They mostly debone the roast from the rib bones, stuff garlic cloves between the roast and the ribs, and then cover the entirety in a dry rub. It's not cheap, but it is easy and tastes fantastic. Have done this twice for holiday family gatherings and it was a big hit.
Great-Kazoo
12-19-2015, 14:50
Around the holidays, Costco has a seasoned prime rib that they sell. They mostly debone the roast from the rib bones, stuff garlic cloves between the roast and the ribs, and then cover the entirety in a dry rub. It's not cheap, but it is easy and tastes fantastic. Have done this twice for holiday family gatherings and it was a big hit.
Save some money, do it yourself
https://www.ar-15.co/threads/153205-5-77-lb-Prime-Rib-Roast
Save some money, do it yourself
Around the holidays, what I don't have is time.
I used Noah's recipe in this video, dunno how well it would work on a regular smoker, but it turned out awesome last year in my Pit Barrel...
http://youtu.be/X4jPKwgj6WY
buffalobo
12-19-2015, 20:18
I usually get my best results from some kind of liquid in the pan, could be me, could be the smoker I use, but it's what works. Even with the moist environment I still get a good bark and smoke ring on pork shoulders and briskets. Though the idea of some worcestershire in the pan with the broth and herbs sounds good. Plus my water pan and meats can be positioned so it catches the drippings allowing my to make a smokey jus or gravy. The last time I made a brisket I caught the drippings and mixed it with a little bit of my rub and a couple table spoons of bbq sauce and the. reduced it. Better than any sauce a restaurant has for sandwiches. I always rest my big roasts in heavy duty foil for 30 minutes and then let it sit open for 5 to cool slightly before cutting/shredding. This is going to be my first time using oak though, does anyone think I should mix another type of wood with it or is it ok on its own for a longer session?
Oak is used by many in Midwest and in east for beef. Seemed a little bitter to us(along the lines of strong mesquite) The one beef roast we have smoked we used about 60/40 oak/apple and were very pleased, agree very much with rest above.
Christmas hams just went on the Pit Barrel Cooker....no glaze, no rubs.....just hang it and wait...
62940
Smoked my rib roast with 50/50 oak and hickory, pulled at 130* internal. Rubbed the outside with olive oil, salt, pepper, garlic powder and laid a couple sprigs of fresh rosemary on top. Took just under 5 hours at 250*.
This seemed to come out damn good.
62960
hurley842002
12-25-2015, 19:30
This seemed to come out damn good.
62960
Ohhhh my!
thedave1164
12-25-2015, 21:22
Will be doing a prime rib tomorrow, kosher salt/pepper/granulated garlic, over 50/50 apple and cherry.
Did a two bone the other night just to be sure, 5 bone tomorrow :)
Great-Kazoo
01-10-2016, 23:48
Small leg o lamb this afternoon. On @ 225, should have bumped it up to 375 after a 60 min smoke. Instead finished off the last 10deg (RARE) to 140. This is what's left of a 4lb bone in one.
63320 63321
StagLefty
01-11-2016, 08:41
^ mmmmm leg of lamb !!!
buffalobo
01-17-2016, 17:21
http://images.tapatalk-cdn.com/16/01/17/2d42500b4ed0b48b90c6d8f00da5a208.jpg
Minions are out for the week end and asked for smoked BBQ ribs.
Half will go into oven with sauce and half to freezer for minions to take home.
Sent from my SCH-I545 using Tapatalk
Aloha_Shooter
01-17-2016, 18:54
Was in the mood for ribs and almost picked up a rack at the commissary but then I saw a this beautiful flat of brisket that I HAD to pick up. Only question when I got home was whether to rub it for smoking or maybe experiment with corning it.
Great-Kazoo
01-17-2016, 19:10
Was in the mood for ribs and almost picked up a rack at the commissary but then I saw a this beautiful flat of brisket that I HAD to pick up. Only question when I got home was whether to rub it for smoking or maybe experiment with corning it.
Has my vote. It's on my later in springlist.
Aloha_Shooter
01-23-2016, 00:51
Was in the mood for ribs and almost picked up a rack at the commissary but then I saw a this beautiful flat of brisket that I HAD to pick up. Only question when I got home was whether to rub it for smoking or maybe experiment with corning it.
Has my vote. It's on my later in springlist.
Picked up the spices for Alton Brown's recipe (http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html) after work and made the brine. Brisket is now curing for 10 days. In spirit of the thread title, I think I'll cut it in half at the end and smoke one half to make pastrami. The other half will of course be boiled per tradition with carrots, cabbage, and potatoes.
Small brisket getting pretty in the Pit Barrel Cooker....smoked/baked sweet potatoes will go on much later...
63635
Great-Kazoo
01-24-2016, 14:13
Picked up the spices for Alton Brown's recipe (http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html) after work and made the brine. Brisket is now curing for 10 days. In spirit of the thread title, I think I'll cut it in half at the end and smoke one half to make pastrami. The other half will of course be boiled per tradition with carrots, cabbage, and potatoes.
Any reason to not smoke the corned brisket?
DenverGP
01-24-2016, 15:46
Any reason to not smoke the corned brisket?
Smoking corned beef gives you pastrami... So depends on if you want corned beef or pastrami. I've got a brisket in the cure now to turn into pastrami need week.
I've got 2 racks of babybacks on the smoker today:
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/f31f541e-48f9-4e54-9c7c-db6dc09ef7fe_zpspiyozarf.jpg
Aloha_Shooter
01-24-2016, 20:39
Any reason to not smoke the corned brisket?
Smoking corned beef gives you pastrami... So depends on if you want corned beef or pastrami. I've got a brisket in the cure now to turn into pastrami need week.
That's what I said I was doing -- curing the brisket for 10 days then cutting it in half with one half to smoke for pastrami, one half to boil with cabbage and carrots. [Coffee]
Great-Kazoo
01-24-2016, 21:29
That's what I said I was doing -- curing the brisket for 10 days then cutting it in half with one half to smoke for pastrami, one half to boil with cabbage and carrots. [Coffee]
Ahh. Smoked it become pastrami , mmm maybe.
For home made / brined CB
I'd bake it in casserole dish. On a rack wrapped in foil, with water in dish. Haven't boiled a corned beef in years. Maybe try it with this CB project.
Bailey Guns
01-24-2016, 21:44
Had the chance to get a nice piece of freshly smoked steelhead this past week. Awesome. Can't wait to be in a position to catch my own and smoke it up.
GilpinGuy
01-25-2016, 00:49
I think I'll try this. The "Swineapple". Hollowed out pineapple stuffed with ribs, wrapped in bacon and smoked.
63640
http://www.neatorama.com/neatolicious/2015/05/14/Swineapple-Hollowed-Out-Pineapple-Stuffed-With-Ribs-Bacon
Great-Kazoo
01-25-2016, 01:21
I think I'll try this. The "Swineapple". Hollowed out pineapple stuffed with ribs, wrapped in bacon and smoked.
63640
http://www.neatorama.com/neatolicious/2015/05/14/Swineapple-Hollowed-Out-Pineapple-Stuffed-With-Ribs-Bacon
https://sp.yimg.com/xj/th?id=OIP.M1ced8e7161a1dc50f24e79e94dd13460H0&pid=15.1&P=0&w=300&h=300
I just posted it in the recent purchase thread but in case anyone here isn't subscribed to that one....
Wifey got me a new GMG Daniel Boone w/WiFi for my b-day to replace my MES30 (aka Easy Bake Oven) and I'm stoked to get this puppy rippin' out some awesome meats!
https://lh3.googleusercontent.com/--_9c8t6YAOw/VqbM23rU6XI/AAAAAAAAN_o/Gu60r-nTFfg/s1280-Ic42/0125161802.jpg
Smoke 10 lbs of salmon in there to break it in!
Okay Jimmy James, here is what I'm working with. I just pulled it in from outside. Otherwise, I sprayed it out real well when I first got it.
https://lh3.googleusercontent.com/04L0QZkO0cLCL-yhEciVeo3cZOclPh89Gb9GgWTRigD9DxFpWRiSLVlhbK8KdbgF cZ5uxbHcd1NwpLAIVjQENSf9QcgFwjbaKaSbtX3uGKh9YvZFg6 3LJEi2Xe-juA9mL5U8xu2oXAnIjDKRnK4ae3usGGfM-ro6VzS7hJrvNdlQptA0S2-voNjF7NKlECnOM6PoJUVQMwtB2XYzfqb4AFTbDyFn7D3sGpy_a EfRc9TzMHcOutG_vctN71H234B3zNoKq0MGXowxDG9whQWkO-GSfJWiaU_XvKoI8CkYILTo5cuUlBLOZPiuOG1cWPkPhgBFZQiv 6qbZ791lk75V2OrrdzJecGC21gDvPJX8PN-LAGdi9ux9DDjCEee04OTaw9F5yqFJkEUsD7-sEeCKGOiLXlI6uHlNZcCooS53zUzScSd_CZuFUQEVxkqElq0fl yB8eH75TBrd97-hH4aeL07KRWFvJ7su6txFknALqUxTrH936rNFe-Yzaj4VTyAy04_mrUon_ISx2SDgNs60dNCeZZjFN69h6hnFA1Se Yr1xJZuaWYdzrgMTQsnElx3Okk1UTg=w1698-h955-no
https://lh3.googleusercontent.com/pwY0Uknb0G3IxlE-XghX58f4ksxXffwaOom-V6ifjBnjDPYoMw5HYpgOGIGcCMEtz_Yq4hjR6qWA8LJ5rnZaeW p88ruIsEgaYr1KrlILEwQm-9fpXrVOnsfYPpUIlj1pb-1BeUMsmHXQc8vMWwWPZWtgOC9T02IoXYpvjINsh3y3M9NWRj2W 69TWWkQBMMbiFcqcpeohrTGR607lQgx74iQEUvf8_JIVuDWzAK 8g2sBSPGyb3H932mWhHLd0PU1XKnq7OQORxiVD3HC289zxz2c2 QLTuq9lcM4Mj_b4UzSd-1sscU60xDmggGVg_cR2GIPhHJfHdsXp1R1ighNjkjxg2JAl7hm qrB9iqv-WyMGY68pBwqqdENCkTJONSg99OLHqtpx5zR9-p4aClFxS9RIfDbYBmQU0fISI8F5p_BE4yr7sIusj8D92KAG0eR WK969C9i8hOe0NeIbbQJ5lJsRxiCwQ8iE-KniJfSCVbLMr7_BYOvzrSOwyrVrzm7dwYpoNeicaeH_ytyEGur HSt4sHAWZRd6_Oae-UPUoFn8x12T594HcfuS8HFu-CgKR9toSvFvA=w1698-h955-no
Smoke 10 lbs of salmon in there to break it in!
That's just mean.
[LOL]
Smoke 10 lbs of salmon in there to break it in!
That's just mean.
[LOL]
Nice try. I didn't say it was my first smoker.
hghclsswhitetrsh
01-25-2016, 22:28
http://i1036.photobucket.com/albums/a441/RamboZuki84/85124935-1A49-40DD-A9B9-D2616D465C8F_zpsuhtlzxsi.gif (http://s1036.photobucket.com/user/RamboZuki84/media/85124935-1A49-40DD-A9B9-D2616D465C8F_zpsuhtlzxsi.gif.html)
"Smoker"
That's just mean.
We had that conversation on here before, where some people said they'd never smoke fish in their smoker, and there were the people who had actually smoked fish in their smoker before and said it doesn't leave any odors or taste behind so the first group is worrying for nothing.
So anyway, I think I'm going to try out my smoker for the first time this week and was talking to Jimmy James and asking for advice.
I found this video and this guy uses a tiny box for his wood chips. He talks about adding wood chips through out the smoke, but a 4 hour smoke seems much shorter than some of the stuff you guys post up. As this is an electric smoker with lava rocks over a heating element, is a smoke box like this guy uses the way to go? Should I be thinking about aluminum foil on top of the lava rocks to hold more wood? Please steer me in the correct direction. Also, where does the water pan go? Am I missing a rack?
https://www.youtube.com/watch?v=nR5Zl_N1JfI
Oh never mind, I figured out where the water pan goes. I'll stop posting terrible pictures and beginner videos and see if I can get something done this week or not. Got to start some where.
Aloha_Shooter
01-25-2016, 22:58
I just posted it in the recent purchase thread but in case anyone here isn't subscribed to that one....
Wifey got me a new GMG Daniel Boone w/WiFi for my b-day to replace my MES30 (aka Easy Bake Oven) and I'm stoked to get this puppy rippin' out some awesome meats!
Great wife, greal smoker. Congrats!
Great wife, greal smoker. Congrats!
Yep, whoever said high school was the best years of my life was smoking some really good shit. ROFL!
Great-Kazoo
01-26-2016, 00:41
Yep, whoever said high school was the best years of my life was smoking some really good shit. ROFL!
That puppy seasoned and ready to go yet? Beef, pork OR a few chickens to get it going?
MOVE OVER TACO LOVERS, Pellet smoker is in da house.
That puppy seasoned and ready to go yet? Beef, pork OR a few chickens to get it going?
MOVE OVER TACO LOVERS, Pellet smoker is in da house.
Not just yet but it's supposed to hit 60's in the next couple of days so the weather will be perfect for setting this bad boy up and getting 'er ready to rip!
Taco, Crossfit shoes & a pellet smoker?!? I'm unstoppable now!
Great-Kazoo
01-26-2016, 10:11
OH NOOOOOOOO a fair weather smoker.
I've had mine sitting outside for about two hours now and the water isn't even boiling. I've just been using a laser thermometer to check temps. Water is 202-210 and the inside of the walls are any where from 170-202. Lava rocks are 450ish, heating element is over 600. Would I be getting a more accurate reading with an ambient thermometer? I'm under the impression that the water should be boiling.
Great-Kazoo
01-26-2016, 22:12
I've had mine sitting outside for about two hours now and the water isn't even boiling. I've just been using a laser thermometer to check temps. Water is 202-210 and the inside of the walls are any where from 170-202. Lava rocks are 450ish, heating element is over 600. Would I be getting a more accurate reading with an ambient thermometer? I'm under the impression that the water should be boiling.
#1 STOP OPENING THE DOORS AND TOP!! Every time you do. You lose 20+ deg.
#2 install thermometers on top & side of smoker.
#3 open the smoker up so we can see what's happening ;)
I only opened it the one time. Well, I let it sit and opened it a second time and it seemed to be hotter (till all the heat went out), then I just shut it down for the night.
King Soopers ad has pork shoulders 0.99/lb this week.
Great-Kazoo
01-27-2016, 18:44
King Soopers ad has pork shoulders 0.99/lb this week.
DAY LATE and a DUPE short
https://www.ar-15.co/threads/153997-Pork-roast-King-Soopers
Picked up 10lbs of Prime Grade brisket from Costco last week. Got 4lbs for corned beef and another 4lbs that I'm trying my hand at Pastrami. Could be a potential disaster. Any of you make Pastrami? What wood do you use?
What wood should I use for Lobster?
What wood should I use for Lobster?
Maple, maybe? I'd use something very mild. Now answer my question...
http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html
Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there. My best batch was with cherry wood.
http://www.deejayssmokepit.net/pastrami.htm
We’re almost there! I can almost taste it! Bring your smoker up to about 200o F and once stable add the meat and slowly smoke the meat between 200o F to 225 o F with hickory, apple or your favorite wood. Spray every hour or so with apple juice or 50-50 mix of apple juice and white wine or apple juice and unflavored brandy. It should take about 1.5 hours per pound – but temperature is the key!
http://bbq.about.com/od/beef/ss/aa051109a.htm
Use a mild wood for smoke. Anything too strong will overpower the pastrami flavor. I recommend fruit woods like apple or cherry or other mild woods like maple or oak.
Now I'll go Google the answer to my own question. :p
colorider
01-27-2016, 21:20
Wireless food thermometer and grill temp combo is very nice in the winter so you don't have to go out in the cold. Nice in the summer too.
Heres the one I use, however I paid half this price a year ago off amazon
http://www.amazon.com/Ivation-Long-Range-Wireless-Thermometer/dp/B00ANCXJR6/ref=sr_1_3?ie=UTF8&qid=1453951021&sr=8-3&keywords=Wireless+thermometer+bbq
If you're looking for a mild wood that works with pretty much everything....Alder.
encorehunter
01-27-2016, 22:24
I smoked/grilled some pork chops over some scrub oak for dinner tonight. They came out a heck of a lot more tasty than over the propane grill and only took about 15 minutes longer than propane.
Propane doesn't bring a lot flavor to the party. [Coffee]
Great-Kazoo
01-27-2016, 23:37
Propane doesn't bring a lot flavor to the party. [Coffee]
It can with good food prep. You can also use foil with holes and some soaked wood of choice on the grate. However. it's still not a smoked and slow cooked pork roast, turkey or chicken with liquid of choice.
Of course the purist will say it's not a smoker unless it's all wood. Good for them. I like the set & forget of pellet smokers.
Then there's the novice with an electric kettle, that's seen better days then the meat put inside it ;)
either way bone appetite [Beer]
The water pan is rusting now.
I wouldn't worry about it.
Eh, I'm not, it's just holding the water right?
Great-Kazoo
01-28-2016, 01:00
Eh, I'm not, it's just holding the water right?
Line it with foil. Easiest way to clan up after your roast has been dripping fat off in to it for 5-6 hours. When i had one of those bullets, i drilled holes in the pan that held wood & coal, better more even burn. Learned all sorts of stuff on the brinkman / bullet smoker forums. Dun git ejamacated i did.
I don't have a pan for wood, I'm supposed to be just wrapping the chunks in aluminum foil, from what I understand.
It can with good food prep. You can also use foil with holes and some soaked wood of choice on the grate. However. it's still not a smoked and slow cooked pork roast, turkey or chicken with liquid of choice.
Of course the purist will say it's not a smoker unless it's all wood. Good for them. I like the set & forget of pellet smokers.
So seasonings and wood bring flavor. I missed the part where propane itself makes the food taste any better.
StagLefty
01-28-2016, 09:51
I don't have a pan for wood, I'm supposed to be just wrapping the chunks in aluminum foil, from what I understand.
Not sure I understand that statement. Am I missing something ? How would the smoke flavor get out if they were wrapped in foil ?
Great-Kazoo
01-28-2016, 10:03
So seasonings and wood bring flavor. I missed the part where propane itself makes the food taste any better.
It's how you prep the food that matters. Yes it's not the flavor of mild wood smoke enhancing the meal. However there's no problem cooking off propane if it's all one has.You couldgo hi-tech and use something like this
http://www.ebay.com/itm/272109360743?item=272109360743&vectorid=229466&rmvSB=true
OR use foil with holes pokes in it
Not sure I understand that statement. Am I missing something ? How would the smoke flavor get out if they were wrapped in foil ?
Holes in the foil. Some folks also keep the foil open enough to allow smoke to rise up and over the food.
StagLefty
01-28-2016, 10:14
Stuving just said wrapped in foil. I knew about the holes I thought he didn't [Beer]
I know about the holes. Purchased lobster trails. Apple chunks soaking in water.
Kazoo, Gman is busting you on pointing out that propane itself does not flavor food, which was his point, and nothing more.
Great-Kazoo
01-28-2016, 11:49
I know about the holes. Purchased lobster trails. Apple chunks soaking in water.
Kazoo, Gman is busting you on pointing out that propane itself does not flavor food, which was his point, and nothing more.
I know. However some would go off extolling the virtues of say the BGE and how it's THE ONLY WAY TO COOK. I don't mind cooking on the propane grill. It's has it's uses. More so it collects dust since the smoker was put in to service.
BUT............ we keep it around as Plan B, for dogs and burgers.
I picked up 4lbs of boneless pork loin shoulder for this weekend. I expect help from this thread.
Is this too much smoke? I think it probably is, but oh well.
https://lh3.googleusercontent.com/j-PhbcFnF_MiOwrUcToSY8oQ9jBUXUNYaJBIQkMx9VgWWu5dEP97 eq1oyuZ8YHPwfEYhW0cvPMrNZi_bkXariv-CEIkIk9kqMaT0r0WfheuIVSdjjUFORyQv_5pVZhDJJvzoncJGk UsSoH0S295bmycePeLLUqnetKHXonUMbPOJXreGAM5myc2f88f AulIkpDVoc3euB_1dgD88iQQQM-kCWXEUOoh-HttO1pyh7CqtHVddGdNyxYNkwFg5IZ7QL6wgzsGB-_N2aS4K9TXDVHSBR39mPQHdtDxwwxkxGMaHZButm4trOk0xh-vv7e2iJM2KnK5jRtD6kubaLyNpeyeAEzO_6rxJqZe8ga8lIvq8 jWRhV8IrkdVUWbKreNXI-8Sb994hwVhkS6MZzbGWXbf9Z2sOmH3BXFYgfbm3c7UU1847w_I D8acVNePXp8A3iZAacBmt0LhY9MQ2LfD0GIGjF8KHN7MsZtJGt 8EOavfqXgyMhTNK9UhBnmtP84fxooI1ghB7v1rWNG_98h2CC36 VRNXZBnYF79fPQqOBXLWJ5FeFMqwDp4shK6Ny7R589mU3RA=w5 38-h955-no
I'm cooking this, just to try it out. I threw they on at 12:07PM. If I leave them till 3:00pm will that be too long? Have to pick the kids up at 2:30pm.
https://lh3.googleusercontent.com/zbRh9UfsGVxDKvlDwNkmRk6hCSkEoMJFbgikrjsa-rzMJWi2xsbahbT1B_BVzcW2T4CBgarGlvg8gWw_-bG9d9gNmNWIjHI22NKKpktsAgDJ-uM5mOh6_bmK2o9-REh_hiU8dbFogUENAUiatVZHpAu-LSXoNp6UdYkD7rXeAs7FxoLOyoNPUTGfbkAnhacgm-swrXtIq3G0QJtTFMIHxhZlu0HYiXrR5IfkJBjtit4n1VwjbVwm GwBGhQZlqnsMjKoOFYkeYJXJeRbPBBUhyxu7QQOduiPI9S8yZs ixlebZ9X-XIiE2vQuLUyPkU8VYlB3ZWZ3gM76jtSL3w1Ouz2Wa-ChY69jy0Jci9iLlslfeGD5rPl00jpcytJxes7YpK5KKXDL9GyM zCdM4vDGWDrxzssEk-JrZmhvjVUce9EVOQaDxI1dltTE18gM8HXiYLt_g71ACoz4gu2D ArlqPR6xafG8WINHk0fnEUK_Lh_ja1nk0yKiqbZqcjLjJrvdSa oO2Yob6HzW5Uu-cL2iSif5_hpfcWpjUxoDwvmdrsZPGW3V4uenlw0iwSKqXG0GLH EZs7A=w1698-h955-no
Cook to temperature not by time. Internal temp of meat. Those chicken legs I would take to a internal of 160. How long that takes depends on your smoker temp and other variables like thickness of meat. Get a good thermometer
I've got one, I'll go check now.
Temp peaked at 141 degrees, so I'm getting there. :) I'm excited about my first ever smoke!
https://lh3.googleusercontent.com/U25pdf2K6oux9As8sDe9w3bqednv2UfJj0otHZOMqzokBgDzNy IbLVIu_pNpckutIl4DtVIHBI3FRE-m4o2abv09_Ivzytn5bvRQysMxMPpzno__y98yk6ekoKteBygoG Xvx2H0D0g_tq3I61awfCyqw5mb2EitX-AFxq-lT45Dxvs_t6qO8otN_5yRHT9ticSY5zNaJZvwTdfTFvLmbw1YT nm9JWrgWFxOJbDZT36Uwg2oDB1y-vo3gYWf1fVQtGGq4f1T90OVSUvnjidHu01KUaL4r_uDHuiOl6n sLRKnUp3iO3dqU7LVsEU2NsEhGnK4jbvhlNbtD9nPP3vHWtSTn yX-s47Qqz7TpyhcevLww7vhKxC9alk0gnvSGtT3QIW3iR-aus3qcrcpbF_4j3h0QC4X21t3IIcV47V2EZEMoP45mXWkVRGhX uJ5GQrZSftrSBDM6ShIshsk37ruv_FNfducnpKhZyr0yD9XsuJ ZSt6u4KMkSXpsZ43s-RPrBZzRlUzdDV7fFtPf9j1d0TfLMmtfwS9XJGXBcX0jIwTat_J DVFQaDDJSLc4oXXBW_l-1K2A=w1698-h955-no
Looking good. Go to amazingribs.com for a lot of smoking info
TBS (Thin Blue Smoke) is what you're looking for. Shouldn't be very much visible smoke & it's better to err on the side of not enough. Too much will make the meat bitter & can even be dangerous.
I hear the number one mistake with beginners is over smoking. I had soaked a bunch for later tonight and just threw a bunch in. I think I'll do much, much less for the lobster.
Great-Kazoo
01-28-2016, 16:47
I hear the number one mistake with beginners is over smoking. I had soaked a bunch for later tonight and just threw a bunch in. I think I'll do much, much less for the lobster.
Your #1 mistake is removing the cover every 20 minutes. Get a temp probe that sits outside the smoker. Cook to temp, not time as mentioned.
http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html
I knew you were going to say that. I only took the cover off that one time and let it do its thing for hours. I will eventually get that double probe that was linked to earlier, but I'm not in a rush to run out and spend money right now. This is far from the Need list.
I tossed a couple hotdogs on the smoker before I left the house and they were ready when I came back. The chicken skin was way over smoked and had to be removed, as I suspected it might be. However, the chicken literally squirted juice when I cut into it; wasn't expecting that.
Great-Kazoo
01-28-2016, 21:27
I tossed a couple hotdogs on the smoker before I left the house and they were ready when I came back. The chicken skin was way over smoked and had to be removed, as I suspected it might be. However, the chicken literally squirted juice when I cut into it; wasn't expecting that.
I might know where there's an older Traeger for a good price, great entry to the pellet side.
I've smoked one time ever, not ready to jump in with both feet. Especially considering that my wife continues to declare that the only smoked food that she likes is salmon.
That said, today I smoked chicken, hot dogs, and lobster tails. I really reduced the smoke for the lobster (it actually started smoking a lot after I turned it off and left the wood on there). When first tasting the lobster right off the smoker you could taste a "smokey" taste, which I thought was fine, but I could tell my wife didn't like. After we mixed it with the *garlic parsley scallops (https://www.youtube.com/watch?v=nvoE7pGjy1Q), it just tasted salty and it was ultimately wife approved. I thought the smoked lobster tails were a win!
*Watch the FoodWishes video recipe if you are interested. I did add the heavy cream and noodles to turn it into a scallop/lobster noodle dish. We ended up toasting some bread with it as well in the end. Saved the sauce (I went small portion on both scallops and noodles) and we'll use it tomorrow for some shrimp.
Honestly, a good dual temp thermometer (cooking surface & internal meat temp) may be a more important investment than your actual smoker. Time means nothing. Temps are everything. I've had similar size pork shoulders take twice as long w/o any other changes so going by time on either one would have yielded terrible results & about $20-$30 wasted each time. That's one of the cheaper per pound meats too. If you're talking lobster tails & such what's $50 for a good thermometer?
Aloha_Shooter
01-28-2016, 22:22
I usually dismiss Williams-Sonoma as overpriced but this Christmas I gave my mother one of their digital thermometers. I chose the W-S probe because it has a meter you can clip to your belt (or purse in her case) and wander up to 150 feet away. That means you could monitor your meat temperature while watching the football game or cleaning your guns. In my Mom's case, she can monitor it while reading by the pool or watching TV in her bedroom. I just wish I could find one that wasn't made by the Chicoms these days.
Honestly, a good dual temp thermometer (cooking surface & internal meat temp) may be a more important investment than your actual smoker. Time means nothing. Temps are everything. I've had similar size pork shoulders take twice as long w/o any other changes so going by time on either one would have yielded terrible results & about $20-$30 wasted each time. That's one of the cheaper per pound meats too. If you're talking lobster tails & such what's $50 for a good thermometer?
I agree, I was asking about times so I'd have an idea of when to check with thermometer to reduce times opening the grill. A dual thermometer is coming, just not right this second.
The popular electric thermometers on the forums are the Maverick line. Very reliable, accurate & cheap for what you get. I have one & it's been great. I think it was like $75 but there's newer models & I see deals come up all the time. The ability to set alarms for smoker temps & meat temps is hugely beneficial. Not sure how I'd smoke meat w/o it & that includes meats in sizes I'm used to after having done it several times already.
I've smoked one time ever, not ready to jump in with both feet. Especially considering that my wife continues to declare that the only smoked food that she likes is salmon.
That's one of the reasons I like a digital temp controlled pellet grill. You don't have to slow smoke everything. You could easily cook your food with a higher temp and get some of that wood fired flavor and have an end result that's nice and moist without it being overly smoked. I particularly find this to be the case with poultry which has a mild flavor of its own. I also don't like rubbery chicken skins.
If the temp control is precise, you don't need to keep opening the lid. It's much easier to calculate the time/temp for the amount of meat inside to estimate when it'll be ready.
Great-Kazoo
01-29-2016, 03:44
Agree , it's easier to monitor and after a few different foods cooked. You get an idea how long at suggested temp, an item takes to cook.
Great-Kazoo
01-30-2016, 12:35
4+lb pork shoulder resting with dillo dust rub
63785
3lb pork cubed & seasoned for 1st foray in to some Sweet italian sausage. This will sit for 24+ hours before hitting the meat grinder
63786
There's 2 lamb shanks still in brine & a lb of german brats defrosting.
Everything but the italian sausage will hit the smoker around 1ish. Do a low smoke maybe an hour before kicking it up to 225. Drop the lamb shanks over the usual suspects carrots, celery, some tomatos, GARLIC onion, maybe some fennel.
Figure get everything done today, probably a bird tomorrow. That will feed us for a few. After we seal and freeze left overs to smaller portions.
I usually dismiss Williams-Sonoma as overpriced but this Christmas I gave my mother one of their digital thermometers. I chose the W-S probe because it has a meter you can clip to your belt (or purse in her case) and wander up to 150 feet away. That means you could monitor your meat temperature while watching the football game or cleaning your guns. In my Mom's case, she can monitor it while reading by the pool or watching TV in her bedroom. I just wish I could find one that wasn't made by the Chicoms these days.
I have had two of these for years. I even use it for deep fried turkey, though the probe doesn't like being submerged in liquids too much. I never go by the default temp settings, rather I set the temps to whatever I feel like. I set turkey to 150* and let it rest. People over cook poultry and pork too often.
Great-Kazoo
02-22-2016, 15:21
2nd attempt at brisket. Tasty results. Unfortunately the smoker crapped out hour #4 . Caught it before things could have gone south.
The pictures were taken this afternoon, after it sitting in the frige overnight.
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Grant H.
02-22-2016, 21:38
Beef bacon going in on Wednesday after curing in the Fridge since Sunday afternoon.
Should be tasty.
hghclsswhitetrsh
02-22-2016, 21:50
What internal temp did you get that brisket to GK?
Great-Kazoo
02-22-2016, 22:16
Beef bacon going in on Wednesday after curing in the Fridge since Sunday afternoon.
Should be tasty.
Have the flat of the packer in a corned beef brine.
What internal temp did you get that brisket to GK?
195. By midnight it was time to roll up the cook stove. Went with a whole packer? since i wanted to try a home made corn beef brisket. We're not beef brisket fans, next time i'd just buy a flat and call it good.
The reviews from the locals i called (ok cornered) to try some has been very good. I now get that extra time / temp for collagen break down with beef. Butter cutting smooth.
I did a rack of baby back pork ribs this week. Slathered them in mustard and covered with my spice rub. Let sit, uncovered, in the frig for a couple of hours. Smoked at 250˚ for five hours. Finished, in foil. on the counter for one hour. Tasty!
Also smoked some broccoli that turned out pretty good. Sliced length wise. Rubbed on some canola oil and sea salt. Turned the smoker up to 350˚ and cooked for about 20 minutes. Flipped once. Next time I'm going to parboil the broccoli before smoking.
What kind of thermometer are you guys using? Will the $30 digital instant read thermometers give me the same reading as a $100 Thermapen?
68Charger
02-25-2016, 23:58
What kind of thermometer are you guys using? Will the $30 digital instant read thermometers give me the same reading as a $100 Thermapen?
Probably, until the POS cord starts to come apart right where it goes into the probe... #%$&#@... (Ask me how I know)
Just cry once.
What kind of thermometer are you guys using? Will the $30 digital instant read thermometers give me the same reading as a $100 Thermapen?
I use one of these most of the time; http://www.amazon.com/Grill-Waterproof-Digital-Style-Thermometer/dp/B00TFY5DYK/
The backlit display has come in handy a number of times.
I use one of these most of the time; http://www.amazon.com/Grill-Waterproof-Digital-Style-Thermometer/dp/B00TFY5DYK/
The backlit display has come in handy a number of times.
Thanks.
Man some of the reviews on Amazon for that thermometer are confusing. They mention moisture in the dial and difficulty to mount. I think some of those reviews are for a different product.
The reviews are for a number of different products. I usually depend on Amazon reviews, but the ones being associated to that digital thermometer are a train wreck. I've owned a number of digital thermometers, and this is a solid performer.
My GMG has food probes and I also use a Maverick 732 (I think is the model #) for verification of temps. I also have a no-name pen thermometer that I use for quick checks on various items as needed and I think it was free after rebate or a couple of bucks. It works fine and I have no issues. You don't have to spend high dollar to get a good thermometer but longevity & accuracy is the issue. If it's accurate out of the gate then the former is the only question mark and for a few bucks versus tripe digits I'll buy one every summer if I have to. So far that hasn't been the case though.
So long Brinkmann Electric. You were cheap but at least you also sucked.
http://uploads.tapatalk-cdn.com/20160306/84903b44afd30de229b5e04471e1c781.jpg
Saying goodby with a 12lbs turkey. It'll be nice to not need to finish it off on the BBQ or in the oven.
Smoked a meatloaf on the PBC...so good....that is all
4+lb pork shoulder resting with dillo dust rub
63785
3lb pork cubed & seasoned for 1st foray in to some Sweet italian sausage. This will sit for 24+ hours before hitting the meat grinder
63786
There's 2 lamb shanks still in brine & a lb of german brats defrosting.
Everything but the italian sausage will hit the smoker around 1ish. Do a low smoke maybe an hour before kicking it up to 225. Drop the lamb shanks over the usual suspects carrots, celery, some tomatos, GARLIC onion, maybe some fennel.
Figure get everything done today, probably a bird tomorrow. That will feed us for a few. After we seal and freeze left overs to smaller portions.
How was the dillo dust on the pork? I have a ton of those shakers, and usually make my own rubs, and just use the DD for shaking on top of stuff afterwards. Maybe I should give it a try on something I'm smoking.
DenverGP
03-20-2016, 15:47
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/20160320_142723_zpsfmfbzgic.jpg
Pork Butt, rubbed with Meathead's memphis dust, and smoked with hickory and apple wood. Coming off the smoker after about 6 hours, meat is at 160F, getting wrapped in foil with a little angry orchard, and then in the oven for the last 43 degrees. About 2 hours till it's ready to pull.
Does anyone with here with a WiFi equipped GMG know if your phone needs to be on your home network to control it? Or do you just need cell/data service.
Does anyone with here with a WiFi equipped GMG know if your phone needs to be on your home network to control it? Or do you just need cell/data service.
For now you have to be on your home network. I would like more control of the firmware to be able to set ports and forward them and be able to access it from outside the home network like I do all my other devices. My guess is it will be in a firmware update sooner than later as it's the next logical step.
I've got 3 lbs of belly that's been in a basic cure for 7 days going on the Pit Barrel tonight... we'll see how it turns out.
I've got 3 lbs of belly that's been in a basic cure for 7 days going on the Pit Barrel tonight... we'll see how it turns out.
Did you do one 3 lb slab or break it up into smaller ones?
Did you do one 3 lb slab or break it up into smaller ones?
I may have goofed. I got it from the Korean market at Sable and Exposition, and didn't realize until I got home that it was cut into slices about 5/8 of an inch thick. Worst case, it'll be over cured and really salty, and a bitch to slice. Next time, I'll be more careful to get it as a single slab.
Ah, yeah you might end up being too salty. Buuuut, you might have great fodder for potato leek soups and breakfast casseroles. Any dish with potatoes will soak up a lot of salt, just cut back on the recipe's salt addition if you end up using it for that.
Aloha_Shooter
03-22-2016, 18:45
I may have goofed. I got it from the Korean market at Sable and Exposition, and didn't realize until I got home that it was cut into slices about 5/8 of an inch thick. Worst case, it'll be over cured and really salty, and a bitch to slice. Next time, I'll be more careful to get it as a single slab.
Use them as a way to get bacon bits for potato salad, chowders, pasta, etc. Next time, after your one week basic cure, try tossing one of your bellies into a ziplock bag with dark real maple syrup for 3-7 days before smoking it. The bulk grade stuff is good enough.
Bacon off the smoker, looks and tastes AMAZING...now the chuck roast for dinner is out there for the next 2ish hours. Savory Spice Shop Flatiron Prime rib rub, with olive oil and a metric crapton of minced garlic..
Pit Barrel Cooker about to get a small spiral sliced ham...
No rubs, just smoky kingsford charcoal goodness...and an apricot glaze at the end
buffalobo
03-27-2016, 16:42
Getting ready to pull ham from smoker. Peach was our fruit this year.
sent from my electronic ball and chain
Did a standing rib roast, mesquite/hickory wood mix and a simple rub down with salt, pepper and garlic powder. Then laid some fresh rosemary and sage on top and cooked it at 250* until it hit 130* internal. The dogs always love me when I do one of these as they get the fat cap diced up into their food and untrimmed rib bones as snacks.
Both were pretty tasty.
http://pic100.picturetrail.com/VOL594/13497691/24383796/412397418.jpg
Great-Kazoo
04-14-2016, 13:57
doing a mesquite flank steak with chili's tonight. maybe some stew this weekend. Suppose to be the right weather for it.
doing a mesquite flank steak with chili's tonight. maybe some stew this weekend. Suppose to be the right weather for it.
Yeah, I was going to do ribs on Sunday outside, but now I'm thinking I'll toss them in my dutch oven and go with some asian spices and sauce. I like the OJ/honey one from good eats.
blacklabel
04-14-2016, 17:56
I've been thinking about picking up a Big Poppa UDS Kit and building an UDS smoker. Does anyone have experience with them or smoking on an UDS?
Great-Kazoo
04-14-2016, 18:17
doing a mesquite flank steak with chili's tonight. maybe some stew this weekend. Suppose to be the right weather for it.
And ready for slicing, after a 5-10 minute set.
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I've been thinking about picking up a Big Poppa UDS Kit and building an UDS smoker. Does anyone have experience with them or smoking on an UDS?
Do yourself a favor....
http://www.pitbarrelcooker.com/
Do yourself a favor....
http://www.pitbarrelcooker.com/
Big fan, as close to idiot proof as they come. This coming from an idiot...
blacklabel
04-15-2016, 17:17
Do yourself a favor....
http://www.pitbarrelcooker.com/
I saw those but don't have the extra funds to put out the money for one.
Do yourself a favor....
http://www.pitbarrelcooker.com/
Just ordered mine today. I'm looking forward to getting my hands on mine.
I was really happy to learn that these were founded here in Colorado by a veteran and are 100% US made.
Just ordered mine today. I'm looking forward to getting my hands on mine.
I was really happy to learn that these were founded here in Colorado by a veteran and are 100% US made.
:-)
DenverGP
04-15-2016, 22:13
Nothing smoking this weekend, but I did finally get a new grill
64939
Great-Kazoo
04-15-2016, 23:00
Nothing smoking this weekend, but I did finally get a new grill
64939
Best time to grill is when the weather's shitty. You really appreciate the effort that much more. OR you say screw this and start drinking early[er] .
Aloha_Shooter
04-16-2016, 07:52
Coloradan (in spirit): Of course I grill while it's snowing. I just have to put some boots on before I step outside ...
GilpinGuy
04-16-2016, 08:01
Coloradan (in spirit): Of course I grill while it's snowing. I just have to put some boots on before I step outside ...
I hear that! I always make sure I snow-blow and shovel a path to the grill/smoker so I can out there in my Crocks no matter what. Go ahead, make fun of me for the Crocks. Comfy as hell, but dorky looking? Yep. I really don't care about lookin good any more. I scored the most beautiful woman in the world and she loves my cookin, so I'm golden.
Aloha_Shooter
04-16-2016, 08:43
Crocs? Can't be any worse than me running out in camo'd winter boots, shorts and t-shirt ... only problem is that actively falling snow gets into the boots when I'm wearing shorts ...
Had a guy wearing sweat pants tucked into cowboy boots the other day.
Great-Kazoo
04-16-2016, 09:45
Had a guy wearing sweat pants tucked into cowboy boots the other day.
You get his number, or another of your regulars??
Also thanks those cfl's are headed north. +'1d you for it. IF i could find the link in your signature line for feed back
I'm actually really glad to hear they went somewhere helpful. You get the rest to Brandon?
Aloha_Shooter
04-30-2016, 15:19
I'd have preferred a warmer day but at least it's not actively snowing. Have a Hawaii Club pot-luck meeting tomorrow and Sam's Club had pork butts for $1.48/lb so I rubbed a couple 8-pounders last night and put them in the smoker a few hours ago with applewood pellets. Internal temp is 97 so far ...
Did up some chicken wings in the Pit Barrel Cooker....yummy stuff
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I cooked a couple of those Sam's pork butts with applewood last weekend. They were a couple of the best I've done so far.
Some beef ribs from my Pit Barrel Cooker. So good, I can't wait for the weather to break so I can make them again.
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DenverGP
05-01-2016, 01:02
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/May%201%20Pork%20Butt/20160430_235233_zpstflg9bsn.jpg
Pork butt trimmed up, going on the smoker at 8am.
If we don't get some decent weather soon, the next thing going in the smoker is my head...LOL
Stuffed and smoked a yard pheasant yesterday.
65167
Today will be a pork loin roast.
If we don't get some decent weather soon, the next thing going in the smoker is my head...LOL
Don't need nice weather to smoke.....do my best cooks in the cold
Don't need nice weather to smoke.....do my best cooks in the cold
Not so much a statement about the feasibility of smoking stuff, more a statement about my feeling towards the recent weather.
Aloha_Shooter
05-01-2016, 17:37
Hmmm ... trying to get to uploading pictures but the second pork butt wasn't as tender or shreddable as the first. I took both to 190F but there's still considerable fat and collagen in the second butt. I could put it in the oven for more time at 190 or 200 but I don't want to dry everything out either. I suppose I could put it in a ziploc bag then put that in a 190F water bath in the slow cooker ... I thought the fat and collagen was supposed to dissolve at about 160?
DenverGP
05-01-2016, 20:10
I always cook my pork butts to 200. I think 190F would work if you held it at 190F for an hour or so. I typically wrap in foil at 160F, then cook to 200F, then hold them in a warm oven (180F or so) for at least another hour. Couldn't find a spec of fat, but still very moist and juicy.
Some pics from mine today:
Pulling:
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/May%201%20Pork%20Butt/20160501_180641_zpsxfvtfqdy.jpg
This is the "money muscle" from the end of the butt, I separate it and slice it:
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/May%201%20Pork%20Butt/20160501_180628_zpsjv4pkyor.jpg
sammich:
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/May%201%20Pork%20Butt/20160501_181742_zpsqksj2iyh.jpg
I thought the fat and collagen was supposed to dissolve at about 160?
You'll still have pockets of it with all of the connective tissue in the shoulder.
I pretty much followed the Traeger recipe. I had a pan of water in the smoker with the meat and hit 195 internal. 3 hours on the grill at 225, swapped over to disposable foil pans and bumped up to 250 for the next 6 hours or so. I did not regularly spray them down every hour or so with a solution like apple juice, as per some recipes. I've found the exterior gets kind of crusty with that method.
That's some good lookin' pig there, DenverGP
Dam DGP nice looking pork, kind of put's my Pork Loin to shame......
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Also made/baked some mac and cheese with Anaheim's
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DenverGP
05-01-2016, 21:55
Looks tasty there Buff. I've done a few pork loins, haven't come out a nice looking as yours.. and the mac and cheese looks excellent... got to be my favorite smoker side dish. We had mac and cheese last week with the brisket, so wife wanted to do something different this week. she made corn pudding, pretty good. sweet so it offset the spicy of the bbq sauce.
Great-Kazoo
05-01-2016, 23:37
I use treager as a baseline for most smoke recipes. However we've gone to using a 1-X hour smoke then set to temp for actual cooking. Pork gets a foil wrap after the 180 mark is reached.
Finally got some fish recipes down.
It's a straight setting of High - 450+ (whatever) your settings go to. Rub, marinade, seasoning of choice 30 minutes prior to cook. Marinade no longer than 5 min per side. Gives you a smoke flavor w/out turning it in to jerky...............or cat food.
Picked up a Traeger this weekend so I'll be watching this thread a bit more closely and participating.
Great-Kazoo
05-02-2016, 09:11
Picked up a Traeger this weekend so I'll be watching this thread a bit more closely and participating.
Browse all their recipes. This way you have an idea time frame from start to finish. There's nothing like a spouse who comments. If i had known it take this long. I would have never purchased one. That's until they try their hand at it. Then it's, YOU MEAN MY SMOKER.
I skimmed through the book last night and I'm excited to get working on things. We just grilled some kabobs last night that we had already purchased and the chicken was ridiculously juicy. I'm probably going to try some ribs this week and how knows what else over the weekend.
I'd be excited if my wife got into it and would have stuff going when I got home.
Picked up a Traeger this weekend so I'll be watching this thread a bit more closely and participating.
They make everything easy and almost fool proof, I can leave instructions for my wife or kids and they can do ribs, briskets, prime ribs, chickens, etc......
When I have the time I still go old school and use my old wood smoker, I think you get a better smoke, better bark and deeper flavor but it's an all day event.
Great-Kazoo
05-02-2016, 09:24
They make everything easy and almost fool proof, I can leave instructions for my wife or kids and they can do ribs, briskets, prime ribs, chickens, etc......
When I have the time I still go old school and use my old wood smoker, I think you get a better smoke, better bark and deeper flavor but it's an all day event.
Outside the bark. i can get the same smoke ring
DenverGP
05-02-2016, 09:33
nothing but old school smokers for me. My main one is an older, fairly cheap modded offset smoker. It's not efficient, it's not easy, but I love the end results. Not because I think they are better, i'm just cheap. And I do enjoy playing with fire.
blacklabel
05-04-2016, 20:10
I picked up a barrel & the Big Poppa UDS kit. It only took about 6 hours to get the barrel cleaned up but it's ready for drilling and paint tomorrow night. I should be able to season it Friday night and hopefully put a couple Fatties on Saturday for it's inaugural smoke. I'm rather excited.
Great-Kazoo
05-04-2016, 20:28
shamrock foods e-m special $119lb in a 2 butt ;) package 6.3lb goodness, done with apple pellets. The other was food saver sealed until sometime late august, maybe.
dry rubbed last night, mustard then dry rub this am around 8:30
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ThermoWorks ThermoPop on sale for $20. Normally $29 I think. The digital instant read I got from Walmart was terrible. ThermoPens were on sale for $70 if I recall. Not sure for how long.
http://uploads.tapatalk-cdn.com/20160507/aaf0f1ec9be61808faa5262c17f4e1d1.jpg
buffalobo
05-07-2016, 10:14
On today's schedule, pork roast for wife to make green chile, couple large chicken beasts for assorted dinner recipes this week and 5 lbs hot legs/wings for me to munch while watch race and drink beer this evening.
All got wife's recipe rub or brine. Apple/hickory mix, around 3 hrs @ 225° and finish in oven or fryer as needed for assorted recipes
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Trying my first attempt for baby backs. I just used the Traeger 3-2-1 recipe or whatever with a few twists on rub and sauce. 2.5 hours left.
DenverGP
05-08-2016, 16:56
Trying my first attempt for baby backs. I just used the Traeger 3-2-1 recipe or whatever with a few twists on rub and sauce. 2.5 hours left.
I've done 3-2-1 for st louis style ribs... for babybacks I use 2-1-1. Never had babybacks need more than 4 hours.
I do the 3-2-1 for baby backs and they turn out awesome. I've also been known to do the time wrapped in foil in the oven to save on pellets.
I do the 3-2-1 for baby backs and they turn out awesome. I've also been known to do the time wrapped in foil in the oven to save on pellets.
Me too. Even did smoker to oven to grill once.
They came out pretty good. Wife and I really enjoyed them. Now that I have a baseline, I can start tweaking things. But very happy with my first go at it.
Don't judge too hard as it's my first attempt. 65325
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buffalobo
05-08-2016, 20:23
Don't judge too hard as it's my first attempt. 65325
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Looks tasty.
Aloha_Shooter
05-08-2016, 23:01
Still need practice with the pork butts but ribs I got down:
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Great-Kazoo
05-09-2016, 00:11
Lookin Good. I finally hit my stride with pork butt. ALWAYS used dry rub night before, then olive oil and other layer of dry rub.
This time dry rub day before, MUSTARD then another layer of rub. Got a nice bark, good ring and tasty. Probably the mustard holding more rub than oil while in the smoke phase.
I now bring it up to 160 before wrapping. We prefer a bone in for ease of done time. With bone in it's easy to know when done, by twisting bone. If it turns easy and meat starts separating, it's DONE!
Pork Butts are my wheel house. I read probably WAY too much online before I ever even attempted my first one but I the first pulled pork I made was actually right there with the best I had ever eaten and it only got better from there. I take notes though and refer to them before I start another one and try to tweak small things to create a better result rather than swaying from various extremes wildly hoping to land on something tasty. It's also cheap ($2.49 @ King Soopers with sales regularly putting it below $2/lb and I've even seen $0.99/lb) to get in decent quality which is more than I can say for beef currently as I'd love to practice more with Choice Brisket but I'm not rich. When eating out I tend to lean towards brisket cut from the wet side more often than not with a good burnt ends being my guilty pleasure. I've developed more of a taste for pulled pork largely due to cost and wish they would make more cows. ;-)
Here's what I do: Fire up smoker and as it warms I rinse my bone-in shoulder and pat dry w/paper towels. I then slather in the cheapest yellow mustard I can find and sprinkler liberally w/dry rub (usually Famous Dave's in the red bottle... cheap and makes a perfectly flavored bark that enhances the flavor of the meat and doesn't try to upstage it). Insert temp probe(s) and drop into smoker set at 225deg until IT reaches 165deg. I then foil and take to 202deg IT and then remove and either let rest on counter for an hour before pulling or if I'm done ahead of schedule (almost never.. lol) I wrap in one of our ugly (but clean) bath towels while still in the foil and place in a smaller cooler for up to three hours before pulling. I've got a pretty sweet finishing sauce that consists of apple cider vinegar & apple juice with some spices but otherwise I go very minimal on my meat. I'm of the mindset that the less you focus on secondary flavorings and the more you focus on quality and preparation of the actual meat the better the overall flavor. Minimalist I suppose you could call me.
Great-Kazoo
05-09-2016, 17:01
. I take notes though and refer to them before I start another one and try to tweak small things to create a better result rather than swaying from various extremes wildly hoping to land on something tasty. It's also cheap ($2.49 @ King Soopers with sales regularly putting it below $2/lb and I've even seen $0.99/lb)
Absolutely. Note taking, for us on side of recipe works. Adjust time, amount of seasoning Up of Down on different spices.
Shamrock has / had Bone in pork Butt for $1.19 lb in a 2 butt pack.
I then slather in the cheapest yellow mustard I can find and sprinkler liberally w/dry rub (usually Famous Dave's in the red bottle... cheap and makes a perfectly \
Just started using it instead of olive oil
I'm of the mindset that the less you focus on secondary flavorings and the more you focus on quality and preparation of the actual meat the better the overall flavor. Minimalist I suppose you could call me.
Totally agree. it's what the products one brings to the table as is that sets the tone of the meal. ANYONE can dump BBQ sauce on any cut of meat. How it taste after sitting a few is where one shows their expertise.
Even better is left overs. I use a portion of left over pork for my green chili. Major difference in the finished product
Aloha_Shooter
05-15-2016, 15:19
Interesting write-up at http://www.tastymeat.net/best-smoker-buying-guide/
Quite a few points I'd argue with but some good points and information as well.
Great-Kazoo
05-15-2016, 17:07
2 small briskets on. Probably finished sometime this evening, just wrapped in foil now.
blacklabel
05-15-2016, 18:21
We did bacon wrapped jalapeno poppers yesterday along with a pizza fatty. The fatty needed a ton more cheese but they were both delicious.
Smoked some spare ribs today. Used the smoker, the oven and finished on the grill. Tasted awesome.
http://uploads.tapatalk-cdn.com/20160516/8a4a10e4dc3d0716e01e6ae1629628bd.jpg
Great-Kazoo
05-15-2016, 20:12
2 small briskets on. Probably finished sometime this evening, just wrapped in foil now.
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Anyone tried using sawdust? Been thinking about it for short time items like fish and bacon where I still want a lot of smoke but will be in less than 2 hours.
Aloha_Shooter
05-22-2016, 21:44
Dave, one thing I'd caution is be very very careful where and how you procure the sawdust. As far as what you want to smoke, why do you think bacon will be in less than 2 hours? I smoked my first batch of bacon at 150 for 3 hours and my second batch for about 6 hours. I guess 2 hours works if you like a very light taste of smoking. At the end of the day, you need enough smoke to fill the cavity -- I'm not sure why sawdust would be better at this than regular wood chunks/chips (or pellets in my case).
kawiracer14
05-23-2016, 11:38
http://i.imgur.com/9UuJFkY.jpg
St Louis Style Ribs in the smoker for 6 hours yesterday.
Dave, one thing I'd caution is be very very careful where and how you procure the sawdust. As far as what you want to smoke, why do you think bacon will be in less than 2 hours? I smoked my first batch of bacon at 150 for 3 hours and my second batch for about 6 hours. I guess 2 hours works if you like a very light taste of smoking. At the end of the day, you need enough smoke to fill the cavity -- I'm not sure why sawdust would be better at this than regular wood chunks/chips (or pellets in my case).
It depends on the recipe for your bacon. the one on amazingribs.com calls for 225 degrees for a couple of hours, but yields a "country style" bacon that is pasteurized during the smoke for safety. If anyone is interested, Samsclub at Stapleton had pork bellies @ $2.98 a pound, averaging about 4 1/2 pounds each as of yesterday. I got a couple for makin' bacon.
It depends on the recipe for your bacon. the one on amazingribs.com calls for 225 degrees for a couple of hours, but yields a "country style" bacon that is pasteurized during the smoke for safety. If anyone is interested, Samsclub at Stapleton had pork bellies @ $2.98 a pound, averaging about 4 1/2 pounds each as of yesterday. I got a couple for makin' bacon.
This is the recipe I use, and my smoker doesn't really get much smoke going with chips below 225. The flame doesn't seem to heat the wood box enough if I set it below this temp and I figured dust might catch and stay going at the lower temp. And I saw it used for fish on good eats.
Get one of the Amaz-n-pellets contraptions. Either the tube or box... whichever fits your smoker. That's the big complaint on pellet smokers is they don't create as much smoke at some temps so something like a smoke tube of pellets for the first 4hrs or so of your smoke can add that smoke flavor if that's what you're looking for. I usually like a light smoke flavor to compliment the meat and not overpower and the wife is the same way but some of our friends look for that high-smoke flavor profile so I use the tube if that's what I'm going for.
Anyone know where to get Prague powder? Got blank stares at KS and WM.
Great-Kazoo
05-27-2016, 08:51
Anyone know where to get Prague powder? Got blank stares at KS and WM.
Our go to place for almost everything spice related.
http://www.savoryspiceshop.com/
It's the place for pink curing salt, which is used for making corned beef.
Something i'm getting ready to put on the smoker later this morning. Gonna make some pastrami ;)
Anyone know where to get Prague powder? Got blank stares at KS and WM.
I believe sportsman's warehouse on Santa Fe has it. Check Cabelas. Possibly call a real butcher shop like Tonys or Olivers.
StagLefty
05-27-2016, 11:02
Patiently waiting for FedEx to show up with my new Pit Barrel [Beer]
Don't have time to wait for an Internet store. I'll call Cabela's and Tony's.
Patiently waiting for FedEx to show up with my new Pit Barrel [Beer]
The good news for you is once it arrives it only takes a few minutes to set up and get running.
I've really been enjoying mine this spring.
Patiently waiting for FedEx to show up with my new Pit Barrel [Beer]
Welcome to the club!
blacklabel
05-27-2016, 19:50
I'll be doing a pork shoulder and a couple dozen jalapeno peppers Monday.
buffalobo
05-27-2016, 20:49
Turkey for us. Maybe some pork country ribs.
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encorehunter
05-28-2016, 16:26
I have pork ribs and venision backstrap wrapped in bacon on the smoker now. I haven't decided what we a doing for Monday yet.
cmailliard
05-28-2016, 18:11
Well I just smoked my first brisket in the smoker my wife got me for my birthday on Friday. Not too bad for a first timer, it turned out well. I think I have a lot to learn though. I will be following this thread now.
Great-Kazoo
05-28-2016, 19:10
Well I just smoked my first brisket in the smoker my wife got me for my birthday on Friday. Not too bad for a first timer, it turned out well. I think I have a lot to learn though. I will be following this thread now.
Operators are standing by ;)
What jer or i don't know , maybe google can help.
Rumor has it DFBrews is a grill master extraordinaire.
Operators are standing by ;)
What jer or i don't know , maybe google can help.
Rumor has it DFBrews is a grill master extraordinaire.
I have yet to master the beef brisket man. Not only was it expensive the last few years (still is even though you can find sales more recently it seems) but my previous smoker was taller than wide making it less-than-ideal for smoking a packer. I'd sometimes hack like 4" off of one end so that it would fit sideways but it seemed wasteful & I wasn't happy with the performance when I did that.
I appreciate the vote of confidence but I'm far from a master. I do enjoy practicing though. [Lick] [Dinner] [Pot]
I have a whole brisket going on either tomorrow or Monday. I love this hands-on training program to BBQ perfection. Just picked up some "Gourmet" Traeger pellets at a Costco 'road show'. I'd never heard of them before. It's a 33lb. bag of a blend of Maple, Hickory and Cherry.
http://www.costco.com/Traeger-Gourmet-Blend-33-lbs.-Wood-Pellets.product.100238807.html
I have a whole brisket going on either tomorrow or Monday. I love this hands-on training program to BBQ perfection. Just picked up some "Gourmet" Traeger pellets at a Costco 'road show'. I'd never heard of them before. It's a 33lb. bag of a blend of Maple, Hickory and Cherry.
http://www.costco.com/Traeger-Gourmet-Blend-33-lbs.-Wood-Pellets.product.100238807.html
Next time you need a bag of pellets check out 'Cookin Pellets' perfect mix. They're highly rated & inexpensive compared to some of the other popular options and seem to produce a high degree of thermal energy (read: less pellets for the same cook) as compared to others. Amazon has the 40lb bag for $34.25 w/free 2-day shipping (http://www.amazon.com/CookinPellets-40PM-Perfect-Smoking-Pellets/dp/B00819OICI?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o09_s00) for instance if you have a Prime account.
Great-Kazoo
05-28-2016, 22:53
I have yet to master the beef brisket man. Not only was it expensive the last few years (still is even though you can find sales more recently it seems) but my previous smoker was taller than wide making it less-than-ideal for smoking a packer. I'd sometimes hack like 4" off of one end so that it would fit sideways but it seemed wasteful & I wasn't happy with the performance when I did that.
I appreciate the vote of confidence but I'm far from a master. I do enjoy practicing though. [Lick] [Dinner] [Pot]
I found smaller cuts off the flat. Like 5lb pcs makes a good (Nay) excellent finished product. One also needs to trim the end cap.
I found smaller cuts off the flat. Like 5lb pcs makes a good (Nay) excellent finished product. One also needs to trim the end cap.
I'm more of a traditionalist I guess since I'd rather do a packer in it's entirety and then separate/trim after the fact. My new smoker (GMG Daniel Boone) is gigantic compared to my last one so I'm good now & none of this is an issue for me.
StagLefty
05-29-2016, 14:17
Just hung 2 racks of ribs in the new Pit Barrel-already smells great with the Pit Barrel rub. Will report back in 3 hours !
Did stuffed bacon wrapped jalapenos last night, fixin to fire up some wings this afternoon...
Just hung 2 racks of ribs in the new Pit Barrel-already smells great with the Pit Barrel rub. Will report back in 3 hours !
Awesome! PBC rules!
eneranch
05-29-2016, 14:33
Putting some St. Louis Style Ribs in the smoker tomorrow
StagLefty
05-29-2016, 14:39
Awesome! PBC rules!
Sounds like the PBC crowd on here has been real happy with them. Hope to follow the trend .
https://www.facebook.com/groups/1627939727472574/
Facebook group dedicated to the PBC.....
StagLefty
05-29-2016, 16:13
Even if I love the PBC I won't be doing FB haha !!!
Pork tenderloins just went on my folk's Traeger Junior Elite. Brisket will be trimmed and rubbed tonight and will go on early in the morning.
Did a Pork Lion Roast yesterday which ended up as sandwich's for lunch today. Stuffed a Yard Pheasant, put a homegrown rub on and it's been smoking with apple since 2pm, just a few more hours to go......
StagLefty
05-29-2016, 17:12
Little Jack Daniels #7,carmelize and we're done :
65624
65629
Yard Pheasant, had hot German Potato Salad and steamed wild picked Asparagus
Did a Pork Lion Roast yesterday which ended up as sandwich's for lunch today. Stuffed a Yard Pheasant, put a homegrown rub on and it's been smoking with apple since 2pm, just a few more hours to go......
You get that first recipe from a dentist?
You get that first recipe from a dentist?
I don't do recipes, just cook by what kind of mood I'm in which pisses off the wife cause she can't replicate..
Great-Kazoo
05-29-2016, 22:51
I don't do recipes, just cook by what kind of mood I'm in which pisses off the wife cause she can't replicate..
The only way to cook, wing it. People ask my wife the same thing. What did he use on X? She says, i have no idea, what ever he grabbed from the spice cabinet.
Nothign worng with recipe's, then adjust / tweak till it taste better.
Just hung half a pork butt, ok a pork cheek, in the Pit Barrel Cooker....a lil mustard for a binder and a generous amount of James Gang BBQ rub. When it is time to wrap it we'll put a lil pineapple juice in there too...
blacklabel
05-30-2016, 15:00
8.5 pound pork shoulder put on at 530 this morning. I foil wrapped it 5 hours in and finished it in 8 hours flat. It was 201 when I pulled it off the smoker. I let it rest for 30 minutes before I pulled it.
It was rubbed in Salt and pepper with a little onion and garlic powder.
http://uploads.tapatalk-cdn.com/20160530/dbb5c6bd291680e16176ad12f97f35c3.jpg
And some bacon wrapped jalapeño poppers.
http://uploads.tapatalk-cdn.com/20160530/c8d2b5a26576d1b13af739e2cbc00a48.jpg
I ended up smoking 3 dozen poppers.
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Rucker61
05-30-2016, 19:17
Brisket and pork spare ribs went in at 11:30 last night, out just before noon. Fantastic!
The brisket that I made today was fantastic. This was one of the best briskets I've ever had. Costco had Choice flats for $4.27 and Prime whole packers for $2.27. I went with the whole and trimmed it myself. Absolutely outstanding product, moist and tender. I plan to pick up another whole brisket tomorrow to go on the pellet grill Thurs. a.m. Just can't get enough.
Did grilled burgers and hot dogs on Saturday with friends over, and after 6 bottles of homemade mead, a gallon of homemade cider and a case of mixed Dry Dock brews we played Cards Against Humanity until 3 am.
Today I smoked a couple of brined chickens and a small pot of baked beans and some Olathe corn I vac bagged and froze from last year.
I have to say my new favorite hot dog to grill are the Kirkland Signature 1/4 lb beef franks. Just need to longer buns for them to fit properly.
Great-Kazoo
05-30-2016, 22:44
I have to say my new favorite hot dog to grill are the Kirkland Signature 1/4 lb beef franks. Just need to longer buns for them to fit properly.
Take a ride over to Hudson Lockers. Grab a few dozen of their in house hot dogs, if you want to appreciate hot dog snobbery.
Great-Kazoo
05-30-2016, 22:47
The brisket that I made today was fantastic. This was one of the best briskets I've ever had. Costco had Choice flats for $4.27 and Prime whole packers for $2.27. I went with the whole and trimmed it myself. Absolutely outstanding product, moist and tender. I plan to pick up another whole brisket tomorrow to go on the pellet grill Thurs. a.m. Just can't get enough.
Shamrock foods is selling or sold whole briskets for $1.38 lb, 15lb average. I'll probably grab one more for the freezer. The last one i cut in to 2- 3lb briskets for corned beef / smoked pastrami. Have that down to an 8-10 day science now. . The rest went towards some brisket goodness.
I haven't encountered USDA Prime whole brisket before at any of the locations I shop. I have had prime brisket in restaurants. At this point in my life, I'll take quality over quantity.
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Great-Kazoo
05-31-2016, 09:15
I haven't encountered USDA Prime whole brisket before at any of the locations I shop. I have had prime brisket in restaurants. At this point in my life, I'll take quality over quantity.
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For us, when smoking it's all about marbling for less that "prime" cuts. Being food snobs we're very particular about meat cuts & quality. We buy from a few small in house processing places, where they know the history of animal being cut. We drive across the denver & NoCo area buying pork & beef here, poultry there etc. So i understand what you're saying
BUT..........................................[Coffee]
When it comes to the smoker, less that perfect (to us) makes no difference for pork & briskets. . Considering a good BBQ place isn't smoking tier 1 cuts, we don't either. It also puts the emphasis on how one prepares said cuts and the final results. I'd prefer to screw up a $1.19 lb pork shoulder or brisket, than a $5-10 lb one.
So it seems that you're not too freaked out about $2.27/lb. for Prime brisket. [Coffee]
I'm not nearly as concerned about quality grade on pork shoulder. I've also paid about the same price for Choice brisket in the past. I found this to be a good price on an excellent piece of beef, that's all I'm saying.
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So, had an impromptu get together on Sunday. A few guys who were originally going to get together and BBQ and make some cider turned into several families coming over. This is only important because this was at my place and I was running around trying to take care of everyone instead of the relaxing brewing/smoking session we guys had originally planned.
So my cousin-of-sorts has a traeger, makes some pretty good stuff on it, but it's the only smoker he's ever used. I have a weber smokey mountain. He brings over a tri-tip and we agree to throw it on my smoker for a while and eat it later in the evening. I help him fire up the charcoal but then largely left him alone, since he seemed to be doing fine. Come time to check it, the meat's overdone, pretty tough, and frankly has an almost cigarette-taste to it. I ask him how many chunks of hickory did he throw on it - more than 2-3ish? He looks at me with a look of horror, and says - "no, I used like 25-30 fist-sized pieces, was that too much?" I don't have a clue how he even got them to fit in the weber, but I guess that explains the cigarette smoke. LOL. At least I had some smoked pork vacuum-packed in the freezer - a little slaw and hawaiian roles, and it turned out well.
For us, when smoking it's all about marbling for less that "prime" cuts. Being food snobs we're very particular about meat cuts & quality. We buy from a few small in house processing places, where they know the history of animal being cut. We drive across the denver & NoCo area buying pork & beef here, poultry there etc. So i understand what you're saying
BUT..........................................[Coffee]
When it comes to the smoker, less that perfect (to us) makes no difference for pork & briskets. . Considering a good BBQ place isn't smoking tier 1 cuts, we don't either. It also puts the emphasis on how one prepares said cuts and the final results. I'd prefer to screw up a $1.19 lb pork shoulder or brisket, than a $5-10 lb one.
This is one place where we will disagree. Quality of meat is everything IMO and while there are some cuts that are less important the quality of the meat makes the flavor IMO. A great example is Franklin BBQ who many consider to be the best & most consistently good beef brisket in the country. The dude has zero secrets on what is method is and it's amazingly simple: Salt, pepper, post oak wood for smoke and hand selects Prime packer brisket from consistent sources of quality beef. In other words, anyone can replicate what he does and it's nothing fancy... just perfect the basics and use quality ingredients and you're done. I've found that many will try to get uber fancy trying to re-invent the wheel with seasonings and complicated methods to try to mask their corner cutting on just getting the best meat they can get. I'm not saying you use junk meat because I know better but I happen to think that that's the most important part of the whole undertaking.
So, had an impromptu get together on Sunday. A few guys who were originally going to get together and BBQ and make some cider turned into several families coming over. This is only important because this was at my place and I was running around trying to take care of everyone instead of the relaxing brewing/smoking session we guys had originally planned.
So my cousin-of-sorts has a traeger, makes some pretty good stuff on it, but it's the only smoker he's ever used. I have a weber smokey mountain. He brings over a tri-tip and we agree to throw it on my smoker for a while and eat it later in the evening. I help him fire up the charcoal but then largely left him alone, since he seemed to be doing fine. Come time to check it, the meat's overdone, pretty tough, and frankly has an almost cigarette-taste to it. I ask him how many chunks of hickory did he throw on it - more than 2-3ish? He looks at me with a look of horror, and says - "no, I used like 25-30 fist-sized pieces, was that too much?" I don't have a clue how he even got them to fit in the weber, but I guess that explains the cigarette smoke. LOL. At least I had some smoked pork vacuum-packed in the freezer - a little slaw and hawaiian roles, and it turned out well.
Hopefully you didn't eat that. Oversmoked meat tastes bitter from creosote and can even be dangerous if consumed by humans. That numb feeling in your mouth from oversmoked meat isn't a good sign. lol
It amazes me how many people think that you need tons of smoke when smoking meat and that's the whole point. When it comes to smoking meat a little bit of smoke goes a long ways. TBS is the key here which stands for Thin Blue Smoke which is what your goal should be. You should barely be able to see wisps of blueish colored smoke coming out of your smoker. If you're getting billowing white smoke clouds you're ruining your meat. Like I stated above I'm looking to compliment the natural flavors of the meat and not mask the flavor of the meat with unnatural flavor profiles. When I used my smaller electric smoker I added a couple of wood chips to the hopper every half hour or so for about the first four hours of the smoke. After that point the meat is no longer taking on smoke flavor so it's a waste anyway.
Yeah I couldn't even eat a whole small slice. He took 90% of it home, wrapped in foil. My house has smelled like bad smoke for two days, which you don't notice as much until you leave and come back. I'm used to the good smell of "I just smoked meat" in the house, but this was not it.
Mmmmm...best one yet.
65701
I went with brisket for Memorial Day Weekend (also grilled ribeyes last Friday). But the brisket takes about 9 hours. My favorite "6 hours or less" smoker options are salmon or Tri-Tip. The tri is always a hit in our house, and here is a great recipe for it. Smoker-cooking.com has a LOT of great recipes (where I get my brisket, pulled pork, ribs, and turkey rubs/marinades):
http://www.smoker-cooking.com/smoked-tri-tip.html
Turkey
http://uploads.tapatalk-cdn.com/20160605/64579b73c97b8e54ef45073f30f71dcb.jpg
Whole turkeys or just the legs?
Whole turkeys or just the legs?
Just drumsticks. Kids asked for them. They were hen drumsticks so they only took 2.5hrs. Last time I did tom turkey legs it took about 4hrs.
Just drumsticks. Kids asked for them. They were hen drumsticks so they only took 2.5hrs. Last time I did tom turkey legs it took about 4hrs.
Sounds tasty. Been thinking I should try some turkey drumsticks this summer. Did you brine yours?
Just finished my leftover smoked chicken yesterday in the form of a queso dip that also had some homemade chipotle salsa.
I smoked a couple of bone-in ribeyes yesterday to about 120deg and then threw them on the grill to sear them. I'll be damned if those weren't the best steaks I've ever cooked. Moist, tender and perfectly cooked throughout with a seared outside. Perfect. I highly recommend trying this reverse sear smoked method.
I was reading about this type of reverse sear method last week. Toss the steaks in the oven, and then into a hot pan to sear as the final step. Yours is the outdoor version.
StagLefty
06-06-2016, 11:10
I was reading about this type of reverse sear method last week. Toss the steaks in the oven, and then into a hot pan to sear as the final step. Yours is the outdoor version.
I tried a rib eye a few weeks ago using this method-great results. Unplug your smoke alarm first [ROFL1]
I was reading about this type of reverse sear method last week. Toss the steaks in the oven, and then into a hot pan to sear as the final step. Yours is the outdoor version.
Yep. I've got two steaks left (King Soopers has NY strip in the 4pk for $4.88/lb through tomorrow I think) that I'm going to try to couple the reverse sear w/the salt cure method on Wednesday night to test out too. Supposedly if you cover your steak in kosher salt & let it sit a few hours before you cook it it tenderizes the meat more .
Great-Kazoo
06-06-2016, 12:00
I was reading about this type of reverse sear method last week. Toss the steaks in the oven, and then into a hot pan to sear as the final step. Yours is the outdoor version.
Try a cast iron skillet. Put in over for 20-30 min @ 350. Switch oven to the Broil setting. Drop a well rubber with olive oil & seasoning of choice steak in pan, for maybe 3-4 min. I toss a few thin slices of butter on top of steak.
Yep. I've got two steaks left (King Soopers has NY strip in the 4pk for $4.88/lb through tomorrow I think) that I'm going to try to couple the reverse sear w/the salt cure method on Wednesday night to test out too. Supposedly if you cover your steak in kosher salt & let it sit a few hours before you cook it it tenderizes the meat more .
Yep a kosher salt, ground black pepper & garlic powder. Have you tried the salt crusted prime rib recipe[s] yet. Fantastic on the smoker with 3-1 hickory - mesquite mix.
Going back to my cheap cuts of meat comment. I've been using shamrocks warehouse in ft fun for pork butt/shoulder & packer brisket. For the money been satisfied with results.
http://shamrockfsw.com/product-categories/meat-poultry-seafood
When Kings or Safeway does the deal on whole prime rib, we buy 3-4. Have them cut 1 or 2 - 5lb roast per , the rest steaks. Those last us till the next sale in Dec.
StagLefty
06-06-2016, 12:55
Chicken was .99 a pound at King Soopers today !
Did you brine yours?
I did brine them. About 14hrs with salt, sugar, a little liquid smoke, and some meat tenderizer. Wanted to try some cure on the brine but couldnt find any when I needed it. Tasted great. Not too salty and not dry at all. Put a standard rub on them and smoked with hickory. Put them on high heat for a few minutes at the end to crisp up skin and set a thin layer of BBQ sauce.
Memorial Day elk loin steaks, bacon wrapped and smoked w/cherry wood chips. Grilled hot, the bacon slows the cooking for an even rare to medium rare doneness. Pretty darned good!
http://i59.photobucket.com/albums/g292/COHummer/Home/Elk-loin-steaks-smoked_zpse3xecfwr.jpg (http://s59.photobucket.com/user/COHummer/media/Home/Elk-loin-steaks-smoked_zpse3xecfwr.jpg.html)
DenverGP
06-19-2016, 21:04
three racks of babybacks rubbed down and ready for the smoke. Ended up with about 2-2-1 (not quite the full hour after unwrapping and saucing.)
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/fathers%20day/20160619_105517_zpsclaqlryb.jpg
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/fathers%20day/20160619_155929_1466377203943_zpseg0bmukm.jpg
And a yummy snack while we waited for the ribs: Candied bacon, made using our homemade thick sliced bacon:
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/fathers%20day/20160619_124946_1466377206384_zpsawhsli1c.jpg
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/fathers%20day/20160619_143603_zpsoyalz6bi.jpg
Great-Kazoo
06-20-2016, 00:38
outstanding... We've been doing a 2-2-1 with good results. While 3 is the norm, 2 hrs seems to give a good smoked flavor without over powering the meat.
DenverGP
06-20-2016, 01:33
I'll do 3-2-1 for st louis style, but the smaller babybacks work well for me at 2-2-1 (or even a little less). Based on the tenderness and the amount of bone showing after cooking, I could have trimmed some time off the first 2 phases. But they were still better than anything I've had in a bbq joint.
Latest batch of bacon going in the smoker either tomorrow night or Wednesday night after work...
blacklabel
06-25-2016, 16:24
I won a 2lb culotte at work on Friday so that was rubbed with S&P and put on the smoker for an hour and a half. I just took it off at 145 and will let it rest for 20 minutes before I slice it. We'll see how it turns out.
buffalobo
06-25-2016, 16:30
Large pork roast, chicken legs and some pork/beef sausage. Going in about 7PM, roast should finish between 10-11, rest done by 9.
The smoker has become our Saturday nite entertainment. Prep smoker, load movie, mix up fav drinks, check hourly.
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blacklabel
06-25-2016, 17:20
The culotte turned out extremely well. I love a quick smoke that turns out something that good.
I did the bacon last night over maple chips. I'll know more about how it turned out in the morning...
Great-Kazoo
06-25-2016, 18:10
Large pork roast, chicken legs and some pork/beef sausage. Going in about 7PM, roast should finish between 10-11, rest done by 9.
The smoker has become our Saturday nite entertainment. Prep smoker, load movie, mix up fav drinks, check hourly.
Sent from my SCH-I545 using Tapatalk
I'll be the odd person out on this combo. I never mix poultry with any other meat on the smoker or grill. Unless the poultry is on the way off when others going in.
Not exactly "in the smoker" but we had some steaks on a spit over some coals and hickory at our campsite this week and decided to throw the fish we caught that afternoon on as well. Tasted great. Probably wouldn't do fish and anything else at the same time in a closed grill or smoker but no fishy influenced steak over the open pit. Of course not much smoke flavor either but there was a little.
http://uploads.tapatalk-cdn.com/20160626/6e7ca3f1717ca8c9dad1adfefa84aca7.jpg
buffalobo
06-25-2016, 22:52
I'll be the odd person out on this combo. I never mix poultry with any other meat on the smoker or grill. Unless the poultry is on the way off when others going in.
Pretty much how it turns out.
Most of our smoking is for prep and ingredients in other recipes, so I lean to minimums in temp and "doneness", I am looking for smoke. Typically transfered to another vessel for finishing recipe.
I tend to smoke at a slightly higher temp (25° usually) than most. I am looking to hit my target temp max 4hrs for large pork roasts. Typically 90mins for chicken legs(temp usually 300°+)
We also use the smoker as high temp smoker/oven. For breads, smoked and not. For finishing meats in other recipes requiring baking/roasting after smoking.
Tonites smoke. Each family gets its own prep and utinsils. Like 3 different smokes going on.
Chicken goes in when pork roast comes off(approx 3.5 hrs) to be cut for 3 different recipes. 1/3 of pork roast goes into roaster pan with potatoes, onions and carrots(been simmering in vegetable stock waiting for pork) and back into smoker @ 300° (where I like to do cut chicken pieces at, doing chicken legs tonite) for 90+ mins.
60-90 mins for the chicken then into scalding hot fryer for x time, then into tub with one of 3 different sauces.
Sausage is precooked packaged that I like to throw in top of smoker to heat up.
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Smoked some hamburgers last nite for the wife's birthday meal....simple prep, outstanding tastes
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