View Full Version : What to put in the smoker this weekend?
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Great-Kazoo
06-26-2016, 12:19
3 lbs of sweet sausage and 3 (3 Lb) briskets
I smoke 6 racks of ribs, 4 packs on chicken wings, box of brautworst, salmon and tuna steaks for my daughters birthday party yesterday. All that slaving was well worth it!
StagLefty
06-26-2016, 15:45
That's one thing I love about the PBC you can do 8 racks if you need to.
3 racks of spare ribs, 4 ears of corn and some baked beans today.
That's one thing I love about the PBC you can do 8 racks if you need to.
Add a small piece of rebar across the two and you can 10-12 in there easy
DenverGP
06-26-2016, 19:04
8lb pork butt, started at 7:30am, hit 203F right around 6:00pm.
Great-Kazoo
06-27-2016, 10:19
Defrosting some venison steaks. Going to wrap them in some thick cut applewood smoked bacon.
DenverGP
06-27-2016, 19:14
Left over pulled pork turned into these:
pulled pork, pimento cheese and coleslaw egg rolls:
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/20160627_173458_zpsnrj9j60r.jpg
16lb whole brisket. Trimmed and rubbed last night, going on after we get back from throwing some lead.
ETA: Cooked up a bunch of beer brats on the Traeger yesterday to snack on until the family digs into the brisket tomorrow.
StagLefty
07-03-2016, 09:42
Took advantage on King Soopers sale and stocked up on pork ribs and rib eye steaks. mmmmmm
Got two pork butts/shoulders, two big yardbirds, and three racks of ribs in the smoker today. Wife's got a bunch of AA friends coming over. No pics, don't wanna let the heat out.
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.
Wha....that's just un-American!
Great-Kazoo
07-03-2016, 09:59
Wha....that's just un-American!
Un- American. Is that another ethnicity i haven't heard of ?
Rucker61
07-04-2016, 07:05
I've got an elk roast that I want to smoke for a friend's party. Any suggestions on how to keep it moist?
Great-Kazoo
07-04-2016, 07:18
I've got an elk roast that I want to smoke for a friend's party. Any suggestions on how to keep it moist?
wrap in bacon. There's 3-4 web sites with venison recipes.. I end any roast with an hour + foil wrapped, using liquid. The go to is apple, however i've had great results with orange juice, lemonade or a basic beef broth. No more than 1/4 c. YMMV
http://www.smokegrillbbq.com/smoked-elk-roast-recipe.html
http://www.smokingmeatforums.com/t/61120/smoked-elk-roast
http://www.food.com/recipe/smoked-venison-roast-97741
blacklabel
07-04-2016, 07:29
Pork shoulder went on at 545 this morning. http://uploads.tapatalk-cdn.com/20160704/93cbad337e596810717fbeccdab61c08.jpg
Great-Kazoo
07-04-2016, 07:35
Pork shoulder went on at 545 this morning. http://uploads.tapatalk-cdn.com/20160704/93cbad337e596810717fbeccdab61c08.jpg
No Thermometer?
blacklabel
07-04-2016, 07:39
No thermometer. I'll run it at 275 for 5 hours, make sure it's 165ish and then foil for three hours before I pull it off.
Sent from my LG-D851 using Tapatalk
Gonna use the PBC to do up hot dogs and hamburgers today.....my girls went vegetarian awhile back :( so fairly light duty use on the smoker today....the burgers will be cheese stuffed though
blacklabel
07-04-2016, 10:52
It was 165 after 5 hours. Now it's wrapped and the first batch of poppers are on the smoker.
blacklabel
07-04-2016, 11:34
Gonna use the PBC to do up hot dogs and hamburgers today.....my girls went vegetarian awhile back :( so fairly light duty use on the smoker today....the burgers will be cheese stuffed though
That's a damn shame. I haven't tried burgers on my UDS yet, might have to do that next weekend.
We're doing elk loin steaks and corn on the cob on the smoker grill for the 4th of July dinner. Follow up with fresh apricot pie and homemade ice cream. Perfect weather, good friends and family at the cabin--it's a great day!
Pork shoulder went on early this morning, it'll be paired with beans and some asparagus I put in a foil packet with bacon drippings and cracked pepper. Blueberry grunt and ice cream for dessert.
I started to smoke some elk loin and chicken in a mesquite dry rub, but the damn smoker kept tripping the GFCI outlet... wound up having to grill them instead. Whats the point in a free electric smoker from a garage sale if I can't plug it in to the outdoor outlet?
I'd rather not run an extension cord from a non GFCI outlet and leave the door or window ajar letting in the smoke.
Great-Kazoo
07-05-2016, 08:38
I started to smoke some elk loin and chicken in a mesquite dry rub, but the damn smoker kept tripping the GFCI outlet... wound up having to grill them instead. Whats the point in a free electric smoker from a garage sale if I can't plug it in to the outdoor outlet?
I'd rather not run an extension cord from a non GFCI outlet and leave the door or window ajar letting in the smoke.
If you're going to run a cord, go with a heavier gauge than normal. I'm running a 4' 10/3 i built.
I started to smoke some elk loin and chicken in a mesquite dry rub, but the damn smoker kept tripping the GFCI outlet... wound up having to grill them instead. Whats the point in a free electric smoker from a garage sale if I can't plug it in to the outdoor outlet?
I'd rather not run an extension cord from a non GFCI outlet and leave the door or window ajar letting in the smoke.
Uh....maybe there's something wrong with it and that's why it was "free"?
Marinated pork loin and veggies smoked on the Pit Barrel Cooker...
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StagLefty
07-16-2016, 15:19
Just put 2 bls pork loins in the PBC. Soopers had buy 1 get 1 free yesterday.
StagLefty
07-16-2016, 18:11
and done !! Potato salad and cantaloupe with :
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kawiracer14
07-18-2016, 15:15
Did a chicken - little over 3 hours in the smoker and then finished on the grill. http://i.imgur.com/TiATQiU.jpg
That's a nice tan on that chicken. Looks nice and relaxed too.
crashdown
07-23-2016, 14:37
Got a new smoker the other day.
Had to sell my old one to a lucky forum member because it was too much to bring along.
Have my first batch of Salmon (that I caught yesterday) going right now.
Pic of fish is the fillets drying after brining overnight....
Great-Kazoo
07-28-2016, 18:13
Taking advantage of the $2.99 ribs from kings
66420 66421 That's an applesause, chili powder mix for the lat hour of cooking. I did a mustard base, then chili powder, brown sugar, red pepper flakes, salt, GARLIC, GARLIC and more garlic, for the initial rub.
Did my first 2 racks of spare ribs today for my Mom's birthday dinner. Did 5 hours with Hickory smoke the first 1.5 hours, took the meat temp to 195. Then mop and sizzle on the grill for about 5 minutes a side. Best ribs I have had in a while. Served with grilled Zucchini, Red Potato Salad and Sour Cream Chocolate cake for desert.
Wife and I were in Vegas a few weeks ago and decided to hit up the Wicked Spoon buffet at the Cosmo. Decent place, but they had something that was out of this world. Center cut side bacon, that was about 1/4 thick and 4"x2" in size. Smoked to absolute perfection. The fat just melted away the second it hit your lips and then it was perfect lightly maple and apple smoked bacon perfection on the tongue. I must repeat this.
Anyone got any good recopies for curing and smoking your own side bacon?
Smoked a small prime rib on my Pit Barrel Cooker tonight.
I'm pretty happy with the results.
Great-Kazoo
07-31-2016, 19:26
Smoked a small prime rib on my Pit Barrel Cooker tonight.
I'm pretty happy with the results.
Looks real good. Nice to see you didn't overcook it.
Smoked a small prime rib on my Pit Barrel Cooker tonight.
I'm pretty happy with the results.
Wow that looks good.
Smoked some lasagna the other day and will be doing some apple/cherry smoked Palisades peach cobbler with 1lb of butter for richness.
Wow that looks good.
Thanks! The Pit Barrel Cooker makes life easy.
StagLefty
08-01-2016, 12:51
Just put a pork shoulder in my Pit Barrel. Best purchase I've ever made for outdoor cooking !!!
StagLefty
08-01-2016, 17:49
3 hours smoked with olive oil and spices,1 1/2 wrapped in foil with apple juice. Falling off the bone :
66457
You smoked a pork shoulder in 4.5hrs? What was the weight & at what temperature did you smoke it at?
DenverGP
08-01-2016, 23:50
I smoked a 9lb butt that took about 12 hours on sunday.
Pit Barrel Cooker cooks a lil hotter, 290-310, than low and slow smoker. Times are usually about half of what most smokers run. Still get the smoke ring, and awesome this took all nite/day taste.
Will not make ribs any other way now....
StagLefty
08-02-2016, 07:54
You smoked a pork shoulder in 4.5hrs? What was the weight & at what temperature did you smoke it at?
6 pound shoulder-smoked to 160 internal and then 195 wrapped in foil.Plus in the PBC the meat is hanging and I think that makes a difference. Falling off the bone good !!!
Great-Kazoo
08-02-2016, 09:53
6 pound shoulder-smoked to 160 internal and then 195 wrapped in foil.Plus in the PBC the meat is hanging and I think that makes a difference. Falling off the bone good !!!
Being a devote Olive Oil base rub guy. I would suggest you try mustard. Never a fan of the stuff, ever. Then decided to give it a try in place of the Oil. Very happy with results, especially how the dry seasoning soaked in.
StagLefty
08-02-2016, 11:51
Being a devote Olive Oil base rub guy. I would suggest you try mustard. Never a fan of the stuff, ever. Then decided to give it a try in place of the Oil. Very happy with results, especially how the dry seasoning soaked in.
Thanks-always looking for new ideas. The apple juice in foil came from you also I think.
Agreed on both accounts. Cheap yellow mustard coat on the outside and apple juice for the foil.
Great-Kazoo
08-02-2016, 13:17
Thanks-always looking for new ideas. The apple juice in foil came from you also I think.
Agreed on both accounts. Cheap yellow mustard coat on the outside and apple juice for the foil.
OR try orange juice, if there's no apple in stock ;)
OR try orange juice, if there's no apple in stock ;)
I'm wondering how well pineapple juice would work...?
I'm wondering how well pineapple juice would work...?
I've used pineapple juice on hams and ribs and chicken...a friend uses it for his pork butt cooks and it always comes out well...
Great-Kazoo
08-02-2016, 14:50
I'm wondering how well pineapple juice would work...?
Fine. FWIW: I've used canned crushed pineapple, drained juice in place of apple. Then last hour used crushed pineapple for basting sauce. Crushed pineapple, cider vinegar & red pepper flakes. Moderate contrast to the juice.
PORK RIBS!!!!
http://pic100.picturetrail.com/VOL594/13497691/24146879/412699122.jpg
http://pic100.picturetrail.com/VOL594/13497691/24146879/412699123.jpg
Chey Dust dry rub
Hickory pellets
225˚
6 hours
Nom!
Thought we had a turkey breast to smoke, nope turned out it was turkey parts...rub em up with some olive oil and http://www.jamesgangrubs.com/ and then drop em in the Pit Barrel Cooker with some bacon wrapped jalapenos...dinner right around 7
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buffalobo
08-07-2016, 10:48
Round roast/steak. Mrs bo's Brazilian BBQ marinade over nite.
215-225°, peach smoke, 2 hrs to 140°, foil wrap rest 1 hr.
Half for gooey thick sweet plum sauce in oven to 160°
Half to quick grill for salads later in week.
http://uploads.tapatalk-cdn.com/20160807/6edf4c8019a500112d6e6ec5aee00b32.jpg
Sent from my SCH-I545 using Tapatalk
66523
Packer brisket from Costco on the new(ish) Green Mountain Grills Daniel Boone WiFi. I thought it was 'meh' and know where I can make improvements next time but everyone said they loved it even though they knew I wasn't looking for compliments.
Great-Kazoo
08-07-2016, 14:10
66523
Packer brisket from Costco on the new(ish) Green Mountain Grills Daniel Boone WiFi. I thought it was 'meh' and know where I can make improvements next time but everyone said they loved it even though they knew I wasn't looking for compliments.
That's the down side to any cooking. One strives to make it better than th elast time. tweaks here, seasoning or not there. What most people think is great, one is , thanks but next time i'll..................
BTW: i made the best corned beef, from a briskef flat, to date. Cut with a butter knife tender, tasty etc. The trick is soaking 1 day in fresh water, after 8-10 days of brine.
That's the down side to any cooking. One strives to make it better than th elast time. tweaks here, seasoning or not there. What most people think is great, one is , thanks but next time i'll..................
BTW: i made the best corned beef, from a briskef flat, to date. Cut with a butter knife tender, tasty etc. The trick is soaking 1 day in fresh water, after 8-10 days of brine.
I mean, it wasn't awful but I was getting conflicting temps from the probes you see and was trying to decide when to drop the temp from 250deg own to 150deg to simulate a rest like when you foil it, wrap it in a towel and throw it in a cooler to keep for a few hours prior to cutting/eating. I think it cooked a little bit long so it was tender but almost too tender and the bark was drier than I normally like it which gave the entire bite a bit of a dry taste even though the meat itself wasn't dry if that makes sense. It also cooked some of the meat's flavor our since it overcooked. It wasn't the worst thing I've ever eaten and for my first attempt at smoking something while not even being home (gotta love technology!) and the fact that everyone liked it I can't be too disappointed. Hell, any mistake you make that you can eat isn't tall that bad of a mistake after all. Next time I will wrap at about 165deg and be present (if all goes right) so that I can probe several areas to make sure my temps are legit. In this case, it's not just tweaking little things here and there to perfect but more of legit mistakes in the process that I know will yield better results.
Hell, any mistake you make that you can eat isn't tall that bad of a mistake after all.
Truth
Praying to the rain gods to hold off for a bit more so I can get my Kielbasa and Brussels sprouts off the PBC in 40min or so...
Truth
We re-heated the leftovers for dinner tonight and I must say that it actually tasted better than Friday night when it came off of the smoker, surprisingly. It was firmer and the bark imparted it's flavor into the meat a little bit more to cover up the mushy bland mess I cranked out the other night. lol
Great-Kazoo
08-07-2016, 18:51
Leftovers are the best part of the meal, you cooked yesterday. I make stews and crockpot meals the day before we schedule them for dinner. Day old stew, oh yeah.
Leftovers are the best part of the meal, you cooked yesterday. I make stews and crockpot meals the day before we schedule them for dinner. Day old stew, oh yeah.
Lasagna is another dish that seems to taste better the 2nd day.
Great-Kazoo
08-07-2016, 20:16
Lasagna is another dish that seems to taste better the 2nd day.
If it last that long ;)
Great-Kazoo
08-15-2016, 17:08
These sweet italian sausage, chorizo, elk meatloaves just came off the smoker
66649
Figure another hour before the apricot chipolte glazed ribs are ready.
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StagLefty
08-17-2016, 17:07
I cheated and didn't wait for the weekend ! Ribs-coated with spicy brown mustard and Famous Dave's rib rub,last hour in foil with apple juice mmm !!!
Great-Kazoo
08-17-2016, 20:15
I cheated and didn't wait for the weekend ! Ribs-coated with spicy brown mustard and Famous Dave's rib rub,last hour in foil with apple juice mmm !!!
Who waits for the weekend ;)
Kids wanted a smoked meatloaf and garlic mashed potatoes for dinner.
http://uploads.tapatalk-cdn.com/20160821/f741ec310ad7d6fad1914e07a40aab1d.jpg
StagLefty
08-21-2016, 19:51
^ yeah I want it too now haha
Great-Kazoo
08-21-2016, 20:44
Kids wanted a smoked meatloaf and garlic mashed potatoes for dinner.
http://uploads.tapatalk-cdn.com/20160821/f741ec310ad7d6fad1914e07a40aab1d.jpg
Those mashers look a little over done ;)
Those mashers look a little over done ;)
Yep. I do mashers like brisket. 12hrs ;)
I was out of grated Parmesan so I used Dubliner in the garlic mashed potatoes. Turned out great.
Anyone up for a surprise challenge?
https://www.ar-15.co/threads/158041-I-m-thinking-acetylene-and-a-match
StagLefty
08-27-2016, 18:46
Trying out the new PBC bird hanger :
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Great-Kazoo
08-27-2016, 22:52
Did bunch of skin on chicken thighs, marinated in oil, cider vinegar, shallots, chives S&P & garlic. Topped it off with mayonnaise smeared on skin for an extra crispy bonus.
Gonna free load tomorrow, doing a pork shoulder in the crock pot. Quick sear on the grill, pineapple & orange juice as liquid. Finish with a brown sugar, soy sauce & crushed pineapple glaze.
The kid wanted hotdogs for dinner tonight so I made smoked pigs in a blanket, tomorrow is smoked cheddar pork burgers for lunch.
Just put a 7lb pork butt on the grate in the Pit Barrel Cooker....rubbed it with John Henry's pecan rub, and will wrap it later with some Dr. Pepper and some pineapple bits....
My 1st ever rack of lamb on the Pit Barrel Cooker.
It came out tasting awesome!
66885
StagLefty
08-28-2016, 19:09
Us PBC guys are going to have to start our own sub forum haha !
The PBC really is KISS simple and a joy to use.
The coals are still hot so I'm starting to smoke Hatch chilis to stockpile for green chili this fall/winter.
66886
Great-Kazoo
08-28-2016, 21:04
My 1st ever rack of lamb on the Pit Barrel Cooker.
It came out tasting awesome!
66885
That's cooked perfectly, bet it tasted even better.
Aloha_Shooter
08-28-2016, 21:12
Did 2 racks of ribs (for lunch over the week) and a ribsteak (for dinner tonight). The ribs just had a commercial rub I'd had laying around but they're just for a bit of protein with my salads this week. The steak was "dusted" with Pikes Peak Butcher's Rub from Savory Spice Shop. I decided to smoke it rather than do plain grill after watching some food show that had high end steaks done in a pit smoker. I probably should have waited to put the steak in as it was a perfect medium and I like very rare but I couldn't argue with the taste or how the meat peeled off the bone.
Had a nibble of a left over nub of the ribs after I cut them up and packaged them for the week. Very very nice ... is is lunch time yet?
I did a half dozen chicken boobs on the PBC last night in honor of International Topless Day. 3 with Dizzy Pig Tsunami Rub (kind of a Carribean flair), 3 with Savory Spice Shop's Georgia Boys rub. BTW, the Costco chickens must be from Hollywood, because those breasts were frickin' enormous...
Picked up a Pork Belly last weekend and cured them all week, yesterday smoked with apple till 150* center temp, chilled for about 3hrs then cut a few slices off to try. A little salty for my liking but tasty, next time I'll adjust the amount of salt and cure time. Did one half with Chipotle and the other with crushed Red Pepper.
66907
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Great-Kazoo
08-29-2016, 16:26
I did a half dozen chicken boobs on the PBC last night in honor of International Topless Day. 3 with Dizzy Pig Tsunami Rub (kind of a Carribean flair), 3 with Savory Spice Shop's Georgia Boys rub. BTW, the Costco chickens must be from Hollywood, because those breasts were frickin' enormous...
Good place to wander through, if they have a storefront near you. Been using their pickling spice for my corned beef.
Picked up a Pork Belly last weekend and cured them all week, yesterday smoked with apple till 150* center temp, chilled for about 3hrs then cut a few slices off to try. A little salty for my liking but tasty, next time I'll adjust the amount of salt and cure time. Did one half with Chipotle and the other with crushed Red Pepper.
66907
66908
Next time try a clean water soak for 8 hours or so.
Next time try a clean water soak for 8 hours or so.
Won't that remove the remaining "rub"?
I was told when the PB gets firm/stiff like a fully cooked steak it's "cured"
Great-Kazoo
08-29-2016, 19:27
Won't that remove the remaining "rub"?
I was told when the PB gets firm/stiff like a fully cooked steak it's "cured"
Superficially yes. However that cure has soaked in deep. This older recipe calls for a good scrubbing under water. So not a clean water soak, but good rinse. I was "thinking" corned beef i cure, not the bacon you did.
http://www.primalpalate.com/paleo-blog/home-cured-pork-belly-bacon/
Rinse the belly, and try to remove as much of the dry cure as possible. Use your hands to “scrub” the belly under a steam of cold water.
Aloha_Shooter
08-29-2016, 19:34
The purpose of the rub/cure is to pull water out of the PB which prevents bacterial growth. You want to infuse flavors in the meat and fat themselves through the cure but -- other than coating it with pepper of your choice -- not to depend on the rub itself to be the flavor, especially after smoking. The clean water soak would pull salt off the bacon but I'd be worried about it then counteracting the point of the cure -- pulling water out of the meat -- but I'm a novice at making bacon myself so I presume that's not as much of a worry once you've smoked it.
Aloha_Shooter
08-29-2016, 19:35
Superficially yes. However that cure has soaked in deep. This older recipe calls for a good scrubbing under water. So not a clean water soak, but good rinse. I was "thinking" corned beef i cure, not the bacon you did.
http://www.primalpalate.com/paleo-blog/home-cured-pork-belly-bacon/
Rinse the belly, and try to remove as much of the dry cure as possible. Use your hands to “scrub” the belly under a steam of cold water.
Ah, that makes more sense. Yes, a good scrubbing would get rid of excess salt without letting the meat soak up the water you just pulled out.
Great-Kazoo
08-29-2016, 19:37
Ah, that makes more sense. Yes, a good scrubbing would get rid of excess salt without letting the meat soak up the water you just pulled out.
Yeah i had to reread the original post,then my reply. Last thing you want is a bacteria infused chunk of meat . Like my ex ;)
Superficially yes. However that cure has soaked in deep. This older recipe calls for a good scrubbing under water. So not a clean water soak, but good rinse. I was "thinking" corned beef i cure, not the bacon you did.
http://www.primalpalate.com/paleo-blog/home-cured-pork-belly-bacon/
Rinse the belly, and try to remove as much of the dry cure as possible. Use your hands to “scrub” the belly under a steam of cold water.
Hey thanks for the link, I'll give this a try next time.
Looks like I'll be in the Springs all weekend, but Monday I'm going to do some pork back ribs with a new jamaican jerk rub recipe I found and try it with either peach or cherry wood since I'm not sure where to get pimento branches from.
Great-Kazoo
08-30-2016, 09:44
One of my cheat sheets ;)
https://www.traegergrills.com/culinary.html?trk_msg=JQFADEDCBV94FB37VS209I4H90&trk_contact=QATMS11Q6H3HCNT8K3H28S52MC&utm_source=Listrak&utm_medium=email&utm_term=https%3a%2f%2fwww.traegergrills.com%2fcul inary.html&utm_campaign=Introducing+Traeger+Culinary
StagLefty
09-03-2016, 12:03
getting 1 rack of spare ribs and 1 rack of baby backs ready-spicy brown mustard,coarse garlic salt with parsley/coarse black pepper and last hour in foil with apple juice.
Got a bonus today neighbor is pruning a peach tree so I took the wood and cut it into chunks and will split it up when it dries.
Any good vegetarian smoker recipes? Have some friends coming over this weekend and a couple aren't meat eaters. Just bought a GMG pellet smoker and looking to break it in.
Thinking of maybe doing some nuts, some veggies, and maybe a papa murphys pizza or something.
Great-Kazoo
09-03-2016, 15:59
Any good vegetarian smoker recipes? Have some friends coming over this weekend and a couple aren't meat eaters. Just bought a GMG pellet smoker and looking to break it in.
Thinking of maybe doing some nuts, some veggies, and maybe a papa murphys pizza or something.
https://www.traegergrills.com/recipes/vegetables
buffalobo
09-04-2016, 08:00
Got a 7lb rack of ribs for this afternoon. Split into 3 portions for three different rub/marinade recipes.
Wife - Memphis pit rub recipe
Uncle Val - S Carolina low country marinade
Me - Bourbon and honey marinade
Couple hours each in smoker, wrap and then finish this evening on grill with assorted homemade sauces.
Sent from my SCH-I545 using Tapatalk
Did my best brisket yet yesterday using a 10# Flat I picked up at SAM's. Tried something new that a friend from Duluth has been doing for a couple years. Nice Bark, nice smoke ring and literally falling apart when slicing it.
Using a Traeger:
Started @ 3:00a set @220* with Mesquite
8:30a internal temp was 165*<> put in pan with beef broth and tightly covered with foil, temp still set at 220*
2:30p internal temp was at 204*, reduced temp to 180* and let it do its thing till 4:30p
Placed in oven covered with towels for 45min to rest.
At 8:30a
67226
Ready to eat
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67228
It was moist, tender, full of flavor and I ate so much of it my piss smelled like brisket......[LOL][LOL]
Did my best brisket yet yesterday using a 10# Flat I picked up at SAM's. Tried something new that a friend from Duluth has been doing for a couple years. Nice Bark, nice smoke ring and literally falling apart when slicing it.
Using a Traeger:
Started @ 3:00a set @220* with Mesquite
8:30a internal temp was 165*<> put in pan with beef broth and tightly covered with foil, temp still set at 220*
2:30p internal temp was at 204*, reduced temp to 180* and let it do its thing till 4:30p
Placed in oven covered with towels for 45min to rest.
At 8:30a
67226
Ready to eat
67227
67228
It was moist, tender, full of flavor and I ate so much of it my piss smelled like brisket......[LOL][LOL]
Did you use the juice when you served it?
I saved the juice to make gravy to go with Chicken Fried Steak (NY Strips) which is tomorrows dinner.
We typically just drizzle a little doctored up BBQ, just a little so not to take away from the meat.
I saved the juice to make gravy to go with Chicken Fried Steak (NY Strips) which is tomorrows dinner.
We typically just drizzle a little doctored up BBQ, just a little so not to take away from the meat.
Last time i did a brisket I mixed it with just a little BBQ sauce after I separated the fat from it and it tasted great. I didn't poor it over the brisket but left a small dish of it next to the brisket.
I generally like the brisket pretty much plain but I liked this a lot.
Great-Kazoo
09-19-2016, 22:07
I saved the juice to make gravy to go with Chicken Fried Steak (NY Strips) which is tomorrows dinner.
We typically just drizzle a little doctored up BBQ, just a little so not to take away from the meat.
How much beef broth ?
GilpinGuy
09-19-2016, 23:26
Awesome rack of ribs rubbed, in the fridge and ready to get smoked tomorrow. Some homemade slaw, tomato basil salad and baked potatoes as sides. Maybe some corn on the cob. Hell yeah. I refuse to let summer end, dammit.
How much beef broth ?
I added a can of broth when I covered and had about 1/2cup<> left in the pan.
Tried a kirkland-marinated tritip from costco this week on my new pellet smoker. The wifi option on my GMG was pretty awesome, and made it super simple, though wifi itself seems like it's flaky and disconnects from the iphone whenever the screen locks and the app goes in the background.
Wife and daughter did not like it at all. The ends were a good medium and the middle medium rare or maybe even rare. Personally I didn't like their marinade choice too much, but the meat was still more chewy than I would have liked too. They didn't finish. My young son on the other hand ate a ton of it, no surprise there since he's a meat-eater. Not my favorite option - will probably be a while before I try tri-tip again, and I won't get pre-marinaded again. These seem pretty popular on pellet grills, is it just the price that's the most attractive?
I also picked up a couple surface thermometers, since I don't trust that I have an even cooking surface across the grill yet, and I'm pretty sure the digital thermo is a lot cooler than the therm. on top, so something is off.
Great-Kazoo
09-28-2016, 12:27
Tried a kirkland-marinated tritip from costco this week on my new pellet smoker. The wifi option on my GMG was pretty awesome, and made it super simple, though wifi itself seems like it's flaky and disconnects from the iphone whenever the screen locks and the app goes in the background.
Wife and daughter did not like it at all. The ends were a good medium and the middle medium rare or maybe even rare. Personally I didn't like their marinade choice too much, but the meat was still more chewy than I would have liked too. They didn't finish. My young son on the other hand ate a ton of it, no surprise there since he's a meat-eater. Not my favorite option - will probably be a while before I try tri-tip again, and I won't get pre-marinaded again. These seem pretty popular on pellet grills, is it just the price that's the most attractive?
I also picked up a couple surface thermometers, since I don't trust that I have an even cooking surface across the grill yet, and I'm pretty sure the digital thermo is a lot cooler than the therm. on top, so something is off.
My issue with store marinated is. Who knows how long said item has been sitting in the liquid. Marinades at home are controlled by you, know exactly what's been added and how long the item will marinade.
Tri-tip is one of those meats i pass on. It needs to be cooked through like a pot roast. There's more options with a chuck roast for a better price point. YMMV
Great-Kazoo
09-28-2016, 16:32
$0.99 lb roasters from costco.
Grant H.
09-28-2016, 18:18
Smoking a Pie Pan chicken right now.
Pics when it's done.
Turkey drumsticks.
http://uploads.tapatalk-cdn.com/20161002/9e94d275acfb9cced24fb82349e21566.jpg
buffalobo
10-02-2016, 17:28
Smoking a Pie Pan chicken right now.
Pics when it's done.
Still smoking?
Did you forget chicken or pics?
Bet it was pics.
Prime Rib with cherry today.
Smoke @ 165* for 2.5hrs
Raise temp to 350* till 140* internal about 1hr 50min (~17min per pound).
6738367384
Did another prime rib in my Pit Barrel Cooker.
Simple and successful again.
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StagLefty
10-07-2016, 10:10
Pork shoulder on sale at Soopers $1.79 a pound-picked up an 8 pounder for tomorrow
Grant H.
10-07-2016, 10:30
Still smoking?
Did you forget chicken or pics?
Bet it was pics.
This.
I got busy making the rest of dinner while it was resting, and then it got carved.
Great-Kazoo
10-14-2016, 18:12
https://www.ar-15.co/threads/158977-Green-Mountain-smoker-sale?p=2021976#post2021976
Great-Kazoo
10-14-2016, 21:44
9 hrs later, 7lbs of hallal verbotton porkiness. OINKKKKKKKKKKKKKKKK
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Loaded with ribs, Mesquite...makes me hungry.
Great-Kazoo
11-06-2016, 15:37
bacon wrapped elk back strap Oh Yeah.
light smoke then on the grill till med-rare. Like Buttaaaaa.
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Bacon wrapped elk tenderloin. Hickory with some mesquite @300* until med rare. The tapered ends did get to medium, but still were juicy.
67907
I did wings for the game Sunday, but sadly, there wasn't time to take pics before they evaporated...
Trigger Time 23
11-15-2016, 09:26
Has anyone done a turkey? I wanted to try one on Thanksgiving. I'm looking for a good recipe, times/temps, tips. Thanks.
kawiracer14
11-15-2016, 09:36
Has anyone done a turkey? I wanted to try one on Thanksgiving. I'm looking for a good recipe, times/temps, tips. Thanks.
I have done this a few times and everyone raves about it: http://www.smoking-meat.com/november-10-2011-smoked-buttermilk-brined-turkey
Great-Kazoo
11-15-2016, 13:52
I have done this a few times and everyone raves about it: http://www.smoking-meat.com/november-10-2011-smoked-buttermilk-brined-turkey
Or one of these
I'm doing a different version of this dry brined one
http://www.traegergrills.com/recipes/poultry/dry-brine-turkey
http://www.traegergrills.com/recipes/poultry/traditional-thanksgiving-turkey
http://www.traegergrills.com/recipes/poultry/beer-brined-turkey
Smoked Turkey is the best. I have done several and prefer the dry and beer brines. In any event, I also prefer to smoke Spatchcocked Turkeys.
The beer brine recipe above is my favorite. Just remember that the recipe is for a turkey that hasn't been injected with salt and other things to keep it moist and tasty. I reduce the salt in the brine recipe to account for this. Temp was 350 and the timing was defined by the minutes per pound on the turkey wrapper.
Any recommendations for the beer? Says dark, so did you go with something like a dark lager or did you go with Guiness? I still have some homebrewed english brown ales in the beer fridge.
Just put on a 2lb pork butt. Marinaded it in lime juice, soy sauce, garlic, ginger, brown sugar and bay leaves. Pics this evening.
Any recommendations for the beer? Says dark, so did you go with something like a dark lager or did you go with Guiness? I still have some homebrewed english brown ales in the beer fridge.
Brown Ale, Stouts are good. Last one I used a Black Lager and it was excellent. Can't always find Black Lager though.
The last turkey I made I was limited in dark beer options (I usually use a stout). I was only able to find Michelob Dark Lager at the grocery store. Still tasted great.
Brown Ale, Stouts are good. Last one I used a Black Lager and it was excellent. Can't always find Black Lager though.
You live that close to AppleJack and can't reliably find a Black Lager? Blasphemy.
Trigger Time 23
11-15-2016, 21:13
You guys are the best. I'll give one of these a try. Thanks again!
Turkey smoking on the Pit Barrel Cooker....
Happy Thanksgiving smokers!
BladesNBarrels
11-24-2016, 12:48
Smoke-roasting a 15 lb Turkey on the new Pellet Grill using GMG Golden Blend pellets.
Practiced a week or two ago using the Turkey Cannon, but the bigger Turkey does not fit on the Cannon.
Adapt, Overcome, Improvise!
Great-Kazoo
11-24-2016, 13:38
Smoke-roasting a 15 lb Turkey on the new Pellet Grill using GMG Golden Blend pellets.
Practiced a week or two ago using the Turkey Cannon, but the bigger Turkey does not fit on the Cannon.
Adapt, Overcome, Improvise!
You doing the total cooking on the smoker, or smoke 2-3 hrs than finish off in oven? We're out with friends. This weekend i'll do smoke then finish in oven.
Yeah, smoked turkey and also ham is good, especially if you salt it for a while first.
68105
18lb turkey over apple and pecan wood.
2 more hours to go..
We're doing Thanksgiving dinner tomorrow with friends and family. 23 lb. bird goes in beer brine tonight and in the Traeger in the morning. I just bake it in the Traeger like I do in the oven. Great flavor and doesn't take a long time.
ETA: The bird is a swimmin'
We're doing Thanksgiving dinner tomorrow with friends and family. 23 lb. bird goes in beer brine tonight and in the Traeger in the morning. I just bake it in the Traeger like I do in the oven. Great flavor and doesn't take a long time.
ETA: The bird is a swimmin'
I did mine using the beer brine recipe from their site and the english brown ale homebrews. Came out awesome even though I forgot to turn on the audible alarm on my probe so by the time I checked it the breast meat was up to 164* F.
BladesNBarrels
11-25-2016, 12:47
You doing the total cooking on the smoker, or smoke 2-3 hrs than finish off in oven? We're out with friends. This weekend i'll do smoke then finish in oven.
Total smoke-roasting done in the Pellet Grill.
Butter under the skin of the breast and thighs, rubbed with olive oil. Internal thermometer in the breast parallel to the length.
Started at 9:00 am at 325 degrees and it was ready to be covered with aluminum foil and sit at noon with an internal temperature of 165 degrees.
I grilled extra Turkey thighs for the dark-meat lovers on the gas grill. Everything was moist with great flavors.
Guests arrived at noon and we started eating around 12:30.
Early dinner for those that don't like to drive after dark.
Most of the sides - stuffing, sweet potatoes, mashed potatoes and gravy, green bean casserole (with the secret ingredient of bacon), rolls, salad, cranberries, pecan and pumpkin pie, etc. were brought by friends and family.
Great dinner, very brief discussion of politics mostly acknowledging the unexpected results, and good company.
Most of the left-overs were packed to be delivered to my niece's work place for those that had the duty.
One of the good Thanksgiving days to be remembered.
The feast tonight went spectacularly well. The turkey was awesome, so moist and flavorful.
Before;
http://i263.photobucket.com/albums/ii123/gmchenry/before.jpg
After 4 hours 15 minutes at 325;
http://i263.photobucket.com/albums/ii123/gmchenry/after.jpg
You live that close to AppleJack and can't reliably find a Black Lager? Blasphemy.
Or anywhere in Colorado for that matter.
About 2.5hrs on apple smoke then finished on the grill/rotisserie.
http://uploads.tapatalk-cdn.com/20161127/e352e8d5c2d20d443a08d5d70068d230.jpg
Drewline
11-28-2016, 15:10
What a great thread this is! I just bought a Masterbuilt smoker & did a disappointing brisket Saturday. I'm really getting an education reading this. My wife says I have to try again this weekend. We'll see what the weather is like & go from there.
Louisiana pellets on sale $16 amz prime (free ship) for 40lb bags:
https://www.ar-15.co/threads/159828-Louisiana-cooking-pellets-40-bags-16-44-amazon-(prime)?p=2033431#post2033431
DenverGP
11-30-2016, 12:09
What a great thread this is! I just bought a Masterbuilt smoker & did a disappointing brisket Saturday. I'm really getting an education reading this. My wife says I have to try again this weekend. We'll see what the weather is like & go from there.
Try a pork butt (shoulder)..... Very tasty, and very hard to screw up.
For info on how to smoke pretty much anything, head over to http://amazingribs.com/. Their info has never steered me wrong. I don't follow their instructions exactly, but they until you get more practice, it's a great place to start and learn.
Drewline
12-07-2016, 18:39
Try a pork butt (shoulder)..... Very tasty, and very hard to screw up.
For info on how to smoke pretty much anything, head over to http://amazingribs.com/. Their info has never steered me wrong. I don't follow their instructions exactly, but they until you get more practice, it's a great place to start and learn.
Thanks for the heads up. I'll check it out.
Yep, Ditto DenverGPs post. That is exactly what I did and I am having a great time with it.
Or anywhere in Colorado for that matter.
Went in 2 liquor stores today, neither had black lagers. I sometimes forget about AppleJack. :(
Went in 2 liquor stores today, neither had black lagers. I sometimes forget about AppleJack. :(
I can always find Michelob AmberBock at King Soopers.
https://i5.walmartimages.com/asr/e36c69eb-ade8-4b9f-a020-696329b45763_1.31d882dcbca84dabeae068982543b60d.jp eg?odnHeight=450&odnWidth=450&odnBg=FFFFFF
colorider
12-07-2016, 22:38
What a great thread this is! I just bought a Masterbuilt smoker & did a disappointing brisket Saturday. I'm really getting an education reading this. My wife says I have to try again this weekend. We'll see what the weather is like & go from there.
Brisket can be a real finicky bitch. Really no such thing as cooking it for x number of hours at whatever temp. Brisket is done when it is done. Test by sticking a bbq skewer in it and test by the feel. Resistance means it's not done. I struggle with Brisket and don't do it often because of that. Every brisket I have done has taken a different time to finish.
Aloha_Shooter
12-11-2016, 19:35
2 racks of baby backs .... red cutting board kind of washes out the color of the ribs themselves but the meat is falling off the bone ...
68338
Bailey Guns
12-11-2016, 20:50
Kinda new to the smoking thing. This was a first attempt at salmon. Yes...it was as good as it looks. Maybe the best salmon I've ever had. Wife did a dry brine and then air dried it for several hours. I did the smoking part. Brushed it with maple syrup about a half hour before taking it out. Cooked much quicker than I thought. We did about 3 pounds. After seeing how well it turned out we're gonna load that sucker up with about 10 pounds next weekend.
http://i625.photobucket.com/albums/tt337/baileyguns/20161209_174906_001_zps0usvrwqe.jpg
Smoked Salmon is wonderful.
Try some apricot jam on the smoked salmon instead of the maple syrup.
Pinkerton
12-11-2016, 22:19
I'm going to try this! Thanks!
Kinda new to the smoking thing. This was a first attempt at salmon.
That looks great! What wood did you use to smoke the salmon and what temp? From the photo it looks like you got a tight/firm outer "skin" on the meat. Is that correct or was the texture pretty consistent throughout?
BG is getting some of that NW salmon. Lucky bastidge.
Bailey Guns
12-12-2016, 23:12
That looks great! What wood did you use to smoke the salmon and what temp? From the photo it looks like you got a tight/firm outer "skin" on the meat. Is that correct or was the texture pretty consistent throughout?
I just used some alder chips and set the temp at 200. The outside is just slightly firm...inside is moist and flaky. Only left it in the smoker for about 2.5 hours. Smoke for first hour or maybe just a little longer.
BG is getting some of that NW salmon. Lucky bastidge.
Yeah...it's a pretty nice perk to living up here.
http://i1161.photobucket.com/albums/q504/tfogger/ribs.jpg
Country style ribs for dinner...
This thread makes me hungry.
Are any of you guys familiar with the Green Mountain Davey Crockett? It's just me, my wife and a kid. So we have a pretty small family and we're pretty anti-social, so no big parties. I like the idea of being able to take it camping. Have any go you guys used this model? So far, I haven't been able to actually see one. I don't want to make a mistake and get it if it's too small.
Thanks.
Great-Kazoo
01-18-2017, 13:45
Are any of you guys familiar with the Green Mountain Davey Crockett? It's just me, my wife and a kid. So we have a pretty small family and we're pretty anti-social, so no big parties. I like the idea of being able to take it camping. Have any go you guys used this model? So far, I haven't been able to actually see one. I don't want to make a mistake and get it if it's too small.
Thanks.
Enjoy the read. SW still had the GM in store sale, take another 5% for .mil or LE.
https://www.ar-15.co/threads/106325-Time-to-get-a-smoker?highlight=green+mountain+smokers
Enjoy the read. SW still had the GM in store sale, take another 5% for .mil or LE.
https://www.ar-15.co/threads/106325-Time-to-get-a-smoker?highlight=green+mountain+smokers
Ah jeez. Thanks man. My search fu was weak.
Aloha_Shooter
01-18-2017, 15:10
Are any of you guys familiar with the Green Mountain Davey Crockett? It's just me, my wife and a kid. So we have a pretty small family and we're pretty anti-social, so no big parties. I like the idea of being able to take it camping. Have any go you guys used this model? So far, I haven't been able to actually see one. I don't want to make a mistake and get it if it's too small.
Thanks.
I have the Davy Crockett and love it. I can smoke 2-3 racks of ribs or an 8 lb shoulder with no problems (which is more than I usually need but still enough for me to contribute to a large pot-luck or a Scout outing). Its ability to run off 12V makes it really nice for camping.
I have the Davy Crockett and love it. I can smoke 2-3 racks of ribs or an 8 lb shoulder with no problems (which is more than I usually need but still enough for me to contribute to a large pot-luck or a Scout outing). Its ability to run off 12V makes it really nice for camping.
Sounds perfect. Thanks man. That's exactly the kind of info I was looking for.
Great-Kazoo
01-20-2017, 10:21
This is on my to try list. Nothing like a good smoked brick o cheese.
http://www.traegergrills.com/recipes/baked-goods/cold-smoked-cheese
Finally had the opportunity to grab a Traeger as they were at the local Costco this past weekend. Got a Texas Elite 34 put together and seasoned per the instructions. Got plans for elk loin steak tomorrow to put on there.
Pit Barrel Cooker is a good alternative for small smokers too....and you can still hang a shit ton of ribs if needed when the gang/family/friends come over too....just my $0.02
kawiracer14
02-06-2017, 14:42
Finally had the opportunity to grab a Traeger as they were at the local Costco this past weekend. Got a Texas Elite 34 put together and seasoned per the instructions. Got plans for elk loin steak tomorrow to put on there.
How long are you planning on smoking the Elk? With no fat I wonder how well it will do in a smoker.
Great-Kazoo
02-06-2017, 15:20
How long are you planning on smoking the Elk? With no fat I wonder how well it will do in a smoker.
A good marinade should take care of it, or BACON !
3lb brick, followed the recipe to see what adjustments if any would be needed for our taste buds. 2 hr cold smoke with apple, nothing needs changing.
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I bet that elk will be nice and moist. I think you'd have to really work at drying something out in a pellet grill.
I bet that elk will be nice and moist. I think you'd have to really work at drying something out in a pellet grill.
You'd be surprised. Slow cooking is really meant for higher fat content meat to render the fat down and leave you with tender meat from what would have been a trash cut in the past. Elk, deer and the ilk tend to be VERY low fat content as it is and as such they don't lend to smoking as well as fattier meat would. Done right, the smoke flavor imparted will enhance the flavor but the most of those lean meats are better made into jerky with a smoker. That's not to say that you can't make good Elk or venison in a smoker it's just not what their ideal use is.
Finally had the opportunity to grab a Traeger as they were at the local Costco this past weekend. Got a Texas Elite 34 put together and seasoned per the instructions. Got plans for elk loin steak tomorrow to put on there.
Yeah I picked up the traeger junior elite today at the Costco....just getting my feet wet.
Pellet GRILL
Jeez... you ain't gotta yell at me.
I'm known for my subtlety.
...like a sledgehammer. [Coffee]
How long are you planning on smoking the Elk? With no fat I wonder how well it will do in a smoker.
Bacon wrapped, and the recipe I found said to go at 450* for 10 minutes. Right now I only have a bag of hickory pellets, so I have to hop on Amazon to see what they have.
Bacon wrapped, and the recipe I found said to go at 450* for 10 minutes. Right now I only have a bag of hickory pellets, so I have to hop on Amazon to see what they have.
Walmart has a 40# bag of Pit Boss Competition Blend for $19.76. According to Amazon it's $30 for that bag and has great reviews.....I'm a total n00b to this so I picked up a bag!
yankeefan98121
02-07-2017, 13:51
Yeah I picked up the traeger junior elite today at the Costco....just getting my feet wet.
I've been running a traeger rig for awhile now, can't go wrong
Great-Kazoo
02-07-2017, 16:06
Walmart has a 40# bag of Pit Boss Competition Blend for $19.76. According to Amazon it's $30 for that bag and has great reviews.....I'm a total n00b to this so I picked up a bag!
Oddly enough ACE sells pellets for the same if not cheaper. Veterans receive 10% ;)
I buy from Watershed in ft fun
Sportsman's warehouse 20# runs $12
Now that you guys sucked me into this rabbit hole, I was just going to ask about pellet sources in the Front Range. Going through Outdoorcooking.com (where I bought my CampChef, thank you Great Kazoo!), and using their almost unending 10% discount, I get pellets delivered to my door for a total cost of $15.30/20 lbs. As a newbie, I can't rate the quality but their pellets seem to have very good reviews. Don't have room for a pallet or the time to drive long distances. At most, I can see buying 100 lbs and even that would get serious frowns from the better half. Open to suggestions on feeding my new addiction, so to speak.
Now that you guys sucked me into this rabbit hole, I was just going to ask about pellet sources in the Front Range. Going through Outdoorcooking.com (where I bought my CampChef, thank you Great Kazoo!), and using their almost unending 10% discount, I get pellets delivered to my door for a total cost of $15.30/20 lbs. As a newbie, I can't rate the quality but their pellets seem to have very good reviews. Don't have room for a pallet or the time to drive long distances. At most, I can see buying 100 lbs and even that would get serious frowns from the better half. Open to suggestions on feeding my new addiction, so to speak.
Hide any large pellet purchases inside dog food bags. She'll never be the wiser!
Hide any large pellet purchases inside dog food bags. She'll never be the wiser!
Until she feeds the dog from it for a few days...
...or if you don't have a dog.
yankeefan98121
02-07-2017, 19:33
Oddly enough ACE sells pellets for the same if not cheaper. Veterans receive 10% ;)
I buy from Watershed in ft fun
Sportsman's warehouse 20# runs $12
Ace is an authorized dealer of a few bbq brands, including traeger
yankeefan98121
02-07-2017, 19:36
Now that you guys sucked me into this rabbit hole, I was just going to ask about pellet sources in the Front Range. Going through Outdoorcooking.com (where I bought my CampChef, thank you Great Kazoo!), and using their almost unending 10% discount, I get pellets delivered to my door for a total cost of $15.30/20 lbs. As a newbie, I can't rate the quality but their pellets seem to have very good reviews. Don't have room for a pallet or the time to drive long distances. At most, I can see buying 100 lbs and even that would get serious frowns from the better half. Open to suggestions on feeding my new addiction, so to speak.
I go to a place called Ruffs Bbq off 38th and Youngfield, shouldn't be too far from boulder...they have a large selection on pellets and lump coal sauces etc etc there
colorider
02-07-2017, 19:40
Best 2 pellet brands are cookingpellets.com and Lumberjack. I've tried them all and these are the 2 i use now. Better flavor, better temps, pellets are a consistent size , and the ash production is less than others.
Best 2 pellet brands are cookingpellets.com and Lumberjack. I've tried them all and these are the 2 i use now. Better flavor, better temps, pellets are a consistent size , and the ash production is less than others.
This.
The former is what I use the most since I tend to like it the most plus it's not cost prohibitive to buy it a bag at a time which comes shipped free from Amazon Prime. The latter is a good deal if you can find local folks to go in on a massive order to split up the cost of the freight shipping. If I was to consider no other factors other than "what's your favorite pellet to use" it would be CookinPellets for all of the reasons listed above plus I like the flavor profile it imparts on the grub too. I like their Perfect Mix as I'm personally not a fan of smoking w/Mesquite.
Great-Kazoo
02-07-2017, 20:35
This.
The former is what I use the most since I tend to like it the most plus it's not cost prohibitive to buy it a bag at a time which comes shipped free from Amazon Prime. The latter is a good deal if you can find local folks to go in on a massive order to split up the cost of the freight shipping. If I was to consider no other factors other than "what's your favorite pellet to use" it would be CookinPellets for all of the reasons listed above plus I like the flavor profile it imparts on the grub too. I like their Perfect Mix as I'm personally not a fan of smoking w/Mesquite.
I mix my own. Using a 4.5-1 ratio of Hickoy & Apple to mesquite. Just enough to put a slight hint of it without that bitter after taste .
yankeefan98121
02-07-2017, 20:42
I mix my own. Using a 4.5-1 ratio of Hickoy & Apple to mesquite. Just enough to put a slight hint of it without that bitter after taste .
We mix our own as well depending on the meat we're smoking. Usually have 3-4 "flavors" on hand any given time
How are you guys storing your pellets?
yankeefan98121
02-07-2017, 21:47
http://i1197.photobucket.com/albums/aa434/yankeefan98121/IMG_0055.jpg (http://s1197.photobucket.com/user/yankeefan98121/media/IMG_0055.jpg.html)
I'm running a basic tote system, avg cost was 8-10/tote
We'll mix a batch according to meat in a 5 gal bucket then toss into traeger auger. Once we're done smoking, whatever is left is left and is the start of the next cook....you'll get a bearing on what's needed per hour of smoke on your rig @ "x" ambient outside temp. It's not an exact science but you'll get used to seeing burn rate /hour once you're cooking and using whatever device you're using for "scoop" size to mix.
pork butt or Boston butt (shredded pork) is really easy to cut your teeth with, so are ribs (degree of difficulty is low and margin of error absorbed is higher). We like to use spare ribs vs baby backs since there's more room for error with more amount of meat (Let me know if you don't know the difference) plus my wife enjoys not eating off the bone. Yeah, I know, its ribs......not a battle I chose to fight.
colorider
02-07-2017, 23:04
Mike at Steady Smoking BBQ has all the lumberjack varieties and is a very nice guy. He owns a bbq catering company and sells the pellets at his house. His prices are also unbeatable as far as "retail" is concerned. Can't beat his price unless you go in on a pallet with others. His number is . 303-523-0155
Great-Kazoo
02-08-2017, 01:05
How are you guys storing your pellets?
You could go exotic like this
http://www.ebay.com/itm/like/182361555587
Or hit your local walmart, kings, safeway or bbq joint. Ask if they have any of the 3 or 5 gal containers their cake frosting, pickles or other bulk items came in. They usually sell them for $1-3 each. I get them for $2 per with cover, the 3 gallon hold 20#, 5 gal can hold 30#
Aloha_Shooter
02-08-2017, 06:13
How are you guys storing your pellets?
I just put the bags in a huge Rubbermaid tote with cover and stick that under cover near the smoker.
Did a couple chickens tonight....cant believe how moist they were!
http://i435.photobucket.com/albums/qq75/opie011/20170208_181151_zps1ms6kbrt.jpg (http://s435.photobucket.com/user/opie011/media/20170208_181151_zps1ms6kbrt.jpg.html)
Welcome to the addiction. [Coffee] I bet they taste great too.
Mike at Steady Smoking BBQ has all the lumberjack varieties and is a very nice guy. He owns a bbq catering company and sells the pellets at his house. His prices are also unbeatable as far as "retail" is concerned. Can't beat his price unless you go in on a pallet with others. His number is . 303-523-0155
Going to pick up my grill at the River Point SW this afternoon and wanted to find some Lumberjack pellets as well. Turns out Smoking BBQ right by the SW. Glad I checked this thread before I left.
Spatchcock Chicken on the YS640....
https://uploads.tapatalk-cdn.com/20170214/e902034abb82f82d763b887535f3c645.jpg
StagLefty
02-14-2017, 15:14
^ I affectionately call mine Samurai Chicken [ROFL2]
Never seen it done that way. Do you still cook it at 350?
Finally picked up a GMGDB. GMG says their winter sale ends tomorrow Feb 15 but the tags on the grills at Sportsman's Warehouse says it's through the end of March.
https://uploads.tapatalk-cdn.com/20170215/741610ffb860a197cc97a44e2d498393.jpg
Mike from Steady Smoking BBQ is a very nice guy. He had every current type of Lumber Jack pellet in stock. 20# bags @ $10ea.
Finally picked up a GMGDB. GMG says their winter sale ends tomorrow Feb 15 but the tags on the grills at Sportsman's Warehouse says it's through the end of March.
https://uploads.tapatalk-cdn.com/20170215/741610ffb860a197cc97a44e2d498393.jpg
Mike from Steady Smoking BBQ is a very nice guy. He had every current type of Lumber Jack pellet in stock. 20# bags @ $10ea.
That's the one I have. Is yours the WiFi version?
That's the one I have. Is yours the WiFi version?
It is. My wife's eyes rolled back so hard I think I heard them hit the back of her skull.
Great-Kazoo
02-14-2017, 21:29
It is. My wife's eyes rolled back so hard I think I heard them hit the back of her skull.
Until she tries her hand at cooking on it. My spouse was AGAINST MORE JUNK CLUTTERING UP THE YARD!. When my cousin asked if he could store it here 2 years ago.. NOW... that one was sold and the Camp Chef has somehow morphed in to Her Smoker.
I like the set it and forget it way pellet smokers work. To some it's not a real smoker since you don't spend hours over it adding wood , controlling the smoke etc as needed. To them i say Exactly. I don't ;)
It is. My wife's eyes rolled back so hard I think I heard them hit the back of her skull.
I love mine. Being able to monitor & control my smoker & the meat when I'm not even home is epic.
Until she tries her hand at cooking on it. My spouse was AGAINST MORE JUNK CLUTTERING UP THE YARD!. When my cousin asked if he could store it here 2 years ago.. NOW... that one was sold and the Camp Chef has somehow morphed in to Her Smoker.
I like the set it and forget it way pellet smokers work. To some it's not a real smoker since you don't spend hours over it adding wood , controlling the smoke etc as needed. To them i say Exactly. I don't ;)
Indeed. I made some killer meat on my MES30 electric smoker too so I never understood the elitist attitude by some. Good food is good food regardless of what you cooked it on.
To some it's not a real smoker since you don't spend hours over it adding wood , controlling the smoke etc as needed. To them i say Exactly. I don't ;)
I got a fair amount of that kind of grief from one of my brothers. But if they would've had one that would also automatically spritz for me I would've bought it too. I'm not married to the process as much as I am the result. I love the idea of set and forget. And checking the temp of my brisket at 5am without having having to get out of bed sounds pretty great as well.
Never seen it done that way. Do you still cook it at 350?
Had it at 225 until I hit 160 internal, pulled and let the carry over do the rest.
I got a fair amount of that kind of grief from one of my brothers. But if they would've had one that would also automatically spritz for me I would've bought it too. I'm not married to the process as much as I am the result. I love the idea of set and forget. And checking the temp of my brisket at 5am without having having to get out of bed sounds pretty great as well.
Tell your brother it's time to leave the cave and embrace technology. [Coffee]
Tell your brother it's time to leave the cave and embrace technology. [Coffee]
LOL!
I'll second that. But I keep my log burner around because not only are the flavor benefits undeniable (if you have the time and patience)... but once in a while when the weather is nice and the yard work is all done and the garage is organized...I just want a reason to drink bourbon, smoke a good cigar out back, and be leftTF alone! The great eats that follow is only a perk. My pellet grill is the best thing to happen to me though!
Had it at 225 until I hit 160 internal, pulled and let the carry over do the rest.
How long does it take at 225? I've only gone as low as 325 for chicken. Worried about the time in the danger zone.
How long does it take at 225? I've only gone as low as 325 for chicken. Worried about the time in the danger zone.
It usually takes about 2-3hrs haven't had any issues. I've done them between 275-325 as well...
I've done chicken at 225 but i have to put at 350 or so for a bit otherwise I get very rubbery skin.
Aloha_Shooter
02-15-2017, 15:22
I like the set it and forget it way pellet smokers work. To some it's not a real smoker since you don't spend hours over it adding wood , controlling the smoke etc as needed. To them i say Exactly. I don't ;)
Nothing like being able to load it up first thing in the morning then go off to do errands, visit the gun show, etc. and come back to an almost finished dinner.
Great-Kazoo
02-15-2017, 16:47
I've done chicken at 225 but i have to put at 350 or so for a bit otherwise I get very rubbery skin.
Mayonnaise is the answer. Forget olive oil on poultry, mayo as your base produces excellent crispy skin.
I've never heard that before. Sounds awesome. I've done a white BBQ sauce with mayo before but used it at the end like regular BBQ sauce.
So i put several bags of pellets into some clean/new 5gal buckets i had in my shed. Neighbor said I needed to get them in food grade buckets. I'm no chemist but isn't that a bit of a reach? I don't think the Lumberjack bags are food grade plastic either. Plus we're talking about fuel, not food.
Making the marinade for the pork now for Tacos al Pastor....Will smoke it in the Pit Barrel Cooker later this afternoon
Great-Kazoo
02-19-2017, 11:39
So i put several bags of pellets into some clean/new 5gal buckets i had in my shed. Neighbor said I needed to get them in food grade buckets. I'm no chemist but isn't that a bit of a reach? I don't think the Lumberjack bags are food grade plastic either. Plus we're talking about fuel, not food.
Depends what was in them originally. You don't want the old buckets residue leeching in to the pellets. We keep the pellets in the bag in the buckets.
Making the marinade for the pork now for Tacos al Pastor....Will smoke it in the Pit Barrel Cooker later this afternoon
Do you have a recipe you can share? I looked around on the web and they vary widely.
I like this one....
https://www.buzzfeed.com/alvinzhou/homemade-al-pastor?bffbtasty&ref=bffbtasty&utm_term=.bsqdl1JdGl#.ivxwQAvwdQ
Pulled pork and grits....
https://uploads.tapatalk-cdn.com/20170220/8b67e6d7eee4254d66ecce59b33890e2.jpg
DenverGP
02-19-2017, 20:55
Slow smoked some prime steaks tonight. About 1.5 hours on the smoker at 180F with hickory and some JD oak chips, then about 5 min on the grill to get a good sear. Finished temp on the steaks was around 130F, very evenly cooked. Some brocoli and perogi's for side dishes.
Slow smoked some prime steaks tonight. About 1.5 hours on the smoker at 180F with hickory and some JD oak chips, then about 5 min on the grill to get a good sear. Finished temp on the steaks was around 130F, very evenly cooked. Some brocoli and perogi's for side dishes.
This is my personal favorite way to do steaks when I have the time.
DenverGP
02-19-2017, 22:17
Past couple times I let the smoker temps creep up too much, resulting in cooking them too fast, not getting enough smoke, and not cooking as evenly. Worked harder to run the smoker very low&slow. For most of my smoking these days with pork butt or brisket or ribs, I run the temps about 250F or so.
Grant H.
02-19-2017, 23:02
Beef Bacon is smoking right now...
https://c1.staticflickr.com/3/2191/32880320631_33eeef0704_c.jpg (https://flic.kr/p/S6weMR)0219172158 (https://flic.kr/p/S6weMR) by ARNEWB (https://www.flickr.com/photos/61071044@N08/), on Flickr
ABT's on the GMGDB.
https://uploads.tapatalk-cdn.com/20170225/d0da5591ed81729a507cd0a70744dfa6.jpg
Just sauced up for the last hour [Awesom]
http://i435.photobucket.com/albums/qq75/opie011/20170225_163939_zpskh92idlq.jpg (http://s435.photobucket.com/user/opie011/media/20170225_163939_zpskh92idlq.jpg.html)
Prime ribeye. Only had some cherry and apple left so I ran a 50/50 mix in the GMGDB for an hour at 150° and put in a scorching hot cast iron skillet with butter a few minutes on each side. Best steak I've had in a while!
http://rs1289.pbsrc.com/albums/b501/emikevj/Screenshot_2017-03-03-22-11-38_zpsi0lpt3m9.jpg?w=960&h=960&fit=clip
buffalobo
03-05-2017, 18:53
Looks good^^^.
We have one left from holidays, been saving for surprise occasion when "that" steak is needed.
buffalobo
03-05-2017, 18:57
Put 3 Cornish game hens about 430, should be ready another 30 mins.
240-250°
Apple/pecan mix
Approx 2 hours
Small standing rib roast today. 250deg until 110deg internal. Then 430deg until 130 internal and 30min rest. Pecan with a little Cherry pellets mixed in (didn't feel like emptying the hopper). Took about 4hrs including the rest. Took a lot less time to eat. Tasted wonderful.https://uploads.tapatalk-cdn.com/20170306/2cba15f5e1016644037e89c097e9d14b.jpg
buffalobo
03-05-2017, 20:17
Turned out well, Finishing/resting in oven, dinner at 8.
The welding blanket has been good addition to my budget smoker.
https://uploads.tapatalk-cdn.com/20170306/d1881691852c607738e589fd8eed57aa.jpg
69464
Never thought to take a picture of the brisket. Just got one of the thermometer so I could brag to my father-in-law that we were having brisket for dinner.
StagLefty
03-06-2017, 08:26
Tried some of the peach wood I got when a neighbor cut his tree down. Good flavor with a pork shoulder and finished with apple juice in a foil wrap. mmmm
buffalobo
03-06-2017, 12:01
Tried some of the peach wood I got when a neighbor cut his tree down. Good flavor with a pork shoulder and finished with apple juice in a foil wrap. mmmm
We really like peach/pecan mix for pork.
buffalobo
03-06-2017, 12:09
The Cornish game hens were great eating.
Almost over cooked.
When ready to serve I started to cut one in half and noticed inner thigh area did not "look" done. So I rewrapped foil and popped in oven. Checked 15mins later with both thermometers and temp shot right to 200°, meat looked same. Was done properly first time, won't be tricked again.
Hickory smoked Babybacks out of the CookShack
69481
Did some boneless, skinless, jalapeño, cream cheese, bacon wrapped, BBQ chicken thighs today on the pellet grill with cherry/pecan mix. Tasted great.
https://uploads.tapatalk-cdn.com/20170311/e87b6c2de994b86b794f1f68ef2917f0.jpg
https://uploads.tapatalk-cdn.com/20170311/d596efe3f6d85fd356c79f1d900420fc.jpg
Bailey Guns
03-31-2017, 14:37
Ventured off to the wild and untamed Costco River for about 5 lbs of fresh salmon. Going in the smoker in 5 minutes.
http://i625.photobucket.com/albums/tt337/baileyguns/20170331_112621_zps2piurhqc.jpg
If you love salmon, the Pacific Northwest is a great place to live. It almost looks cured. What'd you do to it before it visits the smoker?
Bailey Guns
03-31-2017, 16:48
Wife brined it overnight with some kind of brown sugar concoction. Not sure what all went into it. Then just let it air dry for a few hours.
DenverGP
03-31-2017, 18:38
For anyone that uses regular kingsford for cooking/smoking, home depot (and I think lowes) have it on sale, $9.88 for 2 18.6lb bags.
I use a couple chimney's full as a base for my offset smoker, then put the big hunks of lump and wood over the kingsford. Gets me a stable fire much quicker.
For anyone that uses regular kingsford for cooking/smoking, home depot (and I think lowes) have it on sale, $9.88 for 2 18.6lb bags.
I use a couple chimney's full as a base for my offset smoker, then put the big hunks of lump and wood over the kingsford. Gets me a stable fire much quicker.
Kingsford? What's that? [Sarcasm2]
Great-Kazoo
03-31-2017, 20:39
Kingsford? What's that? [Sarcasm2]
White privilege cooking
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