What to put in the smoker this weekend?

[Gman]

When's dinner? We'll be right over. [Coffee]

Looks amazing!

[DenverGP]

You made your turkey a plaid coat!

[Irving]

As someone who is not a fan of turkey in general, I'm interested in trying a properly smoked, or deep fried, turkey.

[Great-Kazoo]

As someone who is not a fan of turkey in general, I'm interested in trying a properly smoked, or deep fried, turkey.

neither are we. I've done full birds, but found spatchcock style is better. It's easier and less time consuming, this way if you do screw it up only a small portion of the bird is either over or under cooked


IF i had the space for another cooking item, i'd go with a deep frier. Nothing like a deep fried turkey.

[Great-Kazoo]

Pot roast last night, chicken legs with a finish seared on the grill friday.

[Irving]

neither are we. I've done full birds, but found spatchcock style is better. It's easier and less time consuming, this way if you do screw it up only a small portion of the bird is either over or under cooked


IF i had the space for another cooking item, i'd go with a deep frier. Nothing like a deep fried turkey.

I just so happen to have a brand new turkey frier set-up sitting in my garage that I need to get rid of.

[buffalobo]

Irving, looks like we are not going to use fryer for Thanksgiving this year. You are welcome to use it to fry one up.

[buffalobo]

Never mind.

[electronman1729]

When's dinner? We'll be right over. [Coffee]

Looks amazing!


Of course bacon wrapped turkey, but with a side of mashed potatoes and broccoli

https://i.imgur.com/SVMzTjql.jpg

[Hummer]

Of course bacon wrapped turkey, but with a side of mashed potatoes and broccoli

https://i.imgur.com/SVMzTjql.jpg





That amazing and looks delicious! I'm curious, do you keep a thermometer plugged into the meat throughout the smoking process?


Two weeks ago I used the new Weber Smoky Mountain Smoker to cook a pork shoulder. I smoked with charcoal and apple wood chunks. It turned out great but took 11 hours and all 12 lbs. of charcoal. With the very cold temps and wind that day I struggled to keep the smoker temp above 200 degrees. On the advice of a friend I got a welding blanket to cover the smoker for our next batch. That should tame the heat loss.

The smoker will hold a lot more than a single shoulder so for Thanksgiving I plan to smoke a 20 lb. turkey, a pork shoulder, a moose brisket and a batch of moose salami. I'll probably partially wrap the moose brisket with bacon as I usually do with venison steaks.




79427

[Mtneer]

Using a remote thermometer is a good idea for a smoker since you're mostly cooking to temp, not time. I just have a basic model with a transmitter and a receiver; not convinced on the bluetooth/wifi gizmos that cost a bunch.

Agree spatchcock is the way to go for chicken and makes even more sense for turkey.
SPATCHCOCK SMOKE ROASTED TURKEY
https://heygrillhey.com/spatchcock-smoke-roasted-turkey/

I'm planning to try this one soon, should appease the turkey haters.
BACON WRAPPED TURKEY BREAST ROULADE
https://heygrillhey.com/bacon-wrapped-turkey-roulade/

[electronman1729]

That amazing and looks delicious! I'm curious, do you keep a thermometer plugged into the meat throughout the smoking process?


Two weeks ago I used the new Weber Smoky Mountain Smoker to cook a pork shoulder. I smoked with charcoal and apple wood chunks. It turned out great but took 11 hours and all 12 lbs. of charcoal. With the very cold temps and wind that day I struggled to keep the smoker temp above 200 degrees. On the advice of a friend I got a welding blanket to cover the smoker for our next batch. That should tame the heat loss.

The smoker will hold a lot more than a single shoulder so for Thanksgiving I plan to smoke a 20 lb. turkey, a pork shoulder, a moose brisket and a batch of moose salami. I'll probably partially wrap the moose brisket with bacon as I usually do with venison steaks.




I put it in after a few hours and let it ride through until competition. Did you use real charcoal? When I use the green egg I use the lump charcoal from Ruffs BBQ shop. The stuff from Kingsford burns too quick and does not get hot enough. I would definitely use a blanket during the cold temps, as the smoker my not be trapping enough heat. The other problem might be not enough air as it looks like you are at a higher altitude. Might want to try a cheap fan to blow some more air in, and then adjust the vents and intake. The key is trial and error.

[Gman]

I do turkey on the pellet grill at 325-350 (based on turkey producer's instructions) and follow the guidance on the turkey label of time/pound. Just like oven roasting but tastes so much better. Also frees up the ovens indoors for side dishes.

My recipes for pork shoulder call for about 5 hours of temps about 225 and then wrapping in foil with liquid and upping temp to 250. I just put it in a roasting pan tightly covered with foil in a 250 oven at that point. The meat is sealed up, why should I continue to burn pellets to keep it cooking?

[Great-Kazoo]

I just so happen to have a brand new turkey frier set-up sitting in my garage that I need to get rid of.

Really. Now if there was some way of it making it's way down here. Mmmmmmmm
I'd use it more for fish fry's than once in a while poultry. I know some of the neighbors would never leave, if i started doing deep fried twinkies.

[eddiememphis]

Bought a prime rib at Sprouts.

Dry brined today. Will rub with pepper, onion and garlic and toss in the smoker tomorrow.

[Gman]

Got an all natural turkey to beer brine and put on the pellet grill for turkey day.

[buffalobo]

Since just Mrs bo and I this year, gonna put a couple Cornish hens in the smoker.

[porfiriozg]

I'll be making brisket for Thanksgiving take about 14 hour

[DenverGP]

Happy thanksgiving!

https://i.imgur.com/534J9SO.jpg

[Gman]

Pellet grill roasted bird:
79513
Happy Thanksgiving!

[Mykidsdad]

https://uploads.tapatalk-cdn.com/20191129/b9409ef2ce38ccb0f291b8427f2fcfc5.jpg


Sent from my iPhone using Tapatalk

[Gman]

Another pork shoulder on its way...
79640

[Jer]

^That doesn't look like the traditional dry-rub bark you normally see from a pork shoulder. Is that honey-glazed or something?

[Gman]

That was after I gave it a spray. If your basting liquid contains sugar, like apple juice, you end up with a bit of a glaze on the outside.

[Jer]

That explains it. I don't baste or add any liquids for that matter to my pork shoulders. I prefer more of the bark texture than the texture you get from glazing.

[Great-Kazoo]

Been doing a fair amount of reverse sear rib eye steaks. 1- 2 hr high smoke (hickory with a handful of mesquite mixed) of one of the competition blends, till hits 110 then a quick sear on the grill.

[Irving]

Define "quick."

[Gman]

That explains it. I don't baste or add any liquids for that matter to my pork shoulders. I prefer more of the bark texture than the texture you get from glazing.
That was only a couple of hours in, too. It had a dull dark mahogany appearance when I took it off. Any kind of 'glazing' is really thin and breaks down when you pull it and mix in the juices you get from finishing in a roasting pan.

[Gman]

Been doing a fair amount of reverse sear rib eye steaks. 1- 2 hr high smoke (hickory with a handful of mesquite mixed) of one of the competition blends, till hits 110 then a quick sear on the grill.

I tried that and didn't like it. The smoke was so dominant I missed the taste of the steak itself. I prefer steak either over hot charcoal or seared in a cast iron skillet.

[eddiememphis]

Sauerbraten!

https://photos.smugmug.com/Other/Q/i-hnRxqpM/0/57180c57/S/59779338669__7B05AD18-5A45-4B41-A48A-891FD741BCDE-S.jpg

Two pound roast. Add spices, red wine and vinegar.

https://photos.smugmug.com/Other/Q/i-cNDHPmF/0/3b5eaf68/S/IMG_1698-S.jpg

Let it marinade for 3-5 days. I'll smoke it tomorrow or Sunday.

[Great-Kazoo]

Define "quick."

2 min per side for a tad over rare, depending on thickness. I cut my prime rib packer down to a 3 bone roast and 7- 1.5" ish steaks .

A 115 internal temp on the smoker with that 2 min per get you a med rare finished product. I do a light mustard / worschestire , garlic powder base with a light coating of montreal steak seasoning to top it off. Had good results with adoba chili powder on there too. As always ,season all meats to taste

[Gman]

There's a couple of meals in there...
79647

[Jer]

That was only a couple of hours in, too. It had a dull dark mahogany appearance when I took it off. Any kind of 'glazing' is really thin and breaks down when you pull it and mix in the juices you get from finishing in a roasting pan.

That's why I prefer the bark as it sticks to some pieces and adds lots of flavor when you get those little bits. It's my wife's favorite part.

[Great-Kazoo]

Rain falling today, snow visible in the hills, neighbors over for dinner. 5+ lb rib roast, high smoke 4 hours finished @ 350 for 45 min till it hit 110.

https://i.imgur.com/aai6c63m.jpg

[00tec]

Rain falling today, snow visible in the hills, neighbors over for dinner. 5+ lb rib roast, high smoke 4 hours finished @ 350 for 45 min till it hit 110.

https://i.imgur.com/aai6c63m.jpg

We smoked a strip roast Sunday. A rib roast will find itself in the turkey fryer tomorrow.

[TFOGGER]

Got a 7 lb rib roast going in the Pit Barrel tomorrow...

Kings and Safeway both have whole rib roasts (25ish pounds) for 4.47 a pound...

[Great-Kazoo]

Got a 7 lb rib roast going in the Pit Barrel tomorrow...

Kings and Safeway both have whole rib roasts (25ish pounds) for 4.47 a pound...

It's $3.97 down here. They did the $4.47ish over thanksgiving.

[Hummer]

Yesterday, I fired up the Weber Smokey Mountain Cooker to do an 8.5 lb. herb crusted rib roast, smoking with charcoal and apple wood chunks from our orchard. It was my first use of the ThermoPro dual probe thermometer that Santa brought. I'm a novice at smoking meats on a charcoal grill but was pleased that the roast turned out perfectly. The smoker is a game changer for us and I've never prepared roast quite like it. Truly awesome flavor.

I've learned that using the smoker in winter with high winds and below 20F temps that maintaining cooker temps above 200F requires insulating the smoker. I'm using a large welding blanket, doubled and wrapped around the smoker, leaving openings for the air intake and outlet ports. It's not very neat but it worked well and I was able to keep temps between 325 and 360F. I'll have to tinker with it, maybe do some custom sewing. The ThermoPro works neat and was accurate but the transmitter range was too short and would cut off readings at the receiver @20 feet after a few minutes. I'll have to tinker with that too and see if I can get it to work right....

My mouth is watering for leftovers today.


79817


79818

[electronman1729]

https://i.imgur.com/DnE9hMLl.jpg

https://i.imgur.com/Qm6CG4ol.jpg

https://i.imgur.com/pOASJJnl.jpg
https://i.imgur.com/hYfjYt7l.jpg

[Mykidsdad]

Dayummmmm


Sent from my iPhone using Tapatalk

[Gman]

Nice

[jreifsch80]

Kings had a nice sale on pork shoulders so I'll be smoking one of those soon

[Mykidsdad]

5 eight pound butts on Apple and hickory...6 hrs in...

https://uploads.tapatalk-cdn.com/20200126/b9b8ca45eaf34bef57d7191efe3fb636.jpg


Sent from my iPhone using Tapatalk

[Gman]

I think the wife and I would be good for pulled pork for the rest of the year with those. [Coffee]

Looks tasty.

[Mykidsdad]

Same amount of wood and time to cook one or five...freezes well


Sent from my iPhone using Tapatalk

[Great-Kazoo]

Same amount of wood and time to cook one or five...freezes well


Sent from my iPhone using Tapatalk

yes they do. Smoked pork makes a killer green chili. Enjoy.

[Gman]

I don't have that kind of freezer space. I still have some pulled pork in there from my last pork shoulder. It's cheap and sooo tasty.

[Mykidsdad]

https://uploads.tapatalk-cdn.com/20200128/23addd23f67a5c5fb9b2614145136f09.jpg

Pulled pork pizza with aged Tillamook cheddar!


Sent from my iPhone using Tapatalk

[jreifsch80]

Made some dr pepper spare ribs today wow they were good

https://heygrillhey.com/smoked-dr-pepper-ribs-recipe/

[Great-Kazoo]

While not smoker specific, here's some things to browse through. The author wanted to share his older books with other like minded people, enjoy.

https://outlaw28.wordpress.com/?fbclid=IwAR2voMOJd9RKHZLmQ6jOIrdf0IARrt7k6gFgfYiX m-r9FVxNIKUsVI0VW0Q


https://tailgateraceday.wordpress.com/?fbclid=IwAR3GkVfcY8T5EBCXxHluRf06YiZChPVw4BRXaOlF IhQkzr5zDbxB2PouVAk

[fj605]

Just got done stuffing my face with a brisket. It was a nice day to fire up the smoker and piddle around the garage while it cooked.

[Gman]

Any face stuffing with brisket day is a nice day.

[fj605]

It was a nice day all around.

[buffalobo]

Made Mrs bo very happy with smoked trout this evening. First time smoking trout, very pleased with result. Glad we have more in freezer from last season.

About 1 1/2 hours 185-190. Used toothpicks to prop them open.

https://uploads.tapatalk-cdn.com/20200305/e593ad821d96f510023d12e316aaf49c.jpg

[Gman]

That looks good. What kind of wood did you use?

The closest I've come to that was a 5lb. Cutbow on the Weber kettle with offset heat and wood chips many moons ago.

[buffalobo]

Cherry this time. Apple or Peach next time.

[Great-Kazoo]

Mondays dinner

https://i.imgur.com/72gfHdil.jpg

[whitewalrus]

Cherry this time. Apple or Peach next time.

Pecan works well with fish if you want to try something other than the fruit woods.

[Gman]

So does Alder.

[buffalobo]

Did a couple Cornish hens over the weekend.

Korean BBQ marinade, very lite smoke, approx 2 hrs 250-265?.

https://uploads.tapatalk-cdn.com/20200312/96f030916846136984c2c98cce0dc74f.jpghttps://uploads.tapatalk-cdn.com/20200312/b2074ad807a6535a49b5b4490f567737.jpg

[ray1970]

I swear I?m going to get a smoker some day.

I have a lead on some really good deals on some of the green mountain products but haven?t looked into it yet.

[whitewalrus]

I swear I?m going to get a smoker some day.

I have a lead on some really good deals on some of the green mountain products but haven?t looked into it yet.

Get one. You won?t regret it

[Gman]

There are a lot of options these days. Getting into one doesn't have to real expensive.

[buffalobo]

Got Mrs bo's bacon glazed meatloaf just come out of smoker.

https://uploads.tapatalk-cdn.com/20200312/f49f608fb93e8e777657e3e817e90fe3.jpg

[Jer]

I've got a Masterbuilt Electric Smoker (MES30) on Craigslist that would make the perfect starter smoker.

[Gman]

Got Mrs bo's bacon glazed meatloaf just come out of smoker.

https://uploads.tapatalk-cdn.com/20200312/f49f608fb93e8e777657e3e817e90fe3.jpg
Wow. That looks great.

Do you think Mrs. Bo might share the recipe?

[buffalobo]

I will ask, only "secret" part I think is glaze but don't know.

[eddiememphis]

https://photos.smugmug.com/Other/Q/i-CQ65LX7/0/c93122fd/L/IMG_0133-L.jpg

Apocalypse Tri-Tip.

Dry brined, smoked until 105 degrees internal. Rest then crisp it up under the broiler.

[buffalobo]

Corned beef brisket in the smoker. Lite smoke for 60-90 mins then into da pot with veggies to finish for coupe hours.

[buffalobo]

The minions killed it. Ate it all. Barely any veggies left and they were asking when I was going to smoke pork roast again.

Sure glad I don't have kids to feed at home anymore.

No wonder grocery stores can't restock.

They need to send food at schools that is not being consumed by kids to grocery stores to distribute.

[Great-Kazoo]

5 lb pork shoulder, i did yesterday.
Left overs have been turned in to chow mien and some chili verde.

https://i.imgur.com/Cg8uSb6l.jpg

[Gman]

Chow Mein? Interesting.

[Rooskibar03]

Finally joined the smoker family. Starting with a 8lb pork butt tomorrow. Can’t wait.

[00tec]

Finally joined the smoker family. Starting with a 8lb pork butt tomorrow. Can?t wait.

I like 201 degrees

Brown sugar, maple syrup, or honey is mandatory on the rub

[DenverGP]

Finally joined the smoker family. Starting with a 8lb pork butt tomorrow. Can’t wait.

My favorite pork butt rub:
Amazing Ribs Memphis Dust.
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

I apply salt the night before, then in the morning while smoker is getting hot, I apply a light coat of mustard as a "glue" to hold the rub, and apply memphis dust pretty generously.

My usual internal finish temp target is anywhere around 200F-203F... I shoot for around 250F-275F for the smoker.

Once it hits finish temp, I'll wrap it in foil and hold it off the heat for about an hour before pulling.

[Irving]

Anyone have a good recipe for smoked Buffalo wings? Nothing fancy like blueberry Chipotle or anything, just standard hot wings, but smoked. I'm sure it's basic, but I've not done it before. Want to make a nice little send off for my neighbor.

[Irving]

This looks good, going to try it.

https://www.vindulge.com/smoked-chicken-wings/

[Great-Kazoo]

Anyone have a good recipe for smoked Buffalo wings? Nothing fancy like blueberry Chipotle or anything, just standard hot wings, but smoked. I'm sure it's basic, but I've not done it before. Want to make a nice little send off for my neighbor.

smoke them after rubbing with some baking soda, let wings sit uncovered in fridge for 3-4 hrs. Throw on smoker @ 350 till done. Then crisp up the skin on grill. Franks red hot sauce and melted butter is the standard / basic sauce.

[Irving]

Recipe calls for drying in the fridge for 3 hours. I got a late start and don't have time for that. Between being in Colorado and this expertly rigged up device, think I can pull them out to start smoking in 1.5 hours?

https://lh3.googleusercontent.com/Wmm257q33O-aVrhxOzHkr19oSqQqOg8vRmdla8UsazPXMjOu2PQ8f8uO6iUBp RIBBKMTYQo-KI8dODsaal_v81BJaScuJyb4M49FzYUEyY7iL8IvkOy5rqa0zr G8NMVTqZu5q4xsQ-WJcYcskmqMT_Y61iDT1sjFSLXkB_BI1v4tQXNDnAwexL8pShjm CjNtYaW7ntsEhaJqJvyatoyzOoGkqKYMfUUgBylLMB_1EBeSps uHZPmCvrBsa59VoTvN2IFV48EOzq3l3tFLnlHodnC7QQcuqt3-d873UffYx99X94-6qkt5SpVAlOBF31W1Vao9nSLF_YTlKt7QfyYigB5goV0yHMMQm I2fVhXh1srKTIknzY2f5JJB4S4x_SgdqzswQJ2ziNRYia4yUs0 KonYMGH9yyHbkn7PMdu5CnbeyvapJHiQiv8LwujFp5raOTyx4A 56mZws4unAG4Tlr3OD-zz2vrKcT2vg5_40006Q5nO08BZP83-ObAhCi0P-GNS1f4ViU9wTrCybcTWxuX9FGaddEJwR8ShI35jHA1Z2OjiwZU wLQIcmzj6zVopxnXdn1eedAcPWu0nHFslYm29azxMjVl4NUjd1 kcrmO4QdmKsarUIihR-O-0LCg3FfscnlMAfcawlmQjGtbKrcwgqF4QxfMl8gLSd6WxjWpZH WVscuFZnVpHKrm8UDCNqvAXCN3xkjaoDbFS-iiBBNUR3E4uz6NegN6xBPKOhXLg4_Njfw70A8_PiI=w1112-h625-no

[Great-Kazoo]

Recipe calls for drying in the fridge for 3 hours. I got a late start and don't have time for that. Between being in Colorado and this expertly rigged up device, think I can pull them out to start smoking in 1.5 hours?

https://lh3.googleusercontent.com/Wmm257q33O-aVrhxOzHkr19oSqQqOg8vRmdla8UsazPXMjOu2PQ8f8uO6iUBp RIBBKMTYQo-KI8dODsaal_v81BJaScuJyb4M49FzYUEyY7iL8IvkOy5rqa0zr G8NMVTqZu5q4xsQ-WJcYcskmqMT_Y61iDT1sjFSLXkB_BI1v4tQXNDnAwexL8pShjm CjNtYaW7ntsEhaJqJvyatoyzOoGkqKYMfUUgBylLMB_1EBeSps uHZPmCvrBsa59VoTvN2IFV48EOzq3l3tFLnlHodnC7QQcuqt3-d873UffYx99X94-6qkt5SpVAlOBF31W1Vao9nSLF_YTlKt7QfyYigB5goV0yHMMQm I2fVhXh1srKTIknzY2f5JJB4S4x_SgdqzswQJ2ziNRYia4yUs0 KonYMGH9yyHbkn7PMdu5CnbeyvapJHiQiv8LwujFp5raOTyx4A 56mZws4unAG4Tlr3OD-zz2vrKcT2vg5_40006Q5nO08BZP83-ObAhCi0P-GNS1f4ViU9wTrCybcTWxuX9FGaddEJwR8ShI35jHA1Z2OjiwZU wLQIcmzj6zVopxnXdn1eedAcPWu0nHFslYm29azxMjVl4NUjd1 kcrmO4QdmKsarUIihR-O-0LCg3FfscnlMAfcawlmQjGtbKrcwgqF4QxfMl8gLSd6WxjWpZH WVscuFZnVpHKrm8UDCNqvAXCN3xkjaoDbFS-iiBBNUR3E4uz6NegN6xBPKOhXLg4_Njfw70A8_PiI=w1112-h625-no

why not? that's what i as i'm sure others like about using the smoker, grill or (hem, hem) sous bidet. You don't know how it turns out till you try it. Except for those chicken pieces hanging over the side, ........................

IMO Poultry needs high heat. I have always been leery of doing poultry at less that 350. That smoke @ 225 for 3 hrs for a bird, not my thing. Plus that's where you run in to a lot of the i did a chicken on the smoker and the skin's rubbery.

[Gman]

The sear should help with the rubbery part.

Besides, it's Colorado, things dry out a bit quicker with this dry air. [Coffee]

[Irving]

The 30+ additional minutes at 350 is for the crispy skin. As Gman pointed out. Going to do that part in my oven I think. Last time I tried to finish something on the grill, I set a $70 brisket on fire three times in a row.

[00tec]

Just hit soopers. Got a whole chicken, want to spatchcock it. Never attempted to do so.

Also grabbed a pork shoulder. With working at home, I can babysit it. Got it here and realized I had another one in the freezer.

[Gman]

I'm dragging a pork shoulder out of the freezer right now.

[whitewalrus]

smoke them after rubbing with some baking soda, let wings sit uncovered in fridge for 3-4 hrs. Throw on smoker @ 350 till done. Then crisp up the skin on grill. Franks red hot sauce and melted butter is the standard / basic sauce.

I often just throw them on at 350 for about an hour or so. Skin gets crispy enough if you don?t want to wait for them to get dry in the refrigerator

[Irving]

I think those fans really sped things up! I'll report to see how they come out. Costco let me buy two packs of those party wings, so I can try again in a week or two and make sure I have the time.

[buffalobo]

Just hit soopers. Got a whole chicken, want to spatchcock it. Never attempted to do so.

Also grabbed a pork shoulder. With working at home, I can babysit it. Got it here and realized I had another one in the freezer.Decent kitchen/cooking shear makes quick work of it. We pretty much spatchcock all birds bigger than Cornish Hens.

[Gman]

I can never do Cornish Hens. There's just not enough there for me to go through the hassle.

[buffalobo]

I think those fans really sped things up! I'll report to see how they come out. Costco let me but to packs of those party wings, so I can try again in a week or two and make sure I have the time.Pat em down and give them an hour in refer and put em on.

[buffalobo]

I can never do Cornish Hens. There's just not enough there for me to go through the hassle.I do em start to finish in the smoker. 1 1/2 - 2 hrs @ 275. Golden brown and tasty.

Great for family dinners, can easily do 6 at a time. The minions love it when they get there own "little chicken".

[00tec]

Decent kitchen/cooking shear makes quick work of it. We pretty much spatchcock all birds bigger than Cornish Hens.

Well, I forgot that when shopping, and my other shears broke a while back, so I'll have to just wack it with the knife that Izzy got me a while back.

https://pics.knifecenter.com/knifecenter/crk/images/CR2013.jpg

[Irving]

I'm having a real difficult time keeping my propane smoker over 200 degrees. I had this issue a few months back when it was 30 degrees outside, so I covered it with scrap plywood to keep the wind off and it worked fine for the temp I needed. Tonight with 55 degrees and no wind, still had to board up to get it over 200. I practically closed all my vents.

Seems like in the sun I can get well over 350, but lately it's been a real struggle.

[Irving]

Wings were a hit by the way.

[Great-Kazoo]

I'm having a real difficult time keeping my propane smoker over 200 degrees. I had this issue a few months back when it was 30 degrees outside, so I covered it with scrap plywood to keep the wind off and it worked fine for the temp I needed. Tonight with 55 degrees and no wind, still had to board up to get it over 200. I practically closed all my vents.

Seems like in the sun I can get well over 350, but lately it's been a real struggle.

spend a few and buy this x2

https://www.weldersupply.com/P/1336/TillmanMediumDutyWelding

Or a decent size piece of canvas.

[Irving]

That's a good idea. I should build a sheet metal brake out of a 48" piece of angle, a couple of bolts, nuts, round stock, and a 2"x4"; then buy some more sheet steel and tack together two nesting hard side covers and fill the void with spray foam. That's a good idea.

[Great-Kazoo]

That's a good idea. I should build a sheet metal brake out of a 48" piece of angle, a couple of bolts, nuts, round stock, and a 2"x4"; then buy some more sheet steel and tack together two nesting hard side covers and fill the void with spray foam. That's a good idea.

spray foam gives off bad fumes, unless you're making a wind shelter for it. Go with 3/8" sheetrock, if anything.

[00tec]

For anyone interested, the Masterbuilt pellet grill from Sam's is still $200. Doesnt look like they are in stores, but have free shipping.

[jreifsch80]

I run a masterbuilt electric smoker it keeos temp even when I use it in sub-freezing temps also keeos from getting too hot when the sun comes up. It does take a little while to settle in sometimes with temp swings but it works well overall.

[buffalobo]

I'm having a real difficult time keeping my propane smoker over 200 degrees. I had this issue a few months back when it was 30 degrees outside, so I covered it with scrap plywood to keep the wind off and it worked fine for the temp I needed. Tonight with 55 degrees and no wind, still had to board up to get it over 200. I practically closed all my vents.

Seems like in the sun I can get well over 350, but lately it's been a real struggle.

That was my knock against the propane smoker, not enough wind mitigation for burner. I used welding blanket(probably same as GK linked) during cold just fine but any wind made hitting temp tough. If it has been a while since you used smoker might be good idea to replace reg and tear apart burner. A good spider web in the tube will block gas completely and only a few strands will affect output.

[buffalobo]

I run a masterbuilt electric smoker it keeos temp even when I use it in sub-freezing temps also keeos from getting too hot when the sun comes up. It does take a little while to settle in sometimes with temp swings but it works well overall.

We really like ours. With the window can look in without opening door and temp probe is handy.

[Gman]

Wings were a hit by the way.

[Awesom]

[Gman]

GK already addressed the welding blanket. I have a purpose built insulating cover for my pellet grill yet the guidance is to only use it in temps below 35. I used it a couple of times this winter. It does a good job maintaining temps 'cuz technology.

If I live long enough to outlast my current pellet grill, I plan to get one with a double wall to reduce pellet consumption and cold temp issues.

[Irving]

I just figured the propane wouldn't have any problems with a wide variety of temps. It sure seemed that way when I first got it. I got it used and rarely use it though, so I wonder if a good cleaning is in order like Buffalobo suggested.

Edit: also, I'm more likely to buy a welding blanket than build a wind blocker cause I can use it for actual welding.

[buffalobo]

I just figured the propane wouldn't have any problems with a wide variety of temps. It sure seemed that way when I first got it. I got it used and rarely use it though, so I wonder if a good cleaning is in order like Buffalobo suggested.

Edit: also, I'm more likely to buy a welding blanket than build a wind blocker cause I can use it for actual welding.

Order 2-3, so covered when space out and burn big hole in one with grinder.

[whitewalrus]

Trying my first spatchcock Turkey today

[wyome]

Made burnt ends outta hot dogs...cheap, easy and tasty

8080980810

[buffalobo]

Have had a brisket on brine since yesterday morning, goes on smoker tomorrow morning.

[ray1970]

Mmm. Brisket. [Dinner]

[Great-Kazoo]

Mmm. Brisket. [Dinner]

Did 1 sunday, 6 hrs high smoke. Then wrapped.

[DenverGP]

https://i.imgur.com/iXqBzaY.jpg

[Mykidsdad]

Nice


Sent from my iPhone using Tapatalk

[ray1970]

I miss real meat. I'll be glad when they open the restaurants back up.

[DenverGP]

I'm determined to do as many different smoked meats as I can before quarantine is up. So far we've smoked pork butt, pork chops, steak, brisket, ribs, and bacon. Pastrami will be going on the smoker in a few days, and we've got a pork loin, a tri-tip, prime rib and a few others still to get to. Haven't had to go to the store for meat once so far, just using some of the good stuff packed into the deep freezers.

[Irving]

I smoked lobster tails once. I thought it was good.

[whitewalrus]

I miss real meat. I'll be glad when they open the restaurants back up.

Eating only MREs and Spam from the stockpile?

[whitewalrus]

Trying my first spatchcock Turkey today

Turkey came out great, will have try this method with chicken.

[Hummer]

I picked up pork several shoulders and baby backed ribs and will begin smoking them when the snow stops.

[Gman]

Snow? It was 75 and sunny today. [Coffee]

[Gman]

Trying my first spatchcock Turkey today

You put your what in a turkey?

[buffalobo]

I miss real meat. I'll be glad when they open the restaurants back up.

You just miss having someone else cook it.

[buffalobo]

I smoked lobster tails once. I thought it was good.

We smoke fish and seafood often. Mrs bo favorite.

[buffalobo]

Turkey came out great, will have try this method with chicken.

Flat bird cooks much better, more even.

Bonus to both is shorter overall cook time.

[ray1970]

Eating only MREs and Spam from the stockpile?

I have had the occasional spam recently but mostly been living off of lunch meat.

In all seriousness, the wife and I aren?t big into cooking anything or even eating at home much. We usually eat out for the majority of our meals. Not really having that option recently we have been forced to find a way to get by.

I have been wanting to get a smoker for a while but have been procrastinating. Maybe I should see if I can pick one up now and start smoking some stuff.

[Erni]

I have had the occasional spam recently but mostly been living off of lunch meat.

In all seriousness, the wife and I aren?t big into cooking anything or even eating at home much. We usually eat out for the majority of our meals. Not really having that option recently we have been forced to find a way to get by.

I have been wanting to get a smoker for a while but have been procrastinating. Maybe I should see if I can pick one up now and start smoking some stuff.
After the lock down, half the people will be great cooks, the other half will have a drinking problem.

[Great-Kazoo]

I have had the occasional spam recently but mostly been living off of lunch meat.

In all seriousness, the wife and I aren?t big into cooking anything or even eating at home much. We usually eat out for the majority of our meals. Not really having that option recently we have been forced to find a way to get by.

I have been wanting to get a smoker for a while but have been procrastinating. Maybe I should see if I can pick one up now and start smoking some stuff.

Outside some great prices. The issue is the wood, or pellets. They've become sparse, like ammo. Wonder if there's a correlation between them.
If you do buy one, make sure there's at least 4 bags of pellets on hand.

Can't go wrong with apple & hickory.

[jreifsch80]

I havent seen even the slightest shrotage of big 33lb traeger brand pellets at Costco im sure lowes and home depot have plenty as well. While they could become scarce in the right circumstances theyre cheap enough that it would be easy to stock up on big bags, by the way pit boss pellets come in a 40lb bag and are cheaper per bag than the 33lb traeger bags I might try them next.

As for the last thing i put in my electric smoker.... About 2000 pieces of washed 223 brass to dry them hahaha

[ray1970]

After the lock down, half the people will be great cooks, the other half will have a drinking problem.

Can?t a person be both?

[Gman]

I did the lump charcoal and wood chunk thing pre-Kamado, but I never did it as much as I have with a pellet grill. It's just so darned convenient and easy. Besides, it's electricity plus fire plus meat. What's not for a guy to like?

Oh, and you can drink while doing it. <---multi-tasking

[00tec]

I like the pellets that Sam's has. Low ash, and taste good. I think they were $14/bag. Not sure if my Traeger pellets are just old or what, but they seem to produce more ash.

[Irving]

One could buy pellets and just put them into an aluminum foil boat for a regular smoker right?

[Great-Kazoo]

yes

[00tec]

One could buy pellets and just put them into an aluminum foil boat for a regular smoker right?

Get a pellet smoker tube to do something like that. It will control the burn a little better. They're like $20.

Dont get the maze type tray. We have issues with it jumping, then just setting all of your pellets on fire.

https://www.amazon.com/dp/B07JGVBKN3/ref=cm_sw_r_sms_apa_i_.kHJEb6YE6CE3

We have used similar stuff to smoke a brisket on a charcoal grill. Get coals for a little heat, then light the pellets

[Irving]

Thanks, good idea. Save me from going through so much aluminum foil. Probably should have though if that a long time ago. I'll look up some photos and see if I can just make one.

[whitewalrus]

I havent seen even the slightest shrotage of big 33lb traeger brand pellets at Costco im sure lowes and home depot have plenty as well. While they could become scarce in the right circumstances theyre cheap enough that it would be easy to stock up on big bags, by the way pit boss pellets come in a 40lb bag and are cheaper per bag than the 33lb traeger bags I might try them next.

As for the last thing i put in my electric smoker.... About 2000 pieces of washed 223 brass to dry them hahaha

Most Walmart?s sell pit boss pellets as well. They typically have the competition blend 40lb for about $15 and a few of the single woods 20lbs for $9. I noticed a fruitwood blend at the one about a month ago. Haven?t tried it yet.

I use the pit boss pellets and they work great. For some stuff I do use the lumberjack pellets as I think the flavor is a bit better, but they are twice as much.

[whitewalrus]

I have had the occasional spam recently but mostly been living off of lunch meat.

In all seriousness, the wife and I aren?t big into cooking anything or even eating at home much. We usually eat out for the majority of our meals. Not really having that option recently we have been forced to find a way to get by.

I have been wanting to get a smoker for a while but have been procrastinating. Maybe I should see if I can pick one up now and start smoking some stuff.

Get the pellet grill smoker. It?s about the easiest thing I have used, I don?t normally like to cook much other than using it or the grill.

[00tec]

Thanks, good idea. Save me from going through so much aluminum foil. Probably should have though if that a long time ago. I'll look up some photos and see if I can just make one.

As long as you either create a tube, or a long trough, you should be OK. The ones that "maze" around in the tray have a tendency to jump track and set the next row off. You then will have about 10 minutes of super heavy smoke before you have to go refill the hot tray.
A tube will keep them better confined and they wont catch fire as easily.

[Gman]

If anybody is looking for pellets, I went to Murdoch's a couple of hours ago and they had a ton of options.

[Great-Kazoo]

Thanks, good idea. Save me from going through so much aluminum foil. Probably should have though if that a long time ago. I'll look up some photos and see if I can just make one.

Cheapest way to do so is. a couple of soup cans with holes drilled or punched in them. OR drill some holes in a piece of heavier gauge sheet metal. Roll in to a cylinder, then tac weld where it joins

[ray1970]

I have a small, cast iron box with a lid with slots in it. When I smoke stuff on my normal grill the wood chips go inside the box. Works quite well for what it is. I also start with the wood chips damp as it seems to work better than dry chips.

[buffalobo]

I have a small, cast iron box with a lid with slots in it. When I smoke stuff on my normal grill the wood chips go inside the box. Works quite well for what it is. I also start with the wood chips damp as it seems to work better than dry chips.Like $9 @ HomerDePot, works good. I used it in my propane smoker, worked better than the one the mfg provided.

[buffalobo]

Off the smoker @ 160?(5 hrs @ 220?, apple/hickory mix), split 3 ways.

One to the fridge to slice for grilled sammiches, one to oven to finish with Mrs bo BBQ sauce and one to oven to finish in Teriyaki.

https://uploads.tapatalk-cdn.com/20200410/9c1380dd05ad747f84bbf9a6810da53d.jpg

[crays]

brisket flat?

[crays]

Have had a brisket on brine since yesterday morning, goes on smoker tomorrow morning.

Guess I didn't look back far enough...

I've got a sirloin tip/cap on the smoker this evening. [Beer]

[crays]

I like the pellets that Sam's has. Low ash, and taste good. I think they were $14/bag. Not sure if my Traeger pellets are just old or what, but they seem to produce more ash.

Are you still finding those? My closest Sam's doesn't have them right now.

ETA: I ask because I was using them this past season and assumed they would be regular, and not "seasonal".

ETA2: Not just panic time. I went in before the real rush started, and they didn't have them on the floor.

[00tec]

Are you still finding those? My closest Sam's doesn't have them right now.

ETA: I ask because I was using them this past season and assumed they would be regular, and not "seasonal".

ETA2: Not just panic time. I went in before the real rush started, and they didn't have them on the floor.
We picked up 5 bags at southlands the other day. They only keep 1 pallet at a time it seems, so when a store runs out, it takes a while to replenish.

Just checked the app, shows in stock at Southlands now

[wyome]

Castle Rock Sam's club usually have these also... can't beat em for the price. Good all around pellet...

[Irving]

Wife bought a turkey for some reason. I guess she's going to try and smoke it tomorrow.

[buffalobo]

Wife bought a turkey for some reason. I guess she's going to try and smoke it tomorrow.Spatchcock is her friend. Maybe even consider cut in half depending on turkey size vs smoker size.

A bird too big for the appliance is an exercise in frustration.

[Irving]

I was actually thinking about that. Smoker isn't very big. I think cutting in half would be better. Probably go over better than if I just tell her to throw it away.

[Great-Kazoo]

Off the smoker @ 160?(5 hrs @ 220?, apple/hickory mix), split 3 ways.

One to the fridge to slice for grilled sammiches, one to oven to finish with Mrs bo BBQ sauce and one to oven to finish in Teriyaki.

https://uploads.tapatalk-cdn.com/20200410/9c1380dd05ad747f84bbf9a6810da53d.jpg

160 for brisket is a little early, usually wrap @ that and finished @ 205ish.

I tried a shortcut method last sunday. High smoke (220) for 3 hrs, dropped to low for another 3 (6 total) placed in the instantpot for 1 hr.
Used 1/4c beef broth some brown sugar mixed in, that's on top of the usual dry rub used for smoking

The spouse who is not a brisket fan said it was the best one she's had. Even better than the local bbq place.
The folks down the road who eat there a few times a week agreed .

[whitewalrus]

I also finish brisket above 200, then throw it in a cooler while still wrapped in foil for an hour to let it rest in its own juices while still staying hot.

[whitewalrus]

Spatchcock is her friend. Maybe even consider cut in half depending on turkey size vs smoker size.

A bird too big for the appliance is an exercise in frustration.

This is the way to go. Tried it for the first time this week on a turkey. Will try it on chicken at some point too.

[Gman]

I noticed the turkeys in the grocery store. I thought it unusual, but at least they're available.

I'm a big fan of the 'Texas crutch'. I'll put a whole brisket on the pellet grill at lower temp and higher smoke for about 5 hours. I then put it in a large enameled steel roasting pan and seal the top with heavy duty foil in the oven at 250 for about 3 hours. I'll cook it to my target temp of 204, then I let it rest. I take the drippings from the pan, separate out most of the fat, and reduce on the stove in a saucepan. Then I add a quality BBQ sauce to the drippings and let it simmer essentially making a dynamite finished sauce.

[Irving]

I want to make wings again this weekend. When I turned my oven up to 450 or whatever to crisp up the winds at the end last time, it smoked up my whole house. How do I avoid that this time? I think the problem was I used cookie sheets and all the drippings were just feeling to the bottom and burning off. Is there a better way?

[crays]

I want to make wings again this weekend. When I turned my oven up to 450 or whatever to crisp up the winds at the end last time, it smoked up my whole house. How do I avoid that this time? I think the problem was I used cookie sheets and all the drippings were just feeling to the bottom and burning off. Is there a better way?You using turkey wings this time?

Sent from somewhere...

[Irving]

No, regular wings this time.

I mean, my wife does want to smoke the turkey wings, but I'm talking about regular wings like I did last time.

[whitewalrus]

I want to make wings again this weekend. When I turned my oven up to 450 or whatever to crisp up the winds at the end last time, it smoked up my whole house. How do I avoid that this time? I think the problem was I used cookie sheets and all the drippings were just feeling to the bottom and burning off. Is there a better way?

You could try on the grill. I used to crisp them via high heat on a propane grill. Now I just put them on the pit boss wood pellet grill at 350 until they are done.

[Gman]

I want to make wings again this weekend. When I turned my oven up to 450 or whatever to crisp up the winds at the end last time, it smoked up my whole house. How do I avoid that this time? I think the problem was I used cookie sheets and all the drippings were just feeling to the bottom and burning off. Is there a better way?

Clean your oven?

Other than that, some foods will spatter no matter what you do. You could try using foil wider than the cookie sheet and angle it up a bit to catch some of the spattering (assuming your sheet pan has a lip around it already). If they're too close to the top, the grease could also be hitting an upper element.

[Irving]

I don't seem to be able to control the temp on the grill as well. I suppose just hot enough to crisp it up should be good though. I do have an extra thermometer. I suppose I could just install it onto the grill.

[Irving]

The oven got cleaned after I filled it with grease last time. I think it was dripping onto the bottom of the oven, right over the bottom element. I think I should put in a pan instead.

[jreifsch80]

Making a double smoked spiral ham with a blackberry bourbon glaze for Easter... Super excited

[buffalobo]

I want to make wings again this weekend. When I turned my oven up to 450 or whatever to crisp up the winds at the end last time, it smoked up my whole house. How do I avoid that this time? I think the problem was I used cookie sheets and all the drippings were just feeling to the bottom and burning off. Is there a better way?Use your turkey fryer.

[buffalobo]

I noticed the turkeys in the grocery store. I thought it unusual, but at least they're available.

I'm a big fan of the 'Texas crutch'. I'll put a whole brisket on the pellet grill at lower temp and higher smoke for about 5 hours. I then put it in a large enameled steel roasting pan and seal the top with heavy duty foil in the oven at 250 for about 3 hours. I'll cook it to my target temp of 204, then I let it rest. I take the drippings from the pan, separate out most of the fat, and reduce on the stove in a saucepan. Then I add a quality BBQ sauce to the drippings and let it simmer essentially making a dynamite finished sauce.This is true of almost all of our smoker stuff. We smoke meat to use in other recipes.

GK, flew by the part about finishing 2 of the three pieces in oven with their individual recipes. I typically finish in foil pan with a complimentary fruit juice or broth covered in foil @ 350-375?. Half way thru finish drain off 3/4 liquid and add recipe. Last nite was Mrs bo BBQ sauce for one and Teriyaki sauce for the other. Both fork tender at 205?.

We also use the smoker as an oven or BBQer much as a smoker. Mrs bo has several slow lower temp cook bread and cobbler recipes.

Drool begins when she says be ready to put Dutch oven in smoker tomorrow morning.

[Irving]

I sold the turkey fryer.

[ChickNorris]

Cobbler is one of my favorite things, ever.

[buffalobo]

Grill then or put regular exhaust fan in kitchen.

[Great-Kazoo]

This is true of almost all of our smoker stuff. We smoke meat to use in other recipes.

GK, flew by the part about finishing 2 of the three pieces in oven with their individual recipes. I typically finish in foil pan with a complimentary fruit juice or broth covered in foil @ 350-375?. Half way thru finish drain off 3/4 liquid and add recipe. Last nite was Mrs bo BBQ sauce for one and Teriyaki sauce for the other. Both fork tender at 205?.

We also use the smoker as an oven or BBQer much as a smoker. Mrs bo has several slow lower temp cook bread and cobbler recipes.

Drool begins when she says be ready to put Dutch oven in smoker tomorrow morning.

Actually what i quoted is all i read in your post.

[Great-Kazoo]

I don't seem to be able to control the temp on the grill as well. I suppose just hot enough to crisp it up should be good though. I do have an extra thermometer. I suppose I could just install it onto the grill.

1st use a bacon pan in the oven

2nd offset grill them, so the side burners are working while food is in center of grill.

[Irving]

Looks good so far. The main part is still in the smoker for a few. It's right at 150. Everything else (pictured) was 169-200.

ETA: Whoops, forgot to add the photo. I ate a leg and it was great. I had some of the white (trash) meat as well and it had the same smokey flavor. Pretty good. Probably the only way I'd prefer to eat turkey from now on. My wife is ecstatic about how it turned out and has declared that's how she's going to cook turkey for Thanksgiving from now on. I can deal with that.

https://lh3.googleusercontent.com/0k2GsrjQ1NX9ITNhdihsl71grOY5Y0hK7oVT9pIEK8BteNq-Kp2JSfGeH4me29lzVo0cIm_J63iUzcv96WMd_NvVi2cYrcygcW jhYU6C7MDb0A6dZ0Dm0AwB9XMkrkaLmHxO5WTYk1tDdlREWl6b 1aalmatePdgSB76FDhl1ZytIYPkEBMhq2f7lDS4FOGR6Q9tpgm XYIc2YX5WGMspol-VCbdVqYWb2Lr6B4H734EgNR1pkS0Lk7FJc7Mfzwvk3PnD7FXTQ c3bG9VjHQod6ayXt57fQHd_b2FhITUajxO_S0akUdb2wcOFjhw Et7pZ-EHXahtcIjQgB5MQvzZ612oM10PzQ_xMy1kN3pjbUIU3DC1Pp5Z X6qcUAWmZ8XkszxLdeVlYAG9lVSR0HupKQojgkvervEjRKWvT-MNgZzPRWxj-xcLxsq87_m5-gJz5qkXiTzm0JCBmwuLrzI7ELtgo3Kd3soCsKn-0tAsIXjXqekqltsFwyukbOi6DO--VEvVAhGEvQccrbeYC8TZc0fIIdqaKGxN--VLts82n1D4ybPSBrfQ685m7wGw64o0iYIKlX0mLPsRB8mUMP2d KWRIf4ysZOwuHMnzzZyJDjGbciT_Vh8YYeML7a66RV7UOq-2m69aVRjfRksiMHfCuTyhbei2-bFmisH9WCbXO-Fc4hK0ftXnYBQzoE575o3hp48x79amJMBQosVDHI0_EI50Ym0Q 7QwrsejT97jtOYdFLXG5a5HLZG7S0=w1112-h625-no

[ChickNorris]

Crispy contortionist

[ray1970]

Hmm. Now I?m tempted to pick up a turkey to deep fry.

[Gman]

Looks good so far. The main part is still in the smoker for a few. It's right at 150. Everything else (pictured) was 169-200.

ETA: Whoops, forgot to add the photo. I ate a leg and it was great. I had some of the white (trash) meat as well and it had the same smokey flavor. Pretty good. Probably the only way I'd prefer to eat turkey from now on. My wife is ecstatic about how it turned out and has declared that's how she's going to cook turkey for Thanksgiving from now on. I can deal with that.

https://lh3.googleusercontent.com/0k2GsrjQ1NX9ITNhdihsl71grOY5Y0hK7oVT9pIEK8BteNq-Kp2JSfGeH4me29lzVo0cIm_J63iUzcv96WMd_NvVi2cYrcygcW jhYU6C7MDb0A6dZ0Dm0AwB9XMkrkaLmHxO5WTYk1tDdlREWl6b 1aalmatePdgSB76FDhl1ZytIYPkEBMhq2f7lDS4FOGR6Q9tpgm XYIc2YX5WGMspol-VCbdVqYWb2Lr6B4H734EgNR1pkS0Lk7FJc7Mfzwvk3PnD7FXTQ c3bG9VjHQod6ayXt57fQHd_b2FhITUajxO_S0akUdb2wcOFjhw Et7pZ-EHXahtcIjQgB5MQvzZ612oM10PzQ_xMy1kN3pjbUIU3DC1Pp5Z X6qcUAWmZ8XkszxLdeVlYAG9lVSR0HupKQojgkvervEjRKWvT-MNgZzPRWxj-xcLxsq87_m5-gJz5qkXiTzm0JCBmwuLrzI7ELtgo3Kd3soCsKn-0tAsIXjXqekqltsFwyukbOi6DO--VEvVAhGEvQccrbeYC8TZc0fIIdqaKGxN--VLts82n1D4ybPSBrfQ685m7wGw64o0iYIKlX0mLPsRB8mUMP2d KWRIf4ysZOwuHMnzzZyJDjGbciT_Vh8YYeML7a66RV7UOq-2m69aVRjfRksiMHfCuTyhbei2-bFmisH9WCbXO-Fc4hK0ftXnYBQzoE575o3hp48x79amJMBQosVDHI0_EI50Ym0Q 7QwrsejT97jtOYdFLXG5a5HLZG7S0=w1112-h625-no
That was the excuse to buy the pellet grill years ago. I've been cooking turkeys on it for Thanksgiving ever since. Frees up the oven for sides and it tastes so good.

This is one of my favorites: https://www.traegergrills.com/recipes/beer-brined-turkey

[DOC]

I want a smoker and get into it. Can I do it on the cheap? I have a 5 burner next grill from HD. Can I modify that and use that for smoking? Get a box and feed the smoke into that?

[Irving]

Is this cheap enough?

https://denver.craigslist.org/zip/d/denver-free-meat-smoker/7106477655.html

[DOC]

That might work.

[Great-Kazoo]

That might work.

if you're on fb here's one of many sites for smoking , grilling etc. There's lots of FAQ and info if you use the search bar.
https://www.facebook.com/groups/1372150582797224/?fref=nf

[DenverGP]

Took about a week to cure the brisket into corned beef, then 3 days of soaking the corned beef in fresh water to remove as much salt as possible.

Then applied the pastrami rub, let it sit in the fridge overnight, then smoked for 10 hours until it hit 203F. Then wrapped in foil and left to cool in the fridge overnight.

First slices were a little thicker, but I was able to adjust it down a bit to make them thinner. Started out as about a 3 lb corned beef.

I think cleaning the slicer afterwards took longer than it took to do the slicing.

https://i.imgur.com/oJKaWzF.jpg?1

https://i.imgur.com/5C3CbJe.jpg?1

[Irving]

That looks fantastic.

[Great-Kazoo]

Took about a week to cure the brisket into corned beef, then 3 days of soaking the corned beef in fresh water to remove as much salt as possible.

Then applied the pastrami rub, let it sit in the fridge overnight, then smoked for 10 hours until it hit 203F. Then wrapped in foil and left to cool in the fridge overnight.

First slices were a little thicker, but I was able to adjust it down a bit to make them thinner. Started out as about a 3 lb corned beef.

I think cleaning the slicer afterwards took longer than it took to do the slicing.

https://i.imgur.com/oJKaWzF.jpg?1

https://i.imgur.com/5C3CbJe.jpg?1

nice job.

[drew890]

Took about a week to cure the brisket into corned beef, then 3 days of soaking the corned beef in fresh water to remove as much salt as possible.

Then applied the pastrami rub, let it sit in the fridge overnight, then smoked for 10 hours until it hit 203F. Then wrapped in foil and left to cool in the fridge overnight.

First slices were a little thicker, but I was able to adjust it down a bit to make them thinner. Started out as about a 3 lb corned beef.

I think cleaning the slicer afterwards took longer than it took to do the slicing.

https://i.imgur.com/oJKaWzF.jpg?1

https://i.imgur.com/5C3CbJe.jpg?1
I’d eat that.

[ray1970]

I was looking online at plans for DIY smokers. The ones made out of the giant teracota (?) pots are intriguing.

[buffalobo]

Took about a week to cure the brisket into corned beef, then 3 days of soaking the corned beef in fresh water to remove as much salt as possible.

Then applied the pastrami rub, let it sit in the fridge overnight, then smoked for 10 hours until it hit 203F. Then wrapped in foil and left to cool in the fridge overnight.

First slices were a little thicker, but I was able to adjust it down a bit to make them thinner. Started out as about a 3 lb corned beef.

I think cleaning the slicer afterwards took longer than it took to do the slicing.

https://i.imgur.com/oJKaWzF.jpg?1

https://i.imgur.com/5C3CbJe.jpg?1

Hell yeah.[AR15]

Cleaning slicer sucks.

[Linkless]

Wow, that looks really good. I need to dig one of my briskets out of the freezer for next weekend.

[Great-Kazoo]

Doing a lamb stew.

[Gman]

A site with some handy times and temps: https://kingofthecoals.com/smoking-times-temperatures/

[Irving]

Doing wings again today. Taking more pictures (for other social media). Recipe requires some light electrical and welding though.

[ChickNorris]

If you're opening a wing dungeon, I bet that would be popular.

[whitewalrus]

If you're opening a wing dungeon, I bet that would be popular.

They automatically give you extra hot sauce, right?

[DenverGP]

A site with some handy times and temps: https://kingofthecoals.com/smoking-times-temperatures/

Might be useful to get a general idea, but I'd strongly suggest you not try to smoke just based on time... Get a leave-in thermometer so you can monitor temps.

Brisket will usually stall around 150-160, some people wrap at that point, others smoke it unwrapped all the way. Regardless, you want to bring the internal temp up to 203F and hold it around there for at least an hour for max tenderness.

Steaks I smoke until around 120-125F, then take them off, then crank up the heat and sear them off, where I'll reach around 130F with some carry-over. If the smoker can't adjust temps pretty quick, i'll use the propane grill for the sear. Same process for tri-tip and tenderloin. mostly the same for prime rib, but I stop at 120F, then get the sear on all sides... End up with temps of 125F-130F depending on how the crowd I'm cooking for likes it.

I've never had a pork butt take 12-14 hours... 8-10 is pretty typical, and I always take it up to 203 just like the brisket.

About the only thing that I smoke based on time would be pork ribs, and there is still some adjustments. I'll do ribs around 5-6 hours total, but I split it into several phases... 2.5-3 hours in the smoker around 230F. I check to see when they have a good bark. Then I wrap them in foil with a little squeeze butter (parkay, etc) and brown suger. Back into the same heat for about 2.5 hours. Then I unwrap one of the racks and see how they are doing on the "bend test" where I grab toward the end with the tongs, and see how much the rack bends. Also checking how much the meat has pulled back from the bone. Then back on the grill, smoker, or even the oven for the last 15-20 min with some bbq sauce brushed on to caramelize up nice.

Everyone in my house has learned, especially for briskets / pork butt, It's done when it's done. Usually I shoot to have it done a bit early, because it's easy to wrap it up at the end and hold it in a cooler, or in a barely warm oven, etc. That ending holding time really helps to maximize the tenderness.

With stuff in the smoker, there are just a ton of variables that influence the time.

[ChickNorris]

https://www.google.com/amp/s/www.washingtonpost.com/business/2020/04/08/chicken-wings-coronavirus-march-madness/%3foutputType=amp

[Irving]

That's cool. Don't tempt me to buy more.

[Gman]

I've never had a pork butt take 12-14 hours... 8-10 is pretty typical, and I always take it up to 203 just like the brisket.
Depends on the size of the pork butt. The ones I get from Sam's are much larger than the weights I see in recipes.

I just posted up the site since it had some easy reference info for someone starting out. The Interwebs has tons of info so have fun with trying different things. I've found that my mistakes have still been edible, but smoking meat is a journey, not a destination.[Coffee]

I take my whole briskets to 204. That's what I'm used to and it works for me. If I were just doing the flat, I could probably shoot for a lower finishing temp.

I've tried going the distance with a brisket on the smoker, but it ends up getting too dried out for my liking. I don't know if it's our elevation or what, but trying to get to finishing temps without some kind of containment just takes too long, IMO.

I usually do the 3-2-1 method for baby back ribs, usually with no sauce. Can sauce later if you want. I used to brush with sauce and let it tighten up on the grill, but some folks don't like it, so I've gotten to the point that sauce is optional. They taste really good with the rub. I like caramelized sugar, so I get the attraction.

I shoot for smoke times on most of my cooks. I then use an instant read thermometer to get the final target temp. I haven't yet reached the age of probes and remote notifications.

[Gman]

https://www.google.com/amp/s/www.washingtonpost.com/business/2020/04/08/chicken-wings-coronavirus-march-madness/%3foutputType=amp
Wings go with sports. No sports, fewer wings are sold.

I heard on the news this morning that a major pork producer was shutting down. [panic] Some of the employees tested positive for Covid-19.

[whitewalrus]

Wings go with sports. No sports, fewer wings are sold.

I heard on the news this morning that a major pork producer was shutting down. [panic] Some of the employees tested positive for Covid-19.

https://kdvr.com/news/coronavirus/deep-cleaning-covid-19-testing-begins-at-greeley-meat-plant-after-two-employees-die-from-virus/

The one in Greeley had that problem.

[jreifsch80]

The last pork butt I smoked was a little over 8lb and took about 14 hrs to get to 198 degrees which pulled very nicely though i dont use a texas crutch with butts.

Yesterday a made a double smoked spiral cut ham with a blackberry bourbon glaze... It was very popular. My wife is making ham and bean soup with the ham bone today.

[jreifsch80]

Wings go with sports. No sports, fewer wings are sold.

I heard on the news this morning that a major pork producer was shutting down. [panic] Some of the employees tested positive for Covid-19.

If anyone needs or wants to buy half or whole hogs contact me and I'll give you one of my customers numbers that grows cattle and hogs and sells meat on the side. Hes from over by yuma colorado

[Gman]

The last pork butt I smoked was a little over 8lb and took about 14 hrs to get to 198 degrees which pulled very nicely though i dont use a texas crutch with butts.

Yesterday a made a double smoked spiral cut ham with a blackberry bourbon glaze... It was very popular. My wife is making ham and bean soup with the ham bone today.
I was envious hearing about your ham. I spoke to my wife about it and we'll do one soon. I don't like apricots, but my mom has an apricot glaze that goes fantastically with ham. I need to get the recipe from her. Making some pintos with the bone is standard here.

[Irving]

Has anyone ever smoked beans? That sounds good.

[buffalobo]

Has anyone ever smoked beans? That sounds good.

Yes. Lots of good smoked bean recipes out there. Throw them on while smoking most anything else.

[buffalobo]

Mrs bo says this one is good for taking to gatherings.

https://www.campchef.com/recipes/smoked-baked-beans/

[00tec]

We did a ham yesterday, but wife is very opposed to glaze on a ham (she doesnt like good food).

[Irving]

Thank you

[Gman]

Mrs bo says this one is good for taking to gatherings.

https://www.campchef.com/recipes/smoked-baked-beans/

Thanks for the recipe. Those big cans of baked beans are indeed great to take to something like a pot-luck (and they're not expensive). I'll often pour off a bunch of the sauce on top (the beans settle in the can) and add some yellow mustard, bits of bacon, diced onions sauteed in the bacon grease and then doused with bourbon, and a little BBQ sauce.

[jreifsch80]

I was envious hearing about your ham. I spoke to my wife about it and we'll do one soon. I don't like apricots, but my mom has an apricot glaze that goes fantastically with ham. I need to get the recipe from her. Making some pintos with the bone is standard here.

We use black eyes peas for our ham and beans. And i love most glaze next time I might try a maple brown sugar glaze

[Great-Kazoo]

We use black eyes peas for our ham and beans. And i love most glaze next time I might try a maple brown sugar glaze

try a diced pineapple and brown sugar. Then pour some of the pineapple juice over the ham.

[wyome]

Since every day is the weekend....pulled pork done up on the pellet grill.
81129
81130

[buffalobo]

Bunch o good looking pork runs.

Been a while since we smoked butt or shoulder or ribs or...

[Gman]

Pulled a brisket out of the freezer for the weekend. Whee!

[SouthPaw]

Davey Crockett is being delivered today! Now trying to figure out what I can try that isn't too difficult for a first timer. Any suggestions?

[00tec]

Davey Crockett is being delivered today! Now trying to figure out what I can try that isn't too difficult for a first timer. Any suggestions?

Pulled pork

[Irving]

I've got a smoked salsa recipe that you can't really screw up. Just smoke for an hour.

[ray1970]

I've got a smoked salsa recipe that you can't really screw up. Just smoke for an hour.

That sounds like a challenge.

You have obviously overestimated my culinary skills.

[whitewalrus]

Davey Crockett is being delivered today! Now trying to figure out what I can try that isn't too difficult for a first timer. Any suggestions?

Whole chicken or wings for something fast. If you want something to smoke all day go with pulled pork. Something in the middle, pork ribs.

[whitewalrus]

That sounds like a challenge.

You have obviously overestimated my culinary skills.

Pellet grills really make things easy. Set it to the temp and then wait.

[Great-Kazoo]

Davey Crockett is being delivered today! Now trying to figure out what I can try that isn't too difficult for a first timer. Any suggestions?

pork ribs too easy. Start with the 3-2-1 method then adjust from there.
https://www.smoking-meat.com/smoked-rib-recipe

https://www.thespruceeats.com/the-3-2-1-barbecue-method-335862

Howwever you need to run the grill to burn off any residual there is on the unit. It tells you in the manual what needs to needs to be done, before using.

[fj605]

Doing some chicken wings tonight. Standard Frank's on half and since I have a pack of Szechuan peppercorns, I'll do the other half in a mouth numbing sauce.

[Gman]

Davey Crockett is being delivered today! Now trying to figure out what I can try that isn't too difficult for a first timer. Any suggestions?


Pulled pork
This. Really difficult to screw up and one of the most economical.

Like GK said, follow the mfr. instructions for burn-in and use some wide heavy duty foil on that drip tray.

[ray1970]

To save my lazy butt from looking through this entire thread, maybe some of you could snap a picture of your smokers next time you're using them and post them?

I've been putting off getting one for way too long. With all of the money I've saved by not eating out or shopping at the local brick and mortar stores for the last several weeks it's probably a good time for me to buy one.

[whitewalrus]

To save my lazy butt from looking through this entire thread, maybe some of you could snap a picture of your smokers next time you're using them and post them?

I've been putting off getting one for way too long. With all of the money I've saved by not eating out or shopping at the local brick and mortar stores for the last several weeks it's probably a good time for me to buy one.


Get one of the wood pellet grill types. You have mentioned you aren?t very good at cooking. These make it easy and are versatile. The ones with the WiFi and all that new stuff make it even easier, but not needed if you don?t mind going outside and checking on things every so often.

I have this one: https://www.lowes.com/pd/Pit-Boss-Pro-Series-1100-sq-in-Black-Pellet-Grill/1000601257

It?s sister model is a Walmart exclusive that is a little bit different.

I had bought a traeger, but I couldn?t get it to stop running all the way up to high temps regardless of the settings. I took it back as i was tired of dealing with their support people for something that just came out of the box. However, I?m sure the one I got was a bad apple. I know plenty of others with their grills that are very happy.

[StagLefty]

To save my lazy butt from looking through this entire thread, maybe some of you could snap a picture of your smokers next time you're using them and post them?

I've been putting off getting one for way too long. With all of the money I've saved by not eating out or shopping at the local brick and mortar stores for the last several weeks it's probably a good time for me to buy one.

Check this one out Ray,company founded by a Colorado veteran. I've had great meals with this smoker,requires a little bit more work than some of the others mentioned here but it's worth it in my opinion. https://pitbarrelcooker.com/?sscid=41k4_pxxxk

[Gman]

You guys reminded me. I have a brisket to trim.

[Gman]

To save my lazy butt from looking through this entire thread, maybe some of you could snap a picture of your smokers next time you're using them and post them?
My small time operation:
81157
What's inside?
81158

I could have plugged it into the outlet on the patio wall behind, but I'm too damn sore/lazy from taking care of the lawn.

[Gman]

81161
5.5 hours in

[ray1970]

Thanks for the pictures.

[Gman]

You're welcome. Won't be done until late tonight.

[Great-Kazoo]

pork shoulder from a hog we split with one of the neighbors
straight 6 hr smoke
https://i.imgur.com/knMLx35m.jpg
https://i.imgur.com/DyAVZv9m.jpg

Never remember to take pics once off the smoker. Till it's already cut up. But this time,, well some of it is here.
https://i.imgur.com/YMLETocm.jpg





few days later made some chili verde with left overs
https://i.imgur.com/KTWlEedm.jpg

https://i.imgur.com/a6hWeSPm.jpg

[Great-Kazoo]

meatloaf 2 hr smoke on high, kicked up to 375 till it hit temp.

https://i.imgur.com/ImRDNbxm.jpg

https://i.imgur.com/irttVACm.jpg

[Gman]

Yum!

[buffalobo]

Meatloaf in the smoker has become a favorite here.

[Mykidsdad]

3 racks of loinbacks prepped with Memphis style rub

81328

[Mykidsdad]

Goin in!

81329

[whitewalrus]

Goin in!

81329

Serious setup you have there.

[Mykidsdad]

Thanks.

3/8" rolled and welded plate steel.

Fire box is 1/2"

Just under 4000 lbs


Sent from my iPhone using Tapatalk

[buffalobo]

Pork shoulder for pulled pork and carnitas.

And a couple pics for Ray of the cheap route.

Pretty basic setup, no WiFi or fancy programs. I am not a set it and forget guy. I like to experiment and keep an eye on process.

We also use it for other cooking and baking as much as smoking.8134181342

[ray1970]

Thanks for the smoker picture. I typically have access to scrap pieces of pipe and have always thought about just building my own smoker and had always envisioned a vertical smoker.

Finally decided to just hold out and buy something since all of this new technology takes a lot of the guesswork out of things.

[buffalobo]

I have a 4' piece of .500 wall 24" for same purpose.

[Mykidsdad]

813443 hour mark on Apple and hickory....

[eddiememphis]

Just under 4000 lbs


Why didn't you build a big one?

[Mykidsdad]

Lol...


Sent from my iPhone using Tapatalk

[Mykidsdad]

81368

81369

Back two racks...Memphis dry rub

Kansas City sweet and sticky on front rack

[wyome]

Meatloaf baby!813728137381374

[Mykidsdad]

Nice...Now I want meatloaf.!

[GilpinGuy]

81368

81369

Back two racks...Memphis dry rub

Kansas City sweet and sticky on front rack

When is the meetup at your place again?[Dinner]

[whitewalrus]

When is the meetup at your place again?[Dinner]

It appears to be on a trailer, he could cater the next forum shoot :)

[Great-Kazoo]

Pork ribs, smoked for who knows how long? probably 3-4 hours, Then wrapped in foil
Dry rubbed with chipolte chili pepper, garlic powder, some S&P. Wrapped in foil for 2 hours with a Honey, pineapple juice, brown sugar and melted butter glaze. Opened foil for last hour. Forgot to snap a pic after it came off the grill. These are left overs for either dinner tomorrow, or lunch sunday.

https://i.imgur.com/YjeIMw3l.jpg

[Great-Kazoo]

Am i the only one who's cooked anything the last 2 -3 weeks. or you folks not allowed to cook outdoors ;)

[Gman]

Just not posting or eating leftovers. Thawed out a bunch of leftover brisket and had sandwiches for lunch. Thawed leftover pulled pork and made carnitas earlier this week. Still have more in the freezer.

[Great-Kazoo]

Just not posting or eating leftovers. Thawed out a bunch of leftover brisket and had sandwiches for lunch. Thawed leftover pulled pork and made carnitas earlier this week. Still have more in the freezer.

true, I'll cook something and go [facepalm] shoulda took a pic before we ate it. Oh well Chicken's $1.47 per so stocked up on a few .

[Gman]

I'm better at grabbing pictures before it's cooked and eligible for being eaten. I get distracted at that point. :-D

[buffalobo]

Am i the only one who's cooked anything the last 2 -3 weeks. or you folks not allowed to cook outdoors ;)

Did trout in the smoker Wednesday nite.

Good thing going fishing in couple weeks, only one batch left.