View Full Version : What to put in the smoker this weekend?
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kawiracer14
08-08-2014, 11:19
I want to smoke something on Sunday - ideally it will take 6 hours or less. I don't mind prep time Saturday night but I just don't want to commit to a 15 hour smoke.
I did ribs last weekend and they were amazing but don't feel like it again this week.
So... what say the hive? Links to recipes are always appreciated but not necessary.
hghclsswhitetrsh
08-08-2014, 11:23
I like beer can chicken or just regular chicken. Inject creole butter season with your fav seasoning. Smoker @ 225 degrees should take 3-4 hours. Internal temp must be 185 to eat. I also put small foil pans with apple juice on the smoker next to the meat.
Chicken wings - brine for a couple hours and smoke for a couple. Finish on the grill to crisp them up.
Very hard to mess up.
Plan now for next weekend and get some pork belly curing.
Cure it for 7 days, smoke it for 2-3 hours, you will never buy "bacon" from the store again.
First belly I got from Andy's meat market in the Springs. It was beautiful, but expensive. 13 lbs for $75.
The next batch came from the Commissary. They sell pork bellies by the case if you ask. Three skin on (home made pork rinds) bellies, 40 lbs total for $86 and change.
The Commissary will even sell you a whole pig if you pre-order.
I'll be smoking bacon and frying pork skins tomorrow.
Already rendered the fat for some baking lard.
I love pigs!
Great-Kazoo
08-08-2014, 12:18
I use lemonade & garlic instead of beer, also cook @ 300*. I did a pork shoulder wed. salt rubbed, then oil and one of my dry rubs. Wrapped in plastic, sit in fridge 3-4 hrs. 1 hour smoke, 3.5 @ 225. Nice smoke ring butter knife cut. We prefer a sliced pork to a pulled pork sop internal temp was 160 when pulled. Foil wrapped 1 hour sit time.
If you want something other than pork or poultry. BRATS. Walmart carries the Susie or susieQ brand. The brats are from a company in Larkspur. Very good / surprised considering it was WM. When i cannot get brats from my regular vendor the Susie ?? brand is worth it.
The only down side using a traeger, is no bark. Other than that, great eatin.
Smoked trout is also quick and easy.
Leave whole with the skin on - head on optional.
Brine for an hour, and smoke (Apple works well - don't use a strong smoke like mesquite or hickory) at about 200 for 2 hours.
I usually just brine with
1/2 gallon water
1/2 cup brown sugar
1/2 cup Kosher salt
Single tablespoons of this or that - garlic powder, onion powder, black pepper, etc (I use the same sugar/salt base for everything, just change up the extras and the time in brine depending on if it's fish, chicken, or turkey)
Rinse well after brine or it will be too salty.
No need to dry them, just throw them on a rack and start smoking.
Whistler
08-08-2014, 12:39
Smoked meatloaf wrapped with a bacon weave (you can stuff it for more variety) and smoked four cheese mac casserole, let me know if you need a recipe.
Trigger Time 23
08-08-2014, 12:49
I do something similar with Salmon. It turns out great.
Smoked trout is also quick and easy.
Leave whole with the skin on - head on optional.
Brine for an hour, and smoke (Apple works well - don't use a strong smoke like mesquite or hickory) at about 200 for 2 hours.
I usually just brine with
1/2 gallon water
1/2 cup brown sugar
1/2 cup Kosher salt
Single tablespoons of this or that - garlic powder, onion powder, black pepper, etc (I use the same sugar/salt base for everything, just change up the extras and the time in brine depending on if it's fish, chicken, or turkey)
Rinse well after brine or it will be too salty.
No need to dry them, just throw them on a rack and start smoking.
one of those pre-marinated pork tenderloins is going on the Pit Barrel Cooker tonight. Tomorrow will be ribs and smoked baked potatos...
kawiracer14
08-08-2014, 13:20
Thanks for the ideas, gents.
I did pork belly for the Super Bowl and it was outrageously good! I may have to pick up some more. My butcher almost always has it in stock.
I have a Masterbuilt so I don't really get a bark but anything that comes out of the smoker is delicious.
I'll toss in a vote for a pork tenderloin. One of my favorite things to smoke. Although, if I could get my hands on some fresh salmon that might be a whole different story.
What time should I swing by to eat on Sunday? [Coffee]
82ndShooter
08-08-2014, 14:10
The MIL just overnighted us 17 #'s of fresh salmon that they caught in Alaska this week. That's what I'll be smoking this weekend.
kawiracer14
08-08-2014, 14:34
I'll toss in a vote for a pork tenderloin. One of my favorite things to smoke. Although, if I could get my hands on some fresh salmon that might be a whole different story.
What time should I swing by to eat on Sunday? [Coffee]
Depends how much I drink on Saturday... never know when that smoker is gonna get uncovered and turned on.
Great-Kazoo
08-08-2014, 14:47
Smoked meatloaf wrapped with a bacon weave (you can stuff it for more variety) and smoked four cheese mac casserole, let me know if you need a recipe.
Knew i forgot one. We do a smoked meatball also. You know smoking / grillin is alright when the spouse starts using it. The oven's been one 1 maybe 2x since mid may. Been baking breads on it.
Try a Smoked Fatty if you haven't yet. They're quick, easy and full of flavor. Do some Googling to see all the various options of this favorite and select the one that has the ingredient list you prefer. Good luck!
Try a Smoked Fatty if you haven't yet.
Lol. Pretty sure this is only acceptable in Colorado and Washington.
Lol. Pretty sure this is only acceptable in Colorado and Washington.
I had a feeling that was coming.
Lol. Pretty sure this is only acceptable in Colorado and Washington.
http://mrwgifs.com/wp-content/uploads/2013/12/Awkward-Ba-Dum-Tss-Reaction-Gif-On-SNL.gif
kawiracer14
08-11-2014, 09:40
Well I ended up doing a beef tenderloin. Was a little over 2 hours of smoke to 155 degrees. Have a fair amount of left overs so I'll be doing steak sandwiches for dinner this week.
https://lh5.googleusercontent.com/-zVrsFzu6lpg/U-jjsRBosCI/AAAAAAAADM4/uOt22SGDXNE/w640-h480-no/photo%2B1%2B%281%29.JPG
https://lh6.googleusercontent.com/-o_ZAXvKa5e8/U-jjsaIVDAI/AAAAAAAADM8/YUAcvEsOh10/w640-h480-no/photo%2B2%2B%281%29.JPG
kawiracer14
08-11-2014, 09:44
Try a Smoked Fatty if you haven't yet. They're quick, easy and full of flavor. Do some Googling to see all the various options of this favorite and select the one that has the ingredient list you prefer. Good luck!
I'm reading how to make it right now - I'm not sure my heart would be able to beat after making that. Looks like a very good appetizer for a party though.
kawiracer14
08-11-2014, 09:47
The MIL just overnighted us 17 #'s of fresh salmon that they caught in Alaska this week. That's what I'll be smoking this weekend.
Are you doing a cold smoke for the fish or just a regular smoke?
Great-Kazoo
08-11-2014, 09:47
Well I ended up doing a beef tenderloin. Was a little over 2 hours of smoke to 155 degrees. Have a fair amount of left overs so I'll be doing steak sandwiches for dinner this week.
https://lh5.googleusercontent.com/-zVrsFzu6lpg/U-jjsRBosCI/AAAAAAAADM4/uOt22SGDXNE/w640-h480-no/photo%2B1%2B%281%29.JPG
https://lh6.googleusercontent.com/-o_ZAXvKa5e8/U-jjsaIVDAI/AAAAAAAADM8/YUAcvEsOh10/w640-h480-no/photo%2B2%2B%281%29.JPG
Philly cheese steaks, beef enchiladas for some left over ideas
Spouse did pinapple garlic chicken thighs. 30 min smoke 40 min @ 325.
I'll be smoking 10lbs of pork butt tomorrow night. Only done jerky so it should be an experience.
I'll be smoking 10lbs of pork butt tomorrow night. Only done jerky so it should be an experience.
Boston Butts are one of my favorite things to smoke. Very forgiving and incredibly rewarding. Take notes as you go and then you'll have something to refer to next time and an easy way to improve as you go.
Great-Kazoo
08-11-2014, 17:31
Took an apple pie off 40 min ago. Was going to try some soup, damn stuff keeps falling through the rack[fail]
GilpinGuy
08-11-2014, 18:53
I'm reading how to make it right now - I'm not sure my heart would be able to beat after making that. Looks like a very good appetizer for a party though.
My Bacon Bomb recipe is in the Recipe Sticky. Yummy.....I haven't done one in a while. You inspired me.
48265
Didn't smoke anything this last weekend, but I tossed some nice ribeyes on the grill. I like the idea of a beef tenderloin on a smoker. Smoked philly cheesesteaks sound good.
This weekend I'm having to move some freezer stuff around so I'll be putting a boston butt I still have in there on the smoker. On Friday I'm picking up a large order of back ribs from Zaycon. [Dinner]
kawiracer14
08-12-2014, 15:29
Have any of you guys done asparagus in the smoker? I did it with the tenderloin this weekend and it was pretty disgusting. Had a very sour taste to it. You could taste the smoke when you first bit but after that it was not at all good.
Thoughts?
I've grilled it, never smoked it. Grilled was good, but it does taste different than cooking it in a wet method like steam.
Great-Kazoo
08-12-2014, 17:28
What's "asparagus"?
Something guys eat while watching Twilight, or other chick flic. Then hot box their lady, during or after the movie. OH baby lets cuddle BAM!
kawiracer14
08-13-2014, 14:44
What's "asparagus"?
It's used for making stinky pee.
It's used for making stinky pee.
Studies suggest that only about 25% of the population is able to smell the stink.
Unfortunately, I am one of those - wife is not. She also can't smell weed. Weird.
Whistler
08-13-2014, 17:14
Wednesday - that day of the week we start the butts or briskets thawing, ponder brines or marinades and missing items to gather. Trip to the freezer reveals two lonely briskets - brisket it is! add meat market to the list Sadly the smallest is 15+ lbs, it will see the freezer again in it's life but be reincarnated as tacos, chili, who knows? Hmm that sausage has been in there a while, better cook that too.
NO asparagus! Tastes like chewing aluminum foil to me but some Brussels sprouts... mmm baby cabbages!
And for me, I can't stand brussel sprouts, or full size cabbage for that matter. Steamed asparagus however is something I do like. I did take the pork butt out of the freezer this morning, but I'll inject the morning of rather than brine.
Trigger Time 23
08-14-2014, 09:24
I love this thread.
Baked beans - prepare as usual and then throw them in the smoker for an hour.
Baked beans - prepare as usual and then throw them in the smoker for an hour.
Meh. If you want some real good baked beans Google 'Calico Beans' and try that on. I don't even like beans but those are AMAZING! Unless your 'que is on point they may even overshadow the main course.
kawiracer14
08-15-2014, 11:23
I usually grill my asparagus after coating in salt pepper olive oil and a splash of soy sauce. I won't be doing it in the smoker again.
Not sure if I'm using the smoker this weekend or now. May have to make a trip to the butcher tomorrow...
Costco Brisket going into the CookShack tomorrow morning.
Costco Brisket going into the CookShack tomorrow morning.
How much you give for that packer @ Costco? We don't have one (yet) so I'm curious how their prices compare.
How much you give for that packer @ Costco? We don't have one (yet) so I'm curious how their prices compare.
Picking it up this afternoon - will let you know.
How much you give for that packer @ Costco? We don't have one (yet) so I'm curious how their prices compare.
$6.49 lb
Average around 6 lbs.
A bit on the thin side, but good fat cap.
Baked potatoes, corn on the cob, and bbq baked beans will go into the pit barrel cooker today for an hour or so.....then the lid comes off and we will fill it with round steaks and grill em up.
$6.49 lb
Average around 6 lbs.
A bit on the thin side, but good fat cap.
King Soopers near me had a couple of nice flats out for 5.99/lb yesterday.
$6.49 lb
Average around 6 lbs.
A bit on the thin side, but good fat cap.
That's a pretty decent price?
King Soopers near me had a couple of nice flats out for 5.99/lb yesterday.
I was just @ King Soopers the other day & they wanted $67 for a packer brisket. Forget the weight & per pound price but it was probably about 7lbs.
GilpinGuy
08-17-2014, 22:04
A coworker is giving me a wild hog ham. I never cooked one up. Any suggestions for a brine/recipe, etc? [Dinner]
kawiracer14
08-20-2014, 17:39
I think I am going to do a beer can chicken on Saturday in the smoker.
Sent from my pocket
I did a beef roast and jerky this morning. Brewing a Scottish Ale right now. It's amazing what I get done when the wife is gone for the day!
electronman1729
09-07-2014, 18:29
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Great-Kazoo
09-07-2014, 18:40
49275492774927949281
Very nice, what sort of sauce / baste is that, looks tasty.
That's a pretty decent price?
I was just @ King Soopers the other day & they wanted $67 for a packer brisket. Forget the weight & per pound price but it was probably about 7lbs.
Not sure if there's a difference between Denver metro and Loveland, but KS near me still had flats for 5.99/lb and an untrimmed whole for 4.99/lb when I was there yesterday. I'm thinking of grabbing a flat and doing some homemade pastrami.
electronman1729
09-07-2014, 20:18
Very nice, what sort of sauce / baste is that, looks tasty.
No sauce used! Just a good old rub and brown sugar.
electronman1729
09-07-2014, 20:20
Pork Tenderloin just came out.
4928349285
SuperiorDG
09-07-2014, 20:32
Pork Tenderloin just came out.
4928349285
Damn I can almost taste that meat.
Damn I can almost taste that meat.
Ha! I was just saying the same thing to my wife. Looks awesome!
Got a whole brisket at Sam's for $3.48/lb. on Thurs. after work. The one I bought was 14.65 lbs. Trimmed it up Fri. night and put a dry rub on it and popped it in the fridge. Put it on the Traeger Sat. morning and had the family over for dinner. Brisket, Olathe sweet corn, potato salad, coleslaw, and Rocky Ford melon. There wasn't much left.
Got a whole brisket at Sam's for $3.48/lb. on Thurs. after work. The one I bought was 14.65 lbs. Trimmed it up Fri. night and put a dry rub on it and popped it in the fridge. Put it on the Traeger Sat. morning and had the family over for dinner. Brisket, Olathe sweet corn, potato salad, coleslaw, and Rocky Ford melon. There wasn't much left.
I'd love to find me a whole brisket locally for $3.48/lb. Someday...
Did some chicken thighs the other day, and last night was ribs! Both for the first time. We just picked up a smoker at Home Depot. Now I need to find a place to get some apple or cherry wood for free instead of buying that stuff at the store...
no pics of the chicken, didn't think of it, but here was a few from the ribs. I got called to work so didn't take a picture wright when they finished but grabbed a pic while we were eating them!
http://i1187.photobucket.com/albums/z386/citation10_photos/IMG_20140907_132048_940_zpshbpfobow.jpg (http://i1187.photobucket.com/albums/z386/citation10_photos/IMG_20140907_132048_940_zpshbpfobow.jpg)
http://i1187.photobucket.com/albums/z386/citation10_photos/IMG_20140907_182138_338_zpspt5pguio.jpg (http://i1187.photobucket.com/albums/z386/citation10_photos/IMG_20140907_182138_338_zpspt5pguio.jpg)
DeusExMachina
09-08-2014, 11:03
Need to find a place for a whole brisket locally. The flats from Costco are alright, but I hear a whole (flat+point) comes out even better.
I may have to check out a Sam's Club.
Did a rack of ribs yesterday on the Traeger. Trader Joe's Kansas City BBQ sauce is actually pretty damn good.
We have memberships at both Costco and Sam's. We had some not so satisfying experiences at Costco with some tough steaks and end up buying most of our meats from Sam's. The pork loin ribs are awesome - 3 racks to a cryopack. Can't believe how much meat is on those suckers. I'm lucky to finish half a rack.
With the whole brisket, the flat is definitely the premium section, but the point has awesome flavor and if you get the internal temp high enough can become quite tender as well. When I get done trimming out the heavy sections of dense fat between the flat and point they're barely connected anymore. After cooking I complete the separation to slice them since the muscle fibers run in different directions.
Favorite bottled sauce at the moment is Guy Fieri's Kansas City. Mixed that with de-fatted pan drippings and some Stubb's Spicy (habanero, cayenne, and black pepper) in a sauce pan. I try to avoid high-fructose corn syrup in my diet.
DeusExMachina
09-08-2014, 13:01
We have memberships at both Costco and Sam's. We had some not so satisfying experiences at Costco with some tough steaks and end up buying most of our meats from Sam's. The pork loin ribs are awesome - 3 racks to a cryopack. Can't believe how much meat is on those suckers. I'm lucky to finish half a rack.
With the whole brisket, the flat is definitely the premium section, but the point has awesome flavor and if you get the internal temp high enough can become quite tender as well. When I get done trimming out the heavy sections of dense fat between the flat and point they're barely connected anymore. After cooking I complete the separation to slice them since the muscle fibers run in different directions.
Favorite bottled sauce at the moment is Guy Fieri's Kansas City. Mixed that with de-fatted pan drippings and some Stubb's Spicy (habanero, cayenne, and black pepper) in a sauce pan. I try to avoid high-fructose corn syrup in my diet.
The racks I picked up from Costco were 3 to a pack, about $9 a rack aint bad. The girl and I barely took down half of one rack.
Stubb's Spicy is good stuff on some pulled pork.
I'm a big fan of Aaron Franklin and base everything I've done so far (which isn't much) off his YouTube series.
Anybody tried spatchcock chicken in a smoker? Did two recently, worked out great. Google it.
Anybody tried spatchcock chicken in a smoker? Did two recently, worked out great. Google it.
What did you call me?
If you google your spatchcock, will that make you go blind?
electronman1729
09-14-2014, 18:05
495334953549537
SuperiorDG
09-14-2014, 18:23
495334953549537
Is that a corndog down there under the grill?
electronman1729
09-14-2014, 18:35
LOL,
Sweet Potato for the wife on the right and a Idaho for me on the right.
DeusExMachina
09-15-2014, 08:05
FYI a spatchcock is the backbone cut out and the chicken spread out, not cut in half.
hghclsswhitetrsh
10-05-2014, 06:48
6 am this morning.
http://i1036.photobucket.com/albums/a441/RamboZuki84/D3E483CA-F4B9-4873-9711-F07B67C309B7_zps2trylguv.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/D3E483CA-F4B9-4873-9711-F07B67C309B7_zps2trylguv.jpg.html)
Chuck roast and brisket from my prime beef cow I bought this spring.
buffalobo
10-05-2014, 07:08
6 am this morning.
http://i1036.photobucket.com/albums/a441/RamboZuki84/D3E483CA-F4B9-4873-9711-F07B67C309B7_zps2trylguv.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/D3E483CA-F4B9-4873-9711-F07B67C309B7_zps2trylguv.jpg.html)
Chuck roast and brisket from my prime beef cow I bought this spring.
We watching football at your house or picnic at the range?
Thanks for the invite. [emoji6] [emoji106] [emoji481]
hghclsswhitetrsh
10-05-2014, 07:55
My house!
Looking good. I still have 4 racks of ribs I need to get done up soon, probably next Monday since I have the holiday off.
Great-Kazoo
10-05-2014, 09:07
Need to find a place for a whole brisket locally. The flats from Costco are alright, but I hear a whole (flat+point) comes out even better.
I may have to check out a Sam's Club.
Did a rack of ribs yesterday on the Traeger. Trader Joe's Kansas City BBQ sauce is actually pretty damn good.
Little late to your post. Drive up to Hudson and check out Hudson Locker, they are off hwy 52 and Cedar st. They had some nice looking briskets there wed.
Smoked a plain old honey ham from the grocery store last nite. Plenty of apple wood chips and half a bottle of Rub Some Butt bbq sauce....came out great on my Pit Barrel Cooker
Great-Kazoo
10-05-2014, 15:25
red pepper italian sausage going on in 1/2 hr. When done they're getting sliced up for a tomato, fresh basil sausage & mozzarella pizza,, cooked on the smoker.
Just picked up my first Traeger at the Costco event this weekend. For those of you using pellet stoves; what are you using for pellets and is there a good local source? Those 20lb bags go pretty quickly. :)
DeusExMachina
10-19-2014, 22:01
Just picked up my first Traeger at the Costco event this weekend. For those of you using pellet stoves; what are you using for pellets and is there a good local source? Those 20lb bags go pretty quickly. :)
Traeger will void the warranty if they find you're using non Traeger pellets. That being said, I've been stocking up on Hickory at Costco for $14 which isn't bad. Local ACE has a bigger selection at $20/bag. I think Ruff's is somewhere in the middle price wise. I generally find I'm using half a bag per ~8 hour smoke, which is less money than propane would be and more expensive than coal in an offset smoker.
The guys gave me 5 bags of Apple with my Texas purchase at Costco. Maybe see if they'll sell you some at a deal.
$7-$10 worth of wood per 8hr smoke? That's crazy.
DenverGP
10-19-2014, 22:17
Made up a batch of ABTs for the game tonight:
51093
51095
Notice the one little sad one in the middle, ran out of bacon.
colorider
10-19-2014, 22:39
Traeger will NOT void the warranty for using other pellets. I know this 1st hand as I have had my traeger for 4 years and have had a few warranty items replaced. For pellets I use cookingpellets.com 100% hickory. Very good pellet. I bet them off amazon in 40# bags. Ruffs carries a brand called Cameron's pellets and they are not to bad. It is my experience that he traeger brand pellets have the weakest flavor.
I highly suggest heading over to pelletheads.com and reading the traeger section. Loads of very useful information.
Tonight I smoked some baby backs. 4 hours on smoke setting using the p setting on 1. Held a temp of 180. Foiled up the ribs and bumped traeger up to 225 for 45 more min. Epic ribs. No rub, just salt and pepper.
DeusExMachina
10-19-2014, 22:54
Traeger will NOT void the warranty for using other pellets. I know this 1st hand as I have had my traeger for 4 years and have had a few warranty items replaced. For pellets I use cookingpellets.com 100% hickory. Very good pellet. I bet them off amazon in 40# bags. Ruffs carries a brand called Cameron's pellets and they are not to bad. It is my experience that he traeger brand pellets have the weakest flavor.
I highly suggest heading over to pelletheads.com and reading the traeger section. Loads of very useful information.
Tonight I smoked some baby backs. 4 hours on smoke setting using the p setting on 1. Held a temp of 180. Foiled up the ribs and bumped traeger up to 225 for 45 more min. Epic ribs. No rub, just salt and pepper.
It says it in every Traeger document I have.
Great-Kazoo
10-19-2014, 23:13
Traeger will NOT void the warranty for using other pellets. I know this 1st hand as I have had my traeger for 4 years and have had a few warranty items replaced. For pellets I use cookingpellets.com 100% hickory. Very good pellet. I bet them off amazon in 40# bags. Ruffs carries a brand called Cameron's pellets and they are not to bad. It is my experience that he traeger brand pellets have the weakest flavor.
I highly suggest heading over to pelletheads.com and reading the traeger section. Loads of very useful information.
Tonight I smoked some baby backs. 4 hours on smoke setting using the p setting on 1. Held a temp of 180. Foiled up the ribs and bumped traeger up to 225 for 45 more min. Epic ribs. No rub, just salt and pepper.
Did the last pork shoulder that way. I used oilive oil and just enough lemon juice to get that hint of flavor. Rubbed liquid on first then S&P and a breif sprinkle of Garlic salt. 5 hrs on 225, let sit 20-30 min. Cut with a butter knife, nice smoke ring, blah, blah, rah, rah. 2 weeks ago decided to throw some bricks wrapped in foil inside the base for cooler weather.
Helpful Hints OR Warning.
1- holds temp much better when you open to baste or remove an item.
2- Noticed since the bricks added at same temps we have cooked before. Meats are cooking faster / shorter time period before hitting desired temp. Going to drop 25 * across the board and monitor temp / time .
Spouse has hung a few tarps across the awning we have for winter cooking. Hoping something to buffer any wind and colder temps helps. With the spouse full tilt cooking using the smoker, be a shame to stop for a little snow https://www.ar-15.co/images/smilies/wink.png
If I have a recipe that goes to foil wrapping the meat, I take it to the oven. You aren't getting any value from the wood smoke at that point and it saves on pellets.
Traeger often runs deals on their pellets. All of my previous purchases have also included free shipping.
Sent from my electronic leash.
Did the last pork shoulder that way. I used oilive oil and just enough lemon juice to get that hint of flavor. Rubbed liquid on first then S&P and a breif sprinkle of Garlic salt. 5 hrs on 225, let sit 20-30 min. Cut with a butter knife, nice smoke ring, blah, blah, rah, rah. 2 weeks ago decided to throw some bricks wrapped in foil inside the base for cooler weather.
Helpful Hints OR Warning.
1- holds temp much better when you open to baste or remove an item.
2- Noticed since the bricks added at same temps we have cooked before. Meats are cooking faster / shorter time period before hitting desired temp. Going to drop 25 * across the board and monitor temp / time .
Spouse has hung a few tarps across the awning we have for winter cooking. Hoping something to buffer any wind and colder temps helps. With the spouse full tilt cooking using the smoker, be a shame to stop for a little snow ;)
I have a Masterbuilt propane smoker that I keep a blanket on top of. I grabbed an old surplus Army blanket for $8 and folded it to the size of my smoker's roof. I definitely notice a difference when smoking in colder weather, and even on warmer days it helps use less propane to maintain temps. I have been thinking about tarps on my patio's awning as well, the wind on some days can mess with the burner.
DeusExMachina
10-20-2014, 08:04
I'm gonna snag a welding blanket for my Traeger and a few bricks. Can they be any bricks?
Great-Kazoo
10-20-2014, 09:18
I'm gonna snag a welding blanket for my Traeger and a few bricks. Can they be any bricks?
any old red bricks, NOT attached to someones house. I have a few HF welding blankets, probably use the one with holes and gut a section for the chimney / vent.
Great-Kazoo
10-20-2014, 09:21
If I have a recipe that goes to foil wrapping the meat, I take it to the oven. You aren't getting any value from the wood smoke at that point and it saves on pellets.
Traeger often runs deals on their pellets. All of my previous purchases have also included free shipping.
Sent from my electronic leash.
Been buying the less expensive ones from SW. Make sure you dump them in a colander or other item to remove the saw dust. While a good deal and decent / comparable flavor to traeger and other pellets, LOTS of saw dust.
Traeger now has stores in Park Meadows and Flat Irons. I often buy pellets from the Traeger store because they always have deals on pellets. Often times I get them buy 3 get 2 free bringing them to around $14 a bag.
I've used other pellets and agree that the Traeger pellets have the weakest flavor. A lot of people are sensitive to smoke flavor so the milder flavoring is a benefit when cooking for large groups. Lumber Jack brand was my favorite but they're pretty expensive.
Great-Kazoo
10-20-2014, 18:05
Traeger now has stores in Park Meadows and Flat Irons. I often buy pellets from the Traeger store because they always have deals on pellets. Often times I get them buy 3 get 2 free bringing them to around $14 a bag.
I've used other pellets and agree that the Traeger pellets have the weakest flavor. A lot of people are sensitive to smoke flavor so the milder flavoring is a benefit when cooking for large groups. Lumber Jack brand was my favorite but they're pretty expensive.
Both local hardware stores carry traeger grill, acc and pellets. Same for SW.
electronman1729
02-08-2015, 20:12
Didn't really smoke but grilled. Trying to keep this thread alive. 75% Angus Beef, 25% Ground Pork.
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SuperiorDG
02-08-2015, 20:18
Didn't really smoke but grilled. Trying to keep this thread alive. 25% Angus Beef, 25% Ground Pork.
5610156103
hell yea
Didn't really smoke but grilled. Trying to keep this thread alive. 25% Angus Beef, 25% Ground Pork.
5610156103
What's the other half made from? [Coffee]
Smoked a 4 lb chuck roast, used a couple of different rubs, a bit of olive oil, and a crapton of minced garlic. Delicious.
electronman1729
02-08-2015, 20:42
What's the other half made from? [Coffee]
Sorry 75% Beef!
Put three racks of baby back ribs out on mine today along with some baked beans. Got sausages ready for the grill tomorrow.
aint nothing wrong with good ol cheeseburgers
DenverGP
02-08-2015, 22:02
Smoked a 7lb pork butt.
Dry brine overnight (just a light salt rub)
Covered with a light coat of mustard and honey, and covered with Memphis Dust rub http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
Went on the smoker at 8am, at 1:30 was up to 150F. Wrapped in foil at 150F and moved to a 300F oven. Removed from the oven at 203F (around 4pm) and let it rest for about an hour in a warm oven.
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/20150208_093927_zpszskaw7hb.jpg
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/20150208_133814_zpsv2dlxuh8.jpg
Smoked a 4 lb chuck roast, used a couple of different rubs, a bit of olive oil, and a crapton of minced garlic. Delicious.
I usually use chuck roast for making pot roast. How do you prepare it for consumption out of the smoker? Sliced, pulled,...or like a steak?
buffalobo
02-09-2015, 08:01
I usually use chuck roast for making pot roast. How do you prepare it for consumption out of the smoker? Sliced, pulled,...or like a steak?
D) All the above. [emoji106]
Great-Kazoo
02-09-2015, 09:04
Smoked a 7lb pork butt.
Dry brine overnight (just a light salt rub)
Covered with a light coat of mustard and honey, and covered with Memphis Dust rub http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
Went on the smoker at 8am, at 1:30 was up to 150F. Wrapped in foil at 150F and moved to a 300F oven. Removed from the oven at 203F (around 4pm) and let it rest for about an hour in a warm oven.
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/20150208_093927_zpszskaw7hb.jpg
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/20150208_133814_zpsv2dlxuh8.jpg
Looks nice. Curious why not do it in smoker only? We do 5lb pork shoulder / butt and get a nice bark on smoker. I know there's many different ways to cook the same item. So it never hurts to get more ideas / input, thanks.
Looks nice. Curious why not do it in smoker only? We do 5lb pork shoulder / butt and get a nice bark on smoker. I know there's many different ways to cook the same item. So it never hurts to get more ideas / input, thanks.
With a 5lb shoulder are you not wrapping at all during the cooking process?
DenverGP
02-09-2015, 11:04
I've done a couple without wrapping, and now 4 or 5 with the wrapping (known as the Texas Crutch).
http://amazingribs.com/tips_and_technique/texas_crutch.html
Wrapping tightly in foil (with a little liquid added in) really boosts the moisture and tenderness of the meat.
But the biggest reason is for a much faster cook time. The last butt I did without wrapping that was about the same size took about 12 hours to reach 200. With wrapping, it's about 8 hours. This one went from 150F up to 203F in 2.5 hours in the foil.
It's also awesome because it catches a lot of juice in the foil, which I re-add to the pan of meat after pulling.
The only downside to wrapping it is that it softens the bark.
I do the texas crutch on brisket as well. The first one I did without it, I watched the temp hit 150F and stay right there for next couple hours even though the smoker was 250F. I thought my thought my digital thermometer was broken. This is known as the "stall", and is caused by moisture being driven out of the meat, and evaporating off the surface, which cools the meat. Wrapping it tightly in foil prevents the evaporation, so no stall.
Looks nice. Curious why not do it in smoker only? We do 5lb pork shoulder / butt and get a nice bark on smoker. I know there's many different ways to cook the same item. So it never hurts to get more ideas / input, thanks.
A pork shoulder is only going to take smoke for about the first 4 hours or so. Lots of people after that will foil (I foil at 165deg instead of a time), move it to an oven for ease of cook or both. I took cook to 203deg and then rest a minimum of 1 hour. Often I wrap in a bath towel and place in an insulated cooler for a few hours or so until it's time to eat. Lowering the stove to 100deg or so accomplishes a similar result.
I've done a couple without wrapping, and now 4 or 5 with the wrapping (known as the Texas Crutch).
http://amazingribs.com/tips_and_technique/texas_crutch.html
Wrapping tightly in foil (with a little liquid added in) really boosts the moisture and tenderness of the meat.
But the biggest reason is for a much faster cook time. The last butt I did without wrapping that was about the same size took about 12 hours to reach 200. With wrapping, it's about 8 hours. This one went from 150F up to 203F in 2.5 hours in the foil.
It's also awesome because it catches a lot of juice in the foil, which I re-add to the pan of meat after pulling.
The only downside to wrapping it is that it softens the bark.
I do the texas crutch on brisket as well. The first one I did without it, I watched the temp hit 150F and stay right there for next couple hours even though the smoker was 250F. I thought my thought my digital thermometer was broken. This is known as the "stall", and is caused by moisture being driven out of the meat, and evaporating off the surface, which cools the meat. Wrapping it tightly in foil prevents the evaporation, so no stall.
I actually prefer more of a 'caramelized' bark so that's why I foil and to help keep the meat moist. You got lucky on the cook time after foiling (upping the cook temp to 300 in an oven helps too) because I regularly still get stalls in the 190's that can last hours and hours. I do foil for the aforementioned reasons but still cook at 225deg (lately I've been experimenting with 275deg the entire smoke) so my stalls are amplified.
DenverGP
02-09-2015, 11:36
I regularly still get stalls in the 190's that can last hours and hours.
Are you wrapping very tightly (foil against the meat, ends crimped completely so no moisture can escape? I've done the crutch now for at least a dozen smokes, and haven't seen a stall yet. I get impatient, so I'm watching the digital thermometer closely pretty much non-stop for the last couple hours.
Hopefully I won't hit a stall after wrapping, but usually it's not a problem since my wife and I pretty much just eat whenever it's done. Last night we were eating with some friends, and they eat dinner at a set time, and rather early, so I was really banking on it getting done at the right time. Ended up being exactly perfect timing including about 45 minutes of resting.
Are you wrapping very tightly (foil against the meat, ends crimped completely so no moisture can escape? I've done the crutch now for at least a dozen smokes, and haven't seen a stall yet. I get impatient, so I'm watching the digital thermometer closely pretty much non-stop for the last couple hours.
Hopefully I won't hit a stall after wrapping, but usually it's not a problem since my wife and I pretty much just eat whenever it's done. Last night we were eating with some friends, and they eat dinner at a set time, and rather early, so I was really banking on it getting done at the right time. Ended up being exactly perfect timing including about 45 minutes of resting.
Sometimes I'm out at 3:00am in the cold/rain/snow so while I'll admit maybe I don't do the best of wrap jobs I do use heavy duty foil and try to do as best job wrapping as I can given the circumstances. It just seems that sometimes (read: always) the meat has a mind of it's own & isn't aware we're on a time crunch sometimes.
DenverGP
02-09-2015, 15:27
It just seems that sometimes (read: always) the meat has a mind of it's own & isn't aware we're on a time crunch sometimes.
Yup, have definitely seem some of that. If it wasn't for a good wireless digital thermometer, i'd be screwed trying to figure out when something was done.
This is the first time I've smoked something with a set dinner time, and I was getting a little nervous about 1/2 way thru since the temp took a long time just to get up to the 150F mark.
Normally I'd start the cook earlier, and just let the meat rest (wrapped, in a warm oven) for a few extra hours, but we were eating early, so I got up at 7am to get the smoker going and get the butt on. I'm not a morning kinda guy, so it's good that we normally eat late.
Yup, have definitely seem some of that. If it wasn't for a good wireless digital thermometer, i'd be screwed trying to figure out when something was done.
This is the first time I've smoked something with a set dinner time, and I was getting a little nervous about 1/2 way thru since the temp took a long time just to get up to the 150F mark.
Normally I'd start the cook earlier, and just let the meat rest (wrapped, in a warm oven) for a few extra hours, but we were eating early, so I got up at 7am to get the smoker going and get the butt on. I'm not a morning kinda guy, so it's good that we normally eat late.
I use a Maverick 732 and still have become a fair-weather-smoker for just that reason. Getting up in the middle of the night to go outside and deal with all that is garbage.
You got up at 7:00am to smoke a butt at 225deg and were done in time for dinner? That's impressive. What weight was it? For dinner I generally have to start the night before and even then I've had some smokes run long.
Great-Kazoo
02-09-2015, 16:17
With a 5lb shoulder are you not wrapping at all during the cooking process?
Not at all, for this go round.
I use a Maverick 732 and still have become a fair-weather-smoker for just that reason. Getting up in the middle of the night to go outside and deal with all that is garbage.
You got up at 7:00am to smoke a butt at 225deg and were done in time for dinner? That's impressive. What weight was it? For dinner I generally have to start the night before and even then I've had some smokes run long.
Using a Camp Chef pellet. 5lb pork shoulder 1hr smoke. 5 - 6 hrs @ 225 pulled @ 180* and sat an hour or so. Should have wrapped it after removing from smoker. However, We had a great bark, nice and juicy / flavor. We're not big on a heavy smoke flavor, just something to accent , bring out the flavors of meats smoked. Still get a nice smoke ring going it this way. We're always open to ideas, suggestions. Worse that happens, it's shredded for chili OR jerky ;)
DenverGP
02-09-2015, 16:51
You got up at 7:00am to smoke a butt at 225deg and were done in time for dinner? That's impressive. What weight was it?
Mine was 7 pounds trimmed, no bone. Got it on the smoker at 8am, kept the smoker at 250 for the first 5 1/2 hours when it reached 150F, then wrapped and into the oven for the last 2.5 hours (which took it to 4pm) when it reached 203F then it rested until about 4:45 or 5:00 when we pulled it.
So 8 hours total cooking time to get to 203F.
I'm using the maverick 73. It's wireless range is a little short, but it's worked great for me, and I can do an antenna mode on it to boost the range if needed.
Using a Camp Chef pellet. 5lb pork shoulder 1hr smoke. 5 - 6 hrs @ 225 pulled @ 180* and sat an hour or so. Should have wrapped it after removing from smoker. However, We had a great bark, nice and juicy / flavor. We're not big on a heavy smoke flavor, just something to accent , bring out the flavors of meats smoked. Still get a nice smoke ring going it this way. We're always open to ideas, suggestions. Worse that happens, it's shredded for chili OR jerky ;)
Yeah, I don't like over-smoking either and SO many people use WAY too much smoke which makes the meat bitter and adds creosote which is dangerous. TBS (Thin Blue Smoke) is the goal and lots of people don't get you don't need billowing black smoke to be smoking. In fact, the opposite is true. Most of the shoulders I get are nearly twice that size so that's probably the key difference in cook times but I'm looking at like 18hrs give or take most times w/a few lengthy stalls in the 160's, 170's & 190's.
Mine was 7 pounds trimmed, no bone. Got it on the smoker at 8am, kept the smoker at 250 for the first 5 1/2 hours when it reached 150F, then wrapped and into the oven for the last 2.5 hours (which took it to 4pm) when it reached 203F then it rested until about 4:45 or 5:00 when we pulled it.
So 8 hours total cooking time to get to 203F.
I'm using the maverick 73. It's wireless range is a little short, but it's worked great for me, and I can do an antenna mode on it to boost the range if needed.
There's the differences. I throw the whole damn thing in... no trim & with the bone. Also, running 250 for 5.5hrs makes a big difference too. I'd also recommend doing this even if you do run 225deg to avoid the danger zone (40deg to 140deg in less than 4hrs) for most people anyway. Like I said, I've been experimenting with 275deg from start to finish and have had alright luck so far. Not ready to give it the 100% stamp of approval as I had slightly lower quality pulled pork the times I did it this way but had other circumstances that were likely to blame.
I like the foil to reach the higher temps to get the tenderness. Most of the smoke is taken in during the early part of smoking/cooking. I've tried to go all the way in the smoker cooking brisket, but the stall takes forever and the meat loses too much moisture. I can finish in the oven so weather is not an issue and I use less than half as many pellets.
With baby back ribs I smoke, wrap with some type of liquid sitting under the bones, and then finish on the pellet grill.
Aloha_Shooter
02-15-2015, 14:59
Working on my process so put a rack of spareribs on about noon after they spent about 20 hours in the fridge with a easy commercial rub and an hour on the counter coming back to room temperature. Put a welding blanket on it due to the winds and dropping temperature; I'm seeing a few flakes now but the smoker (Davy Crockett by GMG) seems to be maintaining 225 or thereabouts ...
DeusExMachina
02-15-2015, 22:30
Did some chicken drums with burnt ends from the brisket I made during the super bowl. I froze the point and today tossed it on the smoker at 250 for a couple hours. Took it off, cut it into big marshmallow sized nuggets, then tossed them in some Stubbs. Back on for a little bit at higher heat and damn they were good. Pure gold meat nuggets.
electronman1729
02-15-2015, 22:36
Did some ribs as well today. Had some trouble with the smoker trying to keep the temperature regulated even with the thermal blanket.
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electronman1729
02-15-2015, 22:38
5637556385563875638956391
Did two whole chickens today, first time brining whole poultry and it came out great. Simple one of 2 gallons of water, 1 cup kosher salt and 1 1/3 cup brown sugar overnight. Dried them off and rubbed with olive oil. Even with the weather I kept temp at 225* for 4.5 hours and finished at 300 for 20 minutes to really crisp up the skin. Went with a straight apple wood because I forgot to pick up some hickory chips. Best parts are what I have for leftovers, 3 smoked chicken carcasses (I had one in the freezer) to make stock with and tomorrow I'll be making chicken nachos for dinner. [Lick]
I did a Standing Rib roast this weekend. First time and it did not turnout bad at all.
Great-Kazoo
02-16-2015, 09:50
Did some ribs as well today. Had some trouble with the smoker trying to keep the temperature regulated even with the thermal blanket.
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try one of these. We tries larger canvas units, it seems once the smoker is covered, there's a lot of moisture build up around the openings. Using the 3 x 3 allows one to use it more strategically. We drape it over the top (toward front) allowing the hinged area some breathing room. Also wrap X amount of bricks in foil. That really makes the biggest difference. We used 6 along bottom & sides.
http://store.cyberweld.com/panfelwelbla.html
Great-Kazoo
02-16-2015, 09:53
Nice. This is the first one we did, for Christmas dinner. IIRC 5 hrs. 140* in center 30 min rest. Rib Roast cooked any longer is a hanging offense.
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electronman1729
05-03-2015, 22:59
Not really in the smoker, but grilled over mesquite
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Dang those burgers look good.
I smoked the first ribs of the summer late last week before it got all rainy, but didn't get any pics. Man I'm looking forward to summer this year!
The ribs were awesome, they disappeared fast.
Sure wish the price of meat wasn't so high this year.
I did Sriracha Barbecue wings in the Pit Barrel yesterday... Yummy!
Great-Kazoo
05-04-2015, 08:20
Sure wish the price of meat wasn't so high this year.
WE purchased a lamb which filled 1/3 of the freezer. King Soopers has Pork shoulder on sale $1.99 lb 2 of those gave us 4 - 4lb sections after halving then freezing. Poultry is high on our food list. Buying in bulk or splitting livestock pays off in the long run.
WE buy from local processing places which gives us a better quality / cut of meat for pennies more than the supermarkets do.
Last year I bought 2 pork shoulders at Sam's for $1.69 and loin ribs 3 racks to a pack for over a buck less/pound than this year. Even untrimmed whole beef brisket is ridiculous this year. $3.89 for 90/10 ground beef...it's too bad the stuff isn't made from gasoline.
Did some Baby Backs Saturday and a Prime Rib for Sunday
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Great-Kazoo
05-04-2015, 20:55
Did some Baby Backs Saturday and a Prime Rib for Sunday
57883578845788557882
Prime rib on the smoker is something everyone needs to experience . Going to try a log o lamb tomorrow, making a marinade for it later.
Along with the lamb will be some wild boar / texas pig brats graciously donated for the cause.
Prime rib on the smoker is something everyone needs to experience . Going to try a log o lamb tomorrow, making a marinade for it later.
Along with the lamb will be some wild boar / texas pig brats graciously donated for the cause.
My cousin does a mean leg o lamb, but anything run through a smoker is good......
DenverGP
05-09-2015, 18:59
Anyone got any tips for doing some thick cut pork chops on the smoker? Neighbor picked up 1/2 a cow, and a whole pig, and couldn't fit it all in their freezer, so we got a bunch of chops, along with a bunch of ground pork, some pork belly for making bacon, and a pork shoulder that we'll smoke in a couple weeks.
Great-Kazoo
05-09-2015, 19:35
Anyone got any tips for doing some thick cut pork chops on the smoker? Neighbor picked up 1/2 a cow, and a whole pig, and couldn't fit it all in their freezer, so we got a bunch of chops, along with a bunch of ground pork, some pork belly for making bacon, and a pork shoulder that we'll smoke in a couple weeks.
I've used this one, then afterwards like other recipes we try different rubs and brines, like pineapple juice & soy sauce with red pepper flakes.
you have to wade through the authors pimping of his products, SO scroll down about 1/4 where the recipe starts.
http://www.smoking-meat.com/may-16-2013-smoked-pork-chops-extra-thick
We've used these from traegar recipe files.
1/4 cup fresh lime juice
2 tablespoons fresh orange juice
2 teaspoons honey
1 clove garlic, finely minced
1/2 teaspoon coarse salt (kosher or sea)
1/2 teaspoon hot red pepper flakes
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley or cilantro
6 pork chops, each at least 1/2-inch thick
lemon, garlic seasoning & or salt and pepper
Make the vinaigrette: In a small mixing bowl, combine the lime juice, orange juice, honey, garlic, salt, and red pepper flakes. Whisk in the olive oil until an emulsion forms. Stir in the parsley. When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Season the pork chops with Salt & pepper . We like to do an olive oil rub then dry seasonings.
Arrange the pork chops on the grill grate and smoke for 30 minutes. Increase the heat to 300 degrees F (Medium) and continue to cook the chops until they reach an internal temperature of 145 to 160 degrees F, about 30 minutes. Arrange the chops on a platter or plates and pour some of the vinaigrette over the chops. Serve the remaining vinaigrette on the side.
1 1/2 " Thick Pork Chops
olive oil
red wine
rosemary leaves (chopped)
dry seasoning of choice. preferably something that accents the pork
Marinate Pork Chops in mixture of ingredients for 2 hours. Start your grill on smoke or bring to temp of 375 - 425. Place chops on grill and cook for 30 minutes Remove from grill and season with salt and/or lemon juice to taste. Serve and enjoy!
make sure pork is cooked to temp , checking with a good temp probe.
Anyone got any tips for doing some thick cut pork chops on the smoker? Neighbor picked up 1/2 a cow, and a whole pig, and couldn't fit it all in their freezer, so we got a bunch of chops, along with a bunch of ground pork, some pork belly for making bacon, and a pork shoulder that we'll smoke in a couple weeks.
I've been doing chops with Granulated Garlic, Crushed Red Peppers for about an hour on the smoker, then cover the topside with brown sugar, grill them for about 12-15min per side. When you flip them over cover the topside with brown sugar again. The brown sugar and fat caramelizes and the chops are moist and have a nice smoke flavor. I've been on a Pacific Alder kick and it gives off a great flavor.
electronman1729
05-09-2015, 21:27
Started my pork shoulder at 6 this evening. Will probably pull it out of the smoker after 12am and let it finish in the oven.
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electronman1729
05-10-2015, 21:37
58131581325813358134
hghclsswhitetrsh
05-24-2015, 08:01
http://i1036.photobucket.com/albums/a441/RamboZuki84/8036D574-EDD1-4148-AA15-9C4D8B018224_zpsjah02ipn.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/8036D574-EDD1-4148-AA15-9C4D8B018224_zpsjah02ipn.jpg.html)
http://i1036.photobucket.com/albums/a441/RamboZuki84/8E555A5A-2794-4CEB-8504-F4D5F2DE4E5A_zpsukezukvo.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/8E555A5A-2794-4CEB-8504-F4D5F2DE4E5A_zpsukezukvo.jpg.html)
Got asked to smoke some meat for a graduation party. Pork shoulder and beef chuck roast. Put it on at 9pm last night.
Sold the pellet grill and got a weber smokey mountain. So glad I made the switch, the taste is much different.
jerrymrc
05-24-2015, 08:18
Got asked to smoke some meat for a graduation party. Pork shoulder and beef chuck roast. Put it on at 9pm last night.
Sold the pellet grill and got a weber smokey mountain. So glad I made the switch, the taste is much different.
I think it is in the wood that is available for the different units. I am just learning about the Bradly I got for free. Have smoked one shoulder so far and while we like it I need to try some other woods on it.
hghclsswhitetrsh
05-24-2015, 09:01
I think it is in the wood that is available for the different units. I am just learning about the Bradly I got for free. Have smoked one shoulder so far and while we like it I need to try some other woods on it.
Oh I agree. I made excellent food with my pellet grill.
I had my traeger for a year, needed to upgrade for extra cooking space. I started looking at $1500 pellet grills to suit my needs. After hours and hours of research I decided on a WSM the food does taste different. I'm no expert but the fuel for cooking makes the taste difference.
Great-Kazoo
05-24-2015, 09:14
Oh I agree. I made excellent food with my pellet grill.
I had my traeger for a year, needed to upgrade for extra cooking space. I started looking at $1500 pellet grills to suit my needs. After hours and hours of research I decided on a WSM the food does taste different. I'm no expert but the fuel for cooking makes the taste difference.
Along with the prep and cooking of food. Doesn't matter how great the ribs were. A dried out brisket is still dried out. The up side is one learns from the last mistake.
hghclsswhitetrsh
05-24-2015, 09:27
For sure. Brisket is the most challenging thing to smoke. I've ruined a couple and made a couple awesome briskets. Very unforgiving.
scratchy
05-24-2015, 09:48
I've got a 17.5 pound turkey on the Smokey Mountain.
Got a few pork tenderloins ready to go for today, and a few burgers n dogs for tomorrow
Pork chops, white wine and herb marinade, along with salt and fresh ground pepper, smoked over peach chips... these didn't last more than a few minutes after this pic was taken. Yum!
http://i1161.photobucket.com/albums/q504/tfogger/Mobile%20Uploads/2015-05/20150524_163523.jpg
mindfold
05-24-2015, 19:25
Turkey tomorrow.
Sent from my tin foil coated mind reading device.
BREATHER
05-25-2015, 08:54
I made my holiday ribs for the neighbors get together. I took four racks of ribs and had my darling rub her dry rub on my meat. Then we let them marinate for a couple of hours at room temp. I then put them in my smoker with a mix of hickory and peach chips. The smoker I used is electric(I have several smokers) so I smoked with one pan of chips for 40 minutes at 275 degrees. I then put them on my grill long enough to cook a little more and get the grill char. Then I put them in the oven at 225 for several hours. I had three pans of ribs, one I put in the oven plain, just rub, another pan I used a sweet BBQ sauce and the third pan I used a vinegar based BBQ. Very savory and they were a hit.
And yeah I made that Freudian slip about my meat on purpose......
Aloha_Shooter
05-25-2015, 16:28
http://images.tapatalk-cdn.com/15/05/22/2fee30663771600fbd86337cf899671f.jpg
Sorry, I saw the two threads next to each other and the sicko thought of merging them came to me ...
buffalobo
05-25-2015, 16:36
http://images.tapatalk-cdn.com/15/05/22/2fee30663771600fbd86337cf899671f.jpg
Sorry, I saw the two threads next to each other and the sicko thought of merging them came to me ...
Pineapple glaze?
Kitty sweet sorta thing?
jerrymrc
05-25-2015, 16:41
Will be done in an hour or so. Taken @ noon.[Flower]58536
james_bond_007
05-25-2015, 17:29
My best compliment (from my wife) "Can we NOT go out tomorrow (Memorial Day)? Just make your ribs and sauce. "
St. Louis Ribs (2 racks), apple wood, and N. Carolina-style sauce.
Went 12 hrs at 170F and 4 hrs at 190F.
...no complaints.
Did you catch that - No complaints (from my WIFE).
...I think I've made it to the promised land.
hurley842002
05-25-2015, 17:35
I live in an apartment, so unfortunately I'm not permitted to do any smoking. This is what I threw on the grill....
http://images.tapatalk-cdn.com/15/05/25/1c78bc4eeda087c5707f365015da0532.jpg
Unfortunately right after I took the pic, chaos insued within the apartment (2 boys both under two), and the steaks got over cooked, oh well you get used to it.
Aloha_Shooter
05-25-2015, 20:16
Only partially smoked it but I had a nice T-bone from Colorado Sustainable Farms for dinner tonight. Sorry, no pictures as I was so eager to dive into that I didn't think to do any until I was already halfway through it. Grilled on the GMG Davy Crockett (using the Texas pellet mix) with some high heat for grill marks and then low and slow like the rancher told me for a nice rare steak with a touch of smokiness. Seasoned with granulated garlic, fresh ground pepper, Hawaiian sea salt and Greek sea salt. I think next time I'll try smoking low and slow first then finish on a high heat cast iron pan, somewhat ala Alton Brown.
CSF's grill pack is very nice if you have the freezer space.
Our smoker is on hiatus thanks to recent King Soopers sale price on bone-in ribeye steak @ only $5.88/lb. I think it expires tomorrow so if you didn't get in on it, you've been warned.
Only partially smoked it but I had a nice T-bone from Colorado Sustainable Farms for dinner tonight. Sorry, no pictures as I was so eager to dive into that I didn't think to do any until I was already halfway through it. Grilled on the GMG Davy Crockett (using the Texas pellet mix) with some high heat for grill marks and then low and slow like the rancher told me for a nice rare steak with a touch of smokiness. Seasoned with granulated garlic, fresh ground pepper, Hawaiian sea salt and Greek sea salt. I think next time I'll try smoking low and slow first then finish on a high heat cast iron pan, somewhat ala Alton Brown.
CSF's grill pack is very nice if you have the freezer space.
In my experience this method works better on VERY thick cuts of steak & w/o the bone. Oven @ 275deg for 45min or so (cook to temp) then seared on a cast iron pan.
Great-Kazoo
05-26-2015, 00:09
Only partially smoked it but I had a nice T-bone from Colorado Sustainable Farms for dinner tonight. Sorry, no pictures as I was so eager to dive into that I didn't think to do any until I was already halfway through it. Grilled on the GMG Davy Crockett (using the Texas pellet mix) with some high heat for grill marks and then low and slow like the rancher told me for a nice rare steak with a touch of smokiness. Seasoned with granulated garlic, fresh ground pepper, Hawaiian sea salt and Greek sea salt. I think next time I'll try smoking low and slow first then finish on a high heat cast iron pan, somewhat ala Alton Brown.
CSF's grill pack is very nice if you have the freezer space.
what's the difference taste wise between the 2 salts ? I've sampled a few different salts , like most beers it all taste the same.
In my experience this method works better on VERY thick cuts of steak & w/o the bone. Oven @ 275deg for 45min or so (cook to temp) then seared on a cast iron pan.
Next time, drop a slice [ ] of butter on top once you turn it over.
what's the difference taste wise between the 2 salts ? I've sampled a few different salts , like most beers it all taste the same.
There's more to beer than Schlitz and Pabst, gramps. Too bad your palate's long gone, otherwise you'd know better. [Coffee]
Aloha_Shooter
05-26-2015, 06:43
what's the difference taste wise between the 2 salts ? I've sampled a few different salts , like most beers it all taste the same.
I can't describe the taste difference but there is one. I really like using coarse Hawaiian sea salt for my roasts and steaks but there's a tendency for it to fall off when on the grill so it sometimes need a post-grill finisher. In this case, I decided on a whim to finish it with some finely ground Greek sea salt which I usually use for veggies or eggs because I didn't want to have large salt crystals affecting the flavor of the steak slices.
Great-Kazoo
05-26-2015, 08:18
There's more to beer than Schlitz and Pabst, gramps. Too bad your palate's long gone, otherwise you'd know better. [Coffee]
You leave my Ballantine & Rhinegold out of this , whippersnapper .
what's the difference taste wise between the 2 salts ? I've sampled a few different salts , like most beers it all taste the same.
Next time, drop a slice [ ] of butter on top once you turn it over.
I have been known to add a pat of butter to my steaks before resting from time to time. I'm embarrassed to admit that.
Also, not sure where I missed the salt conversation but sea salt doesn't have as much salt taste as Kosher salt, if that makes sense. When I do a large cut of meat I can sea salt it all day long and it won't taste over salted. (I'm more sensitive to salt than most people) Kosher salt will stay put better in most cases but you need a LOT less to get the salt flavor to come through. It's a more delicate line between enhancing the flavor, this needs salt & my god is that salty.
I use butter when I cast iron sear a steak. Helps it to brown nicely...and butter makes everything better.
DenverGP
05-28-2015, 18:24
10 pounds of pork belly turned into the most amazing bacon I've ever had.
58596
Did a dry brine for 6 days, then about 5 hours on the smoker until it hit 150. Once it cooled down, it'll rest wrapped in the fridge for a day, then we slice it.
I did carve off a couple slices and throw them onto the grill for a few minutes.
Our smoker is on hiatus thanks to recent King Soopers sale price on bone-in ribeye steak @ only $5.88/lb. I think it expires tomorrow so if you didn't get in on it, you've been warned.
I grabbed a bunch from my local KS on Tuesday, vac sealed some for the freezer and tossed some on the grill last night. They came out great at a nice medium doneness. I let steaks sit for an hour at room temp and salt with kosher for the last half hour, then on to my grill at full blast (about 700*) for four minutes each side with an open grill lid. Depending on the steak type and thickness I'll close the lid and turn off the burners for a minute or two to let the residual heat finish cooking. I do finish with ground pepper and a tsp of butter for the rest.
This Saturday is another round of ribs, but I'm going to try pecan wood instead of apple this time. [Dinner]
Great-Kazoo
05-29-2015, 10:36
I grabbed a bunch from my local KS on Tuesday, vac sealed some for the freezer and tossed some on the grill last night. They came out great at a nice medium doneness. I let steaks sit for an hour at room temp and salt with kosher for the last half hour, then on to my grill at full blast (about 700*) for four minutes each side with an open grill lid. Depending on the steak type and thickness I'll close the lid and turn off the burners for a minute or two to let the residual heat finish cooking. I do finish with ground pepper and a tsp of butter for the rest.
This Saturday is another round of ribs, but I'm going to try pecan wood instead of apple this time. [Dinner]
You making jerky? I toss mine on for 2 min per side to take the chill out.
You making jerky? I toss mine on for 2 min per side to take the chill out.
I'm with you. I like my steaks rare enough that a veterinarian with a set of jumper cables could bring it back...
hurley842002
05-29-2015, 11:31
I'm with you. I like my steaks rare enough that a veterinarian with a set of jumper cables could bring it back...
Lol
DeusExMachina
05-29-2015, 12:25
I had a batch of Omaha ribeyes that were so thin I resorted to let sit an hour on the counter, throw it in a cold cast iron and sear both sides with a blow torch till it looked right.
This Saturday is another round of ribs, but I'm going to try pecan wood instead of apple this time. [Dinner]
You'll like the flavor of Pecan, another good one is Pacific Alder too.
You making jerky? I toss mine on for 2 min per side to take the chill out.
Not a huge fan of blood rare, I'll eat it if served though. I prefer mine medium rare to medium so the middle gets more than just warmed.
StagLefty
05-29-2015, 15:07
You leave my Ballantine & Rhinegold out of this , whippersnapper .
And I'll raise you a Knickerbocker !! [Beer]
Great-Kazoo
05-29-2015, 16:48
And I'll raise you a Knickerbocker !! [Beer]
https://www.youtube.com/watch?v=GqZDXCy_RZE
blacklabel
05-29-2015, 16:56
Not a huge fan of blood rare, I'll eat it if served though. I prefer mine medium rare to medium so the middle gets more than just warmed.
A solid medium rare gets my vote as well.
Second smoke with the new smoker. The local grocer had a 15lb+ pork butt package @ $1.59 a pound. The bird is "normal" sized free range. No Tyson here.
Two pork butts 7-8lb each and a chicken.
The butts:
My own dry rub sat over night.
Traeger hickory and applewood pellets.
7hrs @ 225˚ & 3hrs @ 250˚.
Chicken:
Canola oil.
Salt, pepper and garlic powder right before it went into the grill.
6hrs @225.
Farking nom!
@ 6hrs
http://pic100.picturetrail.com/VOL594/13497691/24383796/411317937.jpg
10hrs and 1hr cooling in foil.
http://pic100.picturetrail.com/VOL594/13497691/24383796/411317936.jpg
Great-Kazoo
06-01-2015, 07:55
Nice pic & results. I'm leery of slow & low when it comes to poultry. That and mixing it and other meats due to cross contamination issues.
If you make it up ft fun way. Shamrock foods is selling prok shoulders / butts for $1.19 and roast @ $1:39lb
DeusExMachina
06-01-2015, 08:00
Do you monitor grate/dome temps on your Traeger? I've been futzing with the P settings and it pretty much goes 225 on the thermostat, 250 dome (by the stack) and 275 grate. It's kind of annoying and I never know if I'm cooking low enough. My butts and brisket pretty much always take 12 hours, whereas I hear from other people that it should be much longer. I may try doing a cook at the 180 setting some day.
Our smoker is on hiatus thanks to recent King Soopers sale price on bone-in ribeye steak @ only $5.88/lb. I think it expires tomorrow so if you didn't get in on it, you've been warned.
These were going for $7.88/lb. at the QFC in Washington state with your Kroger/King Soopers/QFC card. Anemic untrimmed whole brisket was $7.79/lb.
I picked up a 6.89 lb. trimmed flat at the local Costco there for $5.59/lb. I was pressed for time and modified my usual method. I smoked the brisket for 4 hours on the folks' Traeger Jr. with a 50/50 mix of hickory and oak. Put it in a covered baking pan and popped it in a 275 oven for 3 hours to reach 185-190 internal temp. It was amazing. Tender, juicy, and tasty. Used the reduced drippings from the baking pan (skimmed off the fat), and a mix of 3 different store bought sauces to get a nicely balanced sauce. Had a couple of sandwiches for the road trip back home over the weekend.
Great-Kazoo
06-01-2015, 08:24
Do you monitor grate/dome temps on your Traeger? I've been futzing with the P settings and it pretty much goes 225 on the thermostat, 250 dome (by the stack) and 275 grate. It's kind of annoying and I never know if I'm cooking low enough. My butts and brisket pretty much always take 12 hours, whereas I hear from other people that it should be much longer. I may try doing a cook at the 180 setting some day.
Mine take less, or within your time frame. BUT we do a 5 - 7lb max on the butt. Brisket is still hit or miss as we're not that big on beef briskets. On the other hand we like those corned beef flats from KS or SW (which ever is on sale) . 2 hours @ 250 then another 1-2 in foil pan. I mix what ever bbq sauce on hand (3/4c) with apple juice or lemonade (1/4c) put some on bottom of pan, rest on top of brisket cover till it hits 185. We usually cook day before, there's nothing like food off the smoker, the next day
These were going for $7.88/lb. at the QFC in Washington state with your Kroger/King Soopers/QFC card. Anemic untrimmed whole brisket was $7.79/lb.
I picked up a 6.89 lb. trimmed flat at the local Costco there for $5.59/lb. I was pressed for time and modified my usual method. I smoked the brisket for 4 hours on the folks' Traeger Jr. with a 50/50 mix of hickory and oak. Put it in a covered baking pan and popped it in a 275 oven for 3 hours to reach 185-190 internal temp. It was amazing. Tender, juicy, and tasty. Used the reduced drippings from the baking pan (skimmed off the fat), and a mix of 3 different store bought sauces to get a nicely balanced sauce. Had a couple of sandwiches for the road trip back home over the weekend.
Speaking of drippings. using the drippings from our rib roast with some worcestershire makes a great au jus .
Just smoked up some crazy good chicken wings in the pit barrel cooker...wOw man...just wow
Speaking of drippings. using the drippings from our rib roast with some worcestershire makes a great au jus .
I freeze the left over drippings from my smoked beef roast/briskets to make Brown Cream gravy for Chicken Fried NY Strip Steak and any other gravy for beef.
Great-Kazoo
06-09-2015, 22:41
Just smoked up some crazy good chicken wings in the pit barrel cooker...wOw man...just wow
wet marinade or a dry rub ?
a couple of store bought dry rubs, with some bbq glaze on a few. 58906
The redder wings are a combo of Pit Barrel Cookers all purpose seasoning and Weber's Kickin Chicken dry rub. We later hit some of them up with some Sweet Baby Rays bbq sauce. The ones in the middle I'm not to sure of the seasoning used, the wife mixed some Trail Dust poultry seasoning with a garlic and herb dry rub she just picked up. Instead of ranch she mixed up some special sauce dip from a family recipe book. All of the wings loved the dip, but the ones glazed with bbq were the best....sweet, hot goodness.
Smoking a meatloaf today...not quite as low a temp, but still slow
Great-Kazoo
06-13-2015, 19:06
Smoking a meatloaf today...not quite as low a temp, but still slow
Tried a low temp end results were eh. 325 - 350 1.5 hrs [ish] have you done a bacon wrapped one? Hint: Make 2.
Have some Pork Chops coming off in about 25-30min.....
Great-Kazoo
06-13-2015, 19:21
Have 3 racks of pork ribs in the frige, used dillo dust for 1, a pulled pork mix on 2 and S&P with lemon garlic powder on #3.
For the do your own bbq sauces folks, like some feedback on this one.
1/2 tsp ground cinnamon (we substituted ancho chili powder)
1/2 tsp ground black pepper
1 cup applesauce
1/2 tsp salt
1/2 cup ketchup
1/2 tsp garlic powder
2 cups unpacked brown sugar
6 Tbsp Lemon Juice
1/2 tsp paprika
Optional- 1/2 - 1 tsp red pepper flakes
Combine all ingredients mixing well in a med saucepan, stirring occasional over med- hi heat till it comes to a boil. Let cool for use later or once off stove add to meat of choice.
It's one of those try as is or substitute items for that flavor. IMO it makes a great chicken wing sauce when brushed on the last 10 min.
Going to try this using crushed pineapple, instead of applesauce. Substituting cider vinegar for the lemon juice (maybe)
I've found that vinegar can help cut the bitterness that can come from ancho chili powder, but there's not much chili powder at 1/2 tsp vs. 6 tbsp of vinegar.
That recipe reads 'cloyingly sweet' to me. There are essentially 3 cups of sugar to traces of seasonings + 1/2 cup of ketchup that also has quite a bit of sugar. But that's just my opinion.
Great-Kazoo
06-14-2015, 09:12
I've found that vinegar can help cut the bitterness that can come from ancho chili powder, but there's not much chili powder at 1/2 tsp vs. 6 tbsp of vinegar.
That recipe reads 'cloyingly sweet' to me. There are essentially 3 cups of sugar to traces of seasonings + 1/2 cup of ketchup that also has quite a bit of sugar. But that's just my opinion.
The red pepper flakes & ancho chili powder, combined with the lemon juice off set the sweet side of the equation. It taste like a fruity duck sauce, especially when it sits for 2 -3 days. That's when the red pepper & chili powder come in to the mix. As with any recipe adjust as necessary.
I would up all the spices and salt by another 1/2 teaspoon or so....and prolly take a 1/4 cup of brown sugar out of the recipe. This would cut the sweetness down a bit, but still be a good mix of sweet and spicy... just my $0.02
Brisket went in the smoker at 11pm last night. [Beer]
Great-Kazoo
06-21-2015, 07:55
Brisket went in the smoker at 11pm last night. [Beer]
flat , cap or whole slab?
flat , cap or whole slab?
I get the whole, but I split it and keep the trimmings for mixing with elk for burger.
That's making use of the whole brisket. Just one question...
When's dinner? [Dinner]
I noticed this past week that Sam's had whole untrimmed brisket for $3.18/lb.
And it is Angus, that is where we got it. Ready in about 2. good
Damn, that sounds like a pretty solid deal. Might have to look into it. Did you have to buy two to get that price? What were the weights?
The one we bought was almost 13 pounds. Only had to buy one.
Grant H.
06-21-2015, 12:00
I need to get a Costco membership, it sounds like.
Question:
Does anyone have any tips for smoking a corned beef brisket? I have one left over, and rather than crockpot cooking it, I would love to smoke it.
The one we bought was almost 13 pounds. Only had to buy one.
Was that on the bigger or smaller side of what they had? It's just two of us (likely more would show up to help us eat it however) so looking for smaller sizes this time. Just curious if they have any smaller ones or if they're all pretty large.
That was the smallest. Most were larger.
alan0269
06-21-2015, 15:30
Yesterday was brisket, Boston butt, and some Polska for Father's Day today. Also made some andouille, but it didn't hit the smoker.
Was that on the bigger or smaller side of what they had? It's just two of us (likely more would show up to help us eat it however) so looking for smaller sizes this time. Just curious if they have any smaller ones or if they're all pretty large.
This is what freezer bags were made for. [2cents]
Just 2 of us here, but we package up the leftovers and pop them in the freezer. It's nice to be able to thaw a package without having to fire up the smoker.
Great-Kazoo
06-21-2015, 16:34
I need to get a Costco membership, it sounds like.
Question:
Does anyone have any tips for smoking a corned beef brisket? I have one left over, and rather than crockpot cooking it, I would love to smoke it.
If you'd like to check costco out LMK. We can meet at the one off harmony rd & 25.
What you smoking on? We do CBB on a pellet smoker. 1hr smoke (apple, hickory equal parts, with 1 cup of mesquite mixed in) move temp to 275 for 1.5 hrs, then transfer to foil pan. Before you transfer mix up 8oz of a fruit flavored bbq sauce & 1/4c dijon mustard. put 1/2 the mix on bottom of foil pan, add CBB then remainder of sauce over top of it. Cover with foil. Cook another 1-3 hrs or till temp reaches 185. Remove and let sit 20-30 min before slicing.
We started with this basic recipe than made our own sauce. Last time we used a basic Baby Ray's sauce, 1/2 on bottom then mixed in with the other 1/2c A 1/2 cup crushed pineapple. That's the nice thing about smoking, or grilling trying different sauces & marinades.
Regarding the use of mesquite (lightly) that back flavor gives you a hint of it but blends well with the hickory & apple for a nice smoked flavor. YMMV
59138
Was awesome. Had with a Nitro Milk Stout and wife made a Chocolate-Banana Custard pie for dessert. [Beer]
Grant H.
06-21-2015, 17:33
If you'd like to check costco out LMK. We can meet at the one off harmony rd & 25.
What you smoking on? We do CBB on a pellet smoker. 1hr smoke (apple, hickory equal parts, with 1 cup of mesquite mixed in) move temp to 275 for 1.5 hrs, then transfer to foil pan. Before you transfer mix up 8oz of a fruit flavored bbq sauce & 1/4c dijon mustard. put 1/2 the mix on bottom of foil pan, add CBB then remainder of sauce over top of it. Cover with foil. Cook another 1-3 hrs or till temp reaches 185. Remove and let sit 20-30 min before slicing.
We started with this basic recipe than made our own sauce. Last time we used a basic Baby Ray's sauce, 1/2 on bottom then mixed in with the other 1/2c A 1/2 cup crushed pineapple. That's the nice thing about smoking, or grilling trying different sauces & marinades.
Regarding the use of mesquite (lightly) that back flavor gives you a hint of it but blends well with the hickory & apple for a nice smoked flavor. YMMV
Thanks for the offer. Once I am a little healthier (bad a$$ case of pancreatitis has been kicking my butt for the last 2.5 months), and can travel a little more, I will likely take you up on that.
I have a Masterbuilt 30" Electric with the Cold Smoke attachment. I've only cold smoked stuff at this point, doing cheese's and fish (prior to being stupid sick), but I can obviously use it for meats and want to start learning.
Thanks for the tips, I figure I'll try it sometime in the next week.
StagLefty
06-22-2015, 06:59
I've joined the smoker club ! Son bought me a Brinkman SmokenGrill for Father's Day. going to do the curing today and decide what meal to start with.
Great-Kazoo
06-22-2015, 07:41
I've joined the smoker club ! Son bought me a Brinkman SmokenGrill for Father's Day. going to do the curing today and decide what meal to start with.
Be careful, it's almost as bad as guns for an addiction.
1st thing you do before seasoning is take the legs and put them on the outside. Then drill some vent holes in your charcoal pan. This gets better airflow w/out having to access it to stir & add coals. Add another temp guage , one that gives you temps not Low-med-High. You'll need 3 bricks to rest the coal pan on. This along with the repositioning of the legs allows you to lift the smoker off the heat source w/out loosing more heat than necessary. Lining the water / drip pan with foil makes clean up easier.
StagLefty
06-22-2015, 11:56
^ Thanks Oh "Master Smoker" [Beer]
Agree ^
If I had known how much I would enjoy it, I would have got a smoker years ago.
StagLefty
06-27-2015, 11:09
Well Jim I did every mod except the leg reversal and today I can see why I'll be doing that tomorrow !!!
Brisket flat will be going on the Traeger shortly.
Pork tenderloin in Honor of ramadam or what ever it is.
DenverGP
06-27-2015, 14:00
14 pounds of pork belly turning into bacon as we speak.
Great-Kazoo
06-27-2015, 15:39
Well Jim I did every mod except the leg reversal and today I can see why I'll be doing that tomorrow !!!
Enough excuses. Lets see some pictures.
have a few chicken breast brining. Doing a bacon & pepper wrapped chicken breast. Tried my hand at doing bread on the grill yesterday. A few mods to the grilling method should produce a better, darker crust.
StagLefty
06-28-2015, 11:10
Well Jim I did every mod except the leg reversal and today I can see why I'll be doing that tomorrow !!!
Enough excuses. Lets see some pictures..
59274 with new thermometer and blocks
59275 with holes drilled in pan and on blocks
Smoked a brisket and ribs yesterday no pics-all gone and eaten by neighbors stopping by to see what I was up to [Beer]
Great-Kazoo
06-28-2015, 12:25
59274 with new thermometer and blocks
59275 with holes drilled in pan and on blocks
Smoked a brisket and ribs yesterday no pics-all gone and eaten by neighbors stopping by to see what I was up to [Beer]
You'll start having those problems, now the word is out.
1 of the 2 chicken breast done last night. smoked @ 350 using a hickory / apple mix.
59282
StagLefty
06-28-2015, 12:28
You'll start having those problems, now the word is out.
1 of the 2 chicken breast done last night. smoked @ 350 using a hickory / apple mix.
59282
Can't wait to start experimenting with rubs and wood mixes !!
Great-Kazoo
06-28-2015, 12:39
Can't wait to start experimenting with rubs and wood mixes !!
If you use mesquite, (IMO) use it lightly with an apple or hickory as the main wood. Having tried a straight mesquite, the result was a somewhat bitter taste. YMMV
When i had the brinkman / R2D2 i put the bricks (small) under the coal pan. I tried your way but kept tripping over them.
StagLefty
06-28-2015, 17:26
I tried your way but kept tripping over them.
Been sober for 31 years-no tripping for me [Sarcasm2]
electronman1729
07-04-2015, 17:42
BBQ Ribs with a Blueberry-Bourbon Sauce
5938159382593835938459387
DenverGP
07-05-2015, 00:03
Got a pork butt rubbed down tonight, going on the smoker early Sunday. Also have a batch of atomic buffalo turds ready to roll, and will be doing some smoked mac and cheese to go with.
hghclsswhitetrsh
07-05-2015, 08:40
http://i1036.photobucket.com/albums/a441/RamboZuki84/202D60FE-B860-4FED-A1CC-56634B0D51E9_zpsonyah4vc.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/202D60FE-B860-4FED-A1CC-56634B0D51E9_zpsonyah4vc.jpg.html)
Getting my ribs on point for a little friendly competition coming up.
Smoked chickens for dinner yesterday, I am thinking apple dumplings this afternoon.
Great-Kazoo
07-05-2015, 09:05
Going to try my hand at some desserts on the smoker. Possibly do some shrimp skewers on the grill this evening
http://i1036.photobucket.com/albums/a441/RamboZuki84/202D60FE-B860-4FED-A1CC-56634B0D51E9_zpsonyah4vc.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/202D60FE-B860-4FED-A1CC-56634B0D51E9_zpsonyah4vc.jpg.html)
Getting my ribs on point for a little friendly competition coming up.
Is that some mustard of some type coming through on the edges? I found some Cattlemen's BBQ Carolina Tangy Gold sauce at Sam's or Costco and the mustard does work well with pork, especially ham.
Most use yellow mustard liberally when smoking pork to give your rub a good base to adhere to so you can create a good bark. Most all of the mustard flavor is lost during the smoke process.
buffalobo
07-05-2015, 12:09
The wife got a smoker for her birthday yesterday. Assembly last nite, seasoned and experimented with this morning. Now time for our first foray into smoking.
Gonna try chicken thighs this afternoon. Dry rubbed last nite. Applewood smoke. Will report how it turns out.
Gonna try chicken thighs this afternoon. Dry rubbed last nite. Applewood smoke. Will report how it turns out.
Sounds like an awesome combo. Enjoy!
The wife got a smoker for her birthday yesterday. Assembly last nite, seasoned and experimented with this morning. Now time for our first foray into smoking.
Gonna try chicken thighs this afternoon. Dry rubbed last nite. Applewood smoke. Will report how it turns out.
I mostly use Applewood for Chicken. Works great. I have gone to brine for poultry, seems to work better than dry rubs for me.
Great-Kazoo
07-05-2015, 14:32
I mostly use Applewood for Chicken. Works great. I have gone to brine for poultry, seems to work better than dry rubs for me.
For thicker cuts, like thighs & breast, a brine helps. Whether we do a brine or dry rub, for any cut of meat or poultry. There's always a can filled with water or juice that accents the food.
hghclsswhitetrsh
07-05-2015, 16:03
Is that some mustard of some type coming through on the edges? I found some Cattlemen's BBQ Carolina Tangy Gold sauce at Sam's or Costco and the mustard does work well with pork, especially ham.
Yep that's mustard.
hghclsswhitetrsh
07-05-2015, 16:34
http://i1036.photobucket.com/albums/a441/RamboZuki84/BB5D0964-E756-4F95-998E-6F6D9F932DEF_zpsjcb1g24n.jpg (http://s1036.photobucket.com/user/RamboZuki84/media/BB5D0964-E756-4F95-998E-6F6D9F932DEF_zpsjcb1g24n.jpg.html)
That'll do pig, that'll do.
buffalobo
07-05-2015, 16:40
http://images.tapatalk-cdn.com/15/07/05/69e9ef9fc5e3e6ce33e46c583997803f.jpg
Wife and family approved. Looking forward to regular use.
Just surfing through the recipes in this thread should keep us busy til winter.
sent from my electronic ball and chain
DenverGP
07-06-2015, 00:31
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/porkbutt1_zpstuxnardv.jpg
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/porkbutt2_zpsjj5ckni3.jpg
http://i1108.photobucket.com/albums/h408/DenverGt/Smoker/porkbutt3_zpswnxzmfys.jpg
Was an 8 pounder from costco. Dry brined with salt for 12 hours, then this AM I slathered it with some mustard to hold the rub, and rubbed it with Meathead's Memphis Dust (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html)
Smoked around 230F from 8am until about 6pm when it reached 203F. Used mesquite, cherry and a little hickory.
Very juicy, great bark. Think it was the best pork butt I've done.
As someone else mentioned, the mustard doesn't really add any flavor, it's just there to give the rub something good to stick to, and easier to see how evenly you applied it than using oil.
I did some ribs Friday in the Pit Barrel since my sister was in town. No pics were taken before the evidence was gone.
Great-Kazoo
07-08-2015, 19:17
Had 1 defrosted, after seeing DenverGP's post, why not. 5lb pork approx 8.5 hrs on the smoker.
59431
Aloha_Shooter
07-11-2015, 15:34
Taking my first stab at a pork butt. Nice 10.5 pounder I got at the commissary. I forgot to get some mustard but the rub seems to be adhering okay so far (4 hours since I put it on). Been on 225 since about 11:30. First third of the pellets are Green Mountain Grills' fruit mix, next third will be their Texas blend, next third will be the Gold blend. Just realized I haven't been mopping it so off to mix some ... am taking it to a Hawaii club brunch tomorrow -- I figure it won't matter much if I goof it up because they'll eat it anyway. [Coffee]
Great-Kazoo
07-11-2015, 16:08
Taking my first stab at a pork butt. Nice 10.5 pounder I got at the commissary. I forgot to get some mustard but the rub seems to be adhering okay so far (4 hours since I put it on). Been on 225 since about 11:30. First third of the pellets are Green Mountain Grills' fruit mix, next third will be their Texas blend, next third will be the Gold blend. Just realized I haven't been mopping it so off to mix some ... am taking it to a Hawaii club brunch tomorrow -- I figure it won't matter much if I goof it up because they'll eat it anyway. [Coffee]
You start mixing flavors of wood. it can cause a bitter aftertaste, sometimes. Spray it down occasionally with some apple juice, or beer.
NM the beers for you. [Beer]
The up side is you're cooking for a group. When folks have something they would not venture to cook, the Hey can i get the recipe or so how you cook that is a bonus
Don't forget to post a pic.
DeusExMachina
07-11-2015, 16:15
I do water/apple cider vinegar for a spritz. Doesn't matter a whole lot.
Cook it to 200, I do 203. It's hard to fuck up pork butt and it sounds like you're doing great so far.
If you have time, let it go. If you're short on time, wrap it in foil 3-4 hours before you want it finished.
When you pull it off, rest it for at least 30 minutes wrapped in foil.
Aloha_Shooter
07-11-2015, 17:02
Got loads of time. The Hawaii club meets for brunch tomorrow. For some reason, one of the references I was looking at had me thinking it needed to smoke for something like 16 hours which is why I started it so soon -- wanted it to be ready about 7 AM tomorrow so I can shred. I'm going to cook to about 200 internal -- which I'm guessing will be later this evening -- then probably wrap it and let it sit before shredding. Guess I'll need to put it away for the night and then rewarm it tomorrow morning before the brunch. The other option is reduce the temp and let it keep smoking overnight at like 175 after the internal hits 200 but I'm afraid that might be overpowering.
Great-Kazoo
07-11-2015, 17:13
Got loads of time. The Hawaii club meets for brunch tomorrow. For some reason, one of the references I was looking at had me thinking it needed to smoke for something like 16 hours which is why I started it so soon -- wanted it to be ready about 7 AM tomorrow so I can shred. I'm going to cook to about 200 internal -- which I'm guessing will be later this evening -- then probably wrap it and let it sit before shredding. Guess I'll need to put it away for the night and then rewarm it tomorrow morning before the brunch. The other option is reduce the temp and let it keep smoking overnight at like 175 after the internal hits 200 but I'm afraid that might be overpowering.
Most definitely. Once it hits 170 or so wrap it in foil with approx 2 -3 tbsp of apple juice, till the 200 -203 temp is reached. Remove it as you planned to do. After it sits, shred then put in a crock pot removable insert ;) . Tomorrow before you head out spritz it with some juice or water, toss in the nuker for a few till it warms up. Once there plug in the crock to keep warm.
buffalobo
07-11-2015, 17:57
Am too lazy to look back for turkey recipe posts. Got a 12-14 lb bird need idea on time/temp and any tasty touches.
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FWIW your pork butt is only going to take smoke the first 3-4hrs anyway. I've found that straight applewood works the best for pork butts. I don't do any mops or sprays and instead finish with with a nice finishing sauce (mostly apple cider vinegar & apple juice plus some spices) and foil at the 165deg mark. Also be sure you're not in the 40deg to 140deg for over 4hrs as this is when bad things happen. I usually start my smoker on 250deg and then come back down to 225deg once the internal meat temp starts coming up nicely. Don't leave it in your smoker overnight as that's for sure going to go right past 203deg. I've foiled and then thrown in something like a bath towel and then into a cooler for 4-5hrs and it comes out just fine. Perfect temperature to eat. Never less than 1hr rest no matter what your desired time to eat is.
FWIW, I use a Maverick remote temp that has all sorts of alarms built in. I set it at my desired temp of 200-203 and then if it goes off in the middle of the night I have a cooler & towel ready to throw it into but you will get better at timing them so that it finishes sometime the next day for dinner although I still have some that tend to take FOREVER so don't be too discouraged.
Great-Kazoo
07-11-2015, 22:03
Am too lazy to look back for turkey recipe posts. Got a 12-14 lb bird need idea on time/temp and any tasty touches.
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One of our go to recipe guides.
http://www.traegergrills.com/recipes/detail/124#.VaHmD7Vex1Q
We did this one for Thanksgiving
http://www.traegergrills.com/recipes/detail/63#.VaHmabVex1Q
Once you get comfortable with temp/times for a few varieties of meat and poultry. You haven't enjoyed something as much as you will a prime rib roast. Then using the juices for an outstanding au jus. [Beer]
I did some ribs Friday in the Pit Barrel since my sister was in town. No pics were taken before the evidence was gone.
What did you use on the ribs? I kinda like the pbc all purpose rub, and then finish off with some boss hawg bbq sauce....
We've made a beer brined turkey like this for Thanksgiving twice; http://www.traegergrills.com/recipes/detail/202#.VaH7HZNViko
Cooking time was the same as in the oven at 350.
FWIW your pork butt is only going to take smoke the first 3-4hrs anyway. I've found that straight applewood works the best for pork butts. I don't do any mops or sprays and instead finish with with a nice finishing sauce (mostly apple cider vinegar & apple juice plus some spices) and foil at the 165deg mark. Also be sure you're not in the 40deg to 140deg for over 4hrs as this is when bad things happen. I usually start my smoker on 250deg and then come back down to 225deg once the internal meat temp starts coming up nicely. Don't leave it in your smoker overnight as that's for sure going to go right past 203deg. I've foiled and then thrown in something like a bath towel and then into a cooler for 4-5hrs and it comes out just fine. Perfect temperature to eat. Never less than 1hr rest no matter what your desired time to eat is.
FWIW, I use a Maverick remote temp that has all sorts of alarms built in. I set it at my desired temp of 200-203 and then if it goes off in the middle of the night I have a cooler & towel ready to throw it into but you will get better at timing them so that it finishes sometime the next day for dinner although I still have some that tend to take FOREVER so don't be too discouraged.
I pretty much agree with Jer. However, I have stopped using any wrap (Texas Crutch) or mustard to hold the rub and I think it not only tastes better, but makes better bark. Also stopped spritzing but keep a pan with some liquid in it under the meat to keep moisture in the smoke. I have put both brisket and pork butts in the smoker at night and had awesome results for a noon meal the next day too. I had spreadsheets and recipes to start but I have come to realize that it is pretty simple if you keep the smoker moist and use a good remote thermometer.
I pretty much agree with Jer. However, I have stopped using any wrap (Texas Crutch) or mustard to hold the rub and I think it not only tastes better, but makes better bark. Also stopped spritzing but keep a pan with some liquid in it under the meat to keep moisture in the smoke. I have put both brisket and pork butts in the smoker at night and had awesome results for a noon meal the next day too. I had spreadsheets and recipes to start but I have come to realize that it is pretty simple if you keep the smoker moist and use a good remote thermometer.
If you prefer a dryer bark then not wrapping is the way to go for sure. I'm weird & happen to prefer more of a caramelized bark though as does my wife so thats why I wrap. The time I wrap it is also a good time to bring it in to the oven if it's night, cold, rainy, windy or any combination. Much easier to limit the # of times you go outside when it's particularly shitty out. Another bonus to foiling is if you smoke larger hunks of meat it cam help to power through stalls & not sit at them quite as long.
I want to put a turkey roast on the smoker this weekend but am having a hard time finding one in the store around Centennial / South Denver. Anyone know where I can find a good turkey roast? Tony's didn't even have one.
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Great-Kazoo
07-14-2015, 23:26
I want to put a turkey roast on the smoker this weekend but am having a hard time finding one in the store around Centennial / South Denver. Anyone know where I can find a good turkey roast? Tony's didn't even have one.
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Not this time of year. I'd call KS, or even wallyworld. If WW doesn't have one fairly slim anyone would. OR give a call to some of the meat processing places. Hudson Locker might have one. PM meatman, he seems to be dialed in ;)
My new electric smoker that's supposedly designed to heat to 240deg all the time (no thermostat or damper), heated to 400deg when I cured it this afternoon. No water pan and of course no meat in it. OAT 85deg. Is this normal? Will it be cooler with water pan and meat in it?
I've already got a BBQ.
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Great-Kazoo
07-16-2015, 15:43
That's the temp at the top, not burner area. Check the temp sensor, to see if it's touching the sides, OR wires loose. What ever brand you have, do a search for tech tips. Like the brinkman, there's probably a few "upgrades" one can do. They may also address the heat differences between top & bottom of smoker.
DenverGP
07-16-2015, 16:07
my electric (no temp controller/electronics, just a constant on heating element) holds about 220 or so WITH the water bowl in and filled... without the bowl, definitely much hotter around 350-400.
Thanks. I'm going to burn a chicken tomorrow to test it out.
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