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Check this one out Ray,company founded by a Colorado veteran. I've had great meals with this smoker,requires a little bit more work than some of the others mentioned here but it's worth it in my opinion. https://pitbarrelcooker.com/?sscid=41k4_pxxxkQuote:
Originally Posted by ray1970
You guys reminded me. I have a brisket to trim.
My small time operation:Quote:
Originally Posted by ray1970
Attachment 81157
What's inside?
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I could have plugged it into the outlet on the patio wall behind, but I'm too damn sore/lazy from taking care of the lawn.
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5.5 hours in
Thanks for the pictures.
You're welcome. Won't be done until late tonight.
pork shoulder from a hog we split with one of the neighbors
straight 6 hr smoke
https://i.imgur.com/knMLx35m.jpg
https://i.imgur.com/DyAVZv9m.jpg
Never remember to take pics once off the smoker. Till it's already cut up. But this time,, well some of it is here.
https://i.imgur.com/YMLETocm.jpg
few days later made some chili verde with left overs
https://i.imgur.com/KTWlEedm.jpg
https://i.imgur.com/a6hWeSPm.jpg
meatloaf 2 hr smoke on high, kicked up to 375 till it hit temp.
https://i.imgur.com/ImRDNbxm.jpg
https://i.imgur.com/irttVACm.jpg
Yum!
Meatloaf in the smoker has become a favorite here.
3 racks of loinbacks prepped with Memphis style rub
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Goin in!
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Serious setup you have there.Quote:
Originally Posted by Mykidsdad
Thanks.
3/8" rolled and welded plate steel.
Fire box is 1/2"
Just under 4000 lbs
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Pork shoulder for pulled pork and carnitas.
And a couple pics for Ray of the cheap route.
Pretty basic setup, no WiFi or fancy programs. I am not a set it and forget guy. I like to experiment and keep an eye on process.
We also use it for other cooking and baking as much as smoking.Attachment 81341Attachment 81342
Thanks for the smoker picture. I typically have access to scrap pieces of pipe and have always thought about just building my own smoker and had always envisioned a vertical smoker.
Finally decided to just hold out and buy something since all of this new technology takes a lot of the guesswork out of things.
I have a 4' piece of .500 wall 24" for same purpose.
Attachment 813443 hour mark on Apple and hickory....
Why didn't you build a big one?Quote:
Originally Posted by Mykidsdad
Lol...
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Back two racks...Memphis dry rub
Kansas City sweet and sticky on front rack
Meatloaf baby!Attachment 81372Attachment 81373Attachment 81374
Nice...Now I want meatloaf.!
When is the meetup at your place again?[Dinner]Quote:
Originally Posted by Mykidsdad
It appears to be on a trailer, he could cater the next forum shoot :)Quote:
Originally Posted by GilpinGuy
Pork ribs, smoked for who knows how long? probably 3-4 hours, Then wrapped in foil
Dry rubbed with chipolte chili pepper, garlic powder, some S&P. Wrapped in foil for 2 hours with a Honey, pineapple juice, brown sugar and melted butter glaze. Opened foil for last hour. Forgot to snap a pic after it came off the grill. These are left overs for either dinner tomorrow, or lunch sunday.
https://i.imgur.com/YjeIMw3l.jpg
Am i the only one who's cooked anything the last 2 -3 weeks. or you folks not allowed to cook outdoors ;)
Just not posting or eating leftovers. Thawed out a bunch of leftover brisket and had sandwiches for lunch. Thawed leftover pulled pork and made carnitas earlier this week. Still have more in the freezer.
true, I'll cook something and go [facepalm] shoulda took a pic before we ate it. Oh well Chicken's $1.47 per so stocked up on a few .Quote:
Originally Posted by Gman
I'm better at grabbing pictures before it's cooked and eligible for being eaten. I get distracted at that point. :-D
Did trout in the smoker Wednesday nite.Quote:
Originally Posted by Great-Kazoo
Good thing going fishing in couple weeks, only one batch left.
Minions want ribs in the smoker tomorrow, pulled out a 5lb rack to thaw.
Ribs here tomorrow as well. In the fridge now soaking in some spices.
I think I'd need to put a snorkel in the smoker today.
That's why we did ours Sat nite.
I always forget to take after pics. There were no left overs. https://uploads.tapatalk-cdn.com/202...369b7a53ab.jpg
Covered porch works well. Maybe even put one of those pop up shade things over itQuote:
Originally Posted by Gman
King Doops had pork spareribs on sale, this slab was $6.
I dry brined with kosher salt and sugar overnight. Spread Frank's RedHot on it and added rub.
Six hours in the pellet smoker and an hour rest in the oven.
https://photos.smugmug.com/Other/Q/i...IMG_0891-M.jpg
Three hours in.
https://photos.smugmug.com/Other/Q/i...IMG_0896-M.jpg
Six hours in hickory smoke.
https://photos.smugmug.com/Other/Q/i...IMG_0897-M.jpg
Popcorn making sure the bones don't escape the oven.
https://photos.smugmug.com/Other/Q/i...IMG_0901-M.jpg
Tasty treat.
Couldn't wait for the weekend.
21 lbs. of pork shoulder went in this morning.
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I like big butts and I cannot lie.......
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That looks like an RT-340.
Quote:
Originally Posted by Gman