What to put in the smoker this weekend?

[electronman1729]

[eddiememphis]

I bought a Green Mountain Grill Davy Crockett Friday. Very cool little grill. Wifi controlled, which I thought was a gimmick but the interface is pretty nice. I can control the temperature and set steps for up and down- two hours at 185 then bump it up to 225 for two more, etc. I can set alarms for food temperature as well. It comes with one probe. I am going to try some chicken thighs tonight. Something else easy and cheap tomorrow and the Monday I am going for my favorite- Beef Short Ribs.

[ChadAmberg]

I bought a Green Mountain Grill Davy Crockett Friday. Very cool little grill. Wifi controlled, which I thought was a gimmick but the interface is pretty nice. I can control the temperature and set steps for up and down- two hours at 185 then bump it up to 225 for two more, etc. I can set alarms for food temperature as well. It comes with one probe. I am going to try some chicken thighs tonight. Something else easy and cheap tomorrow and the Monday I am going for my favorite- Beef Short Ribs.

I've had one for a while now and it's kind of perfect. Does everything I need, gets hotter than the Traegers so I can grill with it. Small enough to take with me or put away easily. Did a tri-tip last week that came out fantastic.

[eddiememphis]

I've had one for a while now and it's kind of perfect. Does everything I need, gets hotter than the Traegers so I can grill with it. Small enough to take with me or put away easily. Did a tri-tip last week that came out fantastic.

It's small but it's a heavy lil sucker. I am on the third floor and can't have charcoal or a real propane bottle, so it will work great for me (hopefully).

The grill size is 12x17, almost identical to my current grill. Plenty big enough for a few racks of baby backs. I saw a full size brisket in the store for $45. If I cut it in thirds, each will fit no problem.

The biggest problem so far is my ferocious guard dog is terrified of it.

[Great-Kazoo]

defrosting a rack of pork spare ribs and one of baby back, for tomorrow.

[Gman]

I've got a pork shoulder going right now. A brisket is going in on Monday for a family get together.
ETA: Picture added


I had to stay up until 3am Sunday for this pork shoulder to get to temp. It was so worth it. Ended up being my best to date.

[buffalobo]

With new fence section stained and finished can move smoker and rest of equip back to patio.

Pork country ribs and some home made brats later this morning. Short, light smoke and finish on grill.

Practice run today to see if all the equipment will fit with room for 2 people to work.

[StagLefty]

Have a rack of ribs seasoning up for this afternoon.

[eddiememphis]

New York from King Doops.

[eddiememphis]

Reverse seared. Smoked at 230˚ until internal temperature was 130˚. Rest for ten minutes and drop in a hot oiled pan for a minute and a half per side. Pretty tasty.