What to put in the smoker this weekend?

[crays]

I also have yet to have the auger jam despite being rained onany times and I've never emptied the pellets. A common complaint with mosture, but maybe they fixed the underlying leaks...

Or maybe the fact that you live in a fairly arid climate helps. I honestly feel we have an advantage in that aspect geographicaly.

That said. Did some Italian sausage links Friday night, paired with green chile mac & cheese, and doing ribs today.


ETA: I haven't had an auger issue or clumped pellets yet either.
Sent from somewhere

[00tec]

Me either. Mine is stored outside uncovered

[FoxtArt]

Or maybe the fact that you live in a fairly arid climate helps. I honestly feel we have an advantage in that aspect geographicaly.

That said. Did some Italian sausage links Friday night, paired with green chile mac & cheese, and doing ribs today.


ETA: I haven't had an auger issue or clumped pellets yet either.
Sent from somewhere

I have thought of that as a contributing factor for leaving them in continuously. Reviewers on Lowes often claim that it leaks horrendously in a rainstorm and they have to drain in advance of rainstorms to avoid jams - and that's what I've never seen.

It is possible they are mistaking cause and effect, and they just swell after x period of time from the humidity, and if they drain it as often as they have rain, it "resolves" the problem for the wrong reason. Mine happens to catch a hell of a lot of water from a valley on the roof too.... that box doesn't leak at all AFAIK.

[Great-Kazoo]

Or maybe the fact that you live in a fairly arid climate helps. I honestly feel we have an advantage in that aspect geographicaly.

That said. Did some Italian sausage links Friday night, paired with green chile mac & cheese, and doing ribs today.


ETA: I haven't had an auger issue or clumped pellets yet either.
Sent from somewhere

Arrid is part of it. The other is using pellets that have a lot of sawdust in them. If you don't clean the hopa , that sawdust is what clumps up.

[electronman1729]

Work gave me the weekend off, so I had a few beers.

[Gman]

You guys sell your smokers?

Yes, I did.

Figured it would be easier to sell mine than try to move it halfway across the country.

I'll get another after we find a home here in WA.

I'll have to live vicariously through the cooks going on here.

[FoxtArt]

Update: It worked well. I think I prefer this direct sear - partially frozen. It turned out better than my typical reverse and still had a great ring despite starting at 400-450 on open flame. I don't use celery seed either as I don't appreciate the taste too much. Juicy, and gave extra time to smoke before I had to pull it.

[FoxtArt]

The second shows the size of the bit boss 1100. I intentionally overdo ribs as that's how family likes them. This smoke I did two racks of ribs, the 5.5lb brisket, 12 burgers (1/4 lb), and all those weenies using just the lower rack shown. Not a lot of extra space beyond that unless I add the second rack, which I normally do corn on. I gradually raised temps and adding stuff in the course to give everything the same approximate finish. 6 hour smoke starting with the brisq @160, and finishing closer to 300 for 1 1/2 hours for the burgers and weenies. (I don't like smoke rings on my burgers, psychological switch in my brain says "no" since I always do ground beef well done, and I can't turn that off.)

There is an upper rack that is removed and not used in that photo. The mount on the right side shows you the location and size that it would be.

[DOC]

I am making some dry rub bacon. Its done curing and its almost time to smoke it. Applewood I think is going to flavor this time.

[Gman]

Apple makes some great pork.

Hope it turns out well!