I'm excited this thread still lives even though I don't get on here that much.
Last weekend did 1 rack of baby back and 1 rack of St Louis style ribs.
This weekend doing two chickens and watching the rain.
I'm excited this thread still lives even though I don't get on here that much.
Last weekend did 1 rack of baby back and 1 rack of St Louis style ribs.
This weekend doing two chickens and watching the rain.
I have the propane Masterbuilt. It has done well for three years but burn area/chamber is corroding away. Want to upgrade in size and features also switch to electric. Always a hassle having to protect against wind trying to blow flame and heat away.
Got a surprise on the front porch a couple weeks ago from my dad. A full smoker setup!! Bradley electric smoker (4 racks), box of hickory bisquettes, Redi-Chek remote thermometer, a Thermapen (which is amazingly fast and accurate). Never had a smoker before this one. So far smoked a turkey breast and ribs which turned out great. Today smoking a brisket.
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Last edited by mackbamf; 05-20-2018 at 12:18.
For those looking for a new smoker, I still am totally satisfied with the GMG Daniel Boone. Much better build quality than the Traeger and better temp control.
See the next post for an update.
Micheal HoffHard times make strong men
Strong men create good times
Good times create weak men
Weak men create hard times
Coming up on three years with the smoker. Still happy with it. I did find out that there is some maintenance and winterizing that needs to be done. Some moisture/snow got blown into the auger tube this winter. That turned the pellets into cement. Cycle smoker up this season, auger ain't moving, breaks shear pin. Easy(ish) fix. Second problem was combustion fan was full of half burned pellets. Fan not moving. GMG has excellent customer service! Will be doing a winterizing ritual this year.
Short story long, I was about two weeks late on the first smoke of the season.
Here are the results.
Hour six on the pork butt and the poppers go in. 225˚ all day.
Two hours on the poppers and eleven hours on the butt.
After an hour in foil. The shoulder blade fell out.
Threw a chicken on later (4hrs @225˚). NOM!
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Last edited by Ah Pook; 05-23-2018 at 22:00.
Micheal HoffHard times make strong men
Strong men create good times
Good times create weak men
Weak men create hard times
A little diversion from the meat.
Do y'all read BBQ books? I'm a sucker for cookbooks, especially if they are the vintage that has "how to cook squirrel" or "how to cook a calf head" or "cooking possum".
Here are some fav. BBQ books. Not sure why they are sideways. Picturetrail, I guess.
The bible.
Close second.
Just got this one and looks interesting.
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Micheal HoffHard times make strong men
Strong men create good times
Good times create weak men
Weak men create hard times
I've got Smoke & Spice. I'll have to dig through to see what others.
Same here on vintage. I used to have a pretty decent collection of older American Chinese food cookbooks that were fun, but a basement flood took those out. I did just pick up a mid-late fifties Betty Crocker Picture Cookbook at an estate sale. Some pretty amusing tips and tricks in that one.
My GF and I will be house sitting her parents house this weekend and I ask her dad to leave his Trager out. Can anyone recommend a simple, fool proof recipe for a first time (literally never touched one) user? Chicken, beef, pork, not really particular.
"But when it's time to fight, you fight like you are the third monkey on the ramp to Noah's Ark; and brother, it's startin' to rain."
Boston Butt/Pork Shoulder. Rinse off and pat dry. Slather in the cheapest yellow mustard you can find. Don't worry, the flavor will cook off so you just need it for the rub to stick. Apply a hearty coat of Famous Dave's Dry rub to entire thing. Smoke at 225deg for about 4 hours using an applewood or blend/mix pellet. I like Cookin' Pellets brand because they have great reviews and can be found both locally (Wood Shed on Harmony & I25) as well as online for cheap from time to time. Insert food probe and cook to an internal temp of 200deg. You can wrap tightly in foil if you want at about 165deg to help through the stall but this isn't 100% necessary. Let rest for at least an hour in foil with smoker off or on the counter. Cook times vary greatly so it's best to aim for early than late. You can rest a shoulder in the foil wrapped in a bath towel in a cooler for 3hrs+ if need be. Now tear it up and eat plain or with your favorite sauce. Should be tender, juicy and delicious. I can get into all kinds of specifics and make this even more complex but that process should yield you some of the best pulled pork you've ever had.
Last edited by Jer; 05-25-2018 at 08:21.
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