The BBQ/Smokers/Smoked Meats Thread...

[notbob]

where are you folks getting your charcoal? What brands and type are you using? I am using standard kingsford i get at target.

[FBJ]

I'm a creature of habit when I find something I like. BGE charcoal is VERY good quality. The ratio of big chunks to tiny chunks is good (meaning there's very little to sift through to build a good low-and-slow fire). The flavors it imparts to the meat are very mild, and can easily be manipulated by adding chips to the pit. I'm sure there's stuff out there that's just as good, but as I said...this stuff burns really evenly and I've learned to set my vents to it's characteristics. I'm stuck on it. I've always got four or five bags in reserve.

[notbob]

You pick it up on Amazon?

[Rinkrat]

This is almost directly from this beer brine method using the McCormick's taco seasoning alternative. Fall off the bone goodness at 160 degrees IT.
SOUTHWESTERN ROASTED CHICKEN - Traeger Grill Recipes

Best chicken EVER!

[BeerMan]

blue Kingsford bag and some hardwood lumps to mix up with the briquettes.

[Rinkrat]

Doing the 3, 2, 1 baby back ribs today.

3 hours smoke
2 hours apple juice steambath
1 hour 'grill' @250

[notbob]

I'm tryin babybacks for the first time on this cooker. I doin em at 225 with no crutch

[Rinkrat]

Oh, yeah!




2nd try is 100x better than the first thanks to some changes.

[FBJ]

2nd try is 100x better than the first thanks to some changes.

What were the changes?

I use the crutch on my baby backs. Not ashamed. Although I don't like a full two hours in foil, as I feel it makes them just too "fall-off-the-bone." I check mine after an hour in the foil to see how they're pulling. Sometimes they go as long as an hour-and-a-half.

Watching BBQ Pitmasters this morning, I realized that I have NEVER done beef ribs. EVER. I think it's because I prefer the flavor and juiciness of pork ribs. I may have to remedy that inexperience, soon. Maybe the end of September, as I've got two racks of pork ribs in the deep freeze that I've gotta use first.

They were also doing something called "beef shoulder clod." I imagine that's just beef shoulder, low-n-slow like pork. Wonder how that'd be??

[notbob]

I just did my babybacks @ 225 for four hours. Bit tough and probably could have used another 30min. I didn't crutch em. Overall they were just ok. They didn't have much of a smoke ring but they did have good smoke flavor.