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jccawdrey
August 15th, 2016, 01:42 PM
I wasn't going out today in this heat, but you just changed my mind. Stater Bros has the best meat counter around and I just happen to have some room in my freezer. Expecting my mother-in-law to call me re: tacos very soon

BeerMan
September 3rd, 2016, 04:05 PM
https://scontent-sjc2-1.xx.fbcdn.net/v/t1.0-9/14224770_860462807421795_2013836193245271321_n.jpg ?oh=0144f8d4319db180079d88e5160915ff&oe=58425DF1

the 3 day weekend is already here if you haven't noticed.

I've got the top round roast in my smoker right now. a brisket and a pork shoulder are on the deck. how about you?

jccawdrey
September 3rd, 2016, 05:25 PM
My chicken is in the PBR brine as we speak. Hmmmmmmm

jccawdrey
January 26th, 2017, 11:55 AM
Since this thread hasn't been posted upon since Sep, 2016, I thought it was time to bring it back.
Got a pork shoulder in my beer brine waiting to sear and smoke it on Friday.
Headed to the Stapler on both Sat and Sun for the festivities

notbob
January 26th, 2017, 12:00 PM
Since this thread hasn't been posted upon since Sep, 2016, I thought it was time to bring it back.
Got a pork shoulder in my beer brine waiting to sear and smoke it on Friday.
Headed to the Stapler on both Sat and Sun for the festivities

Sounds good

Im thinking of doing some burnt ends for a Superbowl party i am going to

BeerMan
January 29th, 2017, 12:55 AM
I've got an 8 lb pork shoulder going in the smoker right now. started it up after I got home from work at 4pm. it's going to be a long night.

jccawdrey
January 30th, 2017, 11:47 AM
We're on the third day of my pork roast. Finished it off in the slow cooker after three hours of heavy smoke. Man oh man is it good

VEGASKING
January 31st, 2017, 03:45 PM
Anyone know why the 15lb. brisket I cooked was done in like 6 hours at 250 degrees instead of the usual 12+? I'm just glad I decided to put the probe in to start monitoring the temp at that point or I'd have had a nice lump of charcoal to use for my next grilling session if I had waited nearer the full amount of time before checking to see if it was done. Now I'm afraid if I decide to buy another one and plan on it being done in 6 or 7 hours that it won't even be close and I'm going to get screwed again.

notbob
January 31st, 2017, 04:55 PM
Anyone know why the 15lb. brisket I cooked was done in like 6 hours at 250 degrees instead of the usual 12+? I'm just glad I decided to put the probe in to start monitoring the temp at that point or I'd have had a nice lump of charcoal to use for my next grilling session if I had waited nearer the full amount of time before checking to see if it was done. Now I'm afraid if I decide to buy another one and plan on it being done in 6 or 7 hours that it won't even be close and I'm going to get screwed again.

The last 16lb prime packer i got from costco finished a bit early as well. When was the last time you callibrated your thermometers?

shadowalk
January 31st, 2017, 04:56 PM
need more info. Electric smoker? Propane? Charcoal? Sure sounds like you cooked at 400 degress

BeerMan
January 31st, 2017, 08:51 PM
15# brisket in 6 hours? unpossible!

VEGASKING
February 1st, 2017, 09:48 AM
Might have been a little smaller but it was a large packer brisket. Electric smoker and the thermometers work fine. It actually turned out pretty good, especially for my first time. 6 hour cook instead of 12+ hours is the difference between having to cook it a day ahead or same day. Obviously same day is optimal to have it hot and fresh. Everything else I've tried has cooked for exactly as long as it was supposed to and then that happened.

beedee
February 1st, 2017, 11:08 AM
Might have been a little smaller but it was a large packer brisket. Electric smoker and the thermometers work fine. It actually turned out pretty good, especially for my first time. 6 hour cook instead of 12+ hours is the difference between having to cook it a day ahead or same day. Obviously same day is optimal to have it hot and fresh. Everything else I've tried has cooked for exactly as long as it was supposed to and then that happened.

Which electric smoker are you using? Im thinking about picking one up finally. I get mixed reviews though when reading about the Traeger ones.

BeerMan
February 1st, 2017, 06:39 PM
FWIW, the built in thermometers are unreliable. it is recommended that you get a digital remote set for better reading. Maverick is a good brand to start with, and cheap. I started with the ET73 before upgrading to Thermoworks Smoke.

VEGASKING
February 2nd, 2017, 03:40 PM
Which electric smoker are you using? Im thinking about picking one up finally. I get mixed reviews though when reading about the Traeger ones.

I've got the 30" Masterbuilt. Should go with a 40" if spending a little extra isn't a big deal. The brisket was a tight fit in the 30 but most everything else should fit no problem.


I've got the Maverick ET732. I was using it to monitor the smoker temp.

beedee
February 3rd, 2017, 11:44 AM
Would you guys say this would be a good route to go for a beginner such as myself? I've been reading up and watching some YouTube on them.

https://www.walmart.com/ip/Masterbuilt-30-Electric-Smokehouse/7811422

VEGASKING
February 3rd, 2017, 03:09 PM
That's the exact one I have. Get free shipping from Walmart as well. As a fellow beginner it's very easy to use.

beedee
February 28th, 2017, 03:38 PM
Alright gents, I purchased a Masterbuilt Electric 30 last night, it should be here Thursday. I plan on seasoning it Saturday and then smoking some Bacon Wrapped Jalape?o Poppers and Buffalo Wings for my first smoke that evening.

Time for me to skim through this thread again!

beedee
February 28th, 2017, 04:30 PM
Forgot to ask in my previous post, is there a store you guys prefer to buy the different powders to make your own rub? I was wanting to buy a larger container of the various seasonings so I don't run out sooner than I'd want to.

makemelaugh
February 28th, 2017, 04:38 PM
Alright gents, I purchased a Masterbuilt Electric 30 last night, it should be here Thursday. I plan on seasoning it Saturday and then smoking some Bacon Wrapped Jalape?o Poppers and Buffalo Wings for my first smoke that evening.

Time for me to skim through this thread again!

You forgot to tell us what time to be there, and what beverages you'll be serving.

notbob
February 28th, 2017, 06:13 PM
Forgot to ask in my previous post, is there a store you guys prefer to buy the different powders to make your own rub? I was wanting to buy a larger container of the various seasonings so I don't run out sooner than I'd want to.

For the basics I go to smart and final. I know some people like penzy's.com. High quality stuff but they aren't cheap

Krussadams
March 2nd, 2017, 10:54 AM
Forgot to ask in my previous post, is there a store you guys prefer to buy the different powders to make your own rub? I was wanting to buy a larger container of the various seasonings so I don't run out sooner than I'd want to.

Agree with notbob here - Smart & Final is the go-to for the basics. Penzey's is expensive: 3.3 oz of cumin is $7.49 (no free shipping until $29.95). I got a huge container of cumin (not sure of the weight, but easily 2x - 3x the Penzey's amount) at S&F for $7.99.

For more exotic things (like Prague powder), I'll go through Amazon. Some of the basics are there at a decent price as well.

If you have an Indian or Middle Eastern market near you, they may also have a good selection of spices.

beedee
March 4th, 2017, 02:21 PM
Alright gents, I picked up my MES 30 on Thursday and last night I picked up some goods! 4lbs of buffalo wings, 8 premade bacon wrapped jalape?o poppers and a pack of brats. (I will do my own ABTs next time)

Here is a picture of the wings sitting in a rub I made (from the Masterbuilt site).
http://i126.photobucket.com/albums/p90/stellaplease/CFDF74B0-1BF8-468B-AA6B-6166C171666D_zpscxwbjjxi.jpg (http://s126.photobucket.com/user/stellaplease/media/CFDF74B0-1BF8-468B-AA6B-6166C171666D_zpscxwbjjxi.jpg.html)

I also sprinkled a little rub on the bacon on the ABTs.
http://i126.photobucket.com/albums/p90/stellaplease/B51D3E16-3387-4DFF-96E9-1E2611DD1008_zpsn6tfk9wl.jpg (http://s126.photobucket.com/user/stellaplease/media/B51D3E16-3387-4DFF-96E9-1E2611DD1008_zpsn6tfk9wl.jpg.html)

And here is my MES 30 pre-seasoning as we speak.
http://i126.photobucket.com/albums/p90/stellaplease/C1D90250-8A8E-4529-9B52-D5D7745C4125_zpsbyktetfl.jpg (http://s126.photobucket.com/user/stellaplease/media/C1D90250-8A8E-4529-9B52-D5D7745C4125_zpsbyktetfl.jpg.html)

I have about thirty minutes until I add the chips for the final stage of the pre-season. The plan is to begin the smoking of the food around 3pm. I'll be sure to post pix of the final product. Wish me luck!

notbob
March 4th, 2017, 06:08 PM
Have fun man. Can't go wrong with Johnsonville

beedee
March 4th, 2017, 10:50 PM
And the final results!!! My wife and our two friends loved it all. I must say I was impressed as well. The sauce I made for the wings was just the right amount of heat, with the right amount of sweet. Everything was so good! I can't wait to use it again.

http://i126.photobucket.com/albums/p90/stellaplease/3773AF07-2CF6-4B16-9CED-E3C090C64CC8_zpsa9dppusn.jpg (http://s126.photobucket.com/user/stellaplease/media/3773AF07-2CF6-4B16-9CED-E3C090C64CC8_zpsa9dppusn.jpg.html)

http://i126.photobucket.com/albums/p90/stellaplease/2266E346-8ECF-4E36-85C9-FF5485C72E24_zpsavyhw3o9.jpg (http://s126.photobucket.com/user/stellaplease/media/2266E346-8ECF-4E36-85C9-FF5485C72E24_zpsavyhw3o9.jpg.html)

beedee
March 8th, 2017, 10:39 AM
I'll be doing two racks of baby backs this Saturday, still debating on what appetizer to do.

notbob
March 8th, 2017, 11:21 AM
I'll be doing two racks of baby backs this Saturday, still debating on what appetizer to do.

Try some moink balls

http://www.smokingmeatforums.com/t/168542/moinks-qvue

DRGinLBC
March 8th, 2017, 11:58 AM
Alright gents, I picked up my MES 30 on Thursday and last night I picked up some goods! 4lbs of buffalo wings, 8 premade bacon wrapped jalape?o poppers and a pack of brats. (I will do my own ABTs next time)

Here is a picture of the wings sitting in a rub I made (from the Masterbuilt site).
http://i126.photobucket.com/albums/p90/stellaplease/CFDF74B0-1BF8-468B-AA6B-6166C171666D_zpscxwbjjxi.jpg (http://s126.photobucket.com/user/stellaplease/media/CFDF74B0-1BF8-468B-AA6B-6166C171666D_zpscxwbjjxi.jpg.html)

I also sprinkled a little rub on the bacon on the ABTs.
http://i126.photobucket.com/albums/p90/stellaplease/B51D3E16-3387-4DFF-96E9-1E2611DD1008_zpsn6tfk9wl.jpg (http://s126.photobucket.com/user/stellaplease/media/B51D3E16-3387-4DFF-96E9-1E2611DD1008_zpsn6tfk9wl.jpg.html)

And here is my MES 30 pre-seasoning as we speak.
http://i126.photobucket.com/albums/p90/stellaplease/C1D90250-8A8E-4529-9B52-D5D7745C4125_zpsbyktetfl.jpg (http://s126.photobucket.com/user/stellaplease/media/C1D90250-8A8E-4529-9B52-D5D7745C4125_zpsbyktetfl.jpg.html)

I have about thirty minutes until I add the chips for the final stage of the pre-season. The plan is to begin the smoking of the food around 3pm. I'll be sure to post pix of the final product. Wish me luck!

This is EXACTLY what I need to do. Put my damn smoker on some wheels! :)

Where did you get them? I'm sure I can find a cheap dolly at Harbor Freight...but those look made for the Masterbuilt (I have the same model).

beedee
March 8th, 2017, 12:25 PM
This is EXACTLY what I need to do. Put my damn smoker on some wheels! :)

Where did you get them? I'm sure I can find a cheap dolly at Harbor Freight...but those look made for the Masterbuilt (I have the same model).

You nailed it, Harbor Freight! $12.99 (Item # 95353) for the dolly and then I picked up a pack of 4 brackets ($2.98) from Lowes and drilled/screwed them down to the dolly so the smoker will stay in place when wheeling it from the garage to the backyard.

Here is a pic of the brackets on the smoker.
https://scontent-sjc2-1.xx.fbcdn.net/v/t1.0-9/17155983_10155208260049258_7135954424488833821_n.j pg?oh=0cca71e885926640410e8d1938da289f&oe=597190AF

https://scontent-sjc2-1.xx.fbcdn.net/v/t1.0-9/17155484_10155208260074258_1193380150876841834_n.j pg?oh=5aa5132f354bcc06b2be9dfa40f1f7b2&oe=5935762A

jccawdrey
March 8th, 2017, 01:45 PM
I'm picking up 10 lbs of frozen venison from a golf buddy today. I will defrost and start a beer brine to calm it down, then hope to smoke it this weekend

BeerMan
March 8th, 2017, 11:32 PM
I'll be doing two racks of baby backs this Saturday, still debating on what appetizer to do.


Try some moink balls

http://www.smokingmeatforums.com/t/168542/moinks-qvue

this. or....

bacon wrapped jalepenos stuffed with something. cream cheese/chives mixture with maybe sausage in it. or...

bacon wrapped asparagus stuffed with pepper jack cheese. or....

smoked deviled eggs. or....

BeerMan
March 8th, 2017, 11:34 PM
I'm picking up 10 lbs of frozen venison from a golf buddy today. I will defrost and start a beer brine to calm it down, then hope to smoke it this weekend

I wonder how that would turn out, especially since game meat is very lean.

DRGinLBC
March 9th, 2017, 09:25 AM
You nailed it, Harbor Freight! $12.99 (Item # 95353) for the dolly and then I picked up a pack of 4 brackets ($2.98) from Lowes and drilled/screwed them down to the dolly so the smoker will stay in place when wheeling it from the garage to the backyard.

Here is a pic of the brackets on the smoker.
https://scontent-sjc2-1.xx.fbcdn.net/v/t1.0-9/17155983_10155208260049258_7135954424488833821_n.j pg?oh=0cca71e885926640410e8d1938da289f&oe=597190AF

https://scontent-sjc2-1.xx.fbcdn.net/v/t1.0-9/17155484_10155208260074258_1193380150876841834_n.j pg?oh=5aa5132f354bcc06b2be9dfa40f1f7b2&oe=5935762A

Looks like I know where I'm headed today with my 20% off coupon and additional coupon for a free tarp. :)

Thanks!!!

beedee
March 11th, 2017, 12:06 AM
Tomorrow's offerings have been in the fridge since 7pm tonight. Two racks of baby backs and eight bacon wrapped jalape?o poppers with four receiving some extra love with brown sugar.

http://i126.photobucket.com/albums/p90/stellaplease/2F7BC8FC-43A8-42FC-9870-B112830C184B_zpsom3f8dah.jpg (http://s126.photobucket.com/user/stellaplease/media/2F7BC8FC-43A8-42FC-9870-B112830C184B_zpsom3f8dah.jpg.html)

BeerMan
March 11th, 2017, 12:29 AM
mac n cheese and a tri tip planned tomorrow for a bday.

comprar
March 11th, 2017, 07:18 AM
I have become the family bacon servant.

BeerMan
March 13th, 2017, 06:42 PM
I actually had to kick a friend off of my mac n cheese at that party. he was going halfway through the dish, one spoonful at a time.

beedee
March 14th, 2017, 09:34 AM
I might throw on a thawed/frozen DiGiorno pizza tonight for "Pi" day this evening. From what I've read, 275 for about an hour, little or no chips.

beedee
March 14th, 2017, 09:27 PM
Smoked a pizza this evening in honor of Pi day, my goodness was it good!!!

http://i126.photobucket.com/albums/p90/stellaplease/1EB0CDD2-DBD0-4D86-B439-345006D326EF_zps7why3z54.jpg (http://s126.photobucket.com/user/stellaplease/media/1EB0CDD2-DBD0-4D86-B439-345006D326EF_zps7why3z54.jpg.html)

BeerMan
March 15th, 2017, 05:46 PM
I have been meaning to get back into cooking a pizza in the smoker. last time I did I used a Boboli. I tell you this, don't use a Boboli.

nosoupforyou
March 15th, 2017, 06:35 PM
my wife makes an amazing deep dish pizza with trader joe's dough, so it is definitely recommended!

notbob
March 16th, 2017, 09:52 AM
After quite a few years my Maverick is on its last legs and i am thinking of getting Thermoworks new Smoke unit. Have any of you guys tried it?

beedee
March 16th, 2017, 10:47 AM
I still need to get a thermometer. Which one from Walmart did you get? Thinking of doing burgers this weekend.

nosoupforyou
March 16th, 2017, 11:31 AM
get a thermapen

notbob
March 16th, 2017, 11:33 AM
I still need to get a thermometer. Which one from Walmart did you get? Thinking of doing burgers this weekend.

No walmart.

I picked this guy up from Amazon quite a few years ago.

http://cdn.smokingmeatforums.com/c/c4/300x300px-LS-c497bade_et-732.jpeg
Now that it is time to replace it im thinking of getting this guy http://www.thermoworks.com/Smoke

nosoupforyou
March 16th, 2017, 11:34 AM
I have that one too. then the thermapen comes out when the meat gets close :)

nosoupforyou
March 16th, 2017, 01:45 PM
No walmart.

I picked this guy up from Amazon quite a few years ago.

http://cdn.smokingmeatforums.com/c/c4/300x300px-LS-c497bade_et-732.jpeg
Now that it is time to replace it im thinking of getting this guy http://www.thermoworks.com/Smoke

that thermoworks looks nice. the issue I have with that remote one you and I got off amazon is the range is absolute crap through a wall lol.

BeerMan
March 16th, 2017, 09:27 PM
I have both the Smoke and a Thermapen which I use religiously. I really highly recommend getting one. it is way well worth the price. the temp reads out in less than 2 seconds which helps if your hand is hovering over direct heat. I have the Classic model which has been discontinued for a better model. get on their mailing list and you might come across discounts for the MK4. or the Classic if you're lucky.

notbob, the Smoke is fantastic, aside from the fact that the sending unit has the bells and whistles rather than the receiver. it sucks when you forget to set the max/min temp alarms that you have to go outside in the dark to fiddle with it in a cloud of smoke that is stinging your eyes. other than that, I really like the unit. while it may be true that the range is 300 feet, on bbq days at work my receiver still performs very well deep inside the shop with the smoker 100' away outside on the other side of the thick brick wall.

my other vote would have been the ET-723.

Thermaworks has been developing the Smoke unit with wi-fi capabilities. they are slated for release this Spring.

Krussadams
March 22nd, 2017, 08:34 AM
OK, smokers. Stater Bros has bone-in picnic-style pork shoulder roasts on sale starting today for 79 cents/lb.

DRGinLBC
March 22nd, 2017, 09:33 AM
http://i64.tinypic.com/29ghkhx.jpg

notbob
March 22nd, 2017, 09:44 AM
just saw that ad earlier this morning. Great price for trimmed tri tip too, which is one of my favorites.

UnholyGoalie
April 1st, 2017, 09:19 PM
Started the seasoning process on my new Weber Smokey Mountain this morning. I'll finish up tomorrow and expect to do a first cook on it next weekend. Looks like I'll be joining you guys in this thread.
http://i68.tinypic.com/2up2r12.jpg

BeerMan
April 1st, 2017, 10:56 PM
welcome aboard! what a beaut. 22.5?

beedee
April 2nd, 2017, 04:07 PM
I did two racks of baby backs today. This time I went at 275 for just over 4 hours. I used Famous Daves on one rack and the Trader Joe's rub on the other. End result was really good. Last time Inused the Famous Daves and felt it was a bit salty, this time around confirmed it. However I put a little bit of original Sweet Baby Rays on them and it seemed to balance out the saltiness.

http://img.photobucket.com/albums/v408/bretdee/F1FFDE77-C791-49E6-B94B-9F5F40721A10.jpg (http://smg.photobucket.com/user/bretdee/media/F1FFDE77-C791-49E6-B94B-9F5F40721A10.jpg.html)

http://img.photobucket.com/albums/v408/bretdee/0CEC846B-D042-4B3B-8F99-6298D68ECE2B.jpg (http://smg.photobucket.com/user/bretdee/media/0CEC846B-D042-4B3B-8F99-6298D68ECE2B.jpg.html)

http://img.photobucket.com/albums/v408/bretdee/B613742D-640C-4963-8B4B-FD2ED0637458.jpg (http://smg.photobucket.com/user/bretdee/media/B613742D-640C-4963-8B4B-FD2ED0637458.jpg.html)

BeerMan
April 2nd, 2017, 04:17 PM
that's teasing. how would *WE* know the differences between those two ribs? mhihi:

off-topic: when are we holding the LGK bbq comp? someone LGKer I forget who said he had a big backyard that we can use?

UnholyGoalie
April 3rd, 2017, 08:29 AM
welcome aboard! what a beaut. 22.5?
Yup, thanks! Probably bigger than I need but I want the extra room just in case I want to throw more stuff on.

notbob
April 3rd, 2017, 08:55 AM
Started the seasoning process on my new Weber Smokey Mountain this morning. I'll finish up tomorrow and expect to do a first cook on it next weekend. Looks like I'll be joining you guys in this thread.
http://i68.tinypic.com/2up2r12.jpg

welcome aboard!

notbob
April 3rd, 2017, 10:58 AM
I forgot to mention that Lowe's gas a good deal on charcoal till the 5th

$13 for two 18.6lb bags

UnholyGoalie
April 9th, 2017, 12:38 PM
Almost 11 hours for this pork butt. Came out awesome. I could see doing this every weekend.
http://i66.tinypic.com/2v1opzr.jpg

santiclaws
April 9th, 2017, 01:58 PM
that's teasing. how would *WE* know the differences between those two ribs? mhihi:

off-topic: when are we holding the LGK bbq comp? someone LGKer I forget who said he had a big backyard that we can use?

I'll definitely volunteer to be a judge!

BeerMan
April 9th, 2017, 06:48 PM
Almost 11 hours for this pork butt. Came out awesome. I could see doing this every weekend.
http://i66.tinypic.com/2v1opzr.jpg

I'd do it every weekend, but I don't have that much room in a fridge.

are you shredding the pork or slicing?

beedee
April 10th, 2017, 12:00 PM
Did some wings and a few ABT's on Sunday in my MES30. 275˚, 2 hours, Cherry smoke, vent wide open. Applied the Bone Sucking Sauce Rub on Saturday night and sauced half of the wings with 30 minutes to go in the smoke using the Trader Joes Sriracha Garlic BBQ sauce. The result was outstanding! The sauce was subtle, sweet with a little bit of heat, nothing over powering at all!

https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-9/17800392_10155320107554258_7808403506211512245_n.j pg?oh=3b9dd9ae25edf382d338df54c5af7c31&oe=59516F07

https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-9/17884234_10155320107614258_3468377250044323751_n.j pg?oh=dad46cb10198ee2b6898a5b7ddd5a732&oe=595B9056

notbob
April 10th, 2017, 12:28 PM
So what brand of wood are you guys using? I tried my loacal firewood lot and the bag of oak i bought was full of bark. I was trying to get away from using the commercial stuff since it is all kiln dried.

beedee
April 10th, 2017, 02:23 PM
So what brand of wood are you guys using? I tried my loacal firewood lot and the bag of oak i bought was full of bark. I was trying to get away from using the commercial stuff since it is all kiln dried.

I forget the brands that I have, I'll snap a pic of the bags when I get home from work this evening. I did just buy a bag of Pecan from Home Depot yesterday (Weber brand). I have only been using Apple and Cherry so far. Others that I have but haven't used yet include Hickory, Mesquite and now Pecan.

**Edit**

I'm pretty sure this is the brand that my Apple and Cherry chips are; Western. Walmart sells them really cheap, under $3 a bag, but Home Depot sells the Kingsford and Weber for I want to say $5.97 a bag.

https://horizonfoodservice.com/wp-content/uploads/2016/10/WW-Wood-Apple-Smoking-Chips-300x300.jpg

https://i5.walmartimages.com/asr/847e6945-dfc4-4e15-bab7-d1b8b005164e_1.c7badd20711071635e66b9bcbab8d7f1.jp eg?odnHeight=450&odnWidth=450&odnBg=FFFFFF

Krussadams
April 10th, 2017, 03:54 PM
I forget the brands that I have, I'll snap a pic of the bags when I get home from work this evening. I did just buy a bag of Pecan from Home Depot yesterday (Weber brand). I have only been using Apple and Cherry so far. Others that I have but haven't used yet include Hickory, Mesquite and now Pecan.

**Edit**

I'm pretty sure this is the brand that my Apple and Cherry chips are; Western. Walmart sells them really cheap, under $3 a bag, but Home Depot sells the Kingsford and Weber for I want to say $5.97 a bag.

https://horizonfoodservice.com/wp-content/uploads/2016/10/WW-Wood-Apple-Smoking-Chips-300x300.jpg

https://i5.walmartimages.com/asr/847e6945-dfc4-4e15-bab7-d1b8b005164e_1.c7badd20711071635e66b9bcbab8d7f1.jp eg?odnHeight=450&odnWidth=450&odnBg=FFFFFF

Thank you for the reminder. I need to get some apple wood chips for my Easter ribs.

UnholyGoalie
April 10th, 2017, 07:53 PM
I'd do it every weekend, but I don't have that much room in a fridge.

are you shredding the pork or slicing?
I hand shredded it. With giving some to my buddy and some to my parents for dinner yesterday, by dinner tomorrow it will all be gone.


So what brand of wood are you guys using? I tried my loacal firewood lot and the bag of oak i bought was full of bark. I was trying to get away from using the commercial stuff since it is all kiln dried.
I got a bag of apple wood chunks from Barbecues Galore. I know a firewood lot I've gone to for years to stock up on firewood but never for cooking. I know they separate the piles into dedicated wood types. Next time I have to grab wood for camping I'll check out their selection but I do remember the prices were high for the select woods and I'm sure they'll be full of bark. But it shouldn't be too hard to strip the bark off of the logs.

BeerMan
April 10th, 2017, 08:52 PM
some say the bark adds flavor. I have burned wood with bark on it and have had no problems.

scour your neighborhood for any tree jobs. you never know, you might hit jackpot.

I prefer oak for beef. apple, cherry and other fruit wood for pork, poultry, seafood, etc. and like to mix pecan into everything.

I hear that peach wood is phenomenal on pork. I have yet to find some.

KHenry14
April 12th, 2017, 09:59 PM
The great thing about smoking meat is that you can do whatever you like. You like mesquite with fish? Go for it. I typically just use Hickory and Mesquite, that's just me.


Frankly the mere smell of hickory smoke is one of the nicest things on the planet if you ask me.

Krussadams
April 13th, 2017, 10:47 AM
The great thing about smoking meat is that you can do whatever you like. You like mesquite with fish? Go for it. I typically just use Hickory and Mesquite, that's just me.


Frankly the mere smell of hickory smoke is one of the nicest things on the planet if you ask me.

Speaking of doing what you want. We have a tradition of eating ribs on Easter. I put 3 racks of St. Louis style ribs into some brine last night. To many, this would constitute sacrilege. I figured what the hell, why not try it?

It's just water, Kosher salt and a little bit of Prague Powder for safety. I added a little bit of sage to the water just to see if it will impart any flavor. Sage goes so well with pork. I really wanted some salt to penetrate for a little balance, since the rub and my sauce are both a little on the sweet side.

Tomorrow, I'll remove them from the brine, rinse and dry the slabs then give them a coating of Memphis Dust, and let that sit on overnight. Planning to smoke them on Apple and Cherry.

Birdman
April 13th, 2017, 02:32 PM
You want an outstanding meal, smoke any kind of beef with Manzinita

BeerMan
April 13th, 2017, 10:37 PM
Speaking of doing what you want. We have a tradition of eating ribs on Easter. I put 3 racks of St. Louis style ribs into some brine last night. To many, this would constitute sacrilege.

well, if you were going to boil them too, then the terrorists have won. so, you're (hopefully) not planning to, then we're safe!

Krussadams
April 14th, 2017, 05:43 PM
well, if you were going to boil them too, then the terrorists have won. so, you're (hopefully) not planning to, then we're safe!

Oh, dear god, no.

BeerMan
April 15th, 2017, 04:12 PM
after a few occasions where I was not able to smoke the damn ham for the holidays, this weekend presents the best time. I have a 10 pounder getting licked by hickory smoke right now. after 30 minutes, it's time to drizzle my own bourbon honey glaze over the large beautiful piece of meat before wrapping it up tightly in foil and returning to the smoker. then unwrap when it hits 130 degrees, more glaze on, roast the ham in more smoke for 20 minutes.

this is going to be glorious, I hope.

what are your plans?

BeerMan
April 15th, 2017, 10:16 PM
and glorious it was!
https://scontent-lax3-2.xx.fbcdn.net/v/t31.0-0/p480x480/17973449_10211550164523154_8951030218475988842_o.j pg?oh=996c48b15863540d31640d10366eb623&oe=5981DE3A
wench and I were still picking off the loose bits after dinner.

beedee
April 15th, 2017, 10:42 PM
^ that looks amazing!

I prepped 5lbs of wings tonight that I'll be smoking tomorrow to bring over to the inlaws for Easter. Going to sauce half of them again with the Trader Joe's Sriracha Garlic BBQ sauce again.

Krussadams
April 16th, 2017, 10:06 AM
Here's one of three slabs about to go on the smoker.

http://i.imgur.com/ZirEQO2.jpg

These were brined in salt water with a bit of sage, then sprinkled with Memphis Dust. About to go on some apple and cherry wood smoke for the 3-2-1. Then gonna head over to the mother-in-law's and give some of them a quick finish on the grill (a couple people like a little char)

UnholyGoalie
April 16th, 2017, 08:53 PM
Threw a couple turkey breasts on the smoker and then shredded the meat afterwards. I stuck some strips of pork fat under the skin to try to keep it from getting too dry. The exposed meat is a tad dry however the interior meat is nice and tender. The chicharron in the background was basically a learning exercise. I actually ate quite a bit of store-bought chicharron yesterday and had already defrosted that large piece of skin so I threw it on the lower grill of the smoker just to see how it would turn out. Not bad, though some parts were still leathery and I hadn't seasoned it. I ended up tossing it. I hate to be wasteful but I've already had too much fatty pork product the past week or so.

http://i64.tinypic.com/33nanf5.jpg

BeerMan
April 16th, 2017, 09:27 PM
did you have water in the pan during the smoke time?

UnholyGoalie
April 17th, 2017, 08:46 AM
Yeah, I did. I didn't brine the turkey but that probably would have helped it retain moisture. I also never covered it in foil which is my mistake. The plus side to leaving them naked is the skin came out nice.

beedee
April 17th, 2017, 09:23 AM
I didn't snap a pic of the wings I did for Easter yesterday but they were a hit, everyone loved them! I am now tasked with smoking wings before every big family gathering. :)

VEGASKING
April 17th, 2017, 10:03 AM
I did one of those New York steak prime rib roasts. Three hours in the smoker but only two with smoke. Turned out great.

Krussadams
April 17th, 2017, 12:23 PM
and glorious it was!
https://scontent-lax3-2.xx.fbcdn.net/v/t31.0-0/p480x480/17973449_10211550164523154_8951030218475988842_o.j pg?oh=996c48b15863540d31640d10366eb623&oe=5981DE3A
wench and I were still picking off the loose bits after dinner.

Did ya go for the marrow? I really wonder how that tastes after the smoking.



Yeah, I did. I didn't brine the turkey but that probably would have helped it retain moisture. I also never covered it in foil which is my mistake. The plus side to leaving them naked is the skin came out nice.

I started brining the Thanksgiving turkey years ago and won't do it any other way now. It comes out insanely juicy and tender.

I do oven cook that bird, though.

BeerMan
April 17th, 2017, 09:44 PM
Yeah, I did. I didn't brine the turkey but that probably would have helped it retain moisture. I also never covered it in foil which is my mistake. The plus side to leaving them naked is the skin came out nice.

yeah, brining would have helped. I do that for every chicken that go in the smoker. and foiling the chicken/turkey may make the skin more rubbery. then again, that can be solved by finishing it over direct heat.

BeerMan
April 17th, 2017, 09:56 PM
Did ya go for the marrow? I really wonder how that tastes after the smoking.

we plan to use the ham bone for the split pea soup, so yeah, not yet.

BeerMan
April 20th, 2017, 10:08 PM
if you don't have one already, grab a Thermapen for cheap.

http://www.thermoworks.com/Classic-Thermapen

UnholyGoalie
May 21st, 2017, 09:13 PM
First time doing ribs on the smoker. 2 racks of beef short ribs and 1 rack of St Louis cut pork ribs. Rubbed with just a bunch of spices I have in the kitchen.

http://i66.tinypic.com/dg1nit.jpg

Basted with Bone Suckin' Sauce.
http://i67.tinypic.com/5lqf84.jpg

The pork ribs were done in about 4.5 hours. The beef ribs were stubborn SOB's. I pulled them off and threw them in the oven to speed up the process. In total they got to about 190 degrees after about 6.5 hours. I would have liked to let them keep going on the smoker but rushed them to be ready for dinner. They came out good, although not as tender as I'd hoped and some of the fat/connective tissue hadn't fully rendered out. Still, I'm pleased for it being the 1st try.
http://i68.tinypic.com/16c00hl.jpg
http://i67.tinypic.com/2vikrcw.jpg

notbob
May 22nd, 2017, 08:26 AM
First time doing ribs on the smoker. 2 racks of beef short ribs and 1 rack of St Louis cut pork ribs. Rubbed with just a bunch of spices I have in the kitchen.

http://i66.tinypic.com/dg1nit.jpg

Basted with Bone Suckin' Sauce.
http://i67.tinypic.com/5lqf84.jpg

The pork ribs were done in about 4.5 hours. The beef ribs were stubborn SOB's. I pulled them off and threw them in the oven to speed up the process. In total they got to about 190 degrees after about 6.5 hours. I would have liked to let them keep going on the smoker but rushed them to be ready for dinner. They came out good, although not as tender as I'd hoped and some of the fat/connective tissue hadn't fully rendered out. Still, I'm pleased for it being the 1st try.
http://i68.tinypic.com/16c00hl.jpg
http://i67.tinypic.com/2vikrcw.jpg

Dont be afraid to wrap the ribs in foil. After a while they stop taking on the smoke anyway. Now a days i start everything way earlier than i think its gonna take then i use a faux cambro to keep things warm if necessary.

kingnut
May 22nd, 2017, 11:14 AM
Dont be afraid to wrap the ribs in foil. After a while they stop taking on the smoke anyway. Now a days i start everything way earlier than i think its gonna take then i use a faux cambro to keep things warm if necessary.

Yep, Foil is the way to go

new meaning to putting on the foil!

BeerMan
May 23rd, 2017, 09:11 PM
"scientists" say the meat stops absorbing smoke after 140 degrees.

"experts", like myself, like to wrap ribs after 2-3 hours. :) it's a method called 3-2-1 for pork ribs and 2-2-1 for beef. or uhmm, is it the other way around? :think:

notbob
May 24th, 2017, 07:22 AM
2-2-1 for baby back

VEGASKING
May 24th, 2017, 08:42 AM
Yep 3-2-1 for spare and 2-2-1 for baby backs. They've turned out great every time I've cooked them. Butts on the other hand... did a tiny boneless 3 pounder on Sunday with a rack of ribs and after 7 hours it was still only 180 degrees. One of these days we'll finally get one up to proper temp and tenderness.

DRGinLBC
May 24th, 2017, 09:26 AM
Yep 3-2-1 for spare and 2-2-1 for baby backs. They've turned out great every time I've cooked them. Butts on the other hand... did a tiny boneless 3 pounder on Sunday with a rack of ribs and after 7 hours it was still only 180 degrees. One of these days we'll finally get one up to proper temp and tenderness.

I'm with you. I've always had issues with butts. I've just bumped the temps up higher on the last couple and they came out great. I've had them stall for like 2 hours before. Frustrating when you have company.

beedee
May 24th, 2017, 09:56 AM
I need to smoke some meats this weekend! It's been 3 weeks since I did some baby backs, feels like 3 years!

BeerMan
May 24th, 2017, 10:39 PM
on the deck this weekend:

ribeyes
pork shoulder
baby backs
chuck roast
chicken legs
chicken thighs
salmon

notbob
May 25th, 2017, 07:00 AM
I have

Brisket point
Spare ribs (on sale at smart & final this week)
Hot links
Chicken breasts
And of course some wicked baked beans

jccawdrey
May 27th, 2017, 11:27 AM
Already done the rib eye, and I have the Stater Bros ribs in the beer brine already. Looking forward to Monday. The wife bought a bag of jumbo shrimp somewhere and has broken them up into baggie sizes. Doing some this afternoon with homemade cocktail sauce. Baked beans, Le Seur peas and white corn also on the menu

beedee
May 28th, 2017, 10:47 PM
Today I smoked two racks of baby backs, 3 pounds of wings and 10 jalape?o poppers wrapped with bacon. My Masterbuilt 30 was stuffed to the brim. The crappy thing is, there are a couple obvious very hot spots that pretty much made charcoal out of one of my wings and one of my poppers. Other than that everything came out good, our friends loved it and I have some left overs. ��

jccawdrey
May 29th, 2017, 07:31 AM
My ribs are out of the brine and resting. Firing up the smoker in a few hours. Hmmmmmm

BeerMan
May 29th, 2017, 03:49 PM
Today I smoked two racks of baby backs, 3 pounds of wings and 10 jalape?o poppers wrapped with bacon. My Masterbuilt 30 was stuffed to the brim. The crappy thing is, there are a couple obvious very hot spots that pretty much made charcoal out of one of my wings and one of my poppers. Other than that everything came out good, our friends loved it and I have some left overs. ��

did you have a water pan beneath? it should act as indirect heat.

BeerMan
May 29th, 2017, 03:55 PM
my rigs
https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-9/18765988_10211928032129608_7465374353783286399_n.j pg?oh=dc0d084283ed6cc74f0c5a227b84e914&oe=59A73E24

meatloafs
https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-9/18740476_10211918067280493_2800546176687185801_n.j pg?oh=f85061f2f0d0b02465da317e76581258&oe=59E4451E

pork butt. in at 10am. off at 4am. ugh!
https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-9/18739715_10211927850125058_1178388517926424520_n.j pg?oh=b7088988c91a4c0e51a0ee848f8c252d&oe=59B3CD66

beef back ribs
https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-9/18698504_10211927850485067_9221714709987820546_n.j pg?oh=3c5b8349f983f724206a56566fc37509&oe=59B845A5

rib eyes and corn will be taken care of tomorrow as wench and I got invited to an event tonight.

beedee
May 30th, 2017, 09:16 AM
did you have a water pan beneath? it should act as indirect heat.

Yes. I usually fill it with a cup and a half or so of apple juice.

BeerMan
May 30th, 2017, 09:17 PM
Yes. I usually fill it with a cup and a half or so of apple juice.

instead of apple juice, fill the pan almost to the top with water. I use hot water because if cold, it takes a while for the temp to get regulated in the smoker.

so, apple juice, I put that in the spray bottle and give the meats an occasional spritz. the sugar in the juice helps create a crusty bark.

BeerMan
May 30th, 2017, 09:55 PM
rib eyes and corn, people.
https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-9/18839365_10211945834134647_6704654668761677531_n.j pg?oh=b0678af9ee2703b7d3cca979cb33a5b8&oe=599F99BAhttps://scontent-lax3-2.xx.fbcdn.net/v/t1.0-9/18766049_10211945834414654_4349552357100943413_n.j pg?oh=3a42ff0034a1e354fbffb35b5fef61de&oe=59B623CD

beedee
May 31st, 2017, 09:22 AM
Here is a pic from Sundays smoke (my friends g/f took it and made the collage). I usually like to sauce my ribs with about 30 minutes to go, but since we had people over I left them naked and let people apply the sauce at the time of consumption.

One rack I used the Trader Joes Coffee-Garlic rub and on the other rack I used Stubbs "Pork" rub with the remainder of my Bone Sucking' Sauce rub on top of that.

https://scontent-lax3-2.xx.fbcdn.net/v/t31.0-8/18766811_10100770726679920_7005639798703632783_o.j pg?oh=74c7328c5f422ef45a85d2c5aaee7c53&oe=59B099FB

notbob
May 31st, 2017, 04:14 PM
I botched my spares. Ended up serving boneless ribs :lol:. Burnt ends were gone in less than 2 minutes. Everybody wanted doggy bags so guess they liked evrything.

Krussadams
June 21st, 2017, 09:03 PM
So I've been doing a ton of reading on the arts of cured and/or smoked meats and sausages lately. I made a Mexican tequila-spiked chorizo of my own design, which I think turned out pretty well. But now...now comes the king of cured meats.

Bacon.

Got a 7.3 pound belly at a local Asian market, and cut it in half tonight. Letting a half thaw out tonight, while the other went back in the freezer. Once it thaws out, I'll be trimming off the skin, weighing it and get It started in the cure. It should take about 10-14 days in some salt, Demerara sugar, cure #1, black pepper and a little sage (because damn that goes well with pork). Then rinse, let dry a few days maybe and hit the cold smoke.

I bought an A-Maze-N smoker, and a couple pounds each of corn cob and apple pellets. I'm planning to mix those two for the cold smoke and let it run overnight.

I'm really looking forward to this. And if it works out well, I'm going to be making some Gef?llter Schweinebauch with the other half. Yeah...look that up. You can thank me later.

beedee
June 22nd, 2017, 09:31 AM
Can't believe I forgot to post pix of my Fathers Day smoke!

https://scontent-sjc2-1.xx.fbcdn.net/v/t1.0-9/19366055_10155563681464258_6425125925852145348_n.j pg?oh=e9d0c8f7452a1b5833e98de2e394d5f0&oe=59C8FDA0

https://scontent-sjc2-1.xx.fbcdn.net/v/t1.0-9/19399466_10155563681459258_5844497761743733699_n.j pg?oh=88b18fb7d21e4d3a14ce239f8fe6542c&oe=59D7605A

BeerMan
June 22nd, 2017, 08:06 PM
I bought an A-Maze-N smoker, and a couple pounds each of corn cob and apple pellets. I'm planning to mix those two for the cold smoke and let it run overnight.
this is the first I have heard of corn cob being used for smoking with.



I'm really looking forward to this. And if it works out well, I'm going to be making some Gef?llter Schweinebauch with the other half. Yeah...look that up. You can thank me later.

before I can thank you later, any recipes in English?

BeerMan
June 22nd, 2017, 08:11 PM
Can't believe I forgot to post pix of my Fathers Day smoke!

https://scontent-sjc2-1.xx.fbcdn.net/v/t1.0-9/19366055_10155563681464258_6425125925852145348_n.j pg?oh=e9d0c8f7452a1b5833e98de2e394d5f0&oe=59C8FDA0

https://scontent-sjc2-1.xx.fbcdn.net/v/t1.0-9/19399466_10155563681459258_5844497761743733699_n.j pg?oh=88b18fb7d21e4d3a14ce239f8fe6542c&oe=59D7605A
they look great!

I need to grab the coffee-garlic rub. it sounds tasty.

Krussadams
June 22nd, 2017, 08:35 PM
this is the first I have heard of corn cob being used for smoking with.

I just heard of it too. I read about it over here: http://www.smokingmeatforums.com/t/236348/rubbed-the-belly-its-bacon-time. Several folks raved about it, so I had to give it a go.


before I can thank you later, any recipes in English?

I'm a little ashamed to admit this, but I first learned of it from an episode of Diners, Drive-Ins and Dives. There's a deli in Portland called Edelweiss that showcased this on the episode. I had to do it, and found this primer here: http://www.smokingmeatforums.com/t/241314/schweinebauch (which in turn led me to the bacon post above).

And now for some pictures:

The belly:
https://s1.postimg.org/w8w8u4ue7/20170622_171814.jpg

Skin removed (and saved to make chicharonnes later):
https://s23.postimg.org/qfg0vshtn/20170622_172908.jpg

Spices ready (no sage tho. Realized too late that I was out of it. Threw a couple bay leaves in the bag though):
https://s16.postimg.org/lvgbob5mt/20170622_174437.jpg

Given the Bell Biv DeVoe treatment:
https://s17.postimg.org/nr2hzntxb/20170622_175529.jpg

It's resting comfortably in the fridge. Looks much like pastrami with all that pepper, but I can't wait for these 10 or 14 days to be up. Then it's another three days to dry out and get that pellicle so's I can smoke.

Krussadams
July 11th, 2017, 02:09 PM
So the bacon is done. Methinks there's some fine tuning to do, and I think I know where I probably screwed up a little. It wasn't totally ruined...just could be better.

Out of the cure and rinsed clean:

https://s3.postimg.org/76z9r7umr/20170705_201134.jpg

Then it was back in the fridge to let it dry a bit and develop that pellicle for smoking. Instructions I read said give it about 3 days. I should have checked it sooner, as I think it went a little too far:

https://s1.postimg.org/rr7bh6v6n/20170709_130752.jpg
https://s1.postimg.org/4j5myy17j/20170709_130805.jpg

One thing I did learn, though, is that little A-Maze-N smoker contraption was outright ****ing awesome. I loaded it with a mix of apple and corn cob pellets, and let it run with the smoker off. It smoked a good 8 hours before I pulled the slab, and when I checked the pellets, it had burned through only 2/3 of them. That's better than I expected. Money very well spent IMO.

Post-smoke:

https://s1.postimg.org/81bq0ppxb/20170709_221300.jpg
https://s17.postimg.org/6ad1ukclr/20170709_221312.jpg
https://s17.postimg.org/ex478oghr/20170709_221423.jpg


I cut off a slice and fried it. It was good, but it was too thick of a slice. More reminiscent of ham than bacon, but still pretty damn good...though a little dry. I've got it in the freezer to make thinner slices easier, and hopefully that will help some. We'll see.

Next time, I think I'll try the brining method for curing, let dry overnight once cured and since my new Masterbuilt electric smoker arrived today, I should be set for perfect bacon with the other half of the slab.

notbob
July 15th, 2017, 11:57 AM
So the bacon is done. Methinks there's some fine tuning to do, and I think I know where I probably screwed up a little. It wasn't totally ruined...just could be better.

Out of the cure and rinsed clean:

https://s3.postimg.org/76z9r7umr/20170705_201134.jpg

Then it was back in the fridge to let it dry a bit and develop that pellicle for smoking. Instructions I read said give it about 3 days. I should have checked it sooner, as I think it went a little too far:

https://s1.postimg.org/rr7bh6v6n/20170709_130752.jpg
https://s1.postimg.org/4j5myy17j/20170709_130805.jpg

One thing I did learn, though, is that little A-Maze-N smoker contraption was outright ****ing awesome. I loaded it with a mix of apple and corn cob pellets, and let it run with the smoker off. It smoked a good 8 hours before I pulled the slab, and when I checked the pellets, it had burned through only 2/3 of them. That's better than I expected. Money very well spent IMO.

Post-smoke:

https://s1.postimg.org/81bq0ppxb/20170709_221300.jpg
https://s17.postimg.org/6ad1ukclr/20170709_221312.jpg
https://s17.postimg.org/ex478oghr/20170709_221423.jpg


I cut off a slice and fried it. It was good, but it was too thick of a slice. More reminiscent of ham than bacon, but still pretty damn good...though a little dry. I've got it in the freezer to make thinner slices easier, and hopefully that will help some. We'll see.

Next time, I think I'll try the brining method for curing, let dry overnight once cured and since my new Masterbuilt electric smoker arrived today, I should be set for perfect bacon with the other half of the slab.

Looks good man.

Unfortunately the Amaze-n doesn't work in my gas smoker. The burner sucks out all the air. I havent been successful trying to get a mailbox mod to work. I need to try working on it again

Krussadams
July 15th, 2017, 12:46 PM
Looks good man.

Unfortunately the Amaze-n doesn't work in my gas smoker. The burner sucks out all the air. I havent been successful trying to get a mailbox mod to work. I need to try working on it again

Thanks. That is a badass mod. Thank you for pointing that one out. I just read some folks have trouble with the A-Maze-N in the MES. Once I get the MES up and running, I'll have to do a test and see if I have those issues. If so, I'll be buying a mailbox soon.

What kind of issues are you seeing with the mailbox mod?

notbob
July 15th, 2017, 12:51 PM
Thanks. That is a badass mod. Thank you for pointing that one out. I just read some folks have trouble with the A-Maze-N in the MES. Once I get the MES up and running, I'll have to do a test and see if I have those issues. If so, I'll be buying a mailbox soon.

What kind of issues are you seeing with the mailbox mod?

I wasn't comfortable using a painted mailbox so I went with an untreated aluminum box but it might be too small. The smoke isn't drawing through the duct and out the smoker

jccawdrey
July 15th, 2017, 01:12 PM
Tony Chachere's Original Creole seasoning. We bought it at Stater Bros and it is outstanding. Sorry, I don't know how to post a picture. 8 oz container

Krussadams
July 15th, 2017, 02:59 PM
I wasn't comfortable using a painted mailbox so I went with an untreated aluminum box but it might be too small. The smoke isn't drawing through the duct and out the smoker

Hmmm. Did you try a few extra holes in the side of the box opposite the smoke outlet pipe?

notbob
July 15th, 2017, 03:26 PM
No but I just made the hole to the duct bigger. If that doesnt work i will try your suggestion.

UnholyGoalie
July 15th, 2017, 10:01 PM
Haven't used my smoker in a while so I had to show it some love today with a quick smoking session. A couple of tri-tips and some corn. Turned out quite good.
http://i63.tinypic.com/316wa51.jpg
http://i67.tinypic.com/2lx6rll.jpg

notbob
July 15th, 2017, 10:09 PM
Haven't used my smoker in a while so I had to show it some love today with a quick smoking session. A couple of tri-tips and some corn. Turned out quite good.
http://i63.tinypic.com/316wa51.jpg
http://i67.tinypic.com/2lx6rll.jpg

I made a tri tip tonight too. O I also threw on 15lbs of pork shoulder

notbob
July 21st, 2017, 10:40 AM
So I did a little bit of smoking this week for a party this Saturday.


https://s13.postimg.org/6hnv6jco7/20170715_105219.jpg

https://s24.postimg.org/o9vyu0i6d/20170715_211207.jpg

https://s17.postimg.org/az4fp6utb/20170720_134755.jpg

https://s12.postimg.org/gm22xs7pp/20170720_200910.jpg

Anyone have suggestions on what kind of bread I should get? I was thinking Hawaiian rolls and hamburger buns. I also don't know what kind of quantity I should get. I made about 28lbs of meat for 30-40 people

Krussadams
July 22nd, 2017, 01:05 PM
So I did a little bit of smoking this week for a party this Saturday.


https://s13.postimg.org/6hnv6jco7/20170715_105219.jpg

https://s24.postimg.org/o9vyu0i6d/20170715_211207.jpg

https://s17.postimg.org/az4fp6utb/20170720_134755.jpg

https://s12.postimg.org/gm22xs7pp/20170720_200910.jpg

Anyone have suggestions on what kind of bread I should get? I was thinking Hawaiian rolls and hamburger buns. I also don't know what kind of quantity I should get. I made about 28lbs of meat for 30-40 people

Nice!! Address??

I'd suggest bolillo rolls too, maybe. But, depending on which bread you get, figure on 1 to 1.5 per person. Hawaiian rolls maybe even 2 or 3 per person...they're addictive. So maybe 2-3 Hawaiian rolls and 1-2 buns per person should do it right. It'll probably end up with one bun per person, but better to have extra and not have to make the emergency trip.

nosoupforyou
July 22nd, 2017, 03:16 PM
Hawaiian rolls I have found are the best, a little coleslaw, some pulled pork, maybe some cheese. looks amazing!

leftwngr
July 25th, 2017, 10:17 PM
Some recent fun with ribs. This was right after I glazed them. The sun really made the color bright looking.

4 hours @275 smoked with hickory.

leftwngr
July 28th, 2017, 07:42 PM
and then some dino bones... did these in record time. Hot and fast @325 done in 2.5 hrs.

5745

UnholyGoalie
August 4th, 2017, 06:39 PM
Hey all, I was trimming a tri-tip for smoking tomorrow and as I cut through a layer of fat I cut through a rather bulbous sack. It was deep red inside, somewhat spongy and pretty much contained within the layer of fat. I've never seen anything like it in a hunk of meat I've prepped before. Has me worried it was some sort of parasite or maybe a tumor. Anybody run across something similar? I've cut it out but should I trash the whole tri-tip and play it safe?

I'll try and post pics but the host I usually use is acting up.

BeerMan
August 4th, 2017, 07:32 PM
I've seen small dark red spots. I just cut those out. but have never come across the "bulbous" sack. if you managed to cut through it, did it give off a rather nasty odor?

https://www.reddit.com/r/meat/comments/2f7iha/found_this_buried_in_the_fat_of_a_tri_tip_looks/


from where do you get the tri tips? I prefer Costco because the butchers there know to trim the excess fat that the lazy-assed butchers at ordinary grocery stores never bother with.

UnholyGoalie
August 4th, 2017, 08:03 PM
Hey, Beerman. My buddy sent me the same link. From what they talk about, seems like it was a lymph node or nodule. It didn't give off any bad odor that I could tell. Most posts I've read have either said take it back (I already rubbed and marinated it, so I doubt that's possible now) or cut it off and you're good to go. I was planning on cooking it medium rare but will probably up it to medium. If my friends and I all get mad cow disease, we'll know how it happened.

I got it from my local Ralphs and have never had a problem with their cuts. In fact, this particular Ralphs was recommended to me by a buddy whose opinion when it comes to food I respect. There are other shops I get my meat from which I might defer to next time, but the discount for being a Ralphs shopper turned this $33 tri-tip into a $19 one. Hard to pass that up.

BeerMan
August 4th, 2017, 08:16 PM
I, too, frequent Ralph's. but the only meat I will not touch is their tri tip. Costco's twin packs go for around $25 so that in itself is a much better deal.

beedee
August 6th, 2017, 09:53 AM
Speaking of tri-tips, I smoked a Trader Joe's Santa Maria marinated one yesterday. It was a hair under two pounds, went for two hours and fifteen minutes at 225, with hickory chips. Pulled it when it reached 145 and let it rest in foil for 15 minutes. It came out amazing, sorry no pix this time. This was my first time doing a TT in my MES30, and won't be my last.

UnholyGoalie
August 6th, 2017, 10:59 AM
FYI, the tri-tip looked fine and tasted fine as well. Nothing out of the ordinary to comment on. If that changes, I'll let yall know.

notbob
August 9th, 2017, 09:22 AM
Don't mind me just driving through Texas. Stopped at a place called Rudy' s.

https://s2.postimg.org/idzth1w2x/20170808_152239.jpg

For a small chain they knock brisket out of the park.

leftwngr
August 11th, 2017, 09:26 PM
I've had that node in the fat before. cut it out and carry on. Glad you didn't toss it.

I love cooking tri tip old school over oak logs on a Santa Maria grill. I tend to pull them off at 130, tent in foil, them rest for 15 minutes before slicing. Usually up to about 137/140 by then.

Really too bad we can't bring smokers/grills to Staples for a tailgate. Maybe they'd let us at Toyota before a prospects game... or at least not kick us out.

BeerMan
August 11th, 2017, 10:27 PM
don't mind me just driving through texas. Stopped at a place called rudy' s.

https://s2.postimg.org/idzth1w2x/20170808_152239.jpg

for a small chain they knock brisket out of the park.

tfti!

notbob
August 18th, 2017, 09:51 PM
It's Hatch Chile season so I'm gonna try and make some Chile verde. Krussadams you are the big hatch fiend right?

https://s2.postimg.org/lhuioajgp/20170818_190955.jpg

Krussadams
August 19th, 2017, 09:28 PM
It's Hatch Chile season so I'm gonna try and make some Chile verde. Krussadams you are the big hatch fiend right?

https://s2.postimg.org/lhuioajgp/20170818_190955.jpg

Hell yes I am! I just picked up 38 pounds of roasted hot hatch chiles last weekend:

https://s27.postimg.org/5t4tnye43/20170812_161243.jpg

Freezer's full of New Mexico deliciousness.
Courtesy of El Rey Farms (www.elreyonline.com)

Do let me know how your chile verde turns out...?

notbob
August 20th, 2017, 06:11 PM
Hell yes I am! I just picked up 38 pounds of roasted hot hatch chiles last weekend:

https://s27.postimg.org/5t4tnye43/20170812_161243.jpg

Freezer's full of New Mexico deliciousness.
Courtesy of El Rey Farms (www.elreyonline.com)

Do let me know how your chile verde turns out...?

Its was great but i forgot to take pics. My only complaint was that there ended up being too much liquid.

Krussadams
August 20th, 2017, 07:46 PM
Its was great but i forgot to take pics. My only complaint was that there ended up being too much liquid.

Nice! Let me see what I can pry out of my mother-in-law. She makes a mean Hatch chile verde.

Krussadams
August 21st, 2017, 10:27 PM
Went by the store today, and this little tri tip kept making eye contact. I gave in. Sprinkled it with Montreal Steak Seasoning and some garlic powder and gave it a quick smoke on hickory to a wonderful medium rare. Got so excited I forgot to let it rest some before slicing. No matter...It was outstanding.

https://s27.postimg.org/8o0i24yyb/20170821_203340_HDR.jpg

Probably will try a different rub next time. This was good, but I think I can find better.

notbob
August 21st, 2017, 11:03 PM
Went by the store today, and this little tri tip kept making eye contact. I gave in. Sprinkled it with Montreal Steak Seasoning and some garlic powder and gave it a quick smoke on hickory to a wonderful medium rare. Got so excited I forgot to let it rest some before slicing. No matter...It was outstanding.

https://s27.postimg.org/8o0i24yyb/20170821_203340_HDR.jpg

Probably will try a different rub next time. This was good, but I think I can find better.

Meatheads big bad beef rub is the only thing I use for tri tip

notbob
August 22nd, 2017, 08:22 AM
Open box sale for the Smoke from Thermoworks

http://www.thermoworks.com/Smoke-OP?utm_source=Nl-2017Aug22&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=Aug2017-Smoke-Open-Box-Reminder-cs

BeerMan
August 22nd, 2017, 08:22 PM
Open box sale for the Smoke from Thermoworks

http://www.thermoworks.com/Smoke-OP?utm_source=Nl-2017Aug22&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=Aug2017-Smoke-Open-Box-Reminder-cs

the gateway device comes with the kit now? sonuvabitch! can it work with the existing kit that I have?

notbob
August 22nd, 2017, 09:13 PM
the gateway device comes with the kit now? sonuvabitch! can it work with the existing kit that I have?

No clue. I'm still using the maverick

BeerMan
August 23rd, 2017, 08:37 PM
which one?
if it wasn't for the Smoke, I woulda gotten the 733.

notbob
August 23rd, 2017, 09:04 PM
which one?
if it wasn't for the Smoke, I woulda gotten the 733.

The 732

BeerMan
August 29th, 2017, 06:42 PM
the Gateway is sold separately for $89. I'll just wait for the open-box sale.

BeerMan
August 29th, 2017, 06:43 PM
https://operationbbqrelief.org/

"Operation BBQ Relief is mobilizing assets and securing resources to address the impending destruction that currently is in the path of Hurricane Harvey. We are prepared to feed the first responders and people affected by this monster storm. However, we will need your help. Yes you. We will need volunteers and donations to fill the need that Harvey will cause. If you can give some time, we will need it. If you can give money or donations in kind, we need that too. Please click on the link and give whatever you can. We appreciate and respect your time and money.

Donate: https://operationbbqrelief.org/apis/volunteer/donation "

Krussadams
September 2nd, 2017, 11:34 PM
So I got a craving for some kalua pork. Picked up a sizeable 8.5 lb pork butt, some Hawaiian sea salt and some banana leaves. Away we went...

Ready to start:
https://s26.postimg.org/fjnsvsmqx/20170902_120842.jpg

Scored and salted:
https://s26.postimg.org/y1wqtrtwp/20170902_121207.jpg

Ready for wrapping:
https://s26.postimg.org/ariky3hgp/20170902_122403.jpg

Wrapped and fit to be tied:
https://s26.postimg.org/uan67gg89/20170902_122835.jpg

All tied up with somewhere to go:
https://s26.postimg.org/r7mg4319l/20170902_123542.jpg

Foiled again:
https://s26.postimg.org/3lvf9dxrd/20170902_124033.jpg

Threw it into the smoker at 225?, no smoke for now since it's foiled. I'll unwrap it when it hits 160? or so and start the mesquite pallets and pull it at 190?. I expect this to go for anywhere from 10 to 14 hours. Let it rest an hour or so and get to shredding.

Some interesting things I picked up while reading up on this:

It's amazing how many people think kalua pork includes Kahlua liqueur in some way. I read posts by some that took a legit kalua pork recipe and added Kahlua (and a bunch of other crap) to it when they weren't satisfied. Kalua pork is nothing more than pork, salt, smoke and time. Traditionally, it's hit with red alaea sea salt, wrapped in ti leaves, then cooked in an underground pit fueled by kiawe wood. I went with regular sea salt as my local 99 Ranch didn't have the red. Ti leaves and kiawe are not easy to find over here, so I went with banana leaves and mesquite (a cousin of kiawe).

I think a lot of dissatisfaction I read about was due to palate. Most folks smoking pork butt are coating it with a rub, smoking, pulling and maybe soaking it in some sauce. The flavor of the pork can get masked that way, so when you do nothing but salt, smoke and time, it's just the pork. Probably one of the purest expressions of it, but an unusual taste for most. But me...I adore good kalua pork.

Krussadams
September 3rd, 2017, 02:17 PM
So I woke up at about 7 this morning, and found the internal temp was at 170?. So I got up and got things together, and by the time I got out there it was up to 174 ?. I opened her up and threw in the mesquite pellets and let it go. Went to do the lawn, and checked on the temp every now and then. It had reached 178? briefly, then dropped to 174? and held there for quite a while. So I finished up the lawn and went back there and by that time it was back up to 178?. I checked it with an instant read and that showed 181?, so I pulled it (~10:30) before it dried out too much.

Brought it in, wrapped it in foil and let it rest in the oven for about an hour and a half. Then I pulled it out to shred. Bone came out clean, but not super easy. A little tough on the outside in one or two spots, but not bad. Only problem was that when I pulled it from the smoker, I found that the pellets had gone out. From the looks of it, maybe 5 or 10 minutes of smoke got through.

In any case, it shredded quite nicely, and I collected all the drippings in the smoker and added those back in and it tastes great. Maybe a tweak or two for next time, but all around not bad at all for just heat and salt...and the tiniest bit of smoke.

Opened and ready for the not smoke:
https://s26.postimg.org/ip9vj7961/20170903_080718.jpg

Ready to plate up:
https://s26.postimg.org/j4l5c7v3d/20170903_132331.jpg

BeerMan
September 4th, 2017, 12:04 AM
to some, 203 is the magic number. not only is the pork easier to shred, but it obtains a nice bark.

notbob
October 4th, 2017, 09:52 AM
I'm pretty sure i have asked this before, but where are you guys getting wood these days? I wanted to get away from the Lowes, Home Depot stuff. I was thinking of trying this place https://fruitawood.com/ but the quantities are a little larger than i would like.

BeerMan
October 4th, 2017, 11:27 AM
what's wrong with big boxed hardware stores? other options are either through Amazon or that wood lot right off the 210 at Madre exit. I also had a 3rd option but I used to work with this guy whose family owned such a wood supply place somewhere.

notbob
October 4th, 2017, 11:40 AM
what's wrong with big boxed hardware stores? other options are either through Amazon or that wood lot right off the 210 at Madre exit. I also had a 3rd option but I used to work with this guy whose family owned such a wood supply place somewhere.

The commercial stuff is kiln dried to prevent mold during shipment and what not. This process takes out too much moisture and supposedly you lose a lot of the flavor as well.

beedee
October 4th, 2017, 12:46 PM
I forgot to post these pix a couple weeks ago. First time doing boneless chicken thighs, they came out pretty good. I put them in the oven for 15 minutes at 350 after I pulled them from my smoker to try to crisp them up a tad. This was my first time using the Weber Kick'n Chicken rub. It was alright, had a good kick to it, but I'm not so sure I'll use it again.

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/21766859_10155881066069258_4980642086048865166_n.j pg?oh=ba78c26955bed5d6167f8bf6c6451c6d&oe=5A39F4A0
https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/21766298_10155881066079258_7727507607287107423_n.j pg?oh=0543b1a8e68f64aac064860a2b6102d3&oe=5A799D86
https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/21766525_10155881066084258_3602610915092897558_n.j pg?oh=0ff362a9bfc1e62be8a261f229346d04&oe=5A8281CE

DRGinLBC
October 4th, 2017, 01:14 PM
to some, 203 is the magic number. not only is the pork easier to shred, but it obtains a nice bark.

Yup. I pull at 200 and wrap it in foil...then a towel. Toss it into a cooler until I'm ready to serve.

Krussadams
October 4th, 2017, 08:28 PM
The commercial stuff is kiln dried to prevent mold during shipment and what not. This process takes out too much moisture and supposedly you lose a lot of the flavor as well.

This place sells air dried apple wood chips, five pounds for $7. Only apple chips available though.

http://www.royaloakfarmorchard.com/applewoodchips.html

BeerMan
October 5th, 2017, 04:41 PM
The commercial stuff is kiln dried to prevent mold during shipment and what not. This process takes out too much moisture and supposedly you lose a lot of the flavor as well.

moisture, no matter how little, begets mold.

anyway, here's a good read: https://bbq.tamu.edu/2016/01/07/seasoned-wood-for-smoking-barbecue/

leftwngr
October 22nd, 2017, 10:30 PM
for wood, I always go to the Wood Shed in Orange. www.thewoodshedoc.com

great place for wood. they also hold classes and it's a great place to see a bunch of cookers in one place (during classes).

BeerMan
November 23rd, 2017, 08:16 PM
so, how was your Thanksgiving?

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/23795821_10213415086305033_709361730176911153_n.jp g?oh=0daa6addaeb99eb7df14ed7b62333885&oe=5A9C145D
https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/23755618_10213418236463785_6799329977365956455_n.j pg?oh=c694c970f93cdf4ae4117e2a1a0ee030&oe=5AD2F334
https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/23843326_10213418236863795_4968926028695808524_n.j pg?oh=20e72c5ce70e908fd048fca5aaf24fb7&oe=5AA25B37

no pix of the sliced aftermath cuz we jumped right in and devoured it up. oof, tryptophan.

BeerMan
December 5th, 2017, 09:58 PM
grilled ice cream, anyone?
https://barbecuebible.com/2017/11/28/smoked-ice-cream-2/

BeerMan
March 8th, 2018, 10:10 PM
https://www.thermoworks.com/Classic-Thermapen-OP-0318?utm_source=Nl-2018Mar08&utm_medium=email&utm_term=ClassicThermapenOpenBox&utm_content=inbox&utm_campaign=Mar2018-Classic-Thermapen-OpenBox-cs another discount sale on the Thermapen Classics. get one if you don't have one already.

beedee
March 9th, 2018, 10:59 AM
Smoked some ribs two weekends ago, nothing exciting to report. This time around I did them for about 4.5hrs at 250. Came out less dry than 4 hours at 275.

BeerMan
March 16th, 2018, 10:30 PM
try wrapping your ribs after 2 to 3 hours (depending on type of ribs) in the smoke, then unwrap after 2 hours and finish cooking for one hour. spritzing with apple juice for example before wrapping is optional.

MiketheKing
March 16th, 2018, 10:44 PM
I bought premarinated Costco ribs, followed a "one pot" recipe, pressure cooked ribs 25 mins, then smoked 1.5 hours w/ mesquite, then basted w/ bbq sauce and broiled until slighly burned/crispy. Turned out amazing.

MiketheKing
March 16th, 2018, 10:48 PM
If you wanna make new friends or have one helluva meal..hot smoke salmon! Simple to do, buy 1-2 lbs at costco/sams club, coat oil, salt, pepper, cayenne, garlic, onion powder...225 in smoker w mesquite or hickory, put in probe into fish cook until you hit 150 degrees. Usually only takes 30 minutes! We make fish tacos with the pull apart meat, w diced red onion, cabbage and homemade fish taco sauce....get some! !!

BeerMan
March 16th, 2018, 11:11 PM
I bought premarinated Costco ribs, followed a "one pot" recipe, pressure cooked ribs 25 mins, then smoked 1.5 hours w/ mesquite, then basted w/ bbq sauce and broiled until slighly burned/crispy. Turned out amazing.

I'd jump into the pressure cooker craze, but the wench (and I) have so much stuff in the small kitchen.

BeerMan
March 29th, 2018, 09:21 PM
Easter weekend is upon us soon. what are you planning bbq-wise?

I got a spiraled ham the other day. I'm going to use a similar baste sauce like the one I used the last time. bourbon or rum based with some maple syrup in it.

UnholyGoalie
March 30th, 2018, 08:45 AM
No smoking plans for this weekend, though I will be cooking. Thinking of trying smoked meatloaf next weekend though.

notbob
March 30th, 2018, 09:14 AM
I think i am gonna get back to basics and throw my double turkey breast on the weber

beedee
March 30th, 2018, 10:15 AM
Last Easter I smoked a few pounds of wings to bring over to the inlaws and they were a hit. Might do the same this time around.

Krussadams
March 30th, 2018, 11:02 AM
I normally cook a few racks of ribs for Easter, but the family wanted to go with carne asada this year. So I'm off duty.

I forgot to post something, but for a holiday potluck at work, I made cold smoked salmon (also involved the mailbox mod for the Masterbuilt smoker). No pictures of anything, but it came out phenomenal. Huge hit. Had all the fixin's....homemade creme fraiche, lemon wedges, capers, thin sliced red onion, dill sprigs. So good that I'ma be doing it every year at last once...probably several times.

beedee
April 9th, 2018, 09:48 AM
Smoked two pounds of wings and four ABT's on Saturday. I used some "grilling sauce" that my parents brought back from their trip to South Carolina. I applied it at the one hour mark of the two hour smoke. Peach based with hints of jalape?o, it was really good on the wings (the far left two rows have the sauce), couple with the sweet and spicy rub I used. As always, I sprinkled some brown sugar on my ABT's for a little bit of sweetness.

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/30411853_10156461000074258_4920866732708915745_n.j pg?_nc_cat=0&_nc_eui2=v1%3AAeH_mNCH6dVe11DdEfBHqyrzTlZRsd82nlWR 205UaNPiejnF0t3whDuN40F4qHQxjYTc6oDYKsJhHSbMoHqNRV 1yEmCasitpNk5mxx173AK2jQ&oh=ab4acb1d65ffbc831307a015ecef5004&oe=5B732F6C

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/30440694_10156461000124258_1135283683675902626_n.j pg?_nc_cat=0&_nc_eui2=v1%3AAeFK7KgotlSeyzOZoW7QvLJSwemwZ5WBUPaB ELexNaAAib31EazfZ6aiRJhpUKqLhFwd94hqbY0pLVyuBagk5g 2GaPDDS8_xPRLE8zZ-MBrz4A&oh=663c960fcdabf5d172ca97f7220440c8&oe=5B68F382

DRGinLBC
April 9th, 2018, 10:43 AM
If you wanna make new friends or have one helluva meal..hot smoke salmon! Simple to do, buy 1-2 lbs at costco/sams club, coat oil, salt, pepper, cayenne, garlic, onion powder...225 in smoker w mesquite or hickory, put in probe into fish cook until you hit 150 degrees. Usually only takes 30 minutes! We make fish tacos with the pull apart meat, w diced red onion, cabbage and homemade fish taco sauce....get some! !!

Curious about your fish taco sauce. Mind sharing? I have a recipe but I'm not sold on it. We make fish tacos at least once a week.

MiketheKing
April 9th, 2018, 10:55 AM
http://www.geniuskitchen.com/recipe/fish-taco-sauce-102672
Personally, I double the spices they ask for, as I like very flavorful stuff. Also, I save my old plastic mayonaise squirt bottles and spoon all the fish sauce into that so it's easy application on top of my tacos! Don't forget to either shred up some cabbage or buy a package of cheap "coleslaw" mix (without sauce of course) and add about 1 tbl spoon of salt, sugar and rice vinegar..hit it with pepper too if you're like me. Dice up red onions too. One other cool tip, I've been going to my local Mexican Market "Cardenas" and they have fresh made corn tortillas in store...it really adds some dimension vs store bought.. Give it a shot and get back to me!

MiketheKing
April 9th, 2018, 11:48 AM
Smoked two pounds of wings and four ABT's on Saturday. I used some "grilling sauce" that my parents brought back from their trip to South Carolina. I applied it at the one hour mark of the two hour smoke. Peach based with hints of jalape?o, it was really good on the wings (the far left two rows have the sauce), couple with the sweet and spicy rub I used. As always, I sprinkled some brown sugar on my ABT's for a little bit of sweetness.

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/30411853_10156461000074258_4920866732708915745_n.j pg?_nc_cat=0&_nc_eui2=v1%3AAeH_mNCH6dVe11DdEfBHqyrzTlZRsd82nlWR 205UaNPiejnF0t3whDuN40F4qHQxjYTc6oDYKsJhHSbMoHqNRV 1yEmCasitpNk5mxx173AK2jQ&oh=ab4acb1d65ffbc831307a015ecef5004&oe=5B732F6C

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/30440694_10156461000124258_1135283683675902626_n.j pg?_nc_cat=0&_nc_eui2=v1%3AAeFK7KgotlSeyzOZoW7QvLJSwemwZ5WBUPaB ELexNaAAib31EazfZ6aiRJhpUKqLhFwd94hqbY0pLVyuBagk5g 2GaPDDS8_xPRLE8zZ-MBrz4A&oh=663c960fcdabf5d172ca97f7220440c8&oe=5B68F382

looks amazing! I've yet to venture into wings yet. Not sure if I missed the process? Did you bread at all? Simply coat and smoke? If so how long and what degree? Also, whatever bacon wrapped thing you got there...i'm in!

DRGinLBC
April 9th, 2018, 02:24 PM
looks amazing! I've yet to venture into wings yet. Not sure if I missed the process? Did you bread at all? Simply coat and smoke? If so how long and what degree? Also, whatever bacon wrapped thing you got there...i'm in!

ABT = Atomic Buffalo Turds
https://www.smoking-meat.com/june-8-2017-atomic-buffalo-turds-aka-abts

DRGinLBC
April 9th, 2018, 02:26 PM
http://www.geniuskitchen.com/recipe/fish-taco-sauce-102672
Personally, I double the spices they ask for, as I like very flavorful stuff. Also, I save my old plastic mayonaise squirt bottles and spoon all the fish sauce into that so it's easy application on top of my tacos! Don't forget to either shred up some cabbage or buy a package of cheap "coleslaw" mix (without sauce of course) and add about 1 tbl spoon of salt, sugar and rice vinegar..hit it with pepper too if you're like me. Dice up red onions too. One other cool tip, I've been going to my local Mexican Market "Cardenas" and they have fresh made corn tortillas in store...it really adds some dimension vs store bought.. Give it a shot and get back to me!

We'll have to give that recipe a spin. Thank you for posting!

How long does it keep in the plastic squirt bottles? I always keep those around for my pulled pork sauce. As for tortillas...fresh is the only way to go. We have a tortillaria by our house that comes in very handy.

beedee
April 9th, 2018, 02:58 PM
looks amazing! I've yet to venture into wings yet. Not sure if I missed the process? Did you bread at all? Simply coat and smoke? If so how long and what degree? Also, whatever bacon wrapped thing you got there...i'm in!

Thanks man, twas tasty times on Saturday!

Here is how I do my wings:
I typically prepare them the night before the smoke. I'll rinse them off in the sink, then pat them dry. After that I'll use a little bit of olive or vegetable oil to help the rub adhere. From there I apply the rub to both sides and then place them in a big ziplock bag in the fridge overnight. Then the next day I'll set them out on the sink (still in the bag) about 30 minutes before putting them in the smoker. I set the smoker to 275˚ (Masterbuilt 30, electric) and use apple wood chips. I put the chips in once the smoker gets up to temp at 275˚, then about 10 minutes later I'll put the wings in, for two hours. At the one hour point I flip them and if I want to sauce them, I do it then. After I close the door I add a smaller amount of chips to finish off the smoke. The wings are semi-crispy straight out of the smoker, but if you want to crisp them up more, throw them on the grill or in the oven. Since I have a charcoal grill I opt for the oven method; 10 minutes at 350 seems to do the trick.

The ABT's: (bacon wrapped jalapeno poppers, stuffed with cream cheese....or any other stuffings of your choice).
I am too lazy to prepare them myself so I usually buy them at Pavilions or Stater Bros. The one thing I do add though is brown sugar. All I do is sprinkle some in the bag that they come in from the butcher, and let it sit for a few hours, or over night. I smoke them at the same time as the wings (with the ABT's always above the poultry). 2 hours at 275˚ does the trick, and I also put them in the oven this last time, but not always.

Hope that helps.

MiketheKing
April 9th, 2018, 06:12 PM
http://www.geniuskitchen.com/recipe/fish-taco-sauce-102672
Personally, I double the spices they ask for, as I like very flavorful stuff. Also, I save my old plastic mayonaise squirt bottles and spoon all the fish sauce into that so it's easy application on top of my tacos! Don't forget to either shred up some cabbage or buy a package of cheap "coleslaw" mix (without sauce of course) and add about 1 tbl spoon of salt, sugar and rice vinegar..hit it with pepper too if you're like me. Dice up red onions too. One other cool tip, I've been going to my local Mexican Market "Cardenas" and they have fresh made corn tortillas in store...it really adds some dimension vs store bought.. Give it a shot and get back to me!

We'll have to give that recipe a spin. Thank you for posting!

How long does it keep in the plastic squirt bottles? I always keep those around for my pulled pork sauce. As for tortillas...fresh is the only way to go. We have a tortillaria by our house that comes in very handy.
It usually last about 2 weeks it will stay as fresh as the mayonnaise and sour cream do in the fridge

SirJW
April 9th, 2018, 08:32 PM
I need to get me some fish tacos asap.

BeerMan
April 11th, 2018, 11:05 PM
ABT = Atomic Buffalo Turds
https://www.smoking-meat.com/june-8-2017-atomic-buffalo-turds-aka-abts

fresh off the shelf jalapenos and pickled in the jar or whatever jalapenos have very different heat contents, just so you know. I myself prefer the former.

btw, DRG, do you have those rub/sauce recipes from that site?

DRGinLBC
April 12th, 2018, 07:55 AM
fresh off the shelf jalapenos and pickled in the jar or whatever jalapenos have very different heat contents, just so you know. I myself prefer the former.

btw, DRG, do you have those rub/sauce recipes from that site?

Which ones? I have a few.

BeerMan
April 12th, 2018, 10:22 PM
Which ones? I have a few.

Texas Style Rub, Naked Rib Rub and Goodness Gracious BBQ sauce

UnholyGoalie
April 16th, 2018, 08:43 PM
Smoked a meatloaf yesterday. Turned out delicious, however since it was my first time making meatloaf and smoking a meatloaf, I'm at a loss knowing if the smoking process added much to the meatloaf. Tastes good, though.
http://i65.tinypic.com/33oig3o.jpg

BeerMan
April 17th, 2018, 06:38 PM
looks great. we like to use a rectangular foil pan to keep it more firm. 3"W x 2"D x 7"L

what wood did you use?

UnholyGoalie
April 18th, 2018, 12:51 PM
Pecan. I've only used pecan and apple thus far but neither provide enough smoke flavor for my taste. Anyone ever use maple?

beedee
April 18th, 2018, 02:12 PM
I've yet to use Maple. I rotate between Apple, Cherry, Hickory and Pecan.

DRGinLBC
April 18th, 2018, 02:53 PM
Texas Style Rub, Naked Rib Rub and Goodness Gracious BBQ sauce

Goodness Gracious Sakes Alive Barbecue Sauce Recipe

Ingredients
2 Cups Ketchup
1/4 Cup Molasses (If you are using a really strong flavored molasses like Brer Rabbit? reduce amount to
1/8 Cup equivalent to 2 TBS)
3 tsp Worcestershire Sauce
Juice from 1/2 Fresh Lemon (Approx. 2 TBS)
1/2 tsp Tabasco? Brand Hot Sauce
3/8 Cups Dark Brown Sugar
1/2 tsp Cayenne (Red Pepper)
2 Cloves Minced Fresh Garlic
1 TBS Coarse (Salad Grind) Black Pepper
Note: for a milder sauce, cut the Black Pepper to 1/2 TBS instead of a full TBS. This sauce will get more intense
in flavor as it sits in the fridge for a day or two.

Instructions
In a small sauce pan add the ketchup and the molasses then using the same measuring cup add the
Worcestershire sauce, lemon juice, and Tabasco mixing it all around to make sure all ingredients end up in the sauce
pan and are not left in the bottom of the cup.
Add the dark brown sugar and the cayenne to taste. Note: the cayenne will strengthen in flavor as the sauce cools so
it is wise to add a little less than you think is enough. The above amounts are suited to my personal taste but I have a
very southern tongue and may be too spicy for some.
The dark brown sugar can be modified slightly as well if you tend to like a sweeter or less sweet sauce.
I recommend making your first batch exactly to the recipe and then modifying sweetness and heat on later batches
according to the varying tastes of you and your family.
The 2 cloves of fresh garlic should be minced into very small pieces but not so small that it becomes juice.... you
should be able to see the tiny pieces floating in the sauce when complete. It serves to add good flavor and excellent
texture.
Add the coarse black pepper per the recipe and allow to simmer for 15 minutes to combine the flavors.
Makes about a pint and a half of sauce that is excellent on Beef, Pork and Poultry
Serve warm.

DRGinLBC
April 18th, 2018, 02:54 PM
Only sauce I use for pulled pork:

JJ's Finishing Sauce

2C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

Makes 2 1/4 Cup. This is enough for an 8-9 Lb Butt with approx half mixed in and half served at the table.

DRGinLBC
April 18th, 2018, 03:15 PM
Here is the rub I use most frequently. I enjoy a sweeter rub with brown sugar. That's just me.

1/2 cup paprika
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup granulated garlic
6 tablespoons granulated onion
1/4 cup chili powder
1 tablespoon fresh ground black pepper
1 teaspoon cumin
1/2 teaspoon cayenne pepper


For pork shoulder, I use:

3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

BeerMan
April 18th, 2018, 08:29 PM
Pecan. I've only used pecan and apple thus far but neither provide enough smoke flavor for my taste. Anyone ever use maple?

I have. it's great

notbob
April 19th, 2018, 09:19 AM
Thermoworks open box sale for the Smoke. I just ordered one

http://campaign.thermoworks.com/2018_04_19_smoke_openbox_launch_cons.html

BeerMan
April 23rd, 2018, 08:13 PM
Thermoworks open box sale for the Smoke. I just ordered one

http://campaign.thermoworks.com/2018_04_19_smoke_openbox_launch_cons.html

welcome to the club!

julbonnl
April 24th, 2018, 05:01 AM
I read about it, but live opinions would be of more help. My personal point of view is that the price is too high for the model. I mean, yeah it?s not that important when we speak of smokers, but still the price is really high. Other smokers are more affordable - https://homus.org/smoker-best I didn?t manage to decide which smoker I want to buy yet, I need one which works ok with colder temperatures too (for different kinds of meat). I thought on Camp Chef, but I guess that it?s better to search for a little bit more. Please help me out.

julbonnl
April 25th, 2018, 05:59 AM
I read about it, but live opinions would be of more help. My personal point of view is that the price is too high for the model. I mean, yeah it?s not that important when we speak of smokers, but still the price is really high. Other smokers are more affordable - https://homus.org/smoker-best I didn?t manage to decide which smoker I want to buy yet, I need one which works ok with colder temperatures too (for different kinds of meat). I thought on Camp Chef, but I guess that it?s better to search for a little bit more. Please help me out.

notbob
April 25th, 2018, 07:48 AM
I read about it, but live opinions would be of more help. My personal point of view is that the price is too high for the model. I mean, yeah it’s not that important when we speak of smokers, but still the price is really high. Other smokers are more affordable - https://homus.org/smoker-best I didn’t manage to decide which smoker I want to buy yet, I need one which works ok with colder temperatures too (for different kinds of meat). I thought on Camp Chef, but I guess that it’s better to search for a little bit more. Please help me out.

Have you decided on propane, electric or charcoal? I'm partial to Weber for charcoal, and i hear good things about the masterbuilt for electric.

Krussadams
April 25th, 2018, 09:14 AM
I read about it, but live opinions would be of more help. My personal point of view is that the price is too high for the model. I mean, yeah it’s not that important when we speak of smokers, but still the price is really high. Other smokers are more affordable - https://homus.org/smoker-best I didn’t manage to decide which smoker I want to buy yet, I need one which works ok with colder temperatures too (for different kinds of meat). I thought on Camp Chef, but I guess that it’s better to search for a little bit more. Please help me out.

As notbob said, Masterbuilt is great for electric smokers (I have the MES30 and love it).

You mentioned "works ok with colder temperatures". By that, did you mean colder weather, or cold smoking temperatures? If you're talking about cold smoking, the MES30 only goes down to 200 or 225 I think. Maybe 175...can't remember, but I can check later. However, I've cold-smoked salmon at ambient temp using an A-Maze-N tray and a mailbox mod, so there's always a way to make something happen.

beedee
April 25th, 2018, 09:32 AM
<--------------- Also has a Masterbuilt Electric "30".

If you do decide to go with Masterbuilt, may I suggest you step up to the 40. Hindsight is 20/20 for me. Whenever my 30 takes a turn for the worst, I'll get a 40 next.

DRGinLBC
April 25th, 2018, 10:00 AM
Also a MES30 owner. Party!

beedee
May 21st, 2018, 09:39 AM
Fired up...err, plugged in my MES30 yesterday to smoke some goods for our delayed Mother's Day celebration for my mom.

• 2 Racks of Baby Backs (darker rub was the Trader Joes Coffee/Garlic rub, other rub was Bone Suckin' Sauce; which has been my favorite thus far).
• 8 Atomic Buffalo Turds, 4 stuffed with pork, 4 stuffed with chicken
• 2lbs of wings (not shown).

And yes, that is a hockey puck on my exterior drip pan, it kept the foil from blowing up.

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/33102531_10156568239829258_1227996987480080384_n.j pg?_nc_cat=0&oh=1613e633c9a9567c03fbf51b4016d38e&oe=5B989F7D
https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/33092172_10156568750059258_6768811910956580864_n.j pg?_nc_cat=0&oh=c204807663d2c2589949bbd775c2752c&oe=5B94D0E2

DRGinLBC
May 21st, 2018, 11:02 AM
Fired up...err, plugged in my MES30 yesterday to smoke some goods for our delayed Mother's Day celebration for my mom.

• 2 Racks of Baby Backs (darker rub was the Trader Joes Coffee/Garlic rub, other rub was Bone Suckin' Sauce; which has been my favorite thus far).
• 8 Atomic Buffalo Turds, 4 stuffed with pork, 4 stuffed with chicken
• 2lbs of wings (not shown).

And yes, that is a hockey puck on my exterior drip pan, it kept the foil from blowing up.

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/33092172_10156568750059258_6768811910956580864_n.j pg?_nc_cat=0&oh=c204807663d2c2589949bbd775c2752c&oe=5B94D0E2

Why is the lower set of ribs growing a leg? On second inspection...they both are!

notbob
May 23rd, 2018, 10:50 AM
Costco has 2x18lb Kingsford professional for 13 bucks

BeerMan
May 23rd, 2018, 11:32 PM
Fired up...err, plugged in my MES30 yesterday to smoke some goods for our delayed Mother's Day celebration for my mom.

• 2 Racks of Baby Backs (darker rub was the Trader Joes Coffee/Garlic rub, other rub was Bone Suckin' Sauce; which has been my favorite thus far).
• 8 Atomic Buffalo Turds, 4 stuffed with pork, 4 stuffed with chicken
• 2lbs of wings (not shown).

And yes, that is a hockey puck on my exterior drip pan, it kept the foil from blowing up.

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/33102531_10156568239829258_1227996987480080384_n.j pg?_nc_cat=0&oh=1613e633c9a9567c03fbf51b4016d38e&oe=5B989F7D
https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/33092172_10156568750059258_6768811910956580864_n.j pg?_nc_cat=0&oh=c204807663d2c2589949bbd775c2752c&oe=5B94D0E2

I loves me some ABTs!

DRGinLBC
May 24th, 2018, 09:20 AM
Costco has 2x18lb Kingsford professional for 13 bucks

Kingsford OG. 2x18lb for $10 at Lowes.

https://www.lowes.com/pd/Kingsford-2-Pack-18-6-lb-Charcoal-Briquettes/50330065

beedee
May 24th, 2018, 09:21 AM
Kingsford OG. 2x18lb for $10 at Lowes.

https://www.lowes.com/pd/Kingsford-2-Pack-18-6-lb-Charcoal-Briquettes/50330065

I'll stop by on my way home from work tonight, thanks!

notbob
May 24th, 2018, 09:45 AM
Kingsford OG. 2x18lb for $10 at Lowes.

https://www.lowes.com/pd/Kingsford-2-Pack-18-6-lb-Charcoal-Briquettes/50330065

Nice even better. I have never tried the pro stuff, my dad thought it was a good deal so he grabbed it. I am doing some smoking this weekend so we will see if it lasts longer.

Krussadams
June 6th, 2018, 07:54 PM
So I tried makin' bacon again. Much better results this time. Cured a half side of belly with salt, demerara sugar, black pepper, PP1, some sage and some garlic. Let that cure for 11 days, rinsed, then let it rest for a couple more. Finally, cold smoked over apple and corn cob pellets for 8 hours. Pretty damn good stuff.

https://i.imgur.com/gLTWJRv.jpg
https://i.imgur.com/2UpyCZR.jpg
https://i.imgur.com/QD6HEZvh.jpg

Ended up giving away 2/3 of it to co-workers because they wanted to try it. My local 99 Ranch had bellies on sale (ends today) so I picked up another 10 pounds for the next batch.

BeerMan
June 10th, 2018, 08:59 PM
Costco has 2x18lb Kingsford professional for 13 bucks


Nice even better. I have never tried the pro stuff, my dad thought it was a good deal so he grabbed it. I am doing some smoking this weekend so we will see if it lasts longer.

I have tried the KF Pro in the past and found myself going back to their Blue. I am currently going through the pro batch and probably will repeat the habit. I find that while the pro coals do burn hotter as per the claim, the ones from the Blue bags are easier to maintain the heat. both have similar burn times, however.

NobleSavage
June 11th, 2018, 12:06 AM
So I jumped in on whim couple weekends ago and bought a Masterbuilt 30" vertical electric at Dick's for 20% off. (less than $175)
Have done a couple chickens with hickory. Some pork ribs with teriyaki marinade and hickory. My buddy came over and low temp smoked some bacon on applewood.
Gotta say, I'm loving this.
Can maybe see a bigger investment in both time and money coming for this delicious frakking "hobby"

notbob
June 11th, 2018, 09:05 AM
So I jumped in on whim couple weekends ago and bought a Masterbuilt 30" vertical electric at Dick's for 20% off. (less than $175)
Have done a couple chickens with hickory. Some pork ribs with teriyaki marinade and hickory. My buddy came over and low temp smoked some bacon on applewood.
Gotta say, I'm loving this.
Can maybe see a bigger investment in both time and money coming for this delicious frakking "hobby"

Welcome to the club!

beedee
June 11th, 2018, 10:59 AM
So I jumped in on whim couple weekends ago and bought a Masterbuilt 30" vertical electric at Dick's for 20% off. (less than $175)
Have done a couple chickens with hickory. Some pork ribs with teriyaki marinade and hickory. My buddy came over and low temp smoked some bacon on applewood.
Gotta say, I'm loving this.
Can maybe see a bigger investment in both time and money coming for this delicious frakking "hobby"

Yusss, welcome! I also have an MES30, love that thing!

Krussadams
June 11th, 2018, 09:14 PM
So I jumped in on whim couple weekends ago and bought a Masterbuilt 30" vertical electric at Dick's for 20% off. (less than $175)
Have done a couple chickens with hickory. Some pork ribs with teriyaki marinade and hickory. My buddy came over and low temp smoked some bacon on applewood.
Gotta say, I'm loving this.
Can maybe see a bigger investment in both time and money coming for this delicious frakking "hobby"

Welcome to the family!

Once you get yours seasoned and familiar with it, I highly recommend the "mailbox mod". Just Google that and you'll find plenty of info, but I'd be happy to help with any questions. It's an easy, relatively inexpensive mod that makes it simple to cold smoke on your MES. Then you can make your own smoked cheese, cold-smoked salmon or bacon, Cheez-Itz....

NobleSavage
June 14th, 2018, 12:21 AM
Welcome to the family!

Once you get yours seasoned and familiar with it, I highly recommend the "mailbox mod". Just Google that and you'll find plenty of info, but I'd be happy to help with any questions. It's an easy, relatively inexpensive mod that makes it simple to cold smoke on your MES. Then you can make your own smoked cheese, cold-smoked salmon or bacon, Cheez-Itz....

Thanks for the Mailbox tip. . . my friend's attempt at low temp smoked bacon was suboptimal, this would do it right.

DRGinLBC
June 29th, 2018, 08:33 AM
Kingsford Charcoal 2 18.6lb bags for $10 at Home Depot.

https://www.homedepot.com/p/Kingsford-18-6-lbs-Charcoal-Briquettes-2-Bag-4460031239/205796026?irgwc=1&cm_mmc=afl-ir-10451-456723-

BeerMan
July 5th, 2018, 10:42 PM
yup, I bagged two of those.

mitchrock
July 8th, 2018, 11:44 AM
GOt my dad's traeger. Smoked some tri tip, Beer Can Chicken, burgers and dogs and all came out well. USed the hickory pellets. Had aspecial sup on trip tip and burgers. For the chicken, Lagunitas ale, crushed garlic and special rub.

beedee
July 30th, 2018, 09:23 AM
Smoked a couple racks on Saturday afternoon. Tried a new to me rub, the Maple by Grill Mates. It wasn't too bad, had a little sweet with some zing to it. But when all is said and done, the Bone Sucking Sauce is still my favorite. Went for 3.5 hours at 275, vent fully open, water pan filled halfway with apple juice, cherry wood chips provided the smoke.

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/37925082_10156751561644258_8986305415666991104_n.j pg?_nc_cat=0&oh=0822e8de860b02211e5bb0addcb3e5f2&oe=5C08B281

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/38011838_10156752012629258_6153790469823266816_n.j pg?_nc_cat=0&oh=e155133941cadd72893ee8eca44a3cd2&oe=5BD08472

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/38010939_10156752057169258_7692390343869726720_n.j pg?_nc_cat=0&oh=69dd618674afc151c896ac6fc5f978f8&oe=5BD5C82E

notbob
July 30th, 2018, 10:28 AM
Smoked a couple racks on Saturday afternoon. Tried a new to me rub, the Maple by Grill Mates. It wasn't too bad, had a little sweet with some zing to it. But when all is said and done, the Bone Sucking Sauce is still my favorite. Went for 3.5 hours at 275, vent fully open, water pan filled halfway with apple juice, cherry wood chips provided the smoke.

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/37925082_10156751561644258_8986305415666991104_n.j pg?_nc_cat=0&oh=0822e8de860b02211e5bb0addcb3e5f2&oe=5C08B281

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/38011838_10156752012629258_6153790469823266816_n.j pg?_nc_cat=0&oh=e155133941cadd72893ee8eca44a3cd2&oe=5BD08472

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/38010939_10156752057169258_7692390343869726720_n.j pg?_nc_cat=0&oh=69dd618674afc151c896ac6fc5f978f8&oe=5BD5C82E

I'm makin 6 racks this weekend with Meathead's Memphis Dust. Hopefully its enough for 25ish people.

beedee
July 30th, 2018, 10:59 AM
^ post pix of that when you are done with the smoke!

notbob
July 30th, 2018, 11:27 AM
^ post pix of that when you are done with the smoke!

If i am sober enough haha

Krussadams
July 31st, 2018, 06:26 PM
I'm makin 6 racks this weekend with Meathead's Memphis Dust. Hopefully its enough for 25ish people.

Yeah, thanks for the invite. Whatevs

notbob
August 4th, 2018, 09:23 AM
Let the games begin!

https://s33.postimg.cc/nxdslfecv/20180804_092011.jpg

mitchrock
August 4th, 2018, 11:35 AM
Just smoked turkey bacon for the first time. Let it smoke on low for 30 minutes then on high for 15 minutes. Just flipped it over every 5 minutes on high. Damn good ****!

notbob
August 4th, 2018, 06:00 PM
Soups on

https://s33.postimg.cc/6aiyk4ajj/20180804_164658.jpg

beedee
August 6th, 2018, 09:14 AM
Very nice Bob!

I smoked some burgers yesterday, not worth taking pix.

BeerMan
August 8th, 2018, 09:31 PM
I have not smoked anything for two weeks. GASP!

rest assured, I'll get back on track Friday evening. Pork shoulder is in mind.

Krussadams
August 13th, 2018, 11:45 PM
Brined, buttered, spatchcocked and smoked chicken:

http://i.imgur.com/VEqbpSt.jpg

Brined the bird in water, kosher salt, chicken stock, cracked black pepper, a wedged lemon and a literal ****-ton of minced garlic. Only intended to brine for a day or so, but circumstances led to a 3 day brine. Happy accident.

Spatchcocked the bird and coated it under and over the skin with a compound butter I made with diced roasted Hatch and Poblano chiles. Then gave it a sprinkle of black pepper, garlic salt and ancho chile powder.

Smoked on my MES30 at 275 for just a little over two hours, and smoked a Bell and Poblano pepper for the last hour.

Holy crap...this is the best chicken I've had in my life.

beedee
August 27th, 2018, 09:58 AM
This weekends offerings, my wife bought me the Boysenberry BBQ sauce when we went to Knotts. I used it sparingly, wasn't too bad. Wings, St. Louis ribs, ABTs.

Grill Mates Applewood Rub
https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/40007769_10156825179704258_8059095407516450816_n.j pg?_nc_cat=0&oh=37f96caf9b7c6f59c291618f885c72f7&oe=5BEF631C

Grill Mates Maple Rub
https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/40059091_10156825179734258_4334632470029795328_n.j pg?_nc_cat=0&oh=26162bb42906ce21333f16451708c3d1&oe=5BFE74C3

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/40081448_10156824803624258_1251464916418691072_n.j pg?_nc_cat=0&oh=849c412976179c9b27634457fdc945ac&oe=5C32401D

https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/40059094_10156825472049258_3693359505883529216_n.j pg?_nc_cat=0&oh=7249c305224f0bf2fb0244f42c910dd6&oe=5BFFC4FC

Maple rub on top, Applewood Rub on bottom. Maple sauced slightly with the Boysenberry BBQ sauce, Applewood sauced with Sweet Baby Rays original.
https://scontent-lax3-1.xx.fbcdn.net/v/t1.0-9/40206172_10156827855979258_876884540608479232_n.jp g?_nc_cat=0&oh=c26ea2b409641b740a13535ae283bdc2&oe=5BF80D40

shadowalk
August 28th, 2018, 01:25 PM
Lowes had twin pack of Kingsford original 37 lbs total for 12.88

BeerMan
September 2nd, 2018, 08:38 PM
meanwhile, Home Cheepo has theirs for less than $10.

BeerMan
September 5th, 2018, 10:52 PM
am I the only one who experimented with the smoked bacon-wrapped carrots?

I did over the weekend, and it was meh. although carrots would be among the very few things in the world that doesn't pair up well with bacon, I think some seasonings would have helped.

DRGinLBC
September 6th, 2018, 12:32 PM
am I the only one who experimented with the smoked bacon-wrapped carrots?

I did over the weekend, and it was meh. although carrots would be among the very few things in the world that doesn't pair up well with bacon, I think some seasonings would have helped.

You might be. As much as bacon usually goes good with anything...that combo sounds terrible.

notbob
September 6th, 2018, 02:02 PM
Yeah i eat a lot of carrots but, this doesnt sound good.

BeerMan
September 7th, 2018, 11:46 PM
apparently it's been trending in some bbq forums.

DRGinLBC
October 26th, 2018, 10:49 AM
Usually smoke some ABT's for our backyard BBQ's. Trying this next weekend for my son's 4th B-Day party (a slight spin).

https://betterbegrilled.com/recipes/mac-n-cheese-poppers

notbob
October 26th, 2018, 12:06 PM
Usually smoke some ABT's for our backyard BBQ's. Trying this next weekend for my son's 4th B-Day party (a slight spin).

https://betterbegrilled.com/recipes/mac-n-cheese-poppers

Sounds good. I am gonna wrap a couple kielbasa in bacon for a friends kids 1st bday

beedee
January 14th, 2019, 10:23 AM
Finally made some jerky in my MasterBuilt smoker! Not sure what took me so long to make it, its soooooo good!

https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-9/49948345_10157175350699258_4735614739952959488_n.j pg?_nc_cat=109&_nc_ht=scontent-lax3-2.xx&oh=058a3583b4973051ee5510517156cb0e&oe=5CB7040F

https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-9/49789468_10157175350814258_2502465327829352448_n.j pg?_nc_cat=109&_nc_ht=scontent-lax3-2.xx&oh=338aa3bb03fcc91aeac184b5252388f7&oe=5D00CCB8

https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-9/50340695_10157175350744258_6303192131280306176_n.j pg?_nc_cat=111&_nc_ht=scontent-lax3-2.xx&oh=00cfe202d859c29ceb1cba05928a9a59&oe=5CBAC998

notbob
January 14th, 2019, 01:28 PM
Finally made some jerky in my MasterBuilt smoker! Not sure what took me so long to make it, its soooooo good!

https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-9/49948345_10157175350699258_4735614739952959488_n.j pg?_nc_cat=109&_nc_ht=scontent-lax3-2.xx&oh=058a3583b4973051ee5510517156cb0e&oe=5CB7040F

https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-9/49789468_10157175350814258_2502465327829352448_n.j pg?_nc_cat=109&_nc_ht=scontent-lax3-2.xx&oh=338aa3bb03fcc91aeac184b5252388f7&oe=5D00CCB8

https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-9/50340695_10157175350744258_6303192131280306176_n.j pg?_nc_cat=111&_nc_ht=scontent-lax3-2.xx&oh=00cfe202d859c29ceb1cba05928a9a59&oe=5CBAC998

Too bad you only made a single serving

beedee
January 22nd, 2019, 10:30 AM
Made more jerky on Saturday. Thinner sliced meat this time, also cut back on the red pepper by 1tsp. Tasty times.

https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-9/50755834_10157193841954258_7493312476486828032_n.j pg?_nc_cat=110&_nc_ht=scontent-lax3-2.xx&oh=3e3376b3137f6d2616194551dda04519&oe=5CCD8B24

DRGinLBC
January 22nd, 2019, 10:33 AM
Smoked a 4lb brisket on Sunday. No pictures. Just thought I'd share. :)

Kept is simple. Salt, pepper, Beef Palace rub. Pulled when internal was 190...let rest for a couple hours wrapped in a cooler. Good stuff.

notbob
January 24th, 2019, 04:03 PM
https://i.redd.it/mqw5x55sjec21.jpg

BeerMan
March 10th, 2019, 08:07 PM
in preparation for St Patty's Day, I've got a brisket flat brining to make a corned beef out of it (hopefully). how about you?

Krussadams
March 12th, 2019, 03:13 PM
in preparation for St Patty's Day, I've got a brisket flat brining to make a corned beef out of it (hopefully). how about you?

Same. Been brining mine for a while now (always a pain for me to find small pieces of brisket local to me, so found a 5 lb one and jumped on it - it'll be brining for about 2 weeks). I brine without curing salt though...outnumbered by folks who don't like to see red cooked meat. I don't usually smoke it for St. Patrick's Day, but may turn leftovers into pastrami.

BeerMan
March 12th, 2019, 10:17 PM
Same. Been brining mine for a while now (always a pain for me to find small pieces of brisket local to me, so found a 5 lb one and jumped on it - it'll be brining for about 2 weeks). I brine without curing salt though...outnumbered by folks who don't like to see red cooked meat. I don't usually smoke it for St. Patrick's Day, but may turn leftovers into pastrami.

I saw some nice cuts of brisket flats at Ralphs today. too bad that 1) I already have the brisket in the fridge, and 2) it's too late to start curing. I got my cut at Stater Bros last week. it looked weird and isn't a flat cut, but it's a brisket, nonetheless. shoulda gone to Ralph's instead.

UnholyGoalie
March 13th, 2019, 02:56 PM
I'm out of town this weekend but plan to make corned beef and cabbage when we get back. I mean, you gotta. It's that time of the year. I won't be brining my own, though.

UnholyGoalie
April 6th, 2019, 10:45 PM
Fired up the smoker for the first time in a long time. Got a few racks of beef short ribs.
http://i65.tinypic.com/2lnv0wh.jpg

notbob
April 24th, 2019, 10:21 AM
Has anyone here done a semi-boneless leg of lamb? Picked one up the other day, but i have never cooked one before. I Will most likely go with Meatheads lamb rub unless you guys have any suggestions.

notbob
June 11th, 2019, 09:30 AM
Just picked up 5 racks of babybacks at Ralphs for the 4th of July. $1.99lb!

BeerMan
July 1st, 2019, 10:22 PM
anyone have issues picking up short ribs at a Ralph's or Von's? sure they look thick and meaty in the package (twss?) but when you take them out, you'd end up trimming out more fat than there is meat.

beedee
April 1st, 2020, 09:34 AM
9 month bump here!

Smoked these "Party Wings" from Pavillions yesterday. :)

https://scontent-sjc3-1.xx.fbcdn.net/v/t1.0-9/91079056_10158474883309258_3842039685849284608_o.j pg?_nc_cat=104&_nc_sid=ca434c&_nc_ohc=1mmEFWAGH60AX97O8Yh&_nc_ht=scontent-sjc3-1.xx&oh=fb2acbafc17bd4ae5268de2749ca3782&oe=5EAA34EA

notbob
April 3rd, 2020, 02:02 PM
Anyone tried baking powder on chicken wings?