Home Cookin' The BBQ/Smokers/Smoked Meats Thread...
- Thread starter notbob
- Start date
"We"?
built in dial therms are never accurate. this is why we have the remote therms. if you broke it, you may have fixed it already haha
My uncle wanted a low maintenance smoker. We went with this propane model but we are gonna hook it up to the natural gas line
Smoked salsa anyone?
My first time making this recipe. I was supposed to cold smoke the ingredients but im not set up for that atm so i left the smoker on low. Everything came out great and this recipe is super tasty. I also made my regular salsa which is on the right.
Carne asada will be hitting the grill in a few hours
My first time making this recipe. I was supposed to cold smoke the ingredients but im not set up for that atm so i left the smoker on low. Everything came out great and this recipe is super tasty. I also made my regular salsa which is on the right.
Carne asada will be hitting the grill in a few hours
or
I have yet to get the A-Maze-n tube. it's on my wishlist though.
Yeah i was hoping to run this smoker on the same chunks i use for my weber but it doesnt look like that is gonna work so i will be buying an a-maz-n tray
K
Krussadams
Lurker
Smoked salsa anyone?
My first time making this recipe. I was supposed to cold smoke the ingredients but im not set up for that atm so i left the smoker on low. Everything came out great and this recipe is super tasty. I also made my regular salsa which is on the right.
Carne asada will be hitting the grill in a few hours
Fresnos and chiles de arbol. Nice choices!
leftwngr
Prospect
We got a new toy!
Seasoning it as we speak. The dial therm that came with it was off by 50 degrees and i broke it trying to adjust it lol. Gonna give the manufacturer a call next week.
Very nice. My buddy has the same one. That's a good cooker.
Door therms are always pretty crappy. Check thermoworks for deals on things like the DOT or Chef Alarm.
That therm is more for looks than anything. i use a maverick for cooker temp and meat temp and i also picked up a thermapen.
leftwngr
Prospect
I have a few thermoworks products. They're great. I've never used the maverick, but I've seen nothing but good things about it.
These days, I'm finding that I use the therms less and less, though. I tend to stress over details and degrees too much when I have everything plugged in.
I also have another cooker with some Kings customizations in the works. Wife is so going to kill me.
i mostly use them to keep me in the ball park. i dont worry about temp fluctuations too much unless they are drastic. Have you had a chance to break in the you already have?
leftwngr
Prospect
I cook on it about 3-5 times a month. I enjoy cooking for friends and family.
It's huge, so I've done a few really big cooks. The biggest was 70 lbs of pork butt and 70 lbs of brisket in one cook. Here are some photos (sorry for the size):
View attachment 5537
Strangely enough, there was room to spare.
View attachment 5538
View attachment 5539
I think if I really maxed out the capacity, I could have added at least 4 more 12-15 lb. brisket and probably another 6-8 pork butts.
Did 30 turkey legs and 6 racks of ribs for Thanksgiving and then cured and smoked about 50 lbs. of pork belly for bacon that I gave away to friends and family.
It's an addiction.
