Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

your neighbor to the way west is asking as well haha. how long can you keep the bone and ham chunks okay in the fridge after smoking?
I froze them and put them in those food saver bags that are reusable. Took the bones and two big chunks of the ham out to thaw in the fridge yesterday
 

I bought my first Brinkmann gas smoker for a little north of $100. worked great for at least 3 years until I switched over this year to the Traeger. I knew at that point I really wanted to get more cooking surface and more features.


did a smoke on sunday for football with 20 lbs of pulled pork, chicken thighs and a whole chicken. omg smoked chicken thighs are freaking ridiculous. I just have to find a way to get crispy skin. When the thighs hit 155, I turned up the heat to max but at 165, the skins were still meh. I might take them over to the grill next time.

Edit: Btw, if anyone wants the old smoker, please let me know. it still works great and, while beat up a little, can definitely get the job done for someone who wants to get into smoking food! uses a propane tank (not included). Free to someone who wants to give it a go. will need some cleaning :)
 
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I would be very careful with such an inexpensive unit. Gotta figure that quality control is a problem for these types of units because of the low cost. However, if you only intend on using it infrequently, it might be OK.

Thanks! I ended up ordering it. My roommate and I only plan on using it for the next 7 or 8 months
 
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dinner is almost ready.
 
I bought my first Brinkmann gas smoker for a little north of $100. worked great for at least 3 years until I switched over this year to the Traeger. I knew at that point I really wanted to get more cooking surface and more features.


did a smoke on sunday for football with 20 lbs of pulled pork, chicken thighs and a whole chicken. omg smoked chicken thighs are freaking ridiculous. I just have to find a way to get crispy skin. When the thighs hit 155, I turned up the heat to max but at 165, the skins were still meh. I might take them over to the grill next time.

Edit: Btw, if anyone wants the old smoker, please let me know. it still works great and, while beat up a little, can definitely get the job done for someone who wants to get into smoking food! uses a propane tank (not included). Free to someone who wants to give it a go. will need some cleaning :)


That's what I do...put the pieces over some of the coals burning the least and grill up the skin that way. Once some of the drippings hit them, you should get a nice and controlled flame but keep turning them for a short while. You don't want to dry out that juiceyness that you painstakingly strived for.
 
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Wing Fest tonight!!

Sprinkled some rib rub on them. Smoked them for 1 hour at 300 degrees of indirect heat. Then pulled the plate-setter out and put the wings back on the grate right over the coals for five minutes or so to crisp them right up.

They were AWESOME!!! WAY tastier than deep-fried!!
 
1533712_10202776560912686_1528647219_n.jpg


Wing Fest tonight!!

Sprinkled some rib rub on them. Smoked them for 1 hour at 300 degrees of indirect heat. Then pulled the plate-setter out and put the wings back on the grate right over the coals for five minutes or so to crisp them right up.

They were AWESOME!!! WAY tastier than deep-fried!!

Is your egg an extra large?
 
want a chance to win an MES? first you gotta buy an apron.

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Limited Edition Low & Slow Aprons | Teespring

yeah it says 60-something out of 50 purchased, but when it hits 100, the sale ends. get on it!

if I win it, I'll have it shipped to a good friend in Wisconsin. he is in a desperate need of a smoker but his wife won't allow him to splurge on a new one.
 
so i'm breaking in the smoker this saturday. I'm thinking about pork ribs and pork shoulder. Any rookie mistakes I should avoid?
 
With ribs and shoulder going at the same time, you might have a tough time of it since they'll both get done at different rates. Whole shoulder takes upwards of 10-15 hours, where ribs can be done in four.
 
With ribs and shoulder going at the same time, you might have a tough time of it since they'll both get done at different rates. Whole shoulder takes upwards of 10-15 hours, where ribs can be done in four.

can I put the shoulder in really early and then add the ribs later? (assuming I'd like them to finish at the same time). Should they both smoke at similar temperatures? (~200 degrees?)
 
can I put the shoulder in really early and then add the ribs later? (assuming I'd like them to finish at the same time). Should they both smoke at similar temperatures? (~200 degrees?)

First thing first you should get to know your smoker and dont use the therm that came with the smoker since they are innaccurate.

Its been posted before but this is really a great site for all the info you need

Perfect Pulled Pork From Pork Butt Recipe
 
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