What's in your smoker?

[jjirons69]

The two hogs that didn't place in the top 5 getting sold:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050639.jpg

4th place trophy:
http://i160.photobucket.com/albums/t178/jjirons69/Kingstree%202012/P1050640.jpg

[Scottw]

Buddy that pork looks great though and great to see you got a trophy!
My brother wants to challenge me to see if I can do a pork shoulder for him. Look for a " how the hell do I do a shoulder" thread tomorrow. Never ever worked with one. It's either that or he picked brisket, one or the other as he is my guest for dinner.

[OLS]

You sure are right that was for me! I love those pics. I would love to have seen and smelled that!
So you throw all the different kinds of meat together in a skin purse and sauce it? I guess I never really
understood how whole hog was done or judged. You can learn a lot in this thread. I thought they
walked up to your hog and sampled from the various areas for taste.

I like that HAT....BBQ & Shag. I lived in Myrtle Beach for a year working for Cox Cable. Do I shag?
Do I know how other people shag? Hell no, but I know where they do it, anyway. I kind of miss it.
When you live where I do, ALL of your former homes/haunts are great memories.

[jjirons69]

So you throw all the different kinds of meat together in a skin purse and sauce it? I guess I never really
understood how whole hog was done or judged. You can learn a lot in this thread. I thought they
walked up to your hog and sampled from the various areas for taste.


It all depends on the venue. Some places come by and take the samples themselves from different areas of your hog. This ensures you didn't prepare something last week to submit for judging, but ended up with a chitty hog the day of the contest. Some places also test the temp as they come around to make sure the pork is within temp specs. Some allow you to take you own samples. I've also seen hogs barely tampered with, meaning all the bones are left in and the beast sauced and served that way. The vast majority of teams debone, pull the pork, remove fat and gristle, and sauce. This way you can get a piece of loin, ham, shoulder, etc. in a single serving. Also with different venues are heat levels. We know certain events like a sweet, milder pork. We know some like a hot, vinegary sauce.

And do I shag? Not the dancing type!

[OLS]

And do I shag? Not the dancing type!

YEAH, baby, yeah.

[Mattso3000]

Damn that pig looks good.

[MarkinAZ]

Maverick ET732, Mark. High temps, dual probes, wireless, great company reliability. Amazon has them for $58.

Just wanted to say thank you to you and Brent (Smokin Gator) regarding the feedback on digital meat probes:tu

I'd been reading about the above prior to you guys getting back to me. Lot's of pro' and con'. More pro than con though and just decided to move forward and purchase the ET 732 from Amazon. Looking forward to receiving the unit to start playing around with it. Don't think I'll need the 300' remote feature, but nice to know that I can be sitting watching a Packer game only 70' away from the smoker.

Also, remodeled my Weber One Touch grill recently with some firebrick (similar to Adams (T.G) grill shown earlier on in this thread). Performed a little slicing with the circular saw and used a metal file to put the final touches to the brick. Looks good and it all fits pretty darn good where I can use the "minion" method for the charcoal. I'll post some pix later on this...

BTW, looks like you guys had a good time bbq pig at that event Jamie. Must of been great smelling all that flavor and smoke in the air:dr

[OLS]

Thank goodness we don't ever seem to obsess about this minion method here like a true BBQ forum,
but I have to say I AM CURIOUS as to how this can work. I have never seen unlit charcoal do anything
but produce noxious fumes when it is lighting, so how do people allow the bulk of their briques to sit
unlit, waiting to catch fire like an extremely slow fuse and not get bad flavors? Am I describing it right?
Isn't that the basics of the minion method?? Isn't that how a 'maze' works?

[T.G]

You're describing it right, Brad.

You don't get the big cloud of noxious gas like when you first light off a chimney of charcoal. While maybe not completely avoided, it seems that, in the MM, these fumes are significantly reduced.

It's a slower ignition, the briquettes are packed in there, so when a burning one is in contact with the unlit one, it's more like a half lit briquette burning from the from the lit to the unlit side, so it's only a small amount lighting off at one time, unlike a chimney where there is a huge volume of charcoal touching off all at once. Also, because it's happening slowly in a hot chamber, you're getting a more complete combustion. It's also possible that some of these noxious gases are being vaporized due to the heat of the chamber, something that is severely lacking when you first light off a chimney. If I still had access to stack gas analysis equipment on the ships, it would be a fun thing to test.

Think of a chimney of briquettes - when you first light them, you get the cloud of crap, then within a few minutes, they are burning clean, even if not all of them are lit. The smell when the chimney is half lit and the smell when it's fully ashed over are the same.

[OLS]

I have always been apprehensive about using this method, and since I am a fat guy,
I don't mind going up and down the stairs when it is time to replenish the coals. But
I'd be lying if I said I never thought of using a method like that on long cooks, of which
I do very few. Looking forward to some spares this weekend. I have a triple rack pack
that needs to be done up. That fact alone also means I get to do some pintos with the
trimmings. So it's all gonna be great, I hope.

[T.G]

I understand, at one time I had the very same questions & concerns that you raised about the method. It seems like there should be some problem with the briquettes lighting off, but yet there isn't, or at least I can't detect them.

[jjirons69]

In my cooker when doing slow and low, I start with an empty paper towel tube. I use lump charcoal and build a 8" high by 8-10" wide mountain of lump around the tube. Slowly pulling out the tube leaves a volcano with a clear sight to the grating below. I then use a half a cotton ball soaked with olive oil as the fuel and drop it to the bottom of the hole. The hole in the volcano allows it to pull air up through the pile and ignite the entire inner ring. At 250-275 cooking temps, the fire slowly expands to the out lump. With a 10-hour cook, I'd dare say I've never seen it make half the way through. The large pile ensures consistent, evolving heat. There's always plenty left over to use with fresh lump for the next cooking. No noxious fumes from the lump, as far as I can tell.

I've never had to replenish a grill that was at work, for which I am happy.

[MarkinAZ]

I've never had to replenish a grill that was at work, for which I am happy.

...and there you go:tu

Brad, there's a number of different applications for the MM. Jim Minion came up with the MM back in 1999 for his WSM due to useless manufacturer instructions. I'm sure you have, but if you have not, you can google "minion method" which will reveal a number of different articles and video' on You Tube as well.

Go for it brother...:=:

[deadrise]

smoked these in my little electric smoker today (24th) for my bday on the 25 :tu:tu
and i agree it is not as smoky as other methods but hell of a lot smokier then my crock pot ever did :D
12 hours cooking and all i need to to do is toss a hand full of chips in every hour or two

#1 7 pounder

http://partynightandday.com/jkva/pics/butt1.jpg

#2 5 pounder

http://partynightandday.com/jkva/pics/butt2.jpg

[Robulous78]

Hey Guys,
With Thanksgiving around the corner I have been giving thought to trying a smoked turkey... I have a small charcoal smoker and was wondering if anyone has tried this before? any luck/ words of advice?

[mfarre03]

Hey Guys,
With Thanksgiving around the corner I have been giving thought to trying a smoked turkey... I have a small charcoal smoker and was wondering if anyone has tried this before? any luck/ words of advice?

Not sure if I'm breaking some sort of rule but..http://www.bbq-brethren.com/forum/ Lots of Turkeys over there, lol.

[Robulous78]

Not sure if I'm breaking some sort of rule but..http://www.bbq-brethren.com/forum/ Lots of Turkeys over there, lol.

Thanks Mike :tu

[Smokin Gator]

Jason... great looking butts there.

Rob... my three tips for smoked turkey:
Don't do one that is bigger than 12-14 pounds - any bigger and they just don't seem to smoke well.
Brine it for 24 hours before cooking - makes a huge difference in the juiciness of the end product.
Set the turkey out breast up before putting it on the smoker. Put a gallon ziplock of ice on the breast while it is sitting out - helps the whole bird be at the correct doneness at the same time.

[Robulous78]

Jason... great looking butts there.

Rob... my three tips for smoked turkey:
Don't do one that is bigger than 12-14 pounds - any bigger and they just don't seem to smoke well.
Brine it for 24 hours before cooking - makes a huge difference in the juiciness of the end product.
Set the turkey out breast up before putting it on the smoker. Put a gallon ziplock of ice on the breast while it is sitting out - helps the whole bird be at the correct doneness at the same time.

Thanks for the advice Gator... and also for all the work you do with the NST, Really makes noobs like me feel at home... :tu

[forgop]

Does anyone think that there's any difference between the quality of meat between Costco and Sams? They seem similar to me, but have bought so little from Costco compared to Sams that I don't know. I'm making some pork butts to take in for a pitch in for the ER I work in Friday nights and want to make the best impression.

[Stevez]

I was hesitant too about using the minion method, but I tried it on an overnight brisket and it worked great. I do it all the time now and I never have experienced any noxious fumes or off putting smell/taste. It just works; so I keep using it. I have a Weber Smokey Mountain by the way.



I have always been apprehensive about using this method, and since I am a fat guy,
I don't mind going up and down the stairs when it is time to replenish the coals. But
I'd be lying if I said I never thought of using a method like that on long cooks, of which
I do very few. Looking forward to some spares this weekend. I have a triple rack pack
that needs to be done up. That fact alone also means I get to do some pintos with the
trimmings. So it's all gonna be great, I hope.

[forgop]

I was hesitant too about using the minion method, but I tried it on an overnight brisket and it worked great. I do it all the time now and I never have experienced any noxious fumes or off putting smell/taste. It just works; so I keep using it. I have a Weber Smokey Mountain by the way.

I wouldn't do charcoal any other way. Had I known years ago about the chimney, it would have saved me a lot of lighter fluid and profanity from the charcoal taking forever to get going.

[T.G]

Does anyone think that there's any difference between the quality of meat between Costco and Sams? They seem similar to me, but have bought so little from Costco compared to Sams that I don't know. I'm making some pork butts to take in for a pitch in for the ER I work in Friday nights and want to make the best impression.

Both Costco and Sam's have multiple suppliers for beef and pork, so what might be in one region might not hold true in your area.

Out here in California, I've found that Costco beef is better, in part because they sell choice and prime only. Pork isn't graded by the USDA, it either passes or it doesn't, and I can't say that I've noticed any quality difference between the two club stores out here so long as you avoid the solution plumped cuts.

[hammondc]

In my cooker when doing slow and low, I start with an empty paper towel tube. I use lump charcoal and build a 8" high by 8-10" wide mountain of lump around the tube. Slowly pulling out the tube leaves a volcano with a clear sight to the grating below. I then use a half a cotton ball soaked with olive oil as the fuel and drop it to the bottom of the hole. The hole in the volcano allows it to pull air up through the pile and ignite the entire inner ring. At 250-275 cooking temps, the fire slowly expands to the out lump. With a 10-hour cook, I'd dare say I've never seen it make half the way through. The large pile ensures consistent, evolving heat. There's always plenty left over to use with fresh lump for the next cooking. No noxious fumes from the lump, as far as I can tell.

I've never had to replenish a grill that was at work, for which I am happy.

LOVE the paper tube idea. I will be trying it this weekend. I have never had issues with the minion method, but I use lump charcoal. Not really any noxious fumes there. No chemicals. Just already burned wood.

[pnoon]

Both Costco and Sam's have multiple suppliers for beef and pork, so what might be in one region might not hold true in your area.

Out here in California, I've found that Costco beef is better, in part because they sell choice and prime only. Pork isn't graded by the USDA, it either passes or it doesn't, and I can't say that I've noticed any quality difference between the two club stores out here so long as you avoid the solution plumped cuts.

Which cuts are those? :confused:

[T.G]

Which cuts are those? :confused:

Virtually every piece of poultry sold there and for pork it's most commonly it's the baby backs and spares in the small cryopacks. Not all of them are treated, but that seems to be the most commonly treated. Technically anything that comes from the manufacturer in a shelf-ready cryopack could be treated. FDA regulations require it be indicated on the packaging though.

Other than being charged a couple bucks a pound for salt water and adding unnecessary chemicals to your diet, it just makes everything taste over salty or like processed ham, at least to me.

[T.G]

Peter,

Here's a guide on it:
http://virtualweberbullet.com/enhancedmeat.html

Note photo #4, of the pork ribs.

[pnoon]

Peter,

Here's a guide on it:
http://virtualweberbullet.com/enhancedmeat.html

Note photo #4, of the pork ribs.

:tu

[jjirons69]

Does anyone think that there's any difference between the quality of meat between Costco and Sams? They seem similar to me, but have bought so little from Costco compared to Sams that I don't know. I'm making some pork butts to take in for a pitch in for the ER I work in Friday nights and want to make the best impression.

Never have bought meat from Sams. The only steaks I buy are from Costco. I love those pound ribeyes!

[forgop]

Both Costco and Sam's have multiple suppliers for beef and pork, so what might be in one region might not hold true in your area.

Out here in California, I've found that Costco beef is better, in part because they sell choice and prime only. Pork isn't graded by the USDA, it either passes or it doesn't, and I can't say that I've noticed any quality difference between the two club stores out here so long as you avoid the solution plumped cuts.

It seems to me that the pork at both Costco and Sams are packaged the exact same way, whether it's ribs or butts. I've noticed very little "drainage" from the butts from either place, but seems like I've seen such solutions inside the packages I've seen at Kroger and Meijer. I've never bought butts anywhere other than Sams or Costco though. One of these days, I'm going to start getting sides of beef and whole hogs butchered through local farmers who go the all natural route.

[forgop]

Has anyone ever used liquid smoke?

I was all ready to fire up the Traeger for an overnight of 4 butts to make for all of the nurses/docs in the ER for a pitch-in tonight. I turned the digital thermostat-dead. Changed fuses-turned on, great, click. Dead.

I did a bit of panicking and read up on liquid smoke and thought what the hell. 2 butts are in the oven now rather than all 4 and gonna hope they get done for tonight. It's my absolute last resort, but I have no other option really. I did some reading and it appears they claim you can fool some BBQ regulars with this stuff. I know at the place I worked at in college was a steak house that served some great tasting ribs using the stuff.

Please say a quick prayer it turns out somewhat close and forgive me of my BBQ sin. :<

[OLS]

Brad, there's a number of different applications for the MM. Jim Minion came up with the MM back in 1999 for his WSM due to useless manufacturer instructions. I'm sure you have, but if you have not, you can google "minion method" which will reveal a number of different articles and video' on You Tube as well
I know WHAT the minion method is, what I never understood was how it squares with what I smell
everytime I light off charcoal. I always thought it was just me, you know, the way I feel that
I am smarter than everyone else, lol, that with all these thousands of successful long-cook smokers
doing it, that it was odd that no one was complaining about the fumes. ;)

[jjirons69]

Please say a quick prayer it turns out somewhat close and forgive me of my BBQ sin. :<

Oh the blasphemy... :sad

[357]

Has anyone ever used liquid smoke?

I was all ready to fire up the Traeger for an overnight of 4 butts to make for all of the nurses/docs in the ER for a pitch-in tonight. I turned the digital thermostat-dead. Changed fuses-turned on, great, click. Dead.

I did a bit of panicking and read up on liquid smoke and thought what the hell. 2 butts are in the oven now rather than all 4 and gonna hope they get done for tonight. It's my absolute last resort, but I have no other option really. I did some reading and it appears they claim you can fool some BBQ regulars with this stuff. I know at the place I worked at in college was a steak house that served some great tasting ribs using the stuff.

Please say a quick prayer it turns out somewhat close and forgive me of my BBQ sin. :<

I've had jerky made with it. Not a fan. I hope it came out OK for you though.

[OLS]

Well technically it's the real deal, as I guess you already READ somewhere online where they tell you
that it's REALLY not that bad of a sin. But we all know better, lol. But its "made with real smoke". ;)

[MarkinAZ]

I know WHAT the minion method is, what I never understood was how it squares with what I smell
everytime I light off charcoal. I always thought it was just me, you know, the way I feel that
I am smarter than everyone else, lol, that with all these thousands of successful long-cook smokers
doing it, that it was odd that no one was complaining about the fumes. ;)


...:r You're a trip Brad. Now put that tube of airplane glue down:D;)

[T.G]

It seems to me that the pork at both Costco and Sams are packaged the exact same way, whether it's ribs or butts. I've noticed very little "drainage" from the butts from either place, but seems like I've seen such solutions inside the packages I've seen at Kroger and Meijer. I've never bought butts anywhere other than Sams or Costco though. One of these days, I'm going to start getting sides of beef and whole hogs butchered through local farmers who go the all natural route.

Suppliers vary by region. It's possible that the pork at Sam's and Costco in your area comes from the same supplier.

Selection also varies by region, even by store. Sometimes I'll find a certain cut or two or food items at one Costco, but they aren't available at another Costco in the same sales district that is located only 15-20 miles away.

I think most of the pork at Costco around here, is not solution enhanced, but I have seen some solution enhanced ribs at the local Sam's.

If you like all the cuts on an animal, and have the space for the freezer, having sides of beef and whole hogs butchered is a great way to go. Personally though, I don't care for probably 2/3 of the cuts on a steer and half the cuts on a hog. And the ones I really like, there aren't enough of on one animal.

[forgop]

Well technically it's the real deal, as I guess you already READ somewhere online where they tell you
that it's REALLY not that bad of a sin. But we all know better, lol. But its "made with real smoke". ;)

Put butts in around 8# each in for 7.5 hours at 300 (which is higher than I like to as I like to stay in the 225-250 range). Pulled them out and foiled for an hour and just got done pulling it.

Will it fool a lot of people? Most likely since I used a good rub and injected it and it's quite tender. Would I ever do it under any other circumstances? Hell no. There's just a different consistency in the bark, lack of smoke, and definitely no smoke ring.

Time to make some more injection to drizzle over and allow it to soak up the juices a bit in the crock pot.

[jjirons69]

Still looks good. How can they complain about someone cooking for them!

[T.G]

How can they complain about someone cooking for them!

Open their mouth, exhale, move their larynx, change the position of their tongue. Pretty easy really.

I guess it all depends on how it's represented.

[forgop]

They're all loving it. Guess they all had low expectations. :)

The liquid smoke does seem to be a bit salty.

[Scottw]

Baby backs again...my brother came up for the weekend

[hammondc]

18lb of boston butts.

Side bar---> I always just chop it up with a big cleaver. What technique do you guys use to shred/pull it?

[jonumberone]

18lb of boston butts.

Side bar---> I always just chop it up with a big cleaver. What technique do you guys use to shred/pull it?

I use two regular dinner forks to shred.

[forgop]

18lb of boston butts.

Side bar---> I always just chop it up with a big cleaver. What technique do you guys use to shred/pull it?

I use these: http://www.amazon.com/gp/aw/d/B003IWI66W

They work great.

[hammondc]

thanks guys. The bear paws look fun.

Lost my fire at some point last night. First time ever. Sadface. Oh well. Pulled the meat off and foiled it to fire her back up. Meat back on in 15mins.

[T.G]

18lb of boston butts.

Side bar---> I always just chop it up with a big cleaver. What technique do you guys use to shred/pull it?

I use two regular dinner forks to shred.

Same as Dom here, two dinner forks. I have a few older ones that are heavy enough that they don't bend.

[pnoon]

I use these: http://www.amazon.com/gp/aw/d/B003IWI66W

They work great.

Anyone know of something like this a bit more sturdy/durable.
I don't mind paying more. I am looking for quality.

[T.G]

Anyone know of something like this a bit more sturdy/durable.
I don't mind paying more. I am looking for quality.

A friend of mine swears by the Meatrake. Seems like every other week he's cooking and shredding a couple of butts to take to work.
http://meatrake.com/whats-a-meatrake.html

Actually, you probably know him, or at least met him. Shawn (MACS) in Temecula.

[Steve]

I just use my hands to pull my pork...wait a minute, that doesn't sound right :)

[deadrise]

I smoked 3 racks of ribs last night before sandy gets here :D

[forgop]

Anyone know of something like this a bit more sturdy/durable.
I don't mind paying more. I am looking for quality.

Sure, they're made of plastic but they're more than durable enough to get the job done.

[jjirons69]

Anyone know of something like this a bit more sturdy/durable.
I don't mind paying more. I am looking for quality.

The ones I've been around are like ABS plastic and pretty dang sturdy. The metal forks mar pans and counter tops where the ABS is more forgiving.

[MarkinAZ]

https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcS22qMj4XK2PTMBmu_EfXUP_e9f81Zmw B1lb_RvLk22l_kPet0CFA

I just use my hands to pull my pork...wait a minute, that doesn't sound right :)

...only in this thread Steve:r

My ET732' arrived yesterday. Will be giving them a test run on Monday:

http://i250.photobucket.com/albums/gg271/markinca1953/001-1.jpg

[ucla695]

I love my ET-732! It's great to monitor everything from the comfort of my couch! Hope you like it too.

[OLS]

Mark, that table cloth is almost as good as Mac's doilies.

Also I think I would stay away from the bear claws....they LOOK great,
but from what I read, the tips just start melting and deforming and before
you know it they are useless. Not all the reviewers said this, but enough
to steer me away. I guess the rakes are the way to go.

As for personal observations, it also looks like the way they are held gives
up all the leverage you'd need to make a good job of it. It would be better
if they were more like a glove where you could put your hands INTO the
device instead of holding it. Seems awkward to me.

[OLS]

Baby backs again...my brother came up for the weekend

I'd knock over an old lady to get after THOSE ribs....dang, son.

[OLS]

HAHAHAHAHAHAHAHAHA.....
I checked the meat rake website Adam posted....look at this photo....
Some BBQ lover's take on the chocolate fountain, that's TOO MUCH, lol.

[jjirons69]

This was last night. Loaded the grill with several rounds of hickory and lump. Allowed the temp to reach about 300F. Had this beautiful side of Steelhead. A little kosher salt and several lime slices. I put the fish on and shut all the vent down. It probably cooked/smoked about 8 minutes. The interior of the meat was barely tepid, more like room temp. It had a great smoked flavor and melted in your mouth. Some of the best fish we've had in a while. Outstanding!

http://i160.photobucket.com/albums/t178/jjirons69/P1050671.jpg

http://i160.photobucket.com/albums/t178/jjirons69/P1050672.jpg

http://i160.photobucket.com/albums/t178/jjirons69/P1050673.jpg

[replicant_argent]

2 bellies of bacon done today. Happy, happy, happy.

[Scottw]

More ribs yesterday, let these get some more color

[OLS]

More ribs yesterday, let these get some more color

Can't fool me, them's the same ribs from the previous page, lol.

[jjirons69]

http://i250.photobucket.com/albums/gg271/markinca1953/001-1.jpg

Mark, keep me updated. I have two single-probe digital thermos that I have to use in tandem when I smoke. This is on my Santa's list. http://www.sherv.net/cm/emo/christmas/santa-smiley-ho-ho-ho.gif

[Steve]

This was last night. Loaded the grill with several rounds of hickory and lump. Allowed the temp to reach about 300F. Had this beautiful side of Steelhead. A little kosher salt and several lime slices. I put the fish on and shut all the vent down. It probably cooked/smoked about 8 minutes. The interior of the meat was barely tepid, more like room temp. It had a great smoked flavor and melted in your mouth. Some of the best fish we've had in a while. Outstanding!

:dr:dr Awesome!

[Chainsaw13]

Going in the smoker tomorrow. One with mild Italian sauasage and mozzarella cheese, the other with ground round and sharp cheddar.

[Scottw]

We finally got power back after sandy but my in laws didn't so we had my mother father, sister and brother in law over tonight as well as my niece and nephew for our first hot meal since Monday afternoon. I did a pork loin roast, smoked over mesquite and hickory with an smoked apple cider and sage gravy. Mashed potatoes, roasted cauliflower and some red wine rounded out the meal.

[Chainsaw13]

Looks tasty Scott.

[forgop]

Going in the smoker tomorrow. One with mild Italian sauasage and mozzarella cheese, the other with ground round and sharp cheddar.

Sounds quite interesting-never thought of making something like this. What are these called?

[T.G]

Sounds quite interesting-never thought of making something like this. What are these called?

Fatties. Bacon Explosions.

Brad has a whole thread on it:
http://www.cigarasylum.com/vb/showthread.php?t=31914&highlight=super+fattie

[forgop]

Fatties. Bacon Explosions.

Brad has a whole thread on it:
http://www.cigarasylum.com/vb/showthread.php?t=31914&highlight=super+fattie

Thanks-

I knew about the bacon explosion, but not mixing it up with other ingredients inside. Sounds like I need to get my Traeger fixed and try out some various combinations.

The first thing that came to mind was a philly cheese steak and came across this take. http://www.smokingmeatforums.com/t/110401/first-qview-philly-cheese-steak-fatty

[Chainsaw13]

Philly cheese steak should be good. Basically these are bacon wrapped meat loafs. The flavor combos are endless.

[pektel]

I have two racks of baby back ribs thawing for tomorrow. haven't done ribs in a long time. looking forward to it!
Posted via Mobile Device

[jjirons69]

10 grilled chicken legs with thick, sweet, hot BBQ (Slather Hot Sauce, Sweet Baby Rays, and my homemade in equal parts). Man I love some BBQ chicken. Had to give a close up, too, so you could almost smell it!

http://i160.photobucket.com/albums/t178/jjirons69/P1050684.jpg

http://i160.photobucket.com/albums/t178/jjirons69/P1050685.jpg

[Robulous78]

10 grilled chicken legs with thick, sweet, hot bbq (slather hot sauce, sweet baby rays, and my homemade in equal parts). Man i love some bbq chicken. Had to give a close up, too, so you could almost smell it!

http://i160.photobucket.com/albums/t178/jjirons69/p1050684.jpg

http://i160.photobucket.com/albums/t178/jjirons69/p1050685.jpg

om nom nom....

[jimdandy]

I have a wood mixture question...
I am a big fan of mesquite, as long as it is nice and dry, with some oak and hickory to tone it down some. That being said, I would like to do something a little different this next week. I have a nice supply of apple wood, but don't want to use it exclusively. My first thought is a mixture of oak & apple, maybe 3-1. What do y'all think?

[T.G]

I have a wood mixture question...
I am a big fan of mesquite, as long as it is nice and dry, with some oak and hickory to tone it down some. That being said, I would like to do something a little different this next week. I have a nice supply of apple wood, but don't want to use it exclusively. My first thought is a mixture of oak & apple, maybe 3-1. What do y'all think?


That will work great.

I keep probably about a dozen different smoke woods on hand, one of which is apple, another of which is oak, and I haven't found anything that oak doesn't mix will with.

Apple is usually mild enough that you could even start at 1:1 and fine tune from there to your tastes and the food being cooked.

[MarkinAZ]

10 grilled chicken legs with thick, sweet, hot BBQ (Slather Hot Sauce, Sweet Baby Rays, and my homemade in equal parts). Man I love some BBQ chicken. Had to give a close up, too, so you could almost smell it!

http://i160.photobucket.com/albums/t178/jjirons69/P1050684.jpg


Mighty fine looking Chicken Jamie...:dr:dr

[OLS]

These were delicious....shot right before I gave em a glaze of Ray's....those pecan sticks were
removed from the bottom of the smoker before I dumped the ashes....in a few seconds I put em
on top of the coals with some big chunks of Hickory and closed the lid.

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/ribsraw.jpg

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/ribsdone.jpg

[mahtofire14]

That looks a lot like mine does right now. Only one rack for me though!
http://sphotos-a.xx.fbcdn.net/hphotos-prn1/533795_674862884151_253029778_n.jpg

[deadrise]

hhmmm smoked me a 26 pound practice turkey tonight it my electric smoker
first problem was well she was not tight but not much room to spare might wanna do 2 smaller turkeys
other then that it worked out great

http://i1143.photobucket.com/albums/n623/Deadrisecigar/Mobile%20Uploads/downsize-77.jpg

http://i1143.photobucket.com/albums/n623/Deadrisecigar/Mobile%20Uploads/downsize-78.jpg

[jjirons69]

What a BIG AZZ big, Jason! Wow! I bet it was tasty. I'm smoking a 12-14 pounder this coming weekend. It'll be my first. I'm going to brine it 12 hours prior to cooking. Can't wait.

Mark you used the ET732 yet? I've got one in my wish list on Amazon ready to go.

[Old Sailor]

I've got a ET732 and love it!:tu

[forgop]

I finally got the Traeger repaired after my last failed attempt and my weak excuse for oven BBQ. The fan was blowing the fuses so I got it replaced. Since I bought the Traeger, I opted to go with the Ortech digital controller and have replaced the auger motor and fan since then because both were blowing fuses.

Going to try my luck and get 4 butts and 2 fatties on at the same time this weekend. :tu

[Old Sailor]

Last Sunday did a 7lb brisket flat!:dr
http://i513.photobucket.com/albums/t336/bosunb/th_040.jpg
http://i513.photobucket.com/albums/t336/bosunb/th_20121111_175530.jpg

[Mr B]

That looks killer Dave!

[MarkinAZ]

Mark you used the ET732 yet? I've got one in my wish list on Amazon ready to go.

Sorry I haven't responded sooner Jamie. Only have used the ET732 once to date to smoke a couple of Tri-Tips on the Weber. The meat temp probe works great to monitor the internal temp of your meat, and its great using the remote receiver if you're in the kitchen or sitting next to the computer. For me, we're talking about a distance between 20' and 45' or so. So, this particular probe is a positive for me.

The surface temp probe I have some issue with. This is the probe you attach to the grill area next to your meat to monitor the surface temp throughout your cooking session. When the cooking temp reached the desired temp, I removed the lid to the Weber and placed my Tri-Tips on the grill, and then placed the lid back onto the Weber. The surface temp started to increase on the transmitter and was syncing properly with the receiver, but would all of a sudden default to "LLL." The booklet indicates that you should allow the probe to return to room temp and try again.

Now the "helpful hints" in the booklet indicates it could be due to 1) a bad connection with the transmitter, 2) the internal probe wire has shorted out due to moisture or heat damage. So, I'll be giving it another shot here shortly as I'll be smoking a 10-12lb Turkey on Thanksgiving. If the surface temp probe fails to function, I'll just revert to using my other gage I usually use and go from there.

New surface temp probes run about $11 and I believe I'm past the warranty date anyways. So, thats my take on the ET732 at this time. Some folks don't have any problems with them for the first good number of times they smoke meat, and others experience fail issues the first or second time out of the gate.

Like I mentioned before, the internal meat probe appears to be working just fine (at least for the time being):2

[forgop]

Gonna get 4 butts trimmed, injected, and rubbed shortly to put on tonight around 2am when I get home from work.

Once the butts come off, it'll be 3 fatties and a batch of ABT's. I'm going to make a little change in my ABT's this time around-I'm going to replace the smokies with a bit of pulled pork instead.

[MarkinAZ]

Ok, got an 11.57 lb fresh Turkey that's just waiting to jump into my Weber early tomorrow morning. Looking forwards to the end results:dr

Happy Thanksgiving to all of my fellow smokers...:tu

[hammondc]

[B][COLOR=darkred] The surface temp started to increase on the transmitter and was syncing properly with the receiver, but would all of a sudden default to "LLL."

Same LLL error for me . That or the HHH error. I wish like hell that Thermoworks would develop a dual probe wireless thermometer for smokers. I'd pay $300 for it.

[MarkinAZ]

T-bird jumped onto the Weber grill at 0815hrs:noon

http://i250.photobucket.com/albums/gg271/markinca1953/Picture.jpg

...Happy Thanksgiving to all my BOTL', SOTL', and our Troops serving overseas:tu

[deadrise]

another good bird cooked for 9 hours in the smoker

http://i1143.photobucket.com/albums/n623/Deadrisecigar/100_2367.jpg

[MarkinAZ]

Nice looking bird Jason! This was my first attempt at smoking a Turkey and it didn't turn out too bad on the Weber. Didn't get any complaints:D

http://i250.photobucket.com/albums/gg271/markinca1953/IMG_0034-1.jpg

http://i250.photobucket.com/albums/gg271/markinca1953/IMG_0035-1.jpg

http://i250.photobucket.com/albums/gg271/markinca1953/IMG_0036-1.jpg

[Steve]

:dr:dr to all!

[Scothew]

sup everyone, havent stopped in here in quite some time but figured I would say hi. I havent fired up the smoker in awhile but did this past weekend for the Bama / UGA game. brined 5 cornish hens overnight (salt, pepper, onion and garlic powders, rosemary, thyme, crushed red pepper, bay leaves, mustard seeds and coriander seeds) and then hickory smoked about 5 hours. Turned out fantastic.

[Chainsaw13]

Wow Scott, those look fantastic.

[Robulous78]

sup everyone, havent stopped in here in quite some time but figured I would say hi. I havent fired up the smoker in awhile but did this past weekend for the Bama / UGA game. brined 5 cornish hens overnight (salt, pepper, onion and garlic powders, rosemary, thyme, crushed red pepper, bay leaves, mustard seeds and coriander seeds) and then hickory smoked about 5 hours. Turned out fantastic.


WOAH DUDE!!! Break me off a piece of that chicken... :dr

[Zane]

sup everyone, havent stopped in here in quite some time but figured I would say hi. I havent fired up the smoker in awhile but did this past weekend for the Bama / UGA game. brined 5 cornish hens overnight (salt, pepper, onion and garlic powders, rosemary, thyme, crushed red pepper, bay leaves, mustard seeds and coriander seeds) and then hickory smoked about 5 hours. Turned out fantastic.


Those look perfect!

[markem]

Turned out fantastic.

Oh my! I'm stealing your recipe so that when it dries out in Oregon (late June) then I can try to duplicate your delicious looking feat. Wow!

[OLS]

Crap, I forgot Kroker had whole fryers onsale today, gotta go get 3-4 of those.
I put on my last frozen pork butt today along with some flanken cut rib meat strips.
Well, not REALLY, they are boneless strips of beef rib meat. Smoked em for an hour and
tossed them in the pot with some pintos I prepared like a gumbo, with a roux, anyway.
I usually use trimmings from St. Louis cuts in that dish, first time i tried it with Beef of any
kind. Should be great, though, smoky and beefy and delicious. The BUTT? Well that's
gonna take awhile. Gotta get up and get out to the sto.

[OLS]

3 birds in the freezer, I love a whole fryer....so many possibilities. 88 cents a pound is NO SALE, but at least its not a
total deal breaker. Foiled my butt before going to the store, it has been smoking for two hours, then in a few more hours,
take it out and let it slow cook til the coals are spent. One good thing about foil, I don't have to worry about just throwing
a bunch of little limb pieces on the fire and ruining the flavor of my butt. I put enough wood on there to get a nice heat
going. Rainy day, or it rained this morning and will threaten sprinkles all day. Might go smoke a cigar and bring some
newspaper to sit on. and watch the nuthatches and chickadees eat off the feeder. it might be miller time

[MarkinAZ]

Rainy day, or it rained this morning and will threaten sprinkles all day. Might go smoke a cigar and bring some newspaper to sit on. and watch the nuthatches and chickadees eat off the feeder. it might be miller time

Sounds like a great way to enjoy the rest of the day Brad. Going out later to grab a Xmas tree...

[OLS]

Sounds like a great way to enjoy the rest of the day Brad. Going out later to grab a Xmas tree...

Turned out it was ABITA time, had a bomber of Abita 25th Anniversary Ale which SUCKED at the Shack
when it was passed around the tasting table. I am guessing that it was simply a taste comparison, as
we were tasting SO MANY great beers with quality viscosity and recipes, and it was a little like drinking
wine after brushing your teeth. I had all 22 oz and it was fine. The total ended up being one fantastic
butt and a few good chicken halves, and NO DAMN PICTURES. How embarrassing. Now the
rain is coming and i have a lot of good food to eat.

[Ubiquitous]

Turned out it was ABITA time, had a bomber of Abita 25th Anniversary Ale which SUCKED at the Shack
when it was passed around the tasting table. I am guessing that it was simply a taste comparison, as
we were tasting SO MANY great beers with quality viscosity and recipes, and it was a little like drinking
wine after brushing your teeth. I had all 22 oz and it was fine. The total ended up being one fantastic
butt and a few good chicken halves, and NO DAMN PICTURES. How embarrassing. Now the
rain is coming and i have a lot of good food to eat.

I LOVE the Turbodog stout! That's a great brewery.

[Scothew]

Oh my! I'm stealing your recipe so that when it dries out in Oregon (late June) then I can try to duplicate your delicious looking feat. Wow!

Those look perfect!

WOAH DUDE!!! Break me off a piece of that chicken... :dr

Wow Scott, those look fantastic.

Thanks all. I love doing turkey the same way, usually try to use pecan wood (Thanks to Brent for turning me onto that for poultry) but hickory does a nice job as well.

[OLS]

I LOVE the Turbodog stout! That's a great brewery.
Thanks for that correction, that is actually what it is, a stout. Sorry bout that, lol.
No smoker action for me today, got nothing thawed and it's a ehhh day out there this morning.
if it improves I might get out the the store and pick up something fresh to smoke. But even then,
gots no coal.

[Steve]

We had our Office Christmas Party Saturday, so I threw a couple (15) of slabs of ribs on Ol' Girl along with some sausage, homemade baked beans, taters, and a cabage palm heart.

http://oldchurchbbq.com/sharedpictures/2012-12-15_Christmas%20Party/2012-12-15_Christmas%20Party%20001.jpg

http://oldchurchbbq.com/sharedpictures/2012-12-15_Christmas%20Party/2012-12-15_Christmas%20Party%20002.jpg

http://oldchurchbbq.com/sharedpictures/2012-12-15_Christmas%20Party/2012-12-15_Christmas%20Party%20012.JPG

Tasty!

[Mr B]

Awesome Steve!

[OLS]

Merry Christmas to all my smoking buddies that I have made while drooling at photos
and otherwise messin up the planet by smoking meat. The people that hang out in this
thread are without a doubt the best of the Asylum. You all know who you are.

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/christmas_pig_zps6a21cc6d.jpg

[MarkinAZ]

Merry Christmas to all my smoking buddies that I have made while drooling at photos
and otherwise messin up the planet by smoking meat. The people that hang out in this
thread are without a doubt the best of the Asylum. You all know who you are.

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/christmas_pig_zps6a21cc6d.jpg

Nice pig Brad...:D

And a big Merry Xmas to you too, and the rest of you fine smokers out there:tu

[EricF]

Got these working right now!
http://i1027.photobucket.com/albums/y335/Fechter/2012-12-25_13-13-05_756_zpse599d031.jpg

[OLS]

My Brother in law gave me a Cigars Intl. Mild smokes ten pack in my stocking,
Not sure if he really understands havana smokers...or at least me. There is a
ghurka in it, lol. So as he also gave me some rubs, I might go get a rack of
ribs from Lion Food tomorrow and turn his gas grill into a one-time smoker.

[EricF]

The finished product!
http://i1027.photobucket.com/albums/y335/Fechter/2012-12-25_17-28-01_296_zps69707b92.jpg
http://i1027.photobucket.com/albums/y335/Fechter/2012-12-25_17-23-09_350_zps74c1e9ca.jpg

[Steve]

The finished product!
http://i1027.photobucket.com/albums/y335/Fechter/2012-12-25_17-28-01_296_zps69707b92.jpg
http://i1027.photobucket.com/albums/y335/Fechter/2012-12-25_17-23-09_350_zps74c1e9ca.jpg

:dr :tu:tu

[jonumberone]

My Christmas porchetta

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/023DC7C4-FEC8-484B-B84C-B700321E1E1C-7795-00000E74EE9C5E2B.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/746C933A-930F-456C-AB17-9E084E00D2D8-7795-00000E74FA508205.jpg

[BigAsh]

My Christmas porchetta

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/023DC7C4-FEC8-484B-B84C-B700321E1E1C-7795-00000E74EE9C5E2B.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/746C933A-930F-456C-AB17-9E084E00D2D8-7795-00000E74FA508205.jpg

And?....Details man, details!!

[Commander Quan]

I just finished my last smoke of the year, and it had to have been some sort of speed record. 2 butts totaling 15 pounds, and finished in 11 hours. Unfortunately, it happened to hit that 205 mark at 4:30am. I was going to go back to bed, but who could sleep with fresh BBQ in the house.

[dijit]

Does anyone have any winter smoker tips? I am not blessed with a large commercial smoker, but I make do with what I have.

[Commander Quan]

Well what do you have?

Usually wind is a bigger issue than temperature.

[Steve]

Does anyone have any winter smoker tips? I am not blessed with a large commercial smoker, but I make do with what I have.

Moving blankets can be your friend...:D

[8lug]

I've been lerking around this forum for a while, it has inspired me to fire up my smoker.
Mustard and rub
http://i1354.photobucket.com/albums/q686/Mark_Silvestro/IMG_0756_zps9d91cad9.jpg
Oh crap it snowed last night

http://i1354.photobucket.com/albums/q686/Mark_Silvestro/IMG_0757_zps6d7a1960.jpg
on its way

http://i1354.photobucket.com/albums/q686/Mark_Silvestro/IMG_0759_zps2c58d451.jpg

At cruisin temp

http://i1354.photobucket.com/albums/q686/Mark_Silvestro/IMG_0760_zpse9760458.jpg

about 5 more hours to go
http://i1354.photobucket.com/albums/q686/Mark_Silvestro/IMG_0762_zps76451324.jpg

[Steve]

I've been lerking around this forum for a while, it has inspired me to fire up my smoker.
Mustard and rub
http://i1354.photobucket.com/albums/q686/Mark_Silvestro/IMG_0756_zps9d91cad9.jpg
Oh crap it snowed last night

http://i1354.photobucket.com/albums/q686/Mark_Silvestro/IMG_0757_zps6d7a1960.jpg
on its way

http://i1354.photobucket.com/albums/q686/Mark_Silvestro/IMG_0759_zps2c58d451.jpg

At cruisin temp

http://i1354.photobucket.com/albums/q686/Mark_Silvestro/IMG_0760_zpse9760458.jpg

about 5 more hours to go
http://i1354.photobucket.com/albums/q686/Mark_Silvestro/IMG_0762_zps76451324.jpg

Nice! What smoker is that?

[MarkinAZ]

I've been lerking around this forum for a while, it has inspired me to fire up my smoker. about 5 more hours to go
http://i1354.photobucket.com/albums/q686/Mark_Silvestro/IMG_0762_zps76451324.jpg

So, what did you say your address is Mark? Cuz Steve and I might come right over and help ourselves:D;)

Nice looking set-up you have there Mark and welcome to the thread...

[Steve]

Nice looking set-up you have there Mark and welcome to the thread...

Good idea Mark...we could be like, consultants!

[8lug]

Good idea Mark...we could be like, consultants!

Thanks Guys. Sorry there isn't any finished photos. We attackedthe ribs before i got a chance to take some pictures.

My smoker was built be Dave Klose, its a Deluxe Master chef.

[Steve]

Sweet, I thought it looked like a Klose :tu:tu

[dijit]

Well what do you have?

Usually wind is a bigger issue than temperature.

I have a coleman round charcoal smoker. The cheap one that is about $100 for now. Hoping to build one this summer and brick it into the pattio.

[mahtofire14]

Hickory smoked spare ribs in 8 degree weather? Why not!
http://i262.photobucket.com/albums/ii91/drscholl14/6D2BB8C0-AA78-46D4-918A-3A326D4529E7-305-00000034E3535080.jpg?t=1357002847

[MarkinAZ]

Hickory smoked spare ribs in 8 degree weather? Why not!

I agree. Why not!:tu

[MarkinAZ]

Next door neighbors invited us over to a gathering this evening. A pot luck thing. Decided to do a couple of Tri-Tips this evening for the pot luck:

http://i250.photobucket.com/albums/gg271/markinca1953/Picture012_zpsfb8b071b.jpg
http://i250.photobucket.com/albums/gg271/markinca1953/Picture014_zps9b2edbac.jpg
http://i250.photobucket.com/albums/gg271/markinca1953/Picture022-1_zpsc35c9a88.jpg
http://i250.photobucket.com/albums/gg271/markinca1953/Picture023_zpsddfb62b9.jpg
http://i250.photobucket.com/albums/gg271/markinca1953/Picture024-1_zps303fcc7a.jpg

I think I recalled there were 4 pieces left swimming in some juice before we left to walk back home this evening. Love Tri-Tip...

[Chainsaw13]

I wish we could get tri tip here. I could probably special order it.

[MarkinAZ]

I wish we could get tri tip here. I could probably special order it.

What part of the country are you located in Bob?

[Chainsaw13]

Just outside of Detroit.

[MarkinAZ]

Just outside of Detroit.

http://chrisnobleplano.files.wordpress.com/2010/06/beefcuts5.gif

I was thinking if you have a good butcher shop in your area, you may want to get to know that person and see if he/she could wacked off a Tri-Tip for you. They may have a different name for this cut of meat in your area. Just a thought!

[jonumberone]

http://chrisnobleplano.files.wordpress.com/2010/06/beefcuts5.gif

I was thinking if you have a good butcher shop in your area, you may want to get to know that person and see if he/she could wacked off a Tri-Tip for you. They may have a different name for this cut of meat in your area. Just a thought!


I've had this same thought, and spent plenty of time with butchers trying to get some tri-tip.
The problem is, as the butcher explained to me, they no longer get sides of beef. Everything they get is already processed and cryovac'd.
By the time the beef gets to him, the tri-tip is already removed, and he said, most likely used in chop meat.
Tis such a shame. I hope you can find it, Bob

[T.G]

I wish we could get tri tip here. I could probably special order it.


Is the problem actually getting it, or just that the name "tri-tip" is not known to the employees at your meat counter? If it's the latter, sometimes it masquerades under other names, I've known people who have found tri-tip by asking for "bottom round, tip cut" or "triangle sirloin" and there's one more I forget offhand. You could also try by IMPS/NAMP #, it's cut #185C according to the chart I have.

The texture and flavor is similar to flank, TT is not quite as intense, but thicker and harder to screw up when cooking.

Maybe search around for a meat locker in your area.

[MarkinAZ]

Maybe search around for a meat locker in your area.

...:tu Great idea Adam. I remember when visiting my grandparents back in Cole City, IL, they had a meat locker they rented from the local butcher. The lockers were attached to the butcher shop. In fact, it was pretty much a large freezer in its self. Its summer outside and winter conditions inside. You'd have to put on heavy coats before you walked inside to your rented locker to pick out your cuts of beef. Being a kid, it was alot of fun going to the meat locker with grandma while trying to scape up enough frost to make a snowball:D

[Chainsaw13]

Thanks for the info guys. There's a few butchers in the area I'm going to check with.

[Steve]

A friend sent me this today and I thought it appropriate:

Grilling is a transatlantic flight on the Concorde. Barbecuing is a cruise on the QE2. Grilling is a quickie on the kitchen table. Barbeque is tantric.

--- David Plitz, slate.com

[8lug]

What part of the country are you located in Bob?

I've never seen Tri tip in New England. do you grill it or smoke it?

[T.G]

I've never seen Tri tip in New England. do you grill it or smoke it?


Traditionally, it's grilled over red oak - it's not a quick grill though because of it's weight and thickness, it takes some time. Look up "Santa Maria Tri-Tip", which is where it originated.

Although there are some weirdos who have huffed too much LoCal smog and they like to smoke it.

[jjirons69]

Great looking pictures everyone!

Sunday I put on a bone-in pork loin around 4 pounds. I had a nice salty, garlicy, slightly sweet rub applied. I seared it at 500F on the gas grill for 4 min a side and ends then cooked to an internal temp of 145F on the smoker at 250-270F. Turned out great! It was so juicy and tender.

http://i160.photobucket.com/albums/t178/jjirons69/329817FC-C8CD-4275-A969-88F5217B9700-1749-000002F32B7549D4.jpg

http://i160.photobucket.com/albums/t178/jjirons69/BE54DC88-49DC-448E-8283-7210486068E6-1749-000002F332A450CE.jpg

http://i160.photobucket.com/albums/t178/jjirons69/91DFDB2F-2E79-47BC-8193-0CAB99422295-1749-000002F342DB2AE3.jpg

http://i160.photobucket.com/albums/t178/jjirons69/825CDFAB-1718-459B-AB81-49599C934632-1749-000002F34D2C8556.jpg

http://i160.photobucket.com/albums/t178/jjirons69/7A77051B-AFE4-45DA-8B22-89B3EAD21287-1749-000002F355D1BED1.jpg

[mahtofire14]

JJ that looks great! I'm gonna have to go to my butchers now and give that a whirl!

[OLS]

Ooh-hoo, Jamie, just when I thought smoking was dead for the rest of Winter, out you come with
that fine looking piece of flesh. Impressive. Probably the best way to cook it too, those things dry
out so easily with regular cooking and no bone. You also make me jealous with that eggy cooker,
I decided that while I want one, I want a house in the Smokies more. So first things first. Lucky
bastard.

[jjirons69]

What a cowinkidink - I'm enjoying a slab of it for lunch at work will reading this. Can't blame you for the house wants, though.

A co-worker just commented, damn, what a chunk of meat (which I read, can I have a bite?)!

[Col. Kurtz]

Beautiful day in the South. Found some pork spareribs on the cheap.
Smoking for six or so hours, watching the kids play in the backyard soaking up the 72 degree sunshine. What football?

http://i217.photobucket.com/albums/cc267/jdubx2/DSCN9836.jpg

[EricF]

Got a brisket going as I type this.

Pics when it's done! :dr :dr

[MarkinAZ]

Nice looking BBQ Jamie and Jerry:dr:tu

[Col. Kurtz]

Meat side. Almost BBQ http://i217.photobucket.com/albums/cc267/jdubx2/DSCN9838-1.jpg



Yup, it's BBQ: rib side

http://i217.photobucket.com/albums/cc267/jdubx2/DSCN9840.jpg
:tu
Wrapped in foil, basted, back on the grille for an hour or so, then its ON!

[EricF]

This what the brisket looked like when I started
http://i1027.photobucket.com/albums/y335/Fechter/2013-01-13_11-15-12_382_zps3ca1e066.jpg
And when done
http://i1027.photobucket.com/albums/y335/Fechter/2013-01-13_19-07-25_726_zps6b89f11a.jpg
It was real tasty too!!! :dr :dr :dr

[Steve]

This what the brisket looked like when I started


It was real tasty too!!!

:banger:banger :dr:dr

Looking great Eric!

[EricF]

:banger:banger :dr:dr

Looking great Eric!

Thanks Steve! Getting to know the new smoker! :D

[Steve]

THAT my friend, is an extremely enjoyable chore!

[Steve]

I've used gas smokers, electric smoke houses, and charcoal smokers, and of course my Lang is a log burner, but I have never had any exposure to a pellet burner. I hope one of these days to be back down you way and maybe a can get a tour :)

[EricF]

I've used gas smokers, electric smoke houses, and charcoal smokers, and of course my Lang is a log burner, but I have never had any exposure to a pellet burner. I hope one of these days to be back down you way and maybe a can get a tour :)

Anytime!!! :D

[jonumberone]

Looking good, Eric! :tu

[8lug]

Been trying different rub combo's.


http://i1354.photobucket.com/albums/q686/Mark_Silvestro/C13D1E93-DE15-48FA-8C39-BBE0D803E87F-9471-000003803E04F052.jpg

[Fordman4ever]

Looks amazing.

I just got my new upright wood or gas smoker put together tonight.

https://sphotos-a.xx.fbcdn.net/hphotos-prn1/19198_10152438459135581_1388549222_n.jpg

[OLS]

So it seems like spring and summer are times people SMOKE, and fall and winter are the times people
BUY smokers and put them together? LOL. Nice stuff guys. If I wasn't saving money so hard I would
definitely be SMOKING SOMETHING. Not buying anything new made of metal til I get my house in the
Smokies.
MUST....SAVE........money...

[Zane]

I need a smoker!

[EricF]

Did some pulled pork today on the new Traeger!
http://i1027.photobucket.com/albums/y335/Fechter/2013-01-27_07-10-34_985_zpse55aa978.jpg
This is a 7.5lb pork picnic with the bone in and skin on when I started.
http://i1027.photobucket.com/albums/y335/Fechter/2013-01-27_18-38-49_614_zps5663cfa3.jpg
This is the finished product and it is not burned. The skin is actually a real dark brown and pulled off like there was nothing holding it on revealing some real tasty pork. Pulled real easy and tasted fantastic!!! :dr :dr

[jjirons69]

That looks awesome, Eric!!

[76GTFan]

What size Traeger do you have Eric? I have been debating that or a BGE. I have tasted food off of those and it was great. Pellets seem a bit pricy, but haven't done all my research.

[Fordman4ever]

Looks awesome. I'm doing a pulled pork for the big game next weekend. Also doing a bacon explosion stuffed with pulled pork.

[EricF]

What size Traeger do you have Eric? I have been debating that or a BGE. I have tasted food off of those and it was great. Pellets seem a bit pricy, but haven't done all my research.

I have the Texas grill and got the rack to go inside so you could do a chit ton of ribs! The pellets are real expensive if you have them shipped as the price can double with shipping. I found a place by me that sells the bags for $21.95 a 20lb bag. You can get them online for a little cheaper, but add in the shipping and WOW!

I am real pleased with the grill and the quality of food is cooks. I went thru about 40lbs in the first month and I cooked on it several nights a week and each time about an hour or 2 so it is really not too bad IMHO.

[EricF]

Looks awesome. I'm doing a pulled pork for the big game next weekend. Also doing a bacon explosion stuffed with pulled pork.

Thanks Earl! Can't wait to see what ya do with that new smoker!!!

[Scothew]

Threw 3 racks of ribs on the smoker this morning. trimmed and did the rub last night, decided to throw the trimmings off to the side for sample purposes :p

I just gotta say thanks to this thread, ive learned an infinite amount in regards to smoking meat.

[jldude12345]

A pig and a duck!

[Fordman4ever]

Awesome, how did the duck come out? I've been wanting to try duck on my smoker.

[MACS]

I've been known to smoke a pork shoulder or two...

http://i1099.photobucket.com/albums/g397/Shawn_Northup/Cooking/rubadub.jpg

Or a brisket...

http://i1099.photobucket.com/albums/g397/Shawn_Northup/Cooking/IMG_0412.jpg

And on occasion, some ribs...

http://i1099.photobucket.com/albums/g397/Shawn_Northup/Cooking/Britu.jpg

And I do it all on one of these:

http://i1099.photobucket.com/albums/g397/Shawn_Northup/Cooking/smoker.jpg

Which is obviously equipped with a DigiQ DX. Best investment I ever made!

[Fordman4ever]

Nice set up

[T.G]

Which is obviously equipped with a DigiQ DX. Best investment I ever made!

And it took me forever to talk you into buying that controller too...

[T.G]

Haven't played in this thread for awhile...


On Saturday, injected a 6lb pork shoulder cut with fresh squeezed calamasi juice and leftover vinegar / sugar brine from some jalapenos that I had pickled and canned back in June, rubbed with ground hatch chilies, onion, garlic, salt, sugar, oregano, cumin & msg.

BBQ'd Sunday w/ oak & cherry.

Oh, and 16 lbs of smoked cheese in the other smoker while I was waiting.

[8lug]

Haven't played in this thread for awhile...


On Saturday, injected a 6lb pork shoulder cut with fresh squeezed calamasi juice and leftover vinegar / sugar brine from some jalapenos that I had pickled and canned back in June, rubbed with ground hatch chilies, onion, garlic, salt, sugar, oregano, cumin & msg.

BBQ'd Sunday w/ oak & cherry.

Oh, and 16 lbs of smoked cheese in the other smoker while I was waiting.

Now thats the sprit!!!!

How long do you smoke the cheese for. I'd like to try.

[pnoon]

Now thats the sprit!!!!

How long do you smoke the cheese for. I'd like to try.

A couple of hours will do nicely.
Just be sure you are cold-smoking the cheese (80-90 degrees max; less if you can)

[T.G]

Now thats the sprit!!!!

How long do you smoke the cheese for. I'd like to try.

I wanted these a bit on the lighter end so I ran these for about an hour.

It kind of depends on how much smoke you are making, what wood you are using, how well it stays trapped in the smoker, even the temperature of the cheese & temp inside the smoker can have an effect.

Anything from 45 to 90 minutes tends to work with my arrangement. I get pretty dense smoke, only minor leakage and very little temperature rise. Once I start to go past about 90 minutes for most woods, cheese gets to be so overpoweringly smoked that it takes months in a vacuum sealed bag before the bitterness fades so you can eat it, and even then it can border on tasting like you're trying to chew on a campfire.

If you have a cold smoker, I'd say toss a 1/2lb block in and let it run for an hour, then take it out and depending on the wood used, maybe chill it down a bit and slice or vacuum bag it for a week or two then try it. Adjust from there, make sure the cheese is at room temp and has had time to breathe before trying.

If you want to eat the cheese right away, I've found that apple works well; besides being mellow, it leaves a very nice golden brown hue over the cheese. If you don't mind waiting a month or two with the cheese vacuum sealed or saran wrapped and ziploc bagged, then Alder is a fantastic smoking wood for cheese (and lox).

Don't expect to see the very phony perfectly even caramel brown exterior look of most commercially "smoked" cheese (a lot of which aren't even actually smoked, but that's a discussion for a different post).

If you don't have a cold smoker, you can make one for about $12. It's so easy, too easy even...

A couple of hours will do nicely.
Just be sure you are cold-smoking the cheese (80-90 degrees max; less if you can)

^ This. I do all my cheeses in the early morning or late night to avoid the temp rises that sunlight hitting my modified BLACK 18"Webber causes. Smoking going into the evening creates issues with moisture condensation that need to be taken into account for though.

[8lug]

I don't think I could ever get my log burner to cold smoke. The lowest i can get the upright is about 150

[Steve]

Never mind. I didn't think to use the search button to see if you have posted your smoker until after I asked. Oops.

I don't think I could ever get my log burner to cold smoke. The lowest i can get the upright is about 150

What log burner are you using? I use the warming oven on my LAng to cold smoke once in a while.

[T.G]

I don't think I could ever get my log burner to cold smoke. The lowest i can get the upright is about 150

Get an electric 5th burner (http://www.amazon.com/Proctor-Silex-34101-Proctor-Silex-Burner/dp/B000690WNU), and a cast iron wood chip smoker box from home depot. Put the burner in your smoker, set it to high, put the chip box on it, fill it with wood chips, run the power cord out of the smoker to a power strip and turn it on. Every now and then stir the chips or add new ones as necessary.

Or, find an old grill and go buy a new soldering iron...
I took an old 18" Webber that the rotating vents had been torn away on, sealed the holes with metal ducting tape, bought a new soldering iron, jammed it in an old tin can, filled it with chips and toss it on the lower grate. Every 20 minutes or so, open the lid, lift out the grate with the food, shake the can to get new wood in contact with the iron and put everything back. Used a new Webber SP-23L iron.

You do this in a cardboard or plastic box if you wanted to, just have to keep the hot can insulated from the box or it'll melt it / burn it. (Old coffee cups work well for that.)

http://img13.imageshack.us/img13/3946/wellersmkrig2.jpg

http://img834.imageshack.us/img834/7262/wellersmkrig.jpg

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4392

http://img137.imageshack.us/img137/6311/moresmokedchz.jpg

[8lug]

Thanks for the info. I like the idear with the element and chip box.

[jldude12345]

Awesome, how did the duck come out? I've been wanting to try duck on my smoker.

The duck was amazing. It is now one of my favorite things to put on the smoker. I smoke it for about 4 hours at 225.

[tupacboy]

for those that need a maverick wireless therm... good deal

http://slickdeals.net/permadeal/88772/amazon.com-maverick-et732-long-range-wireless-dual-2-probe-bbq-smoker-meat-thermometer-set-w-dbtech-meat-temperature-magnet-guide

[OLS]

Last weekend's fare. I have been lazy since then, sorry.

[jjirons69]

for those that need a maverick wireless therm... good deal

http://slickdeals.net/permadeal/88772/amazon.com-maverick-et732-long-range-wireless-dual-2-probe-bbq-smoker-meat-thermometer-set-w-dbtech-meat-temperature-magnet-guide

Chit!!! Missed it! Been wanting one and $15 off is a great deal...

[Fordman4ever]

Put these on the smoker this morning.

https://sphotos-b.xx.fbcdn.net/hphotos-ash4/385331_10152492297815581_1009970519_n.jpg

[Col. Kurtz]

Just slapped on a 11lb brisket for the big game tonight.

[mosesbotbol]

Baby backs for the big game. Did not want to put the smoking time into Spare's today.

[8lug]

60 wings, 10 thighs, fresh kilbasa with peppers and onions about to go on. 5 lbs steak tips for later.

[Col. Kurtz]

Just slapped on a 11lb brisket for the big game tonight.

T-minus four hours

http://i217.photobucket.com/albums/cc267/jdubx2/DSCN9845_zpsed5254f1.jpg

[hammondc]

Reeyubs!!!

http://i10.photobucket.com/albums/a142/hammondc/Public%20stuff/photo_zpsd2cdbe6d.jpg

[Fordman4ever]

My first attempt to make one of these didn't turn out looking too good, so I thought I'd try it again. Last time I did one of these I just brought everything home from the store and jumped right into making it. this time, I took my time and made sure I did it right. I used Chorizo this time. I used a gallon ziplock bag to shape the sausage and then I put it in the fridge over night. It was much easier to handle this way and it rolled a lot easier.

ok, here goes. Here's the bacon weave.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/20130203_111744_zpsf147af08.jpg

Here's the rolled up sausage stuffed with pulled pork.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/20130203_111751_zps845ce7f6.jpg

and here's the final product before it goes into the smoker. I'm gonna let it sit in the fridge for a little bit to kinda harden up so its easier to handle on the way to the smoker.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/20130203_112529_zps5906f2c3.jpg
Hopefully it stays together in the smoker. More pics to come later.

[hammondc]

Nice!!! I have never done one of these. On my list though.

[T.G]

Should be fine, Earl. Chorizo tends to shrink a lot, but the bacon weave should keep everything together nicely.

I throw mine in the freezer for a few hours before they go on to an oiled Weber grill pan (http://store.weber.com/Items/WeberStyle/Detail.aspx?pid=1346), then into the smoker.

[T.G]

Nice!!! I have never done one of these. On my list though.


Do it. They are so easy...

Brad (OLS) has a whole thread on them here somewhere.

[OLS]

Do it. They are so easy...

Brad (OLS) has a whole thread on them here somewhere.

http://www.cigarasylum.com/vb/showthread.php?t=31914&highlight=fattie

That dang thread TOOK OFF. You talk about a rash of originality.

I feel so small today. I didn't cook anything, thaw anything and I ain't goin nowhere to eat nuthin.
I DID cook a roast last night, smothered it in a pot with a roux starter, softened up my onions in the roux
and dumped the pan de-glaze water from my lunch steak in there, and added water to cover. Left a
little steam vent with the lid and just killed it. It was superb. Hell, I still should've at least thawed some wings.

Enjoy all your food, bro-hamsters

[pnoon]

Going to do a chicken pizza on the Traeger shortly.
Trying this dough recipe for the first time.

http://amazingribs.com/recipes/pizza_and_flatbreads_on_the_grill/grilled_pizza_crust.html

[T.G]

Going to do a chicken pizza on the Traeger shortly.
Trying this dough recipe for the first time.

http://amazingribs.com/recipes/pizza_and_flatbreads_on_the_grill/grilled_pizza_crust.html

Interesting. Reads more like a focaccia dough than an pizza dough, at least to me anyway.

Like to hear your thoughts on it once you've tried it.

[mosesbotbol]

26 degrees out, WSM is on full blast and just into the smoke zone. It can be hard to gauge whether to use the water pan or not. This time I put about a quart in and should not have. Aslo using maple charcoal which is not as hot as the Kingsford Competition.

90 minutes until the game, I'll be ok.

[hammondc]

I struggled today too. Tried a new process without the foil on the ribs. They seem to start to burn before they are done. Oh well. I am gonna pull em and foil em and hope they finish out in the coooler.

[mosesbotbol]

Ribs came out fine. Did not touch for the whole cooking time.

[Fordman4ever]

Here's the finished product.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/20130203_143514_zps5129cf2b.jpg

and all sliced up.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/20130203_154929_zps6efcb8c3.jpg

[mosesbotbol]

^ looks like heart attack city ^ tasty I bet!

[8lug]

I forgot to buy charcole so I had to burn straight oak and hickory. Kinda of a pita preheating the wood and tending fire.

http://i1354.photobucket.com/albums/q686/Mark_Silvestro/33BE2BC5-A566-464C-AD33-A725F3E3D409-196-000000073F81E4DD_zpsad45b0f5.jpg

[OLS]

No one forgets anything. You secretly despised the people you had over and wanted to fail in some way
to show them. At least that's what Freud would say, anyway. But Freud was never much fun at Super
Bowl parties.

[OLS]

Here's the finished product.
and all sliced up.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/20130203_154929_zps6efcb8c3.jpg

I like those plates. Remember I have no taste, that's why no woman will have me, but I DO know
what I like, and I like those plates. That fattie ain't no slouch either. I like the ingredients, I am not
sure I ever heard of a pulled pork fatty. But it would have been good with some bleu cheese in there.

[Scothew]

I brined and smoked a butt for the super bowl get together i was going to. I tried something a bit different with the brine, on top of my normal salt, pepper, thyme, rosemary, bay leaves, onion and garlic powder, i also added crushed red pepper, cayenne pepper, and about 1/4 bottle of crown royal. Let it cook a bit, simmer for awhile pulling all the flavors out of the herbs and brined it for about 18hours.

This was all in prep for not doing traditional bbq sandwhiches, we were doing pulled pork tacos. Anyway, the brine worked amazingly well. It had some flavor from the crown and me and the host that knew what was in it could pick it out immediately in the meat, and it was good. Im shocked at how good it was.

it smoked for about 12 hours btw, left it a tad underdone, (pulled and wrapped in foil at 160) since it was going to be reheated the next day.. we cut it up and finished it in the oven at the host house. I threw a few friends on teh smoker while I was at just because i had the room and it ended up being my dinner saturday lol.

anyway, PICS!

[OLS]

Decided enough was enough today....temps went from mid 30s to mid 50s in a day, so I thawed some wings.
I know they say they are pumped with 15% broth or water, who knows. I only know they were 100% good.
I used Rendevouz Rub, one of Memphis' best BBQ joints. I was lucky enough to be the recipient of not
just one, but two re-gifts from upper management. They got a selection of the best rubs and sauces from
what surely is the best BBQ city in the world, good ole Memphis. They came from a company we buy
chemicals from. All the ribs I had brought to work in the past marked me as a likely person to re-gift it all to.
Over a period of a few weeks, I got 2 Rendevouz rub bottles along with 2 bottles of sauce, 2 rub and
2 sauce from Corky's and one bottle of The BBQ Shop sauce, (which to me is the best sauce in town).
I also got some Sweet baby Ray's, but most of you know I got that covered....lol

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/SomeSauceyo.jpg

That's what it looked like before I doubled up, and now have a good 11 jumbo-size bottles of that SBR before you
even start to COUNT my new arrivals.

That's the good part. The bad part is that ehhh, its OK, not better than my own rub, but everyone's tastes
are different in the end. And Rendevouz didn't get to be top 3 in the city with bad rub. OH, sorry...the pics.
No sauce on these....

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/smokedwingsfeb17a_zps17d54db9.jpg

http://i954.photobucket.com/albums/ae23/JAMpromotionsMKTG/smokedwingsfeb17b_zpsbd3a99a8.jpg

[MACS]

I have 30 lbs + of shoulder in a molasses/salt/water brine. Gonna put it on the smoker tomorrow to take to work on Wednesday.

[OLS]

Gotta smoke a rack of ribs tonight in the freezing rain....I hope it lets up before I have
to start the coals. I need to take a rack down with me to New Orleans tomorrow.

[LooseCard]

Come on guys! Keep this thread alive!

I have to live vicariously though you all, for another 52 days yet!

[pnoon]

Come on guys! Keep this thread alive!

I have to live vicariously though you all, for another 52 days yet!

Hot smoking some salmon with a glaze made of olive oil, Dijon, and brown sugar.

[Steve]

Hot smoking some salmon with a glaze made of olive oil, Dijon, and brown sugar.

:dr:dr

[Steve]

Boo's birthday is coming up this weekend. She is having a bunch of girlfriends over and has requested ribs and yard bird. Pictures will be forthcoming in a few days.

[Steve]

2 pork butts, 4 slabs of ribs, a brisket and a dozen chicken quarters...yum-yum!

[MarkinAZ]

2 pork butts, 4 slabs of ribs, a brisket and a dozen chicken quarters...yum-yum!

Yum is right. Sounds good Steve. I'll be right over:D;)

[Mattso3000]

2 pork butts, 4 slabs of ribs, a brisket and a dozen chicken quarters...yum-yum!

Where are the pics Steve? :D

[OLS]

Smoked a rack of spare ribs for a girl at work's birthday. Trimmed em to shape and smoked all the trimmings,
plus a pack of about 8-9 western style ribs. Those damn things are tastier than freaking ribs to me. Ray's
has just been slathered on and we are about to go to the glazing operation. Put a couple of taters in there, too

[Chainsaw13]

14lbs of pork belly, soon to be bacon.

[Steve]

Where are the pics Steve?

http://oldchurchbbq.com/sharedpictures/2013-03-02_Boo's%20Birthday%20BBQ/DSCN9683.JPG

http://oldchurchbbq.com/sharedpictures/2013-03-02_Boo's%20Birthday%20BBQ/DSCN9684.JPG

http://oldchurchbbq.com/sharedpictures/2013-03-02_Boo's%20Birthday%20BBQ/DSCN9691.JPG

http://oldchurchbbq.com/sharedpictures/2013-03-02_Boo's%20Birthday%20BBQ/DSCN9692.JPG

http://oldchurchbbq.com/sharedpictures/2013-03-02_Boo's%20Birthday%20BBQ/DSCN9696.JPG

[MarkinAZ]

http://oldchurchbbq.com/sharedpictures/2013-03-02_Boo's%20Birthday%20BBQ/DSCN9696.JPG

...and a few cold ones and I'm saying we're all good here! Nice looking BBQ Steve:tu

[Steve]

...and a few cold ones and I'm saying we're all good here! Nice looking BBQ Steve:tu

Thanks Mark.

I was going to post some finished product p04n, but it went too quick!

I wish I had gotten a shot of the chicken quarters we did. We tried something new with them today. Holly was going to marinade the leg quarters in a Mojo sauce we had hanging around in the fridge, but it had gone bad. She found some margarita mixer in there though and she mixed up some of that with some orange juice and we soaked the chicken in that for a couple of hours, then sprinkled some garlic and some onion powder over them as we put them into the smoker. 3.5 hours and boom! Awesome flavor. I let the firebox end of the smoker go up to around 250* (the pork and brisket were in the front) and it came out really well. Skin was crispy but not burn and the meat was melt in your mouth good.

:dr

[Smokin Gator]

Looks killer Steve. I know the girls had a large time!!

[MACS]

I just put a 12 lb brisket on. Should be done in time for breakfast.

Looking forward to it.

[fxpose]

Over the weekend I smoked 2 racks of spares and a rack of baby backs in my tall and skinny Smokey Joe UDS conversion.

http://i31.photobucket.com/albums/c362/jojisan/BBQ/P1070009_zps260093ba.jpg

[Fordman4ever]

Looks awesome.

[MarkinAZ]

Over the weekend I smoked 2 racks of spares and a rack of baby backs in my tall and skinny Smokey Joe UDS conversion.

http://i31.photobucket.com/albums/c362/jojisan/BBQ/P1070009_zps260093ba.jpg

Great looking ribs brother:tu

[8lug]

Smoked a rack of spare ribs for a girl at work's birthday. Trimmed em to shape and smoked all the trimmings,
plus a pack of about 8-9 western style ribs. Those damn things are tastier than freaking ribs to me. Ray's
has just been slathered on and we are about to go to the glazing operation. Put a couple of taters in there, too

Brad, looks good. what are western style ribs?

[OLS]

They are called all kinds of different things....W.S.P.R.s like I said, some call them 'pork fingers', 'country style ribs'
and more names. I THINK it's basically shoulder or loin meat cut from around the spine like baby backs, but I only
say that because of the taste and the consistency. Depending on the marbling, they can dry out easily, so they
are not always easy to cook but to ME, they are ALWAYS delish. Do a Guugle image search for country style ribs
and you will see what they look like in the pack and on the grill. Once you cook em, you will ALWAYS wnat to
cook em again, the flavors are SO great and on sale, they are a great freezer item.

[tsolomon]

Smoked a pork shoulder on Sunday. The wife made cole slaw and a vinegar barbecue sauce.

http://i301.photobucket.com/albums/nn73/tjsolomon/184_zpseae4e556.jpg

[pnoon]

Looks delicious, Tom.
:dr

[tsolomon]

Looks delicious, Tom.
:drPeter, it was some of your posts that convinced me to buy a Traegar. :tu

[pnoon]

Peter, it was some of your posts that convinced me to buy a Traegar. :tu

If you're enjoying your Traeger only half as much as I enjoy mine, you're still a happy man.

For me, this weekend is some more jerky:
http://www.cigarasylum.com/vb/showthread.php?t=47607

[forgop]

Not in the smoker yet, but I did just reserve a whole hog going to butcher on 3/27 and a 1/2 side of beef that will be ready for pick up 3/19. Cannot wait to put on fresh & all natural ham/brisket on the Traeger.

[tsolomon]

If you're enjoying your Traeger only half as much as I enjoy mine, you're still a happy man.

For me, this weekend is some more jerky:
http://www.cigarasylum.com/vb/showthread.php?t=47607Best investment ever! We look for ways to cook things on it. Bought some St. Lousis Cut ribs at Costco for Sunday's dinner.

[GTsetGO]

nothing right now, but just brought this bad boy home.

http://i307.photobucket.com/albums/nn286/gtsetgo/home/20130309_141143_zpsace99ee0.jpg

[ucla695]

Over the weekend I smoked 2 racks of spares and a rack of baby backs in my tall and skinny Smokey Joe UDS conversion.

http://i31.photobucket.com/albums/c362/jojisan/BBQ/P1070009_zps260093ba.jpg

When's the next batch George? :D

[fxpose]

When's the next batch George? :D

Well, I'm thinking of hanging chicken halves and a tri tip this week in that little smoker. They're on sale this week Mike. No deals on ribs happening this week as far as I know...

[ucla695]

Well, I'm thinking of hanging chicken halves and a tri tip this week in that little smoker. They're on sale this week Mike. No deals on ribs happening this week as far as I know...

Planning on hanging those too?

[fxpose]

Planning on hanging those too?I'll hang them til I get tired of hanging them in the little smoker and will go back to grates...lol....
But seriously, they cook differently when hung, kind of like using a rotisserie.

[ucla695]

I'll hang them til I get tired of hanging them in the little smoker and will go back to grates...lol....
But seriously, they cook differently when hung, kind of like using a rotisserie.

Interesting. Might try the hanging method in my WSM.

[Steve]

Paul Kirk used to hank all of his meat in his big old Klose

[fxpose]

Interesting. Might try the hanging method in my WSM.
Your WSM body might not be tall enough to hang ribs. You probably might have to rig a hanger rod at least a few inches above your main grate level. Easy to fabricate with some rebar and a welder. :)

[EricF]

First time doing ribs on the Traeger! Can't wait till these bad boys are done!!! :dr :dr :dr
http://i1027.photobucket.com/albums/y335/Fechter/2013-03-16_12-07-03_913_zps2a5c232e.jpg

[pnoon]

What time is dinner, Eric?
:dr

[EricF]

What time is dinner, Eric?
:dr

6pm! If you get on a plane now, you should make it in time! :noon

[EricF]

And the finished product!
http://i1027.photobucket.com/albums/y335/Fechter/2013-03-16_18-21-26_275_zpsfec469b8.jpg

Paired with my garlicy cole slaw and onion rings! :dr :dr :dr

[pnoon]

Sorry I missed dinner.
Looks yummy.

[Steve]

And the finished product!
http://i1027.photobucket.com/albums/y335/Fechter/2013-03-16_18-21-26_275_zpsfec469b8.jpg

Paired with my garlicy cole slaw and onion rings!

:dr:dr:dr

[Zane]

Nothing like some great ribs!

[fxpose]

What I will smoke this weekend will depend on what I find appealing at Restaurant Depot tomorrow morning. Nice BBQ weather here coming up this weekend.

[BigCat]

Just ordered a WSM 22.5 for my first smoker as a combined birthday present from a few family members. I don't know what the hell I'm doing, but I think it is going to be fun learning. I think this thread is largely responsible for my interest.