What's in your smoker?

[Chainsaw13]

PBC?

[T.G]

Well, thanks to Dom and Adam, I am now considering buying a PBC to complement my Traeger.

Can't decide whether I love you or hate you.

Go for it, you'll love it. The taste is definitely different than other smokers.

I think that $290 for a fully assembled PBC delivered is a great deal. By the time you add up the money, time and effort I put into the new one while I was rebuilding the old one, my costs probably work out to more than that.

[T.G]

PBC?

Pit Barrel Cooker. It's a fully assembled 30-gallon UDS.

http://pitbarrelcooker.com/

[Chainsaw13]

Oh, interesting. Thanks Adam.

[Chainsaw13]

I'm torn on whether to get a La Caja China. They cook quick, but use a lot of charcoal.

[T.G]

I'm torn on whether to get a La Caja China. They cook quick, but use a lot of charcoal.

I don't personally own a China box, but I've used them a number of times. Two bags of KF doesn't seem that bad to me when you consider you're cooking a whole pig. Heck, I burn a third to half of a bag just to do two 9# shoulders.

What the China boxes don't do, being basically duch ovens, is get any smoke or fire flavor into the meat. This is not a bad thing, it's just a different way of doing things. The cooking really becomes all about the meat and marinade.

[T.G]

wanted to expand on that, but ran out of time on the edit... here's paragraph 3


It's for that reason I'm torn on them. I like them, I like what they can turn out. I like how fast they do it. BUT, I also like a least a little bit of smoke char on there, otherwise it's just an oven. I like doing mojo marinaded Cuban style pork shoulders in a smoker with no smoke wood, just briquettes or lump - you get just a little bit of char and wood flavor in there. To me, that's the taste difference I prefer. :2

[Chainsaw13]

That's part of my concern as well Adam. I've read about people using something like an Amaz-N-Smoker in them to impart the smoke flavor. I guess I'd really have to do a lot of whole pigs to justify getting one. Sure you can do multiple pork butts, etc, but my Bradley will do the same.

[jonumberone]

Bob, I have one, and can tell you Some of the pros and Cons to owning one.
I'm on my phone now, but I'll be sure to post something later.

[Chainsaw13]

Thanks Dom!

[jonumberone]

I tried smoking on the Kamado yesterday.
It turned into one of the more stressful cooks that I've had in awhile.
I had a hard time dialing it in, dealt with a faulty pit probe, and battled the rain the whole cook.
The food still turned out good, so I guess that's all that really matters.

I got the Kamado for a steal, but found out after the fact that it doesn't come with a heat diffuser for smoking.
Looking online, I could get what I needed for anywhere from $50 - $80.
Adding that cost doesn't make the deal as good, so before I spent the coin, I tried to see if there was something else I could do.
I had a cast iron pizza pan I bought for use with the pizza oven.
I went and laid it on the bottom rack, with a foil pan to catch the grease.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/C1B3EA94-C863-4BF9-80D4-FCE6146E476D_zpsr2kzzsri.jpg

This worked quite well for the shoulder I did.
Not sure if I would need a better diffuser if doing brisket or ribs.

Here's the start of the cook

http://i867.photobucket.com/albums/ab234/jonumberone/Food/EE5B27E9-C97A-4D43-8E74-7758F9C30894_zps1etefjwa.jpg

About to foil.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/5C9D0112-8FB4-415A-BD16-1147D89F63CA_zps0hwwhr8u.jpg

Pulled

http://i867.photobucket.com/albums/ab234/jonumberone/Food/11269E09-ED4A-4DF7-B187-7A1FBC8AD783_zpsjmvwx9lw.jpg

As usual, since the grill was lit, I threw on a fatty.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/62C8DBB8-C212-4E19-84FC-6D78DF79BC69_zpsu6fpybil.jpg[/quote]

[jonumberone]

15# Packer brisket on the Pit Barrel.
I wound up trimming nearly 3lbs of fat off before I started the cook.
I worked the knife in and cleaned out a lot of fat between the point and flat.

Start
http://i867.photobucket.com/albums/ab234/jonumberone/Food/AB709ADB-B2F6-45D5-9E01-FF2EC0C8A57E_zpsrss0lii0.jpg

Trimmed
http://i867.photobucket.com/albums/ab234/jonumberone/Food/96FB32B1-CEF8-4BBC-8829-A2A2589172BF_zpsazakgpqu.jpg

Cleaned out and partially separated.
http://i867.photobucket.com/albums/ab234/jonumberone/Food/7206FA19-191E-405F-9C3C-91F8841AD701_zpsa9g8ldcx.jpg

Rubbed up
http://i867.photobucket.com/albums/ab234/jonumberone/Food/DE1EC08C-76FF-46A2-B03C-54F6E650FD5E_zpsxj5jwuht.jpg

On the Pit
http://i867.photobucket.com/albums/ab234/jonumberone/Food/2637AD92-851B-469A-A3AF-608A9AC77183_zps82fmqamo.jpg

[jonumberone]

Ready to wrap

http://i867.photobucket.com/albums/ab234/jonumberone/Food/9D4DC960-8B1F-4A34-A821-97213930002B_zpsz5hvnscq.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/39F5781F-8FC8-4C1E-8459-A795A4A6F016_zpshhb36iaz.jpg

And back on the smoker.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/C8C9B587-C0FB-4297-AAF3-4B26AC516CD0_zps0eywooxa.jpg

[Steve]

Looks tasty Dom! Are you opening up your own Deli?

[jonumberone]

Looks tasty Dom! Are you opening up your own Deli?

No, but I did drop a 13 pound brisket in some brine to make pastrami later in the week. :D

http://i867.photobucket.com/albums/ab234/jonumberone/Food/7C118B30-011F-4197-AE2A-4708A448F744_zpspfdcxtu8.jpg[/quote]

[Steve]

No, but I did drop a 13 pound brisket in some brine to make pastrami later in the week. :D



:banger:banger

[jonumberone]

All finished
http://i867.photobucket.com/albums/ab234/jonumberone/Food/28E321B4-F578-42E2-8848-A8480D45AB40_zpsfofh6lgm.jpg

Cubed up the point,
http://i867.photobucket.com/albums/ab234/jonumberone/Food/02FD0452-C98C-4C28-87D6-FE6E40EEA603_zpsbisbt78q.jpg

and sliced up the flat.
http://i867.photobucket.com/albums/ab234/jonumberone/Food/E4E6FDB4-378F-4470-BB89-50219C753BA1_zpsbfuue04p.jpg

Did some beans and corn as well.
http://i867.photobucket.com/albums/ab234/jonumberone/Food/7FF434DD-7A4E-42A8-9071-AE672A33F966_zpspzbv5zcw.jpg

This was the best brisket yet.
It had amazing tenderness.

[357]

Well, thanks to Dom and Adam, I am now considering buying a PBC to complement my Traeger.

Can't decide whether I love you or hate you.

:ss

Great looking brisket Dom. One of these years I NEED to make it to your annual herf; if for no other reason than to sample your BBQ.

[357]

I forgot to ask Dom, did you put the point back on the smoke for burnt ends or just cube it up at the same time you sliced the flat? If you didn't put it back on, what was your feeling on how the point came out?

[jonumberone]

I forgot to ask Dom, did you put the point back on the smoke for burnt ends or just cube it up at the same time you sliced the flat? If you didn't put it back on, what was your feeling on how the point came out?

I didn't put it back on, Mike.
I wanted to, but I couldn't keep the vultures at bay.
As I was cubing it, everybody was picking chunks right off the cutting board.
Point was terrific the way it was. :tu

[Steve]

http://oldchurchbbq.com/sharedpictures/Misc9/A%20Good%20Dry%20Rub.jpeg

Ba-Da-Bing...

[jonumberone]

There's nothing wrong with a little meat rubbing humor first thing in the morning. :tu

[jonumberone]

No, but I did drop a 13 pound brisket in some brine to make pastrami later in the week.

Pulled the brisket out of the brine and gave it some rest time to let the brine equalize.
Put it on the smoker, Friday, for an overnight smoke. Finished faster than I was expecting, so I had to hold it in a cooler.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/00632C5C-A4A6-424B-9E16-25E0CB83A74D_zpspjtacmtk.jpg

On the smoker

http://i867.photobucket.com/albums/ab234/jonumberone/Food/23604A46-B9D0-4F2C-B70E-EB41C9DB30AD_zpsnd8vuwzv.jpg

When it was done, I foiled and placed in a cooler. Before I served it, I steamed it for an hour and a half.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/B0EB2B2C-7558-4E0C-872F-E782F4DA936B_zpswsgqj0nu.jpg

Finished product.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/ED831389-2920-4B66-8A3D-1B61C6C8DD58_zpsgoguepe0.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/7EEB25D3-299B-466B-A76B-EDD56361EED4_zpsdxua88ip.png

[TXSmokey]

There's nothing wrong with a little meat rubbing humor first thing in the morning. :tu

do you know what to do if your smokehouse catches on fire?
grab your meat and beat it!

[Chainsaw13]

Dom, the pastrami looks awesome. :dr

[Smokin Gator]

Wow Dom… that pastrami looks amazing. I have only done that a couple of times. Might have to put it on the agenda!

[BigAsh]

Nice Dom....btw, when did you paint your nails???

[Chainsaw13]

No pics, but we did 4 slabs of baby backs on my old offset stick burner out at my friends lake cottage. Then grilled up some marinated venison. Carnivores dream.

[jonumberone]

Nice Dom....btw, when did you paint your nails???

Dooosh! ;) :sl :r

Thanks for the comments, guys!

[T.G]

Nice looking work Dom.

Some random crappy photos from the last two weeks...

I mentioned these in another thread, burgers w/ 3 parts ground beef, 2 parts ground lamb or mutton, 1 part ground pork, 1 part crumbled blue cheese, a lot of cracked very coarse black pepper (for 7lbs of meat I use about 1/2 a cup or more), coarse grind fennel seed (at about 1 tsp per lb of meat), and salt. Made 20 patties, cooked in batches of 8 due to having only a small grill to work with, got to the last 4 and realized I should take a picture of the sear on those from the mesquite and heavy cast iron grate.

Served with roasted red peppers, arugula and red onions. Didn't get a photo of that though because all 20 burgers got devoured so quickly, I never even got one. :r

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15070&stc=1&d=1409681357



Beef short ribs in the UDS. I liked Dom's idea about pre-smoking a sausage roll then just cutting it up as needed for breakfasts or whatever, so I threw a chorizo one on too.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15071&stc=1&d=1409681397

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15072&stc=1&d=1409681397

[CRIMPS]

Labor day, put 2 very thick bone-in ribeyes on the smoker for about an hour, maybe just a little more. Brought the internal temp up to 135. Took them off, then through them on a hot grill to sear them. 3 minutes on each side was probably more than enough. Added some butter on top and that's about it.

I definitely should have taken some pics.

[T.G]

Some BBRs and another chorizo sausage. The yard smelled incredible from the spicy fat rendering out onto the coals. Like someone was frying a giant batch of pepperoni.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15074&stc=1&d=1409682355
http://www.cigarasylum.com/vb/attachment.php?attachmentid=15075&stc=1&d=1409682378
http://www.cigarasylum.com/vb/attachment.php?attachmentid=15076&stc=1&d=1409682385
I went to cut a section and it was so tender that it literally split on it's own just under the weight of the knife, hence the torn bark.

Ok pnoon, your turn (order that PBC yet?)... :D

[jonumberone]

I need to try smoking a Chorizo! Looks great, Adam.

Did some big cooks this weekend.
Friday Night I did some Rib tips and a brisket.

Brisket rubbed up
http://i867.photobucket.com/albums/ab234/jonumberone/Food/5BB3E75E-8AE5-4B27-8BF9-768199720298_zpskmqsexjq.jpg

Rib tips

http://i867.photobucket.com/albums/ab234/jonumberone/Food/80D756B4-923A-4D55-AF9C-7EA716B16075_zpsdmkdrtie.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/2A46AD01-8574-40FC-9F93-EB1D0A3F1910_zpsn7x43maw.jpg

On the smoker, with a fatty.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/09F87867-B819-4FB5-9204-1CE3981EE119_zpszx1ttwof.jpg

Saturday I started with 25lbs of roastbeef.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/0E1FE85C-F8DB-4299-88A7-D619B33FC26C_zpsiy3aut31.jpg

[jonumberone]

Roastbeef continued....

http://i867.photobucket.com/albums/ab234/jonumberone/Food/pitbarrel_zps79c25723.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/roastbeef_zps88bcddf6.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/sliced_zps2a82d578.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/sandwich_zps1166930f.jpg

[jonumberone]

Next I moved on to some chicken and ribs.
12 racks of St. Louis cut and 30 lbs of quarters.
Also did some beans and bacon topped Mac & Cheese.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/61FD6C8B-FEDF-4669-B95B-043915DA085E_zpskchi4x1n.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/chicken_zpsc041fb2b.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/ribs_zps20fb5a7a.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/ribspull_zpsab56345f.jpg

Finally finished up with 2 stuffed crown roasts.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/pork_zpsf8b3db37.jpg

[jonumberone]

Sunday morning, I did some Taylor Ham, egg, and cheese sandwiches for breakfast.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/9CA91553-DB05-427A-910E-27E0F58255F5_zpsevxuuurg.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/5B398483-6C77-4F37-8620-03E405992662_zpsa5tzab9h.jpg

[Steve]

http://i867.photobucket.com/albums/ab234/jonumberone/Food/5B398483-6C77-4F37-8620-03E405992662_zpsa5tzab9h.jpg

I love the cooker line-up!

[Dave128]

That grub looks awesome! I need to move to the South.

[Steve]

That grub looks awesome! I need to move to the South.

Dom definately cooks awesome food, but I'm not sure he really qualifies as "living in the south" :D

[T.G]

Great looking food there, Dom. :tu

[Dave128]

Dom definately cooks awesome food, but I'm not sure he really qualifies as "living in the south" :D

True, but he is more south than me. Maybe I should just move into his back yard.

[Steve]

True, but he is more south than me. Maybe I should just move into his back yard.

:tu:tu :dr :D

[357]

Great pics guys. Dom when are you going to quit your day job and open a restaurant?

[Porch Dweller]

Great pics guys. Dom when are you going to quit your day job and open a restaurant?

From the looks of it he could definitely do some catering!

[jonumberone]

Thanks, guys. :)

[Smokin Gator]

Nice as usual Dom. What is the cabinet style smoker… a FEC?

[jonumberone]

Nice as usual Dom. What is the cabinet style smoker… a FEC?

It's an Assassin 28, Brent.

[357]

Dom, you clearly buy a lot of meat. Any preference in where to get it from, quality/price wise?

For me I've bopped around to different grocery stores but I can't beat the prices I find here: http://www.restaurantdepot.com/BranchFlyers/sept14_ohio_valley.pdf

Unfortunately funding (lack thereof) doesn't allow me to buy as much or as often as I'd like.

[jonumberone]

Mike, I have a Restaurant Depot membership but haven't found the savings to be worth the trip.
I get a lot of my meat from Sams, Costco, etc...
They offer even cheaper prices if you buy by the case.
A case of ribs has 9 racks in it, and a case of butts has 8.
If I grab a case of butts I usually cook 2, use 4 for sausage, and freeze 2.

[jonumberone]

Did some Smoked Meatloaf Stuffed Peppers the other day.
Still needs work.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/0ED6DD7B-8D88-43AB-88E8-98708470BBED_zpspcst4nrv.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/E4B28712-2A0F-4530-9389-2773C1A4C905_zps1h8i0mkm.jpg

Doing some beef ribs today.
Trying something different, started with a simple salt, pepper, garlic seasoning.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/BA85AC48-97A7-468D-A871-E60458365A52_zpskfd3eiu1.jpg

Then into a marinade.
Have to say this is the first time I've ever tried marinating ribs.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/F71372D0-8966-481F-9218-B5A1B8C99C39_zpslftb8qys.jpg

Going to let them marinade for about 3 hours, then season them again before they hit the smoker.

[OnePyroTec]

Love smoking beef ribs. Usually we just go with the salt, pepper, garlic, onion.

Your Meatloaf Stuffed Peppers look interesting. When you say they need work...what do you think would help?

[Steve]

Dang Dom! :dr:dr

[jonumberone]

When you say they need work...what do you think would help?

Mostly I need to work on the technique. The flavors were there but the texture was off.
As the peppers and meatloaf cooked down, the moisture and fat that rendered got trapped inside the pepper, and caused the meatloaf to steam/boil.
Also, usually when I make stuffed peppers I use ground beef that I have browned. Using a raw meatloaf mixture caused some shrinkage, and left me with a poor pepper to meatloaf ratio.
Next time I have to remember to overstuff the peppers.

Pulled the ribs out of the marinade and added a coating of seasoning then it was onto the smoker.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/0A3E9DB0-8F14-4F87-BD2A-0D49D6DD5304_zps349vtwry.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/8A90422D-1F93-47A8-8437-24D1DEEFD1B8_zpsjym9xusf.jpg

All done!

http://i867.photobucket.com/albums/ab234/jonumberone/Food/45A07D85-BFBC-4F99-A38A-3CEBB247E5B2_zpsuvj4qcmm.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/AF541407-FF52-4F1F-BE6A-C08072F0AE39_zpsrghdt0jj.jpg

[BigAsh]

lookin' good!...I don't think I've ever made beef ribs...certainly not in recent memory...gonna give em a whirl...opinions on the marinade "technique"?

[T.G]

Nice looking stuff, Dom.

I've never marinaded or brined beef ribs, curious, how much flavor do you think came though, Dom?

[jonumberone]

Very good.
They were different though.
None of the usual BBQ flavors. No paprika, no chili powder, no mustard, no sauce....etc..
They were a perfect balance of sweet and salty.
Most of the salt came from the marinade, as I usually am light with it.
I was expecting bolder flavor, and I didn't get that, more balanced.
Kept them in the marinade for 3 hours. Perhaps I'll go longer next time.
I think I got some of the sweetness from the smoking wood.
Used a mixture of Peach and Hickory.

[357]

Anyone smoke peppers for future use? I'm looking for suggestions/advice. I happen to have quite a few peppers of all sorts, from bell to ghost and thai peppers;Lots of jalapenos, orange habaneros, and even a few pablanos (spelling?).

I considered hanging some to dry and I am going to do ABTs with some of the jalapenos but I'm considering smoking some of the rest (the bulk of them) for use in sauces or other meals. I don't know how long, temps, how to store afterwards, or what to use them in if I do smoke a bunch of them up, other than sauces maybe.

[Chainsaw13]

Cold smoke if you can, Mike. That's keeping the temp under 90F. You dont want to cook them, but just impart a smoke flavor. Then proceed to hang/dry, or put in a dehydrator.

[cort]

My PBC arrived yesterday. Super excited for its maiden voyage on Sat. Gonna do 3 racks of BB ribs and a couple tri tips. Will post pics once it's done.

[jonumberone]

My PBC arrived yesterday. Super excited for its maiden voyage on Sat. Gonna do 3 racks of BB ribs and a couple tri tips. Will post pics once it's done.

Can't wait to see the pics, Gary! :tu

[T.G]

My PBC arrived yesterday. Super excited for its maiden voyage on Sat. Gonna do 3 racks of BB ribs and a couple tri tips. Will post pics once it's done.

:tu

[pnoon]

My PBC arrived yesterday. Super excited for its maiden voyage on Sat. Gonna do 3 racks of BB ribs and a couple tri tips. Will post pics once it's done.
I'd show up for dinner but I happen to be smoking a left-handed choice brisket on Saturday.

I'm very interested in your feedback on the PBC.

[T.G]

I'm very interested in your feedback on the PBC.

And what are Dom and I? Chopped liver? :gary ;) :D

[pnoon]

And what are Dom and I? Chopped liver? :gary ;) :D

Mea culpa.

Dom has every BBQ and BBQ toy known to man. A true BBQ legend.
You too, sir, set the bar high for BBQ, jams, cheeses, and a whole lot more.

I wanted to know what a commoner like me has to say.



















:hf

[jonumberone]

Trying my best to tempt Peter.

Fired up the Pit Barrel, yesterday,
Did a pork loin. Have to say it might have been the tastiest thing I've made all summer!
Brined for 24 hours, and cooked over hickory.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/261DC916-B918-433A-9CA4-07266DE7B1C2_zpsvfptlf6v.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/D428C428-45D9-4B47-A958-F9EC6CB9E4BD_zpsi09hs6pk.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/D867D5C9-A1D7-407D-9859-D88ABA54C45F_zpsilit7y9i.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/52B97DA7-0767-4E7D-A950-27E40C10137E_zpsleqzwvci.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/C9E1C821-E130-44B0-A315-6E3D2247E8ED_zps9ezxmymb.jpg

[pnoon]

O m g !

[Steve]

O m g !

:dr:dr

[357]

Cold smoke if you can, Mike. That's keeping the temp under 90F. You dont want to cook them, but just impart a smoke flavor. Then proceed to hang/dry, or put in a dehydrator.

That's a great idea. I didn't think of cold smoking them. I've had an AMNTS for a while and I haven't used it yet. I picked it up for cold smoking but haven't had a chance yet. I also have some venison in the freezer I may want to make into some jerky. I've yet to try my hand at it but if I'm going to use the AMNTS for some cold smoking and likely borrow my BIL's dehydrator it would be a waste not to at least try making some jerky. I think I may do some cheese while I'm at it too. My wife has some of that wax for preserving cheese. Looks like I have plan coming together.

I believe Peter posted some well received jerky recipes. I'll have to do some searching and see what I fine. I don't want to add a lot of sugar if I can help it.

[357]

That PBC looks like a normal UDS with the hanging hardware added. I wonder if you can just by the rods and hooks and mod an existing UDS. Of course I'd want some kind of plugs for the rod holes in case I still wanted to use the racks.

BTW, that pork loin looks great. Love the pics.

[CRIMPS]

That PBC looks like a normal UDS with the hanging hardware added. I wonder if you can just by the rods and hooks and mod an existing UDS. Of course I'd want some kind of plugs for the rod holes in case I still wanted to use the racks.

BTW, that pork loin looks great. Love the pics.

Sure you could. Just add some of those business card magnates to cover up the holes.

[T.G]

That PBC looks like a normal UDS with the hanging hardware added. I wonder if you can just by the rods and hooks and mod an existing UDS. Of course I'd want some kind of plugs for the rod holes in case I still wanted to use the racks.

BTW, that pork loin looks great. Love the pics.

Sure you can, here's one of mine with them. PBCs are only 30-gal drums, so you get more capacity with the 55 - I can hang 6-8 whole chickens in there.

You can order the hooks from PitBarrelCooker.com and the rods are just rebar. I used two 30" sections of 5/8". You would also want to make yourself a hook remover, basically an eye bolt set into the end of a wooden rod, I used a section from an old hardwood paint roller pole.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15027&stc=1&d=1408545376

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15028&stc=1&d=1408545376



Sure you could. Just add some of those business card magnates to cover up the holes.

I've always found that those type of magnets fail once they heat up a time or two. Just leave the holes and they are your exhaust if you are still using the grate.

[CRIMPS]

I've always found that those type of magnets fail once they heat up a time or two. Just leave the holes and they are your exhaust if you are still using the grate.

Very good point.

[OnePyroTec]

I'd like to sarcastically thank you guys for all the photos. I stayed up till the wee hours of the morning drooling and watching PBC videos!

Now the real thanks, just happens that my gas grill AND my little smoker both rusted out this year so I was looking for something different. I think the PBC may be it.

[jonumberone]

I'd like to sarcastically thank you guys for all the photos. I stayed up till the wee hours of the morning drooling and watching PBC videos!

Now the real thanks, just happens that my gas grill AND my little smoker both rusted out this year so I was looking for something different. I think the PBC may be it.

You won't be disappointed! :tu

[jonumberone]

Ribs two ways on the PBC.
One with my traditional seasonings, and one just salt and pepper, and finished with a sweet chili, lime, Sriracha sauce.
The sauce was a failure. It surprisingly was very bland. As I was adding the ingredients the flavors and aromas were bold, then they just faded behind the heat.
I'm hoping that after a few days in the fridge, the flavors will marry a bit, and shine through.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/1FEE1406-BD6E-4C2A-A120-53FC756E47B7_zpsfrfgzpex.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/D0117DE9-DEE9-48B1-A1C6-7751CD7FE4E4_zpsc9s1i7xd.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/45C50DEE-283B-4738-A711-9AB245D00069_zpsideuecve.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/D214296F-A67E-456A-AC90-7C884824AC06_zpsk8mrubyq.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/5BBBC0BA-3F9D-416D-96B7-92DBBB72A493_zpsaha2h5w8.jpg

[T.G]

Nice looking bbq Dom. Sorry to hear about the sauce.

FWIW - I sometimes will whip up a similar finishing sauce as what you described, usually some sort of berry fruit preserve and **** sauce, then reduce it on the stove. With additional lime at the end to thin it back out a bit. If I want more of a sour kick, I'll add some powdered citric acid. It seems to hold up well. I do use sweet chili sauce for some things, typically just as an uncooked dipping sauce though.:2

[pnoon]

11 pound brisket has been on the Traeger for 10 hours @ 200
Currently at 162.

[OnePyroTec]

You won't be disappointed! :tu

So my wife catches me looking at pictures and watching more video reviews again last night :D and ask what am I doing...My reply was looking at BBQ P R O N on the net! :noon She says so that is what it has come to...watchng BBQ P R O N on the net :dr ...why don't we make our OWN BBQ P R O N and bought a PBC for me on the spot. :banger Guess since she misses smoked & grilled dinners and my b-day is next week, it was an easy call.

[markem]

Today I will smoke rub eye steaks for an hour and then bring up the heat in the big green egg to about 700* and sear them for 30 seconds on a side. Cigars will be involved.

[cort]

11 pound brisket has been on the Traeger for 10 hours @ 200
Currently at 162.

Love those left sided Briskets!;)

So my wife catches me looking at pictures and watching more video reviews again last night :D and ask what am I doing...My reply was looking at BBQ P R O N on the net! :noon She says so that is what it has come to...watchng BBQ P R O N on the net :dr ...why don't we make our OWN BBQ P R O N and bought a PBC for me on the spot. :banger Guess since she misses smoked & grilled dinners and my b-day is next week, it was an easy call.

You're stoked, Wayne. The site and Amazon both say there is a 4-5 week lead time but mine came this past Tuesday and only took 2 weeks.

[cort]

Today I will smoke rub eye steaks for an hour and then bring up the heat in the big green egg to about 700* and sear them for 30 seconds on a side. Cigars will be involved.

Sounds miserable Mark.

[pnoon]

11 pound brisket has been on the Traeger for 10 hours @ 200
Currently at 162.

Now at 172.
Picture is deceiving. Slab of beef is 11 pounds.

http://i73.photobucket.com/albums/i209/pnoon/344337b5b133813d1364bfff149e0ecc_zps278a4f99.jpg

[OnePyroTec]

You're stoked, Wayne. The site and Amazon both say there is a 4-5 week lead time but mine came this past Tuesday and only took 2 weeks.

I know it showed Free FedEx Ground Shipping 2-4 Days on the site, but I didn't think that was too realistic of a shipping time because I also saw the Amazon add.

[Chainsaw13]

Smoked some chicken wings to take by my friends house later. Got a second batch with a different rub. Tomorrow is a slab of lamb ribs. Going to marinate in some lime juice, fish sauce, sugar and hot chili flakes.

[shade]

Bacon and mushroom pizza

[shade]

Larger pie

http://i36.photobucket.com/albums/e5/marke-e/IMG_7045_zps75a4424b.jpg (http://s36.photobucket.com/user/marke-e/media/IMG_7045_zps75a4424b.jpg.html)

[jonumberone]

That Pie looks great Mark!
Cooked on your Vision Kamado?

I would love to see the finish of the brisket Peter.
Was it just a flat? If so, 11lbs is pretty big at least much bigger than I am usually able to find for a flat only.

Gary, I didn't get a text! :tt

When I ordered my PBC there was a 3-4 week wait.
The night I placed my order, I received a personal phone call from Noah, the owner, thanking me for my purchase, and telling me he can be reached 24hrs a day on his cell phone, and then gave me his cell #.
Not sure if it's his true cell # because it is the same # that's on the PBC, but it is a nice spiel.
Had a nice little chat with him....seems very down to earth. He also told me they were behind on the orders and I should expect it the third week in May. I received mine May 21st, right on schedule.

[pnoon]

I would love to see the finish of the brisket Peter.
Was it just a flat? If so, 11lbs is pretty big at least much bigger than I am usually able to find for a flat only.



Sorry, Dom. I did not get a picture post-cook. I will take a pic of what is left and post it up later this morning. When I bought the brisket, I thought is was flat and point. But when I opened it up for prep, I realized it was flat only. And very thick. It was USDA Choice from Costco. And quite possibly the best thing I've pulled off my Traeger in 3 1/2 years.

[OnePyroTec]

That Pie looks great Mark!
Cooked on your Vision Kamado?

When I ordered my PBC there was a 3-4 week wait.
The night I placed my order, I received a personal phone call from Noah, the owner, thanking me for my purchase, and telling me he can be reached 24hrs a day on his cell phone, and then gave me his cell #.
Not sure if it's his true cell # because it is the same # that's on the PBC, but it is a nice spiel.


Yes, that pie looks great! The Kettlepizza is the other toy I'm curious about. :dr

I got a couple emails from Amber (Noah's wife) She says that they will be shipping next Wed. or Thurs. and the same call any time if needed. She has her own number in the email and also noted the direct number on the PBC. I'm curious if people do call for help. The whole thing is so simple after watching one video, it seems foolproof.

That being said I'll report back after our maiden voyage. :r

[shade]

That Pie looks great Mark!
Cooked on your Vision Kamado?

Yes it was, Dom. Took it up to around 525 degrees. Love pizza on the Vision!

Doing some ABTs, and a beer can chicken today. Will post up some pics later.

[T.G]

Yes, that pie looks great! The Kettlepizza is the other toy I'm curious about. :dr


A friend of mine who is big into BBQ and judges KCBS has one and he isn't impressed. His comments were that it works ok, but not as well as one would hope, not as much heat ends up on top of the pizza as it should so you have to be careful about burning the crust before the topping cooks. Also, depending on what you use your kettle for and how much buildup you have in there, when you start getting that hot and the stone reflecting the heat back into the bottom of the kettle, inadvertently starting a grease fire is pretty easy to do; I've done it - completely ruined the food, fvcked the stone up and had to spend quite a bit of time and caustic cleaning the kettle afterwards.

And $150 is outrageous for what it is. I would think that for about $15 worth of sheet metal and $4 worth of bolts from home deopt or lowes, you could probably build a kettlepizza clone in an hour.

:2

[pnoon]

Sorry, Dom. I did not get a picture post-cook. I will take a pic of what is left and post it up later this morning. When I bought the brisket, I thought is was flat and point. But when I opened it up for prep, I realized it was flat only. And very thick. It was USDA Choice from Costco. And quite possibly the best thing I've pulled off my Traeger in 3 1/2 years.

Getting ready to slice thin for brisket sammiches.

http://i73.photobucket.com/albums/i209/pnoon/e99774fce9fce4e1c263673449215bc0_zps558e8cdc.jpg

[shade]

ABTs - added a thin slice of onion with the cheese.

http://i36.photobucket.com/albums/e5/marke-e/IMG_7047_zps79472d40.jpg (http://s36.photobucket.com/user/marke-e/media/IMG_7047_zps79472d40.jpg.html)

http://i36.photobucket.com/albums/e5/marke-e/IMG_7048_zps168ab67a.jpg (http://s36.photobucket.com/user/marke-e/media/IMG_7048_zps168ab67a.jpg.html)

http://i36.photobucket.com/albums/e5/marke-e/IMG_7049_zpsbdecd697.jpg (http://s36.photobucket.com/user/marke-e/media/IMG_7049_zpsbdecd697.jpg.html)

[OnePyroTec]

A friend of mine who is big into BBQ and judges KCBS has one and he isn't impressed. His comments were that it works ok, but not as well as one would hope, not as much heat ends up on top of the pizza as it should so you have to be careful about burning the crust before the topping cooks. Also, depending on what you use your kettle for and how much buildup you have in there, when you start getting that hot and the stone reflecting the heat back into the bottom of the kettle, inadvertently starting a grease fire is pretty easy to do; I've done it - completely ruined the food, fvcked the stone up and had to spend quite a bit of time and caustic cleaning the kettle afterwards.

And $150 is outrageous for what it is. I would think that for about $15 worth of sheet metal and $4 worth of bolts from home deopt or lowes, you could probably build a kettlepizza clone in an hour.

:2

Agreed, after talking with my buddy who does fabricating, he is convinced we can make something to fit on the PBC. Will it work, won't know until we are done. :sh

side note: I was also glad to hear from him he could easily make the PBC but to clone it down to the new drum, powder coating, & grill, he couldn't beat the price. We live in a small town so getting the small things need to build ONE wouldn't be cost effective.

[jonumberone]

Great looking food, guys!
Mark, you take great pics!

Funny Peter, the best thing to ever come off my Traeger were 3 large 9lb flats I got from Costco.
They were literally my first cook on the Trager, and I feel like I've been chasing my tail, trying to reproduce the finished product ever since.

[T.G]

Agreed, after talking with my buddy who does fabricating, he is convinced we can make something to fit on the PBC. Will it work, won't know until we are done. :sh

side note: I was also glad to hear from him he could easily make the PBC but to clone it down to the new drum, powder coating, & grill, he couldn't beat the price. We live in a small town so getting the small things need to build ONE wouldn't be cost effective.

I have two 55 gallon UDSes, the first one came to me built, but damaged and in need of some minor repair. The second one I built from scratch from a used drum. By the time I was done building the second one, I'd say my material cost was about 1/3 to 1/2 of a PBC, would have been a bit higher if I hadn't scrounged some parts like the fire basket, but the amount of hours I had to put in shot the labor cost way over what a PBC would have cost.

When people ask me now about building their own UDS, I just tell them to order a PBC, it's just so much simpler than building one and it really just works out to be the same IMO. Yeah, the 55s have more capacity than the 30s, but for most cases (cooks), I don't think it's going to make that much of a difference, and, I don't know how many people want to dick around with the variable airflow controls fitted to the UDSes that allows them to run anywhere from 220-ish to 380-ish versus the set and forget 275 of the PBC. Plus if you ever want to take it somewhere, the 55 is a PITA to move around, even more so if you don't own a truck.

[Porch Dweller]

:dr I should know better than to look in this thread when I'm hungry. Some great looking grub, guys!

[jonumberone]

Smoked some wings, and tossed with a Nando's Peri-Peri based sauce.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/FAD4A67A-FA2E-4892-A93D-271808F53193_zps1fgd3iwx.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/82A6E2C3-F131-492D-B076-D67A4E76B7A6_zpshasnhbsc.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/6F3AFDF0-C7A4-473B-9643-1C2A49B44AA9_zpspdgvpinv.jpg

[Chainsaw13]

Damn, those look good! :dr

[cort]

I fired up the PBC for the first time on Sat. The results were awesome.

I learned 2 things...
- I take chitty pics
- I'm a PBC believer now

I made 3 racks of baby backs ...
2 with the all purpose rub that came with the PBC and 1 with garlic salt and pepper.

Also made 2 Tri Tips. 1 with the traditional Santa Maria style seasoning and 1 with Montreal Steak seasoning.

I was amazed with the outcome of the ribs. Juicy, flavorful insides with a crunchy bark on the outside that I have never come close to obtaining on my UDS.

The Tri Tips came out great as well but as a Traditional High Heat sear then indirect finish Tri Tip fan I would have liked to seen a little more bark on these. The meat was extremely tender and delicious but with only 40 mins on the PBC they didn't build up the exterior that I am used to. All my guests loved it though so it's all good.

Here are some pics (sorry for the poor quality, I may or may not have had an adult beverage or 7)

http://i302.photobucket.com/albums/nn91/gwc4sc/Mobile%20Uploads/2014-09/FB9E8DA7-04FF-4993-8D1A-EA447DAE4B89.jpg (http://s302.photobucket.com/user/gwc4sc/media/Mobile%20Uploads/2014-09/FB9E8DA7-04FF-4993-8D1A-EA447DAE4B89.jpg.html)

http://i302.photobucket.com/albums/nn91/gwc4sc/Mobile%20Uploads/2014-09/610A88EF-B0C6-4916-AF5F-A97779B260DB.jpg (http://s302.photobucket.com/user/gwc4sc/media/Mobile%20Uploads/2014-09/610A88EF-B0C6-4916-AF5F-A97779B260DB.jpg.html)
I had to cut the bottom 2 ribs off the racks cause they were so damn long. That's what you see on the left there. Chefs snack if you will.

http://i302.photobucket.com/albums/nn91/gwc4sc/Mobile%20Uploads/2014-09/C2425CBE-072C-40E3-A25A-2B2E518DB6C7.jpg (http://s302.photobucket.com/user/gwc4sc/media/Mobile%20Uploads/2014-09/C2425CBE-072C-40E3-A25A-2B2E518DB6C7.jpg.html)

http://i302.photobucket.com/albums/nn91/gwc4sc/Mobile%20Uploads/2014-09/3729B08A-83F3-4933-BF25-734A3D87E7D5.jpg (http://s302.photobucket.com/user/gwc4sc/media/Mobile%20Uploads/2014-09/3729B08A-83F3-4933-BF25-734A3D87E7D5.jpg.html)
Tri Tips added

http://i302.photobucket.com/albums/nn91/gwc4sc/Mobile%20Uploads/2014-09/6CFCCC50-0A90-4EF4-A579-4FB9F321B09C.jpg (http://s302.photobucket.com/user/gwc4sc/media/Mobile%20Uploads/2014-09/6CFCCC50-0A90-4EF4-A579-4FB9F321B09C.jpg.html)

Next weekend is gonna be chicken. Dom says it's 2 hours every time. I hope he's right.

Also Peter needs to get one.

[OnePyroTec]

First off, yup, those look good.

If you like more "bark" on the tri-tip you can try using the grill first, then hand the meat.

Growing up in the central valley CA we ate as much tri-tip as we did hamburger. We never really had a "bark" on it like we would brisket so I'm positive I would have loved it just the way you cooked it.

Counting the days until my PBC shipment arrives.

[pnoon]

Also Peter needs to get one.

:h5

[cort]

First off, yup, those look good.

If you like more "bark" on the tri-tip you can try using the grill first, then hand the meat.

Growing up in the central valley CA we ate as much tri-tip as we did hamburger. We never really had a "bark" on it like we would brisket so I'm positive I would have loved it just the way you cooked it.

Counting the days until my PBC shipment arrives.

I agree Wayne, you would have loved it. I wasn't looking for a brisket like bark, I was looking more for a sear. Yes I could have grilled over a very high heat first then hang it but I was pleased with how it came out. Also on most reviews I have seen for tri tip on a PBC they have cooked only the tri tip. Maybe having all the ribs on at the same time took away from the color. Either way I am impressed at the ease that this little guy cooked the food. No messing with it at all. My UDS may not see much action anymore.

[Porch Dweller]

Smoked some wings, and tossed with a Nando's Peri-Peri based sauce.


Nando's + chicken = deliciousness

[chippewastud79]

Did a half pork loin today, had it on for about 4.5 hours for 8 lbs. Pulled it at 160 and wrapped it in foil to keep it warm until eating. Ended up being dry but flavorful. Should I have pulled it earlier?

[jonumberone]

Did a half pork loin today, had it on for about 4.5 hours for 8 lbs. Pulled it at 160 and wrapped it in foil to keep it warm until eating. Ended up being dry but flavorful. Should I have pulled it earlier?

I usually try to pull pork loin off around 135, and let it rest.
I also always drop it in a brine if I intend on smoking it.

[mosesbotbol]

4 lb brisket yesterday for Rosh Hashanah

[chippewastud79]

I usually try to pull pork loin off around 135, and let it rest.
I also always drop it in a brine if I intend on smoking it.

I figured I should have pulled it earlier, got to temp so quickly, I should have planned the day of smoking out better. :bh

[OnePyroTec]

Our new PBC just hit the door.
Ordered Friday night-
Shipped following Tuesday-
Amber told me on the phone it probably would SHIP on Thursday so Tuesday was a bonus.
Normally 2 day shipping from Colorado to Nevada-
F'edEx did it again so instead of making it here in 2 days, it made it in 4. Which still isn't bad BUT we didn't have rain Thursday or Friday.

Customer service & voluntary followup from the owners of PBC are second to none.

[OnePyroTec]

Ended up thumbing my nose to the rain, popped up a cover and lit the coals in the PBC and added some hickory chips for extra smoke. Today was some chicken, tomorrow will be ribs. One thing is for certain, my wife says she never wants any chicken any other way. I normally don't eat the breast because it dries out more than I like...not this time it didn't, it was about perfect.

[jonumberone]

Earlier in the week I fired up the pit barel for some chickens.
I had a hanger steak in a marinade that I was going to grill.
Towards the end I decided to hang it as well. Oh the irony.
It was a game time decision, and tasty, but next time I'll dry rub it instead of doing the marinade.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/BD699A2E-FC18-4544-8DFE-2396CD772A4D_zps2x8gsofz.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/7893FB59-715E-4F8F-B8E4-F8C327126762_zps7yomm2po.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/731F957A-0031-4C8D-A76A-D9CBC4111C36_zps1mss5tjy.jpg

[shade]

More great looking birds, Dom.

Question about the PBC. Is there a heat deflector above the coals? Obviously from your Q pics the meats are cooked to perfection.

[jonumberone]

No heat deflector, Mark.

[cort]

Did the chickens take 2 hours, Dom?

[OnePyroTec]

Your bird on the right looks like mine did, dark, not burnt, done right at perfect under the skin. I took them our right at the 2 hour mark.
How long did you let the steak hang?

[jonumberone]

Did the chickens take 2 hours, Dom?

Yup. Exactly 2 hours.


How long did you let the steak hang?

Steak was small, so it only took about 30 min once I decided to hang it up.

Did some Surf and Turf in my Pizza oven, yesterday.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/55D8E197-2645-487F-B1DD-7FD5598132A5_zpsm8rphz6k.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/9F1C6D69-9CF3-40E0-B3E5-F348D2562EE0_zpsdujc2ko6.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/A701F509-FC66-48FF-B39B-0B15BE87B8D9_zpskjd5luar.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/4069E5FF-98DB-4AA0-884C-4D34D7DD7868_zpsb1tixlqr.jpg

Money shot!

http://i867.photobucket.com/albums/ab234/jonumberone/Food/3E7BD9A7-127E-461B-AB93-908F739D0CF0_zpsvikjjjqh.jpg

[AdamJoshua]

Just what I need to see right before my root canal. Looks great Dom! Nothing like a hunk of cow that a good vet can have on it's feet in 15 minutes.

[jonumberone]

Thanks, Adam. :tu

Overnight pork shoulder on my Kamado.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/783A822B-053B-494A-B555-09B66FC3A33C_zpspp8yxjxz.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/07A60ABC-3D02-42C2-8EEB-F16E5325AAD7_zpsetvyj5pz.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/083AFF9B-CAB0-4DF3-A769-F631AABF6BA0_zpsceaxhdvt.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/46B161FD-F06B-42CB-BF26-FAF7033E036B_zps08ibl2bb.jpg

[Porch Dweller]

Some chicken leg quarters on my WSM. I do these without the drip pan so that I can keep the temp up between 320-330. I use one small chunk of apple wood; I don't like to get too much smoke flavor on chicken. Because I don't use the drip pan I rearrange and flip them halfway through; here's a pic of them after flipping:


https://farm4.staticflickr.com/3928/15236049279_209ef2c553_c.jpg

[Porch Dweller]

Sauced and ready to come off the heat:

https://farm4.staticflickr.com/3931/15236602688_71ff5cc048_c.jpg

[cort]

I fired up the Pit Barrell yesterday and made a few birds and a sirloin tip roast.
Did one chicken with a lemon pepper seasoning and the other with the PBC all purpose rub. I decided to hang the chx whole and they were awesome. Next time I will try cutting them in half to see which way is better. I used the PBC beef and game rub on the sirloin roast.


http://i302.photobucket.com/albums/nn91/gwc4sc/84D2FDC5-E704-4C02-B67C-19ED8A73E73F.jpg
http://i302.photobucket.com/albums/nn91/gwc4sc/557D6288-F1F8-4260-B3FA-CA0D849C4998.jpg
http://i302.photobucket.com/albums/nn91/gwc4sc/A91FA8AF-96CA-4074-9E40-6FA1AA16DF91.jpg
http://i302.photobucket.com/albums/nn91/gwc4sc/042C5BB0-DA13-4596-BEF9-C6B59A08ACD5.jpg
http://i302.photobucket.com/albums/nn91/gwc4sc/D2207839-8B0D-4185-AEE1-55DAF3F2F3C3.jpg

We ate 1 chicken last night and shredded the other for a meal this week. The roast got wrapped and put in the fridge and will be sliced for sammies today.

[T.G]

Nice looking stuff guys.

Gary, in Thing 2, one of my UDSes that incorporates some elements of the PBC design thanks to some help from Dom, I've found that the whole chickens take a little bit longer to cook but come out juicer than splits, I never really noticed a flavor difference though.

Since the cookers are different, it would be interesting to hear what you think after you've tried it both ways.

[cort]

Adam, Dom tells me that the split chickens always take exactly 2 hours and my whole chickens took 3. They came out so juicy and were simply awesome! I'm going to do splits for sure but it's gonna be hard to beat the whole bird. I will definitely let you know my thoughts after I make the splits.

[T.G]

:tu Yep, that was what swayed me towards the whole bird. Plus on my drum with the larger diameter, because I only have 8 hooks, I can actually get more in there with whole birds; 6 whole birds, maybe 8 if they are small, vs. 4 split onto 8 hooks.


Not exactly a smoker, but I did 3 small pizzas in the Weber yesterday.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15162&stc=1&d=1412522005

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15163&stc=1&d=1412522010

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15164&stc=1&d=1412522015

[pnoon]

Yum!

[8lug]

This thread has inspired me to buy a PBC. It's arrives today. It seems like a better option for small meals vs. rolling out my log burner. Any hints or tips for my first cook?

[357]

Sauced and ready to come off the heat:

https://farm4.staticflickr.com/3931/15236602688_71ff5cc048_c.jpg

I love smoking chicken leg quarters. I usually do them similarly minus the sauce. Plus, I always put them on a cookie sheet and pop them in the oven on broil for 5 minutes to crisp up the skin. It's truly fantastic but you have to keep a close eye on them. I did burn one set a while back. The meat was fine but the skin was inedible.

[jonumberone]

This thread has inspired me to buy a PBC. It's arrives today. It seems like a better option for small meals vs. rolling out my log burner. Any hints or tips for my first cook?

Just follow the instructions and you'll be fine.
Best thing I did was buy a smaller charcoal chimney.
It makes dumping the hot coals into the PBC so much easier.

Be sure to post some pics of your cooks. :tu

[Flynnster]

I've got a pair of chickens ready to to go today. Few hours over some smoke while I sit watch smoking a good cigar and watching football.

[kydsid]

Pork and more pork. :) ribs and tenderloin that is!



https://farm6.staticflickr.com/5610/15636171172_513dd35598_c.jpg (https://www.flickr.com/photos/kydsid/15636171172/)
IMG_20141026_150033 (https://www.flickr.com/photos/kydsid/15636171172/) by kydsid (https://www.flickr.com/people/kydsid/), on Flickr

[MarkinAZ]

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15162&stc=1&d=1412522005


https://farm6.staticflickr.com/5610/15636171172_513dd35598_c.jpg (https://www.flickr.com/photos/kydsid/15636171172/)
IMG_20141026_150033 (https://www.flickr.com/photos/kydsid/15636171172/) by kydsid (https://www.flickr.com/people/kydsid/), on Flickr

...:dr:dr

[hammondc]

(2) Spatchcocked chickens.

[Dave128]

How'd those two chickens come out? Been giving a lot of thought to spatchcocking a turkey this year to cut down on cook time.

[pnoon]

How'd those two chickens come out? Been giving a lot of thought to spatchcocking a turkey this year to cut down on cook time.

Spatchcocking chickens is easy and delicious.
Never done a turkey that way.

[cigarmarine]

Excuse me for asking spatchcocking?

[kydsid]

Excuse me for asking spatchcocking?

Cutting out the backbone of a bird, which allows you to lay it flat while cooking. It allows the white and dark meat of a bird to cook more evenly, meaning less overcook of the white meat, and allows you to easily crisp the skin. Only downside is it doesn't look pretty and its a little butcher work.

[Steve]

Cutting out the backbone of a bird, which allows you to lay it flat while cooking. It allows the white and dark meat of a bird to cook more evenly, meaning less overcook of the white meat, and allows you to easily crisp the skin. Only downside is it doesn't look pretty and its a little butcher work.

:dr:dr

[T.G]

Cutting out the backbone of a bird, which allows you to lay it flat while cooking. It allows the white and dark meat of a bird to cook more evenly, meaning less overcook of the white meat, and allows you to easily crisp the skin. Only downside is it doesn't look pretty and its a little butcher work.

My favorite way to cook chicken when I have to use a gasser. Brined for 4-6 hours then spatchcocked, rubbed and cooked.

It even makes propane/LNG cooked food taste decent.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15244&stc=1&d=1415644610

[Dave128]

Spatchcocking chickens is easy and delicious.
Never done a turkey that way.

Very tasty! My wife likes to do chickens like that a lot. We thought it might be neat to try a turkey like that this year.

[cigarmarine]

Cutting out the backbone of a bird, which allows you to lay it flat while cooking. It allows the white and dark meat of a bird to cook more evenly, meaning less overcook of the white meat, and allows you to easily crisp the skin. Only downside is it doesn't look pretty and its a little butcher work.

thank you sir I'll have to give it a try

[hammondc]

Yep....once you start spatchcocking them, you will quit the beer can chicken BS.

[pnoon]

Yep....once you start spatchcocking them, you will quit the beer can chicken BS.

Exactly!

[T.G]

Beer can chicken is just a vertically roasted chicken. Spatchcocked is nice for grills, gas or otherwise, personally though, I'd rather have a whole bird cooked vertically hanging on a hook in my drum smoker, I could put it on a beer can and get basically the same result and have less beer for me.

[kydsid]

If you are using beer to make beer can chicken you are doing it wrong.

[hammondc]

If you are using beer to make beer can chicken you are doing it wrong.

Truth....mythbusters did this one. The liquid never got hot enough to even steam. Myth busted.

[hammondc]

Beer can chicken is just a vertically roasted chicken. Spatchcocked is nice for grills, gas or otherwise, personally though, I'd rather have a whole bird cooked vertically hanging on a hook in my drum smoker, I could put it on a beer can and get basically the same result and have less beer for me.

Spatchcocked is a whole bird. I guess I missed your point.

[T.G]

Spatchcocked is a whole bird. I guess I missed your point.

Yes, I know that. Did you not see the photo I posted about 8 posts back?

I was being subtle. To me the method depends on the cooker. They are both good, although I prefer vertical.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15028&stc=1&d=1408545376
http://www.cigarasylum.com/vb/attachment.php?attachmentid=15029&stc=1&d=1408545376

[T.G]

Before I built out the drum, I was using wire stands (similar to the one pictured below) for cooking birds vertically. Unfortunately, some grills/smokers aren't tall enough and other times I didn't have them with me, hence the other methods. Like I said, both are good.

http://ecx.images-amazon.com/images/I/41xBDzAHoWL._SY355_.jpg

[hammondc]

To me the method depends on the cooker. They are both good, although I prefer vertical.
]

That's what I missed

[Bubbleheaddiver]

pork tenderloin tonight

[kydsid]

Truth....mythbusters did this one. The liquid never got hot enough to even steam. Myth busted.

Plus you are wasting beer. I mean beer can chicken was supposedly invented by rednecks. But whoever heard of a redneck wasting beer? :D

[Steve]

Butts going on in a few hours... :)

[mosesbotbol]

I have an Icelandic lamb leg from Whole Foods. 2.6 lb and was like $6.99 a pound which I thought was good deal for lamb of that quality.

Put on WSM removing water pan using a shallow cast skillet. Canadien maple charcoal. It's pretty cold out and if the smoker doesn't get above 300, I'll finish leg inside.

Sipping a glass of 2000 Caves Sao Jao Reserva wine. Good find for $21, aged quite well.

[pektel]

Snow. There's snow in my smoker. I left the f%&@ing lid open yesterday. :mad:

Oh well. It was time to clean the grates anyways.

[MarkinAZ]

Snow. There's snow in my smoker. I left the f%&@ing lid open yesterday. :mad:


:D What's wrong with you Peter:sl;)

[T.G]

Fatties from yesterday's herf. Smoked at my house, wrapped up in multiple layers of foil and finished in the foil at Ratter's in the oven.

Italian & sage sausage, pepperoni, provolone cheese, bacon crumbles, marinaded artichoke hearts, kalamata olives, mushrooms, sauteed onions & garlic, thickened tomato sauce w/ basil.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15264&stc=1&d=1416158608
http://www.cigarasylum.com/vb/attachment.php?attachmentid=15265&stc=1&d=1416158619

[dijit]

Damn Im not healed enough to eat that yet and those pics are daring me to try anyway! Looks and sounds delicious

[jonumberone]

Fatties look great, Adam.

I had my daughter's birthday party this weekend.
Despite temps in the low 40's, I fired up the Assassin.
Did 6 racks of babybacks, a 16Lb brisket, 6 halved chickens, mac and cheese, and some beans.
Kind of a busy day so I didn't grab as many pics as I would've liked.

Trimmed up

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20141115_085546_zpsno7nmqzr.jpg

The cook

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20141115_154507_zpsomzui5z6.jpg

Finished Brisket

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20141115_220119_zpsydwksxab.jpg

This was my first time using the smoker in the cold.
It performed flawlessly.
It is insulated really well, and I didn't notice any increase in fuel consumption or longer cook times.
I did the entire cook on less than 15lbs of charcoal.
Cleaning it yesterday, I did find this in the grease pan.

Grease volcano

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20141116_123759_zpsrg6fktkh.jpg

[Steve]

I did a small cook for our church's Arts and Craft Fair this weekend, 150-200 or so people.

http://oldchurchbbq.com/sharedpictures/2014-11-14_GCA%20BBQ/2014-11-14_GCA%20BBQ%20001.jpg

http://oldchurchbbq.com/sharedpictures/2014-11-14_GCA%20BBQ/2014-11-14_GCA%20BBQ%20004.jpg

http://oldchurchbbq.com/sharedpictures/2014-11-14_GCA%20BBQ/2014-11-14_GCA%20BBQ%20005.jpg

http://oldchurchbbq.com/sharedpictures/2014-11-14_GCA%20BBQ/2014-11-14_GCA%20BBQ%20007.jpg

[Steve]

http://oldchurchbbq.com/sharedpictures/2014-11-14_GCA%20BBQ/2014-11-14_GCA%20BBQ%20006%20.jpg

http://oldchurchbbq.com/sharedpictures/2014-11-14_GCA%20BBQ/2014-11-14_GCA%20BBQ%20008.jpg

Unfortunately (or fortunately depending on your point of view), we sold out before we were able to get finished product pictures. As they say, a good time was had by all...

[OLS]

Truth....mythbusters did this one. The liquid never got hot enough to even steam. Myth busted.

This is what I always thought was happening, but you can't tell that to a person promoting moistness
through the viral spreading of their revolutionary idea.

[azar]

I got 30Lbs of deer/elk summer sausage and 20lbs of jerky going on right now and it 0*F outside!

[OLS]

I got 30Lbs of deer/elk summer sausage and 20lbs of jerky going on right now and it 0*F outside!

That's what happens when you get close enough to shoot a picture, huh?
You say, "Hell, as long as I came all this way, might was well blast one of em."
Daddy need sausages.

[Steve]

I got 30Lbs of deer/elk summer sausage and 20lbs of jerky going on right now and it 0*F outside!

:banger:banger

[Porch Dweller]

I got 30Lbs of deer/elk summer sausage and 20lbs of jerky going on right now and it 0*F outside!

:np

[T.G]

This is what I always thought was happening, but you can't tell that to a person promoting moistness
through the viral spreading of their revolutionary idea.

I'd be curious to see how the kings of pseudo-science did their test. It doesn't take a rocket scientist to figure out that in a smoker with indirect heat the can will never boil, but if you are cooking direct heat in a grill, with the coals under the can and bird, coals run can run from 550 to 900 degrees surface temp, if that would be enough direct radiation over the short distance to the bottom of the can to get it to boil. If you put a can on the grill sans chicken under the same conditions, it will will boil within a few minutes.

[Porch Dweller]

I'd be curious to see how the kings of pseudo-science did their test. It doesn't take a rocket scientist to figure out that in a smoker with indirect heat the can will never boil, but if you are cooking direct heat in a grill, with the coals under the can and bird, coals run can run from 550 to 900 degrees surface temp, if that would be enough direct radiation over the short distance to the bottom of the can to get it to boil. If you put a can on the grill sans chicken under the same conditions, it will will boil within a few minutes.

:tu

I prefer spatchcocking but like to do a beer can chicken once or twice a year. I've never had the liquid in the can boil but on a gas grill over indirect heat it was hot enough for there to be quite a bit of water vapor coming up from the can. And this was with a metal rack and drip pan that the can sat in, which would transfer quite a bit more heat to the contents of the can vs. using just the can.

[T.G]

Just pulled 2.5 lbs of Coho salmon for tomorrow out of the cold smoker.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15290&stc=1&d=1417036381

[Porch Dweller]

Adam, I showed that to my wife and she said "Drooooool!" :D

[T.G]

Adam, I showed that to my wife and she said "Drooooool!" :D

It's so easy, James. Just mix some salt, sugar and spices, dump it over a hunk of salmon, let it sit in the refrigerator for 1-2 days, wash it off, toss it back in the refrigerator to dry for a day, then toss it in a cold smoker.

About two years ago, Peter (pnoon) and I started with the same recipe, since that point, we've diverged with our individual styles and tastes on both the formula/ingredients and the method. It's really neat when you look at where we started and where we are with it today.

When I get some more time (might be a few days), I'll post some more on where my formula is at.

[pnoon]

It's so easy, James. Just mix some salt, sugar and spices, dump it over a hunk of salmon, let it sit in the refrigerator for 1-2 days, wash it off, toss it back in the refrigerator to dry for a day, then toss it in a cold smoker.

About two years ago, Peter (pnoon) and I started with the same recipe, since that point, we've diverged with our individual styles and tastes on both the formula/ingredients and the method. It's really neat when you look at where we started and where we are with it today.

When I get some more time (might be a few days), I'll post some more on where my formula is at.
Yep. Very easy.

I posted this 3 years ago and have really only made one minor modification.
http://www.cigarasylum.com/vb/showthread.php?t=50507
I no longer put weights on the fillets. I just cover it in the cure and fugeddaboutit.

[T.G]

Yep. Very easy.

I posted this 3 years ago and have really only made one minor modification.
http://www.cigarasylum.com/vb/showthread.php?t=50507
I no longer put weights on the fillets. I just cover it in the cure and fugeddaboutit.

3 years? Has it been that long? Damn...

I've made a number of modifications.

[Porch Dweller]

Great info, thanks. I guess I'll have to look into getting a cold smoker. Doing it on my WSM is a PITA from what I've read.

[T.G]

Great info, thanks. I guess I'll have to look into getting a cold smoker. Doing it on my WSM is a PITA from what I've read.

Nah, it's easy. Cost you less than $20 too.

http://www.cigarasylum.com/vb/showpost.php?p=1078216&postcount=1399

:)

[MarkinAZ]

Great info, thanks. I guess I'll have to look into getting a cold smoker. Doing it on my WSM is a PITA from what I've read.

or... you can take a look at this web page for a cold smoker too:

http://www.amazenproducts.com/default.asp

...:)

[Porch Dweller]

Nah, it's easy. Cost you less than $20 too.

http://www.cigarasylum.com/vb/showpost.php?p=1078216&postcount=1399

:)

Cool; that's some MacGyvering right there, and I mean that in a good way!

[Steve]

Cool; that's some MacGyvering right there, and I mean that in a good way!

No, THIS is McGyvering!

http://www.foodnetwork.com/recipes/alton-brown/smoked-salmon-recipe/altons-smoked-salmon.html

[OnePyroTec]

Have another turkey going in the Pitbarrel right now :wo

[T.G]

Have another turkey going in the Pitbarrel right now :wo

Just curious, did you do it whole on the grate, or quartered and hung on the hooks?

[OnePyroTec]

I do it whole on hooks

[G G]

I took some advice here and ordered a PBC (Christmas present from wife) on November 28th. It sais they had a 2 to 5 week shipping time with backorders. It is sceduled to be delivered today. Bad news is i have to wait til Christmas to use it since my wife got it for me as a gift. I will be posting something as soon as i actually cook something on it. Will be a long three weeks looking at it til Christmas.

[T.G]

I do it whole on hooks

Sweet. Thanks.

[OnePyroTec]

Have 6 Elk tri-tips going right now on the PBC

http://i926.photobucket.com/albums/ad104/16mmDrive-InFilms/Elk_zps61a8392e.jpg

[OnePyroTec]

I took some advice here and ordered a PBC (Christmas present from wife) on November 28th. It sais they had a 2 to 5 week shipping time with backorders. It is sceduled to be delivered today. Bad news is i have to wait til Christmas to use it since my wife got it for me as a gift. I will be posting something as soon as i actually cook something on it. Will be a long three weeks looking at it til Christmas.

Ouch :gary that's gotta hurt knowing you have it and can't use it.

At least you will have plenty of time to prepare for your first cook. :dr

[shade]

Spatchcocked turkey from Thanksgiving

http://i36.photobucket.com/albums/e5/marke-e/turkey_zps85cd0fd7.jpg (http://s36.photobucket.com/user/marke-e/media/turkey_zps85cd0fd7.jpg.html)

[shade]

Piece of pork today

http://i36.photobucket.com/albums/e5/marke-e/pork_zps673ad9ef.jpg (http://s36.photobucket.com/user/marke-e/media/pork_zps673ad9ef.jpg.html)

[Chainsaw13]

Mark, that pork looks awesome. :dr

I've got a rack of Berkshire spare ribs going right now.

[G G]

Ouch :gary that's gotta hurt knowing you have it and can't use it.

At least you will have plenty of time to prepare for your first cook. :dr

The problem is I was intending on smoking a couple of chickens the day after Christmas to break it in. My wife if a chicken lover, and although I don't dislike chicken I like beef a lot more. I looked at prices at Publix today and a couple of roasting chickens will cost about 20 bucks, but they had a great looking rib roast of about 5 or 6 pounds for a little over 40. Can't decide.

[pnoon]

The problem is I was intending on smoking a couple of chickens the day after Christmas to break it in. My wife if a chicken lover, and although I don't dislike chicken I like beef a lot more. I looked at prices at Publix today and a couple of roasting chickens will cost about 20 bucks, but they had a great looking rib roast of about 5 or 6 pounds for a little over 40. Can't decide.

Beef. It's what's for dinner.
:2

[kydsid]

If you are smoking chicken just buy cheap whole fryers. The cooking method will make up for any quality issues. I've gotten whom frozen fryers for as little $3.

[T.G]

The problem is I was intending on smoking a couple of chickens the day after Christmas to break it in. My wife if a chicken lover, and although I don't dislike chicken I like beef a lot more. I looked at prices at Publix today and a couple of roasting chickens will cost about 20 bucks, but they had a great looking rib roast of about 5 or 6 pounds for a little over 40. Can't decide.

She bought it for you dude. Get the chicken.

[G G]

She bought it for you dude. Get the chicken.

The best of both, I got a big roasting chicken, and they had New York Strip roasts that aren't as big or as much as a prime rib.:tu

[Chainsaw13]

Two small hams going in the smoker later this morning. Tried my hand at brining them. A maple bourbon flavor.

[mosesbotbol]

4.3 lb flat brisket went on early this morning. Finishing it in the oven, will turn off heat in 30 minutes for serving tonight.

[Chainsaw13]

First of two maple bourbon hams to come out of the smoker. Perfect salt level, flavor is amazing. Still full from my early Xmas eve dinner and I kept slicing off tastes.

[Stevez]

First of two maple bourbon hams to come out of the smoker. Perfect salt level, flavor is amazing. Still full from my early Xmas eve dinner and I kept slicing off tastes.

That looks awesome. Congrats on a great cook.

[Porch Dweller]

First of two maple bourbon hams to come out of the smoker. Perfect salt level, flavor is amazing. Still full from my early Xmas eve dinner and I kept slicing off tastes.

That looks really tasty, nice job!

[Stevez]

Attached are a few pictures from a recent smoke during the Christmas holidays. I did two briskets, two shoulders and a fattie. The briskets were done using the "high heat" method which is a first for me. That's smoking these briskets in about 6 hours at about 350. I've always done the long, slow and low method before. This was the best brisket I've ever made. Think I'm a convert!

I bought the whole packers at Costco and have to admit, I was shocked at the price. I don't remember brisket being $6.50 a pound.


http://s125.photobucket.com/user/szeitz/library/Smoking%20Pics%20from%20December%202014?sort=2&page=1

[G G]

Did a Roaster Chicken and a 5 lb. New York Strip Roast in the Pit Barrel Cooker today for supper. Other than the chicken taking longer than I thought it went very well. I took the Roast to about 135 and then took it off and tented some foil over it while it rested for 30 or 40 minutes and it was awesome. Chicken was very tasty as well. I love this thing already because I AM NOT a cook, not even close but this thing is so easy anyone should be able to look like a pro.

http://i531.photobucket.com/albums/dd360/ggainey/88F9485C-1E29-40E7-A1F3-CF8949D4A770.jpg (http://s531.photobucket.com/user/ggainey/media/88F9485C-1E29-40E7-A1F3-CF8949D4A770.jpg.html)

http://i531.photobucket.com/albums/dd360/ggainey/5B939C0A-BA06-4BA7-8E26-2CFF8D87B8CB.jpg (http://s531.photobucket.com/user/ggainey/media/5B939C0A-BA06-4BA7-8E26-2CFF8D87B8CB.jpg.html)

http://i531.photobucket.com/albums/dd360/ggainey/81CC98C6-F178-47EB-A551-4C3FA5636DA3.jpg (http://s531.photobucket.com/user/ggainey/media/81CC98C6-F178-47EB-A551-4C3FA5636DA3.jpg.html)

Finished off with a beautiful sunset over my Grandpa and Grandma's old homestead next door.

http://i531.photobucket.com/albums/dd360/ggainey/CCC67408-B7F0-4911-BBE2-9B5AFDA6D238.jpg (http://s531.photobucket.com/user/ggainey/media/CCC67408-B7F0-4911-BBE2-9B5AFDA6D238.jpg.html)

[G G]

Attached are a few pictures from a recent smoke during the Christmas holidays. I did two briskets, two shoulders and a fattie. The briskets were done using the "high heat" method which is a first for me. That's smoking these briskets in about 6 hours at about 350. I've always done the long, slow and low method before. This was the best brisket I've ever made. Think I'm a convert!

I bought the whole packers at Costco and have to admit, I was shocked at the price. I don't remember brisket being $6.50 a pound.


http://s125.photobucket.com/user/szeitz/library/Smoking%20Pics%20from%20December%202014?sort=2&page=1

Awesome, and beef is stupid high here in northeast Florida too. I think briskets at Walmart are about that much here.

[Stevez]

[QUOTE=G G;2008600]Did a Roaster Chicken and a 5 lb. New York Strip Roast in the Pit Barrel Cooker today for supper. Other than the chicken taking longer than I thought it went very well. I took the Roast to about 135 and then took it off and tented some foil over it while it rested for 30 or 40 minutes and it was awesome. Chicken was very tasty as well. I love this thing already because I AM NOT a cook, not even close but this thing is so easy anyone should be able to look like a pro.

That roast looks perfect and your pictures are fantastic. I've got a lot of work to do on my photography skills. Thankfully, my food tastes better than it looks.

[Chainsaw13]

Cold smoking a noix de jambon (French for ham nugget). It cured for 9 days in a salt/cure #2 mix, rolled in black pepper, tied/netted and into the smoker. Going to cold smoke for about 6 hours with apple wood, then into the curing chamber for drying. Should take about 3-4 weeks.

[tsolomon]

Just had to cook a brisket today and the largest one they had was just over 3 pounds.

http://i301.photobucket.com/albums/nn73/tjsolomon/IMG_2073_zpse5e8657f.jpg (http://s301.photobucket.com/user/tjsolomon/media/IMG_2073_zpse5e8657f.jpg.html)

[AdamJoshua]

Saw this posted, this looks like it could have a lot of potential in a smoker.

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xfa1/v/t1.0-9/1948141_10152145560196696_169750933_n.jpg?oh=14b80 563d1c9312881490c3b87c6b50c&oe=55220747&__gda__=1428207432_24de62d05b9c66efcfd417ec2d6f4ea c

Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

[Steve]

We had our annual work day at the archery club last weekend. I did up around a 100 pounds of leg quarters to feed the crew.

http://oldchurchbbq.com/sharedpictures/2015-01-17_NFAC%20Work%20Day%20BBQ/2015-01-17_NFAC%20Work%20Day%20BBQ%20000.jpg

I experimented with a new rub recipe for this one and they came out even better than I could have imagined!

http://oldchurchbbq.com/sharedpictures/2015-01-17_NFAC%20Work%20Day%20BBQ/2015-01-17_NFAC%20Work%20Day%20BBQ%20001.jpg

Finished up what was left over for diner last night

http://oldchurchbbq.com/sharedpictures/2015-01-17_NFAC%20Work%20Day%20BBQ/2015-01-17_NFAC%20Work%20Day%20BBQ%20002.jpg

We definately have a new rub at OldChurchBBQ!

:dr

[Porch Dweller]

Looks tasty!!!

[T.G]

Velveeta.

Because. Just because.


http://www.cigarasylum.com/vb/attachment.php?attachmentid=15462&stc=1&d=1422380540

In case you are wondering, yes, alcohol was involved when this was requested.

[Porch Dweller]

Some St. Louis ribs getting ready for the smoker. I used Memphis Dust for the rub.

https://farm8.staticflickr.com/7425/16419556955_5dc33e3b82_c.jpg

[afranco]

Making me hungry !!!

[T.G]

Cooked a small (12#) turkey in one of my drums yesterday.

Sorry, no sliced pictures as it went over to a party at a friends house and it wasn't really convenient to take any.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15474&stc=1&d=1422810403

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15475&stc=1&d=1422810408

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15476&stc=1&d=1422810412

[MarkinAZ]

Some St. Louis ribs getting ready for the smoker. I used Memphis Dust for the rub.

https://farm8.staticflickr.com/7425/16419556955_5dc33e3b82_c.jpg

Great looking ribs James...


Cooked a small (12#) turkey in one of my drums yesterday.

Sorry, no sliced pictures as it went over to a party at a friends house and it wasn't really convenient to take any.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15476&stc=1&d=1422810412

Nice looking bird Adam. Your group usually rips and tears at the bird anyways, right?:D;)

[Porch Dweller]

Sauced and ready to eat:

https://farm8.staticflickr.com/7380/16234996278_9a7dcd07bc_c.jpg

[GTsetGO]

did a smoke mac and cheese last night for the Big Game.

also some CC Cookies. Not a big fan of those.

[jonumberone]

Some nice cooks!

Adam, any thoughts on the A-maze-N smoker I see in the Velveeta pic?
I picked one up but have yet to try it. I've been too lazy to shovel a path to the shed.
Was it easy to light and keep going? Any detectable taste difference?
I guess the Macgyvered Coffee can/soldering gun has been laid to rest.
Are you using pellets or dust?

[T.G]

Dom, bearing in mind that I'm using the A-Maze-N smoker for just one or two specific things, the A-maze-N smoker is pretty good, it's not perfect for me, but I think it will be ok for the time being. The irons burn up eventually and have to be replaced, I've been though about 5 or so over 3 years, I couldn't tell you how many hundreds of pounds of cheese was smoked, but it was a lot. They changed the design of the SP23L iron I was using, which probably would work, but I also wanted to see if I could get away from the user intervention that is required with the soldering iron, shaking the can to drop new chips against the iron every 20-25 minutes isn't that big a deal, but it gets old when you have many batches to smoke and you have to lift out the grate with the food each time.

Anyway... I'm burning traeger pellets in it, lighting it takes a few times to get the hang of, getting enough of them lit and burning so that it will sustain itself. Aside from that, they work quite well in it. I tried some sawdust type stuff and the more standard quarter sized wood chips in it, neither really worked that well - the sawdust shreds I had wouldn't sustain a burn and the chips didn't smolder properly, they just flamed the whole time.

I'm still dialing in the times and such. With the iron, the smoker was completely sealed, with this, it needs an air inlet and and open exhaust so for cheese where you need a fair amount of smoke because it's not as absorbent as other foods, I've found that I need to have two ends lit.

I also discovered that the height of the pellets is important, you have to fill it almost to the top rail or it won't burn properly.

My biggest concern when getting it was it heating the chamber up too much and melting the cheese, this has yet to occur with any of the batches of cheese and as easy as velveeta melts, it didn't happen, so that's probably a non-issue.

Taste wise, there is no noticeable difference between it and the iron that I can attribute to it.

[Porch Dweller]

Some St. Louis ribs getting ready for the smoker. I used Memphis Dust for the rub.


A follow-up: this was the first time I've used the full Memphis Dust recipe (including grinding the rosemary to a powder) and WOW, is it tasty. I'm probably going to just throw out all of my other rib rub recipes and stick with it from here on out.

[jonumberone]

Dom, bearing in mind that I'm using the A-Maze-N smoker for just one or two specific things, the A-maze-N smoker is pretty good, it's not perfect for me, but I think it will be ok for the time being. The irons burn up eventually and have to be replaced, I've been though about 5 or so over 3 years, I couldn't tell you how many hundreds of pounds of cheese was smoked, but it was a lot. They changed the design of the SP23L iron I was using, which probably would work, but I also wanted to see if I could get away from the user intervention that is required with the soldering iron, shaking the can to drop new chips against the iron every 20-25 minutes isn't that big a deal, but it gets old when you have many batches to smoke and you have to lift out the grate with the food each time.

Anyway... I'm burning traeger pellets in it, lighting it takes a few times to get the hang of, getting enough of them lit and burning so that it will sustain itself. Aside from that, they work quite well in it. I tried some sawdust type stuff and the more standard quarter sized wood chips in it, neither really worked that well - the sawdust shreds I had wouldn't sustain a burn and the chips didn't smolder properly, they just flamed the whole time.

I'm still dialing in the times and such. With the iron, the smoker was completely sealed, with this, it needs an air inlet and and open exhaust so for cheese where you need a fair amount of smoke because it's not as absorbent as other foods, I've found that I need to have two ends lit.

I also discovered that the height of the pellets is important, you have to fill it almost to the top rail or it won't burn properly.

My biggest concern when getting it was it heating the chamber up too much and melting the cheese, this has yet to occur with any of the batches of cheese and as easy as velveeta melts, it didn't happen, so that's probably a non-issue.

Taste wise, there is no noticeable difference between it and the iron that I can attribute to it.

Thanks for the tips, Adam.
I'll likely only use it for cold smoking cheese, nuts, and such.
I feel the rest of my smokers produce enough smoke, so there's no reason to use it for additional smoking.
I see yours is on a rack, close to the cheese.
I was planning on putting mine on the bottom of the PBC.
Should I elevate it some, for better airflow? Or do you think it will be fine sitting on the bottom?

[T.G]

Thanks for the tips, Adam.
I'll likely only use it for cold smoking cheese, nuts, and such.
I feel the rest of my smokers produce enough smoke, so there's no reason to use it for additional smoking.
I see yours is on a rack, close to the cheese.
I was planning on putting mine on the bottom of the PBC.
Should I elevate it some, for better airflow? Or do you think it will be fine sitting on the bottom?

It's just close to the cheese in that photo because I'm using an old weber 18" grill and it's sitting on the charcoal rack. I suppose I could try to balance it in the center of the bowl, but I just never bothered to because the rack was simpler.

I think it will be fine on the bottom of the PBC, might even work better than the way I have it set up in the photo because the extra distance will disperse the smoke and heat enough that you can put cheese on the entire rack, including directly above it. I would think the extra air space in the PBC will help to keep temps down too.

If I fill one of the 3 channels on it with traeger pellets and light both ends, it runs for about an hour and a half which is sufficient in the weber to smoke most cheeses (some need more, some need less, sometimes the pellets don't smoke as well). I can't say, you might need more time in the PBC because of the extra volume. And, captain obvious chiming in, for cheese and some cured meats you have to do these early in the morning when the air is still cool and the sun hasn't started hitting the smoker.

[T.G]

BTW, Dom, it's interesting that you mention using the A-maze-N smoker in the PBC, my plan when switching over to it was to eventually build a smoker (yeah, another one :fp) that was much larger than the weber 18 and would hold multiple racks as I'd really like to have the capacity to run 20 lbs or so at once. The weber was just kind of messing around until I had a chance to build the larger one.

[sikk50]

Smoked burgers with feta cheese and caramelized onions

[pnoon]

Smoked burgers with feta cheese and caramelized onions

How exactly did you prepare these? They sound delicious.

[MarkinAZ]

We had our annual work day at the archery club last weekend.http://oldchurchbbq.com/sharedpictures/2015-01-17_NFAC%20Work%20Day%20BBQ/2015-01-17_NFAC%20Work%20Day%20BBQ%20001.jpg

We definately have a new rub at OldChurchBBQ!

:dr

Sauced and ready to eat:

https://farm8.staticflickr.com/7380/16234996278_9a7dcd07bc_c.jpg


Great looking BBQ':tu

[CRIMPS]

How exactly did you prepare these? They sound delicious.

+1 I'm interested, too!

[Chainsaw13]

Mini bacon explosions, on a stick.

http://youtu.be/7uMaONUiAZY

[T.G]

Mini bacon explosions, on a stick.

http://youtu.be/7uMaONUiAZY

Genius! BBQ meatsicles. Thanks for the ideas, Bob! :tu

[jonumberone]

Pretty cool. Thanks, Bob.
I'd never be able to make them that small and get the cheese to stay in. :)
I really need my yard to defrost so I can get out again.

[tsolomon]

After all the snow and cold weather, I need this,

http://i301.photobucket.com/albums/nn73/tjsolomon/b2daee98-4ebb-45ff-bfa9-7c264a61aad7_zpssuzijyvt.jpg (http://s301.photobucket.com/user/tjsolomon/media/b2daee98-4ebb-45ff-bfa9-7c264a61aad7_zpssuzijyvt.jpg.html)

and this.

http://i301.photobucket.com/albums/nn73/tjsolomon/IMG_2084_zpscdrofbbd.jpg (http://s301.photobucket.com/user/tjsolomon/media/IMG_2084_zpscdrofbbd.jpg.html)

It's going to be a good dinner. :D

[Porch Dweller]

Looking forward to seeing the "after" picture!

[tsolomon]

10 hours later,

http://i301.photobucket.com/albums/nn73/tjsolomon/IMG_2089_zpsukgkmiyq.jpg (http://s301.photobucket.com/user/tjsolomon/media/IMG_2089_zpsukgkmiyq.jpg.html)

http://i301.photobucket.com/albums/nn73/tjsolomon/IMG_2095_zps2vypbthe.jpg (http://s301.photobucket.com/user/tjsolomon/media/IMG_2095_zps2vypbthe.jpg.html)

[jonumberone]

Looks good.

Making me jealous!!

[Porch Dweller]

:dr

[357]

Some nice cooks!

Adam, any thoughts on the A-maze-N smoker I see in the Velveeta pic?
I picked one up but have yet to try it. I've been too lazy to shovel a path to the shed.
Was it easy to light and keep going? Any detectable taste difference?
I guess the Macgyvered Coffee can/soldering gun has been laid to rest.
Are you using pellets or dust?

I have the Amazen Tube Smoker. I've only used it once with the included pellets but I had great results using a large charcoal grill. I just put it onto one of the charcoal pans and used the cooking surface along with the warming rack for my items. I smoked a ton of peppers and some cheese. Peppers got dehydrated and ground for seasoning. Cheese got waxed and saved for later.

I bought a bag of apple wood pellets at BassPro that I'll be using next time I cold smoke. I had no issues with heat or it going out the first time. I lit with a torch as recommended. I think if you follow their specific instructions you'll be fine.

[357]

Attached are a few pictures from a recent smoke during the Christmas holidays. I did two briskets, two shoulders and a fattie. The briskets were done using the "high heat" method which is a first for me. That's smoking these briskets in about 6 hours at about 350. I've always done the long, slow and low method before. This was the best brisket I've ever made. Think I'm a convert!

I bought the whole packers at Costco and have to admit, I was shocked at the price. I don't remember brisket being $6.50 a pound.


http://s125.photobucket.com/user/szeitz/library/Smoking%20Pics%20from%20December%202014?sort=2&page=1

I smoke most of my meats a bit above "normal". I do port butts around 250-275. I do brisket around 275-300. I've only had one complaint of dry meat and that was when it was eaten after reheating, (and not reheated by me). My cook times are usually a bit quicker.

BTW, if there's an RD near you, get a free membership and save money.

http://www.restaurantdepot.com/

I get Choice grade brisket, often certified angus beef, for under $4/lb all day everyday. Under $3.50 if it's on sale. Bone in pork butt was on sale for $1.24/lb last time I was there and $1.12/lb if you buy a case (6 twin packs). Chicken leg quarters are usually under $0.60/lb too. Bacon I get 15 lbs for $24.

[pnoon]

I smoke most of my meats a bit above "normal". I do port butts around 250-275. I do brisket around 275-300. I've only had one complaint of dry meat and that was when it was eaten after reheating, (and not reheated by me). My cook times are usually a bit quicker.

BTW, if there's an RD near you, get a free membership and save money.

http://www.restaurantdepot.com/

I get Choice grade brisket, often certified angus beef, for under $4/lb all day everyday. Under $3.50 if it's on sale. Bone in pork butt was on sale for $1.24/lb last time I was there and $1.12/lb if you buy a case (6 twin packs). Chicken leg quarters are usually under $0.60/lb too. Bacon I get 15 lbs for $24.
Sadly,

"*Restaurant Depot is wholesale only. To qualify for a free membership account, on your first visit you need to show a valid reseller's permit (business license) or tax-exempt certificate (for a non-profit organization) and show proof that you are authorized to purchase for said business or organization."

[357]

Sadly,

"*Restaurant Depot is wholesale only. To qualify for a free membership account, on your first visit you need to show a valid reseller's permit (business license) or tax-exempt certificate (for a non-profit organization) and show proof that you are authorized to purchase for said business or organization."

True but it doesn't specify that the business has to be in food service. Any business license will work.

[pnoon]

True but it doesn't specify that the business has to be in food service. Any business license will work.

I'm still SOL.
:sad

[357]

I'm still SOL.
:sad

I know it's not for everyone. My wife has a baking business on the side; bread, specialty cakes, etc. A $40 visit to the county clerk got us a lifetime membership to R.D.

[Stevez]

I smoke most of my meats a bit above "normal". I do port butts around 250-275. I do brisket around 275-300. I've only had one complaint of dry meat and that was when it was eaten after reheating, (and not reheated by me). My cook times are usually a bit quicker.

BTW, if there's an RD near you, get a free membership and save money.

http://www.restaurantdepot.com/

I get Choice grade brisket, often certified angus beef, for under $4/lb all day everyday. Under $3.50 if it's on sale. Bone in pork butt was on sale for $1.24/lb last time I was there and $1.12/lb if you buy a case (6 twin packs). Chicken leg quarters are usually under $0.60/lb too. Bacon I get 15 lbs for $24.

Thanks Mike; We do have one here in Louisville, but never been there. My wife and I do have a little business that may work. How is it different from Costco/Sams for food? Online shows mostly resteraunt equipment. Is it worth it for the meats and other food items alone? Thanks.

[Stevez]

Mike, I do see your prices for choice brisket which is much better than Costco, at least the last time I visited. My above question was overall how you think, if you know, their prices compare to a Costco. Thanks.

[jonumberone]

For those interested in Restaurant Depot without a business license, you can join the KCBS.
One of the benefits of membership are day passes to Restaurant Depot.
Just go to the customer service desk, show your KCBS membership card and they'll issue you a pass.
You'll have to show your card and get a new pass each time, but there are no limit to the amount of times you can go.
Membership to the KCBS is $35 a year.

http://www.kcbs.us/

Hover your mouse over the join/renew tab on the top right of the screen and the member privileges should appear.

[pnoon]

For those interested in Restaurant Depot without a business license, you can join the KCBS.
One of the benefits of membership are day passes to Restaurant Depot.
Just go to the customer service desk, show your KCBS membership card and they'll issue you a pass.
You'll have to show your card and get a new pass each time, but there are no limit to the amount of times you can go.
Membership to the KCBS is $35 a year.

http://www.kcbs.us/

Hover your mouse over the join/renew tab on the top right of the screen and the member privileges should appear.

:wo

Thanks, Dom.

[jonumberone]

:wo

Thanks, Dom.

:tu

[357]

Mike, I do see your prices for choice brisket which is much better than Costco, at least the last time I visited. My above question was overall how you think, if you know, their prices compare to a Costco. Thanks.

It's a little tricky to pull their flyer up but here's a link to March 2015 flyer for your region. This gives an idea of some of their items but is far from all of them.

http://www.restaurantdepot.com/BranchFlyers/mar15_midstates.pdf

I don't regularly shop at Costco but my wife does shop and Sam's Club. She is amazing at knowing which stores sell each item at the cheapest. She tells me that while not everything is cheaper at RD, most items are, especially meat, cheese, SPICES, cooking oil and flour. Given my love of BBQ and my wife's baking business we rip through certain things. Flour she goes through over 50 lbs/month and if busy it can be over 100 lbs. Most condiments, sauces, garnishes, and other items like that are far cheaper. Produce is about a wash but since they only sell bulk size containers for produce, we don't buy much of it there as it will spoil before getting used. The meat selection is amazing, they have nearly everything. The cooler is probably 30,000 sq ft. for the location by me. Bring a jacket, hat, and gloves as you'll want to spend time in there. Deli meat at 1/3 the price of most places but it's unsliced. For that reason I'm looking into a commercial grade slicer. They sell whole lambs for $2.99/lb. They have Choice grade Angus top round for $3.19/lb, 81/19 ground chuck for $2.99/lb (sold in 10 lb tubes), pork spare ribs are $2.08/lb. Cheeses of every sort, including exotics/imports, for half what you pay at Kroger & much cheaper than Sams.

My wife still gets household items like paper plates, napkins, Windex, etc at Walmart, most produce at Kroger, and a few odds and ends at Sams.

[357]

For those interested in Restaurant Depot without a business license, you can join the KCBS.
One of the benefits of membership are day passes to Restaurant Depot.
Just go to the customer service desk, show your KCBS membership card and they'll issue you a pass.
You'll have to show your card and get a new pass each time, but there are no limit to the amount of times you can go.
Membership to the KCBS is $35 a year.

http://www.kcbs.us/

Hover your mouse over the join/renew tab on the top right of the screen and the member privileges should appear.

Very cool Dom. Thanks for the info. I may just have to look into that membership too.

[357]

Wow, finding the events list on KCBS website is solid gold. I'll be planning a few weekend trips to some of the local events. I think we should even plan a herf around one.

[pnoon]

Dixieline (a San Diego county home improvement chain) has a sale going onthis week for Traeger pellets. 20 pound bags are $11.99! All 8 varieties. No limit. They are regularly $16.99. And ~$14.50 at Costco - and usually only hickory and mesquite.

I bought 8 bags today.
Score. :wo

[357]

Nice Peter. I broke out the UDS Monday for the first time this year. I did two pork butts that had been cut in half horizontally. I tried OLS's method of creating more surface area and thus more bark on my PP. It seems to have worked well. Moisture and flavor were very good and there was definitely more bark to go around. I only got a before pic as the after would have had to been taken pretty early in the morning Tuesday.

[pnoon]

Nice Peter. I broke out the UDS Monday for the first time this year. I did two pork butts that had been cut in half horizontally. I tried OLS's method of creating more surface area and thus more bark on my PP. It seems to have worked well. Moisture and flavor were very good and there was definitely more bark to go around. I only got a before pic as the after would have had to been taken pretty early in the morning Tuesday.

Did cutting it in half reduce cooking time significantly?
Posted via Mobile Device

[357]

Did cutting it in half reduce cooking time significantly?
Posted via Mobile Device

It did reduce time but not in half. Maybe a 1/3 or so less time. I picked a bad night for smoking meat as the temps plunged in the early AM hours which threw my timing off a bit. My UDS holds temp very well when ambient temps are above 25 but that night it dipped down around 15 until the sun came up.

[pnoon]

It did reduce time but not in half. Maybe a 1/3 or so less time. I picked a bad night for smoking meat as the temps plunged in the early AM hours which threw my timing off a bit. My UDS holds temp very well when ambient temps are above 25 but that night it dipped down around 15 until the sun came up.

:tu