What's in your smoker?

[Chainsaw13]

I'm in KC this week, so all things BBQ. Talking to one of the new guys at the plant, says he spends time with regulars at the KC American Royal competition. Mentioned how these guys use a UDS, but with a vertical charcoal feeder. Reading up on it, sounds like an adaptation of a Stubbs smoker, but on a UDS. Uses a 6" steel pipe, capped, with the fire box on the bottom and a PID controlled fan to heat the UDS. I haven't been able to find a link or image online yet, but look up a Stubbs smoker for an idea of how it works. Sounds pretty cool. Load it up and let the PID take over.

[bvilchez]

Do you know when the Dixieland sale is over Peter?

EDIT: Just looked it up...29th of this month

[pnoon]

Do you know when the Dixieland sale is over Peter?

EDIT: Just looked it up...29th of this month
Yep. Sunday.
Posted via Mobile Device

[Porch Dweller]

I've got some St. Louis ribs rubbed with Memphis Dust getting ready to go on the WSM in a bit. Going to smoke with one chunk hickory, one apple. No pictures as they'll look the same as the ones on the previous page. :)

[Fordman4ever]

I have been in need of a new grill for a few years now. About 4 years ago my charcoal grill crapped out so I started using the propane grill my wife's grandparents gave us when we got married. 2 years ago, the internals of that grill rusted out so I gutted it and turned it into a charcoal grill. The issue with that is that there are so many holes in a propane grill that the charcoal would heat up so quickly and burn out so quickly that I only got about 15 minutes of cook time. Well this year my mom gave me $300 for my birthday so I went out and bought a new grill.

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-xfp1/v/t1.0-9/21220_10155370831920581_2991884224799620676_n.jpg? oh=577eb2ade629e6556cd44710f9be69cb&oe=55A8C1B2&__gda__=1437146409_b78bd2ae5c8463ab171bf3c360d655f 0

It has an infared burner, propane grill, charcoal grill, and a smoker box. I broke it in today by cooking a pineapple brat, a new york strip, and a bone in ribeye.

https://scontent-dfw.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/1484693_10155370468250581_1167187775098155443_n.jp g?oh=b5a923da9673c0f789556b1d52696883&oe=55BC06E5

[Porch Dweller]

:tu

[Chainsaw13]

Cool pit.

https://scontent-ord.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/11047924_10153107438912243_2558765558766318619_n.j pg?oh=4ce030ce0a6eb6f439085b6b77c6664d&oe=55BAE6C4

[T.G]

Cool pit.

https://scontent-ord.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/11047924_10153107438912243_2558765558766318619_n.j pg?oh=4ce030ce0a6eb6f439085b6b77c6664d&oe=55BAE6C4


That is cool, and a neat use of an old 1/2bbl keg, although it looks to be more of a chimenea than a cooking apparatus.

[Chainsaw13]

That is cool, and a neat use of an old 1/2bbl keg, although it looks to be more of a chimenea than a cooking apparatus.

True. The place that makes these is calling it a fire pit. So definitely more like a chimenea.

[T.G]

True. The place that makes these is calling it a fire pit. So definitely more like a chimenea.

You can actually buy these? Too cool.

BTW - wasn't knocking you or it about it being a firepit, just making a comment.

[T.G]

Just looked on google and there seem to be a ton of them out there and not limited to Minions. R2-D2 (of course), Darth Vader, Homer Simpson, Stormtroopers, even a Dalek. Neat.

Looks like I was mistaken on it being a keg with one of the collars cut off and a dome welded on top, seems to be a propane tank or air compressor tank.

[357]

My wife's grandmother wanted a brisket flat and couldn't find a good price. I picked up a full packer at R.D. So, I removed the point and split the cost with her. It's in the freezer now but it will become burnt ends eventually; hopefully sooner than later.

[Chainsaw13]

You can actually buy these? Too cool.

BTW - wasn't knocking you or it about it being a firepit, just making a comment.

No offense taken. I had to go back and reread myself. I saw the word pit and didn't think twice about it.

[T.G]

No offense taken. I had to go back and reread myself. I saw the word pit and didn't think twice about it.

Yeah, I never thought to associate "pit" with "fire pit", so regional dialect blunder on my part. I took pit to mean some sort of cooking device as expanded slang for the chamber.

[Chainsaw13]

Did two ~2lb hams for dinner tomorrow. Brined in a maple/bourbon brine, smoked over apple wood.

[MarkinAZ]

Did two ~2lb hams for dinner tomorrow. Brined in a maple/bourbon brine, smoked over apple wood.

...:dr:dr

[Porch Dweller]

:tpd: :dr

[dijit]

Finally ordered my new offset smoker. 100# capacity! Now I can get a little more serious about my smoking. Time to go by the spices to make my dry rub to get prepped for a great summer!

[jonumberone]

Finally got some decent enough weather to fire up the smoker this past weekend.
I also got a chance to use my new Stoker II.
After just one use, it's easy to see the Stoker is far superior to the pitmaster IQ I was using to control my pits.

Did a turkey and some meatball onion bombs.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/4118_zpstqto4ymd.jpeg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150405_113124_zps7fbnb0zn.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150405_133149_zps5tkeungo.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150405_133319_zps79ouanvb.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150405_174140_zps1wxzst5r.jpg

Looks like rain all week here. Hoping the clouds move out by the weekend.

[Porch Dweller]

:dr

[jledou]

Hmmmm those meatballs give me an idea ... or four. Looking good Dom!

[JohnnyFlake]

Sorry. forgot to take pics., but on Easter Sunday, we smoked two 4lb boneless Lamb Roast, the kind with poppers in them. We first marinated them overnight with Olive Oil, copped up Thyme, salt & pepper. We let them cook until the poppers opened and then waited another 20 minutes before taking them out. Then we let them set for about 20 minutes, before slicing them up, about 1/4" slices. Man Oh Man, it was out of this world. Just the very slightest amount of pink, very slight. It was amazing!

[jonumberone]

Did some ribs on the Pit barrel, Sunday.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/IMG_20150412_171945_zpse9llvezx.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150412_182042_zpsetupei0u.jpg

And a stuffed Eye Round on the Traeger, yesterday.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150413_184033_zpshfmqxqlw.jpg

[SnuffCan]

Finally got some decent enough weather to fire up the smoker this past weekend.
I also got a chance to use my new Stoker II.
After just one use, it's easy to see the Stoker is far superior to the pitmaster IQ I was using to control my pits.

Did a turkey and some meatball onion bombs.
[

Those meatball onion bombs look amazing....

[Steve]

I have 60-70 pounds of pork butts sitting in the fridge waiting on Saturday...

:dr

[BigAsh]

Did some ribs on the Pit barrel, Sunday.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/IMG_20150412_171945_zpse9llvezx.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150412_182042_zpsetupei0u.jpg

And a stuffed Eye Round on the Traeger, yesterday.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150413_184033_zpshfmqxqlw.jpg

Nice work!...looks mighty tasty...though the take-out pizza we had the day before was good too! :D

[markem]

Half way to completion (11 hours in). Small (9 lbs) but it will be tasty.

15684

[jonumberone]

Looking good, Mark.
How was the finished product?

Did some beef ribs yesterday. I think I could've let them go a little longer.
I marinated them first and used a simple spice rub. This is now my favorite way to do beef ribs. So flavorful!

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150418_175436_zpsulfguf58.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150418_175846_zpseo6euwdp.jpg

[Steve]

Saturday I did a mess of pork and bbq beans for a church picnic on Sunday, some ribs for me while cooking, and a chicken for the family.

http://oldchurchbbq.com/sharedpictures/2015-04-18_GCA%20BBQ%20Cook/2015-04-18_GCA%20BBQ%20Cook%20001.jpg

http://oldchurchbbq.com/sharedpictures/2015-04-18_GCA%20BBQ%20Cook/2015-04-18_GCA%20BBQ%20Cook%20002.jpg

http://oldchurchbbq.com/sharedpictures/2015-04-18_GCA%20BBQ%20Cook/2015-04-18_GCA%20BBQ%20Cook%20003.jpg

http://oldchurchbbq.com/sharedpictures/2015-04-18_GCA%20BBQ%20Cook/2015-04-18_GCA%20BBQ%20Cook%20004.jpg

[Steve]

When God give you rain, sometimes you just gotta take a shower...especially in the middle of a 12 hour cook!
http://oldchurchbbq.com/sharedpictures/2015-04-18_GCA%20BBQ%20Cook/2015-04-18_GCA%20BBQ%20Cook%20006.jpg

Dry in there
http://oldchurchbbq.com/sharedpictures/2015-04-18_GCA%20BBQ%20Cook/2015-04-18_GCA%20BBQ%20Cook%20007.jpg

Gas shortage, what gas shortage? Not with 2 pans of these!
http://oldchurchbbq.com/sharedpictures/2015-04-18_GCA%20BBQ%20Cook/2015-04-18_GCA%20BBQ%20Cook%20008.jpg

Final Stretch
http://oldchurchbbq.com/sharedpictures/2015-04-18_GCA%20BBQ%20Cook/2015-04-18_GCA%20BBQ%20Cook%20011.jpg

I did mention it was the final stretch, right?
http://oldchurchbbq.com/sharedpictures/2015-04-18_GCA%20BBQ%20Cook/2015-04-18_GCA%20BBQ%20Cook%20014%20.jpg

[Steve]

Finished and resting
http://oldchurchbbq.com/sharedpictures/2015-04-18_GCA%20BBQ%20Cook/2015-04-18_GCA%20BBQ%20Cook%20015.jpg

A little something form me...
http://oldchurchbbq.com/sharedpictures/2015-04-18_GCA%20BBQ%20Cook/2015-04-18_GCA%20BBQ%20Cook%20016.jpg

Normally I would trim these down if I was serving them to the "public", but for me...I ain't picky!

[massphatness]

Test drove the new to me Pit Barrel Cooker with a couple racks of baby backs

https://farm8.staticflickr.com/7661/17038800408_0e36aab4db_z.jpg

I'm calling it a win

[kydsid]

Well I've been out of town a lit since Christmas so as of yesterday there was two cockroaches in my smoker. A little 900 degree fire later and I assume they are gone. :p

Hope to fire her up this weekend for the first smoke of 2015.

[Porch Dweller]

Some good looking cooks, men! I'm seriously considering getting a PBC now to replace my WSM. I've get to get an extension put in off of my back patio first, though, so I have somewhere to put the grill and smoker at the new house.

[Smokin Gator]

Looks good Vin!!! Never thought I'd see the day…:-)

[8lug]

Excellent job Vin!!

[mhailey]

Some wonderful pulled pork on the Traeger. I just got this smoker/grill and love it!

https://dl.dropboxusercontent.com/u/34653516/photos/20150502_182623.jpg

[mosesbotbol]

Anyone ever use pellets mixed in with charcoal in their WSM?

[Porch Dweller]

Matt that looks :dr

[Stevez]

Anyone ever use pellets mixed in with charcoal in their WSM?

I never have; I just like the wood chunks that smolder and last longer. I don't use wood chips either. Have you and/or what benefits do you think there are?

[Porch Dweller]

I never have; I just like the wood chunks that smolder and last longer. I don't use wood chips either. Have you and/or what benefits do you think there are?

Same here, chunks only. They work so well I've never even considered going trying pellets.

[T.G]

Anyone ever use pellets mixed in with charcoal in their WSM?


Tried it once with a handful of Trager pellets to see how they did, they performed about how I expected, which is to say that they weren't really any different than dry wood chips. Be ok to use with a charcoal or gas grill for smoke bombing the food, but not really that useful in a charcoal smoker, at least for me.

[kydsid]

Tossed a Boston butt on about an hour ago. Last minute thing. Rubbed with garlic olive oil and Tony's seasoning.

[T.G]

Pastrami. w/ homemade sauerkraut, barrel fermented pickles, mustard & smoked cheese (I forgot to buy emmentaler, so I had to substitute)

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15757&stc=1&d=1430666276

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15758&stc=1&d=1430666284

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15759&stc=1&d=1430666290

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15760&stc=1&d=1430666296

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15761&stc=1&d=1430666302

[MarkinAZ]

Finished and restingNormally I would trim these down if I was serving them to the "public", but for me...I ain't picky!

Don't think they needed any trimming for me!

Test drove the new to me Pit Barrel Cooker with a couple racks of baby backs. I'm calling it a win


Some wonderful pulled pork on the Traeger. I just got this smoker/grill and love it!

:D...Rookie;)

Pastrami. w/ homemade sauerkraut, barrel fermented pickles, mustard & smoked cheese (I forgot to buy emmentaler, so I had to substitute)

Mighty fine looking meat everybody:dr

[Porch Dweller]

Adam, that is some good looking pastrami!

[Chainsaw13]

Looking for a pellet grill? Today only on Woot, unless it sells out before midnight.

http://tools.woot.com/?ref=cnt_sb_tg_4

[T.G]

Looking for a pellet grill? Today only on Woot, unless it sells out before midnight.

http://tools.woot.com/?ref=cnt_sb_tg_4

Thanks for the heads up, Bob. The price is very tempting.

Do you have any experience with the Camp Chef pellet grills?

[Chainsaw13]

Thanks for the heads up, Bob. The price is very tempting.

Do you have any experience with the Camp Chef pellet grills?

I will in a few weeks. I pulled the trigger. It's a small grill size, but I dont usually do large cooks anyway. Plus I'll still always have my Bradley, but I've wanted a pellet grill for a while.

[T.G]

I will in a few weeks. I pulled the trigger. It's a small grill size, but I dont usually do large cooks anyway. Plus I'll still always have my Bradley, but I've wanted a pellet grill for a while.

Cool, we can compare notes. I just bought one too. :tu

Kind of the same reasons, I've been eyeing to add a pellet grill to the fleet for some time now. I wanted larger, but but don't really need "larger" all that often and I couldn't find anyone local who wanted to split an order of two 969s from Pellet Pro (normally $1k ea, or two for $1500 w/ free freight).

And at this price, a larger one would be double the cost for only about a 50% gain in lower grate area. Looks like this will hold two 16-ish lb turkeys or two 8-10 lb pork butts, which is more than sufficient for most of what I do.

[Chainsaw13]

Cool, we can compare notes. I just bought one too. :tu

Kind of the same reasons, I've been eyeing to add a pellet grill to the fleet for some time now. I wanted larger, but but don't really need "larger" all that often and I couldn't find anyone local who wanted to split an order of two 969s from Pellet Pro (normally $1k ea, or two for $1500 w/ free freight).

And at this price, a larger one would be double the cost for only about a 50% gain in lower grate area. Looks like this will hold two 16-ish lb turkeys or two 8-10 lb pork butts, which is more than sufficient for most of what I do.

Excellent. Yea, we'll have to compare notes. I plan on a brisket/burnt ends for my inaugural run.

[jjirons69]

Had 4 large bone-in chicken breasts on the smoker yesterday. I brined them for a couple of hours prior. They turned out great!

http://i160.photobucket.com/albums/t178/jjirons69/IMG_0828_zpsvckqucx7.jpg
http://i160.photobucket.com/albums/t178/jjirons69/IMG_0829_zpsqibkrlcs.jpg

[bonjing]

Whats the proper way to add wood chips to a grill?

I have a 22" Weber kettle grill that a friend showed me how to smoke ribs in. Coals to the side with wood chips thrown in once ready to cook, ribs in the center.

I used to just soak my wood chips in water and throw them on the coals to smoke away adding soaked chips as needed. I've read that this really is not the proper way to do it as it just steams the water and the chips burn too fast and quickly. The proper way to do it is wrap the chips in foil and poke some holes in it and then throw it on the coals, is that correct?

I've found that the foil sometimes burns off, that can't be good for you. Well honestly it's happened once but I don't want that to happen again if it's bad for you.

So does it matter if the chips are in foil or not?

[MarkinAZ]

Whats the proper way to add wood chips to a grill?

I think that is up to BBQer Gregg. I don't use chips however, but small chunks of wood (hickory, mesquite, etc.). Just before adding the meat to the grill (I have a 22" Weber myself), I grab about 3 to 4 chunks of wood and place them right on the coals. Let them catch fire, add meat, place top on the kettle with flue wide open and bottom flue adjusted accordingly. Nice thick plums of smoke breath out as usual. I may or may not throw in a couple of more chunks as the cook goes on...


Had 4 large bone-in chicken breasts on the smoker yesterday. I brined them for a couple of hours prior. They turned out great!

Yes they did...:dr

[T.G]

Greg, everyone has their own method and opinion and everyone is right and their method is the best. ;)


Personally, I've found that wood chips are only good for smoke bombing the grill. About 5 minutes of intense nasty acrid creosote filled smoke and they are done. I never found that wrapping them in foil made any noticeable difference. You can get a cast iron chip box (normally used in gas grills) at any hardware store and that will slow down the chips burn, but with banked coals, it might not fit very well and you'll have to set it on top of the coals, which could affect how the coals burn.

You could get an A-maze-n smoker tube and pack it with pellets, light it and toss it in the valley between the banked coals and depending on the length of the tube, it should make smoke for a few hours, which is more than enough. You can find them on amazon, but here's the manufacturers website: http://www.amazenproducts.com/SearchResults.asp?Cat=12

I have the 5x8 maze one and I've never had much luck getting chips to burn properly in it, so I use traeger pellets. The tubes might have better luck with the chips.

When I use a grill, I typically just add a bunch of chunks to the charcoal, each one about 1/3 to 1/2 the size of your fist, probably 8-10 chunks total, then let them burn down until most of that nasty white smoke is gone. Then open the lid to put the food on and that breath of fresh air will snap them over to burning clean and blue smoke. If you want some wood chunks, LMK, I have tons here in a number of varieties, I can bring you a shopping bag full at the barn herf.

And, lastly, you could always just switch to Lazzari mesquite lump and you won't even need the extra wood.

[Porch Dweller]

Yep, skip the chips and go with chinks.

[Chainsaw13]

I agree also about using chunks instead of chips. Can't convince my friend though, as he'll see a bag of chips on sale for $2 and buy it cause it's a good deal.

[bonjing]

Thanks guys.

[OLS]

I am with Mark in CA, I get the fire ready, whether that be the coals have burned off and are ash and ready to cook,
or my 'clean up the yard" stick fire has burned down to coals, I get EVERYTHING ready to go on the grill and JUST before
I drop the lid, I throw a large chunk of wood on top of the coals and shut the lid. I don't soak anything, it is a lot less
useful than people think it is.

[Porch Dweller]

I just re-read what I wrote earlier, and yeah, that's an unfortunate typo. I of course meant "chunks".

[bonjing]

No worries, I think we all knew what was meant.

Besides, I do represent that remark :D:r

[MarkinAZ]

Besides, I do represent that remark :D:r

The heck you say. I didn't know that Greg;)

[T.G]

Excellent. Yea, we'll have to compare notes. I plan on a brisket/burnt ends for my inaugural run.

So my inaugural cook this past Saturday was far less exciting... By the time I had it built and burned in, it was getting late and since it was already hot, I tossed a burger in there. Yay :rolleyes:

The Traeger roadshow sales rep is at my local Costco through this coming Sunday, and when I was in there the other day we were talking about the various pellet woods they offer. All he had with him as a roadshow-only pellet was apple, which is a wood I don't care for in my charcoal smokers, he suggested trying the Traeger apple with a box of cheez-its. I actually thought he was pulling my leg at first. Take a box of cheez-its, dump them into a metal basket, bbq wok or fish/veggie tray and put them in the grill on low smoke for 30-60 minutes - stir 2-3 times during the cook. Once they cool off, the smoke flavor comes through. I did a batch of them for a bunch of unsuspecting victims at a party Saturday night, they were actually pretty popular.

I still don't like apple wood though.

[Porch Dweller]

I still don't like apple wood though.

That gives me a thread idea...

[Chainsaw13]

My CampChef shows up today. Not sure when I'll get my first real cook in, maybe this weekend. I'd like to find some pecan pellets if they make them. That's become my favorite wood to use in my Bradley.

[T.G]

My CampChef shows up today. Not sure when I'll get my first real cook in, maybe this weekend. I'd like to find some pecan pellets if they make them. That's become my favorite wood to use in my Bradley.

IIRC, Traeger makes pecan pellets.

BTW, when you do the burn in / heat cure the paint, they call for 30 mins at 350F, after I did that, it still smelt like the paint was degassing, so I ran it at max for about an hour. That seemed to take care of it.

[Chainsaw13]

IIRC, Traeger makes pecan pellets.

BTW, when you do the burn in / heat cure the paint, they call for 30 mins at 350F, after I did that, it still smelt like the paint was degassing, so I ran it at max for about an hour. That seemed to take care of it.

Ah, thanks for the heads up. I got home to open the box (out on the back porch), only to have the skies open up on me. It's got the legs on now and in the garage. Still raining out, so the burn in will have to wait.

I stopped at Lowes and picked up a cheapo bag of pellets for $17 for the burn in. It's a hardwood mix. Time to find the cheapest price on pecan, oak and maybe a couple others.

[Fordman4ever]

Doing pork chops on the smoker today. rubbed with salt, pepper, and garlic powder and then covered in rubbed sage. Can't wait to try them.

https://scontent-iad.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/11148665_10155533499980581_3335365414268087673_n.j pg?oh=b44b239c535f46a06e988fb59bcc0575&oe=55CF502D

[Chainsaw13]

What time is dinner Earl?

[Fordman4ever]

7pm.

[Chainsaw13]

Burn in of the new smoker has commenced.

[Porch Dweller]

Doing pork chops on the smoker today. rubbed with salt, pepper, and garlic powder and then covered in rubbed sage. Can't wait to try them.



We will, of course, need an "After" picture. :D

[markem]

I am so making this. Soon.

https://www.pinterest.com/pin/423760646165021686/

sweet mystery of life at last I've found you! https://www.youtube.com/watch?v=l8aIuhx7r-s

[Porch Dweller]

I am so making this. Soon.

https://www.pinterest.com/pin/423760646165021686/

sweet mystery of life at last I've found you! https://www.youtube.com/watch?v=l8aIuhx7r-s

Wow! That looks sooooo tasty.

[T.G]

Playing with the new pellet grill last night. 30 min at high smoke, then kicked it to max to finish (about 15 min).

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15790&stc=1&d=1431449668

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15791&stc=1&d=1431449673
(yeah, my plating sucks, I know)

Made some lemon-parsley olive oil in the vitamix and strained it through a gold coffee filter, I think the cilantro oil I made a few weeks ago had better flavor.

[Commander Quan]

We did a 15# turkey a couple weekends ago.
http://i169.photobucket.com/albums/u224/comanderquan/IMG_20150426_194926_zpsxubwikjv.jpg

Apple juice brine for 24 hours, rested for 12, then coated with bacon fat before salt & peppering. Cooked for 2.5 hours @350 with 3 medium sized chunks of oak.

[Chainsaw13]

Nice Derrick!

Picked up two slabs of St. Louis ribs for the trail run on the new pellet grill tomorrow. :tu

[Chainsaw13]

The aforementioned ribs, all seasoned up.

[MarkinAZ]

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15791&stc=1&d=1431449673
(yeah, my plating sucks, I know)

Who cares. Looks delicious Adam!


We did a 15# turkey a couple weekends ago.
http://i169.photobucket.com/albums/u224/comanderquan/IMG_20150426_194926_zpsxubwikjv.jpg

Apple juice brine for 24 hours, rested for 12, then coated with bacon fat before salt & peppering. Cooked for 2.5 hours @350 with 3 medium sized chunks of oak.

Great looking bird Darren!

The aforementioned ribs, all seasoned up.

Is that a homemade or commercial dust on those ribs Bob?

[Porch Dweller]

Some good looking food getting done!

[Chainsaw13]

Mark, two different commercial rubs from Joes KC BBQ, Hog Squeal and Sweet Spot.

[Chainsaw13]

Threw a few ABT's on while I had the smoker going.

[MarkinAZ]

Mark, two different commercial rubs from Joes KC BBQ, Hog Squeal and Sweet Spot.

Thank you Bob!

[Chainsaw13]

Sauced up and back it for it to set. 3 hours of smoke and another 1.5 in foil. Figure 30-40 for sauce to set.

[OLS]

Some good looking food getting done!
Well sure....until I had to try it again.
Been out of smoking everything for a year or better, I smoked a few packs of neckbones for cooking,
but certainly haven't smoked any CIGARS lately. The other day I did both, and while the cigar was great,
the meat was amateur hour. It is amazing how bad you can get if you lay off the practicing! I had no idea.
Plus this was a backyard "stick-cull fire", so it's not like I had the best of controls over heat. The coals
don't last long. But enough excuses, here is a Los Statos Deluxe Delirios from most people round these parts
KNOW how long ago, and a chicken split stem to stern. The burn-ey looking part is from when I tried to crisp
the skin on the smoked bird and got a lil over-zealous. It's more purple than black, though.

[T.G]

Having fun with the pellet grill last night...

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15821&stc=1&d=1432215253

About 20-30 minutes on low smoke, then 350 to finish. Pulled off when handheld IR thermometer read 140-150. Used cookinpellets "perfect blend" pellets, flavor was phenomenal, much, much better than what I got the other day with the Traeger pellets.

[pnoon]

Post this up in the Recipe forum, Adam.
:dr

[Porch Dweller]

Post this up in the Recipe forum, Adam.
:dr

:tpd: !!!

[T.G]

Post this up in the Recipe forum, Adam.
:dr

:tpd: !!!

Thanks for the compliments.

Here ya' go...
http://www.cigarasylum.com/vb/showthread.php?t=69633

[T.G]

A picture is worth a thousand words, right?

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15836&stc=1&d=1432391980

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15840&stc=1&d=1432392103

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15837&stc=1&d=1432391988

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15838&stc=1&d=1432391994

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15839&stc=1&d=1432392004

[Flynnster]

Got a couple small chickens on sale today. $3 each. In a salt brine now. Will get hit with some rub before going on with some apple wood.

Now to decide what cigar to smoke with them!

[Chainsaw13]

Couple stuffed venison burgers. One stuffed with nduja (homemade spicy cured salami) and chipotle cheese. The other with sautéed onions/shrooms, morel/leek cheese and another homemade cured salami flavored with fennel/orange.

[Chainsaw13]

Smoking a smallish brisket, maybe 8.5-9lbs after trimming. Using the hot and fast method. 1.5 hours in, it was ready to foil. Unreal. It hit an IT of 200° in just under 4 hours. Point was removed, re seasoned and put back on to turn into burnt ends. Flat was FTC'ed and is waiting for dinner time. Loving this pellet grill.

This pic is before foiling.

[Chainsaw13]

Point after another hour in the smoker.

[Chainsaw13]

Cutting up the point, to put in a pan with some of the saved juices, and back in the smoker.

[badbriar]

7lb rib roast and two racks of baby backs in the WSM... :dr:dr:dr

[Tommyboy TbM]

I brined a pork sholder then smoked it 16 hours. I believe it was the best to date. I used a basic recipe from Meathead and threw in some of my own pickeling spices. WOW
http://amazingribs.com/meathead/

[mosesbotbol]

Point after another hour in the smoker.

Looking good. Point cut briskets are like hen's teeth around here. I wish I could buy them easily.

[Chainsaw13]

Looking good. Point cut briskets are like hen's teeth around here. I wish I could buy them easily.

You and me both. Can find flats all day.

[jonumberone]

Good looking eats, Bob!

Did some pastrami during the week.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/2015-05-31_11.51.05_zpsg6vefru5.jpg

And a 3 bone Prime Rib roast yesterday.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150607_184755_zpsfmfflilq.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150607_185039_zpsgorwnpjx.jpg


http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150607_191032_zpsancet0jt.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150607_191205_zpsgx3ladun.jpg

[T.G]

Cooked some hangar steaks on the santa maria grill on Saturday after a few hours of burning some logs to finish curing and degass the paint.

Did pulled pork on the CC last night, came out quite well. First time for pulled pork in that cooker, so I wasn't sure how it would turn out. No real bark, but I guess that's the nature of pellet cookers, but super even cooking.

No photos, had my hands full.

[E.J.]

I've wanted a smoker for a bit and finally pulled the trigger on a little one today.... Pretty excited to start trying some different things!

[T.G]

Not using my Weber 22.5" that much since I bought the santa maria pit, so I decided to turn it into a WFO. No way I'm paying $120 + another $200 drop in sheet metal, extra grates and stones that I already have lying around. So, $17 later plus some stones I bought last year at end of season clearance for $5 each, I have an 800+F degree WFO.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15938&stc=1&d=1434913027

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15935&stc=1&d=1434913122

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15936&stc=1&d=1434913011

http://www.cigarasylum.com/vb/attachment.php?attachmentid=15937&stc=1&d=1434913022

[Porch Dweller]

:cl That's what I call recycling!

[Steve]

Looks delicious Adam!

[jonumberone]

Adam, that looks like something OLS would be proud of. ;)
You are the MacGyver of smokers.

[E.J.]

Santa Maria TriTip on Sunday and then some chicken breasts & potatoes tonight.

http://i1091.photobucket.com/albums/i397/EJB21/image_zpsvu447ivn.jpg (http://s1091.photobucket.com/user/EJB21/media/image_zpsvu447ivn.jpg.html)

http://i1091.photobucket.com/albums/i397/EJB21/image.jpg1_zpsri2m12de.jpg (http://s1091.photobucket.com/user/EJB21/media/image.jpg1_zpsri2m12de.jpg.html)

http://i1091.photobucket.com/albums/i397/EJB21/image.jpg2_zpsep54nhqt.jpg (http://s1091.photobucket.com/user/EJB21/media/image.jpg2_zpsep54nhqt.jpg.html)

[Chainsaw13]

Thawed out a couple small chickens that spent too much time in the freezer. Threw on the CampChef pellet grill. Apple wood smoke, 350° for about 75-80 mins (were still partially frozen when they went on). Still moist and juicy. Should make for some good dinners all week. Thinking a chicken gumbo one day.

[BlkDrew]

Chicken wings and Hebrew national dogs.
http://i781.photobucket.com/albums/yy93/vorand58/Mobile%20Uploads/image_zpsr9r6xr3a.jpg

http://i781.photobucket.com/albums/yy93/vorand58/Mobile%20Uploads/image_zps2hjt5mxb.jpg

[E.J.]

Picked up some St. Louis style ribs at Costco today. 4 hours later, they were a tasty treat.

http://i1091.photobucket.com/albums/i397/EJB21/image_zpsofosvhai.jpg (http://s1091.photobucket.com/user/EJB21/media/image_zpsofosvhai.jpg.html)

[MarkinAZ]

Those ribs look delicious EJ:dr

In 7 more weeks, I think I'll make a couple of racks myself:tu

[T.G]

In 7 more weeks, I think I'll make a couple of racks myself:tu

Final exam for cooking 101 class?

[MarkinAZ]

Final exam for cooking 101 class?

Yeah, its a silly 2 unit Summer course;)

[jonumberone]

Some good looking eats.
Anybody planning something special for the 4th?

[E.J.]

Some good looking eats.
Anybody planning something special for the 4th?


Don't know about tomorrow, but going to do a couple whole chickens today.:tu

[Chainsaw13]

Going to crank up the pellet grill and do a nice NY strip steak for dinner tonight.

[E.J.]

Dinner...

http://i1091.photobucket.com/albums/i397/EJB21/image.jpg1_zps5absmiup.jpg (http://s1091.photobucket.com/user/EJB21/media/image.jpg1_zps5absmiup.jpg.html)

[MarkinAZ]

Dinner...

http://i1091.photobucket.com/albums/i397/EJB21/image.jpg1_zps5absmiup.jpg (http://s1091.photobucket.com/user/EJB21/media/image.jpg1_zps5absmiup.jpg.html)

Great looking dinner EJ:dr

[E.J.]

Some carne asada for tacos tonight... Way too much meat.... Live and learn. Leftovers?

http://i1091.photobucket.com/albums/i397/EJB21/Mobile%20Uploads/image_zpsg4py3zvx.jpg (http://s1091.photobucket.com/user/EJB21/media/Mobile%20Uploads/image_zpsg4py3zvx.jpg.html)

[pnoon]

Looks like a winner to me.

[T.G]

Fired up the Santa Maria grill yesterday afternoon. Along with stuffed mushrooms on the pellet cooker and my trademarked "DILLIGAF plating job"

http://www.cigarasylum.com/vb/attachment.php?attachmentid=16018&stc=1&d=1438007085

http://www.cigarasylum.com/vb/attachment.php?attachmentid=16019&stc=1&d=1438007091

http://www.cigarasylum.com/vb/attachment.php?attachmentid=16020&stc=1&d=1438007097

[E.J.]

YUM!

[jonumberone]

Must resist Santa Maria grill.

Looks good, Adam.
EJ, there's no such thing as too much meat. ;)

[T.G]

Must resist Santa Maria grill.

Looks good, Adam.
EJ, there's no such thing as too much meat. ;)


Resist hard, because once you get your hands on one, they are so easy to fall in love with. They do one thing, and one thing only, and they do it very, very well and relatively effortlessly.

[T.G]

Something I like to call ABOSSS. A Bowl of Smoked Stupid Stuff.

Someone asked me if you could smoke olives, of course you can, I've done it a number of times before. But I decided to go full retard this time.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=16024&stc=1&d=1438098896

[OLS]

Pulled my own card this weekend. Cooked a rack of spares and a pack of 8 chicken thighs, did it all with downed limbs.
Lost patience in the brutal 100 degree heat and let em smoke before it was really time to shut the lid, white smoke, ehh, who
the hell cares, can't wait for blue time forever. blech. I ate em, but I realized I just can't cook in this heat. This weekend it
will dip below 95 for the first time in a month it seems, and MAYBE I can earn back my card.

[Porch Dweller]

Resist hard, because once you get your hands on one, they are so easy to fall in love with. They do one thing, and one thing only, and they do it very, very well and relatively effortlessly.

I'm not familiar with these types of grills. What is it that they do?

[E.J.]

With football season quickly approaching, I decided I'd try out these appetizers. Called an Atomic Buffalo Turd. Going on the grill for 1.5 hours.

http://i1091.photobucket.com/albums/i397/EJB21/image.jpg1_zpsho0cmhg0.jpg (http://s1091.photobucket.com/user/EJB21/media/image.jpg1_zpsho0cmhg0.jpg.html)

[E.J.]

Finished
http://i1091.photobucket.com/albums/i397/EJB21/image.jpg1_zps6r3pwple.jpg (http://s1091.photobucket.com/user/EJB21/media/image.jpg1_zps6r3pwple.jpg.html)

[pnoon]

ABTs are wonderful. Prep is labor intensive but the finished product makes it worth the effort.

[T.G]

I'm not familiar with these types of grills. What is it that they do?

They are live fire grills, you basically fuel them with firewood logs (ideally oak, although almond and walnut work well too). Very simple design, big open top steel boxes and because there is no intake or exhaust air control they run hot, real hot. To control temps the grate that food sits on can be cranked up or down. They are basically just for direct cooking, they have no lids, indirect can be faked by having the grate really high up.

[E.J.]

ABTs are wonderful. Prep is labor intensive but the finished product makes it worth the effort.

AGREE! Tasty treat, everyone loved 'um.

[Porch Dweller]

They are live fire grills, you basically fuel them with firewood logs (ideally oak, although almond and walnut work well too). Very simple design, big open top steel boxes and because there is no intake or exhaust air control they run hot, real hot. To control temps the grate that food sits on can be cranked up or down. They are basically just for direct cooking, they have no lids, indirect can be faked by having the grate really high up.

Thanks for the explanation. I've used one once, about a decade ago, that a friend had built while we were in Germany. I'd not heard it called a "Santa Maria", though. It was great for the steaks we were cooking, I remember that.

[massphatness]

Trying my first ever brisket on the pit barrel. Not a full packer - didn't want to invest the dough only to screw it up.

We'll see ...

[E.J.]

Trying my first ever brisket on the pit barrel. Not a full packer - didn't want to invest the dough only to screw it up.

We'll see ...

Nice! Look forward to the update.

[T.G]

Thanks for the explanation. I've used one once, about a decade ago, that a friend had built while we were in Germany. I'd not heard it called a "Santa Maria", though. It was great for the steaks we were cooking, I remember that.

Yeah, the concept of cooking over a live fire with the meat on giant skewers or grates that can be moved up and down is certainly nothing new and goes back centuries. The story behind the name "Santa Maria grill" and "Santa Maria tri-tip" or "Santa Maria BBQ" goes back to the 50's when it was popularized in CA by a local butcher in Santa Maria CA and then by a few restaurants.

Here's some more history on it
http://santamariavalleybbq.com/2009/02/16/a-brief-history-of-santa-maria-style-barbecue/
http://www.tmbbq.com/santa-maria-style-bbq/


From a dumb pedantic point of view, my grill was actually built by "Santa Maria BBQ Grill Outfitters" so calling it a Santa Maria grill is actually it's proper name - kind of like Pit Barrel Cookers / PBC which is really just a upright drum smoker. I know, lame. :D
http://www.santamariagrills.com/index.htm

[Porch Dweller]

Yeah, the concept of cooking over a live fire with the meat on giant skewers or grates that can be moved up and down is certainly nothing new and goes back centuries. The story behind the name "Santa Maria grill" and "Santa Maria tri-tip" or "Santa Maria BBQ" goes back to the 50's when it was popularized in CA by a local butcher in Santa Maria CA and then by a few restaurants.

Here's some more history on it
http://santamariavalleybbq.com/2009/02/16/a-brief-history-of-santa-maria-style-barbecue/
http://www.tmbbq.com/santa-maria-style-bbq/


From a dumb pedantic point of view, my grill was actually built by "Santa Maria BBQ Grill Outfitters" so calling it a Santa Maria grill is actually it's proper name - kind of like Pit Barrel Cookers / PBC which is really just a upright drum smoker. I know, lame. :D
http://www.santamariagrills.com/index.htm

:tu Thanks for the info! My local grocery just started carrying tri-tip so I'm going to have to pick one up and have a go at it.

[T.G]

:tu Thanks for the info! My local grocery just started carrying tri-tip so I'm going to have to pick one up and have a go at it.


Cool. One word of advice, when you take tri-tip above medium-rare, it's gets really tough and loses a lot of flavor. It ain't brisket, it doesn't need to be cooked for days.

Amazing Ribs has a decent discussion on how to do it on a normal grill
http://amazingribs.com/recipes/beef/santa_maria_tri-tip_steaks.html

[Porch Dweller]

Cool. One word of advice, when you take tri-tip above medium-rare, it's gets really tough and loses a lot of flavor. It ain't brisket, it doesn't need to be cooked for days.

Amazing Ribs has a decent discussion on how to do it on a normal grill
http://amazingribs.com/recipes/beef/santa_maria_tri-tip_steaks.html

My wife and I both like our beef on the rare side, so if I take it over medium-rare things have gone horribly, horribly wrong. :D

[massphatness]

Trying my first ever brisket on the pit barrel. Not a full packer - didn't want to invest the dough only to screw it up.

We'll see ...

https://farm6.staticflickr.com/5619/19617179604_8b5c3dbdde.jpg

Had marginal success.

On the plus side, the flavor was absolutely wonderful. Nice smoke ring with a great smoky flavor. I used a simple, mild rub of black pepper, Kosher salt, onion powder, garlic powder & paprika which allowed the smokiness to shine through. Flavor & appearance-wise, this was a win.

The one (major) negative: it was on the dry side. I smoked this hanging in the PBC to about 165*, wrapped it in foil with a half cup of beef broth & put it on the grill rack until it got to 200*. Packed it in towels in a cooler and let it sit for about 4 1/2 hours. It made a nice au jus, but the meat itself was a touch dry. It was ok doused in the juice, but it wasn't juicy on its own at all, and made the meal a little disappointing.

As I mentioned in my OP, I went with a small brisket: it was roughly 4 lbs, and what I've been told by the more experienced guys on the board since is that it's difficult, if not impossible to get a moist brisket if you 're not doing a full packer.

Bottom line: the flavor experience was good enough to make me want to try this again. Next time I'll spring for the full packer and see if I can better my results.

[8lug]

Vin,
My experience is that the Flats don't cook well and should be left for pastrami making. You really need the point and a thick fat cap intact to "self baste".

[mk05]

Yes. Flat's are good for braising in tomato sauce or steaming

[AdamJoshua]

Vin,
My experience is that the Flats don't cook well and should be left for pastrami making. You really need the point and a thick fat cap intact to "self baste".

So growing up in Florida we had Fat Boys' BBQ and their smoked beef was actually top rounds (think roast beef), it was a bit dryer as it isn't a fatty cut of beef, but man it's so good, I still prefer that to any brisket, left or right pointing. If you want to try something different I would go for that just to try it, oh and you just slice it really thin when serving.

A

[Partagaspete]

So growing up in Florida we had Fat Boys' BBQ and their smoked beef was actually top rounds (think roast beef), it was a bit dryer as it isn't a fatty cut of beef, but man it's so good, I still prefer that to any brisket, left or right pointing. If you want to try something different I would go for that just to try it, oh and you just slice it really thin when serving.

A

I think they call that Pit Beef around these parts. in fact I went to one over in Baltimore called Chaps and it was very, very tasty stuff indeed.

[Stevez]

Vin, please keep trying. Agree with advice here about full packer. Amazing difference. You did everything right it sounds like, just the base product. I've done over 15 or so and the first few weren't great, but after a few I love them. Ususally very moist and great flavor, but it all depends on what you start with. Worth the effort!

[E.J.]

Pulled pork sandwiches tonight.
http://i1091.photobucket.com/albums/i397/EJB21/image.jpg1_zpszjkee3yq.jpg (http://s1091.photobucket.com/user/EJB21/media/image.jpg1_zpszjkee3yq.jpg.html)

[mosesbotbol]

https://farm6.staticflickr.com/5619/19617179604_8b5c3dbdde.jpg

Had marginal success.

The one (major) negative: it was on the dry side. I smoked this hanging in the PBC to about 165*, wrapped it in foil with a half cup of beef broth & put it on the grill rack until it got to 200*. Packed it in towels in a cooler and let it sit for about 4 1/2 hours. It made a nice au jus, but the meat itself was a touch dry. It was ok doused in the juice, but it wasn't juicy on its own at all, and made the meal a little disappointing.

As I mentioned in my OP, I went with a small brisket: it was roughly 4 lbs, and what I've been told by the more experienced guys on the board since is that it's difficult, if not impossible to get a moist brisket if you 're not doing a full packer.

I don't add broth when wrapping it and I serve when it hits near 200, but actually I go by tenderness when it the temp is above 185. Depends what the brisket is "telling me". Fork does not lie.

Full packer's or even just a point cut is more difficult and expensive to find then down south.

[bkv04fsu]

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150607_185039_zpsgorwnpjx.jpg

Wow!

[T.G]

From the last week or so...

http://www.cigarasylum.com/vb/attachment.php?attachmentid=16051&stc=1&d=1439331428
http://www.cigarasylum.com/vb/attachment.php?attachmentid=16052&stc=1&d=1439331433
http://www.cigarasylum.com/vb/attachment.php?attachmentid=16053&stc=1&d=1439331437

http://www.cigarasylum.com/vb/attachment.php?attachmentid=16054&stc=1&d=1439331446
http://www.cigarasylum.com/vb/attachment.php?attachmentid=16055&stc=1&d=1439331450

[kydsid]

Vin,
My experience is that the Flats don't cook well and should be left for pastrami making. You really need the point and a thick fat cap intact to "self baste".

Yes. Flat's are good for braising in tomato sauce or steaming

Not to be contrary but what Vins got in that picture ain't even a flat. It's market brisket which is a trimmed down cut. It ain't easy smoking any butcher trimmed final cut. Too much fat and membrane have been removed from them. That fat isn't for self baisting either, but it does reduce the direct air contact with the meat which helps keep it moist.

Primals and pac-primals, which whole brisket falls into, are the best cuts to learn to smoke and to smoke IMO. Problem of course is that's always a lot of meat. OK so that's not such a huge problem.

As specific to brisket, smoking a real flat or point is no different than a whole pac brisket.

And the other brisket specific advice I can give is smoke it hot. If you are smoking brisket at under 225 you are doing it wrong IMO.

[Steve]

Not to be contrary but what Vins got in that picture ain't even a flat. It's market brisket which is a trimmed down cut. It ain't easy smoking any butcher trimmed final cut. Too much fat and membrane have been removed from them. That fat isn't for self baisting either, but it does reduce the direct air contact with the meat which helps keep it moist.

Primals and pac-primals, which whole brisket falls into, are the best cuts to learn to smoke and to smoke IMO. Problem of course is that's always a lot of meat. OK so that's not such a huge problem.

As specific to brisket, smoking a real flat or point is no different than a whole pac brisket.

And the other brisket specific advice I can give is smoke it hot. If you are smoking brisket at under 225 you are doing it wrong IMO.

:tu:tu :2

[CRIMPS]

Yes, I would reiterate that smoking a whole brisket offers more forgiveness, IMHO.

[Steve]

Small cook for a friends dad's birthday party. #15 brisket and about #30 of pork butts...

http://oldchurchbbq.com/sharedpictures/2015-08-15_Butts%20&%20Brisket/2015-08-15_Butts%20&%20Brisket.jpg

[MarkinAZ]

Great looking meat Steve:tu

[Chainsaw13]

Great looking meat, Steve:tu

Phrasing? :lr

Got this pork belly porchetta going in the smoker now. Using apple wood.

[Habana Mike]

A couple of salmon filets. 170F for 6 hours with pecan chunks.

Before:

http://i1350.photobucket.com/albums/p767/myklnz/20150816_124842_zps9hdjk0vr.jpg

After:

http://i1350.photobucket.com/albums/p767/myklnz/20150816_153719_zps1a7scj9j.jpg

[Steve]

Great looking meat Steve:tu

Only here can one guy say this to another and a fight NOT break out... :ss

[BigAsh]

Only here can one guy say this to another and a fight NOT break out... :ss

hahaha...:gary

[BigAsh]

Phrasing? :lr

Got this pork belly porchetta going in the smoker now. Using apple wood.

what you did was illegal....posting a pre-porchetta and NOT a post-pochetta pic...c'mon man, get with it...

[CRIMPS]

A couple of salmon filets. 170F for 6 hours with pecan chunks.

Before:

http://i1350.photobucket.com/albums/p767/myklnz/20150816_124842_zps9hdjk0vr.jpg

After:

http://i1350.photobucket.com/albums/p767/myklnz/20150816_153719_zps1a7scj9j.jpg

Any issues with drying out the filets too much?

[Chainsaw13]

what you did was illegal....posting a pre-porchetta and NOT a post-pochetta pic...c'mon man, get with it...

Sorry, forgot to post a pic. Skin didn't come out as crispy as I'd like, but still got some cracklings.

[RJrocker]

A couple of salmon filets. 170F for 6 hours with pecan chunks.

http://i1350.photobucket.com/albums/p767/myklnz/20150816_153719_zps1a7scj9j.jpg

Wow that looks fantastic! :dr:dr:dr

[mosesbotbol]

A couple of salmon filets. 170F for 6 hours with pecan chunks.

That's a tough temp to maintain for many smokers. Looks great!

[Steve]

That's a tough temp to maintain for many smokers. Looks great!

The only time I "cheat" and use something other than logs...

[T.G]

That's a tough temp to maintain for many smokers. Looks great!

I just set the dial...

:sh

[T.G]

Not a smoker, but who cares...

It's Danger Dog time.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=16080&stc=1&d=1439992737

Sorry, no assembled photos, got too busy slinging them and having to keep a constant flow new ones going on the griddle.

[RJrocker]

Not a smoker, but who cares...

It's Danger Dog time.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=16080&stc=1&d=1439992737

Sorry, no assembled photos, got too busy slinging them and having to keep a constant flow new ones going on the griddle.

Mmmm, need smellovision!!!! :D

[Habana Mike]

Any issues with drying out the filets too much?

As long as the heat doesn't rise beyond 200F I have not had any problems with that. These are still moist.

[massphatness]

First crack at a Boston butt on the Pit Barrel that I picked from 8lug

https://farm6.staticflickr.com/5832/20626907578_c7921377b0_z.jpg

https://farm6.staticflickr.com/5710/20628122009_4fd0628e64_z.jpg

[massphatness]

A tasty success!

https://farm6.staticflickr.com/5823/20802969776_7542a9255c_z.jpg

[T.G]

Nice work, Vin. :dr

[RJrocker]

A tasty success!

https://farm6.staticflickr.com/5823/20802969776_7542a9255c_z.jpg

Yep, I endorse this picture :D

[Steve]

A tasty success!

https://farm6.staticflickr.com/5823/20802969776_7542a9255c_z.jpg

:dr:dr :tu

[8lug]

A tasty success!

https://farm6.staticflickr.com/5823/20802969776_7542a9255c_z.jpg

Good job Vin!!

[357]

Kroger had bone in pork butt for $0.99/lb. I picked up 4, around 10 lbs each and they went on the UDS last night. I'll try to get some finished product pics shortly.

[massphatness]

Good job Vin!!

I am completely digging that Pit Barrel I bought from you, Mark. I like the set-it and forget-it ability the thing has. Still use my WSM too, but am LOVING the results on the Pit Barrel. If the cigars I traded you treated you half as well as the PBC treats me, it was a win all the way around.

[OLS]

Smoked some neckbones yesterday afternoon to throw in a pot of pinto beans. I did not smoke them long because
I needed to have the beans done and coolish before my disgustingly early bedtime. 50 mins on the smoker with a
yard branch fire coal bed. Did not let them cook in he beans as long as I like either, kinda messed with the flavor all around.
But still awesome.

[357]

Here's the butts right before they came off the UDS.

http://img.photobucket.com/albums/v139/357magnum/BBQ/20150827_100826.jpg
http://img.photobucket.com/albums/v139/357magnum/BBQ/20150827_100820.jpg
http://img.photobucket.com/albums/v139/357magnum/BBQ/20150827_101016.jpg
http://img.photobucket.com/albums/v139/357magnum/BBQ/20150827_101009.jpg

[RJrocker]

Looks yummy! :D

[jonumberone]

Got ahold of some brontosaurus cut beef ribs.
They came out fantastic!
The ribs were between 10 and 11 inches long and weighed about 2 lbs each before cooking.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150830_073627_zpssk8jxrq9.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150830_162137_zpsa1npklwi.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150830_163151_zps9tid5tq8.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150830_163327_zpsagc21lnl.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150830_164813_zps4ygqyg4r.jpg

[hammondc]

Dom those look great. I love beef ribs. Brisket on a stick!

[Steve]

Small cook for a friends dad's birthday party. #15 brisket and about #30 of pork butts...

http://oldchurchbbq.com/sharedpictures/2015-08-15_Butts%20&%20Brisket/2015-08-15_Butts%20&%20Brisket.jpg

It would appear I was mistaken about the friends birthday party :r:r

http://www.cigarasylum.com/vb/showthread.php?t=70167

[MarkinAZ]

Three plus pounds of meatloaf in at 12:42PM/PST. Using mesquite wood...:D

http://i250.photobucket.com/albums/gg271/markinca1953/MeatLoaf%2009062015%20004_zpsb6z4u9ro.jpg

http://i250.photobucket.com/albums/gg271/markinca1953/MeatLoaf%2009062015%20005_zpsxrm1mnf3.jpg

Will give you an update in about 3 hours (more or less)...

[MarkinAZ]

Its getting there. Applied the BBQ sauce....

http://i250.photobucket.com/albums/gg271/markinca1953/ML%2009062015%20001_zpswstws3pe.jpg

http://i250.photobucket.com/albums/gg271/markinca1953/ML%2009062015%20002_zpsr6tpkvqk.jpg

About 20 to 30 minutes and we're done:tu

[MarkinAZ]

Done:dr

http://i250.photobucket.com/albums/gg271/markinca1953/ML%20090620155_zpsl0qwxqck.jpg

I would have posted sooner, but I was stuffing some of this in my face:D

[mhailey]

Very nice Mark! I have never cooked meatloaf on the grill or smoker. I'm going to have to try that.

[MarkinAZ]

Very nice Mark! I have never cooked meatloaf on the grill or smoker. I'm going to have to try that.

Thanks Matt. Sent some home with my sister-in-law for her husband who was not able to make it.

Today: Tri Tip in the smoker at 1220PM/PST:

http://i250.photobucket.com/albums/gg271/markinca1953/TT%2009072015%20001_zpsyqhedbml.jpg

http://i250.photobucket.com/albums/gg271/markinca1953/TT%2009072015%20004_zpshwlbhfxy.jpg

Just getting some BBQing time in before the Fall Weight Loss Tournament starting this coming Sunday 09/13/2015:D

[MarkinAZ]

...Done, and tasted darn good too:dr

http://i250.photobucket.com/albums/gg271/markinca1953/TTT%2009072015%20003_zpswqda12bx.jpg

http://i250.photobucket.com/albums/gg271/markinca1953/TTT%2009072015%20004_zpsgvfd1xew.jpg

Hope everyone had an enjoyable Labor Day Weekend:tu

[jonumberone]

Looks good, Mark!
I can't even begin to tell you the amount of meat I'm going to smoke before the Tournament begins on Sunday! :D

[RJrocker]

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20150830_163327_zpsagc21lnl.jpg



:dr:dr:dr:dr

[MarkinAZ]

Looks good, Mark!
I can't even begin to tell you the amount of meat I'm going to smoke before the Tournament begins on Sunday! :D

:D... and the local butcher will still have a job after this Sunday Dom?;)

[E.J.]

Bacon, bacon is what's in my smoker. Little health food for breakfast!

http://i1091.photobucket.com/albums/i397/EJB21/image.jpg1_zpstts6j0xi.jpg (http://s1091.photobucket.com/user/EJB21/media/image.jpg1_zpstts6j0xi.jpg.html)

[MarkinAZ]

Nice EJ! Some scrambled eggs, coffee...:dr

[RJrocker]

Anyone have some good shots of burnt ends!?!?

[Dave128]

http://www.cigarasylum.com/vb/picture.php?albumid=693&pictureid=8916

[RJrocker]

http://www.cigarasylum.com/vb/picture.php?albumid=693&pictureid=8916

Well done, Dave. Well done :banger

[Old Sailor]

http://i.imgur.com/20DT5pMm.jpg

7lb brisket flat....mmmmmmmmmmm

[Porch Dweller]

No pictures, but I just finished smoking some chicken thighs and pulled the meat. It'll be used in tonight's dinner, a smoked chicken and cheese potato casserole.

[tsolomon]

Got some ribs on for a late dinner.

[T.G]

If anyone is considering a pellet smoker, woot has the Camp Chef pellet grills on sale again.
http://www.woot.com/offers/camp-chef-pellet-grill-smokers-your-choice

These are essentially the same ones as what Bob (chainsaw13) and I bought last year. The size, controller, auger, firepot are all the same. These just have some extra external prep shelves. It's on par with the Traegers of the same size (around $700 at Costco currently). You can easily fit two average 10-14lb pork butts / shoulders in there.

I've been quite pleased with mine.

[T.G]

Ham & Cheese. :D

(well, actually "canadian bacon", which is really just ham from the tenderloin)

http://www.cigarasylum.com/vb/attachment.php?attachmentid=16276&stc=1&d=1447217113

http://www.cigarasylum.com/vb/attachment.php?attachmentid=16277&stc=1&d=1447217125

http://www.cigarasylum.com/vb/attachment.php?attachmentid=16278&stc=1&d=1447217129

http://www.cigarasylum.com/vb/attachment.php?attachmentid=16279&stc=1&d=1447217133

[Old Sailor]

:dr:dr

[T.G]

Quiche, with noodles!

(egg based mac & cheese)


http://www.cigarasylum.com/vb/attachment.php?attachmentid=16295&stc=1&d=1447598100

[T.G]

Salami, or maybe it's summer sausage w/ salami spices because it's not fermented and only relies on curing salts, I dunno. It's good though.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=16303&stc=1&d=1447773123

After 4 hours
http://www.cigarasylum.com/vb/attachment.php?attachmentid=16304&stc=1&d=1447773151

Finally hit temp @ 10-1/2 hours after I bumped the smoker up a few degrees at the 8-1/2 or 9 hour mark...
http://www.cigarasylum.com/vb/attachment.php?attachmentid=16306&stc=1&d=1447773228

Oh yeah...
http://www.cigarasylum.com/vb/attachment.php?attachmentid=16307&stc=1&d=1447773298

[Dave128]

:dr

[Porch Dweller]

:dr

:tpd:

[357]

Anyone smoking a turkey for Thanksgiving. I plan to. Brine, dry, olive oil and rub both sides of the skin, then smoked over charcoal and applewood. Finish in the oven on broil to crisp up the skin a bit. Thats my plan. I'll post some pics when the time comes.

[Chainsaw13]

Sounds good Mike. I think my smokers done for the year.

[tsolomon]

It's going to be a turkey, but we are debating if we should spatchcock it. We haven't cooked one this way and I'm searching the Internet to figure out the cooking time at 325F. It's a 16 pounder and would have to fit on the Traeger.

[massphatness]

One in the smoker

One in the fryer

The fryers a new experience ... Fingers crossed
Posted via Mobile Device

[pnoon]

Salmon in the cold smoker.
Lox, bagels, and cream cheese for breakfast tomorrow morning.

[mhailey]

Thanksgiving Day Turkey!

https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xtp1/v/t1.0-9/12278983_10207254027776463_3642384084201416387_n.j pg?oh=ccf35e79eda7a4e0f57193bbb88e2f44&oe=56E215DF

[mhailey]

1/2 way:
https://dl.dropboxusercontent.com/u/34653516/photos/20151126_142457.jpg

[MarkinAZ]

Thanksgiving Day Turkey!

https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xtp1/v/t1.0-9/12278983_10207254027776463_3642384084201416387_n.j pg?oh=ccf35e79eda7a4e0f57193bbb88e2f44&oe=56E215DF


Great photo Matt:tu Happy Thanksgiving to you and your family brother!!!

[mhailey]

Great photo Matt:tu Happy Thanksgiving to you and your family brother!!!

Thanks Mark! Happy Thanksgiving to you as well.

[808]

Aloha all,

I've cooked it in the ground, and in the oven, but this is the first time I've done pulled pork in a Pit Barrel Cooker.

Hung an 8lb party ham
http://i765.photobucket.com/albums/xx292/clayw808/EA05F8BE-4CFE-42E9-9FFB-516740EEE1EA_zpsz7e3xcmp.jpg

3 hours in it hit 131* internal
http://i765.photobucket.com/albums/xx292/clayw808/2F37E374-89E9-484E-A623-D7060303AE8C_zpsihl1zcxv.jpg

5.5 hours temp hit 160 and I pulled it out, removed the skin, added more rub and 1/2 cup beer while foiling it up tight. 2 hours on grill an it made 190*. Resting now for 15 minutes.

http://i765.photobucket.com/albums/xx292/clayw808/30D1F981-C566-47AA-92B1-0F15FD16803F_zps3mwrcxqj.jpg


7.5 hours total and tada. Picture is horrible as it was shot under fluorescent lighting. Please forgive.

http://i765.photobucket.com/albums/xx292/clayw808/5528ECD2-FAF0-401A-9543-BBD6ABA78C65_zpsllwpymnu.jpg

Should have used a lot more rub. Made sliders with King's Bakery sweet bread rolls and a wasabi aioli.

I have a lot to learn and will continue to visit here to learn from the masters. :tu


side note: I put the skin in a toaster oven at 350* for 20 minutes and it came out perfectly crispy with a great smoked flavor. At least something came out perfect.

[mosesbotbol]

Did a 5.5 lb point cut brisket on Saturday. The rub was Hungarian paprika, garlic powder, rosemary, salt and Madeira wine. Meat sat for two days in seasoning before going on WSM.

Cooked it to 160 on the smoker and then transferred to a covered Le Crueset with a little Madeira wine and cooked at 275 in oven until ready.

Came out lovely. We had it 1970 Ch. Pavie and 1993 Charbonniere CdP.

The main event was really a trio of 1963 VP; Fonseca, Taylor, and Niepoort.

[T.G]

Aloha all,

I've cooked it in the ground, and in the oven, but this is the first time I've done pulled pork in a Pit Barrel Cooker.

Hung an 8lb party ham
http://i765.photobucket.com/albums/xx292/clayw808/EA05F8BE-4CFE-42E9-9FFB-516740EEE1EA_zpsz7e3xcmp.jpg

3 hours in it hit 131* internal
http://i765.photobucket.com/albums/xx292/clayw808/2F37E374-89E9-484E-A623-D7060303AE8C_zpsihl1zcxv.jpg

5.5 hours temp hit 160 and I pulled it out, removed the skin, added more rub and 1/2 cup beer while foiling it up tight. 2 hours on grill an it made 190*. Resting now for 15 minutes.

http://i765.photobucket.com/albums/xx292/clayw808/30D1F981-C566-47AA-92B1-0F15FD16803F_zps3mwrcxqj.jpg


7.5 hours total and tada. Picture is horrible as it was shot under fluorescent lighting. Please forgive.

http://i765.photobucket.com/albums/xx292/clayw808/5528ECD2-FAF0-401A-9543-BBD6ABA78C65_zpsllwpymnu.jpg

Should have used a lot more rub. Made sliders with King's Bakery sweet bread rolls and a wasabi aioli.

I have a lot to learn and will continue to visit here to learn from the masters. :tu


side note: I put the skin in a toaster oven at 350* for 20 minutes and it came out perfectly crispy with a great smoked flavor. At least something came out perfect.

Nice!

Maybe someday I'll unwrap the grill grate from my PBC. LOL. This might actually make me try something that uses the grate. For whatever reason, the PBC has always been about the hangers to me.

[Chainsaw13]

Two thick slabs of Bob's Bacon (as my friends kids refer to it as). One just a normal salt/dextrose cure, the other a maple syrup/coffee/salt cure. That second slab got an extra glaze of maple syrup. Rolling pecan smoke @ 175°.

[bonjing]

I've been reading that people use mustard to coat their ribs as a glue for rubs and the mustard doesn't add any flavors. I've been using it in the oven to coat chicken and even fish and I don't think I'm picking up any mustard like flavors. Why is that? How does the mustard not add flavor to the meat?

[T.G]

It's not that it doesn't, it's that it adds so little overall and what it does add is a flavor already found in the rub so youthat you don't notice it.

[8lug]

Chicken thighs stuffed with cheese and Jalapenoes and cheese, wrapped in bacon. Smoked over oak at 250 for 2 hours.
http://i1354.photobucket.com/albums/q686/Mark_Silvestro/IMG_0528_zps8jdez3jn.jpg (http://s1354.photobucket.com/user/Mark_Silvestro/media/IMG_0528_zps8jdez3jn.jpg.html)

[jonumberone]

Temps in the low 20's last night proved to be no problem for the Assassin.

Doing some pulled pork and 3 racks of ribs for the Superbowl.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/IMG_20160206_182800_zpskikl1slp.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160207_093538_zps17w1miwu.jpg

[Steve]

Temps in the low 20's last night proved to be no problem for the Assassin.



Looks good Dom! Get a moving blanket, helps a lot in cold temperatures!

[massphatness]

Did a few racks of ribs this past Sunday on the Pit Barrel Cooker. (and have been leftovers all week!)

I am amazed at the consistent cook the PBC provides - at least when it comes to ribs. Absolutely outstanding every single time. Giving up a bunch of crappy cigars for this thing was easily the best trade I've made.

[AdamJoshua]

Did a few racks of ribs this past Sunday on the Pit Barrel Cooker. (and have been leftovers all week!)

I am amazed at the consistent cook the PBC provides - at least when it comes to ribs. Absolutely outstanding every single time. Giving up a bunch of crappy cigars for this thing was easily the best trade I've made.

Isn't that basically all your cigars? :D

[Chainsaw13]

Nothing on the smoker, too cold here. Did score 4, 20lb bags of Myron Mixom hickory pellets at Cabela's bargain cave for $6.09/bag.

[8lug]

Did a few racks of ribs this past Sunday on the Pit Barrel Cooker. (and have been leftovers all week!)

I am amazed at the consistent cook the PBC provides - at least when it comes to ribs. Absolutely outstanding every single time. Giving up a bunch of crappy cigars for this thing was easily the best trade I've made.

"crappy" :)

[Chainsaw13]

Roughly 60 degrees today, fired up the pellet grill. Did a small brisket flat I've had in the freezer for some time. All grass fed beef from a local farmer. You can taste it. Only drawback was I used too much salt. Not in edible, but even a bit salty for me. The fat helps counter it a bit.

[Chainsaw13]

Looking for a inexpensive pellet smoker? http://tools.woot.com/?ref=cp_gh_tg_5

This is the one I bought last year for $330 or so. Love this grill/smoker.

[Chainsaw13]

Looking closer, this version has a analog controller. The one I bought last year, DLX model, has a digital controller. Not sure how much of a diffrence that makes. Decent smoker/grill for an entry level price.

[Chainsaw13]

Saw a killer grill at this tiny store, near the taco joint I frequent here in Hermosillo, MX. They have a grill that looks like a hybrid of a Santa Maria and a La Caja China. Put the coals on top of the box, with a grate you can raise/lower. Then open the doors on the front of the box and use it as an oven.

[T.G]

Saw a killer grill at this tiny store, near the taco joint I frequent here in Hermosillo, MX. They have a grill that looks like a hybrid of a Santa Maria and a La Caja China. Put the coals on top of the box, with a grate you can raise/lower. Then open the doors on the front of the box and use it as an oven.

Do not give me any ideas...

[Chainsaw13]

Do not give me any ideas...

Ill snap a pic next time I'm by there.

[T.G]

Ill snap a pic next time I'm by there.

http://img.photobucket.com/albums/v714/narnia27/smilies/lalala.gif

[Chainsaw13]

http://img.photobucket.com/albums/v714/narnia27/smilies/lalala.gif

Found a website for the place. http://eltizne.com/es/

[T.G]

Found a website for the place. http://eltizne.com/es/

Those are cool! And gorgeous builds too.

[Chainsaw13]

Those are cool! And gorgeous builds too.

Yea, very nice craftsmanship. The one small one I saw in the shop has two swing out doors instead of one drop down.

[mosesbotbol]

Got a Montreal smoked meat style brisket lined up for tomorrow. I am going to steam it in beer for a bunch of hours and then just finish it on the smoker.

Supposed to get my car serviced in the morning, so I am debating whether to start it before I leave on when I get back. It's 6.1 lbs. I will be away for about 6 hours and could just finish on the smoker when I get back, but if I am delayed it could be tragic.

Any suggestions?

[tsolomon]

I corned a brisket for St. Patrick's Day, but my wife decided we should make pastrami, so this just went on the smoker.

http://i301.photobucket.com/albums/nn73/tjsolomon/IMG_2413_zpswqu8m9om.jpg (http://s301.photobucket.com/user/tjsolomon/media/IMG_2413_zpswqu8m9om.jpg.html)

[pnoon]

I corned a brisket for St. Patrick's Day, but my wife decided we should make pastrami, so this just went on the smoker.

http://i301.photobucket.com/albums/nn73/tjsolomon/IMG_2413_zpswqu8m9om.jpg (http://s301.photobucket.com/user/tjsolomon/media/IMG_2413_zpswqu8m9om.jpg.html)

:dr

[tsolomon]

After 6 1/2 hours on the grill and 2 1/2 hours of steaming, the pastrami was fantastic.

http://i301.photobucket.com/albums/nn73/tjsolomon/IMG_2416_zpsbmxelqxt.jpg (http://s301.photobucket.com/user/tjsolomon/media/IMG_2416_zpsbmxelqxt.jpg.html)

[MarkinAZ]

Looks delicious Tom! I'll take a pastrami on rye please:D

[Porch Dweller]

:dr

[Genetic Defect]

Some beef ribs, brisket and beef franks.

http://img.photobucket.com/albums/v350/chunkysoup/2016-03-20%2012.16.43.jpg (http://smg.photobucket.com/user/chunkysoup/media/2016-03-20%2012.16.43.jpg.html)http://img.photobucket.com/albums/v350/chunkysoup/2016-03-20%2012.15.50_1.jpg
http://img.photobucket.com/albums/v350/chunkysoup/20160320_112930.jpg (http://smg.photobucket.com/user/chunkysoup/media/20160320_112930.jpg.html)

[Genetic Defect]

Ribs are done :tu
http://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160320_152551.jpghttp://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160320_152612.jpg[/URLhttp://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160320_154039.jpg (http://smg.photobucket.com/user/chunkysoup/media/Mobile%20Uploads/20160320_154039.jpg.html)http://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160320_154051.jpg (http://smg.photobucket.com/user/chunkysoup/media/Mobile%20Uploads/20160320_154051.jpg.html)

[pnoon]

Wiiiiilllllmaaaaaaa. I'm home!

http://wp.clicrbs.com.br/decanela/files/2014/06/Fred.jpg

[Genetic Defect]

Wiiiiilllllmaaaaaaa. I'm home!

http://wp.clicrbs.com.br/decanela/files/2014/06/Fred.jpg

:r first time with beef ribs like this, I can see them becoming a more common treat.

[pnoon]

:r first time with beef ribs like this, I can see them becoming a more common treat.

They look delicious, Perry.

[Genetic Defect]

Definitely were Peter, wish I could have shared some with you.