What's in your smoker?

[MarkinAZ]

Ribs are done :tuhttp://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160320_154051.jpg (http://smg.photobucket.com/user/chunkysoup/media/Mobile%20Uploads/20160320_154051.jpg.html)


Great looking beef ribs Perry:dr Job well done brother:tu

[Genetic Defect]

Thank you Mark :)

[bugmenot]

Smoking a corned beef right now, didn't get to soak it as long as I wanted. The tri tip is gone with no pic...

[Genetic Defect]

Brisket is ready to go :)http://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160320_200631.jpg (http://smg.photobucket.com/user/chunkysoup/media/Mobile%20Uploads/20160320_200631.jpg.html)http://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160320_201655.jpg (http://smg.photobucket.com/user/chunkysoup/media/Mobile%20Uploads/20160320_201655.jpg.html)

[jonumberone]

Beef ribs look great! As does the brisket.

[Genetic Defect]

Thanks Dom:)

[Genetic Defect]

Burgers and steak getting ready for the smokerhttp://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160416_172421.jpg (http://smg.photobucket.com/user/chunkysoup/media/Mobile%20Uploads/20160416_172421.jpg.html)

[Chainsaw13]

I've got a spatchcocked turkey dry brining in the fridge that'll meet the smoker tomorrow.

[Genetic Defect]

Got a duck and chicken going in tomorrow

[Genetic Defect]

1/4 beef franks, duck breast, 1/4 angus pub burgers and 29 oz NY strip steak.http://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160416_190805.jpg (http://smg.photobucket.com/user/chunkysoup/media/Mobile%20Uploads/20160416_190805.jpg.html)http://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160416_194350.jpg (http://smg.photobucket.com/user/chunkysoup/media/Mobile%20Uploads/20160416_194350.jpg.html)

http://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160416_184205.jpg (http://smg.photobucket.com/user/chunkysoup/media/Mobile%20Uploads/20160416_184205.jpg.html)http://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160416_193222.jpg (http://smg.photobucket.com/user/chunkysoup/media/Mobile%20Uploads/20160416_193222.jpg.html)

[Genetic Defect]

Forgot to get pics of the yuengling beer brats

[dijit]

I think next weekend I introduce the smoker to duck.

Damn I love this channel! 24 hour food p**n :noon

A fat mans fantasy, dream, nightmare.

[Chainsaw13]

Turkey just shy of 7lbs. Spatchcocked and cooked at 225°F for 2:45. :dr

[Porch Dweller]

Looks tasty!

[Genetic Defect]

Chicken and duck tried something different with wood.http://img.photobucket.com/albums/v350/chunkysoup/20160417_183000.jpg (http://smg.photobucket.com/user/chunkysoup/media/20160417_183000.jpg.html)

[MarkinAZ]

Decided to get the Weber cranked-up and smoke some Tri Tip @ 3:00PST...

http://i250.photobucket.com/albums/gg271/markinca1953/20160522_145732_zpsmc6kffvd.jpg

http://i250.photobucket.com/albums/gg271/markinca1953/20160522_152108_zpsvifln4cp.jpg

[jonumberone]

Looks good, Mark.

I can't wait for spring to finally get here. :td

[Porch Dweller]

Maple-mustard ribs.

https://farm8.staticflickr.com/7197/26596185304_8215501629_c.jpg

[pnoon]

Maple-mustard ribs.

https://farm8.staticflickr.com/7197/26596185304_8215501629_c.jpg

Those look great, James.
How about posting up the rub/marinade in the Recipe sub-forum?

[Porch Dweller]

Those look great, James.
How about posting up the rub/marinade in the Recipe sub-forum?

Thanks, they were delicious. They're a nice alternative to the "standard" rib recipes.

I posted the recipe here. (http://www.cigarasylum.com/vb/showthread.php?t=71615)

[pnoon]

Thanks, they were delicious. They're a nice alternative to the "standard" rib recipes.

I posted the recipe here. (http://www.cigarasylum.com/vb/showthread.php?t=71615)

:tu

[Chainsaw13]

Wild pig shoulder pre-smoke.

[Chainsaw13]

Post smoke.

[Genetic Defect]

Post smoke.

Looks good and only 1 minute of smoking

[Genetic Defect]

Spare ribs for today
http://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160529_090516.jpg (http://smg.photobucket.com/user/chunkysoup/media/Mobile%20Uploads/20160529_090516.jpg.html)
http://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160529_143214.jpg (http://smg.photobucket.com/user/chunkysoup/media/Mobile%20Uploads/20160529_143214.jpg.html)

[mosesbotbol]

4 rib single piece of short rib. Put on WSM with Joe Beef Montreal seasoning. No water pan with metal bowl under meat to catch fat. Ran it at 300ish. Came out great.

[bugmenot]

Pork baby backs today.

[MarkinAZ]

Well, after a review of the last two pages, I think I'm full;)

Good looking BBQ':dr

[bugmenot]

And all ready to go!

[Chainsaw13]

Hot links almost to temp.

[G G]

I don't have pics, but. I had a friend tell me a while back about grilling London Broil. Looked up some info on it, and tried it on Memorial day. Bought two of them about 2.5 to 3 pounds each. I marinated them with Dales Steak Seasoning for about 16 hours. Bought two cause the wife doesn't like rare or medium rare, so I figured I would cook one a little more than the other. Cooked them on my Pit Barrel Cooker using it as a grill, with Kingsford hickory charcoal, using a chimney to get it going good and hot. Took them off and sliced then thin against the grain and it was a pretty good meal. I will def cook it again for a cheap meal, very tasty.

[Commander Quan]

Smoked some canadian bacon over the weekend. I also did meatloaf and mac & cheese on the smoker but didn't grab a pic.
http://i169.photobucket.com/albums/u224/comanderquan/IMG_20160604_185743_zpsqosybwvs.jpg

[tsolomon]

The local Giant had pork shoulder on sale for $0.89 a pound, so this went on the Traeger today. At 10 lbs., it will be the largest one I have smoked. Got pellets at Costco yesterday and they have a new pellet mixture they call the Gourmet Blend of Maple, Hickory and Cherry. It's a 33 pound zip lock bag for $19.95, so I'm giving it try. We will freeze and use the leftovers for tacos and the picadillo for chili relleno. :D

http://i301.photobucket.com/albums/nn73/tjsolomon/IMG_2434_zpsnkhgtpds.jpg (http://s301.photobucket.com/user/tjsolomon/media/IMG_2434_zpsnkhgtpds.jpg.html)

[Genetic Defect]

Spareribs and beef ribs.

http://img.photobucket.com/albums/v350/chunkysoup/20160703_095455.jpg (http://smg.photobucket.com/user/chunkysoup/media/20160703_095455.jpg.html)


http://img.photobucket.com/albums/v350/chunkysoup/20160703_095827.jpg (http://smg.photobucket.com/user/chunkysoup/media/20160703_095827.jpg.html)

http://img.photobucket.com/albums/v350/chunkysoup/20160703_162413.jpg (http://smg.photobucket.com/user/chunkysoup/media/20160703_162413.jpg.html)

[Chainsaw13]

Wow Perry, that looks good. :dr :tu

Thawing some wild boar belly, destined for the smoker. Going to make a char sui sauce for it.

[Genetic Defect]

Wow Perry, that looks good. :dr :tu

Thawing some wild boar belly, destined for the smoker. Going to make a char sui sauce for it.

Thanks Bob, made plenty of sauce this time :noon

[Chainsaw13]

Nice! :tu

Pork belly marinating. Not quite a char sui sauce, but enough good flavors of soy, garlic, five spice. Was at the store for a few things. They had St. Louis cut ribs on sale. Grabbed a couple slabs. One done in five spice and the other traditional BBQ rub. Plan is to fire up the pellet grill around noon, throw on the meat and drink beer, smoke cigars.

[Genetic Defect]

Brisket

http://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160711_023512.jpg (http://smg.photobucket.com/user/chunkysoup/media/Mobile%20Uploads/20160711_023512.jpg.html)
http://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160711_024001.jpg (http://smg.photobucket.com/user/chunkysoup/media/Mobile%20Uploads/20160711_024001.jpg.html)
http://img.photobucket.com/albums/v350/chunkysoup/Mobile%20Uploads/20160711_125906.jpg (http://smg.photobucket.com/user/chunkysoup/media/Mobile%20Uploads/20160711_125906.jpg.html)

[pnoon]

Yum

[AdamJoshua]

Yum

:tpd:

[T.G]

Was kind of busy yesterday so I didn't have time to fire up and tend to the Santa Maria pit for tri-tip, so instead I smashed up some mesquite lump charcoal and mixed it in with the pellets on my pellet grill. About 30-35% charcoal, the rest Lumberjack Oak-Hickory-Cherry pellets.

Tossed the tri-tip on at 175ish w/ smoke to an IT of 140 (about 4-1/2 hours). Quick finish with the searzall and holy crap, this came out way better than I was expecting.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=17272&stc=1&d=1473091783

http://www.cigarasylum.com/vb/attachment.php?attachmentid=17273&stc=1&d=1473091783

http://www.cigarasylum.com/vb/attachment.php?attachmentid=17274&stc=1&d=1473091783


(the camera in my phone isn't that great, the color is off in the photos, the meat was actually pink, not brown.)

[MarkinAZ]

^^^^ Looks delicious and juicy Adam. Big time yum:dr

[Dave128]

That looks awesome.

[jonumberone]

Tri tip looks great, Adam. Interesting idea with the charcoal.
Was it worth the effort? I wonder how much ash the charcoal generated? Enough to worry about it snuffing out the fire on a long cook? Enough that the ash in the cooker would need to be cleaned out after each use?

[T.G]

Thanks.

Dom, those are solid questions, so here goes...

Worth the effort? I think it was under the circumstances. I wanted the unique gritty flavor that charcoals produce. It wasn't intense like I could get on a webber kettle or burning lump on my santa maria, but it was there. The work involved in making the mix wasn't that much, I had the tail ends of a bag of Lazzari mesquite lump handy and most of what's left in the bag at that point is really small. But there are some extra things to deal with, it's not just as simple as dumping them together. I'll probably do it again, but wouldn't do it for everything.

How much ash... a lot of fine, light ash that gets blown out of the fire cup and all over the bottom of the grill. Smashed up kingsford might be different, this was natural lump.

Snuffing out fire on long cook... Not sure, maybe. There was definately more ash. Might blow enough around that some starts ending up in the bark too.

Cleaned out after every use... Yes. I typically vacuum out my pellet grill after every run anyway, sometimes I skip, but this was definitely a "don't skip the cleanup".

Caveats... If you get a piece of lump that isn't fully charcoal, and has some wood fiber left, and you crush it and it splinters, if one of these splinters works it's way between the auger screw and the auger tube, it could jam the auger. This could result in a blown motor or gearset, in addition to likely ruined food.

Caveats 2... Charcoal doesn't go out that easily. When the pellet grill goes into shutdown mode, it cuts the fuel auger and cranks up the combustion air. The preset time that air runs for is based on tests of how long it takes to burn out pellets. Charcoal on the other hand, might not burn that fast. To shut the grill down and not risk a flameback through the auger tube, I allow it to burn off everything that is in the auger tube. I empty the pellet hopper while it is still running and after I take the food off, I crank the temp to max so that it goes to high feed rate and let it go until it flames out.

[jonumberone]

Thanks for the insight, Adam.
A little ash on the bark never hurt no one. :D

[Chainsaw13]

Good deal on charcoal if you need it.

http://slickdeals.net/f/9106579-royal-oaks-ridge-charcoal-briquets-12lb-twin-packs-25lb-for-5-00-walmart

[jonumberone]

Pushed the capacity limits of the Traeger this weekend.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160917_072519_zps2iqf63pf.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160917_121234_zps6us05kfi.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160917_180533_zpsv7lnzc3e.jpg

I've done many whole pigs in the past but never on a smoker.
I did some things right, did some things wrong.
It came out tasty, but there is some room for improvement.

[Chainsaw13]

Nom, nom, nom....:dr

[Porch Dweller]

Wow!

[T.G]

Very impressive, Dom. :dr

Since you managed to stuff a pig in the Traeger, does this mean we don't need to go halfsies on the Lang anymore now?

[pnoon]

I did some things right, did some things wrong.
It came out tasty, but there is some room for improvement.

Details, please.

[T.G]

Well, Dom was more successful than I was. I was going for a salt cured / dry brine, cold smoked, long sous vide cooked, and grill finished chuck roast (wanted to try it out before committing the money for brisket).

Ended up with dry over salted pastrami.:(

[MarkinAZ]

Pushed the capacity limits of the Traeger this weekend.http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160917_180533_zpsv7lnzc3e.jpg

I've done many whole pigs in the past but never on a smoker.
I did some things right, did some things wrong.
It came out tasty, but there is some room for improvement.


That's a great looking pig Dom, and I'm sure everybody enjoyed:tu

[Chainsaw13]

Well, Dom was more successful than I was. I was going for a salt cured / dry brine, cold smoked, long sous vide cooked, and grill finished chuck roast (wanted to try it out before committing the money for brisket).

Ended up with dry over salted pastrami.:(

How much salt did you use? Percentage by weight?

[T.G]

How much salt did you use? Percentage by weight?

The prague #1, yes - standard dosing at 1/4 tsp per lb

The normal salt, no - that was by volume and some eyeballing was involved.

Once I got away from the points and into the main body of the meat, the salt level wasn't that bad. It was just I started cutting from the narrow end the other day and it was over salted. It was still a bit dry, but tolerable and needs to be served in a sub sandwich style, in other words, with stuff like tomato, lettuce, optional cheese, etc. which wasn't what I was after.

I think my biggest mistakes were that I had intended to cold smoke it after about 12 hours with the rub/cure, but got tied up with work and had to leave it in the cure for close to 48. It was cured almost all the way through, all I was after was a cure around the edges. Mistake #2 was running the SV at 147, I should have been 10 degrees lower.

[Chainsaw13]

The prague #1, yes - standard dosing at 1/4 tsp per lb

The normal salt, no - that was by volume and some eyeballing was involved.

Once I got away from the points and into the main body of the meat, the salt level wasn't that bad. It was just I started cutting from the narrow end the other day and it was over salted. It was still a bit dry, but tolerable and needs to be served in a sub sandwich style, in other words, with stuff like tomato, lettuce, optional cheese, etc. which wasn't what I was after.

I think my biggest mistakes were that I had intended to cold smoke it after about 12 hours with the rub/cure, but got tied up with work and had to leave it in the cure for close to 48. It was cured almost all the way through, all I was after was a cure around the edges. Mistake #2 was running the SV at 147, I should have been 10 degrees lower.

Ok, if you're looking only to cure the outside, and not all the way through then equilibrium curing won't help you out much. But may be something worth looking into, as it guarantees you won't oversalt.

[jonumberone]

Details, please.

What went wrong:
Usually I have the pig butterflied for the Caja China, this time I had it kept whole. That made it really tough to get the injection into some parts. I actually broke an injector trying to push it through the skin.

For the cook I did 6 hrs @225° then bumped it up to 275° until it hit the stall, again bumped up to 325° to get through the stall, and one last bump to high when internal temp was 195°, took off the smoker at 205°. Total cook time was 10 hours. I bumped the temp up at the end in an effort to crisp the skin. I also pierced it with a knife as I do in the Caja China. It didn't work. The skin was rubbery, and piercing it caused it to separate and expose the meat. The bump in temp also caused uneven coloring of the skin. In hindsight, I would've started earlier and just maintained 225° for the duration of the cook, and had a deep fryer ready to go for the skin.

I did a piss poor job of tying the pig. Just getting the pig to bend into position took every bit of my strength. Holding it and tying it was an even greater chore. My bad job tying it didn't hurt the cook, just the presentation.
Next time I'll see if the farm can tie it for me, if not, instead of pre-ordering the pig I'll see if I can get it immediately after it's killed, before it stiffens up. Not sure if the stiffness is from refrigeration or rigor mortis.

Despite the 10 hour cook, the pig had zero smoke flavor. I didn't expect a ton of smoke since I was using the Traeger, but didn't think zero was a possibility.
I was looking for something that resembled bbq and wound up with roasted pig. Not a bad thing, but not what I was expecting. I would've had a dipping sauce and some different sides had I known.

I didn't have enough greens on hand to fully garnish the serving tray. That coupled with the uneven and torn skin, plus add the fact that my pig didn't sit up, I wasn't satisfied with the presentation.

What wen't right:

I guessed correctly on the size of the pig. I couldn't find a definitive answer on what would fit. I ordered a 55 pound live weight. Traeger claims you can do a 65lb dead weight pig on the Texas if you butterfly it and remove the legs at the shins.
That was too much meat for my needs (this time ;) ) and I wanted my pig to sit up. There was room to go bigger left to right in the cooker, but less that 1/2 an inch clearance on top. Maybe with a better tie job you could get the pig flatter and go with something larger.

Pig was cooked perfectly. Even the loin was moist. I usually protect the loin with bacon and sausage meat since it cooks on it's back in the China box. I wasn't able to do that since the pig cooks upright here, but I think the fat from the skin kept it basted.

Despite it being a monumental chore, I was able to get the marinade injected into enough places that you could really taste it.

The only other tip I can give you is to start with an empty grease can, and keep an eye on it. Mine was empty, and was near the brim when I finished.
Had I done the cook @ 225° all the way through, I have no doubt that it would've overflowed. :2

[pnoon]

Thanks, Dom.

[jonumberone]

Thanks, Dom.

No problem! :tu

I forgot to add that I let it rest for an hour before serving.
So 11 hours total. 10 on the cooker 1 tented in foil.

[T.G]

Ok, if you're looking only to cure the outside, and not all the way through then equilibrium curing won't help you out much. But may be something worth looking into, as it guarantees you won't oversalt.

I'll look into that method. Thanks for the tip.

---

Interesting. I already use what is essentially the equilibrium method for fermenting vegetables, why the heck it never occurred to me to use it for meats before you mentioned it will remain one of life's little mysteries.

[T.G]

Despite the 10 hour cook, the pig had zero smoke flavor. I didn't expect a ton of smoke since I was using the Traeger, but didn't think zero was a possibility.
I was looking for something that resembled bbq and wound up with roasted pig. Not a bad thing, but not what I was expecting. I would've had a dipping sauce and some different sides had I known.


Don't the Traeger's have a way to adjust the temp of the smoke setting or the smoke of the temp settings? I seem to vaguely recall something about that.

My pellet grill is from a different manufacturer, so that's all I really remember about the Traeger controller.

[jonumberone]

Don't the Traeger's have a way to adjust the temp of the smoke setting or the smoke of the temp settings? I seem to vaguely recall something about that.

My pellet grill is from a different manufacturer, so that's all I really remember about the Traeger controller.

Yes, there is a way to adjust it, but I don't think that was the issue.
I just think there was no way for the smoke to penetrate the skin.
The only opening in the cavity was small, about the size of a grapefruit.
I think the next attempt I'll have them butterfly the pig, this will give the inside much more exposure to the smoke.
I saw somewhere that a pig that has been butterflied can still be tied in the racing position, but obviously it won't work on a spit.
Doing it this way might give me the results I'm after, both flavor and presentation wise.

[T.G]

Ah, makes sense. Thanks.

[StuartIsRelaxed]

I've taken up smoking cream cheese, jalapenos and habaneros, and peppercorns!

[Porch Dweller]

Peppercorns sounds interesting. What's your method for doing them?

[pnoon]

Peppercorns sounds interesting. What's your method for doing them?

I would think peppercorns should be cold-smoked - like other nuts and seeds.

[jonumberone]

Peppercorns sounds interesting. What's your method for doing them?

I would think peppercorns should be cold-smoked - like other nuts and seeds.

Definitely cold smoke. I use a pellet maze to generate the smoke, and I use a piece of window screen to keep them from falling through the grate of the PBC. Have also smoked sea salt this way.

Here's a pic I took the last time I did salt.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20151108_125342_zpsa7pqpsoj.jpg

[T.G]

Got roped into cooking for an event at work yesterday.


http://www.cigarasylum.com/vb/attachment.php?attachmentid=17330&stc=1&d=1474982930

http://www.cigarasylum.com/vb/attachment.php?attachmentid=17331&stc=1&d=1474982935

http://www.cigarasylum.com/vb/attachment.php?attachmentid=17332&stc=1&d=1474982939

http://www.cigarasylum.com/vb/attachment.php?attachmentid=17333&stc=1&d=1474982945

http://www.cigarasylum.com/vb/attachment.php?attachmentid=17334&stc=1&d=1474982960

[Porch Dweller]

:dr

[jonumberone]

Looks great, Adam. I want to dive right into that bucket of pickled veg.

[E.J.]

Smoked & then grilled some NY Steaks that I marinated in some prepackaged Jack Daniels honey teriyaki bag. Actually turned out pretty tasty. Was going to take a photo, had some peppers on there as well, but the Little One was HUNGRY and getting on me about eating(mom was at work, you know nurse hours)...

Nice meal, too bad the Utes chit the bed.

[mahtofire14]

Did my first tri tip last weekend. Smoked at 220 using cherry wood til internal temp was around 135. Used a personal rub mix I use on beef. I have to say this is one of the best cuts of meat I have ever smoked. Unbelievable tenderness and juiciness. Definitely will be doing more of these.
http://rs262.pbsrc.com/albums/ii91/drscholl14/FE6F254B-54F4-4E66-8EF6-DBE79820D450_zpskk15iq6d.jpg?w=480&h=480&fit=clip
http://rs262.pbsrc.com/albums/ii91/drscholl14/ADB197C3-78A3-4269-8011-C524EC58F93B_zpscse5reeh.jpg?w=480&h=480&fit=clip
http://rs262.pbsrc.com/albums/ii91/drscholl14/252B4866-C1C5-4BCF-8DC0-D3DD67085285_zpsh1lrwulo.jpg?w=480&h=480&fit=clip

[357]

I chipped in on a half cow recently and specifically asked the butcher for tri-tip. It's still in the freezer. I will use the above post as a guide for when I'm ready to take that leap.

I have a turkey that's been in brine since last night. When I get home it'll be spatchcocked, dried, rubbed with olive oil and my homemade poultry rub (above and beneath the skin) and put into the fridge until tomorrow. Then it'll get smoked in my UDS and lastly broiled in the oven to crisp up the skin. I'll try to get some pics along the way.

[mahtofire14]

I chipped in on a half cow recently and specifically asked the butcher for tri-tip. It's still in the freezer. I will use the above post as a guide for when I'm ready to take that leap.

I have a turkey that's been in brine since last night. When I get home it'll be spatchcocked, dried, rubbed with olive oil and my homemade poultry rub (above and beneath the skin) and put into the fridge until tomorrow. Then it'll get smoked in my UDS and lastly broiled in the oven to crisp up the skin. I'll try to get some pics along the way.

Just make sure you keep an eye on the internal temp and you will be fine. Mine only took about 50 minutes to reach 130 and I pulled it out around 132 and let it rise to 135 while it rested. Also make sure you slice against the grain. Otherwise you will have very chewy meat. Also trim most of the fat off. Since it's a quick smoke you won't be rendering the fat like you do with long smokes like brisket for example.

[kydsid]

Turkey!

https://flic.kr/p/PybvzP

[kydsid]

https://c6.staticflickr.com/6/5681/31212946605_ea5b01bbfd_b.jpg (https://flic.kr/p/PybvzP)20161124_075447 (https://flic.kr/p/PybvzP) by kydsid (https://www.flickr.com/photos/kydsid/), on Flickr

[T.G]

I chipped in on a half cow recently and specifically asked the butcher for tri-tip. It's still in the freezer. I will use the above post as a guide for when I'm ready to take that leap.


Something to understand about Tri-Tip is that, once butchers started offering it on it's own as a cut and not chucking it into the meat grinder, it was traditionally never smoked. Always grilled.

Smoked isn't bad, it's a great cut that will often come out fantastic no matter what so long as you don't over cook it, but grilling is the way to go.

Here's some pointers on the traditional method
http://amazingribs.com/recipes/beef/santa_maria_tri-tip_steaks.html

[mahtofire14]

Something to understand about Tri-Tip is that, once butchers started offering it on it's own as a cut and not chucking it into the meat grinder, it was traditionally never smoked. Always grilled.

Smoked isn't bad, it's a great cut that will often come out fantastic no matter what so long as you don't over cook it, but grilling is the way to go.

Here's some pointers on the traditional method
http://amazingribs.com/recipes/beef/santa_maria_tri-tip_steaks.html

I love that site.....been reading and using their tips and techniques for years.

[pnoon]

Something to understand about Tri-Tip is that, once butchers started offering it on it's own as a cut and not chucking it into the meat grinder, it was traditionally never smoked. Always grilled.

Smoked isn't bad, it's a great cut that will often come out fantastic no matter what so long as you don't over cook it, but grilling is the way to go.

Here's some pointers on the traditional method
http://amazingribs.com/recipes/beef/santa_maria_tri-tip_steaks.html

I love that site.....been reading and using their tips and techniques for years.
:tpd:

[croatan]

Just tried doing something for the first time. Pork belly burnt ends. I cured a pork belly in maple syrup, brown sugar, and salt for three days. Put that on the smoker for a few of hours until it got to about 180, pulled it off, sliced and cubed it, covered the bites in karo syrup and a brown sugar and pepper-heavy rub, and put them back in the smoker for a couple more hours. Combination of hickory, apple, and pecan wood. They turned out great. Good sweetness with plenty of bacon flavor. Can't wait to make them again and try a few different things.

http://i158.photobucket.com/albums/t115/gmcroatan/616c9d20-f71f-4573-9765-a6ed05bfbdb1_zpswnr12qx0.jpg

http://i158.photobucket.com/albums/t115/gmcroatan/9010b34b-c787-4710-8616-5ac91947fd8b_zpsjalcf0sm.jpg

http://i158.photobucket.com/albums/t115/gmcroatan/96a0ec84-41c7-4777-9908-4e18cdc856c3_zpswmmrnekt.jpg

http://i158.photobucket.com/albums/t115/gmcroatan/229426cd-14d2-4c24-8f75-9e4e0e3ad3a1_zpsngpet2ne.jpg

[MarkinAZ]

That looks delicious James:dr Pork Poppers:tu

[Porch Dweller]

:dr

[pnoon]

Just tried doing something for the first time. Pork belly burnt ends. I cured a pork belly in maple syrup, brown sugar, and salt for three days. Put that on the smoker for a few of hours until it got to about 180, pulled it off, sliced and cubed it, covered the bites in karo syrup and a brown sugar and pepper-heavy rub, and put them back in the smoker for a couple more hours. Combination of hickory, apple, and pecan wood. They turned out great. Good sweetness with plenty of bacon flavor. Can't wait to make them again and try a few different things.

http://i158.photobucket.com/albums/t115/gmcroatan/616c9d20-f71f-4573-9765-a6ed05bfbdb1_zpswnr12qx0.jpg

http://i158.photobucket.com/albums/t115/gmcroatan/9010b34b-c787-4710-8616-5ac91947fd8b_zpsjalcf0sm.jpg

http://i158.photobucket.com/albums/t115/gmcroatan/96a0ec84-41c7-4777-9908-4e18cdc856c3_zpswmmrnekt.jpg

http://i158.photobucket.com/albums/t115/gmcroatan/229426cd-14d2-4c24-8f75-9e4e0e3ad3a1_zpsngpet2ne.jpg

In my best George Takei voice, "Oh my!"
I definitely have to try this!

When you "covered the bites in karo syrup and a brown sugar and pepper-heavy rub", did you make sort of a paste and coat the cubes or did you put the dry rub on first and then coat with the syrup.

[croatan]

In my best George Takei voice, "Oh my!"
I definitely have to try this!

When you "covered the bites in karo syrup and a brown sugar and pepper-heavy rub", did you make sort of a paste and coat the cubes or did you put the dry rub on first and then coat with the syrup.

I did the syrup first and then the rub on top of that and then tossed them around to get them all coated as best I could.

The rub was just your basic brown sugar, white sugar, black pepper, salt, chili powder, garlic powder, onion powder, and a little cayenne pepper. I want to add more cayenne next time and am going to crack black pepper on top of them.

I let them stew in their own juices when they went back on the smoker and also want to experiment with 1) holding the cubes on a cookie rack up above the grease they give off and 2) cooking them in their juice but at a higher temperature to try to make them even a little more candy-like.

[pnoon]

I did the syrup first and then the rub on top of that and then tossed them around to get them all coated as best I could.

The rub was just your basic brown sugar, white sugar, black pepper, salt, chili powder, garlic powder, onion powder, and a little cayenne pepper. I want to add more cayenne next time and am going to crack black pepper on top of them.

I let them stew in their own juices when they went back on the smoker and also want to experiment with 1) holding the cubes on a cookie rack up above the grease they give off and 2) cooking them in their juice but at a higher temperature to try to make them even a little more candy-like.

:dr

[mahtofire14]

3 degrees and I'm smoking two pork butts for a work party. New electric smoker is holding temp steady as a rock though.

http://i262.photobucket.com/albums/ii91/drscholl14/D4F79E16-3654-4013-B1A3-1581DB71D574_zpscanwhh3t.jpg

[kydsid]

Forgot to post our Christmas dinner. Had to get some brisket going cause ain't no place down here know how to cook it


https://c7.staticflickr.com/1/389/31839507846_6cf5954d33_b.jpg

[Stevez]

Forgot to post our Christmas dinner. Had to get some brisket going cause ain't no place down here know how to cook it


https://c7.staticflickr.com/1/389/31839507846_6cf5954d33_b.jpg

Good Lord that's beautiful! I can taste it.

[Steve]

Cooked around 90 pounds of yard bird for the archery club workday today, fed about 30 people. Not much left for leftovers though ;)

Some girls grow up with fairy wands, mine grew up with a flamethrower

http://oldchurchbbq.com/sharedpictures/2017-01-14_NFA%20Workday/2017-01-14_NFA%20Workday%20001.jpg

Over the years Boo has helped me clean and prep food for the smoker and has helped me while I cooked the food, then helped clean up. Today, she prepped the smoker, fired it off, loaded it, controlled the temperature, and pulled the food when it was done. Today she has officially graduated from Executive Sous Chief to Jr Pitmaster!

http://oldchurchbbq.com/sharedpictures/2017-01-14_NFA%20Workday/2017-01-14_NFA%20Workday%20002.jpg

[Tio Gato]

Great photos. Boo is so tall! Good job teaching her the smokey art! :cl

[Brandon]

18 hr smoke on 14 lb packer brisket. Point fully separated for burnt ends. https://uploads.tapatalk-cdn.com/20170213/b86a931ecf0d00ea4ee437ef473fb48a.jpghttps://uploads.tapatalk-cdn.com/20170213/5059957701665e78f40ad8ee7e62d324.jpghttps://uploads.tapatalk-cdn.com/20170213/b9c85fb5d1dc0f670db7c500812c7c47.jpghttps://uploads.tapatalk-cdn.com/20170213/ed51c7d41f1d5c72d2d4f63ccf6512ac.jpghttps://uploads.tapatalk-cdn.com/20170213/700878568791662f59a5ea39f30f0160.jpg

[mahtofire14]

Oh yeah.......:dr

[Steve]

Today I re-seasoned the old smoke house. I have a mess of sausage to grind and stuff, and a sweet pork belly that is begging me to turn it into bacon.

http://oldchurchbbq.com/sharedpictures/2017-04-01_Ribs/20170401_171053_1491087102949.jpg

I am not usually a big gas-fire smoker guy preferring to use my log burner Lang, but for a low temp smoke for sausage and bacon (around 150*), gas is much easier to control.

http://oldchurchbbq.com/sharedpictures/2017-04-01_Ribs/20170401_171103_1491087102710.jpg

Seasoning time doesn't have to suck! Ribs for dinner :)

http://oldchurchbbq.com/sharedpictures/2017-04-01_Ribs/20170401_171226_1491087102243.jpg

I thought that since dad originally got me this smoker, this cigar seemed appropriate...miss ya dad!

[mahtofire14]

Where do you guys get your meats? I have a local butcher that I really like and support but his prices are reflective of his good practices. Anyone use online suppliers? What do you recommend/like?

[Chainsaw13]

Where do you guys get your meats? I have a local butcher that I really like and support but his prices are reflective of his good practices. Anyone use online suppliers? What do you recommend/like?

Mostly local farmers when I can. I'd rather pay the higher prices for better quality.

[E.J.]

Been using the Traeger like a mad man. Nothing crazy, just easy dinner stuff. In the last week did a tri-tip, some thick cut pork chops and some chicken breasts.

[pnoon]

Mostly local farmers when I can. I'd rather pay the higher prices for better quality.

:tpd:

[mahtofire14]

:tpd:

That's kind of what I figured. Thanks for the replies. Here's an easy rack of baby backs I smoked over hickory last night. Used a new rub mix and a new homemade sauce. Turned out very good.
http://rs262.pbsrc.com/albums/ii91/drscholl14/73CDC3A1-BC7A-42BC-AB58-EC3EABD1A64F_zps2nuztiq9.jpg?w=480&h=480&fit=clip

[pnoon]

Looks delicious, Pete.

[MarkinAZ]

Well, I'm just going to say it. There's some nice looking meat on this page:dr:dr:dr

[kydsid]

A new thermometer is in mine. Needed a new dual probe remote setup. Saw that thermowerks decided to compete with Maverick and decided to get the Caddy of thermometers. Lord knows I've killed enough cheapies. Very well built. And even though a leave in reads in 5 seconds!

https://c1.staticflickr.com/5/4228/34853615606_ab252f2d75_z.jpg

[kydsid]

A Big Beautiful Brisket. She was a porker I tells ya though. Took 3lbs of fat off in trim.

https://c1.staticflickr.com/5/4272/34123948403_eef7fcb7e1_z.jpg (https://flic.kr/p/TZq9ZZ)Untitled (https://flic.kr/p/TZq9ZZ) by kydsid (https://www.flickr.com/photos/kydsid/), on Flickr

https://c1.staticflickr.com/5/4201/34091218964_55bb260d47_z.jpg (https://flic.kr/p/TWwpFj)Untitled (https://flic.kr/p/TWwpFj) by kydsid (https://www.flickr.com/photos/kydsid/), on Flickr

All seasoned up to go on tomorrow so shes ready for Monday.

https://c1.staticflickr.com/5/4249/34770681472_8bf0ba5cfb_z.jpg (https://flic.kr/p/UYyQd9)Untitled (https://flic.kr/p/UYyQd9) by kydsid (https://www.flickr.com/photos/kydsid/), on Flickr

[pnoon]

Yowza!

[hammondc]

Saw that thermowerks decided to compete with Maverick.....

[/img]

I have the same one. I've been through 3 of those POS Mavericks. Pure garbage. The thermoworks is GREAT. And they have the wifi add on due out anytime now.

[Steve]

32 lbs of butts and a 18 lb brisket. 50 leg quarters go on tomorrow. Fun part is 50% rain today and even more tomorrow when I am supposed to feed a graduation party. ARGH!

[MarkinAZ]

A new thermometer is in mine. Needed a new dual probe remote setup. Saw that thermowerks decided to compete with Maverick and decided to get the Caddy of thermometers. Lord knows I've killed enough cheapies. Very well built. And even though a leave in reads in 5 seconds!

https://c1.staticflickr.com/5/4228/34853615606_ab252f2d75_z.jpg

:D...Nice Caddy Jason:tu

[kydsid]

32 lbs of butts and a 18 lb brisket. 50 leg quarters go on tomorrow. Fun part is 50% rain today and even more tomorrow when I am supposed to feed a graduation party. ARGH!

What size poncho does the Lang wear?

[T.G]

Did some stuffed portobello mushrooms.

Started out with a can of low sodium black beans, drained, rinsed, tossed with olive oil, then spread out on a perforated tray in the pellet grill, cooked at 400F until they are dry (about 20-25 minutes). Most will split open and be a little crunchy (they will re-hydrate from the juices in the filling mix)

Mix dried beans with some skinned, fire-roasted chopped poblano peppers, diced onion, a can of seasoned tomatoes in sauce, smoked mozzarella, garlic, basil, oregano.

Threw the stems in the container in the freezer for making vegetable stock, then stuffed the portebella caps with the mixture above. Put back into the pellet grill on max (425F ish) for about 30-45 minutes or so, until the mushroom softens a little bit.

Normally I would have run them on the smoke setting for an hour or so before cranking the temp, but I was running behind so I added some smashed up kingsford briquettes to the pellet mix in the hopper.

[mahtofire14]

Started smoking my baked bean recipe that I already think is killer. Not that smoking beans is anything new but man does it add some really nice flavor and depth.:dr

[mosesbotbol]

Started smoking my baked bean recipe that I already think is killer. Not that smoking beans is anything new but man does it add some really nice flavor and depth.:dr

Above or below the meat?

[mahtofire14]

Above or below the meat?

I go above the meat. Don't like anything in between the smoke and my meat if I can help it. This is with a vertical smoker FYI. Would work fine on a typical grill or standard barrel/pellet smoker by putting it beside the meat......hey we're still talking about what I think we're talking about right? :r

[G-Rex42]

Best new toy is my smoker. I've been working on Tri-Tip. I have a sweet spicy dry rub and wrap my Tri-Tip in bacon. It's been fairly good so far. I've also used maple syrup to keep my dry rub on. Any tips are welcome.

Thank you,

Alyce

[kydsid]

This whole thread is full of tips. If you got questions ask. Just saying any advice might never get an answer because we might never finish typing.

Good luck with the new toy. The more you enjoy it the more you'll learn. Enliven the **** ups can taste good sometimes.

[Steve]

This whole thread is full of tips. If you got questions ask. Just saying any advice might never get an answer because we might never finish typing.

Good luck with the new toy. The more you enjoy it the more you'll learn. Enliven the **** ups can taste good sometimes.

:tu:tu:dr

[BigAsh]

Hadn't used the Mini UDS in a while...2 3lb chuckies seemed like the perfect reason to dust it off!...SPOG with some Bovine Bold and a sprinkle of coffe rub....RO lump with some hickory....ran 275-300....foiled in a pan with some beer at 170....pulled and rested at 195....these were juicy and pulled/shredded easily....piled high on a toasted bun and topped with a dill pickle slaw my daughter made...TASTY!!

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/D8A74BDF-ACEE-4D72-9AE4-53E55585F92C_zpsjxdwlnoj.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/C32FD25F-1AA3-4E28-9E21-55E6E0987E4E_zpsovlt2qmi.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/5D6EF3D4-F36B-47A6-9C43-5964D87E157B_zpss6uuycz0.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/7B016984-CE0D-4C1B-9562-B7A3E793DC98_zpscoxmb20h.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/AFC25415-FAC0-4D09-8FC2-221CBC3C6789_zpsdmfwfco7.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/B710852C-6150-41BF-B418-465269AE21F3_zpspu25zhmk.jpg

[Steve]

Looking tasty Keith, bark looks awesome!

[jonumberone]

Pit Barrel Turkey this weekend.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170610_134244_zpsxowxzqzl.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170610_172545_zps1qmnhby2.jpg

Used the seasoning TioGato sent me in the Troop Support Auction.
Thanks, Jeff, it was mighty tasty. :tu

[mahtofire14]

I want to buy one of those pit barrel smokers so badly. I think if I got a fourth grill/smoker my wife would make me live in one of them.....:sl

[BigAsh]

Pit Barrel Turkey this weekend.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170610_134244_zpsxowxzqzl.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170610_172545_zps1qmnhby2.jpg

Used the seasoning TioGato sent me in the Troop Support Auction.
Thanks, Jeff, it was mighty tasty. :tu

Nice....how big of a bird/how long of a cook?

[jonumberone]

Nice....how big of a bird/how long of a cook?

15lbs, 24 hour brine, 3.5 hour cook.

[BigAsh]

15lbs, 24 hour brine, 3.5 hour cook.

howd you like it compared to other turkey cooking methods?

[tsolomon]

Having pulled pork for dinner with a vinegar based barbecue sauce!

http://i301.photobucket.com/albums/nn73/tjsolomon/IMG_2831_zps9cfe0hqa.jpg (http://s301.photobucket.com/user/tjsolomon/media/IMG_2831_zps9cfe0hqa.jpg.html)

[mosesbotbol]

Did baby back's yesterday on WSM. Used both levels and did not insert the water pan. I find it much easier to use and clean without the pan! Charcoal lasts longer too.

[mosesbotbol]

howd you like it compared to other turkey cooking methods?

I am not such a fan on brining turkey. A dry cure works, but if you do a regular brine, the turkey ends up tasting like it was in a brine and meat texture is different (like it was waterlogged). I don't think I will brine a turkey again.

There's a turkey farm near my house and the they are far too nice of a bird to brine IMO. I like to quarter the turkey before cooking. Reduces the cooking time and I think comes out better due to that.

[Steve]

Did baby back's yesterday on WSM. Used both levels and did not insert the water pan. I find it much easier to use and clean without the pan! Charcoal lasts longer too.

I use playground sand in the water pan of my ECB. Gives better bark and still diffuses the heat. Still needs cleaning, but not as much scrubbing as with the water pan. Just scoop and toss the grease from the top of the sand. :2

[mosesbotbol]

I use playground sand in the water pan of my ECB. Gives better bark and still diffuses the heat. Still needs cleaning, but not as much scrubbing as with the water pan. Just scoop and toss the grease from the top of the sand. :2

I thought of doing that, but if I feel the need choke the heat more than the vents alone, I put a thick cast iron pan as the water pan if I am using one level.

I use the WSM as more an "oven" than smoker. Beef roasts or chicken I rock with no water pan and try to get it hot as possible. Food is high enough up that there's no grease charring. If the smoker does not stay hot enough, I'll transfer it to my real oven to finish cooking at @ 375.

[MarkinAZ]

Decided Saturday morning that a couple of racks of pork baby backs were in order for Sunday evening dinner. Made up some coleslaw and beans on Saturday, lightly brined the ribs late Saturday evening. Late this morning, got the Weber up to speed in heat (now holding at 223*), threw some Worcestershire sauce on the meat side followed shortly by the rub, and they now be laying on the grill for a good smoke...

http://i250.photobucket.com/albums/gg271/markinca1953/20170625_124014_zpshyqf1mvj.jpg

[MarkinAZ]

2 hours in...

http://i250.photobucket.com/albums/gg271/markinca1953/20170625_150455_zpseahnbuxc.jpg

[Porch Dweller]

:dr

[Steve]

Decided Saturday morning that a couple of racks of pork baby backs were in order for Sunday evening dinner. Made up some coleslaw and beans on Saturday, lightly brined the ribs late Saturday evening. Late this morning, got the Weber up to speed in heat (now holding at 223*), threw some Worcestershire sauce on the meat side followed shortly by the rub, and they now be laying on the grill for a good smoke...

http://i250.photobucket.com/albums/gg271/markinca1953/20170625_124014_zpshyqf1mvj.jpg

Looks awesome Mark!

[mhailey]

Brisket for the 4th

https://www.dropbox.com/s/1iol86w7puupg3f/Message_1499179696617.jpg?dl=1

[jonumberone]

Did a rib roast for the 4th.
Wet aged for 85 days.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170704_180043_zpsxkzchyab.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170704_190537_zpsu5r5nliv.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170704_190656_zpsdbrxb8n4.jpg

[CigarNut]

Looks awesome, Dom!

[pnoon]

Looks awesome, Dom!

:tpd:

[kydsid]

Trip tip, sausage and veggies

http://imageshack.com/a/img923/6404/IoXDLu.jpg

[4WheelVFR]

That looks amazing.

[kydsid]

Smoked and BBQed Chicken, taters and corn on the cob

http://imageshack.com/a/img923/2184/Pmvqxt.jpg

[Steve]

http://oldchurchbbq.com/sharedpictures/2017-08-27_Homemade%20Bacon/2017-08-27_Homemade%20Bacon%20005.jpg

Bacon!

[kydsid]

O. M. G. !!!

[T.G]

Something Dom posted in another thread reminded me to mention this...

Had spot weld on a side handle break on my Pit Barrel Cooker, I dropped them a note asking if I could buy a replacement, and they said no charge and immediately shipped the new handle out. No hassles at all.

[massphatness]

Going to do a combination smoke/sous vide pork butt this weekend as a prelude to pulled pork sammies at a family gathering we're having.

The plan is to smoke the butt for 4-5 hours, vacuum seal then drop it in the meat jacuzzi for 18 hours.

The whole thing is based off a recipe I saw on the Anova website. I'm sure it will be a disaster, but nothing ventured, nothing gained. And it's only family ... :D

[OLS]

Holy Crap, 258 pages of smoking meat on a smoking cigar website?
You guys must have produced a LOT of meat since I left.
And of course Photobucket became Photo F***it. Took all the fun out of showing off.

I am gonna do two racks of spares and a pack of chicken thighs for a little fund raiser
we are doing for TX this weekend at our music place. Hope I remember where the rub goes.
ALL MY BEST to you and y'all's!

[Porch Dweller]

Nothing fancy, just a couple of leg quarters.

https://farm5.staticflickr.com/4359/36255933754_8d0f6da5dc_z.jpg

[Steve]

:dr

[massphatness]

Took a page out of Dom's playbook and decided to smoke a small beef roast on the pit barrel in order to do some hot roast beef sandwiches for lunch yesterday.

Was going to go with top round, but the butcher recommended a spoon roast which I later found out is nothing really more than a marketing phrase for a cut of sirloin. However, the butcher was telling me it's a juicier cut of beef, so I went with it. Not a fan of dried out roast beef.

Seasoned it with kosher salt and cracked black pepper.
https://farm5.staticflickr.com/4363/36880968340_9149cb5201.jpg

It went on the pit barrel for a little more than two hours until the internal temp hit 120. Removed it and rested it foil to let it continue to cook until the temp got to 130.
https://farm5.staticflickr.com/4358/36880968780_08763689cc.jpg

Sliced it up and was really happy with the color. Piled it high on a bulike roll with some creamy horseradish, pickle and marinated red onions. Had a great smoked flavor, a nice texture, and it was very juicy.
https://farm5.staticflickr.com/4351/36880969710_108917134f.jpg

My only real complaint about the pit barrel is the amount of fuel it uses. Nine pounds of charcoal is fine if I'm doing six racks of ribs for a few hours. But you seem to need that same nine pounds for a small, short cook like the roast I did. I'm a cheap bastage, and don't like to waste, so I threw some chicken wings on the smoker that were dusted with a dry rub to make the most of the remaining cook time.

[Porch Dweller]

That's some good looking beef!

[T.G]

Nice looking work there Vin. I seem to recall that you once said you were "all thumbs" with BBQ, you could have fooled me with those photos.


My only real complaint about the pit barrel is the amount of fuel it uses. Nine pounds of charcoal is fine if I'm doing six racks of ribs for a few hours. But you seem to need that same nine pounds for a small, short cook like the roast I did. I'm a cheap bastage, and don't like to waste, so I threw some chicken wings on the smoker that were dusted with a dry rub to make the most of the remaining cook time.

For shorter cooks, I've had success filling the basket half way. Make sure it goes edge to edge and is uniform depth. I've even gotten away with 1/3, by mounding it in the center, but it can get kind of unpredictable as you can get updrafts of air that will cause the fuel to burn unevenly or too fast.

[Steve]

Holly and I will be celebrating our 25th anniversary on Tuesday. Tomorrow we will be hosting a small get together with friends and family, so tonight a 20 pound brisket goes on the old Lang.

http://oldchurchbbq.com/sharedpictures/2017-10-13_25th%20Anniversary/2017-10-13_25th%20Anniversary%20Brisket.jpg

[pnoon]

Holly and I will be celebrating our 25th anniversary on Tuesday. Tomorrow we will be hosting a small get together with friends and family, so tonight a 20 pound brisket goes on the old Lang.


Happy anniversary, Brother. Here's to many more.

[Steve]

AMEN Peter, Thanks! I cannot begin to describe the aroma...:dr:dr

[Porch Dweller]

Happy anniversary, Brother. Here's to many more.

:tpd:

[Steve]

Holly and I will be celebrating our 25th anniversary on Tuesday. Tomorrow we will be hosting a small get together with friends and family, so tonight a 20 pound brisket goes on the old Lang.

http://oldchurchbbq.com/sharedpictures/2017-10-13_25th%20Anniversary/2017-10-13_25th%20Anniversary%20Brisket.jpg

Finished results

http://oldchurchbbq.com/sharedpictures/2017-10-13_25th%20Anniversary/2017-10-13_25th%20Anniversary%20Brisket%20002.jpg

http://oldchurchbbq.com/sharedpictures/2017-10-13_25th%20Anniversary/2017-10-13_25th%20Anniversary%20Brisket%20003.jpg

http://oldchurchbbq.com/sharedpictures/2017-10-13_25th%20Anniversary/2017-10-13_25th%20Anniversary%20Chicken.jpg

[Dave128]

:dr:dr

[Porch Dweller]

:tpd:

[Ubiquitous]

I'm fixing to smoke my first turkey on the Traeger. I've done a number of them on my BGE, any recommendations?

[jonumberone]

I did a prime rib on the pit barrel this past Saturday.
It was about 17° outside, and that added an extra hour or so to the cook time, but it came out spectacular.
I think the lower temp helped the roast cook more evenly.
It was a perfect medium rare from top to bottom and side to side.

[Steve]

:dr:dr

[BigAsh]

I did a prime rib on the pit barrel this past Saturday.
It was about 17° outside, and that added an extra hour or so to the cook time, but it came out spectacular.
I think the lower temp helped the roast cook more evenly.
It was a perfect medium rare from top to bottom and side to side.

I can attest to the magnificence of the prime rib....almost "sous vide like" in edge-to-edge perfection!..'twas mighty tasty!!

[cort]

Did you hang it or grate it? Pics?




I did a prime rib on the pit barrel this past Saturday.
It was about 17° outside, and that added an extra hour or so to the cook time, but it came out spectacular.
I think the lower temp helped the roast cook more evenly.
It was a perfect medium rare from top to bottom and side to side.

[jonumberone]

Did you hang it or grate it? Pics?

I cooked it on the grate.
Sorry, no pics.

[Chainsaw13]

Both the flat/point of a corned beef brisket that'll be used for sliders tomorrow. Using some whiskey oak pucks for my Bradley.

[E.J.]

Carne Asada and Pollo Asado tacos. Add in some homemade Pico and a few cervezas and I’m all smiles on my 5th of May.


http://i1091.photobucket.com/albums/i397/EJB21/31CBBFCF-C5F4-4ECC-8F4F-E1DBE455F611_zpsmjlfiam9.jpeg (http://s1091.photobucket.com/user/EJB21/media/31CBBFCF-C5F4-4ECC-8F4F-E1DBE455F611_zpsmjlfiam9.jpeg.html)

[E.J.]

My son just bought a house and didn’t have a grill, so I gave him my little Traeger and picked up a Yoder YS640.
http://i1091.photobucket.com/albums/i397/EJB21/9EBE914B-7A70-4C42-B36F-3E16E090D52C_zpscvvs46hk.jpeg (http://s1091.photobucket.com/user/EJB21/media/9EBE914B-7A70-4C42-B36F-3E16E090D52C_zpscvvs46hk.jpeg.html)

[Chainsaw13]

My son just bought a house and didn’t have a grill, so I gave him my little Traeger and picked up a Yoder YS640.
http://i1091.photobucket.com/albums/i397/EJB21/9EBE914B-7A70-4C42-B36F-3E16E090D52C_zpscvvs46hk.jpeg (http://s1091.photobucket.com/user/EJB21/media/9EBE914B-7A70-4C42-B36F-3E16E090D52C_zpscvvs46hk.jpeg.html)

:banger:banger

[CigarNut]

This might be of interest...

Reynolds Wrap Will Pay You $10,000 to Travel the U.S. and Eat Barbecue... (https://apple.news/AfYN5T4_sRSS3Lw8WRyeIPg)

[T.G]

Four racks of spares for a private thing at a friend's brewery yesterday evening. As pork ribs go, these racks were big, 13 or 14 bone and over 5 lbs each (that's a full size chafer tray in the second photo - the ends were only about 2 inches from the coals during the cook) That and a half-chafer of hog apple beans w/ extra bacon on the side and there were a lot of happy people... (although that could have been the free beer)

[E.J.]

^^^Looks tasty!

[E.J.]

Have a pork butt in brine for the last 5 hours, will pull it around 9:00 AM and throw it on the Yoder. Assume around 5:00 PM, going to have some pulled pork sandwiches. My better half is making coleslaw.

[T.G]

Have a pork butt in brine for the last 5 hours, will pull it around 9:00 AM and throw it on the Yoder. Assume around 5:00 PM, going to have some pulled pork sandwiches. My better half is making coleslaw.

Have you noticed any difference in cooking or relative performance with the short throw auger pits vs the long throw? Yeah, comparing a Traeger to a Yoder is like going from a Mustang to a Braubus, but I'm asking more about he technique and style than the cooked itself.

[jonumberone]

Have you noticed any difference in cooking or relative performance with the short throw auger pits vs the long throw? Yeah, comparing a Traeger to a Yoder is like going from a Mustang to a Braubus, but I'm asking more about he technique and style than the cooked itself.

Adam, can you enlighten me on the cooking benefits of a short throw?
My understanding is that the short throw is to alleviate jams inside the auger tube.
My new Memphis Elite has a short throw, and vastly outperforms my old Traeger, but I just assumed that was based on build quality and the far superior ITC temperature control.
Curious to learn more.

[E.J.]

Have you noticed any difference in cooking or relative performance with the short throw auger pits vs the long throw? Yeah, comparing a Traeger to a Yoder is like going from a Mustang to a Braubus, but I'm asking more about he technique and style than the cooked itself.

I’m not even sure what that means (short throw vs long throw) ? I’m a novice at best with this stuff.

[T.G]

Adam, can you enlighten me on the cooking benefits of a short throw?
My understanding is that the short throw is to alleviate jams inside the auger tube.
My new Memphis Elite has a short throw, and vastly outperforms my old Traeger, but I just assumed that was based on build quality and the far superior ITC temperature control.
Curious to learn more.

I’m not even sure what that means (short throw vs long throw) ? I’m a novice at best with this stuff.

E.J. - it's just the length of the tube. The Traeger has the firepot in the center and the Yoder has it on the left side. The term is very literal. One has a long auger one has a short auger for feeding pellets.

I probably should have asked the question differently and that is if there is any difference that you noticed in having the firepot on the side rather than centered.

Dom, you're probably right, it's just better build and better controllers. Where I live it's dry and I've never had a jam, but if that's all that short throw gets you, then it's a non issue to me. I have had a burn back or two partially through the auger on mine, but I think that is a problem with shutdown programming or components.

The reason I'm asking about the short throws is that I'm debating about picking up a Louisiana Grills LG-700 that is 50% off on clearance at a local store. I just replaced the fan, auger motor and ignitor on my camp chef, but the controller is acting odd at times. I suppose I could get a new controller, but for $150 more, I can just get a second grill.

Like I need another smoker... :bh

[jonumberone]

Like I need another smoker... :bh

Yes, yes you do! :D

The rephrasing of the question is definitely clearer.
My Memphis has the firepot in the center, so I can't comment on any difference in the locations.
However, my guess is that the location of the pot shouldn't matter based on the fans for convection cooking that all pellet grills (that I know of) use.
I would guess that any uneven cooking on a pellet grill is from heat escaping, not where it is being generated.
Of course, I have no evidence or science to back this up. But what good is talking BBQ if you cant bull$hit a little? ;)
The lid on the Memphis is gasketed, so it cooks like a true convection oven.
With the firebox in the center, the short throw is made possible by dropping pellets onto a ramp and having them slide down into the firepot.

[E.J.]

I probably should have asked the question differently and that is if there is any difference that you noticed in having the firepot on the side rather than centered.



Actually, fire pot on my Traeger was on far left as well.

Biggest different is temp control. Can cook lower, far hotter and holds temps like a rock. It’s just a far better unit, but honestly, it should be for the cost difference.

The single thing that is worse(if you can call it that), I have to vacuum out the fire box ever other cook and every cook if I go long, like Saturday. If I don’t, there is too much ash buildup and the pellets won’t start.

[jonumberone]

Actually, fire pot on my Traeger was on far left as well.

Biggest different is temp control. Can cook lower, far hotter and holds temps like a rock. It’s just a far better unit, but honestly, it should be for the cost difference.

The single thing that is worse(if you can call it that), I have to vacuum out the fire box ever other cook and every cook if I go long, like Saturday. If I don’t, there is too much ash buildup and the pellets won’t start.

I'm curious, what brand of pellets are you using?
I usually had to vacuum out the traeger after about 5 cooks. The Memphis is even less, since it holds temp better I'm burning less pellets.

[E.J.]

I'm curious, what brand of pellets are you using?
I usually had to vacuum out the traeger after about 5 cooks. The Memphis is even less, since it holds temp better I'm burning less pellets.

With the Traeger I always used Traeger pellets. Usually Traeger Gourmet blend from Costco or Pecan.

With the Yoder, I have only used BBQ Delight, which was recommended by the place I bought my grill(they also sell Traeger).

[E.J.]

What pellets are you using, Dom?

[jonumberone]

What pellets are you using, Dom?

I've used BBQr's delight for about the last three years.
This season I've been burning Memphis and Traeger pellets.
I was curios if your pellets were causing the ash issue, but I never experienced that issue with the BBQr's delight pellets, so that must not be it.
The fan from my Traeger used to blow some the ash out of the pot as it cooked.
If you opened the lid in the right light you could see all the ash particles swirling around the cook chamber.
Maybe the fan in the Yoder is designed to keep more ash in the pot and less in the cook chamber?
Just brainstorming here.

[T.G]

I've been 'round and 'round and 'round again on the pellet brands and manufacture.

What I've found is that Traeger is meh. They use 70% alder and 30% of what the bag says it is. Unless it's mesquite or hickory. Then it's 100% and 0% but they use flavor oils. Alder has one of the lowest BTU/weight rating (how much heat it can produce per given weight), so in order for alder to get to and maintain temperature "X", you will need to burn more alder than other woods.

More wood burned = more ash.

A few companies use less, but most other companies use more or even 100% of what it says on the label. With most woods having a higher potential stored energy than alder,
anything all hardwood will produce less ash.

Take BBQ'er Delight or LumberJack. A hickory pellet is a hickory pellet. Hickory is about 24 million BTU/cord. Alder, ehh, around 14 million. That's like 45% more for hickory. Oak is 22M, Beech is 23M, apple is 21.5M, even cherry is 19M. Alder is 14M, even pine has more stored energy than that, in fact, when I look at the chart, nothing around alder is anything I would want to eat off of.

So, better, more honest fuel, = less needed = less ash.

Of course there is a combustion quality factor and what part of the tree the pellet was made from. Is it sawdust and bark? This means lower BTU. Or is it a whole tree shoved into a chipper? In which case it's about what you see on the chart.

Sample chart
https://chimneysweeponline.com/howood.htm


Firepot efficiency and airflow make a difference too. I strongly suspect that, based on the near identical sizes and hole patterns, my Camp Chef, Dom's old Traeger, Green Mountain Grills, Pit Boss, Char Griller, even Rec-Tec and a few others are all buying fire pots from the same factory in China.

Back to pellets.... I use LumberJack. They cut me a break on pricing when I buy a ton and split it up. I've talked to the owners, they are very open. The pellets are hardwood, what it says on the tag. Whole trees. I've gotten friends hooked on their pellets and the first comment is always "The flavor was so much better" followed by "I was burning Traeger pellets, there is so much less ash now" OR "My grill gets to over 500F now. It never could before..."

I've used BBQ'rs Delight, Cookin' Pellets, Vintners Pellets (don't think these are made anymore - they were 100% old wine grape vines - amazing flavor) and one or two other 100% hardwood pellets. Aside from the unique offering of Vintners, they were all about the same quality. Pick a brand that offers you the flavor you want. I might be buying someone else if anyone could beat Seth's pricing on 2000# (50 bag) orders.

Traeger, Camp Chef, Luv, Char-Griller, all the blended less-than-truthful box store pellets... meh. Yeah, they work, but less flavor.

Never tried or researched Memphis - so no comment.

[jonumberone]

Care to share the pricing on the ton of pellets?
Maybe we can split a pallet?
Just bring my half when you drop off the Lang.

[T.G]

Sure. Last time I split a 1-ton order with another person in August of 2016, each of us took 1000lbs of pellets, the costs came out at:
$9.90 per 40lb bag of standard pellets
$6.80 per 20lb bag of specialty pellets
$10/person group buy coordination fee

I believe they ship from Wisconsin. Shipping and delivery in our case worked out to $120/person to have it brought to a commercial location in Northern CA that had a forklift. Obviously transport distance plays a factor here. If you want to set it up to have everyone on the GB meet at the shipping depot, then you can cut the transport costs a bit more. If you want a residential address and/or having lift-gate service would increase the cost by some amount.

So yeah, I walked out of there with 1000 lbs (21 x 40#, 8 x 20#) delivered to a friend's brewery (he has a forklift) less than 2 miles from my house for $392. Which puts my averaged cost at a mere $15.68 per 40-lb bag.

If you want to collect the money, then everyone saves the $10 coordination fee.

They do partial pallets also, starting at quarter ton, although the cost per bag goes up. IIRC, when I looked into this on my first order in 2015, I think it 2/3 of a ton was the same cost as a full ton due to higher bag cost and lower transport at the time.

https://bbqpelletsonline.com/
Look under "Get Quotes" and they'll run the numbers for you.

If you don't have anyone to split with at the time and you want the bulk pricing of a larger order, just tell them and they will try and find people in your area to jump in on the order.

[Steve]

So, I'm thinking about going over to the dark side. I know several on here have and use Treagers, but it is unexplored territory for me as I am a stick-burner guy from way back. I need to replace the old gas grill, and was thinking about a pellet burner for the deck to give me some flexibility. How do these guys work for "grilling" steaks, burgers, chicken, etc.? I know they are pretty good at smoking/BBQing, but how long does it take them to get up to temp to sear a steak and how much fuel do they eat doing it? I guess I am looking for the pros and cons of picking one up.

Also, this would be on my wood deck. My gas grill I don't really worry about, but with a pellet burner, should I?

Thanks in advance.

[T.G]

How do these guys work for "grilling" steaks, burgers, chicken, etc.?
Speaking about low-mid end units (which the Traeger falls under) only:

They suck at it. Good smoke ovens, **** grills.

If you get one that has a sliding diffuser over the firepot that allows direct fire to the grate, then it might be ok as long as you like cooking your food with a blowtorch.

Don't get me wrong, I have one. Burned probably a ton and half or more of pellets in it since I bought it 2 or 3 years ago. So much so that the controller is worn out, all the detents on the temp dial are shot. Does great for what it is, which is a smoke oven. Can't sear for ****all though.

I've been debating what I might buy to replace this unit when it dies, another pellet grill is not at the top of the list. Don't get me wrong, I love the convenience, but, I'm mixed overall on it's value.

[Steve]

Thanks Adam, that's kind of what I was thinking after seeing a couple of videos about them.

[Porch Dweller]

Beer-marinated, smoked tri-tip.

After getting some smoke:
https://farm2.staticflickr.com/1912/44779732414_522fde2ea6_z.jpg

Reverse sear:
https://farm2.staticflickr.com/1961/45505111611_3038e1c705_z.jpg

Ready to eat:
https://farm2.staticflickr.com/1903/43688085500_c6b0d963cb_z.jpg

[kydsid]

So, I'm thinking about going over to the dark side. I know several on here have and use Treagers, but it is unexplored territory for me as I am a stick-burner guy from way back. I need to replace the old gas grill, and was thinking about a pellet burner for the deck to give me some flexibility. How do these guys work for "grilling" steaks, burgers, chicken, etc.? I know they are pretty good at smoking/BBQing, but how long does it take them to get up to temp to sear a steak and how much fuel do they eat doing it? I guess I am looking for the pros and cons of picking one up.

Also, this would be on my wood deck. My gas grill I don't really worry about, but with a pellet burner, should I?

Thanks in advance.


Big Green Egg (ceramic cooker) or another gas grill if it's truly for quick grilling. About the only thin a BGE can't do is a quick start. Don't get me wrong I can cook on it faster than other charcoal grills for a couple reasons but not as fast as a gas grill.

But temp range? fugghedaboutit. 200 to over 1000 not a problem. Just watch them eyebrows when peeking at a pizze rolling at 900 degress. ;)

[CigarNut]

I love my Kamado Joe ceramic cooker — similar to the BGE. Like Jason said, not as fast on the start up as gas, but is excellent otherwise and no fussing with tanks :)

[ChicagoWhiteSox]

Did a couple Boston butts in the last few months on the smoker. Will try to get some pictures posted

[E.J.]

New grill grates for the Yoder Kick Tail!!! So pleased with the results of them and the 2 piece diffuser.

[Chainsaw13]

Did a suckling pig on my old offset smoker yesterday. Was 18lbs. Seasoned the cavity and injected with apple juice missed with some more rub. Used a mix of maple and cherry. Ran the smoker around avg temp of 250° for 7.5 hours. Got the front shoulder to 186°, just shy of the 190 I wanted. But had to pull it, cause the other food we were cooking was done. Still pulled good. Was tender, juicy, delicious. :dr

[T.G]

That skin looks incredible, Bob. Like, fvcking perfect....

[kydsid]

Was to be brisket go on today. Sadly somehow didn't get the fridge closed last night when I put it back after prep.

Woke up this morning to an internal temp of 52 deg. Spent all night above 40 then some.

Into the trash went a 10 lb prime brisket. Sad sad day.

[Chainsaw13]

That seriously blows Jason.

[icehog3]

Bummer, Jason. Hope Plan B is a good one.

[markem]

Serious bummer, Jason.

[Porch Dweller]

Was to be brisket go on today. Sadly somehow didn't get the fridge closed last night when I put it back after prep.

Woke up this morning to an internal temp of 52 deg. Spent all night above 40 then some.

Into the trash went a 10 lb prime brisket. Sad sad day.

https://proxy.duckduckgo.com/iu/?u=http%3A%2F%2Fmemecrunch.com%2Fmeme%2F10OWG%2Fno oooo%2Fimage.png%3Fw%3D500%26c%3D1&f=1

[T.G]

FWIW... was at Home Depot earlier and noticed they had Traeger Eastwood 22's model # TFB42DVB on clearance for $399. Originally $699. Knowing how Taeger is with their pricing, I wouldn't be surprised if this is under cost. Appears to be your average "Lil' Tex" sized grill (570 cu in range)

[T.G]

Here's the SKU - 34868 92065

Check your local store or call around if you're interested, that in-store clearance price is at least through NorCal right now, possibly nationwide. It is last generation's model (has a dial) so it's getting pushed out the door.

[kydsid]

Wife got me a kick Ash basket and can from Ceramic Grill Store for Christmas. Top to bottom of the egg is now aftermarket from CGS. Love their products, it's how the egg should come from factory.

http://www.cigarasylum.com/vb/picture.php?albumid=576&pictureid=9353

[8lug]

Christmas rib roast on the rotisserie. http://www.cigarasylum.com/vb/attachment.php?attachmentid=18855&d=1578071929

[Steve]

Christmas rib roast on the rotisserie. http://www.cigarasylum.com/vb/attachment.php?attachmentid=18855&d=1578071929

:banger:banger

[Chainsaw13]

Couple small pork butts, and a some beef short ribs. Ribs for dinner, pork for for an upcoming snowmobile trip.

[Steve]

My daughter... :r

http://oldchurchbbq.com/sharedpictures/2020-02-15_Cleaning%20the%20Lang/2020-02-21_Cleaning%20the%20Lang.jpg

Boo helped me give the Lang a good (and needed) cleaning last weekend. Little does she know that the BBQ I'm doing next weekend is actually a surprise 21st B-Day celebration for her!

[BigAsh]

My daughter... :r

http://oldchurchbbq.com/sharedpictures/2020-02-15_Cleaning%20the%20Lang/2020-02-21_Cleaning%20the%20Lang.jpg

Boo helped me give the Lang a good (and needed) cleaning last weekend. Little does she know that the BBQ I'm doing next weekend is actually a surprise 21st B-Day celebration for her!

Why have kids if you can't get them to do the dirty jobs!!....Happy early 21st to Boo!....(just more proof you're gettin' older my friend!!)

[Steve]

Why have kids if you can't get them to do the dirty jobs!!....Happy early 21st to Boo!....(just more proof you're gettin' older my friend!!)

:banger:banger

[Porch Dweller]

Did a two-bone prime rib for about two hours yesterday with a small amount of hickory and applewood.

https://scontent-dfw5-2.xx.fbcdn.net/v/t1.0-9/p720x720/91225907_10207624728811563_9135349984953106432_o.j pg?_nc_cat=104&_nc_sid=1480c5&_nc_ohc=R7z0nrzplSEAX8zMI25&_nc_ht=scontent-dfw5-2.xx&_nc_tp=6&oh=348d2d49c916781c97520a13d2231a0e&oe=5EA589B3

[mosesbotbol]

Did a 30 day dried aged brisket (5.3 lb) on the point end on the smoker. Came out great.

[Chainsaw13]

Slab of ribs rolling smoke right now.

[Flynnster]

It didn't spend a ton of time on the smoker, but tonight I took a totally different direction with some ribs than normal and it was GREAT!

Into the sous vide, with no seasoning, 165 for 6 hours. Then coat it in mustard, and a rub that was mostly Brown sugar (3 parts) and coffee grounds (1 part) with some salt and traditional spices. Onto the smoker for 1.5 hours at 235 with Pecan.

Came off with an amazing bark, great texture, and the girlfriend loved it!!!

[Porch Dweller]

:np

[BigAsh]

It didn't spend a ton of time on the smoker, but tonight I took a totally different direction with some ribs than normal and it was GREAT!

Into the sous vide, with no seasoning, 165 for 6 hours. Then coat it in mustard, and a rub that was mostly Brown sugar (3 parts) and coffee grounds (1 part) with some salt and traditional spices. Onto the smoker for 1.5 hours at 235 with Pecan.

Came off with an amazing bark, great texture, and the girlfriend loved it!!!

nice...been curious about using sous vide and bbq together

[jonumberone]

Is it safe to go outside and use a smoker these days?
I don't know the rules anymore....

[tsolomon]

Just put on an 8 pound brisket at 5:00AM and hope to eat it around 7:00PM today. It was a full packer brisket, but the wife cut it in half so she can cook the flat for Passover. :D

[mosesbotbol]

Just put on an 8 pound brisket at 5:00AM and hope to eat it around 7:00PM today. It was a full packer brisket, but the wife cut it in half so she can cook the flat for Passover. :D

What Jewish style does your wife cook the brisket?

[Chainsaw13]

Did a 3.3lb buffalo sirloin tip roast on the pellet grill. 3 hours at 200F, to an internal temp of 120F. FTC’ed for a couple hours (cooked way faster than I expected ), then onto a hot grill to develop the outer crust. Super juicy. Will slice some thin on my slicer for sandwiches this week.

[Snook]

Did a 3.3lb buffalo sirloin tip roast on the pellet grill. 3 hours at 200F, to an internal temp of 120F. FTC’ed for a couple hours (cooked way faster than I expected ), then onto a hot grill to develop the outer crust. Super juicy. Will slice some thin on my slicer for sandwiches this week.

That's mouthwatering right there. You'll be eating well for the rest of the week.

[Steve]

Well, I have joined the Dark Side...

[Porch Dweller]

???

[kydsid]

Well, I have joined the Dark Side...

Did you finally buy a kamado cooker or heaven forbid , gas grill?


Gonna cook pizzas on my smoker tonight. Needed a good clean out burn and that 900 deg temp makes perfect pizza

[Steve]

Well, I have joined the Dark Side...

Meet The Dark Side!

I'm keeping the Lang and my other 4 smokers, but have added a Rec-Tec RT-340 Pellet Smoker to my stable for small, family cooks. I'm looking forward to being able to sit in the pool with a bourbon and cigar while monitoring/controlling the smoker thru wifi!

http://oldchurchbbq.com/sharedpictures/2020-05-15_The%20Dark%20Side/2020-05-15_The%20Dark%20Side%2002.jpg

High-Tech Redneck is I!

Thanks Jonathan for the recommendation! I am impressed with the construction of this unit! Solidly built, stainless steel and powder coated construction, and setup was actually pretty easy. Tonight is pork chops and hot links, tomorrow first rack of ribs!

[icehog3]

I'm looking forward to being able to sit in the pool with a bourbon and cigar while monitoring/controlling the smoker thru wifi!



That's the only way to smoke. :D :tu

[Steve]

That's the only way to smoke. :D :tu

And with a beautiful lady to boot :banger !

[icehog3]

And with a beautiful lady to boot :banger !

That's for another type of smoking. Enjoy! -(P

[kydsid]

Steve, great grill. If I ever go pellet RecTec is at the top of my list.

Finally got a pic of last night's pizza from the 'smoker'.��

https://live.staticflickr.com/65535/49903000786_df8365b911_b.jpg (https://flic.kr/p/2j2KVxh)IMG_20200515_172615 (https://flic.kr/p/2j2KVxh) by kydsid (https://www.flickr.com/photos/kydsid/), on Flickr

[Steve]

https://live.staticflickr.com/65535/49903000786_df8365b911_b.jpg (https://flic.kr/p/2j2KVxh)IMG_20200515_172615 (https://flic.kr/p/2j2KVxh) by kydsid (https://www.flickr.com/photos/kydsid/), on Flickr

Looks tasty Jason!

[Steve]

I really enjoyed getting acquainted with The Dark Side this weekend. I still love the "craftsmanship" that it takes to cook with my log burner, but it sure was nice sitting back in the pool with my lady, a nice drink, a fine cigar, and just letting the smoker do all the work! One more weapon in the arsenal!

http://oldchurchbbq.com/sharedpictures/2020-05-15_The%20Dark%20Side/20200516_170210.jpg

http://oldchurchbbq.com/sharedpictures/2020-05-15_The%20Dark%20Side/20200516_193343.jpg

http://oldchurchbbq.com/sharedpictures/2020-05-15_The%20Dark%20Side/20200517_135554.jpg

http://oldchurchbbq.com/sharedpictures/2020-05-15_The%20Dark%20Side/20200517_165139.jpg

http://oldchurchbbq.com/sharedpictures/2020-05-15_The%20Dark%20Side/20200517_234024.jpg

http://oldchurchbbq.com/sharedpictures/2020-05-15_The%20Dark%20Side/20200517_170024.jpg

Riley approved too!

[Snook]

Looks amazing, Steve! And what a good boy to have by your side. We had to say goodbye to our 12 year old boxer recently. He was my cigar smoking and BBQ companion for many years. Boxers are one of a kind.

[Scottw]

Wings!!

[Flynnster]

Did a brisket for the first time this weekend. It was listed as a "full brisket" and was shaped like a normal one, but it was very very small. Either way, the cook was great, wrapped in foil at 160, but I went a bit heavy on seasoning. Tried a new rub.

Doing my best with an 18" Weber Kettle.

[Steve]

A 13+ pound, full packer brisket followed me home today. The Dark Side is gonna get a trial by fire this weekend!

[Chainsaw13]

A 13+ pound, full packer brisket followed me home today. The Dark Side is gonna get a trial by fire this weekend!

:noon:noon:noon:noon

You go boy!

[Steve]

A 13+ pound, full packer brisket followed me home today. The Dark Side is gonna get a trial by fire this weekend!

My bad, 16 lb, but it will probably be 12-13 by the time I get it trimmed up...

http://oldchurchbbq.com/sharedpictures/2020-05-24_Brisket/2020-05-24_Brisket.jpg

[CigarNut]

Enjoy!

[Chainsaw13]

Two seriously thick racks of baby backs. Just foiled with a bit of butter and shagbark hickory syrup. Will remove and sauce in about 1.5 hours.

[Steve]

Spent a great weekend remembering my dad and all the other folks that have served our country with my girls, the pup, and lots of bourbon and bbq! Put the new RecTec thru fire-trials this weekend!

http://oldchurchbbq.com/sharedpictures/2020-05-25_Memorial%20Day%20BBQ/20200522_202027.jpg

Friday night smiked up some Sweet Italian and some Hot Links for the weekends breakfasts
http://oldchurchbbq.com/sharedpictures/2020-05-25_Memorial%20Day%20BBQ/20200523_000209.jpg

Saturday, Jason inspired us to do a pizza with some of the previously smoked sausage
http://oldchurchbbq.com/sharedpictures/2020-05-25_Memorial%20Day%20BBQ/20200523_185848.jpg
http://oldchurchbbq.com/sharedpictures/2020-05-25_Memorial%20Day%20BBQ/20200523_191427.jpg
http://oldchurchbbq.com/sharedpictures/2020-05-25_Memorial%20Day%20BBQ/20200523_193324.jpg

[Steve]

Then Saturday evening the brisket went on for Sunday's Birthday Dinner for a friend...

http://oldchurchbbq.com/sharedpictures/2020-05-25_Memorial%20Day%20BBQ/20200523_230606.jpg
http://oldchurchbbq.com/sharedpictures/2020-05-25_Memorial%20Day%20BBQ/20200524_193340.jpg
http://oldchurchbbq.com/sharedpictures/2020-05-25_Memorial%20Day%20BBQ/20200524_193331.jpg

Then Monday was Burnt Ends

http://oldchurchbbq.com/sharedpictures/2020-05-25_Memorial%20Day%20BBQ/20200525_153310.jpg
http://oldchurchbbq.com/sharedpictures/2020-05-25_Memorial%20Day%20BBQ/20200525_160110.jpg
http://oldchurchbbq.com/sharedpictures/2020-05-25_Memorial%20Day%20BBQ/20200525_170939.jpg

Life is Good!

[kydsid]

Them green beans look great.

[Steve]

Them green beans look great.

Lu's Snow Pea recipe, and yes, they are awesome! She and I have been talking about reviving my old "private chef/catering" side gig, OldChurchBBQ, but probably with a new identity, and those will definitely be on the sides menu

[Steve]

http://oldchurchbbq.com/sharedpictures/2020-06-06_Weekend/20200605_211743.jpg

http://oldchurchbbq.com/sharedpictures/2020-06-06_Weekend/20200606_184502.jpg

http://oldchurchbbq.com/sharedpictures/2020-06-06_Weekend/20200606_185215.jpg

http://oldchurchbbq.com/sharedpictures/2020-06-06_Weekend/20200607_164728.jpg

http://oldchurchbbq.com/sharedpictures/2020-06-06_Weekend/20200607_200545.jpg

http://oldchurchbbq.com/sharedpictures/2020-06-06_Weekend/20200607_200811.jpg

[kydsid]

Wow! My wife is going stir crazy and wanting a vacation near the beach. I think I'll come stay at your house for them eats! :D

[Steve]

Wow! My wife is going stir crazy and wanting a vacation near the beach. I think I'll come stay at your house for them eats! :D

:banger:banger

We're definitely enjoying the new cooker!

[Steve]

Saturday night was Smoked Chicken, Hot Links and Veggies

http://oldchurchbbq.com/sharedpictures/2020-06-13_Weekend/20200613_223815.jpg

Sunday started with Margaitas with Fresh Strawberries

http://oldchurchbbq.com/sharedpictures/2020-06-13_Weekend/20200614_154823.jpg

Then we went with Homemade Smoked Queso

http://oldchurchbbq.com/sharedpictures/2020-06-13_Weekend/20200614_162852.jpg

http://oldchurchbbq.com/sharedpictures/2020-06-13_Weekend/20200614_163506.jpg

http://oldchurchbbq.com/sharedpictures/2020-06-13_Weekend/20200614_172758.jpg

http://oldchurchbbq.com/sharedpictures/2020-06-13_Weekend/20200614_174818.jpg

[Porch Dweller]

https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fs-media-cache-ak0.pinimg.com%2F564x%2F16%2F8f%2Fc2%2F168fc228b82 500f528b4dbf6209a4ff8.jpg&f=1&nofb=1

[Steve]

Saturday we did a Reverse Seared, Florida Cracker Porterhouse Steak with Smoke Roasted Loaded Taters and Sesame Saute'ed Green Beans, while enjoying a nice cigar and Manly Mimosas

http://oldchurchbbq.com/sharedpictures/2020-06-27_Steak%20&%20Chicken/20200627_181610.jpg

http://oldchurchbbq.com/sharedpictures/2020-06-27_Steak%20&%20Chicken/20200627_201218.jpg

http://oldchurchbbq.com/sharedpictures/2020-06-27_Steak%20&%20Chicken/20200627_202116.jpg

http://oldchurchbbq.com/sharedpictures/2020-06-27_Steak%20&%20Chicken/20200627_202744.jpg

First time doing a reverse-sear, and I over cooked it slightly, but it was still tasty!

Sunday was Injected Beer Can Chicken

http://oldchurchbbq.com/sharedpictures/2020-06-27_Steak%20&%20Chicken/20200628_220621.jpg

[Snook]

All looks delicious, Steve. Now I’m hungry as I lay in bed.

[Chainsaw13]

Tacos de cabeza on the menu for dinner today.

[icehog3]

Tacos de cabeza on the menu for dinner today.

I wouldn't mind tacos y Cabeza tonight. :dr :xxx :lr

[Chainsaw13]

Doh! My spanglish isn’t so good.

[Snook]

Doh! My spanglish isn’t so good.

Your splanglish is good. I believe Tom was making a dirty joke :noon