Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

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/5/4228/3...252f2d75_z.jpg

Re: What's in your smoker?
 

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

https://c1.staticflickr.com/5/4272/3...f7fcb7e1_z.jpgUntitled by kydsid, on Flickr

https://c1.staticflickr.com/5/4201/3...bb260d47_z.jpgUntitled by kydsid, on Flickr

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

https://c1.staticflickr.com/5/4249/3...f0ba5cfb_z.jpgUntitled by kydsid, on Flickr

Re: What's in your smoker?
 

Yowza!

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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!

Re: What's in your smoker?
 

:D...Nice Caddy Jason:tu

Re: What's in your smoker?
 

What size poncho does the Lang wear?

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

Above or below the meat?

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

:tu:tu:dr

Re: What's in your smoker?
 

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/l...psjxdwlnoj.jpg

http://i313.photobucket.com/albums/l...psovlt2qmi.jpg

http://i313.photobucket.com/albums/l...pss6uuycz0.jpg

http://i313.photobucket.com/albums/l...pscoxmb20h.jpg

http://i313.photobucket.com/albums/l...psdmfwfco7.jpg

http://i313.photobucket.com/albums/l...pspu25zhmk.jpg

Re: What's in your smoker?
 

Looking tasty Keith, bark looks awesome!

Re: What's in your smoker?
 

Pit Barrel Turkey this weekend.

http://i867.photobucket.com/albums/a...psxowxzqzl.jpg

http://i867.photobucket.com/albums/a...ps1qmnhby2.jpg

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

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

15lbs, 24 hour brine, 3.5 hour cook.

Re: What's in your smoker?
 

howd you like it compared to other turkey cooking methods?

Re: What's in your smoker?
 

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

http://i301.photobucket.com/albums/n...ps9cfe0hqa.jpg

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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/g...pshyqf1mvj.jpg

Re: What's in your smoker?
 

2 hours in...

http://i250.photobucket.com/albums/g...pseahnbuxc.jpg

Re: What's in your smoker?
 

:dr

Re: What's in your smoker?
 

Looks awesome Mark!

Re: What's in your smoker?
 

Brisket for the 4th

https://www.dropbox.com/s/1iol86w7pu...96617.jpg?dl=1

Re: What's in your smoker?
 

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

http://i867.photobucket.com/albums/a...psxkzchyab.jpg

http://i867.photobucket.com/albums/a...psu5r5nliv.jpg

http://i867.photobucket.com/albums/a...psdbrxb8n4.jpg

Re: What's in your smoker?
 

Looks awesome, Dom!

Re: What's in your smoker?
 

:tpd:

Re: What's in your smoker?
 

Trip tip, sausage and veggies

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

Re: What's in your smoker?
 

That looks amazing.

Re: What's in your smoker?
 

Smoked and BBQed Chicken, taters and corn on the cob

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

Re: What's in your smoker?
 

http://oldchurchbbq.com/sharedpictur...acon%20005.jpg

Bacon!

Re: What's in your smoker?
 

O. M. G. !!!

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

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!

Re: What's in your smoker?
 

Nothing fancy, just a couple of leg quarters.

https://farm5.staticflickr.com/4359/...0f6da5dc_z.jpg

Re: What's in your smoker?
 

:dr

Re: What's in your smoker?
 

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/...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/...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/...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.

Re: What's in your smoker?
 

That's some good looking beef!

Re: What's in your smoker?
 

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.

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.

Re: What's in your smoker?
 

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/sharedpictur...%20Brisket.jpg

Re: What's in your smoker?
 

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