Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

Thank you Mark :)

Re: What's in your smoker?
 

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...

Re: What's in your smoker?
 

Brisket is ready to go :)http://img.photobucket.com/albums/v3...320_200631.jpghttp://img.photobucket.com/albums/v3...320_201655.jpg

Re: What's in your smoker?
 

Beef ribs look great! As does the brisket.

Re: What's in your smoker?
 

Thanks Dom:)

Re: What's in your smoker?
 

Burgers and steak getting ready for the smokerhttp://img.photobucket.com/albums/v3...416_172421.jpg

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

Got a duck and chicken going in tomorrow

Re: What's in your smoker?
 

1/4 beef franks, duck breast, 1/4 angus pub burgers and 29 oz NY strip steak.http://img.photobucket.com/albums/v3...416_190805.jpghttp://img.photobucket.com/albums/v3...416_194350.jpg

http://img.photobucket.com/albums/v3...416_184205.jpghttp://img.photobucket.com/albums/v3...416_193222.jpg

Re: What's in your smoker?
 

Forgot to get pics of the yuengling beer brats

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

Looks tasty!

Re: What's in your smoker?
 

Chicken and duck tried something different with wood.http://img.photobucket.com/albums/v3...417_183000.jpg

Re: What's in your smoker?
 

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

http://i250.photobucket.com/albums/g...psmc6kffvd.jpg

http://i250.photobucket.com/albums/g...psvifln4cp.jpg

Re: What's in your smoker?
 

Looks good, Mark.

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

Re: What's in your smoker?
 

Maple-mustard ribs.

https://farm8.staticflickr.com/7197/...15501629_c.jpg

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

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

I posted the recipe here.

Re: What's in your smoker?
 

:tu

Re: What's in your smoker?
 

Wild pig shoulder pre-smoke.

Re: What's in your smoker?
 

Post smoke.

Re: What's in your smoker?
 

Looks good and only 1 minute of smoking

Re: What's in your smoker?
 

Spare ribs for today
http://img.photobucket.com/albums/v3...529_090516.jpg
http://img.photobucket.com/albums/v3...529_143214.jpg

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

Pork baby backs today.

Re: What's in your smoker?
 

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

Good looking BBQ':dr

Re: What's in your smoker?
 

And all ready to go!

Re: What's in your smoker?
 

Hot links almost to temp.

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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/u...psqosybwvs.jpg

Re: What's in your smoker?
 

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/n...psnkhgtpds.jpg

Re: What's in your smoker?
 

Spareribs and beef ribs.

http://img.photobucket.com/albums/v3...703_095455.jpg


http://img.photobucket.com/albums/v3...703_095827.jpg

http://img.photobucket.com/albums/v3...703_162413.jpg

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

Thanks Bob, made plenty of sauce this time :noon

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

Brisket

http://img.photobucket.com/albums/v3...711_023512.jpg
http://img.photobucket.com/albums/v3...711_024001.jpg
http://img.photobucket.com/albums/v3...711_125906.jpg

Re: What's in your smoker?
 

Yum

Re: What's in your smoker?
 

:tpd:

Re: What's in your smoker?
 

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/attach...1&d=1473091783

http://www.cigarasylum.com/vb/attach...1&d=1473091783

http://www.cigarasylum.com/vb/attach...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.)

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

That looks awesome.

Re: What's in your smoker?
 

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?

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

Good deal on charcoal if you need it.

http://slickdeals.net/f/9106579-roya...r-5-00-walmart

Re: What's in your smoker?
 

Pushed the capacity limits of the Traeger this weekend.

http://i867.photobucket.com/albums/a...ps2iqf63pf.jpg

http://i867.photobucket.com/albums/a...ps6us05kfi.jpg

http://i867.photobucket.com/albums/a...psv7lnzc3e.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.

Re: What's in your smoker?
 

Nom, nom, nom....:dr

Re: What's in your smoker?
 

Wow!