What's in your smoker? - Page 235

G G · 12-02-2014, 07:35 AM

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

T.G · 12-02-2014, 07:55 AM

Quote:

Originally Posted by OnePyroTec

I do it whole on hooks

Sweet. Thanks.

OnePyroTec · 12-06-2014, 03:19 PM

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

OnePyroTec · 12-06-2014, 03:22 PM

Quote:

Originally Posted by G G

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

Ouch

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

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

shade · 12-07-2014, 03:16 PM

Spatchcocked turkey from Thanksgiving

shade · 12-07-2014, 03:17 PM

Piece of pork today

Chainsaw13 · 12-07-2014, 03:28 PM

Mark, that pork looks awesome.

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

G G · 12-22-2014, 07:29 PM

Quote:

Originally Posted by OnePyroTec

Ouch

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

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

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

pnoon · 12-22-2014, 07:45 PM

Quote:

Originally Posted by G G

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

Beef. It's what's for dinner.

kydsid · 12-22-2014, 08:21 PM

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

T.G · 12-22-2014, 10:17 PM

Quote:

Originally Posted by G G

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

She bought it for you dude. Get the chicken.

G G · 12-24-2014, 05:16 AM

Quote:

Originally Posted by T.G

She bought it for you dude. Get the chicken.

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

Chainsaw13 · 12-24-2014, 07:28 AM

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

mosesbotbol · 12-24-2014, 12:57 PM

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

Chainsaw13 · 12-24-2014, 05:36 PM

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

Stevez · 12-24-2014, 08:14 PM

Quote:

Originally Posted by Chainsaw13

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

That looks awesome. Congrats on a great cook.

Porch Dweller · 12-25-2014, 05:17 AM

Quote:

Originally Posted by Chainsaw13

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

That looks really tasty, nice job!

Stevez · 12-28-2014, 01:02 PM

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

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

http://s125.photobucket.com/user/sze...?sort=2&page=1

G G · 12-28-2014, 04:21 PM

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

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

G G · 12-28-2014, 04:31 PM

Quote:

Originally Posted by Stevez

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

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

http://s125.photobucket.com/user/sze...?sort=2&page=1

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

12-02-2014, 07:35 AM	#4681
G G BR549 Join Date: Oct 2008 First Name: Greg Location: Taylor, FL. Posts: 12,701 Trading: (10)	Re: What's in your smoker? I took some advice here and ordered a PBC (Christmas present from wife) on November 28th. It sais they had a 2 to 5 week shipping time with backorders. It is sceduled to be delivered today. Bad news is i have to wait til Christmas to use it since my wife got it for me as a gift. I will be posting something as soon as i actually cook something on it. Will be a long three weeks looking at it til Christmas.

12-06-2014, 03:19 PM	#4683
OnePyroTec Adjusting to the Life Join Date: Jan 2013 First Name: Wayne Location: Nevada Posts: 332 Trading: (2)	Re: What's in your smoker? Have 6 Elk tri-tips going right now on the PBC

12-07-2014, 03:16 PM	#4685
shade Still Watching My Back Join Date: Oct 2008 First Name: Mark Location: Lititz, PA Posts: 212 Trading: (5)	Re: What's in your smoker? Spatchcocked turkey from Thanksgiving

12-07-2014, 03:17 PM	#4686
shade Still Watching My Back Join Date: Oct 2008 First Name: Mark Location: Lititz, PA Posts: 212 Trading: (5)	Re: What's in your smoker? Piece of pork today

12-07-2014, 03:28 PM	#4687
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,034 Trading: (96)	Re: What's in your smoker? Mark, that pork looks awesome. I've got a rack of Berkshire spare ribs going right now. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

12-22-2014, 08:21 PM	#4690
kydsid Ditat Deus Join Date: Apr 2009 First Name: Jason Location: Among the Pines Posts: 2,361 Trading: (46)	Re: What's in your smoker? If you are smoking chicken just buy cheap whole fryers. The cooking method will make up for any quality issues. I've gotten whom frozen fryers for as little $3. __________________ Check out the Cigar Asylum Newbie Sampler Trade

12-24-2014, 07:28 AM	#4693
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,034 Trading: (96)	Re: What's in your smoker? Two small hams going in the smoker later this morning. Tried my hand at brining them. A maple bourbon flavor. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

12-24-2014, 12:57 PM	#4694
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,170 Trading: (6)	Re: What's in your smoker? 4.3 lb flat brisket went on early this morning. Finishing it in the oven, will turn off heat in 30 minutes for serving tonight. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

12-28-2014, 01:02 PM	#4698
Stevez Adjusting to the Life Join Date: Apr 2010 First Name: Steve Location: Louisville, Kentucky Posts: 487 Trading: (7)	Re: What's in your smoker? Attached are a few pictures from a recent smoke during the Christmas holidays. I did two briskets, two shoulders and a fattie. The briskets were done using the "high heat" method which is a first for me. That's smoking these briskets in about 6 hours at about 350. I've always done the long, slow and low method before. This was the best brisket I've ever made. Think I'm a convert! I bought the whole packers at Costco and have to admit, I was shocked at the price. I don't remember brisket being $6.50 a pound. http://s125.photobucket.com/user/sze...?sort=2&page=1

12-28-2014, 04:21 PM	#4699
G G BR549 Join Date: Oct 2008 First Name: Greg Location: Taylor, FL. Posts: 12,701 Trading: (10)	Re: What's in your smoker? Did a Roaster Chicken and a 5 lb. New York Strip Roast in the Pit Barrel Cooker today for supper. Other than the chicken taking longer than I thought it went very well. I took the Roast to about 135 and then took it off and tented some foil over it while it rested for 30 or 40 minutes and it was awesome. Chicken was very tasty as well. I love this thing already because I AM NOT a cook, not even close but this thing is so easy anyone should be able to look like a pro. Finished off with a beautiful sunset over my Grandpa and Grandma's old homestead next door.