Over 18 hours on the smoker, temps were fluctuating from 225-235. IT is only at 165. **** me!!!

https://uploads.tapatalk-cdn.com/201...eb134e4996.jpg


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Any one freeze butter herbs and then let it melt into the meet as it's cooking?

Didn't come through the stall? Throw it in the oven. It won't taste different at this point.

:thumb:

I did, finally hit 197. Just literally took it out, resting in an ice chest triple wrapped in foil.

Yes.

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ROFL

I love you man

https://uploads.tapatalk-cdn.com/201...f2e8f831b5.jpg

https://uploads.tapatalk-cdn.com/201...ceeb94ef96.jpg

https://uploads.tapatalk-cdn.com/201...f8c252f199.jpg


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Looks awesome. I'll be doing those for a family reunion at the end of July. 120 people. Anyone have an idea how many I should do? I'm guessing 6-8.

Depending on how much you think people will eat I think that's probably right. I would estimate 60-80 lbs. If there are a lot of kids there maybe the lower side.

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Just put a 10lb brisket on the smoker around 7 am this morning. Looking forward to some good eating later tonight

So I have a pork shoulder roast, sick of the rub I’ve been using had should I go about smoking it. Ive never done a roast

Since I haven't been in here in awhile and already uploaded the photo, might as well put it here as well:

http://www.chiefsplanet.com/BB/pictu...pictureid=1895

My Fajita game is on lock these days since I've started using the Joule to salvage my otherwise useless 2+ pound sirloins that I end up with when I get my side of beef every year.

I took a stab at queso blanco and it came out very well. I haven't missed on quac in years so it was predictably great. And my recommendation to anyone on fajitas is to find Tortilla Land raw tortillas and cook them on the griddle yourself. 300 degrees or so gets you a perfectly toasted, fluffy, restaurant caliber tortilla.

Smoking some ribs today and I can't keep the damn smoker hot. Lack of wind is killing this amateur bad smoker

Looks like Walmart carrys them but not sure if it's just ship to store. I try to avoid Walmart.

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Joule meaning sous vide right?

Yep, it and anova are the 2 big brands.

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Looks like Target has them made by guerrero.

Just go to the area that has cotija cheese or questo fresco. There's a 'cold mexican' section in most refrigerated spots and they may have them there.

It's worth the extra couple of minutes if you can find 'em.

https://uploads.tapatalk-cdn.com/201...98b851d356.jpg

Nice little lunch. Loving this new grill already.


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What did you get?

This guy.

Noice.

I’ve got 3 pounds of beef short ribs marinating in teriyaki for the grill tomorrow, gonna throw a pack of brats on for good measure

Having that with a creamy pasta salad, should be a’ight

I did the pork belly burnt ends today. Had pictures, I thought, but new phone didn't work.

I've got some Cowboy Ribeye's I'm going to cook in my offset smoker tomorrow. Going to smoke and then sear them on the grill grate in the firebox.
Coarse salt and coarse black pepper, lemon pepper, granulated garlic and onion powder rub.

I'll check it out. Love home made flour Tortillas. I have a press but it doesn't get flour thin enough, gotta roll them.

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try these.

https://s.yimg.com/aah/mex-grocer/ca...ck-of-5-35.png

i always wanted to make my own. just never have done it.

If you have someone who can get you "heirlom" Masienda masa at El Popocatepetl's 47th Street location (4246 W. 47th St.) i would like some too, they will NOT ship.

Bayless swears by the stuff and is an investor. Popocatepetl's uses Masienda brand masa to make all the tortillas for Bayless's restaurants.

Injected, rubbed and now bathing in smoke at 225. Got it on just before it started raining. https://uploads.tapatalk-cdn.com/201...3c7111a1ec.jpg

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Do you find injecting makes a big difference? The one time I did, I didn't notice an huge difference

This is my 4th brisket, I tried it on the last one and it came out good. I don't know if that's good enough evidence but I figured stick with what worked.

Injection is beef broth worcestershire garlic and onion powder. Just too add moisture not a ton of flavor.

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Wrapped in butcher paper, in the stall.

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8 jointed oxtails, 2 slabs back ribs and hot Italian links

Furiously googles for pics of oxtails, ribs, and hot links on smoker.

He's probably learned to Google first.

A picture is worth a thousand bucks and a week of silence....

Anyone have a recommendation on a quality offset? I'm getting bored with my WSM, I've always wanted to try an offset but it seems like the ones you can buy at Lowe's are junk.

Buy a used OK Joes the originals have the letters inside the outline of Ok Do not buy a new or used one that the handle and firebox are bolted on.

Yeah I'm sure those are easy to find.

I sold one two weeks ago for $300. Wish I would have known you were looking for one I would have sold it to you cheaper than that.

Cross thread humor I take it..

I wasn't looking for one until today...I'm doing a brisket on my WSM and just thought it'd be a lot easier/less work on a nice tuned offset.

It depends on your budget but Yoder makes great offsets. You might be able to find a used Cheyenne for a decent price after that you don't see many used Yoders for sale.

https://www.yodersmokers.com/

I left the finger out of the pic but the duck did say "**** off"

https://i.postimg.cc/x1fc8n87/IMG-20...9-rewind-1.jpg

https://i.postimg.cc/hPgGZcLj/IMG-20...8-rewind-1.jpg

if you do your homework Yoder and OK Joes are related.


yes nice smokers, i'd rather have an original OK Joes that has been cared for.

I'm cheap but really, it's just a smoker.

Bacon wrapped pork loin

OK Joe's have smokers at Lowe's but the metal is thin...I'm willing to spend $800-$1000 but not much more. From what I'm reading the current top of the line Ok Joe's is still trash.

Grilled some chicken breasts marinated in Italian dressing

it has to be an older one where the handles are welded on and the fire box is wlded too.

There was a time where a welded handles and a bolted on box was still a great smoker but they were rare. them things went to crap.

The badge has to look like this to be a "real OK Joes" the lettering is all inside the outline of OK.


https://i.redd.it/q3wiosdr5kjz.jpg


https://www.smokingmeatforums.com/me...eg.509098/full

The Yoder
https://i935.photobucket.com/albums/...psudzvfgoo.jpg

The steaks
https://i935.photobucket.com/albums/...psdqhjth3m.jpg

Started the charcoal
https://i935.photobucket.com/albums/...ps0sh5y5k4.jpg

A chunk of cherry wood and a little pee-can as well
https://i935.photobucket.com/albums/...psv2ggufhd.jpg

Fresh in the smoker
https://i935.photobucket.com/albums/...psn9w42kzl.jpg

Coal ready to sear
https://i935.photobucket.com/albums/...psdg3f8w4p.jpg

The sear
https://i935.photobucket.com/albums/...pso14kmodv.jpg

Finished product
https://i935.photobucket.com/albums/...psyrfsiz7t.jpg

Medium, medium rare(the way I like my steak)
https://i935.photobucket.com/albums/...ps5fwekqcz.jpg

Smoke ring
https://i935.photobucket.com/albums/...pss5y03ygz.jpg

It was awesome yum!

Looks awesome.

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If you can find a pre 97 New Braunfels it was built like a submarine. Char Broiler LLC bought New Braunfels and Oklahoma Joe's and made them subsidiaries. Dont thing they make anything now out of the NB name, and finding the old ones are near impossible in any kind of condition. Its the fireboxes that burn out even the 1/4" steel so really your better off with bolt on so that part is replaceable. Also 1/8" vs 1/4" steel doesnt mean much in temperature retainment only really added weight. I would be fine the thinner gauge as long as the firebox is replaceable because it will burn out long before your smoke chamber. Only disadvantage really would be needing modifications.

Very nice.

I'd stick my dick in it

Flat was a little on the dry side, probably was ready early. Burnt ends came out great. Love the bark. https://uploads.tapatalk-cdn.com/201...39564dc69f.jpghttps://uploads.tapatalk-cdn.com/201...7e699832b9.jpg

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The burnt ends look great and you have a heavy bark on the flat which not everyone can achieve. Nice.

Is this a good deal?

https://springfield.craigslist.org/f...897852284.html

What are you Smoking/Grilling/BBQ'ing this weekend?
 

The chickens were the best I’ve done on poultry, that was a real hit. The ribs were good, the pulled pork was ok.


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I think so as long as it passes inspection for rust. It looks fresh. Looks a little short but he 20" diameter makes it worth it.

Filet mignon, shrimp, and asparagus.

Yeah I put it back on unwrapped after I separated probably should have sacrificed the bark for moisture and wrapped it. Not bad for being my 4th brisket, learned for the next cook.

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you should be proud at 7 feel bad at 6 any less than that take his wife while you're there

or this one for $200
https://www.facebook.com/groups/1665610107082983/

This is a nice smoker for 500 bucks always liked The Good One Open Range. Looked at them several times at Smoke and Fire. Shipping from NY would kill the deal and im not driving to pick it up.

https://scontent-dfw5-2.xx.fbcdn.net...f1&oe=5D96E443

Nice, acts like the trailer mount i use, i like but the drive will kill you.

I'd aim to knock at least another $100 off

Just my $.02, but if you are sticking with charcoal, you are already using the best smoker out there. I"ve used offsets, including the original Oklahoma Joes, which is our comp team party cooker on a trailer, and they just don't have the same ability to hold even temps for long times. I have a WSM and it outcooks every other charcoal cooker I've used.

I sit here in the cheap seats shouting "PREACH IT BROTHER TOOGE AMEN!!!!!"

Dinny

The Ribs were excellent (there's a 3rd slab in there). I'd serve those at a restaurant - they were about perfect. And what the hell is the deal with St. Louis Style Spare Ribs and/or Baby Backs? That was all I could find. Took me forever to find a grocery store that carried whole slabs of spare ribs that hadn't been St. Louis trimmed. **** that noise - I want my spare ribs; baby backs are for people that eat barbecue at Applebees.

http://www.chiefsplanet.com/BB/pictu...pictureid=1900

The burnt ends were...fine.

http://www.chiefsplanet.com/BB/pictu...pictureid=1901

Obviously that was before I chopped them and re-fired them to get some good char on there.

The problem with the burnt ends was perhaps a butcher education issue. The party we were going to have was cancelled due to an AC breakdown, so I stepped in to host and said I'd take care of meat. Well that was Sunday and Sams didn't have any points for me on short notice. HyVee did, but they were small and just not marbled well at all. It was almost as though they were triangle shaped flats more than anything.

So I took them to 195 and rested them for 2 hours and they were still just kinda dry. I think the problem was that they were just too lean to do burnt ends with. Without enough marbling in there to make them really moist, I had to keep them pretty hot to keep them tender. They were excellent straight off the grate after I'd cubed/charred them, but in the 15-20 minutes or so it took for everyone to get food, they'd cooled and gotten dry and mediocre.

A good cook on an offset is just a little bit better, IMO. I don't know why exactly, but if you can peg a cook on an offset, it's amazing. The problem is the amount of care/monitoring that has to go into it. If you have the time you need to closely watch that smoker and feed it right, you can create spectacular barbecue.

But most of us just don't have that kind of time. We're doing other stuff when the cook is happening and we need to be able to leave it alone for a few hours (for me, usually overnight). And for that cook, the WSM is just the tits. It creates food that's 90% as good as the off-set with FAR less risk.

Gimme 20 cooks on each style of smoker and I'll give you 19 very good meals and a mediocre one on the WSM. Put me on the offset and I'll give you 10 amazing ones on the offset, 5 mediocre ones and 5 shitty ones.

As you noted - for a competition when you have a team that can multi-task and monitor, there's no substitute. But when you're talking about a one-man band that has lawns to mow, children to entertain, beer to drink and baseball to watch...well, the WSM is the way to go.

Without Saint Louis style ribs Applebees wouldn't have all you can eat riblets.

Spareribs are still plentiful around KC. I get them quite often for easy cheap meals but prefer baby backs. More meat less gristle and fat.

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Our comp team doesn't use the off set for comp meat though. We use it to cook for all of our friends and family that stop by because it holds more meat and has our team logo and all that showmanship stuff. I disagree about a good cook on an offset being better. Not only do I have almost nothing to do on a WSM, but even when I baby the offset with the tuning plate and rotating meat, etc., the meat is no better, so why bother. I mean, if it's going to be your everyday smoker, might as well go with the best, unless of course you are a pellet or electric guy.

It seems that controlling the heat ear regardless of the type of smoker is 90% of the battle.

Well, maybe not 90. Maybe more like 95. No, maybe more like 87.5.

To be honest, I haven't really completed the math.

But I digress.

Controlling the heat is a great big part of the battle. The WSM makes it so easy, it almost ain't fair.

One of the swell features is when you reply "it was nothing" to the inevitable bbq compliments, they think you're being modest.

nyuk.

Dinny

I went ahead and pulled the trigger on the Horizon offset. I know how good the WSM is, I've put out hundreds of pounds of meat on mine...just wanted to try something new. This thing is a beast at 450 pounds and has almost no rust.

I've been reading a lot about temperature convection plates and tuning these things to produce an even temperature across the grill. Anyone have any experience/tips? I cant find tuning plates online, but I found these for propane grills. Would they work?

DOD you just type "ear regardless"?

Yes I dod.

I typed ear regardless because I thought some of the brighter kids might get the joke.

The joke is I'm poking fun at the people that think "irregardless" is a word.

Do you get it now?

I didn't think to explain that in the post.

Dinny

quote

Get a couple of steel cookie sheets in the width you need. Probably 2 or 3 to make up the length of your smoker. Then you move them across the bottom, varying the space between them to tune it. For example, towards the firebox, you might have it "closed" to about 20 inches away, and then a space open.

Like this: Although I don't think these are cookie sheets, that's what we use.

https://www.google.com/url?sa=i&sour...59155478930575

i made my own looked just like this.

http://i1380.photobucket.com/albums/...psvrmsn7md.jpg

My plates interlapped so they could be tuned, like a fish.

You never know around this place with all the intensive purposes there are.

What do you fine folks recommend I smoke with almond wood?

My neighbor gave me a big ass log of death!