??

He means very little

A screwed up Monday when I didn't post this before pic and didn't get an after pic of the slow-smoked salmon effort. Yeah, it was awesome. My God it was good.

https://uploads.tapatalk-cdn.com/202...3ba630b2f1.jpg

Also, for low-temp smoking on a less expensive smoker like mine that already struggles with constant temp, especially at low temps where getting smoke from the electric element into the chip pan is tough, this smoke tube has been a gem. 130-150 with good rolling smoke is easy as pie now that I have it. One of the best investments "cheap" I've made..

https://uploads.tapatalk-cdn.com/202...f9af4488f3.jpg

I have two sizes of smoke tubes. Works great for gas grills too. I think the full sized tube I got about 2.5 hours of steady smoke and would’ve kept going a little while longer if I didn’t pull it off. Worked great for some smoked wings in the gas grill. Also did a reverse sear on some thick steaks with a 45 minute smoke and turned out awesome.


Great little product,

Fully packed I get ~5 hours from my tube. But I've learned how to load it about 25% full, tilt it back toward the opening, then carefully tilt it back to level so it's all near the opening. That provided ~2 hours. And yes, it's awesome...

24" firebox and 48" smoke chamber?

Would you invest in the wheels and tires if you had to do it again?

Don't have very many pics of the new smoker. The iPhone slid out of pocket, on Cycle at 50MPH, right into a 5 foot deep culvert full of water....Had to use spare phone with defective front camera

You like the 10mm square, solid rod, 17" wide racks that side out? There's one for the fire box for searing that gets so hot it glows.

https://i.postimg.cc/C5XysGJx/bbq.jpg

I'm horrible at taking pictures. But I did an overnight brisket the other day. Put it on at midnight @200, then wrapped it at 8 am with butcher paper, then took it off at 5 pm.

It was perfect.

I don't remember so I'd have to go read specs or measure it. I had it custom built but I would do it again. It's cool! And easy to move.

Pull two wheels and tow? That would kick ass

doing a 5 lb pork loin and 2 racks of ribs + a half-chicken on the smoker...
__________________

Who is, what smoker? who's smoker?

If you're cooking, bet you burn the loin. ;););)

Today I’m bored and going overboard.

I’ve got some 2” thick tenderloin filets in the sous vide set to 120 for 2 hours, so under rare.

When that’s done, I’m going to throw them on the Traeger to smoke for 20 mins, and then throwing them in a cast iron pan on the Weber gas that I’ve turned on full blast for the sear.

I was worried that smoking with meat that thick would dry it out and lead to inconsistent results in the middle.

Sunday night ribs

E: I'll try to suck less next time with the pic

Seeing as it's the wife's birthday, I'm slow grilling a Boston Butt using my secret recipe... Haven't done one in a while, but it's been a long time coming

Download tapatalk and upload your pics directly from your phone to there is the easiest way I've found. It's the only thing I use that app for but it is useful.

smoked 2 whole chickens and a whole filet of salmon. The salmon I put dijon mustard on lightly then old bay seasoning. The chicken was bbq rub on one and montreal steak seasoning on the other.

Montreal steak seasoning makes everything better....well, almost.

Did a brisket this weekend, but I flubbed it a bit. Was about 19lbs, so I was anticipating nearly 23 hours needed to finish it. Put it on at 3pm Saturday at 250, and then wrapped it in butcher paper at about 11pm because I didn't want to burn the edges and didn't want to be up all night spritzing it.

Ended up getting to 205 on the monitor at 6AM, much earlier than I was expecting. I pulled it and had to hold it at temp until around noon (when I was planning on it being dinner) and when I sliced it 6 hours later it was moist and tasted fine, but was falling apart and not the texture I was hoping for.

I am guessing that hot holding it that long was my problem....and the butcher paper wrap must have changed my timeline a lot. I haven't ever used that to wrap before...I was thinking it would be more like an unwrapped cook since it can breath some instead of a texas crutch...but I guess it is both.

In hindsight, wish I started the cook at midnight.

Update - was easily the best set of filets that I have ever made. A perfect low-medium rare from edge to edge, a hint of smoke and and nice, crispy sear.

Will definitely be doing that again.

Anyone here have any experience using a pellet smoker? I’m wanting to get into smoking but I want something simple that I can run overnight. I’ve heard pellet smokers don’t infuse enough smoke into the meat or have a hard time maintaining a consistent temp. I’ve looked at a few different Traeger models but haven’t pulled the trigger because a lot of the reviews with complaints about the temp swings.

Pellet grills are easy to run and maintain temp. But there can be hot spots Around the heat diverter if it’s a big piece of meat.

If you’re looking for an easy overnighter I have a master built electric rig that is reliable and easy as hell. It’s not as good as charcoal Q but it’s a damned fine facsimile. And on my end it isn’t worth the extra effort.

If you are a hardcore charcoal dude, thermoworks makes a product called Bellows that automatically controls the bottom vent on a Webber kettle. I have no idea how it works, I don’t know anyone that has one but it’s out there.

Traeger seems to be a solid choice. I don't have one, but I know many who do, and they all loge them.

Do not go with a Traeger if you want one that will last. Spend the money for something like a REC TEC.

**** Pellet grills, if it can't burn real wood....

Find something like this Chubby


https://cdn.shocho.co/sc-image/a/6/6...00,height:800)

OR

<iframe width="560" height="315" src="https://www.youtube.com/embed/aRvD7-pkpL0" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

I'd like to have an outdoor smoke-infused oven, but it looks like Weber seriously ****ed their first attempt up so I'm gonna wait and see if they do better in the coming years.

Burn charcoal or wood or buy it from those that do.

One of my favorite BBQ joints went pellet, doesn't taste the same. It got mentioned on facebook.Sales fell, now stick burner/ gas unit was bought back, and I'm back to paying stupid prices for brisket.

Last 24 hours I've drank a beer while kegging another beer while brewing a totally separate beer, then got a full packer brisket going overnight. Also purchased shaving cream from a clearance rack at a hardware store this morning.

I was a pooping on Direckshun's mom's chest away from man card bingo.

https://i.imgur.com/txmunLC.jpg?1

https://i.imgur.com/VZGU04m.jpg?1

Got a small turkey breast rolling on the smoker. https://uploads.tapatalk-cdn.com/202...40f9c64b7d.jpg

https://i.postimg.cc/GhZf0VQq/IMG-0025-1.jpg

faux brisket, butt roast, skinless chicken thighs, a few hours in.

:thumb:

What's the cut?

What you see is a split chuck roll roast, seasoned then folded in half and frozen, put on at 34 degrees. What you are looking at is Chuck eye roll but only a section of it.

It was smoked about 15 hours and removed at 180 chilled overnight then slices i nto 1/4'sliced. The bottom of this was 1/2 of the underblade or chuck flat and it has even better flavor and marbling and is really a faux brisket flat.

Interesting.

Just buy a chuck roast and smoke it. It want to shred if you try to slice without let set in fridge. I kinda like to shred put on a hogie bun reminds me of a good old Rosedale BBQ beef on a bun.

yeah get a prime grade chuck roast that weighs in at 30lbs or more, cut it in half lengthwise.

https://scene7.samsclub.com/is/image...00_A?$DT_Zoom$

No shit, if it's cooked to 200 degrees it wlll shed just by thinking about pulling it from smoker.

I always temper for hours, chill overnight, and slice when cold every brisket, most butt roasts, and especially Chuck Rolls, Shedding beef would remind you of Rosedale, and that's not a good thing.

I love Rosedale my favorite sauce and the hand-cut crinkle fries are the bomb.

OK I'll go along with one of those two, their fries didn't make an impression. Dagwood's didn't either.

Got some more pork belly burnt ends started for a trip to the lake tomorrow. A treat for our awesome students...


https://uploads.tapatalk-cdn.com/202...f5776c83a5.jpg

https://uploads.tapatalk-cdn.com/202...a29353a677.jpg


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Outstanding. (we did brats on the tailgating grill for the Scuba students today, then leftover ribs when we got home. Neither worthy of a pic)

Ummmmmmm going to have to get one of these.

Glad someone bumped this thread.

Never thought I'd do it as I've always considered myself a bbq purest but I bought a Recteq pellet smoker this week. Used it a couple times this weekend, ribs and chicken wings. Both came out just as good if not better than I've ever made on my WSM and my offset. And with the convenience its going to be hard to use either one of those again.

Anyone have any pellet recommendations? I used oak and cherry from Bear Mountain because I got a buy one get one free deal and they worked well but wondering what everyone's favorite brand is. Also what is a good price per pound?

When I get old,I'll put a pellet smoker on my patio, until then, real wood followed by charcoal or it's not BBQ.

I do have a Davy Crockett by Green Mountain Grills on my RV It serves a great purpose in such a small space. I buy Rural King Competition Blend.

https://s8382.pcdn.co/wp-content/upl...t-tailgate.jpg

Made a Boston Butt yesterday... Had the whole neighbor gathered round waiting for a bite. But it was for an exclusive club...had to have beer to share.

Wood and then charcoal? Charcoal is a starter, wood is a finisher. Are pellet smokers different?

Oh man, I misread, you're not using pellets. In fact, it appears you don't like them very much. :D

So back to the question - why wood then charcoal? Are you finishing on high heat?

Depends,

Not a fan of pellet cooked meat over being cooked over real wood. Some pellet smokers are taking all the love out of smoked meats and letting simi trained circus animals to put out decent butt roasts and briskets.

On a pellet unit you burn pellets for heat so you are putting smoke to the food 100% of the unless you wrap it. (steam it) and I don't do that. With a stick burner, you can add, pull, or reduce the wood to get the smoke, the sweetness or bitterness. you prefer and let the charcoal or gas provide clean heat.

Pellet smokers have a place but I'm old school when it comes to putting out some great BBQ, pellet smokers IMHO take the love of mopping and maintaining a fire with the best mix of heat and flavor that's real BBQ. Pellet smokers are technologies way of saying "**** you"to the pitmasters of hundreds of years of BBQ history.

I own a tailgate smoker unit that runs on wifi controls and yes it's a pellet burner. It is like the only option for an RV as I fire it off as a main method of cooking as rv overs suck ass. It is used as an oven as much or more than a smoker.

It is lightweight, has a small footprint (stores under the bus) and can be set on a tailgate, table, or can use its handles as legs and be set up anywhere. My granddaughter (11) can move it and set it up herself, and the power usage is very little which is very important to RV'ers. I don't have to deal with what to do with hot coals and ashes as there are almost none from the Davy Crocket. I don't have to empty it to store it I can pull the food, fold up the grill and store it immediately after cooking.

Pros burn logs fired off with propane for heat, after the logs burn out the food cooks using just the gas for heat. This allows them to get great smoke flavor, of their liking, followed by consistent heat and being able to sleep through the night.

https://www.bigpoppasmokers.com/medi...cto_0067_1.png

My friends and family have been BTT (blind taste tested) and they choose real wood followed by charcoal over pellet smoked every time. Sometimes my local craft BBQ/ smoked meat emporium cooks on one of their pellet pits and not only I buy many other catch it right away.

I am not a pussy, I learned how to control fire, smoke, and heat, and consider it a call of duty to get up twice during the night to check on my smoker. If I had a bad ass 1/4 plate smoker, I could make it overnight or a one tripper but my $1300 stick burner and I have a unique relationship where I get a nice Bourbon for checking on the fire at 3 am and my SO rewards me for coming back to bed. If I used a pellet smoker overnight I'd check on it just for the benefits:):):)

That tell you where I stand?

Ribs are on the smoker, rolling at ~250... One half sweet, one half with some (a little) heat.
https://uploads.tapatalk-cdn.com/202...14d44c4db8.jpghttps://uploads.tapatalk-cdn.com/202...55ef00b534.jpg

Putting a kiss of smoke on some potatoes I'm using for potato salad.

Roughly 1 hour at <100F

https://i.imgur.com/zj5Zoga.jpg?1

Picked up two 9 lb grass fed briskets yesterday. Will start about 4 am Sunday.
Salt and Pepper rub. Light the chuck charcoal, lay in some oak logs let the dirty smoke clear, set the egg at 225 and smoke for 12 or 13 hours. Pull it off, wrap in paper and then bath towels ( while the wife is not looking) and put it in the insulated box (beer cooler) for 2 or 3 hours.

F1 in Monza is on at 7 am so that will keep me occupied for 3 hours while the egg is smoking out the neighborhood.

Nice!!!
Eggs are great. Got the 2xl a couple of years ago. can smoke a dozen chickens on it. Smoked seven 7-8 lb. briskets on it (had to put 3 on a riser) last year for a party. I bake pizza on it as well.

Got rid of my smoker and gas grill after a couple of months.The egg turned grilling/smoking back into a hobby for me.

Heck yeah.

I bought a large after relocating to a condo in Chicago years ago and needed something that could both smoke and grill and live outside year round on a limited sized deck. Now that I have a proper outdoor space (by city standards) I'm looking to upgrade to at least an XL.

Also, I implore everyone to give this smoked potato salad a go. I cut and boiled the potatoes as normal then put them on for a hit of smoke at low temps. Proceed to construct as you normally do.

Shit is like crack and might not make it to dinnertime and I actually prefer it the next day.

Anyone done cheeze its? Doing ribs tomorrow and figured I could throw some on tossed with a bit of olive oil and rub. Seen it before online but times seem to be all over the place. Was thinking an hour.

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I've topped some smoked mac n cheese with some broken up cheez its and thought they turned out nice. Only on for like 30 minutes though.

I do like the idea of a smoked pub mix though.

My kids used to ask me to smoke huge bakers when they had sleepovers. Smoked bakers and a tater bar of goodies was a great way to feed a dozen plus teenagers at 2 AM.

Not my best work, the wife liked it. So did the dogs (they got my share).

https://uploads.tapatalk-cdn.com/202...dc58fb653f.jpg

Hey looks pretty good from here.

Those look like spareribs which can be a crapshoot for fat and gristle imo.

You are dead on, they are cheap cause they are crap.

You didn't show a pic sliced and yes there is a different way to "carve" spareribs. IMHO spareribs are best a little overcooked.

They were ok. I just think the 2 part of the 3-2-1 method didn't work well enough.

And yes, cheap spare ribs...

These things are like crack. Drizzled them with olive oil, sprinkled with rub then smoked at 225 for an hour. Stirred every 15 minutes or so. It's going to take restraint not to eat this whole pan. https://uploads.tapatalk-cdn.com/202...69235d0284.jpg

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Dude, you disregarded commandment #13 of the carnivore's bible...

Though shalt not BBQ pure carbohydrates.

I smoked a half dozen Iowa Burgers last night (1/3 ground pork 2/3 ground beef) they were amazing as always. Threw on a couple twice baked potatoes while Ii was at it. Delicious.

Love doing brats/dogs/burgers on the smoker when I'm doing projects. Just set it and leave it! Take that burger to 145 or so and enjoy!

I've actually smoked a pan of gramcrackers with marshmallows and chocolate before.

Really good.

Enjoy your diabetes! LMAO

Pro tip for your rib tips, shred/chop them and include in your jalapeno popper mix.

in my kraut balls.....

There were ribs next to them for emotional support. The olive oil was fat and the rub was vegetables or something. They are damn good and I won't apologize. You back down or I will boil a short rib. Those are my terms.

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Sliced homemade sourdough bread topped with creamy light brie cheese. Preheat oven to 350 and bake for 11 hours. Enjoy.

https://i.redd.it/bu2irwg8ell51.jpg

Feeding the rioters? er I mean, peaceful protesters?

LMAO

Yup, but great for a group of kids.

Kids with diabetes! :)

Kind o screwed up.
Overslept. Started egg at 7 am
Just sliced brisket at 9:30.
Guess it will be a good labor day brunch at the timber house.
Did finish off a 12 of Stella throughout the day and watered the trees

Gonna smoke a meatloaf tomorrow because I thawed this hamburger out Friday and need to use it somehow. Never a bad time time for meatloaf I suppose.

At least put some sausage or lamb in with the hamburger