Did not get to take after pics but 4 chicken halves,2 1-1/4" center cut chops,1 slab StL ribs,2 slabs chuck ribs.

https://i.postimg.cc/9fR20M8f/IMG-0217-1.jpg

https://i.postimg.cc/k50mbmzv/IMG-0218-1.jpg

https://i.postimg.cc/3R2HjqH5/IMG-0210-1.jpg

My Tito's and homemade lemonade.That's white oak.

OUTSTANDING....

[QUOTE=cooper barrett;15284746]Did not get to take after pics but 4 chicken halves,2 1-1/4" center cut chops,1 slab StL ribs,2 slabs chuck ribs.

Looks like you are getting her broken in pretty good.

Anything worth catching and smoking in that pond?

It's a lagoon:p:p:p:p:p:p

I can walk to the lake, drop a line and have a respectable catfish in seconds, Have to work hard to find a bass, blue gill, or perch that it should have. There was a flood that came up to but not into the house before I bought it.Don't thinkthey restocked or were not successful.

It's well seasoned, I can keep it at 200- 225 for 4 hours without watching it. I am looking for a small pressure washer to keep 'er clean. I need to get wood this weekend. 1stick left.


[QUOTE=srvy;15285576]

So like a said a pond.


The word "lagoon" derives from the Italian word laguna, which means "pond" or "lake."

Just put a minisket on the smoker for later today.

https://uploads.tapatalk-cdn.com/202...f29e8178aa.jpg

Maple glazed wild Alaskan sockeye.

Held <100F for 2 hours

https://i.imgur.com/tZnhIpb.gif

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

Came out very VERY awesome.
https://uploads.tapatalk-cdn.com/202...2484f8ff05.jpg

Nice job boys

Future potato salad

https://i.imgur.com/Nvo6kgE.jpg?1

Future smoked salmon poppers

https://i.imgur.com/LOl6dHT.jpg?1

That some leftover maple glazed salmon or did you just hit it with smoke?

Its the leftover maple glazed from last Sunday. Just refrigerated its good for about a week to 10 days, so trying to use it up. Planned to make a dip out of it but then thought why not poppers if I've already got the smoker going.

Nice. Good call on that.

Poppers a labor of love tho that requires a minimum of one roll of paper towel to make

https://i.imgur.com/QQPZ1eA.jpg?1

Yeah when I'm halfway into making a batch I'm always like ****ing shit I can just buy these things at HyVee. But they're not as good. And those look nice. Looks like an IKEA rolling tray you've got there.

My wife's always like poppers sound so good then eats like 1.5 after I've burnt half a morning assembling them.

Can't remember where we picked up that tray but its been a trooper for us, like 3 different kitchens over the years.

Follow up from yesterday

Smoked potato salad with spares

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

Nice.

Enjoyed my day off. Post oak and cherry and they came out pretty.

https://uploads.tapatalk-cdn.com/202...8dbcf3077c.jpg


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Never wrapped? full cook overwood?


Looks great, next time let us see inside?

I was way too busy to get a photo, but on my wedding day (last Saturday) I smoked a couple Snake River Farms American Wagyu Briskets... they were amazing. The briskets are a bit pricy ( like $200 for 18 pounders ), but they were Prime/Gold designation and beautifully marbled. Everyone said it was the best brisket they ever had.

Would definitely use them again... next time I'll get pictures though, I promise.

Congrats Gator

NGL I’m pretty devastated you don’t have before and after pics but you get pass for the wedding. Congrats!

LMAO tending wood smoke on the wedding day, now that is the dedication to the task at hand!

Congrats on the nuptials.

Been craving wet burritos (burritos enchilada style) so made the salsa roja the day before to let it develop and to stagger the dirty dishes (pro tip)

Being from KC and all, decided to fire roast and kiss with smoke

https://i.imgur.com/5dRBKzh.jpg?2

https://i.imgur.com/wpi2Nf3.jpg?1

https://i.imgur.com/a7FvCis.jpg?1

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Damn that looks good!

Thanks for the congrats, all... yeah, I had a tent up so I could lay down and nap in the wee hours on wedding day. I ended up pushing the brisket to just be a 10 hour cook, but it still turned out great.

congrats on the briskets


sympathy goes out on the marriageLMAOLMAOLMAO

Future smoked queso

https://i.imgur.com/qqH55nN.jpg?1

Just put on my last quarter of the pork belly. Pork belly burnt ends on the way.

https://uploads.tapatalk-cdn.com/202...a3e90d1250.jpg

Its the journey, not the destination. :)
Getting excited about what is coming off the grill or out of the smoker is a man thing, I guess. They still love to eat it though.

I think that platter just gave me a seizure. Poppers look good though.


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I was so nervous during the super bowl I ate a whole tray of poppers by myself before I’d even realized what I’d done.


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I stress ate a bowl full of jello shots once. Wrecked me for multiple days.

ROFL

The final product...

https://uploads.tapatalk-cdn.com/202...b81763536f.jpghttps://uploads.tapatalk-cdn.com/202...42033bd0bd.jpghttps://uploads.tapatalk-cdn.com/202...53be9f0288.jpg

I didn't eat much during the Superbowl, but I do remember pouring the crew and myself a 16oz whiskey and water after Pat's 2nd INT. Very heavy on the whiskey. The stress drinking was very, very real in the second half.

The mouth is watering.

https://i.imgur.com/J49dUPO.jpg?1

https://i.imgur.com/9xRHjsH.gif

It was really weird. I'm not a big eater and I've never stress ate anything in my life up until that point.

Damn that looks fantastic. :thumb:

From the dinner thread, but prolly best placed here...

GloryDayz leading the turkey parade.

Little blurry but Cajun spiced, wet brined for 1 day. 2 hours early so hanging out in the cooler. https://uploads.tapatalk-cdn.com/202...cb78b98443.jpg

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Did a traditional turkey and then smoked one too. Turned out beautiful although I'm hosting so no time or thought to take a picture.

Good looking birds gents. Have a good one!

Really amazing thread, fellas

I've always considered myself a damn good cook, but smoking represents a major gap in my repertoire... gotta get that fixed SOON

Some fine damn birds Glory and Source. No pic from Pablo but we know what he can do always excellent.

We did a 22lb turkey in a Masterbuilt electric fryer and it turned out fine. Happy Thanksgiving everyone if not a weird one. I miss all the immediate family and relatives and never thought I would say that.

Hopefully next Thanksgiving the China Virus will just be a bad memory and Our Chiefs are well on their way to threepeating as World Champs.

Thank you...

Only 2 of us

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I did one. Finally took the time to brine it. Brining is the way to go. I backed off the seasoning because I was worried about it getting salty on me.

Brining is the way to go. But it meh. I’m just not a big fan of turkey. If I have to fire up the smoker I’d rather do something that’s good

Smoked hard boiled eggs. Nothing better

I brine everything, It's just planning. I brined the lamb I smoked today in a simple brine.

IMHO hanging a turkey breast down is the way to go.

I did Prime rack of lamb today and it was fantastic.

I need to try that again, 1st time I overcooked them.

It isn’t just planning, it’s also a pain in the ass for me. I don’t have a big enough fridge to hold a fair sized Turkey. This one was 16 lb.

I saw a video where the dude had a yeti food grade bucket he stuck in this giant yeti cooler and that looked easy as shit but fat boy isn’t spending a house payment on brining gear. Ended up running a cheap cooler, which was a pain in the ass to clean when I was done and didn’t hold temperature so I had to add ice half way and probably jacked up my salinity saturation but WTF ever.

So yeah, I got it done, and yeah it was good, but it was a pretty fair pain in the ass.

Dry brine is pretty simple; pull thawed bird out of its packaging, wash and pat dry, cover with salt inside and out, place on roaster pan with grate (so it doesn't sit in those juices), place all of it in a trash bag (try to get most of the air out), and back into the same spot in the refrigerator for three days.

What temp did you smoke yours at? I didn't get a ton of smoke flavor at 325. Also spatchcocking caused it to cook a lot faster.

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Not sure if you’re talking to me but I did mine at 225

I might have to give that a go.

I put mine on at 225F, bring it up to 350F and hold. Seems to deliver the best combo of smoke and crispy skin.

And I agree brining can be a PITA. I use a food grade bucket and if its not cold enough to keep outside, I use a small chest freezer with a thermostat override I utilize for fermenting beer. So I have to get a bit creative with whatever I'm displacing out of the freezer.

225 for me too. That being said, between all the probes I have then none agree, and the burner not really being good at keeping the temp within 10 degrees, I'd say 225 was the target.

Also, I HIGHLY recommend one of these dudes if your vertical smoker is like mine and getting more water and wood chips wasn't very well thought out. It burns for 5-8 hours and the smoke is great...

http://www.lakesidesmokers.com/wp-co...-1024x1024.jpg

Is there anything better than a properly smoked turkey the day after Thanksgiving out of the refrigerator? Only thing I can think of that comes close is burnt ends. I bet I have eaten 2 lbs of turkey so far today. Smoked two 12 pounders and had 3 or 4 lbs left. Almost all gone and it is only 2 PM the day after.

Smoked a turkey breast yesterday. Pecan wood.
Ran around 275 to 300 most of the cook. First hour of the cook it was more on the high end around 310 for a bit. Cooked to 165 and pulled about 2.5 hrs later.

Turned out really good. Though, was hoping the skin would’ve crisped up a bit more. It looked awesome, but just wasn’t an edible skin. Was hoping running At 300 would’ve don’t the trick. But the meat itself turned out great. I sliced one breast on the bias and , I’m not sure if it had anything to do with it, but some sections of the breast were just very very chewy. Gonna slice the other breast like a Traditional carving And also used some leftovers to make a pot pie tomorrow.

Start off low and slow and crank that temp high when you're about 15-20 degrees from being finished.

Or break out the roofing torch.

I haven't smoked anything since I moved in late august. I brought one smoker with me to the new house so today I'm going to get it prepped and ready to smoke a couple slabs of ribs tomorrow. Can't wait!

It's on!

[IMG]https://hosting.photobucket.com/imag...080&fit=bounds[/IMG]

[IMG]https://hosting.photobucket.com/imag...080&fit=bounds[/IMG]


Make a little home made BBQ sauce. Blackberry, Cherry, Habanero with Agave and a little Chipotle.

[IMG]https://hosting.photobucket.com/imag...080&fit=bounds[/IMG]

That's an awesome setup!

Rep.

Jar of sauce. Nice deep color!

[IMG]https://hosting.photobucket.com/imag...080&fit=bounds[/IMG]

Gonna do wings for the game. They're marinating in the fridge as I type.

Just in time for the game.

They are AWESOME... https://uploads.tapatalk-cdn.com/202...1796233035.jpg

Alright need some opinions. I need a new smoker. Let’s keep it basic. Just needs

Electric Cheater smoker. Yes, I’m that lazy. Cost between $250 - $750

I have a master built. It treats me right.

I bought a cold smoke attachment. Which works good but got creasoted up. I’m not sure if it’s something I Did or if it is some design flaw.

Electric bullet smoker. Doesn't take up much space. I wouldn't trade mine for any other.

I’ve had two master built smokers. 30 and 40 inch models. Both I used until they wore out. No frills. Just get the job done. Downside is I didn’t like the small slides for the chips. Way better than opening the door and ****ing your temp all to hell but still....

I love charcoal in a grill. Never used charcoal to smoke. Interesting. Looks like a good model.

Damn man you are ready to hang with the big boy pittmasters on the circuit. Well done sir.

[QUOTE=BigRedChief;15381249]Alright need some opinions. I need a new smoker. Let’s keep it basic. Just needs

Electric Cheater smoker. Yes, I’m that lazy. Cost between $250 - $750[/QUOTE


buy a used OK Joe with a label like this. Your great grand son will still be using it....

https://i.redd.it/mou2hsfvjrb31.jpg

One of these used is better than anything new IMHO

<iframe width="560" height="315" src="https://www.youtube.com/embed/dMlX0tOCoZA" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

any model with welded handles, preferably welded smokebox is good buy for a few $$$

The food got done and the game came on so I didn't post the final product. So here it is.

Saucy Ribs. I did'em competition style.

[IMG]https://hosting.photobucket.com/imag...080&fit=bounds[/IMG]

And the bite.

[IMG]https://hosting.photobucket.com/imag...080&fit=bounds[/IMG]

NICE!!!!!