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10-01-2018, 04:09 PM | #1366 |
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Smoked a bone in Pork Butt yesterday so we could enjoy it tonight with the game. Wife is going to make some Coleslaw.
When I smoked the butt I used an apple tree log that was probably over 6" in diameter and 19" long. Placed it in the firebox with an old piece of oak from my Red Oak out back, some Pecan and some Cherry. Smothered it all in flaming charcoals and had one heck of fire. The big apple log had a nice long burn. 6lb butt was done in 6 hours or so and pulled apart perfectly.
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10-14-2018, 02:57 PM | #1367 |
Mostly Ignored
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Anybody own a Pit Boss pellet smoker? Anybody have any thoughts on them? Worth a buy?
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10-24-2018, 05:15 PM | #1368 |
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2 butt roasts I donated for a fund raising dinner for my local bike co-op . Prep was done in a pizza joints commercial kitchen and cooked in the parking lot on a 23" Weber kettle for 5 hours. They were wrapped in foil (falling apart) and back onto the Weber at low heat for about 2 hours (pull about 8EST) then rested for an hour. Dinner is about 9.
I will try to get pics before pulling. Hi temp, quick cook butts never has the same look (or taste) as a 12-14 hour cook.
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10-24-2018, 05:25 PM | #1369 | |
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Quote:
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10-24-2018, 05:29 PM | #1370 |
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2 butt roasts I donated for a fund raising dinner fow my local bike co-op . Prep was done in a pizza joints commercial kitchen and cooked in the parking lot on a 23" Weber kettle for 5 hours. They were wrapped in foil (falling apart) and back onto the Weber at low heat for about 2 hours (pull about 8EST) then rested for an hour. Dinner is about 9.
I will try to get pics before pulling. Hi temp, quick cook butts never has the same look (or taste) as a 12-14 hour cook.
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11-21-2018, 06:37 PM | #1371 |
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12-07-2018, 12:15 AM | #1372 |
EvOlVeD
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this new job i have landed, there are about 10 boilermakers that will be ripe for some extra cash. we buy/sell steel pipe.
i am finally going to get the smoker i have always wanted. now i just need to figure the design i want. i will mock something up, but if ya'll wanna throw ideas... bombs away. absolute minimum diameter will be 28 inch.... probably something like this: won't be until about february tho, but i am okay with that... got a few bills to catch up on from being off work so long
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12-07-2018, 05:03 AM | #1373 | |
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I am a fan of a big reverse offset smoker, as shown.
The best feature I've seen is a hitch under the fire box so you can use a pull bar. Quote:
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12-07-2018, 01:05 PM | #1374 |
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gonna give a throw at smoking some cheese tomorrow.
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12-07-2018, 01:24 PM | #1375 | |
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Quote:
Been watching Franklin build his massive smokers on ewwtube havn't you.
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12-07-2018, 03:55 PM | #1376 |
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It's a reverse offset
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12-07-2018, 04:50 PM | #1377 |
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Yeah that just calms the hotspots and some think makes them even more inefficient. I converted my OK Joe to reverse offset because it was the in thing. Then I found I liked it as original configuration. You have a lot of real estate to work with so when you fire it up its not just a one protein smoke. I could cook a brisket at a higher heat near the firebox ribs towards the middle and sausage furthest from firebox near the vent stack. Thats actually kinda nice and I missed it and sold it.
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12-07-2018, 05:01 PM | #1378 |
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So I put down some coin on a 21 day aged prime rib roast for Christmas dinner at my place this year
I’ve done prime rib before but wanna try something different this year. Someone give me some tips on grilling it or maybe reverse searing it |
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12-07-2018, 05:28 PM | #1379 |
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I just did a couple 21 day ribeyes for the rams game. The guy behind the counter said pull them earlier than I usually would. I did and he was right. But that's all I got
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12-07-2018, 05:29 PM | #1380 | |
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Quote:
Gonna have to research Or just ask cp lol |
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