redrocker652002
Well-Known Member
Cool. I have been thinking of moving on to one of those. One of my workmates has one and loves it. I am just not sure how tough it would be to keep temp. If you can, post your review when yo use it a few times.
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Good choice, helpful hints, put a disposable pan in to catch drips. It makes it easier to clean. Also put a wired temp probe at the Grate level. The dial at the top will be a different temp. Once you figure out the differential you can then go with just the dial. It may be 50 or more degrees higher than the Grate. Great choice!
NSMikeD
Well-Known Member
Fired up the CookShack Fast Eddy 120 today. I still need to replace the connection fan and igniter (used a small butane torch to light the pelletsO which the replacement parts have been in the box since last year, but daubing a simple pork shoulder for pulled pork tomorrow. I usually get pork butts for pulled pork but the shoulder was free from Shop Rite for an Easter Week promo Great to have Fast Eddy back in use after a long sleep. I also have a WSM 22 which gets more use but being Easter Sunday I wasn't going to try to find a store that sells Royal Oak and Wood Chunks.
The before picture:
I will return to edit to post the final (it's wrapped and still cooking).
The before picture:
I will return to edit to post the final (it's wrapped and still cooking).
Last edited:
At least the brew equipment survived! Hopefully there was no structural damage. Dang trees.
My neighbor loves the free stuff on Craiglist and rebuilt a free Traeger that he gave me.. it seems to have trouble keeping the temp, I put in a new an controller but it still is about 50 degrees off, I think the auger is going on it BUT I did smoke some wild caught Columbia River salmon my other neighbor gave me.. since this was done a couple weeks ago I did order a Grilla Grill Silverbac...cannot wait to really start smoking meat.
NSMikeD
Well-Known Member
I've done this a few times now and recommend saucing with. mix of apple cider, cayenne, more rub and Blues Hog Original sauce. Even though I have many medals saucing with tradition BBQ sauce, I am finding that heavily cutting it with apple cider vinegar (and a bit more seasoning) is so much better. Blues Hog has a lot of things going on so a little goes a long way with it.
You can always put a bottle of sauce in the side for those who want more if that sweet ketchup stuff
NSMikeD
Well-Known Member
looks good. It's not unusual for a cooker to read one temp near the units built in probe and another elsewhere. Put a cheap oven thermometer in there so you know and of course many probe thermometers come with a BBQ probe in addition to the meat probe. So long as the difference is consistent you can make the adjustment and never look back.
just loaded a full rack of beef ribs into the BGE. will add some baker taters in about an hour, and also have a tri-tip going in with the taters.
tri-tip will come out when it hits an internal temp of 110F so it can be seared on the grill over coals
should make for some good eats later tonight
tri-tip will come out when it hits an internal temp of 110F so it can be seared on the grill over coals
should make for some good eats later tonight
Last edited:
And the results from last night before it all disappeared
Some of the meatiest beef ribs I've ever scored from Costco. Served (and eaten) sans sauce as they were too good and too moist to cover up all that flavor with sauce
Some of the meatiest beef ribs I've ever scored from Costco. Served (and eaten) sans sauce as they were too good and too moist to cover up all that flavor with sauce
Last night I slow smoked a tri-tip to 102F over pecan wood, then finished it with a reverse sear to 132F. It was delicious-the leftovers will become beef fajitas tonight.
What brand of probe do you use? I use a Meater, but the ambient temp sensor may have been a little overdone at some point, it's not even remotely close to the thermometer temp on my Egg, and even in the oven it can be over 150 degrees off.
My new smoker is being delivered tomorrow!
Edit: apparently today
Edit: apparently today
Last edited:
I have a BBQ Guru UltraQ and use its pit and 1-3 food probes. I used a DigiQ for many years, and upgraded to the UltraQ a month or so back.
DigiQ and UltraQ food probes are within a degree or so of another (don't remember the brand/model) food probe I've used for years. haven't done an a/b on the pit probe vs unremembered probe to see how they align, but I anticipate it'd be right there with the other probes on the DigiQ/UltraQ
I had been considering the Meater, but decided I'd go with the Wi-Fi/Bluetooth UltraQ so I can monitor remotely when running an errand or stuck on a Zoom call (home office is around the corner from the BGE, and the cinderblock walls are pretty good at eliminating the Bluetooth signal from making it there)
I like the Thermoworks "Dot" model. Obviously it's not going to send via BT or Wifi, but with the Kamado Joe, I know temps are going to be rock solid once stable, so I just need to check it every now and then.
I got an Inkbird that I think I saw mentioned here (reg 99, on sale for 49 from Amazon, w/ 4 probes and either WiFi or BT) quite some time ago. I should probably open the box at some point
I've got a two probe Bluetooth inkbird and it seems to be fine, had it a year.
Did this last weekend, pork shoulder that I cured for collar bacon, pork belly strips that I made into belly burnt ends and eight or so chicken thighs. Smoked with chunks of Auchentoshan whisky barrel staves and some hickory.
Did this last weekend, pork shoulder that I cured for collar bacon, pork belly strips that I made into belly burnt ends and eight or so chicken thighs. Smoked with chunks of Auchentoshan whisky barrel staves and some hickory.
I'm definitely smoking something this weekend.
Nice smoker!
When I retire I’m gonna buy a stick burner and spend my days drinking, lounging outside and smoking meat.
But for now I’ll stick w my pellet grill.
I had never heard of a bacon rib. Now I’m gonna talk to my local butcher to see if I can get that cut.
The rib discussion starts at 8:23.
I’ve never had a desire to visit Texas, until now.
Interesting. Where to find that cut might be tough, but if you're willing to sacrifice it being on the bone, you could basically just use pork belly and get roughly the same effect in my opinion.
It looks like it's cured like bacon, smoked whole (probably to normal bacon temp of 160, then sliced thick and smoked again (like ribs until fully tender).
If you've never cured your own bacon, I recommend it. I'm overdue to do it again, and maybe it would be nice to try making bacon ribs.
I was thinking the same. Cure a pork belly, slice in 1-2” strips, smoke and glaze w maple syrup.
Maybe wrap towards end.
I haven’t cured a pork belly but I’m always up for something new. My brewing has slowed down (just not drinking fast enough) so this fills the void.
Here is a vid from the actual BBQ joint.
Maybe wrap towards end.
I haven’t cured a pork belly but I’m always up for something new. My brewing has slowed down (just not drinking fast enough) so this fills the void.
Here is a vid from the actual BBQ joint.
Awesome! Thanks for passing along the vid. I think this would be an excellent way to do it, because you're probably not going to smoke an entire 10# slab of pork belly this way, unless you're feeding a MAJOR crowd. And I prefer to buy pork belly in one full slab at Costco, because it's a heck of a better price than I'm likely to get from the supermarket or a butcher. But one slab of pork belly could make a bunch of bacon AND however many bacon ribs you want for a single dinner from a single cure/smoke. Or you can cut off a portion of the belly separately for some pork belly burnt ends, which are delicious too.
For bacon, I use this to calculate the cure: DiggingDogFarm
If you read sites like AmazingRibs, they'll crap all over a calculator like this because it's a "dry" curing calculator. But it's really not. Dry curing is when you leave something exposed to the air. If you put the slab of pork belly in a vacuum seal bag or a big zip-lock and squeeze out the air, the moisture in the pork actually makes it a "wet cure" even if you don't add additional liquid. I usually just do the salt/sugar/curing salt mixture and then grind a bunch of black pepper on the outside. But I've done it other ways, breaking a belly into three smaller pieces and making flavored bacon (per the AmazingRibs recipes).
You can find pink salt a bunch of places. I think I bought a pound of it (enough to last the rest of my life) on Amazon for cheap. Only thing to remember is that pink curing salt and Himalayan pink salt aren't the same lol.
I generally cure for 10 days (will sometimes go 14 if I want to cure it on a weekend and then smoke it 2 weeks later on a weekend). If you cure using the proportions from that website there's really no need to rinse it, unlike the video where they really cured it hard. Smoke it as-is until 155-160 degrees.
From there the hardest part of bacon is slicing. If you don't have a meat slicer (or don't have one large enough), you have to do it by hand, and it's not the easiest thing to do to cut uniform slices. I do it, and just try to do my best...
But just slice up as many "thick" slices as you need for a meal of bacon ribs, then slice the rest and vacuum seal / freeze in individual portions for cooking bacon, and you're in business!
I'm gonna be putting pork belly on the next Costco list.
Thanks for all the great info. In a few months I will try this and report out. As of now, I have several large cuts of meat currently taking up real estate in the freezer. My wife may harm me if I add another project.
Btw- The Leroy and Lewis Yt channel is a wealth of info on new school Q.
Momy is gone for the weekend so us boys decided to bake burgers. My oldest wanted to make one big one out of 1.5 lb of beef. It held together,cut it up, and made for good burgers. Also the oldest was teaching the youngest how to grill too. Got to start them young.
And, mesquite chips where added for some smoky flavor.
And, mesquite chips where added for some smoky flavor.
Attachments
Give those boys a real weber!
Anyway, inaugural smoking.
Ignore the splits drying out on the side
Anyway, inaugural smoking.
Ignore the splits drying out on the side
Those are so good, it’s hard to smoke pork butts anymore. The only reason I still do is bc our kids love pulled pork
Agreed, the oldest has a smokey Joe which he uses to grill and smoke. The youngest will one day. Very nice first cook by the way.
Last edited:
I have a Grilla Grill Silverbac coming in a couple days and doing exactly this as my first cook. Got my bacon curing now..
11 pounds of bacon went in about 7 Am this morning
About 4 hours later...yum! Waiting for it to cool so I slice some up for burgers tonight
It is not meat smoking but did bake some rosemary bread in my pellet grill today..
Smoked a 13 pound brisket (flat only, cap removed) loading in on Sunday late afternoon. Sea Salt and cracked black pepper for the dry rub, Post Oak wood chunks for smoke in the BGE. Low and slow @ 225F on the smoke for a bit over six hours, but a on/off wind storm was wreaking havoc on holding consistent temps so I made the call at 9P to move the brisket inside and finish unwrapped in the oven.
I dropped the temp to 220F from 10P until this morning at 5:30A, when I bumped the temp up slightly to 225F until I het inside temp of 197F @ 7:15A. Unloaded from oven, wrapped in foil, and loaded into a cooler to rest for several hours. Slicing up today around lunchtime. I have a toothpick (top middle of image) set to mark the grain, aligning with the slicing direction once the brisket has properly rested.
Load in:
Out of the oven and ready to load into cooler:
I dropped the temp to 220F from 10P until this morning at 5:30A, when I bumped the temp up slightly to 225F until I het inside temp of 197F @ 7:15A. Unloaded from oven, wrapped in foil, and loaded into a cooler to rest for several hours. Slicing up today around lunchtime. I have a toothpick (top middle of image) set to mark the grain, aligning with the slicing direction once the brisket has properly rested.
Load in:
Out of the oven and ready to load into cooler:
perfect! (this from an outer edge portion)
fluketamer
Well-Known Member
- Joined
- Dec 1, 2008
- Messages
- 958
- Reaction score
- 1,120
striped bass jerky recipe
comes out great everytime
perfect with ice cold lager
3-4 pounds of striped bass filets or any white fish. tuna works well also
cut into strips - cut out the bloodline first
cut it against the grain not with the grain or it falls apart
1 cup of kikomans original teriyaki
1 cup soy sauce (low sodium)
2-3 cups of dark brown sugar dissolved in as little water as possible about 1/2 cup makes it into a slurry
most recipes call for 1 cup . the secret to good fish jerky is double or triple the sugar
2-3 bay leaves
the rest of the ingredients are optional but ive found they really add to the flavor
2-3 cloves chopped garlic or 3 tablespoons powdered the fresh is better
1 clove sized piece of peeled chopped ginger
1 tablespoon each of ground black pepper and red pepper flakes
tablespoon honey
lemon zest from half a lemon
marinate 24-36 hours then dry in oven at 215 for 2 hours then on the smoker for 2 hours over cherry or applewood pecan also works
perfect everytime
comes out great everytime
perfect with ice cold lager
3-4 pounds of striped bass filets or any white fish. tuna works well also
cut into strips - cut out the bloodline first
cut it against the grain not with the grain or it falls apart
1 cup of kikomans original teriyaki
1 cup soy sauce (low sodium)
2-3 cups of dark brown sugar dissolved in as little water as possible about 1/2 cup makes it into a slurry
most recipes call for 1 cup . the secret to good fish jerky is double or triple the sugar
2-3 bay leaves
the rest of the ingredients are optional but ive found they really add to the flavor
2-3 cloves chopped garlic or 3 tablespoons powdered the fresh is better
1 clove sized piece of peeled chopped ginger
1 tablespoon each of ground black pepper and red pepper flakes
tablespoon honey
lemon zest from half a lemon
marinate 24-36 hours then dry in oven at 215 for 2 hours then on the smoker for 2 hours over cherry or applewood pecan also works
perfect everytime
Brewsmith
Home brewing moogerfooger
Not exactly smoking, but some mesquite pellets while we do some Monday evening BBQ chicken
redrocker652002
Well-Known Member
Smoked a TriTip last weekend. 220 for about 3 hours. Lost track of time as my buddy came over and tried my newest hb. So, the temp of the meat got a bit away from me. Used Hickory, but very sparingly. It actually turned out really good. Nice pink ring on it and not overpowering. This weekend might try some ribs. Trying to get back into smoking as it is a cool way to do nothing and have a good excuse. LOL.
Similar threads
