I have a Rec Teq pellet grill I have used for 5 years now. I love this cooker. Some say not enough smoke flavor, but the perfect amount for our family. Cooked a turkey Split breast and a meatloaf this past weekend. If you have not had meatloaf on a smoker, you gotta try it.
I know I did not include pictures on this post so “officially” those cooks did not happen, but ohh they sure did. Glad I found this thread, will share more in the future for those who want.
Smoker arrived and assembled, now scouring youtube etc. for how to use video's
thanks @Mr. Vern
i got a 1.3 kg piece of "brisket" and a 2 kg piece of pork shoulder(bone in) for testing this weekend!
That’s a great channel. That guy looks like he knows his way around a barbecue pit.I recommend "how to BBQ right" channel, Malcom Reed presents it very well.
Agree with doing the pork shoulder first... Pork shoulder is the most forgiving cut of meat there is IMHO.
That brisket might not be large enough to smoke. That's only 2.8#... Depending on the shape, it might be too thin to really effectively smoke without drying it out... Brisket is a difficult beast on its best day. Trying to hit perfection on a baby brisket might not be very easy...
Agree with doing the pork shoulder first... Pork shoulder is the most forgiving cut of meat there is IMHO.
We like to make Fleischkäse once in a while and bake it in the oven till it gets a nice crusty top. I think I might try smoking a loaf, just to see how it turns out. I would definitely use alder or beech though vs. the usual suspects to get the authentic German smokey flavor.I have a Rec Teq pellet grill I have used for 5 years now. I love this cooker. Some say not enough smoke flavor, but the perfect amount for our family. Cooked a turkey Split breast and a meatloaf this past weekend. If you have not had meatloaf on a smoker, you gotta try it.
I know I did not include pictures on this post so “officially” those cooks did not happen, but ohh they sure did. Glad I found this thread, will share more in the future for those who want.
Check out Amazing Ribs .com They have a great website dedicated to Barbecue.Smoker arrived and assembled, now scouring youtube etc. for how to use video's
What did you put on the chicken? It looks super tasty.I love Spatchcock chicken on the smoker View attachment 725797View attachment 725781
The only wood that I have ever had a problem with getting too much of a smoke flavor is mesquite. It left a bitter flavor behind and mostly rendered the food uneatable. I have never used flavoured wood, as I have not found it very interesting.When I smoke, I rarely smoke with actual flavoured wood for more than around 25 minutes. After that the fire is purely for heat. I've smoked meats for the whole day before and it turned out way too smokey for my tastes. Not sure if someone else has had the same experience before.
Ah, okay. I see the flavoured wood section at my local store and I steer clear. I understand now what you're getting at. What's your set upWhat I mean with 'flavoured' wood is more woods that are suited to a specific flavour, like mesquite, yes. It's actually the one I've had the most issues with as well. I tend to get the smoke just right, but I haven't used mesquite in a while due to that bitter flavour. Could also be due to bad fire practice during my time learning how to do it all, though.
Here is a shot searing some Filets and a bratwurst:
View attachment 726297
What I mean with 'flavoured' wood is more woods that are suited to a specific flavour, like mesquite, yes. It's actually the one I've had the most issues with as well. I tend to get the smoke just right, but I haven't used mesquite in a while due to that bitter flavour. Could also be due to bad fire practice during my time learning how to do it all, though.
results are in, not perfect, but a decent start.
The wings were great and will definately get a repeat performance.
The pork was not quite pullable, so likely would have benefitted from more time.
Since all I had was birchwood, the smokiness was a bit too strong, have to go to the cottage to get a few bags of alder for smoking
pork needs to be 205F to be pullable. I've removed when under 200F and it was not time.
Depends on the time as well. I've made pork to 205 quickly, and it didn't pull the best. I've made it to 200 before as well, but it stayed there for several hours, and it just fell apart on it's own.pork needs to be 205F to be pullable. I've removed when under 200F and it was not time.
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