Who's smoking meat this weekend?

[jbunton]

I've been custom making ugly drum smokers for friends and family for a while now. Only way to BBQ for me! So stable, easy and efficient!

 

[jbunton]

Here's one of 3 I've built other two have done lids

 

[jbunton]

For some reason I can only post one pic per reply.

 

[ThatVideoKid]

6.5lb butt Friday for pulled pork yesterday. Awesome. Only took 14hrs. Getting the whole shoulder next time.

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[j1laskey]

Beef short ribs and a chicken View attachment ImageUploadedByHome Brew1473016974.410464.jpg

 

[weirdboy]

I may have a hankering for some smoked meat this weekend although I haven't made any specific plans. I may do that pulled beef with peppers & onions again. That was mighty tasty.

 

[brewbama]

Ribs with turnip greens, blackeye peas, and fried okra.

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[phendog]

Boston Butt for Labor Day

 

[BaylessBrewer]

Ribs with turnip greens, blackeye peas, and fried okra.

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You're killing me!!
That looks so damn good!!![emoji2]

 

[jbrew18]

Smoking some spare ribs and some abts for labor day.

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[Johnnyruk]

I'm thinking about getting a Traeger pellet smoker. Anyone using one out there? Pluses and minuses?

 

[HoppyDaze]

I'm thinking about getting a Traeger pellet smoker. Anyone using one out there? Pluses and minuses?

I've had one for years. I will say that when they are working they are tough to beat. Just turn the dial and wait. That said, I've struggled with a lot of issues. Some of them my fault and some of them not. I've replaced the hot rod twice, the fan, auger pin (my fault), and control panel. I'm not sure if the newer models have these same issues or not? They are easy fix, but once your warranty runs out you'll have to pay for parts. Do a bit of research...I've had many very frustrating moments with my Traeger Grill, but many more good moments.

Also check out Green Mountain Grills

 

[jammin]

Yeah I replaced every part on my traeger (some more than once)z. Easy to work on and they were good about sending replacement parts.

Traegers are really best at BBQing and not smoking though. They have a tough time holding a consistent low n slow. I sold mine after 4 years and upgraded to a Memphis pellet smoker. It's a much nicer rig but it should be for the price.

x2 on GMG's

 

[Johnnyruk]

I've had one for years. I will say that when they are working they are tough to beat. Just turn the dial and wait. That said, I've struggled with a lot of issues. Some of them my fault and some of them not. I've replaced the hot rod twice, the fan, auger pin (my fault), and control panel. I'm not sure if the newer models have these same issues or not? They are easy fix, but once your warranty runs out you'll have to pay for parts. Do a bit of research...I've had many very frustrating moments with my Traeger Grill, but many more good moments.



Also check out Green Mountain Grills

Do you find that the smoke level is there? I would be doing brisket, pastrami and bacon mostly.

 

[HoppyDaze]

It's not really a true smoker...you'll have a tough time getting that good bark on your brisket and pastrami. You can get decent bark if you give it a good coat of brown sugar or honey, but it's not quite the same as a smoker, that's why they're called pellet grills.

 

[grrickar]

Smoking some pork shoulders for 12 hours to sell at a fundraiser. Good times.

 

[EHV]

Smoking a pork belly today. Hovering at 170 right now. Not sure what to expect from this.

 

[EHV]

It is sooo rich in pork goodness. Glazed and seared with a mix of brown sugar, maple syrup, and bourbon.
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[BrewinBromanite]

Planning on smoking up a small brisket I've had in the freezer for a while this weekend. < 3 lbs, so I'm thinking will use it for chopped brisket sandwiches.

Made some smoke/grilled legs last night with some hickory chips and sweet baby rays, which were quite tasty. View attachment ImageUploadedByHome Brew1474378891.237882.jpgView attachment ImageUploadedByHome Brew1474378912.826935.jpg

 

[jodell]

Smoking 2 racks of baby backs and a chicken today, pictures to follow

 

[jodell]

Here are the baby backs, I'm gonna smoke the chicken a little later on

 

[jodell]

Here are the baby backs, gonna start the chicken later

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[jodell]

What a day...

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[corkybstewart]

I've got a 4 pound Butt roast in the Green Egg right now, it's gonna make some delicious pulled pork fajitas. It's been there 6 hours at 280F, the last hour wrapped in foil.

 

[applescrap]

I realized buying in bulk has slowed the smokage. Seems when I want to smoke, the meat isnt defrosted. And I dont really want to buy one cause I have one. Anyways the last of the hams I bought on sale. We are out of sugar so I just threw it in hickory and cherry.

 

[bob1852]

Canadian bacon

 

[applescrap]

The ham

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[bob1852]

Canadian bacon ready for the freezer...

 

[Darkman]

I did not smoke today but I did months ago. I took the leftover butts (smoked four ate one) and wrapped with heavy foil making sure to remove all air pockets and froze in deep freeze.

Yesterday morning I put one in fridge to thaw. This morning placed it on counter and left it there till it was 40 degrees in center. Placed thawed wrapped butt on rack over drip pan in a 250 degree oven and monitored temp till it was 160 degrees in middle.

It was awesome. Really couldn't tell it wasn't fresh from smoker. I'm fixing to eat some pulled pork sandwiches on buns. Doesn't get much better than this!

 

[gotbeer74]

Smoking 8lbs beef, 12lbs of pork and 12lbs of chicken for a work lunch next Monday. I'm tired just thinking about pulling all the meat.