Who's smoking meat this weekend?

[FalconsBrew]

Smoking a chicken tomorrow for a friends birthday party. I'm thinking about smoking a beef roast of some sort as well, something other than a brisket. Any one have any recommendations? I'll he stopping at the store in about 2 hours or so to get the meat if anyone has suggestions.

I made this a few weeks ago and it turned out wonderful. Only difference was instead of a foil pan I used a dutch oven and I omitted the jalepenos.

http://www.bbq-brethren.com/forum/showthread.php?t=94382

 

[brewbama]

Dropped the ball on seasoning the new WSM yesterday so nothing today. Will try for some ribs tomorrow. Safe Holiday to everybody.

Many say a WSM needs no seasoning. Just put it together and start cooking. It may run hot at first but after a build up it will hold temps for a LONG time.


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[brewbama]

Fixed the auger on the Traeger, now the fan is out. ********** grill

Charcoal. No parts to break and it's avail in every corner grocery store.


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[TrainSafe]

I made this a few weeks ago and it turned out wonderful. Only difference was instead of a foil pan I used a dutch oven and I omitted the jalepenos.

http://www.bbq-brethren.com/forum/showthread.php?t=94382

That looks yummy. I'll have to add this to my to do list.

 

[Hello]

Fixed the auger on the Traeger, now the fan is out. ********** grill

Isn't the Traeger like the pellet grills of all grills? I'd be pissed if it were dying like that.


I'm going to smoke more chicken thighs. Hoping I can do 12 on my weber OTG (22.5") easily. Brew day today and I figured why not just invite others over and cook for them too? Something is bound to go wrong! haha

 

[jaymclean]

I made this a few weeks ago and it turned out wonderful. Only difference was instead of a foil pan I used a dutch oven and I omitted the jalepenos.

http://www.bbq-brethren.com/forum/showthread.php?t=94382

It turns out buying meat on July 4th at 8 pm leaves you with a limited selection, but I did find a 4lb chuck roast. I'll have to try out the tritip the others suggested another time. I gave the chuck a quick rub last night and it's on the smoker now, but this link sounds like a good idea for a different way of finishing it off.

 

[EHV]

Many say a WSM needs no seasoning. Just put it together and start cooking. It may run hot at first but after a build up it will hold temps for a LONG time.


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It ran pretty hot most of the day so I cut way back on my coals to start on the minion method. Smoking a chuck roast today to get my feet wet.

 

[EHV]

Do you guys with the WSM use water in the pan?

 

[bob1852]

Do you guys with the WSM use water in the pan?

I don't anymore.

I'd rather use my fuel to cook food than heat water.

 

[EHV]

Having a hard time staying around 225 with vents closed. Door must be allowing more air in than I thought. Hovering around 250 throughout the past hour. I didn't use water and was unsure if that may help or not

 

[bob1852]

Having a hard time staying around 225 with vents closed. Door must be allowing more air in than I thought. Hovering around 250 throughout the past hour. I didn't use water and was unsure if that may help or not

How are you measuring temp?

 

[EHV]

Got meat thermo in meat and using dome thermo that came with smoker. It's said that it can be horribly inaccurate but getting the thermo to drop regardless of accuracy isn't easy.

 

[bob1852]

Got meat thermo in meat and using dome thermo that came with smoker. It's said that it can be horribly inaccurate but getting the thermo to drop regardless of accuracy isn't easy.

The easiest way to drop the temp is to lift the lid.

 

[MrNic]

In 5 hours these baby's are gonna be falling off the bone.

 

[EHV]

The easiest way to drop the temp is to lift the lid.

Didn't see that in the manual. Thanks for helping though. Trial and error I reckon.

 

[Rockn_M]

Smoked turkey.



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[bowman5150]

pork butt smoked 7and half hours with cherry and

 

[EHV]

First smoke on the WSM. Roughly. 8 hours for this roast. Wrapped at 165 and ran to 195. Pulled a chunk off while resting and tastes simply amazing.

 

[MrNic]

The ribs turned out delicious... A little dry, but still delicious.

 

[BadDeacon]

First smoke on the WSM. Roughly. 8 hours for this roast. Wrapped at 165 and ran to 195. Pulled a chunk off while resting and tastes simply amazing.
View attachment 209479

That looks fantastic!!!

 

[EHV]

That looks fantastic!!!

Thanks Deacon. I've used electric for a few years and this blew it out of the water. The smoke ring was the best I've ever had and a simple rub of salt, pepper, and garlic yielded great results. The family destroyed it so I'm happy.

 

[rgauthier20420]

Started a 10 lb Boston butt yesterday at 5am for a gathering at my house at 7pm. Smoked it with cherry and Apple until 165 internal temp then wrapped and finished it in the oven. For some reason the electric smoker stopped right at this temp. Came out awesome. I was surprised by the bark given it was finished in the oven. I over bought, so I've got tons of left over.

 

[MedicMang]

Threw some pork tenderloin on a bit ago. Adding some asparagus later. Pics coming when it's done.

 

[MedicMang]

Boooooo. Overall a disappointment. The meat came out OK. Not much smoke and over spiced from the rub. A little too much cayenne. The asparagus was the worst. I know not to smoke veggies with mesquite now. Soooo gross. The potatoes and mushrooms came out great though.

 

[MedicMang]

Forgot to post pic.

 

[PJoyce85]

Need some advice. I'm smoking a butt tomorrow and have a whole cut up chicken I need to use. Do I have to brine it? Anyone care to offer any tips for smoking chicken pieces?

Thanks

 

[moscoeb]

Boooooo. Overall a disappointment. The meat came out OK. Not much smoke and over spiced from the rub. A little too much cayenne. The asparagus was the worst. I know not to smoke veggies with mesquite now. Soooo gross. The potatoes and mushrooms came out great though.

As long as you learned!
I almost always learn something each time I smoke.


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[HoppyDaze]

Boooooo. Overall a disappointment. The meat came out OK. Not much smoke and over spiced from the rub. A little too much cayenne. The asparagus was the worst. I know not to smoke veggies with mesquite now. Soooo gross. The potatoes and mushrooms came out great though.

I try to avoid mesquite. Too dominant a flavor. I stick to apple and hickory almost exclusively.

 

[HoppyDaze]

Need some advice. I'm smoking a butt tomorrow and have a whole cut up chicken I need to use. Do I have to brine it? Anyone care to offer any tips for smoking chicken pieces?

Thanks

Just coat it with rub tonight and it's good to go.

 

[JuanMoore]

I try to avoid mesquite. Too dominant a flavor. I stick to apple and hickory almost exclusively.

Yep. The strong flavor and the fact that it burns really hot make it ideal for grilling, but terrible for smoking.