Who's smoking meat this weekend?

[betarhoalphadelta]

Doing some ribs today.

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[HoppyDaze]

Talked me into trying some atomic buffalo turds. Never tried one let alone smoked them. View attachment ImageUploadedByHome Brew1430088948.099765.jpgView attachment ImageUploadedByHome Brew1430088963.445764.jpg
And a small batch of wings

 

[Dixon9717]

It's not meat but maybe it still counts. 15lb cheese for 7 hrs while brewing this morning View attachment ImageUploadedByHome Brew1430090925.704260.jpg

 

[HoppyDaze]

Nice... I need a cold smoke set up.

My cook was a huge success. These ABTs are absolutely amazing
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[Darwin18]

This past weekend's pork butt on the WSM. The smoke wood was pecan. I started the smoke around 5:30 pm on Friday and finished it up at 7:30 am on Saturday. It turned out great! I cannot stop eating it....

 

[EHV]

That looks great Darwin. Gets me in the mood to do some pork on the smoker.

 

[Darwin18]

Thanks! Pulled pork is easiest thing to do the WSM.

 

[DrunkleJon]

I have a whole shoulder (boneless unfortunately, damn you Costco) that I am thawing to smoke this weekend. I am having trouble finding large enough rolling papers. Does anyone have the one that came with that Cheech and Chong album that one time?

 

[JonM]

Weather permitting, this will be the weekend where the in-laws come over to help with our spring planting, then we go to their place to help with their spring planting. There's usually a smoked pork butt in there at some point.

 

[DocDriza]

Smoked some chicken wings last night on my new WSM. Came out OK for it being kind of cold. I need to figure out how to control the heat more.

 

[DocDriza]

My Traeger is on the fritz again. I am soooooo sick of always having to fix it. If the fix this time costs me any more than $25 Im just going to get rid of it.

So should I get a Big Green Egg or a Weber Smoky Mountain? Pros/Cons? I have used or seen either one in use.

I suggest the the WSM personally. But either one you pick is going to be very different than your current one. You're going to have to do a lot more monitoring of the smoker.

 

[lhommedieu]

Mine's a UDS. I'll need to clean and scrub out the bottom this Saturday to smoke some salmon on Sunday. Somehow I got a little water through the ball valves this Winter.

 

[DrunkleJon]

Smoked some chicken wings last night on my new WSM. Came out OK for it being kind of cold. I need to figure out how to control the heat more.

Open the top vent all the way. adjust temp by the bottom vents only. after several hours give the legs a little kick to knock off some of the ash. Also make sure that your temperature probe (tell me you arent using the built in thermometer for more than glancing to make sure you have some heat in there) is spaced a little away from the meat as that can give you off readings.

 

[DocDriza]

Open the top vent all the way. adjust temp by the bottom vents only. after several hours give the legs a little kick to knock off some of the ash. Also make sure that your temperature probe (tell me you arent using the built in thermometer for more than glancing to make sure you have some heat in there) is spaced a little away from the meat as that can give you off readings.

I am using the built-in thermometer. I don't have a probe thermometer yet. Looking for a good deal on one. I have the understanding that the built-in is pretty accurate for it being a built-in.

 

[sportpak]

Planning a double size batch of country style pork ribs this coming weekend. First burn of the season on the trusty UDS.

 

[DrunkleJon]

I am using the built-in thermometer. I don't have a probe thermometer yet. Looking for a good deal on one. I have the understanding that the built-in is pretty accurate for it being a built-in.

Not in my experience. The dome thermometers can be up to 50° off. Where you want to measure the temp is from the grate, not all the way up at the dome. As for thermometers. I like the maverick I bought after my cheapy wireless thermometer from tar-gay dropped two feet and died its a little more costly but works great. Does food and grill and annoys the hell out of you if you go outside your range.

Then again this is just my opinion.

 

[BrewerBear]

Smoked some chicken wings last night on my new WSM. Came out OK for it being kind of cold. I need to figure out how to control the heat more.

Give it time and a few more cooks and you will get there.It gets easier once the smoker gets a little use on it.

 

[jammin]

I am using the built-in thermometer. I don't have a probe thermometer yet. Looking for a good deal on one. I have the understanding that the built-in is pretty accurate for it being a built-in.

as long as you know what temp (YOUR therm says) to get your smoker set to for the desired effect, that thermometer should work just fine. Experimenting and learning is part of the process when you get a new smoker

when you decide to upgrade, Tel-Tru is the Cadillac of thermometers.


Digital control is another great option. BBQ Guru and Stoker are the main brands and can make life pretty easy for long, low/slow smokes.

 

[beardedbrewer27]

Just smoked a 7 pound bird. Brine overnight, injections of cranberry, brown sugar, melted butter and a custom chicken rub. 2.5 hours at 275, apple chips and cranberry juice in the drip tray. Wife told me a new brew would go well with the chicken. Time to brew another.

 

[TasunkaWitko]

The secret of Kentucky Cue is simplicity. A mopping sauce is made with equal parts of Worcestershire and apple cider vinegar. This is both injected into the pork butt and used as a mopping sauce as the meat cooks low and slow.

The final saucing also is light and simple. Mix two parts Worcestershire to one part apple cider vinegar. To that add some tomato paste, brown sugar, allspice, and paprika. That’s all she wrote. This sauce is brushed onto the meat the last part of cooking.

Except for injecting, this is happening tomorrow, as I give my MES 30 a proper shake-down!

 

[EHV]

Did 2 racks of baby backs. I didn't wrap these and I wish I would have. Smoke penetration was great but was a bit dry in some spots.
Overall another good smoke.
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[jafo28]

Put three racks of spares on the WSM just before 1pm.

 

[brewkinger]

8.6# pork butt that I made for Big Brew Day festivities.
Put it on 10pm Friday night and let it ride til 630am today. Only had to check it once at 3am and it was steady 240 degrees all night long.
Love that Bubba's Barrel...
Perfectly cooked and delicious.

 

[bob1852]

Cured some wild sockeye, and hitting it with cold smoke this morning.

 

[jaymclean]

Have a 5ish lb boneless pork loin on right now. Homemade citrus pepper rub and smoking it with a hickory and peach mix.

 

[Jukas]

Cured some wild sockeye, and hitting it with cold smoke this morning.

That looks delicious. I just threw a couple small filets of wild salmon on to hot smoke for brunch.

 

[HoppyDaze]

Cured some wild sockeye, and hitting it with cold smoke this morning.

Sockeye are delicious. They start running soon

 

[soccerguy83]

This weekend, I'll be doing 2 butts and 12ish chicken thighs.

 

[EHV]

I've got a picnic shoulder I'm going to smoke Friday pending weather. I think I'm going to keep this one simple; no injections, rub of salt, pepper, onion and garlic powder, paprika, with some pecan smoke. Heck, I may even get crazy and wrap this one up.
To my dilemma, smoking it in the Kamado Joe or the WSM?

 

[EHV]

Another quick question for anyone with experience, the shoulder skin from a picnic, has anyone smoked the meat, then after finished remove the skin and deep fry? I always fed it to the dog, but thought this may make some good rinds.