Who's smoking meat this weekend?

[beernbourbon]

Are you taking orders for more yet?

Yes, this? Please?

 

[thekraken]

I've thought about it. I wonder what shipping across the country would cost for 700lb of steel?

 

[beernbourbon]

Ooof. Shipping the plans via internet- free [emoji16]

 

[NSMikeD]

I've thought about it. I wonder what shipping across the country would cost for 700lb of steel?

about $425 if it's crated up, but you need a commercial landing dock to receive it.

It's how I received my Cookshack FastEddy 120 - weight was 700lb. The shipper took the wheels off and bolted it to the bottom of the crate. I had it shipped to a friend's warehouse. Shipping to my place of business was too expensive since I didn't have a loading dock.

 

[NSMikeD]

Few of my friends swear by their WSM's. I was going to get a WSM when I started smoking 2 years ago, wife got me the pit barrel cooker instead. I like the versatility of WSM, but have to say the PBC results have been awesome, and I love the "set it and forget it" simplicity....more time to drink beer. Also like the shorter times at 290-300. I'm tempted to get automated temp control wood pellet smoker, decent one at Costco for $600....but I could buy more beer stuff for that....well actually, I've already spent that and then some in the last 4 months of this hobby!

I have 2 WSMs but tell new comers that the pit barrel is a better choice since it's easier (just follow the videos). The WSM gives you some more control, which is important to competitors, but the PBC produces great backyard BBQ.

I love pellet smokers (I have a FEC120). Punch in your numbers and you are ready to go, and no need to tend to fires. Clean up is a pleasure, 24 hour cooks of butts, briskets, ribs and chicken produce about a soup can of ash.

All that said and my go to grill/smoker is an Akorn Kamado.

 

[applescrap]

Doo doo doo looking out my back door. Corned beef flat.

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[Yeastieboy]

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[jafo28]

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That reminds me of Hard 8, in Roanoke TX.

 

[pgk]

We cooked two racks of spares, two corned beef briskets and a meatloaf yesterday! Will make for some good leftovers this week, I used to do the BBQ competition thing years ago, don't compete anymore but still enjoy backyard BBQ on my Backwoods Competitor and Smokin Brothers pellet cooker. When I purchased my Backwoods I had Mike the owner install the convection option, auto water fill and thermostatically controlled gas burner, I usually start off with some lump and what ever wood I feel like using fire up the gas burner once the charcoal and wood come up past the gas burner set point the gas burner shuts off until the charcoal and wood burns downs aprox. 4 to 6 hours at this point there is plenty of smoke already on the meat and the gas burners kisk back on until done. The Backwoods is a little more work but does a very nice job. We sell the Smokin Brothers grills at work and have been very happy with their build quality and performance, A+ for being easy to use. Their latest controller is sweet, it has a digital probe that you can adjust your set internal meat temp. it has two cooking ramp up modes example set control to cook at 200 for 3 hours then ramp up to 250 until internal temps gets to 195 then ramp down to holding temp of 165. Can't get much easier than that..

 

[applescrap]

Realized I didnt add a finish pic. That little devil smoked for 5 or 6 hours at 275 and still only hit 183. Worked out because it chilled over night and i was then able to paper thin it with electric slicer. Now i need some ideas of what to do with it, other than snacking it cold every time i walk by the fridge. Just rubbed with brown sugar, no need for salt and hickory with cherry smoked.

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[RRL]

man I cant wait to build myself a storage shack on the deck for my bradly.... damn thing does NOT like the cold one bit. Atleast winter is almost done here.. got some meat in the freezer waiting....


a lot of good lookin food on here.. jebus

 

[corkybstewart]

I'll be cooking for my daughter's baby shower/barbecue. I plan on putting 2 chickens on my charcoal rotisserie and a couple of Boston butts on the green egg.

 

[FortMillBrew]

My son turns 9 today. On Saturday we will have 25ppl here. I am smoking two Boston butts, a whole brisket that I will turn the point into burnt ends, a 'quick' pastrami and 4 dozen wings on 2 WSMs. Over the last 2 months I've put up 2 Pale Ales, a Red Rye IPA and a Chocolate Peanut Butter Porter for the event.
Should make for a decent day of lively debauchery.

 

[pgk]

I'll be cooking for my daughter's baby shoer/barbecue. I plan on putting 2 chickens on my charcoal rotisserie and a couple of Boston butts on the green egg.

Sounds yummy! Gotta love those Eggs, cook L&S or to hurt ya Hot!

 

[applescrap]

Wsm on clearance at my home depot for 179. Should have jumped on it, but I love my microwave. Im getting lazy, looking out window is too much. I need to get a wireless thermometer. Smoked a ham and pork loin last night. Only sugar on ham and salt and sugar on pork. Ruined pork loin by taking it to 160. I will alice it thin and lunch meat it anyways. I think this will be my new lunch meat method.

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[pgk]

The Ham looks great!

 

[dcbc]

A couple of pictures from a few weeks ago.

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[hio3791]

Pork shoulder. 3hrs in. Can't wait for dinner!

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[jammin]

^dcbc - nice looking food!

spares on the bge today -

 

[dcbc]

^dcbc - nice looking food!

spares on the bge today -

Thanks! Post some "after" pictures!

 

[applescrap]

Actually used charcoal grill today. Lump with hickory and cherry on chuck roast. Let it smoke a few hours then took to 190 over direct heat. Only salt sprinkled on it. So good. Different than electric.

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[jammin]

^damn that looks awesome!

Thanks! Post some "after" pictures!

had a happy accident tonight. controller shot up from 220 to 275 so i ended up not foiling the ribs which i always do (3-2-1 style). I've always heard the purists say foil ruins the bark and now i understand why - these are the best spares i've ever cook. awesome crispy bark on the bottom and cartelized sauce on top. unbelievable with the perfect "bite through" texture which i usually have a very hard time nailing.

bend test -

and the sliced bones -

 

[bfish]

Pastrami

Off the smoker:

Out of the steamer and being sliced:

Onto a toasted rye, with whole grain mustard, sauerkraut, and swiss:

 

[brewerJase]

22lbs pork shoulder. Smoked for 15 hours.

 

[brewerJase]

Pics

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[corkybstewart]

Behold the awesomeness of the Green Egg. Steaks for fajitas at 550F, done in 5 minutes, 20 pounds of butt roast at 220F for 9 hours so far.

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[jammin]

Dear BBQ Brethren,

Here is a great way to conserve [lump] charcoal. I dump the tail end of a bag of charcoal (or scrapings from smoker fire box) into these and shake them over my garbage bin or compost pit. The dust & tiny pieces fall through and the usable stuff is left in the baskets. I nest the large screen basket inside the small screen basket to divide the chunky chunks from the little pieces.

can't remember where i got the small screen basket but here is a link to the large screen:
https://www.amazon.com/gp/product/B000QGLB7Y/?tag=skimlinks_replacement-20

 

[jammin]

^chicken (boneless/skinless thighs) grilled after said sifting method tonight

 

[BikerMatt]

This thing (marinated pork loin in double bacon wrap)

...just went in here...

...to do this.

 

[BaylessBrewer]

This thing (marinated pork loin in double bacon wrap)

...just went in here...

...to do this.

What's the story with the long exhaust pipe?