Who's smoking meat this weekend?

[Boomer]

I cleaned the smoker really well before putting these ribs in and man it made a big difference. I’m about halfway done and they’re all kinds of smoky and pretty much perfect. Just hit them with some goods and will be taking them out in about 3 more hours.

 

[lschiavo]

My son's plate...

Definitely a hit. Everyone got real quiet for a while.

I had too many thermometers in the pot. I like the inkbird for monitoring but my probes were way off compared to my thermapen. I ended up second guessing my trusty old dial thermometer on the smoker and that mistake added a few hours of time.

Success after all though.

@Schlenkerla. I ordered a case of Chipotle adobo.

 

[Boomer]

Not to upstage; but...

 

[ThirstyPawsHB]

Finally had the smoked turkey last night. The perfect amount of smoke pervaded the entire turkey. That Tony's mustard/honey rub was phenomenal. Didn't get any apple from the stuffing but didn't matter. Can't wait to do a brisket the same way!

 

[HoppyDaze]

Reverse seared on the BGE

 

[ericbw]

Brisket & chicken. The brisket was on for about 8 hours, then I added chicken for the last 2 and a half hours. Smoked with some wild cherry that we cut down a couple years ago plus some hickory chips. Hot sweaty work, but worth the effort.

 

[treacheroustexan]

I'm going to smoke some brats this weekend and then simmer them in the smoker with beer, butter and onions.

 

[applescrap]

^^That sounds so good. I have always cooked them the other way around. Simmered in beer and then grilled or smoked. Curious to learn more about this method.

 

[Jaybird]

I have some Bacon I have cured for the last 10 days. I am smoking it Thursday. Uhhhhh this is round 2 and I cannot WAIT!

This was round 1 of Maken Sum Bacon

Cheers
Jay

 

[Jaybird]

Making two pork butts for tacos tomorrow. It's my youngest boy's 10th birthday.

My ugly drum rusted out after many years of service. I had a stainless drum left from when we planned to upgrade to a 1bbl brewery. I finally took a few hours to swap over the hardware today. I imagine this one will last a lot longer than the first.

I also have an inkbird Bluetooth thermometer to try out that I got for a gift. Haven't smoked anything since Christmas so this will be fun with all the new stuff. I hope it all works. Of course it just started raining...

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DUDE!!!! That is AWESOME!!! Walk me through what I am looking at and how it works exactly PLEASE

CHeers
Jay

 

[brewbama]

Bourbon Maple glazed Cedar Planked Salmon.

 

[Transamguy77]

Making two pork butts for tacos tomorrow. It's my youngest boy's 10th birthday.

My ugly drum rusted out after many years of service. I had a stainless drum left from when we planned to upgrade to a 1bbl brewery. I finally took a few hours to swap over the hardware today. I imagine this one will last a lot longer than the first.

I also have an inkbird Bluetooth thermometer to try out that I got for a gift. Haven't smoked anything since Christmas so this will be fun with all the new stuff. I hope it all works. Of course it just started raining...

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There is nothing ugly about that thing! I have a UDS also and I know it will rust out but I never thought about a stainless drum.

How does it work with the fan? I would think that with that hole open all the time it would make it hard to control the temp.

 

[Boomer]

 

[treacheroustexan]

^^That sounds so good. I have always cooked them the other way around. Simmered in beer and then grilled or smoked. Curious to learn more about this method.

Yeah I saw a video on YouTube earlier. The guy threw the brats on the smoker and in a foil pan combined butter and onions and let it cook along with the brats. Then he added the beer and spices when the brats were done cooking and then added to brats to the pan and let it cook down. Threw it on a bun and topped it with the leftover onion mixture. looked great!

 

[lschiavo]

DUDE!!!! That is AWESOME!!! Walk me through what I am looking at and how it works exactly PLEASE

CHeers
Jay

Thanks man! I put it together quite a while back with mostly stuff I had laying around the shop. Same concept as something like this: https://www.amazon.com/dp/B00A7F1B60/?tag=skimlinks_replacement-20

The upper box has a PID wired to a probe set about grate height through the drum. The PID controls a 24VAC transformer and a 12VDC power supply. The outputs of those go to the lower box.

The lower box is mounted on a piece of 3" conduit. The 24VAC opens the damper motor attached to the conduit (built my own little flap inside the conduit). The 12VDC turns on the computer fan mounted on the box cover. Opens the damper and blows air when it calls for heat.

I have a charcoal basket that sits in the bottom. I think I could easily do a 24 hour smoke on a large bag. It's pretty much set and forget

There is nothing ugly about that thing! I have a UDS also and I know it will rust out but I never thought about a stainless drum.

How does it work with the fan? I would think that with that hole open all the time it would make it hard to control the temp.

I would think I'm set for life with the stainless drum now.

See above. There's a damper on that hole

 

[Transamguy77]

Ischiavo, that is a great idea with the damper door! I HAVE done a 24+ smoke and it would have been a lot less hands off with your setup. You have given me something to think about. Thanks for the post!

 

[applescrap]

Yeah I saw a video on YouTube earlier. The guy threw the brats on the smoker and in a foil pan combined butter and onions and let it cook along with the brats. Then he added the beer and spices when the brats were done cooking and then added to brats to the pan and let it cook down. Threw it on a bun and topped it with the leftover onion mixture. looked great!

Oh man that sounds good. I have to try that. Smoked butter and onions, reduced beer mixture, cooked down with brats and spooned onto bun. Whats not to like?!

 

[treacheroustexan]

Oh man that sounds good. I have to try that. Smoked butter and onions, reduced beer mixture, cooked down with brats and spooned onto bun. Whats not to like?!

Heres the video if you want to take a look. I'll post back my results this weekend also.

 

[JonM]

I stocked up on Kingsford blue at the last Labor Day sale and timed it just right - after regular grilling and smoking for the last six months, I smoked baby backs on Mother’s Day, grilled a couple more times and then completely ran out on Saturday. I was rationing it a bit over the last month to make it last until the Memorial Day sale.

Now I’ve got a trunkfull!! Gonna smoke/grill a ton this weekend - beef ribs, competition style chicken thighs, etc. I even told SWMBO that once my supply is restocked I’d do the most extravagant waste of charcoal in my repertoire and fire up the Pizza Kettle attachment on the Weber.

 

[HoppyDaze]

I stocked up on Kingsford blue at the last Labor Day sale and timed it just right - after regular grilling and smoking for the last six months, I smoked baby backs on Mother’s Day, grilled a couple more times and then completely ran out on Saturday. I was rationing it a bit over the last month to make it last until the Memorial Day sale.

Now I’ve got a trunkfull!! Gonna smoke/grill a ton this weekend - beef ribs, competition style chicken thighs, etc. I even told SWMBO that once my supply is restocked I’d do the most extravagant waste of charcoal in my repertoire and fire up the Pizza Kettle attachment on the Weber.

So you use briquettes and add wood chunks?

 

[jammin]

Stock on up on fuel this weekend if ya need it. Pretty cheap to get yourself set until next year’s sale if need be

 

[JonM]

So you use briquettes and add wood chunks?

Yep. I usually keep a bag of apple wood chunks around and last year - long story - but I scored a lot of mulberry wood from by parents’ house. It’s been drying for the last 12 months and probably ready to go.

EDIT: That’s what I do on the smoker. For the Pizza Kettle I went to the local place that supplies wood to all the restaurants that have WFOs and bought a big bundle of their oak kindling. I heat everything up with Kingsford then throw a few pieces of wood on when I’m almost ready to put the pizzas on.

 

[applescrap]

I went with the sale on lump instead of the two kingsford bag deal, thoughts? I didn't want to Splash out on both so I chose the lump.

 

[HoppyDaze]

You'll love using lump

 

[jimmykx250]

Depot had lump on sale?

 

[BamaProud]

The charcoal fairy was here today.

 

[shelly_belly]

Any of you using charcoal in a kamodo? I have the akorn and have only used lump, which works very well.

 

[ThirstyPawsHB]

I love these. They burn hotter and longer for sure...no lie. Able to set up different heat zones easily.

 

[HoppyDaze]

Any of you using charcoal in a kamodo? I have the akorn and have only used lump, which works very well.

you can but the really fine ash tends to clog up the air flow.

 

[jimmykx250]

Where are you getting it at that price?