Who's smoking meat this weekend?

[bailey mountain brewer]

This past weekend I smoked a venison backstrap during brewday. It turned out perfect.

 

[GrogNerd]

BubbaQ2's 11th & 12th victims

Pair of babybacks

The torture is only beginning

 

[S-Met]

BubbaQ2's 11th & 12th victims

Pair of babybacks

The torture is only beginningView attachment 682978

Thats a lot of white smoke, you need your fire hotter.

 

[shoengine]

Been making proper English bacon in my homemade cold smoker.

I've gotta make myself one of those. I want to start smoking cheeses.

 

[Dgallo]

Just had my sister in law spill the beans (by mistake) that I’m getting a new Traeger Smoker/grill combo for an early Father’s Day gift. Couldn’t be more excited! I’ll post the model after and pictures after I get it

 

[GrogNerd]

this is 3 minutes into the smoke

anyways... they turned out great, thanks for the tip

I'd show you the end result, but we ate it all

Thats a lot of white smoke, you need your fire hotter.

 

[ehall]

got my fathers day gift early... Pit Boss Copperhead. broke it in this weekend with drumsticks for a test run. turned out great, everyone loved them. my only concern with this is it was tripping GFIs all over the place. I finally found one outlet on the back patio that I'm guessing isn't GFI, cause it didn't trip it and got thru the burn in and a smoking session.

 

[bleme]

got my fathers day gift early... Pit Boss Copperhead. broke it in this weekend with drumsticks for a test run. turned out great, everyone loved them. my only concern with this is it was tripping GFIs all over the place. I finally found one outlet on the back patio that I'm guessing isn't GFI, cause it didn't trip it and got thru the burn in and a smoking session.

If it tripped separate GFI circuits, within a few minutes of startup, you probably have a problem with the igniter. Contact Pit Boss and they will send you a new one.

If all the outlets tested were on the same circuit, it could be the GFI. They get more sensitive each time they are tripped.

 

[ehall]

yea, I found that info over the weekend. still need to call them but the igniter looks to be a common issue with the pellet smokers.

 

[betarhoalphadelta]

At my old house, I had some issues with GFCI. The GFCI was in the garage at the front of the house, and somehow the outdoor outlet on the back of the house was tied into that circuit off the GFCI. Depending on what sort of load I was trying to run on the back, it would pop off regularly. Especially if I needed an extension cord FROM that outlet.

Given that a pellet smoker has to get that igniter hot enough to start a fire, it's gotta be pulling some good current--probably more than a lot of other things you might have ever put on that circuit.

That said it sounds like you tried it on a bunch of different GFCI and I'm assuming some of them were local to the plug, so perhaps that might be the issue here.

 

[Dgallo]

This past weekend I smoked a venison backstrap during brewday. It turned out perfect.View attachment 682543

Smoked backstrap is probably my favorite cut/prep of all game meat.

 

[bailey mountain brewer]

this was my first time doing it this way, i used to put on the grill with the lid open so i didnt over cook and dry out. but after smoking it this time my fiance and i have decided it will be the only way we make it.

 

[bmullins393]

Smoked a pork butt for 8 hours yesterday and it came out great!!! 1st time I tried this and I will make changes next time, ie: take it off heat a little sooner and wrap it. It was a great first attempt!

 

[Dgallo]

First full Brisket on the New Traeger while having a great Equilibrium Double.

10.08lb USDA Prime Brisket - this on had great marbling but the cap was on the thinner side. Getting close to the wrapping time

 

[betarhoalphadelta]

Lamb lollipops with Greek salad, pita, and hummus.

 

[Kharnynb]

did a small brisket in the smoker at our cottage, turned out well

 

[Dgallo]

Well I’m addicted to the new smoker...

In the words of Dr. Dre;
“heyyy ayyy ayyy eeee ayyy, smoke MEAT everyday”

 

[bleme]

Well I’m addicted to the new smoker...

In the words of Dr. Dre;
“heyyy ayyy ayyy eeee ayyy, smoke MEAT everyday”

Amazing isn't it? It can even make frozen pre-pressed hamburger patties appealing...

 

[Snipper]

Another batch of English bacon to slice up.

 

[betarhoalphadelta]

Another batch of English bacon to slice up.

Nice slicer. Wish I could find a Hobart for a reasonable price.

 

[S-Met]

Nice slicer. Wish I could find a Hobart for a reasonable price.

Watch Craigslist, might be some opportunities with all of the closures.

 

[applescrap]

View attachment 682102

Wow the big joe is really big! Looks like you could almost get two more on! Looks good.

 

[applescrap]

Yeah, it's pretty impervious to conditions. They love 'em in the Great White North because they hold temp amazingly even in subzero weather.

Not that I worry about that in SoCal though ☀

Would cracking be an issue with rain and temp changes?

 

[applescrap]

Finally splashed out on some commercial and home made rubs. Ill post more later, but spoiler alert, imho nothing has come close to 2 to 1 sugar and salt. Now I see why bbq sauce is so popular. I never used or needed bbq sauce until using rubs. Now, with most rubs it seems mandatory. A s.... ton of salt and sugar and good meat smoke needs no sauce, I know this to be true. That said I do like some of these flavors. They just need a lot more sugar. Also, the rubs do a fantatstic job of covering the meat and smoke taste. They sure do look pretty though, that bright red. But the covering of the meat and smoke taste is less enjoyable imho. Maybe Ill do a side by side next smoke. One with a commercial rub and one with heavy sugar salt crust. Ymmv!

 

[zdc1775]

Can't believe that I just found this thread. I threw a 10ish pound pork shoulder on the smoker this morning before I left for work.

 

[betarhoalphadelta]

Would cracking be an issue with rain and temp changes?

No, the ceramic grills don't have an issue with the exterior cracking. It's very common for the internal firebox (which is a ceramic piece) to develop cracks, but good grill vendors like BGE and Kamado Joe replace those under warranty for free. But if you figure a grill can withstand 600-700 degree temps, going from 35 degrees to 80 degrees isn't going to bother it.

 

[Brew_Dude41]

I picked up a standing pellet smoker and got it put together last night. Going to run it through a seasoning cycle today and do some wings this weekend. Nothing too fancy on it until I get the hang of it.

Seeing all the GFI issues you guys are noting, I might be in for some with the circuit I was planning on using...

 

[Kharnynb]

Brisket, smoked, then pulled with half a bottle of porter added and smoked for another hour

 

[Snipper]

Nice slicer. Wish I could find a Hobart for a reasonable price.

Certainly lovely to use.

 

[applescrap]

No, the ceramic grills don't have an issue with the exterior cracking. It's very common for the internal firebox (which is a ceramic piece) to develop cracks, but good grill vendors like BGE and Kamado Joe replace those under warranty for free. But if you figure a grill can withstand 600-700 degree temps, going from 35 degrees to 80 degrees isn't going to bother it.

For sure. Thanks for the info. I don't make as much in advance, but I have a lot of variety on hand and well kind of miss smoking. I have less reason to because its already made. Anyone ever feel that way? I might start smoking less just so I can more! I enjoy it. Well and of course keep a little stockpile; )