Who's smoking meat this weekend?

[betarhoalphadelta]

Glad to hear.

Yeah, the biggest difference is the bark. But the way I look at it, if you're planning on using it as pulled pork, that's not a big deal. The bark still tastes good, it's just different. And not having to spend 15-20 hours babying a smoker starting overnight or in the wee hours is worth it to me.

 

[OG-wan Kenobi]

Glad to hear.

Yeah, the biggest difference is the bark. But the way I look at it, if you're planning on using it as pulled pork, that's not a big deal. The bark still tastes good, it's just different. And not having to spend 15-20 hours babying a smoker starting overnight or in the wee hours is worth it to me.

I just put tongs out with it and we just grabbed what we wanted - The laziest pork butt possible but hey it was a work day

 

[crazyjake19]

Forgot to get pics but smoked a pork butt last weekend for pulled pork sandwiches this week. Also vacuum sealed and froze a few 1lb packs for future meals. Brewed today, but tomorrow I might either smoke a chuck roast or cold smoke some salmon for Philly sushi rolls this week.

 

[lumbergh]

I smoked a pork butt for pulled pork on a regular Weber kettle using the ring of fire method.
Rub: amazing ribs recipe
Wood: apple
Time: 9-ish hours

Has anyone done pork shoulder/butt on an ugly drum smoker/barrel smoker?

 

[OG-wan Kenobi]

I smoked a pork butt for pulled pork on a regular Weber kettle using the ring of fire method.
Rub: amazing ribs recipe
Wood: apple
Time: 9-ish hours

Has anyone done pork shoulder/butt on an ugly drum smoker/barrel smoker?

I want too build a UDS but have not found an excuse to yet

Malcom Reed has done PB on a UDS (Love that guy)

 

[lumbergh]

Thank you for the video. I primarily use my UDS for ribs as it's faster and holds more than the Weber.

 

[Dgallo]

I forgot to take any pictures but I made Creamy Smoked Chicken Noodle Soup this past week. I thought I’d share this with you because it really added amazing flavor.

I smoked some chicken thighs at 180*f for 2 hours. I took them off and seared them in a cast iron pot and then put them off to the side.

After that I made a creamy chicken soup with in that skillet with flour, butter, heavy crea, sautéed red onions, carrots, celery, and poblano peppers. I then added the chicken back in to finish cooking. Added the noodles. Removed the chicken to shred it and put it back in. Finished it off with some fresh dill.

It was an absolute flavor bomb. If you have a solid soup recipe, I highly suggest giving it a try with smoked chicken.

 

[Ty520]

Christened my new smoker with a pork belly, with corn fritters and chipotle aioli for dinner.

It was a good Saturday

 

[Ruint]

Dry rubbed with coffee, black pepper, salt, garlic, onion, and paprika. Going to cut thin and have some brisket sandwiches for dinner tonight.

 

[AzOr]

I forgot to take any pictures but I made Creamy Smoked Chicken Noodle Soup this past week. I thought I’d share this with you because it really added amazing flavor.

I smoked some chicken thighs at 180*f for 2 hours. I took them off and seared them in a cast iron pot and then put them off to the side.

After that I made a creamy chicken soup with in that skillet with flour, butter, heavy crea, sautéed red onions, carrots, celery, and poblano peppers. I then added the chicken back in to finish cooking. Added the noodles. Removed the chicken to shred it and put it back in. Finished it off with some fresh dill.

It was an absolute flavor bomb. If you have a solid soup recipe, I highly suggest giving it a try with smoked chicken.

I use smoked chicken for a simple chicken salad. Turns out great. I won’t eat a regular chicken salad.
Also use the meat for enchiladas. Super simple and delicious.

 

[Knightshade]

I threw some chuck on this morning. Decided to crutch it, it is sitting in the cooler atm resting. 18 minutes til goodness...

This was at 160

 

[treacheroustexan]

Smoked a small corned beef brisket (pastrami) yesterday in my pit boss. Soaked in water overnight, rubbed with pepper and included spice pack. Smoked with apple and pecan pellets. Turned out awesome! Used some leftovers today for a quick breakfast.

 

[Kent88]

Hickory smoked a few pounds of pork loin today. Ate it before I remembered to photograph it.

Looking for recommendations for brands of pink curing salt. Anything in particular one needs to look for when selecting which one to purchase?

 

[seanjwalker1]

Just a taste of beef and pork short ribs, a few chicken wings on the portable baby smoker , just to have my 1st outside smoke. A taste of things to come with big daddy smoker later !

 

[passedpawn]

I'm retiring my Weber Smokey Mountain. It's been awesome, but I was wanting to try something a little more self-contained.

Unexpectedly bought a Traeger pellet grill yesterday. Maiden voyage today (right after burning off manuf oils). Some wings I cut up. I coated them with a rub and corn starch. Sauced them off the grill. Really good! But this is not a smoker test. That will happen in a few days, with a brisket. I saw very little smoke with the Traeger. We'll see if I can produce a respectable product with pork butts and beef brisket.

I'm a little concerned that I don't see a way to add smoke. I usually toss hardwood on the coals when I initially add cold meat to the smoker. Not sure how to do that now, or if it makes a diff.

 

[Kent88]

Cold smoked some chops on hickory yesterday and grilled them up. Hopefully I can cold smoke some cheese this weekend as well.

 

[Jayjay1976]

Just ordered a new digital smoker, can't waste another brisket on my old crappy one. Scheduled to arrive a week from Monday but maybe the shipping gods will intervene and get it here in time to try it out next weekend. Can't wait to do a brisket!

 

[OG-wan Kenobi]

Just ordered a new digital smoker, can't waste another brisket on my old crappy one. Scheduled to arrive a week from Monday but maybe the shipping gods will intervene and get it here in time to try it out next weekend. Can't wait to do a brisket!

What did you get?

 

[Jayjay1976]

What did you get?

It's an electric from Pit Boss, I started out to buy the basic analog model and build a PID controller for it, but the digital version was only $30 more so I went for that one. If/when the electronics crap out I'll build a controller.

https://pitboss-grills.com/vertical-smokers/3-series-digital-electric-vertical-smoker
Got it from Dick's for $229

 

[OG-wan Kenobi]

It's an electric from Pit Boss, I started out to buy the basic analog model and build a PID controller for it, but the digital version was only $30 more so I went for that one. If/when the electronics crap out I'll build a controller.

https://pitboss-grills.com/vertical-smokers/3-series-digital-electric-vertical-smoker
Got it from Dick's for $229

View attachment 723880

Pit Boss comes with a 5 year warranty and they make good on it without a problem.
I have been eyeballing that smoker cabinet for a year now they sell it at my local Lowes but it aint $229 that's a great deal.
Hope it serves you well most people who have it love it

 

[Jayjay1976]

....most people who have it love it

Hey thanks for that, makes me feel like I made a good choice. I was mainly interested in it for the cabinet construction, seems to be pretty well built. Double-walled and insulated, big window in the gasketed door, adjustable tensioned door latch.

I haven't found much written about it online, is there a place I can read more about the ins and outs of using it?

 

[OG-wan Kenobi]

Hey thanks for that, makes me feel like I made a good choice. I was mainly interested in it for the cabinet construction, seems to be pretty well built. Double-walled and insulated, big window in the gasketed door, adjustable tensioned door latch.

I haven't found much written about it online, is there a place I can read more about the ins and outs of using it?

I saw some YouTube videos on using it and the burn in when I was looking into purchasing the unit and the 400+ reviews on Lowes web site

this is the exact model I was looking into
Pit Boss Pit Boss Pro Series 1322-sq in Mahogany Pellet Smoker in the Pellet Smokers department at Lowes.com

 

[betarhoalphadelta]

Will you need to cut the brisket in half to fit?

 

[Jayjay1976]

Will you need to cut the brisket in half to fit?

Yeah definitely but I'm just cooking for two here. No 16lb full packers in my future, at least for now. My immediate plans include smoked shrimp and pastrami, nom nom. Easily done with a thrifty corned beef flat or point at ~$15.

I aaaaaalmost pulled the trigger on a chimp from grillagrills but I don't want to futz around with pellets and augers just yet. A year from now, after I've successfully spread my bbq wings, I might upgrade to that.

My wife is a sucker for a distinct smoke ring, and electrics struggle with that. I'll use that knowledge to talk her into a charcoal or pellet smoker heheheheeee!

 

[OG-wan Kenobi]

Yeah definitely but I'm just cooking for two here. No 16lb full packers in my future, at least for now. My immediate plans include smoked shrimp and pastrami, nom nom. Easily done with a thrifty corned beef flat or point at ~$15.

I aaaaaalmost pulled the trigger on a chimp from grillagrills but I don't want to futz around with pellets and augers just yet. A year from now, after I've successfully spread my bbq wings, I might upgrade to that.

My wife is a sucker for a distinct smoke ring, and electrics struggle with that. I'll use that knowledge to talk her into a charcoal or pellet smoker heheheheeee!

Pellet grills give a great smoke ring, keep that card in your back pocket

 

[Kharnynb]

Looking for some advice from my fellow meat-smoking brewers .

Our old gill and smoker are both not great, we have great gear at the cottage, but at home it's a bit meh.
So, I've been looking for a combined off-set smoker/direct fire(charcoal) grill.
Since finland doesn't have such a big selection, these were the only 2 that seemed to do both.
, locally "branded" one, seems to be made of thicker 3mm steel.
or
Landmann Vinson 300 - Walmart.com , bigger "brand", but only 1.5 mm steel.

What would be the better choice? does the steel thickness matter a lot, especially when using direct fire?

 

[OG-wan Kenobi]

Looking for some advice from my fellow meat-smoking brewers .

Our old gill and smoker are both not great, we have great gear at the cottage, but at home it's a bit meh.
So, I've been looking for a combined off-set smoker/direct fire(charcoal) grill.
Since finland doesn't have such a big selection, these were the only 2 that seemed to do both.
, locally "branded" one, seems to be made of thicker 3mm steel.
or
Landmann Vinson 300 - Walmart.com , bigger "brand", but only 1.5 mm steel.

What would be the better choice? does the steel thickness matter a lot, especially when using direct fire?

If I were in Finland I would opt for the thicker metal because I think it gets pretty cold there ( I could be wrong) and yes it helps maintain temps better but more for your smoking needs than the direct fire cooks as direct fire you can always just add more fuel

 

[Jayjay1976]

I'm not experienced enough at smoking to know for sure, but for cold weather smoking, I'd add some mass to the enclosure to help stabilize temps. I'd get some bricks and wrap them in tin foil and stuff as many as I could fit inside the smoker just leaving enough space for the food. Preheat for a good long while before cooking, and obviously the bricks will condense some of the smoke so that would have to be compensated for with more chips. Air has a pretty low thermal mass and does a poor job at retaining heat, especially if you have to open the door frequently to add wood.

 

[Dgallo]

I'm not experienced enough at smoking to know for sure, but for cold weather smoking, I'd add some mass to the enclosure to help stabilize temps. I'd get some bricks and wrap them in tin foil and stuff as many as I could fit inside the smoker just leaving enough space for the food. Preheat for a good long while before cooking, and obviously the bricks will condense some of the smoke so that would have to be compensated for with more chips. Air has a pretty low thermal mass and does a poor job at retaining heat, especially if you have to open the door frequently to add wood.

Maybe if they were in a fire first and then you put them in your smoker prior to starting, otherwise they would just make your cold day even less efficient as it would take even longer to heat up the bricks than cook the meat. Def would cause you to use more wood this way

 

[betarhoalphadelta]

Finland would be ideal for a Kamado. I realize it's not an offset smoker, but if fits the bill of being both a smoker and a grill. They're fuel-efficient in basically any temp.