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  1. #401
    Join Date
    Oct 2015
    Posts
    1,939
    Good progress on the butts.

    Click image for larger version. 

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  2. #402
    Join Date
    Jan 2008
    Location
    The Queen City North Carolina
    Posts
    858



    Started at midnight, removed at 10 am finished off in cooler for two hours.
    Tasty brisket


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  3. #403
    Join Date
    Oct 2003
    Location
    slc
    Posts
    10,278
    Impressive

  4. #404
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    19,226
    That is a fucking major ass smoke ring
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  5. #405
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,587
    ^^^ Right? Not calling you out, nc, but didja use a little pink salt in the rub or is that full on smoke ring goodness? Cuz either way, that looks stupid good.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  6. #406
    Join Date
    Jan 2008
    Location
    The Queen City North Carolina
    Posts
    858
    Quote Originally Posted by Cruiser View Post
    ^^^ Right? Not calling you out, nc, but didja use a little pink salt in the rub or is that full on smoke ring goodness? Cuz either way, that looks stupid good.
    Thanks for the compliments. No pink salt, just regular sea salt and course ground pepper that was rubbed on 12 hours ahead of time. I posted another brisket and someone said I needed to set up the smoke ring game. The challenge was accepted, so this time I started at midnight at 180 degrees. i put a metal pan of water in the smoker to keep things moist. I woke up around 5 am and cranked the heat to 225. The meat stalled at 150 degrees, so I wrapped in foil and flipped it once and then kept the smoker at 225 until 10 am, then I threw it in a yeti cooler for 2 more hours.
    The bark was firm but not burnt and the meat was extremely moist. I was pumped on the smoke ring. I used applewood. I wanted leftovers, but despite having 10lbs of carolina shrimp for a low country boil, the meat was all consumed.

  7. #407
    Join Date
    May 2009
    Location
    pdx
    Posts
    11,599
    Quote Originally Posted by ncskier View Post
    I wanted leftovers, but despite having 10lbs of carolina shrimp for a low country boil, the meat was all consumed.
    Best compliment really

  8. #408
    Join Date
    Jul 2005
    Posts
    2,205
    Impressive hunk of meat...and I donít say that to a lot of dudes.


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  9. #409
    Join Date
    Jun 2009
    Location
    South of 49
    Posts
    769
    Help! - picnik this aft.
    got 2 newe/used 1 lb propane canisters.
    How much are they weight when fully full, incl. can weight?

  10. #410
    Join Date
    Feb 2005
    Posts
    11,371
    Quote Originally Posted by puregravity View Post
    Help! - picnik this aft.
    got 2 newe/used 1 lb propane canisters.
    How much are they weight when fully full, incl. can weight?
    http://www.campingforums.com/forum/s...opane-canister

  11. #411
    Join Date
    May 2007
    Location
    Sandy, Utah
    Posts
    11,250
    Maybe this is the thread, maybe it isn't. Anyway.

    Moving into the new place soon. I want a smoker, but I want a propane box smoker. Any reccos from the collective? I know what the "experts" on the web reviews say, but for whatever reason I trust you idiots more.

    If this is wrong thread please point in right direction. Muchas gracias.

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    http://www.firsttracksonline.com

    I wish i could be like SkiFishBum

  12. #412
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,587
    My basic bass pro model was about 36" tall and had a single burner in the bottom. There was a lower door to add wood and water. It was a nice easy to use unit for shorter cooks like chicken, sausage, and salmon. But the lack of insulation made it difficult to control the temperature with the precision I wanted for longer cooks. Still, for the hundred or so bucks I had into it, I think it was a good little unit.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  13. #413
    Join Date
    Dec 2007
    Location
    base of the Bush
    Posts
    10,466
    I have to try a brisket as that looks good.

    Ribs, summer time smoker action.


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    www.apriliaforum.com

    "If the road You followed brought you to this,of what use was the road"?

    "I have no idea what I am talking about but would be happy to share my biased opinions as fact on the matter. "
    Ottime

  14. #414
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    6,491
    why not pellet?

    Quote Originally Posted by Skidog View Post
    Maybe this is the thread, maybe it isn't. Anyway.

    Moving into the new place soon. I want a smoker, but I want a propane box smoker. Any reccos from the collective? I know what the "experts" on the web reviews say, but for whatever reason I trust you idiots more.

    If this is wrong thread please point in right direction. Muchas gracias.

    Sent from my Pixel 2 using TGR Forums mobile app
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  15. #415
    Join Date
    May 2007
    Location
    Sandy, Utah
    Posts
    11,250
    Quote Originally Posted by oftpiste View Post
    why not pellet?
    I honestly don't see the benefit. Enlighten me.

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    http://www.firsttracksonline.com

    I wish i could be like SkiFishBum

  16. #416
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    6,491
    Set-it-and-forget it, thermostatic temp control, hopper full of pellets lasts probably 14 hours at lower temps, variety of wood types requiring no prep easily obtained and stored, rarely a need to clean any burn hardware. Also easily used as a wood fired convection oven which as a very nice way to cook lots of stuff besides smoking.

    It is not, decidedly, a grill, though most manufacturers would like you to think it is.

    Dunno. MIne's been a hoot and was cheap on craigslist. Super easy to use. I save the LP for the grill. Never owned a LP smoker so can't compare. Ask questions if you have any.

    Quote Originally Posted by Skidog View Post
    I honestly don't see the benefit. Enlighten me.

    Sent from my Pixel 2 using TGR Forums mobile app
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  17. #417
    Join Date
    Nov 2005
    Location
    Hugh's Mom's House
    Posts
    11,741
    Has anyone smoked wings? The directions I see say around 2-3 hours (depending on size) at 225-250, which is perfect to throw on with ribs. But I don't really want to add more wood for smoke partway through a rib smoke, so am thinking about throwing them on in the beginning, then removing them and putting them in the fridge until later.

    Tl;dr: Has anyone refrigerated smoked wings and then thrown them on a hot grill to crisp them up later? Is there any reason this won't work?

  18. #418
    Join Date
    Oct 2015
    Posts
    1,939
    Quote Originally Posted by RootSkier View Post
    Has anyone smoked wings? The directions I see say around 2-3 hours (depending on size) at 225-250, which is perfect to throw on with ribs. But I don't really want to add more wood for smoke partway through a rib smoke, so am thinking about throwing them on in the beginning, then removing them and putting them in the fridge until later.

    Tl;dr: Has anyone refrigerated smoked wings and then thrown them on a hot grill to crisp them up later? Is there any reason this won't work?
    I donít see any issue with doing the wings first and sticking them in the fridge. But I also donít think adding smoke later would change the outcome of your ribs at all. The vast majority of smoke flavor happens during the first few hours. Plenty of wood and pellet smokers that have no other option than adding smoke for the entire cook.

  19. #419
    Join Date
    Mar 2007
    Location
    Hyperspace!
    Posts
    1,021
    Was setting up to reverse sear a large venison roast last night. Oven was otherwise occupied so threw it in the smoker, gave it a light smoke while getting up to 120. Let it rest for a few, then seared over coals. Great way to sear a roast and get a bit of smokiness into the flavor!

  20. #420
    Join Date
    Apr 2009
    Posts
    2,254
    Quote Originally Posted by RootSkier View Post
    Has anyone smoked wings? The directions I see say around 2-3 hours (depending on size) at 225-250, which is perfect to throw on with ribs. But I don't really want to add more wood for smoke partway through a rib smoke, so am thinking about throwing them on in the beginning, then removing them and putting them in the fridge until later.

    Tl;dr: Has anyone refrigerated smoked wings and then thrown them on a hot grill to crisp them up later? Is there any reason this won't work?
    Be careful with any white meat and fish as a little smoke goes a very long way with chicken, Turkey and fish... My go to is brining, put on egg with clear smoke at 225 to 250 degrees for 2 or so hrs and than put in deep fryer for 1ish min... Always off the charts...

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  21. #421
    Join Date
    Jan 2008
    Location
    livin the dream
    Posts
    3,461
    I got the small 14Ē Weber Smokey Mountain as a gift. First smoker, second smoke. Still figuring it out, but itís a fun little BBQ.Click image for larger version. 

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  22. #422
    Join Date
    Dec 2006
    Location
    New England
    Posts
    1,271
    I got a Weber Smokey Mountain cooker last year for father's day and love it. It's almost idiot proof- holds temps steady all day. Costco had a sale on ham not long ago, so I bought a few and stuck them in the freezer. Decided to thaw and double smoke one yesterday and I'm never going back. On the smoker at 225* with kingsford briquettes and a fist sized hunk of hickory for more smoke. Let it rumble for about 3 1/2 hours until it hit about 130* internal temp. Glazed it, cranked the heat to about 375* for a bit, pulled and rested. Nailed 140* internal on the nose after resting, and looking forward to using the leftovers for sandwiches and such.

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    Quote Originally Posted by JoeStrummer
    The universe that is a vehicle is a funny and delicate thing. I fucked my wife in the back seat of our Saab in the parking lot before a Social D / Superchunk show at Red Rocks. After that the radio never worked again.

  23. #423
    Join Date
    Sep 2002
    Location
    OREYGUN!
    Posts
    13,521
    That looks nice!

  24. #424
    Join Date
    Feb 2005
    Location
    Berkeley
    Posts
    1,255
    Quote Originally Posted by Crock View Post
    I got a Weber Smokey Mountain cooker last year for father's day and love it.
    ditto


    Quote Originally Posted by Crock View Post
    cranked the heat to about 375* for a bit,
    On the Smokey Mountain?

    If I start low (225F), I have trouble getting the temp above 325F. Even if I remove the water from the bowl.

    What are doing to get the temp that high?

    Note: I have a 18.5" smokey mountain.

  25. #425
    Join Date
    Dec 2006
    Location
    New England
    Posts
    1,271
    Open all the vents, and I open the door for a few min to let more air in. It gets up to 375 sometimes but 325-350 is sometimes as hot as I can get it.

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