Smokers, grills, and BBQs. What are you cooking?

[irul&ublo]

So was the 9.5 hours including the rest? Thinking not at 8 lb

[Dantheman]

Doesn't include the rest.

[riser4]

Funny, I did a butt today on a 310 as well. I had trouble maintaining a low enough temp. Great bark.

[phatty]

Got a Traeger at Christmas and now we have a tradition of smoking something every Sunday for dinner. My wife loves it since I take care of it and my kids love anything meat. We've tried all the standard cuts (brisket is always the favorite). Tried a new recipe for Burnt Ends using chuck roast today and turned out fantastic. Made two roasts and used mustard based BBQ sauce for 1 and Sweet Baby Ray's on the other. Everyone said they want it again soon.

[Rideski]

I was inspired by the hard core smokers here to try something new.
On the 4th I did a shoulder as Dan did, but with a different plan. I was going for 2-3 hours of smoke, and then into the pressure cooker to finish. I grill a lot but enjoy non smoked varieties too. Figured it might be fun to mix. It cooked faster than I planned so I decided to just finish on the grill and eat the outsides, and see later what to do with the rest. Got it to internal 145 and then took a healthy portion of the browned bits for dinner. They were fantastic, crispy but soft. It didn’t render out like it would have under pressure or 12 hours. But I figure it still has a ton of smoke and enough brown bits to flavor up the rest when I pressure it tomorrow.

[undertow2]

Got a Traeger at Christmas and now we have a tradition of smoking something every Sunday for dinner. My wife loves it since I take care of it and my kids love anything meat. We've tried all the standard cuts (brisket is always the favorite). Tried a new recipe for Burnt Ends using chuck roast today and turned out fantastic. Made two roasts and used mustard based BBQ sauce for 1 and Sweet Baby Ray's on the other. Everyone said they want it again soon.

You might want to give this a shot... I did brisket burnt ends all of the time and were always a hit... I found this recipe for pork belly burnt ends and I am always asked to make them... Plus they are easy as hell to make...! They are absolutely out of this world and is true pork meat candy...!


https://youtu.be/nL82hlORY-k



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[Dantheman]

I had trouble maintaining a low enough temp

Interesting. No such issues here. One burner on high will maintain rock-steady 250* in the shade, or 270*-ish in full sun and 95* ambient temp like Saturday was. Pretty easy to dial it down from there.

Spareribs come out fantastic on this thing as well. 4 hours at 250* uncovered and they're perfection.

[::: :::]

my genesis also isn't good on the low temp apparently
thus far, i've just hoped/prayed that the thermometer on the box was close enough (tho knowing better) and somehow managed to do ok on my "low temp" smokes
i've never really tested the box thermometer, so this weekend i set up my chef alarm as an air temp thermometer and did some spare ribs which can't be done w/ a meat thermometer anyway
i managed to get a steady low temp of 239; it just wouldn't quite get down to 225. the box therm read within 10degs everytime i checked but not with a consistent differential
outdoor temps in the low 70s with full sun on the day i smoked
my n=1

[irul&ublo]

239 is ok. I have found that for ribs, 225-240 comes out the same, though cooking time may change a bit.

[riser4]

Interesting. No such issues here. One burner on high will maintain rock-steady 250* in the shade, or 270*-ish in full sun and 95* ambient temp like Saturday was. Pretty easy to dial it down from there.

Spareribs come out fantastic on this thing as well. 4 hours at 250* uncovered and they're perfection.

I am chalking it up to first time user error, I think I can dial it in next time without much problem. I do a lot of stuff on indirect heat at 350, I just didn't have the lower temp burner setting dialed in. Now I need a probe.

[irul&ublo]

Aaron Franklin’s recipes have temp at 270 for shoulder and ribs and 225-250 for brisket.

[Rideski]

Ambient temp of mid 90’s here this week.
Protect your meat!

[jorion]

Haven’t smoked anything in forever and never visited this thread before, but this was delicious AF and I’m basking in the afterglow by sending pictures to the four corners of the Internet.

I love how pork butt can basically be ignored and come out incredible.

[MakersTeleMark]

Slaw looks solid.

[Phall]

Shot two geese this fall and finally got around to turning them into pastrami using the Meateater recipe. Dry cure in fridge for 3 days, rinse, soak, dry rub, 225 for ~1.5-2hrs till internal hits 150. Mix of hickory and cherry on the BGE. A+, making sourdough with anise/fennel/caraway, good pickles, thousand island, homemade slaw coming up tomorrow.




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[geo039]

Shot two geese this fall and finally got around to turning them into pastrami using the Meateater recipe. Dry cure in fridge for 3 days, rinse, soak, dry rub, 225 for ~1.5-2hrs till internal hits 150. Mix of hickory and cherry on the BGE. A+, making sourdough with anise/fennel/caraway, good pickles, thousand island, homemade slaw coming up tomorrow.




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Word!

[Dantheman]

Goose pastrami is some next-level shit.

[riser4]

HFS.

[nickwm21]

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[AK47bp]

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If you don’t mind me asking, that a Brinkman gourmet electric smoker?


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[nickwm21]

If you don’t mind me asking, that a Brinkman gourmet electric smoker?


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Weber Smokey Mountain - the mini one, 14”.

It took a few smokes to get it seasoned and learn how to dial it in a leave it set/forget. It will only run for up to ~9hrs at ~225d before it’s out of coals, so not ideal for long smokes

It’s nice to run it hot with no smoke and just use it as a charcoal ~325d oven.





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[schindlerpiste]

Breakfast protein

[DJSapp]

Weber Smokey Mountain - the mini one, 14”.

It took a few smokes to get it seasoned and learn how to dial it in a leave it set/forget. It will only run for up to ~9hrs at ~225d before it’s out of coals, so not ideal for long smokes

It’s nice to run it hot with no smoke and just use it as a charcoal ~325d oven.





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9 hours is a good burn on one set of coals. Hell, that's long enough to get some real sleep on an overnight smoke. My 18" is good for 5-6 hours before it needs some more to get across the finish line. You do know you can open the side door and just pour more coals in, right?

[irul&ublo]

This is making me want to make an extravagant purchase:


https://amazingribs.com/grill-smoker...l-grill-review

[Gman]

anyone got experience with the Camp Chef Woodwind WIFI 36 Pellet Grill with Sear Box? Thinking about picking one up for my birthday.