This place is smokin!

[4Waters]

Try to hold 225.
I also do the Texas crutch.

What smoker, I can't get a bark like that at 225°

 

[Clank123]

What smoker, I can't get a bark like that at 225°

I use a small barrel smoker.
Charcoal and wood chips.
Takes a lot more work but I like the Smoke ring and taste I get versus the Treagers and Propane/Electric smokers I’ve seen.
Tonight’s point meat close up.

 

[4Waters]

I use a small barrel smoker.
Charcoal and wood chips.
Takes a lot more work but I like the Smoke ring and taste I get versus the Treagers and Propane/Electric smokers I’ve seen.
Tonight’s point meat close up.
View attachment 1233068

I got a great bark with my vertical smoker using charcoal and wood chips but when I restoked the coals the temp would go up to 260-270 and slowly come down. With my GMG it at 225-230 the whole time, I'm going to bump the temp to 260 this Saturday and see how that works. As far as the smoke flavor and smoke ring I use 2 smoke tubes and cold smoke the brisket for 60min before I fire up the smoker and the flavor and ring are perfect.

 

[Clank123]

I got a great bark with my vertical smoker using charcoal and wood chips but when I restoked the coals the temp would go up to 260-270 and slowly come down. With my GMG it at 225-230 the whole time, I'm going to bump the temp to 260 this Saturday and see how that works. As far as the smoke flavor and smoke ring I use 2 smoke tubes and cold smoke the brisket for 60min before I fire up the smoker and the flavor and ring are perfect.

Sounds like a great plan!
Let us know!

 

[Kachina26]

Some 3-2-1 ribs. Never been a fan of ribs. First time ever cooking them. Figured I’d give it a shot. Neighbors seemed to love them.

What's not to like about ribs?

 

[Clank123]

Last nights Brisket, cheese, baked beans and Coleslaw burritos….indeed!

 

[185EZ]

We are originally from the midwest and farmstands with sweet corn was the favorite
Love the smell of corn on the grill
And bacon wrapped sirloin tips
stop on by

 

[4Waters]

Cold smoking right now

 

[4Waters]

First brisket we rubbed and put on the smoker immediately, also the first one we have wrapped in butcher paper at 165. It's really moist but not the best bark.

 

[petie6464]

 

[185EZ]

scallops in the skillet and grilled veggies with mango salad
stop on by

 

[Chili Palmer]

I did some tritip burnt ends - not quite as tender as brisket point burnt ends, but still pretty tasty. We made sliders on Hawaiian rolls with a dab of bbq sauce, a slice of pickle, and cole slaw. Most delicious
Sorry no pics - it was to delicious to break to take pictures.

 

[FishSniper]

Did a small pork roast this afternoon.

 

[Motoxxxloak]

What's not to like about ribs?

Its always been the mess for me. I will make these again. Next time I am going to cook them un-sauced and see how I like it (add sauce once they are done if need be).

 

[185EZ]

Yellow tail over mango salad

Mrs EZ messin with my presentation
seared yellow tail and grilled veggies
stop on by

 

[traquer]

Ribs from Memorial weekend. I used a smoking tube with pellets along with the Pit Boss on 225f.

First time doing it on a pellet smoker and I overcooked them. don't think 225 is accurate (even though it has a seperate digital and analog thermometer). I think that because the grate was sizzling pretty much the whole time. I don't remember that ever happening when I did it at an actual 225 offset smoking...

 

[Luvnlife]

Just finished up a shitload of beef jerky. Best batch I’ve ever made, I think I finally got it down.

 

[4Waters]

Ribs from Memorial weekend. I used a smoking tube with pellets along with the Pit Boss on 225f.

First time doing it on a pellet smoker and I overcooked them. don't think 225 is accurate (even though it has a seperate digital and analog thermometer). I think that because the grate was sizzling pretty much the whole time. I don't remember that ever happening when I did it at an actual 225 offset smoking...


View attachment 1236894

View attachment 1236893


View attachment 1236892

321 method

3hrs on the grille
2hrs wrapped in foil (with a little apple juice or grenadine in the foil)
1hr on the grille while applying the glaze

321 will be absolutely fall off the bone,like bones fall out while cutting them.

I do
3hrs on the grille
1.5hrs wrapped
1-1:15 on the grille while glazing
This pulls off the bone perfectly

Both cooked at 225°


If you want more smoke flavor, cold smoke whatever meat you are cooking for an hour to hour and a half with the smoke tube and then turn on the smoker. You can also cold smoke bacon the same way before cooking it.

Get a thermometer that does the meat and the grille temp. Thermoworks or fire board thermometers, that will tell you if the grill temp is close

 

[traquer]

321 method

3hrs on the grille
2hrs wrapped in foil (with a little apple juice or grenadine in the foil)
1hr on the grille while applying the glaze

321 will be absolutely fall off the bone,like bones fall out while cutting them.

I do
3hrs on the grille
1.5hrs wrapped
1-1:15 on the grille while glazing
This pulls off the bone perfectly

Both cooked at 225°


If you want more smoke flavor, cold smoke whatever meat you are cooking for an hour to hour and a half with the smoke tube and then turn on the smoker. You can also cold smoke bacon the same way before cooking it.

View attachment 1236901 View attachment 1236902 View attachment 1236903 View attachment 1236904 View attachment 1236905 View attachment 1236906


Get a thermometer that does the meat and the grille temp. Thermoworks or fire board thermometers, that will tell you if the grill temp is close

Thanks!! Yours looks even better than mine!

Funny you mention that. I have a Thermoworks and I didn't use it because it gives me anxiety looking at it all the time lol. But yes, last time I ran it the temp was typically much higher on there than the Pit Boss indicated. 225 was more like 260 (but only occasionaly which drove me nuts). I think there's "hotspots" in the air within the grill.. IDK I think I will try a single rack of ribs just to test at a lower temp like 200 and see. Thx for the reminder. Bottom line is there is no foolproof way to BBQ, you need to pay attention!

 

[4Waters]

Thanks!! Yours looks even better than mine!

Funny you mention that. I have a Thermoworks and I didn't use it because it gives me anxiety looking at it all the time lol. But yes, last time I ran it the temp was typically much higher on there than the Pit Boss indicated. 225 was more like 260 (but only occasionaly which drove me nuts). I think there's "hotspots" in the air within the grill.. IDK I think I will try a single rack of ribs just to test at a lower temp like 200 and see. Thx for the reminder. Bottom line is there is no foolproof way to BBQ, you need to pay attention!

I'd call Pit Boss and see what they say

 

[Luvnlife]

Details please

Chunk of top round sliced thin on a meet slicer. Marinade at least overnight but I give it over 24 hours. Traeger set on 180. Spread it out on the grate but I only do about ten slices centered in the middle. Fifty minutes on one side, flip and 40 mins on the other side. You will have to watch it after the flip to get your proffered doneness. Make Jalepeno jerky this time.

 

[185EZ]

No words
don't stop on by

 

[Brokeboatin221]

Fun times

 

[4Waters]

Doing a couple racks, one will be our signature cherry glaze and the other one we are trying an apple glaze

 

[4Waters]

 

[Kachina26]

View attachment 1243552

You have the same dog living next door that I do.

 

[Gramps]

just put this on the Traeger. 3 chunks of dead cow. 2 back ribs and one short ribs

 

[4Waters]

You have the same dog living next door that I do.

We're neighbors?

 

[Kachina26]

We're neighbors?

I'd know that bark anywhere.

 

[4Waters]

 

[4Waters]

DONE!!!

 

[Gramps]

6 hours in...............

 

[4Waters]

The apple glazed rack is really good but not as good as the cherry glazed rack

 

[Babyback]

If you know…YOU KNOW. Happy 4th of July

 

[4Waters]

If you know…YOU KNOW. Happy 4th of July

View attachment 1248785 View attachment 1248786 View attachment 1248787

Yup, we have a 13.77lbs. I'm guessing it will be about 11.5 after trimming. Putting it on at 2am to have it done between 1 and 3 in the afternoon, eating between 4:30 and 5.

 

[Babyback]

Ready, Set, go

 

[4Waters]

Not to far off, we trimmed 2.2lbs off so it 11.57lbs

 

[4Waters]

Wrapped it a couple hours ago

 

[Babyback]

 

[Luvnlife]

Going to fire up in a few and make some more Jerky that’s been marinading for two days. I’m trying just a regular recipe. And then some form of meat for
Dinner

 

[Luvnlife]

 

[YeahYeah01]

Vacuum marinated tritip, and homemade baked beans!

Trying out the meat thermometers got for Fathers day. Nice to be able to adjust temp as needed from real time.

 

[Done-it-again]

Just some ribs.

 

[YeahYeah01]

Vacuum marinated tritip, and homemade baked beans!

Trying out the meat thermometers got for Fathers day. Nice to be able to adjust temp as needed from real time.

View attachment 1249105

not too bad!

 

[Luvnlife]

Little bit of rib eye

 

[4Waters]

It has already been consumed, took an hour longer than I expected but that's why I give myself some cushion.

 

[Kachina26]

No pictures, did a full rack of beef ribs on the Camp Chef for the first time and they were amazing.

 

[CarolynandBob]

Vacuum marinated tritip, and homemade baked beans!

Trying out the meat thermometers got for Fathers day. Nice to be able to adjust temp as needed from real time.

View attachment 1249105

Which thermometer? I need a new one.

 

[TeamGreene]

Which thermometer? I need a new one.

Get a Thermapen little spendy but highly accurate

Thermapen® ONE

Specializing in cool, unique and professional temperature tools. Super-Fast thermocouples, thermistors, infrared thermometers, data logging and more.

www.thermoworks.com

 

[YeahYeah01]

Which thermometer? I need a new one.

Called the "prob T"

Seemed to work really well.