I hope to have a smoker soon. Looks so damn good you guys are killing me lol
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I hope to have a smoker soon. Looks so damn good you guys are killing me lol
A nice weber like MrDenton just got is hard to beat... Propane start, great temp control, charcoal bin, work surface... They are the shizzy for just about any kind of either direct OR indirect cook...Quote:
Originally Posted by Hotboat
Hey Greg, show us some pics of that bad boy all assembled again plz... :thumb:
You could put the Carmelo bros to shame with your own carnitas... :D
Quote:
Originally Posted by MrDenton
Whatever you like!! I just enjoy them with a little drizzle of Olive oil and some fresh cut garlic, or garlic salt.Quote:
Originally Posted by 2manymustangs
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I'll take some better pics maybe Wednesday or Thursday when I christen it.
“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”
Smoking meat is pretty simple. I've learned that no matter how it turns out, it's still better than anything you'll buy off the shelf.Quote:
Originally Posted by Hotboat
I read up on so many websites that it got real intimidating, confusing and expensive. Then I just bought a shoulder and went for it. For my taste, I don't care for a lot of salt in my rubs. The right wood and a good long and low smoke will give the meat a flavor you can't buy in a shaker.
Anyone that comes over and asks for BBQ sauce is told "try it on its own first". BBQ sauce just covers up a bad smoke as far as I'm concerned.
HotBoat, go buy a smoker, not a pellet smoker, a real lump coal smoker, throw a Boston butt or a picnic cut in there for 4.5hrs at 235*. Put it in a aluminum tray and cover it. Smoke it until the internal temp reaches no less than 195*, I like 200-205. My smokes take a 12-15lbs shoulder 10-13hrs.
From there, taste it and make adjustments to your liking
“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”
Hey now! What's wrong with a pellet smoker? Mine is badass! Just did another tri-tip on Saturday. It's almost cheating being able to set a grill profile on the phone that monitors the smoker temp and the internal meat temp and lets you know when it's done. I threw some corn on and a whole onion and let them spend a few hours in a smoke bath. It all turned out delicious. :wink2:Quote:
Originally Posted by MrDenton
The only thing I would add to what Greg said is a word of caution using real wood... Unless you have a cooker that is set up for real wood (offset fire box/forced air induction) you have to be VERY careful with real wood... A little wood smoke goes a LONG way and you can end up with sooty tasting food... Wood chips on a charcoal fire YES, green apple or fruit wood chunks/chips on a charcoal fire YES... Cooking with a few staves of oak in addition to your charcoal fire for a few hours NO!!!Quote:
Originally Posted by MrDenton
FOr a long slow cook, the combustion of the wood has to be done at a high temp to avoid the sooty flava, like in an offset fire box W/ blower motoa/forced air that moves the heat into the cooking chamber... Its delicious when done RIGHT, its gnarly when it's done wrong... :puke:
With the PORK boston butt, I will say this, for the long cook it gets a dark dark dark crust on the outside that is very smoky and the inside stays pretty smoke free, I like to chop the outer crust really good and mix it through the rest of the inner pork to blend the smoky outer crust flavor through the more bland inner meat...
I like to get my BIG UGLY smoker real hot and use it with a pizza stone for cooking pizza, adds another dimension to your party.
The kids love to make their own pizza... Keep the dough refrigerated and cold or you will have a mess on your hands... I have a pizza stone at my dads party pavillion just for the grill... Get a THIN PEEL from bed bath and beyond & use corn meal or simolena to make the crust slide...
Another nice and more INTERACTIVE way to grill with your guests is to do "faux" shawarma/gyros with grilled beef or chicken from your grill, and heat up the pitas on your grill when the chicken/meat is all done and ready to build your own shawarma/gyros... fresh sliced cucumber/onion/tomato/hummous/tahini/tzatziki/aioli/lettuce (all chilled and in the refrigerator ready to go) or whatever you like (a little tahini goes a LONG way)... https://en.wikipedia.org/wiki/Shawarma
Shawarma is the HAMBURGER of the middle east, you fix it the way you like it...
Attachment 55715
baby steps for the newbs... ;)Quote:
Originally Posted by jordy
The pellet smokers are kick ass AND they are set up RIGHT for cooking with REAL wood, with the induced draft fan/pellet feeder, this underscores my feelings on real wood...
:yes:
I learned this one from HUD, have a party that you wanna take some really good grilled stuff to??? Finish it, put it into a cake pan, and into a small airtight foam cooler right off the grill, and go to your party... DON'T take the meat out and slice/prep until it is blessings/grace is said and it is time to graze... The meat will be juicy through and through AND perfectly done to the inside...
I'm ok with that. Oh, and pellets are real wood. Equal treatment! Ha ha ha! I get a free bag of pellets a month and have a few different "flavors" if you will. That's nice and all, but there's really not an easy way to get all the pellets out without burning them off, in order to change flavors. So far, everything I've done, starting with the 15lb brisket I cut my teeth on, has turned out great. Nice smoke ring when I cut it open, some nice bark on the outside, and a nice juicy middle. Great, now I'm hungry. :oops:Quote:
Originally Posted by 2manymustangs
That's a good rule even with steaks from the BBQ. Let them rest for 5-10 minutes minimum after you pull them off the fire. The juices will distribute evenly, or they're supposed to anyway. It's hard to sit and look at a steak or other big chunk of dead cow that smells amazing and not want to go to cutting and sampling.Quote:
Originally Posted by 2manymustangs
Yeppp... thats what I said (about pellets being real wood)... I really like that part of the wood pellet system, different flavas... ;)Quote:
Originally Posted by jordy
Hey, is there a removable bottom on the combustion CUP where the fire actually burns? You could set up a toggle switch / override on the screw/auger to move all of the pellets from the hopper and into the burner cup if it has a removable bottom or sumpin... I have studied the design of the Traegers but can't recall if the combustion CUP is a "weldment" OR if there is a easy clean out on that burner CUP...
The override switch would be a easy deal IF there is an easy way to unload the unburned pellets from the combustion CUP...
Not from what I've seen. I believe the cup is integral to the bottom of the smoker. It wouldn't be a big deal to scoop most of them out, change to a different flavor of pellet, and burn what's left in the auger tube. I've got a bunch of fresh salmon that I'm thinking I need to smoke here directly. Not a big salmon fan, but it's pretty damn good when it's smoked. Might look at a flavor swap for that run.Quote:
Originally Posted by 2manymustangs