What's in your smoker tonight?

[doebuck1234]

27 minutes ago, crappyice said:

That’s like hanging out outside a strip joint watching the “ladies” come to work!?!
What’s in there!!!!


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46 minutes ago, mowin said:

And whats cooking?

Beef roast g/f wanted me to smoke instead of crockpot.marinated overnight in Worcestershire, garlic salt and red pepper flakes.threw some poke chops on too.smellin good!!!

Edited January 17, 2021 by doebuck1234

[crappyice]

Serous question- Do I need to clean the door and walls of the smoker?




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[mowin]

Nooooo.   Thats flavor.  

[crappyice]

Nooooo.   Thats flavor.  

Best thing I read all day!


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[onlybrowning]

Went with hickory. Glad I did. Not too smoky at all. 25lbs is a lot of summer sausage! Of course I ate all the “belly buttons” when I was slicing them up for the vacuum sealer.

 

 

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[mowin]

5 minutes ago, onlybrowning said:

Went with hickory. Glad I did. Not too smoky at all. 25lbs is a lot summer sausage! Of course I ate all the “belly buttons” when I was slicing them up for the vacuum sealer.


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Where do you live? Lol

[johnplav]

Venison pastrami and baby back ribs.

[johnplav]

Yum.  I took pics of the pastrami process... when I have a chance I’ll post them with the recipe. 

Edited January 18, 2021 by johnplav

[crappyice]

Beef pork and nuts


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[crappyice]

Nooooo.   Thats flavor.  

Mama Crappy just said, “looks like you need to clean the smoker already.”
“Nah,” I reply. “That’s flavor.”
She literally laughed out loud and said, “clearly some guy made that rule up.”


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[mowin]

4 minutes ago, crappyice said:

Mama Crappy just said, “looks like you need to clean the smoker already.”
“Nah,” I reply. “That’s flavor.”
She literally laughed out loud and said, “clearly some guy made that rule up.”


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Lol...  that is seasoning that adds flavor each time you use it.  I do recommend wiping any food stuff that might get on the sides. Definitely clean the grates and bottom of the pit though. 

[crappyice]

Cooked much faster than I expected -225 and the brisket came off after 6 hours...boneless pork butt after 8 super tender and yummy


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[mowin]

18 minutes ago, crappyice said:

Cooked much faster than I expected -225 and the brisket came off after 6 hours...boneless pork butt after 8 super tender and yummy


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Brisket in 6 hrs...  thats fast..  how big was the brisket, temp? Looks fantastic. 

Edited January 24, 2021 by mowin

[crappyice]

Brisket in 6 hrs...  thats fast..  how big was the brisket, temp? Looks fantastic. 

It was thin - only the flat section with the cap removed so it made a little more sense. I also wrapped it after 4 hours. Temp was north of 200


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[johnplav]

8lb brisket, rubbed and ready to go in in the AM along with a couple racks of ribs.  Feels like summer!! 

[bruno1]

Built a UDS smoker and will never go back to anything else. Here’s some Comp style ribs I did yesterday 

[corydd7]

7 minutes ago, bruno1 said:

Built a UDS smoker and will never go back to anything else. Here’s some Comp style ribs I did yesterday 

Oh yes those are winners! I can feel that magic flex just buy seeing this picture. Shrunk about a quarter inch up the bone oh yeah!

[bruno1]

2 minutes ago, corydd7 said:

Oh yes those are winners! I can feel that magic flex just buy seeing this picture. Shrunk about a quarter inch up the bone oh yeah!

Yes the drum was a game changer for me

[mowin]

1 hour ago, bruno1 said:

Built a UDS smoker and will never go back to anything else. Here’s some Comp style ribs I did yesterday 

Id give them a 10 if I could taste them, lol.

Never used a UDS. But have heard great things about them. 

Have to get out my reverse flow soon. Need some smoke therapy.  

[bruno1]

2 hours ago, mowin said:

Id give them a 10 if I could taste them, lol.

Never used a UDS. But have heard great things about them. 

Have to get out my reverse flow soon. Need some smoke therapy.  

I’ve always been curious about reverse flow smokers. I actually sold 3 UDS smokers I’ve built for some people over the last few weeks

[mowin]

5 minutes ago, bruno1 said:

I’ve always been curious about reverse flow smokers. I actually sold 3 UDS smokers I’ve built for some people over the last few weeks

I love my 250 gal reverse flow.  Holds temps within 10° from right to left.  Yes I need to add splits every 30 to 45 minutes,  but the quality of the meat is second to none.   Dont get me wrong.  I love my pellet proper. Turn it on and go to bed and my brisket, or pork but is about ready to be wrapped around 7am when I get up. But the smoke flavor, even with  smoke tube just isn't the same flavor profile as the stick burner with 3 yr old seasoned wood. 

[bruno1]

21 hours ago, mowin said:

I love my 250 gal reverse flow.  Holds temps within 10° from right to left.  Yes I need to add splits every 30 to 45 minutes,  but the quality of the meat is second to none.   Dont get me wrong.  I love my pellet proper. Turn it on and go to bed and my brisket, or pork but is about ready to be wrapped around 7am when I get up. But the smoke flavor, even with  smoke tube just isn't the same flavor profile as the stick burner with 3 yr old seasoned wood. 

Did you build that?

[mowin]

1 hour ago, bruno1 said:

Did you build that?

I wish I was that talented, lol.  Its made by Bubba grill and smokers. 

[johnplav]

Yankee baseball, golf and NASCAR on TV and a chicken in the smoker... not a bad rainy Sunday 

[dbHunterNY]

Vension top round with@Bionic cow message rub. Smoked with some hickory.


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