mowin Posted July 7, 2019 Share Posted July 7, 2019 25 minutes ago, Nytracker said: What generates the heat in the pellet tray ? You light the pellets. They smoulder creating the smoke. Your element in the smoker is the heat source, but you don't have to worry about the element getting hot enough to generate smoke as It's heat only. Quote Link to comment Share on other sites More sharing options...
Paula Posted July 7, 2019 Share Posted July 7, 2019 My birthday brisket, smoked 14 hrs. So so good 8 Quote Link to comment Share on other sites More sharing options...
mowin Posted July 7, 2019 Share Posted July 7, 2019 1 minute ago, Paula said: My birthday brisket, smoked 14 hrs. So so good Looks great. Happy birthday Quote Link to comment Share on other sites More sharing options...
Five Seasons Posted July 16, 2019 Share Posted July 16, 2019 my first attempt at ribs using the 3-2-1. Got a late start so I shortened the 2 and as a result they weren't as fall off the bone as I'd like, but the whole family and extended family loved them. 4 Quote Link to comment Share on other sites More sharing options...
Fletch Posted July 21, 2019 Share Posted July 21, 2019 Got ribs in, just foiled. I usually do 2.5,1.5 and 30-45I think 3-2-1 is a bit long. Easy enough to tell by look though.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted July 21, 2019 Share Posted July 21, 2019 35 minutes ago, Fletch said: Got ribs in, just foiled. I usually do 2.5,1.5 and 30-45 I think 3-2-1 is a bit long. Easy enough to tell by look though. Sent from my iPhone using Tapatalk At 225 ? Quote Link to comment Share on other sites More sharing options...
Fletch Posted July 21, 2019 Share Posted July 21, 2019 At 225 ?Yes sir!Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
mowin Posted July 21, 2019 Share Posted July 21, 2019 If I've got a thicker slap, I'll stick with the 3-2-1. Thinner, I adjust according. 1 Quote Link to comment Share on other sites More sharing options...
Fletch Posted July 22, 2019 Share Posted July 22, 2019 Oh man spot on also some smoked brats. Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
mowin Posted July 22, 2019 Share Posted July 22, 2019 4 minutes ago, Fletch said: Oh man spot on also some smoked brats. Sent from my iPhone using Tapatalk Ok, NOW I'm hungry. Nice looking plate. 1 Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted July 22, 2019 Share Posted July 22, 2019 10 hours ago, Fletch said: Oh man spot on also some smoked brats. Sent from my iPhone using Tapatalk i had almost that same meal at the Tin Rooster on fri night! looks great 1 Quote Link to comment Share on other sites More sharing options...
Five Seasons Posted July 22, 2019 Share Posted July 22, 2019 17 hours ago, Fletch said: Got ribs in, just foiled. I usually do 2.5,1.5 and 30-45 I think 3-2-1 is a bit long. Easy enough to tell by look though. Sent from my iPhone using Tapatalk i shortened hour 2 because of time and i honestly thing it hurt the "fall off the bone" or maybe the other steps were too long. Will experiment more. Quote Link to comment Share on other sites More sharing options...
goosifer Posted July 22, 2019 Share Posted July 22, 2019 I hope you guys don't mind this random question, but I figured this would be the best thread to ask it in. It's really strange because I thought of this while trying to fall asleep the other night. Has anyone experimented with combining sous vide and smoking? ( @turkeyfeathers?) Something like instead of smoking the meat for say 12 hours, you sous vide it for 24 hours (with the rub spices on it) and then just smoke it for just 6 hours. I'm wondering if you would get less shrinkage/higher yield of the end product. There is the issue of what to do with the "juice" inside the bag from the sous vide cooking. Maybe add it back after the meat is sliced? If this post is too out of left field, feel free to ignore. Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted July 22, 2019 Share Posted July 22, 2019 Interesting idea. As with any sous vide cooking with meat a finish on stove top / grill or under broiler is usually needed. I like the idea of finishing on the smoker. You have me thinking. Stay tuned. I’ll experiment soon 1 Quote Link to comment Share on other sites More sharing options...
Five Seasons Posted July 22, 2019 Share Posted July 22, 2019 On 2/24/2016 at 2:56 PM, turkeyfeathers said: Sweet Baby Rays BBQ sauce to set it off love that stuff. even the sugar free version is good. Quote Link to comment Share on other sites More sharing options...
Five Seasons Posted July 22, 2019 Share Posted July 22, 2019 32 minutes ago, goosifer said: I hope you guys don't mind this random question, but I figured this would be the best thread to ask it in. It's really strange because I thought of this while trying to fall asleep the other night. Has anyone experimented with combining sous vide and smoking? ( @turkeyfeathers?) Something like instead of smoking the meat for say 12 hours, you sous vide it for 24 hours (with the rub spices on it) and then just smoke it for just 6 hours. I'm wondering if you would get less shrinkage/higher yield of the end product. There is the issue of what to do with the "juice" inside the bag from the sous vide cooking. Maybe add it back after the meat is sliced? If this post is too out of left field, feel free to ignore. i'd be worried that the meat wouldn't absorb the smoke well after it's "cooked". Plenty of catering and wedding places do sous vide all their meat in advance and then they throw them on the grill to sear them. Really shortens the process and allows them to crank out a ton of steaks fast. 1 Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted August 18, 2019 Share Posted August 18, 2019 (edited) Have trout in the smoker....and all of a sudden it just started pouring. So humid it formed in 15 minutes while I was getting it ready. Electric smoker....had to unplug it. Raining so hard cam hardly see out side .....grrr Edited August 18, 2019 by Robhuntandfish 1 Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted August 18, 2019 Share Posted August 18, 2019 Ok got trout done. They are tasty. Making a smoked trout dip too. TF has made/posted it before thought I would try it . I'm sure I didn't make it the same but worth a shot. 8 Quote Link to comment Share on other sites More sharing options...
Arcade Hunter Posted August 19, 2019 Share Posted August 19, 2019 17 hours ago, Robhuntandfish said: Ok got trout done. They are tasty. Making a smoked trout dip too. TF has made/posted it before thought I would try it . I'm sure I didn't make it the same but worth a shot. That looks awesome! 2 Quote Link to comment Share on other sites More sharing options...
bruno1 Posted August 19, 2019 Share Posted August 19, 2019 Did a reverse sear smoke with some 2.5# Tomahawk steaks 6 Quote Link to comment Share on other sites More sharing options...
MPHunter Posted August 19, 2019 Share Posted August 19, 2019 29 minutes ago, bruno1 said: Did a reverse sear smoke with some 2.5# Tomahawk steaks Those look awesome. Reverse sear is definitely the best way to cook a nice thick steak. Quote Link to comment Share on other sites More sharing options...
bruno1 Posted August 19, 2019 Share Posted August 19, 2019 14 minutes ago, MPHunter said: Those look awesome. Reverse sear is definitely the best way to cook a nice thick steak. You know what really put this over the top is I smoked garlic also. Then dropped the garlic in a pan with butter over charcoal. When I seared the steaks I did them over charcoal and basted with the melted butter and garlic 1 Quote Link to comment Share on other sites More sharing options...
crappyice Posted August 28, 2019 Share Posted August 28, 2019 Doing an 8 pound pork butt tomorrow for pulled pork ..trying to get my times right for a 6;00 dinner.How long for initial smoke(char broil-propane vertical smoker-225 with Hickory chops)?Then can I finish it on grill or slow cooker? How long?Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
mowin Posted August 28, 2019 Share Posted August 28, 2019 At 225 it should take about 8-10 hrs. However, you can smoke it till a internal of 160, wrap in foil and finish in the oven at a higher temp, saving a few hrs. 1 Quote Link to comment Share on other sites More sharing options...
bruno1 Posted August 28, 2019 Share Posted August 28, 2019 10 minutes ago, crappyice said: Doing an 8 pound pork butt tomorrow for pulled pork ..trying to get my times right for a 6;00 dinner. How long for initial smoke(char broil-propane vertical smoker-225 with Hickory chops)? Then can I finish it on grill or slow cooker? How long? Sent from my iPhone using Tapatalk I run my butts at 250 until I hit 160 then double wrap with heavy aluminum foil until I hit 203. After that I take it and wrap it in a towel for 2 hours before I shred it. Trust me, leaving it wrapped for 2 hours allows juices to flow back and won’t dry out as fast. Also it will still be so hot you’ll probably need gloves to handle and shred it. I’d want my butt done by 4 for a 6 o’clock dinner. I usually inject and rub mine the night before with either a mixture of pineapple juice and white sugar or apple juice and white sugar. 3 Quote Link to comment Share on other sites More sharing options...
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