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What's in your smoker tonight?

Rockspek

By Rockspek,
in Game Recipes / Cooking

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doebuck1234 Mentor

doebuck1234

Posted
Posted (edited)
  On 1/17/2021 at 8:55 PM, 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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  On 1/17/2021 at 8:36 PM, mowin said:

And whats cooking?

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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!!!

20210117_161530.jpg

Edited by doebuck1234
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bruno1
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I don’t get a chance to cook on the kettle much anymore so yesterday I decided I wanted to. Made some stuffed lobsters

Moho81
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Smoked corned beef brisket. 8 hours at 225. Wrapped it after it hit 165. The most tender corned beef I've ever had with a hint of smoke flavor. Sent from my iPhone using Tapatalk

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Thanks to my Father’s Day gift I’ll be contributing to this thread soon!   

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crappyice Grand Master

crappyice

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  On 1/17/2021 at 9:35 PM, mowin said:
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 Veteran

mowin

Posted
Posted
  On 1/23/2021 at 9:13 PM, 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. 

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mowin Veteran

mowin

Posted
Posted (edited)
  On 1/24/2021 at 12:46 AM, crappyice said:

efaa5419ea39550fe0b6f2669d97303e.jpg

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. 

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crappyice Grand Master

crappyice

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  On 1/24/2021 at 1:04 AM, mowin said:
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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mowin Veteran

mowin

Posted
Posted
  On 3/22/2021 at 8:35 PM, bruno1 said:

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

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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.  

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bruno1 Enthusiast

bruno1

Posted
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  On 3/22/2021 at 9:55 PM, 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.  

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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

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mowin Veteran

mowin

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  On 3/23/2021 at 12:05 AM, 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

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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. 

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bruno1 Enthusiast

bruno1

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  On 3/23/2021 at 12:16 AM, 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. 

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Did you build that?

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