Everything smoking...meat smoking !! Tips, tricks, and recipes + (poll added)

I stopped using water pans awhile back, no adverse side effects to date. Your mileage may vary

 

Built this a few years back... Reverse Flow stick burner out of a 120 gallon propane tank... Has had a lot of miles and tons of good times!

 

Doing a small batch of jerky.

 

A shoulder for Sunday.

 

Did two Costco briskets this last friday and tried a new rub,oakridge bbq black ops rub is my fav so far..they turned out great

 

My last smoke, enjoying looking through this thread while laid up with my back out.

 

Supper just went into the smoker.

 

Mines in process. Smoking a flat

 

How long does just the flat take?my brisket is a 12 hour cook and I've only done full packers

 

Ok guys/gals i am fairly new to this smoking awesomeness. I am planning on smoking a meatloaf tomorrow with some Costco Mac N Cheese. I haven't tried to do the mac n cheese yet so any advice would be awesome.

Since this is about smoking here was my contribution to our multi family vacation last Friday. Smoked home made meatballs, marinara and some store bought spicy italian sausages.




I was in a hurry and forgot to grab a post pic because I was trying to pack while finishing the cook.

 

Smoked Costco Mac n Cheese is awesome. I do high smoke for about an hour; uncovered or it won't get the smoke. Won't have it any other way now.

 

That's the only Brisket rub I use anymore, it's sooo good. Makes a great bark too, without any extra sweetness.

 

So when I bought my grill the guy told me that he smokes bacon, crumbles it and puts it on top of the mac n cheese. Im thinking I might do it regular first then try the bacon thing next time. Meatloaf is goin on at 225 for 2 hours. So I am thinking have the mac n cheese uncovered for an hour then cover till done should work? Maybe after I pull the meatloaf I can raise the temp to like 350 to finish? or Raise it while i am glazing the meatloaf for the last 20 minutes?

 

lovin that Pit Boss hermano way to put that bad boy to work! thanks for the photos!

 

Thanks for the heads up on a new rub! I love this thread

 

Thanks Ali! I am enjoying the heck out of it. Using it 2 or 3 times a week.

 

I'm not a member of the pellet club...yet
soon I hope.

 

It took me about 3 years to get off of the fence. Hardest part is not babysitting the grill and let it do its job.

 

I have never covered nor finish. But like with all things cooking, only one way to find out what you like best. GRILL GRILL GRILL!

 

The purists say it's not real bbq unless you use a stick burner....I do just fine with my pellet grill...and I like that I can do other things during my cook than babysitting the fire box lol....

 

Oh and I put the Costco mac&cheese on my list for the next cook...thanks for the heads up!

 

I was interested in the pellets but with the kamado and the tip top temp it’s pretty hands off, and I get the added benefit of behind able to go super hot for pizzas, etc.

 

Tonights dinner.

 

I recently (about 6 weeks ago) got a pellet grill/smoker and have been using it about 5 times a week. I used to grill (propane or charcoal) that much, but have only used the grill about 4 times since I got the pellet smoker. Very versatile. I have a Z-Grills which is the same thing as the Traeger, without paying for the Traeger name. I love it. I just convinced my brother-in-law to get one also after he visited for a week and saw us using it every night for dinner.
I cook a whole meal on it - meat, veggies, potatoes etc.

 

Chuck roast to be smoked today. Hopefully I turns out good. To be continued.....

 

6 slabs, on the Green Mountain. Membrane removed, ends trimmed, rubbed with mustard and coated in Angelos (the best rib rub.)

 

Okay smoking Gurus, is it a big deal that one side is 9° hotter when I'm smoking? Other than that side cooking faster?

 

Not really. Smoke will cool as it flows through

 

Thanks Lucas.

 

Wings and a tri tip for the start of college football season. Smoked with 2/3 pecan and 1/3 apple.