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

Discussion in 'Food Talk' started by Pudge, Feb 11, 2017.

?

What kind of smoker do you have?

This poll will close on Sep 27, 2024 at 9:10 PM.
  1. Electric

    58 vote(s)
    12.6%
  2. Propane

    30 vote(s)
    6.5%
  3. Pellet pooper

    234 vote(s)
    50.9%
  4. Stick burner

    41 vote(s)
    8.9%
  5. Charcoal

    95 vote(s)
    20.7%
  6. Ceramic/Egg/Kamado

    69 vote(s)
    15.0%
  7. Homemade

    21 vote(s)
    4.6%
  8. Other

    14 vote(s)
    3.0%
Multiple votes are allowed.
  1. Oct 16, 2019 at 7:10 PM
    #601
    ColoradoTJ

    ColoradoTJ Certified tow LEO Staff Member

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    Calibrated Power 5 Tune pack, Allison 1000 tune, PPE deep trans pan, Cold/Hot CAC pipes, Banks CAI, PCV reroute, resonator delete, S&B 62 gal fuel tank, B&W GN hitch
    Come on out, we will just have a meat fest.
     
  2. Oct 16, 2019 at 7:13 PM
    #602
    Azblue

    Azblue Beer is Good Ban Moderator

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    The Dirty T

    That just doesn't sound right. :eek:
     
  3. Oct 16, 2019 at 7:14 PM
    #603
    NE_WARRIOR

    NE_WARRIOR [HOONIGAN] Wannabe

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    nothing in this forum ever sounds right :rofl:
     
  4. Oct 16, 2019 at 7:15 PM
    #604
    ColoradoTJ

    ColoradoTJ Certified tow LEO Staff Member

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    Calibrated Power 5 Tune pack, Allison 1000 tune, PPE deep trans pan, Cold/Hot CAC pipes, Banks CAI, PCV reroute, resonator delete, S&B 62 gal fuel tank, B&W GN hitch
    Really? I can smoke ribs, Jose makes some killer brisket, I have had some good success with prime rib on the smoker as well.

    Meat fest.
     
    RLHULK, MatthewPTguy, Rica25 and 2 others like this.
  5. Oct 16, 2019 at 7:20 PM
    #605
    NE_WARRIOR

    NE_WARRIOR [HOONIGAN] Wannabe

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    All I can offer is lots of beer.... maybe a keg :D
     
    Rica25 likes this.
  6. Oct 16, 2019 at 7:20 PM
    #606
    Azblue

    Azblue Beer is Good Ban Moderator

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    The Dirty T

    My best is probably beef jerky. I've done a decent turkey and a few other things.
     
    RLHULK, Rica25 and ColoradoTJ[QUOTED] like this.
  7. Oct 16, 2019 at 7:22 PM
    #607
    ColoradoTJ

    ColoradoTJ Certified tow LEO Staff Member

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    Calibrated Power 5 Tune pack, Allison 1000 tune, PPE deep trans pan, Cold/Hot CAC pipes, Banks CAI, PCV reroute, resonator delete, S&B 62 gal fuel tank, B&W GN hitch
    Forgot about the turkey. Have you done a beer can chicken yet? Good stuff
     
  8. Oct 16, 2019 at 7:23 PM
    #608
    Azblue

    Azblue Beer is Good Ban Moderator

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    The Dirty T

    Only on the grill, not yet in the smoker.
     
    Rica25 and ColoradoTJ[QUOTED] like this.
  9. Oct 16, 2019 at 7:24 PM
    #609
    ColoradoTJ

    ColoradoTJ Certified tow LEO Staff Member

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    Calibrated Power 5 Tune pack, Allison 1000 tune, PPE deep trans pan, Cold/Hot CAC pipes, Banks CAI, PCV reroute, resonator delete, S&B 62 gal fuel tank, B&W GN hitch
    Give it a shot. I like using a peach beer or good microbrew for flavor.
     
    Rica25 and Azblue[QUOTED] like this.
  10. Oct 16, 2019 at 8:22 PM
    #610
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    It sounds very right to me, I'm down for a meat fest any day of the week. Especially with my CO boys:rofl:
     
    Azblue[QUOTED] likes this.
  11. Oct 16, 2019 at 8:32 PM
    #611
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    I have to cook pretty bland for Madelyn too. Kind of a pain when it comes to smoking stuff. I have discovered some decent sweet rib recipes because of it though.
     
  12. Oct 26, 2019 at 8:57 AM
    #612
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Got a brisket on early this am

    414CF040-BBD1-421A-965A-DA753BAC2CF2.jpg

    A72150BD-7850-4345-853F-3E0C07703A28.jpg

    Approaching stall temp. Won’t wrap, I’ll just let it muscle thru it

    7D3AFAE9-23EC-4363-B499-A613662001EE.jpg

    Spritzing apple cider vinegar to maintain some moisture. The meat on the left is a chuck on a 2 hour smoke for a different project tomorrow :cool:
     
  13. Oct 26, 2019 at 9:00 AM
    #613
    Hbjeff

    Hbjeff New Member

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    847032DD-BDAD-4295-9AB2-29DFD042C43E.jpg Got a pork butt going early as well for the first time. Smokin at 225 allllll day cant wait!
     
  14. Oct 26, 2019 at 9:22 AM
    #614
    bsktball55

    bsktball55 New Member

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    Just pulled a butt off of my smoker a couple hours ago. Started it about 7 last night.
    [​IMG] [​IMG]
     
  15. Oct 26, 2019 at 9:24 AM
    #615
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Yum
     
    Rica25 likes this.
  16. Oct 26, 2019 at 9:38 AM
    #616
    bsktball55

    bsktball55 New Member

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    I used to have the el cheap brinkman and it was a pain in the ass to cook on. Especially the 12-15 hour cooks, constant temp swings, by the end, there would be so much ash build up that you couldn't keep the fire hot. Then I switched to a propane smoker, it was easier, but still had to constantly keep an eye on it. If the wind started blowing or if it started raining, it would get all messed up. Now I have a Rectec and you set the temp and it doesn't move. I've done 12-15 hour cooks and the temp never changes more than a degree or two from where it is set at. Wind, rain whatever, it stays right where it is supposed to be. If you open the lid, it will get it back to temp in a matter of minutes and stays right where it should be.
     
    TXMiamiFan likes this.
  17. Oct 26, 2019 at 9:52 AM
    #617
    TRDFerguson

    TRDFerguson SSEM #99/RGBA #8-ish?/It’s a funny name.

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    Why the preference to leave unwrapped? Legitimately curious, because I used to do the same but got talked into wrapping with parchment halfway through and like the way the bark turns out. The flavor is definitely a little different when wrapped though.
     
  18. Oct 26, 2019 at 9:58 AM
    #618
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Not sure TBH LOL. I’ve read that it could be either way. So this time I’m trying with no wrap and see how it goes. Maybe next time I wrap with butchers paper and see how that come out. Took me like 5 tries to get pulled pork right, so I’m on brisket #2. :fingerscrossed:
     
  19. Oct 26, 2019 at 1:28 PM
    #619
    Hbjeff

    Hbjeff New Member

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    Ive had really good luck with my temps. Held 217 constant for 5 hours so im not touching the vents. Snake method is bomb in a kettle

    Edit- got my results, nice smoke ring
    B617398C-89D2-4DB1-862A-7AE7C98709E9.jpg
     
    Last edited: Oct 27, 2019
    TXMiamiFan, MatthewPTguy and Rica25 like this.
  20. Oct 27, 2019 at 5:05 PM
    #620
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    So after I smoked the chuck yesterday (post 645 above), today was cook day. Baked in Dutch oven for 3 hrs with bacon and stuff. Then pull meat out (gigitty) and cook juices until it reduces to a sauce consistency.

    6F71A77B-CE08-4ECE-A9A2-AA6E93C79C3E.jpg

    40B2BD78-B0E4-4008-9952-C0F5276F7D55.jpg

    49D2CD56-4B2B-4775-941B-3F0CE1EFEDA6.jpg
     
  21. Oct 28, 2019 at 12:36 AM
    #621
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    :drool::drool:
     
    TXMiamiFan[QUOTED] and Rica25 like this.
  22. Oct 28, 2019 at 2:25 AM
    #622
    RLHULK

    RLHULK Too many gamma rays in all that BBQ smoke.

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    Still rolling stock baby....
    Dang look at that temp consistency. And I’m fighting with my basic weber like a sucker! @Hbjeff

    Is this a weber kettle or WSM?
     
    Rica25 likes this.
  23. Oct 28, 2019 at 6:21 AM
    #623
    Hbjeff

    Hbjeff New Member

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    Kettle. Im using both snake method sometimes and slow n sear other times. Im getting better tho
     
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  24. Oct 28, 2019 at 11:48 AM
    #624
    RLHULK

    RLHULK Too many gamma rays in all that BBQ smoke.

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    Still rolling stock baby....

    I cut my teeth so to speak on a Weber kettle, I would take a chimney of un lit coals and dump them on one side of the grill. Then take a weber aluminum foil pan, one of the small ones, and place on the other side, this kept the coals from spreading under the food. I would then take about 12 coals and get them lit in the chimney. Place the grate on if you have the one with the folding sides. Place the lit coals on top of the unlit coals, add your wood chunks, set bottom and top vents to about 1/4 open, place the lid on give it 15 minutes or so to come up to temp, around 250, place the food on the rack over the foil tray, replace the lid and wait.

    Seriously that's what I did, worked every time, pork butts, briskets and ribs, cooking times varied of course.
     
  25. Oct 28, 2019 at 2:56 PM
    #625
    JMB

    JMB Not new, just a little old.

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    Question for the 4 guys that have a gas smoker. What brand, is it set and forget or do you have to monitor it constantly?
     
    Rica25 likes this.
  26. Oct 28, 2019 at 3:13 PM
    #626
    Boerseun

    Boerseun MGM XP-Series

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    The older models, or current less expensive models such as the MasterBuilt basic one you have to manually monitor the temperature. Newer ones, even from MasterBuilt but other brands also are thermostat controlled.
    The Masterbuilt ThermoTemp is thermostat controlled, but I don't have experience with it. My experience with the basic one was that once you have it dialed in and outside factors such as wind and rain don't change much, you don't have to mess with it too much.
     
    Rica25 and JMB[QUOTED] like this.
  27. Oct 28, 2019 at 3:33 PM
    #627
    JMB

    JMB Not new, just a little old.

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    Thanks. I saw the ThermoTemp, but it got a lot of bad reviews. My 1st Masterbuilt electric lasted 10 years and was great. My 2nd is just under 2 years and won't hold temperature, at 275 I can get maybe 220, so I'm a little gun shy on the Masterbuilt now.
    I'm also thinking about this one. One advantage is it's in stock locally and I can go get touchy/feely with it before buying.

    upload_2019-10-28_18-32-23.jpg
     
    Rica25 likes this.
  28. Oct 28, 2019 at 4:37 PM
    #628
    Boerseun

    Boerseun MGM XP-Series

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    I would recommend a pellet smoker. I own 8 grills/smokers (wood, gas, electric, pellet etc.) and I use the pellet smoker 80% of the time. I am not familiar with the upright one that you have posted though. Mine is a horizontal 'traeger style'. I love it . I use it about 5 days a week.
     
    JMB[QUOTED] and Hbjeff like this.
  29. Oct 28, 2019 at 5:35 PM
    #629
    JMB

    JMB Not new, just a little old.

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    That's a lot of cooking power. I don't really have the space for a horizontal pellet smoker, so I'm leaning toward an upright. That pit boss has decent reviews and is a good price. Plus I'm off tomorrow and it's in stock at Lowe's.
     
    Boerseun[QUOTED] likes this.
  30. Oct 28, 2019 at 5:47 PM
    #630
    TRDFerguson

    TRDFerguson SSEM #99/RGBA #8-ish?/It’s a funny name.

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    +1 on the pellet smoker. I was going to say you could get a horizontal style that had a similar footprint, but you'd have no where near the same cooking area as the Pit Boss model offers.
     
    JMB likes this.

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