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

I have a Member's Mark grill with a large cooking area, major side shelves and storage that is pretty wide. That's why I'm leaning toward an upright smoker. Based on y'all's input, I'll go look at the Pit Boss tomorrow. After the hangover resides. If the Steelers continue the second half the way the first half ended, it will be a happy hangover.

 

Been there and done that I have owned probably 20 grill and smokers over the past 5 years. For the most part the electric ones are cheaper and an entry level smoker. Temp controls are not very accurate at all and sometimes hard to smoke in colder weather is what ai have found. Nothing wrong with them but the electric and gas smokers also require constant attention. You have to go out and change the wood chips every 45 minutes and a lot of work.....


With all that being said, I would suggest a pellet grills. My father in law just bought a Green Mountain Grills Davy Crockett. It is pretty small but much higher quality compared to anything Masterbuilt. He uses it at his RV to grill and smoke and it does a fantastic job. I put my Tappecue temp system in it to monitor temps and it is surprisingly accurate and no temp swings. For its size, it does a great job. Not real big though but if I were you I would look into one of These:

https://greenmountaingrills.com/pro...lGG6XOYufzxvVaiKKkz6UgW3iR461N2RoCTWkQAvD_BwE

 

GMG is great. I almost bought the Jim Bowie when I was in the market for mine. My buddy has a Davy Crockett and uses it all the time when he goes camping.

 

That looks pretty sweet, but I think it would be a tad small for me. 4 or 5 times a year we host family events, 20 to 25 people. When those happen a lot of large meat goes on the smoker. Headed to Lowes in a minute to look.

 

You are right about that. It would be a little small. Can not remember what model it is, but they have a Pit Boss around $500 that would be a good option.

 

I have the Pit Boss 720. Probably the one you’re referring too. I love it. Picked it from Walmart as an open box buy. It had been assembled but never used. $300.
Same guy who started Traeger. It has some nice features the Traeger don’t.

 

Picked this up today. Series 4. Same situation at Lowe's. Assembled floor display. They took$50 off.

 

Nice looking unit there! I’m gonna check that out too

 

Wait a bit. I'm underwhelmed by the accuracy of the temp sensor. It is nice, but if this is the best it can do, it will go back. I contacted Pit Boss, more to follow.

 

Mines pretty accurate. Perhaps the temp sensor for that unit is higher up so it reads lower?

 

It's down behind the water tray, below the bottom rack. I put the Smoke probe a few inches form the Pit Boss probe. I'm hoping you're right and that Pit Boss honors a 5 year warranty for a smoker that I got 8 hours ago. I sent the email late this afternoon, so I'll see how they respond. It feels well built, and aside from not regulating temperature I like it. But you can't make good smoked food without temperature control. I ran through a few settings and this was what I got. Not bailing or bashing yet. It could have been the part time high school kid that put it together that hosed something up.

 

Pretty quick, and positive, response from Danson. So far so good.

Hi, there,


It sounds like you need a new temperature probe since yours is not reading accurately. Please reply with the following information so we can get the grill registered and order you a new probe.


Name (First and Last)

Email

Phone Number

Shipping Address

City, State Zip/Postal

Model number

Serial number

Date of purchase

Place of purchase



Thank you,


Dansons Customer Service

Toll Free:877.303.3134

3470 Pipebend PL NE, Suite 130 Salem, OR 97301

 

And more progress.

Greetings John,


I just ordered up that temperature probe for you. Right now the turnaround time for parts is about 4-5 business days. That means you will see that show up for you in about a weeks’ time. If you have any questions, don't be afraid to ask.



Dansons Customer Service

Toll Free: 877.303.3134

3470 Pipebend PL NE, Suite 130 Salem, OR 97301

Email: Service@pitboss-grills.com, Service@louisiana-grills.com, service@countrysmokers.com, service@surelock-security.com, Service@dansons.com

 

My new toy just purchased this morning, first pellet smoker but I do have weber smokey mountain

 

Chicken with pecan maple rub

 

Looks awesome! I only cook spatchcock birds anymore.

What are the toothpicks for?

 

Glad to see there are a big group of smokers here. I will be contributing soon...

Have had/used a number of smokers in the past. Current toy is a Green Mountain Grill Jim Bowie. Will try smoking just about anything. Currently in a pizza phase. Next smoke will probably be the Thanksgiving turkey.

 

On my way! I'm having them pre-flight my Tundra as we speak.. Yes, BLACK Tundras can do that!

 

Hold the skin in place. When I separate the skin from the meat (so I can add rub underneath the skin) it will shrink as it cooks. So to keep the skin from exposing the meat (giggity) I add toothpicks to keep it in place.

 

So it's being plasti-dipped white?

 

So they think I'm waving the French flag? No way, Jose!

 

Great idea, I'm going to try that!

 

Anyone on a Jambo or Lang? Interested in both, leaning toward a Jambo.

 

I've cooked on both. There is no wrong answer, but I preferred the Jambo.

 

Jambo is more fun to say.

 

Well hell fire boys, it starts getting cold out and people stop smoking and grilling on this forum? Not too much activity here lately.....

Anyway, tonight is smoked pot roast. I have a 3lb. Chuck roast and 14oz. Ribeye that I smoked for 1:20 minutes to get a little crust and smoke. Moisture is starting to come out and looks delicious!

Next I made a braising liquid from water and a couple spoons of beef base. Covered about half the meat, put a packet of Lipton onion soup mix over the top. Cranked the heat up to 350 and put the lid on the Lodge pot. Will go for 1 hour and then add the vegetables in.

I took a day off work yesterday and went up to Sevierville/Pigeon Forge and did some shopping. Went to the Lodge outlet and got that 12" camping/Dutch oven. They have a second hand section that is 30-50% off of normal price that is the rejects from the factory. Can not tell a difference at all. Got it for $45 and is usually $89. Damn thing ways 45 lbs. though!

 

Looking good! Probably doing pulled chuck roast sammiches tomorrow, gods and hangovers permitting.

Time change, cold, and work has slowed me up a bit this week but been rolling last couple of days. Overcooked some ribs last night but made a mighty fine sammich. Um, totally the plan right?!

 

Ha! I’ve been smoking just not posting cause it’s been the same. Last week I smoked a chicken



And now smoking salmon to eat with bagels and cream cheese. Still going strong over here

 

haha, I feel ya! Did a brisket and burnt ends again last weekend but did not post it up.

we bought an Instapot at Sam's today. They have there $129 8 quart on sale for one day only for $69. Messing around and made some rice and it turned out really really good!

 

Mama always said to eat your vegetables! I decided to comply. We should be eating pot roast in about 2 hours.

Man, the aroma and smell of the meat when I opened the lid to the Dutch oven was absolutely next level. Never made pot roast on the smoker/grill but man does it smell and look promising!