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

Yum. I'll take one. Hold the pickles, please.

 

Nor have I.

 

If you're going to add pickles, go ahead and make it a Cuban. Cuban bread, dill pickles, swiss and yellow mustard, yum.

 

Looks amazing, great work!

 

That's is usually for leftovers.... But we are limited with groceries right now.

Probably doing carnitas with homemade corn tortillas, Street Taco style of we have any leftovers.

 

I'm JMB and I approve of this plan!

 

Well that went over well and quickly.

Best pork yet. I will do overnight again. Super juicy, lots of bark, easily pulled, no fat clumps in sight.

We also added some of the rub that I reserved and sprinkled it on and mixed it in after pulling. Everyone loved that and called for more next time.

Thanks for your help and tips everyone.

 

Is mine the one on the left; no pickles?

 

Pickles were on the side tonight

This cook made my permanent notes for future reference in terms of size, temps, method, but not
cook time. I know not to count on that.

 

allrhingsbbq.com had them last week for $999. Included 2 bags of lump charcoal, cover, and some cooking utensils with free delivery. I same so close to pulling the trigger but didn't.

Costco has them for $999 right now also. Not that it matters as long as you're happy who cares! Many said I overpaid for my truck but I'm happy!

If you haven't lit it yet......

There are a couple other places selling it for $999 also. Looks like they are trying to clear out the II since the gen III is out.

Maybe worth showing Ace and see if they will match?

 

I see one thing you did that makes a big difference and the key to good BBQ......

Butcher Paper!!

 

That price is for the 18 inch. The 24 inch on Costco is $1599 and everywhere else I've seen is around the same. Still good price if they're throwing in charcoal. The kamado III's are around $1900 for the 18 inch and $2500 for the 24 inch. If you could grab a 24 inch for $999 do it and don't look back.

My inaugural cook was one of the best tri tips I've ever done. Got it a few degrees over done what I wanted but that was more distraction with doing sides than anything else.

 

I actually just realized that a few minutes ago..... You actually did quite well! I had a Big Green Egg and got rid of it. My buddy has the 18" Kamado Joe. We both agreed hands down the Kamado Joe was a level up. The seals are terrible on the Big Green Egg and were always needing replaced. They cooked pretty good though!

 

came a day early.

 

Perfect timing.....Long Weekend!

 

Heck yeah! What you going to smoke first?

 

Not sure yet. Probably ribs. Maybe chicken. I'll see what I feel like in the store this evening.

 

Go ribs over chicken if it's your first.

 

I've got a 25lb uncooked ham going on my Weber Smokey Mountain tomorrow morning. First time doing a ham. I'll try to post photos after.

Anyone done a raw ham before? Any tips?

 

I am going to do my first on Sunday also. I am going to try some Apple Habanero glaze I have with a little BBQ rub on it and see what happens. Hopefully it will crisp up on the outside and be good!

 

We still had a $50 gift card for piggly wiggly from the company from last Christmas, so we got a lot of pork and chicken today. They didn’t have any ribs though... soooo, we’ll start the electric one with pork butts in the morning and see how it turns out.

 

$599 for a 24" Louisiana Grills at Costco here.

 

So I ran it for two hours to burn stuff off and see how it works. I’m not impressed with the smoke thus far. I guess the little bowl is for the chips and the big one is for water. Seems backwards and dumb. I never used regular water smoking with the charcoal set up previously and that was great..... so I’m filling them both tomorrow and leaving a little extra water in one to ‘hopefully’ fire up as the one burns out. I have more soaking to refill if they both burn out. Using Apple for the first time too.

 

I saw the Louisiana grills kamado at Costco and it's a pretty good knock off but the fit and finish of the KJ was better. Plus KJ isn't going to go anywhere so I feel the warranty is certainly worth more. If I didn't have the budget for the KJ though I wouldn't hesitate to buy one of them.

 

I have done these multiple times, I do not put as much honey or brown sugar as we do not care for them to sweet. I try to get them some bark before I put in the foil pan and glaze them.

 

Knock off of what?

Kamado Joe, Big Green Egg, Vision Grills?

They are all based on ancient cookers, aren't they?

When I think ceramic up here, I think Big Green Egg. But I've also seen people compare the ceramic they use to Vision (my cooker) and the Vision is thicker.

They are pretty basic machines. Aside from the seal, which will go on all of them, they all have top and bottom vents and will cook the same if the ceramic is decent, which they all are.

A lot comes down to warranty, availability and obviously price. I paid about $500 Canadian for my Vision Classic, before it was even branded "classic" and is backed by Costco and Vision (confirmed in writing, lifetime on actual kettle, even cracking, already got a free side table replaced). I got mine back in 2011 and it's still going strong. I replaced the gasket last year with an Amazon one and it survives Canadian -40 winters without skipping a beat.

Who made the first one available to the N/A market anyways?

 

Let me ask you this..... Is this your first smoker?

 

They're all essentially knock offs of the original kamado from way back in history. I was more referring to how they copied the color, gasket, tiered grate system and such. I wasn't knocking the grill at all. Im sure it'll perform great. My father in-law has a vision grill and seems happy when he cooks on it. IMO there is a difference in the quality and support between the brands based on what I've read, impressions of handling it in the store, and talking with people who own and sell the different versions. To each their own.

 

First electric one

 

Texas built 1/4” thick 20” diameter veritical and horizontal with off set wood box.
Now that’s a smoker!