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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

    39 vote(s)
    15.2%
  2. Propane

    19 vote(s)
    7.4%
  3. Pellet pooper

    117 vote(s)
    45.5%
  4. Stick burner

    26 vote(s)
    10.1%
  5. Charcoal

    54 vote(s)
    21.0%
  6. Ceramic/Egg/Kamado

    41 vote(s)
    16.0%
  7. Homemade

    8 vote(s)
    3.1%
  8. Other

    5 vote(s)
    1.9%
Multiple votes are allowed.
  1. Sep 15, 2020 at 8:40 PM
    #1591
    Trdwillie14

    Trdwillie14 New Member

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    2.5 fox 2.5 ads triple bypass T/C uppers Nfab front bumper Westin rear Bajas Rci skids All pro sliders Icon rxt leafs Stt pros Method 701s
    How about this one ?

    E37838E5-E087-4CE6-A699-0BAE727A8C73.jpg
     
  2. Sep 15, 2020 at 8:45 PM
    #1592
    Green Thunder

    Green Thunder Never leave the ground with the motor leaking.

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    Crumbs and dog fur
    I have a Green Mountain Grill and really like it, but I think the unit is above that price point. I do recommend getting one with a large dome. Some of the smaller units don't have much clearance inside. You'll want to smoke a turkey on it...trust me.
     
    7dgoat and Trdwillie14 like this.
  3. Sep 15, 2020 at 8:48 PM
    #1593
    Trdwillie14

    Trdwillie14 New Member

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    I normally deep fry those lol. Yah I saw the trager at Costco but didn’t kno
     
  4. Sep 15, 2020 at 8:48 PM
    #1594
    Green Thunder

    Green Thunder Never leave the ground with the motor leaking.

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    It blows deep frying away...
     
    Trdwillie14 likes this.
  5. Sep 15, 2020 at 9:02 PM
    #1595
    mgxsequioa

    mgxsequioa New Member

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    Great idea...

    F68E9DD6-C225-4D62-B7B1-6EA78DFF251A.jpg
     
    Green Thunder likes this.
  6. Sep 15, 2020 at 9:06 PM
    #1596
    rhaliuk

    rhaliuk New Member

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    Making want to get a smoker... Damn all of it looks so f nice!
     
  7. Sep 15, 2020 at 9:19 PM
    #1597
    saybng

    saybng Just a member.

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    Method Nv's, falken wildpeak 275.65.20 Dirty deeds exhaust, 5100's all around...nothin fancy.
    Here's one for less

    Screenshot_20200915-211839_Chrome.jpg
     
  8. Sep 15, 2020 at 9:24 PM
    #1598
    saybng

    saybng Just a member.

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    Method Nv's, falken wildpeak 275.65.20 Dirty deeds exhaust, 5100's all around...nothin fancy.
    Here's another..

    Screenshot_20200915-212209_Chrome.jpg
     
  9. Sep 16, 2020 at 1:43 AM
    #1599
    7dgoat

    7dgoat Member

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    IMG_20200814_160716851_HDR.jpg I just picked up a cuisinart twin oaks combo from Walmart on clearance for $547. I love this grill!!!! The gas is convenient for throwing on burgers. I use the side burner for frying fish. ( Wife doesn't like the smell of fish in the house). And the pellet smoker is simple to use. I had a charcoal and wood smoker. At first I was disappointed in the lack of smoke flavoring with pellets until I learned to set it at the lowest setting for a couple hours before turning it up. I couldn't be more happier!!!!!IMG_20200814_160716851_HDR.jpg
     
  10. Sep 20, 2020 at 5:56 AM
    #1600
    OV-1794

    OV-1794 New Member

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    20lb whole packer brisket pre trim. I figure after trimming still at least 17lbs. Smoked it on my kamado for 17.5 hours. Got done a lot earlier than I thought, not eating until late afternoon. All I did this time was a simple salt and pepper rub. I'll update with before and after slicing.

    Pre cook:
    IMG_20200919_102914.jpg

    Mid cook:
    IMG_20200919_212254.jpg

    Finished:
    IMG_20200920_052655.jpg
     
    scpete24, danno266, aperezsh and 7 others like this.
  11. Sep 20, 2020 at 7:17 AM
    #1601
    HammockYota

    HammockYota New Member

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    There’s no wrong answer, as long are you’re grilling/smoking! Broke out three of my favorites yesterday for some good BBQ.
    8B9E7930-B899-45E3-A41A-12D032D97A36.jpg 2E148DE0-6040-48EA-A679-02843FD4B5CD.jpg 8206E1C9-A771-4120-93F5-B499CC29BBE5.jpg C9D66614-0292-4EFE-BEC1-480906372921.jpg 48D5371D-5D6D-4A75-87F5-B905C8FC6972.jpg
     
    danno266, aperezsh, OV-1794 and 5 others like this.
  12. Sep 20, 2020 at 7:56 AM
    #1602
    knoxville36

    knoxville36 New Member

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    That is awesome. You like the Kamado better the the BGE?
     
    HammockYota likes this.
  13. Sep 20, 2020 at 8:09 AM
    #1603
    HammockYota

    HammockYota New Member

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    Kamado Joes out of the box blow the BGEs out of the water. The medium BGE was my first kamado, and I’ve bought two KJs since (the Classic 2 pictured and a JR that I keep on the porch for when it’s raining). Love Kamado Joe.

     
    TheBlackPearl likes this.
  14. Sep 20, 2020 at 9:07 AM
    #1604
    TheBlackPearl

    TheBlackPearl Newish member

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  15. Sep 20, 2020 at 9:21 AM
    #1605
    HammockYota

    HammockYota New Member

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    :cheers:That’s some good lookin meat

     
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  16. Sep 20, 2020 at 9:46 AM
    #1606
    JMB

    JMB Not new, just a little old.

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    First attempt at a chuck roast. It should be done about the time the Steelers finish of the Broncos
    20200919_212118.jpg
     
  17. Sep 20, 2020 at 10:08 AM
    #1607
    OV-1794

    OV-1794 New Member

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    There is some great looking BBQ going on right now!!!
     
    HammockYota likes this.
  18. Sep 20, 2020 at 11:53 AM
    #1608
    JMB

    JMB Not new, just a little old.

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    Question for anyone who's smoked a chuck roast, did you use a crutch to get through the stall?
     
  19. Sep 20, 2020 at 1:52 PM
    #1609
    knoxville36

    knoxville36 New Member

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    I have done them both ways. I prefer to wrap in butcher paper once it hits that stall. Or use foil. I do not do it to help it get through, I do it to help to retain moisture.

    I also use chuck roast to make smoked pot roast. Smoke for 3-4 hours than out in a large Lodge cast iron pot with beef broth and red wine. Finish off until it is fork tender with lid on. That is my favorite way to do chuck roast.

    My second favorite way is to use chuck roast and shred it for shredded beef sandwiches.
     
  20. Sep 20, 2020 at 1:55 PM
    #1610
    knoxville36

    knoxville36 New Member

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    I have 8 grills right now and need to get rid of two just for the space, haha. I had a BGE a while ago and had problems with the seals and rusting like everyone does. I am going to wait until Black Friday and see if I can find a deal on one. They hands down will be my next purchase. Or the wife will finally let me build a full size brick pizza oven in the back yard......
     
  21. Sep 20, 2020 at 1:57 PM
    #1611
    HammockYota

    HammockYota New Member

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    I’d look into craigslist or Facebook market place for lightly used Kamado Joes (or BGEs if you’re set on them), as I’ve seen some sell for 3-500 less than new, and the warranty is transferable. I have 5 grills currently, and 3 are Kamado style grills (2 KJ and 1 BGE). Can’t go wrong there!

     
  22. Sep 20, 2020 at 2:56 PM
    #1612
    JMB

    JMB Not new, just a little old.

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    I wrapped it at 155. Waiting for the sides to be done now. Took it to 175 then a little reverse sear. Finished at 182.
    No verdict yet. When sides are ready, chow time.
    The smoked pot roast sounds intriguing. I'm thinking Dutch oven or crockpot.
    20200920_165602.jpg
     
  23. Sep 20, 2020 at 3:54 PM
    #1613
    JMB

    JMB Not new, just a little old.

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    The flavor was good, the texture, meh. Meathead is wrong, 180 is not a good temperature for chuck. I saved the wrap fluid, beer and meat juice, and that helped. Based on the flavor and the cost, it's got potential. Next time I think I'll do @knoxville36 way and turn it in to smoked pot roast. Taters, onions and carrots with that good smoke flavor can't be bad. Winter is coming
    20200920_180738.jpg 20200920_181223.jpg
     
  24. Sep 20, 2020 at 4:20 PM
    #1614
    HammockYota

    HammockYota New Member

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    Happy Steak Sunday! Reverse sear on the Kamado Joe is always a good answer.
    801C654C-F1CC-43A1-94DA-D007EE21F184.jpg 7EE1D77B-214D-4628-B11F-6C01CB810996.jpg 92FA7BD0-E8BF-4194-8BD1-A85B1CCFA6FA.jpg 98ACCF0F-FADC-4893-B613-CCB3F0C5DB15.jpg B03875A1-6F79-4920-B02D-0D7DD6AC1DAC.jpg
     
  25. Sep 20, 2020 at 4:22 PM
    #1615
    knoxville36

    knoxville36 New Member

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    180 and that sucker is going to be tough......

    Every cut is different, but it will be anywhere from 194 to 205 to get it fork tender.

    For pot roast, 3 hours really low and slow at 210 to 225. You just want to get smoke in it. Pull it off and add it to a large pot. Add in beef broth and some red wine. Cook uncover for about 2 hours, maybe a little more. Now add in your vegetables of choice. For us potatoes, onion, and carrots. Cook covered in large cast iron pot until roast is fork tender and vegetables are done to your liking. One of the most favorite things we cook in our house!!!!! If you want a real treat, see if you can find a Prime roast. Costco usually has some Prime roasts if you have one around.
     
    TheBlackPearl, JMB and HammockYota like this.
  26. Sep 20, 2020 at 5:04 PM
    #1616
    JMB

    JMB Not new, just a little old.

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    You are most correct. I looked around the interwebs and amazingribs.com recommended 180 for sliced. They're usually spot on, but not this time. Next time, either 205-210 or homemade beef stock and veggies. It's in the 60s now, time for some comfort food. Later this week oyster stew. But the chuck will rise again.
     
  27. Sep 20, 2020 at 6:30 PM
    #1617
    knoxville36

    knoxville36 New Member

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    Now, I stopped cooking to temp but use it to get it close and start checking it. Once it hits 190, I will cook to feel. I do always temp after it is tender just to see. Seems like the better cut of meat, the lower the temp before it is completely done. Some of the prime briskets for instance are usually done at 198 to 203. If it is choice or select it usually takes a few degrees more to get it tender. 203 to 206.

    I have taken meat up to 210 several times in the past, but it always starts to get a little dry for me once it gets that high.
     
    JMB likes this.
  28. Sep 20, 2020 at 6:45 PM
    #1618
    Juanjoolio007

    Juanjoolio007 New Member

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    Question for you multiple grill guys. As of recent I have been really thinking about adding another grill. I used to have a 3 burner Weber Genesis that was awesome. I sold it after I bought my Traeger Timberline 1300 only due to space reasons. Well now I’m thinking about getting a Weber Kettle just for quick small cooks, or just for grilling at higher heat. Now my Traeger will hit 500 and I can reverse sear that no problem. But sometimes I just want a grilled over flame steak or burger.

    So my question is Weber Kettle, KJ style, or small 2 burner Weber gas.
     
  29. Sep 20, 2020 at 6:49 PM
    #1619
    Juanjoolio007

    Juanjoolio007 New Member

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    Also for the chuck roast conversation-
    Malcolm Reed(How to BBQ Right) Mississippi Po Boy recipe is amazing.

    only tip is watch the salt content of the rub you use or cut back on the ranch/ Au Jus packets.
     
    JMB likes this.
  30. Sep 20, 2020 at 8:33 PM
    #1620
    Pillslinger

    Pillslinger New Member

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    This. Malcolm has some amazing stuff and his videos are great. For chuck I only ever smoke for making pulled beef. I follow his times and temps and it's always amazing. If I'm going for sliced beef and I'm not going for a brisket then I'll do a reverse sear tri tip.
     
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