I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by MTG#10:
I went ahead and pulled the trigger on the Horizon offset. I know how good the WSM is, I've put out hundreds of pounds of meat on mine...just wanted to try something new. This thing is a beast at 450 pounds and has almost no rust.
I've been reading a lot about temperature convection plates and tuning these things to produce an even temperature across the grill. Anyone have any experience/tips? I cant find tuning plates online, but I found these for propane grills. Would they work?
Get a couple of steel cookie sheets in the width you need. Probably 2 or 3 to make up the length of your smoker. Then you move them across the bottom, varying the space between them to tune it. For example, towards the firebox, you might have it "closed" to about 20 inches away, and then a space open. [Reply]
My plates interlapped so they could be tuned, like a fish.
Originally Posted by MTG#10:
I went ahead and pulled the trigger on the Horizon offset. I know how good the WSM is, I've put out hundreds of pounds of meat on mine...just wanted to try something new. This thing is a beast at 450 pounds and has almost no rust.
I've been reading a lot about temperature convection plates and tuning these things to produce an even temperature across the grill. Anyone have any experience/tips? I cant find tuning plates online, but I found these for propane grills. Would they work?
Going to smoke a big Salmon fillet. It's been marinating all night in Jack, pineapple orange juice, soy sauce and brown sugar. This will be a Sweet Bourbon Style Salmon. The wife has made this on the grill many times but this will be the first time I've cooked one in the smoker. I'm going to use apple and cherry wood, for sweet smoke. Sweet wood for sweet smoke. That's what the wife calls me, "Sweet Wood"!.
It's pretty hard not to throw some ribs on the smoker when I crank it up so I'm also doing two slabs of Spare Ribs. I'm going to use a Memphis style rub, using the Johnny Trigg method so when I wrap these ribs about 3hrs in there will be some habanero hot sauce in the wrap as well as the butter, honey and agave. Going to be sweet with some habanero heat.
Originally Posted by MTG#10:
I did a brisket on my new Horizon offset Fri but forgot to take pics. Doing burnt ends from same brisket today.
I'm not one to over critique someone's pic, but that look like pork to me. Odd looking ends for sure, maybe the lighting? Either way, hope they taste good! [Reply]
Originally Posted by KCUnited:
I'm not one to over critique someone's pic, but that look like pork to me. Odd looking ends for sure, maybe the lighting? Either way, hope they taste good!
The bark is underneath, I layed them in the pan upside down so the other sides would get the smoke. And that was only after about 30 minutes in. They're finished now and the are superb.
