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Nzoner's Game Room>What are you Smoking/Grilling/BBQ'ing this weekend?
BigRedChief 03:48 PM 07-03-2015
What are you up to this weekend?

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.
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[Reply]
Pablo 08:33 AM 09-06-2021
Originally Posted by lewdog:
I’m smoking over night and will just take to work with me in morning. What smoker temp overnight, 225?
That's fine. You can run anywhere from 225 to 275 depending on your time crunch and it'll be ok.
[Reply]
Otter 08:34 AM 09-06-2021
Going in soon.
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[Reply]
lewdog 08:41 AM 09-06-2021
Originally Posted by Dartgod:
Let the smoking commence!


Did you say this is for next weekend? I’m confused.
[Reply]
Dartgod 08:44 AM 09-06-2021
Originally Posted by lewdog:
Did you say this is for next weekend? I’m confused.
Yeah, this is the only chance I'll have to cook before next weekend. I'll vacuum pack and freeze the finished product.
[Reply]
lewdog 08:53 AM 09-06-2021
Originally Posted by Dartgod:
Yeah, this is the only chance I'll have to cook before next weekend. I'll vacuum pack and freeze the finished product.
I wondered how you’d store it. Do you keep at whole or shred and freeze?
[Reply]
Dartgod 08:56 AM 09-06-2021
Originally Posted by lewdog:
I wondered how you’d store it. Do you keep at whole or shred and freeze?
Shred and freeze. It will be plenty moist when reheating in a steaming tray.
[Reply]
Dartgod 12:43 PM 09-06-2021
4+ hours in, looking good!


[Reply]
BryanBusby 03:40 PM 09-06-2021
Originally Posted by Dartgod:
Shred and freeze. It will be plenty moist when reheating in a steaming tray.
Heh heh, moist.
[Reply]
Dartgod 08:29 PM 09-06-2021
And the finished product. Multiple taste tests as I was shredding confirmed that it tastes as good as it looks.


[Reply]
GloryDayz 08:58 AM 09-07-2021
Originally Posted by Dartgod:
And the finished product. Multiple taste tests as I was shredding confirmed that it tastes as good as it looks.

Awesome!
[Reply]
philfree 09:04 AM 09-08-2021
I have two Yoder Wichita offset smokers. One is custom and the other is just basic. I want to sell the basic one as I don't need it or have room for it. It's a quality smoker and all it needs is a little clean up and a coat of paint would make it like new. It's 5 or 6 years old. A new Loaded Wichita cost $2,400.00. I'd sell the one I have for $1,000.00 with the buyer doing the pickup. I thought I'd post it here before anywhere else.


[Reply]
tooge 09:26 AM 09-08-2021
Originally Posted by lewdog:
I’m smoking over night and will just take to work with me in morning. What smoker temp overnight, 225?
225 until it reaches 200 degrees. Don't wrap it in foil even though it speeds up the cook. It kills a great bark. Mustard or olive oil light coating, then heavy dry or wet rub, then onto the smoker. Easy peasy
[Reply]
philfree 09:58 AM 09-11-2021
I haven't done a cook in a long time but today is the day. I'm smoking a butt for tomorrows game and since I'm using all that wood I might as well fill the smoker up. So I'll throw on a couple slabs of ribs and a big salmon filet as well. I'll use my go to wild cherry and hickory for the smoke and then once wrapped after the salmon is pulled off I'll use some oak just for heat.

Tomorrow I'm going to do my version of a 'You Are Smoking' which is from the menu at Black Sheep here in Springtown. Pulled pork over smoked fries. Mmmm...
[Reply]
lewdog 10:16 AM 09-11-2021
I bet Billay is smoking cock and grilling meat today.
[Reply]
CasselGotPeedOn 11:06 AM 09-11-2021
Originally Posted by lewdog:
I bet Billay is smoking cock and grilling meat today.
Billay's smoking 10 feet of sausage today
[Reply]
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