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.
Smoked a bone in Pork Butt yesterday so we could enjoy it tonight with the game. Wife is going to make some Coleslaw.
When I smoked the butt I used an apple tree log that was probably over 6" in diameter and 19" long. Placed it in the firebox with an old piece of oak from my Red Oak out back, some Pecan and some Cherry. Smothered it all in flaming charcoals and had one heck of fire. The big apple log had a nice long burn. 6lb butt was done in 6 hours or so and pulled apart perfectly. [Reply]
2 butt roasts I donated for a fund raising dinner for my local bike co-op . Prep was done in a pizza joints commercial kitchen and cooked in the parking lot on a 23" Weber kettle for 5 hours. They were wrapped in foil (falling apart) and back onto the Weber at low heat for about 2 hours (pull about 8EST) then rested for an hour. Dinner is about 9.
I will try to get pics before pulling. Hi temp, quick cook butts never has the same look (or taste) as a 12-14 hour cook. [Reply]
Originally Posted by Fire Me Boy!:
Got some GrillGrates, too. Gonna sous vide some KC strips for the game Monday, get the grates ridiculously hot, and sear the **** of of them.
Do you like them? The best thing I have used so far were the stainless grates from a seen better days Ducane grill but always wanted some bad ass grill marks and Ducane doesn't do that.
2 butt roasts I donated for a fund raising dinner fow my local bike co-op . Prep was done in a pizza joints commercial kitchen and cooked in the parking lot on a 23" Weber kettle for 5 hours. They were wrapped in foil (falling apart) and back onto the Weber at low heat for about 2 hours (pull about 8EST) then rested for an hour. Dinner is about 9.
I will try to get pics before pulling. Hi temp, quick cook butts never has the same look (or taste) as a 12-14 hour cook. [Reply]
I am a fan of a big reverse offset smoker, as shown.
The best feature I've seen is a hitch under the fire box so you can use a pull bar.
Originally Posted by Nickhead:
this new job i have landed, there are about 10 boilermakers that will be ripe for some extra cash. we buy/sell steel pipe.
i am finally going to get the smoker i have always wanted. :-)
now i just need to figure the design i want. i will mock something up, but if ya'll wanna throw ideas... bombs away.
absolute minimum diameter will be 28 inch....
probably something like this:
won't be until about february tho, but i am okay with that... got a few bills to catch up on from being off work so long :-)
Originally Posted by Nickhead:
this new job i have landed, there are about 10 boilermakers that will be ripe for some extra cash. we buy/sell steel pipe.
i am finally going to get the smoker i have always wanted. :-)
now i just need to figure the design i want. i will mock something up, but if ya'll wanna throw ideas... bombs away.
absolute minimum diameter will be 28 inch....
probably something like this:
won't be until about february tho, but i am okay with that... got a few bills to catch up on from being off work so long :-)
Why so big is it for competition planning to sell Q or pig roast? I love offset smokers but they are notorious fuel hogs and you need be on constant fire watch during the whole smoke.
Been watching Franklin build his massive smokers on ewwtube havn't you. [Reply]
Originally Posted by srvy:
Why so big is it for competition planning to sell Q or pig roast? I love offset smokers but they are notorious fuel hogs and you need be on constant fire watch during the whole smoke.
Been watching Franklin build his massive smokers on ewwtube havn't you.
Yeah that just calms the hotspots and some think makes them even more inefficient. I converted my OK Joe to reverse offset because it was the in thing. Then I found I liked it as original configuration. You have a lot of real estate to work with so when you fire it up its not just a one protein smoke. I could cook a brisket at a higher heat near the firebox ribs towards the middle and sausage furthest from firebox near the vent stack. Thats actually kinda nice and I missed it and sold it. [Reply]
Originally Posted by O.city:
So I put down some coin on a 21 day aged prime rib roast for Christmas dinner at my place this year
I’ve done prime rib before but wanna try something different this year. Someone give me some tips on grilling it or maybe reverse searing it
I just did a couple 21 day ribeyes for the rams game. The guy behind the counter said pull them earlier than I usually would. I did and he was right. But that's all I got [Reply]
Originally Posted by SAUTO:
I just did a couple 21 day ribeyes for the rams game. The guy behind the counter said pull them earlier than I usually would. I did and he was right. But that's all I got
I’m wanting to do the whole thing like a prime rib so I’m not sure if I can do it like that or not.
