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-   -   What's in your smoker? (http://www.cigarasylum.com/vb/showthread.php?t=21946)

OnePyroTec 09-22-2014 08:49 PM

Re: What's in your smoker?
 
First off, yup, those look good.

If you like more "bark" on the tri-tip you can try using the grill first, then hand the meat.

Growing up in the central valley CA we ate as much tri-tip as we did hamburger. We never really had a "bark" on it like we would brisket so I'm positive I would have loved it just the way you cooked it.

Counting the days until my PBC shipment arrives.

pnoon 09-22-2014 08:49 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by cort (Post 1988242)
Also Peter needs to get one.

:h5

cort 09-22-2014 09:18 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by OnePyroTec (Post 1988246)
First off, yup, those look good.

If you like more "bark" on the tri-tip you can try using the grill first, then hand the meat.

Growing up in the central valley CA we ate as much tri-tip as we did hamburger. We never really had a "bark" on it like we would brisket so I'm positive I would have loved it just the way you cooked it.

Counting the days until my PBC shipment arrives.

I agree Wayne, you would have loved it. I wasn't looking for a brisket like bark, I was looking more for a sear. Yes I could have grilled over a very high heat first then hang it but I was pleased with how it came out. Also on most reviews I have seen for tri tip on a PBC they have cooked only the tri tip. Maybe having all the ribs on at the same time took away from the color. Either way I am impressed at the ease that this little guy cooked the food. No messing with it at all. My UDS may not see much action anymore.

Porch Dweller 09-23-2014 04:59 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by jonumberone (Post 1988208)
Smoked some wings, and tossed with a Nando's Peri-Peri based sauce.

Nando's + chicken = deliciousness

chippewastud79 09-25-2014 08:48 PM

Re: What's in your smoker?
 
Did a half pork loin today, had it on for about 4.5 hours for 8 lbs. Pulled it at 160 and wrapped it in foil to keep it warm until eating. Ended up being dry but flavorful. Should I have pulled it earlier?

jonumberone 09-26-2014 05:54 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by chippewastud79 (Post 1988837)
Did a half pork loin today, had it on for about 4.5 hours for 8 lbs. Pulled it at 160 and wrapped it in foil to keep it warm until eating. Ended up being dry but flavorful. Should I have pulled it earlier?

I usually try to pull pork loin off around 135, and let it rest.
I also always drop it in a brine if I intend on smoking it.

mosesbotbol 09-26-2014 07:32 AM

Re: What's in your smoker?
 
4 lb brisket yesterday for Rosh Hashanah

chippewastud79 09-27-2014 09:26 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by jonumberone (Post 1988877)
I usually try to pull pork loin off around 135, and let it rest.
I also always drop it in a brine if I intend on smoking it.

I figured I should have pulled it earlier, got to temp so quickly, I should have planned the day of smoking out better. :bh

OnePyroTec 09-27-2014 01:57 PM

Re: What's in your smoker?
 
Our new PBC just hit the door.
Ordered Friday night-
Shipped following Tuesday-
Amber told me on the phone it probably would SHIP on Thursday so Tuesday was a bonus.
Normally 2 day shipping from Colorado to Nevada-
F'edEx did it again so instead of making it here in 2 days, it made it in 4. Which still isn't bad BUT we didn't have rain Thursday or Friday.

Customer service & voluntary followup from the owners of PBC are second to none.

OnePyroTec 09-27-2014 11:17 PM

Re: What's in your smoker?
 
Ended up thumbing my nose to the rain, popped up a cover and lit the coals in the PBC and added some hickory chips for extra smoke. Today was some chicken, tomorrow will be ribs. One thing is for certain, my wife says she never wants any chicken any other way. I normally don't eat the breast because it dries out more than I like...not this time it didn't, it was about perfect.

jonumberone 09-28-2014 06:35 AM

Re: What's in your smoker?
 
Earlier in the week I fired up the pit barel for some chickens.
I had a hanger steak in a marinade that I was going to grill.
Towards the end I decided to hang it as well. Oh the irony.
It was a game time decision, and tasty, but next time I'll dry rub it instead of doing the marinade.

http://i867.photobucket.com/albums/a...ps2x8gsofz.jpg

http://i867.photobucket.com/albums/a...ps7yomm2po.jpg

http://i867.photobucket.com/albums/a...ps1mss5tjy.jpg

shade 09-28-2014 07:22 AM

Re: What's in your smoker?
 
More great looking birds, Dom.

Question about the PBC. Is there a heat deflector above the coals? Obviously from your Q pics the meats are cooked to perfection.

jonumberone 09-28-2014 07:51 AM

Re: What's in your smoker?
 
No heat deflector, Mark.

cort 09-28-2014 09:41 AM

Re: What's in your smoker?
 
Did the chickens take 2 hours, Dom?

OnePyroTec 09-28-2014 02:21 PM

Re: What's in your smoker?
 
Your bird on the right looks like mine did, dark, not burnt, done right at perfect under the skin. I took them our right at the 2 hour mark.
How long did you let the steak hang?

jonumberone 09-28-2014 02:51 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by cort (Post 1989256)
Did the chickens take 2 hours, Dom?

Yup. Exactly 2 hours.

Quote:

Originally Posted by OnePyroTec (Post 1989300)
How long did you let the steak hang?

Steak was small, so it only took about 30 min once I decided to hang it up.

Did some Surf and Turf in my Pizza oven, yesterday.

http://i867.photobucket.com/albums/a...psm8rphz6k.jpg

http://i867.photobucket.com/albums/a...psdujc2ko6.jpg

http://i867.photobucket.com/albums/a...pskjd5luar.jpg

http://i867.photobucket.com/albums/a...psb1tixlqr.jpg

Money shot!

http://i867.photobucket.com/albums/a...psvikjjjqh.jpg

AdamJoshua 10-02-2014 08:35 AM

Re: What's in your smoker?
 
Just what I need to see right before my root canal. Looks great Dom! Nothing like a hunk of cow that a good vet can have on it's feet in 15 minutes.

jonumberone 10-02-2014 01:59 PM

Re: What's in your smoker?
 
Thanks, Adam. :tu

Overnight pork shoulder on my Kamado.

http://i867.photobucket.com/albums/a...pspp8yxjxz.jpg

http://i867.photobucket.com/albums/a...psetvyj5pz.jpg

http://i867.photobucket.com/albums/a...psceaxhdvt.jpg

http://i867.photobucket.com/albums/a...ps08ibl2bb.jpg

Porch Dweller 10-02-2014 03:11 PM

Re: What's in your smoker?
 
Some chicken leg quarters on my WSM. I do these without the drip pan so that I can keep the temp up between 320-330. I use one small chunk of apple wood; I don't like to get too much smoke flavor on chicken. Because I don't use the drip pan I rearrange and flip them halfway through; here's a pic of them after flipping:


https://farm4.staticflickr.com/3928/...9ef2c553_c.jpg

Porch Dweller 10-02-2014 04:02 PM

Re: What's in your smoker?
 
Sauced and ready to come off the heat:

https://farm4.staticflickr.com/3931/...ff5cc048_c.jpg


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