What's in your smoker? - Page 256

MarkinAZ · 04-03-2017, 09:54 PM

Well, I'm just going to say it. There's some nice looking meat on this page

kydsid · 05-25-2017, 07:03 PM

A new thermometer is in mine. Needed a new dual probe remote setup. Saw that thermowerks decided to compete with Maverick and decided to get the Caddy of thermometers. Lord knows I've killed enough cheapies. Very well built. And even though a leave in reads in 5 seconds!

kydsid · 05-27-2017, 08:28 PM

A Big Beautiful Brisket. She was a porker I tells ya though. Took 3lbs of fat off in trim.

Untitled by kydsid, on Flickr

Untitled by kydsid, on Flickr

All seasoned up to go on tomorrow so shes ready for Monday.

Untitled by kydsid, on Flickr

pnoon · 05-27-2017, 08:34 PM

Yowza!

hammondc · 05-31-2017, 03:41 PM

Quote:

Originally Posted by kydsid

Saw that thermowerks decided to compete with Maverick.....

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I have the same one. I've been through 3 of those POS Mavericks. Pure garbage. The thermoworks is GREAT. And they have the wifi add on due out anytime now.

Steve · 06-02-2017, 01:50 PM

32 lbs of butts and a 18 lb brisket. 50 leg quarters go on tomorrow. Fun part is 50% rain today and even more tomorrow when I am supposed to feed a graduation party. ARGH!

MarkinAZ · 06-02-2017, 11:00 PM

Quote:

Originally Posted by kydsid

A new thermometer is in mine. Needed a new dual probe remote setup. Saw that thermowerks decided to compete with Maverick and decided to get the Caddy of thermometers. Lord knows I've killed enough cheapies. Very well built. And even though a leave in reads in 5 seconds!

...Nice Caddy Jason

kydsid · 06-03-2017, 07:53 AM

Quote:

Originally Posted by Steve

32 lbs of butts and a 18 lb brisket. 50 leg quarters go on tomorrow. Fun part is 50% rain today and even more tomorrow when I am supposed to feed a graduation party. ARGH!

What size poncho does the Lang wear?

T.G · 06-03-2017, 10:18 AM

Did some stuffed portobello mushrooms.

Started out with a can of low sodium black beans, drained, rinsed, tossed with olive oil, then spread out on a perforated tray in the pellet grill, cooked at 400F until they are dry (about 20-25 minutes). Most will split open and be a little crunchy (they will re-hydrate from the juices in the filling mix)

Mix dried beans with some skinned, fire-roasted chopped poblano peppers, diced onion, a can of seasoned tomatoes in sauce, smoked mozzarella, garlic, basil, oregano.

Threw the stems in the container in the freezer for making vegetable stock, then stuffed the portebella caps with the mixture above. Put back into the pellet grill on max (425F ish) for about 30-45 minutes or so, until the mushroom softens a little bit.

Normally I would have run them on the smoke setting for an hour or so before cranking the temp, but I was running behind so I added some smashed up kingsford briquettes to the pellet mix in the hopper.

mahtofire14 · 06-04-2017, 03:30 PM

Started smoking my baked bean recipe that I already think is killer. Not that smoking beans is anything new but man does it add some really nice flavor and depth.

mosesbotbol · 06-05-2017, 08:31 AM

Quote:

Originally Posted by mahtofire14

Started smoking my baked bean recipe that I already think is killer. Not that smoking beans is anything new but man does it add some really nice flavor and depth.

Above or below the meat?

mahtofire14 · 06-05-2017, 09:05 AM

Quote:

Originally Posted by mosesbotbol

Above or below the meat?

I go above the meat. Don't like anything in between the smoke and my meat if I can help it. This is with a vertical smoker FYI. Would work fine on a typical grill or standard barrel/pellet smoker by putting it beside the meat......hey we're still talking about what I think we're talking about right?

G-Rex42 · 06-05-2017, 11:49 PM

Best new toy is my smoker. I've been working on Tri-Tip. I have a sweet spicy dry rub and wrap my Tri-Tip in bacon. It's been fairly good so far. I've also used maple syrup to keep my dry rub on. Any tips are welcome.

Thank you,

Alyce

kydsid · 06-06-2017, 09:25 PM

This whole thread is full of tips. If you got questions ask. Just saying any advice might never get an answer because we might never finish typing.

Good luck with the new toy. The more you enjoy it the more you'll learn. Enliven the **** ups can taste good sometimes.

Steve · 06-06-2017, 09:28 PM

Quote:

Originally Posted by kydsid

This whole thread is full of tips. If you got questions ask. Just saying any advice might never get an answer because we might never finish typing.

Good luck with the new toy. The more you enjoy it the more you'll learn. Enliven the **** ups can taste good sometimes.

BigAsh · 06-12-2017, 08:36 AM

Hadn't used the Mini UDS in a while...2 3lb chuckies seemed like the perfect reason to dust it off!...SPOG with some Bovine Bold and a sprinkle of coffe rub....RO lump with some hickory....ran 275-300....foiled in a pan with some beer at 170....pulled and rested at 195....these were juicy and pulled/shredded easily....piled high on a toasted bun and topped with a dill pickle slaw my daughter made...TASTY!!

Steve · 06-12-2017, 09:20 AM

Looking tasty Keith, bark looks awesome!

jonumberone · 06-12-2017, 09:22 AM

Pit Barrel Turkey this weekend.

Used the seasoning TioGato sent me in the Troop Support Auction.
Thanks, Jeff, it was mighty tasty.

mahtofire14 · 06-12-2017, 09:27 AM

I want to buy one of those pit barrel smokers so badly. I think if I got a fourth grill/smoker my wife would make me live in one of them.....

BigAsh · 06-12-2017, 11:42 AM

Quote:

Originally Posted by jonumberone

Pit Barrel Turkey this weekend.

Used the seasoning TioGato sent me in the Troop Support Auction.
Thanks, Jeff, it was mighty tasty.

Nice....how big of a bird/how long of a cook?

04-03-2017, 09:54 PM	#5101
MarkinAZ Formerly MarkinOR Join Date: Oct 2008 First Name: Mark Location: Sun City West, AZ Posts: 6,221 Trading: (40)	Re: What's in your smoker? Well, I'm just going to say it. There's some nice looking meat on this page __________________ "Don't worry, God will work out His plan for your life..." Psalm 138 8

05-25-2017, 07:03 PM	#5102
kydsid Ditat Deus Join Date: Apr 2009 First Name: Jason Location: Among the Pines Posts: 2,361 Trading: (46)	Re: What's in your smoker? A new thermometer is in mine. Needed a new dual probe remote setup. Saw that thermowerks decided to compete with Maverick and decided to get the Caddy of thermometers. Lord knows I've killed enough cheapies. Very well built. And even though a leave in reads in 5 seconds! __________________ Check out the Cigar Asylum Newbie Sampler Trade

05-27-2017, 08:28 PM	#5103
kydsid Ditat Deus Join Date: Apr 2009 First Name: Jason Location: Among the Pines Posts: 2,361 Trading: (46)	Re: What's in your smoker? A Big Beautiful Brisket. She was a porker I tells ya though. Took 3lbs of fat off in trim. Untitled by kydsid, on Flickr Untitled by kydsid, on Flickr All seasoned up to go on tomorrow so shes ready for Monday. Untitled by kydsid, on Flickr __________________ Check out the Cigar Asylum Newbie Sampler Trade

05-27-2017, 08:34 PM	#5104
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: What's in your smoker? Yowza! __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

06-02-2017, 01:50 PM	#5106
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? 32 lbs of butts and a 18 lb brisket. 50 leg quarters go on tomorrow. Fun part is 50% rain today and even more tomorrow when I am supposed to feed a graduation party. ARGH! __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

06-03-2017, 10:18 AM	#5109
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? Did some stuffed portobello mushrooms. Started out with a can of low sodium black beans, drained, rinsed, tossed with olive oil, then spread out on a perforated tray in the pellet grill, cooked at 400F until they are dry (about 20-25 minutes). Most will split open and be a little crunchy (they will re-hydrate from the juices in the filling mix) Mix dried beans with some skinned, fire-roasted chopped poblano peppers, diced onion, a can of seasoned tomatoes in sauce, smoked mozzarella, garlic, basil, oregano. Threw the stems in the container in the freezer for making vegetable stock, then stuffed the portebella caps with the mixture above. Put back into the pellet grill on max (425F ish) for about 30-45 minutes or so, until the mushroom softens a little bit. Normally I would have run them on the smoke setting for an hour or so before cranking the temp, but I was running behind so I added some smashed up kingsford briquettes to the pellet mix in the hopper.

06-04-2017, 03:30 PM	#5110
mahtofire14 Chillin in the Aging Room Join Date: Oct 2012 First Name: Pete Location: St. Paul, MN Posts: 1,588 Trading: (16)	Re: What's in your smoker? Started smoking my baked bean recipe that I already think is killer. Not that smoking beans is anything new but man does it add some really nice flavor and depth. __________________ Saving basements in the Land of 10,000 Lakes.

06-05-2017, 11:49 PM	#5113
G-Rex42 Just in from the Storm Join Date: Jun 2017 First Name: Alyce Location: LAS VEGAS Posts: 9 Trading: (0)	Re: What's in your smoker? Best new toy is my smoker. I've been working on Tri-Tip. I have a sweet spicy dry rub and wrap my Tri-Tip in bacon. It's been fairly good so far. I've also used maple syrup to keep my dry rub on. Any tips are welcome. Thank you, Alyce

06-06-2017, 09:25 PM	#5114
kydsid Ditat Deus Join Date: Apr 2009 First Name: Jason Location: Among the Pines Posts: 2,361 Trading: (46)	Re: What's in your smoker? This whole thread is full of tips. If you got questions ask. Just saying any advice might never get an answer because we might never finish typing. Good luck with the new toy. The more you enjoy it the more you'll learn. Enliven the ** ups can taste good sometimes. __________________ Check out the Cigar Asylum Newbie Sampler Trade**

06-12-2017, 08:36 AM	#5116
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,046 Trading: (46)	Re: What's in your smoker? Hadn't used the Mini UDS in a while...2 3lb chuckies seemed like the perfect reason to dust it off!...SPOG with some Bovine Bold and a sprinkle of coffe rub....RO lump with some hickory....ran 275-300....foiled in a pan with some beer at 170....pulled and rested at 195....these were juicy and pulled/shredded easily....piled high on a toasted bun and topped with a dill pickle slaw my daughter made...TASTY!! __________________ Keith

06-12-2017, 09:20 AM	#5117
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? Looking tasty Keith, bark looks awesome! __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

06-12-2017, 09:22 AM	#5118
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: What's in your smoker? Pit Barrel Turkey this weekend. Used the seasoning TioGato sent me in the Troop Support Auction. Thanks, Jeff, it was mighty tasty. __________________ Sex junkie looking for a dealer

06-12-2017, 09:27 AM	#5119
mahtofire14 Chillin in the Aging Room Join Date: Oct 2012 First Name: Pete Location: St. Paul, MN Posts: 1,588 Trading: (16)	Re: What's in your smoker? I want to buy one of those pit barrel smokers so badly. I think if I got a fourth grill/smoker my wife would make me live in one of them..... __________________ Saving basements in the Land of 10,000 Lakes.

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