What's in your smoker? - Page 266

Porch Dweller · 04-14-2021, 09:28 AM

Makes me think of The Blues Brothers when their car falls apart after the last ride.

Steve · 04-14-2021, 09:55 AM

Very nice Jason!

Porch Dweller · 05-25-2021, 02:08 PM

I've had a 1lb chuck roast sitting in the freezer for a few months (it was what remained after I cut up a larger one for stew meat) with no idea what to do with it. I'm making a pot of chili tomorrow so I decided to smoke it, put it in the fridge overnight, and cube it up tomorrow to go in the pot.

I rubbed it with chili powder, red hatch chile powder, cayenne, smoked paprika, coriander, cumin, and s&p. Into the smoker with a chunk of red oak courtesy of a friend down the street who had a tree in his yard removed due to damage from hurricane Zeta. It stalled at 155, so I put it in a tray with some homebrewed jalapeno-lime lager, wrapped it, and took it to 190.

Steve · 05-25-2021, 03:11 PM

Nice James!

Chainsaw13 · 05-25-2021, 03:20 PM

Yes please!

E.J. · 05-25-2021, 03:29 PM

Quote:

Originally Posted by Steve

Then we went with Homemade Smoked Queso

I "think" I've eyeballed the ingredients, but how long/time did you leave that on for..... LOOKS FANTASTIC!!!

Steve · 05-25-2021, 04:49 PM

Quote:

Originally Posted by E.J.

I "think" I've eyeballed the ingredients, but how long/time did you leave that on for..... LOOKS FANTASTIC!!!

I honestly don't remember. pretty much until the cheese was melted and the veggies were soft. It was good though!

Chainsaw13 · 06-13-2021, 05:55 AM

Mojo criollo marinated pork leg. Just put on about 15 minutes ago. Going to roll at 225 for a few hours then bump it to 275-300 to finish.

Porch Dweller · 06-13-2021, 08:00 AM

Quote:

Originally Posted by Chainsaw13

Mojo criollo marinated pork leg. Just put on about 15 minutes ago. Going to roll at 225 for a few hours then bump it to 275-300 to finish.

If there are no photos when it's finished I might cry.

Chainsaw13 · 06-13-2021, 09:03 AM

Quote:

Originally Posted by Porch Dweller

If there are no photos when it's finished I might cry.

3 hours in. IT is 41F. Gonna take a while. Lol.

icehog3 · 06-13-2021, 09:50 AM

Quote:

Originally Posted by Chainsaw13

Mojo criollo marinated pork leg. Just put on about 15 minutes ago. Going to roll at 225 for a few hours then bump it to 275-300 to finish.

Chainsaw13 · 06-13-2021, 04:02 PM

And the finished product. Pulled it at 159. Cut from the bone, sliced and chopped.

Porch Dweller · 06-13-2021, 08:40 PM

jonumberone · 07-04-2021, 09:08 AM

After many years of faithful service, my Stoker BBQ controller $hit the bed.
Come to find out, Rock's BBQ, that makes the Stoker, went out of business this year.

I looked at the various digital controllers out there, and settled on the Fireboard 2 Drive.
I say settled because none of the controllers offered everything I was looking for.
That said, the Fireboard checked the most boxes, and offered the right options for my needs.
Seems really simple to use. Going to try my first cook tonight.
Anyone else running with a Fireboard 2? Any thoughts or tips?
Thanks in advance.

jonumberone · 07-04-2021, 09:31 AM

Also, if anyone is still running a Stoker, I have a bunch of new probes, fans, and fan adapters if anybody wants them, plus some used ones.
I also have the Stoker itself, if anyone wants to take a shot at getting back up.

Porch Dweller · 07-04-2021, 01:30 PM

I'm making Carnivorous Bastards' Smoked Pork Chile Verde. I'm using a three-pound chunk from a Boston Butt.

Rubbed and ready for the smoker:

After an hour+ at 325F just to get a little bark going, in a pan with some home made salsa verde before getting covered and put back in the smoker to bring it up to 195F.

Chopping it up before putting it in with the pan juices to simmer for an hour or so. It actually got a bit of a smoke ring. Tastes great. Going to serve it later with tortillas, guacamole, sour cream, cilantro, and lime wedges along with some home made refried beans.

jonumberone · 07-09-2021, 04:14 PM

Quote:

Originally Posted by jonumberone

Also, if anyone is still running a Stoker, I have a bunch of new probes, fans, and fan adapters if anybody wants them, plus some used ones.
I also have the Stoker itself, if anyone wants to take a shot at getting back up.

Bump. LMK if anybody wants these. I'm going to toss them after the weekend.

jonumberone · 07-22-2021, 10:34 AM

Threw some ribs in the brick oven just for fun.
Pellet maze for smoke and the residual heat to cook with.
They had a decent smoke flavor, but they were overdone. Not dry, just fall off the bone and a little mushy.
I think without a live heat source, I didn't get the pullback I'm used to, so I left them in too long.
Certainly not the best ribs I've done, but they'll eat.

Porch Dweller · 07-22-2021, 11:32 AM

Well, they look good, that's for sure!

jonumberone · 08-20-2021, 06:09 AM

Did some Picanha on the Pit Barrel.

04-14-2021, 09:28 AM	#5301
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,401 Trading: (24)	Re: What's in your smoker? Makes me think of The Blues Brothers when their car falls apart after the last ride. __________________ A 1911 in the hand is faster than 911 on the phone

04-14-2021, 09:55 AM	#5302
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? Very nice Jason! __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

05-25-2021, 02:08 PM	#5303
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,401 Trading: (24)	Re: What's in your smoker? I've had a 1lb chuck roast sitting in the freezer for a few months (it was what remained after I cut up a larger one for stew meat) with no idea what to do with it. I'm making a pot of chili tomorrow so I decided to smoke it, put it in the fridge overnight, and cube it up tomorrow to go in the pot. I rubbed it with chili powder, red hatch chile powder, cayenne, smoked paprika, coriander, cumin, and s&p. Into the smoker with a chunk of red oak courtesy of a friend down the street who had a tree in his yard removed due to damage from hurricane Zeta. It stalled at 155, so I put it in a tray with some homebrewed jalapeno-lime lager, wrapped it, and took it to 190. __________________ A 1911 in the hand is faster than 911 on the phone

05-25-2021, 03:11 PM	#5304
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? Nice James! __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

05-25-2021, 03:20 PM	#5305
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	Re: What's in your smoker? Yes please! __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

06-13-2021, 05:55 AM	#5308
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	Re: What's in your smoker? Mojo criollo marinated pork leg. Just put on about 15 minutes ago. Going to roll at 225 for a few hours then bump it to 275-300 to finish. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

06-13-2021, 08:40 PM	#5313
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,401 Trading: (24)	Re: What's in your smoker? __________________ A 1911 in the hand is faster than 911 on the phone

07-04-2021, 09:08 AM	#5314
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: What's in your smoker? After many years of faithful service, my Stoker BBQ controller $hit the bed. Come to find out, Rock's BBQ, that makes the Stoker, went out of business this year. I looked at the various digital controllers out there, and settled on the Fireboard 2 Drive. I say settled because none of the controllers offered everything I was looking for. That said, the Fireboard checked the most boxes, and offered the right options for my needs. Seems really simple to use. Going to try my first cook tonight. Anyone else running with a Fireboard 2? Any thoughts or tips? Thanks in advance. __________________ Sex junkie looking for a dealer

07-04-2021, 09:31 AM	#5315
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: What's in your smoker? Also, if anyone is still running a Stoker, I have a bunch of new probes, fans, and fan adapters if anybody wants them, plus some used ones. I also have the Stoker itself, if anyone wants to take a shot at getting back up. __________________ Sex junkie looking for a dealer

07-04-2021, 01:30 PM	#5316
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,401 Trading: (24)	Re: What's in your smoker? I'm making Carnivorous Bastards' Smoked Pork Chile Verde. I'm using a three-pound chunk from a Boston Butt. Rubbed and ready for the smoker: After an hour+ at 325F just to get a little bark going, in a pan with some home made salsa verde before getting covered and put back in the smoker to bring it up to 195F. Chopping it up before putting it in with the pan juices to simmer for an hour or so. It actually got a bit of a smoke ring. Tastes great. Going to serve it later with tortillas, guacamole, sour cream, cilantro, and lime wedges along with some home made refried beans. __________________ A 1911 in the hand is faster than 911 on the phone

07-22-2021, 10:34 AM	#5318
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: What's in your smoker? Threw some ribs in the brick oven just for fun. Pellet maze for smoke and the residual heat to cook with. They had a decent smoke flavor, but they were overdone. Not dry, just fall off the bone and a little mushy. I think without a live heat source, I didn't get the pullback I'm used to, so I left them in too long. Certainly not the best ribs I've done, but they'll eat. __________________ Sex junkie looking for a dealer

07-22-2021, 11:32 AM	#5319
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,401 Trading: (24)	Re: What's in your smoker? Well, they look good, that's for sure! __________________ A 1911 in the hand is faster than 911 on the phone

08-20-2021, 06:09 AM	#5320
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: What's in your smoker? Did some Picanha on the Pit Barrel. __________________ Sex junkie looking for a dealer