What's in your smoker? - Page 98

dadof3illinois · 04-26-2011, 08:41 PM

We love the legs but always cook them seperate from the rest of the bird. We pull the legs out when they reach 150 degrees, wrap them in foil and set aside until the breast is done.
During football season we'll cook 150 turkey legs for each home football game along with two 120 qt coolers full of pork burgers, brats, hot dogs and chicken breasts. We do that on Fridays, Saturdays and Mondays!!!!! Almost all of the food is donated so all the money we raise goes into the football fund.
Those are some long days on the grill!!!!!!

forgop · 04-26-2011, 10:03 PM

Quote:

Originally Posted by dadof3illinois

We love the legs but always cook them seperate from the rest of the bird. We pull the legs out when they reach 150 degrees, wrap them in foil and set aside until the breast is done.
During football season we'll cook 150 turkey legs for each home football game along with two 120 qt coolers full of pork burgers, brats, hot dogs and chicken breasts. We do that on Fridays, Saturdays and Mondays!!!!! Almost all of the food is donated so all the money we raise goes into the football fund.
Those are some long days on the grill!!!!!!

Holy schnikes!!!

forgop · 04-28-2011, 09:56 AM

So, my iQue 110 arrived today. Gonna assemble it and then it appears that I have a window tonight and tomorrow where it's not supposed to rain believe it or not.

wayner123 · 04-28-2011, 11:54 AM

I have only done spatchcock for a Turkey on the smoker. It turned out great imo. At 300 F, the 11lb bird was done in 3 hours. Probably could have pulled it before that even. I'll post some pics tonight.

Stevez · 04-28-2011, 12:32 PM

Quote:

Originally Posted by forgop

So, my iQue 110 arrived today. Gonna assemble it and then it appears that I have a window tonight and tomorrow where it's not supposed to rain believe it or not.

Duane, sorry if I missed it, or if I'm plain just ignorant, but what is an "iQue 110"?

forgop · 04-28-2011, 12:55 PM

Quote:

Originally Posted by Stevez

Duane, sorry if I missed it, or if I'm plain just ignorant, but what is an "iQue 110"?

Read several good reviews of it on BBQ Bretheren. It'll make me less inclined to feel the need to babysit my WSM, especially on an overnight cook.

http://pitmasteriq.com/iQue-110.html

Stevez · 04-28-2011, 07:29 PM

Quote:

Originally Posted by forgop

Read several good reviews of it on BBQ Bretheren. It'll make me less inclined to feel the need to babysit my WSM, especially on an overnight cook.

http://pitmasteriq.com/iQue-110.html

Thanks. I've never heard of that one before, but have heard of the stokers. Let us know how it works. Been thinking of investing in one, but they have always seemed high for me for how I cook. I've done 3 or 4 overnighters and not needed one, but maybe good insurance.

Fordman4ever · 04-28-2011, 07:35 PM

Doing a pork butt and a brisket on Saturday. I'll post pics when I get them.

MarkinAZ · 04-28-2011, 08:22 PM

Quote:

Originally Posted by forgop

Read several good reviews of it on BBQ Bretheren. It'll make me less inclined to feel the need to babysit my WSM, especially on an overnight cook.

http://pitmasteriq.com/iQue-110.html

So, do I hook that hose up to the car exhaust or what?

Looks interesting Duane and fill us in on the results please...

forgop · 04-28-2011, 08:54 PM

As of about 9:45pm tonight, 2 pork butts and 2 pork spare ribs are on the smoker.

nofeardiver · 04-28-2011, 09:04 PM

Man i am dying to cook something, right now at 10pm...lol

688sonarmen · 04-28-2011, 09:13 PM

All night smoke, I'm loving it!

TonySmith · 04-29-2011, 07:51 PM

Brisket on low now. Two whole chickens and 3 racks of ribs for early
tomorrow

markem · 04-29-2011, 08:01 PM

Chicken breasts with Penzey's Arizona Dreamin spice rub. 5 hours of smoke so far and will bring it up to about 400 to finish them off in about a half hour. Corn on the cob to go with.

Probably will do baby backs tomorrow.

forgop · 04-29-2011, 08:01 PM

The spare ribs were great. I was eating off of one when it was still literally burning my mouth. I can't wait to fire up some more of these. It's looking like I'm going to have to get some sort of rib rack because it stinks only getting 2 per rack on the WSM22.

forgop · 04-29-2011, 08:04 PM

Quote:

Originally Posted by markem

Chicken breasts with Penzey's Arizona Dreamin spice rub. 5 hours of smoke so far and will bring it up to about 400 to finish them off in about a half hour. Corn on the cob to go with.

Probably will do baby backs tomorrow.

Not sure if I'm ever gonna do any baby backs. I think the spare ribs are great and half the price of the baby backs, but that's just my opinion.

T.G · 04-29-2011, 08:09 PM

Quote:

Originally Posted by forgop

The spare ribs were great. I was eating off of one when it was still literally burning my mouth. I can't wait to fire up some more of these. It's looking like I'm going to have to get some sort of rib rack because it stinks only getting 2 per rack on the WSM22.

Sounds like you're laying them flat. Roll them up, run a bamboo skewer through them and stand them on end. Should be able to get about 4-6 per grate that way.

forgop · 04-29-2011, 08:18 PM

Quote:

Originally Posted by T.G

Sounds like you're laying them flat. Roll them up, run a bamboo skewer through them and stand them on end. Should be able to get about 4-6 per grate that way.

I'm still a newb with this smoking/WSM thing. I was just looking at the racks on amazon, but don't know if they're thick enough to handle spare ribs.

I did pick up some nice sized bags of apple, oak, and hickory chunks today at Meijer though. Can't wait to fire this thing up again already.

T.G · 04-29-2011, 08:29 PM

Quote:

Originally Posted by forgop

I'm still a newb with this smoking/WSM thing. I was just looking at the racks on amazon, but don't know if they're thick enough to handle spare ribs.

I did pick up some nice sized bags of apple, oak, and hickory chunks today at Meijer though. Can't wait to fire this thing up again already.

We were all newbs once. Heck, for years I cooked ribs flat before someone told me about the skewer method for when I needed more capacity on the grates. As for the amazon racks, I have no clue what their capacity is.

Sweet pickup on the wood - you should easily be able to taste the differences between those three woods. From there it's just figuring out what wood(s) you like with what meats.

markem · 04-29-2011, 08:41 PM

Quote:

Originally Posted by forgop

Not sure if I'm ever gonna do any baby backs. I think the spare ribs are great and half the price of the baby backs, but that's just my opinion.

Thanks for sharing

04-26-2011, 08:41 PM	#1941
dadof3illinois Newbie Join Date: Oct 2008 First Name: Jerry Location: Southeast Illinois Posts: 98 Trading: (2)	Re: What's in your smoker? We love the legs but always cook them seperate from the rest of the bird. We pull the legs out when they reach 150 degrees, wrap them in foil and set aside until the breast is done. During football season we'll cook 150 turkey legs for each home football game along with two 120 qt coolers full of pork burgers, brats, hot dogs and chicken breasts. We do that on Fridays, Saturdays and Mondays!!!!! Almost all of the food is donated so all the money we raise goes into the football fund. Those are some long days on the grill!!!!!!

04-28-2011, 09:56 AM	#1943
forgop Not a puffer Join Date: Oct 2008 First Name: Duane Location: Indianapolis, IN Posts: 2,869 Trading: (40)	Re: What's in your smoker? So, my iQue 110 arrived today. Gonna assemble it and then it appears that I have a window tonight and tomorrow where it's not supposed to rain believe it or not.

04-28-2011, 11:54 AM	#1944
wayner123 Country Gentleman Join Date: Oct 2008 Location: Deltona, FL Posts: 2,351 Trading: (159)	Re: What's in your smoker? I have only done spatchcock for a Turkey on the smoker. It turned out great imo. At 300 F, the 11lb bird was done in 3 hours. Probably could have pulled it before that even. I'll post some pics tonight. __________________ 'It is an honor for a man to keep aloof from strife; But every fool will be quarrelling.'

04-28-2011, 07:35 PM	#1948
Fordman4ever Redneck driving a ricer!! Join Date: Dec 2010 First Name: Earl Location: A place too cold to smoke outside Posts: 2,508 Trading: (26)	Re: What's in your smoker? Doing a pork butt and a brisket on Saturday. I'll post pics when I get them.

04-28-2011, 08:54 PM	#1950
forgop Not a puffer Join Date: Oct 2008 First Name: Duane Location: Indianapolis, IN Posts: 2,869 Trading: (40)	Re: What's in your smoker? As of about 9:45pm tonight, 2 pork butts and 2 pork spare ribs are on the smoker.

04-28-2011, 09:04 PM	#1951
nofeardiver Feeling at Home Join Date: Aug 2009 First Name: Dan Location: Florida Posts: 561 Trading: (4)	Re: What's in your smoker? Man i am dying to cook something, right now at 10pm...lol

04-28-2011, 09:13 PM	#1952
688sonarmen Shipmate! Join Date: Mar 2009 First Name: Jake Location: Norwich, Ct Posts: 2,698 Trading: (17)	Re: What's in your smoker? All night smoke, I'm loving it!

04-29-2011, 07:51 PM	#1953
TonySmith Feeling at Home Join Date: Oct 2008 Posts: 653 Trading: (1)	Re: What's in your smoker? Brisket on low now. Two whole chickens and 3 racks of ribs for early tomorrow

04-29-2011, 08:01 PM	#1954
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,621 Trading: (47)	Re: What's in your smoker? Chicken breasts with Penzey's Arizona Dreamin spice rub. 5 hours of smoke so far and will bring it up to about 400 to finish them off in about a half hour. Corn on the cob to go with. Probably will do baby backs tomorrow. __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx

04-29-2011, 08:01 PM	#1955
forgop Not a puffer Join Date: Oct 2008 First Name: Duane Location: Indianapolis, IN Posts: 2,869 Trading: (40)	Re: What's in your smoker? The spare ribs were great. I was eating off of one when it was still literally burning my mouth. I can't wait to fire up some more of these. It's looking like I'm going to have to get some sort of rib rack because it stinks only getting 2 per rack on the WSM22.