Saturday is BBQ day V2 - smokin meats and takin pics

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Man thats a hell of a smoker.

Doing some research on models, the Traeger and ones similar look fantastic but I may have my nuts removed for dropping $1,200 on one when the backyard and garage are still unfinished. I could get a small one but that is lame as shit to barely fit two racks of ribs on it. I want to do full briskets and what not for football season.

Is anyone familiar with the Char Griller pellet smokers? Saw them at Lowes today and it looks very well built and heavy duty. Just shy of 600ci of cooking surface. Its $500. Dont want to buy a cheap pos but I dont want to piss money away either. This is it
http://m.lowes.com/pd_411019-49769-9020_0__?productId=4437209
 
An acquaintance has one and it works fine.

I have a small electric one and I can do probably 6-8 slabs of ribs in total in it. This is it: https://www.masterbuilt.com/30-inch-electric-digital-stainless-steel-smokehouse-with-rf-remote.html

No worry about charcoal or maintaining heat. Does a great job smoking all kinds of meat, and I've fit a 13lb packer brisket in it.

That looks nice, what do you normally use? Im guessing whole chickens and turkeys wouldnt be a problem? Ill still have my big offsets if I want to get all fancy or put the work in but Id really like to toss a shit ton of meat on and forget it during football season. Tending coals and wood is a bitch for an all day event lol.
 
I've done two chickens at once, but haven't tried a turkey. There's a 40" version of it that would probably easily fit a turkey. About 6 weeks ago I did 4 slabs of ribs and two brisket flats of 5lbs each in it.

You have to replenish the wood chips every 45-60 mins, and do your normal mopping, but otherwise, no worries about temp. Be quick about mopping and you lose less heat.
 
Anyone have any tips for grilling pork ribs on a propane bbq? I plan to use a homemade low carb sugar free bbq sauce (im on a diet ). Wondering in terms of prep should I boil them first and if I should put a rub on before the sauce etc. Thanks in advance .
 
Anyone have any tips for grilling pork ribs on a propane bbq? I plan to use a homemade low carb sugar free bbq sauce (im on a diet ). Wondering in terms of prep should I boil them first and if I should put a rub on before the sauce etc. Thanks in advance .

1: I'm sorry you're being stingy about carbs in sauce. I'm truly sorry for your short term loss.

2: You have to do offset heat using soaked wood chips in a foil packet or get a chip holder (like a small steel box). If you can get an upright rib holder, that's good too. Very low temp on one side of the grill with the chips above it, ribs on the far other side, rotate every so often (maybe every 1-2 times you mop/baste). Prep them like they're going in a true smoker by removing the membrane, rubbing the night before, storing in saran wrap overnight, etc.

No boiling.
 
So here's an update for my 2 brisket flats - turned out really good! I didn't get a lot of pics bc by the time everyone was over we were starving. I served the 8 lb flat first and it got devoured, then I put out the second one which has about half left (which I'm eating for dinner).

Here is a pic on the smoker and then a pic of the finished product. I didn't get a good angle of the brisket but oh well. It was delicious!

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My only problem was not getting a very nice bark on the meat. But I know why it happened and I should be able to improve that next time. The meat itself was flavorful and incredible juicy and tender.

Post smoke thoughts - I started WAY too early, which led me to running the temps a little too cool to prolong the smoke - I was under 225 for a while. Unfortunately this led to less smoke bc the wood wasn't smoldering and it wasn't on hot coals.

The second issue was I didn't put enough fuel to sustain 9+ hours. If I had filled up the charcoal from the beginning it would have been much better.

That being said, it turned out very well overall especially for my first long smoke. It was a lot of fun and I look forward to smoking more regularly. I'll probably throw some beef ribs on next weekend for a shorter smoke and less people.
 
man, I'm about to make a pork tenderloin and this thread makes that feel so beta.
 
1: I'm sorry you're being stingy about carbs in sauce. I'm truly sorry for your short term loss.

2: You have to do offset heat using soaked wood chips in a foil packet or get a chip holder (like a small steel box). If you can get an upright rib holder, that's good too. Very low temp on one side of the grill with the chips above it, ribs on the far other side, rotate every so often (maybe every 1-2 times you mop/baste). Prep them like they're going in a true smoker by removing the membrane, rubbing the night before, storing in saran wrap overnight, etc.

No boiling.

haha i knew I would get shit for the sauce thing. The sauce I make is actually pretty damn delicious I got a ton of compliments on it last time I made bbq chicken wings.

The wood chip thing sounds like a good idea i think i saw some at loblaws near my house, what would you recommend for a rub?
 
haha i knew I would get shit for the sauce thing. The sauce I make is actually pretty damn delicious I got a ton of compliments on it last time I made bbq chicken wings.

The wood chip thing sounds like a good idea i think i saw some at loblaws near my house, what would you recommend for a rub?

Buy one at the store too.
 
Half rack of beef just me and the lady tonight. Tossing a tri tip on for a couple days of lunch too, last one was disappointing as shit even though it looked good. Not very familiar with beef rubs so I just used salt, pepper, and garlic powder. And a beer, of course.

5DEAFF86-9DE8-4DDD-AAFE-F9538ADE9033_zpsee0uaqqi.jpg
 
Half rack of beef just me and the lady tonight. Tossing a tri tip on for a couple days of lunch too, last one was disappointing as shit even though it looked good. Not very familiar with beef rubs so I just used salt, pepper, and garlic powder. And a beer, of course.

5DEAFF86-9DE8-4DDD-AAFE-F9538ADE9033_zpsee0uaqqi.jpg

Do you put any kind of rub on the beer before you grill it?
 
Do you put any kind of rub on the beer before you grill it?

No rubs, it marinates in my hand for about 5-10 minutes before I open another.
 
No rubs, it marinates in my hand for about 5-10 minutes before I open another.

You ever do ball tips instead of tri tips?
To me they got way better flavor and are a lot juicier
 
Did not take a picture but made jerk beef short ribs and slow cooked them for 2.5 hours this weekend and they turned out way better then expected.
 
You ever do ball tips instead of tri tips?
To me they got way better flavor and are a lot juicier

My buddys family owns a few Kinders around here so I eat a lot of them. Aside from them I had never heard of a ball tip.

Dont even think Ive seen one in a store.
 
My buddys family owns a few Kinders around here so I eat a lot of them. Aside from them I had never heard of a ball tip.

Dont even think Ive seen one in a store.
Yea thats where I get mine from too
My buddy owns the Kinders in Brentwood
Same team!
 
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