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mike dee

Bbq/smoking Thread

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I started a long time ago cooking indirect on a 22.5" Weber grill. I have a larger smoker with a fire box on one end and the smoke box on the other, with the chimney at the far end. I like cooking on that one when I have 25+lbs to cook. Just a couple of pics, one of ribs in Big Bear, and the other is a beer can chicken, and a beer can duck at the dunes. Both were gone almost as soon as they were done.

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What about the Masterbuilt 30in Electric Smokehouse? Where I stay in the summer I pay the same for all the electric I need and I could use it at home. DON~~~

I use one very similar. Does the job nicely. People might give you shit for using electric though :lol:

Get some strong magnets or plan on making some latches, after awhile, the door gets a little warped.

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Gettin warm and pulling out the Weber smoker, as I get more involved to detail with my setup I have a question.

I've always used Kingsford with no complaints. I hear alot about Royal oak and will buy a bag this weekend to try. What charcoal or lump do you use for temperature? ........I didn't relize the variety available

http://www.nakedwhiz.com/lumpindexpage.htm?bag

What a great thread ! Great now im going to be hooked checking my phone every hour

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I built my own Smoker out of food grade 55 gallon drums and some expanded metal using the webber lids and have done some with drum lids for friends . I like to use Lump coal and I personally like mesquite wood chunks. I have done two turkeys in my smoker at once in Glamis and they came out great!! My temps usually run 185-200.. I bought an I grill thermometer that will send me alerts on my phone when my food is ready, I only use it if I have a lot to do when my food is smoking. Some pictures are from the smoker I built for the Fire House.

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The "built in" Weber. I smoke with the smoker (not pictured) though.

I used a $32 charbroil upright smoker for years (90% for fish) and recently got a hand me down on a similar but much higher quality smoker.

I always used alder for the fish and kind of experiment with different woods for butts and other stuff. Kinda new to the meat game.

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Traeger smokers are my favorite. Digital thermostat, easy to use and hi quality.

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I have a Webber and I added a pellet feeder to it. This is the best thing I did!!!!! So consistent, easy and I use my smoker now more than ever. Here's the link!

Smoke Daddy

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I have a Webber and I added a pellet feeder to it. This is the best thing I did!!!!! So consistent, easy and I use my smoker now more than ever. Here's the link!

Smoke Daddy

Hey

Thanks for that

I'm gonna build a better pellet grill

We usually give Treagers for wedding gifts to nieces and nephews

But last one was a Camp Chef which is made in USA

Treagers made in China now

Btw, niece used to be vegetarian, not any more

Jon

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Please tell us more about these little bacon wrapped jewels.

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What about the Masterbuilt 30in Electric Smokehouse? Where I stay in the summer I pay the same for all the electric I need and I could use it at home. DON~~~

Its what I use. Just did a 10lb pork shoulder over the weekend. Did brats and sausage last night. So easy to use. I also have a offset firebox smoker if I have lots of stuff to cook.

I use this for smoke. With the hopper of the MES30 you only get smoke for 45min. This will burn 5-6hrs.

http://www.amazenproducts.com/

This is the temp sensor I use. One on the grate one in the meat.

http://www.amazon.com/Maverick-732-Remote-...r/dp/B004IMA718

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Please tell us more about these little bacon wrapped jewels.

post-9969-1462405656.jpeg

I did this same thing but smoked it for like 3 hrs at 200 it was epic.

sorry video would not embed.

Edited by Fireman

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Please tell us more about these little bacon wrapped jewels.

post-9969-1462405656.jpeg

I did this same thing but smoked it for like 3 hrs at 200 it was epic.

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Please tell us more about these little bacon wrapped jewels.

post-9969-1462405656.jpeg

I did this same thing but smoked it for like 3 hrs at 200 it was epic.

I just realized my life is not as complete as I thought.

homer-simpson-drooling-a.jpg

Edited by CRUSTY

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I have a strange feeling I will be loading up the smoker with wood saturday morning.

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Cherry and Apple for chicken and ribs (sometimes tri-tip).

Pecan and Oak for large roasts and tri-tip (sometimes shrimp and fish).

I don't use chunks anymore...I use 6-10" logs/pieces now to maintain consistent temps for longer periods.

Chargriller Outlaw with side box.

Edited by The Latin Lover

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Please tell us more about these little bacon wrapped jewels.

post-9969-1462405656.jpeg

I did this same thing but smoked it for like 3 hrs at 200 it was epic.

I just realized my life is not as complete as I thought.

homer-simpson-drooling-a.jpg

I should not of watched that video on a day I will be skipping lunch.

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Going to do a couple of pork butts this weekend.I usually use spade l seasoning on them the day before set in fridge.I have a brinkman stand up smoker i use and prefer applewood for the pork gives it a sweet taste.

I added a thermonter to monitor heat inside normally i like 225-250 but that can fluctuate so i try to no let it go lower than 190 or over 275.It takes some time to figure it out but its not that big a deal anymore.Have cooked it the cold with wind and also on warm days if it drops in temp i can shake the charcoal pan to clear out ash it will warm up or add water to the tray to cool it a little.

Like to cook them slow so i will take 6 hours to do a 3 pound butt.At glamis i will do a turkey every year for t day usually just start those at 8 am and eat when its done normally about 4-5pm about a 12 pounder works well been doing 2 at a time the last 3 years now.

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Pork butt sale at frys .99 cents pound

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Doing a pork butt now.

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Me too, pork butt and two whole chickens

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Doing a pork butt now.

Me too, pork butt and two whole chickens

:wwp:

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http://amazingribs.com/

I tried this at the last minute, used kind ford coal and a few apple chunks, did the crunch method also with some applejuice.

My Weber mountain smoker kept 235 for about four hours with very little adding once I found my temp. I used the minion method

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