Jump to content

BBQ Smoking Thread


Recommended Posts

On 5/31/2021 at 9:19 AM, Happy said:

I got some pork ribs going this morning at 6am to go with the rest I'm making.

IMG_3480.jpeg

So yore just Happy now, no longer with V-Force? 

  • Like 1
Link to comment
Share on other sites

5 hours ago, WLD_OTZ said:

So yore just Happy now, no longer with V-Force? 

Well I sold it awhile back, and why type anymore than needed!

Link to comment
Share on other sites

On 6/26/2021 at 7:14 PM, CampfiresNbrews said:

Ribs. It’s what’s for dinner Tonight. And I finally remembered to snap pictures.  On to some cocktails and brews now  

A6F331E1-A484-4D27-9492-C0D55B8F9908.jpeg

0F481362-749D-43DB-862D-5D41BA88EFB1.jpeg

7FAFB2A8-DC2E-4E10-852D-B26D035CC093.jpeg

8F6385A3-AD73-4428-B67B-7FC0E2518AA4.jpeg

What's with the tin cup full of water? Does that keep everything moist?

Link to comment
Share on other sites

1 hour ago, danwalker said:

What's with the tin cup full of water? Does that keep everything moist?

Exactly.  Keeps it from drying out. I also spritz with Apple Cider Vinegar 

  • Like 1
Link to comment
Share on other sites

16 hours ago, CampfiresNbrews said:

Exactly.  Keeps it from drying out. I also spritz with Apple Cider Vinegar 

I have had mixed results with the water. Maybe I have too much in there, I use a mudding pan for the drywall. Long, thin, holds about a quart of water.  For chicken, the only was to guarantee moist is to brine it. 

  • Like 1
Link to comment
Share on other sites

1 hour ago, WLD_OTZ said:

I have had mixed results with the water. Maybe I have too much in there, I use a mudding pan for the drywall. Long, thin, holds about a quart of water.  For chicken, the only was to guarantee moist is to brine it. 

I’ve never used a water bowl for chicken Only with pork cooks. But definitely agree with the brining  method when it comes to chicken. I do a dry brine though just Kosher salt them up for at least a few hours if in a rush or overnight in the fridge then coat them with hot sauce and sprinkle garlic and pepper and cook them up. About 300* Works great. 

  • Like 1
Link to comment
Share on other sites

I only use water to control temp, especially smoking in Phoenix with a stick burner. a 3/4 gallon water pan will last a good 8+ hour cook. Cooking in or adding humidity lessens your smoke ring, but not the flavor. for spritz i use 3 parts apple juice 1 part apple cider vinegar, and a shot or two of rye whiskey, keeps ribs tight and juicy, chicken moist, and sweats the sausage 

  • Like 1
Link to comment
Share on other sites

  • Site Sponsor

I use a water tray in my vertical wood burner.  Typically a 10x10 deep aluminum disposable tray.

  • Like 1
Link to comment
Share on other sites

Picked up my new Smoker today and made some chicken and veggies. Char Griller Gravity from Lowe’s. Pretty impressive for a charcoal/wood grill. Super easy. Looking forward to some cooks now. 

25C79611-A09E-4557-8968-5F814B894671.jpeg

7B714EF5-980E-471D-ABAB-E5A2A42BE56A.jpeg

7D46CB38-8B3D-4CAF-A8BE-48ACE8FBF7EB.jpeg

  • Like 2
Link to comment
Share on other sites

I did my first ribs smoked on a old fashioned charcoal smoker,  the tending to it every 45 mins and trying to keep a level heat was a pain so I just bought a new pellet smoker.  Can wait to try it out.  Set it and forget it.

  • Like 2
Link to comment
Share on other sites

  • Forum Moderator
3 minutes ago, Ladsm said:

I did my first ribs smoked on a old fashioned charcoal smoker,  the tending to it every 45 mins and trying to keep a level heat was a pain so I just bought a new pellet smoker.  Can wait to try it out.  Set it and forget it.

Don’t go with the “set it and forget it theory”. It’s easier than wood but you do need to keep an eye on it.  

  • Like 1
Link to comment
Share on other sites

3 hours ago, ROBERT L said:

Don’t go with the “set it and forget it theory”. It’s easier than wood but you do need to keep an eye on it.  

My smoker has the wifi and bluetooth. It tells me at a glance on my phone if the pellets are low, the heat of grill(grill level), and the internal temp of the meat... it is one step from hiring my own personal texan to cook the meat for me!

  • Like 2
Link to comment
Share on other sites

  • 2 weeks later...
  • Forum Moderator

I’ve got this going down for my son’s birthday 

 

1E471DBA-01E5-4BEF-8A5A-8BDAF5B598B6.jpeg

  • Like 5
Link to comment
Share on other sites

  • Board Moderator
4 minutes ago, CampfiresNbrews said:

Dang, what happened here?! Is that the 10 year smoke method?

Cremation method. Saw it on the gram.

  • Haha 2
Link to comment
Share on other sites

  • Forum Moderator
Posted (edited)
On 5/25/2021 at 1:18 PM, ROBERT L said:

Thanks @matt86m all the wife remembered was it was a roast.  

little bigger than it is prime rib.    Also next time cut it in line with the bones,  it will be more tender. You bring the Traeger out to the dunes? I got something special to put on there next time out.

Edited by Squatcher
  • Like 1
Link to comment
Share on other sites

  • Forum Moderator
On 7/18/2021 at 2:42 PM, ROBERT L said:

I’ve got this going down for my son’s birthday 

 

1E471DBA-01E5-4BEF-8A5A-8BDAF5B598B6.jpeg

I think you got it down for sure. 

  • Like 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

Shout Box

Shout Box

You don't have permission to chat.
    ×
    ×
    • Create New...

    Important Information

    Terms of Use Privacy Policy