***Official Smoking (Meat and Stuff) Thread***

[ianoconnor]

I supported this thermometer on Kickstarter:


Have only used it a few times - can be a bit finicky but the idea is there.

Have read good things about FireBoard: https://www.fireboard.com/shop/fireboard-extreme-bbq-edition/

 

[Gonzo]

My brisket from a week ago on my drum. 4 hours 30 minutes start to finish. I was always a doubter of the hot and fast method until they started being better than my 12 hour work all night briskets. View attachment 53740

Impressive. I've never done brisket. I think I have pork shoulder, back ribs, and chicken thighs pretty well mastered. Might have to try a brisket this year.

 

[CloneGuy8]

My smoker is a cheap one (masterbuilt electric bullet smoker); it seems to not burn the chips real well. Should I try using a small aluminum pan or aluminum foil on the heating element and putting the chips on that, or is that a bad idea?

 

[ianoconnor]

My smoker is a cheap one (masterbuilt electric bullet smoker); it seems to not burn the chips real well. Should I try using a small aluminum pan or aluminum foil on the heating element and putting the chips on that, or is that a bad idea?

Not sure if it'll work in the bullet, but the A-MAZE-N Pellet Smoker is an absolute must buy for the MES.
https://goo.gl/3i9iDS

*edit: why are links such a pain to post these days?

 

[CloneGuy8]

Not sure if it'll work in the bullet, but the A-MAZE-N Pellet Smoker is an absolute must buy for the MES.
https://goo.gl/3i9iDS

*edit: why are links such a pain to post these days?

So just use this instead of the burn pan? I might have to try that

 

[ianoconnor]

So just use this instead of the burn pan? I might have to try that

Yup - so you use pellets instead of the wood chips. The nicest part about it is that once you get it going, this thing will smoke by itself for 6-8 hours... so no adding wood chips all the time.

 

[ISUCyclones2015]

I grow my own cayenne peppers. When they are ready to harvest I let them dry for a few weeks and then I put them in my smoker and use mesquite. Once dry, usually a couple of hours, I grind in my coffee bean grinder. Believe me if you like ground cayenne pepper, this will change your life.

My father used to do this growing up and I have all his recipes but I am just waiting for an opportunity to buy a house with a yard.

Even shorter cook time and more even cooking when you spatchcock the bird. Definitely worth it for turkey, less so for whole chicken, but still helps.

I will always do chicken this way, it cooks more evenly and easier to piece out when done. I will usually turn my smoker up to around 350 - 400 the last 30 minutes or so just to get the skin a little more crisp.

I spatchcook all my whole chickens (and the very occasional) turkey unless I am doing Thanksgiving for a crowd where they will enjoy anything you cook

The Salt Lick is amazing. That is probably one of my favorite bbq joints. You walk in and that open pit right there in front of you gets your mouth watering. I used to try bbq all over the country when I traveled a lot and that one still sticks out in my mind. Would love to go back.

Was the Salt Lick better a few years ago or the beginning of it's existence? I went there twice and left feeling meh about their BBQ.

It’s actually the LP version, not electric. The chip tray sits like an inch above the burner. This is pretty much what it looks like. The chip tray setup is a tad bit different but at the same height in the box. It also has a separate door at the bottom to get to the tray instead of a single large door.

I have the same one but skinnier/taller. I use a 10" Cast Iron Skillet and just throw my chips in that and set it right on the flames. Works perfectly

 

[CloneGuy8]

Yup - so you use pellets instead of the wood chips. The nicest part about it is that once you get it going, this thing will smoke by itself for 6-8 hours... so no adding wood chips all the time.

Do you think that will work on a coil shaped like this?

 

[ianoconnor]

Do you think that will work on a coil shaped like this?

Photo not showing up for me - but I don't believe you'd want the AMNPS directly on the coil. Here's an example of where it sits in the MES30:

 

[TruClone]

Yes it does. I'm really looking for a wireless one that has two inputs, one for meat and one for temp in the smoker that I can monitor via my phone.

It does both and isn't that large.

 

[FOREVERTRUE]

Was the Salt Lick better a few years ago or the beginning of it's existence? I went there twice and left feeling meh about their BBQ.

The last time I went was probably 8 years or so ago. I went with a large group and did a family style setup where they gave us plates then just brought piles of everything out to the tables. I also did notice a large difference between the main one out on the winery (really good) and the one in the airport in Austin (meh). When I went it was a month or so before it was featured on Man vs Food as one of the initial places he went to taste the food. I also guess it depends on what style bbq you like. I favor Texas style even though they do brush it with the drippings and a little sauce while smoking vs Kansas City, St. Lois or Southern bbq.

 

[cycloner29]

Not sure if it'll work in the bullet, but the A-MAZE-N Pellet Smoker is an absolute must buy for the MES.
https://goo.gl/3i9iDS

*edit: why are links such a pain to post these days?

I have the A-MAZE-N smoker tube. It works great for smoking bacon!!

 

[Blackhawk6515]

What's everyones go to rub and sauces. I don't normally sauce anything as I prefer Texas style bbq, but when I do pork I'll use sauce from the Salt Lick in Austin. I also use both their normal and garlic rubs on almost everything.

https://saltlickbbq.com/products/sauce-dry-rub-half-case-6-bottles/

I typically keep it simple, for brisket i only use course pepper and sea salt. Pork butt I cover the butt with mustard and add salt, pepper, brown sugar and paprika. The mustard adds a good bark. I also use only pear or apple wood for smoke.

 

[AgronAlum]

Where in the metro area is the best place to buy supplies? I’m looking for chips, a thermometer, maybe some rubs, etc.

I picked up a couple pork butts, portobellos and eggs that are going in on Sunday. Going to make the Memphis Dust Rub on Amazing Ribs for the butts.

 

[Blackhawk6515]

Where in the metro area is the best place to buy supplies? I’m looking for chips, a thermometer, maybe some rubs, etc.

I picked up a couple pork butts, portobellos and eggs that are going in on Sunday. Going to make the Memphis Dust Rub on Amazing Ribs for the butts.

Hawgeyes in Ankeny is where i go for my wood chips and accessories. I know, it's a Hawkeye place and i hate to recommend them but they do have a good selection.

 

[wxman1]

For anyone in the CR area I have had good luck at Grill Works in Marion.

 

[AgronAlum]

Hawgeyes in Ankeny is where i go for my wood chips and accessories. I know, it's a Hawkeye place and i hate to recommend them but they do have a good selection.

As much of a side business as it is, they really do have a ton of stuff packed in their couple rooms, especially rubs. Thanks for the recommendation. I completely avoided them on google because of the name but really didn’t want to drive outside of Ankeny. I ended up getting my thermometer, chips and a new bristleless grill brush through them.

 

[CloneGuy8]

I'm going to smoke a pork shoulder overnight tonight. I mix it up a little each smoke to see what I like. Going with apple wood; with my rub I included some cinnamon, salt, pepper, and lots of brown sugar and am going to inject with apple juice if I can find something around the house that can be used as an injector.

I'm excited for this one; I think it will have a very sweet flavoring

 

[AgronAlum]

I'm going to smoke a pork shoulder overnight tonight. I mix it up a little each smoke to see what I like. Going with apple wood; with my rub I included some cinnamon, salt, pepper, and lots of brown sugar and am going to inject with apple juice if I can find something around the house that can be used as an injector.

I'm excited for this one; I think it will have a very sweet flavoring

Good luck. I did a couple for the SDSU game with a rub I got at the farmers market up in Dubuque. Turned out great.

Been doing a lot of chicken lately.

 

[Doc]

I’m smoking some stuff called Durban Poison. It’s South African and it smells like a citrusy cleaning agent.