The Smoker is going......
#401
Ex-OEM King
Ah ok. Yeah I can fit 2 racks cut in half laying on the side in the 30" MES. Probably more if you curl them up and stand them on end or get one of those fun stand things.
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97BlackAckCL (08-23-2016)
#403
Ex-OEM King
#405
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It doesn't have adjustable vents, just the door, but it has lots of air flow from the bottom vents
#407
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It's really not, my last one was because it was old, rusted and bent to hell. My new one keeps temp REALLY well.
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Jakes_tl (08-24-2016)
#408
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My 2 tricks are, if the heat/coals are getting too hot or too cold, I will remove the whole tube from the heat and deal with the heat issues, or you can open the door in the front as a vent and it will lower the grill temp slowly.
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Jakes_tl (08-24-2016)
#409
Race Director
Heck of a deal on a dual-probe wireless thermometer for only $37.99 shipped. Use "BBQ30". Not sure how long this deal lasts. This is a great thermometer. I bought the same thermometer on Amazon for $50 last month
Ivation Extended Range Wireless Cooking Thermometer
Ivation Extended Range Wireless Cooking Thermometer
#410
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Great deal, thanks for posting I bought one
#411
Race Director
Got the Camp Chef smoker and side burner today, she's a beauty. It was packed very well. Took about an hour to assemble, not bad at all. I'm running the recommended 30-minute burnout at 350F now. Damn, that smoke smells good!!
20160824_185736.jpg
Credit to SlickDeals I bought a 2nd one as a backup
20160824_185736.jpg
Credit to SlickDeals I bought a 2nd one as a backup
Last edited by nfnsquared; 08-24-2016 at 07:49 PM.
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#412
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Looks awesome!
I'd been looking for a good wireless thermometer but didn't want to spend 60-100 bucks so this is perfect. Just going to have to add a magnet to the probe, I like having that feature on my wired thermometer.
I'd been looking for a good wireless thermometer but didn't want to spend 60-100 bucks so this is perfect. Just going to have to add a magnet to the probe, I like having that feature on my wired thermometer.
#413
Three Wheelin'
Heck of a deal on a dual-probe wireless thermometer for only $37.99 shipped. Use "BBQ30". Not sure how long this deal lasts. This is a great thermometer. I bought the same thermometer on Amazon for $50 last month
Ivation Extended Range Wireless Cooking Thermometer
Ivation Extended Range Wireless Cooking Thermometer
#414
Race Director
#415
Race Director
20160827_192307.jpg20160827_193352.jpg
First brisket on the new smoker, came out fantastic!! IMO, the money I spent on the Camp Chef is well worth it. Truly set and forget. The brisket was a small one: 5.6 lbs. Took about 7 hours. Salted overnight, rub in the morning. Wrapped it at 160F. Pulled it off at 203F. Very moist and tasty! Even the ends did not dry out!! I used the Cookin Pellets Perfect Mix pellets (Hickory, Cherry, Maple, Apple). Used about 1lb/hour. The rub was McCormick Cowboy rub, really good stuff.
First brisket on the new smoker, came out fantastic!! IMO, the money I spent on the Camp Chef is well worth it. Truly set and forget. The brisket was a small one: 5.6 lbs. Took about 7 hours. Salted overnight, rub in the morning. Wrapped it at 160F. Pulled it off at 203F. Very moist and tasty! Even the ends did not dry out!! I used the Cookin Pellets Perfect Mix pellets (Hickory, Cherry, Maple, Apple). Used about 1lb/hour. The rub was McCormick Cowboy rub, really good stuff.
Last edited by nfnsquared; 08-27-2016 at 10:52 PM.
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#416
Needs more Lemon Pledge
Looks great!
Was it just the flat?
Was it just the flat?
#417
Race Director
#418
Ex-OEM King
Nice! What did you do to salt it? Just cover in kosher, wrap it up, and let it sit in the fridge overnight?
#419
Race Director
Yep, pretty much followed Meathead's advice. This guy knows his stuff
Barbecue Brisket Recipe Texas Style, A Detailed Step By Step Guide
Barbecue Brisket Recipe Texas Style, A Detailed Step By Step Guide
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doopstr (09-01-2016)
#420
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Brisket looks awesome!
#421
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Making pulled pork / pork butts for Labor Day, can't wait!
#422
Race Director
I'm debating, but probably going to do another brisket
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97BlackAckCL (08-29-2016)
#423
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Dying to get this pulled pork going this weekend, timehop popped up and showed me that it was a year ago today that I made my first brisket
20150830_200330_zpsaxgnfnsi.jpg
20150830_200330_zpsaxgnfnsi.jpg
#424
Ex-OEM King
I'm going to try that london broil thing this weekend. Either that or smoke a few ribeyes before searing on the CIP.
#425
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Highly recommend the London Broil, it's the only thing that I make as much as I make ribs, and absolutely love it.
#426
Ex-OEM King
#427
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90 minutes for medium rare (140 deg internal temp)
It's 60 minutes per pound, I usually get 1.5-2 lb top rounds
I always say, it takes me longer to get the coals right than it does to smoke the meat
It's 60 minutes per pound, I usually get 1.5-2 lb top rounds
I always say, it takes me longer to get the coals right than it does to smoke the meat
#428
Ex-OEM King
Thanks!
Do you sear after the smoke or no?
Do you sear after the smoke or no?
#429
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I do not
#431
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Depends on how you season it, it's basically smoked steak
I marinate mine, I've done worcestershire based marinades and chimichurri based marinades
I marinate mine, I've done worcestershire based marinades and chimichurri based marinades
#432
Race Director
20160901_205354.jpg
Brisket #2. OMFG, this one was even better. The only difference in preparation was the rub and this brisket wet aged in the CryoPack for 5 additional days (I bought both briskets at the same time). I mistakenly thought I had enough of the McCormick Cowboy rub, but when I opened the bottle this morning, it was only half full. Rather than run to the store, I just decided to mix it half/half with the McCormick Brown Sugar Bourbon rub that I used for the pork butt.
I don't know if a rub can make that much difference, but this brisket was absolutely fantastic. Maybe it was a combination of the rub and additional wet aging? Maybe it was just the cut of meat? Maybe it was a combination of all of the above? Dunno...
At any rate, the next brisket will be prepped with the same rub combo and we'll see how that one comes out
BTW, Home Depot and Lowes both have 37lbs of Kingston charcoal on sale for $9.88 (pick up in store only). Enjoy!!
Brisket #2. OMFG, this one was even better. The only difference in preparation was the rub and this brisket wet aged in the CryoPack for 5 additional days (I bought both briskets at the same time). I mistakenly thought I had enough of the McCormick Cowboy rub, but when I opened the bottle this morning, it was only half full. Rather than run to the store, I just decided to mix it half/half with the McCormick Brown Sugar Bourbon rub that I used for the pork butt.
I don't know if a rub can make that much difference, but this brisket was absolutely fantastic. Maybe it was a combination of the rub and additional wet aging? Maybe it was just the cut of meat? Maybe it was a combination of all of the above? Dunno...
At any rate, the next brisket will be prepped with the same rub combo and we'll see how that one comes out
BTW, Home Depot and Lowes both have 37lbs of Kingston charcoal on sale for $9.88 (pick up in store only). Enjoy!!
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#433
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Looks great!
#434
Ex-OEM King
Awesome! By wet age do you mean you just left it in the fridge for an extra 5 days?
It looks awesome though. Was this another flat only cook?
It looks awesome though. Was this another flat only cook?
#435
Race Director
Yes and mostly yes. This was a "flat cut", choice, but it appeared to have a portion of the point.
#436
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Picked up 2 gorgeous butts from the butcher
#437
Ex-OEM King
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97BlackAckCL (09-06-2016)
#438
Race Director
Smoked a 9lb Honeysuckle White turkey breast yesterday. Dry brined it overnight and then used Meathead's "Simon & Garfield" rub (Parsely, Sage, Rosemary, Thyme.. and a few other herb/spices).
Meathead's turkey page seemed to imply that slow smoking a turkey (for 7-8 hours) might lead to "too much smokiness", so I did a hybrid slow smoke/ fast smoke. 2 hours @ 250F, then ~2 hours @ 375F until 165F on the thermometer.
When the turkey was done, I did a taste test and didn't really taste any smokiness. I thought to myself, "Oh well, guess it'll be the full slow smoke next time." Today, I made me a turkey sandwich and the "smokiness" was just about perfect for my taste!! I guess the smokiness "cured in" a little overnight. I'm really digging the taste after it sat overnight!!!
I really can't tell that the rub made any difference at all. Next time I may just dry brine and then do the hybrid smoke.
Meathead's turkey page seemed to imply that slow smoking a turkey (for 7-8 hours) might lead to "too much smokiness", so I did a hybrid slow smoke/ fast smoke. 2 hours @ 250F, then ~2 hours @ 375F until 165F on the thermometer.
When the turkey was done, I did a taste test and didn't really taste any smokiness. I thought to myself, "Oh well, guess it'll be the full slow smoke next time." Today, I made me a turkey sandwich and the "smokiness" was just about perfect for my taste!! I guess the smokiness "cured in" a little overnight. I'm really digging the taste after it sat overnight!!!
I really can't tell that the rub made any difference at all. Next time I may just dry brine and then do the hybrid smoke.
#439
Ex-OEM King
Pork is at 170F right now, my garage smells awesome. Looks like it just went past the stall so things should be wrapping up here soon!
#440
Ex-OEM King
Turned out awesome.
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doopstr (09-09-2016)