Post by: jrebel on March 16, 2023, 09:25:12 PM
Post by: jrebel on March 16, 2023, 09:26:15 PM
Post by: KFhunter on March 16, 2023, 09:29:23 PM
Post by: KFhunter on March 16, 2023, 09:30:14 PM
Electric, master built I think with a side smoker for cold smoke
Now it’s my cheese box, just use the side smoker since it’s independent
Post by: wadu1 on March 16, 2023, 09:41:53 PM
Post by: WapitiTalk1 on March 16, 2023, 10:07:28 PM
Post by: jrebel on March 16, 2023, 10:16:10 PM
Tech tip with the smokers, do not over smoke.
What you talking about Willis??? :dunno: :dunno:
Post by: Timberstalker on March 17, 2023, 04:43:33 AM
How did it taste?
Post by: Blacklab on March 17, 2023, 08:21:38 AM
Post by: jrebel on March 17, 2023, 10:12:55 AM
All in all, I think it turned out pretty good....no complaints.
Post by: Fidelk on March 17, 2023, 10:50:27 AM
Post by: Angry Perch on March 17, 2023, 11:29:03 AM
But it looks good!
Post by: GWP on March 17, 2023, 12:04:35 PM
Tech tip with the smokers, do not over smoke.
Fake news! No such thing! :IBCOOL:
Post by: jrebel on March 17, 2023, 12:19:13 PM
5 hours 150 (smoke)
7 hours 175-180 (more smoke and start bringing the temp up)
5 hours 220 or until it hits 170 ish (typically where it stalls)
last 3 hours....Wrap in butcher paper and finish at 250 to an internal temp of 195-205 depending on what we are doing with it.
Wrap in tinfoil (still in butcher paper) and place in a cooler lined with old towels. Let it rest for at least an hour but up to 5-6 hours before serving. All in all about a 24 hour prep and cook.
This smoker has a water tray at the bottom that helps steam a little while it smokes. For this reason, I chose to not open the smoker except to wrap in butcher paper or add water. I didn't sprits / baste, which I usually do with a dark beer. All in all it turned out great, though the thin flat on the one brisket was dryer than usual. Could have been the process...could have been the brisket. Nothing a cast iron with butter and bbq sauce won't fix.
Post by: pickardjw on March 17, 2023, 12:40:41 PM
How high is your vent cap set? I've found that playing with it makes a big difference in heat retained in the unit and how fast it runs through pellets.
Post by: jrebel on March 17, 2023, 12:51:38 PM
Been using my Pit Boss Pro Series II a lot. I'll have to give your technique a try on a brisket.
How high is your vent cap set? I've found that playing with it makes a big difference in heat retained in the unit and how fast it runs through pellets.
If your looking at the stack....as level as my eyes can get, my hood (bottom rim) sits about 1/4" above the stack. If you get back a few feet and get to the stacks level, you can see space between the two.
What I have noticed with this smoker is....the temperature gauge is spot on and it will not fluctuate more than a couple degrees as long as your under 350 degrees. When you crank it up above 350, it has a tendency to run away from you and really get hot. If your gonna crank it up, you have to open that hood and really keep an eye on it. It is a great pellet smoker for smoking..... If you want to cook on it, you better off with a traeger, GMG, etc.
Post by: lewy on March 17, 2023, 01:32:55 PM
Post by: Timberstalker on March 17, 2023, 03:09:25 PM
Post by: jrebel on March 21, 2023, 09:48:39 PM
Post by: jrebel on March 21, 2023, 09:49:16 PM
Post by: WapitiTalk1 on March 21, 2023, 09:57:52 PM
Post by: Alchase on March 22, 2023, 07:55:35 AM
Post by: C-Money on March 22, 2023, 08:04:33 AM
Post by: Timberstalker on March 22, 2023, 10:30:53 AM
Post by: jrebel on March 27, 2023, 11:22:18 AM
Never done a pork belly before today. Hoping it turns out as good as it looks.
Post by: hunter399 on March 27, 2023, 11:24:35 AM
Dialed right in.
Post by: jrebel on March 27, 2023, 08:14:08 PM
Post by: Alchase on March 28, 2023, 05:40:55 AM
Finished product.
Make my mouth water, how long did you smoke that for?
My grandpa use to take his already smoked pork belly and drop the pieces in a deep fryer. OMG it was so good!
Post by: trophyhunt on March 28, 2023, 06:11:45 AM
Post by: Dan-o on March 28, 2023, 07:56:02 AM
Post by: jrebel on March 28, 2023, 09:05:43 AM
Finished product.
Make my mouth water, how long did you smoke that for?
My grandpa use to take his already smoked pork belly and drop the pieces in a deep fryer. OMG it was so good!
Started at 1000hrs and took it off at 1800hrs, so 8 hours
Cut the fat cap and season generously to get the seasoning in all the cuts. Place fat cap up on the grates at 225 degrees for approx. 5 hours or until the internal temp is 160-170 degrees. I opened the smoker twice to baste with home made mixture of (root beer, honey, seasonings). When you hit the above temps...take off the smoker and wrap in tinfoil tightly (no voids). Right before closing the tinfoil, I add about half cut of the seasoning mixture to the meat / foil). Place back in the smoker and take it 200 degrees. Remove from smoker and let rest for 10-15 minutes before eating.
I ended up cubing some and adding to a hot cast iron pan to make burnt ends. I really liked the burnt ends.... :drool: :drool:
Post by: pickardjw on March 28, 2023, 11:13:53 AM
I'm a believer in the aging. Best venison I've ever had.
Post by: jrebel on March 28, 2023, 11:20:43 AM
Smoked some venison last night myself. 1/3 of a muley backstrap, aged 8 days between the tree it hung in and the cooler. Montreal steak seasoning, wrapped in thinner cut bacon, trussed and smoked at 225 until 120 internal. Then seared on the cast iron.
I'm a believer in the aging. Best venison I've ever had.
That looks great!!
My favorite is bear backstrap wrapped in bacon, then finished with a fruit preserve (apricot, plum or blueberry). Obviously we take it to 160-165 degrees because it is bear, but it turns out sooooo goooood!!
Post by: Alchase on March 28, 2023, 11:51:06 AM
Finished product.
Make my mouth water, how long did you smoke that for?
My grandpa use to take his already smoked pork belly and drop the pieces in a deep fryer. OMG it was so good!
Started at 1000hrs and took it off at 1800hrs, so 8 hours
Cut the fat cap and season generously to get the seasoning in all the cuts. Place fat cap up on the grates at 225 degrees for approx. 5 hours or until the internal temp is 160-170 degrees. I opened the smoker twice to baste with home made mixture of (root beer, honey, seasonings). When you hit the above temps...take off the smoker and wrap in tinfoil tightly (no voids). Right before closing the tinfoil, I add about half cut of the seasoning mixture to the meat / foil). Place back in the smoker and take it 200 degrees. Remove from smoker and let rest for 10-15 minutes before eating.
I ended up cubing some and adding to a hot cast iron pan to make burnt ends. I really liked the burnt ends.... :drool: :drool:
Burnt ends would be incredible :tup:
Post by: Pathfinder101 on March 28, 2023, 12:35:44 PM