***Official Grilling and Smoking Thread*** (1 Viewer)

[PinkydaPimp]

I got a smoker for Christmas--smokehouse vertical--and have now tried it twice.  I'm used to my Santa Maria grill so this is all new to me.  Did spare ribs last night.  Great smoke and flavor, but not getting the "fall off the bone" texture I normally get.  Kept temp at 225 for 2 1/2 hours, then pulled and foiled at 225 for 90 minutes.  Wife wanted to eat now, so went direct from smoker to plates.  Is 4 hours too short?  Foil longer?  Allow the meat to rest longer?  Any critique and advice appreciated.

Depends on the size of the ribs.  Usually people do 3 hours on, 2 hours wrapped, and 1 unwrapped or some variation of this but really, they are done whenever they are done.   Most people will tell you fall off the bone is over cooked actually.  Usually folks want them to be tender but not fall off the bone.  Were the ribs tender?  Tough?  How did you decide they were done?  Also, letting the meat rest is usually a good idea as well. 

If you leave them foiled for longer that will help to make them a bit more tender.  But if your like me i dont even wrap them as i like more bark on mine.  But you have to figure out how you like them best. 

 

[5Rings]

Depends on the size of the ribs.  Usually people do 3 hours on, 2 hours wrapped, and 1 unwrapped or some variation of this but really, they are done whenever they are done.   Most people will tell you fall off the bone is over cooked actually.  Usually folks want them to be tender but not fall off the bone.  Were the ribs tender?  Tough?  How did you decide they were done?  Also, letting the meat rest is usually a good idea as well. 

If you leave them foiled for longer that will help to make them a bit more tender.  But if your like me i dont even wrap them as i like more bark on mine.  But you have to figure out how you like them best. 

Thanks.  Two big racks.  Was cooked uneven.  Small side of rack was tough, middle was more tender, and the end/thickest side needed more time--Had some blood.  Not sure why it cooked uneven in a vertical.

 

[5Rings]

Link to rack that sat overnite.

http://m.imgur.com/a/OlDHg

 

[PinkydaPimp]

Yea im going to guess they werent cooked long enough.  Dont give into that pressure to take them off early.  I had that happen this summer with a brisket. 

Nowadays i start early just to be safe. Worst case you finish early and can let it rest longer. 

 

[ydoc]

time for me is just a general idea of when to take a look at temp.....i'm not good enough to tell by feel...the meat is done when the temp is right...

 

[In The Zone]

I got a smoker for Christmas--smokehouse vertical--and have now tried it twice.  I'm used to my Santa Maria grill so this is all new to me.  Did spare ribs last night.  Great smoke and flavor, but not getting the "fall off the bone" texture I normally get.  Kept temp at 225 for 2 1/2 hours, then pulled and foiled at 225 for 90 minutes.  Wife wanted to eat now, so went direct from smoker to plates.  Is 4 hours too short?  Foil longer?  Allow the meat to rest longer?  Any critique and advice appreciated.

Yeah, just leave them on the cooker longer.

 

[In The Zone]

Well I was all set to make chili, potato skins, and some cornbread for the SB but after a trip to AutoZone the guy there said he was cooking up some wings. So guess what, I ran to the store and bought some wings. I'm gonna indirect cook them on my Weber Kettle with a little hickory added in. Then I guess I will put them over the coals to crisp up before adding some sauce. Does this sound about right? Oh and while I have the grill going I may as well cook up a pound of shrimp.

 

[PinkydaPimp]

Well I was all set to make chili, potato skins, and some cornbread for the SB but after a trip to AutoZone the guy there said he was cooking up some wings. So guess what, I ran to the store and bought some wings. I'm gonna indirect cook them on my Weber Kettle with a little hickory added in. Then I guess I will put them over the coals to crisp up before adding some sauce. Does this sound about right? Oh and while I have the grill going I may as well cook up a pound of shrimp.

I smoke my wings  around 300(well really i just get my smoker about as hot as i can get it between 275 and 350) and usually dont need to put them over coals at all and they come out perfect.  However, i bet that will get them more crispy.  Share a pic when you're done!

 

[In The Zone]

I smoke my wings  around 300(well really i just get my smoker about as hot as i can get it between 275 and 350) and usually dont need to put them over coals at all and they come out perfect.  However, i bet that will get them more crispy.  Share a pic when you're done!

Yessir. They are looking good so far.

 

[ydoc]

first time doing burnt ends.....i don't even need the actual brisket just gonna eat these...

http://i347.photobucket.com/albums/p446/bitterzippy/20170205_150851_zpsvdpdytfy.jpg

 

[Binky The Doormat]

first time doing burnt ends.....i don't even need the actual brisket just gonna eat these...

http://i347.photobucket.com/albums/p446/bitterzippy/20170205_150851_zpsvdpdytfy.jpg




 

NICE!!  Are they tender or have a little chew?  What cut of meat is that?

 

[In The Zone]

first time doing burnt ends.....i don't even need the actual brisket just gonna eat these...

http://i347.photobucket.com/albums/p446/bitterzippy/20170205_150851_zpsvdpdytfy.jpg

Hell yeah 

 

[PinkydaPimp]

i have never done burnt ends but always wanted to.  #bbqgoals

 

[In The Zone]

I smoke my wings  around 300(well really i just get my smoker about as hot as i can get it between 275 and 350) and usually dont need to put them over coals at all and they come out perfect.  However, i bet that will get them more crispy.  Share a pic when you're done!

Everything turned out pretty good. Pinky, you were spot on with the wings. There was no need to crisp these over the fire. My Weber Kettle was up to 380 for the cook and that did crisp the wings nicely. Here are some pics:

Ring of wings

Sauced

Glazed

Close-up

Potato Skins

Chili

Shrimp

I was so stuffed after eating and as boring as the game was in the 1st half I almost fell asleep.

 

[Amused to Death]

so i threw a pork shoulder on the pbc this morning....had run across a good looking method that included an injection....already an hour over time it normally takes...

better be good...lol

Put an 8 pounder on my WSM Saturday morning.  Took 13 hours. Turned out awesome though so well worth the time.

 

[Jobber]

My off-brand propane grill broke a few weeks ago. A knob snapped and leaves the burner on. So this is a good excuse to get a Weber Spirit or Genesis!

I'm leaning toward a 2 burner and no side burners or anything so it shouldn't be too expensive.

 

[SteevieG]

Has anyone made their own bacon from a pork belly?  I have the belly and have looked at a lot of recipes on the internet, including amazing ribs and a lot of them look great.  I was just wondering if anyone had a tried and true cure they'd like to share.

 

[ChiefD]

NICE!!  Are they tender or have a little chew?  What cut of meat is that?

It's the brisket. You cut the point off after it's smoked for a few hours, then cut them up and put them back on the smoker inside a foil pan with some sauce on them. 

Deeeeeeee-lish.

 

[Hawks64]

My off-brand propane grill broke a few weeks ago. A knob snapped and leaves the burner on. So this is a good excuse to get a Weber Spirit or Genesis!

I'm leaning toward a 2 burner and no side burners or anything so it shouldn't be too expensive.

Why a 2 burner? I would think 3 is a min for flexibility in cooking methods.

 

[iwabaf]

Has anyone made their own bacon from a pork belly?  I have the belly and have looked at a lot of recipes on the internet, including amazing ribs and a lot of them look great.  I was just wondering if anyone had a tried and true cure they'd like to share.

I have used this with good results...

http://www.smokingmeatforums.com/a/making-bacon

 

[SteevieG]

I have used this with good results...

http://www.smokingmeatforums.com/a/making-bacon

Awesome!  Thank you

 

[RCon]

Disclaimer: I am not vouching for this grill/smoker in any fashion whatsoever.  No idea if it's high-quality, low-quality, or in between.

That said, if anyone is in the market for a pellet smoker, the IndieGoGo price (like Kickstarter) is much lower than typical pellet smokers.  https://www.indiegogo.com/projects/z-grills-elite-900-affordable-wood-pellet-grill--2#/

 

[Worm]

Recently ordered a decent electric smoker.  Don't judge.

Going to do something for Easter with some friends.  Suggestions for a noob?  Got some apple wood chips and a temp probe.

Going to season the smoker and do a test with some wings or something beforehand but want something nice for Easter than would be hard to screw up.

 

[heckmanm]

Recently ordered a decent electric smoker.  Don't judge.

Going to do something for Easter with some friends.  Suggestions for a noob?  Got some apple wood chips and a temp probe.

Going to season the smoker and do a test with some wings or something beforehand but want something nice for Easter than would be hard to screw up.

Pork shoulder is pretty hard to f up, as long as you allow enough time.

 

[PinkydaPimp]

We sell Traeger at the bike shop I work at, which has been awesome, because I get to cook lunch for the crew 3-4 times/week. Today I made Armadillo eggs, with a twist. I added a slice of bacon cut in  half and a little bit of bbq sauce. 

https://goo.gl/photos/zCdgKin725vftWqq8

https://goo.gl/photos/zCdgKin725vftWqq8

The crew is happy.

Did you mean to post the finished picture?  I want to see that.

 

[PinkydaPimp]

Gents, i have a question.  I have had my WSM sitting all winter.  Whats the procedure for cleaning it?  Can i just let it run for a few hours and crank the temp?  Whats the process.

 

[Cowboysfan8]

Gents, i have a question.  I have had my WSM sitting all winter.  Whats the procedure for cleaning it?  Can i just let it run for a few hours and crank the temp?  Whats the process.

I have a great Smoky mountain gas smoker. That's all I do.

I do remove the racks and scrub them though.

 

[JetMaxx]

Recently ordered a decent electric smoker.  Don't judge.

Going to do something for Easter with some friends.  Suggestions for a noob?  Got some apple wood chips and a temp probe.

Going to season the smoker and do a test with some wings or something beforehand but want something nice for Easter than would be hard to screw up.

Go shoot a deer and smoke some venison. It's fantastic smoked

 

[Pipes]

Gents, i have a question.  I have had my WSM sitting all winter.  Whats the procedure for cleaning it?  Can i just let it run for a few hours and crank the temp?  Whats the process.

Clean it?  I've had mine 6 years now and I clean the grates good but that's really it.  I'll occasionally rub down the inside with one of those green scouring pads just to prevent stuff from flaking off.  You should be ready to get smoking without much work.

 

[baymen]

We sell Traeger at the bike shop I work at, which has been awesome, because I get to cook lunch for the crew 3-4 times/week. Today I made Armadillo eggs, with a twist. I added a slice of bacon cut in  half and a little bit of bbq sauce. 

https://goo.gl/photos/zCdgKin725vftWqq8

https://goo.gl/photos/zCdgKin725vftWqq8

The crew is happy.

Has your store received any Timberline models from Traeger?  My current Traeger is almost 10 years old and ready for an upgrade.  

 

[tonydead]

Gents, i have a question.  I have had my WSM sitting all winter.  Whats the procedure for cleaning it?  Can i just let it run for a few hours and crank the temp?  Whats the process.

If it's black you're good to go.  If it's light brown or greenish there was enough moisture in the air (that's typically what happens where I'm at) that some mold or bacteria started to grow.  Just wash it down with a hose and brush really quick.  

 

[In The Zone]

Gents, i have a question.  I have had my WSM sitting all winter.  Whats the procedure for cleaning it?  Can i just let it run for a few hours and crank the temp?  Whats the process.

This is what I would do. I've been using mine all winter. 

 

[TheFanatic]

Has your store received any Timberline models from Traeger?  My current Traeger is almost 10 years old and ready for an upgrade.  

I got to beta test the Timberline for the last few months. It's a well made piece of smoking equipment. Here's the link to my review. 

 

[TheFanatic]

If it's black you're good to go.  If it's light brown or greenish there was enough moisture in the air (that's typically what happens where I'm at) that some mold or bacteria started to grow.  Just wash it down with a hose and brush really quick.  

Just fire it up. Crank up the heat with a raging fire in the bottom. Anything bad will burn out and will help form a protective barrier against the metal. 

 

[TheFanatic]

Recently ordered a decent electric smoker.  Don't judge.

Going to do something for Easter with some friends.  Suggestions for a noob?  Got some apple wood chips and a temp probe.

Going to season the smoker and do a test with some wings or something beforehand but want something nice for Easter than would be hard to screw up.

I second the pork shoulder. 

An electric smoker is fine, but it has one tiny draw back. It will never produce a smoke ring. It's the way the wood combusts that it will never make the pink ring. The smoke flavor will be there, just no ring. 

 

[baymen]

I got to beta test the Timberline for the last few months. It's a well made piece of smoking equipment. Here's the link to my review. 

Thanks!  Definitely getting one when they become widely available.

 

[TheFanatic]

I have 3 slabs on the Traeger Timberline right now and will be doing some sort of app or side broadcasted on Instagram Live in about 90 minutes. Tune in to my IG account to watch me grill live. 

 

[TheFanatic]

We've had a miserable spring so far up here in Seattle. The weather has been what the running joke about Seattle weather is. 

The weather is good today. I am making steak and asparagus for dinner, pulled pork for lunch tomorrow, and a few pork tenderloins that need to be cooked lest they go bad. When I walk outside and see both of those going I smile. It's going to be ok. The sun will shine. 

Amen, brother. Amen. It was supposed to be a high of 57 here, which is nice. Instead it got well into the 70's. We've had so much rain and clouds. Not as bad as you got, probably, but almost 2 straight days of rain earlier this week and clouds since until today. The Easter egg hunt at the kids school had to be inside because the fields were not only swamps, but swamped so long that the grass is more than a foot tall on the athletic fields. But today? Magical. I left the house in layers this morning for the hunt with the kids, and stripped down to shorts and a t-shirt for the rest of the day and while I had not planned to grill anything, I could not resist. My wife did not want anyone to come over. In the end, two other couples came over, all the kids WRECKED my basement after playing outside till dark. Don't care. It was a wonderful, wonderful day. They can clean the basement next week for all I care right now. Happy as a clam!

 

[TheFanatic]

Awesome. 

BTW, just peeped your instagram. You make pretty killer looking food, and take great pictures on top of it. That's a lot of followers!

99% of what I post on IG is not mine. I repost other people's stuff. My stuff is on my website. Two different entities. That being said, reposting has allowed me to grow to the biggest grilling/BBQ instagram feed in the world and when I do post something that is my own, it's sponsored and it pays a ton of bills. Life changing money. 

 

[PinkydaPimp]

99% of what I post on IG is not mine. I repost other people's stuff. My stuff is on my website. Two different entities. That being said, reposting has allowed me to grow to the biggest grilling/BBQ instagram feed in the world and when I do post something that is my own, it's sponsored and it pays a ton of bills. Life changing money. 

whats this IG you speak of?

 

[PinkydaPimp]

Got the WSM "cleaning" as i break it out for the summer.  Gonna toss some chicken on there. 

 

[TheFanatic]

whats this IG you speak of?

Instagram. IG for short. 

 

[TheFanatic]

"life changing money" for grilling, talking about grilling, and posting pictures of grilling? You're basically my hero. 

And for the website, I have brands that want me to cook using their grill or foil or sauce or rub or whatever and when I do photo shoots of that recipe, I pay my dad to be my production assistant. So not only is it grilling, talking about grilling, posting grilling pics and shooting live demos of grilling, a lot of the time, I'm doing it with my dad. You have no idea how many times I have "pinch me moments." Like being paid to go to the American Royal to cover it on Instagram. All I did was walk around, post a few Instagram pics, party like a rock star and be treated like a king. I would've done that for free. Instead, I get paid some fat cash and so did my dad who came with me. If all goes well this year, I will be covering the Royal for two different brands and get paid twice. Honestly, I'm humbled and blessed at what God has given me. I certainly don't deserve it. 

 

[Hawks64]

"life changing money" for grilling, talking about grilling, and posting pictures of grilling? You're basically my hero. 

You're every bit the cook he is GB. Do it!!

 

[Hawks64]

And for the website, I have brands that want me to cook using their grill or foil or sauce or rub or whatever and when I do photo shoots of that recipe, I pay my dad to be my production assistant. So not only is it grilling, talking about grilling, posting grilling pics and shooting live demos of grilling, a lot of the time, I'm doing it with my dad. You have no idea how many times I have "pinch me moments." Like being paid to go to the American Royal to cover it on Instagram. All I did was walk around, post a few Instagram pics, party like a rock star and be treated like a king. I would've done that for free. Instead, I get paid some fat cash and so did my dad who came with me. If all goes well this year, I will be covering the Royal for two different brands and get paid twice. Honestly, I'm humbled and blessed at what God has given me. I certainly don't deserve it. 

No offense but with how you have handled yourself here before your long sabbatical you were pretty much an arrogant ###. So this whole humble thing is pretty

 

[TheFanatic]

No offense but with how you have handled yourself here before your long sabbatical you were pretty much an arrogant ###. So this whole humble thing is pretty

iLife /= real life. But OK. 

 

[TheFanatic]

You're every bit the cook he is GB. Do it!!

Cooking is the easy part. I wasn't that great of a cook when I started. 

 

[Hawks64]

iLife /= real life. But OK. 

You used to run around here with the whole sys architect **** measuring BS. It was pretty funny...now you're back and doing the whole humble brag thing....but whatever.

 

[Hawks64]

Cooking is the easy part. I wasn't that great of a cook when I started. 

Our GB PN rocks the kitchen, smoker and grill...and is about as humble as you can be.

 

[TheFanatic]

You used to run around here with the whole sys architect **** measuring BS. It was pretty funny...now you're back and doing the whole humble brag thing....but whatever.

Sorry you feel that way. If you feel like I don't bring anything to the table then block me.