noharleyyet
Well-known member
Pit Master's coloring....tasty looking
What's on the smoker today?
- Thread starter wytex
- Start date
Pit Master's coloring....tasty looking
Tasty tasting, too!
JohnCushman
Well-known member
If I'm up at 3:30 it's usually to pee and maybe a cigarette....can't imagine getting a roast on the smoker
noharleyyet
Well-known member
If I'm up at 3:30 it's usually to pee and maybe a cigarette....can't imagine getting a roast on the smoker
If you ever do, wash your hands first.....
JohnCushman
Well-known member
YessirIf you ever do, wash your hands first.....
noharleyyet
Well-known member
3 racks of baby backs on the Pit Boss today...low and slow for 5.5 hrs. One sampling rack vanished quickly.
6mm Remington
Well-known member
Reverse smoking on a rib-eye steak.
Smoke the rib-eye in my smoker using Hickory for just shy of 30 minutes. Then onto the gas grill to sear each side for just a few minutes leaving it medium rare. Process starts in about 2 hours!!
Smoke the rib-eye in my smoker using Hickory for just shy of 30 minutes. Then onto the gas grill to sear each side for just a few minutes leaving it medium rare. Process starts in about 2 hours!!
D
Deleted member 38069
Guest
You need to consolidate, in order to provide for your fam! Pellet grills can smoke and sear.
Khunter
Well-known member
Bear shoulder and whole packer beef brisket, 1st pic of bear shoulder is at 8 hour cook mark so bear had 4 hours to go and brisket pic is at 12 hour mark and is still on after 14 hours. with an hour or two to go.
Bear shoulder
Beef Brisket
Bear shoulder
Beef Brisket
JFish
Well-known member
I smoked my first ever rack of ribs on a Weber kettle the other day using the 3-2-1 method. Really really good and an enjoyable all day affair. 
D
Deleted member 20812
Guest
Do you wrap the shoulder at all or just direct smoke? 225?
The sear kit is pretty slick fo sho!’
Khunter
Well-known member
direct smoke, overnigght at 180-190. them a bit more at 225 till meat reach 160.delicious.
Wildabeest
Well-known member
Has anyone here tried the Masterbuilt charcoal gravity smoker? I’m thinking it might a good Father’s Day present for myself 
Tiredofthebickering
Well-known member
- Joined
- Sep 19, 2016
- Messages
- 2,806
Has anyone here tried the Masterbuilt charcoal gravity smoker? I’m thinking it might a good Father’s Day present for myself
No, but I saw that thing as Bass Pro the other day. That's really interesting. Basically treating charcoal like pellets? I was confused because it said it holds something like 12 hours of charcoal, but I can get that out of my little Weber Smoking Mountain.
Wildabeest
Well-known member
I like the fact that it can maintain temp (via the electric fan) anywhere from 140-700 degrees. So one unit for both smoking and grilling/searing. I currently have a nice Weber charcoal for grilling and a separate Masterbuilt electric smoker. I love the convenience of the electric smoker automatically maintaining the temp, but it leaves a bit to be desired on the smoke ability since it’s more smoldering the wood vs. igniting it. So to be able to do real wood and charcoal and automatically maintain the temp has definitely gotten my attention. Not to mention it’d free up some space on my patio.
Ribs today.
Spouse is working remotely form home so we have projects to do while smoking.
1 rack of young goat ribs, domestic, and a full side of feral hog ribs.
I think post oak and pecan for the wood.
Fischer's BBQ Rub for the seasoning.
Spouse is working remotely form home so we have projects to do while smoking.
1 rack of young goat ribs, domestic, and a full side of feral hog ribs.
I think post oak and pecan for the wood.
Fischer's BBQ Rub for the seasoning.
Similar threads
