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HomeOff Topics › Any Smoker / Grill guys here?
11-25-2017 03:20 AM  7 months agoPost 21
zonker

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South Jordan, UT USA

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Smoked turkey for Thanksgiving, yum, yum!

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11-25-2017 11:57 AM  7 months agoPost 22
kris L

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NY

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Does it cook any faster spatchcock style?

Kris

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11-25-2017 02:14 PM  7 months agoPost 23
zonker

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South Jordan, UT USA

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In my experience it does. The bird in the picture was a 13 pounder (I usually do smalller birds when smoking them.) and it was done in about 3 hours at 275 degrees. But For me the big advantage of spatchcocking is how even all parts cook.

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11-25-2017 03:08 PM  7 months agoPost 24
kris L

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NY

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zonker
ut For me the big advantage of spatchcocking is how even all parts cook.
I can understand that. I will have to try it.

Kris

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12-15-2017 07:07 PM  6 months agoPost 25
spaceman spiff

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Tucson

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Here is a very interesting charcoal/wood burner grill I bought.
A 6-speed gear shift on the right, a bottle opener on the left.
These guys understand.

It arrives in a few days.

I might be able to use it as kind of a cross over. Build a small fire on one side, do regular searing grill action, then drop it into 1st gear and move the meat to the other side to capture some of that smoker goodness?

My old Pecan tree is dieing. Really bummed, but I will still get to enjoy it for a couple seasons.

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12-15-2017 07:33 PM  6 months agoPost 26
zonker

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South Jordan, UT USA

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Here's to some great home cooked food!

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12-22-2017 06:47 PM  6 months agoPost 27
Johnboyrc

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NW-WI

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Smoking Christmas everyone!

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12-22-2017 10:35 PM  6 months agoPost 28
zonker

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South Jordan, UT USA

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Smoke on brother! Merry Christmas!

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01-13-2018 07:59 PM  5 months agoPost 29
spaceman spiff

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Tucson

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A finished Rib. Yum!

I ended up picking up this Cuisineart smoker for cheap. Well rated, and works great. Lots of smoke from a few small sticks of pecan, and the water pan does a great job of holding the temperature pretty steady around 240 degrees. (if you want 230 it will give you 240, if you want 270, it will give you 240 ) I have some babybacks and a pork loin in for its first run. Just pepper n salt to start.

The metal is a little thin, the top cover was dented a bit on arrival, and the "over center latches" that hold the bottom onto the center section don't actually go over centerline so they don't hold the bottom on. The adjustable vents are flimsy and need to be full open anyway, so i will just remove them. Still, even with its flaws i love this thing.

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01-16-2018 02:17 PM  5 months agoPost 30
zonker

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South Jordan, UT USA

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Looks like a great pick up. Enjoy the smoker.

I did some pork shoulders over the weekend for a family event. This is about 10 hours in on a 12 hour smoke.

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01-16-2018 03:16 PM  5 months agoPost 31
spaceman spiff

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Tucson

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Yum!

Looking forward to the weekend to fire it up again with some minor adjustments. Instead of pepper, i'll use a sweet BBQ sauce of some sort, and much less pecan wood this time. The ribs actually turned out a little too smokey. The next day I farted, and the smoke alarm went off.

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01-16-2018 08:21 PM  5 months agoPost 32
zonker

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South Jordan, UT USA

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It all comes down to taste. Some like a strong smoke flavor, however too much smoke can ruin the meat. You're looking for blue smoke out of your stack. Also, be careful with BBQ sauces, especially glazes the sugars can burn and ruin the taste. If I'm serving wet style rib than I usually add the glaze at they very end of the cook. Think about trying a rub. Good luck and keep smoking. Oh, and you might want to disable your smoke detectors. LOL

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01-19-2018 11:57 AM  5 months agoPost 33
JerBear

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Mesa, AZ

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Christmas present from my wife is ready for its maiden smoke this weekend. Thinking maybe some beef ribs.

Jeremy

Jeremy

I don't suffer from insanity, I enjoy every minute of it.

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01-20-2018 06:05 PM  5 months agoPost 34
spaceman spiff

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Tucson

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Nice looking smoker!

Thanks for the tips Zonker. Light blue smoke. I googled a little on that, you arent kidding. barely visible smoke reportedly is plenty.

I also found an interesting article on bark.
https://www.smokedbbqsource.com/how-to-get-a-good-bark/

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01-22-2018 03:39 AM  5 months agoPost 35
JerBear

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Mesa, AZ

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Well......the Beef Ribs came out pretty good!

Jeremy

Jeremy

I don't suffer from insanity, I enjoy every minute of it.

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02-19-2018 02:56 AM  4 months agoPost 36
thtoyman

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Gone ,Flying.

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I'm thinking of getting this one.AAny one tryed it?
https://www.walmart.com/ip/Camp-Che...5cf&athena=true

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02-19-2018 03:10 AM  4 months agoPost 37
zonker

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South Jordan, UT USA

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I haven't used a Camp Chef but I think they have decent support. Have you had food off a pellet smoker? They do a good job at low and slow but aren't always the best high temp grills. Good pellets make all the difference in getting high temps and good flavor. If you like strong smoke flavor you may want to add a smoke tube.

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02-20-2018 05:04 PM  4 months agoPost 38
RM3

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Killeen, Texas - USA

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Im Not a smoker... but I get great results with this:

...Its consistent and has beer at the ready...

showing a preference will only get you into trouble, 90% of everything is crap...

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02-20-2018 05:10 PM  4 months agoPost 39
zonker

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South Jordan, UT USA

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It's always fun to let someone else do the cooking.

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02-20-2018 06:30 PM  4 months agoPost 40
spaceman spiff

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Tucson

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...Its consistent and has beer at the ready...
I used to make my own beer. kinda fun, but you are correct, it is cheaper and easier and more consistent to just buy whatever i want. Same with BBQ, there are a few great places to get it, but once in a while it is nice to step out on the porch and tinker with the gear and the process.

I completed my 3rd batch of baby back ribs Sunday experimenting with a few large stainless mixing bowls to use instead of the large water bowl that comes with the cuisineart smoker. Setting up using a smaller bowl equals more heat. It was running a litle too low before, now just about right for ribs. Each batch a bit better than the one before.

Think i will try some beef ribs. With a little luck and maybe some helpful tips they will turn out a bit like the ones JerBear did.

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