Platinum Contributing Member Rigid1 Posted June 20, 2020 Platinum Contributing Member Share Posted June 20, 2020 I got some beef ribs for tomorrow.. 2 Quote Link to comment Share on other sites More sharing options...
Big Crappie Posted June 21, 2020 Share Posted June 21, 2020 Done 40 minutes ago. Very few leftovers. Served with bacon chedder twice baked potatoes and sweet corn. 7 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted June 21, 2020 Share Posted June 21, 2020 Boy and I did up a brisket a few days ago. Neal 4 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 21, 2020 Author Share Posted June 21, 2020 Just sea salt and cracked black pepper for the rub. 4 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 21, 2020 Author Share Posted June 21, 2020 Going sweet this time with maple syrup. 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member steve from amherst Posted June 21, 2020 Platinum Contributing Member Share Posted June 21, 2020 19 hours ago, Big Crappie said: Done 40 minutes ago. Very few leftovers. Served with bacon chedder twice baked potatoes and sweet corn. couldn't pick 2 better sides 1 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 21, 2020 Author Share Posted June 21, 2020 After 2 hours of being wrapped . 6 Quote Link to comment Share on other sites More sharing options...
racinfarmer Posted June 21, 2020 Share Posted June 21, 2020 I keep going back and forth on getting a smoker grill of some kind, or a Big Green Egg. Only have a little propane tabletop camping grill that has served us many meals over the years. A little challenging to cook for 3 on it at times but we get it done anyway. Quote Link to comment Share on other sites More sharing options...
ckf Posted June 21, 2020 Author Share Posted June 21, 2020 15 minutes ago, racinfarmer said: I keep going back and forth on getting a smoker grill of some kind, or a Big Green Egg. Only have a little propane tabletop camping grill that has served us many meals over the years. A little challenging to cook for 3 on it at times but we get it done anyway. I really like my pellet grill/smoker. Quote Link to comment Share on other sites More sharing options...
dz246 Posted June 21, 2020 Share Posted June 21, 2020 Pork loin turned out good. 6 Quote Link to comment Share on other sites More sharing options...
dz246 Posted June 21, 2020 Share Posted June 21, 2020 33 minutes ago, ckf said: I really like my pellet grill/smoker. Hard to beat the ease of use and pellets have gotten much cheaper around here lately. Liking the Masterbuilt, but still gonna use my GMG as well. 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 21, 2020 Author Share Posted June 21, 2020 28 minutes ago, dz246 said: Hard to beat the ease of use and pellets have gotten much cheaper around here lately. Liking the Masterbuilt, but still gonna use my GMG as well. I love the ease of use for sure. Ribs turned out great! 3 Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted June 21, 2020 Share Posted June 21, 2020 those look great. smoked some half chickens tonight for dinner. Bold rub and memphis so the chicken had some heat to it. 3 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 22, 2020 Author Share Posted June 22, 2020 36 minutes ago, Angry ginger said: those look great. smoked some half chickens tonight for dinner. Bold rub and memphis so the chicken had some heat to it. I used a little competition 181on a few to give them a little zing. Quote Link to comment Share on other sites More sharing options...
racinfarmer Posted June 22, 2020 Share Posted June 22, 2020 2 hours ago, ckf said: I really like my pellet grill/smoker. The table top is easier to bring with to the races. Probably why we haven't spend the dough on a better setup. 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 22, 2020 Author Share Posted June 22, 2020 19 hours ago, Angry ginger said: those look great. smoked some half chickens tonight for dinner. Bold rub and memphis so the chicken had some heat to it. We used the Cookin Pellets that you suggested. Great smoke flavor compared to what I had been using Boneless chicken breasts are on the Camp Chef set to low smoke (170ish). I'll bump it up to high smoke (220ish) after an hour of low smoke. Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted June 22, 2020 Share Posted June 22, 2020 i think those by far give a better smoke, i'm using a traeger hickory blend as the wife wanted to try something different and it does not penetrate much even though hickory base it should be more. I'll be back to the cookin pellets once this small bags done if not sooner. Prob use these on things like chicken wings and reverse sears where I am not as much looking for a big smoke Quote Link to comment Share on other sites More sharing options...
ckf Posted June 22, 2020 Author Share Posted June 22, 2020 1 minute ago, Angry ginger said: i think those by far give a better smoke, i'm using a traeger hickory blend as the wife wanted to try something different and it does not penetrate much even though hickory base it should be more. I'll be back to the cookin pellets once this small bags done if not sooner. Prob use these on things like chicken wings and reverse sears where I am not as much looking for a big smoke I read somewhere that some of the cheaper pellets are flavored hardwood and not the hickory, apple or whatever they call it. Quote Link to comment Share on other sites More sharing options...
ckf Posted June 22, 2020 Author Share Posted June 22, 2020 2 with Utz Competition 181. 5 Quote Link to comment Share on other sites More sharing options...
dz246 Posted June 23, 2020 Share Posted June 23, 2020 On 6/22/2020 at 3:29 PM, ckf said: I read somewhere that some of the cheaper pellets are flavored hardwood and not the hickory, apple or whatever they call it. Traeger use to do that. I use lumberjack competition blend pellets mostly. Good for anything. 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 24, 2020 Author Share Posted June 24, 2020 5lb pork butt going on the Camp Chef tomorrow morning. 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 24, 2020 Author Share Posted June 24, 2020 13 hours ago, ckf said: 5lb pork butt going on the Camp Chef tomorrow morning. 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 24, 2020 Platinum Contributing Member Share Posted June 24, 2020 3 minutes ago, ckf said: As you know I’m clueless about smoking so for something like this what temp do you smoke at and for how long? Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted June 24, 2020 Share Posted June 24, 2020 13 minutes ago, Jimmy Snacks said: As you know I’m clueless about smoking so for something like this what temp do you smoke at and for how long? 225 till it's done. Biggest issue with a butt is the stall. when the fat breaks down it can sit for hours at the same temp. Your trying to get to 195-200 degrees so you can bump the heat and wrap it in some foil to get through the stall but the best is when it gets through it on it's own. 2 hours per pound so usually i do a smaller one and make it an 8-9 hour smoke. 1 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 24, 2020 Author Share Posted June 24, 2020 17 minutes ago, Jimmy Snacks said: As you know I’m clueless about smoking so for something like this what temp do you smoke at and for how long? 1 minute ago, Angry ginger said: 225 till it's done. Biggest issue with a butt is the stall. when the fat breaks down it can sit for hours at the same temp. Your trying to get to 195-200 degrees so you can bump the heat and wrap it in some foil to get through the stall but the best is when it gets through it on it's own. 2 hours per pound so usually i do a smaller one and make it an 8-9 hour smoke. I bump mine up by 25 degrees instead of wrapping if I want to hurry it up. I like the bark for pulled pork. 1 Quote Link to comment Share on other sites More sharing options...
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