#31
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#32
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#33
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https://amazingribs.com/more-techniq...rcoal-made-and |
#34
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From a few weeks ago on my weber.
Used lump charcoal. Like saddles it seems you find a favourite charcoal and then it's gone. |
#35
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I enjoy smoking ribs, shoulders and briskets. I've been using a green mountain pellet grill the last few years. Upgrading to a Pitts&Spitts pellet grill...the plc controller will be more reliable and stable.
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#36
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Bought a BGE last year.
Smoked some chicken, tofu...made pizzas and reverse seared a tomahawk T-bone for my birthday. I'd like to do ribs later this summer too. |
#37
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Anyone got some suggestions for favorite rubs, whether store bought or DIY? I've been just using salt and pepper for everything. |
#38
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There's lots of ads and other crap, but some informative articles and recipes for rubs, sauce, etc. |
#39
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RE: lump vs. briquette charcoal. Consumer Reports just did a comparison test of regular Kingsford and lump. DO NOT get easy-light charcoal or use lighter fluid. On the regular stuff they found briquettes much easier to arrange for uniform heat. The lump stuff burns hotter. Briquettes burn hot enough for all uses except charring THIN steaks and chops if you wanted to keep the centers rare. In that case the extra heat of lump would be better. There could be a 50F increase in heat from briquettes to lump charcoal.
I usually use briquettes because I buy Kingsford so cheap at COSTCO and it's easier to arrange in my Weber. I don't grill thin cuts so I don't need any extra heat. When I used a kamado egg years ago I never got my steaks charred enough to suit me because the coals were so far down from the cooking grill so lump might have been a good idea. OTOH the Cornish game hens I cooked in that egg were yummy! |
#40
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My biggest thing I have yet to perfect is brisket. Everyone says to pull them when the internal hits 200, but even with the thermapen, its still tough. I noticed that letting it go to 215 is a bit better.
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#41
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You could also inject and/or baste throughout the smoke. Of course, way you cut it is critical as well. Couple of good youtube channels, howtobbqright and few FranklinBBQ vids were helpful. |
#42
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Swaddle and rest is the best! Double wrap tightly and add a little jus about 2/3 thru or at about 150F. At 200F pull it, put it in an Igloo cooler to hold and rest. Don't be tempted, just let it rest for 3-4hrs or when the temp is about 140-145.
Temps are only a guideline, pit masters can tell when brisket is done by how it jiggles. And great tip above about cutting, seperate the point/flat and make sure you cut against grain. Salt/pepper the point to make some burnt ends and stick them back on the smoker. Read this, it may change your mind on hot and fast! http://blog.gatewaydrumsmokers.com/the-white-rabbit/ Mike Last edited by Wilkinson4; 06-14-2018 at 04:54 PM. |
#43
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I have one of these: https://www.chargriller.com/collecti...okin-pro-e1224 for the money probably the best cooking device I've ever owned.
Bought it years ago and actually have had to replace the fire box on it. I love smoking in the spring summer and fall. As Angry says " nothing better than a sunny Sunday when you get up early, fire up the smoker, and have to sit around and tend it and drink beers all day. " |
#44
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If you soak them good in water beforehand, about once every 4 hours. For most things I smoke, it's just once in the middle.
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#45
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Chicken Thighs in a muffin pan
After a 12 hour season I did 8 thighs in the new smoker today with royal oak and some mulberry chunk. Put them in a muffin pan and 275 for 5 hours.
This in my favorite cut of the bird as it stays moist. Did a citrus rub and they turned out great. I still have a lot to learn on the new smoker but it sure did turn out some great tasting bird today. I will be hanging four 1/2 chickens tomorrow with some cherry chunk from a tree that fell in the yard and few links of my home made lamb sausage. |
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