cpljohnst
Go Jackets! Go Sun Devils
- Joined
- Jun 1, 2011
- Messages
- 15,330
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- 111
- Location
- Villa Rica, Georgia
- Handicap
- 16.0 GHIN
Any BBQ smokers out there?
- Status
Oregon Golfer
#XBomb
Just put a brisket on the Traeger. Its only a 6.5 pounder so it should be done in 6-7 hours. My buddy is bringing salmon chowder made on the Traeger too and we are going to watch football.
Chipped via Tapatalk 2
Chipped via Tapatalk 2
TheGasman
I Like to Party
I have a large Green Egg with a stoker. I love this thing but I kind of wished I went with an XL. It can get pretty crowded.
Here are a few butts from last week.
Here are a few butts from last week.
syndicate559
Sweet Trajectory
I'm a pretty hard core, traditional BBQ guy. I BBQ (not grill, BBQ) all the time. Actually do it commercially as well. I do a lot of catering in the warmer months. Specialties, I would say, are pulled pork, Tri-tip, brisket, ribs, turkey, chicken, Mac 'n Cheese, beans and cole slaw. All of my stuff, from my rubs to my sides, are my own recipes and totally unique to Smoke Bomb BBQ. Here are a few pics.
pulled pork sandwich
brisket
Ribs and mac
chicken breasts
Currently I'm using 22" Weber Smokey Mountains, running a mixture of hardwood lump and oak or apple wood. I'm in the process of shopping for a trailer/stick burner, though, as I'm starting to get asked to do events that are bigger than the WSMs can realistically handle. I've done food for up to 85 people, but have a wedding booked for 250 this summer. Need some more cooking space!
pulled pork sandwich
brisket
Ribs and mac
chicken breasts
Currently I'm using 22" Weber Smokey Mountains, running a mixture of hardwood lump and oak or apple wood. I'm in the process of shopping for a trailer/stick burner, though, as I'm starting to get asked to do events that are bigger than the WSMs can realistically handle. I've done food for up to 85 people, but have a wedding booked for 250 this summer. Need some more cooking space!
hokiegolfer
@danielvt11
I'm a pretty hard core, traditional BBQ guy. I BBQ (not grill, BBQ) all the time. Actually do it commercially as well. I do a lot of catering in the warmer months. Specialties, I would say, are pulled pork, Tri-tip, brisket, ribs, turkey, chicken, Mac 'n Cheese, beans and cole slaw. All of my stuff, from my rubs to my sides, are my own recipes and totally unique to Smoke Bomb BBQ. Here are a few pics.
pulled pork sandwich
brisket
Ribs and mac
chicken breasts
Currently I'm using 22" Weber Smokey Mountains, running a mixture of hardwood lump and oak or apple wood. I'm in the process of shopping for a trailer/stick burner, though, as I'm starting to get asked to do events that are bigger than the WSMs can realistically handle. I've done food for up to 85 people, but have a wedding booked for 250 this summer. Need some more cooking space!
Oh my god. Can you cater my saturday afternoons? haha. All that looks amazing
woody_74
Well-known member
Eddie do yoiu use your own rubs, or do you go with prepackaged? I usually just use one that I have found locally that has done well at the Royal in KC. Tha Mac'n Cheese looks awesome you wouldn't mind sharing that recipie would you? I'm in Missouri so you don't have to worry about me stealing your stuff either 
.
.
HandyManny
This Is Paradise
It's not always the best option to have tapatalk when your at work so hungry and you see this thread pop up! Darn haha
But yesterday I had bar b q chicken and tri tip:]]]
But yesterday I had bar b q chicken and tri tip:]]]
I can't wait for this snow to go away and I can start smoking meat again!!!
woody_74
Well-known member
Why wait I smoked a pork butt for my mother in laws b-day in February which I thought was just okay, but she thought was the best I have ever done. I'm definitly fine tuning this spring and summer.
fireitup
New member
I'll second the brethren site. Best BBQ site on the net. I have a UDS. Built it myself last spring. Smoking is like golf. It gets addicting and you don't have to be good to enjoy it. I just have to figure out how to smoke ribs while I'm at the golf course.
The waiting is I don't want to brave the elements to be by the smoker!!! But the payoff is certainly worth it in the end, that's for sure!
syndicate559
Sweet Trajectory
Eddie do yoiu use your own rubs, or do you go with prepackaged? I usually just use one that I have found locally that has done well at the Royal in KC. Tha Mac'n Cheese looks awesome you wouldn't mind sharing that recipie would you? I'm in Missouri so you don't have to worry about me stealing your stuff either
Rubs are all my own, as are injections. PM me for mac info. I've got a recipe sort of written down
syndicate559
Sweet Trajectory
Without a doubt, BBQ-Brethren is where it's at!
Flowmosapien
i play golf
I'm a big griller and smoker
Grilled buffalo wings
Smoked brisket
Grilled steaks
Smoked chicken
Smoked ribs
Tapped out on my EVO 4G LTE
You made me hungry. Haha that looks great
TheCrest4
#UrbanLumberJack
Oh man I totally forgot about this thread! Now that the weather is warming up quite a bit I am going to have to give this another try some weekend. I still need to perfect my method, I have only smoked about 2 different things and I am pretty sure that I didn't do it correctly.
syndicate559
Sweet Trajectory
it's not as complicated as it seems when you start out. If you can get a good temp set and maintain it, that's most of the battle.
TheCrest4
#UrbanLumberJack
Yeah I think that was my issue, I need to do some more research. I tried using the wood chunks that are quite a bit larger than the chips and they just burned so fast. Before I got my gas grill I bought a little charcoal/smoker and that's what I tried to use but it didn't go so well.
- Joined
- Jul 30, 2011
- Messages
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- The good side of the FWD metromess
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- Old age
My new smoker is being built as week speak! Should be ready the first part of May. The HighSchool Ag dept is building it so that's why it will take a little time to be completed.
mbowker64
Member
Absolutely, I've been a member there for several years. Who else is a member?
fireitup
New member
I'm a member there as well. Lot's of pron posted over there.....
syndicate559
Sweet Trajectory
No doubt, surfing the brethren indirectly causes me to gain weight every time. Always makes me want to cook. Haven't been on in a while. I'll have to cruise back through and see if there's anything new and exciting.
syndicate559
Sweet Trajectory
Got a couple of pork butts and a whole turkey breast going right now. Smells great and it's making me hungry!!!!
I'm super jealous, bring on the pictures!!!
syndicate559
Sweet Trajectory
No pron today, unfortunately. It was a hectic cook. I was working, Q-ing, went for an hour bike ride, and had to get it all ready for a bible study at 6:00. Got it done, but it's almost 9:00 now and I still smell like a campfire. Everything came out great, though. It's fun to be a decent BBQ cook in California, because there are so few people who know what real BBQ is. It never gets old having them freak out when they finally eat real BBQ.
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