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BBQ and Outdoor Cooking Thread

Wanted to share my beer can chicken I just made. Came out absolutely perfect.
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Enhance your breasts

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Finally got the smoker set up and ran it for a while to break it in.

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Have some fun with it.
 
First try at ribs this afternoon for the final round of the Masters.

Before with rub
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Tucker is overseeing the process
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Final product
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Damn those ribs look delicious! I love em but always screw them up so I gave up cooking ribs.
 
DufferRob said:
Damn those ribs look delicious! I love em but always screw them up so I gave up cooking ribs.
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I cheat. I've done ribs once in a smoker. They were good. BUT typically I just throw them in the crockpot and cook 'em all day, then put them on the grill with some sauce right before we eat.
 
When people smoke their food, do you soak your chips? Do you use flavored chips and typically what temp to try to keep your smoker?
 
Tadashi70 said:
When people smoke their food, do you soak your chips? Do you use flavored chips and typically what temp to try to keep your smoker?
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I don't soak my chips, not much difference in smoke level. Temp depends on what I'm smoking. I don't have a true smoker so I don't do a lot of smoking. There's a site called amazing ribs that has a ton of technique and recipes, lots of great info on there, almost all of it dedicated to smoking.
 
Tadashi70 said:
When people smoke their food, do you soak your chips? Do you use flavored chips and typically what temp to try to keep your smoker?
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For the ribs I used hickory chips and soaked them for about an hour ahead of time. I might try chunks next time around; I guess they burn longer. I tried to stay in the 225-245* range for the duration.
 
Tadashi70 said:
When people smoke their food, do you soak your chips? Do you use flavored chips and typically what temp to try to keep your smoker?
Click to expand...

I don't soak but use chunks and not chips.
Pecan wood is fantastic for anything. Cherry is also nice. When I can find it wine staves are great for a brisket.
Typically 225 degrees.
 
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Boston butt about ready to come off the egg

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mmmmmmm that looks good.
 
OK I am back into smoking, this is my first electric smoker ... going to give it its maiden voyage tomorrow.





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Noticed a new BBQ store opened so I popped in. Holy heck there was some gorgeous stuff in that store. But what do you cook in the tiniest green egg?
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braddman19 said:
Noticed a new BBQ store opened so I popped in. Holy heck there was some gorgeous stuff in that store. But what do you cook in the tiniest green egg?
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Fish, wings, burgers I could go on and on.
 
Tony Romas, with sweet carolina's honey sauce
 
OK My first attempt with the electric smoker ... I went with the Boston Butt at the advice that I read here, since it was my maiden voyage ... I cook it 8 hrs and reach a temp 190 on the probe ... oh my my, was it good!!! I give a full woody on the woody meter!



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We broke in our Kammdo this weekend and love it. Grilled chicken, hotdogs and steak which all taster great.

How many of y'all use a wireless thermometer and which one don you use?

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kensisland said:
OK My first attempt with the electric smoker ... I went with the Boston Butt at the advice that I read here, since it was my maiden voyage ... I cook it 8 hrs and reach a temp 190 on the probe ... oh my my, was it good!!! I give a full woody on the woody meter!



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Question for the pros here. Thinking about adding a second device. I have a Webber kettle grill which I use for a lot of the basics, but would like to try some serious smoking (briskest, ribs, similar). I'm thinking an electric smoker might be what I should look for, but what about a kamodo/ BgE type grill? Any huge advantage to the BgE type grill besides the ability to do more than smoking?


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Boston Butt in the smoker this afternoon. Tried wood chunks this time around and they produced steady smoke for a lot longer than the chips. I'm sold.


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Actually decided to smoke a tri-tip today. Got it for half price at Vons.
 
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