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Thread: The BBQ and Smoking Thread

  1. #441
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    Cut Rite meats is doing full briskets at 4.99/lb. I picked up 2 of them yesterday, one is a 13 lb and the other is 14 lb.

    Threw one in the freezer for another day and dry rubbed the cure on the other one last night. Hopefully on Sunday I will have montreal smoked meat.

    Also bought a AMNPS so I get to try that in my MES30 too

    Edit: Looks like the 4.99/lb for brisket expires at the end of the day tomorrow.

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    Nice, I want to try to do brisket when the weather warms up.

  3. #443
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    Mesquite smoked a Boston Butt on Saturday. Started at 7am, took it off at 6:30 pm at 185 deg.

    Dry rub and cure for two days, room temp, inject apple juice, and drink beer

    click for larger version
    » Click image for larger version

  4. #444
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    Did my own montreal smoked meat. Had a hard time getting my smoker to maintain temp and get hot enough in the cold today. Didnt end up with a good bark but still reasonably smokey. Gotta trim the fat better next time tho...

    click for larger version
    » Click image for larger version

    click for larger version
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    click for larger version
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    I took a few bites out of my sandwich before i remembered to take a pic.

  5. #445
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    Holy fuck that looks good.

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    I tip my hat to you.
    http://upload.wikimedia.org/wikipedia/en/3/34/The_Smoking_Man_(X-Files).jpg

  7. #447
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    That looks really good, what temp do you smoke the Montreal Smoked meat at?

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    Originally posted by BigDL
    That looks really good, what temp do you smoke the Montreal Smoked meat at?
    Smoked it at 225F until it hit 165 internal temp. Then I steamed it until the internal temp hit 190F.

  9. #449
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    That looks delicious! Does anyone have suggestions on a good smoker for a beginner? I was thinking electric to start off. Budget <$700?

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    Originally posted by trieu
    That looks delicious! Does anyone have suggestions on a good smoker for a beginner? I was thinking electric to start off. Budget &lt;$700?
    Weber kettle! But if you're willing to go that high get the performer with all the bells and whistles

    It's hands down the most versatile grill

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    Electric is easy as hell, zero hassle.
    I run this one, which they now apparently brand as "Red head by masterbuilt".
    http://www.basspro.com/RedHead-Sport...ct/1505111257/

    For $240 you can't go too far wrong.

    Good unit, easy to use. No trouble using it on cooler days too, I've smoked down to around freezing without issue. Might be doing some salmon in the next couple weeks, so will try it out at even lower temps.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

  12. #452
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    I went with a Bradley, they usually go on sale at Cdn Tire every few months. Only complaint is the wood pucks, but its really not that big of a deal.

  13. #453
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    Originally posted by ExtraSlow
    Electric is easy as hell, zero hassle.
    I run this one, which they now apparently brand as &quot;Red head by masterbuilt&quot;.
    http://www.basspro.com/RedHead-Sport...ct/1505111257/

    For $240 you can't go too far wrong.

    Good unit, easy to use. No trouble using it on cooler days too, I've smoked down to around freezing without issue. Might be doing some salmon in the next couple weeks, so will try it out at even lower temps.
    Agreed - good unit overall, and it's insulated too. I find the top rack a few degrees higher than the bottom rack (not enough that it's been an issue for me).

    I have the same one but I ended up adding the AMNPS to it because:

    1) smoke for 8+ hours without having to go back and add chips.
    2) Not getting enough smoke when smoking at lower temps, or on hot days (basically when I was finding the burner wasn't coming on often enough to burn the chips).

    Link to it: http://www.amazenproducts.com/product_p/amnps5x8.htm

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    Yeah, on hot days, you really don't get that much smoke. I generally run the vent wide open when it's warm out to get more smoke, but you for sure have to add more chips in that case.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

  15. #455
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    Originally posted by ercchry


    Weber kettle! But if you're willing to go that high get the performer with all the bells and whistles

    It's hands down the most versatile grill
    I started with a Kettle using the snake method. I made some good food with that till I got a used Akorn for $100.

    The akorn can be found for a pretty good price, and can be used for a lot of different things. It is also way better on fuel usage.

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    Originally posted by ExtraSlow
    Electric is easy as hell, zero hassle.
    I run this one, which they now apparently brand as &quot;Red head by masterbuilt&quot;.
    http://www.basspro.com/RedHead-Sport...ct/1505111257/

    For $240 you can't go too far wrong.

    Good unit, easy to use. No trouble using it on cooler days too, I've smoked down to around freezing without issue. Might be doing some salmon in the next couple weeks, so will try it out at even lower temps.
    Thanks for the suggestion, going to try to pick one up this weekend at Bass Pro if they have it in stock. Did you buy it locally?

  17. #457
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    Originally posted by BigDL


    I started with a Kettle using the snake method. I made some good food with that till I got a used Akorn for $100.

    The akorn can be found for a pretty good price, and can be used for a lot of different things. It is also way better on fuel usage.
    Yeah, more insulted helps... especially for the winter months... my next one will probably be a green egg... but just can't justify the 10x price tag

    As long as it's charcoal/wood it's all good though... real BBQ

    Snake method works great though, 2x2 of kingsford, with 2-3 chunks of weber brand wood evenly spaced on the first half (cause meat only absorbs smoke so much) gets you a nice 225F grill temp (using water pan to absorb spikes) and a snake on a full sized kettle will last ~8hrs with zero fuss and gets ya results like this... yup, that's a pork rib

    click for larger version
    » Click image for larger version

    And by versatile I mean you can even do weird shit like make wood fired bread/pizza

    Burn down some oak logs

    click for larger version
    » Click image for larger version

    Get the stone nice and warm... then next thing you know... bread

    click for larger version
    » Click image for larger version

    Yes... I have too much free time up at the lake
    Last edited by ercchry; 03-07-2017 at 11:42 PM.

  18. #458
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    Originally posted by ExtraSlow
    Yeah, on hot days, you really don't get that much smoke. I generally run the vent wide open when it's warm out to get more smoke, but you for sure have to add more chips in that case.
    I'm curious... what colour smoke do these electric things pump out?

    I've never been a fan of chips or pellets, I find that they smouldering too much and burn out quick, but I've only tried them on charcoal or gas grills

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    Originally posted by hampstor
    Cut Rite meats is doing full briskets at 4.99/lb. I picked up 2 of them yesterday, one is a 13 lb and the other is 14 lb.

    Threw one in the freezer for another day and dry rubbed the cure on the other one last night. Hopefully on Sunday I will have montreal smoked meat.

    Also bought a AMNPS so I get to try that in my MES30 too

    Edit: Looks like the 4.99/lb for brisket expires at the end of the day tomorrow.
    For those that are into brisket be aware that the Wholesale Briskets are running at $4.69 per pound. I picked up a 15 pounder on Saturday, my wife slow cooked it yesterday and it was wonderful. Great flavour and you literally could use just a fork to break apart a slice, so tender. Still haven't tried out their 8-9" beef ribs, soon I think.

  20. #460
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    Originally posted by ercchry


    I'm curious... what colour smoke do these electric things pump out?

    I've never been a fan of chips or pellets, I find that they smouldering too much and burn out quick, but I've only tried them on charcoal or gas grills
    The chips and pellets are meant for electric smokers. You need chunks for charcoal. It's hopeless smoking on a gas grill.

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