The BBQ and Smoking Thread

[Kavy]

I made ribs. And then promptly fell asleep over cooking them by about 1.5 hours.

[ThePenIsMightier]

Those wings look absolutely incredible!

[killramos]

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Are those skin on wings? I always take the skin off because reasons.

Yup. The skin combined with the dust was one of the best parts. Plenty of flavour penetration into the meat as well.

[Disoblige]

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I made ribs. And then promptly fell asleep over cooking them by about 1.5 hours.

Nooo... I will shed a tear for you for real. Damn.

I had a friend cook ribs in an oven but that oven used °C units instead of °F... (WTF right??).

Ribs ended up being burnt to a crisp and only reason he caught it was due to the horrible burnt smell.

[ExtraSlow]

Skin is good. Eat the skin.

[OTown]

Anyone have experience with Propane smokers? Cabelas has a sale on on one and I have zero smoking experience so I figured that would be a good choice to start. But I'm not sure if I should go with propane or I should go with pellets. I also have a nat gas line that I could use but those seem real rare. Probably not going to do huge amounts of meat, just for 2 people really. I would like a set-and-forget type thing, but checking it once in a while doesnt hurt either.

Anyways, looking for opinions and advice. Thanks in advance

[tirebob]

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Anyone have experience with Propane smokers? Cabelas has a sale on on one and I have zero smoking experience so I figured that would be a good choice to start. But I'm not sure if I should go with propane or I should go with pellets. I also have a nat gas line that I could use but those seem real rare. Probably not going to do huge amounts of meat, just for 2 people really. I would like a set-and-forget type thing, but checking it once in a while doesnt hurt either.

Anyways, looking for opinions and advice. Thanks in advance

I would go pellet over propane personally. Super simple to use and more control versus propane.

[The_Rural_Juror]

Refilling propane is a pain in the ass.

[90_Shelby]

[gwill]

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Anyone have experience with Propane smokers? Cabelas has a sale on on one and I have zero smoking experience so I figured that would be a good choice to start. But I'm not sure if I should go with propane or I should go with pellets. I also have a nat gas line that I could use but those seem real rare. Probably not going to do huge amounts of meat, just for 2 people really. I would like a set-and-forget type thing, but checking it once in a while doesnt hurt either.

Anyways, looking for opinions and advice. Thanks in advance

If you don't know how much you'll smoke or how often I dont think a propane smoker is that bad of an idea. I started with an old master built propane smoker that used propane and upgraded within a year and a half.

The biggest issue on the vertical style propane smoker are the flare ups of the wood that you use. I'd end up with the smoker getting way hotter at some points due to the wood burning too quickly. Constantly changing the trays due to the heat fluctuations was annoying.

After I upgraded to a Louisiana grill i realized just how big of a pain that the propane smokers were. I couldnt believe how much easier the pellet style was.

I did a 25 pound batch of moose jerky yesterday and can have that run through my smoker in no time. Doing these bigger batches arent easily done in most propane style smokers.

[OTown]

Thanks for the info gents. Thats the info I needed, ill probably just save a bit and get a nicer pellet smoker down the road on sale at some point.

[ThePenIsMightier]

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Mother of God...
Is that a Turducken?!? The duck appears to be on the inside rather than the middle, but I still think that's a Turducken! There is nothing better, on earth.

[killramos]

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Solid Porchetta. Crispy

[killramos]

Literally not bbq but so long as my grill is out of fuel I am on the sous vide steak bandwagon.

Went with the mayo trick for the sear. For those not familiar, mayo has everything in it to achieve a hot nice brown sear on a steak. And doesn’t overdo the oil. Thin coating on either side and sear off in the caste iron pan.




Awesome result every time.

[90_Shelby]

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Solid Porchetta. Crispy

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Mother of God...
Is that a Turducken?!? The duck appears to be on the inside rather than the middle, but I still think that's a Turducken! There is nothing better, on earth.

It’s pork belly prepped kind of like porchetta but with no pork loin in the middle. Garlic, olive oil, lemon zest, salt, pepper, basil and oregano rubbed on the meat prior to rolling it up. Smoked and finished in the oven at 500F to crisp the skin.

[Kjonus]

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Literally not bbq but so long as my grill is out of fuel I am on the sous vide steak bandwagon.

Went with the mayo trick for the sear. For those not familiar, mayo has everything in it to achieve a hot nice brown sear on a steak. And doesn’t overdo the oil. Thin coating on either side and sear off in the caste iron pan.


Awesome result every time.

I use cast iron lots and have never heard about this trick, will have to give it a go sometime. Thanks!

[Disoblige]

I make grilled cheese sandwiches by crusting both sides of bread with mayo first in the pan and it gives it a nice tangy zing.

I can see how it can work well with steak.

[Kavy]

Decided to give the Skin on wings a try since I have never done them that way before.
I’m sold.

[killramos]

Look good!

[ercchry]

On track for 1am... let’s see what tricks I can pull out to eat by dinner time