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Thread: The BBQ and Smoking Thread

  1. #861
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    Hey Aaron, Just grab a Webber kettle (or performer, if you want a work station and propane lighting)

    Still use mine today, and have beat out $10-20k smokers in competition many a time.

    Doubles as a grill, and so very cheap

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    Quote Originally Posted by lasimmon View Post
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    Any good? Looking for a smoker here
    I don't know anything about the verrtical smokers as i have never used one, however based on the fact its from Costco if it doesn't perform like you expect they will totally take it back no questions asked, so you cant really go wrong for that price in my opinion.

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    Quote Originally Posted by lasimmon View Post
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    Any good? Looking for a smoker here
    ditto
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    Im the one with a learning disability....

  4. #864
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    Weber Kettle is pretty versatile and cheap. The Weber Smokey Mountain is in my opinion better if you just want a dedicated smoker. Both of these are pretty cheap and perform well, plenty of used ones around.

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    If any of you go with a kettle just make sure you get the 22”, the “original 18”” is basically useless for anything besides direct grilling

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    Quote Originally Posted by ercchry View Post
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    Hey Aaron, Just grab a Webber kettle (or performer, if you want a work station and propane lighting)

    Still use mine today, and have beat out $10-20k smokers in competition many a time.

    Doubles as a grill, and so very cheap
    Educate me, those Kettle's appear to be a charcoal grille which i have no intent on ever using again. How does the Kettle work as a dedicated smoker?

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    The Kettle is not really a dedicated smoker, but you can set it up to smoke with your charcoal on one side, a little water pan in the middle and a few wood chunks on top of your charcoal. I find it difficult to keep the temperatures down and I find it a little small (I even have the 22") for indirect cooking. It's better for steaks and there are many accessories available such as rotisserie and pizza oven inserts.

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    Quote Originally Posted by Ca_Silvia13 View Post
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    Educate me, those Kettle's appear to be a charcoal grille which i have no intent on ever using again. How does the Kettle work as a dedicated smoker?
    Super simple, trouble free fire for as long as it takes to smoke the largest cuts of meat:



    This holds a perfect 225F at the grill all day, just have to flip the hinged grill up, push ashes back into the little fire and rotate the grill to keep the fire off the meat

    And wtf man?! Charcoal is the best! Set up as 2 zone cooking, reverse sear steaks, etc mmmm

    The performer deluxe with the propane assist makes it super easy and quick to get everything lit too

    But if not grilling and only doing low and slow skip it and save the $300 and just get the 22” one touch gold. The little extra for the ash “bucket” over the tray is worth it as you don’t want a strong wind blowing shit off the tray and lighting your house on fire

  9. #869
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    I am finishing these two briskets as we speak to be made into brisket sandwiches at the Bark With Bam fundraiser at the Calgary Humane Society this weekend, as well as doing two more on Saturday for an annual veterans PTSD support group BBQ that I host at my acreage in Water Valley. Nothing like a 4 brisket weekend!!!

    20190725_135107-1612x1209.jpg
    Bob Blakeborough

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    Doing up a 130lb dressed and split whole hog today for the annual Veterans Support Group BBQ out on my acreage today. Also have a couple briskets on the smoker and a bunch of beer can chickens happening. Going to be a feast!!

    IMG_20190727_101537_170-1209x1209.jpg
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    Last edited by tirebob; 07-27-2019 at 10:26 AM.
    Bob Blakeborough

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    You must have a hell of a unit or multiple units to handle that kind of feast! Looks tasty!

    I've got four racks of ribs smoking right now just doing an easy 3-2-1 method. My family typically prefers the super tender fall off the bone texture so its my tried and tested go-to move. I usually wrap for 2 hours with apple juice, honey, and brown sugar but I think I'll sub in a Budweiser prohibition in for the apple juice. They are pretty sweet and has a nice mellow flavor so we will see how it goes.
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    Quote Originally Posted by schurchill39 View Post
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    You must have a hell of a unit or multiple units to handle that kind of feast! Looks tasty!

    I've got four racks of ribs smoking right now just doing an easy 3-2-1 method. My family typically prefers the super tender fall off the bone texture so its my tried and tested go-to move. I usually wrap for 2 hours with apple juice, honey, and brown sugar but I think I'll sub in a Budweiser prohibition in for the apple juice. They are pretty sweet and has a nice mellow flavor so we will see how it goes.
    I have an 1100 square pellet smoker and an 1100 square inch stick burner, 2 kettle smokers, a natural gas bbq and borrowing a monster catering grill for the hog. I do like my bbq! Lol!

    You can never go wrong with the 3-2-1 method for spare ribs! I use apple juice, a bit of beed broth and butter for my wrap. Sometimes play with other stuff too. I love cooking!
    Bob Blakeborough

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    Got two pork shoulders going in the smoker tonight But why does the weather have to suck for this weekend

    69B8A2E9-FCB9-4032-9C66-6EA68658BB85.jpg

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    Doing simple beef ribs today for the wife and I. 2kg package should end up with about perfect cooked meat weight without much leftover. No foil, 7 hour planned cook time. First 2 hours a slow ramp of temps to keep smoke heavy in the electric smoker.

    Wife is doing side dishes. I think roasted cauliflower is planned. It's pretty tasty.
    Last edited by ExtraSlow; 08-11-2019 at 09:50 AM.
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    Wife made some kind of fancy thing that intercepts the signals from my wireless meat thermometer and dumps them into a spreadsheet and then graphs them.

    Ribs turned out good. Not amazing. Honestly think I just like brisket more, and it's hardly more hassle.
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    Where did you buy the ribs?

    Love Beef ribs...
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    I love beef ribs too, but I have found the quality to be poor and price high the last couple of years. Way too fatty, maybe that's just me though. I stick to pork ribs now.

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    Coop crowfoot had em on sale yesterday. But even on "sale" beef ribs are pretty expensive, since its so much bone. These were $15.41/kg. No comparison to pork ribs in taste, hassle or price.
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    Not the standard type of bbq in this thread but did up a couple Char Siu style smoked pork tenderloins. Very tasty especially for the work required.

    0DACEADB-8F1C-415D-9A6D-086E56E0010A.jpg
    Originally posted by Thales of Miletus

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