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In general, value offset smokers aren't worth the price of the metal used to make them. I haven't seen a single one where the bottom hasn't rusted out of the fire box within a couple of years.
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Aug 17, 2018 19:19
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Vulture Culture posted:In general, value offset smokers aren't worth the price of the metal used to make them. I haven't seen a single one where the bottom hasn't rusted out of the fire box within a couple of years. I hate mine pretty badly. It’s a serviceable grill and the side box is nice for keeping things warm, but it just sucks absolute poo poo at smoking for a long while. Think I’m gonna get a PBC if/when they go on sale at end of summer.
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Aug 17, 2018 19:47
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Marbling porn steaks (porn for $6.99/lb at any rate): I think they will work nicely. In the mean time, smoked chicken wings: 
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Aug 17, 2018 21:42
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Any opinion on the Duo if I didn't add the firebox if that element seems like a waste of time? I could always pair something dedicated to smoking later on. We don't have any grilling gear at all at the moment, and it feels a shame.
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Aug 17, 2018 22:05
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Vulture Culture posted:In general, value offset smokers aren't worth the price of the metal used to make them. I haven't seen a single one where the bottom hasn't rusted out of the fire box within a couple of years. I've had an offset for a few years and it leaks but works pretty well. Buy something else though.
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Aug 17, 2018 22:37
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baquerd posted:Marbling porn steaks (porn for $6.99/lb at any rate): drat that's some good looking steaks at 6.99/lb
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Aug 17, 2018 23:04
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Here's a lesson I'd like to share: don't use your chimney starter while barefoot for reasons that should be obvious now. Regardless of that lesson I should have some good pictures to share tomorrow.
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Aug 17, 2018 23:41
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3 racks of baby backs tomorrow. 
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Aug 18, 2018 01:17
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.Z. posted:or this style: https://www.amazon.com/Velesco-Wooden-Scraper-Cleaner-American/dp/B073W18BDM I have a woodworking shop, I'll make my own wood scraper and try it.
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Aug 18, 2018 07:14
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I've always wanted to do beans on the smoker but never tried. Seems to be a thread favorite, are there any recommended recipes? Having some friends over Monday night and figured I'd throw some beans on underneath the ribs I'm planning.
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Aug 18, 2018 20:13
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I put together a recipe from these two videos: https://www.youtube.com/watch?v=3bPBCoRP5Lw (Leaning more on this video than the second) https://www.youtube.com/watch?v=XunzW9FU3oc I cooked them until the beans were the right texture, adding more broth / water as needed to keep the consistency right.
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Aug 18, 2018 20:30
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MMMM, I bet smoked beans would be amazing.
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Aug 18, 2018 21:30
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lifts cats over head posted:Here's a lesson I'd like to share: don't use your chimney starter while barefoot for reasons that should be obvious now. I too have learned that lesson the hard way.
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Aug 18, 2018 21:38
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I can't believe I just learned of smoked Cheeze Its and now I am going to do those alongside a pork shoulder. Can't wait.
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Aug 18, 2018 22:42
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R2Brew posted:I've always wanted to do beans on the smoker but never tried. Seems to be a thread favorite, are there any recommended recipes? Having some friends over Monday night and figured I'd throw some beans on underneath the ribs I'm planning. Tezcatlipoca posted:
You can also use the beans as the drip pan or just put it somewhere in the smoker depending on what you're doing.
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Aug 18, 2018 23:18
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lifts cats over head posted:Here's a lesson I'd like to share: don't use your chimney starter while barefoot for reasons that should be obvious now. Corollary: do not make roux for gumbo barefoot.
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Aug 19, 2018 00:31
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I’ve used beans as a drip pan and it smelled / tasted like an ash tray. I guess put them in in the last hour or two or don’t listen to me because I consistently gently caress that up.
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Aug 19, 2018 00:55
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Hed posted:I’ve used beans as a drip pan and it smelled / tasted like an ash tray. I guess put them in in the last hour or two or don’t listen to me because I consistently gently caress that up. Yeah liquids absorb smoke quickly so it doesn't have to be in very long. I prefer the method in my quote.
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Aug 19, 2018 01:22
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Hed posted:I’ve used beans as a drip pan and it smelled / tasted like an ash tray. I guess put them in in the last hour or two or don’t listen to me because I consistently gently caress that up. When I do beans in the smoker, I use pre-done beans like Bush's, but add onion and bacon. That way I don't really have to worry about cooking everything the right way, but then I can just throw them on for the last hour or two, get some drippings and smoke, and call it good. I'm sure there are better ways, but this way sure is easy.
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Aug 19, 2018 04:36
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Larrymer posted:3 racks of baby backs tomorrow. Ended up doing these today with the new Smoke thermo and probes. Finally, one of my cooks lines up with typical smoke times that I see online, so I'm guessing my old ones were just reading low. About 4 hours on these around 250-270, then a quick glaze for 10-15 min and viola. The other half of the top rack is already plated.   They were the best ribs I've ever done on the smoker. Previously, I tried doing 225 for ~6 hours and they still didn't pass the bend test but it was time to eat so I pulled them. I don't usually baste them at the end either and just leave them with the dry rub on. I like it better this way. Next time I'll drop the temp slightly and put less rub on the bone side. It was a little too crispy and burnt. There was a good smoke ring and otherwise I enjoyed them.
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Aug 20, 2018 00:12
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A total of about 36 hours of work this weekend. Then it rained and half of the people invited didn't show up, now leftovers for me I suppose.     This is the underside, don't worry I didn't trim all the fat off.  
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Aug 20, 2018 16:34
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ROJO posted:When I do beans in the smoker, I use pre-done beans like Bush's, but add onion and bacon. That way I don't really have to worry about cooking everything the right way, but then I can just throw them on for the last hour or two, get some drippings and smoke, and call it good. I'm sure there are better ways, but this way sure is easy. I too like to use big cans of Bush's beans from Sam's Club/Costco. I have posted before about mine but I basically mix in a bunch of pulled pork from a previous cook and then I take a few Italian Sausages and poke holes in them. Place on rack above beans and smoke for an hour or two. Then take those sausages and chop them up and add to beans. This can be a meal by itself but is also great as a "dip" for tortilla chips. If your doing it as a dip throw some shredded cheese on the top for the last 5 minutes or so to melt it.
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Aug 20, 2018 16:44
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Is anyone firing up their cookers this weekend? I'm gonna do a really cheesy fatty.
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Sep 2, 2018 16:22
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I'd been thinking about doing some beer can chickens tomorrow. I haven't decided yet, though.
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Sep 2, 2018 19:49
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Doing 4 racks of 321 ribs. (3, 1.5, .5) ribs. Also going to toss some Bushes baked beans in the smoker for like the last .5.
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Sep 2, 2018 21:12
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7lb rack of short ribs going on tomorrow, over hickory.
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Sep 2, 2018 22:31
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Everyone better post pics. (I’m just grilling beer brats, but also making etouffée. Which isn’t smoked.)
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Sep 3, 2018 00:07
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Doing a pork belly 
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Sep 3, 2018 00:22
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Rotisserie chicken on the performer in a few days. Probably smoking beef ribs if I can find good cuts next weekend.
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Sep 3, 2018 00:25
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The inlaws were visiting today, so we made some ribs on the Traeger to demonstrate how easy and good it is.  "All this for 15$?" Yup!
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Sep 3, 2018 04:55
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Where'd you get that for $15. I'm paying $20 for 2 racks of ribs.
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Sep 3, 2018 13:29
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Doing a butt today.
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Sep 3, 2018 16:12
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C-Bangin' it 
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Not smoking today, going to take it easy and do some grilling. Wings marinated in soy sauce and Italian dressing, then the sauce is going to be a mixture of hot sauce, butter, and honey. First time trying that sauce so I'm excited. Last weekend I did my second brisket, first with butcher paper instead of foil. Came out fantastic. 
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Sep 3, 2018 16:17
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I got an A-maze-n pellet smoker tube for my MES 30" and it's been a game changer. Made smoked salmon last week which was so good I'm making it again today. My only complaint is that the A-maze-n pellets are pretty expensive ($10 for 2 lbs), are there cheaper alternatives that are just as good?
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Sep 3, 2018 17:04
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https://www.amazon.com/CookinPellets-40PM-Perfect-Smoking-Pellets/dp/B00819OICI 40 lbs for less than $40.
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Sep 3, 2018 17:30
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Colostomy Bag posted:https://www.amazon.com/CookinPellets-40PM-Perfect-Smoking-Pellets/dp/B00819OICI Thanks!
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Sep 3, 2018 17:46
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tater_salad posted:Where'd you get that for $15. I'm paying $20 for 2 racks of ribs. By me, Kroger has a sale fairly often $1.77/ lb for baby back and spare ribs (this weekend they are $1.99/ lb). I stock up with some frozen ones when they do and replenish during the next sale.
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Sep 3, 2018 18:01
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Whooping Crabs posted:Thanks! It's a good mix of woods. Right now I have them going in my tube for my pork shoulder.
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Sep 3, 2018 18:13
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That peach butcher paper is no joke! I'll never use foil again. 16 pound brisket. Took 14 hours on my WSM.
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Sep 3, 2018 18:49
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Whooping Crabs posted:I got an A-maze-n pellet smoker tube for my MES 30" and it's been a game changer. Made smoked salmon last week which was so good I'm making it again today. My only complaint is that the A-maze-n pellets are pretty expensive ($10 for 2 lbs), are there cheaper alternatives that are just as good? Find a Menards, $15 for 40lbs: https://www.menards.com/main/outdoo...61078035991.htm Not had any issues with their pellets or noticed a difference between brands really.
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Sep 3, 2018 18:54
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