Time to get serious about a new smoker.

[Shaka]

After all was said and done, not counting the stuff we ate and/or kept out to eat this week, we are taking (6) 1 Gallon Ziploc bags of smoked goodness with us to CA.

:rockon2:

I'm hitting Lake Powell soon. I may take inspiration from you and take some smoked meat along. Pulled pork would probably be pretty nice if I warmed it up for a few minutes on the Camp Chef.

[FMCoug]

I'm hitting Lake Powell soon. I may take inspiration from you and take some smoked meat along. Pulled pork would probably be pretty nice if I warmed it up for a few minutes on the Camp Chef.

It freezes fine and easy to reheat.

[Shaka]

It freezes fine and easy to reheat.

How do you store it? Will regular tupperware work?

[FMCoug]

How do you store it? Will regular tupperware work?

We use gallon size ziploc bags.

[Shaka]

We use gallon size ziploc bags.

If you're in the boonies, in my case Lake Powell, what is your preferred method for reheating? I will have a camp chef available with a cast iron grill.

[FMCoug]

If you're in the boonies, in my case Lake Powell, what is your preferred method for reheating? I will have a camp chef available with a cast iron grill.

I haven't tried it bit I'm thinking put the bag in a pan of water and let the water heat it. Indirect rather than just the pork in a pan. Also I have never had to do it but I'm told that adding a bit of apple juice to the bag will help keep it most.

[Joe Public]

I assembled the kamado over the weekend. Here it is:



The grates are 18" in diameter. To compare, the large BGE is 18.25". I plan to perform a foodless burn during the week to get a feel for temperature control. If all goes well, I'll try my first pork shoulder over the weekend.

[TripletDaddy]

Really cool! Please post pics.

[Coach McGuirk]

How much was there in assembly? Looks great. Interested to hear about your ventures in smokin'

[Joe Public]

How much was there in assembly?

The cart required assembly, and I had to attach the side table brackets to the base. The rest of the parts (side tables, fire bowl, grates, etc.) basically just needed to be removed from the packing materials. The main unit (base, hinge, lid, gasket, etc.) came fully assembled. The hardest part was lifting the cooker out of the box and into the stand by myself.

[Coach McGuirk]

Three days to our super bowl, our Daytona 500, our open. What's everyone have on the menu for the fourth? I know for sure I am doing ribs, but still determining what else.

[TripletDaddy]

Shoulders, ABTs, chicken wings.

I am looking all over for a good smoked shrimp recipe but can't really find one that looks good. Coconut shrimp in the fryer will probably be better.

[Drunk Tank]

Shoulders, ABTs, chicken wings.

I am looking all over for a good smoked shrimp recipe but can't really find one that looks good. Coconut shrimp in the fryer will probably be better.

I am not real sure about a smoked shrimp recipe. I don't think smoking shrimp low and slow would turn out anything spectacular.

Here is my go-to grilled shrimp recipe. It is a little spicy so be aware.

Firecracker Shrimp

1 c. olive oil
1/4 c. chopped cilantro
1 lemon, juiced
2 T. Hot Sauce ( I use Sriracha)
1/2 t. cayenne pepper
6 cloves garlic, minced
2 t. dried oregano
1/2 t. salt
1 t. ground black pepper

Mix all ingredients in a sealable plastic bag. Add 2 lbs shrimp (i used peeled and de-veined). Marinate 1-3 hours in the fridge. If I am marinating more than an hour, I wont add the lemon juice until 30 minutes to an hour before I cook the shrimp. I don't want the acid cooking the shrimp. Skewer the shrimp and grill 1-3 minutes a side until done. Do not over cook.

[Jeff Lebowski]

I am paralyzed with indecision. Ribs, brisket, tri-tip, pork shoulder, wings ... Can't decide. I suppose if I were FMCoug I would just man up and do everything.

[Drunk Tank]

I am paralyzed with indecision. Ribs, brisket, tri-tip, pork shoulder, wings ... Can't decide. I suppose if I were FMCoug I would just man up and do everything.

Throw a block party.