Time to get serious about a new smoker.

[TripletDaddy]

Yeah that is the main reason to move it. IIRC, he referenced that problem but then mentioned that they haven't moved it in spite of that problem. Can't remember why. Pretty sure it is somewhere in this video:

I suspect we will just need to wipe out the vent with a paper towel from time to time.

That is a great video. didn't mention the stack but wtf @14:56?? :condom:

also, interesting cut to an interview with Big Moe but no audio.

stump is hilarious.

[PaloAltoCougar]

Nice! That looks tasty. I posted a recipe for skin on chicken breasts....give that one a shout. It really delivers and much easier than spatching a whole chicken.

Smoking becomes an addiction because it is so fun and everyone loves the results. And the boss won't mind that she gets more R&R while you spend more time whipping up tasty feasts (that really aren't that hard).

What's in the hopper for the 4th? You are ready for your first venture into longer cooks: pulled pork!

Also, temps, time, and wood for your cook, man. Come on!

We've been invited to a small gathering on the 4th, but your prodding (not to mention the siren song of the Traeger) makes me want to do a longer cook that morning/early afternoon and to share the benefits with said gathering. I'll probably following one of the many recipes in the book, but if anyone can provide a link to a favorite, I'd welcome it.

As for this evening's triumph: Hickory at 350. It took about an hour to reach an internal temp of 165, by which time the bacon was starting to crisp nicely. I erred, however, in leaving the asparagus on the grill too long (35 minutes+); I'm sure 25 or less would have been sufficient.

Oh, and a box of Spade L Beef Marinade and Seasoning bottles arrived earlier today. I'm taking this thing seriously.

[HuskyFreeNorthwest]

Was that a compliment or insult about my photos? I'm going to pretend compliment.

[PaloAltoCougar]

Was that a compliment or insult about my photos? I'm going to pretend compliment.

I have never spoken ill of you, and never will.

[Green Monstah]

So if you cook different types of meat with different rubs, how do you prevent the drippings from meat on the rack above from affecting meat below? I suppose you can stack similar meat on the rack above. Maybe it just doesn't matter.

I looked at their website, and that's quite a smoker you guys just bought. I think I'd be afraid that I'd become designated ward/department chef if I threw down the cash for something like that.

[Jeff Lebowski]

So if you cook different types of meat with different rubs, how do you prevent the drippings from meat on the rack above from affecting meat below? I suppose you can stack similar meat on the rack above. Maybe it just doesn't matter.

I looked at their website, and that's quite a smoker you guys just bought. I think I'd be afraid that I'd become designated ward/department chef if I threw down the cash for something like that.

That has already happened. At least now capacity won't be an issue. I am feeding 120 this weekend and I am cooking the butts in shifts in advance and vacuum sealing to reheat. I would much rather just cook it all at once.

[YOhio]

Congrats all on your new meat smoking units! Those look pretty phenomenal.

JL, are you getting paid to cook for 120 people? That seems like a lot to ask of a friend or neighbor.

[Green Monstah]

I know most of you boys are rocking Traegers, but anyone have experience with the Guru DigiQ? I'm considering putting one on my WSM.

[Jeff Lebowski]

Congrats all on your new meat smoking units! Those look pretty phenomenal.

JL, are you getting paid to cook for 120 people? That seems like a lot to ask of a friend or neighbor.

Labor of love. I will get reimbursed for the meat.

[TripletDaddy]

I know most of you boys are rocking Traegers, but anyone have experience with the Guru DigiQ? I'm considering putting one on my WSM.

I'm getting a guru. You need a fan as well, of course, but they are one of the most widely used models. There is a wifi guru that looks to be pretty amazing, check it out.

[TripletDaddy]

So if you cook different types of meat with different rubs, how do you prevent the drippings from meat on the rack above from affecting meat below? I suppose you can stack similar meat on the rack above. Maybe it just doesn't matter.

I looked at their website, and that's quite a smoker you guys just bought. I think I'd be afraid that I'd become designated ward/department chef if I threw down the cash for something like that.

It can be an issue. From what I've seen from the comp guys, once th start cooking different types, they will often go to hotel pans and sit the meat inside the pan but on top of a rack. Added bonus: cleanup is easier

[imanihonjin]

I know most of you boys are rocking Traegers, but anyone have experience with the Guru DigiQ? I'm considering putting one on my WSM.

I believe ER has reported good results with this cheaper competitor of GigiQ:

http://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=396

[Drunk Tank]

Whoa, I am gone for a day and shit got real in here! Congrats on the purchase of 2 great smokers! Stump don't build no junk!

[Drunk Tank]

I know most of you boys are rocking Traegers, but anyone have experience with the Guru DigiQ? I'm considering putting one on my WSM.

They work great!

[TripletDaddy]

Whoa, I am gone for a day and shit got real in here! Congrats on the purchase of 2 great smokers! Stump don't build no junk!

The whole process had a WWDTD? vibe to it