Time to get serious about a new smoker.

[Drunk Tank]

I don't get it, how will it make you? How will it break you?

It wont really. Pretty much everyone in my family is a great cook. They also all have big mouths. This is the first time I am cooking for the "whole family" and if I deliver sub-par food, i'll never hear the end of it.

[Drunk Tank]

The pork turned out great. I pulled it off the smoker a little after 730 this morning (after 12 hours in the smoker), wrapped it and threw it in the cooler. We ate at 1230. There were about 70 people at the lunch and the pork got rave reviews. In fact, there was none left when all was said and done. Many people asked me if I catered or if I would be willing to cater. A few folks even said it was the best pulled pork they have ever had. Needless to say, it was a good day.


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[Jeff Lebowski]

The pork turned out great. I pulled it off the smoker a little after 730 this morning (after 12 hours in the smoker), wrapped it and threw it in the cooler. We ate at 1230. There were about 70 people at the lunch and the pork got rave reviews. In fact, there was none left when all was said and done. Many people asked me if I catered or if I would be willing to cater. A few folks even said it was the best pulled pork they have ever had. Needless to say, it was a good day.


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Did I mention that there is a home for sale in our neighborhood?

[Jeff Lebowski]

DT, what temp did you use?

[Drunk Tank]

DT, what temp did you use?

I had the controller set at 225, but it was having a hard time keeping that temp (it was pretty hot outside). The digital display was reading between 220 and 245, and the oven thermometer I have on the grill was reading 250-270. I checked the meat at 1100pm and it was cooking too fast so I set the digital controller to 180. It was keeping temps betweeen 180 and 200 on the display and 225-230 on the oven thermometer, so I left it there for the night. At 530, I kicked it up to 275 on the controller because I needed them to finish and they were only at about 170-175 internal temp and I needed them to get up to 195 so I could foil them and throw them in the cooler.

[The_Tick]

So I just picked up a slightly used Weber Smokey Mountain 22.5" for 275 off of Craigslist.

So long propane smoker.

Going to be buying my probes tomorrow and 2 rib racks.

Here we go...

[Joe Public]

I think Traeger is still the most cost effective, especially now that Costco has them in their roadshows occasionally. At half the cost of the Memphis Pro, the Traeger does a fine job. Memphis, Mak, Yoder, and the others are all between 1300-2000.

Yeah, they sell at Costco for $300-400 less than what I paid.

But I use the Costco sales to stock up on pellets.

Does anyone know of a way to find out when the Costco sales are scheduled?

Edit: I found the listings in the Costco Connections magazine.

[Drunk Tank]

So I just picked up a slightly used Weber Smokey Mountain 22.5" for 275 off of Craigslist.

So long propane smoker.

Going to be buying my probes tomorrow and 2 rib racks.

Here we go...

It is a thing of beuty. I must admit I had a bit of smoker envy. My 18.5" WSM just doesnt measure up...

[Drunk Tank]

Does anyone know of a way to find out when the Costco sales are scheduled?

Edit: I found the listings in the Costco Connections magazine.

Costco has great prices on them. I thought I had mine sold but I didnt want to drive 4 hours north to Stockton to deliver it.

[pellegrino]

The pork turned out great. I pulled it off the smoker a little after 730 this morning (after 12 hours in the smoker), wrapped it and threw it in the cooler. We ate at 1230. There were about 70 people at the lunch and the pork got rave reviews. In fact, there was none left when all was said and done. Many people asked me if I catered or if I would be willing to cater. A few folks even said it was the best pulled pork they have ever had. Needless to say, it was a good day.


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looks like it "made" you glad it went well.

[CJF]

Just put two butts and a brisket on for the CB cook off tomorrow. I plan on being the proud owner of an autographed Jimmer jersey this time tomorrow.

[CJF]

The brisket wins me an autographed Jimmer jersey. This was a fun activity that CB put on today. I would love to see CUF do something similar.

[wuapinmon]

The brisket wins me an autographed Jimmer jersey. This was a fun activity that CB put on today. I would love to see CUF do something similar.

Bravo, sir.

[Drunk Tank]

Ok. With the upswell of smoker talk going on, I decided I would finally try out the 18.5" WSM I picked up for $100 a few months back. I made a quick bacon "fattie" or bacon explosion and threw on some Polska Kielbasa for a late night snack/breakfast tomorrow.

I smoked them 2.5 hours with applewood chunks @ 225~250 degrees on the dome thermometer.

I learned a few things tonight.

1. The WSM is a pretty damn good smoker. It was fairly efficient. I barely had any of the bottom vents cracked open and was able to maintain good temps.

2. This thing imparts much more smoke flavor than either of my Traegers. I have smoked sausage and fatties in my Traeger and never got this much smoke flavor. I was taken aback a bit on how good it was. Even my wife commented about the smokiness. The whole cook I had a steady stream of light blue smoke coming out the top vents. I had always heard the complaint that Traegers didn't impart enough smoke flavor into the meat, but until now thought that complaint was unfounded.

Anyways. I am pleasantly surprised by how well this thing performed and will be using it more in the future for sure.










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[Surfah]

Looking to smoke some wings next weekend for the game. CJF I know you have smoked wings in the past, what do you do for cooking time and temperature?