Actually did my first burn in on it a few minutes ago At set point of 350, I set the meat probe on a clip on the grate directly in the center (which is the hottest point of atleast this pellet smoker) It read up to 385, then settled down to like 365 most of the time
I'm jealous of all you guys who can get pork belly easily. I'm going to have to drive 30 miles to get some soon for some of those burnt ends.
Ohh, I forgot to add that the kitchen store I got my GMG at carries every flavor of Meat Church on the shelf I signed up for rewards there before my purchase and now have $25 of store credit Gunna have to swing by tomorrow and get some free holy voodoo, I'm running a little low I'm fucking pumped to have somewhere close by to get meat church off the shelf for the same price I can order it from their website for
Have you checked if you have a local Academy Sports? They carry most of them here regularly on the shelf.
doing my first smoke on the Oklahoma Joe's Highland - haven't put on the gasket I bought yet. during the seasoning burn yesterday, it wasn't leaking too bad so I'm going to plow ahead because the curing time on the gasket along with other things going on this weekend is too limiting.
OK Joe is doing its thing. figuring out the offset versus the vertical smoker I used before. I could just stand there watching it cook all day. made up a bbq sauce that is more of my platonic ideal - ketchup, mustard, brown sugar, garlic, onion, cayenne, paprika, lots of black pepper, and cider vinegar. not as thin as true vinegar sauce, but not syrupy and thick either.
Yea a buddy of mine was talking how he loves the fast and hot method for his pork butts. Probably going to try it this week. 325 for a couple hours.
Just inadvertently did one at that last weekend. Probably ran closer to 350. Didn't notice a difference at all.
Been smoking at 325 since I posted. Just now hit 190. This is just one of those stubborn ones. I’ve had a few go 20 hours on me before so it’s no big deal. Just having dinner instead of lunch.
My Kamado Joe finally got delivered and I’ll be putting it together this morning. I’ve never smoked anything prior to today, so I’m assuming I’ll screw it up. Was thinking of doing a bunch of wings and making the western NC bbq sauce in the op. As far as wing prep, should I brine them? Season with just salt and pepper, get them on the smoker then add the bbq sauce towards the end when I am crisping them up? Any particular recipes/instructions? Looking forward to honing my skills in here.
holy voodoo and asian persuasion were my two favs. The wife's fav was the bloody mary rub (along with her bloody mary).
I usually season the wings and put them in a bowl and throw them in the fridge to dry out for a couple hours. Wings are probably a good starter bc the temp won’t matter too much. During the cook you can test around with the vents to dial in your temps and experiment a little. I do my wings at 350 and it normally takes about 20-30 mins. You can try a pork shoulder next as that is fairly forgiving if the temps are all over the place while you figure it out. Usually my practice is to cook the wings to around 180 or so and pull them off to rest for a few mins and then I toss in some sauce. Some like to have the sauce on to dry them a little. It’s really up to you.