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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
I'm way more ok with uncooked beef than I am overcooked beef.
I will kill you.
Your mom's smoked like a brisket
Saw a 22” portable blackstone tailgating yesterday. I’m now a jv member of team blackstone. It’ll be here Friday.
it’s a solid little setup
i attached to a small foldable table that’s 24” but has another fold out to make it 36”
perfect for tailgating or camping
Did a pork belly today.
I bought a vertical roaster while waiting on my delivery of the KJ not knowing anything. Trying it out today.
Basted it with butter and the skin turned out amazing.
Rubbed with Tony Chacheres, Old Bay, Cayenne, and Black Pepper.
4 hours in
You are just pissing all over the working man’s head this week while on vacation. I approve.
Sitting at 170⁰
The house I bought has this built into a wall in the backyard. Is this something I can salvage and use to smoke meats? If so, how?
That thing has seen some shit.
Is there a top vent that would help regulate some air flow?
Those are gas briquettes at the top and now that I zoom in what appears to be gas tubing at the base?
Yea I just noticed that today
If it is a gas burning grill might at least get a plumber out to give you an opinion on getting it back up to operational condition. I’d be more worried about the condition of the gas lines than the functionality of the grill itself
The line also runs here and here. Both seem to be functional
MHP is an outstanding brand and that looks brand new and is hilarious when compared to that burner
That looks like it could be fun Stone Cold Steve Austin
Does the bottom vent open for like ash clean out or anything?
I would want to burn wood or charcoal in it and use the gas as an ignitor or something
Maybe after getting a plumber to check it out, get you a welder to look into making grates and maybe an ash catch at the bottom somehow
This sounds like it might be more expensive than just buying a new smoker
dblplay1212 how is that kick ash basket working out for you. I think I’ve reach the point where I’m tired of cleaning out my egg even if it takes less that a minute or so with the shop vac.
I wouldn't think the grates would be too expensive
Depending on those gas burner locations and if you can already open that bottom vent for ash clean out, you may not need any thing but grates
Getting someone to look at it shouldnt cost anything
You could take some pictures and dimensions to a local welding shop too
Man it's so worth the money. I feel like my pit burns cleaner bc I'm able to shake all of the ash out prior to firing up and then emptying it takes 30 seconds now. Big fan.
Do it. It will be more rewarding than just buying a smoker. Promise.
Grilled pork chops & roasted broccolini with mushrooms & carrots.
Wife was getting ready throw a frozen apple pie in the oven and I said why not put it on the Primo.
Add some potatoes
And the peaches in a whiskey glaze for dessert
Holy shit those peaches are good
It’s damn near impossible to fuck up a good peach on some fire. One of my favorites.
Having some family over today, so trying my hand at smoking some wings. Will likely screw it up, but will have pizzas on standby when that happens.
What cooking apparatus do you have at your disposal?
What's the plan?
We are here to help you through this
Set them in the fridge, naked, to dry out for a couple hours. I put oil and rub on them and let them sit a little longer. Doesn’t take long to smoke them. I then cook them over hot coals to get a crispier skin.
Smoked wings are my favorite.
Beat the Hawgs
kamado Joe. Dried the wings out this morning, tossed them in some baking powder and salt, stuck them in the fridge for a couple hours. Seasoned some more after a while with a meat church dry rub and stuck them back in the fridge.
just lit the smoker. Gonna toss some pecan wood in there. Gonna smoke at 250 for 30 minutes, then crank it up to 425 or so for 40 minutes, turning once after 20 minutes.
will keep some with the dry rub, but some Franks on some and some bbq sauce on the rest, toss them back on to set the sauce, then watch my family die of salmonella
this was Brewtus suggestion in the buckeye thread after searched TMB for smoking wings.
Sounds like you got this.
You got a meat thermometer?
Let us know how they turn out. Love that method.
Got some beef short ribs on the smoker. Just put them in a braise with beef stock, red wine, tomato paste, celery, onion, carrot, garlic, and rosemary.
Curious how these turned out. Will the 425 temp crisp up the skin. Dislike rubbery skin on smoked wings.