I have the 24" and I really like it, needed a couple mods (gasket around top cap and gasket around bottom vent.
Went to Lewis BBQ yesterday. Was awesome. Got pulled pork, turkey breast, brisket, beef Rib, sausage and pork Ribs. Heading to Scott's today.
did a chuck roast sunday w/ carrots , onions , sweet peppers , and potatoes . Sharon seared it in pan on all four side the cooked low and slow in oven in dutch pot . accompanied w/ cheddar bay bisquits, a glass of home made ice tea , and a yellow cake w/ chocolate icing . was yummy. bump OG kush .
may have just alterred my birthday list. Been thinking about a Traeger or something lately. Have a small electric smoker and it just doesn't seem consistent and not big enough to do a lot of stuff. Original propane grill is dying so I could just sub everything out
So when I brought BBQ to work a couple weeks ago I brought the Peach Chipolte BBQ sauce from the OP. My co workers loved it but some suggested a Mango Habenero one. Think I could just subsititute canned mangoes for the peaches and throw in a habanero instead of the chipoltes? my concern is it looks like canned mangoes only come in syrup filled cans.
I've made this, and it's really good. Need to make it again http://www.seriouseats.com/recipes/2012/05/mango-habanero-barbecue-sauce.html
Char-Griller Akorn Jr. on sale for $91.45 https://slickdeals.net/f/10405860-char-griller-akorn-jr-kamado-kooker-91-45-at-amazon
I've never had canned mango, but they don't sound nearly as good as fresh mango. I'd go the fresh route if I were you. And, the recipe posted by Arkadin looks good.
Doing two turkey breasts tomorrow so need to do an overnight cook of the pork butt. Never done an overnight before. Wish me luck
Sometime around 1pm tomorrow. 9 lb butt. Figure I'll do a 14 or so hour smoke, then double foil and wrap in towels/put in cooler for a few hours before pulling. We're having the turkey breasts for dinner.
What temp do you normally smoke beef short ribs? Got them for $2.99 per pound at the farmers market this morning.
Murfreesboro. Double A farm. Originally 4.99 but marked down because he thought they should have been cut in half.
Stuck in the crutch at 165 after 14 hours. Transferred to my parents' lake house smoker and finishing there. Oh well
Damn that took a while. Granted, I usually cook around 250 or so, but I'm usually done at around 9 hours for a 9 pound butt.
I think you might need to check temps in your cooker. That's a super long time to still be at 165 internal.
I've had some pork butts just take for fucking ever. There was a stretch where Tilly and I cooked like 5 in a row that did that
Pellet grill. Had it set to 250. Thermometers on that part of the grate showed 230 whenever I checked.
Resting, pulled at 135. Not as much char as I wanted, gonna have to put the grate all the way down next go round
Half turkey breast on sale for five bucks. Weighed in about 2.3 lbs. Brined for 8 hours, rubbed, and smoked.
Reverse seared this 2lb strip steak to 135 then sat it on top of the charcoal chimney for a minute or two for crustification.
You're right. I didn't slice it until everyone sat down to eat which is why there is no sliced pic. I have a 2.5 year old and a six month old that treat meal time like monkeys at the zoo. Taking a picture is the last thing on my mind when the food hits the table.
Charlie Vergos Rendezvous rib rub is the best or if you cant afford 7.00$ then just use natures seasoning . 14$ and change for 2 .
all the smoking and sous ve and everything is good and can be great but I am glad to see individuals just using kingsford charcoal the original. and please don't tell me u do not use a charcoal chimney starter and still use fluid and get that oily gas taste .