***BBQ Redux Redux thread - All outdoor cooking except whole hog***

First time I took the spaceship grill high, so I went a bit cautious to see how it would act. Next time I think I'm gonna crank it as far as it'll go

 

Put a Berkshire pork collar on a little while ago to make pulled pork. Need it to be ready by 1PM. The smoke started coming out of my pellet hopper and it wasn’t behaving properly. I took it all apart and cleaned it out and realized that I had clogged the fire area by not cleaning it. Working perfect now. I just bought a new 18v battery powered shop vac today so it came in handy.

 

I got a Weber genesis with stainless steel grates for Father’s Day and I get just as good of a sear on that than cast iron. Just got to get it hot enough.

I am getting lazy with propane. Need to get back on the bge.

 

I never have an issue getting a sear on with my Weber genesis, because you can turn that thing up so damn high.

 

That collar is gonna be done by like 6am imo. It’s only a 4-5lber, right?

 

Yeah, that thing looks good as fuck

 

Not sure if this is the right thread but I smoked some queso tonight

 

That looks pretty good.

 

Thank you

 

Yes, I just realized, because it is up to 135 now. It took me so long to cook on the Weber that I totally overestimated. Just lowered the temp. Planned on waking up at 6am to throw ribs in anyway, so I’ll wake up at 5AM now.

 

I smoked some queso tonight too. No pics because too many ranch waters. But I did this recipe. https://www.meatchurch.com/blogs/recipes/smoked-queso

 

Ive always marinated my filets with salt pepper and oil. Question is how long does everyone marinate it for? I’ve always done 3 hours. Any go longer, shorter?

 

So the pork collar took about 10.5 hours. My Rec Tec woke me up at 8:15 after I checked on it and added the ribs at 6AM. looks about right although it was very liquidy when I saw it 6 and the liquid appears to have caramelized. Last time I made one on the Weber I didn’t use brown sugar. I’m wondering if that is the difference.

 

I'd skip the oil and pat dry first then season with salt and pepper for as long as you'd like. What you want is the salt to pull the water out of the meat and the seasoning to go where the water used to be. I imagine the oil complicates that.

 

Anyone here have an Oklahoma Joe Offset? Friend needs to offload his Highland, thinking about buying it from him.

I’m curious how difficult temperature maintenance is on this style.

 

Do it you pussy

 

You make a convincing argument.

 

I’ve read that they are decent cheap smokers once they are sealed up. Apparently they are very leaky out of box.

 

Smoked some bologna and made a wort for what will eventually become whiskey. It was a good day.

 

texasraider

 

WSM? How do you like it?

 

WSMs are amazing. Miss mine every day

 

devine

 

It's great. I'm not sure what the competition world thinks of them but as a backyard dad smoker the thing is great. A lot of room for a lot of items. Managing temperatures isn't too difficult. I like the vertical shape so it doesn't take up too much space. Would recommend.

 

My biggest barbecue weakness has been poultry. I am gonna try to overcome that some time this week with a chicken.

 

What temp are you shooting for when doing chicken?

 

That’s weird because poultry has seemed like the easiest of everything so far. Pork ribs are the hardest thing to get absolutely perfect every time imo

 

I think I've been cooking it too low and it just hasn't worked out. I think I'm going to try something like 325 this time.

I've done chicken thighs with cheese blocks inside before that turned out fine, but a whole bird seems to not be my strongest realm.

 

What kind of grill? Chicken doesn't really benefit from low temperatures. Better off cranking it up high

 

Holy shit that looks good. Slice of that with fried eggs

 

Anyone have any good suggestions on what to do with this?

 

I would roast / smoke it to medium rare and then chill it in the fridge. Then do cold cut deli roast beef with it.

 

for you kettle guys, is this leakage normal?

first smoke on the free one i picked up

do you bring your probe wire up through the vent or just like i have it?

 

we sliced it thick and seared it for sandwiches

 

What Mr tittays said or PSB type.

225 to 165 internal.

Put in pan with other goodies. Foil on top them 350-400 for another 2-3 hours. Just make sure you have enough liquid in there around the 2 hour mark.

Eat.

 

I use the probe wire like you do, I didn’t notice that smoke like that but I can’t say I paid attention tbh

 

Not quite where I want it, but definitely a lot crisper skin this go around. Think next time I'm gonna finish it off with a sear level temp.

 

What temp did you go with for this cook?

 

I went 375 all the way.

 

What seasoning?

 

Assuming you have a plate setter/baffle or something to prevent direct heat? Run your next cook 325-350 direct heat, skin side down. Flip it after 40 minutes, 20 more and you're good to go.

Should get you closer to something like this...

 

Correct. It's like a manifold thing, but you can get some pretty good flames if you crank it up over the 500 mark.

 

I have an odd request. I'm looking for a small-ish plastic storage container with a lid and handle to keep some bbq rubs and various seasonings in. Something I can grab to take out to the grill or smoker easily and get all of these out of my already overcrowded spice cabinet. I've been looking online for something, but haven't found anything that seems perfect yet. Anyone got any suggestions?

 

Sounds like you need to attend a tupperware party.