IUFLA Posted November 29, 2022 Report Share Posted November 29, 2022 Just now, btownqb said: whats the oven looking part on the bottom? That's a separate drawer for the water tray and the chip tray (takes pellets as well)...Makes it so you don't have to open the main cabinet to add water or chips, and hold your temp and smoke 1 Quote Link to comment Share on other sites More sharing options...
btownqb Posted November 29, 2022 Report Share Posted November 29, 2022 1 minute ago, IUFLA said: That's a separate drawer for the water tray and the chip tray (takes pellets as well)...Makes it so you don't have to open the main cabinet to add water or chips, and hold your temp and smoke Makes sense. I have the generic little wood tray on the side. Actually use just a little charcoal this weekend to keep things going. Quote Link to comment Share on other sites More sharing options...
IUFLA Posted November 29, 2022 Report Share Posted November 29, 2022 (edited) 16 minutes ago, btownqb said: Makes sense. I have the generic little wood tray on the side. Actually use just a little charcoal this weekend to keep things going. It does a good job for what I need...I don't have time normally to control a real wood smoker's temps. I set a temp, and a time and get it out when it's done. One of the reasons my wife bought me this one was because it sits up high and I don't have to lean over a lot (bad back)... You're not getting a smoke ring on the meat with it, and it has bluetooth rather than wifi, although I do have a wifi thermometer...it has a bluetooth meat probe attached to it, but 30 feet is about the limit... The turkey I did had just the right amount of smoke...I use fruitwoods on poultry normally... Edited November 29, 2022 by IUFLA Quote Link to comment Share on other sites More sharing options...
BeerBQ Posted December 4, 2022 Report Share Posted December 4, 2022 I put a turkey breast on tonight. Marinated in some garlic and herb from the store and added some salt and pepper. My wife got turkeys buy one get one free at something like $.75 a pound. I broke them down so we’ve got some good pieces in the freezer. 3 Quote Link to comment Share on other sites More sharing options...
btownqb Posted December 6, 2022 Report Share Posted December 6, 2022 2nd go around. JayC had pork butts $10 for an 8lber. 2 Quote Link to comment Share on other sites More sharing options...
btownqb Posted December 16, 2022 Report Share Posted December 16, 2022 anybody got an electric smoker recipe for a brisket? Quote Link to comment Share on other sites More sharing options...
IUFLA Posted December 16, 2022 Report Share Posted December 16, 2022 7 minutes ago, btownqb said: anybody got an electric smoker recipe for a brisket? One of my co-workers does a lot of Brisket on an electric...He told me he takes a lot of tips from this site... I've had his brisket on a number of occasions, and it's always tender, juicy, and really good... 1 Quote Link to comment Share on other sites More sharing options...
btownqb Posted December 16, 2022 Report Share Posted December 16, 2022 2 minutes ago, IUFLA said: One of my co-workers does a lot of Brisket on an electric...He told me he takes a lot of tips from this site... I've had his brisket on a number of occasions, and it's always tender, juicy, and really good... Thank you 1 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted December 16, 2022 Report Share Posted December 16, 2022 46 minutes ago, btownqb said: Thank you Oh, but he said his first and most important piece of advice was to select a good (he uses USDA choice from Costco) brisket... Quote Link to comment Share on other sites More sharing options...
btownqb Posted December 16, 2022 Report Share Posted December 16, 2022 8 minutes ago, IUFLA said: Oh, but he said his first and most important piece of advice was to select a good (he uses USDA choice from Costco) brisket... I have my own from the cow we had butchered. Thank you, though. 1 Quote Link to comment Share on other sites More sharing options...
btownqb Posted December 19, 2022 Report Share Posted December 19, 2022 1st brisket 5 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted December 19, 2022 Report Share Posted December 19, 2022 8 minutes ago, btownqb said: 1st brisket Looks awesome! 1 Quote Link to comment Share on other sites More sharing options...
btownqb Posted December 19, 2022 Report Share Posted December 19, 2022 7 minutes ago, IUFLA said: Looks awesome! I'm pretty happy. 7.5/8.... It's overcooked, some. I was surprised how quick it went. I don't think it was an overly big brisket. 1 Quote Link to comment Share on other sites More sharing options...
IUFLA Posted December 19, 2022 Report Share Posted December 19, 2022 9 minutes ago, btownqb said: I'm pretty happy. 7.5/8.... It's overcooked, some. I was surprised how quick it went. I don't think it was an overly big brisket. Do you use a meat thermometer? Quote Link to comment Share on other sites More sharing options...
btownqb Posted December 19, 2022 Report Share Posted December 19, 2022 6 minutes ago, IUFLA said: Do you use a meat thermometer? Yes. But... I put it in too late because everywhere I read they acted like it would be a 8hr process... minimum.. mine was done in 5.5hrs.. maybe a little less. I'm about... 45mins to an over cooked. This is me being a fairly harsh critic. Quote Link to comment Share on other sites More sharing options...
IUFLA Posted December 19, 2022 Report Share Posted December 19, 2022 10 minutes ago, btownqb said: Yes. But... I put it in too late because everywhere I read they acted like it would be a 8hr process... minimum.. mine was done in 5.5hrs.. maybe a little less. I'm about... 45mins to an over cooked. This is me being a fairly harsh critic. I put one in from the beginning... This is my go to... Wireless with wifi... But I am glad yours came out well... Brisket is difficult to do right... 1 Quote Link to comment Share on other sites More sharing options...
btownqb Posted December 28, 2022 Report Share Posted December 28, 2022 You guys ever smoked bologna? Quote Link to comment Share on other sites More sharing options...
Seeking6 Posted January 25, 2023 Report Share Posted January 25, 2023 So there used to be this dive/dump bar by Four Winds in Bloomington called Fairfax Inn. My understanding is that's under new ownership and has turned into a smokehouse? Any of the locals try it? Early planning stages of an event we have at Park/Lake but always like to toss some $ to the locals if it's good. Quote Link to comment Share on other sites More sharing options...
BeerBQ Posted January 29, 2023 Report Share Posted January 29, 2023 Got some steaks and corn on. I just pulled off some chicken thighs. The corn came without a husk so I put it in foil with some butter. I’ll add some seasoning and put it on the grates to get some char. 4 Quote Link to comment Share on other sites More sharing options...
BeerBQ Posted January 29, 2023 Report Share Posted January 29, 2023 I’m late, but I think the key to brisket is the rest. Temperature doesn’t really matter, so you have to go by feel. When it’s done you let it cool down to around 150 wrapped in foil and hold it at that temp for 12 hours or so. That is what the big time bbq places in Texas do from what I hear. Quote Link to comment Share on other sites More sharing options...
Drroogh Posted January 29, 2023 Report Share Posted January 29, 2023 6 minutes ago, BeerBQ said: Got some steaks and corn on. I just pulled off some chicken thighs. The corn came without a husk so I put it in foil with some butter. I’ll add some seasoning and put it on the grates to get some char. Careful, the government will be coming for your charcoal grill next!! Quote Link to comment Share on other sites More sharing options...
BeerBQ Posted January 29, 2023 Report Share Posted January 29, 2023 9 minutes ago, Drroogh said: Careful, the government will be coming for your charcoal grill next!! I did all of that last month. Unfortunately all the charcoal grills I have were lost in a boating accident. 1 1 Quote Link to comment Share on other sites More sharing options...
Joe_Hoopsier Posted March 18, 2023 Report Share Posted March 18, 2023 I've been thinking of asking this for a while. Has anyone ever tried marinating you meats in a vaccum? obviously my over complicating mind envisions a huge vac chamber and vac pump, but maybe just using one of those vacuum sealer things? I just assume that it would pull the marinate down into the grain of the meat. Quote Link to comment Share on other sites More sharing options...
Drroogh Posted March 18, 2023 Report Share Posted March 18, 2023 10 minutes ago, Joe_Hoopsier said: I've been thinking of asking this for a while. Has anyone ever tried marinating you meats in a vaccum? obviously my over complicating mind envisions a huge vac chamber and vac pump, but maybe just using one of those vacuum sealer things? I just assume that it would pull the marinate down into the grain of the meat. I think putting it in a vacuum bag sealer would accomplish the same thing! Quote Link to comment Share on other sites More sharing options...
Joe_Hoopsier Posted March 18, 2023 Report Share Posted March 18, 2023 8 minutes ago, Drroogh said: I think putting it in a vacuum bag sealer would accomplish the same thing! I wonder if it would "suck" all that flavor down into the meat instead of only setting on the surface or simply burning off? Quote Link to comment Share on other sites More sharing options...
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