i always wanted a flat top for the things that fall through!
this is an interesting concept!
Who likes to smoke their meat?
- Thread starter walter
- Start date
i always wanted a flat top for the things that fall through!
this is an interesting concept!
The_Mountainside_Menace
Well-Known Member
Shouldn't have posted it! sold out everywhere!
Interestingly, the medium size one is the only one that has the griddle
ekuhn
Well-Known Member
This is another G+1 scenario. Blackstone would be fun/cool to have, just like an outdoor pizza oven.
Over the Bars
Well-Known Member
I have a similar one. The window will soon be covered in black and once it gets real smokey you can't see anything anyway. And I hates the blue tooth and never use it anymore. Smoker works great otherwise
Big Dumb Animal
Hippo Nipples' #1 Fan
I already realized the blue tooth only works when you're practically standing over top of it. How about the internal probe thermometer, is it accurate?
So the ease of the pellet smoker means it gets used waaaaay more often.
Forgot to get a shot of the chickuns with the kielbasa, but that’s my signature dish rn. Dry rub, couple hours (or more depending on the party) at 180*, then a sauce glaze and finish on the grill.
That’s Tesla jalapeño cheddar kielbasa from a local farm.
I’ve done thicker burgers the same: smoke low and slow then finish on the grill.
I’m not sure I’m on board yet with wood flavor on them though.
Forgot to get a shot of the chickuns with the kielbasa, but that’s my signature dish rn. Dry rub, couple hours (or more depending on the party) at 180*, then a sauce glaze and finish on the grill.
That’s Tesla jalapeño cheddar kielbasa from a local farm.
I’ve done thicker burgers the same: smoke low and slow then finish on the grill.
I’m not sure I’m on board yet with wood flavor on them though.
No smoking today, but just finished off some really tasty Wagyu burgers on the BGE.
Big Dumb Animal
Hippo Nipples' #1 Fan
Used the new smoker to thank the Gm of Nissan for hooking me up with a new transmission. So sad I had to give these away
Any recommendations for a quicker method than 3-2-1 for St. Louis Ribs? I have a few racks for tomorrow, but I'd like to get in a decent ride first.
Get up earlier. Lol.
I don’t 3-2-1, but always budget 4.5-6 hours.
Been wanting to try this- hot smoked salmon.
Gross grain mustard and brown sugar, apple wood. Pulled it at 140* internal- I fucked around, about to find out.
Complimented with grilled eggplant chips and corn.
Edit: I will no longer cook salmon any other way.
Gross grain mustard and brown sugar, apple wood. Pulled it at 140* internal- I fucked around, about to find out.
Complimented with grilled eggplant chips and corn.
Edit: I will no longer cook salmon any other way.
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qclabrat
Well-Known Member
Increase temps during the Texas crutch phase. Add some apple juice/coke to the wrap to compensate with the higher temperatures. When strapped for time this is my formula: smoke 250F for 90mins, crutch 300F for 2 hrs, 250F for 30-45mins. At the regular 3, 2, 1 I keep it stable at 225F
qclabrat
Well-Known Member
Did you brine? Will try mustard next time
Started at one. Will try to remember to take more photos after we start drinking.
Nope, last minute plan.
I have a good recipe that includes brining next time.
Meant to get one more photo but they were all gone when I remembered.
I need to check the calibration of my thermometer. I think it was reading higher than reality and over cooked a bit. Still tasty.
I need to check the calibration of my thermometer. I think it was reading higher than reality and over cooked a bit. Still tasty.