MattF Posted June 8, 2017 Report Share Posted June 8, 2017 Wondering if there are any grillers and smokers here. Figured I would start a thread for people to share. Here is a 7.5lbs pork shoulder I smoked for Memorial Day. I did not get any pictures after I pulled, people were hungry! 1 Quote Link to comment Share on other sites More sharing options...
Chet Posted June 8, 2017 Report Share Posted June 8, 2017 I have a stick burner and use it about once a month. It is pretty large so I can get quite a bit on it at once. Pulled Pork, Real Pork Spare Ribs (not Baby Backs) Beef Brisket and I make my own Pastrami. 1 Quote Link to comment Share on other sites More sharing options...
OldSouthWoodCraft Posted June 8, 2017 Report Share Posted June 8, 2017 Fellow smoker and griller right here. I'm by far no expert but I think I have certain things down to a science. Ribs, brisket, and chicken thighs are my go-to. Matt that looks like a damn good smoked shoulder to me. What sort of smoker set-up do you use? Pellet, egg, or tank? Sent from my SM-G950U using Tapatalk Quote Link to comment Share on other sites More sharing options...
MattF Posted June 8, 2017 Author Report Share Posted June 8, 2017 Good looking ribs! I had a off-set fire box smoker years ago. Moved and couldn't take it with me. I started using an electric smoker a few years ago and love it. I think I am going to try a brisket on my Weber Kettle next. Need to play with it a couple times to get the temp control for a low and slow smoke. I have have a kettle for going on 15 years. Love it! Quote Link to comment Share on other sites More sharing options...
Woodenskye Posted June 8, 2017 Report Share Posted June 8, 2017 10 minutes ago, Chet K said: I have a stick burner and use it about once a month. It is pretty large so I can get quite a bit on it at once. Pulled Pork, Real Pork Spare Ribs (not Baby Backs) Beef Brisket and I make my own Pastrami. Chet, Pastrami, yummmm! Now I'm starting to understand why Kev enjoys working near you, use of a good shop and he gets fed as well! 1 Quote Link to comment Share on other sites More sharing options...
MattF Posted June 8, 2017 Author Report Share Posted June 8, 2017 2 minutes ago, OldSouthWoodCraft said: Fellow smoker and griller right here. I'm by far no expert but I think I have certain things down to a science. Ribs, brisket, and chicken thighs are my go-to. Matt that looks like a damn good smoked shoulder to me. What sort of smoker set-up do you use? Pellet, egg, or tank? Sent from my SM-G950U using Tapatalk I use a Masterbuilt electric smoker and love it. Zero tending, set the temp and forget about it. Only thing that is required is to add chips once and a while. 1 Quote Link to comment Share on other sites More sharing options...
OldSouthWoodCraft Posted June 8, 2017 Report Share Posted June 8, 2017 Very nice Matt. I looked at those for a while but finally decided on a knock off BGE. Thankfully my wife made the initial purchase and I paid for the offset smoker plate and some other accessories. It's a Chargriller Akorn made in Georgia. Sent from my SM-G950U using Tapatalk Quote Link to comment Share on other sites More sharing options...
MattF Posted June 8, 2017 Author Report Share Posted June 8, 2017 10 minutes ago, OldSouthWoodCraft said: Very nice Matt. I looked at those for a while but finally decided on a knock off BGE. Thankfully my wife made the initial purchase and I paid for the offset smoker plate and some other accessories. It's a Chargriller Akorn made in Georgia. Sent from my SM-G950U using Tapatalk How do you like that Akorn? any pros and cons? I would love to have a BGE, but they are damn proud of em! 1 Quote Link to comment Share on other sites More sharing options...
OldSouthWoodCraft Posted June 8, 2017 Report Share Posted June 8, 2017 How do you like that Akorn? any pros and cons? I would love to have a BGE, but they are damn proud of em! Honestly I love mine. For the price it does about everything I need it to do. I think I have about 275 or 300 in it total compared to the base BGE which is closer to 800 or 850 I think. The major pros are that it's cheap (compared to a BGE), it's efficient at keeping the temp right, the circulation is good, and the amount of wood I use isn't crazy unless I'm doing a long low smoke. The cons are that the grilling surface isn't huge, if I need to add fuel it's not the easiest to lift the grate and offset plate, and with three legged design it is somewhat top heavy when moving. Hope this helps with a possible future purchase Matt. Sent from my SM-G950U using Tapatalk Quote Link to comment Share on other sites More sharing options...
Klappco Posted June 8, 2017 Report Share Posted June 8, 2017 I have a stick burner and use it about once a month. It is pretty large so I can get quite a bit on it at once. Pulled Pork, Real Pork Spare Ribs (not Baby Backs) Beef Brisket and I make my own Pastrami. Is that a Lang?. Quote Link to comment Share on other sites More sharing options...
Llama Posted June 8, 2017 Report Share Posted June 8, 2017 LOVE my new grill. Infrared searing station! 1 Quote Link to comment Share on other sites More sharing options...
Just Bob Posted June 8, 2017 Report Share Posted June 8, 2017 I have been smoking for years, everything from cheese to salt. My current smoker is a Traeger, and it is the best smoker I have ever had. I did a whole pig on it a couple of years ago. On my bucket list is building a cold smoker for ham, salami, salmon, etc... I had a stick smoker for years and it was great but I got tired of trying to track down green wood. There is nothing better than smoked meat. I grill on a Weber with mesquite charcoal, Quote Link to comment Share on other sites More sharing options...
Popular Post Klappco Posted June 8, 2017 Popular Post Report Share Posted June 8, 2017 Brisket Jerk wings and cedar plank salmon on the grill. St Louis cut spare ribs. Pork butt. Pulled Sliced brisket. Bend test. Burger from my grill. Beans, ribs, and chicken. Cooking with a friend. 3 Quote Link to comment Share on other sites More sharing options...
Chet Posted June 8, 2017 Report Share Posted June 8, 2017 19 minutes ago, Klappco said: Is that a Lang? Yep, it is. Cost a lot to get it cross country but I am real happy with it. I had a Weber Smokey Mountain but I like this a lot more. Quote Link to comment Share on other sites More sharing options...
Chet Posted June 8, 2017 Report Share Posted June 8, 2017 19 minutes ago, Llama said: LOVE my new grill. Infrared searing station! Mel, what brand is that? I would really like a searing feature on my next gas grill. Quote Link to comment Share on other sites More sharing options...
Llama Posted June 8, 2017 Report Share Posted June 8, 2017 It's a Kitchen Aid Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Keggers Posted June 8, 2017 Report Share Posted June 8, 2017 You guys are making me extremely hungry! Quote Link to comment Share on other sites More sharing options...
Marmotjr Posted June 8, 2017 Report Share Posted June 8, 2017 I was going to ask, as I know TWW smokes a lot, and I've seen it mentioned a few times by you guys. Any recommended resources on learning how to smoke meats? 1 Quote Link to comment Share on other sites More sharing options...
Popular Post wtnhighlander Posted June 8, 2017 Popular Post Report Share Posted June 8, 2017 The only smoker I've ever used looks like this: 4 Quote Link to comment Share on other sites More sharing options...
Klappco Posted June 8, 2017 Report Share Posted June 8, 2017 I was going to ask, as I know TWW smokes a lot, and I've seen it mentioned a few times by you guys. Any recommended resources on learning how to smoke meats? Aaron Franklin's book is a great source. "Franklin Barbecue: A Meat-Smoking Manifesto." Good place to start. Meathead's book is also useful. "Meathead: The Science of Great Barbecue and Grilling." The bbqbrethren group is an amazing source of info. Quite a few competitors got started reading and posting in that group. Quote Link to comment Share on other sites More sharing options...
MattF Posted June 8, 2017 Author Report Share Posted June 8, 2017 Another good source here: http://www.smokingmeatforums.com/ Quote Link to comment Share on other sites More sharing options...
OldSouthWoodCraft Posted June 8, 2017 Report Share Posted June 8, 2017 I was going to ask, as I know TWW smokes a lot, and I've seen it mentioned a few times by you guys. Any recommended resources on learning how to smoke meats? Most of my experience has been from growing up cooking and baking with my family so I learned alot of the basic techniques about food prep and food chemistry that helps when it comes to flavor, doneness, and marinades/rub. But the actual smoking has been a combo of trial and error and researching BGE recipes. The BGE recipes are better set-up for my style of smoker because the principles of komodo cooking are the same. Sent from my SM-G950U using Tapatalk Quote Link to comment Share on other sites More sharing options...
Coop Posted June 8, 2017 Report Share Posted June 8, 2017 1 hour ago, Keggers said: You guys are making me extremely hungry! And they are pissing me off! I can do fajitas on the pit, but that's it. No secret, no science. Just drink, marinate and mop with the same beer. @MattF, do you trim the black stuff off before eating? 1 Quote Link to comment Share on other sites More sharing options...
MattF Posted June 8, 2017 Author Report Share Posted June 8, 2017 11 hours ago, K Cooper said: And they are pissing me off! I can do fajitas on the pit, but that's it. No secret, no science. Just drink, marinate and mop with the same beer. @MattF, do you trim the black stuff off before eating? No way. That's the bark, lots of flavor! Quote Link to comment Share on other sites More sharing options...
Chet Posted June 8, 2017 Report Share Posted June 8, 2017 51 minutes ago, MattF said: No way. That's the bark, lots of flavor! It is a real test of self restraint for me, when you are shredding the pork to NOT pick all the bark out and hide it from everyone else. 2 Quote Link to comment Share on other sites More sharing options...
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