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Old 07-03-2015, 03:48 PM  
BigRedChief BigRedChief is online now
Has a particular set of skills
 
Join Date: Dec 2003
Location: On the water
What are you Smoking/Grilling/BBQ'ing this weekend?

What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right.

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
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Old 05-28-2019, 12:43 PM   #1756
tooge tooge is offline
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Join Date: Feb 2007
Location: Liberty, MO
Quote:
Originally Posted by MTG#10 View Post
I went ahead and pulled the trigger on the Horizon offset. I know how good the WSM is, I've put out hundreds of pounds of meat on mine...just wanted to try something new. This thing is a beast at 450 pounds and has almost no rust.

I've been reading a lot about temperature convection plates and tuning these things to produce an even temperature across the grill. Anyone have any experience/tips? I cant find tuning plates online, but I found these for propane grills. Would they work?
Get a couple of steel cookie sheets in the width you need. Probably 2 or 3 to make up the length of your smoker. Then you move them across the bottom, varying the space between them to tune it. For example, towards the firebox, you might have it "closed" to about 20 inches away, and then a space open.
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Old 05-28-2019, 12:45 PM   #1757
tooge tooge is offline
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Join Date: Feb 2007
Location: Liberty, MO
Like this: Although I don't think these are cookie sheets, that's what we use.

https://www.google.com/url?sa=i&sour...59155478930575
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Old 05-28-2019, 01:28 PM   #1758
cooper barrett cooper barrett is offline
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Join Date: Aug 2017
i made my own looked just like this.



My plates interlapped so they could be tuned, like a fish.

Quote:
Originally Posted by MTG#10 View Post
I went ahead and pulled the trigger on the Horizon offset. I know how good the WSM is, I've put out hundreds of pounds of meat on mine...just wanted to try something new. This thing is a beast at 450 pounds and has almost no rust.

I've been reading a lot about temperature convection plates and tuning these things to produce an even temperature across the grill. Anyone have any experience/tips? I cant find tuning plates online, but I found these for propane grills. Would they work?
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Old 05-28-2019, 01:52 PM   #1759
Fire Me Boy! Fire Me Boy! is offline
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Join Date: Nov 2004
Quote:
Originally Posted by Dinny Bossa Nova View Post
Yes I dod.



I typed ear regardless because I thought some of the brighter kids might get the joke.



The joke is I'm poking fun at the people that think "irregardless" is a word.



Do you get it now?



I didn't think to explain that in the post.



Dinny
You never know around this place with all the intensive purposes there are.
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Old 05-28-2019, 02:01 PM   #1760
In58men In58men is offline
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Join Date: Jan 2012
What do you fine folks recommend I smoke with almond wood?

My neighbor gave me a big ass log of death!
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Old 05-28-2019, 02:30 PM   #1761
DJ's left nut DJ's left nut is offline
Sauntering Vaguely Downwards
 
Join Date: Sep 2005
Location: Columbia, Mo
Quote:
Originally Posted by In58men View Post
What do you fine folks recommend I smoke with almond wood?

My neighbor gave me a big ass log of death!
Probably very similar to pecan, so pork and chicken?

Seems likely to be pretty delicate and a little sweet so it'll get run over by anything rich. Even a heavy rub might be a disservice.
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Old 05-28-2019, 03:23 PM   #1762
LoneWolf LoneWolf is offline
Constable of Untruths
 
Join Date: Oct 2010
Location: Wichita
Quote:
Originally Posted by In58men View Post
What do you fine folks recommend I smoke with almond wood?

My neighbor gave me a big ass log of death!
Your house.

Sorry man, I couldn’t resist.
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Old 05-28-2019, 06:30 PM   #1763
cooper barrett cooper barrett is offline
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Join Date: Aug 2017
big ol' fattie
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Old 06-02-2019, 10:15 AM   #1764
philfree philfree is offline
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Join Date: Nov 2000
Location: Free Agency
Going to smoke a big Salmon fillet. It's been marinating all night in Jack, pineapple orange juice, soy sauce and brown sugar. This will be a Sweet Bourbon Style Salmon. The wife has made this on the grill many times but this will be the first time I've cooked one in the smoker. I'm going to use apple and cherry wood, for sweet smoke. Sweet wood for sweet smoke. That's what the wife calls me, "Sweet Wood"!.

It's pretty hard not to throw some ribs on the smoker when I crank it up so I'm also doing two slabs of Spare Ribs. I'm going to use a Memphis style rub, using the Johnny Trigg method so when I wrap these ribs about 3hrs in there will be some habanero hot sauce in the wrap as well as the butter, honey and agave. Going to be sweet with some habanero heat.

Time to get with it
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Old 06-02-2019, 10:28 AM   #1765
TambaBerry TambaBerry is offline
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Join Date: Jan 2013
Been marinating some cheap flank steak in orange juice and Caribbean jerk season since about 9 last night. Going to grill them later
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Old 06-02-2019, 11:31 AM   #1766
MTG#10 MTG#10 is offline
Mammoth penis
 
Join Date: May 2006
Location: Springfield
I did a brisket on my new Horizon offset Fri but forgot to take pics. Doing burnt ends from same brisket today.
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Old 06-02-2019, 12:38 PM   #1767
GloryDayz GloryDayz is offline
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Join Date: Oct 2009
Location: Diving
Quote:
Originally Posted by MTG#10 View Post
I did a brisket on my new Horizon offset Fri but forgot to take pics. Doing burnt ends from same brisket today.
Very nice...
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Old 06-02-2019, 04:36 PM   #1768
KCUnited KCUnited is online now
Cheat Death
 
Join Date: Nov 2007
Location: Land of Drincoln
Quote:
Originally Posted by MTG#10 View Post
I did a brisket on my new Horizon offset Fri but forgot to take pics. Doing burnt ends from same brisket today.
I'm not one to over critique someone's pic, but that look like pork to me. Odd looking ends for sure, maybe the lighting? Either way, hope they taste good!
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Old 06-02-2019, 05:04 PM   #1769
Pablo Pablo is offline
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Join Date: Oct 2007
Location: KCMO
My first attempt at homemade dough and my first time doing a charcoal fired pizza of any kind. Turned out nice.





Sent from my iPhone using Tapatalk
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Old 06-02-2019, 05:19 PM   #1770
MTG#10 MTG#10 is offline
Mammoth penis
 
Join Date: May 2006
Location: Springfield
Quote:
Originally Posted by KCUnited View Post
I'm not one to over critique someone's pic, but that look like pork to me. Odd looking ends for sure, maybe the lighting? Either way, hope they taste good!
The bark is underneath, I layed them in the pan upside down so the other sides would get the smoke. And that was only after about 30 minutes in. They're finished now and the are superb.
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