I had that same smoker in the 2D model. The only difficult (impossible) thing to control was humidity with the tiny hole at the top. Meat, fish, chicken turned out awesome, smoking to dehydrate certain foods, jerky, chipotle chilis, etc didn't work like something like the NuVu but the price is hard to beat for what you get.
winoca posted:I had that same smoker in the 2D model. The only difficult (impossible) thing to control was humidity with the tiny hole at the top. Meat, fish, chicken turned out awesome, smoking to dehydrate certain foods, jerky, chipotle chilis, etc didn't work like something like the NuVu but the price is hard to beat for what you get.
I found it on OfferUp for $80. Couldn't pass that up.
Pulled beef came out great, just enough smoke with only about 3 oz. of wood used.
I'd have bought it too. I sold mine during a move and $80 is a freaking score if it's in good condition. I have a Big Green Egg now and it's a lot more work and has less room than that smoker.
I have a Cookshack electric smoker. It controls the temperature for smoking and has a readout and probe for meat temperature. Very easy to use, all stainless steel, but not cheap. Made ribs last week for a group and got a lot of positive comments. Very happy with it.
Mutton snapper, sweet potatoes and garlic
Treated myself to a late BDay prezzie last weekend and picked up a Primo Oval 300.
On Saturday I fired up the grill to screaming hot and did a couple of t-bones on the direct and indirect sides.
On Sunday, I smoked a 6 pound capon which turned out beautifully. Tender, juicy and very tasty.
I love the oval shape of the Primo and with the firebox divider, building direct/indirect sides is a breeze. Temperature control was easy and the grill held its heat really well.
The only hard part was telling the Mrs. that I need to spend the day at home this Sunday to put the Primo through its paces smoking a brisket. She'll forgive me in the end I'm sure.
Spare ribs in the Smokin' It. 3-2-1 method. Using cherry wood, my favorite for pork.
hey guys, which wood do you choose for your grill?
ljch1210 posted:hey guys, which wood do you choose for your grill?
I assume you're asking about smoke wood, not a grill made out of wood. For me, it depends on what I'm smoking. Anything specific?
thelostverse posted:ljch1210 posted:hey guys, which wood do you choose for your grill?
I assume you're asking about smoke wood, not a grill made out of wood. For me, it depends on what I'm smoking. Anything specific?
Alder for salmon. Lighter fruit woods or maple for poultry & some cuts of pork. Other pork cuts like bacon and ham call for hickory, pecan, or cherry. For beef you can get into the heavier stuff like hickory or sometimes mesquite; many people like oak also. Once you get an idea of what you like, you can start to mix it up.
mneeley490 posted:thelostverse posted:ljch1210 posted:hey guys, which wood do you choose for your grill?
I assume you're asking about smoke wood, not a grill made out of wood. For me, it depends on what I'm smoking. Anything specific?
Alder for salmon. Lighter fruit woods or maple for poultry & some cuts of pork. Other pork cuts like bacon and ham call for hickory, pecan, or cherry. For beef you can get into the heavier stuff like hickory or sometimes mesquite; many people like oak also. Once you get an idea of what you like, you can start to mix it up.
thanks so much.
Made a pretty darn good pastrami last weekend. Clicky.
^^^ That's some awesome looking pastrami!
+1 That is some damn good looking pastrami and sandwiches! Feels great when all that work pays off.
winoca posted:+1 That is some damn good looking pastrami and sandwiches! Feels great when all that work pays off.
Thanks! That was actually less work than some of my other meat projects.
I'm smoking some salmon candy tomorrow.
Smoked a pork butt Sunday over pecan and hickory. I don't always inject, but I did with this one and it turned out excellent. I should stop being so lazy in the future and inject more often.
Brining a couple of boneless, 4.75 lb. turkey roasts in orange juice tonight, with some kosher salt, brown sugar, and thyme and rosemary sprigs from the garden. I will smoke tomorrow with orange wood until they're done, probably about 3 hours. This went over well with the in-laws last year, so I'm sure they're expecting it again. Easy slicing sure beats trying to carve around a turkey carcass.
mneeley490 posted:Easy slicing sure beats trying to carve around a turkey carcass.
word. I watched this video and did it with chickens, and finally deboned, brined and cooked a whole turkey. It also cooks much faster.
winoca posted:mneeley490 posted:Easy slicing sure beats trying to carve around a turkey carcass.
word. I watched this video and did it with chickens, and finally deboned, brined and cooked a whole turkey. It also cooks much faster.
Great video!
Spatchcocked and smoked a turkey, came out great and tasty, but was done faster than expected, two and a half hours to smoke