Jump to content

About This Club

Love to BBQ, smoke or grill? From pitmasters to beginners, all are welcome. So come on is as we share everything from our favorite tailgate recipes to good old fashioned around the cooler talk.
  1. What's new in this club
  2. Picked a couple up from Home Depot. Inexpensive, reusable, great for vegetables and fish. Had some great grilled tomato’s in New Orleans. Nothing but fresh sliced, little olive oil, salt and pepper. Mat works great with them. Trick is to make sure mat hot when putting them on. Heat my grill to 350 or 400 at least.
  3. I think most folks never hot clean. Mine got to where it was flaming from build at times on hotter cooks. Hot clean works well but would notify any neighbors and local fire. Probably safe to have a hose close by with anything being that hot.
  4. Got it! That's crazy that it smoked that much. I've never done that with mine and owned it for about 8 years. I clean out the charcoal regularly but never hot cleaned.
  5. Put normal amount of charcoal in. Valve open and run Egg as hot as it will get until fire burns out. Cleans all old build up off. Recommended once a year if you care to keep grease accumulation off. I had been using the one i hot cleaned for six years. Inside looks close to new now. Will ruin gaskets so recommend waiting until they need replacing anyway. May want to take thermometer out. Left mine in but did not hurt it. Pegged out well above 850 degrees. Be ready for lots of smoke for a couple of hours if egg has a lot of grease and grime. After burn and cool down vacuum clean with shop vac
  6. Burned off 6 years worth of use yesterday. Works well and very clean but gaskets will need replacing. In need regardless so no loss. Do not hot burn clean until neighbors and local fire department notified. Smoke amount is tremendous. Had the wife mad as a hornet with me and everyone in area assumed house on fire.
  7. Learned the limits of this little vertical smoker the hard way. Bought a 3 pack of spares and opted to smoke them all once. Maintained a careful rotation but could not get the bark to set no matter what I did. They came out fine otherwise, which is a given, but even with careful rotation and a heavy hand they were far from what they could have been had I simply done 2 racks at a time. Lesson learned. Need to move to a large offset for that kind of volume.
  8. Good point. Turkey I did not brine was a Butterball. The latter was not a Butterball. Hardest thing to me about fooling with Turkey is making sure it is thawed properly and carving it. Have the carving down but on holidays it is difficult to find enough space on the counters to work. Carving a turkey systematically and properly is an art like filleting a fish. To be honest not a huge turkey fan. After having once or twice I’m done with it for a quite a while. I do love the soup my wive makes with what I don’t carve off the carcass.
  9. Brine mine every time. I always buy birds which haven’t been pre-brined, which Butterball turkeys are, IIRC.
  10. Ended up smoking one yesterday morning, not brined. Cooked another late yesterday for sons in-laws, brined. Both great but have to give brined the edge.
  11. I always brine turkey to cook on the BGE. At least in my hands it makes a big difference in keeping the bird more moist on the ceramic ( do not brine the oven cooked bird). It’s an extra step but very easy
  12. Beautiful. Usually fry mine (see below), but I really want to master the smo-fry. Tried a few years ago and failed miserably. Happy Thanksgiving, everyone!
  13. I have not tried smoking a turkey without both brining and injecting, although I recently heard of a guy trying it both ways and said there wasn't a noticeable difference between the two as far as juiciness and taste. I don't think you'll go wrong either way. It'll be delicious.
  14. Just like an oven. After I get done with a smoke I'll crank it to max and let it go for little while to burn everything off, then I'll let it cool, then take it back up to 150. At that point I'll pull out the racks and pans out and give everything the elbow grease and mild soapy water.
  15. Have a 15# turkey for Thanksgiving and my son suggested injecting and or brine. Hesitant because of the success in the past plus brining another step. I always buy Butterball and never a problem with it being moist. Experiences and suggestions please.
  16. What does cleaning involve with electric. Not familiar with them at all other than understanding some folks love them
  17. Woke up at three just to check and it's humming along. Added chips and water. Still deep in the stall though. When I clear 165 I'm going to take the smoker to 250. By the way the ambient thermometer turned out to be a must. Way more accurate than the built in one, as expected.
  18. Still just shocked at how nice temp control is on this thing. Think I have it timed perfectly. Should sleep right through the stall after replenishing smoke and water right before bed. Got a remote thermometer just in case to make sure smoker temps don't go hog wild due to the temperature drop this evening. If the butt hits 180 (seriously doubt that) I'll be out of the bed quick to finish up. It's at 131 now and I'll be surprised if there isn't a 5 hour stall in front of me given it's a 9 pounder.
  19. 9lb butt, so tonight will be my first attempt at an overnight smoke.
  20. Had to really crank after overcoming the stall, but it came out great. No complaints. Damn near perfect pulled pork.
  21. Can see why electrics are considered easy mode. Temp control on this thing is a damn breeze.
  22. Hit the stall hard. Been parked at 153 for a solid hour. Debating whether to crutch or not, but I gave myself a lot of extra time so no need to be too urgent.
  23. Going a bit too smoothly. Wonder how badly I mess it up when I hit the stall lol.
  24.  



×
×
  • Create New...