Grilling/smoking today

[Hondoman]

Havent see a thread on this here in a while. Brined this bird and cooked her

low and slow on the weber kettle. Used a vortex to crisp the skin a few minutes on each side. 4.5 hours total. What's everyone else cooking?

 

[Pilotadam]

Looks so good your making me hungry. Been working on a deck all day so just some hamburgers tonight.

Sent from my SM-G960U using Tapatalk

 

[Bad_bowtie]

Man, that looks good! I should use my smoker more than I do☹

 

[Pilotadam]

Man, that looks good! I should use my smoker more than I do

I know the feeling. Its sits way to much....

Sent from my SM-G960U using Tapatalk

 

[Hondoman]

I grill or smoke at least a few times a week. Charcoal is worth the wait imho.

 

[Pilotadam]

We grill alot, I just dont break the smoker out enough. Normally dont have the time to send watching it all day. To many damn projects.

Sent from my SM-G960U using Tapatalk

 

[Backwoods]

We grill/ smoke regularly but tonight it's frozen lasagna. But it will go in the oven first it's to hard to chew fresh out of the freezer.

 

[Hondoman]

For those who dont know, brining a bird before cooking it makes a world of difference in how moist it turns out.

Make a solution of water & salt (I add red pepper flakes) and submerge the bird and brine it for at least 3-4 hours (longer is better) prior to cooking. Remove from brine and pat it dry then rub/season with your choice of seasoning. I then cook at 230-250 for about 4 hours until it reaches 165 degrees in the thick part of the thigh. The skin will be soft unless you crisp it over high heat to finish it. Last I wrap in foil and let rest for 45-60 minutes. Its then ready to eat. Tender as a mother's love.

 

[weelad]

Smoked some ribs about a week ago. Tryed the 3-2-1 method for the first time and they turned out awesome! It was a spur of the moment thing so I just used ingrediants I had on hand and still loved the results so cant wait to plan and tweak it the next time around. Would like to try a bird in the smoker also

 

[Outfitter]

I did some bacon wrapped chicken legs for the Grandsons and some pulled pork (pork shoulder) from a wild hog I took a week ago. Love my Traeger Pellet pooper for smoking and use a Weber Genesis for grilling.

 

[SpaceTroll]

I've been thawing out a 18lb Turkey since last week. Will inject it today and put it in my Smoke Vault tomorrow

 

[weelad]

I did some bacon wrapped chicken legs for the Grandsons and some pulled pork (pork shoulder) from a wild hog I took a week ago. Love my Traeger Pellet pooper for smoking and use a Weber Genesis for grilling. View attachment 199574View attachment 199575

I have been thinking about getting a pellet smoker. How do you like yours and does it do a good job?

 

[Tundra20]

Glad u started this thread b fun to watch !
we use a gas grill wen i had my smoker didn’t use it enough gave it away but will say i saw a picture of dales seasoning on previous post best there is we all love that here thought about a pellet grill but dont wana have to depend on going to store for the pellets to feed it so im propane tank poor lol

 

[my99svt]

I bought a pellet smoker last week. I took it to our ride this past weekend and smoked a brisket. It turned out amazing, but that might be the prep work. I went with a RT-340 Wood Pellet Grill because of it's portability. @Ragnar406 @Kilo427 @BWAF can tell you it was pretty good!

 

[BWAF]

I bought a pellet smoker last week. I took it to our ride this past weekend and smoked a brisket. It turned out amazing, but that might be the prep work. I went with a RT-340 Wood Pellet Grill because of it's portability. @Ragnar406 @Kilo427 @BWAF can tell you it was pretty good!

Yes it was, your meat just melted in my mouth

 

[Outfitter]

I have been thinking about getting a pellet smoker. How do you like yours and does it do a good job?

I absolutely love my Traeger. Easy to use and get great results. Meat turns out with more moisture, (briskets, chicken, pork roasts) and cooking anything bacon wrapped is so much easier since you don’t have to worry about flare ups.
i also use a Temp Pro digital remote thermometer and that has also helped me get more consistent results.
i will do a reverse sear for steaks using my Weber Genesis gasser.

if I replace my Traeger it would probably be a Rec Tec as they are built like tanks and I’m a big proponent of the “Buy once, cry once” philosophy. My son is craving my Traeger so who knows,it might be sooner rather than later.

 

[Outfitter]

Here are a couple more pics of Traeger pellet pooper results
1st is of some pigsicles done using the 3,2,1 method that were about as good as I have ever had, just the right amount of “tug” coming off the bone.
The next pic is of a Prime 7 bone Prime Rib roast, cut into 2 roasts (for requested more end cuts ) oh man was that good and had plenty of medium rare inside for those fans. Served that for a big family gathering at Christmas.

 

[weelad]

Damn, now that looks good!

 

[weelad]

Been checking out Traeger, Rec Tec and as of lately Camp Chef. Like them all but spendy!

 

[Luckybeer]

You all got me hungry!! Here is some Moose summer sausage and some ribs i Smoked in my smoker last fall.. starting to get warmer here, cant wait to start the smoke house up again.. Cheers