matt86m
Well-known member
- May 6, 2021
- 1,055
- 1,260
BBQ Smoking Thread
- Thread starter ROBERT L
- Start date
punkur67
Well-known member
- May 5, 2021
- 279
- 454
Smoked 16#s of pulled pork for my sons cub scouts friendsgiving tomorrow. Had a problem this morning at 4am when the auger got stuck. Had to rip the trager apart and get it back together then haul ass to work. Everything worked out fine though
TM3
New member
- Nov 14, 2022
- 8
- 15
My Glamis smoker/bbq, camp favorite! Nothing better than brisket or pulled pork at the dunes.
Last edited by a moderator:
Bansh88
Well-known member
- May 3, 2021
- 1,579
- 2,538
- Thread starter
- #165
matt86m
Well-known member
- May 6, 2021
- 1,055
- 1,260
Kraut_n_Rice
Site Sponsor
- May 9, 2021
- 2,578
- 1,998
There is a "food truck" guy around PHX that gutted the back half of a class3 MH and built a deck on it with a huge smoker. I'll try to grab a pic next time I see him.
Similar to this, but on a Winnebago.
punkur67
Well-known member
- May 5, 2021
- 279
- 454
Not sure how it happened but some pellets in the auger tube expanded like they got wet. I used the trager the night before with no issue. I have never had it happen in 10+ years using this one.
- Thread starter
- #169
ROBERT L
Moderator
- May 2, 2021
- 4,779
- 3,573
BONES
Well-known member
- May 5, 2021
- 448
- 424
You asked “do you know where your food comes from?”
yes!
One is a hog, 280 lbs, we butchered today. The other is a beef from last month. We raise these and feed em, treat em good, and eat em. My freezer stays busy.
awesome knife btw, I’ve been looking into one just like that.
matt86m
Well-known member
- May 6, 2021
- 1,055
- 1,260
That's my goal in life! To have a hanging fridge! Love the family in on the butchering!!!
BONES
Well-known member
- May 5, 2021
- 448
- 424
Cooked up some short ribs (my all time favorite) and a couple pork chops last night.
I remember as a kid my mom cooking pork chops in a pan and I always hated them. The first time I had pork chops at my (then future) father-in-law’s house I didn’t know what they were, possibly the best steak ever. Nope, not a steak, fresh pork chops, done right. I have learned a lot from that man in how to prepare good food.
With these, salt and pepper and a little garlic on the pork chops, and just salt on the short ribs.
The pork chops get 225-250* for about 40 minutes on the traeger, depending on how many times I open up the lid.
Yes, I said traeger, an electric smoker. Hey look, I get you think it takes away from my manhood… But trust me, I do enough manly things, I can afford to use the traeger.
The short ribs get about 20-25 minutes and then a QUICK sear minute n the Barbie just to give a little crisp. You gotta watch those close because there is so much fat that the bbq will light up quick and burn them in a heartbeat, you don’t want that. Unless you do. We usually eat the short ribs as an appetizer. It was just me cooking so I snacked on one while cooking.
I remember as a kid my mom cooking pork chops in a pan and I always hated them. The first time I had pork chops at my (then future) father-in-law’s house I didn’t know what they were, possibly the best steak ever. Nope, not a steak, fresh pork chops, done right. I have learned a lot from that man in how to prepare good food.
With these, salt and pepper and a little garlic on the pork chops, and just salt on the short ribs.
The pork chops get 225-250* for about 40 minutes on the traeger, depending on how many times I open up the lid.
Yes, I said traeger, an electric smoker. Hey look, I get you think it takes away from my manhood… But trust me, I do enough manly things, I can afford to use the traeger.
The short ribs get about 20-25 minutes and then a QUICK sear minute n the Barbie just to give a little crisp. You gotta watch those close because there is so much fat that the bbq will light up quick and burn them in a heartbeat, you don’t want that. Unless you do. We usually eat the short ribs as an appetizer. It was just me cooking so I snacked on one while cooking.
- Thread starter
- #173
ROBERT L
Moderator
- May 2, 2021
- 4,779
- 3,573
Realbadlarry
Well-known member
- May 6, 2021
- 2,022
- 2,442
Sams club had the thick bone in pork chops...they were sooo good... now we get them at the food city in Parker when we go out there... love the thick pork chops....
matt86m
Well-known member
- May 6, 2021
- 1,055
- 1,260
Have a friend in Parker, he just bought nice ribeye's for $4.99lb from there. Good looking meat at a good price. Next time I'm there Ill bring a cooler and bring some home
Air450
Well-known member
- May 6, 2021
- 315
- 344
Sounds like bad ribeyes. Medium well though! :classic_blink:
I know this was 8 months ago so hopefully you tried again.
Air450
Well-known member
- May 6, 2021
- 315
- 344
Just got a Recteq. I've had a little Traeger for about 6 or 7 years and only cooked whole chickens, steaks, and Johnsonville Brats on it. Gas BBQ for the hamburgers. Traeger has had a few issues lately so I stepped up to the Recteq. Was thinking about the Yoder, but for what I do, to many $$$'s ! :lol:
Now that I have a bigger smoker I guess I'm going to have to try more things. Did baby back ribs last night but put WAY to much salt on them. Edible but will put less next time. Was watching a few youtuber's and most people say about 205 for the best temp to take them off to rest.
Now that I have a bigger smoker I guess I'm going to have to try more things. Did baby back ribs last night but put WAY to much salt on them. Edible but will put less next time. Was watching a few youtuber's and most people say about 205 for the best temp to take them off to rest.
- Apr 29, 2021
- 2,370
- 3,499
Had a great run since then and since having the bbq. Was hard to beat the Costco Ribeyes. Now it's time to dig into the 1/4 cow I got from @wash11
Wash 10 Crew
Well-known member
- May 5, 2021
- 1,390
- 1,044
