Almost identical, I just use their rub with some extra garlic and smoked paprika. Plain yellow mustard is the shit for the smokers. I use it on everything but poultry and fish.
2023 Grilling Season Thread
- Thread starter BOOGIE MAN
- Start date
Do you use a water pan or spray every so often? Or does humidity work in your favor where you're at?
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No water pan, I spray the pork butts with apple juice, nothing on anything else.
I started this thread because I love my steaks, (sousvide and a cast iron skillet sear; search for my posts in the whats for dinner thread if you want to see pics) but I just bought myself a kamado smoker. Been reading tons of recipes, how tos, couple of books on smoking and I'm so excited to start smoking.
Trying to figure out exactly how big of a table/cart I want to build for my kamado joe big Joe series 1 at the moment. Any tips, suggestions, things you wish you had known before building a table/cart for a kamado smoker?
Looking forward to seeing everyone's grills/smokers/meals this season.
Trying to figure out exactly how big of a table/cart I want to build for my kamado joe big Joe series 1 at the moment. Any tips, suggestions, things you wish you had known before building a table/cart for a kamado smoker?
Looking forward to seeing everyone's grills/smokers/meals this season.
There's a smoking meat forum that I refer to a bunch. I have it on my work laptop. Also, on a search say brisket, Traeger's recipes are pretty darn good. Found it.
www.smokingmeatforums.com
Forum list
Smoking Meat Forums is all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, brisket, smoked appetizers and more.
www.smokingmeatforums.com
I had planned to build one out of cedar this summer. Was at pottery barn with the wife and spotted this for 800. Not much more than the cost to build one.
Overall the dimensions are great for me. Lots of usable space without being an eyesore. I really like having a drawer to put all my shit in too. Highly recommend adding one or two large ones.
Cart
Master built 800 gravity fed stick burner and a homemade cold smoker for colder months. Got the smoker pre tranny fluid.
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jcdata
New Member
I have a 42" lone star grillz offset..I can smoke, direct fire over charcoal or wood, bake, griddle..etc.. 551 lbs of bad ass..
People want me to cater or sell the foods that I have made with it...
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People want me to cater or sell the foods that I have made with it...
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I’ve got 2 grills/smokers and use them quite often. Recteq RT-700 and their bullseye 380. Big one does my low and slow cooks and the smaller one gets to 750 degrees for burgers/steaks/etc.
Here’s a few of the cooks I’ve done on them.
Here’s a few of the cooks I’ve done on them.
Attachments
I've got a Hasty-Bake Ranger. No pics, but I did a bison tri tip tonight along with some boudin.
I just decommissioned my 11 year old Kamado Joe this spring. I used the simple metal frame that came with it for the entire time. If I were to do more of a built-in, I'd make sure I had room for all the heat deflectors, pizza stones, torch gloves, and all the different height racks/grates you end up with. You'll accumulate all kinds of gadgets and doo-dads. I used the storage under my Weber gas grill to store all that. This stuff will be sooty or greasy. So it needs to be a surface that you don't mind patina on or is easily cleaned (stainless steel).
I'd also want a surface that I can set down a hot grate. For example, searing a steak, then finishing it at a lower temp. I'd pull the lower grate out, with steak on, then fumble around adding a higher grate. It wasn't always graceful. Having a surface that could take the weight and heat would be useful. You could also use this to set the electric lighter on when you're done with it. I most commonly used my Weber grill to hold hot things. This worked. As long as I wasn't cooking something else on the Weber. Then, again, it was a bit of fumbling around with hot shit. Not ideal and I certainly took some battle damage.
Lastly, a cordless leaf blower really accelerates your start up times. And makes for a cool fire tornado once you close the top. lol. For start up, I'd get the coals lit using an electric lighter (most consistent and reliable method I used), then pull lighter out, and with top of grill still open, put the leaf blower pointed at the bottom vent. You can't go gonzo here because you'll blow hot cinders everywhere (ask me how I know). But once you get a good flame going (most of charcoal white) and close the top, let that blower rip. Very fast heat up. I'd do this in the winter most often to get the grill heated quicker. Yes, kind of abusive and probably why my junk only lasted 11 years. But fun to do.
Indeed. But still not as cool as a 20' tall fire tornado!!
on the new Yoder
That’s awesome hahah! I used to work at publix as an assistant produce manager. I left, I just went back actually. Gonna move on up again.Club Pub!
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