Smoking Meat Questions and Discussion

[IceCyIce]

Does anybody have a Big Green Egg? If so, do you like it and what size did you get? Pros and cons please. Thank you,

I have the Large BGE. It is amazing.

Pros

1. Flavor is great
2. Abiilty to hold temp is excellent.
3. Year round cooking - Often times easier to hold temp in colder weather.
4. All foods are in play, desserts, steaks, fish, long cooks, bread, veggies
5. Durable as hell - Derecho blew it over knoced the lid off, refastened, good as new. It' at least 20 years old. The exterior is like brand new.
5. Many more I'm not thinking of.

Cons

1. Grill space is limited
2. Takes a little time to get it to temp and hold
3. Also takes time to cool down.
4. High temps it will flash back - I've had my egg a long time (20 years)

In my mind the Large BGE is the best value and size for 95% of my cooks. The XL BGE would take too much charcoal?

 

[CYdTracked]

I may have a new favorite cut of meat to try to master after smoking a pork tenderloin over Labor Day weekend. Super tender and juicy. Smoked St Louis Spare Ribs, a full pork tenderloin, and seasoned ups some pork sausage and formed into a log to smoke. Ribs probably could have used another hour on the smoker but the tenderloin was awesome.

 

[Cyclones_R_GR8]

Ribs probably could have used another hour on the smoker but the tenderloin was awesome.

Being that you brought it up I thought when I saw the photo that the ribs looked like they hadn't pulled back from the bones quite enough.

Edited because I meant hadn't, not had

 

[CYdTracked]

Being that you brought it up I thought when I saw the photo that the ribs looked like they had pulled back from the bones quite enough.

They weren't tough by any means but still had a little more tug than I prefer. I didn't get a full 6 hours of time on the smoker like I usually do, probably 5:15-5:30 time I think so another 30-45 minutes I think they would have been damn near perfect. I don't like my ribs fall off the bone as if they come off too easy I think they are overdone.

The pork tenderloin turned out better than I could of imagined and was a big hit with the family so I think I am going to try some more going forward. They don't take long to cook so would be something fast to smoke some afternoon when I don't have 6+ hours to do ribs or a pork butt. I've been doing some smaller pork loin roasts lately too that are tasty but I think the tenderloin being a smaller cut the smoke flavor is more distinct and it sliced like butter. I use an offset charcoal/wood smoker so I have a little prep time getting the firebox ready and the smoker leveled off to a steady temp before I put anything on and then it's a battle to keep an eye on my smoker temp to know when to add some more to the firebox and adjust the dampers so I don't get a big spike in temp being either too hot or too cool. I try to keep it around 225-250 most of the time, when my wireless probe for the pit temp starts to drop faster I know its time to go out and add a little more to the firebox to keep it in that range.

 

[cycloner29]

What’s your recipe?

Base recipe:

I had around 3 lb chuck roast, S&P, and smoke at 275 for 2 hours, then put into an aluminum pan (or dutch oven) and add the following:

1 packet of Au Jus mix
1 packet of Ranch mix
1/2 tsp of onion powder
1/2 tsp of garlic
1 stick of butter (salted or unsalted your choice)
8-10 whole pepperoncinis from jar
1/2 of the juice from jar of pepperoncinis
1/2 cup of water

Foil and then back then onto smoker or grill at 275 for another 2 hours or so until fat is rendered out or pull easily apart with fork.

I had three 3.5 lb roasts in one pan and used 2 packets of au jus (brown gravy mix can be used to) 1.5 packets of ranch mix, 2 sticks of butter and whole 16 oz jar of pepperoncini and all the juice. I smoked for almost 3 hours and 3 hours with added ingredients due to the size of each and that I had two pans with three roast each.

What we didn't eat, I will put in fridge overnight and so the fat solidifies and makes it easier to vac seal the rest. Will thaw and put in crock pot for tailgating. Add a hogie roll, provolone or mozzarela cheese for some great tailgating sandwiches.

 

[Saul_T]

Does anybody have a Big Green Egg? If so, do you like it and what size did you get? Pros and cons please. Thank you,

I was gifted a medium size BGE. Despite being limited by the size and what I can make (no full briskets here), everything I have made on it has come out excellent. As others have said, it takes time to get it up to temp and to stabilize, but once it's there it holds indefinitely. I forgot to close the dampers one time after a day smoke, woke up the next morning and it was still holding temp.

Cleaning is a pain and it's important to make sure your seals are good. The thing I like the most is the versatility. I can make burgers on an open flame or smoke a butt. I could get it white hot and make pizza in seconds or I could throw something on for a full day smoke.

 

[BACyclone]

Whole pork tenderloin is crazy good on the smoker as long as you are ready to pull it off right when it's done (IT 145ish).

Super quick, really versatile to any combos of seasoning or even stuffing, always tastes awesome and juicy, takes the smoke really well. If you are lucky to have leftovers the slices make great sammiches.

 

[BWRhasnoAC]

Update: I'm still waiting to use mine, but if this guy's video is any indication, the vortex will still produce deliciously crispy skin even if you sauce them near the end of the cook.

Supposedly, Casey's wings are the bomb diggity.

 

[tm3308]

This might be a fool's errand, since anyone who has one likely doesn't have/hasn't had the other and can't offer a comparison. But I'm looking into getting a larger pellet grill and struggling to decide between a Traeger Timberline (first gen, I'll never make the kind of money I'd need to get the newest model) and a Weber Searwood.

I love the double wall insulation and oven gaskets on the Timberline for heat retention, and I've got all the confidence in the world that it would be a great grill for barbecue/roasts cooked at lower temps all year round. But I'm really tempted by the versatility of the Searwood (rotisserie, griddle insert, higher temp capability), and it comes at a little lower price point (though the Timberline price is way reduced at my local Ace Hardware).

Has anyone here used the Searwood and can offer feedback on how it performs, build quality, etc.? I know the Weber SmokeFire had all kinds of issues and they felt kind of flimsy to me when I'd see them in stores, but early reviews on the Searwood look pretty good (I just don't want to rely solely on those).

 

[zarnold56]

This might be a fool's errand, since anyone who has one likely doesn't have/hasn't had the other and can't offer a comparison. But I'm looking into getting a larger pellet grill and struggling to decide between a Traeger Timberline (first gen, I'll never make the kind of money I'd need to get the newest model) and a Weber Searwood.

I love the double wall insulation and oven gaskets on the Timberline for heat retention, and I've got all the confidence in the world that it would be a great grill for barbecue/roasts cooked at lower temps all year round. But I'm really tempted by the versatility of the Searwood (rotisserie, griddle insert, higher temp capability), and it comes at a little lower price point (though the Timberline price is way reduced at my local Ace Hardware).

Has anyone here used the Searwood and can offer feedback on how it performs, build quality, etc.? I know the Weber SmokeFire had all kinds of issues and they felt kind of flimsy to me when I'd see them in stores, but early reviews on the Searwood look pretty good (I just don't want to rely solely on those).

All the reviews I have read on the Searwood have been pretty positive. They are still pretty new so longevity won’t really be worked out. I would compare the warranties/price between the 2.

The Barbecue lab channel has a good comparison between lots of models and goes over the searwood

 

[JP4CY]

All the reviews I have read on the Searwood have been pretty positive. They are still pretty new so longevity won’t really be worked out. I would compare the warranties/price between the 2.

The Barbecue lab channel has a good comparison between lots of models and goes over the searwood

Weber looks nice

 

[AgronAlum]

I went upstairs in Scheels for the first time in awhile and noticed they’re selling Yoders. Jesus Christ those things have some weight to them.

 

[JP4CY]

I went upstairs in Scheels for the first time in awhile and noticed they’re selling Yoders. Jesus Christ those things have some weight to them.

I own one. HEAVY.
I would have loved the competition cart but then there's no drawer.
I have a drawer on my 640YS.

 

[dmclone]

Magnolia channel has a show called BBQ high, which covers high schoolers in Texas competing in competitions. Worth a watch

 

[dmclone]

I saw a video on YT on how to crisp up chicken wings. Turned out pretty good. 225 for about an hour and then 400 for about 20 minutes. When they were done I tossed them into some buffalo/butter. Will have again.

Edit- Forgot one piece. Between temp change, I sprayed them with duck fat and added a little rub.

 

[ScottyP]

Grilled Mexican street corn dip. Might be a good thing to bring for a tailgate.

 

[JM4CY]

I saw a video on YT on how to crisp up chicken wings. Turned out pretty good. 225 for about an hour and then 400 for about 20 minutes. When they were done I tossed them into some buffalo/butter. Will have again.

Edit- Forgot one piece. Between temp change, I sprayed them with duck fat and added a little rub.

View attachment 135100

View attachment 135101

I have a similar method I do for wings. That's 100% the way to do it. You can't really over cook them (within reason) with that bone so it's not super tedious work too.

Also, duck fat?? tell me more....

 

[CyPhallus]

I saw a video on YT on how to crisp up chicken wings. Turned out pretty good. 225 for about an hour and then 400 for about 20 minutes. When they were done I tossed them into some buffalo/butter. Will have again.

Edit- Forgot one piece. Between temp change, I sprayed them with duck fat and added a little rub.

View attachment 135100

View attachment 135101

Looks fantastic. Where'd you find the duck fat spray?

 

[dmclone]

Looks fantastic. Where'd you find the duck fat spray?

I got it at Shields but I think I've seen it at Wal-Mart too. Amazon is nearly double the price for the same brand.

 

[dmclone]

I have a similar method I do for wings. That's 100% the way to do it. You can't really over cook them (within reason) with that bone so it's not super tedious work too.

Also, duck fat?? tell me more....

It's probably not needed, I'm sure about any binder would do but that's what I saw on the video. I've also used it when I've smoked turkey.