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Anyone else into smoking???


la122685
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Lol thanks John. It was good! I wa's in a rush to eat and forgot to take a pic of my plate. I'm on Vaca starting today so hopin to get some smoking in. I got a brisket that I've been eyeing for a while

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I'm gonna Cold Smoke some run of the mill bone-in pork chops tomorrow. I'll go a light 2 hrs on smoke and pull. Then grill them up later with some Garlic powder and a side of BBQ sauce. Of course I'll make the grill screaming hot and crisp up the fat rind (yummy. ... lol)

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Lol thanks John. It was good! I wa's in a rush to eat and forgot to take a pic of my plate. I'm on Vaca starting today so hopin to get some smoking in. I got a brisket that I've been eyeing for a while

 

Been there myself with the "too big a hurry to eat to shoot pic's" thing. Congratulations on your vacation. I could use one of those myself.

 

Best luck with the brisket. I am jonesin to smoke another one too. Is it going on the WSM?

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I'm gonna Cold Smoke some run of the mill bone-in pork chops tomorrow. I'll go a light 2 hrs on smoke and pull. Then grill them up later with some Garlic powder and a side of BBQ sauce. Of course I'll make the grill screaming hot and crisp up the fat rind (yummy. ... lol)

 

Hey Shuan, I figure your probably on top of this but, just want to make sure that you know that you shouldn't let your chops, (Assuming that they aren't cured), sit at a temp between 40* and 140* for 2 hours or more. It can become unsafe and cooking after won't necessarily make it safe.

 

"The USDA recommends that a food not be eaten if it is at an unsafe temperature (between 40 and 140 degrees) for more than 2 hours".

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Hey Shuan, I figure your probably on top of this but, just want to make sure that you know that you shouldn't let your chops, (Assuming that they aren't cured), sit at a temp between 40* and 140* for 2 hours or more. It can become unsafe and cooking after won't necessarily make it safe.

 

"The USDA recommends that a food not be eaten if it is at an unsafe temperature (between 40 and 140 degrees) for more than 2 hours".

Yeah ... I was thinking that ... my just cook thoroughly in the smoker .... never done before

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Yeah ... I was thinking that ... my just cook thoroughly in the smoker .... never done before

 

Pork is so easy to over cook. If it was me I would cook at about 225* cooker temp indirect, (Not directly over the coals), to an internal temp of 120* to 130*, take them off the grill / smoker, open your draft and vent wide open and let your coals get good and hot, then set your chops directly over the coals and sear them till they hit 145* internal temp.

 

If you get the sear you like before your internal temp gets to 145* just move them off of direct heat and watch your IT till they hit 145*.

 

Best luck Brother. Let us know how they turn out.

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Late post but did a little cooking for the 4th. Not a lot of smoking on these but it was good!

 

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Fajitas, deer sausage, hot dogs, and chicken legs.

 

 

Sent from my iPhone using Tapatalk

Edited by 03_SS_22
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It's pretty good. I bought it for convenience. Right now I don't have the time to do the full on smoking with the coals and wood.

The pellets smokers are more of a "set it and forget it"!!!

It doesn't give you a thick smoky flavor but there are tricks and tips to make up for that.

At the flip of a switch I can go straight to grilling or also use it as a convection oven!

These grills are pretty cool. I have read reviews and some say there junk or crappy.

I have no issues.

Heck my 5 year old can use it!!!

So far I've done

Burgers

Ribs

Steaks

And the blueberry cobbler

Everything comes out so juicy it's amazing

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Thanks for the info. :thumbsup: I've been studying the pellet smokers for a while. Lots of guy's have good success with them. That's a good BBQ name you've got on yours.

 

There are people out there who can't make any given type of smoker work.

 

I still haven't smoked the cobbler. Maybe this year.

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Well I didn't smoke the cobbler.

I can use the smoker as an oven. So rather then heating the house up I just used the treager!!

Yeah I'm hooked on that sauce now. I got it for Father's Day.

 

I understand. I lived thirteen years in Stuart Florida and my main cooking tool was my Weber kettle on my side porch. (No A/C and really didn't need it).

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Finally got around to smoking a brisket and some injected chicken thighs (recipe courtesy of Downeast Johnny). The brisket came out great! Good smoke flavor. The burnt ends woulda been better if I had used a different BBQ sauce. All I had some was sweet baby rays honey and brown sugar, or something like that. It was way to sweet. The chicken was so juicy and the skin crisped up nicely.

 

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Seasoned with salt, pepper, onion and garlic.

 

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injected with franks wing sauce, butter and creole seasoning

 

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burnt ends looked great. the ones with less bbq sauce were delicious

 

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u can see all the juices running while cutting it. still makes my mouth water!

 

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Sandwiches the next day. still juicy and tender.

 

Sorry for all the pics. I get a little carried away I guess. lol

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