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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-24-2015, 09:43 PM | #61 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Dang Melissa. Congrats on the new smoker, you're off to a great start!
If you had gotten it a few weeks earlier, and entered the beef rib TD with this pic, I think you probably would have won by a landslide:
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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09-24-2015, 09:58 PM | #62 |
Found some matches.
Join Date: 09-19-15
Location: Delta, Canada
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those beef ribs looks amazing. congrats on your new cooker
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09-25-2015, 07:15 AM | #63 |
is one Smokin' Farker
Join Date: 02-23-15
Location: Backwoods, NH
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That is an offer I may not be able to refuse. I'm going to talk to my butcher and see what he can do, first. If they're too outrageous, I'm game and very appreciative to do that setup. I realize prices vary with regions, but what's an average price when it comes to beef ribs?
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120 gallon custom reverse flow and a Weber Genesis E-330. |
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09-25-2015, 07:34 AM | #64 |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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Thanks
Thanks I was on there site already.
DanB
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Rec Tec 590/WSM/CB Roti/Weber Hanging Rack\2 Mavericks/Therapan/Rib-O-Lator/Fireboard 2/KCBS. |
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09-25-2015, 01:13 PM | #65 | |
On the road to being a farker
Join Date: 09-04-13
Location: Los Angeles, CA
Name/Nickname : Stu
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Quote:
I used peach wood for what it's worth but I reckon would have fine. Nothing strong flavored. |
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09-25-2015, 01:42 PM | #66 |
Full Fledged Farker
Join Date: 08-12-15
Location: Jamestown, NC
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Great looking smoker. You'll do great with it. Enjoy
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OKJ/NBBD, Vision Classic B, 1975 Weber, Masterbuilt portable, Blackstone 36, Chargriller gasser |
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09-25-2015, 03:21 PM | #67 |
is One Chatty Farker
Join Date: 06-08-14
Location: Pa.
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Looks like you got the hang of it - awesome ribs!!
I will be watching for the turkey cook. Thanks for sharing!!
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Every cook is a learning experience....Big offset, Kamado, Blackstone |
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09-25-2015, 04:30 PM | #68 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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[QUOTE=Melissaredhead;3364818]In all honesty it's super forgiving.
Yesterday I did the line up and burn in along with the biscuit test. Was a little concerned with the temp differential. Today with the meat on the temperature difference was only 30 degrees from the exhaust to the firebox locations. And it seemed to like to run around the 280 mark. It would level out around 290 near the fire and 260 on the far end. Even Steven I'm doing a turkey on Saturday as a mock Thanksgivig with friends. I'll live cook it and see how it goes. Anyone ever do a turkey on an offset?...before I search for it lol[/QUOTE] It's a wood fired oven. With smoke. Don't over think it. My first turkey on a kettle was prepared the same as it would have been if i was cooking it indoors. It was much better.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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09-25-2015, 07:17 PM | #69 |
is one Smokin' Farker
Join Date: 05-04-08
Location: Sweet Home, OR
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Good advice right there.
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Mike, Traeger "Lil Tex" Pellet Smoker Uniflame Charcoal Grill Weber 22.5" |
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09-25-2015, 07:19 PM | #70 |
is one Smokin' Farker
Join Date: 05-04-08
Location: Sweet Home, OR
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And those ribs are perfect. Nicely done.
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Mike, Traeger "Lil Tex" Pellet Smoker Uniflame Charcoal Grill Weber 22.5" |
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09-26-2015, 08:27 AM | #71 | |
is One Chatty Farker
Join Date: 04-17-15
Location: Keyport, NJ...via Soulard,MO via Missouri farmland
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Quote:
Plate ribs (short ribs) come 3 bones and very thick. I asked for a small rack and this is what I got lol. This cost me $35 and was 4 pounds. |
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09-26-2015, 08:46 AM | #72 |
is One Chatty Farker
Join Date: 04-17-15
Location: Keyport, NJ...via Soulard,MO via Missouri farmland
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86 turkey...pork substitute.
I didn't set my turkey out in time so it didn't defrost
Back up plan is a picnic butt on sale for 99¢ a pound! Up at 5:30 to start the fire and rub done my butt. Using cherry apple and pecan chunks. They just seem to work better than splits. Meat went on at 6:50 and I'm figuring dinner around 5. (It's just under 8 pounds.) It's not the thanksgiving dinner I wanted but hey, there's always next weekend! Need a little something extra this morning... Almost 3 hours in... I'm still playing around with where to place the fire in the box. I've tried on the side with new wood off to the side. That seemed to catch it too fast and burn up quick. On this cook I'm trying a front to back method where new wood is placed closest to the door and once it starts to burn down I shimmy it towards the cooking chamber and place new near the door again. For me this is producing a smoother transition of heat and is slowing the burn up rate noticeably. I don't know if that all makes sense or not. |
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09-26-2015, 09:15 AM | #73 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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When you do the turkey, rub the skin with sesame oil. It goes well with smoke and turkey.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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10-22-2015, 10:57 PM | #74 |
Full Fledged Farker
Join Date: 03-19-12
Location: LA
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Melissa, is this the Cheyenne or the whichita?
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10-23-2015, 06:48 AM | #75 |
Take a breath!
Join Date: 05-14-12
Location: Sugar Land, TX
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Great cooks and cooker Melissa. Congrats!
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Haniel Trisna |
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Tags |
burn in, new smoker, Yoder |
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