What is The First Thing You Want to Smoke After A Long Break From Using Your Smoker? - Page 3

mrp116 · 02-17-2019, 12:07 AM

Pork Butt, no question.

Titch · 02-17-2019, 12:10 AM

Lamb Shanks

cheez59 · 02-17-2019, 02:08 AM

I rarely go much more than a week between smokes but when I do I need ribs. Pork or beef but it’s always ribs.

WilliamKY · 02-17-2019, 01:17 PM

I haven't had any long breaks from smoking but it occurred to me that I haven't cooked any pork ribs in quite some time. I got some Victory Lane Cherry Bomb rub and I found a great cherry bbq sauce recipe. So yeah, ribs are my priority soon.

dadsr4 · 02-17-2019, 01:35 PM

I'm doing CSR's in the snow right now.

Rocky Branch BBQ · 02-17-2019, 04:41 PM

A smaller "quick cooking" butt or ribs.

wire-it-up · 02-17-2019, 07:39 PM

I haven't made pulled pork in a very long time. I have found that I like to cook it overnight, due to the long cook time. However, I don't want to cook it in my Humphrey's, as that cooker is in a pretty much permanent location on my back deck. I don't know if I could sleep peacefully with a live smoker on a dried out wooden deck that close to my house. So when I do pulled pork, I move the WSM out into the yard, a little further from the house. The Humphrey's is too heavy to move out into the yard, unless someone helps me, and there's no one here strong enough to do that.

The problem with the WSM is that it tends to run out of fuel and water on overnight butt cooks. So I have to get up to top those off. I saw a thread on here some time ago where someone was saying they don't understand the need for overnight cooks. I don't disagree with that. Maybe I should cook hotter so they get done faster. That way, an early start in the morning has us eating fresh pulled pork for dinner.

longhair75 · 02-17-2019, 07:59 PM

Salsiccia Italiana!

The first thing off my smoker is always Italian sausage.

SirPorkaLot · 02-17-2019, 08:01 PM

Pork shoulder is always my go to

Pappy Q · 02-18-2019, 05:33 AM

Quote:

Originally Posted by wire-it-up

We have two freezers, and I'm not sure why, but I've never stocked up on meat and put it in the freezer. Since I got into making barbecue a few years ago, I've always purchased whatever I want to cook on the day I cook it. I just head to the store that morning and pick something out, bring it home and prep it, and in the cooker it goes.

Do you notice any quality difference between fresh meat and frozen? I don't really cook meat that has been frozen, so I have no way to know if freezing affects quality. I suspect it doesn't affect it much, if at all, or people wouldn't stock up.

As for the Humphrey's being a lot of work... I guess it kind of is when it comes to cleaning. Either that, or I'm anal about not wanting to eat food out of a dirty cooker. I am a borderline germaphobe - I'll admit that. When I say that in front of my wife, she looks at me and says "Borderline?" LOL

Cook in pans and clean up only takes a few minutes

wire-it-up · 02-18-2019, 05:42 AM

I've considered cooking in pans. Question... do you notice any difference in smoke flavor when cooking in pans? Is there less contact between smoke and meat? Do you notice a difference in bark formation when cooking in pans? I know a lot of people use pans, so it must not impact flavor or quality much, if at all. I use pans occasionally in the smoker, but the recipes I use them on don't call for pans for the beginning of the cook.

EyeBurnEverything · 02-18-2019, 07:36 AM

Ribs are my goto when i haven't had bbq in awhile.

02-17-2019, 12:10 AM	#32
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Lamb Shanks __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

02-17-2019, 02:08 AM	#33
cheez59 Quintessential Chatty Farker Join Date: 05-29-08 Location: LaFayette, GA	I rarely go much more than a week between smokes but when I do I need ribs. Pork or beef but it’s always ribs. __________________ Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50

02-17-2019, 01:17 PM	#34
WilliamKY is Blowin Smoke! Join Date: 02-18-18 Location: Louisville,KY Name/Nickname : William	I haven't had any long breaks from smoking but it occurred to me that I haven't cooked any pork ribs in quite some time. I got some Victory Lane Cherry Bomb rub and I found a great cherry bbq sauce recipe. So yeah, ribs are my priority soon. __________________ Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards!

02-17-2019, 01:35 PM	#35
dadsr4 somebody shut me the fark up. Join Date: 02-08-10 Location: Howell, MI	I'm doing CSR's in the snow right now. __________________ Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB

02-17-2019, 07:59 PM	#38
longhair75 Full Fledged Farker Join Date: 07-30-15 Location: Omaha	Salsiccia Italiana! The first thing off my smoker is always Italian sausage. __________________ Peter [B]Laeti vescimur nos subacturis[/B] Cooking with an Oklahoma Joe Longhorn, a Copper Weber Performer Premium and 17" Blackstone portable griddle.

02-17-2019, 12:07 AM	#31
mrp116 Knows what a fatty is. Join Date: 01-17-07 Location: Locust Grove, VA	Pork Butt, no question.

02-17-2019, 04:41 PM	#36
Rocky Branch BBQ is one Smokin' Farker Join Date: 12-16-10 Location: Deep in the Smokies Name/Nickname : Robert	A smaller "quick cooking" butt or ribs.

02-17-2019, 07:39 PM	#37
wire-it-up is one Smokin' Farker Join Date: 03-27-15 Location: Mishawaka, IN	I haven't made pulled pork in a very long time. I have found that I like to cook it overnight, due to the long cook time. However, I don't want to cook it in my Humphrey's, as that cooker is in a pretty much permanent location on my back deck. I don't know if I could sleep peacefully with a live smoker on a dried out wooden deck that close to my house. So when I do pulled pork, I move the WSM out into the yard, a little further from the house. The Humphrey's is too heavy to move out into the yard, unless someone helps me, and there's no one here strong enough to do that. The problem with the WSM is that it tends to run out of fuel and water on overnight butt cooks. So I have to get up to top those off. I saw a thread on here some time ago where someone was saying they don't understand the need for overnight cooks. I don't disagree with that. Maybe I should cook hotter so they get done faster. That way, an early start in the morning has us eating fresh pulled pork for dinner.

02-17-2019, 08:01 PM	#39
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	What is The First Thing You Want to Smoke After A Long Break From Using Your Smoker? Pork shoulder is always my go to __________________ John

02-18-2019, 05:42 AM	#41
wire-it-up is one Smokin' Farker Join Date: 03-27-15 Location: Mishawaka, IN	I've considered cooking in pans. Question... do you notice any difference in smoke flavor when cooking in pans? Is there less contact between smoke and meat? Do you notice a difference in bark formation when cooking in pans? I know a lot of people use pans, so it must not impact flavor or quality much, if at all. I use pans occasionally in the smoker, but the recipes I use them on don't call for pans for the beginning of the cook.

02-18-2019, 07:36 AM	#42
EyeBurnEverything is One Chatty Farker Join Date: 06-04-18 Location: In the Matrix Name/Nickname : Candice	Ribs are my goto when i haven't had bbq in awhile.