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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-07-2009, 10:09 AM   #1
Bigdog
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Default Smoking with the MOAB

Here is a pic of me doing my second smoke on the MOAB. Got temp control dialed in and did a 10 hour smoke. In the pic are baby backs and a couple of fatties. Also smoked this weekend were brisket, chuckies, sausage, pig candy, a pot of Keri C's beans and almonds. Everything came out great.

Steve's Smoker.jpg

Above the ribs were 2 packages of what we think were fajitas that Jorge had brought to the Royal last year and did not cook. I smoked them for a couple hours and we muched them down as a snack. Called them "mystery meat."
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Last edited by Bigdog; 09-07-2009 at 10:31 AM..
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Unread 09-07-2009, 10:12 AM   #2
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I am only 5 minutes away............Knock....Knock.....Knock.......

And for everyone else. The MOAB is really the OBASOBB, OneBiggAssSonOfABitchBandera!!!!

Looks good Steve!!!
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Unread 09-07-2009, 10:12 AM   #3
MilitantSquatter
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Nice Steve !! looking really happy.

Good to see that pit back in action... Phil may start shedding a a tear when checks this thread out.
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Unread 09-07-2009, 10:12 AM   #4
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We would love to see those almonds! MOAB sure looks purdie!
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Unread 09-07-2009, 10:20 AM   #5
Bigdog
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Quote:
Originally Posted by Jaberwabee View Post
I am only 5 minutes away............Knock....Knock.....Knock.......

And for everyone else. The MOAB is really the OBASOBB, OneBiggAssSonOfABitchBandera!!!!

Looks good Steve!!!
Ya, I owe you one Bro.

Quote:
Originally Posted by MilitantSquatter View Post
Nice Steve !! looking really happy.

Good to see that pit back in action... Phil may start shedding a a tear when checks this thread out.
He's welcome to come here and use it any time. She is happy in her new home next to the deck. Next summer I will extend the patio and make an great outdoor cooking area. Right now she is on plywood and grass.

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Originally Posted by garyk1398 View Post
We would love to see those almonds! MOAB sure looks purdie!
I did the almonds and pig candy on the top 2 shelves later in the day. I'll see if I have a pic.
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Smoke on Brother KC

Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
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Unread 09-07-2009, 10:25 AM   #6
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Very nice, more pron please!
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Unread 09-07-2009, 10:32 AM   #7
Bigdog
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Quote:
Originally Posted by big brother smoke View Post
Very nice, more pron please!
I cook, not take the pics.
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Smoke on Brother KC

Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
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Unread 09-07-2009, 10:35 AM   #8
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Some people just cannot do more than one thing
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Unread 09-07-2009, 10:40 AM   #9
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Quote:
Originally Posted by big brother smoke View Post
Some people just cannot do more than one thing
Got that right.
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Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.


Smoke on Brother KC

Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
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Unread 09-07-2009, 11:19 AM   #10
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Well at least we know that you and the MOAB are in the same place! Nice job on the food!
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Unread 09-07-2009, 11:29 AM   #11
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Nice looking job there, never sure about mystery meat though.
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Unread 09-07-2009, 11:42 AM   #12
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Quote:
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Nice looking job there, never sure about mystery meat though.
I do. It was great stuff. Think it was skirt steak.
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Smoke on Brother KC

Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
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Unread 09-07-2009, 01:40 PM   #13
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Real nice pron there Bigdog, I guess your not a multi-tasking person. Nothing to be ashamed about, that's why they call her your better half..LOL...
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Unread 09-07-2009, 02:14 PM   #14
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Default First timer

Did a pork butt the other day on a weber wanna be. 6.5 pounds, rub and apple juice injection. Started it at 11 am (I know way late lol) let it cook til 11:30 pm when the internal temp hit 190 F. took it off wraped it in foil with a little apple juice and let cook another hour and a half as I didn't think it was tender enough. Took it off and let rest a half hour, and started pulling.....Man I now know what all the fuss is about, my upstairs neighbor came by and asked if he could buy a plate, my son is eating it for breakfast cold, I've never had anything like it. Thank you all for all the posts I learned from.
My questions are; I mounted a temp. guage in the top of the lid, is this the reason my cooking time was so long, as I need a guage on the grilln to get a true reading ?
Cook temp was 225. Also I copied the bricketts, 2 bricks and a water pan set-up, is the water pan essential? Again thank you all and props to "Simply Marvelous BBQ's Season All.

I'd post pics if I could figure it out
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Unread 09-07-2009, 03:10 PM   #15
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Looks like you know what your doing. Great job.
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