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What are you smoking??

RodnJen

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Pork tenderloin, 3 different rubs.

1. Brown sugar, salt, paprika, onion powder and garlic powder. Teaspoon of water.
2. Island Seasonings Original
3. Black Sand from Infinity Sauces. Dried peppers and coffee. Started by a local guy as a hobby. Keeps him pretty busy now.

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Gelcoater

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Pork tenderloin, 3 different rubs.

1. Brown sugar, salt, paprika, onion powder and garlic powder. Teaspoon of water.
2. Island Seasonings Original
3. Black Sand from Infinity Sauces. Dried peppers and coffee. Started by a local guy as a hobby. Keeps him pretty busy now.

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Some of us expect a full report on the various rubs later;)
 

Riverbound

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Kids wanted tri tip. So fired up the pellet popper and threw 2 in.

Basic off the shelf grocery store rub and “competition blend” pellets. Always a hit.

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SpeedyWho

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Made pork belly sliders today. Smoked the belly on kingsford competition briquettes and Pistachio wood pulled it at 199* rested for an hour. Then Kings Hawaiian rolls, coleslaw, and a dill pickle slice. I really out did myself today. Soooo good.
 

Ballsdeep

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View attachment 808890 View attachment 808891 View attachment 808892 View attachment 808893 View attachment 808894 View attachment 808895 View attachment 808896 View attachment 808897 Made pork belly sliders today. Smoked the belly on kingsford competition briquettes and Pistachio wood pulled it at 199* rested for an hour. Then Kings Hawaiian rolls, coleslaw, and a dill pickle slice. I really out did myself today. Soooo good.
Looks amazing, how long did it take to smoke?
 

Gelcoater

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Clank123

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I’m more of a grill guy, but about 4 times a year I will smoke a Brisket for the Tribe.
Always cook a full Packer and I am not a plug and play kinda guy so it’s coals and hardwood(hickory) for me.
I always start about 11pm and am usually done at about 2:30PM, then into a cooler with towels for a couple hours. Low and slow for me. I do use the Texas Crutch with aluminum foil, also add a nice pale ale for moisture. Pull it at about 195degrees.

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Gelcoater

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It started out around ten pounds, cooked it between 250-275* took about 4.25hrs.
Where the heck do you get pistachio wood??
And here I thought I was all trick using apricot, lol
 

SpeedyWho

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Got me a new toy today, I picked up a Yoder YS640s on the Comp Cart. I never had a pellet cooker before but this thing is pretty freaking cool. I’m burning off the new smell now. Reviews and food pics to come.

Meanwhile I’m sippin Wathens on the rocks
 
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RodnJen

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I really enjoy our Green Mountain Grill. The pellet smoker works for us for now. Maybe an egg down the road for something different.
 

nganga

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I really enjoy our Green Mountain Grill. The pellet smoker works for us for now. Maybe an egg down the road for something different.
I love my GMG. I have one at both houses. When I get fully retried, I'm gonna get one of these things and learn the "Craft" part of smoking with wood.

Have you done Salmon yet? It's one of the easiest and probably one of my favorites. Salmon is one of two ways...really good or really bad.

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Shlbyntro

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12lb pork shoulder today. Should be a 12hr-14hr smoke I'm using live oak in my $200 cheapy smoker. But in starting to get pretty good with it. I feel like learning with a cheap thin wall smoker is like learning to back up with an empty jetski trailer. Once you master it, everything else is easy.

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RodnJen

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I love my GMG. I have one at both houses. When I get fully retried, I'm gonna get one of these things and learn the "Craft" part of smoking with wood.

Have you done Salmon yet? It's one of the easiest and probably one of my favorites. Salmon is one of two ways...really good or really bad.

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Yes, I do salmon and/or steelhead depending on what looks best at a local fish market. We've tried a few things but smoked turkey breast seems to be a family favorite.
 

Rondog4405

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intense

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SpeedyWho

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Fatties are just about anything you want them to be. Some basic notes are:
-Mix jimmy Dean and 80/20 GB flatten it out in a 1 gallon ziplock bag, refrigerate
-Basket weave some bacon regular is easier than thick cut.
-pick whatever you want for the center filling load into a Fattie piston hardware store parts and pieces(seen below) and refrigerate to help it congeal
- roll it up pin the end with toothpick and cook to 165* internal.


This is an awesome breakfast treat, I've made this several times
https://grillinfools.com/blog/2011/04/06/blueberry-muffin-stuffed-fatty/

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sintax

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Got me a new toy today, I picked up a Yoder YS640s on the Comp Cart. I never had a pellet cooker before but this thing is pretty freaking cool. I’m burning off the new smell now. Reviews and food pics to come.

Meanwhile I’m sippin Wathens on the rocks
Dude, now thats some gear! Competition cart and everything. Well done sir! IF I was gonna do a cheater smoker, this is the one id get in a heart beat! Compare that sucker to ANY GMG or Treager and it'll be like looking at a S class benz compared to a Carolla
 

Xring01

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Well my thanksgiving is getting screwed up. I prefer to host and smoke up a turkey and cook for everyone.

This year we have been invited to my sons, girlfriend’s family Thanksgiving. Therefore declining would most likely be perceived as rude.

So plan B bitchs

yep this is gonna be my dinner tonight

Marinating in a home made rub with some chicago steak seasoning...

Low and slow for an hour or two,

Then I will reverse sear it on open coals..

Have I mentioned the Weber Summit rocks...
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DWC

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Well my thanksgiving is getting screwed up. I prefer to host and smoke up a turkey and cook for everyone.

This year we have been invited to my sons, girlfriend’s family Thanksgiving. Therefore declining would most likely be perceived as rude.

So plan B bitchs

yep tThis is gonna be my dinner tonight

Marinating in a home made rub with some chicago steak seasoning...

Low and slow for an hour or two,

Then I will reverse sear it on open coals..

Have I mentioned the Weber Summit rocks... View attachment 819829 View attachment 819830 View attachment 819829 View attachment 819830
Mouthwatering. Nothing better than a good Prime Rib.
 

Xring01

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I light a handfull of Applewood Charcoal, with a chunk of pecan and a chunk of cherry, on the right side of the grill. I have the meat on the left side for indirect smoking.

Its running at 200 degrees, and I will leave it at this temp for about an hour, just absorbing that smoky greatness. Also threw in a couple of baked taters for my wife and daughter.

In about an hour or so, I will open the vents, bring it up to 350-400...
Cook it to an internal temp of 130-135 ish..

Then I will sear it on top of the coals on all sides for a couple of minutes/side.

Then let it rest for 10 minutes and carve that sucker up..

Its gonna be yummy goodness.
 
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Gelcoater

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Of all the threads I have posted ever on RDP...
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Keep it up, Gentlemen. :)
 
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SpeedyWho

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I light a handfull of Applewood Charcoal, with a chunk of pecan and a chunk of cherry, on the right side of the grill. I have the meat on the left side for indirect smoking.

Its running at 200 degrees, and I will leave it at this temp for about an hour, just absorbing that smoky greatness. Also threw in a couple of baked taters for my wife and daughter.

In about an hour or so, I will open the vents, bring it up to 350-400...
Cook it to an internal temp of 130-135 ish..

Then I will sear it on top of the coals on all sides for a couple of minutes/side.

Then let it rest for 10 minutes and carve that sucker up..

Its gonna be yummy goodness.
Looks awesome. I want one of those Weber Summits. I hear great things about them, how do you like it?
 

Xring01

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Looks awesome. I want one of those Weber Summits. I hear great things about them, how do you like it?
I have stated many times on several threads, quick recap.
I love it.
I take it on a 2 week camping trip every year.
Baked Bisqets, Cornbread, Pies, Cakes, Stews, Briskets, Steaks, Pulled Pork Pizzas, etc etc etc.

It an do low and slow with the best of them -200-275 degrees
Perfect grill for steaks, chicken, fish, etc etc - 350-500 degrees
Or a Pizza Oven at 600 plus degrees.

One small bag of charcoal will last me several cooks. It uses very little charcoal.
Its very sensitive to vent adjustments, but I can now dial it in within 5 degrees.

Today, I had it at 200 for an hour... I added a parafin cube to the other side of the coals, (see above pic -had about 10-12 briquets going on one end but had about 25 briquets total, so adding a parfin cube to the other side, got the other coals going) and was at 400 degrees in 10 minutes.

As I mentioned above... once the internal temp of the Prime Rib hits about 130, I will reverse sear on top of the coals to caramelize the outer portion of the prime rib.

Are Pellets easier... yes, but I havent seen on that can do everything this can do.

Weber is releasing there version of a Pellet Cooker in a few weeks. From what I have seen it will be alot better than all the others on the market, because it can hit 600 plus degrees. But its gonna cost 1000-1200 pending the size. At that level, you may consider the Yoders. Which have a great reputation.

I am not a pellet guy, very happy with the Weber Summit. BTW, I also have a big Offeset Texas style smoker. But I only use it for larger cooks, 4 Briskets and 4-6 racks of ribs kind of cooks. Its likes fuel, and can get pricey to operate, but wood is expensive in SoCal,

If you ever in Murrieta CA area, let me know, I will show how easy they are to operate.
 
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SpeedyWho

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Tomahawk Ribeye, med-rare. I seasoned with salt and pepper only. Then reverse seared it, 275* set point, worked it up to 120* pulled it off cranked the Yoder up to 600* and seared both sides and done. Lights out totally awesome.

Made some cowboy butter to go with it. Google it it’s really freaking good. You can season it anyway you want and it’s sooooo good.
 
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