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Posted

Nice pics everyone.  Here's my baby.  Currently out of commission with a hot rod causing fuses to blow.  Waiting for a replacement :(

I do the usual chicken, salmon and burgers, however a couple times a month I'll get up (or before I head to sleep!) around 2am to toss on a pork shoulder for pulled pork.  Will post the next smoke when back in action.

20220515_174441.jpg



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Posted
23 hours ago, tsw 8.5 said:

i have a few smokers .this one is kick ass .

https://www.homedepot.com/p/Dyna-Glo-Signature-Heavy-Duty-Vertical-Offset-Charcoal-Smoker-and-Grill-in-Black-DGSS1382VCS-D/301737757?g_

i'll post a few pics tomorrow when it is done

Decent price too. I need to get another grill first, but after that maybe a stick burner as well. 👍



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Posted (edited)
23 hours ago, tsw 8.5 said:

so full i need a nap

 

 

 

Yeah, it looked good man!

I think @HotRod55 mentioned the sear station?? What brand do you have? I’ve never used them, being that I’m new to this.. 

Or does anyone have some recommendations? This is what I’ve found on Amazon. And then has anyone used the reversible griddle add on?

 

CBAC6F99-6315-4A8F-8653-992023CA689E.png

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Edited by Sikon


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Posted

I use the grill grates on top. I usually pull them out mid month an give them a good cleaning.


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Posted

ok Smoke time again, I will post from start to finish,

beef ribs.jpg



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Posted (edited)

And the finish product. I think I went to long by about 10 degrees. Good taste but fell off the bone to easy. Ran at 275 till temp was 170 then wrapped to 200. Pulled let rest in ice chest. Roughly 8 hours to cook.  Oh and homemade mac salad.

 

 

 

 

 

Beef ribs11.jpg

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beefribs 3.jpg

dinner2.jpg

Edited by HotRod55


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Posted

i got a

Kamado Joe Classic Joe II Charcoal BBQ Grill

just starting with it hope to do some smokers


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Posted

Picked up two pork shoulder’s. One from Costco. Almost 17lb. Another one from the local store, just over 4lb. 
 

The plan is pulled pork. First time for this, so any tips, best rub, your cook time per pound? Tacos recipe, sandwich recipe?

Is the 4 lb one enough for a family of 6? Generally we go through 2-2 1/2 lbs for steak. 

 

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Posted (edited)

Turned out decent. 

Rubbed with Meat Church Gospel.

250°, 9+ hours smoked, sprayed every 45min/hour. 

Reseasoned and buttered at 160°, then pan wrapped. 
 

Leftover will probably be better, reseasoned and added Traeger’Que, and some of the rendering.

 

FCB431E5-E082-44C7-8174-2179A68A707D.jpeg

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image.jpg

Edited by Sikon

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