Hey BBQers (carnivorous content)
Forums:
S
So, after several years of crazy pulling out my hair, I decided to spend my refund on a new smoking rig. Replacing the side barrel smoker with the Weber Smokey Mountain. Even going as far as to get a BBQ Guru DigiQ thermostat/fan set up, to make fire-tending much easier.
What are you folks rocking? Brisket will now be on point.
- Log in to post comments
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
The new rig (not yet
Top of Page Bottom of Page PermalinkFull Name: ParadiseWaits
I used to have a smoker just
I used to have a smoker just like Zeke's.
Top of Page Bottom of Page PermalinkFull Name: Briank
I'm a pellet guy. Set it and
Top of Page Bottom of Page PermalinkFull Name: skyjunk
22" weber, I still like doing
22" weber, grill not smoker, I still like doing a lil work while cooking
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
I considered pellets, but I
I considered pellets, but I couldn't turn my back on the coals and wood that I've been working with for years. But low and slow temperature control for real BBQ, over periods of up to 14 hours, just got to be to much without some help.
Now, grilling is just fine with the Weber kettle. Had one for years.
Top of Page Bottom of Page PermalinkFull Name: Bucky Badger
Are those the feet of a dead
Are those the feet of a dead body in the bottom right? You'll definitely need a bigger smoker.
and more sauce
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
charmskooldropout
hounder on Sunday, March 26, 2017 – 08:00 pm
Are those the feet of a dead body in the bottom right? You'll definitely need a bigger smoker.
and more sauce
Top of Page Bottom of Page Permalink
_________
Plf9905 on Sunday, March 26, 2017 – 08:08 pm
Tri Tip With Kikoman Roasted Garlic Marinade ( purple label ) >>>> Hot Coals You cannot Go Wrong
Consolidating the two threads
Top of Page Bottom of Page PermalinkFull Name: Briank
5-6 hours for ribs was fine
5-6 hours for ribs was fine with coal/wood, but those 12-14 hour smokes were fucking ridiculous. Sure, it's kind of cheating, but the pellets are allowed in competitions.
Plus, I can now mow the lawn, weed the garden, take the dog on a hike and go for a canoe trip while the Boston butt is cooking. It's liberating.
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
And no, not dead body. Just
And no, not dead body. Just lazy ass body on a hot day playing with fire.
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
With the DigiQ fan/thermostat
With the DigiQ fan/thermostat system, I'll have the freedom to move, and still hold onto my flavor/smoke profiles.
Top of Page Bottom of Page PermalinkFull Name: Briank
Full disclosure, I haven't
Full disclosure, I haven't done a brisket. They are so expensive and really easy to fuck up. I'm just afraid.
At the BBQ competition last year one of the competitors gave me a piece of his turn-in brisket. He special orders the prime cut, at something like $18 a pound. It was pretty special.
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
https://www.bbqguru.com
https://www.bbqguru.com/storenav/gurucookerguide?DeviceModelId=181&kitId=57
The plan.
Top of Page Bottom of Page PermalinkFull Name: Briank
What's up with the other
What's up with the other thread, and why does it have Badger posting my post from this thread!
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
I screwed up and double
I screwed up and double posted the thread.
I know nothing of badgers. I don't need no Steenking badgers.
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
I was scared of brisket. I'm
I was scared of brisket. I'm 1-1/2 out of 2. (1 good and one ok, but a little dry). That's what pushed me to get more serious about temperature consistency and control.
Top of Page Bottom of Page PermalinkFull Name: Briank
Some dude must have copied
Some dude must have copied and pasted my post.
Maybe I'll do a brisket this year. I really like smoked chicken thighs these days.
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
We get decent brisket flat
We get decent brisket flat cuts (5-7 lbs) from Fairway. Real cheap during the High Holy Days.
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
Anyone else? Have only the
Anyone else? Have only the vegetarians and vegans moved to Viva?
Top of Page Bottom of Page PermalinkFull Name: Bluelight
Any tutorial would be great
Any tutorial would be great down the line. Love the the thread and started looking into getting a smoker too.
Top of Page Bottom of Page PermalinkFull Name: jon
Some dude must have copied
Some dude must have copied and pasted my post.
lol.
Top of Page Bottom of Page PermalinkFull Name: jonaspond
My old smoker(an old weber
My old smoker(an old weber that looked similar to Zekes), which I inherited from my FIL, rusted out 2 years ago. My wife gave me a masterbuilt smoker as a present and it sucks balls. It seems to be geared more for 'smoking' with a propane tank than wood/pellets/coal.
Smoking meat with propane??
Top of Page Bottom of Page PermalinkFull Name: Briank
I once had a propane fired
I once had a propane fired smoker. The bowl with the soaked wood chips sits on top of the flame, and the chips start to smoke. It wasn't a bad concept, but it was a cheap piece of shit that was almost impossible to keep at a steady temp. It also ran through wood like crazy. The chips would ignite and the temp would go from 250 to 450 in seconds, same if the wind blew.
Zeke, do you freeze the briskets, or just smoke them in September?
Top of Page Bottom of Page PermalinkFull Name: _________
Rule of Thumb ALWAYS Heve a
Rule of Thumb ALWAYS Have a different Smoker / BBQer for Beef Chix and Veggies and Another Smoker/BBQ For Fish !
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
Smoked one in Sept., and one
Smoked one in Sept., and one is in the freezer for once I get the new smoker seasoned.
And yeah, I've heard/seen that rule of thumb about a separate smoker for fish.
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
http://amazingribs.com/tips
http://amazingribs.com/tips_and_technique/weber_smokey_mountain_setup.html
Some helpful hints that I plan to follow.
Top of Page Bottom of Page PermalinkFull Name: jonaspond
BK - those are my exact
BK - those are my exact issues. Not even sure that it'll see the light of day this year. I'll probably keep it in the shed and buy something else.
Top of Page Bottom of Page PermalinkFull Name: ogkb
nice thread.
nice thread.
we'll need some pics when the time is right.
Top of Page Bottom of Page PermalinkFull Name: Bluelight
Is it Smoker season yet, Zeke
Is it Smoker season yet, Zeke?
I guess I should start to clean the BBQ today for Memorial Day.
Top of Page Bottom of Page PermalinkFull Name: jeff
Nice looking rigs Zeke and
Nice looking rigs Zeke and Brian k.
Top of Page Bottom of Page PermalinkFull Name: Briank
I have a 22" Weber kettle
I have a 22" Weber kettle grill, and I think I'm going to get the Smoke n Sear insert for it (and a digital thermometer). It's a pretty nifty little contraption.
https://abcbarbecue.com/product/slow-n-sear/
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
Absolutely, the brisket went
Absolutely, the brisket went on at 7:30 this am. We're holding ambient temp at 225, and the meat is up to 178. I'm looking at about 6:30-7:00.
Really happy with this rig so far, so much easier to deal with.
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
Before and during, after to
Before and during, after to come.
Top of Page Bottom of Page PermalinkFull Name: Briank
Fancy! Look at at thermometer
Fancy! Look at at thermometer - all pro!
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
Thermometer is attached to a
Thermometer/thermostat is attached to a fan, manages the airflow to the fire. Called the "BBQ Guru". LOVE it. Probe for the ambient temp in the chamber and a 2nd probe for the meat. So much less guesswork.
Top of Page Bottom of Page PermalinkFull Name: MarkD
Cool setup Zeke. Looking
Cool setup Zeke. Looking forward to the after pics.
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
And my wife made smoked brisket hash this a.m.
Top of Page Bottom of Page PermalinkFull Name: Bluelight
Looks delicious, Zeke.
Looks delicious, Zeke.
Top of Page Bottom of Page PermalinkFull Name: Randy
I know this will come off
I know this will come off like SPAM but spending this weekend in Santa Cruz area for my son's baseball tourney. After lots of morning baseball, was thirsty for kind brews and thx to the interwebs found Aptos St. BBQ. They have 30 super kind beers on tap including many IPAs. They also have dank BBQ and specialize in hot links (yum). So good on Sat, had to go back on Sun and bring other players/families. Brisket, tri-tip, pulled pork, etc.
http://m.aptosstbbq.com
If you're in the area, well worth trying out.
Top of Page Bottom of Page PermalinkFull Name: smiley
I wanna party with Zeke.
I wanna party with Zeke.
Top of Page Bottom of Page PermalinkFull Name: FlutterBy
Totally knew this would be a
Totally knew this would be a Zeke thread
~~~~~(:
Go Meat!
Top of Page Bottom of Page PermalinkFull Name: MarkD
Looks great Zeke!
Looks great Zeke!
Top of Page Bottom of Page PermalinkFull Name: _________
Zeke or Anyone Get This
Zeke or Anyone Get This Marinade for Tri Tip ! It Is Great !!
Top of Page Bottom of Page PermalinkFull Name: _________
^ You can Marinade for Alot
^ You can Marinade for Alot Longer than 20 minutes
Top of Page Bottom of Page PermalinkFull Name: Briank
PLF, stuff like that is for
PLF, stuff like that is for grilling, not BBQ.
Top of Page Bottom of Page PermalinkFull Name: _________
stuff like that is for
stuff like that is for grilling <<<
i Agree ! Bring ON The Hot Coals !
Top of Page Bottom of Page PermalinkFull Name: Briank
Can I ask, why would that be
Can I ask, why would that be more appropriate for a steak than ketchup?
SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), HIGH FRUCTOSE CORN SYRUP, WINE, GARLIC, WATER, SALT, VINEGAR, ROASTED DEHYDRATED GARLIC, XANTHAM GUM, SPICES, NATURAL FLAVORS, CITRIC ACID, ONION POWDER, SUCCINIC ACID, GARLIC POWDER.
vs.
tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, and natural flavoring.
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
I did do a simple marinade
I did do a simple marinade/brine for the brisket with beer, vinegar, Chipotle peppers with adobo, plus some of the rub I through together. Salt, pepper, paprika, brown sugar.
Top of Page Bottom of Page PermalinkFull Name: _________
BK I Hate Technical - the guy
BK I Hate Technical - the guy down the Street Makes Awesome Tri tip Sandwiches - Do Not Ask Him anything = enjoy
Top of Page Bottom of Page PermalinkFull Name: _________
FUCK Technical BS When It
FUCK Technical BS When It Comes To What's On The Grill?
Thanks i'm hungry
Top of Page Bottom of Page PermalinkFull Name: Briank
I'm about to cook up a couple
I'm about to cook up a couple of local, grass-fed ribeye steaks. They are so marbled that it's just a beautiful sight.
For $18 a pound they should be!
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
And Rando, that joint looks
And Rando, that joint looks like my kinda place.
Top of Page Bottom of Page PermalinkFull Name: _________
Looks delicious, Zeke. <<<
Looks delicious, Zeke. <<<
sorry zeke not take personal Looks a tiny bit burnt
i have grilled Many a tri tip steaks n chicks(ens)
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
Sounds good, Brian. I'm just
Sounds good, Brian. I'm just grilling up some chicken drumsticks with a Cajun dusting.
Top of Page Bottom of Page PermalinkFull Name: Briank
That, PLF, is the much
That, PLF, is the much revered bark, not burned.
Top of Page Bottom of Page PermalinkFull Name: smiley
<<<sorry zeke not take
<<<sorry zeke not take personal Looks a tiny bit burnt
Obviously, you're not a golfer.
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
@plf - that's the
@plf - that's the carmelization of the brown sugar in the rub. Helps with the bark.
Top of Page Bottom of Page PermalinkFull Name: treat island
I love meat. That is all.
I love meat.
That is all.
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
Lol at Smiley.
Lol at Smiley.
Yes, plf is NOT a golfer. That's ok, takes all kinds.
Top of Page Bottom of Page PermalinkFull Name: _________
That, PLF, is the much
That, PLF, is the much revered bark, not burned. <<<<
Sorry my bad
Top of Page Bottom of Page PermalinkFull Name: Tim
Stop on by for an epic BBQ
Stop on by for an epic BBQ tomorrow, gonna be top notch.
I wandered over and was blown away and not in a good way.
Fucker was cooking a box of frozen Bubba burgers and a case of Coors lite.......What the fuck is wrong with you.
Top of Page Bottom of Page PermalinkFull Name: Hitchhiker awaiting "true call"
Was it Coors light weather?
Was it Coors light weather?
Top of Page Bottom of Page PermalinkFull Name: treat island
Is there Coors lite weather?
Is there such a thing as Coors lite weather?
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
Thanks for your BBQ //
Thanks for your BBQ // SmoKing thread Mr. Zeke.
I looked at that BBQ Guru site, and they have cool products for maintaining the cook - chamber temperature at a consistent state. Let us know how the fan and Temp probes hold out over time.
My technique is fanless and non-electronic, but I do have a cheap IR thermometer device to monitor temps.
The realities of using only mini-splits of Cherry, Hickory, Ash and so forth might not be all that compatible with the BBQ-Guru system.
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
Actually Stu, mini-splits
Actually Stu, mini-splits would work just fine. Right now I'm overpaying for Weber-branded chunks of cherry, apple, pecan and hickory.
Top of Page Bottom of Page PermalinkFull Name: Thumbkinetic
Damn. Sorry we missed that,
Damn. Sorry we missed that, Z.