Smoking BBQ

[The Captain]

Ok, Iggy aka IG - I needed to follow up on the below post:

ymam.proboards.com/post/2347111

Do you guys have a traeger?  It's pellets only, right?  They don't have puck versions.

We have a charbroil offset smoker literally on it's last legs (both wheels broken up, held level by bricks) and will be getting a new smoker next year.

DH wants to get a pellet or a puck smoker.  I hear they are so easy it should be a crime. 

While yes, all I want is good bbq, I also may want to do the competition circuit when we retire.  I don't think you're allowed to use pellet or puck smokers in competition bbq.

Anyways - any feedback you can give would be appreciated.  Speaking of smoking, I'm gonna do another brisket this weekend.  Probably the last on of the year.

Yummm!

(PS - Other peeps can give feedback as well, just knew iggster had a smoker in her house!)

[Tennesseer]

Come on down, Captain.  If the weather conditions are just right, I can smell the aroma of the BBQ cooking from 19 miles east of the contest site along the river.

Memphis In May BBQ Cooking Contest

[The Captain]

Oct 22, 2015 8:44:35 GMT -5 Tennesseer said:

Come on down, Captain.  If the weather conditions are just right, I can smell the aroma of the BBQ cooking from 19 miles east of the contest site along the river.

Memphis In May BBQ Cooking Contest

JEALOUS!!!

I was just down in Paducah a few weeks ago for:  www.bbqontheriver.org/

Hell yea, if we do the circuit, that is one I'd love to be invited to.  I'm so jealous of folks who can have their choice of good BBQ.

Yannow, we really don't have that up here.  There are a few places that do BBQ, but honestly - mine is better.  AND most places up north act like it ain't bbq unless you smother it in sauce - blech!

(Yea, I know.  Modesty isn't my strong suite when it comes to my cooking, but I've had too many briskets, shoulders, and ribs disappear at parties that I knew I purchase more than enough, to know it's tasty!)

So I do my own, and vac freeze it for the cold winter days when I need a fix.

Hubby is damn lucky they don't make a bbq scented cologne!

[Wisconsin Beth]

Oct 22, 2015 8:36:54 GMT -5 The Captain said:

Ok, Iggy aka IG - I needed to follow up on the below post:

ymam.proboards.com/post/2347111

Do you guys have a traeger?  It's pellets only, right?  They don't have puck versions.

We have a charbroil offset smoker literally on it's last legs (both wheels broken up, held level by bricks) and will be getting a new smoker next year.

DH wants to get a pellet or a puck smoker.  I hear they are so easy it should be a crime. 

While yes, all I want is good bbq, I also may want to do the competition circuit when we retire.  I don't think you're allowed to use pellet or puck smokers in competition bbq.

Anyways - any feedback you can give would be appreciated.  Speaking of smoking, I'm gonna do another brisket this weekend.  Probably the last on of the year.

Yummm!

(PS - Other peeps can give feedback as well, just knew iggster had a smoker in her house!)

I'd be happy to sneak you the brand new in the box, gift from DH's work that he's never attempted to even open smoker that's taking up space in my garage.  All it would cost you is about 4 hours of time and gas/toll money to get here!  No idea on brand but it's now like 5+ years old...

[wyouser]

Oct 22, 2015 8:44:35 GMT -5 Tennesseer said:

Come on down, Captain.  If the weather conditions are just right, I can smell the aroma of the BBQ cooking from 19 miles east of the contest site along the river.

Memphis In May BBQ Cooking Contest

Tenn, you are one lucky guy to live nearby....but I couldn't stand being 19 miles away..that's an aroma that requires getting up close and personal

[Tennesseer]

Oct 22, 2015 10:34:52 GMT -5 wyouser said:

Oct 22, 2015 8:44:35 GMT -5 Tennesseer said:

Come on down, Captain.  If the weather conditions are just right, I can smell the aroma of the BBQ cooking from 19 miles east of the contest site along the river.

Memphis In May BBQ Cooking Contest

Tenn, you are one lucky guy to live nearby....but I couldn't stand being 19 miles away..that's an aroma that requires getting up close and personal

wyouser-while the general public is welcome to attend the contest, it is only this year that they finally allowed several of the contestant teams to let the public sample their entries. The past 35-40 years, the only sampling was done by the judges.

BBQ smokers, and their use, are ubiquitous here, year-round. So I can always smell BBQ.

A former co-worker and I started a tradition 20 years ago. I see her once a year now on New Years Day. I bring over a dessert for her family gathering (later in the day) and I get to sample her homemade gumbo and have a couple of slices of her boyfriend's smoked prime rib. Delicious, both items.

[Iggy aka IG]

Hiya, The Captain!! 



Yes, DH bought a smoker about 2 years ago, and it is on our back patio.  It uses pellets, and can also BBQ food.  It's cute?  Entertaining?  to watch DH pour over his cookbook, and subsequently collect the necessary pellets/rubs/ingredients.  "Do we have Dijon?"  You get the picture.

Most smoked things have been awesome.  Ribs, pork loin, etc.  Some things not so much.  He didn't listen when I was apprehensive about the corned beef.    That and the London Broil.  I ended up semi-saving both cuts by slow cooking them the next day.

Not sure what pucks are?

[wyouser]

Oct 22, 2015 10:44:54 GMT -5 Tennesseer said:

Oct 22, 2015 10:34:52 GMT -5 wyouser said:

Tenn, you are one lucky guy to live nearby....but I couldn't stand being 19 miles away..that's an aroma that requires getting up close and personal

wyouser-while the general public is welcome to attend the contest, it is only this year that they finally allowed several of the contestant teams to let the public sample their entries. The past 35-40 years, the only sampling was done by the judges.

BBQ smokers, and their use, are ubiquitous here, year-round. So I can always smell BBQ.

A former co-worker and I started a tradition 20 years ago. I see her once a year now on New Years Day. I bring over a dessert for her family gathering (later in the day) and I get to sample her homemade gumbo and have a couple of slices of her boyfriend's smoked prime rib. Delicious, both items.

I see then besides the climate there is another major reason to consider retiring in Memphis. Memphis received a major plug this morning on Fox and Friends (guess that means even conservatives like barbecue and good climates

[Tennesseer]

Oct 22, 2015 11:00:26 GMT -5 wyouser said:

Oct 22, 2015 10:44:54 GMT -5 Tennesseer said:

wyouser-while the general public is welcome to attend the contest, it is only this year that they finally allowed several of the contestant teams to let the public sample their entries. The past 35-40 years, the only sampling was done by the judges.

BBQ smokers, and their use, are ubiquitous here, year-round. So I can always smell BBQ.

A former co-worker and I started a tradition 20 years ago. I see her once a year now on New Years Day. I bring over a dessert for her family gathering (later in the day) and I get to sample her homemade gumbo and have a couple of slices of her boyfriend's smoked prime rib. Delicious, both items.

I see then besides the climate there is another major reason to consider retiring in Memphis. Memphis received a major plug this morning on Fox and Friends (guess that means even conservatives like barbecue and good climates

I have lived here for over 20 years now (work transplant from the northeast) and I still cannot get used to the summer. MY least favorite season-too damn hot for too damn long.

My favorite ribs restaurant is in Downtown Memphis called (Charlie Vergos') Rendezvous. Entrance is through a side alley and loaded with atmosphere. I like my ribs dry.

[NancysSummerSip]

I'm a dry ribs person too. To me, the sauce just covers up the meat too much, though on the side, a dab of a good sauce can be a fine thing.

And when I saw the title of the thread, I thought that The Captain either had a kitchen fire or wanted to try rolling and smoking some new kind of meat drug.

[The Captain]

Oct 22, 2015 11:16:44 GMT -5 NancysSummerSip said:

I'm a dry ribs person too. To me, the sauce just covers up the meat too much, though on the side, a dab of a good sauce can be a fine thing.

And when I saw the title of the thread, I thought that The Captain either had a kitchen fire or wanted to try rolling and smoking some new kind of meat drug.

BBQ is a meat drug.  There is nothing sexier than a man covered in bbq smoke.  Well, maybe a hot dude in a fireman's uniform but...

(focus, Captain, focus dammit!)

I didn't want to use the title "smoker" and have peeps think I was talking about cigarettes. 

[Chocolate Lover]

"Meat smoker" could have been good for a few giggles too.

[The Captain]

Oct 22, 2015 10:46:43 GMT -5 Iggy aka IG said:

Hiya, The Captain!! 



Yes, DH bought a smoker about 2 years ago, and it is on our back patio.  It uses pellets, and can also BBQ food.  It's cute?  Entertaining?  to watch DH pour over his cookbook, and subsequently collect the necessary pellets/rubs/ingredients.  "Do we have Dijon?"  You get the picture.

Most smoked things have been awesome.  Ribs, pork loin, etc.  Some things not so much.  He didn't listen when I was apprehensive about the corned beef.    That and the London Broil.  I ended up semi-saving both cuts by slow cooking them the next day.

Not sure what pucks are?

A puck smoker is auto feed, really set it and forget it.

www.amazon.com/Bradley-Smokers-Original-Smoker-20-25-Inch/dp/B007FFYHM0/ref=sr_1_2?s=lawn-garden&ie=UTF8&qid=1445532170&sr=1-2&keywords=bradley+smoker&refinements=p_72%3A2661618011

No, you don't smoke London broil, corned beef, or skirt steak.  You.just.don't.

Salmon, OTOH is amazing.  Baked beans slow cooked on the smoker - you'll never go back to canned.  Ohhh, I think I'll do a batch of those this weekend as well.

The ease of pellet/puck smokers appeals to me...BUT there is something primal about sitting out on the patio, stoking the fire, misting the meat, and hydrating the cook for a full day in the cool fall to get tasty, succulent, meat.

[The Walk of the Penguin Mich]

Oct 22, 2015 11:47:45 GMT -5 The Captain said:

Oct 22, 2015 10:46:43 GMT -5 Iggy aka IG said:

Hiya, The Captain!! 



Yes, DH bought a smoker about 2 years ago, and it is on our back patio.  It uses pellets, and can also BBQ food.  It's cute?  Entertaining?  to watch DH pour over his cookbook, and subsequently collect the necessary pellets/rubs/ingredients.  "Do we have Dijon?"  You get the picture.

Most smoked things have been awesome.  Ribs, pork loin, etc.  Some things not so much.  He didn't listen when I was apprehensive about the corned beef.    That and the London Broil.  I ended up semi-saving both cuts by slow cooking them the next day.

Not sure what pucks are?

A puck smoker is auto feed, really set it and forget it.

www.amazon.com/Bradley-Smokers-Original-Smoker-20-25-Inch/dp/B007FFYHM0/ref=sr_1_2?s=lawn-garden&ie=UTF8&qid=1445532170&sr=1-2&keywords=bradley+smoker&refinements=p_72%3A2661618011

No, you don't smoke London broil, corned beef, or skirt steak.  You.just.don't.

Salmon, OTOH is amazing.  Baked beans slow cooked on the smoker - you'll never go back to canned.  Ohhh, I think I'll do a batch of those this weekend as well.

The ease of pellet/puck smokers appeals to me...BUT there is something primal about sitting out on the patio, stoking the fire, misting the meat, and hydrating the cook for a full day in the cool fall to get tasty, succulent, meat.

I bought a Bradley smoker for TD for Christmas several years ago.  It does fairly well and is easy to use.  You can find the pucks on sale regularly, but it really doesn't take that many of them.  Normally, we go through 4-6 of them smoking meat.

We've done salmon, ribs, brisket and pork butt.  

[bobosensei]

Oct 22, 2015 11:10:50 GMT -5 Tennesseer said:

Oct 22, 2015 11:00:26 GMT -5 wyouser said:

I see then besides the climate there is another major reason to consider retiring in Memphis. Memphis received a major plug this morning on Fox and Friends (guess that means even conservatives like barbecue and good climates

I have lived here for over 20 years now (work transplant from the northeast) and I still cannot get used to the summer. MY least favorite season-too damn hot for too damn long.

My favorite ribs restaurant is in Downtown Memphis called (Charlie Vergos') Rendezvous. Entrance is through a side alley and loaded with atmosphere. I like my ribs dry.

Oh man, DH and I ate at Rendezvous once.  Unfortunately for me I was feeling sick before we even got there so didn't eat more than a few mouthfuls.  Later that night we discovered that I had food poisoning most likely from our lunch stop at the Cracker Barrel.  Makes me want to cry thinking about that.

[Tennesseer]

Oct 24, 2015 1:40:38 GMT -5 bobosensei said:

Oct 22, 2015 11:10:50 GMT -5 Tennesseer said:

I have lived here for over 20 years now (work transplant from the northeast) and I still cannot get used to the summer. MY least favorite season-too damn hot for too damn long.

My favorite ribs restaurant is in Downtown Memphis called (Charlie Vergos') Rendezvous. Entrance is through a side alley and loaded with atmosphere. I like my ribs dry.

Oh man, DH and I ate at Rendezvous once.  Unfortunately for me I was feeling sick before we even got there so didn't eat more than a few mouthfuls.  Later that night we discovered that I had food poisoning most likely from our lunch stop at the Cracker Barrel.  Makes me want to cry thinking about that.

Sorry you got sick.

A few years back, my northeast located SIL was in town with some co-workers for a conference. We decided to meet for dinner at the Rendezvous. We all ordered ribs. One of her co-workers tried one rib and did not care for the dry rub. I got to take her rack of ribs home. Ribs the next night for dinner. Doesn't get better than that.