Mind if I smoke? 🥩🍖

[mowin]

Miss Piggy went on the pit around 5:15. Seeing it was packed in 60lbs of ice all night, and this needs to be cooked by around 1pm, for a 2 eat time, I'm running this hotter than normal at 275°.
I'll flip it around 9am, and hopefully by then I can lower the pit down to 225°.

 

[SmiYa0126]

Getting up early tomorrow morning to start a 73lb hog for good friends 25th wedding anniversary.

Awesome! Post pics!

 

[mowin]

Temps are 165 in the shoulder, and 145 in the hind. Head is near the fire box, so I'll probably rotate the rack. Dropping pit temp to 225°. Should have no prob getting both sides to 180+ by 1pm. If it goes to fast, I'll knock the pit temp down to 150°.

 

[SmiYa0126]

Temps are 165 in the shoulder, and 145 in the hind. Head is near the fire box, so I'll probably rotate the rack. Dropping pit temp to 225°. Should have no prob getting both sides to 180+ by 1pm. If it goes to fast, I'll knock the pit temp down to 150°.

You've inspired me! Will be putting pork butt and ribs on the smoker today

 

[mowin]

You've inspired me! Will be putting pork butt and ribs on the smoker today

Nothing like a little smoke therapy.
I'll be doing a 21 lb brisket, 10 lb pork butt for pulled pork and chicken legs at my place tomorrow for a family get together.

 

[mowin]

Porky is off the pit and resting for 45min or so before I start cutting.

 

[akroberts1085]

Those cuts looked amazing. Got me thinking about the time I decided to squeeze fresh lime juice into a bag of chicken wings with the bone in. I then added Montreal steak spice and garlic salt. I put it on the grill and allowed it to cook for about 45 minutes. It was marinated for about 3-4 hours. You should try it out and post some pictures of it.

 

[Chicken poppy]

Thought I would start a thread to see if anyone is interested or if there are any pit masters out there...??

I'm getting into smoking meat and thought I would share my journey and hopefully find some masters out there to learn and get tips from.

I have 3 bbqs now starting with a std gas burner bbq with a hood. Which is good for quick cooking anything from large cuts right down to sausages and anything else that might need to be cooked

Then I have a Weber kettle bbq. A great little kettle that is charcoal or briquette fired and has worked very well for me for about 10 years. Perfect for cooking med sized cuts of meat like rib eyes and whole fillets. View attachment 3034409View attachment 3034410View attachment 3034411View attachment 3034412

Last Xmas I brought myself a pit smoker bbq which I got all excited about and am now getting better at learning how to use. This beast is very different to the other bbqs and requires a lot of fire management (which the other bbqs dont) but the results are amazing! Cooking anything from brisket and ribs to smoking salmon and even cheese. I love this type of cooking and the experience of spending all day tending a fire and getting amazing tasting meat at the end of it. I'm in the process of doing a few internal mods to it to get some better heat control etc but so so much fun and amazing tasting meat.
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Not to brag, but some people say i’m a tofu pit master. I like my tofu medium rare, thanks.

 

[Chicken poppy]

Those cuts looked amazing. Got me thinking about the time I decided to squeeze fresh lime juice into a bag of chicken wings with the bone in. I then added Montreal steak spice and garlic salt. I put it on the grill and allowed it to cook for about 45 minutes. It was marinated for about 3-4 hours. You should try it out and post some pictures of it.

Recommendation, i don’t eat meat but love the seasoning and hear people recommending it on meat, or especially with lime juice. Try adding some Tajin seasoning, i bet it would bring out the flavor.

 

[HumbleAmerican]