What to put in the smoker this weekend?

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Originally Posted by Great-Kazoo

If you'd like to check costco out LMK. We can meet at the one off harmony rd & 25.

What you smoking on? We do CBB on a pellet smoker. 1hr smoke (apple, hickory equal parts, with 1 cup of mesquite mixed in) move temp to 275 for 1.5 hrs, then transfer to foil pan. Before you transfer mix up 8oz of a fruit flavored bbq sauce & 1/4c dijon mustard. put 1/2 the mix on bottom of foil pan, add CBB then remainder of sauce over top of it. Cover with foil. Cook another 1-3 hrs or till temp reaches 185. Remove and let sit 20-30 min before slicing.

We started with this basic recipe than made our own sauce. Last time we used a basic Baby Ray's sauce, 1/2 on bottom then mixed in with the other 1/2c A 1/2 cup crushed pineapple. That's the nice thing about smoking, or grilling trying different sauces & marinades.
Regarding the use of mesquite (lightly) that back flavor gives you a hint of it but blends well with the hickory & apple for a nice smoked flavor. YMMV

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Thanks for the offer. Once I am a little healthier (bad a$$ case of pancreatitis has been kicking my butt for the last 2.5 months), and can travel a little more, I will likely take you up on that.

I have a Masterbuilt 30" Electric with the Cold Smoke attachment. I've only cold smoked stuff at this point, doing cheese's and fish (prior to being stupid sick), but I can obviously use it for meats and want to start learning.

Thanks for the tips, I figure I'll try it sometime in the next week.

I've joined the smoker club ! Son bought me a Brinkman SmokenGrill for Father's Day. going to do the curing today and decide what meal to start with.

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Originally Posted by StagLefty

I've joined the smoker club ! Son bought me a Brinkman SmokenGrill for Father's Day. going to do the curing today and decide what meal to start with.

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Be careful, it's almost as bad as guns for an addiction.

1st thing you do before seasoning is take the legs and put them on the outside. Then drill some vent holes in your charcoal pan. This gets better airflow w/out having to access it to stir & add coals. Add another temp guage , one that gives you temps not Low-med-High. You'll need 3 bricks to rest the coal pan on. This along with the repositioning of the legs allows you to lift the smoker off the heat source w/out loosing more heat than necessary. Lining the water / drip pan with foil makes clean up easier.

^ Thanks Oh "Master Smoker" [Beer]

Agree ^

If I had known how much I would enjoy it, I would have got a smoker years ago.

Well Jim I did every mod except the leg reversal and today I can see why I'll be doing that tomorrow !!!

Brisket flat will be going on the Traeger shortly.

Pork tenderloin in Honor of ramadam or what ever it is.

14 pounds of pork belly turning into bacon as we speak.

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Originally Posted by StagLefty

Well Jim I did every mod except the leg reversal and today I can see why I'll be doing that tomorrow !!!

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Enough excuses. Lets see some pictures.


have a few chicken breast brining. Doing a bacon & pepper wrapped chicken breast. Tried my hand at doing bread on the grill yesterday. A few mods to the grilling method should produce a better, darker crust.