You guys sell your smokers?
Salmon fillet and last of trout from last season ready to go in.
Colorado AR-15 Shooters Club Discussion Forums
Welcome to the Colorado AR-15 Shooters Club Discussion Forums.
Welcome to the Colorado AR-15 Shooters Club Discussion Forums.
You guys sell your smokers?
Salmon fillet and last of trout from last season ready to go in.
Not at all. We use it on a daily basis. Just forget to snap a pic until the meals, about over.Originally Posted by buffalobo
You guys sell your smokers?
Salmon fillet and last of trout from last season ready to go in.
The Great Kazoo's Feedback
"when you're happy you enjoy the melody but, when you're broken you understand the lyrics".
Yes, I did.
Figured it would be easier to sell mine than try to move it halfway across the country.
I'll get another after we find a home here in WA.
I'll have to live vicariously through the cooks going on here.
Liberals never met a slippery slope they didn't grease.
-Me
I wish technology solved people issues. It seems to just reveal them.
-Also Me
The second shows the size of the bit boss 1100. I intentionally overdo ribs as that's how family likes them. This smoke I did two racks of ribs, the 5.5lb brisket, 12 burgers (1/4 lb), and all those weenies using just the lower rack shown. Not a lot of extra space beyond that unless I add the second rack, which I normally do corn on. I gradually raised temps and adding stuff in the course to give everything the same approximate finish. 6 hour smoke starting with the brisq @160, and finishing closer to 300 for 1 1/2 hours for the burgers and weenies. (I don't like smoke rings on my burgers, psychological switch in my brain says "no" since I always do ground beef well done, and I can't turn that off.)
There is an upper rack that is removed and not used in that photo. The mount on the right side shows you the location and size that it would be.
Last edited by FoxtArt; 10-06-2020 at 22:01.
No, just haven't been talking about it much. Did a brisket within the past couple of weeks. I used worcestershire as the binder for the rub for the first time and it turned out quite well. Was a bit saltier than using mustard, so I'll pay attention to that next time. May also use a mix of mustard and worcestershire next time.
Still have plenty of pulled pork in the freezer.
When we were in WA last month, Costco had Flavor Connections rib rub that was inexpensive. Was very tasty, a little on the salty side, and they use it on their prepared ribs. Can't find it here, and it's insanely expensive online. I got my folks' Traeger Junior Elite working again. The induction fan was bad. I made them a couple of pork butts. We had a couple of meals and left them a bunch.
Their local Costco had a bunch of mislabeled meats in the cases. Brought it to the attention of an employee.
Whole packers labeled as trimmed at $8.99/lb.
...and boneless pork shoulders labeled as Opakapaka from Vietnam at $6.99/lb.
Pork, the other Pink Snapper.
Last edited by Gman; 08-01-2020 at 22:02.
Liberals never met a slippery slope they didn't grease.
-Me
I wish technology solved people issues. It seems to just reveal them.
-Also Me
Only three of us for dinner last nite and barely any leftovers.
Made some Smoked BBQ Baby Back Ribs.
Nice work! I can?t wait until we are out from under the fire ban so I can fire the pit up.
Sent from my iPhone using Tapatalk
Same. City told me I could use the smoker when we had a prior fire restriction but the guidance for a ban is stricter. I laughed a little at the idea that a liquid stove was “safer” than my pellet smoker.
I have been told you can use pellet grills. I heard the rule is if there is an "On/Off" switch.
Posting Permissions
Reply With Quote