Go check out my MOTD
The Thin Blue Smoke Thread VII- BBQ at the B&B 2015
- Thread starter Jim
- Start date
Done...and now I'm hungry again.
Made some baby backs today and broke out two new items I bought recently. Tried Plowboys Yardbird rub. It's had some great reviews but I wasn't overly impressed. It was good, but IMHO not knock-your-socks-off good. Usually I make my own rub and I didn't think the Plowboys was any better than what I make (maybe I'm just used to mine by now). I also opened a jar of Blues Hog sauce. Ahhh! Now that was a real winner. Absolutely loved that stuff. Might be my favorite bottled BBQ sauce. It had what seemed to me like perfect consistency - not runny, but not that thick gloopy stuff you sometimes get in bottles. It looked really dark in the bottle and I was half expecting a really sweet, molasses tasting sauce. But absolutely not. Just the perfect mix of a little sweet and a little heat. This one was every bit as good as the rave reviews it gets.
I've got the other three varieties of Blues Hog sauce too (bought a sampler package). I'll post a review when I try them, but I'm going to have to use up a lot more of this first bottle before I open another one
I've got the other three varieties of Blues Hog sauce too (bought a sampler package). I'll post a review when I try them, but I'm going to have to use up a lot more of this first bottle before I open another one
simon1
Self Ignored by Vista
My son-in-law got the same one a couple of years ago. It had the wire missing from the handles and I think he got it on clearance for about $200. It seems to be a good smoker for the price with some halfway decent steel...thicker than the cheap Brinkman smokers. Seems to be about halfway between the Brinkman types and the entry level $800 competition ones in quality. It also has the baffle plate inside where the firebox attaches to the cooking chamber. He got a great deal on it.
If we get some rain to wet down the grass I think I'll get the old butane tank one of mine fired up...haven't used it in years since I usually just fire up the cheap Char-Griller.
If we get some rain to wet down the grass I think I'll get the old butane tank one of mine fired up...haven't used it in years since I usually just fire up the cheap Char-Griller.
Last edited:
Since we are talking smokers, if I could justify one, get it locally, convince my wife, not spend a small fortune, big enough but not too big....this is the one I am researching and am leaning towards.
It looks like a well built unit and would last me, hopefully without having to upgrade. Just for me and my family, no competitions, no food truck plans in my future.
http://www.horizonbbqsmokers.com/backyard-smokers-1/16-classic-smoker
It looks like a well built unit and would last me, hopefully without having to upgrade. Just for me and my family, no competitions, no food truck plans in my future.
http://www.horizonbbqsmokers.com/backyard-smokers-1/16-classic-smoker
Thanks for the welcome everyone.
I'm going to take the liberty of posting one more cook I did this last weekend. Hope that's ok. I may be addicted to this new hobby...and taking pictures of the process. My wife says I have a food porn addiction
I got a really good deal on chicken quarters so I rubbed them up with Yardbird and Spade L rub and threw them on the smoker. I smoked them with apple wood for about an hour and a half. I did the first hour at about 260 degrees and I cranked up the heat for the last half hour after the chicken hit 130 degrees to try to crisp up the skin.
Sadly, the skin did not get crispy. I think next time I will remove the chicken at 130 degrees and crisp up on my grill. That was the only downside, however, because the meat was great.
Anyone know how to crisp up the skin at the end?
I'm going to take the liberty of posting one more cook I did this last weekend. Hope that's ok. I may be addicted to this new hobby...and taking pictures of the process. My wife says I have a food porn addiction
I got a really good deal on chicken quarters so I rubbed them up with Yardbird and Spade L rub and threw them on the smoker. I smoked them with apple wood for about an hour and a half. I did the first hour at about 260 degrees and I cranked up the heat for the last half hour after the chicken hit 130 degrees to try to crisp up the skin.
Sadly, the skin did not get crispy. I think next time I will remove the chicken at 130 degrees and crisp up on my grill. That was the only downside, however, because the meat was great.
Anyone know how to crisp up the skin at the end?
$200? That's a good deal.
I like the design of the smoke stack. It exits even with the grilling rack. Plus, it has a nice large diameter. The heat baffle plate is nice, and what a lot of guys add if there pit doesn't have one. Also, I like the large swinging door on the fire pit versus just the vents.
I like the design of the smoke stack. It exits even with the grilling rack. Plus, it has a nice large diameter. The heat baffle plate is nice, and what a lot of guys add if there pit doesn't have one. Also, I like the large swinging door on the fire pit versus just the vents.
Good looking chickens again. Smoked chicken meat is awesome for sandwiches or Quesadilla's if you have leftovers.
As for crisping, I'd say make sure to add some brown sugar to the rub, or sauce with a sweet sugary BBQ sauce for the last 20 minutes or so.
Short of deep frying, nothing beats a convection oven for crispy chicken skin.
Last edited:
Thanks. Maybe next time I'll try a few pieces on the grill and a few in the oven and see what works best.
We must shop at a similar place. I just used the Yardbird rub on the chicken I posted below. It was good. I also bought Blues Hog sauce at the same time. I bought the blue and red jars and I can't wait to try them next time I do pulled pork or ribs.
Bruce, if you want to go halfsies there's this one: http://www.ebay.com/itm/BBQ-PIT-SMO...id=100005&rk=2&rkt=3&mehot=pp&sd=150839649117
Thanks for the welcome everyone.
I'm going to take the liberty of posting one more cook I did this last weekend. Hope that's ok. I may be addicted to this new hobby...and taking pictures of the process. My wife says I have a food porn addiction
I got a really good deal on chicken quarters so I rubbed them up with Yardbird and Spade L rub and threw them on the smoker. I smoked them with apple wood for about an hour and a half. I did the first hour at about 260 degrees and I cranked up the heat for the last half hour after the chicken hit 130 degrees to try to crisp up the skin.
View attachment 593570
View attachment 593571
Sadly, the skin did not get crispy. I think next time I will remove the chicken at 130 degrees and crisp up on my grill. That was the only downside, however, because the meat was great.
View attachment 593572
Anyone know how to crisp up the skin at the end?
Really appealing looking chicken there. It it tasted half as good as it looked then you had a great meal.
Let me know what you think of the two sauces. I've got the Tennessee Red too, but I'll have to make a bigger dent in the jar of regular first. Next time I do a chicken I'll give the Plowboys another shot. I have that feeling I might like it better on chicken.
I have been looking and dreaming at smokers myself.
This is the one I am looking at. Just window shopping on the internet.....
Texas Original 20 x 32". There is a place here in NZ who import them. The shipping, tax etc push the price up.
http://texasoriginalpits.com/products/grill-with-offset-firebox?variant=2264333249
As this and the group buy may be out of my reach. Unless Tony will swing by little old New Zealand with the pit that is.
This is just a dream. Maybe I need to look at getting one built here to my specs instead.
^^^See if you can return your new stove top. 
Will do. I've heard mixing the blue and red together is best. That's what I'm going to try, but probably not until next weekend.
Similar threads
