I have a gas grill and a small charcoal grill. I'm looking for a Weber for my charcoal and I want to purchase a smoker.
The Thin Blue Smoke Thread X - A decade of BBQ
- Thread starter Jim
- Start date
I have a gas grill and a small charcoal grill. I'm looking for a Weber for my charcoal and I want to purchase a smoker.
A tad spendy but very well worth the price of admission.
Weber Smokey Mountain...this one can easily do double duty as grill and smoker. Just remove the center section.
Now that's nice. Thank you for the recommendation.
Yes, the Webber Smoky Mountain is great.
simon1
Self Ignored by Vista
Did a bit of fresh hog.
Threw some sausage links on the grill.
The internal temp shot up to 160, but I think they are edible.
Nothing fancy...just sliced on a bun with some homemade BBQ sauce, pickles, and a bit of onion. Turned out pretty good.
Threw some sausage links on the grill.
The internal temp shot up to 160, but I think they are edible.
Nothing fancy...just sliced on a bun with some homemade BBQ sauce, pickles, and a bit of onion. Turned out pretty good.
^^^Looking good.
One spread I don't have to worry about tonight! Simple rub of S&P, about 4hrs on the grill, smoked with applewood.
Cooked the turkey we get at work every year. Just RO lump, no wood. I've learned I don't like extra smoke on my poultry.
You guys are making me hungry. Ribs and chicken are great.
Commander Quan
Commander Yellow Pantyhose
Turkeys were on sale at the grocery store Saturday, so we smoked a 12 pounder Sunday for the Super Bowl.
Mhmmmm steak, rendering fat
I have not got my Akorn that hot yet. I need to change that.
Warm weather this week so my cooking partner and I worked on a venison/pork Texas Hot Link recipe and fired up the cooker. Hot smoked with cherry wood fire. This #8 grinder is perfect for <10# batches and a lot easier on the back than my #22. 
Tom
Tom
simon1
Self Ignored by Vista
Warm weather this week so my cooking partner and I worked on a venison/pork Texas Hot Link recipe and fired up the cooker. Hot smoked with cherry wood fire. This #8 grinder is perfect for <10# batches and a lot easier on the back than my #22.
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Tom
OhThatLooksSoGood. Anything left? I get packages.
That looks like a good stick burner you have. Can I have your 'tater salad recipe?
Thanks Mike! They came out very good. Yep, she's a real good cooker. I wish I made her a bit bigger but I hadn't made one before and was learning along the way.
The salad was real good too, my better half picked it up at the grocery. When I dissect the recipe I'll send it to you. It had eggs, mustard, peas, and carrots...
Tom
simon1
Self Ignored by Vista
You made that smoker? I'm impressed.
Ruh Roh...peas and carrots in 'tater salad? Hmmm...that's different than what I've ever had. Mom never made it that way.
That is a good looking stick burner. Reverse flow also. Welder's blanket on the top due to the cold up there?
Now you have instigated it...I have a full packer brisket in the freezer, plus some pork ribs from the pig, and pork shoulder, and pork belly. Pero...it's been a cold rain for a week here...flooded in spots. I do need to get my little smoker going though.
Ruh Roh...peas and carrots in 'tater salad? Hmmm...that's different than what I've ever had. Mom never made it that way.
That is a good looking stick burner. Reverse flow also. Welder's blanket on the top due to the cold up there?
Now you have instigated it...I have a full packer brisket in the freezer, plus some pork ribs from the pig, and pork shoulder, and pork belly. Pero...it's been a cold rain for a week here...flooded in spots. I do need to get my little smoker going though.
You made that smoker? I'm impressed.
Thanks! It was a fun learning experience.
Ruh Roh...peas and carrots in 'tater salad? Hmmm...that's different than what I've ever had. Mom never made it that way.
That's what I was thinking but this is not bad.
That is a good looking stick burner. Reverse flow also. Welder's blanket on the top due to the cold up there?
Yep. It's 1/4" & 5/16" steel and holds temps steady but eats less wood with a blankie.
Now you have instigated it...I have a full packer brisket in the freezer, plus some pork ribs from the pig, and pork shoulder, and pork belly. Pero...it's been a cold rain for a week here...flooded in spots. I do need to get my little smoker going though.
Looking forward to seeing you make space in your freezer!
Tom
The sun finally came out after about 10" of rain since Tuesday, so I celebrated by firing the smoker up for a couple racks of ribs, some corn, and a mess of poblanos (for recipes down the road).
Step 1. Get KJ up and running
Step 2. Prepare ribs. Place in KJ
Step 3. Place prepared beans beneath ribs about halfway through cooking process. (Ribs will drip all kinds of goodness into the beans).
Step 4. Grab a beer. Sit and watch mountain. Listen to Al Kooper.....
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That KJ is sparking clean. Ribs are one way of mussing it all up for the good. How did they turn out?
