Whats on the Grill or Smoker?

[srb08]

Steve , the pics. not show up.

Now?

 

[amberg]

Now?

Yes. got it!!

 

[amberg]

Five chubs of trail bologna in the smoker. Wow these things are good. Hmnn! Good!! Took over 11 hours of smoking. I love the new auber Pid. I can set the smoker and leave home for hours.

 

[srb08]

Five chubs of trail bologna in the smoker. Wow these things are good. Hmnn! Good!! Took over 11 hours of smoking. I love the new auber Pid. I can set the smoker and leave home for hours.

That looks damn good Charlie.
With a few slices of Gruyere cheese, that would make a fine meal.

 

[dahmer]

That looks damn good Charlie.
With a few slices of Gruyere cheese, that would make a fine meal.

Gotta go with Asiago.

 

[amberg]

That looks damn good Charlie.
With a few slices of Gruyere cheese, that would make a fine meal.

Thanks Steve, Mama drove me all the way to wally world today just to get some cheese. I will be making more of this. ( might be doing sausage with the new PID. )

 

[srb08]

I will be making more of this. ( might be doing sausage with the new PID. )

Not surprised at that, it looks exceptional.
When it cools off a bit and I have a bit more time, I want to make some sausage and try curing bacon.
Seeing what you've been doing has me stoked.

 

[Deets066]

 

[JohnnyBlade]

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Looks good man! Is that one of those Acorn grills? I just seen one at a friends house last nite and it looks similar to yours.....

 

[Deets066]

Looks good man! Is that one of those Acorn grills? I just seen one at a friends house last nite and it looks similar to yours.....

Saffire

 

[JohnnyBlade]

Thats deff not the one i seen. Ur is much fancier! Lol! Plus the smoke chicken we had out of my buddies Acorn grill may of been more like chicken jerky. Lol!

 

[amberg]

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Damn they look good! Sweet!

 

[Fresch]

Don't open the smoker it lets out the moisture.

 

[amberg]

Hmm. Got the new smoker today. Went and bought me a brand new Smokin-it #1 smoker. Going through the 4 hour seasoning as I type.

edit, note the smoke after 16 minutes.

 

[JohnnyBlade]

Hmm. Got the new smoker today. Went and bought me a brand new Smokin-it #1 smoker. Going through the 4 hour seasoning as I type.

edit, note the smoke after 16 minutes.

R we putting anything inside the new smoker this weekend?

 

[amberg]

R we putting anything inside the new smoker this weekend?

Yes, I hope so, I just put a 8.2 lb Boston butt in the brine, Hope to get it in the smoker tomorrow. I know that it will take 16 + hours @ 225. Never done pulled pork before, I always do sausage. But they say this thing is the best for BBQ. Plus I now have a auber P.I.D. I am loving the P.I.D. so far.

 

[srb08]

Yes, I hope so, I just put a 8.2 lb Boston but in the brine, Hope to get it in the smoker tomorrow. I know that it will take 16 + hours @ 225. Never done pulled pork before, I always do sausage. But they say this thing is, the best for BBQ. Plus I have a P.I.D. which held temp at 226 for several hours today on the second test run. I really think that I am going to like it!!

You're going to love the pulled pork.

 

[srb08]

Hmm. Got the new smoker today. Went and bought me a brand new Smokin-it #1 smoker. Going through the 4 hour seasoning as I type.

edit, note the smoke after 16 minutes.

I have a friend who's had that type of smoker for about ten years. Not the same brand, he has a Smokin Tex, but the same design.
He says he'll never use anything else. Doesn't use much wood and is truly set and forget. He makes some of the best brisket I've ever had.
I think you're going to really like it.

 

[USMC615]

Yesterday...8lb Boston butt and a rack of ribs on the Traeger!

 

[birdmeter]

is that mustered on you bbq?