Whats on the Grill or Smoker?

[USMC615]

Nice to be home now
Fired up the smoker with apple and a Lil cherry View attachment 41872and for the belly pork belly View attachment 41873and a beer

Looking good my man...like that revamped, deep wooden table you replaced on the front.

 

[USMC615]

That looks damn good. Nice capacity in the baskets and leg rack.
Don't forget to post up after pics.

I just got an Email, my smoker is here. I'll pick it up Fri morning.

Mine came this afternoon Steve. Still sitting in the heavy box. UPS put in on my front porch...had to get it in the shop with a dolly by myself. It's got some weight to it.

 

[USMC615]

@bikemike...real interested in the 'after' belly pics...looking good. Your wood will do it justice.

 

[Mastermind]

The stuffed loin was a hit. Kept the temperature between 175 - 250 for the whole cook. Pulled it off when it hit 145....

Tasty.

 

[srb08]

Nice to be home now
Fired up the smoker with apple and a Lil cherry View attachment 41872and for the belly pork belly View attachment 41873and a beer

What's your approximate cook time and temp?
What type of prep do you go through with those?
They look like they'll end up being outstanding.
Looking forward to after and sliced pics.

 

[bikemike]

@bikemike...real interested in the 'after' belly pics...looking good. Your wood will do it justice.

Oh you know it buddy il post pics during and after

 

[USMC615]

@srb08...here it is sitting in the shop. Gasket material and two tubes of sealant are inside on the counter. My daughter will be here directly and one of my brothers as well, to stay the night and we're heading to one of our sister/BIL's log cabin for Turkey Day tomorrow.

Maybe brother and I can do a little unboxing and start the build process tonight. I hope like hell it ain't dinged up inside...I'll snap some pics as we go, if Bud Light don't get me all distracted, lol.

 

[bikemike]

Oh you know it buddy il post pics during and after

I am running hotter and less time than last year foe a Lil less smoke it was killer last year but I thought it was a Lil too smokey that's gunna change this at about 240 250 degrees

 

[USMC615]

The stuffed loin was a hit. Kept the temperature between 175 - 250 for the whole cook. Pulled it off when it hit 145....

Tasty.

That damn monkey's on a roll...I hear ya brother. Sounds fine!!

 

[bikemike]

What's your approximate cook time and temp?
What type of prep do you go through with those?
They look like they'll end up being outstanding.
Looking forward to after and sliced pics.

I did a wet brine slash cure with about 6 cups water, 1 cup kosher salt, 3 tbls spoons garlic powder , 1 tbls spoon onion powder. at least 1 cup pure maple syrup and enough Jim beam rum to taste n smell in the brine. oh yeah crushed black pepper. corander and mustard seed.
3 days I a bag flipped 1 time a day

 

[Mastermind]

That damn monkey's on a roll...I hear ya brother. Sounds fine!!

Well Jason, I'm gonna be cooking a pig for about 40 of our brothers & sisters in a few days. I figure I should learn this smoker as well as humanly possible so I don't embarrass myself.

 

[bikemike]

An hour into it

 

[USMC615]

Well Jason, I'm gonna be cooking a pig for about 40 of our brothers & sisters in a few days. I figure I should learn this smoker as well as humanly possible so I don't embarrass myself.

You'll do fine Randy...wish I could be there to handle the grill(s) and the groceries for everyone. Free up time for you to meet and greet, shoot the chit and otherwise. I'm gonna miss this shindig bigtime. I'm so glad to see my son when he comes strollin' in here at the end of the month. Talked with him Monday when the Carl Vinson hit the San Diego port...on the sea trials they just went through, they catapulted and recovered 2,000 launches off the flight deck. That's gettin' it done...about 60 launches and traps every 24-hrs.

 

[USMC615]

An hour View attachment 41883 into it

Nice Mike...

 

[Big_6]

Thanksgiving turkey dinner is on the grill, of course! Apple is in the smoker boxes.
A country boy can survive!
4.5 hours smoking and the chickens got the scraps.

 

[Mastermind]

You'll do fine Randy...wish I could be there to handle the grill(s) and the groceries for everyone. Free up time for you to meet and greet, shoot the chit and otherwise. I'm gonna miss this shindig bigtime. I'm so glad to see my son when he comes strollin' in here at the end of the month. Talked with him Monday when the Carl Vinson hit the San Diego port...on the sea trials they just went through, they catapulted and recovered 2,000 launches off the flight deck. That's gettin' it done...about 60 launches and traps every 24-hrs.

I'm gonna cook the pig on Friday.......that way I'll have all day Saturday to shoot the chit.

I was looking forward to getting to know you better......but we got next year.

 

[srb08]

I did a wet brine slash cure with about 6 cups water, 1 cup kosher salt, 3 tbls spoons garlic powder , 1 tbls spoon onion powder. at least 1 cup pure maple syrup and enough Jim beam rum to taste n smell in the brine. oh yeah crushed black pepper. corander and mustard seed.
3 days I a bag flipped 1 time a day

Thanks, that sounds like a good combo for sure.

 

[bikemike]

Mmmmmm beer

 

[bikemike]

This smoker os running hot tonight 140 meat temp already did I mention beer taste really good now after a cold wet chitty day at work

 

[bikemike]

Hey you guys serious question here.
Do any of you put some of ur brines or marinade juice into the steam pot with your chips n water?
that's been a religious thing for me and a few other smoker ppl that have the fancy propane and electronic smokers think I'm crazy for doing that but I also only use wood no charcoal or pellets