BBQing Reefers - What's on your grill/smoker?

[Reef-junky]

Rudy's has been my favorite for years. I like that it is low in salt. Also like their BBQ sauce.

I’ll have to give it a try

 

[Breadman03]

Looking for recommendations on my thread here: https://www.reef2reef.com/threads/food-smokers-talk-to-me-recommendations.570396/

My sister in law is looking to surprise her wife with a good but inexpensive smoker. I suppose decent quality and ease of use are the most important features.

It's just the two of them, though they are looking to add a child or two eventually. They ocassionally host small parties, so it should have a reasonable amount of capacity. They have natural gas available, but I don't know if there is a preference for wood, LP, or natural gas.

Anyhow, does anyone have some recommendations? Thanks!

 

[gcarroll]

Slow cooked a beautiful rib roast to perfection!

 

[Reef-junky]

Slow cooked a beautiful rib roast to perfection!

Your always making something good. Warm enough now by me that I can finally get the grill into the backyard. I’ve only been grilling hotdogs.

 

[Reef-junky]

Stupid question is there a rub for hotdogs? I tried to smoke them a bit but it really doesn’t seem to matter. Seems like this is just a grill it type of thing.

 

[Opus]

Anyone ordered wood online? I've heard this place recommended and have thought about placing an order.

https://arpwoodproducts.com/

 

[shred5]

Stupid question is there a rub for hotdogs? I tried to smoke them a bit but it really doesn’t seem to matter. Seems like this is just a grill it type of thing.

I have seen some online when looking at rubs.

I do not think you see it much because well its hot dogs.

I actually like Tony Packo's sauce on a dog.

I prefer a smoked sausage over a hot dog with Tony Packo's sauce.

I will say the Costco hotdogs are not bad though.

 

[Reef-junky]

I have seen some online when looking at rubs.

I do not think you see it much because well its hot dogs.

I actually like Tony Packo's sauce on a dog.

I prefer a smoked sausage over a hot dog with Tony Packo's sauce.

I will say the Costco hotdogs are not bad though.

That’s what I figured

 

[MTBake]

The weather is finally starting to warm near me. Looking at a low of around 35 tonight. Perfect for an overnight smoke! I dug the Weber Smokey Mountain out of the shed and have a pork butt ready to go on tonight. These usually take 18 hours or so at 225 to get really nice and tender. Once it's tender, I pull it off the smoker, double wrap in foil and place in an empty cooler to keep it warm until serving time. I let these rest for at least 2 hours in the cooler. This lets the juices get absorbed by the meat and helps soften the tough bark a little bit.

Rubbed the pork butt at 8am. It's going on at 8pm and should be done around 2pm tomorrow.

Here's some pics of the start. I'll post a few more as I go.

Rubbed pork butt


First time the smoker seen daylight since the end of October.

 

[MTBake]

Anyone ordered wood online? I've heard this place recommended and have thought about placing an order.

https://arpwoodproducts.com/

I ordered from charcoalstore.com last week. Got some oak bourbon barrel chunks. Figured I'd try something different.

https://www.charcoalstore.com/collections/smoking-wood-chunks

 

[MTBake]

Here it is, ready to start! The smoker is ready and the pork has been rubbed a second time. Really looking forward to this one

 

[Brew12]

Here it is, ready to start! The smoker is ready and the pork has been rubbed a second time. Really looking forward to this one

Looking good!
Tomorrow is smoked wings for lunch and some baby backs for dinner for me. Gotta take advantage of the nice weather and march madness!

 

[MTBake]

Looking good!
Tomorrow is smoked wings for lunch and some baby backs for dinner for me. Gotta take advantage of the nice weather and march madness!

That sounds good! And I totally agree on taking advantage of this warm weather while we have it.

 

[MTBake]

The temp has been solid for 2 hours now. I'll most likely check it every 3 or 4 hours as the night progresses. I'll have to add water to the pan but that should be about it. Time for a bit of rest for now.

Some pics...

Sitting at 220* for a couple hours now. That's good for me. I'll check on it in coupe hours.


The plywood is setup for a windbreak because it's kinda cold out. Don't want the wind knocking down or increasing the temp while I'm sleeping

 

[Reef-junky]

Maybe I’ll pick up some steaks at the very least burgers. I need to try something a bit more difficult. Not sure if I should try chicken or ribs next.

 

[savageajc]

Anybody smoking tonight?! Sadly I forgot to get my wings ready, and they’ll have to wait until tomorrow. By far my favorite way to eat wings.. smoked on my pellet grill

 

[MTBake]

Looking good!
Tomorrow is smoked wings for lunch and some baby backs for dinner for me. Gotta take advantage of the nice weather and march madness!

How long do the wings take to smoke? I'd like to try this. Perhaps tomorrow for the games and 3 birthdays we're gathering for. I have 6lbs of wings that I was going to make using the confit method. It would be nice to throw half of those on the smoker to save a bit of work

 

[Brew12]

How long do the wings take to smoke? I'd like to try this. Perhaps tomorrow for the games and 3 birthdays we're gathering for. I have 6lbs of wings that I was going to make using the confit method. It would be nice to throw half of those on the smoker to save a bit of work

I smoke them at 250F for around an hour. Then I finish them on a grill to crisp up the skin. It also works to kick the smoker up to around 400F for 5 to 10 minutes. If you don't hit them with high heat (or use the baking powder trick) the skin turns out very rubbery. Not so good.

 

[Reef-junky]

Just smoked a burger

 

[Brew12]

Lunch

And dinner