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 Smoker thread? Smoker thread. 
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Location: Bothell
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Alright.... these turned out REALLY good.... even tho I may have over cooked them more than I wanted... all noted for the next cook.

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After eating one.... I realized (I am this many years old today) that the sliced sirloin is actually a PORK T-BONE!!!! Beautiful!!! It was tasty as HELL! Nothing lef t but the bone.... I was bummed that I didn't grab the chops.... but not anymore.... the extra fat inside the cut was so much better than a rim of perimeter fat.... That said - I'm still gonna grab a flat of chops before they are gone.

The rest will be cooked accordingly... and it WILL be good! SPG is all that is needed - but I have other seasoning to try.

I also threw three Ball Park Angus dogs on there too.... now I won't feel bad about just nuking them for a lunchormunch when needed.


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Plan B is actually repeating Plan A.... it just involves much more alcohol.

Of the ten voices I hear in my head, only three keep telling me NOT to shoot....
Do I go with the majority or common sense?


Sat Jun 03, 2023 7:44 pm
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The ribs turned out great! I got a two thumbs up from wifey, so I'm happy.
So much smoky goodness, I was almost thinking it was too much using the Oak chips.
I have missed using the Weber for smoking, I will be using it more often.


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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sat Jun 03, 2023 10:31 pm
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Location: Renton, WA
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Real Name: Steve
Those looks great, John. Now I have some inspiration to do some baby backs today. :)

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Sun Jun 04, 2023 5:19 am
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I've had my two Recteq pellet grills (RT-680 and Bullseye) for a while now, and I enjoy them both. But for the last few years, I've had a desire to play with charcoal; something about the taste of meat grilled over those coals, I guess. I had hoped that the Bullseye would scratch that itch with its higher temps, but it really didn't.

So, for the first time in my life, I bought a charcoal grill. I went for the Slow 'N Sear Deluxe Kettle, which is basically a Weber Kettle with a bunch of built-in upgrades:
https://snsgrills.com/collections/kettl ... ttle-grill

This last week has been fun . . . a couple of steaks, a couple of batches of chicken thighs, and today I did two racks of baby back ribs.

I'm still learning how to run this thing, but so far I'm impressed with the food (minus my fuck-ups, of which there have been a few), and I'm having fun. :thumbsup2:

Image

Image

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Sun Jun 04, 2023 6:30 pm
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I think you will find yourself using it a lot. Charcoal is the closest thing to burning just wood, and the flavor you get can't really be beat by a Pellet grill IMHO.
Meat+Fire= goodness.
Some nice looking ribs right there. :thumbsup2:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sun Jun 04, 2023 6:53 pm
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usrifle wrote:
I think you will find yourself using it a lot. Charcoal is the closest thing to burning just wood, and the flavor you get can't really be beat by a Pellet grill IMHO.
Meat+Fire= goodness.
Some nice looking ribs right there. :thumbsup2:



2nd that nice job john and steve


you cant go wrong with charcoal except burn what your cooking. steve get rid of that thermometer, while learning the webber learn to lightly touch it with a fork you'll learn the wellness. bet by yrs end you will get the hang of it.

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Sun Jun 04, 2023 7:08 pm
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Those Bone in Ribeyes at Costco looked too good to pass up.
Couldn’t resist.

Probably needed to rest a couple more minutes.. but I couldn’t help myself.
Pics don’t do the size of these justice.
Reverse Sear to 125* then flame on!


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Sun Jun 04, 2023 7:46 pm
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Those Costco Tomahawks are huge! They need to be cut in half length wise after cooking they are so thick.
Yours look amazing. :thumbsup2:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sun Jun 04, 2023 8:02 pm
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cmica wrote:
steve get rid of that thermometer


:ROFLMAO:

There are two thermometers there, one to measure grill temp and one for meat temp. I know that with the kettle I need to "chill" a little when it comes to grill temps; it's not like with the pellet grill, where we all freak out if the grill is set to 250 but it's at 256. :wink05: However, I want to get a feel for how close the dome thermometer is, and it's also nice to be able to monitor the temp remotely so I don't have to walk outside all the time. By the way, it appears that the dome thermometer reads about 80-90 degrees low . . . which I don't like, but I know it's still better than the Weber thermometer! But as long as I know that, I can use it in the future.

As for the meat thermometer, I use that one to roughly monitor the meat as it's getting up to temp. Once it gets close, I use the Thermapen to check.

And yeah, I know I could learn to be close-ish without the thermometer . . . but I think it's better to use the thermometer and get it right. thumbsup

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Sun Jun 04, 2023 8:22 pm
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Steve gets a nice little 'colorful' star sticker on his man card for using thermometers on chicken...:facepalm2:

I kinda wish I had a SloNSear coal basket for my kettle --- I think that using the weber coal baskets is what complicates things for me --- they gather the coals too much and don't really provide a big enough area to 'sear' -- and when I do sear, its too much concentrated heat. I'd probably be better off spreading along one side...

Yeah - its hard to replace the taste of charcoal....

The offer still stands --- if you or John make it up Bothell way, your welcome to some plum chunks. I have more than I can ever use...

Attachment:
20230605_094208.jpg

And thats not even all of it...


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Plan B is actually repeating Plan A.... it just involves much more alcohol.

Of the ten voices I hear in my head, only three keep telling me NOT to shoot....
Do I go with the majority or common sense?


Mon Jun 05, 2023 8:46 am
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LOL . . . I'm going to call this Thermometer Pride Month. :bigsmile:

I overcooked WAY too much chicken in my past life, trying to be 100% sure I wasn't going to kill anyone!

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Please support the organizations that support all of us.

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Mon Jun 05, 2023 10:06 am
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When I do Thighs on the blackstone I always use a thermometer. Chicken is one meat you need to be sure it's done. Thighs can be funny too. 6 pieces side by side and the temps can vary 20 degree's. I temp every piece before pulling to be sure.

Hey! I want a sticker too. :bigsmile:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Mon Jun 05, 2023 10:42 am
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Smoked a pork butt today


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Thu Jun 08, 2023 7:27 pm
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Is it wrong that I want to bury my face into that pan?

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Thu Jun 08, 2023 7:29 pm
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MadPick wrote:
Is it wrong that I want to bury my face into that pan?
I’m sure you wouldn’t be the first to motorboat a pork butt :)


Thu Jun 08, 2023 7:33 pm
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