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 Smoker thread? Smoker thread. 
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NWGunner wrote:
MadPick wrote:
The bacon was good, but I hear what you’re saying.

I think if I do it again, I’ll either cook it longer or cook it hotter, to crisp up the bacon a bit better and to cook the beef a little more too.


Yeah, we're on the same page...I pondered after I hit send...not sure the moisture escaping the beef, with that much beef, would allow it to crisp....that why I thought pre-baking for 15-20 in the oven would leave it pliable, but able to crisp.

Either way, the research should be fun :thumbsup2:


Hmmmm....maybe crank the Smoker up for the last 15 minutes or so to get the desired affect. I think if you pre cook the Bacon you will need Tooth picks to hold it all together though.

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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.

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Sun May 26, 2019 9:52 pm
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:bigsmile:



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Sun May 26, 2019 9:54 pm
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Damn brother, That looks delicious! :drool: Tell me a story about that rib... :popcorn:

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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 May 26, 2019 10:00 pm
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I hear ya, usr; I just mean par-baking it a bit to let some fat render....still fatty & pliable to mold, and if still slightly warm, even better glue :thumbsup2:

I could be wrong, but we don't admit that on here, do we? :wink05:


Sun May 26, 2019 10:09 pm
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usrifle wrote:
Damn brother, That looks delicious! :drool: Tell me a story about that rib... :popcorn:



:yes:

Flintstone Beef Rib!

Where ?!?

I nly ask where, 'cause of that great serving tray :bow:


Sun May 26, 2019 10:11 pm
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NWGunner wrote:
I hear ya, usr; I just mean par-baking it a bit to let some fat render....still fatty & pliable to mold, and if still slightly warm, even better glue :thumbsup2:

I could be wrong, but we don't admit that on here, do we? :wink05:


Being wrong? Shit....i have copped to that several times. :bigsmile:

Pre cook the bacon and you will have to use Toothpicks to hold it on during the smoke and it will fall off when eating it. Plus , that's what holds the bowl together.

I'm thinking a Torch to crisp the Bacon at the end, that would work. :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 May 26, 2019 10:21 pm
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A torch is a great idea...

I need a new one, so, it's not something that comes to mnd these days...

I recall somewhere that a chef Pre-cooked the bacon for a wrap, so that's what popped in my head.

Can't recall what they were wrapping, though...


Sun May 26, 2019 10:45 pm
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usrifle wrote:
NWGunner wrote:
I hear ya, usr; I just mean par-baking it a bit to let some fat render....still fatty & pliable to mold, and if still slightly warm, even better glue :thumbsup2:

I could be wrong, but we don't admit that on here, do we? :wink05:


Being wrong? Shit....i have copped to that several times. :bigsmile:

Pre cook the bacon and you will have to use Toothpicks to hold it on during the smoke and it will fall off when eating it. Plus , that's what holds the bowl together.

I'm thinking a Torch to crisp the Bacon at the end, that would work. :thumbsup2:

So guys, seems a little overthinking going on here. Once I saw those burgers, had to try myself. Did the raw bacon wrap, AND put crumbled crispy fried bacon in the "bowl". White trash heaven boys! Also LOTS of pepper jack cheese. Had watermelon, baked beans, and slaw, but hardly had room for the sides. Oh, I might have had a beer as well. Enjoy the holiday fellas. Traut Out.

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Mon May 27, 2019 1:21 pm
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Traut wrote:
So guys, seems a little overthinking going on here. Once I saw those burgers, had to try myself. Did the raw bacon wrap, AND put crumbled crispy fried bacon in the "bowl". White trash heaven boys! Also LOTS of pepper jack cheese. Had watermelon, baked beans, and slaw, but hardly had room for the sides. Oh, I might have had a beer as well. Enjoy the holiday fellas. Traut Out.


Hell yeah. :thumbsup2:

Pepper jack does sound good . . . .

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Mon May 27, 2019 2:06 pm
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MadPick wrote:
Traut wrote:
So guys, seems a little overthinking going on here. Once I saw those burgers, had to try myself. Did the raw bacon wrap, AND put crumbled crispy fried bacon in the "bowl". White trash heaven boys! Also LOTS of pepper jack cheese. Had watermelon, baked beans, and slaw, but hardly had room for the sides. Oh, I might have had a beer as well. Enjoy the holiday fellas. Traut Out.


Hell yeah. :thumbsup2:

Pepper jack does sound good . . . .


That was Pepper Jack on the Burger i brought you. :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 May 27, 2019 3:18 pm
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I'd like to rephrase: Pepper jack *is* good. thumbsup

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Mon May 27, 2019 3:18 pm
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Made a meatloaf on Sunday. Cooked it in my New Braunfels offset smoker/BBQ.
Used mesquite lump charcoal and one log of apple. Cooked about an hour and a half.
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Thu Jun 06, 2019 6:59 am
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That's a beautiful thing right there Andy. :bow: I'm about to pan sear a few Chuck Eye Steaks in some cast Iron over the Coals on the Weber myself.
: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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Thu Jun 06, 2019 12:01 pm
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I'll need to try that, too


Fri Jun 07, 2019 9:07 am
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You want smoke? I've got smoke.

Or ash. Or both.

I was using my Rec Tec RT-680, and it was cranking along at 250 degrees. I was inside the house, and we heard a VERY loud banging noise in the backyard. We got up to investigate, which is where this video picks up:

https://ring.com/share/6844678685721958660

After some investigation and analysis, the conclusion is that the auger jammed up on something, which caused a flameout followed by what is best described as an explosion of sorts as a big pile of pellets landed in the fire pot. Here's my temperature graph of the cook, showing actual temperature dropping off at the end as the auger bound up and stopped feeding the grill:

Image

The big banging noises? That would be the explosion followed the lid slamming open and then closed.... icon_eek

Anyhow, I got it all cleaned up and it seems to be feeding fine now, so I think it's good to go.

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Thu Jul 02, 2020 5:28 pm
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