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Post by oilsooner on Oct 19, 2018 20:10:52 GMT -6
Anyone here like grilling and smoking meats? Thinking about getting a pellet smoker to upgrade over my kettle. Any advice? Looking to spend about a grand, and thinking about the Rec Tec 570 Stampede. Thoughts?
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Post by stinger1066 on Oct 26, 2018 4:19:43 GMT -6
I get pretty good results with just my Webber and wood chips for everyday stuff like chicken pieces.
I have a real old cylindrical stack smoker that I use for smoking turkeys for holiday meals, but I only use it a couple of times a year.
I'm in the middle of a big backyard renovation project, building an outdoor living area along side my pool. At some point I might invest is a modern smoker.
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Post by oilsooner on Oct 26, 2018 16:53:29 GMT -6
I get pretty good results with just my Webber and wood chips for everyday stuff like chicken pieces. I have a real old cylindrical stack smoker that I use for smoking turkeys for holiday meals, but I only use it a couple of times a year. I'm in the middle of a big backyard renovation project, building an outdoor living area along side my pool. At some point I might invest is a modern smoker. Nice! I have a Webber kettle and a Webber Smoky Mountain, but it’s time to go lazy. WiFi for the win. I’ve narrowed it down to the Mak 1 Star, the Rec Tec Bull or the Yoder YS640 (no wifi). Gonna be good eats, regardless of choice. At this point, I’m watching craigslist till I hit the point I am tired of that and am ready to drop the big money for new.
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Post by stinger1066 on Oct 27, 2018 4:58:12 GMT -6
I get pretty good results with just my Webber and wood chips for everyday stuff like chicken pieces. I have a real old cylindrical stack smoker that I use for smoking turkeys for holiday meals, but I only use it a couple of times a year. I'm in the middle of a big backyard renovation project, building an outdoor living area along side my pool. At some point I might invest is a modern smoker. Nice! I have a Webber kettle and a Webber Smoky Mountain, but it’s time to go lazy. WiFi for the win. I’ve narrowed it down to the Mak 1 Star, the Rec Tec Bull or the Yoder YS640 (no wifi). Gonna be good eats, regardless of choice. At this point, I’m watching craigslist till I hit the point I am tired of that and am ready to drop the big money for new. Stuff has gone high-tech, huh? Wifi for your smoker? What exactly does that do for you besides keeping you up to date on the temperature? For my backyard, I had a 700 sf slab poured next to my pool deck. I'm going to build a YUGE pergola on top of that with an outdoor couch, fire pit, blue tooth speakers and TV, hot tub, etc. Gotta watch my budget. I may need a nice new smoker to go along with all that.
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Post by howboutthemcowboys on Oct 29, 2018 7:51:01 GMT -6
Did two tri-tip roasts on the smoker yesterday.
Have a Traeger and did it with hickory pellets.
5 on smoke, then wrapped for 45 mins @ 350.
Delicious.
Traeger has been good to me so far, and a good investment
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Post by Hermit on Oct 29, 2018 8:41:17 GMT -6
Pellet poopers are gaining more popularity every day. Very easy to use, like putting a dish in the oven. You get very clean combustion of the wood, which means there's less smoke, but that does not necessarily mean less smoke flavor. Your getting the better kind of smoke. They would be a bit easier than a WSM, but I have both 18 an 22" WSM's and I don't have a lot of problems regulating temps, unless I wanted to leave and go somewhere for a couple hours. Much much easier than my offset stick burner, but my stick burner makes much much better barbecue. The Butcher BBQ team of Chandler, same family as Butcher BBQ Stand in Wellston, uses pellet poopers in comps. They just won the Jack Daniels this past weekend and got Reserve Grand at the American Royal in KC. www.facebook.com/search/top/?q=the%20butcher%20bbq%20standThe major drawback to a pellet pooper is there's many moving parts, so there's more to go wrong. And I'm reading that the life span is not very long, count on five years max, on average. And if you have any electrical outage during your smoke, then the cook is in trouble. But that's gotta be rare. If ya want more info or want to a forum to search for opinions , this one is about as good as it gets. The Brothers can help .... www.bbq-brethren.com/forum/forumdisplay.php?f=5
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Post by hermit on Oct 29, 2018 8:48:12 GMT -6
And btw, Butcher BBQ Stand is the best barbecue in Oklahoma ... hard to beat this place
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Post by stinger1066 on Oct 29, 2018 10:26:42 GMT -6
And btw, Butcher BBQ Stand is the best barbecue in Oklahoma ... hard to beat this place No way I could eat all that in one sitting.
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Post by hermit on Oct 29, 2018 11:17:36 GMT -6
Was both Mrs Hermit and my order, we both got the " two meat " plate. Then we ordered diff meats so we could taste it all. They put both on one tray.
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Post by hermit on Oct 29, 2018 11:22:19 GMT -6
And I need to say, we did not eat all of that ......... we took left over home and made another meal of it.
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Post by howboutthemcowboys on Oct 29, 2018 14:22:56 GMT -6
Pellet poopers are gaining more popularity every day. Very easy to use, like putting a dish in the oven. You get very clean combustion of the wood, which means there's less smoke, but that does not necessarily mean less smoke flavor. Your getting the better kind of smoke. They would be a bit easier than a WSM, but I have both 18 an 22" WSM's and I don't have a lot of problems regulating temps, unless I wanted to leave and go somewhere for a couple hours. Much much easier than my offset stick burner, but my stick burner makes much much better barbecue. The Butcher BBQ team of Chandler, same family as Butcher BBQ Stand in Wellston, uses pellet poopers in comps. They just won the Jack Daniels this past weekend and got Reserve Grand at the American Royal in KC. www.facebook.com/search/top/?q=the%20butcher%20bbq%20standThe major drawback to a pellet pooper is there's many moving parts, so there's more to go wrong. And I'm reading that the life span is not very long, count on five years max, on average. And if you have any electrical outage during your smoke, then the cook is in trouble. But that's gotta be rare. If ya want more info or want to a forum to search for opinions , this one is about as good as it gets. The Brothers can help .... www.bbq-brethren.com/forum/forumdisplay.php?f=5I have replaced two circuit boards in the 5 years I’ve had mine, so there is some truth here. Traeger has top notch customer service
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Post by oilsooner on Oct 29, 2018 15:15:11 GMT -6
Nice! I have a Webber kettle and a Webber Smoky Mountain, but it’s time to go lazy. WiFi for the win. I’ve narrowed it down to the Mak 1 Star, the Rec Tec Bull or the Yoder YS640 (no wifi). Gonna be good eats, regardless of choice. At this point, I’m watching craigslist till I hit the point I am tired of that and am ready to drop the big money for new. Stuff has gone high-tech, huh? Wifi for your smoker? What exactly does that do for you besides keeping you up to date on the temperature? For my backyard, I had a 700 sf slab poured next to my pool deck. I'm going to build a YUGE pergola on top of that with an outdoor couch, fire pit, blue tooth speakers and TV, hot tub, etc. Gotta watch my budget. I may need a nice new smoker to go along with all that. Yeah, its gone hi tech. Its a convenience, like everything else. If you're neurotic like myself, you can check the temp every 10 seconds on the phone, vs having to walk out to the back patio and opening the lid and letting heat escape the pit. Pellet smokers are kick ass, and are even becoming legal in competitions (and winning). So, the flavor is good, work is less (still have to put on rub, and use technique - wrap or not - with ribs or whatever). Pellet smokers (good ones anyway) can give a deep smoke ring, and excellent smoke flavor. Without having to babysit a hickory fire and keep it at a constant 250. They're pretty nice man, if you're into smoking meats and not living with the smoker.
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Post by oilsooner on Oct 29, 2018 15:19:12 GMT -6
Pellet poopers are gaining more popularity every day. Very easy to use, like putting a dish in the oven. You get very clean combustion of the wood, which means there's less smoke, but that does not necessarily mean less smoke flavor. Your getting the better kind of smoke. They would be a bit easier than a WSM, but I have both 18 an 22" WSM's and I don't have a lot of problems regulating temps, unless I wanted to leave and go somewhere for a couple hours. Much much easier than my offset stick burner, but my stick burner makes much much better barbecue. The Butcher BBQ team of Chandler, same family as Butcher BBQ Stand in Wellston, uses pellet poopers in comps. They just won the Jack Daniels this past weekend and got Reserve Grand at the American Royal in KC. www.facebook.com/search/top/?q=the%20butcher%20bbq%20standThe major drawback to a pellet pooper is there's many moving parts, so there's more to go wrong. And I'm reading that the life span is not very long, count on five years max, on average. And if you have any electrical outage during your smoke, then the cook is in trouble. But that's gotta be rare. If ya want more info or want to a forum to search for opinions , this one is about as good as it gets. The Brothers can help .... www.bbq-brethren.com/forum/forumdisplay.php?f=5I got a 18.5 WSM and my grandparents live in Warika (next to wellston), so I need to check out this place. The USA pellet smokers (MAK and Yoder) are 10 year warranties, and the Rec Tec is a 6 year warranty. Then, the replacement parts are your responsibility, but I always hear good things about customer service (probably because of the price point).
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Post by oilsooner on Oct 29, 2018 15:22:10 GMT -6
Pellet poopers are gaining more popularity every day. Very easy to use, like putting a dish in the oven. You get very clean combustion of the wood, which means there's less smoke, but that does not necessarily mean less smoke flavor. Your getting the better kind of smoke. They would be a bit easier than a WSM, but I have both 18 an 22" WSM's and I don't have a lot of problems regulating temps, unless I wanted to leave and go somewhere for a couple hours. Much much easier than my offset stick burner, but my stick burner makes much much better barbecue. The Butcher BBQ team of Chandler, same family as Butcher BBQ Stand in Wellston, uses pellet poopers in comps. They just won the Jack Daniels this past weekend and got Reserve Grand at the American Royal in KC. www.facebook.com/search/top/?q=the%20butcher%20bbq%20standThe major drawback to a pellet pooper is there's many moving parts, so there's more to go wrong. And I'm reading that the life span is not very long, count on five years max, on average. And if you have any electrical outage during your smoke, then the cook is in trouble. But that's gotta be rare. If ya want more info or want to a forum to search for opinions , this one is about as good as it gets. The Brothers can help .... www.bbq-brethren.com/forum/forumdisplay.php?f=5I have replaced two circuit boards in the 5 years I’ve had mine, so there is some truth here. Traeger has top notch customer service When was your Traeger made? I know a few guys with them, and they swear by them. But, I keep reading that they outsourced manufacturing to china a few years ago, and gauge of steel and overall quality took a bad turn. I want to consider them, but this worries me.
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Post by hermit on Oct 29, 2018 16:15:40 GMT -6
There's a lot of comp teams using pellet poopers, but then , they need something that doesn't take a lot of attention because they may be smoking four or five different meats during the day and they're really busy.
And they use rubs and injections for flavors. I doubt just smoke on the meat is gonna impress too many barbecue judges.
I've looked at Traegers at Ace Hardware, and they seem awful flimsy and tinny. But if ya got a computer to control the fuel and air flow, then it doesn't have to be made from 1/4" steel or old propane tanks.
I like tending a fire and fussing with the temps, all I need is some All Day IPA and good music, and I can be real happy sittin on the patio smokin on my stick burner.
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Post by hermit on Oct 29, 2018 17:43:35 GMT -6
Butcher BBQ Stand is open three days, Friday, Sat, Sunday .. from 11 am till they sell out. I've noticed that on Saturdays they will be sold out as early as 3 pm, Fridays maybe 5 pm. Can look at their Facebook page and get an idea. I would recommend Friday at 11 am. I got there at that time back in August, and the line was about 20 deep and stayed like that the whole time we were there. This pic taken after we ate. We got there bout 11:30 a couple weeks ago and line was about the same. But they move em through pretty fast. They just installed some overhead gas heaters in the roof of the pavillion, they're like 50 feet long and run the length.
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Post by soonerbounce13 on Oct 29, 2018 22:17:45 GMT -6
I need to try butcher stand. I really like Maples. Work has Blu’s catered quite a bit. Delicious chopped brisket and spicy beans.
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Post by oilsooner on Oct 30, 2018 7:30:14 GMT -6
There's a lot of comp teams using pellet poopers, but then , they need something that doesn't take a lot of attention because they may be smoking four or five different meats during the day and they're really busy. And they use rubs and injections for flavors. I doubt just smoke on the meat is gonna impress too many barbecue judges. I've looked at Traegers at Ace Hardware, and they seem awful flimsy and tinny. But if ya got a computer to control the fuel and air flow, then it doesn't have to be made from 1/4" steel or old propane tanks. I like tending a fire and fussing with the temps, all I need is some All Day IPA and good music, and I can be real happy sittin on the patio smokin on my stick burner. Went ahead and pulled the trigger on a Rec Tec Bull: Its their flagship unit, and is pretty nice. A six year warranty, and gets great reviews. Ran me about $1300 for the smoker and cover. I think its 1/8" 304 stainless plate, so should be good quality. All stainless internals as well. I still need to buy pellets and meat, so I'll do that this week. Hope to do at least ribs as a starter this weekend, if it delivers this week (ordered last night, so still no tracking yet). Want to do a bird and a ham on it for Thanksgiving for sure. Hermit - I also like to sit by the smoker. But, two issues for me: one, if I sit and drink beer, I am usually ready to go inside before its done. So, I tend to get it started, then start drinking when I am down to the last three hours. Now I can get it started, not even have to go outside much, then go have a few beers as it finishes up. Also, when its cold, it'll be nice to control temps and check meat temps from my literal lazy boy. lol You can also let this thing start warming up while you are on your way home, then its ready to throw the meat on as soon as you walk in the door. Thats pretty nice. Anyway, really looking forward to it, and will post some meats up once I get it going!
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Post by hermit on Oct 30, 2018 7:37:08 GMT -6
Did Maples ever open in the Plaza District ? I saw something on Twitter bout their smokers, I saw a crane lifting propane tank smokers into the building, some how.
I'm pretty good with backyard barbecue, I don't eat " store bought " very often. And I especially don't like going to some downtown district. That's just too " trendy ' for this old fart. I'm far from some downtown district hipster.
I think Maples was trying to emulate Austin barbecue, do the Aaron Franklin thing, and that's great if they can smoke brisket like Franklin or John Lewis or Louis Mueller, but I got my doubts. Just too faddish, too trendy for me. The barbecue better be damn good to get me to wade through all that.
Butcher does his own thing. I think he represents Okie barbecue, IMO, and this is all opinion. He doesn't try to be Texas barbecue. The barbecue we traditionally have gotten here in Oklahoma has been closer to Kansas City than Texas. Smoked with hickory with sweet sauces. Central Texas barbecue has an aversion to sauce , period. They say if it needs sauce, something went wrong smoking the meat ........ yeah, I get that, but it can be so much more with sauce and more rub than salt and pepper.
I think Butcher's best meat is the pulled pork, it makes my mouth water to think about it. Most of the comp results I've seen, his pork places higher than his other meats. I just bought his pork injection for my next pork butt cook, which may happen Saturday.
If I have one criticism of Butcher, and after only eaten there twice its a stretch, is it wasn't consistent. The second time we went, the burnt ends were far better than our first trip and we enjoyed the ribs more. Maybe the first time, was just an off day. It happens.
Butcher's beans have apple pie filling along with brisket. Maybe 15 years ago, I got a recipe for apple pie baked beans from a lady in Tulsa on a Weber forum. That apple pie bean recipe has to be an Okie thing, unless it came from KC.
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Post by hermit on Oct 30, 2018 7:48:15 GMT -6
There's a lot of comp teams using pellet poopers, but then , they need something that doesn't take a lot of attention because they may be smoking four or five different meats during the day and they're really busy. And they use rubs and injections for flavors. I doubt just smoke on the meat is gonna impress too many barbecue judges. I've looked at Traegers at Ace Hardware, and they seem awful flimsy and tinny. But if ya got a computer to control the fuel and air flow, then it doesn't have to be made from 1/4" steel or old propane tanks. I like tending a fire and fussing with the temps, all I need is some All Day IPA and good music, and I can be real happy sittin on the patio smokin on my stick burner. Went ahead and pulled the trigger on a Rec Tec Bull: Its their flagship unit, and is pretty nice. A six year warranty, and gets great reviews. Ran me about $1300 for the smoker and cover. I think its 1/8" 304 stainless plate, so should be good quality. All stainless internals as well. I still need to buy pellets and meat, so I'll do that this week. Hope to do at least ribs as a starter this weekend, if it delivers this week (ordered last night, so still no tracking yet). Want to do a bird and a ham on it for Thanksgiving for sure. Hermit - I also like to sit by the smoker. But, two issues for me: one, if I sit and drink beer, I am usually ready to go inside before its done. So, I tend to get it started, then start drinking when I am down to the last three hours. Now I can get it started, not even have to go outside much, then go have a few beers as it finishes up. Also, when its cold, it'll be nice to control temps and check meat temps from my literal lazy boy. lol You can also let this thing start warming up while you are on your way home, then its ready to throw the meat on as soon as you walk in the door. Thats pretty nice. Anyway, really looking forward to it, and will post some meats up once I get it going! You can't go wrong with Rec Tec, I've heard nothing but good about them, though admittedly, I've not seriously shopped for one. If its heavier built than the Traeger, then it will use less fuel.
I make sure to have a low ABV beer available on smoke days
In really cold weather, I'll just go with the WSM.
I still don't know what to think about smoke from a pellet pooper. Some think its an issue, but IDK. I've not eaten meat from a pellet, so I can't even begin to form an opinion. And there's also the right kind of smoke, white billowy smoke has a lot of stuff in it that ya don't want on your meats, and that comes from incomplete combustion or smoldering wood. On my stick burner, I work for thin blue smoke.
But on the other hand, I've gotten white billowy smoke from my WSM for a lot of years. I use charcoal with wood chunks and the wood is smoldering on top of the lit charcoal. There's a famous comp cook from Cali, Harry Soo, who uses WSM's in comps and he says the smoke doesn't matter.
I guess it all depends on what ya like.
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Post by oilsooner on Oct 30, 2018 7:50:28 GMT -6
Did Maples ever open in the Plaza District ? I saw something on Twitter bout their smokers, I saw a crane lifting propane tank smokers into the building, some how. I'm pretty good with backyard barbecue, I don't eat " store bought " very often. And I especially don't like going to some downtown district. That's just too " trendy ' for this old fart. I'm far from some downtown district hipster. I think Maples was trying to emulate Austin barbecue, do the Aaron Franklin thing, and that's great if they can smoke brisket like Franklin or John Lewis or Louis Mueller, but I got my doubts. Just too faddish, too trendy for me. The barbecue better be damn good to get me to wade through all that. Butcher does his own thing. I think he represents Okie barbecue, IMO, and this is all opinion. He doesn't try to be Texas barbecue. The barbecue we traditionally have gotten here in Oklahoma has been closer to Kansas City than Texas. Smoked with hickory with sweet sauces. Central Texas barbecue has an aversion to sauce , period. They say if it needs sauce, something went wrong smoking the meat ........ yeah, I get that, but it can be so much more with sauce and more rub than salt and pepper. I think Butcher's best meat is the pulled pork, it makes my mouth water to think about it. Most of the comp results I've seen, his pork places higher than his other meats. I just bought his pork injection for my next pork butt cook, which may happen Saturday. If I have one criticism of Butcher, and after only eaten there twice its a stretch, is it wasn't consistent. The second time we went, the burnt ends were far better than our first trip and we enjoyed the ribs more. Maybe the first time, was just a bad day. It happens. Butcher's beans have apple pie filling along with brisket. Maybe 15 years ago, I got a recipe for apple pie baked beans from a lady in Tulsa on a Weber forum. That apple pie bean recipe has to be an Okie thing, unless it came from KC. First, apple pie baked beans??? Whaaaat?? That perks my ears up. Is it any good? I want to hunt down a new smokes beans and brisket recipe, but idk about apple pie in there. ha Second, do you inject brisket or anything? I assume you use rubs on everything (I really like Head Country, its local and I cant really beat it for the price and time saved vs trying to make my own). My kid prefers no sauce Texas style, but I am more KC style myself. Of course, the wife likes the vinegar based sauces, and I dont at all. Still, gotta have some on hand. I tend to use sauce on the final stage to let it caramelize on the meat, but its diners choice on sauce once it hits the plate. I dont really go on the smoking forums much, but I might check then out more now. I'd like to get some good recipes and find out some tips and tricks folks use on these pellet smokers. REALLY want to go get a packers brisket after work and throw it in the fridge!
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Post by hermit on Oct 30, 2018 8:06:29 GMT -6
Most of the time, I would advise to hold off on the brisket till ya learn your smoker, but with a pellet pooper, IDK if there's much of a learning curve. I have injected brisket, sort of, anyway. Long time ago, the folks at Wheeler Meat Market told me to use an ice pick and make holes in the fat cap and then pour worcestershire sauce on the cap. Sort've a crude injection. Frankly, I've not smoked much brisket since the price got so high. I was accustomed to 99 cents a pound. When it was cheap, it wasn't near the gamble to play around with different cooks. We switched to pork butt and mostly ribs. I have read Aaron Franklin's book , however, and if I were gonna smoke a brisket, I would try his method. Just salt and pepper and wrap with butcher paper. I use his method on beef ribs and they're very good. But I don't think I can recreate how he smokes a brisket on those smokers made from propane tanks. Here is Keri's Hog-Apple Baked Beans and variations that others have added. We've make this recipe and we still can't touch Butchers They got some secret. tvwbb.com/showthread.php?21966-Keri-s-Hog-Apple-Baked-Beans
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Post by oilsooner on Oct 30, 2018 8:21:25 GMT -6
Most of the time, I would advise to hold off on the brisket till ya learn your smoker, but with a pellet pooper, IDK if there's much of a learning curve. I have injected brisket, sort of, anyway. Long time ago, the folks at Wheeler Meat Market told me to use an ice pick and make holes in the fat cap and then pour worcestershire sauce on the cap. Sort've a crude injection. Frankly, I've not smoked much brisket since the price got so high. I was accustomed to 99 cents a pound. When it was cheap, it wasn't near the gamble to play around with different cooks. We switched to pork butt and mostly ribs. I have read Aaron Franklin's book , however, and if I were gonna smoke a brisket, I would try his method. Just salt and pepper and wrap with butcher paper. I use his method on beef ribs and they're very good. But I don't think I can recreate how he smokes a brisket on those smokers made from propane tanks. Here is Keri's Hog-Apple Baked Beans and variations that others have added. We've make this recipe and we still can't touch Butchers They got some secret. tvwbb.com/showthread.php?21966-Keri-s-Hog-Apple-Baked-BeansThank you for the recipe. If I get a chance to use it (I prob will), I will report back on it. Do you prefer butcher paper or foil? I've always found butcher paper much more difficult to work with, so I go foil, but I am probably doing it wrong. My kid LOVES pork butt and shoulder though, so we have that a lot. Also bologna, which I love because its so easy, but I dont eat a lot of it (smoked bologna is an okie staple it seems, not many other places like it, or is that just my perception?). Oh, something else: you can do wood smoked pizzas on this thing. That should be pretty cool. Get a Papa Murphy's pizza for $10, then fire it in the smoker for a bit, and have basically brick oven pizza. Supposed to be killer. Basically, this thing is a convection oven with wood as the heat source, so most anything that can go in the oven can be cooked with wood taste...should be interesting. Meatloaf? Cookies...boy, idk about that, but I hear its pretty good. Lots of experimentation coming up! Gonna be like my 20's all over again....lolol
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Post by hermit on Oct 30, 2018 8:55:33 GMT -6
That's pretty much what I've heard ( read ) bout pellets, except grilling is difficult. I've seen some reverse searing steaks, first putting them on the pellet to desired IT, then taking them to a Kettle to sear.
Bologna is an Okie thing, I've never smoked it though. Its known as " Okie Prime Rib " . I think Burn Co in Tulsa, serves bologna.
I've not used butcher paper, I rarely wrap, and if I do its ribs, and even then rarely. I've tried wrapping ribs with honey, brown sugar, and butter ... but I think that's comp thing that's more trouble than its worth.
On meats needing long cooks, I've been doing " hot and fast " . I'm smoking pork butt at 300* and then taking it inside the house into the oven when it gets to 165* internal. I may be losing some flavor, but its cutting down cooking time. I'm still getting good smoke on the meat. But I think my next cook is gonna be low and slow till its done.
Butcher beans don't have near as much apple pie filling as Keri's recipe. We've cut the amount down a little bit, though Mrs Hermit has complete control of that process, I'm merely an interested observer.
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Post by howboutthemcowboys on Oct 30, 2018 9:17:29 GMT -6
I have replaced two circuit boards in the 5 years I’ve had mine, so there is some truth here. Traeger has top notch customer service When was your Traeger made? I know a few guys with them, and they swear by them. But, I keep reading that they outsourced manufacturing to china a few years ago, and gauge of steel and overall quality took a bad turn. I want to consider them, but this worries me. Roughly 5 years ago. Both times I got a new board within two days. But....when it goes out and you have a mess of ribs waiting to be properly smoked. It sucks. I’ve gotten rid of gas grill and use the Traeger for everything. Good product.
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Post by hermit on Oct 30, 2018 9:18:33 GMT -6
Rick Bayless, brother of Skip, whose family ran a barbecue joint on SW 25th and Western called the Hickory House, and is now a chef with a cooking show based on Mexican food, tries to describe Oklahoma barbecue. His entire description can be found here if a ya scroll down a bit. This site does not allow copy/paste , so ya have to visit the link linkThen in this article from Texas Monthly mag about Tulsa barbecue joints, the writer uses Bayless' description but omits some relevant parts at the end where Bayless says no part of the country has a claim to ownership of barbecue, as the Texans try their best to do and it seems the rest of the country has bought in. Eatin’ on Tulsa TimeMore than just Bologna
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Post by oilsooner on Oct 30, 2018 9:35:03 GMT -6
That's pretty much what I've heard ( read ) bout pellets, except grilling is difficult. I've seen some reverse searing steaks, first putting them on the pellet to desired IT, then taking them to a Kettle to sear. Bologna is an Okie thing, I've never smoked it though. Its known as " Okie Prime Rib " . I think Burn Co in Tulsa, serves bologna. I've not used butcher paper, I rarely wrap, and if I do its ribs, and even then rarely. I've tried wrapping ribs with honey, brown sugar, and butter ... but I think that's comp thing that's more trouble than its worth. On meats needing long cooks, I've been doing " hot and fast " . I'm smoking pork butt at 300* and then taking it inside the house into the oven when it gets to 165* internal. I may be losing some flavor, but its cutting down cooking time. I'm still getting good smoke on the meat. But I think my next cook is gonna be low and slow till its done. Butcher beans don't have near as much apple pie filling as Keri's recipe. We've cut the amount down a little bit, though Mrs Hermit has complete control of that process, I'm merely an interested observer. Yeah, I plan to use the kettle to do burgers and steaks I think. I will prob sell the WSM, as I see them go for about $200 used on craigslist. As far as burgers and steaks on the pellet grill, allegedly they can do them (and the rec tec can get to 600 degrees), but I dont know about all that. First, I would be concerned about the steel warping if I go with that much heat for too long. Second, there is no direct flame, so how can you expect to sear anything? Of course, I've never tried it, so I dont know. I know that people claim that if you use the same volume of meat, you have a consistent heat source with no flame so you can recreate the results for burgers and dogs like a restaurant (no variance in meat volume, temp or time vs kettle where the latter two can vary some). I'll have to try it out though, but either way, I still have the kettle, and its no bother to fire it up and grill some burgers when needed. I do find I get better results by wrapping ribs (more tender meat, and is observable by more bone exposure when wrapping vs not), but I know wrapping ribs is one of those personal preference and hotly debated topics with bbq. Another wild thing about Burnco: They use hasty bake grills to smoke their meat. I know it can be done, but seems like using the wrong tool for the job. Yet, they are running a business with it and produce good food, so clearly my concern is misplaced. Just think its an odd choice....you walk in there, and there are 8 or so hasty bakes all lined up in the back. Not sure if they use an actual smoker as well, but I guess its possible.
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Post by oilsooner on Oct 30, 2018 9:50:56 GMT -6
Rick Bayless, brother of Skip, whose family ran a barbecue joint on SW 25th and Western called the Hickory House, and is now a chef with a cooking show based on Mexican food, tries to describe Oklahoma barbecue. His entire description can be found here if a ya scroll down a bit. This site does not allow copy/paste , so ya have to visit the link linkThen in this article from Texas Monthly mag about Tulsa barbecue joints, the writer uses Bayless' description but omits some relevant parts at the end where Bayless says no part of the country has a claim to ownership of barbecue, as the Texans try their best to do and it seems the rest of the country has bought in. Eatin’ on Tulsa TimeMore than just BolognaThanks for the article! I agree no region can claim to have invented BBQ (who knows where it came from exactly, first), but its interesting how different regions have different takes on it. What I have heard is that smoking meats came about because folks needed to use the toughest, worst pieces of meat, so they smoked them to get the collagens to dissolve, which made the meat gisley or tough if just fired on an open camp fire. Smoking it low and slow made the meat not just edible, but even better than many things cooked over an open flame. I've heard the origins were tied to slaves who got the undesirable cuts of meat the slave owners didn't want, but I don't know if that's true for sure. If so though, that could put it anywhere in the south as an origin. Not sure that it matters at this point though, as I like KC, Texas, and Okie style. And Bayliss's take on Okie BBQ sounds right on to me. I like less sauce, but prefer a mustard based sauce, and people really do like smoked bologna whenever I have some. I do usually use hickory (like my grandpa did), but with these pellets, and the ease of changing from hickory to mesquite to apple to cherry to whatever else, I plan to try several options whereas I was pretty much sticking with what I knew with the WSM because I was worried I'd mess it up and waste the money and time spent on the meat.
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Post by hermit on Oct 30, 2018 11:31:59 GMT -6
News 9 just ran a feature on the noon news about Butcher BBQ Stand and them winning the Jack Daniels.
Better get there at 10 am on Friday.
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Post by hermit on Oct 30, 2018 11:41:24 GMT -6
Rick Bayless, brother of Skip, whose family ran a barbecue joint on SW 25th and Western called the Hickory House, and is now a chef with a cooking show based on Mexican food, tries to describe Oklahoma barbecue. His entire description can be found here if a ya scroll down a bit. This site does not allow copy/paste , so ya have to visit the link linkThen in this article from Texas Monthly mag about Tulsa barbecue joints, the writer uses Bayless' description but omits some relevant parts at the end where Bayless says no part of the country has a claim to ownership of barbecue, as the Texans try their best to do and it seems the rest of the country has bought in. Eatin’ on Tulsa TimeMore than just BolognaThanks for the article! I agree no region can claim to have invented BBQ (who knows where it came from exactly, first), but its interesting how different regions have different takes on it. What I have heard is that smoking meats came about because folks needed to use the toughest, worst pieces of meat, so they smoked them to get the collagens to dissolve, which made the meat gisley or tough if just fired on an open camp fire. Smoking it low and slow made the meat not just edible, but even better than many things cooked over an open flame. I've heard the origins were tied to slaves who got the undesirable cuts of meat the slave owners didn't want, but I don't know if that's true for sure. If so though, that could put it anywhere in the south as an origin. Not sure that it matters at this point though, as I like KC, Texas, and Okie style. And Bayliss's take on Okie BBQ sounds right on to me. I like less sauce, but prefer a mustard based sauce, and people really do like smoked bologna whenever I have some. I do usually use hickory (like my grandpa did), but with these pellets, and the ease of changing from hickory to mesquite to apple to cherry to whatever else, I plan to try several options whereas I was pretty much sticking with what I knew with the WSM because I was worried I'd mess it up and waste the money and time spent on the meat. Your right on bout the origins of barbecue. It was always the undesirable cuts of meat.
Before Aaron Franklin made brisket popular, it was a cheap cut. I enjoyed his book, its not a recipe book and it will make you think about barbecue, but I don't like some of the aspects of it being so popular.
I like cherry on poultry, both chicken and turkey. To my tastes, its a perfect match. I used apple on pork with my WSM recently, before that I used hickory. Apple is hard to source locally and I could get the bags of chunks.
But with this stick burner, I'm using hickory and pecan. Both can be found locally, pretty easily. And this local wood burns better than kiln dried chunks from Home Depot and such.
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