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Post by soonerbounce13 on Oct 30, 2018 13:00:56 GMT -6
Any one like smokin joes down in davis? Great ribs
And I don’t think maples has opened in the plaza yet
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Post by soonerbounce13 on Oct 30, 2018 13:06:34 GMT -6
I just have a masterbuilt electric smoker. I recently bought the a-maze-m pellet cage deal to generate the smoke. Only used that think once but it was a lot easier than refilling woodchips every 30 minutes or so. Smoke brisket, burnt ends, and bologna. bologna was amazingly simply and very delicious.
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Post by stinger1066 on Oct 31, 2018 4:48:24 GMT -6
This thread is making me hungry.
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Post by oilsooner on Oct 31, 2018 7:39:11 GMT -6
This thread is making me hungry.
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Post by oilsooner on Oct 31, 2018 8:17:31 GMT -6
Finally got tracking! Smoker should be in Tulsa by Friday. Hopefully they can get it onto a truck and to my house by the end of the day. If not, I am going to try to go pick it up at the Tulsa hub before they close. Still hope to be using it (with pics) by game time on Saturday!
Shipping weight is nearly 300 lbs, so this thing is a beast!!
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Post by hermit on Oct 31, 2018 8:36:47 GMT -6
My Old Country Brazos stick burner weighs in the 400# area, its made from 1/4" steel. A 300# pellet smoker would be pretty solid. I recently went to another barbecue joint in north Edmond on very rainy Friday, called Texlahoma. It was really good, recommendation worthy . Located in a strip shopping center on Waterloo Road. A good drive for me from far south OKC but I'm gonna get back soon . I had 1/2# of brisket and ribs, Mrs Hermit got the pulled pork, all was delicious
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Post by hermit on Oct 31, 2018 9:22:46 GMT -6
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Post by oilsooner on Oct 31, 2018 9:29:50 GMT -6
My Old Country Brazos stick burner weighs in the 400# area, its made from 1/4" steel. A 300# pellet smoker would be pretty solid. I recently went to another barbecue joint in north Edmond on very rainy Friday, called Texlahoma. It was really good, recommendation worthy . Located in a strip shopping center on Waterloo Road. A good drive for me from far south OKC but I'm gonna get back soon . I had 1/2# of brisket and ribs, Mrs Hermit got the pulled pork, all was delicious Good lookin smoke ring and fat cap on that brisket! And I'd guess the salad is for Mrs Hermit.
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Post by hermit on Oct 31, 2018 9:41:43 GMT -6
Yep, and she got the beans , I got no sides but after tasting the beans , I went back and got'em. They tasted a lot like Ranch Style beans with maybe some jalapeno and some other flavors I could not identify.
I got brisket flat in 1/4" slices and it was almost cooked perfectly, it fell apart just a bit too easily but it was delicious. Which great brisket is really what I expected when I went to a joint with Texas halfway in the name. I've not been to eat Central Texas style brisket, so I can't tell ya how close this came to what you'd find in Lockhart, Taylor, or Austin.
The pulled pork was above average, it had a nice smoke ring and good bark, but the brisket was the deal. Ribs were excellent, had a sweet burst to them, that was really good.
I did not get a chance to ask about their pit, what kind of pit or where it was located, with them in a strip shopping center. Which made me wonder where they kept the pit.
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Post by hermit on Oct 31, 2018 15:45:18 GMT -6
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Post by oilsooner on Oct 31, 2018 16:06:48 GMT -6
Nice! Browsed through a few pages, and lots of love for pellet smokers from the owners of them, many of whom look like they came from stick burners. So, that’s a plus. That tells you the flavor is prob pretty similar which was/is a main concern from me. I’ve been told there’s no difference, but I need to see it to believe it. Anyway, that’s a really long thread, so I’m gonna browse it. Thanks, and I added that forum to my Tapatalk!
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Post by oilsooner on Nov 2, 2018 12:46:50 GMT -6
She’s here!! It got into Tulsa this morning. They said they’d deliver Monday. I said, naw, I’ll come pick her up!! They even sent me a t-shirt! Lol
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Post by hermit on Nov 2, 2018 15:08:23 GMT -6
Getting a new smoker is always a big day.
Hope ya got help loadin and unloading, 300# ain't light.
Do ya have to season those ?
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Post by oilsooner on Nov 2, 2018 15:47:23 GMT -6
Yeah, I’m about to season it now. Gonna do burgers on it later, to see it’s weaknesses first (and no time to do ribs). Gonna do ribs for the game manana. First impressions: this thing is a beast. Heavy gauge stainless, not like the thin stuff on the green mountain Daniel Boone I looked at. This thing is very well made. Ready to fire it up!
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Post by hermit on Nov 2, 2018 16:14:00 GMT -6
Is that a dome light inside the cook chamber ? It has a grease bucket just like an offset. That's very cool. I was sent this today, Aaron Franklin was gonna start building back yard stick burners with some other fellas. Well, it never got going so the " other fellas " started their own smoker company in Lockhart. This is what they're building , awesome backyard smoker with an awesome price tag ....... Millscale smokers
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Post by oilsooner on Nov 2, 2018 16:28:15 GMT -6
Yeah, that thing is sweet.
Yes, it does have a light inside. Not sure how that’s gonna work. They say to soak it in oven cleaner for 24 hours and it’s back to like new. We shall see. The lens is glass.
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Post by hermit on Nov 2, 2018 16:36:59 GMT -6
It would be nice to just set the temp and not worry bout it ....... IDK what that's like.
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Post by oilsooner on Nov 2, 2018 17:09:08 GMT -6
It would be nice to just set the temp and not worry bout it ....... IDK what that's like. Lol, bro I’m about to be able to set it, monitor it, and adjust it from my recliner while I watch the game. Super stoked. She’s seasoning now with hickory. Pretty good smoke; will get pics once I get the meat on.
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Post by hermit on Nov 2, 2018 17:26:00 GMT -6
Yeah, but this ............. Franklin was gonna sell his backyard smoker for $2,000. I would go that. But $4,000 ....... wow ... notice there's no damper on the door, ya control air flow with the door........
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Post by oilsooner on Nov 2, 2018 17:41:19 GMT -6
Yeah, but this ............. Franklin was gonna sell his backyard smoker for $2,000. I would go that. But $4,000 ....... wow ... notice there's no damper on the door, ya control air flow with the door........ Yeah, that’s freaking serious. Competition level stuff. Way out of my price range, but if money wasn’t an issue, I’d love to try it out!! But see, I’m tying to have some sweet meat treats and still retire at 60. Can’t do that buying four thousand dollar smokers!!
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Post by stinger1066 on Nov 3, 2018 5:46:28 GMT -6
So how did the burgers turn out?
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Post by oilsooner on Nov 3, 2018 10:18:08 GMT -6
So how did the burgers turn out? Turned out great. Different, but great. The girls said they were better tasting then the kettle burgers. They also had a smoke ring, which was odd. I’m not sure if I’ll get rid of my kettle, but I do want to get the Grill Grates and see if that gives the grill searing effect I was kind of missing. Other than no flame sear, they were killer tasting. I forgot to get an after pic (too many beers during the seasoning process...lol), but here they were going on the grill. That light is interesting. Anyway, just got the ribs on! Spare ribs horizontal, baby back vertical. Gonna throw some beans on later in the process. Not drinking today, so I should remember after pics. Lol
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Post by oilsooner on Nov 3, 2018 10:24:08 GMT -6
Pics of the WiFi app: Temp history since I turned it on this morning:
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Post by hermit on Nov 3, 2018 10:52:05 GMT -6
I like burgers on my Weber gasser better than from the Kettle. The gasser is hotter and puts a better sear on a burger.
Its really hard to get much smoke on burgers cuz they only on for a short time, so I don't miss that on the gasser.
But that's about all the grilling I don't do on the Kettle. And really, I'm doing more on my Kettle than anything lately, baby backs, wings, st louis cut spares..... Thinkin bout upgrading to the 26" .
And I've looked at the grill grates, and yes the make nice sear marks, but I'm torn on whether they would actually improve flavor.
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Post by oilsooner on Nov 3, 2018 11:59:58 GMT -6
I like burgers on my Weber gasser better than from the Kettle. The gasser is hotter and puts a better sear on a burger. Its really hard to get much smoke on burgers cuz they only on for a short time, so I don't miss that on the gasser. But that's about all the grilling I don't do on the Kettle. And really, I'm doing more on my Kettle than anything lately, baby backs, wings, st louis cut spares..... Thinkin bout upgrading to the 26" . And I've looked at the grill grates, and yes the make nice sear marks, but I'm torn on whether they would actually improve flavor. I’ve never used a propane grill. I know restaurants use them all the time, so I know they’re great. These burgers were much more restaurant burgers than kettle grill burgers. The taste was really good though, real smokey due to the wood. Ribs are coming along well. One hour until I wrap em:
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Post by oilsooner on Nov 3, 2018 13:17:50 GMT -6
Moving to foil wrap, then check in 90 mins. We’ll see how much bone exposure we get during the foil stage.
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Post by hermit on Nov 3, 2018 13:20:50 GMT -6
Couple years ago I found a Weber gasser at Home Depot for a ridiculous $300. I could not pass it up. But I only use it for burgers, veggies, and sometimes wings. It was a departure for me , I've had a Kettle since 1983 and got my first WSM in 2002.
But the gasser is useful, some.
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Post by hermit on Nov 3, 2018 13:22:13 GMT -6
Moving to foil wrap, then check in 90 mins. We’ll see how much bone exposure we get during the foil stage. You put foil on the tray under the cooking grate to catch drippings ? So the heat comes up around the plate ?
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Post by oilsooner on Nov 3, 2018 15:25:55 GMT -6
Moving to foil wrap, then check in 90 mins. We’ll see how much bone exposure we get during the foil stage. You put foil on the tray under the cooking grate to catch drippings ? So the heat comes up around the plate ?
It’s there mainly to ease the cleaning process of the drip pan. You do have to make sure you don’t put the foil over the side of the tray as it can mess with the airflow causing hot spots. Anyway, the drip tray moves the drippings down into a bucket. They said to foil line the bucket or put a mason jar in it for easy cleaning of the grease bucket. I forgot. Lol. And it’s nasty already. Can’t imagine how bad it’d be with a brisket. Wrap is done, decent bone exposure, bones are pretty loose. Got it on for the final smoke. Added some sheet pan coolers to make them easier to handle at this stage: 45 mins to the best part: eating them!!
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Post by oilsooner on Nov 3, 2018 16:06:42 GMT -6
Just checked them. Temps are only at 155. Very confusing. I’m gonna give them another 30 mins. Toothpick test was good, but I really like them to at least get 190, preferably 200. Not sure why these are tempting so low. First try issues, I’m sure. I’ll figure it out.
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