First time smokin' on the bar-bee

[Morio]

Wings and drums tonight with some coleslaw (mayo free) and corn on the cob..

[ROBKIDWELL]

Great way to start out a new page

[Dreizehn]

14 lb. Turkey + 8 lb. Chicken + Cherry Wood

[benjaminobscene]

yummy! I had some incredible wings over the weekend. they were smoked 6 hours then flash fried. I'm hoping to try and replicate them for labor day weekend

[Dreizehn]

Awesome. Although, I don't know how wings could possibly be smoked that long! Wow! My wings take 2 hours, tops.

Wings sound good for Labor Day. However, I have two Pork butts at home along with two more turkeys that need to be cooked. Needless to say, it's going to be a busy weekend!

[benjaminobscene]

Awesome. Although, I don't know how wings could possibly be smoked that long! Wow! My wings take 2 hours, tops.

Wings sound good for Labor Day. However, I have two Pork butts at home along with two more turkeys that need to be cooked. Needless to say, it's going to be a busy weekend!

Hmmm good point.. I'll be sure to check them at 2hrs lol

[PintSized]

sooo sticky...

bbq - sticky by angryshortbloke, on Flickr

[Dreizehn]

Awesome color on those ribs.

I smoked two pork butts last weekend. Didn't take not one picture. The butts went on at 7:30 a.m. and were done at 8:30 p.m. I pulled them and vacuum-sealed the meat (8 bags). Going to make Sammie's and nachos tomorrow while I watch NCAA football all day long.

[PintSized]

Thanks, I need to pick up a few more racks!

[Dreizehn]

Making wings today along with Mac and cheese and some brisket and pulled pork pizzas.

[Morio]

Made ribs for my little girls bday:


She loved them:

[Dreizehn]

Bacon-wrapped steaks over some mesquite. Smoked and reverse-seared.







Smoked and reverse-seared a roast (wine + water + spices + onions).





What kept me going:

[Manu44]

Got some ribs going on the BGE today. Pics in few

[VdubyaVR6]

Had a party this weekend with a few friends. Smoked 24 lbs of pork and 16 lbs of brisket!

Only snapped a pic of the brisket while it was on the smoker. Enjoy!

[Uber Dook]

I've been smoking for awhile now... but mainly ribs/brisket/butts.

I'm going to be smoking a turkey for thanksgiving and i'm looking for pointers...

Should i brine it the day before? Just salt and water?

What is the ideal temp to pull the turkey?

Anything you all use particular in your rub? Or would my pork/beef rub be fine?

Any wood that'd be better? I usually smoke with hickory or cherry.

[Dreizehn]

I always brine any bird I smoke. Comes out on the drier side if I don't.

I put a bunch of stuff in my brine. They're different every time. Salt, sugar, whole cloves, citrus (lemon or orange), dry herbs, pepper, etc. Whatever you think will give it great flavor. I brine for about 12 hours. Then, I dry the turkey and let it sit in the fridge overnight. In the morning, it's ready to smoke. I smoke it until the breast is about 168F or so and the thighs are over 180F.

I've been smoking turkeys over apple and cherry wood. This year, it'll be maple and cherry.

[Dreizehn]

Smoked meat loaves.

Stuffed the first with 4 slices of pepperjack cheese, proscuitto, sauteed onions and peppers.


The second - bacon, 4 slices of cheddar, sauteed onions and peppers.


On the smoker.


They're still cooking, so I'll have finished pics up later tonight. Smoking over apple and maple woods.

[Dreizehn]

[Dreizehn]

[benjaminobscene]

cheeseonsmoker.jpg

Cheese! I'm dying to try this and replicate the mac 'n cheese you made last time.

[Dreizehn]

Try it, dude. Cheese always comes out great. I was drinking some good beers and once the cheese was done, I devoured a few pieces. I just bit chunks - no need for slicing. I was hungry as hell and it smelled so good. I'll be slicing some up to eat with crackers on Thanksgiving and I am using the remainder for smoked mac and cheese. I'm also smoking 17-lb. and 12-lb. turkeys this Thanksgiving.

I smoked these over apple and white oak for about 2 hours.

[VikingVR6GTI]

Those meatloaves above look fantastic! How were they?

[Village Idiot™]

I'll be doing cheese Saturday thanks to your idea. I'll try and smoke a few pieces before I get it really fired up and do the birds.

[Dreizehn]

Those meatloaves above look fantastic! How were they?

Thanks. They came out great.

I'll be doing cheese Saturday thanks to your idea. I'll try and smoke a few pieces before I get it really fired up and do the birds.

Good luck!!! It's easy to do. Just make sure the temperature doesn't rise on you. Keep the coals and wood to a minimum - just enough to get the wood going but not hot enough to melt the cheese. I use my WSM and being that the heat source is pretty far from the top grate, I don't have issues with the temperature climbing and melting the cheese. I typically go with 4 coals and 2 pieces of wood on top.

I'm actually smoking some more cheese as we speak!!!

[VikingVR6GTI]

Do you have a recipe for the meatloaves? That looks like something I would love to try.

Going to do a brisket LATE tonight/tomorrow morning. I am home alone for Turkey Day so I plan to feast on some non-traditional food and drink copious amounts of beer while I watch some football games I wouldn't care about if not for fantasy football.

[Dreizehn]

I've started the drinking. I just prepped the smoker. It's ready to go. I'm going to put the turkeys on tomorrow morning around 8.

I don't have a recipe for the meatloaves. I wing it just like I do with every other "recipe" I make. I used some BBQ rub I made and added about 1/2 cup of bread crumbs to each of the meatloaf mixtures. Just spice-it-up as you would for meatballs. I also added 1 egg to the mixture. Everything else consisted of spices. Like I said, just spice it up the way you think you'll like it. I was contemplating wrapping one in bacon but in the end I said screw it. I stuffed one with bacon, cheddar along with sauteed peppers and onions. The other meatloaf contained pepperjack cheese, proscuitto, sauteed peppers and onions.

To everyone here, have a Happy Thanksgiving. And if possible, post some pictures of what you cooked-up, whether it be on the smoker, grill, oven, or stove-top. I don't care! Enjoy!

[Uber Dook]

Did this today for my first of 5 dinners in the next two days.


Brined overnight, smoked at 210-225 for 6 hours. I used hickory and it was a 17 pound bird.
Easily the best turkey i've smoked to date.




Brine.



Soaked chips in beer.



Rub made.



Rubbed down and ready to go.



Smoker ready.





6 hours later.

[Dreizehn]

Looks good. I'm smoking a 17-pounder, too. I usually do 24-pounders.

I am also smoking over hickory!

Took both of my turkeys out of the brine earlier this evening and rinsed. They're in the fridge right now after being dried. Going to throw them on at 8 a.m.

I always smoke my turkeys at the highest possible temp. Usually 300-325F. My WSM doesn't get much hotter than that during the winter even with the vents wide open. No need to do a low and slow with a bird, IMO.

Happy Turkey Day!

[Manu44]

Here we go. Gobble gobble.

Turkey brine


gravy pan for catching the smoking drippings.


Used the recipe from Amazingribs.com. CANT WAIT!

[WhitePoloCT]

What's in the pan?

[Manu44]

Crap for the gravy. Didn't turn out the way I wanted so had to toss it.

[VikingVR6GTI]

Smoker ready.

Aren't you a little concerned having your plastic chairs that close to your smoker? I would be.

[vdubjb]

Where's the charcoal go ?

[Uber Dook]

Aren't you a little concerned having your plastic chairs that close to your smoker? I would be.

Not at all. They look closer then they are. Theres probobly 2ft+ between them and the smoker. Never caused an issue.

Where's the charcoal go ?

In the smoker?

I use it to get up to temperature,it's natural lump so it doesn't contaminate the flavor.

[benjaminobscene]

beer can smoked a small turkey yesterday over mesquite. it was a leftover pre-frozen bird from thanksgiving so I skipped the brine. 4 hours at ~240 and it turned out perfect motivation to smoke more often this winter