Randie N looks like it turned out great. Congrats on your first run
Hello first post. I have been trying to soak up as much information as i can. I just received a pk100. 36 degrees outside while following johns instructions my pk100 will not come up to 110 with dampers wide open. It stays around 78 kicked it to 1250 watts and 155 and it come up. My jerky has gray watery juice sitting on top. Anyone else have a problem trying to dry jerky? I also kick up the temp for the time intervals. Do you start the time when it reaches temp? My pk takes forever to raise the temp 10 minutes is up before it comes to temp. Any suggestions or diffrent cook cycles to try. Thank you blayne.
What is your opinion on soaking your wood prior to placing on your coals? I have seen pros and cons. I have generally always soaked my wood so I don’t get a fire right away, but recently I have seen very compelling opinion that water does not soak into the wood very much, and what does only creates steam and not smoke.
I’m not completely convinced “yet”, but very open to this.
I have two smokers, one vertical that uses chips, and one offset that I use chunks, and/or splits in.
Please don’t be rude.
Did A dry brine on A 12 pound turkey 2 days ago. Cooked it in my cook shack smoker today used about 3 ounce of hickory and pecan. Smoked for about 4 and A half hours. Until the temp in thigh was 175 then covered with foil for A half hour. Best turkey I have ever made stayed juicy and just the right amount of smoke. Cook shacks web page has A lot of good recipes and good information about smoking. Love my new 20 year old cook shack 150.
After A day and A half of cleaning my new smoker I don’t think it was cleaned for A long time,or used much in the past ten years. I ran A dry run with just A few small chunks of hickory at 170 degrees. It started smoking at just over 115 degrees this really put out the smoke. Also had 2 temperature probes one onv rack 1 and 5. They temp never verified more than 2 or 3 degrees. Very impressed with the Cookshack 150. It was made in 1999 but I call customers service for some help and they said the cabinet is the same just different controller with more features. Their Customer service is outstanding. Very happy with my 150.00 buy.
I am just wondering if anyone has tried smoking high temperature cheese? How did it turn out. I really like regular smoked cheese paired with sliced apple. Smoked Swiss and apple is really good. I am kind of wondering how this would work with some of the apple sausage seasonings.
Well, it seemed like there was some interest in following along with us this year, so I’m going to start this post and add to it as we go through the season.
To start, a little background on the team. There’s 5 of us - myself, my wife, and 3 other guys - who all were athletes at various levels when we were younger. As we got older and fatter, playing soccer, basketball and football were becoming less of a possibility at a competitive level, and were looking for an outlet for that competitive spirit.
So, in 2012, we signed up to compete in the American Royal World Series of BBQ. This is the largest BBQ competition in the world, drawing teams from Europe, Asia, and all over North America to compete here in KC for a world championship. We didn’t think we’d do anything like win that our first time out, and we were excited to have a weekend with the boys (plus my wife) and hang out and have some beers while making food.
Well, we didn’t win. We didn’t come close. But we did beat 20% of the field and had an absolute blast doing it. We decided to keep going forward and do a few more of these the next year.
Fast forward to today, and we have evolved. We realized there’s a lot cheaper ways to drink beer with your friends, and that if we wanted to keep doing these things we needed to get serious about it, or quit. We chose to get serious. We have been that way for about 3 years now, and we finished last year ranked 24th overall in the world, and 8th in pork, and in the top 20 in brisket and ribs, and top 50 in chicken #frickenchicken
So I’ll be chronicling our adventures this year, which already is promising to be interesting. I did a steak contest last weekend, and we have our first BBQ comp this weekend, and a double the weekend after. After that the next 5 we were scheduled to do have either moved their date, or postponed still due to the pandemic (no comment). I wonder if some of them are looking for a reason to not do it, but I also know that a lot of these are put on by either non-profits or city parks departments, etc, and none of them can really afford the bad press that comes with holding a food contest during a pandemic and then people potentially getting sick. Plus, many rely on the public turnout to turn a profit, so I get it.
In the next post, I will recap the steak contest I cooked last weekend, including some pics. Thank you to everyone who reads a follows along, and if you want to hit us up on the socials we are @meatrushmorebbq on everything, but mainly Facebook and Instagram.
I was just wondering if anyone else has a recipe or seasoning that they use for anything other than its intended purposes? For example I like taking our wild game seasoning (https://www.waltonsinc.com/wild-game-seasoning) and shaking it onto cut up pieces of granny smith apples or avacados, everyone thinks I am crazy for doing it but I love it! I also found out recently that the bloody mary wing shake (https://www.waltonsinc.com/bloody-mary-wing-shake-spice) goes great on some pizza!
Looking for some new things to try!
Here’s something for lively discussion. Rib membrane to remove or not to remove. I have mostly heard to remove the membrane, but recently I’ve seen some leave it on. Leaving it on seems to help keep the ribs together while cooking, but maybe the rub doesn’t penetrate as well? Does it depend on the method of cooking?
I did not try to search for this issue, so sorry if it has already been talked about. I have tried a couple of times to smoke a large batch of snack sticks (48lbs) and am having trouble with to much moisture in the smoker.
Smoking 5 or 10lbs I do not have any problems.
I do not put an water in the bottom of the smoker, because there is plenty of moisture already!!
120 for 1 hour
150 for 1 hour
170 for 2 hours
200 until 160 degrees
I have increased temps from what I used to do in a smaller smoker to try and help push through a stall. But maybe that is my problem, it doesn’t have enough time to dry out.
Just wanted to see if anyone had any thoughts!
Austin Jonathon I am very interesting in trying the blackberry pepper seasoning that y’all were once again talking about. I think it would actually be great on wild game. I actually have this recipe that I have been wanting to try that has a blackberry jam sauce. I think the seasoning would be great on a smoked piece of backstrap, maybe brush it with a nice mustard then roll in the seasoning pretty thick. However, here is the recipe that reminded me I need to get after.
Hi guys and gals,
Whenever I do a smoke on my kettle, I use the snake method, which means I only need a handful of briquettes to start the chain.
I usually use the leftover briquettes from the last smoke/ barbecue, and add a handful more, but I’m always paranoid that the chimney starter won’t light them properly because it is only about a quarter full.
Anyone else here do the same? Any tips?
Amateur smoker here… I’ve gotten the timings and temperatures down for one pork shoulder, but depending on size it usually feeds about 4 to 5 people.
Were I to throw another butt onto the smoker, conventional wisdom with suggested would take a little longer, but does it actually? (Usually, I can put a shoulder on around 11/11:30 and have it ready by dinner time around 6:00)
Would I need to adjust time and temperatures to accommodate?
Thanks in advance!
Gonna do some pulled pork this weekend. I am wanting to experiment with some new stuff. I have several of the Excalibur large shakers in the pantry to try. Which is your favorite?
Smoke House BBQ
Grill in Grill Out
Apple Sweet n Sassy
Texas Style rump rub
Traditional KC style rump rub
Ultimate Steak and Roast
I ended up getting an older but excellent condition Cabelas Pro 50 SS smoker. What type of wood, pellets, chips, chunks, or saw dust should I be using in this smoker or does it even matter? What would be best for a beginner smoker? Any easy first pass recipes? Thank you
I have just got in to making sausage and snake sticks, and I’m using my 22" WSM and would like to get your ideas on what Wireless Meat Thermometer you are using. I have Thermo Pro TP08 and its junk and have had the probes replaced. Have gotten a couple of junk ones from Wally World . Would like to know what your using. Thank You