washguy Posted November 4, 2013 Report Share Posted November 4, 2013 (edited) Rene and Shepp got smoke for ya Rene now we can put a lot more smoke into our GMG smokers even at high temps! The problem was overcoming the positive pressure that the fan produces... when the lid is closed. the smoke from the GMG would blow back into the smoke daddy and the lids gotta be closed right?.....the smoke daddy works like a charm now :) Wash Edited November 13, 2013 by washguy Quote Link to comment Share on other sites More sharing options...
washguy Posted November 4, 2013 Report Share Posted November 4, 2013 Here's a pork loin smoked at 325 dgrees for 2 hours until internal is 165 degrees.....this was done with the smoke daddy providing the extra smoke the last 15 mins you baste with Shepp's awesome peach bbq sauce...available everywhere gourmet foods are sold! :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted November 4, 2013 Report Share Posted November 4, 2013 (edited) Your smoker has a fan in it? More like special ordered outta my kitchen :) Edited November 4, 2013 by shepp Quote Link to comment Share on other sites More sharing options...
washguy Posted November 4, 2013 Report Share Posted November 4, 2013 Your smoker has a fan in it? More like special ordered outta my kitchen :) Yeppers....Rene and I have a green mountain pellet smoker. The hopper has a fan that puts air pressure into the hoppper/auger so that the flame doesnt burn back down the auger into the hopper and also puts major air into the firebox for the burn. So the holidays are almost here....im thinkin you have some special goodies bottled up? lol :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted November 4, 2013 Report Share Posted November 4, 2013 Yeppers....Rene and I have a green mountain pellet smoker. The hopper has a fan that puts air pressure into the hoppper/auger so that the flame doesnt burn back down the auger into the hopper and also puts major air into the firebox for the burn. So the holidays are almost here....im thinkin you have some special goodies bottled up? lol :) Wash Well sh!t I don't have a fan so I could probably run one bone stock lol. I'm done canning for awhile, last thing I'll do is canned venison with my left overs. I've done 23 pints of apple sauce, 22 pints of salsa and counting what I sent you 16 pints of peach sauce. Oh and 6 quarts tomatoes. Plus I just got done dehydrating and smoking the 5 gallons of mixed peppers I picked before the first frost. Quote Link to comment Share on other sites More sharing options...
washguy Posted November 4, 2013 Report Share Posted November 4, 2013 Daaamn you have been gettin it on! yep you can run one bone stock....when I try to cold smoke there wont be a need to force feed my smoker...bone stock when my smoker is off to cold smoke :) Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted November 5, 2013 Report Share Posted November 5, 2013 <munch> Quote Link to comment Share on other sites More sharing options...
washguy Posted November 10, 2013 Report Share Posted November 10, 2013 (edited) Guys today is pork butt day....trimmed the fat off rubbed it down with billy bobsand dizzy pig dust refridge till 6:30 am so my remote thermometer crapped out form Gander mountain...and once again they suk...lol so, using google fu found an apple I grill remote but they wanted 125 bills no way I went to cabellas eyeing reloading presses then went to the bbq section and there was the igrill marked down to 69 bills and with my coupon 59 bills....its really kewl...transmits via bluetooth to iphones and ipads so heres some pics while we wait for pulled pork :) Wash Edited November 10, 2013 by washguy Quote Link to comment Share on other sites More sharing options...
imschur Posted November 10, 2013 Author Report Share Posted November 10, 2013 That looks awesome already Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted November 10, 2013 Report Share Posted November 10, 2013 That looks yummy. Quote Link to comment Share on other sites More sharing options...
washguy Posted November 10, 2013 Report Share Posted November 10, 2013 (edited) Thanks guys here it is at 190 another 10 degrees then it goes into the foam cooler wrapped in foil so it can rest :) Wash Char wanted to put a pan with apple juice next to it...so of course we did Edited November 10, 2013 by washguy Quote Link to comment Share on other sites More sharing options...
unforgiven Posted November 10, 2013 Report Share Posted November 10, 2013 (edited) Showed Mida,looks yummy brother.Ttried to figure out the screen,then realized it was laptop.We want to know what the pan of apple juice next to meat does <dontknow> I can't figure it out bro. Edited November 10, 2013 by unforgiven Quote Link to comment Share on other sites More sharing options...
washguy Posted November 11, 2013 Report Share Posted November 11, 2013 Rene the apple juice water adds moisture...instead of foiling to get it done...works great! Dinner is served.... Quote Link to comment Share on other sites More sharing options...
sketch Posted November 11, 2013 Report Share Posted November 11, 2013 Droollll!!! I'm off to grill some tbones :) Quote Link to comment Share on other sites More sharing options...
Rsquared Posted November 11, 2013 Report Share Posted November 11, 2013 Damn that looks good. Quote Link to comment Share on other sites More sharing options...
shepp Posted November 11, 2013 Report Share Posted November 11, 2013 That thermometer is cool! I bought one off Amazon, it has a remote read out you can bring in the house and see the read outs Quote Link to comment Share on other sites More sharing options...
washguy Posted November 11, 2013 Report Share Posted November 11, 2013 That thermometer is cool! I bought one off Amazon, it has a remote read out you can bring in the house and see the read outs Oh so you been holding out on me huh? lol They were serving smoked duck at cabellas from a masterbuilt...is that your brand/ what size you got? :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted November 11, 2013 Report Share Posted November 11, 2013 No I got it off amazon it's one amazing ribs review on his website, I'll report back tonight Quote Link to comment Share on other sites More sharing options...
washguy Posted November 18, 2013 Report Share Posted November 18, 2013 Took a double hit yesterday.....first Cabellas...me I got nuthin...Char got some cowboy boots...lol so on the way back stopped at the butchers and got a 15 lb brisket...so prepped last nite then got up at 6am to start smokin did it different....cut off the fat cap....damn the 15 pounder is now a 10 pounder...then used the 3-2-1 method...no spritzing....just lots of smoke from the new smoke daddy :) Wash Quote Link to comment Share on other sites More sharing options...
Rsquared Posted November 18, 2013 Report Share Posted November 18, 2013 Damn that looks good wash. Quote Link to comment Share on other sites More sharing options...
shepp Posted November 18, 2013 Report Share Posted November 18, 2013 Damn! Quote Link to comment Share on other sites More sharing options...
planeflyer21 Posted November 22, 2013 Report Share Posted November 22, 2013 Alright…I may have to get into this grilling scene! Quote Link to comment Share on other sites More sharing options...
washguy Posted November 23, 2013 Report Share Posted November 23, 2013 maybe you shouldnt hahaa :) Wash Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted November 23, 2013 Report Share Posted November 23, 2013 Only if has the steam whistle. Quote Link to comment Share on other sites More sharing options...
98Z5V Posted November 25, 2013 Report Share Posted November 25, 2013 This won't be a smoker, or grilling - but the deep pit. Next weekend, me and DNP are meeting up for our Thanksgiving ritual, out in the sand. I picked up two 15lb turkeys today, and the ribs. Got 4 racks, totaling 24lbs. These things are monsters. Dawn Marie started the vacuum packs today, dropped a rack in each pack, and stuck in the marinade. They don't go into the campfire pit until next Saturday night. <thumbsup> Quote Link to comment Share on other sites More sharing options...
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