DNP Posted December 28, 2015 Report Share Posted December 28, 2015 I will check that out. I was going to ask what you guys liked for pre-made rubs. I was planning to skip the beer can on the first one. What's your clean up process like? Knock the big chunks off after every cook, or do you only hit the grill before the next cook? Looks like every so many hours it needs a good vacuuming. Mine will probably go farther apart than yours...seeing as you have something smoking 24-7 Just watched a nice little video from smoke daddy. Their competition grill is the same as this one with the Big Kahuna cold smoker added. He mentions right in the video he gets his grill from the same suplier as "one of the other companies". Might be interested in adding that down the road. Quote Link to comment Share on other sites More sharing options...
DNP Posted December 28, 2015 Report Share Posted December 28, 2015 Shepp, I still had your thermometer link saved. You shared the maverick and wash had a link to the igrill. Wife just picked up some fruit yesterday...I'll have to steal a little for her bird. Quote Link to comment Share on other sites More sharing options...
shepp Posted December 28, 2015 Report Share Posted December 28, 2015 Shepp, I still had your thermometer link saved. You shared the maverick and wash had a link to the igrill. Wife just picked up some fruit yesterday...I'll have to steal a little for her bird. the original calls for a lemon instead of orange but I'm not a big fan of lemon. Quote Link to comment Share on other sites More sharing options...
washguy Posted December 28, 2015 Report Share Posted December 28, 2015 (edited) I will check that out. I was going to ask what you guys liked for pre-made rubs. I was planning to skip the beer can on the first one. What's your clean up process like? Knock the big chunks off after every cook, or do you only hit the grill before the next cook? Looks like every so many hours it needs a good vacuuming. Mine will probably go farther apart than yours...seeing as you have something smoking 24-7 Just watched a nice little video from smoke daddy. Their competition grill is the same as this one with the Big Kahuna cold smoker added. He mentions right in the video he gets his grill from the same suplier as "one of the other companies". Might be interested in adding that down the road. Dnp after many years of trying rubs out...here is the one that will make you the smoke meister https://www.oakridgebbq.com/their rubs arnt full of salt like most are and the best thing is they all create a nice bark and seal juices in.... get the pork/chicken rubthe black ops brisket rub and the sweet rib rub....your'e golden a crumb bum rub will ruin your cook...and you can also get a soggy bark from crummy rubs,and there is a jillion out there....number one rub to stay away from is john henrys...suckville !...I know this first hand lol if you wanna brine down the line they have great brines too https://www.oakridgebbq.com/?product=secret-weaponhttps://www.oakridgebbq.com/?product=dominator-sweet-rib-rub https://www.oakridgebbq.com/?product=signature-edition-black-ops-brisket-rubfirst off your smoker needs breaking in...that means more smoked meats...lol......always foil the tray......I only clean it out about every 5th 6th cook and thats mainly to clean out the firebox which gathers ashes from burnt pellets...those pellets burn so good they leave very lil ash......leave the inside hood alone and sides alone you wanna build up some smoke and cover up the paint....and you need to get to know where your hot and hotter spots are on the grill...so you know which way to place the thick end of the meat...also important is where you set your vent top gap....im bout 2 finger widths open.....dont get a smoke daddy yet.....you got some playing around to do first....lol also you got a smoke position on our dial...you can smoke at low temp for a lil while then bring up the heat...a pellet grill smokes less than a an offet smoker...higher temps less smokeill give you an amazon link to the cheapest and best pellets....half the price of traeger http://www.amazon.com/CookinPellets-40PM-Perfect-Smoking-Pellets/dp/B00819OICI/ref=sr_1_1?ie=UTF8&qid=1451326490&sr=8-1&keywords=cookin+pelletshttp://www.amazon.com/CookinPellets-40H-Hickory-Smoking-Pellets/dp/B00HEYVS2O/ref=sr_1_2?ie=UTF8&qid=1451326490&sr=8-2&keywords=cookin+pelletsbuy 2 bags.......free shipping...great pellets and better price than their pellet website Wash Edited December 28, 2015 by washguy Quote Link to comment Share on other sites More sharing options...
DNP Posted December 29, 2015 Report Share Posted December 29, 2015 Damn Wash! Thanks for the load of info! I have credit card in hand and I'm on a spending spree tonight. Smoke Daddy big Kahuna ordered...got a cover on the way. Next will be thermo and then I will be checking out some rubs. Chicken came out pretty good. No pictures. Just a carcass left. Might give some ribs a shot on Friday. It's either that or a pork shoulder. Quote Link to comment Share on other sites More sharing options...
DNP Posted December 29, 2015 Report Share Posted December 29, 2015 (edited) SmokeDaddy is showing a current deal of 240# of pellets for $100. http://www.smokedaddyinc.com/current-promotions/ Edited December 29, 2015 by DNP Quote Link to comment Share on other sites More sharing options...
washguy Posted December 29, 2015 Report Share Posted December 29, 2015 Damn Wash! Thanks for the load of info! I have credit card in hand and I'm on a spending spree tonight. Smoke Daddy big Kahuna ordered...got a cover on the way. Next will be thermo and then I will be checking out some rubs. Chicken came out pretty good. No pictures. Just a carcass left. Might give some ribs a shot on Friday. It's either that or a pork shoulder. DNP pork shoulder for sure....they are easy and tasty.....dont go for the big ol shoulder....look around for a 5 pounder or have the butcher cut you onethey do come under different names depending on the part of the country you are in...boston butt, pik nik, shoulder....never ever get a boneless onelook at some pork butt posts just this last week....the best ever!..... I dont even inject the small ones with apple juice anymore...nor do i spritz with juice anymore...the oakridge rub has done so well itself.....if you sprtiz your bark will be soggy....... internal temp of pork 200 degrees with the traeger at 250 degrees...bout a seven hour smoke...let the meat rest covered for 30 mins at least....oh you need bear claws to shred up the shoulder lol Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted December 29, 2015 Report Share Posted December 29, 2015 (edited) Your going to want/need to use a thermometer if you do a pork butt. I like doing tender loin too and they go fast. Listen to wash on butts, he's a butt master lolIf you do decide to do a butt I'll send you a picture outta my notes taken from many late night pm's with wash lolglad you liked the chicken. also FYI you don't use pellets In the smoke daddy Edited December 29, 2015 by shepp Quote Link to comment Share on other sites More sharing options...
washguy Posted December 29, 2015 Report Share Posted December 29, 2015 SmokeDaddy is showing a current deal of 240# of pellets for $100. http://www.smokedaddyinc.com/current-promotions/ hell of a deal if the shipping costs arnt too much ....so how did the chicken come out?....the skin crisp? smoke ring on meat? how long? what temp? Wash Quote Link to comment Share on other sites More sharing options...
DNP Posted December 29, 2015 Report Share Posted December 29, 2015 Embarrassed to say I didn't follow the 308 directions(hangs head in shame). I followed the" traeger chicken challenge"...somewhat. (Decision based on items on hand and time-I swear. I appreciate all the info you guys have shared) I wasn't allowed to steal any of the wife's fixings-so no orange. Pat dry. Light rub with a salt/pepper/garlic/cumin/onion mix I typically use on drummies. No smoke session on it. Pressed for time so it got 400 for 1 hr and 10 minutes and hit 165 on the nose. Skin was light and crisp, bird was moist. Got it done by 6:40 so we could eat and get boys in the shower (way overdo...we're about to go daily with the bigger one). 8:20 and just got the first off to bed. Next one in 20 minutes. Ordered up the oak ridge backyard bbq gift pack. Gets a little of everything to sample out. Off to Amazon for thermometer. Quote Link to comment Share on other sites More sharing options...
DNP Posted December 29, 2015 Report Share Posted December 29, 2015 Thermometer and extra do-dads for it ordered, bear claws-check. Went with the Maverick 735. Should have those by Thursday and hopefully I see the rub by then as well, but that may not make it. Heading to Costco Wednesday night for some meat. Will have to get my wife's folks to start grabbing anything they can. They both work for alberston's grocery stores. When meat is about to go out they mark it down 50%. Might be able to score some decent deals. I'll raid my folks freezer too. They always buy a steer and usually a pig from the local fair each year. They never manage to eat it all and a lot of the bigger roasts and cuts just sit in the freezer. Quote Link to comment Share on other sites More sharing options...
washguy Posted December 29, 2015 Report Share Posted December 29, 2015 Way to go DNP you done good ! 400 if pressed for time ...but the 165 on the breast is the ticket....right? moist awesome! the cooks will get better each time as you get to know your smoker....heck im just now confident of my meats coming out good every time and im way over the 2,000 pound pellet usage in almost coming up 5 years with the gm pellet smoker.... remember try and not lift the lid very much...cause " if your'e lookin you aint cookin " Wash Quote Link to comment Share on other sites More sharing options...
DNP Posted December 29, 2015 Report Share Posted December 29, 2015 Thanks. I saw a neat test with toast to check for hot spots on the grill. Got any decent tricks for that? Quote Link to comment Share on other sites More sharing options...
washguy Posted December 29, 2015 Report Share Posted December 29, 2015 (edited) Well if you were a Texan.....you would lay your schlong along the grill after its brought up to 500 dgrees. Then you look at the grill marks and hot spots...sorry the doc told me im in no condition...for the test..havnt healed enough.....besides my maxi pads would catch on fire. you need the blue or black rrubber insulated gloves for removing hot bbq off smoker https://jet.com/product/detail/45bd9e95e36c4725b7e9e003466f5dce?jcmp=pla:ggl:vehicles_parts_a3:vehicle_parts_accessories_vehicle_safety_security_motorcycle_protective_gear_a3_other:na:na:na:na:na:2&code=PLA15&k_clickid=af66614e-5b06-442e-a86c-50f9b46596a6&gclid=CO7t47rTgcoCFQMFaQodDPsHuAyou can get em anywhere Edited December 29, 2015 by washguy Quote Link to comment Share on other sites More sharing options...
DNP Posted December 29, 2015 Report Share Posted December 29, 2015 I'm gonna need a smaller grill... Quote Link to comment Share on other sites More sharing options...
washguy Posted December 29, 2015 Report Share Posted December 29, 2015 DNP you must get some of this bbq sauce the black capped one and the white capped one.......used to order from him,but last month walking down the aisle at kroger it was in the natural section not bbq aisle.......HOT Damn ! went and found the store manager and gave him a big sloppy http://www.pelletenvy.com/ Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted December 29, 2015 Report Share Posted December 29, 2015 DNP you must get some of this bbq sauce the black capped one and the white capped one.......used to order from him,but last month walking down the aisle at kroger it was in the natural section not bbq aisle.......HOT Damn ! went and found the store manager and gave him a big sloppy http://www.pelletenvy.com/ Washyou don't make your own? Love making it easy and sooooooo good Quote Link to comment Share on other sites More sharing options...
DNP Posted December 29, 2015 Report Share Posted December 29, 2015 I will have to go look, but I think I've seen that at our local market. We have a place that deals in higher end meats. I don't get much there because it's pricey, but I do shop there for other stuff from time to time because they are right around the corner. I'm going to have to be careful how much I run out and buy. I'm already in trouble for yesterday. Maybe she'll let it slide if it tastes good. Quote Link to comment Share on other sites More sharing options...
shepp Posted December 30, 2015 Report Share Posted December 30, 2015 I will have to go look, but I think I've seen that at our local market. We have a place that deals in higher end meats. I don't get much there because it's pricey, but I do shop there for other stuff from time to time because they are right around the corner. I'm going to have to be careful how much I run out and buy. I'm already in trouble for yesterday. Maybe she'll let it slide if it tastes good. but Hunny it's for the whole family ;) Quote Link to comment Share on other sites More sharing options...
washguy Posted December 30, 2015 Report Share Posted December 30, 2015 (edited) you don't make your own? Love making it easy and sooooooo good Shepp...Char wont let me....lol but I can go here ...check this place out http://kc-bbq-store.myshopify.com/ Wash this one is bad azz umm umm good found it at the local grocery store too! http://kc-bbq-store.myshopify.com/collections/sauces-marinades-snacks/products/the-salt-lick-original-recipe-barbecue-sauce Edited December 30, 2015 by washguy Quote Link to comment Share on other sites More sharing options...
shepp Posted December 30, 2015 Report Share Posted December 30, 2015 you don't make your own? Love making it easy and sooooooo good Shepp...Char wont let me....lol but I can go here ...check this place out http://kc-bbq-store.myshopify.com/ Wash this one is bad azz umm umm good found it at the local grocery store too! http://kc-bbq-store.myshopify.com/collections/sauces-marinades-snacks/products/the-salt-lick-original-recipe-barbecue-sauceshe won't let you make your own BBQ?! I'm gonna have to send her some of mine ;) Quote Link to comment Share on other sites More sharing options...
washguy Posted December 30, 2015 Report Share Posted December 30, 2015 she won't let you make your own BBQ?! I'm gonna have to send her some of mine ;)patiently waiting brother Neal ! Wash Quote Link to comment Share on other sites More sharing options...
washguy Posted December 31, 2015 Report Share Posted December 31, 2015 Smoked wings and drummies. Rub em... 325 degrees for 1hr 15 mins.....baste with bbq sauce lightly and flip em at 40 mins. Lip smackin good. Wash Quote Link to comment Share on other sites More sharing options...
DNP Posted December 31, 2015 Report Share Posted December 31, 2015 You're such a bad influence. Those look delicious. Picked up 15# of butt and 9# of baby backs tonight. Thermometer and bear claws showed up today. Rub and smoke daddy probably out til next week sometime. Quote Link to comment Share on other sites More sharing options...
washguy Posted December 31, 2015 Report Share Posted December 31, 2015 DNP. so is it gonna be a butt for New Years? We gotta get that traeger broke in Wash Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.