washguy Posted December 7, 2016 Report Share Posted December 7, 2016 Mrmac check this smoker out from cabellas 349 with cover dont know anything bout it...sez its digital and thats what ya want..might as well go first class and get a green mountain.....6 years and well over 2000/3000 pounds of pellets gone thru it....yeah some parts wore out but ive never had to pay for a part up to this day ...customer service first class ! Daniel Boone is the ticket this one gets up to 500 degrees to sear and cook steaks too http://www.cabelas.com/product/PIT-BOSS-DELUXE-W-COVER/2350725.uts?searchPath=%2Fbrowse.cmd%3FcategoryId%3D734095080%26CQ_search%3Dpit%2Bboss%2Bpellet%2Bsmoker%26CQ_st%3Db Wash Quote Link to comment Share on other sites More sharing options...
washguy Posted December 8, 2016 Report Share Posted December 8, 2016 (edited) Mrmac here ya go http://www.sportsmanswarehouse.com/sportsmans/Green-Mountain-Grills/category/cat130401 this will give you a basis for shopping....you do want to buy the cold weather blanket..prolly have to get it from green mountain...its made out of thick welders blanket that is custom fitted for the smoker...you use less pellets cause it stays hotter inside the smoker...I even use it in the summer cause it cuts down on pellet use...and i can smoke on below freezing days just a thought Wash here it is http://www.sportsmanswarehouse.com/sportsmans/Green-Mountain-Grills-Thermal-Blanket-Insulated-Grill-Blanket/productDetail/Green-Mountain-Grills/prod99999036926/cat130401 Edited December 8, 2016 by washguy Quote Link to comment Share on other sites More sharing options...
shepp Posted December 8, 2016 Report Share Posted December 8, 2016 My first impression is it looks cheaply made, the stand looks like it would buckle under the load of a good brisket. That's just my thought. Think if I get another it'll be a green mountain. I use a master built and at times I wish I had something more like the GM Quote Link to comment Share on other sites More sharing options...
Sisco Posted February 16, 2017 Report Share Posted February 16, 2017 Not really grilling, but I am learning to make sourdough bread for the first time. This is my second loaf. Quote Link to comment Share on other sites More sharing options...
shepp Posted February 16, 2017 Report Share Posted February 16, 2017 I been meaning to post in here I did 7 pounds of string cheese the other night Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted February 16, 2017 Report Share Posted February 16, 2017 I make a loaf of sourdough pretty much every weekend. Buddy brought back the starter for it from Bahrain a few years back. I have kept it going for almost two years myself, supposedly the starter has been going a thousand years but not sure how that could be proven. The stuff can be addictive! Yours looks pretty good, I have started using a loaf pan just for ease of storage and use but you don't get as much of the crispy crust that way. Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted February 16, 2017 Report Share Posted February 16, 2017 1 hour ago, shepp said: I been meaning to post in here I did 7 pounds of string cheese the other night Super Bowl weekend I smoked some cheddar and colby jack. It was my first time for cheese and I liked it. Oh yeah, I also smoked some ribs. Quote Link to comment Share on other sites More sharing options...
shepp Posted February 16, 2017 Report Share Posted February 16, 2017 8 minutes ago, Armed Eye Doc said: Super Bowl weekend I smoked some cheddar and colby jack. It was my first time for cheese and I liked it. Oh yeah, I also smoked some ribs. Looks like it got alil warm doc ? As long as it tasted good???? Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted February 16, 2017 Report Share Posted February 16, 2017 (edited) 9 minutes ago, shepp said: Looks like it got alil warm doc ? As long as it tasted good???? It was a little melty, but scooped up well with some tortilla chips. We used some on hamburgers a couple of days later. Edited February 16, 2017 by Armed Eye Doc Quote Link to comment Share on other sites More sharing options...
DNP Posted February 16, 2017 Report Share Posted February 16, 2017 Quote Link to comment Share on other sites More sharing options...
planeflyer21 Posted February 16, 2017 Report Share Posted February 16, 2017 2 hours ago, Sisco said: Not really grilling, but I am learning to make sourdough bread for the first time. This is my second loaf. Good job there Sisco! I was experimenting with making my own starter a few years ago. Following the instructions of someone living in a cool climate wasn't conducive to summer in Arizona. Quote Link to comment Share on other sites More sharing options...
Sisco Posted February 16, 2017 Report Share Posted February 16, 2017 (edited) 9 minutes ago, planeflyer21 said: Good job there Sisco! I was experimenting with making my own starter a few years ago. Following the instructions of someone living in a cool climate wasn't conducive to summer in Arizona. Stuff is addicting. Used brushed on egg whites to get a really crispy crust, and have the outside lightly covered with kosher salt. All you need is a little butter. If the loaf lasts past noon tomorrow I will be surprised. Got a little starter from my shooting buddy, then I fed and nurtured it until I had enough for a loaf. Going to build up my starter for the next couple of days. Edited February 16, 2017 by Sisco Quote Link to comment Share on other sites More sharing options...
shepp Posted February 16, 2017 Report Share Posted February 16, 2017 52 minutes ago, Armed Eye Doc said: It was a little melty, but scooped up well with some tortilla chips. We used some on hamburgers a couple of days later. They say you gotta keep it below 90 I've had it get up to 109 but it was starting to melt, you can keep it cook but placing a tray of ice below it Quote Link to comment Share on other sites More sharing options...
mrmackc Posted February 16, 2017 Report Share Posted February 16, 2017 27 minutes ago, shepp said: They say you gotta keep it below 90 I've had it get up to 109 but it was starting to melt, you can keep it cook but placing a tray of ice below it How about using a smoke daddy for cold smoking cheese? A friend where we used to live gave us some smoked cheese and Bologna he "cold smoked" Quote Link to comment Share on other sites More sharing options...
shepp Posted February 16, 2017 Report Share Posted February 16, 2017 22 minutes ago, mrmackc said: How about using a smoke daddy for cold smoking cheese? A friend where we used to live gave us some smoked cheese and Bologna he "cold smoked" Yup that's what I use still have to have lower outside temps but I've done it when it's like 55-60 out can allways use the ice pan too cool the box down Quote Link to comment Share on other sites More sharing options...
shepp Posted February 16, 2017 Report Share Posted February 16, 2017 Quote Link to comment Share on other sites More sharing options...
mrmackc Posted February 16, 2017 Report Share Posted February 16, 2017 Sounds good. I still have plans to build a home-made cool smoker to use on my Char-Broil gas grill. By using a small stainless bean pot steel tubing and a small electric air pump. Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted February 16, 2017 Report Share Posted February 16, 2017 7 hours ago, planeflyer21 said: Good job there Sisco! I was experimenting with making my own starter a few years ago. Following the instructions of someone living in a cool climate wasn't conducive to summer in Arizona. If you want a bit of tough old starter from Bahrain just PM me. I can let mine sit in the fridge for 2 weeks and it will still crank out a great loaf. I feed it a half cup of flour every two weeks while sitting in the fridge not getting used. Quote Link to comment Share on other sites More sharing options...
shepp Posted March 15, 2017 Report Share Posted March 15, 2017 (edited) Made barbacoa tacos last night/tonight with smoked a chuck roast. Rubbed it in salt and pepper smoked with pecan at 225-250 till 200* rested and pulled. then mixed with a sauce made from chilis, onion, garlic and beef broth. Put it in the crock pot to warm after work tonight then topped with onion, jalapeño, avocado and my home made salsa verde and a twist of lime Edited March 16, 2017 by shepp Quote Link to comment Share on other sites More sharing options...
washguy Posted March 16, 2017 Report Share Posted March 16, 2017 Awesome Shepp.....great idea....as always Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted March 16, 2017 Report Share Posted March 16, 2017 24 minutes ago, washguy said: Awesome Shepp.....great idea....as always Wash Be a good idea for left over pork butt too Quote Link to comment Share on other sites More sharing options...
Sisco Posted March 16, 2017 Report Share Posted March 16, 2017 Outstanding! Quote Link to comment Share on other sites More sharing options...
unforgiven Posted March 19, 2017 Report Share Posted March 19, 2017 Damn bro I am loving that. Quote Link to comment Share on other sites More sharing options...
DNP Posted March 19, 2017 Report Share Posted March 19, 2017 Smoked a corned beef brisket point that I didn't get to make yesterday. I really need to pick up a slicer. That's next on my list of things I shouldn't spend money on but I'm gonna buy anyways. Quote Link to comment Share on other sites More sharing options...
shepp Posted March 19, 2017 Report Share Posted March 19, 2017 Just now, DNP said: Smoked a corned beef brisket point that I didn't get to make yesterday. I really need to pick up a slicer. That's next on my list of things I shouldn't spend money on but I'm gonna buy anyways. Do yourself a favor and don't buy a cheapy, I got one as a present and it was junk. But they are nice to have for things like that, making lunch meat and beef jerky too Quote Link to comment Share on other sites More sharing options...
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