2018 Gratuitous Grilling/Griddlin/BBQ/etc. Thread

[gregkl]

The BBQ gurus/flameboss controllers won't work on anything but wood/charcoal airtight smoker type units like Big green eggs, weber smoky mountains, ugly drum smoker's, etc. They are basically a temperature controller and fan to increase or decrease combustion air to regulate temperature.

My drum smoker will run fine over night and hold temp pretty evenly, but I would love to get one of those controllers just for the peace of mind.

Thanks. Yeah, I'm just looking for a probe style thermometer so I can monitor internal meat temperature.

 

[chezuki]

Thanks. Yeah, I'm just looking for a probe style thermometer so I can monitor internal meat temperature.

I use an older version of this. Works great for my needs.

Maverick Redi-Chek BBQ Thermometer Set - Maverick ET732 Special Edition Black https://www.amazon.com/dp/B009ITJT92/ref=cm_sw_r_cp_api_i_aVcbCbA2BB04W

 

[gregkl]

I use an older version of this. Works great for my needs.

Maverick Redi-Chek BBQ Thermometer Set - Maverick ET732 Special Edition Black https://www.amazon.com/dp/B009ITJT92/ref=cm_sw_r_cp_api_i_aVcbCbA2BB04W

Thanks! I stuck one in my cart. I can't buy anything for myself this time of year, lol, but I am free to add stuff to my cart and make lists.

 

[ghitch75]

just had deer loin on the grill....

 

[hoosierdoc]

I have 9.7lb pork belly curing and getting ready for bacon

 

[hoosierdoc]

9.5lb pork belly going on. It’s bacon smokin’ day! I got too excited and only let it cure six days

 

[Fargo]

9.5lb pork belly going on. It’s bacon smokin’ day! I got too excited and only let it cure six days

With warm/hot smoked bacon, the cure is more a matter of flavor strength than anything. It does have preservative effects, but without nearly the stringent requirements for cold smoked/cured products.

I love home cured bacon, might have to make some now that I'm thinking of it.

 

[hoosierdoc]

It’s 3:40am and my oven is on. I couldn’t wait, had to try it!

what do you guys do with the bark portions? Toss, or just cook them longer?

 

[WhitleyStu]

what do you guys do with the bark portions? Toss, or just cook them longer?

We keep it on. Some of the best part!!! BTW, just finished a LARGE BLT!!!

 

[lovemywoods]

It’s 3:40am and my oven is on. I couldn’t wait, had to try it!

what do you guys do with the bark portions? Toss, or just cook them longer?

Wow Doc! That looks really good. Now I'm hungry.

 

[Fargo]

It’s 3:40am and my oven is on. I couldn’t wait, had to try it!

what do you guys do with the bark portions? Toss, or just cook them longer?

Cook it, it’s some of the best part! Keep in mind that warm smoked bacon won’t cook quite like store-bought. If frying it, you will want a lower temperature for longer to avoid burning the sugar in the cure, and it isn’t going to crisp up quite the same as store-bought. I actually like the way it finishes much better than store-bought.

 

[hoosierdoc]

First pork loin

 

[VUPDblue]

Looks really good!


I agreed to do 30# of pork shoulder for a New Years party. Can’t wait!!!

 

[ghitch75]

just putting on some baby back ribs....

 

[hoosierdoc]

So the pork had a very strong smoke flavor. Over powered the spices. Do you guys ever wrap the pork to prevent that?

 

[Cameramonkey]

So the pork had a very strong smoke flavor. Over powered the spices. Do you guys ever wrap the pork to prevent that?

Dont smoke the whole time. For ribs I smoke for 2 hours, then switch to just heat for the rest.

 

[Rookie]

So the pork had a very strong smoke flavor. Over powered the spices. Do you guys ever wrap the pork to prevent that?

What temp did you smoke at? What temp did you take the pork loin to?

 

[hoosierdoc]

What temp did you smoke at? What temp did you take the pork loin to?

225 and took off at 145. Was tender and juicy but too smoky

when you say “just heat” would I move to a gas grill instead of pellet?

 

[Cameramonkey]

225 and took off at 145. Was tender and juicy but too smoky

when you say “just heat” would I move to a gas grill instead of pellet?

Yes. I use a Bradley puck smoker. So I just put in as many pucks as needed for the time I want smoke. Eventually the pucks run out and it switches to only heat because there is nothing else to smoke. But in your case, move it to a grill, or even indoors to the oven.

 

[Rookie]

I typically cook my pork loins at 250-300. You'll cook faster, with less smoke, and the fat crisps a little better.