Quoted from Viggin900:Let us know how it holds up. I came really close to getting one last week but it had bad reviews about rusting.
Will do. I must not have looked at enough reviews because everything I read was mostly positive. Its staying in my garage and being wheeled into the driveway when I'm going to use it so it won't be out in the elements. May make the difference, we'll see.
Smoked a little pork loin roast today. 2 hrs at 225, pulled when it was right at 150, rested for about 5 minutes or so and sliced thin. Freaking delicious! We meant to serve on buns but I had several little hands reaching in and eating the slices faster than I could cut it. I'm loving this new smoker.
20220423_122329 (resized).jpgQuoted from Foxxstone_80:Smoked a little pork loin roast today. 2 hrs at 225, pulled when it was right at 150, rested for about 5 minutes or so and sliced thin. Freaking delicious! We meant to serve on buns but I had several little hands reaching in and eating the slices faster than I could cut it. I'm loving this new smoker.
Looks nice! I pull mine at 145 and let it rest for 10 minutes. I also inject the night before and put the rub on in the morning.
Quoted from MooButt:I smoked 3 racks of baby backs in my Orion cooker this weekend
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I have seen these smokers for sale time to time on FB MP. I looked them up it seems pretty neat, definitely unique. What are your thoughts after using?
Edited to add that it's interesting to see brickets in a smoker. Not a lot use them. Did you have to add any wood chips/chunks?
Quoted from Bowlingpin:13 pound brisket smoked at 180 for 9 hours bumped up to 230ish for another 4-5 hours..
No Spritzing and did not wrap during stall.[quoted image][quoted image]
Nailed it!
Quoted from Bowlingpin:13 pound brisket smoked at 180 for 9 hours bumped up to 230ish for another 4-5 hours..
No Spritzing and did not wrap during stall.[quoted image][quoted image]
pellet smoker?
Quoted from RyanStl:Nailed it!
Quoted from StoneyCreek:pellet smoker?
Quoted from RyanStl:I have seen these smokers for sale time to time on FB MP. I looked them up it seems pretty neat, definitely unique. What are your thoughts after using?
Edited to add that it's interesting to see brickets in a smoker. Not a lot use them. Did you have to add any wood chips/chunks?
The briquettes go on the outside, they never see the meat. The wood chips go inside around the drip pan. They turned out great. They didn’t have the smokiness like they do after 5 hours on the Weber (and I always use briquettes mixed with wood chunks because briquettes burn more evenly and consistently than lump) but they do get the smoke in there and they’re super juicy. To get do a 7 lb pork butt in 4 hours or 3 racks in an hour and 45 from start to pull is a massive time saver. Ordered from Amazon by the way. Tons of vids on YouTube.
Quoted from MooButt:The briquettes go on the outside, they never see the meat. The wood chips go inside around the drip pan. They turned out great. They didn’t have the smokiness like they do after 5 hours on the Weber (and I always use briquettes mixed with wood chunks because briquettes burn more evenly and consistently than lump) but they do get the smoke in there and they’re super juicy. To get do a 7 lb pork butt in 4 hours or 3 racks in an hour and 45 from start to pull is a massive time saver. Ordered from Amazon by the way. Tons of vids on YouTube.
2A876204-002E-485C-BD82-D614FC9BF1AE (resized).jpegBDFF540E-C0B3-41CA-B546-368750B28653 (resized).jpegE18AFC22-0287-4E5E-8EE2-ABF4153E2F7A (resized).jpegQuoted from MooButt:[quoted image][quoted image][quoted image]
The Orion has fascinated me ever since I saw on for sale. Cool to see you put it to good use. It's looks like something designed by a genious, but not loved because people don't understand. I might have to get one just because. However, I don't have much room; see tied it back to pinball.
Quoted from RyanStl:The Orion has fascinated me ever since I saw on for sale. Cool to see you put it to good use. It's looks like something designed by a genious, but not loved because people don't understand. I might have to get one just because. However, I don't have much room; see tied it back to pinball.
That’s the problem I have no more room on the patio.One large Blackstone 36” model and two Weber Kettle gold’s
Life this forum.. blasted through all the posts seeing ideas, smokers, etc…. I’m new to smoking and bought a Clearance pellet for $200 from Walmart this winter. Thought I’d figure out how to smoke and learn pro/cons of a unit before I plunge $$$ into another one.
Made some Armadillo eggs using 90% sirloin lean ground beef instead of sausage. Notice I failed to cover the cheese side well enough.
I now see why people use pork Sausage as the fat keeps it moist.
Still turned out great!!
264EC515-ABFB-4B6A-895D-113D06F087DE (resized).jpeg8A37047E-8DB9-4BF5-85F2-32E4AAE4701F (resized).jpegBD0CF79B-07C1-4D65-B193-D7480B15AD86 (resized).jpegQuoted from PinsOnly:Threw the Tomahawk on my Medium Big Green Egg, Had to cut the bone to make it fit. Reverse seared it. Turned out great!
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Steak looks great. What is the wood thing hanging from the BGE?
My cheap $200 clearance pellet smoker I am using. A beast and weighs too much. I feel like it’s construction should be better if Walmart tries to sell this for $800, this comapny should improve the seals surrounding the edges. Too much smoke escapes in my opinion.
This is why I bought a cheap one as it will help me focus on what to review when I buy a more expensive product.
49364081-2D4F-48CF-92AE-D76EFDB59787 (resized).jpeg5D04D7F5-6247-4C0D-8F24-B8CB697548AE (resized).jpegSmoked 4 pork shoulders totally 28 lbs or so for a thank you gesture to my kids daycare workers.
The pulled pork turned into butter and the flavor was perfect.
Took 13 hours.
I wrapped it up after reaching stall, but I feel that prevents from producing more bark…
Opinions??
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76F133F6-5C75-4835-8B77-8FB04DF87A5F (resized).jpeg
6C215214-F6F0-4842-BED8-0291D927DF1B (resized).jpeg
Quoted from zermeno68:Smoked 4 pork shoulders totally 28 lbs or so for a thank you gesture to my kids daycare workers.
The pulled pork turned into butter and the flavor was perfect.
Took 13 hours.
I wrapped it up after reaching stall, but I feel that prevents from producing more bark…
Opinions??
[quoted image]
[quoted image]
[quoted image]
looks damn good
Quoted from zermeno68:Smoked 4 pork shoulders totally 28 lbs or so for a thank you gesture to my kids daycare workers.
The pulled pork turned into butter and the flavor was perfect.
Took 13 hours.
I wrapped it up after reaching stall, but I feel that prevents from producing more bark…
Opinions??
[quoted image]
[quoted image]
[quoted image]
I wrap. it's hard to get it over the stall without.
16lb brisket at 225….will see if I can push through the stall but will “Texas Crutch” if needed. Plenty of time to drink some brew for sure….depending on the stall I estimate around 18 or so hours…about 14hrs if I wrap it to get through the stall.
Anyone wrap with butcher paper? Any opinions if it’s better than wrapping with foil? I would imagine it would allow more smoke than foil so if I wrap this one I am gonna try it I think.
59D07D66-8C31-4D8D-8ECA-F848A8C02706 (resized).jpegQuoted from Pickle:16lb brisket at 225….will see if I can push through the stall but will “Texas Crutch” if needed. Plenty of time to drink some brew for sure….depending on the stall I estimate around 18 or so hours…about 14hrs if I wrap it to get through the stall.
Anyone wrap with butcher paper? Any opinions if it’s better than wrapping with foil? I would imagine it would allow more smoke than foil so if I wrap this one I am gonna try it I think.
[quoted image]
I’ve always used the pink butcher paper sprayed with apple cider first. I’m not sure it’s any better than foil? I would guess it’s better for smoking maybe I’m actually thinking about trying foil sometime. Enjoy your brisket!
C44F435B-D1D3-41C0-9E92-65C0B6F53F93 (resized).jpegQuoted from RVH:Made these tonight, Amazing!
[quoted image][quoted image][quoted image][quoted image]
Looks good. Especially that Japanese bbq sauce.. I’m a fan of Hot and spicy.
How does this taste to you regarding spice level?
Quoted from zermeno68:Smoked 4 pork shoulders totally 28 lbs or so for a thank you gesture to my kids daycare workers.
The pulled pork turned into butter and the flavor was perfect.
Took 13 hours.
I wrapped it up after reaching stall, but I feel that prevents from producing more bark…
Opinions??
[quoted image]
[quoted image]
[quoted image]
Don't wrap until the bark is set. Then you are good. If bark is important to you you wrapped too early. I'd eat that all day long though.
Quoted from zermeno68:Smoked 4 pork shoulders totally 28 lbs or so for a thank you gesture to my kids daycare workers.
The pulled pork turned into butter and the flavor was perfect.
Took 13 hours.
I wrapped it up after reaching stall, but I feel that prevents from producing more bark…
Opinions??
[quoted image]
[quoted image]
[quoted image]
The bark should already be established before you wrap so the bark won’t scrape off when you do wrap.Usually stall happens around 160
Quoted from RyanStl:Don't wrap until the bark is set. Then you are good. If bark is important to you you wrapped too early. I'd eat that all day long though.
Quoted from romulusx:The bark should already be established before you wrap so the bark won’t scrape off when you do wrap.Usually stall happens around 160
Good points!! Thanks for reply. That is probably where I went wrong. Even though stall temp was reached the bark was not as crisp/deep as I wanted… so, I’m thinking I wrapped too early.
I’ll adjust for next time and yes i’m eating this daily. Taste good, moist and dissolves like butter in your mouth.
Quoted from zermeno68:Looks good. Especially that Japanese bbq sauce.. I’m a fan of Hot and spicy.
How does this taste to you regarding spice level?
It seamed to have a ok level of spice but when they were done cooking they didn’t seam spicy at all. We ate them with blue cheese so that knocks the spicy level down.
My wife and I love very spicy food so these were nothing spicy for us, but damn good though.
Quoted from zermeno68:Good points!! Thanks for reply. That is probably where I went wrong. Even though stall temp was reached the bark was not as crisp/deep as I wanted… so, I’m thinking I wrapped too early.
I’ll adjust for next time and yes i’m eating this daily. Taste good, moist and dissolves like butter in your mouth.
you can unwrap near the end of the cook and crisp up the bark again.
Quoted from RVH:It seamed to have a ok level of spice but when they were done cooking they didn’t seam spicy at all. We ate them with blue cheese so that knocks the spicy level down.
My wife and I love very spicy food so these were nothing spicy for us, but damn good though.
Ordered the seasoning this evening, will give it a shot this weekend.
Quoted from Electrocute:Ordered the seasoning this evening, will give it a shot this weekend.
The cooking method is banging in that recipe but you kinda need 2 grills or maybe finish them off under you’re oven broiler.
When they were done on my pellet grill I had the charcoal grill ready and had my wife finish cooking them there so that was fun as I normally handle the grilling myself.
I was able to buy that bbq sauce at my local cub foods in the Asian food isle.
No smoke but did a couple t bones and a porterhouse for Mother's Day. Sous Vide at 131 for three hours then finished on the grill.
IMG_20220508_124051761 (resized).jpgIMG_20220508_124059790 (resized).jpgIMG_20220508_123046802 (resized).jpgIMG_20220508_123046802 (resized).jpgIMG_20220508_193659969 (resized).jpg
Quoted from RyanStl:No smoke but did a couple t bones and a porterhouse for Mother's Day. Sous Vide at 131 for three hours then finished on the grill.
I took a brisket out of the 155 bath this morning. I intended to take it out last night, but completely forgot and added 7 hours to my cook time. That's the beauty of sous vide though--on a long cook like this, another 7 hours won't kill it.
Plus I get to smoke it at my next convenience for about 3 hours. I sacrifice bark, but make up for it in consistency and convenience.
Quoted from RVH:The cooking method is banging in that recipe but you kinda need 2 grills or maybe finish them off under you’re oven broiler.
When they were done on my pellet grill I had the charcoal grill ready and had my wife finish cooking them there so that was fun as I normally handle the grilling myself.
I was able to buy that bbq sauce at my local cub foods in the Asian food isle.
Plan on using traeger and finishing on the big green egg. Looks like I won’t be getting the bbq sauce until mid June. There might be a chance Key foods stocks it, I’ll check it out sometime this week.
Wings I’ll buy at a local butcher not too far away. They have a great reputation. Looking for wings on the small side. Hate those big “fat” ones.
Quoted from Lostcause:Bought a third party rotisserie for my Weber kettle, chicken marinated in bbq jerk sauce.
Cooked with lid on for about 2 hours 30 mins at 330/375f with catering charcoal.
Very tasty, going to try some pork next.
[quoted image]
Yum. Rotisserie is something I've never tried. I need to though
Quoted from RyanStl:Yum. Rotisserie is something I've never tried. I need to though
Nearly half the price of the official Weber one here in the UK and looks better to me, can recommend this one if you can get one there.
https://www.amazon.co.uk/onlyfire-BRK-6025-Enamelled-Rotisserie-Charcoal/dp/B0757HLNF1/ref=sr_1_3?adgrpid=56025194787&gclid=CjwKCAjwve2TBhByEiwAaktM1Eo7g9jt5CRx6onDJph1x_G_i9OgqOHGAOKife0NUZtkvJKvwasTFhoCuQcQAvD_BwE&hvadid=259132710224&hvdev=c&hvlocphy=1007434&hvnetw=g&hvqmt=e&hvrand=15648950660758774017&hvtargid=kwd-323771812714&hydadcr=5973_1726477&keywords=bbq+rotisserie&qid=1652335013&sr=8-3
ACE Hardware has their annual lump charcoal sale right now.
$13.99 a bag for 100% Oak
This is the good stuff you can relight a few times.
https://www.acehardware.com/departments/outdoor-living/grills-and-smokers/charcoal/8684151
ae3e4288-b14d-4d97-a1f4-b52bc9cb0d19 (resized).jpgOH MAN, a new favorite thread. Allow me to post pics of my welldone steaks with ketchup and London boiled meats. (joking)
Quoted from vid1900:ACE Hardware has their annual lump charcoal sale right now.
$13.99 a bag for 100% Oak
This is the good stuff you can relight a few times.
https://www.acehardware.com/departments/outdoor-living/grills-and-smokers/charcoal/8684151[quoted image]
How’s that b&b? I’ve been very happy with masterbuilt lump lately
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Evansvile, IN
Sana'a
Reverse seared it. Turned out great!