Food Smokers and Smoking Tips/Tricks/Techniques

Nothing fancy, just a pile of walkers for a football gathering last evening. As long as they are throwing them out there for 59 cents a pound, I'll be a buyer.

 

They are coming along nicely. Trying to cook faster today. Set it up for 300.

 

I will be waiting for pics of the finished product

 

Pre and post pulling!! I need to work on my glaze.

 

Looking at grabbing a gasser for quick on and off grilling needs when I don't want to fry and/or have time for the charcoal. Considering a brand new Weber Spirit E210.

Besides the fact that it's LP, any input?

 

No shame, they're handy. Get a Weber for sure, not one of those HD or Costco cheapie krap fests.

 

That's my need. I wanted to throw something on the grill but didn't have time to wait on the charcoal. I really don't want another grill/smoker in the backyard...but I might need one.

Definitely not getting a POS one. My concern with the Weber Spirit is that it's the lower end of the Weber line and unsure how they hold up. I don't want to pay the Weber premium and get the POS longevity. I'll pay more up front to get the long term quality.

 

I think if it has the Weber tag you can't go wrong. @Woundedyak is a dealer, he'll have good input.

 

Did it taste as good as it looks?!?! Nicely done.

Leg quarters are one of the best values in the meat department, in my opinion. Cheap and tasty. Ought to be a good watch party!

 

I wish, wish, wish I was cooking this weekend. I couldn't cook, but I did get to finish this guy. The ultimate tailgater. It turned out really, really good. Some lucky SOB will be taking it home tomorrow evening in a raffle drawing. We're including a jar of rub, a Pitfaced BBQ t-shirt, two koozies, and two Pitfaced BBQ patches as well.



Sorry for the large images. They are what they are.

 

how much would we be talking for a Texas Tech one

 

Dan, check out tvwbb.com. The virtual weber bulletin board is a site/ forum similar to Tacoma world.
It's not quite as active as here, but very helpful people. Tons of tips, recipes and mods focusing on all things Weber related.
Perhaps instead of buying a new Weber gasser, you could find an older grill and restore it.

I restored this old Genesis earlier this spring. Stripped, welded and painted the frame. Disassembled and cleaned everything. Replaced all hardware with stainless steel screws and nuts. Replaced flavorizer bars and grates with heavy stainless aftermarket ones. I kept the original burners, but will replace in the future along with new knobs and wheels.

These older Webers are built like tanks and can last generations with upkeep and restoration once in a while. This grill is +\- 20 years old and works great and I expect to be using it for another 20 years.
I didn't keep accurate receipts, but I am sure that I spent less than $250.

 

Thank you for the suggestion! I've perused tvwbb and others often but always just lurked. I never considered restoring an older one and now I've got to search the used market again with a different set of eyes. I'd totally be game to restore one vs buying brand new!

 

Like a mini version of this guy?



You know, we've never sold/attempted to sell a keg smoker, but we have donated 3 of them to different fundraisers.

I'd be happy to work with you on getting one built if you're interested. I would have to tally up the parts, powder, etc., but I would guess we'd be selling them for about the same as a full-size like the one pictured above at $500.

Worth keeping in mind, they are all powder coated and hold up REALLY well.

 

Getting there

 

Show time! -L&P Parmesan
-Daytona
-Traditional Buffalo

Smoked perfection

 

Homemade Buffalo cole slaw with blue cheese crumble

 

A Mini version of that guy would be insane!

 

I have the Genesis 330, I think, and glad went with it due to the larger size. Between the gasser, kettle and WSM I use at least one of them 3 or more times a week.

Or that... Outstanding job and well done! Beautiful.

 

Had 2 Costco chickens that expired today so had to cook them. 13 pounds. On a spinning stick. Fire. Smoke.



Baking pan with carrots, onion and celery under it. Stainless Steel rack with potato wedges to cook in dripping chicken fat above them.



145* in the thigh now. About 45 minutes more to go. Pull the potatoes wedges soon and cover in Parmesan cheese and broil them for a few minutes. And make gravy with the drippings. Going to be eating a lot of chicken this week. Not complaining...