Food Smokers and Smoking Tips/Tricks/Techniques

Because it is a Weber.

I spent years buying the cheap grills. And every year would rebuild them. About 12 years ago finally got a Weber Genesis 3 burner plus sear station before they went to the Genesis 2. Best move I ever made, have not replaced anything on it at all. Well except for the grillgrates but I didn't have to do even that. Still puts a smile on my face when I go to start it and hit the igniter button and it starts up.

Yeah they are expensive but by the time add up all the money I spent on those couple hundred dollar grills with parts each year could have cried once and been done with it, and been ahead. Slow learner it took me until I was 50 before I figured it out LOL.

Tried to tell my oldest that when he got married and told him I'd buy him a Genesis. He argued with me about it and ended up with a $200 on sale grill from one of the big box stores. 2 years later they moved and he asked if I would help including digging his grill out of the snow on the deck. I already knew to take the sawzall with me. To cut it up and take it to the dump with the rest of his junk.



Because it was not a Weber.

 

I have a red kettle, but it turns out I'm too lazy to mess with charcoal, especially for a couple burgers. I only bought it for a backup for the pooper if the power is out. Never been out since i bought it lol.
Might go for this someday:

$449 Weber Spirit II E-210 2-Burner Liquid Propane Grill, 48 x 26 x 57"es, Black

https://www.amazon.com/Weber-440100...rds=E-210&qid=1549861400&s=lawn-garden&sr=1-4

 

I’ll never understand anyone wanting “bite or a bit of tug” on a rack of ribs. I wish the bones would excuse themselves from my plate and be done with them. I bought a rack of BB’s today. Will smoke one day this week. At least it’ll give me something to do, going bat-shit crazy here, with six more weeks off to go....

 

The spirits seem to have thinner metal. I’d hold out for genesis. I found a three burner for $350 and Lowe’s this last year. I’m still kicking myself for not picking it up.

I made wings on my ever gasser today. (Didn’t want to upset the other grill with the brisket) Weber Q-something. Got it for my wedding ten years ago and is just starting to break in!

 

I do my ribs so that we can just take the bones out and put them on a plate. You could even make a sandwich with them. Easier for the kid and keeps me from getting my wineglass all greasy.

 

This, one reason went for the Genesis over the Spirit... One of these days will break down and get a Q grill for lunch while out in the woods bird hunting

LOL! Well there is really something to be said for that in all honesty. I normally only have a glass of ice water, and a pile of napkins. But the star of end result is the same. Actually there is a lot to be said for that IMO.

 

Update on my pellet saga...

Speaking with P&S, they think I just need to tweak the feed rate for the cold days. We're back above 60 now, but I'm gonna tweak it later tonight and run it up again just to make sure. They said it should definitely run in lower temps. Onward we go

 

Take the hint,,, stop the pellet poopin' !

 

They've been very responsive today. I guess they are in process of moving buildings/sites so they've been "out". But they said to make sure the fan isnt obstructed by wires and then up the feed rate percentage and retry.

 

I'm gonna supplement... but I like it too much

 

Forgot to add in... that brisket looks damn good. Looks pretty moist in pics anyway.

 

Fire it up

 

My pellet pooper has been great. Couple chickens sitting on it right now smoking for tonight's dinner.

 

stuck at work

I should be back to great status soon enough

 

Still in Dallas or have you left already? If you're out that way, Pecan Lodge is kind of "the" place to go for BBQ in Dallas. I've never had it fresh out the serving window, but I've had it brought over here to Fort Worth a couple of times. It's pretty good. You can get a beef rib as big as your forearm.

I cut my teeth on a New Braunfels Bandera (same design but owned by a different company years ago) that I did the restoration work on. Fantastic cooker and one I wouldn't hesitate recommending to anyone else. The new ones use a little thinner metal, but still look like they'd do the trick and at $200, it's a great deal.

Was this the pork shoulder you got from Costco? Their pork shoulder comes in packs of two and their ribs in packs of three.

Looks GREAT! You nailed the cook. Don't hesitate to load it up with rub if you found the flavor a tad muted. It's a robust chunk of meat .

I like them about 10 minutes before official fall-off-the-bone status. I like just enough so that I can take a bite without all of the meat coming with it, but don't really like the "tug" or "pull" associated with competition style. It's a really fine line and I will always err on the "fall-off-the-bone" side of things.

 

It was mostly good. Tonight, I took the under parts, chopped it up, added sauted peppers and onions, put some pan juice in, water, and some bbq sauce. Cooked until tender, added sharp cheddar, and put it on a roasted roll. Was really good.

 

Last night's ribeye. Mother in law bought it for me from a small butcher near their lake house. Gotta admit, it was a quality chunk of beef.

 

I be home on the 19th