Food Smokers and Smoking Tips/Tricks/Techniques

@t4daddy Is the king at Rural King

 

I paid $20 for an exchange here. Need to check a couple camp grounds that's not too far from me and see what they fill for. I don't have a Costco close enough to check out.

 

I asked what’s the difference. Guy said it’s between a metered fill vs. Flat rate fill which is by weight only. Still, money saved.

 

Exchange in my area varies in price from $15 to $21 a tank. I have a place that I can fill two 20 pounders for less than $20. I only exchange when I have to get a newer tank because they have to inspect for age.

 

Here comes a loaded question. First off, I found a couple good dry rubs from you guys on this thread a week or so ago for a pork butt. However, I didn't write it down, can't find the page, and I'm going to the store in 30 minutes to get ready for tomorrow and with a few minutes of searching I can't find the rub recipes.

Anyway, dry rub recipe for 8-10lb butt with a bit of kick to it. Help is much appreciated. Thanks all

 

I haven’t seen that ad. However I do know that RK is closing out all Pitt Boss poopers and will no longer carry them. My store didn’t receive a single one this spring. So “if” any stores happen to have any leftovers, that price may be legit. I’d certainly call and confirm before making that long a trip.

 

I saw it online when I searched for pellet grills. Just checked a min ago and it still shows that price, but the one is no longer available to even search for a store. I'm guessing someone got an amazing deal!!
As much as I'd love to try to go, its totally not feasible right now. Work is crazy for the next 3 weeks and this coming week I'll be working 8am-10pm. (and I'm salary )

Think I'm gonna hit up my local RK this evening after work and see if they have anything on sale and probably grab a few bags of pellets while they're on sale

 

Keep it simple.... salt, pepper, cayenne and a little brown sugar. Add stuff to taste if you like (garlic powder, chili powder, cumin, etc...).

 

I have a good rub for spicy ribs, I just have never smoked a pork butt before so am just kind of guessing. Thank you sir!

 

They should have a 217 Grills for $299.00, and $349.00, again I like the Camp Chef one for $399.00.

 

I saw the 217 grills the last time I was there, hadn't heard of them before. I keep seeing Camp Chef name pop up more and more, gonna have to check it out more.

 

IMO the 217 stuff is a tad cheesy, however the CC stuff seems well made and I love the fire pot clean out feature.

 

Yeah, when I looked at the 217 I wasn't impressed, figured it was just me and honestly I just saw it, walked over and lifted the lid and left lol. Thanks for your input, helping my day at work go quicker

 

In that case, rub it down with a LIGHT coating of regular old table mustard before the rub. Good luck and you know the drill with pics right?

 

Rubbed for tomorrow. Happy Fathers Day to me!


Edit: And Happy Fathers Day to the rest of ya!

 

Wow, didn't know about the mustard. Thanks! And yeah, I'll post pics haha

 

Ready for smoke tomorrow morning

Spicy PF x2, SPOG+P x1

 

heres a good start... I put this on corn and chicken/pork. I use smoked paprika so thats better, adjust your spicy according to your taste.

http://virtualweberbullet.com/chicken6.html

Mix up a batch of this dry rub.

All-Purpose Dry Rub
1/4 cup paprika
4 teaspoons table salt
4 teaspoons ground black pepper
4 teaspoons granulated sugar
2 teaspoons chili powder 2 teaspoons granulated garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
Combine all ingredients and mix thoroughly.

 

Just for what it's worth.. I have a vertical Pit Boss smoker and while I initially had an issue, it turned out to be the temp probe which, after being replaced (by customer service for free), has worked liked a charm.

Secondly, I buy the Pit Boss brand pellets at Walmart for $14.96 for a 40# bag. I haven't had any issues with them. I can tell no difference between them and the Lumberjack Brand ones.

 

I'm a dirty rotten cheater.

Brisket gets in the sous vide for 96 hours, then smoke on the grill for 3-4 for flavor.