User Panel
User Panel
User Panel
|
Posted: 5/1/2022 3:30:06 PM EDT
[#1]
|
|
|
|
|
Posted: 5/1/2022 3:42:59 PM EDT
[#2]
Has anyone ever smoked a duck? I have a duck but have never cooked one.
|
|
|
|
|
Posted: 5/1/2022 3:52:02 PM EDT
[#3]
Quote HistoryOriginally Posted By bulldog1967: I have a full rack each of oak, maple and cherry I got and split for free off of Fb marketplace. The only charcoal I’ll use is B&B, both lump and briquettes. |
|
|
|
|
Posted: 5/1/2022 4:02:21 PM EDT
[#4]
Some salmon from last night
180F on the smoker for about 90 minutes until salmon hit 125F. Internal temp. This was my first time ever smoking anything ever.  Attached File |
|
|
|
|
Posted: 5/1/2022 4:09:51 PM EDT
[Last Edit: Camel]
[#5]
I did my first brisket overnight.
Turned out pretty damn good. It developed a good bark, I think maybe it got just a tad dried out just under the bark. 8lb brisket. Course salt and ground pepper rub. Smoked at 225-250 for 14 hours. Pulled off at 204 degrees, wrapped and rested for 3 hours. I went light on the smoke for wife, used 3 small chunks of hickory at the start.  Attached File Attached File |
|
|
|
|
Posted: 5/1/2022 4:36:13 PM EDT
[#6]
Quote HistoryOriginally Posted By zach_: You asked about wood availability. Academy Sports has a decent selection of smoker wood. I wind up splitting it into smaller pieces, and soaking the wood overnight prior to use. I've picked up wood at Academy as well, B&B brand. Mesquite and apple. Only used the mesquite once so far; I was told its a very strong wood. The apple burned quickly and I really didn't notice much of a flavor difference. I mostly use split oak wood. I have a wood shed out back, and dad and I are always hustling a little firewood for our smokers, fireplaces, etc. We're pretty full up from all the wood we cut after Hurricane Laura. I've tried some silver maple in the past, but I didn't care for the flavor. Hickory and Pecan I really like, but they're a little harder to come by. I have some pecan in the shed we cut this winter, should be seasoned in another 6 months or so. |
|
|
|
|
Posted: 5/1/2022 4:46:34 PM EDT
[#7]
|
|
|
|
|
Posted: 5/1/2022 5:13:41 PM EDT
[#8]
I’m not sure how those smoked when the smoker was sideways like that.
|
|
|
|
|
Posted: 5/1/2022 7:37:21 PM EDT
[Last Edit: sabre_kc]
[#9]
Smoked turkey breast finishing off in the Weber while the sister steak to the one cooked last week begins the climb to 90 degrees on the PK. I’ll finish it directly over the lump in 30 minutes or so. Cheers fellas.
 
|
|
|
|
|
Posted: 5/1/2022 8:10:46 PM EDT
[#10]
Quote HistoryOriginally Posted By sabre_kc: Smoked turkey breast finishing off in the Weber while the sister steak to the one cooked last week begins the climb to 90 degrees on the PK. I’ll finish it directly over the lump in 30 minutes or so. Cheers fellas. https://www.ar15.com/media/mediaFiles/55357/332A1E6C-A7A6-4C87-9075-B7D9CFDDB8D8-2368975.jpg https://www.ar15.com/media/mediaFiles/55357/4FE5C7ED-FC4A-401E-BA62-F1BA8035E896-2368980.jpg I see you have a Weber Genesis. I keep that out of my smoked meat thread for reasons... I actually use it prolly 3/1 over my smoker. Hard to beat the user friendly features. |
|
|
|
|
Posted: 5/1/2022 9:56:22 PM EDT
[#11]
Quote HistoryOriginally Posted By zach_: I see you have a Weber Genesis. I keep that out of my smoked meat thread for reasons... I actually use it prolly 3/1 over my smoker. Hard to beat the user friendly features. Yeah, gas grills bet snubbed by bbq snobs but mine gets lots of use and has paid for itself many times over. It’s fast, reliable, fairly easy to maintain, and replacement parts available everywhere. Great grill and it produces excellent grilled meat/vegetables, also makes a handy outdoor oven. I use it to finish pork shoulders after the wrap because propane is far less expensive than charcoal. It will have a place of prominence in the future outdoor kitchen! |
|
|
|
|
Posted: 5/2/2022 12:06:14 AM EDT
[#12]
Quote HistoryOriginally Posted By tortilla-flats: Cowboy is some of the worst stuff on the market, or so I've read. I order online. Fogo lump is going to be a new brand for me to try. I've used Royal lump in that past. Walmart usually has it in quantity. Worst stuff? In what way? I’ve used Royal Oak in the past (big red bag), and that is the stuff I would always find construction debris in. Rocks, old stakes, roofing shingles, nails, you name it. Every bag had some new surprise. The few bags of Cowboy I’ve been through have been really clean. |
|
|
|
|
Posted: 5/2/2022 6:52:57 AM EDT
[#13]
Quote HistoryOriginally Posted By easttxshooter: Has anyone ever smoked a duck? I have a duck but have never cooked one. With a shotgun, or in a smoker?  We buy our duck at a local place called 99 Ranch. We had BAD results at home. It could be that the store hangs them while cooking. I don't know. |
|
|
|
|
Posted: 5/2/2022 6:55:14 AM EDT
[#14]
Quote HistoryOriginally Posted By sabre_kc: Yeah, gas grills bet snubbed by bbq snobs but mine gets lots of use and has paid for itself many times over. It’s fast, reliable, fairly easy to maintain, and replacement parts available everywhere. Great grill and it produces excellent grilled meat/vegetables, also makes a handy outdoor oven. I use it to finish pork shoulders after the wrap because propane is far less expensive than charcoal. It will have a place of prominence in the future outdoor kitchen! Quote HistoryOriginally Posted By sabre_kc: Originally Posted By zach_: I see you have a Weber Genesis. I keep that out of my smoked meat thread for reasons... I actually use it prolly 3/1 over my smoker. Hard to beat the user friendly features. Yeah, gas grills bet snubbed by bbq snobs but mine gets lots of use and has paid for itself many times over. It’s fast, reliable, fairly easy to maintain, and replacement parts available everywhere. Great grill and it produces excellent grilled meat/vegetables, also makes a handy outdoor oven. I use it to finish pork shoulders after the wrap because propane is far less expensive than charcoal. It will have a place of prominence in the future outdoor kitchen! Is the rack the butt is resting on an improvised addition? Looks like a good idea. |
|
|
|
|
Posted: 5/2/2022 8:25:35 AM EDT
[#15]
Quote HistoryOriginally Posted By SHONUFF: Worst stuff? In what way? I've used Royal Oak in the past (big red bag), and that is the stuff I would always find construction debris in. Rocks, old stakes, roofing shingles, nails, you name it. Every bag had some new surprise. The few bags of Cowboy I've been through have been really clean. http://www.nakedwhiz.com/lump.htm |
|
|
|
|
Posted: 5/2/2022 8:30:07 AM EDT
[#16]
Quote HistoryQuote HistoryOriginally Posted By tortilla-flats: Originally Posted By SHONUFF: Worst stuff? In what way? I've used Royal Oak in the past (big red bag), and that is the stuff I would always find construction debris in. Rocks, old stakes, roofing shingles, nails, you name it. Every bag had some new surprise. The few bags of Cowboy I've been through have been really clean. http://www.nakedwhiz.com/lump.htm You changed your username. 
|
|
|
|
|
Posted: 5/2/2022 8:38:49 AM EDT
[#17]
Quote HistoryOriginally Posted By zach_: Is the rack the butt is resting on an improvised addition? Looks like a good idea. Got the rack from PK, saw it on a Malcom Reed youtube vid. The GrillGrates on my Genesis run about 110 degree above dome temp, this rack keeps the meat of direct heat when finishing. Cool product. https://www.pkgrills.com/the-cookmore-grid-for-pk-grill/ |
|
|
|
|
Posted: 5/2/2022 8:40:54 AM EDT
[#18]
Quote HistoryOriginally Posted By zach_: You changed your username. |
|
|
|
|
Posted: 5/2/2022 8:51:26 AM EDT
[#19]
Quote HistoryOriginally Posted By sabre_kc: Got the rack from PK, saw it on a Malcom Reed youtube vid. The GrillGrates on my Genesis run about 110 degree above dome temp, this rack keeps the meat of direct heat when finishing. Cool product. https://www.pkgrills.com/the-cookmore-grid-for-pk-grill/ Quote HistoryOriginally Posted By sabre_kc: Originally Posted By zach_: Is the rack the butt is resting on an improvised addition? Looks like a good idea. Got the rack from PK, saw it on a Malcom Reed youtube vid. The GrillGrates on my Genesis run about 110 degree above dome temp, this rack keeps the meat of direct heat when finishing. Cool product. https://www.pkgrills.com/the-cookmore-grid-for-pk-grill/ Cool. Kitchen oven space is sometimes limited when we have people over. |
|
|
|
|
Posted: 5/2/2022 9:53:38 AM EDT
[#20]
Quote HistoryOriginally Posted By zach_: With a shotgun, or in a smoker? We buy our duck at a local place called 99 Ranch. We had BAD results at home. It could be that the store hangs them while cooking. I don't know. Smoker.  Seems like it would take smoke well. Thinking about low and slow, seeing how it goes. |
|
|
|
|
Posted: 5/2/2022 10:19:56 AM EDT
[#21]
Quote HistoryOriginally Posted By easttxshooter: Smoker. Seems like it would take smoke well. Thinking about low and slow, seeing how it goes. Quote HistoryOriginally Posted By easttxshooter: Originally Posted By zach_: With a shotgun, or in a smoker? We buy our duck at a local place called 99 Ranch. We had BAD results at home. It could be that the store hangs them while cooking. I don't know. Smoker. Seems like it would take smoke well. Thinking about low and slow, seeing how it goes. We tried twice. It was awful. Too smokey. Too greasy. We used the same ducks that they use at the same store where we buy the duck. To be honest, sometimes their duck is better than other times. |
|
|
|
FL, USA
|
Posted: 5/2/2022 10:46:42 AM EDT
[#22]
Quote HistoryOriginally Posted By sabre_kc: Smoked turkey breast finishing off in the Weber while the sister steak to the one cooked last week begins the climb to 90 degrees on the PK. I’ll finish it directly over the lump in 30 minutes or so. Cheers fellas. https://www.ar15.com/media/mediaFiles/55357/332A1E6C-A7A6-4C87-9075-B7D9CFDDB8D8-2368975.jpg https://www.ar15.com/media/mediaFiles/55357/4FE5C7ED-FC4A-401E-BA62-F1BA8035E896-2368980.jpg We had a PK as a child. How do you like yours and would you buy another one? |
|
|
|
Posted: 5/2/2022 11:04:07 AM EDT
[#23]
Quote HistoryOriginally Posted By sabre_kc: Yeah, gas grills bet snubbed by bbq snobs but mine gets lots of use and has paid for itself many times over. It’s fast, reliable, fairly easy to maintain, and replacement parts available everywhere. Great grill and it produces excellent grilled meat/vegetables, also makes a handy outdoor oven. I use it to finish pork shoulders after the wrap because propane is far less expensive than charcoal. It will have a place of prominence in the future outdoor kitchen!  
|
|
|
|
|
Posted: 5/2/2022 7:54:20 PM EDT
[#24]
Quote HistoryOriginally Posted By Clemson_John: I've got a "sidekick" (propane burner) on my smoker with griddle and grill attachments I swap out as needed. Very convenient for a good sear when I smoke steaks. https://mobileimages.lowes.com/productimages/f035cccb-d91f-4924-bfba-3562a5cf9316/43230315.jpg?size=pdhism https://www.u-buy.jp/productimg/?image=aHR0cHM6Ly9tLm1lZGlhLWFtYXpvbi5jb20vaW1hZ2VzL0kvNzFvbTZuaXEzYlMuX0FDX1NMMTUwMF8uanBn.jpg That’s really neat. 
|
|
|
|
|
Posted: 5/7/2022 3:44:49 PM EDT
[#25]
Got my meat on the smoker and a cooler of beer by the pool.
 
|
|
|
|
|
Posted: 5/7/2022 4:42:49 PM EDT
[#26]
Quote HistoryOriginally Posted By RockRash: Got my meat on the smoker and a cooler of beer by the pool. https://www.ar15.com/media/mediaFiles/188534/20220507_121954-2375463.jpg https://www.ar15.com/media/mediaFiles/188534/20220507_122517-2375465.jpg Is the water warm enough to swim in? |
|
|
|
|
Posted: 5/7/2022 5:41:43 PM EDT
[#27]
It's cold but once your in it's fine. I just got out to tend the fire. The kids will be in until we make them get out lol.
|
|
|
|
|
Posted: 5/7/2022 6:00:46 PM EDT
[#28]
I’ve got a 10lb butt that’ll be thrown on tomorrow morning.
It’s still thawing.
|
|
|
|
PA, USA
|
Posted: 5/7/2022 6:13:58 PM EDT
[#29]
These are about to go on the smoker. It's a trial run for my son's graduation party next month.
Filled with cream cheese/bbq rub, cheddar cheese, and hot sausage. Wrapped with bacon and sprinkled with brown sugar and rub. 
|
|
|
|
Posted: 5/7/2022 6:35:17 PM EDT
[#30]
Quote HistoryOriginally Posted By DDiggler: These are about to go on the smoker. It's a trial run for my son's graduation party next month. Filled with cream cheese/bbq rub, cheddar cheese, and hot sausage. Wrapped with bacon and sprinkled with brown sugar and rub. https://i.imgur.com/JkfJMdN.jpg Those look good. I did 40 of them 2 weeks ago for a party. We used cream cheese a little cajun seasoning and and diced Portuguese sasuge. They came out pretty good but it's hard to screw up a popper |
|
|
|
|
Posted: 5/8/2022 5:25:23 AM EDT
[#31]
Quote HistoryOriginally Posted By DDiggler: These are about to go on the smoker. It's a trial run for my son's graduation party next month. Filled with cream cheese/bbq rub, cheddar cheese, and hot sausage. Wrapped with bacon and sprinkled with brown sugar and rub. https://i.imgur.com/JkfJMdN.jpg I do those on a charcoal grill. Flare ups can be a problem. |
|
|
|
|
Posted: 5/8/2022 6:40:42 AM EDT
[#32]
|
|
|
|
|
Posted: 5/8/2022 2:41:58 PM EDT
[Last Edit: HeyCoach]
[#33]
It’s resting. I swear that pellet grills reduce cook time and don’t put a good bark on it.
 Attached File |
|
|
|
|
Posted: 5/10/2022 9:05:20 PM EDT
[#34]
5 hours in.
 |
|
|
|
|
Posted: 5/11/2022 8:53:04 AM EDT
[#35]
Quote HistoryOriginally Posted By M4-AK: We had a PK as a child. How do you like yours and would you buy another one? @M4-AK Sorry for the delayed replay, just read your post. Love my PK and would absolutely buy one again. I picked up a PK-GO for a road trip I’m doing with the kids this summer, should pay for itself in less than a week and we get to avoid Applebees. I’ve got lots of room for my future outdoor kitchen and plan on adding a Big Green Egg XL and a Yoder offset smoker eventually. Currently I have 2 Weber Smokey Mountains (22.5” and 14.5”, and a Weber Genesis in addition to the PK360. If I was to have only one grill, it would be the PK for portability and fuel efficiency reasons. I’ve seen some guys smoke packer briskets and racks of ribs on theirs, but in my opinion the real estate on the PK is a bit confined for long pieces of meat so I use the WSM 22 for the big stuff. Pork shoulders and whole turkeys are no problem. I’m still learning with mine, only had it for 18 months or so, but it is a joy to cook with in any weather including wind conditions. Great grills! |
|
|
|
|
Posted: 5/11/2022 4:48:52 PM EDT
[#36]
18.5 hours in the WSM. There were two about the same size cooking.
  |
|
|
|
|
Posted: 5/12/2022 1:48:10 AM EDT
[#37]
Quote HistoryOriginally Posted By M-60: 18.5 hours in the WSM. There were two about the same size cooking. https://photos.smugmug.com/Grilling/i-XJz2H7h/0/70b74d37/L/2C507330-9727-4EE4-81AB-B3F7B096524F-L.jpg https://photos.smugmug.com/Grilling/i-gXSmjKs/0/66299b94/L/D90D1828-D6E0-4021-A9B5-C9E5A144E7F6-L.jpg Looks good. I did one last weekend. We just finished the last of it tonight for dinner. I'm on the prowl now for a nice looking butt for nextime. |
|
|
|
|
Posted: 5/12/2022 5:25:53 AM EDT
[#38]
Quote HistoryOriginally Posted By M-60: 18.5 hours in the WSM. There were two about the same size cooking. https://photos.smugmug.com/Grilling/i-XJz2H7h/0/70b74d37/L/2C507330-9727-4EE4-81AB-B3F7B096524F-L.jpg https://photos.smugmug.com/Grilling/i-gXSmjKs/0/66299b94/L/D90D1828-D6E0-4021-A9B5-C9E5A144E7F6-L.jpg What’d you think of cross cutting the fat cap? |
|
|
|
|
Posted: 5/12/2022 11:33:00 AM EDT
[Last Edit: DK-Prof]
[#39]
The weather has totally sucked this past week, and I am going out of town this weekend ... so no smoking for me this week.
 Fingers crossed that this is the last weekend in a long time that I will miss out on smoking. I feel like I am FINALLY smoking some decent chicken wings, so that has me already looking forward to college football season in the Fall. Sitting outside all day, watching games while the smoker is going ... and eating chicken wings while waiting for the ribs to finish! 
|
|
|
|
|
Posted: 5/14/2022 7:52:02 AM EDT
[#40]
 The Black Eyed Peas - Let's Get It Started |
|
|
|
|
Posted: 5/14/2022 7:52:40 AM EDT
[#41]
|
|
|
|
|
Posted: 5/14/2022 8:01:23 AM EDT
[#42]
Who the fuck can afford meat?!?
Bunch of elitists up in this thread... |
|
|
|
|
Posted: 5/14/2022 8:20:35 AM EDT
[#43]
Ain’t nobody got time fo dat.
/Panasonic-Microwave-NN-SN966S_HeroSquare-fd773c59cf7d4489ba3656aa54e040b8.jpg) 
|
|
|
|
|
Posted: 5/14/2022 8:20:45 AM EDT
[Last Edit: garyd]
[#44]
Some absolutely delicious looking smoked meats up in here.
Here are a few of mine. Done on a masterbuilt propane vertical. 3 pork butts injected with Waygu beef tallow. Turned into the absolute best pulled pork I had ever tasted. Made them for customer appreciation day at work. People were tearing into them.  Attached FileBrisket flat. My flats always end up a little dry. But after the beef tallow experiment I am going to try it in my next flat.  Attached FileHome made kielbasa  Attached FileBeef snack sticks  Attached FileBreakfast roll.  Attached FileI love outdoor cooking. |
|
|
|
|
Posted: 5/14/2022 8:52:32 AM EDT
[#45]
And now we wait. I'll be in the pool.
   |
|
|
|
|
Posted: 5/14/2022 12:55:37 PM EDT
[Last Edit: tortilla-flats]
[#46]
Barks looking good. Temp currently 154*
|
|
|
|
|
Posted: 5/14/2022 1:32:21 PM EDT
[#47]
Quote HistoryOriginally Posted By garyd: Some absolutely delicious looking smoked meats up in here. Here are a few of mine. Done on a masterbuilt propane vertical. 3 pork butts injected with Waygu beef tallow. Turned into the absolute best pulled pork I had ever tasted. Made them for customer appreciation day at work. People were tearing into them. https://www.ar15.com/media/mediaFiles/34111/0429221939_jpg-2383255.JPG Brisket flat. My flats always end up a little dry. But after the beef tallow experiment I am going to try it in my next flat. https://www.ar15.com/media/mediaFiles/34111/0417220853_HDR_jpg-2383258.JPG Home made kielbasa https://www.ar15.com/media/mediaFiles/34111/0226221211_jpg-2383270.JPG Beef snack sticks https://www.ar15.com/media/mediaFiles/34111/0121220829_jpg-2383276.JPG Breakfast roll. https://www.ar15.com/media/mediaFiles/34111/0101221130_jpg-2383277.JPG I love outdoor cooking. Tell me more about this breakfast roll |
|
|
|
|
Posted: 5/14/2022 1:52:52 PM EDT
[#48]
This thread is delicious
|
|
|
|
|
Posted: 5/14/2022 2:37:52 PM EDT
[#49]
Quote HistoryOriginally Posted By RockRash: Tell me more about this breakfast roll Pre cook the eggs. Lay out the bacon, spread sausage on top of bacon, add eggs and whatever else you want, then roll it up and smoke it till the sausage is cooked.  Attached File Attached File |
|
|
|
|
Posted: 5/14/2022 2:48:37 PM EDT
[#50]
Tag!
|
|
|
|
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
Attached File
Attached File
Attached File
Attached File
