Epic food porn

[Jesser04]

I rested my GMG temp probe against my stand alone probe and they were with in 2 deg of each other.


Also how would foil on the drip trap change air flow? A few of the companies makes a perforated tray but if its solid it should have zero impact temp or air flow

I’m not sure about the airflow. I just know they are very clear about do not put anything on the drip tray and the whole unit itself is very tightly sealed unlike the traeger and gmg smokers.

Another tip for the traeger is make sure you leave the lid open when you run the shutdown cycle if I don’t the fire wants to back feed into the hopper.

 

[frieed]

These meaty bad boys are baby-backs, just going on now. cook at 220* with apple and hickory for about 3 hrs, wrapped in foil for another 2 hrs, then glaze with home made barbecue sauce.



Phase one complete, time to foil up and let them fully render their fat.

 

[Jay5.9L]

Awesome!

 

[frieed]

rendered fat:


phase 2 done, time for sauce:


and the end result ready for the table:



talk about meaty... one rack fed four of us and there are still 3 ribs left.

 

[KevinM]

I love my smokers. We've had a traeger for 4 years now, use it year round. Smoking a prime rib for Christmas along with lobster mac n cheese.

 

[ChestonScout]

Mmmm

 

[frieed]

cheddar or cream cheese ?

 

[ChestonScout]

Cream. It snagged the smoke flavor really well. I could have ate that whole pan.

 

[Jay5.9L]

I love poppers. Found a short cut for the filling. Grab a Harmon’s cheese ball and add a brick of cream cheese and maybe some addition sharp cheader.

 

[Jesser04]

@ChestonScout Stuffed mushrooms in the smoker are great also.

 

[Jay5.9L]

I grabbed two fat racks of pork ribs for the weekend. First attempt so do you guys recommend the 3-2-1 (smoke/foil/smoke) method or something else? Ive seen a fwe where you start at 185 for 5 hours then another 3-4 hours at 225.

 

[frieed]

As mentioned above.. smoke at 225* for 3 hours, foil at 225* for 2 hrs, then back on the rack to sauce until you like them

 

[frieed]

as I said, I cook a lot of tri-tip.

onto the grill after marinating



time to cut it up

 

[Jay5.9L]

I just hit Costco again but this time the big one in SLC. I saw the whole lamb and sucking pigs in the freezers. My wife said I looked like a little kid on Christmas morning. They will have to wait until summer. But I did grab more Tri Tip. And next time those massive beef short ribs are calling my name

 

[Jay5.9L]

Pork, it’s whats for dinner.....

 

[frieed]

when do we eat

 

[TRD270]

@Greg @Herzog Can you make this thread not show up for me lol..... I can't resist clicking

 

[Herzog]

@Greg @Herzog Can you make this thread not show up for me lol..... I can't resist clicking

I have the same problem

 

[Jay5.9L]

They came out super tender but maybe a tad dry. I didn’t add enough liquid for the foil stage. Still pretty good

 

[Deleted member 12904]

So not done on a smoker but damn it was easy. Instapot ribs. Seasoned with Pork spade L then pressure cooked for 25min covered in sauce and left under the broiler for 8 min. Turned out super tender and surprisingly good especially for ribs under an hour.