ANT0407
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I love that stuff
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
Steve In Pa
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Looks pretty smokey to me
ANT0407
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Dad looks like he's loving it! Looks like a great cook.
I worked him pretty hard today puteup insulation in my garage. We finished his garage last week.
He's pretty spry for 78.
Steelheader1974
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Steelheader1974
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Turned out really good I can’t stop eating ham.
ANT0407
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Looks fantastic man!
ANT0407
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I just made smash burgers on the Blackstone in 27 degree weather. Sorry no pics, but would have been boring compared the food on the smoker.
ANT0407
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I'm off of work today so I decided to smoke a pork butt. Trying a different approach than I usually do. I'm going to run at 250 unwrapped the whole time.I'm using Bear mountain Apple pellets and Sucklbusters Texas Pecan rub It's an 11.5 lb butt so I'm thinking 12-13 hours. Just put it on at 3:30 am. I also have the Heavy D in as a heat deflector so I'm trying fat cap up.
Steelheader1974
Well-known member
Sounds like a good game plan. I still wish I had bought the 1600 instead of the 1150 for that extra height. The rack in my 1150 is kinda useless. Idk why grill manufacturers put those racks in anyways. I think I may look into a heat diffuser for mine. On long cooks for example a pork butt the bottom just gets a little weird not burnt just a weird crust. I’m thinking that next time I do a butt I may go with the fat cap down I never have done that yet out of all the years I been smoking butts. For my ham yesterday I used black cherry cookin pellets. They had a nice flavor. I ran that ham at 190 for 2 hours then up to 230 for a hour then up to 300 for about a hour. Took it out at 150 degrees. I had webers horseradish mustard binder on it with meat church honey hog bbq rub sprayed it with apple juice and coke then last half hour poured smokey peach whiskey sauce over it as a glaze. It was a dry run for a Easter ham possibly. I have off today as well I have a 2.5lb tri tip in the fridge I’m sitting here debating if I want to throw it on the smoker.
ANT0407
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When I was looking at which smoker to buy, the deciding factor was space. I entertain alot and didn't want to ever wish I had more room. I don't fill it up too often but I regularly cook on the middle rack with a pan under it to help with keeping it clean. As far as fat cap I've always run fat cap down to protect the meat from the fire pot, this is a first. I'm hoping that the thick steel of the Heavy D will protect the meat and by having the fat cap up it will keep the butt moist as it renders down.ill let you know how it turns out. I'll be smoking a couple hams for Easter, thanks for sharing your results on your test run. I think that's the plan I will go with.
hankhill11
Well-known member
I did an tri tip steak on Sunday. First one, and had many issues (self inflicted) with my smoker. So a tip for all... make sure you empty your ash pots before every cook!!! I had the 'hopper low' error a few times. At first I thought there was a cavity getting created in the hopper that prevented more pellets from dropping. Turns out, the pot was full of pellets, and could have easily caused a bad fire. I managed to extract the pot, dump the smoldering pellets and ash in my firepit and put it back in without losing to much, but the temp dropped from 225 to 140-130 a few times before I caught on. Ash build up from last cook didn't let enough pellets fall.
With that, it took longer than it should have, which i think dried it out a little, but since it had a good fat cap, and we were making 'chopped' sammies, it was fine. Rubbed and rested(36 hours) with Plowboys Bovine Bold, juiced with my own concoction of broth, seasonings, and bbq sauce, Lumberjack char-hickory in the hopper, and LJ oak in the smoke tube, ~4-4.5 hours. This one should have taken less because it wasn't even 1.5 lbs.
With that, it took longer than it should have, which i think dried it out a little, but since it had a good fat cap, and we were making 'chopped' sammies, it was fine. Rubbed and rested(36 hours) with Plowboys Bovine Bold, juiced with my own concoction of broth, seasonings, and bbq sauce, Lumberjack char-hickory in the hopper, and LJ oak in the smoke tube, ~4-4.5 hours. This one should have taken less because it wasn't even 1.5 lbs.
ANT0407
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Looks good. It's definitely on my list of things to do.
ANT0407
Well-known member
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