🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
ANT0407
Well-known member
Update: 2hours cold smoking, now loosely wrapped in parchment paper for 48 hours. After that I will vac seal for at least 2 weeks.
Jimsmokes
Well-known member
How are you keeping air moving through?
ANT0407
Well-known member
I don't use a fan but I did Crack the lid open a bit after I took the picture.
Jimsmokes
Well-known member
Smoke tube or tray and pellets or dust?
ANT0407
Well-known member
Tube with apple pellets
brewersfan73
Well-known member
Tried something completely different this time. A small rack of lamb from Costco. And I used the searing option on my Austin XL for the first time, too. Cooked it at 300 degrees for about 20 minutes until it hit 100 degrees IT, pulled it off, and then slid the sear grate cover over and cranked up the heat. Seared it quickly on all sides, and the IT was around 130 degrees. It was amazing!
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touras
Well-known member
mmmmm ..... Love lamb but haven't ever done it on the smoker. Looks amazing!
Irish123
Member
Smoking a pork butt for pulled pork tonight.
brewersfan73
Well-known member
Sounds good. Let us know how it goes, and we love to see pictures.
Irish123
Member
Will do!
Well after years of just using a propane grill I pulled the trigger and got a kc combo last week. I've been wanting to get a smoker for several years but the combo caught my eye as I love a griddle as well so this suits my needs and went for it! Set up was fast and easy, seasoned my griddle and started off with a round of wings on the griddle to enjoy while watching the Leafs knock out the Lightning last night. Bacon, eggs and hash browns for breakfast today. Then first attempt at smoking anything and did two racks of baby back ribs. Used a mustard binder with my favourite Cajun rub, after two hours I wrapped them in foil with apple cider vinegar, then finished with a touch of my favourite sweet bbq sauce. Have to say, turned out way better than expected for my first go. I did have some serious temperature fluctuations, but I'm assuming that's because it was so windy outside today? Anyway, all three meals turned out so good!
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Sparky
Well-known member
Welcome to the group
touras
Well-known member
hankhill11
Well-known member
Herb crusted pork tenderloin. its twin is just off camera. I was experimenting with wood chips + pellets in my smoke tube on this one. It turned out pretty darn good. Pulled at an internal temp of 139, carried over to 144. This was cooked on sunday, and stashed in the frig til yesterday. It reheated really well.
