🔥 What's Smoking/Cooking on your Pit Boss?

[Oneilln]

Added some wings for fun!View attachment 4534

Let us know how the wings turned out! I’m always interested in smoking wings. Last time I did them too low and slow and they were so juicy that it made a mess with every bite. Who knew meat could be TOO juicy!

 

[ANT0407]

Let us know how the wings turned out! I’m always interested in smoking wings. Last time I did them too low and slow and they were so juicy that it made a mess with every bite. Who knew meat could be TOO juicy!

They were great. I dusted them with The Gospel by meat church and let them go for about 45 minutes in the drum,then seared them on the gas grill. I tossed them in Buffalo wild wings Tennessee hot sauce. They had a nice smokey flavor, that with the gospel and hot sauce made a fantastic combination.

 

[Steve In Pa]

8 lb butt going in the drum. It's running at 275 with Honey killer bee rub, and hickory chunksView attachment 4528View attachment 4529

Looks good. The commercial variety my son has of what you built works well for him. Maybe on my radar someday.

 

[Steve In Pa]

They were great. I dusted them with The Gospel by meat church and let them go for about 45 minutes in the drum,then seared them on the gas grill. I tossed them in Buffalo wild wings Tennessee hot sauce. They had a nice smokey flavor, that with the gospel and hot sauce made a fantastic combination.

So the wings at 275?

 

[ANT0407]

Looks good. The commercial variety my son has of what you built works well for him. Maybe on my radar someday.

Yeah I looked at those but building one was half the price including a new drum.

 

[ANT0407]

So the wings at 275?

Yes but plenty of smoke flavor

 

[Oneilln]

Yeah I looked at those but building one was half the price including a new drum.

Where did you get the drum from? I’m assuming a company that did food grade stuff?

 

[Oneilln]

View attachment 4476
Making a smoked double BBQ onion ring topped burger for dinner. Smoke mode until around 100f internal then seared to medium. Same time doing an experiment and seeing if smoking on that rack will be a lower temp than on the grates right above the burn pit with the sear plate closed. I know heat rises but the main grate is right above the burn pit so maybe moving it away is cooler? We will see. Right now I’m seeing 161 grate and 171 upper rack.

An update on this. It pretty quickly evened out and became the same temp upper and lower. I was shocked at first but then took a minute and gave it a minute and it makes sense.

 

[Oneilln]

Boy did I blow past the 195 mark. I’m looking at 215. Surely it’ll be delicious. Just hoping it’s not toooooo fall off the bone

 

[ANT0407]

Where did you get the drum from? I’m assuming a company that did food grade stuff?

I purchased it as a kit from UDS.com. I then added some extra things. It was $395 including a new drum. I decided to go with the long intake tubes and a few additional accessories. All said and done I'm in it for around $600. Half the cost of the major drum smoker company.

 

[ANT0407]

View attachment 4539
Boy did I blow past the 195 mark. I’m looking at 215. Surely it’ll be delicious. Just hoping it’s not toooooo fall off the bone

They look great!

 

[Oneilln]

stayed intact for the most part while pulling it. Pretty resilient

 

[ANT0407]

View attachment 4540stayed intact for the most part while pulling it. Pretty resilient View attachment 4541

Very nice. Nice pullback on those bones.

 

[Oneilln]

Very nice. Nice pullback on those bones.

They were really good. I used Guy Fiery (you know who I mean) Kansas City sauce. Put it on then smoked for about 20 minutes to set. No sauce on after that. Very good, I’ll likely do the same thing next time

 

[Oneilln]

They were really good. I used Guy Fiery (you know who I mean) Kansas City sauce. Put it on then smoked for about 20 minutes to set. No sauce on after that. Very good, I’ll likely do the same thing next time

I think it was because they were spare ribs that i got away with it high temp and not super fall off the bone. Had they been baby backs (like I initially wanted but the grocery store didn’t have) it would have been a mess. Even at 205 my baby backs are slippery and chunks of meat pulling off in one bite.