All Things BBQ

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Codeblue
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Wed Apr 03, 2019 11:27 am

Look at dat meat wagon.

P.S. Why's it already rusty? JK I assume dat ain't rust, just unpainted.
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kansasbbq
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Wed Apr 03, 2019 4:54 pm

She's a beaut!
Codeblue wrote:#whydidntilisten2kbbq
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wottagunn
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Wed Apr 03, 2019 5:56 pm

Codeblue wrote:Look at dat meat wagon.

P.S. Why's it already rusty? JK I assume dat ain't rust, just unpainted.
yep just unpainted
to pass food safe inspection, cant have paint on the inside as it could flake away and land on food
I will be coating it as part of the seasoning/burning out
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DonPiano
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Wed Apr 03, 2019 9:34 pm

Far out. Top stuff. Hurry up and expand so you can bring it to WA.
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wottagunn
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Sat Apr 06, 2019 5:03 am

Smashed out some shorties and beef cheek today. The new pit held like a dream.

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kansasbbq
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Sat Apr 06, 2019 9:41 am

I just ate, but now I'm hungry again.
Codeblue wrote:#whydidntilisten2kbbq
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KSUvet
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Sun Apr 07, 2019 8:00 pm

Jalapeno popper chicken tonight! Pretty neat technique, but I think it needed more flavor in the meat. Maybe next time more rub or marinate first.

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"I see dudes using cotton gloves on prints that I know were printed while someone was drinking a beer or eating Cheetos, while water leaked from the ceiling. And I'm not even talking about my shop!" - alexfugazi
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shoeless
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Sun Apr 07, 2019 11:07 pm

wottagunn wrote:Turns out not only is there a Weber dealer in my small country town, there’s also a Barbecues Galore store. Had no idea.

After visiting both stores and having a good look through all of their smoker options, ive nailed it down to these two. I am leaning towards the offset but would love to hear advice, tips, experiences etc with both kinds (on top of what was said above!). Please and thank you. Both are exactly the same price too.

http://www.weber.com/grills/series/smok ... -smoker-18
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http://hark.com.au/tri-fire-offset-smoker.html
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They grow up so fast!
That’s one hell of a rig.
Congrats!
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wottagunn
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Mon Apr 08, 2019 9:58 pm

haha thanks mate
ive definitely moved quick with it, but I have really taken to it. I love it.
and ive got you and some other blokes here to thank for it
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KSUvet
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Mon Apr 15, 2019 12:04 am

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First brisket in the books! I got up at 3:45 this am to get things going and didn't eat anything until after 10:00pm :roll: . I was trying hard to not wrap, but the end went awry. It stalled out at like 188° which is weird, but then I was having trouble maintaining temperature. I think there weren't enough coals left from the looks of it, but that's never happened to me before with other long cooks. I'm not sure what happened, but I think maybe there were too many small pieces. I debated about it briefly when I filled up the fire box at the start. I ended up foiling and taking it to the oven. I think it was a little over target. The bark quality is good but I think there was too much salt. I'm definitely tweaking the rub next time.
"I see dudes using cotton gloves on prints that I know were printed while someone was drinking a beer or eating Cheetos, while water leaked from the ceiling. And I'm not even talking about my shop!" - alexfugazi
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wottagunn
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Mon Apr 15, 2019 12:16 am

looks pretty bloody good!
what temp did you run at? thats a very long cook
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KSUvet
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Mon Apr 15, 2019 12:28 am

wottagunn wrote:looks pretty bloody good!
what temp did you run at? thats a very long cook
250ish. That time included getting the fire going for an hour, and resting for an hour, but I guess it still was around 16 hours of cooking for 9-10# trimmed brisket :shock: . I might still be at it if not for the foil and oven. :tumbleweed: :milking:
"I see dudes using cotton gloves on prints that I know were printed while someone was drinking a beer or eating Cheetos, while water leaked from the ceiling. And I'm not even talking about my shop!" - alexfugazi
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wottagunn
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Mon Apr 15, 2019 1:00 am

For your next one, try this. I've had a lot of success with it:
- remove from fridge and let it get to room temp (get fire going)
- hold pit at 275-325. I usually have it about 290/300 but anywhere in that range is fine
- wrap at 165F ish, or whenever the bark looks nice
- remove when flat is probe tender
- rest for 2 hours

I cook everything at a minimum 275. Everything. That old 3-2-1 on pork ribs is ridiculous. 90 mins to maybe 2 hours and they're done.
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RadRacing
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Mon Apr 15, 2019 8:43 am

I do 3-2-1, or 2-2-1 (babybacks) @225F for pork ribs all the time and they turn out PERFECT.
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dero316
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Mon Apr 15, 2019 9:30 am

I switched to more of a 4-1-1 with pork ribs lately and have enjoyed the results.
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