The Grill and BBQ thread

[volinbham]

The start - that yellow stuff is pineapple juice. Just trying it for kicks

 

[BAJAvol]

What kid of wood you using

Apple

 

[BAJAvol]

Be prepared for a long day. If you don't have one, invest in a Maverick type temp sensor and wireless receiver.

This is the one I have

Thanks you sir. I definitely need to pick one of these up

 

[BAJAvol]

The dreaded stall

 

[vols72]

The dreaded stall

Nice color

 

[BAJAvol]

Nice color

Thanks. I got to put some gaskets on this thing. It's the first smoke with it. But I'm happy so far

 

[volinbham]

stage 1 complete - 3 hour smoke. Hope they got enough smoke - my AMNPS didn't stay lit.

wrapped and planning about 1.5 for stage 2

 

[BAJAvol]

Finished product. 198 internal

 

[vols72]

Tomahawk Ribeye with grilled corn

 

[theutvolunteers]

Chuck.

 

[ninerplaya57]

Get the Masterbuilt 40 inch Electric Smoker! Get an AMNPS and a digital probe to go with it and you'll be all set!

 

[cali_vol]

Finished product. 198 internal

Very nice

 

[cali_vol]

Chuck.

Nice smoke ring you got there!

 

[vols72]

Finished product. 198 internal

Very nice,how'd you like it

 

[volinbham]

Finished ribs. Unfortunately they were almost too salty to eat. I bought them from Costco and they had a rub already applied. I froze them and then thawed them a week later. Not sure if that was too much time for the rub to be on or if it was just a salty rub. Texture and meat flavor was fine but too dang salty. Won't make that mistake again.

 

[Volsfromiowa]

What kind of rub do you use for different meats? And Ill prolly end up being the one doing all the work when the friends get to drunk lol
Posted via VolNation Mobile

My favorite rub for a smoked brisket is a coffee rub. doesn't sound so great, but look up the various versions online. Usually has brown and white sugar, several other spices, and the coffee grounds. It makes for a great rub that will get you a nice, dark crust on the brisket. For pork loin or pork shoulder, I like to keep it simple, and just use Lowry's season salt, garlic salt, onion salt, celery salt, and black pepper, then brine in apple juice for 48 hours. Ribs, usually use Cookie's flavor enhancer, then mop wet BBQ on for the last 2 hours to give a nice glaze. Chicken or Turkey usually get injected with butter and Budweiser, then just rub the outside with yellow mustard. I smoke most of my meat with oak and cherry.

 

[Volsfromiowa]

For Kat

Gen 1 = ok

Gen 2 = avoid or be prepared to do some work arounds to get the heating right. They probably work fine but most of the complaints were about this version.

Gen 3 = ok

I have and use the gen 1. I also have traditional smoker with a side box for wood/charcoal. Usually get a better smoke ring with the traditional, but the electric is so much easier, especially to regulate the temp. Overall, the flavor is pretty good in both, with a slight edge going to the traditional. I use the electric 75% of the time, though, because it is so easy to get out on an afternoon, and just set a temp and time, then leave for a few hours, other than adding more woodchips every now and then.

 

[BAJAvol]

Very nice,how'd you like it

I loved them!

 

[volmanbill]

stage 1 complete - 3 hour smoke. Hope they got enough smoke - my AMNPS didn't stay lit.

wrapped and planning about 1.5 for stage 2

In my short time using the AMNPS, I discovered 2 things to help it stay lit. First, I microwave the pellets for a minute before putting them in the tray. Once lit and in the smoker, I keep the side chip tray out. It allows for better air circulation and keeps the smoke flowing.

 

[volinbham]

In my short time using the AMNPS, I discovered 2 things to help it stay lit. First, I microwave the pellets for a minute before putting them in the tray. Once lit and in the smoker, I keep the side chip tray out. It allows for better air circulation and keeps the smoke flowing.

thanks

 

[the.one.the.only]

That might 3 days to smoke

They were 15 and 16 lb butts. Did them one at a time because I couldn't fit them both in the electric smoker at the same time. Each one took about 13 hours. Some of the fastest butts I've ever smoked, and they were back to back. Had the temp at around 250, but the temp on the maverick on the grate the butt was sitting on hovered around 225. Weird.

 

[the.one.the.only]

thanks

Keep the side tray half open so air will circulate. And keep something (foil, pan, etc) directly above the AMNPS so the drippings from the meat doesn't put the pellets out

 

[MOTOVOL]

This is an old picture from earlier this summer but you can see the Jack Daniels Rub I got from the store. It is not bad at all and they have a bunch of different ones. Also cooked 4 shoulders and some bacon wrapped tenderloin for the Battle At Bristol for my family and friends and used a rub I found called Leggs BBQ Rub and it was really good.

 

[cali_vol]

Finished ribs. Unfortunately they were almost too salty to eat. I bought them from Costco and they had a rub already applied. I froze them and then thawed them a week later. Not sure if that was too much time for the rub to be on or if it was just a salty rub. Texture and meat flavor was fine but too dang salty. Won't make that mistake again.

Well it looks cooked perfectly.

 

[Fred_Jones]

I bought some drumsticks and honey teriyaki liquid marinade. I plan to marinade then overnight then smoke them using cherry pellets. What temperature would one set the smoker to and for how long?