Going to try out a new smoker Saturday.

[GtoRA2]

Meat all ready to go in.




This is the every just about in and the door about to close.



This is just as it came out. The tri tip in the front was smoked for about an 90 minutes then taken out,  and then grilled to a about Medium. It was good.

The other tritip, has garlic cloved stuck inside it, and it was also very good.

The pork roast turned out to be fantastic.

[Toad]

I envy you guys!

We're not quite to BBQ weather here, just a bit cold for smoking. You can do it, it just takes even longer and you can't really eat outside yet.

If you need more Gates, just let me know. I'll round it up for you.

[AutoPilot]

All i have to say is  " Jack Daniel's " smoking chips.

[GtoRA2]

Toad
 Yesterday was really nice, sprinkled a bit but overall sunny didnt get chili tell about 6, eheh and chili was 55.


Thanks for the rub offer Toad, I really liked the gates and Jack stack rubs and I am out.

I will email you about it.

Can't wait to try again, I know I can get awsome ribs out of this.

[nirvana]

I see you have all the necesities Gto, including Berti Bott's every flavoured beans.  I prefer dirt myself.

[Estes]

Originally posted by Curval
What is that made of Gto?  Looks cool...like a safe.

You mentioned your ECB rusted out, will this do likewise eventually?

I have a real problem with rust.  BBQs last me a year max.  It is due to the humidity.  I'd like to find a really good ceramic BBQ/smoker.

Check this site here out Curval. http://www.kamado.com/

I bought one about a year ago, not the fancy looking ones with colored tiles just a plain black one. They are on the expensive side, and mine weighs literally 500 + pounds but its an awesome smoker. I'm not sure if they would ship to you or not, but its worth a look anyway.

[Gunslinger]

Originally posted by AutoPilot
All i have to say is  " Jack Daniel's " smoking chips.

I like using those but the problem is they are OAK.  Oak is good for smoking but IMHO not by itself.  I preferr to mix that with mesquit.

Toad,

In my smoker if I'm doing more than 2 racks it takes WAY TOO LONG if I don't wrap them in foil half way through.  I'm not in a competition so if the meat falls off the bone at least its tender.  Like you say personal preference.  

[midnight Target]

Shorts weather all weekend here. The only drawback is the dog. He likes to take a long drink out of his kiddy pool then lick my leg.... that's cold.

[Gunslinger]

Originally posted by midnight Target
Shorts weather all weekend here. The only drawback is the dog. He likes to take a long drink out of his kiddy pool then lick my leg.... that's cold.

We had that kind of weather for a day or two,  I actually got sunburned....again.  Now it's cloudy and in the 60s but at least we don't have those stupid mojave winds here.

[Jackal1]

Originally posted by GtoRA2

I had stopped in to see if they sell parts since the firepan on my brinkman ECB rusted out.
 

A light, even coat of pure lard will do the trick for curing. It "sets" the cure and prevents rust in the future. Same with cast iron.

[Curval]

Originally posted by Estes
Check this site here out Curval. http://www.kamado.com/

I bought one about a year ago, not the fancy looking ones with colored tiles just a plain black one. They are on the expensive side, and mine weighs literally 500 + pounds but its an awesome smoker. I'm not sure if they would ship to you or not, but its worth a look anyway.

That is a very good solution but at 500+ pounds I will pay through the nose for shipping.

Thanks though...I'll look into it.