Anyone else into smokin'? - Kawasaki Vulcan Forum : Vulcan Forums
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post #1 of 22 (permalink) Old 05-02-2017, 09:19 AM Thread Starter
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Anyone else into smokin'?

I use the Big Green Egg along with a Flame Boss pit/meat controller.



Last weekend's cook was spare ribs. Mmmmmm

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post #2 of 22 (permalink) Old 05-02-2017, 11:48 AM
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I go with Mesquite low and slow. Briskets and turkeys at 120 degrees 16 hours.

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post #3 of 22 (permalink) Old 05-02-2017, 04:10 PM
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I love cooking, especially on the grill and the smoker! Baby Backs are the family and friends favorite. I'm told that my ribs are the best...ever! I haven't smoked a Turkey in way too may years. Last time I did was in a smoker I built myself. That was back when I practically smoked everything. My mouth is watering thinking of my smoked Salmon. I miss that darn thing.

@MN-Rider ...thanks, now I'm craving some ribs.

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post #4 of 22 (permalink) Old 05-02-2017, 05:17 PM
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I just ate supper but I think I could eat another one after looking at those ribs!
I do some grilling but I haven't smoked anything. Wouldn't mind trying/learning.


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post #5 of 22 (permalink) Old 05-02-2017, 05:23 PM
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I'm a professional "Smoked Meat Tester". There is no charge, just invite me for dinner and I will give you a professional opinion and review.
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post #6 of 22 (permalink) Old 05-02-2017, 09:46 PM
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I've been wanting a green egg for awhile! Do you have the wifi temp controller? Right now I just use my grill with smoke box with hardwood or fruit wood from trees I cut down. Grape vines work amazing too. When I don't have a lot of time to sit and tend to the smoke box, I cheat.. I have a Bradley digital electric smoker. My old man calls it the wimps smoker, but I think he just upset because my pulled pork and brisket always turn out way better than his. I love the damn thing even though it does feel like cheating!
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post #7 of 22 (permalink) Old 05-03-2017, 02:22 AM
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WIFI temp controller???????

I have a friend who thinks he makes the best briskets.... He has an OVEN!

Your dad is a wise man.

"As long as I have the voices in my head, I'll never ride alone."

2006 Vulcan 900 classic
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post #8 of 22 (permalink) Old 05-03-2017, 03:05 AM
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Quote:
Originally Posted by GFISH View Post
WIFI temp controller???????

I have a friend who thinks he makes the best briskets.... He has an OVEN!

Your dad is a wise man.
You can get wifi temp monitors, too. I bought my Dad one for Father's day and it's amazing. Basically, you're connecting your phone or tablet to it, telling the app what you're cookin' and it monitors the meat with a probe and let's you know when it's done. Works perfectly every time. Additionally, Dad has one of the egg grills. Talk about a world of difference! The grill gets hotter faster and cooks the meat faster. Dad has even cooked whole chickens and turkey's and pizza on his egg grill. Everything he cooks is perfect.

I'm gone!
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post #9 of 22 (permalink) Old 05-03-2017, 07:23 AM
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The Green Egg and a WiFi temp monitor...sounds like a fine Fathers Day gift for me! Time to plant that seed!

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post #10 of 22 (permalink) Old 05-03-2017, 09:20 AM Thread Starter
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What equipment do you guys use? The Big Green Egg uses lump charcoal which is nothing like charcoal briquettes. Fruit and other woods can be added as well as pans for water/liquids. The Egg can also go up to temps near 600 and has an attachment (I haven't tried) for pizza so you can make pie in short order like pizzeria's do or sear steaks. I light the egg using a map gas torch and it takes literally 1 minute. Hook up controller, wait for 30 minutes to burn off bad smoke from your wood, cook. As far as the controller, there are several on the market but I use the Flame Boss 200 which is now the 300 I think. I will link to it below. The FB comes with a fan that goes in the egg's bottom vent and the top vent is almost entirely closed. The fan maintains temp by either increasing or decreasing the fan and is super accurate. HERE is the cook stats for the ribs above. Blue is what temp I told the FB to maintain, red is what the controller actually did. The green at the bottom is the fan. There is no meat stats here as the ribs are cooked by time, appearance and texture but when I do pork butts, there would be a meat temp here as well. The dips in the red you see are when I open the lid on the egg. The controller then waits for a period of time to allow the egg to recover to temp, if not, it begins the fan. A couple cool features with the FB. The new 300 has more leads so you can keep track of meat temps on three different pieces of meat. It is WIFI so you can access the controller from anywhere in the world you can access the internet via a browser, even your smart phone or tablet. You can set warnings to have the FB send your phone text messages say for a unusual high or low temp. You can then log in to the FB/cook and fully control the unit's temps for the pit or the meat or redo your alerts.

https://www.flameboss.com/

One of our pork butt cooks:
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Last edited by MN-Rider; 05-03-2017 at 09:28 AM.
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