Who here owns a smoker?

Wild Turkey said:
Maybe.

Have to get it level where I’m putting it and you have to do a dry run to season everything. With Father’s Day I might not get it all done but will be smoking soon.

I’ve got an educational curve to get overall as well. Lots of YouTube in my future.
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Pictures...
 
Pork Butt turned out really good. It was a small one but I was afraid to get a big one and not be able to get it done on time.

Very moist and pulled easily now I wish I had done more. Forgot to take a picture because people were over and waiting to eat so I pulled it right after a two hour rest.

Going to try chicken next. If anyone has tips let me know I want to do breast and thighs.
 
packerzrule said:
Got a Traeger 3 years ago and love the hell out of it. Already made the standard baby back ribs, brisket, boston butt, and various other dishes. Still have a prime rib roast on my bucket list
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We have 2 rectecs a big one for the back porch and a smaller one for our 5th wheel
 
Wild Turkey said:
Pork Butt turned out really good. It was a small one but I was afraid to get a big one and not be able to get it done on time.

Very moist and pulled easily now I wish I had done more. Forgot to take a picture because people were over and waiting to eat so I pulled it right after a two hour rest.

Going to try chicken next. If anyone has tips let me know I want to do breast and thighs.
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Spatchcock , pull the skin up and get the rub onto the actual meat. Tuck the wings and smoke.
 
PnkPanther said:
What are you talking about?

Porter house and tbone are just opposite ends. A porter house is a t bone, but a tbone isn't a porter house.

Beef ribs are amazing,

View attachment 102609
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One has a bullshit little piece of tenderloin. The other has a an actual medallion. You can guess which one is the short rib in my analogy.
 
Here are the Bearded Butchers to explain it all...


 
Wild Turkey said:
Going to try chicken next. If anyone has tips let me know I want to do breast and thighs.
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Do the whole chicken(s) at once. Fall off the bone delicious!


Try this way. This is how I do it. I season the chicken more...but cook it this way.

 
Bayou Tiger said:
Do the whole chicken(s) at once. Fall off the bone delicious!


Try this way. This is how I do it. I season the chicken more...but cook it this way.

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I'm probably going to have about 6 people total so I really need to do individual breasts and thighs but they will be bone-in. I'll run it pass the decision maker and see if she will let me do whole chickens but I'm not holding my breath on that.
 
Wild Turkey said:
I'm probably going to have about 6 people total so I really need to do individual breasts and thighs but they will be bone-in. I'll run it pass the decision maker and see if she will let me do whole chickens but I'm not holding my breath on that.
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If you do it that way.....the pieces literally seperate themselves. You could just "pull it" like puled pork even.

This is one I did recently...

IMG_2905.JPG
 
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Bayou Tiger said:
If you do it that way.....the pieces literally seperate themselves. You could just "pull it" like puled pork even.

This is one I did recently...

View attachment 102626
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I believe you and I'm going to see if I can sell it.

I was amazed at how the meat fell off the bone of the pork butt I did. I had low expectations going into my first attempt and it was pretty cool how easy it was and how good it turned out. I saw the smoke ring and had a little bit of imposter syndrome going on like did I really do this?
 
SU Nittany Tide said:
I could see if you think they are the same as a chuck that you haven't had them made right.
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I've never smoked em. Maybe I'll try it. Just never seemed worth it.:noidea:


You can put your pricks back in your pants now. :finger:
 
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