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BBQ/Grill/Smoker/etc. Cooks
- Thread starter JWS VII
- Start date
Thanks, the steak turned out great, nailed the doneness. I had a little taste test of the pork when I was pulling it and I think that is going to be pretty good too.
This is my new toy masterbuilt digital smoker. Local bbq restaurant had this as his backup for the fast n hot briskets. He no longer needed it and I got it for a solid price. I will be refinishing this to look brand new. Stay tuned for the changes.
Side note: also have a breeo fire pit and I love cooking with that too. Pretty versatile and fun to use.
Side note: also have a breeo fire pit and I love cooking with that too. Pretty versatile and fun to use.
gave the smoker new life by cleaning the glass and then spray painting the doors. Totally different beast.
Gave the interior a good cleaning and replaced the interior gasket to minimize smoke and temp leakage.
If you look at my prior post, that glass is all gunk and oil caked up. Some good ol bar keepers friend did wonders.
Gave the interior a good cleaning and replaced the interior gasket to minimize smoke and temp leakage.
If you look at my prior post, that glass is all gunk and oil caked up. Some good ol bar keepers friend did wonders.
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global_dev
Shave Enthusiast
Now thats gotta feel great! Hopefully it cooks as great as it looks!!
Looks great now, well done.
Anyone have, or can comment on the Maverick XR Series Digital Thermo for the grill?
Thanks Gerrry, ACE Hardware had them on Sale so I got one, Test it soon
Finally found some time to test out my flanken short rib in the smoker Sunday evening. These were marinated in Korean bbq sweet, salty marinade.
These aren’t too thick. Just about half an inch. So I smoked them for 1.15 hrs at 225. Did some sweet potatoes and jalapeños as well. Along with kingsford charcoal, I used some hickory wood chips for flavor.
Observations: I can go saltier and sweeter with the marinade. The smoke is quite strong (in a good way).
I’m wondering if I should smoke them a bit longer to render the fat more. But still very good.
I finished them in the oven on low broil for 2 min on each side.
These aren’t too thick. Just about half an inch. So I smoked them for 1.15 hrs at 225. Did some sweet potatoes and jalapeños as well. Along with kingsford charcoal, I used some hickory wood chips for flavor.
Observations: I can go saltier and sweeter with the marinade. The smoke is quite strong (in a good way).
I’m wondering if I should smoke them a bit longer to render the fat more. But still very good.
I finished them in the oven on low broil for 2 min on each side.
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I have one of the earlier models that I like. I also have one of the pt100 professional probe instant read thermometers that I use all the time. Would not be without it now.
Ok let see how bad i can screw up a reverse sear. I used to just wing it. Now I have teknooloogee. Bought sirloins just in case LOL
Came out pretty good. Just sit back and wait for it to beep. LOL
Looking good @BarberDave. I have had very good luck with reverse searing. I have had a lot more consistency in my steak cooks since switching to it. It takes a little longer, but definitely worth it to me.
indeed