@Cvargo Which model ya got?
Not this year.....Hard to cook enough when entertaining more than 8 people, which we do pretty regularly in the summer.
I know you didn’t ask, but I’ll chime in...@Cvargo Which model ya got?
You're not helping........I am unemployed right nowI know you didn’t ask, but I’ll chime in...
People seem to love the pellet smokers—I think they’re hard to beat for convenience and versatility. I have buddies with electric smokers and they seem to get good results as well. As Chad said, very easy to use.
BUT—if you’re considering this category, I think you have to give the kamado style a hard look. Incredibly versatile—I’m talking low and slow 225* for 18 hours and a 700* pizza oven. And you get the play with REAL FIRE ! Downsides are extra time/steeper learning curve (but this is kind of the fun, IMO) and price.
There are also barrel smokers, offsets... tons of options with many different fuel sources! It’s definitely a rabbit hole
For sure! You kind of want one of everything...Those Kamados are really neat. I could go with that, a pellet, or both!
It's kind of like shaving.
my wife thought it could have used a bit more time but i thought it was pretty good. might up it to 90 min. I made a second loaf that was put into the freezer so i can just drop that in for 2.5-3 hrs right from the freezer at some point.I'm surprised 75min was long enough for something that thick.
Hey! That’s what we had yesterday but I didn’t post!Steak skewers and (onion, yellow, orange and red peppers with mushrooms)
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Ribeye is the king of steak!
Glad to see you gave it a try and you liked it. I think smoking it up would give it just another layer of flavor.@ksblazer inspired me to try a Mississippi pot roast. Glad I did! Instead of the slow cooker, I decided to cook it on the smoker Malcolm Reed style (if you don’t know who Malcolm is, get on over to YouTube and check out How to BBQ Right—you’ll thank me later).
Started by seasoning up a chuck roast and getting it in some hickory and pecan smoke:
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After a couple of hours getting happy, it was time to go in the Dutch oven (my favorite kitchen item!). Before seasoning:
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After seasoning with the “signature” ingredients (au jus packet; ranch packet; stick of butter; whole pepperoncini peppers):
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Then back on the pit for another 3 hours until fork tender:
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Here is the finished product shredded up on the cutting board. It was delicious and super tender. Great smoke flavor with a little heat and tanginess from the peppers. We had it over egg noodles and it was wonderful. The crockpot method produces a great result (I highly encourage all to try it—so easy), but I think the original slow cooker adds a little something extra. Thanks for reading!
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