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Author Topic: Grillin' and Chillin'  (Read 61898 times)

Offline clark123456

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Re: Grillin' and Chillin'
« Reply #36 on: May 09, 2014, 02:19:48 PM »
That would be awesome to have at Windrock.  I wish we had a camp cook for that trip...who would make those for dinner one night.
Clark
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Offline cudruln

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Re:
« Reply #37 on: May 09, 2014, 09:14:29 PM »
I think you just volunteered Clark.

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Alex

Offline clark123456

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Re: Re: Re:
« Reply #38 on: May 09, 2014, 09:28:35 PM »
I think you just volunteered Clark.

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Hmm, if I'm broken down for a day waiting in parts, then I'll attempt to be camp cook that day.
Clark
1998 TJ Sahara

Thanks, Dandelion!

Online tcdawg

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Re: Grillin' and Chillin'
« Reply #39 on: July 18, 2014, 08:28:32 PM »
Cooked a 12 hour Brisket on the Egg last Sunday, freaking melt in your mouth.

This Sunday it will be pulled pork for about 10 that are coming over to the new house. Low and slow Boston Butt, 11 pounds that will smoke for anywhere between 16 to 22 hours.

Nice fresh Butt from the butcher


Rubbed down with my special dry rub


Wrapped to chill in the fridge until tomorrow evening

Online cru9

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Re: Grillin' and Chillin'
« Reply #40 on: July 18, 2014, 08:39:26 PM »
Mmmmmmmm!
Bobby

Offline Lhub36

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Re: Grillin' and Chillin'
« Reply #41 on: July 19, 2014, 10:43:31 AM »
Whens supper!!!



Lenn

Si vis pacem, para bellum

Online DOUG

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Re: Grillin' and Chillin'
« Reply #42 on: July 21, 2014, 08:48:00 PM »
Not mine but looks tasty.  Gator eating a chicken wrapped in bacon style.


I
« Last Edit: July 21, 2014, 08:49:34 PM by Doug »

Online tcdawg

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Re: Grillin' and Chillin'
« Reply #43 on: July 22, 2014, 08:05:55 AM »
I forgot to post pics of the final product from this last weekend.  An 11.5 pound Boston Butt, was on the smoker for 22 hours!



Also did some venison sausauge and a friend brought over a smoked Amberjack fishhead.  The throat and cheek meat is killer


Online DOUG

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Re: Grillin' and Chillin'
« Reply #44 on: July 22, 2014, 09:01:57 AM »
Tony I did 2 for 14 hours at 250.  They fell completely apart trying to get them off.  Yours doesn't look tied either.  What temp did you run?

Do you have the fan/temp management add on?  Adjustable Rig?

I bought the egg thermometer that has the inside temp and the meat probe with remote alarm.  It let me know at 3am that the temp was dropping, no idea why, but I had to get up and open it up a bit, and then it went up, had to reset.  The inside temp on it clipped to the grate above the plate setter shows a good bit higher than the dome thermometer on the egg.

Online Raisinhead

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Re: Grillin' and Chillin'
« Reply #45 on: July 22, 2014, 09:07:50 AM »
I'm not a fan if the fish head, everything else looks strong to quite strong.

Anyone cooked on one of these? A buddy of mine at work just got one and it sounds pretty sweet. I'm still sold on the egg. http://www.louisiana-grills.com/
Jay
1999 TJ

"Sometimes you have to go home now, in order to go big later" - someone that understands life

Online jc79

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Re: Grillin' and Chillin'
« Reply #46 on: July 22, 2014, 09:19:18 AM »

Do you have the fan/temp management add on?  Adjustable Rig?

I've got the Adjustable Rig on mine and it's great.

You can get the grate literally on top of the coals or to about 3" above the felt line (and in between). It's high enough to do some cooks direct that would have otherwise been indirect. So it gives you new options.


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Jared

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Online tcdawg

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Re: Grillin' and Chillin'
« Reply #47 on: July 22, 2014, 09:26:58 AM »
Tony I did 2 for 14 hours at 250.  They fell completely apart trying to get them off.  Yours doesn't look tied either.  What temp did you run?

For a pork shoulder or Boston Butt I try to keep the smoker temp at 225 and allow it to move between 220 and 240.  I want an internal temp on the Butt of 195.  I don't tie it up, never had one fall apart on me but they are extremely tender, very easy to pull apart.

Do you have the fan/temp management add on?  Adjustable Rig?

I don't have a temp management system, I like to do it myself.  I do have a dual probe thermoter that gives me my grill temp and internal meat temp. It has a wireless unit that comes in the house with me.

I bought the egg thermometer that has the inside temp and the meat probe with remote alarm.  It let me know at 3am that the temp was dropping, no idea why, but I had to get up and open it up a bit, and then it went up, had to reset.  The inside temp on it clipped to the grate above the plate setter shows a good bit higher than the dome thermometer on the egg.

What happens on a long smoke is that the mound of charcoal burns out to the outside and, even though you may have enough charcoal in there, it looses some of its heat and needs more air.  I had to do the same thing this weekend about 6am Sunday, added more charcoal as well.

Your dome thermometer should show a higher temp than your grill temp...heat rises.  You may have had your grill thermometer real close to the one of the openings on the placesetter where all the hot air is coming around the placesetter, up to the dome and then circulating. 

Have you ever calibrated your dome thermometer, if not google how to do it.  The BGE dome thermometers are not the greatest.

 

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