quote:

Originally posted by xantom:
Nice work Jeff, what Yoder did you get?

480S

Its been a while gentlemen. I decided to smoke a turkey. This is the first time spatchcocking one. I wouldn't do it any other way now. It was probably the juiciest turkey breast I've had.

Very nice!

I had carpal tunnel surgery a few weeks ago and had to get ready for winter here. Just got about a foot of snow too.


Hoping to get the pit barrel going here soon.

Thanks xantom! I hope your recovery goes smooth. That snow doesn't look fun.

It's been weird December. We had that snow storm then last week Tuesday we had the temps hit 65 followed by a tornado touching down close to us and then straight line winds of 85MPH for 7 hours. We lost an 40 year old ash tree. Thankfully the BBQ shack and our house were not damaged.

I got this 14lb NY Strip Loin for a couple Christmas party's this year. My brother was here from Florida last night.

Prime rib roast and grilled pineapple!

My son got me a Meater probe for Christmas. Hoping to try it out this weekend. I have been using a Thermapen but now I have Bluetooth and I don't have to open the smoker.

Meater

Didn’t take any pics but Christmas dinner was whole rack of lamb on the BGE. Smoked at 250 with oak lump and pecan chunks. It was delicious.

quote:

Originally posted by SHOOTIN BLANKS:
My son got me a Meater probe for Christmas. Hoping to try it out this weekend. I have been using a Thermapen but now I have Bluetooth and I don't have to open the smoker.

Meater

I got a Meater for Christmas too (actually a little before). It worked pretty slick with the rotisserie - if you look close you'll see it in the prime rib above.

For New Years supper, I plan to smoke some Cornish Game hens in my Cook Shack smoker. They usually turn out great, and the extra hens will be vacuum sealed and frozen for later in the New Year.

Still learning on my newish pellet grill. Turned out great.

Family traditon is to have pork and cabbage on New Years day so we did Some pork ribs and sauerkraut on the Weber Kettle under our pop Awning .Raining and 36 degrees

I chopped up some leftover brisket. Sautéed with onions, peppers, dill pickles and tomatoes then added the chopped brisket. Seasoned it with cumin, coriander, garlic and crushed hot peppers, served in a lettuce wrap over cauliflower rice.

Well I kept telling myself that I was going to get a Yoder 640, they’re made about 20 mins up the road from me. Then I watched Jeremy Yoder’s recent comparison video (no relation) and was impressed with how the Weber Smokefire fared. Then today I walked in to Lowes to find this EX6 clearances priced at 50% off. On top of that the girl at the service desk told me it was the last one so she’d give me 10% additional off for the floor model. Done deal.

I’ll be running a pork butt this weekend along with maybe some ribs. This before I attempt a brisket later this month.

quote:

Originally posted by SigM4:
Well I kept telling myself that I was going to get a Yoder 640, they’re made about 20 mins up the road from me. Then I watched Jeremy Yoder’s recent comparison video (no relation) and was impressed with how the Weber Smokefire fared. Then today I walked in to Lowes to find this EX6 clearances priced at 50% off. On top of that the girl at the service desk told me it was the last one so she’d give me 10% additional off for the floor model. Done deal.

I’ll be running a pork butt this weekend along with maybe some ribs. This before I attempt a brisket later this month.

I'm curious how the Weber works out. I've heard they are have had a ton of issues with them and that's why they are on clearance.



Today was the day to smoke homemade Andouille sausage. Seasoned and cured the ground pork 2 days ago. Stuffed yesterday. Smoked today. These are fully cooked and also cured. I will be making an gumbo with it later. I also made a bunch of hot italian sausage as I had the 2 pack of pork butt from Costco.

quote:

Originally posted by frayedends:
I'm curious how the Weber works out. I've heard they are have had a ton of issues with them and that's why they are on clearance.

I’ll keep updating here as I go along. This is a Gen 2 which has several upgrades compared to the first gen. Even then there are some interesting quirks. No grease trap, all the drippings are allowed to fall on the “flavorizer” bars like in their gas grills. I’ve heard a lot of folks having problems when they try firing the thing up to say 450° after a smoke, especially if they haven’t cleaned it between the two. I plan to use a catch pan for all my smoking to help mitigate this.

Last weekend I smoked a pork butt at 275° for about 9 hours along with some locally made German style coil sausage (sorry no pics) and both turned out great. I used Sam’s Club Smokehouse pellets as I haven’t been able to stock up on the B&B post oak pellets I’d prefer to use. Regardless, great results.



Weber app worked well and kept me informed of progress. Not as fancy a smoker as I had intended, but I plan to use it a while to learn what I like/don’t like before I drop more serious $ on a higher end unit.

My second smoke on the Weber Smokefire EX6 tonight. Intended to be a quick weeknight smoke of some fully cooked Kiolbassa brand sausages, just enough to to heat them and impart a little smoke flavor. Ended up tossing on a prime ribeye left from this weekend that I either needed to use or vacuum seal. Turns out the ribeye stole the show. The whole family couldn’t stop talking about it (and eating it).

Smoked at 250° until it hit 128° internal, them threw it in a screaming hot cast iron skillet on the grill to sear it off on both sides. This was all using Sam’s Club Smokehouse pellet blend. I’ve got several bags of post oak and several bags of mesquite waiting for me when I head to KC later this week. Can’t wait to try those out soon.

The steak after coming off the smoker, kinda ho-hum looking.


The spread for the evening. Everyone, kids included, went back for seconds on both the steak and the sausage.

Without reading through this whole thread, are there any good resources for smoking newbies?

quote:

Originally posted by jljones:

Without reading through this whole thread, are there any good resources for smoking newbies?

Don't overcook your newbies, it makes them dry and tough.

quote:

Originally posted by jljones:
Without reading through this whole thread, are there any good resources for smoking newbies?

https://www.meatchurch.com/blogs/recipes

This place is very popular in the north Texas area. Online recipes, and their spices for sale have a cult like following.