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 Smoker thread? Smoker thread. 
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MadPick wrote:
LOL . . . that crab and halibut was a donation from the House of Usrifle. Thank you. :bow:


No problem my friend. I was just really impressed by your kitchen skills and presentation.

Here's the same Crab and Halibut when I made dinner for the wife and I.

It was good, but the presentation was lacking. :ROFLMAO:


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Sun Aug 07, 2022 8:39 pm
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Got my 2nd cook in with the new Camp Chef pellet smoker. Overall it has been working well. It is nice not having to babysit vents and there is a ton of room compared to the Kettle. I had 2 racks of St Lois cut ribs along with some baked potatoes and some Safeway Mac N cheese on the lower grates. I was expecting more smoke to be coming from the grill, but am not displeased by the flavors of the food. Front ribs are basted in a Carolina Gold sauce and the back ones just some Sweet Baby Rays. First weekend out we did some baby backs. The Chef store had them on sale for 2.88 /lb but you had to by a 3 pack. Had room for all 3 on the grills top shelf. I think the real test for how much smoke flavor the grill puts out will be when I do pulled pork..

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Sun Aug 14, 2022 8:46 pm
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LIKE BUTTON ALL OVER THEM RIBS!

SAY HELLO!

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Sun Aug 14, 2022 8:52 pm
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olydemon wrote:
I think the real test for how much smoke flavor the grill puts out will be when I do pulled pork.


I think you'll be happy with it . . . but if not, get a smoke tube and fill it with pellets.

I lit mine up today with the flame thrower:

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Sun Aug 14, 2022 9:54 pm
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MadPick wrote:
olydemon wrote:
I think the real test for how much smoke flavor the grill puts out will be when I do pulled pork.


I think you'll be happy with it . . . but if not, get a smoke tube and fill it with pellets.

I lit mine up today with the flame thrower:

Image


Do you really use one? Or is that just a funny .gif?

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Sun Aug 14, 2022 9:58 pm
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LOL no, that's legit, taken today.

I did some smoked salmon (post to come after I taste it and see if it's worth a shit), and started it with the smoke tube.

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Sun Aug 14, 2022 9:59 pm
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Yep, gotta light ‘em somehow :thumbsup2:


Sun Aug 14, 2022 10:13 pm
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NWGunner wrote:
Yep, gotta light ‘em somehow :thumbsup2:


Yep.

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Mon Aug 15, 2022 3:51 am
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Forgot to get some pics, damn it. Got some riblets from my wholesaler, and made a whole case of them. Brined for 24 hours, then rubbed with a pepper heavy rub and smoked. Also did 3 trays of crab mac & cheese.

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Mon Aug 15, 2022 5:35 am
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KeystoneCowboy wrote:
Forgot to get some pics, damn it. Got some riblets from my wholesaler, and made a whole case of them. Brined for 24 hours, then rubbed with a pepper heavy rub and smoked. Also did 3 trays of crab mac & cheese.


Damn. :bow:

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Mon Aug 15, 2022 5:39 am
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MadPick wrote:
LOL no, that's legit, taken today.

I did some smoked salmon (post to come after I taste it and see if it's worth a shit), and started it with the smoke tube.



Oh Cool. Do you use the smoke tube often? Does it make a difference?

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Mon Aug 15, 2022 6:25 am
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olydemon wrote:
MadPick wrote:
LOL no, that's legit, taken today.

I did some smoked salmon (post to come after I taste it and see if it's worth a shit), and started it with the smoke tube.



Oh Cool. Do you use the smoke tube often? Does it make a difference?


I use it occasionally, usually when I have something that I want to smoke with a minimum of heat, or something that won’t be in the smoker for very long.

For yesterday’s smoked salmon, I let the smoke tube run for about 1.5 hours with the smoker fan on, but no fire/smoke from the smoker itself.

For a regular cook, would I notice a difference? No. But I’ve already conceded that I’m not a super taster. I’m also the guy that will tell you that the flavor of your pellets won’t really matter. :bigsmile:

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Mon Aug 15, 2022 9:49 am
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The smoke tube is also good for cold-smoking cheese.

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Mon Aug 15, 2022 9:49 am
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MadPick wrote:
The smoke tube is also good for cold-smoking cheese.


Dat and dis. Fo sho.

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Mon Aug 15, 2022 9:50 am
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I smoked up two more chickens yesterday --- pretty simple prep as usual - Memphis rub goes on the night before and into the fridge. I had a Cosmic apple that had gone a bit too long... I had cut it up with the intention of feeding to the squirrels, but realized there would be nothing wrong with putting them in the chickens!

I smoked the hell out of those chickens with plum and cherry (really wanted pecan/apple, but the neighbor likes the p/c just fine) --- I was actually TRYING to get to that point of 'too much smoke' on these - kept tossing chunks on whenever the smoke died down. Decided to brush them with some beef tallow half way thru to try and crisp up the skin --- it really didn't do much but make the skin shiny. I tried like hell to get the smoker up and over 300 by propping the lid and door open, but it just DIDN'T help.... still had to finish it in the oven for a bit.... good justification to bake some biscuits too - perfect timing while the chicken rested.

Damn.... its amazing how good that smoke tastes on the chicken!!! I had the legs and wings last night and broke the rest down. I can't wait for sammys and sliders from the thigh/breast meat! The carcass is still sitting in the garbage can ---- all I can smell in the kitchen is sweet smoked chicken!

I'm gonna have to try a lot harder to hit the 'too much smoke' point.

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Wed Aug 17, 2022 10:54 am
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