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 Smoker thread? Smoker thread. 
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MadPick wrote:
Mmmmm ribeye.

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Yes please... :drool:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Fri Apr 30, 2021 9:48 pm
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If anyone is looking for a pellet smoker.... Safeway has the Oklahoma Joes unit on sale for $400 right now....
I looked it over - looks like a pretty solid unit! The store by me has 5-6 of them set up outside ready to go. From what I've seen, OKJ makes some good quality units and they get good reviews. Looks like a good entry point for smoking.

ETA --- this is the unit on sale for $400
https://www.oklahomajoes.com/rider-900-pellet-grill

ETA II --- I actually stopped and gave them a good looking over.... damn - they are pretty nice units - I'd have to say nicer than the Traegers in that price range - They have a nice heavy cast iron grate with the removeable center circle for easy cleaning - front and side shelves - quick change hopper and ash pot below like a Camp Chef - really pretty decent quality! Definitely a good entry pellet pooper. I would definitely opt for assembling myself seeing how some of the joints looked a little misaligned.... I would hope I could do a better job of assembling.

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Sat May 08, 2021 8:39 am
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Pvanderzee wrote:
Mr. Q wrote:
Pvanderzee wrote:
Giving the new-to-me Traeger it's test drive. Pretty cool to just turn a dial and forget about it.

Temperature swings were pretty wild, though, and it won't heat up to what I actually set it to. Stays 15-30 degrees below temp. Which is fine for this time, because I can set it for 225 and get the 190-200 that I actually want. But it might be a bugger for next time. Maybe I need to invest in that upgrade kit after all.

It's otherwise working swimmingly.



i would highly recommend a thermal blanket and a downdraft device.


Installed the Smoke Daddy controller and fan. Would've done the auger motor, too, but couldn't loosen the screw that pins the motor to the auger shaft. Didn't bother with new probe, burner, and pot.

Turned it on and set it to 185, the lowest it would go. Lo and behold, it kept temp between 180 and 191. Similar +/- 5 degree swing at pretty much ever setting, much better than the +/- 20 degree swing that I had before, and that Traeger said was acceptable when this thing came out, and now I have a port for a meat probe.

All-in-all, I'm happy with how the controller works so far. We'll see on the next rib or brisket smokeout.
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I installed a Smoke Daddy unit in our big ass smoker (4'x4'x8') to convert it to a pellet smoker. It has been a great unit so far and their customer service has been great. Still haven't fully loaded the dang thing (need more room to brine) but it has worked pretty well and been a great unit so far. Even in the big smoker it holds temp within 5 degrees.
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Mon May 10, 2021 12:45 pm
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Pork butt after 4 hours

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Sun May 30, 2021 3:25 pm
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Looking good! Building some nice Bark on those two. :thumbsup2:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sun May 30, 2021 4:05 pm
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usrifle wrote:
Looking good! Building some nice Bark on those two. :thumbsup2:
Just put it into foilImage

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Sun May 30, 2021 4:08 pm
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What was the Temp when you wrapped them? Just curious. :popcorn:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sun May 30, 2021 4:11 pm
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usrifle wrote:
What was the Temp when you wrapped them? Just curious. :popcorn:
Little one hit 170. I don't know how it's gonna turn out, already 200 but not super tender yet.

Big one stalled a little over 160.

5 hours in. These are kinda small going really quick this time.

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Sun May 30, 2021 4:24 pm
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lucasclay wrote:
usrifle wrote:
What was the Temp when you wrapped them? Just curious. :popcorn:
Little one hit 170. I don't know how it's gonna turn out, already 200 but not super tender yet.

Big one stalled a little over 160.

5 hours in. These are kinda small going really quick this time.

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Yeah, temp to me is a guideline with Pork butt's/shoulders, it's done when the probe glides through everywhere.

5 hours? Damn....that is fast. What temp are you smoking at?

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sun May 30, 2021 5:43 pm
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usrifle wrote:
lucasclay wrote:
usrifle wrote:
What was the Temp when you wrapped them? Just curious. :popcorn:
Little one hit 170. I don't know how it's gonna turn out, already 200 but not super tender yet.

Big one stalled a little over 160.

5 hours in. These are kinda small going really quick this time.

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Yeah, temp to me is a guideline with Pork butt's/shoulders, it's done when the probe glides through everywhere.

5 hours? Damn....that is fast. What temp are you smoking at?
250-280

Big one still going. It's at 210 and almost done. Little under 8 hrs. They're pretty small though.

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Sun May 30, 2021 6:17 pm
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Let it run until that probe meets no resistance, temp is secondary. :thumbsup2:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sun May 30, 2021 6:26 pm
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usrifle wrote:
Let it run until that probe meets no resistance, temp is secondary. :thumbsup2:
Pulled it at 212. Came out good. Real tender good flavor.

Should be gtg for tomorrow

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Sun May 30, 2021 6:36 pm
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Made five racks of ribs for a family get together on my Kamado Joe III Classic.
Apple wood smoke, Jealous Devil cowboy charcoal, around 4.5 hours cook time (hour 3-4 foil wrapped).
You know it’s good when people tear into the leftovers literally the second they get home.


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Mon May 31, 2021 10:44 pm
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Those look great!

Sounds like they tasted great, too.

Nicely Done! :thumbsup2:


Mon May 31, 2021 10:50 pm
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I smoked another brisket this weekend. It was the first time I tried wrapping with peach paper at the stall.

The results were pretty tasty, but the cook time was way longer than I'm accustomed to (16 hours) and I think the resulting product wasn't as moist.

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Mon May 31, 2021 10:59 pm
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