What's on the smoker today?

[WildWill]

Bryco brand Peach paper is USA made and I've had the best luck with it over other brands. I tried some "cheaper" Peach paper that was being sold online and it bonded to the meat, It was like trying to seperate a fruit rollup that got left under a kids car seat in the summer.

Never tried that brand. Have always used Peachys brand with no complaints.

 

[WildWill]

 

[mnscruff]

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honey glaze?

 

[WildWill]

honey glaze?

Hot honey BBQ sauce.

 

[mnscruff]

honey glaze?

Mouth watering!!

 

[WestKyHunt]

Well I rolled the dice and bought a smoker off marketplace.
It is not exactly what i was hoping for, but at the current prices for my area I think it was worth the gamble. ($100)

This is my first offset. What mods should I be looking at to ease in the learning process? (I know it is not 1/4" thick)
We have 4 days of heavy rain. Once it passes ill give it a good cleaning

Thus far I'm thinking:
●V-shaped firebox insert
●heat sink in the cook chamber (I have a couple bags of filter sand already, maybe put it in something)

I've read a little about baffle plates coming out of the firebox. I'm not sure if I would need one angled up, down, or maybe not at all?

 

[TakeABreakAndTouchGrass]

Well I rolled the dice and bought a smoker off marketplace.
It is not exactly what i was hoping for, but at the current prices for my area I think it was worth the gamble. ($100)

This is my first offset. What mods should I be looking at to ease in the learning process? (I know it is not 1/4" thick)
We have 4 days of heavy rain. Once it passes ill give it a good cleaning

Thus far I'm thinking:
●V-shaped firebox insert
●heat sink in the cook chamber (I have a couple bags of filter sand already, maybe put it in something)

I've read a little about baffle plates coming out of the firebox. I'm not sure if I would need one angled up, down, or maybe not at all?
View attachment 366564View attachment 366565View attachment 366566View attachment 366567View attachment 366568

Wood stove gasket rope to seal up all of the doors and openings well. The ability to control airflow is just about everything with offsets.

 

[Devilscrown]

View attachment IMG_7199.jpegView attachment IMG_7197.jpeg

 

[WestKyHunt]

Did my first cook in the offset yesterday
Party ribs, half rack of babybacks, and half rack of spares.
Seasoned the spare with coarse grind pepper and Tony C's, they were pretty dang good

 

[Sheltowee]

First run at a tri-trip today, accompanied by pink beans and a chimichurri.

 

[np307]

Too easy with a pellet smoker. Started a brisket last night for us to eat this evening. No wrap. I'll defend Lexington style bbq til the day I die as the apex of the art, but I sure can understand why Texans would enjoy being wrong with this stuff.

 

[INMT]

Too easy with a pellet smoker. Started a brisket last night for us to eat this evening. No wrap. I'll defend Lexington style bbq til the day I die as the apex of the art, but I sure can understand why Texans would enjoy being wrong with this stuff.View attachment 368520

Spicy vinegar based sauces are my all time favorite.

 

[np307]

Spicy vinegar based sauces are my all time favorite.

That's eastern NC, they aren't smart enough to add tomato to their sauce.

 

[INMT]

That's eastern NC, they aren't smart enough to add tomato to their sauce.

What’s the style where you are?

 

[np307]

What’s the style where you are?

Lexington style. Smoked pork shoulder that is pulled and chopped, served with a tomato based sauce with a fair amount of vinegar and sugar (pretty thin consistency, often called a dip and not a sauce), with red slaw (chopped cabbage, ketchup, vinegar, sugar, and salt). Usually as a sandwich with hushpuppies and fries.

 

[Wildabeest]

Smoked pork shoulder that is pulled and chopped

More like pulverized.

 

[np307]

More like pulverized.

Hey now, watch it. Although, I'll admit that the way it gets chopped is pretty medieval

 

[WildWill]

Pork should be pulled never chopped. Vinegar base is good for pork and some chicken but keep it away from my beef.

 

[INMT]

Pork should be pulled never chopped. Vinegar base is good for pork and some chicken but keep it away from my beef.

Agreed. But add elk/deer to the vinegar list. One of my favorite pulled neck/shank recipes uses a homemade ENC based sauce recipe.

 

[WildWill]

Agreed. But add elk/deer to the vinegar list. One of my favorite pulled neck/shank recipes uses a homemade ENC based sauce recipe.

I could see that my birria recipe has a healthy splash of vinegar.