Summertime...Barbeques, Grills & Smokers!

I did the furnace cement repair a couple of times, but it was always a temporary fix. Getting the firebox replacements was a pain due to the shipping, they aren't light. I am tempted to try one of the cheaper models though to see how it performs, it was certainly great for smoking. I may have had less problems with it if I dedicated it to smoking and didn't use it to sear steaks. I think the high temps were what did it in, even though it made great steaks.

 

They do fantastic steaks and chicken. I have had a Kamado Joe for a few years now. I picked up at an end of season sale for $700 and change with the cart, deflector, and rack. Their customer service is fantastic. They have replaced my deflector and 2 fireboxes. Shipping was covered. I take mine up to about 600F max when doing a pizza or steak. Most of the cooking is in the 350-400F range as I roast for the most part. My main thing with it is that it is insulated and I can cook year round on it. I still have a kettle, but it is hard to maintain a stable temp when it is below freezing with gusty winds during the winter.

 

http://www.seriouseats.com/2015/06/...nexpensive-equipment-amazing-ribs-review.html

Yesterday was my first time using my WSM. I let the coals and wood burn for about 2 1/2 hrs before putting any food on. After putting food on I smoked it for about 1.5 hrs to help season the smoker so it won't run too hot. I have the 22.5" WSM but had a friend make me a smaller charcoal ring, the size that comes with the 18" WSM. I started it using the minion method and when I shut it down I still had charcoal that never even lit after 4 hrs.

From other forums I've read you can get well over 12 hrs without refueling a WSM.

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Today's Q-vue, baby back ribs on the top rack & baked beans on the bottom rack. The beans are hard to see...

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Ok, these were possibly the best tasting ribs I've smoked. Five hours between 225° & 240° with a mix of cherry & apple wood. Nice pull back from the bones. The meat came cleanly off the bone with just a little tug. The beans (no good pics) was the first time I smoked baked beans. They were the best baked beans I've ever had! For the recipe just Google "Wicked Baked Beans". I used one big jalapeño minus the seeds. Some heat but not to much, I'll add another smaller jalapeño for a little more kick next time I make these.

As far as the WSM, it was a breeze! Started it using the minion method, got it to 240° before adding the ribs. It dropped to 225° after adding the meat then very slowly got back up to 240° after a couple of hours. I made one adjustment to the one bottom vent that was open, I cut it back just a little. The temp went up a little but not over 250°.

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Just a quick little 2 1/2 hr smoke on the WSM. I had quite a bit of Kingsford left over from my previous smoke so I lit 10 fresh coals & some pecan wood. Brought it up to 225° and added armadillo eggs (top row) and scotch eggs (bottom row). Scotch eggs are just hard boiled eggs wrapped in sausage. The three on the right have some pork rub on them.
Since the majority of the charcoal was left over I had to open two vents all the way to keep it between 217° and 225°. Had to try one of the scotch eggs, very tasty.

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Gotta full WSM with two slabs of baby back's, wicked baked beans and some mac & cheese. Also got some thighs & drum sticks on the Kettle!

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Was given a big bag of red jalapenos last week and used what I could before they started to get a little too ripe. Fired up the kamado and smoked them for about 4 hours between 180 and 225 F. Now they are in the dehydrator.

 

Going to make chipotle, or leave 'em dry?

 

I hadn't thought about doing some in adobo. That is a good idea. My plan was to dry them all. Grind some for rubs and leave some whole to use when braising pork etc.

 

I'm kind late to the party, but I traded in my gas grill for a pit barrel cooker this year, I didn't get too many pictures, though here are a couple:

2 chickens (halved):

Ribs(this is just one slab, but I think I can get 8 in there):


And a whole turkey, I think this one was like 10 or 12lbs, sorry I only got the "before" picture:

 

Very nice. The food looks yummy. Are you able to put a grate in and do some grilling as well?

 

Yep, it has a grate as well, and I've cooked some steaks, burgers, brats, and hotdogs on it. It does a decent job, and putting on the lid really slows down the cooking time, so it makes the hotdogs taste like sausages, which is really neat.

This is their product picture for the hinged grate which I have:
http://www.pitbarrelcooker.com/wp-content/uploads/2015/10/hinged_grate4_1040-260x260.jpg

I've been really happy with one load of charcoal being enough for a 4/5 hour smoke too, with basically no maintenance.

 

Jerk BBQ Chicken thighs with roasted potatoes and squash...Marinated skinless bone-in thighs in a paste of Walkerswood Mild Jerk seasoning and oil over night. Cooked raised direct at roughly 375F with a hunk of pecan. Added some bbq sauce near the end. Served with roasted potatoes and squash all done on the Junior.

 

I was really in need of a cheat day and went all out. Made Cuban Sandwiches with pork belly, smoked ham, swiss, mustard, and pickles on 12 grain bread. It got cold, dark, and windy today, I finished the sandwich inside. Terrible pics, but delicious sandwich.

 

OMG that may be some of the best food porn ever. I want one of your cuban sandwiches right now.

 

Thanks. It was fantastic. I vacuum packed some of the ham and pork belly together and froze it. When the mood hits this winter, I will be ready.

 

Your killing me Bro! I like the green egg but man does it take a while to get up to heat. By the time I am all done with the fire I am starving!

 

I didn't expect the pork belly to cook for 5 hours. I was ready to eat. Getting the kamado up to temp isn't so bad (it is also quiet time that I am not being asked to do anything else, except if the dog expects me to feed her.) If doing a high heat cook, I can have mine ready in 10-15 minutes. Low and slow, I take my time let come up to temp over an hour plus as I want just a small fire. What I do that seems to help minimize the time, is start the grill first, then go get the food ready. Once I bring it out to grill, it isn't too far from ready.

 

Wow, drooling here...