Smokers, grills, and BBQs. What are you cooking?

[irul&ublo]

I also did ribs for the first time recently using the 3-2-1 and they were fucking amazing and got me laid. By my wife. They were that good.

So you boned her?

[bagtagley]

Anyone ever replaced an igniter on a green mountain smoker? There’s one for sale with the igniter out.


Sent from my iPhone using TGR Forums

No but can’t be that difficult, right? There are a plethora of igniter replacement kits on Amazon.

[oftpiste]

How long do you go at each those temps? Crutch or no?

A little brisket porn from a few days ago. Dinner time got moved up on me so I smoked it at 275 instead of my usual 245, but it was still good.

Attachment 421524

Attachment 421525

[alias_rice]

I usually assume about 90 minutes per pound at 245, but that includes an hour rest. At 275 it went a lot faster than I expected. It hit 205 in 8 hours for a 12 lb brisket. I didn’t notice any difference in smoke flavor, but the flat was definitely a little drier than usual.

I didn’t wrap this one because of how fast it went anyway. But normally I’ll wrap it in butcher paper at around 170.

[Conundrum]

Just tried some Traeger bison jerky following a Traeger recipe (dark beer, soy sauce, worcestershire, salt, pepper, garlic). Four hours at 180*. It was just marginally okay. I think I cut the strips a little too thick. Any pro tips for good jerky? I've got beef, bison, and elk to throw at the project.

[AK47bp]

Bought one of those grocery store marinated packs of boneless chicken thighs, put on the Traeger at 275 for 1.5 hours and came out fucking delicious.




Need to do this more, so easy.


Sent from my iPhone using TGR Forums

[snowaddict91]

Drooling. The Mrs. isn't a fan of dark meat (heh) so I don't make thighs too often, but they are so good, and so easy.

[Bobby Stainless]

I feel people are sleeping on chicken thighs.

[sb]

Man, family packs of legs and thighs are a fantastic value and smoke up like theres no tomarah.

Git u one of them wing/leg racks and fire that side burner up

[evasive_MT]

I feel people are sleeping on chicken thighs.

Cheaper and taste better.

[Dantheman]

Cheaper and taste better.

Even in 2022 Costco has packs of drumsticks for $1/lb. Unbeatable value.

[paulster2626]

I feel people are sleeping on chicken thighs.

Bone-in, with skin: amazing
Boneless, on a skewer: amazing

You can cook 'em fast, you can cook 'em slow, you can even get drunk and forget about them for a while and they'll still turn out great.

I am 100% a thigh guy.

[J. Barron DeJong]

I am 100% a thigh guy.

Absolutely.

Decades wasted breeding big breasted chickens when they really should have been working on thicccc ones.

[nickwm21]

I feel people are sleeping on chicken thighs.

By people, you mean home cooks in North America… because everywhere else in the world, dark meat is king…. Everyone else has figured out that fat is flavor…


Sent from my iPhone using TGR Forums

[AK47bp]

Bone-in, with skin: amazing
Boneless, on a skewer: amazing

You can cook 'em fast, you can cook 'em slow, you can even get drunk and forget about them for a while and they'll still turn out great.

I am 100% a thigh guy.

It’s what they always say…..




Sent from my iPhone using TGR Forums

[riser4]

Until it all fades to darkness.

[AK47bp]

Until it all fades to darkness.

Not if you have a snorkel.


Sent from my iPhone using TGR Forums

[irul&ublo]

Save me!

[sb]

Had to pull some PMs on the ole Chargriller. Last 5 days of rain had it rusting pretty bad. Wire brush and sum rattle can, ready for the next round.

[FireStrom]

PSA - Weber has a new genesis out and Ace has the old ones for $600.

https://www.acehardware.com/departme...grills/8016684


Sent from my iPhone using TGR Forums

[sb]

[JimmyCarter]

Would bang

[oftpiste]

Would bang

Best done before cooking, and it adds flavor and moisture.

[bodywhomper]

Who’s got a good smoked duck recipe? Take out Peking duck on Saturday night was a disappointment, and we want to do it ourselves.

[Grange]

Over Christmas I tried using an air fryer instead of deep frying my smoked chicken wings. I soaked the wings in buttermilk and hot sauce overnight then wiped off most of the buttermilk, seasoned with store bought chicken grilling spices, and put the wings on a wire rack uncovered in the fridge for 12 hours before smoking at 220 for 2 hours. I used oak, maple, and cherry wood with lump charcoal. After smoking I put them in an air fryer for 2 minutes at 400. They came out with crispy skin and were delicious. I let them cook down and put in the fridge overnight to try the double fry method before serving. Double fry in an air fryer is not something I would do again. I will just air fry once afterr smoking going forward.