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

[sb]

[Cruiser]

Winning!

[sb]

Holeyshitballs!

[sb]

Ok, one moar of finished product.



Had some store bought NC sauce that we had to doctor up with moar ACV.

[AK47bp]

Okay. That smoke line is impressive.

Time to dry out the smoker and get something on it.

[skinipenem]

Jammed auger. Now operational again

Steak pics to follow.

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[sb]

Nice!

Buddy had a similar problem on his.

[skinipenem]

Nice!

Buddy had a similar problem on his.

I think some moisture got into the system and disintegrated the pellets leaving a few inches of cement.

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[AK47bp]

Jammed auger. Now operational again

Steak pics to follow.

Sent from my SM-S908U1 using Tapatalk

Glad you got it working. Your auger looks really rusted. For reference mine is 15yrs old and looks like this.


You may need to replace that thing in the near future.

[m2711c]

my auger's better then yours.....

[AK47bp]

my auger's better then yours.....

I don’t believe you.

[neufox47]

Jammed auger. Now operational again

Steak pics to follow.

Sent from my SM-S908U1 using Tapatalk

Howd you get that thing unplugged? I tried on one and threw it out.

[skinipenem]

Howd you get that thing unplugged? I tried on one and threw it out.

Yep it's rusted but works fine now.

Here is what I did to unplug it:

Disassemble the hopper and remove.

Remove the auger motor. The set screw had thankfully broken I presume saving the motor.

I used a screw driver to breakup as much pellet debris as possible while vacuuming out the debris with a shop vac.

At some point I was able to just barely rotate the auger back and forth using a small screwdriver through the set screw holes. I continued to turn the auger back and forth while vacuuming from both ends of the auger box.

Once the auger was moving back and forth about a quarter rotation I removed the bushing (bone colored cylinder at the end of the auger. At that point I could manipulate the auger in and out a bit while still vacuuming.

Clear the remaining debris and reassemble with new 6/32 set screw so it will hopefully break next time the auger jams.

Moral of story don't let the grill get rained on ever. I have grilled in the rain before. Run the grill more often in the winter or empty the hopper and feed the auger until empty as a winterizing measured between grilling.

There are other ways for more stuck augers including complete removal of the auger box and slamming on the ground vs pressure washing the debris out. Neither of which seem like great options.



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[AK47bp]

Decided to put my kick ass auger to work. Grabbed a rack from Wholefoods, peeled the fat cap, put on a dry rub and let sit in the fridge overnight.

Plopped on the smoker @ 180

3hrs later pulled them, put in a foil house with apple juice

Plopped back on smoker @ 225

2 hrs later pulled them out.

Lathered generously with some Famous Dave’s

Plopped back on @ 225

45 min later

[Buzzworthy]

Damn man that looks scrumptious! Drooling over here.

[riser4]

Ron Popeil would be upset. You didn't set it and forget it.

[sb]

Good looking ribs there AK47!

[irul&ublo]

Decided to put my kick ass auger to work. Grabbed a rack from Wholefoods, peeled the fat cap, put on a dry rub and let sit in the fridge overnight.

Plopped on the smoker @ 180

3hrs later pulled them, put in a foil house with apple juice

Plopped back on smoker @ 225

2 hrs later pulled them out.

Lathered generously with some Famous Dave’s

Plopped back on @ 225

45 min later

Curious.....why the time at 180? Can't say I've ever seen that as a cooking step, but the result looks great.

[AK47bp]

Curious.....why the time at 180? Can't say I've ever seen that as a cooking step, but the result looks great.

I use the Traeger 3-2-1 baby back ribs method.

180 is the lowest setting, allows the meat to absorb all the smoke without cooking it too fast.

3hrs at 180
2hr in foil with a liquid at 225
1hr (30-45min) finishing step to bake in the sauce.

Meat side up with he whole time.

Here is the recipe. I don’t use any of the sauce ingredients listed but follow the cooking steps.

https://www.traeger.com/recipes/3-2-1-baby-back-ribs

Never done me wrong. The quality of meat does matter. I’ve used regular grocery store before and noticeably sub par.

[phatty]

I use the Traeger 3-2-1 baby back ribs method.

180 is the lowest setting, allows the meat to absorb all the smoke without cooking it too fast.

3hrs at 180
2hr in foil with a liquid at 225
1hr (30-45min) finishing step to bake in the sauce.

Meat side up with he whole time.

Here is the recipe. I don’t use any of the sauce ingredients listed but follow the cooking steps.

https://www.traeger.com/recipes/3-2-1-baby-back-ribs

Never done me wrong. The quality of meat does matter. I’ve used regular grocery store before and noticeably sub par.

Exact method I use and I get fall off the bone ribs every time. Everyone who has them says they are the best ribs they've ever had.

[Buzzworthy]

I need to procure a smoker. AK sold me.

[AK47bp]

Exact method I use and I get fall off the bone ribs every time. Everyone who has them says they are the best ribs they've ever had.

Hell yea. Me too. Shitty thing is most other ribs I have at a restaurant or a friends are a let down now.

Been using this as a dry rub, really just sprinkling moderately over the meat the night before.

https://www.penzeys.com/online-catal...-24/p-498/pd-s
(Just sprinkling the seasoning on, not mixing with tomato sauce as mentioned on the website)

Bring ribs to room temp (sit on counter for an hour) before putting on the heat is a good tip too.

Good ribs don’t need a heavy rub,the smoke and meat juices do most of the work.

[gaijin]

I've got this huge grill that I use as a smoker. I start with charcoals, let the flames die down, and then place a cherry log with the end next to the coals to get smoke, but no flame. It's pretty much a constant 250degrees... which usually generates to an hour of cook time for things an inch or thinner.

I've done ribs as per the ABC method, brisket, pork shoulders, etcetera. Everything has been amazing. I find it's pretty hard to ruin anything.

But I really only do big meats for parties now, maybe 2-3 times a year. I generally go for smaller foods like wings, and pork cutlets because they take less time, less fuel, and are just more manageable.



I don't want to dig around for a bunch of pics, but I pretty much use that grill every weekend, and these have been my favorites so far--

Bacon wrapped peaches,
soft-boiled eggs (cook first, then onto the smoker.)
cheese cake (like any other cheesecake, ingredients placed in a pyrex pan.)
pancakes in a skillet,
mexican taco meat mixed with cheeses in the skillet
spaghetti sauce
chicken wings and dummies (I find bone-in chicken smokes better, moister.)
pizza, duh,
All kinds of fish, use the skillet for shrimp just to keep it manageable,
glazed pineapple,
salted watermelon,

The only thing I've discovered so far that doesn't really benefit from being on the smoker for an hour is Hot Sauce. I jar habanero or red pepper sauce and I just can't taste any smoke in super spicy stuff.

[radam]

Has anyone ever had propane leaks on a Weber grill (Spirit w/ side controls in this case) at the burner control knob valves? And if so, were you able to fix them or did you just replace the manifold to which the valves are attached? Mine started leaking, I took them apart its juts smooth face metal surfaces that are supposed to be doing the sealing, there are no o-rings, gaskets or otherwise that have failed or been damaged, so I can't figure out it would either a) develop a leak on its own or b)seal properly in the first place.
Any thoughts? Any other info I can provide to help troubleshoot? Weber said a new $100 manifold would fix it but the grill is old and I'd rather not put that much money into it.

[GiBo]

Has anyone ever had propane leaks on a Weber grill (Spirit w/ side controls in this case) at the burner control knob valves? And if so, were you able to fix them or did you just replace the manifold to which the valves are attached? Mine started leaking, I took them apart its juts smooth face metal surfaces that are supposed to be doing the sealing, there are no o-rings, gaskets or otherwise that have failed or been damaged, so I can't figure out it would either a) develop a leak on its own or b)seal properly in the first place.
Any thoughts? Any other info I can provide to help troubleshoot? Weber said a new $100 manifold would fix it but the grill is old and I'd rather not put that much money into it.

I believe that just happened to Iceman, but I don't think it's in this thread. Paging Ice...