Smokers and bbqs

[Bustercluck]

Who’s using what and what are you making?

It seems like smokers and bbqs have become pretty popular over the last few years so I thought I’d start a thread on what everybody is using and what you’re making. Anything from the big chief, traegers, kamados. Whatever you want.

I personally think a guy could use 4 different smokers, a Bradley, traeger, kamado and a propane grill, they all have their place. I have a propane grill and a kamado joe at the moment and I think I’ll probably add a traeger this year. I’d like to build a new deck in my back yard this year and incorporate a grill pit off to the side with enough room for all three.

[Bustercluck]

I’m just getting ready to throw some bacon on today. there’s two slabs there about 7 pounds each. One soaked in bourbon and spice, the other soaked in honey, ground coffee maple syrup and a few other things for five days. I’ll smoke em for 4-5 hours until they’re 150-155f

[Bustercluck]

Montreal smoked meat from a few days ago. These things are a labour of love. 11-12 days to get one of these done.

[Phila]

I have a Bradley with cold smoke attachment and a Napoleon propane grill. Have done salmon both hot and cold smoke, back bacon, elk pepperoni, pulled pork butt, cheese, almonds. This year I smoked elk brisket along with a batch of back bacon.

[Bustercluck]

How’d the elk brisket turn out? I put a moose chuck roast on my kamado a while ago and it dried right out. I’m thinking it’s just too lean to leave on the grill for 8 hours, lol. Next time I’ll just smoke it for an hour or two and then throw it in the oven.

Bradleys are definitely the king for doing smoked salmon.

[Phila]

How’d the elk brisket turn out? I put a moose chuck roast on my kamado a while ago and it dried right out. I’m thinking it’s just too lean to leave on the grill for 8 hours, lol. Next time I’ll just smoke it for an hour or two and then throw it in the oven.

Bradleys are definitely the king for doing smoked salmon.

The elk brisket (in pictures) turned out very well. Very tasty and tender. No recipe, just applied a commercial southwest rub and hickory smoked in the Bradley for 6-8 hours.

[elimsprint]

How’d the elk brisket turn out? I put a moose chuck roast on my kamado a while ago and it dried right out. I’m thinking it’s just too lean to leave on the grill for 8 hours, lol. Next time I’ll just smoke it for an hour or two and then throw it in the oven.

Bradleys are definitely the king for doing smoked salmon.

Do it a couple of hours on the smoker and then finish it using a sous vide water bath, it works amazing and stays sooooo moist!!! I have Traeger, Bradley, Weber gas and the big boy home made smoker. Just finished some sous vide corned beef and smoked then sous vided pastrami, yum.

Just after we finished the big boy, at my old house.

[WhiteTailAB]

Do it a couple of hours on the smoker and then finish it using a sous vide water bath, it works amazing and stays sooooo moist!!! I have Traeger, Bradley, Weber gas and the big boy home made smoker. Just finished some sous vide corned beef and smoked then sous vided pastrami, yum.

Just after we finished the big boy, at my old house.

That home made smoker is awesome!

[elimsprint]

Thank you, it was a labour of love, lol. As in I love smoked food

[Jamesonm]

Use a sous vide (water bath) to get it to the temp you want without drying it out (you can even add fat to the bag if you wanted to add more flavour and juiciness. Then throw it on the smoker for a shorter amount of time and cold smoke it.

I personally use a Weber Genesis I 330 SS. I have a little chief smoker but I rarely use it. My bro-in-law has a Komado and he LOVES it -- I also get to benefit from it when I visit the Okanagan. I think a Traeger or similar is in my future. It's been a toss up between a kegerator, smoker, or outdoor grilling area. All in time

Best
J

How’d the elk brisket turn out? I put a moose chuck roast on my kamado a while ago and it dried right out. I’m thinking it’s just too lean to leave on the grill for 8 hours, lol. Next time I’ll just smoke it for an hour or two and then throw it in the oven.

Bradleys are definitely the king for doing smoked salmon.