Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Smokerjunky on May 22, 2017, 01:43:37 PM
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We FINALLY got some great weather here in the Pacific Northwest so what else is a guy to do but smoke up some vittles. Wings on Saturday for dinner and Pulled Pork for my Son's birthday lunch on Sunday. The bride made up an outstanding batch of Potato salad to go with and I did a cabbage slaw with a North Carolina Vinegar sauce to go on the pork sandwiches. No pictures of the plated food - we were all hungry :D
Mostly dry rub - we like them better than sauced wings at our house
(http://i1074.photobucket.com/albums/w406/swjones64/IMG_6978_zpsygn4hzoj.jpg) (http://s1074.photobucket.com/user/swjones64/media/IMG_6978_zpsygn4hzoj.jpg.html)
The butts about 11 hours into the smoke
(http://i1074.photobucket.com/albums/w406/swjones64/IMG_6984_zpsifxicy0g.jpg) (http://s1074.photobucket.com/user/swjones64/media/IMG_6984_zpsifxicy0g.jpg.html)
Pulled Pork!
(http://i1074.photobucket.com/albums/w406/swjones64/IMG_6985_zpsgidqf929.jpg) (http://s1074.photobucket.com/user/swjones64/media/IMG_6985_zpsgidqf929.jpg.html)
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Nice job on both!! Those wings look real tasty.
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Plate me !!! :thumbup:
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Nice lookin vittles :thumbup:
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Looks great!
Tell me how your method of using the Amazin-tube to enhance the process.
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Looks great!
Tell me how your method of using the Amazin-tube to enhance the process.
I like to use two kinds of pellets. For pork I use Hickory in the hopper and cherry in the Amazin-tube. I like the additional smoke flavor I get and the smoke ring (just for looks on that part). I personally like a heavier smoke flavor and the tube smoker keeps nice smoke even after I get the grill temp up out of the real smoke zone after the first couple hours.
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Do you use only one fill of the tube? Lasts about what--1 or 1 1/2?
Trying to figure how to use mine more to get more smoke flavor.
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Do you use only one fill of the tube? Lasts about what--1 or 1 1/2?
Trying to figure how to use mine more to get more smoke flavor.
I have the small tube (wish now I had purchased the larger tube) - regardless, it will burn for around three hours. I think it is most important early in the process before the bark forms. I doubt that much additional smoke makes a difference later in the process once the bark starts to form. I also place it at the opposite side of the smoker from the vent stack so the smoke will draw across the meat. I have also seen where people will place it below the drip pan in the bottom of the smoker to not take up grate space. It does not take up enough room that I have found a need to do that however. I also run the grill temp anywhere from 160 - 180 for the first couple of hours (less time with poultry - want it to come up to temp faster for safety resons - at least for my own piece of mind) as the smoker itself puts out more smoke at the lower temps.
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Thanks!
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just a thought..some mesquite will give a heavier smoke..just sayin .☆´¯`•.¸¸. ི♥ྀ.
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Wow that looks delicious!