Epic food porn
- Thread starter frieed
- Start date
Hey pellet smoker guys, has anyone used this down draft mod? The theory is that the smoke and heat is directed down against the food before it escapes out of the high mounted exhaust stack. Results are less pellet consumption, more even temps, and more smoke penetration. Read a lot of good reviews but never seen one in person. Thoughts?
- Location
- The Village of Kay
Never heard of it. Interesting...
Bought some beef short ribs to christen my new smoker. One set I put on bovine beef and the other just salt and pepper. They are sitting at about 175 right now. I had been cooking them at 285 but because they were going so fast I dropped the temp to 260 to try and slow them down. I don't know if that's cool or not but I have another meeting at 2 and need them to not be ready to come off until at least 3:30.
Edit: don't know how it tastes because the wife and kid are napping.
Finished and the new smoker.
Edit: don't know how it tastes because the wife and kid are napping.
Finished and the new smoker.
Last edited:
- Location
- The Village of Kay
Smoked a turkey today. It was delicious!
Is that a full packer? I can't tell if its just the flat or not.
I smoked 2 spatchcocked chickens and some beef ribs on Sunday again.
I started at 285* then for the last 30 minutes upped the temp to 350* to try and get the chicken skin crispy but it didn't do the trick. I had put all the rub on the skin so not much of it made it to the meat. They were both super moist though and really good. We ended up freezing a bunch of the meat to use later which was nice.
The beef ribs looked really good but were pretty "meh" again. I'm going to leave those alone for a while I think.
I smoked with pecan pellets this go around and think I like them better than the hickory. I was going to try apple but at the last minute threw on the ribs.
I smoked 2 spatchcocked chickens and some beef ribs on Sunday again.
I started at 285* then for the last 30 minutes upped the temp to 350* to try and get the chicken skin crispy but it didn't do the trick. I had put all the rub on the skin so not much of it made it to the meat. They were both super moist though and really good. We ended up freezing a bunch of the meat to use later which was nice.
The beef ribs looked really good but were pretty "meh" again. I'm going to leave those alone for a while I think.
I smoked with pecan pellets this go around and think I like them better than the hickory. I was going to try apple but at the last minute threw on the ribs.
My first batch of beef ribs went amazing as well. Smoker at 225 until I reached 206 in the meat. Ribs had good pull back but were not very tender and had almost too much smoke. Last batch I did a modified 3-2-1 method and they were much better.
I used pecan on the brisket and liked the flavor. More mellow than the mesquite.
I used pecan on the brisket and liked the flavor. More mellow than the mesquite.
- Location
- Draper, UT
Mesquite is WAY too strong for a long smoke for my taste. I like grilling over mesquite coals a lot though.
Last edited:
RockChucker
Well-Known Member
- Location
- Highland
Interesting. Wouldn't be too hard to fab up something similar. Might have to give it a go.
The_Lobbster
Well-Known Member
With the hype of Popeyes new chicken sandwich lately, I’ve been absolutely craving one lol. Told the wife to let me take care of dinner. So yesterday afternoon I started marinating my chicken, and today I battered, fried, and baked to finish them off. Turned out sooooo good, 8/10, would make again. Would just adjust a few things to make it a 10/10 next time.
Attachments
The_Lobbster
Well-Known Member
Smiths has bone in pork shoulders for $1.49 this week.
- Location
- Draper, UT
I make my hamburger patties with ground brisket