BBQ/Smoking Meat
- Thread starter jstim
- Start date
00Sebby
Senior Member
Because most of the Egg... the base, lid, inside firebox, and fire ring are all made of almost 1" thick ceramic (not ceramic like a coffee cup) it will never rust out. However, it is possible to crack and it is covered for that for a lifetime. Mine actually developed a crack last year for the first time. I think it was from the time we had a tornado and it got tossed across the yard but it didn't show up until last year. It doesn't affect the cooking but I have a free new base (bottom half of the Egg) sitting in my garage for whenever it does decide to break or I decide to go ahead and make it a flower pot.
The metal ware (bands and hinge) are not lifetime warranty. They are made of powder-coated steel and will eventually rust. But they do last a very long time (at least 12 years) and are not too expensive to replace. They don't use stainless because it expands more with heat. It would be risky to the heavy lid if the band loosened up.
Consider that my Egg sets outside in the weather year round. Sometimes I cover it but most of the time not. It can be 15 deg outside and I will fire it up and have it at 600 in a matter of minutes. Because of the type of ceramic, it doesn't hurt a thing.
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alexb
New member
Got an old cookshack electric smoker I inherited from my dad several years ago after he used it maybe 2 times in the several years he owned it. I've done a few racks of ribs in it before but it's been a year or more since. Decided to break it out and give a brisket a try. Got this 9lb trimmed brisket from the butcher at the grocery store. Injected it with some beef broth and Worcestershire then covered it with S&P and Head Country championship rub. Sitting in the fridge overnight then into the smoker with apple and cherry (what I have on hand) around 6:00am tomorrow morning at 225. Plan to cook it for about 10-12hrs to 195 internal temp.
Anyone got any pointers to add?? Don't want to waste a $50 piece of meat!
Sent from my HTC One A9 using Tapatalk
Anyone got any pointers to add?? Don't want to waste a $50 piece of meat!
Sent from my HTC One A9 using Tapatalk
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Ralphman
New member
I guess i forgot what the hinges and hardware were but in my defense we did 2 beer can chickens and had alot more beer left so we took care of that problem but no doubt its a very well built cooking tool, learned you don't just open it up the lid that night too, ive never used this style of smoker use to stick burners so i had to research how to use it, but it was very simple to use and made so bad ass beer can chicken. I really need to finish building my UDS its 90% done because eggs and drum smokers are some of the most efficient smokers and pretty much set and forget which cand be great if your not able sit and watch a smoker for a whole day feeding it wood and baby sitting it all day.
bbqmasterchef
New member
BBQ smoking chicken
I found many people who are frequently asked to know about how long to grill a whole chicken? Does the thought of smoking a whole chicken make you a little nervous? Smoking a whole chicken can result in a really tender and flavorful bird. While you will have to set aside a few hours, the process itself is fun and rewarding.
I found a great content / a full guide on web about – how long to smoke a chicken . They covers every steps including - Smokers, Wood Chips, Should You Brine or Dry Rub, Time to Smoke, Frequently Asked Questions about the topic etc.
I found many people who are frequently asked to know about how long to grill a whole chicken? Does the thought of smoking a whole chicken make you a little nervous? Smoking a whole chicken can result in a really tender and flavorful bird. While you will have to set aside a few hours, the process itself is fun and rewarding.
I found a great content / a full guide on web about – how long to smoke a chicken . They covers every steps including - Smokers, Wood Chips, Should You Brine or Dry Rub, Time to Smoke, Frequently Asked Questions about the topic etc.
97BlackAckCL
Elite Member
Had a party/cookout this past weekend with a bunch of friends, made 6 racks of baby backs, and 2 pork butts for pulled pork. Everything was a big hit!
The little smoker that could was hard at work all day
Ribs
The little smoker that could was hard at work all day
Ribs
Ralphman
New member
Had a party/cookout this past weekend with a bunch of friends, made 6 racks of baby backs, and 2 pork butts for pulled pork. Everything was a big hit!
The little smoker that could was hard at work all day
Ribs
How many cooks did you have to do to cook all that or were were you able to stuff all that into your smoker? Looks amazing by the way.
97BlackAckCL
Elite Member
I smoked all day, I did the pork butts first on the top rack, because they would need to rest a while anyway. I've done 6 racks on that smoker before, but I chose to only smoke 3 because the stall on the butts took longer than expected and I was pressed for time. I ended up smoking the other 3 racks separately on Monday (Memorial Day) and they came out better since I was able to give them an extra hour for the fats and fibers to break down completely.
Been planning to upgrade to a bigger smoker for some time, but this is the first time that I've cooked for that many people at once.
97BlackAckCL
Elite Member
Pulled a piece of salmon out of the freezer that was left over from one of my other smoking sessions, smoked it with cherry wood for an hour. I usually brine over night, but this was such a small piece I didn't feel that it needed it.
Great flavor and seasoning, and only took an hour to be cooked through
Paired with fresh asparagus, and Trader Joe's Organic Shells and White Cheddar sauce, and paired with my homemade Chardonay
Great flavor and seasoning, and only took an hour to be cooked through
Paired with fresh asparagus, and Trader Joe's Organic Shells and White Cheddar sauce, and paired with my homemade Chardonay
97BlackAckCL
Elite Member
Deer back strap. Marinate in soy sauce/brown sugar. Then wrap in bacon and sprinkle a little of your favorite seasoning. I believe this was Montreal seasoning.
That looks fricking amazing!
Ralph, I'm sorry I missed your question! I cook on a RecTec Pellet Grill which has worked wonders for me. I don't have the time to truly smoke BBQ with adjusting the temps and feeding it wood all the time, I wish I did - I just don't. This grill holds the temp I set it at and it's amazing. I've smoked pizzas, bacon, ribs, steaks(INSANELY GOOD with Oakridge Carne Crosta Steakhouse Rub) hamburgers, hotdogs, brats, and I'm pretty sure cookies on this joker! I've had one pizza catch on fire and I think some of the bbq sauce from the pizza spilled all out or something crazy. Other than that I've had no problems with this smoker! I have the RecTec Mini and no I don't work for them just impressed with their company. The owners give you their personal cell phone #'s incase its the weekend and you have a question or problem.
Everything looks tasty in this thread!
greatape
Senior Member
Looks good! didn't know you guys ate meat there:artist2:
