What are you smoking/grilling/cooking this weekend? - Page 3
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Thread: What are you smoking/grilling/cooking this weekend?

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    rakane's Avatar
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    10 pound boneless prime rib in the smoker/grill (Green Mountain). Start at 500° to sear it, then hours at a lower heat. I'm not sure of the time, I cannot find a good chart, maybe 4 hours. I'll use an internal sensor.

    This will be a learning experience.

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    Quote Originally Posted by rakane View Post
    10 pound boneless prime rib in the smoker/grill (Green Mountain). Start at 500° to sear it, then hours at a lower heat. I'm not sure of the time, I cannot find a good chart, maybe 4 hours. I'll use an internal sensor.

    This will be a learning experience.

    Sent from my SM-N950U using Tapatalk
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    Quote Originally Posted by bvbearcat View Post
    Trying my hand at smoked salmon. Brother caught about 20 pounds in different spots in New York this fall, gave me a few fillets. Got a dry brine on now (brown sugar/kosher salt). Will let that sit for about 5 hours, then going on the smoker wish me luck!




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    Turned out really well, rinsed the brine off and threw the smoker at 200d. Put on for about 90 minutes to an internal temp of 145. Smoked with some hickory chunks.




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    Bubber's Avatar
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    Quote Originally Posted by bvbearcat View Post
    Turned out really well, rinsed the brine off and threw the smoker at 200d. Put on for about 90 minutes to an internal temp of 145. Smoked with some hickory chunks.




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    Man, that looks really good. I have a hard time throttling the smoke back enough for something like salmon. What kind of smoker are you using?

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    bvbearcat's Avatar
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    Quote Originally Posted by Bubber View Post
    Man, that looks really good. I have a hard time throttling the smoke back enough for something like salmon. What kind of smoker are you using?
    It’s actually my buddy’s smoker that I’m using while he’s building a home (no room for the smoker at his temporary apartment). It’s an Akorn Kamado.

    It took a while for me to get the temperature right, I think mainly because I’m not used to using his smoker. It’s a very nice setup though with digital thermometers and smoking stones, something I would honestly have a hard time paying for myself.

    We came to an agreement that the smoker would stay at my house during the build, available for my use whenever, as long as I invited him over every so often (which I already do) to indulge and imbibe


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    Senior GTT Super Slacker Gizmo2's Avatar
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    Quote Originally Posted by rakane View Post
    10 pound boneless prime rib in the smoker/grill (Green Mountain). Start at 500° to sear it, then hours at a lower heat. I'm not sure of the time, I cannot find a good chart, maybe 4 hours. I'll use an internal sensor.

    This will be a learning experience.
    I've done a few ~20 minutes a lb. internal temp at 125°.... Most times it's less cooking time.
    I'm doing a 15 lb, bone cut off and tied back on tomorrow morning.

    https://www.today.com/food/world-s-e...classic-t77026
    Last edited by Gizmo2; 12-24-2017 at 09:24 AM.
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    We've got bacon for the smoker tomorrow morning.

    Merry Christmas to me!
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    rakane's Avatar
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    Quote Originally Posted by Gizmo2 View Post
    I've done a few ~20 minutes a lb. internal temp at 125°.... Most times it's less cooking time.
    I'm doing a 15 lb, bone cut off and tied back on tomorrow morning.

    https://www.today.com/food/world-s-e...classic-t77026
    It took 4 hours but we lowered the heat when we saw the internal temperature going toward 140 to early. It was great.

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    Bacon in the smoker today...

    Click image for larger version. 

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