SMOKEN

RayBuck · Post by **RayBuck** » Sun Jul 20, 2014 7:51 am

Hey guys figured I would start a thread about smoking meat and stuff. So today I am smoking 3 butts 15 skinless chicken legs all with homemade rub. The butts were rubbed and put up for 48 hours and the legs were rubbed and put up for an hour also making green beans and baked beans.I will post some pics when my girl gets back from dog training she took the camera with her.

NOT 2 OLD YET · Post by **NOT 2 OLD YET** » Sun Jul 20, 2014 11:23 am

No one here wants Pictures

We want Overnight Fed EX samples!

vwdude · Post by **vwdude** » Sun Jul 20, 2014 2:33 pm

Hey I didn't get the invite!

Haha, I want to live vicariously through you, can you post pictures of you eating it? Lol

Post by **Francious70** » Mon Jul 21, 2014 9:18 pm

Now we're talking. As one of the few members living in the South, I enjoy eating all kinds of BBQ. Cooking it, I have my own opinions, however eating it I am an expert

RayBuck · Post by **RayBuck** » Wed Jul 23, 2014 6:13 am

Ok guys I have pics just got to get them posted. Sorry no pics of me eating and no I am not from the south

RayBuck · Post by **RayBuck** » Sat Jul 26, 2014 8:40 am

RayBuck · Post by **RayBuck** » Sat Jul 26, 2014 8:43 am

What should I smoke next?

Post by **mr tibbs** » Sat Jul 26, 2014 3:48 pm

RIBS!!! Tomorrow I will be smoking 16 lbs of pork in the Traeger. Most of it will be vacuum sealed and frozen for later, but it will be a damn good dinner!!

Post by **Francious70** » Sat Jul 26, 2014 9:01 pm

The sign of a serious "q"er. What temp you run inside?

RayBuck · Post by **RayBuck** » Sun Jul 27, 2014 7:30 am

mr tibbs wrote:RIBS!!! Tomorrow I will be smoking 16 lbs of pork in the Traeger. Most of it will be vacuum sealed and frozen for later, but it will be a damn good dinner!!

I have done ribs they are awsome I am trying to do something different each time except wings they very very tasty they all get eaten as soon as I take them out of the smoker. What is a Traeger?

RayBuck · Post by **RayBuck** » Sun Jul 27, 2014 8:12 am

Francious70 wrote:The sign of a serious "q"er. What temp you run inside?

I did 150 for 10 hours and 2 hours in the oven that is a long day of smoken.

RayBuck · Post by **RayBuck** » Sun Jul 27, 2014 8:16 am

mr tibbs wrote: Tomorrow I will be smoking 16 lbs of pork in the Traeger.

Take pics and post them here. Where do you live in Utah? I go there every year for 2 weeks during the winter to go snowboarding. I love it there.

Post by **mr tibbs** » Mon Jul 28, 2014 6:45 pm

RayBuck wrote:
mr tibbs wrote: Tomorrow I will be smoking 16 lbs of pork in the Traeger.
Take pics and post them here. Where do you live in Utah? I go there every year for 2 weeks during the winter to go snowboarding. I love it there.

Sorry no pics, mainly because I was too busy shredding and eating! Lol

I live in south Utah county, but hope to end up in Colorado in the not too distant future.

Post by **Francious70** » Thu Jul 31, 2014 9:48 pm

RayBuck wrote:
Francious70 wrote:The sign of a serious "q"er. What temp you run inside?
I did 150 for 10 hours and 2 hours in the oven that is a long day of smoken.

Now, I've heard of "low & slow", but dayum. That butt musta been fall apart.

nico boom · Post by **nico boom** » Wed Sep 03, 2014 11:54 am

..." SMOKEN"......

Still like this picture, but like a piece of that tasty meat better.

knightrider358 · Post by **knightrider358** » Wed Sep 03, 2014 12:18 pm

Oh wow

NOT 2 OLD YET · Post by **NOT 2 OLD YET** » Wed Sep 03, 2014 1:53 pm

nico boom wrote:..." SMOKEN"......

Still like this picture, but like a piece of that tasty meat better.

OOOOOWWWWWEEEEEE! I can here that board scream in pain!

nico boom · Post by **nico boom** » Wed Sep 03, 2014 9:28 pm

This pic comes from a repair EricD made once. I kept it to warn others with MS amps that still have the original caps in it.
We don't barbeque much here, so I contributed what I had around "SMOKEN" .

RayBuck · Post by **RayBuck** » Thu Sep 04, 2014 6:42 am

nico boom wrote:This pic comes from a repair EricD made once. I kept it to warn others with MS amps that still have the original caps in it.
We don't barbeque much here, so I contributed what I had around "SMOKEN" .

HAHA I have had a few carbeques before they are fun even the police and the fire dept and the fire marshal show up.

twisted · Post by **twisted** » Thu Sep 04, 2014 3:38 pm

ok i will post some of my smokey goodness and not so goodness

goodness

not so goodness

now who can tell me what kind of amp this is???? the winner will get to see the ribs i smoked the other day

nico boom · Post by **nico boom** » Fri Sep 05, 2014 7:02 am

What kind of amp this is.... YES I KNOW ! .... THE SMOKED KIND !

knightrider358 · Post by **knightrider358** » Fri Sep 05, 2014 7:09 am

Looks like a ppi

twisted · Post by **twisted** » Fri Sep 05, 2014 2:45 pm

nico boom wrote:What kind of amp this is.... YES I KNOW ! .... THE SMOKED KIND !

winner winner smoked rib dinner

ok close its an orion extreme 600.4

as an added bonus you will receive a pic of my chicken bombs......chicken breast filled with cheese and jalepenos and wrapped in bacon then smoked to perfection and coverd in the sauce of your choice!

knightrider358 · Post by **knightrider358** » Fri Sep 05, 2014 3:31 pm

Oh my god i bet the chicken bombs are da bomb bahahaha

hardcoredore · Post by **hardcoredore** » Fri Sep 05, 2014 9:15 pm

Those Chicken Bombs look like something from Epic Meal Time. Man they look good.

I'm from TN, but my favorite TX BBQ is armadillo eggs. Jalapeno's de-seeded and filled with cream cheese; then wrapped in bacon and smoked for hours. Prawns, prepared the same way are also incredible.

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