Recent content by bodbob

Ok Gents. Here goes! My new Camp Chef PG 24 set up and ready to go. The close up. I put it next to my gasser so I can reverse sear easily when I want to. The inside of the beast. The ribs were rubbed with mustard, then 2 were coated in Byron's Butt Rub, and 2 got Big Dick's...

Thanks Gents. I haven't done a cook yet, but I'm doing some baby backs today (along with Gary's Beans). I'll try and get some pics, and post them tomorrow. Cheers, Bob

Hey All, I joined the amazingribs.com Pit Masters club, and won a Camp Chef PG24 pellet grill and smoker in their Gold Medal Giveaway for June. Does anyone have a review/advice on this smoker? TIA, Bob

Dan,  I have to agree with you. Royal Oak seems to have a lot of small stuff, and a lot of dust too. I'm trying out Trader Joe's hardwood briquettes today. They are supposed to have only a 5% starch binder with no other chemicals added. Kingsford has Borax added as a mold release in addition to...

Thanks my friends. I think I'm going to use a little more red pepper flakes in the chutney next time. We like things on the spicy side.​ BB

Thanks Marty. They were good. Doin some Vortex chicken thighs in the egg tonight. Love the crisp skin you can get with the vortex. Great tool!​ Cheers, BB

bocaboy, Thanks for the encouragement and advice. Much appreciated! I did buy an SI #1 but so far have only done ribs (baby backs) and yesterday some Steelhead Trout. I overcooked the ribs, but the trout came out great, and the smoker was super easy to use. I do plan on using both cuz the egg...

Thanks gents. Using this smoker is quite a bit different than my egg, but I'm getting there. I think I'll do some beef jerky next. Best, BB

xoltri, Thanks for the post. I'd like to try doing some jerky too, but haven't had enough info on the best way to do it. Did you hang the strips on the bars you can buy on the Smokin it website, or just lay them on the racks? And is the fan really necessary? Are you putting it inside the smoker...

Thanks you guys. Gary, the apple/almond worked out nicely. Nothing at all harsh about it. BB

Hey All, I saw BeachBunny's post in Grilled Pork, and decided to do a variation. I cooked it in my BGE at 225 using a combo of apple and almond wood for smoke. Royal Oak lump. I had planned on a 2 hour smoke, but it was done in an hour, or so I though. I took it out with an IT of 135 and put it...

Thanks for the idea and tips, BeachBunny. I'm going to do a variation on it today using a spicy Apricot Chutney for the glaze. I'll post a pic or two if it turns out ok. Cheers, BB

  ​Mine is a typo and I'm old and a little too blind to have noticed it till it was too late. Just call me BB

The only brisket I've cooked was almost $10 a pound. That's why there has only been one.  BB

Tasty lookin ribs, oldschool. I wouldn't be whining if I'd cooked those. What did you cook em on, anyway? BB