Recent content by oregonbbqtime

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  1. oregonbbqtime

    Cold smoker set up

    Thank you that did answer most of my questions. So one other question on my first cold smoke run it produced a lot of condensation. Is this because I soaked the wood or is that just a by profuct?
  2. oregonbbqtime

    Cold smoker set up

    I bought a $13 walmart charcoal grill and I attatched a dryer hose from that to my WSM 18.5. It worked well as a a cold smoker but uses too much charcoal. I just purchased a cheap hot plate my thinking is that I will just use that to heat the wood. My questions are these. What's the best way to...
  3. Teryaki tri tip

    Teryaki tri tip

  4. oregonbbqtime

    Teryaki tri tip

    I ended up going with Apple and Oak because my cherry was uncut and a little damp.but it came out great. I brushed some ears of corn with garlic butter, wrapped them in foil, and threw them on the smoker as well. All in all a satisfying meal. We have a Cash N Carry nearby I'll check their...
  5. 20170813_191515.jpg

    20170813_191515.jpg

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  6. oregonbbqtime

    Teryaki tri tip

    I do prefer them plain but that was not in cards today, as I am poor, and it pisses off the wife far less when she sees that I got it on sale. I think I am going to add some salt and pepper to it, then smoke with cherry and Apple. Reverse sear when it's close to temp.
  7. oregonbbqtime

    Teryaki tri tip

    I picked up a pre marinated teryaki tri tip. On discount. I am wondering what wood, if any, would go best with the teryaki marinade. My wife wants something milder than hickory. I have on hand Apple, cherry, maple and Oak. Will be cooking on an 18.5 WSM. Any advice?
  8. oregonbbqtime

    Walmart Hickory

    So we've been at this for a few months now with success everything has been quite good. Until this big bag of Hickory from Walmart. We had been buying the Weber brand wood and the food has been phenomenal. Everything lately, since the new bag of Hickory from Walmart, we've smoked has had a...
  9. oregonbbqtime

    No smoke ring

    Thanks for the advice. We generally cook low and slow between 225 and 250. But I generally keep lava rocks in my water pan for temp control. I have yet to cook with water.
  10. oregonbbqtime

    No smoke ring

    We've been at this for a few months now and the first couple of books were beautiful. Lately though our smoke ring sucks, especially on beef. The meat tastes fantastic and it's juicy and tender. I know that the smoke ring doesn't do much aside from look cool but I still want it. Any suggestions.
  11. oregonbbqtime

    Brisket and pork butt

    I think we are opting for the no sleep option. We are going to start the brisket about 10 pm the night before. (The first brisket we cooked was only a 7 pound point and it took 10+ hours, our butts usually only take 1.5 hours/pound) we're going to wrap the brisket about 4 am. And then start the...
  12. oregonbbqtime

    Brisket and pork butt

    This weekend we are going to be cooking brisket and a pork butt for my family about 14 people aging from 2 to 70. We've more or less got the pork butts figured out.but We have a 15 pound packer brisket and it will only be our second attempt at brisket. What time and what temp do you recommend to...
  13. oregonbbqtime

    Found bone in Rib-eyes at Albertsons 5.77 a lb

    We do enjoy standing rib roast
  14. oregonbbqtime

    Found bone in Rib-eyes at Albertsons 5.77 a lb

    The wife here, (As we become more active, hopefully that will make more sense) That being said, Alberstons had bone-in rib-eye for 5.77 a lb. Want to try smoking them tonight. I did a search on the forums and got a general idea, but would love any tips or tricks you might be able to think of...
  15. oregonbbqtime

    Starter Brikett

    @LanceP Patience was in no short supply. We had some adult beverages while watching the thermometer and pulled it off at 11pm. We then wrapped it in foil and stuck in our designated meat cooler for 3 hours. It was an amazing drunken snack around 2 in the morning. So what I am trying to say is...
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