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J
PitBoss Savannah Onyx
I just have a couple of questions for my Savannah Onyx PitBoss that I bought in late March early April. I go to clean it and one the heat deflector plate is horrible to clean I read to only use a plastic scraper and it gets none of the buildup off at all. I'm also having trouble with a little...- JBCWCHS06
- Thread
- Replies: 0
- Forum: Pellet Smokers
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J
Deli Chicken Breast
I plan on making a big batch of deli meat would the pargue powder help keep it better in the fridge or should I freeze some of it. Plus trying to figure out a brine that I should use with the Prague powder and if I should just use a normal rub on it or make my own salt free rub.- JBCWCHS06
- Post #4
- Forum: General Discussion
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J
Deli Chicken Breast
The wife got me a new deli meat slicer for my bacon mostly because I couldn't get it think enough and have 2 slabs in the fridge but still have another week of curing before smoking. So decided I wanted to try out some deli style chicken breast on the smoker and slice that up since the process...- JBCWCHS06
- Thread
- Replies: 5
- Forum: General Discussion
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J
Barbacoa
Oh my goodness. Drained all that fat off of it this morning and shredded it with a hand mixer and honestly it's the one of the most satisfying bits of BBQ I've had in a long time. Was totally worth getting the beef cheeks for this and will definitely be making the Barbacoa again and might even... -
J
Barbacoa
Now after a 4 hour smoke the aroma coming off of these cheeks are amazing and into the crockpot with some peppers, onion and a couple scoops of beef tallow. Now set to low until I wake up in the morning. Also have some chicken sitting in a Spicy Honey Lime marinade to throw on the smoker in the... -
J
Barbacoa
Going to give this a try. Trying the Leroy and Lewis/Chuds BBQ version of Barbacoa but putting my own spins on it. Got the beef checks out of the package, patted dry and coated in a rub with black pepper, salt, chipotle chili powder, oregano, smoked paprika, garlic powder and onion powder. Now... -
J
Barbacoa
Alright then will definitely post the results. Might go with the SPG rub on it but might add a little chili powder and cumin just to get a very feint taste of it and spice of it. Funny enough one of the markets I went to didn't have cheeks but had the whole head but have no idea how to tackle... -
J
Barbacoa
Well after finally looking around again at some Mexican markets I finally stumbled upon some beef cheeks. Don't know why so many places either didn't have them or were sold out of them of they did have them but I'm so excited to try this now. Anyone have a suggestion on a run the video I watched... -
J
Barbacoa
Long time no post have been trying to wing alot of my smokes and been a bit busy with trying to post my smoking stuff on my Instagram page but figured this would be the best place to ask this question. Have my birthday coming up this weekend and really wanted to smoke something new so was going... -
J
4th of July Weekend Brisket
Here's a picture of it in the fridge. The plastic is not very tight against the meat but doesn't look like it has been opened or tore anywhere. -
J
4th of July Weekend Brisket
About the only way I like to thaw stuff now is slow in the fridge so don't think it too warm. But it's a brisket they had cut from a cow so looks like it's vacuumed seal but the packaging looks a bit loose on the outside so not for sure I'll post a picture later though. -
J
4th of July Weekend Brisket
With a 4 day weekend coming up for the 4th of July weekend have a lot of smoking on the agenda. Even more so now because I had someone give me a brisket flat that they weren't going to cook. Now this is where I need the help they gave it to me on Sunday and it was partially frozen since they had... -
J
Couple of questions about PitBoss Savannah Onyx
When I'm grilling on it I'm doing it with the lid closed that's how I noticed the huge flare up was noticing a lot more smoke. It actually got so hot it looked like it burnt a little bit of the paint off. I'm probably for now just going to stick to smoking on it and grill on my gas grill- JBCWCHS06
- Post #7
- Forum: Pellet Smokers
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J
Couple of questions about PitBoss Savannah Onyx
The first pellet grill I had was one from tractor supply the brand was even embers I think but on both pellet grills I've had I've never been able to actually grill on it. As soon as I attempt to up the temperature of the grill I have massive amounts of smoke and sometime flare-ups. I thought it...- JBCWCHS06
- Post #3
- Forum: Pellet Smokers
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J
Couple of questions about PitBoss Savannah Onyx
OK have a little bit of random things to ask on here about my Savannah Onyx smoker. First thing is that it ran hot at first like 10-15 degrees hotter then it said and now according to the same multiprobe thermometer it's running 10-15 degrees colder. Should I maybe try another probe thermometer...- JBCWCHS06
- Thread
- Replies: 6
- Forum: Pellet Smokers
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J
Cold Smoked Bacon
Thanks everyone for the help. Ready to finish this bacon off this weekend. Been curing for 2 weeks in the fridge now adding a light dusting of brown sugar to sit on it for a couple of days then cold smoking Saturday for 4 hours and Sunday for 4 hours. Rewrapping after that and then letting it... -
J
Cold Smoked Bacon
OK good yeah I used the normal cure that saw on here. Which was 1.5 % of the weight of the belly in kosher salt, .25% of curing salt but upped the sugar to 1% of the weight of the belly instead of .75 which is what I did originally. The wife wanted a little more sweetness to the bacon this go... -
J
Cold Smoked Bacon
Attempting my second batch of cold smoked bacon. I don't have any vacuum sealer so just rub it with the dry cure and place in a Ziploc bag. It has been in the cure for almost 2 weeks and there has been no liquid at all in the bag. Is that fine or did I do something wrong is my bacon now bad or... -
J
Trying new technique for Pork Butt plus quick question
First things first tried an intriguing method for some pulled pork for work. Saw JoeYim on YouTube do it where you cut out the bone then cut the butt into 6 smaller chunks. Season them with my homemade sweet rub. Smoked at 250 for around 7 hours. Then threw all the chunks in a foil pain with...
