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Turkey breast on the char-griller gravity
I'm putting this new grill through its paces. Did up a bone in Turkey breast. Dry brined it last night. Cooked it for barely over 5 hours. Set the temp at 310 which was about 280 on my independent therm. Used some apple wood in the ash bin. Turned out really amazing. I can't hardly eat a Turkey... -
Chinook salmon on the char-griller 980
My first attempt at salmon on the new grill. Cooked for 45 minutes at 300 degrees. Meat temp. 135. Perfectly firm but still very moist. I tried adding some soaked alder chips to the ash bin. Got some smoke flavor, but not much. That surprised me because I was having a problem with oversmoking my... -
Twin towers
Did up two big hams in the char-griller 980. After oversmoking my practice ham I was able to get the right amount of smoke and it turned out really good. Fed a big crowd and I think it was a hit. Hard to beat that double smoked ham. I always use Bears technique and glaze and they turn out... -
Dialing in on the new Char-griller 980
My fourth cook with the char-griller. Cooked a ham, pork chops, hamburgers, and now boneless, skinless chicken thighs. First two cooks I oversmoked them. The burgers I didn't add any smoke for a baseline and tonight I cooked the thighs at 300 deg for about an hour then I threw in a small piece...- tntragan
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- Replies: 7
- Forum: Grilling Chicken
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First attempt at pulled pork
So I am in the process of cooking a pork butt for pulled pork. I have had it in the smoker for 12 hours and the temp only got to 181 IT. I took it out of the smoker and put it in the oven and it's been in there for a little over an hour and we are up to 195 IT.It has been a total of 13 hours and... -
First jerky with new smoker
This is my first attempt at jerky in my new smoke hollow gas smoker. It's a recipe I found for smoked fish and only used about half the spices so I added some cure number 1 and a little water to make a brine and smoke them up. Smoked them for about 5 hours. Should have pulled them at four as...- tntragan
- Thread
- Replies: 6
- Forum: Making Jerky
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Pork loin roast fail
So I'm new to smoking and this was about my 4th smoke in my new smoker. Everything else was a great success. Bought a pork loin roast, boneless, and covered in rub. Let it sit overnight in fridge. Started smoke at around 1 o'clock. I use a smoke hollow gas smoker. I have a dual thermometer and... -
Third smoke - sirloin roast - best yet.
My third smoke was my wife's favorite. Did some fish last week that was very good, but she said this was the best. Ready for the smoker She's in the smoker. Cooked it to 145 deg. and got a perfect medium doneness, which is why my wife liked it so much. My P.R. was medium rare. Gotta make... -
First smoke was a success
First smoke was a good one thanks to the information from Jeff and this site. Started with a ribeye roast. Rubbed down with jeff's texas rub and ready for the smoker. Using a pecan and alder blend pellets. In the smoker a little before noon. 5 o'clock it reached 135 deg. IT. Sliced up... -
new member, new to smoking
Hello: My name is Tom and I'm from Reedsport, Oregon. I have been grilling for a long time but I'm new to smoking. I did some research on smokers through your site and decided on a smoke hollow gas smoker. I seasoned it and now I'm deciding what to cook up first. Looking forward to gaining as...
