New Smoker

[negolien]

I soo almost got a camp chef...sadly pellet augers issues and board issues scared me to the MB gravity.

 

[DocShadownix]

That's a tasty looking plate. What did you do with the potatoes?

Just baked them in oven with an "everything bagel" topping for 25 min at 425... wife didn't want everything too smoky :)

 

[SecondHandSmoker]

Good looking plate of yumminess!
Looks like you nailed that Tri Tip perfectly too.

 

[tallbm]

Ok, so, seasoned and here is my first smoke...Tri-Tip Steak smoked for 2 hrs at 160 then ~1.5 hrs at 225 (High Smoke setting); took off at 138, rested and seared on my gas grill searing burner. Oh and made some smoked balsamic barbeque brussel sprouts too...MMM. Overall pretty darn happy with my new purchase and first smoke with a pellet smoker!
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Nice job man!

Whats your short term smoking journey look like at the moment?
I ask cause my brother went from doing boneless skinless chicken thighs to attempting a brisket and it was too big of a leap for him to try the king of smoked meats so quickly hahahhaha

I suggested he move up by starting with boneless skinless chicken thighs (easiest thing ever to smoke), then to a brined whole chicken (to learn the quirks of chicken skin while smoking), then to pork ribs, then to a pork butt, and THEN a brisket would be possible.

In that progression you get a little bit of everything and mainly you learn what your smoker and your setup for smoking looks like as well as what you need to tweak to get consistent with the smoker. Additionally that progression teaches that each meat may have its own quirks or tips/tricks you have to learn on top of your smoker system. Finally doing a pork butt allows you to do a large cut, though forgiving, but helps you with time estimation and how to handle such a large chunk of meat before/during/after the smoke :)

Let us know what your smoking journey looks like. I sure am curious :)

 

[DocShadownix]

So, I have been smoking for over 20 years, just on a Bradley prior...lots of ribs, fish (I used to goto AK every year when I lived in the Seattle area... smoked like 25-50 pounds every trip...), etc. I just got a pellet grill, so getting more adventurous! I have done chicken before, and LOTS of pulled pork (family always asks to bring it to the cabin for our week with them, so must be pretty good ;) ) Tonight I smoked ribs, beans and potatoes for dinner... here is the ribs. Was going for a dry style Buffalo seasoned...turned out great! Tomorrow I am doing brisket... only done once before so we shall see.

 

[DocShadownix]

Good looking plate of yumminess!
Looks like you nailed that Tri Tip perfectly too.

It was amazing...best part was LUNCH today, SecondHand... I cut it on the slicer and SOOOO good with some mayo, cheddar and thin sliced red onions. MMMM! Really could taste the coffee/cocoa rub I put on with the sandwich. Can't wait until tomorrow to have more. Next time they are on sale I am picking up 2...one for dinner and one for sandwich meat! Such great flavor!

 

[SecondHandSmoker]

It was amazing...best part was LUNCH today, SecondHand... I cut it on the slicer and SOOOO good with some mayo, cheddar and thin sliced red onions. MMMM! Really could taste the coffee/cocoa rub I put on with the sandwich. Can't wait until tomorrow to have more. Next time they are on sale I am picking up 2...one for dinner and one for sandwich meat! Such great flavor!

You just can't beat Tri Tip sammies!

 

[DocShadownix]

Of note, wanted to post that in the CampChef XXL Pellet smoker, I was able to easily cold smoke using an AMNPS for 3-4 hours...cold smoked some salmon (lox). I did open the bottom ash drawer/clearing hole and leave open for a good draft and absolutely no issues...good smoke taste on the lox and no problem keeping lit/smoking. Just FYI. Very pleased I can do both hot and cold smoking with this unit and an AMNPS.