***Official Gatorchatter BBQ Thread***

Discussion in 'The Lounge' started by SaltGator, Jun 21, 2014.

  1. playzwtrux
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    playzwtrux Wait,... what?

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    @bradgator2 @Ray Finkle @heavychevy

    where you guys been? it's been weeks since y'all've smoked anything. - at least i have the excuse of traveling to a 2nd world country and moving :lol:
    what can y'all say - been too busy play'n golf? - geez, get back to smoking something and post up the pics.
     
  2. Ray Finkle
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    Ray Finkle Fallen Mod
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    Brisket sammich do it for ya?
    [​IMG]
    [​IMG]
     
    • heavychevy

      heavychevy water bottle holder

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      Got distracted after dinner yesterday but made some nifty treats. Saw a thing on Facebook with a meatball type concoction, wrapped in an onion layer then wrapped in bacon, they baked theirs I smoked mine.

      [​IMG]

      [​IMG]

      [​IMG]

      [​IMG]

      It was pretty good and pretty easy.
       
      • Delg8tor

        Delg8tor Senior Member

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        Final product looks awesome. What's in the meat mixture?
         
      • crosscreekcooter

        crosscreekcooter Cunning Linguist

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        Onion and bacon wrapped around meat......sounds pretty good. How long you smoke them them heart bombs?
         
      • playzwtrux
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        playzwtrux Wait,... what?

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        today i went in to my local Walmart to pick up a longer extension cord for the blower to start getting the leaves outta the yard, and curosity got the best of me. Brad has one of the Bradley's Digital Smokers and my local Wally's has been clearancing the pucks for it. Thought I would see if they had any more since the last time I checked they were only $3/box of 48 (normally about $17/box). These could be thrown on a charcoal fire to add flavor in any smoker. Well, low & behold they had one of the smokers still on the shelf so I checked out the price. Mind you, these retail just about everywhere for $399, but this last one was on sale for the low price of $184. Needless to say I am now the proud owner of a Bradley's 4 Rack Digital Smoker and 4 boxes of pucks.

        I picked up two boxes each of Apple and Mesquite flavored pucks, and will get some Hickory and Pecan in the spring, or if I can find it on sale this winter. I can see a smoked turkey for Thanksgiving to break this awesome machine in.

        bradley-digital-4-rack-meat-smoker-7.jpg

        bradley-digital-4-rack-meat-smoker-4.jpg

        pictures for those visually challenged ;)
         
        #406 playzwtrux, Oct 26, 2016
        Last edited: Oct 26, 2016
        • URGatorBait
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          :thumbup:
           
        • NVGator

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          What's up with the stack of crabcakes on the left side? Or are they chicken nugget patties?
           
        • playzwtrux
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          playzwtrux Wait,... what?

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          Those are the wood pucks that burn in the smoker. It doesn't user charcoal, or for wood. The wood is compressed into the round discs similar to pellets.
           
        • bradgator2
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          bradgator2 1/29/17 half marathon - 1 hour, 34 min, 2 secs
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          Like trux said, I have one and love it. It's basically an outdoor electric oven plus a smoke box. Matter of fact, I've used it as just an extra oven before and I've used it just for smoke without the oven on (cheese and nuts). This model is nice because you simply set the oven temp and an oven timer, and you can set the smoke timer. The smoke box uses those pucks. Each puck lasts 20 minutes and they come in just about every type of wood. It's fed down a steal tray and there is another heating element on the end of the tray. That heating element simply causes the puck to smolder perfectly. Every 20 minutes, a new puck gets slid into place and pushes the ashes of the old puck into a water pan.

          Advice:
          1) Keep the steel tray the pucks ride on very clean. Take a wire brush to it and scrub the element. Then blow it off with compressed air.
          2) If you are smoking for a long time (12 hour brisket), the bowl of water will be filled with ashes. Plan on emptying that out half way through.
          3) keep the damn door shut, no peaking. It lets out too much heat
          4) The oven heating element is under powered in my opinion. Do a full 1 hour pre-heat at max heat setting. A buddy of mine has placed a large fire brick in the bottom to give the inside some heat mass. Helps regulate the temp inside if you do need to open the door.
          5) Drippings are the biggest problem for keeping this thing clean. I ALWAYS place a rack on the lowest level and line it with tin foil to catch all the dripping from whatever is above it. Trust me, it's a life safer and will save you hours of cleaning the bottom of this. The smoke can easily still flow around whatever tray you set up.
          6) I've had both the oven and smoker heating element go bad. No biggie and very inexpensive and easy replacement.

          Good luck man, I love it. My brother in law says I am cheating. I tell him I work smarter, not harder.
           
          • crosscreekcooter

            crosscreekcooter Cunning Linguist

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            Tell the truth, those pucks are cut out of 3/4" OSB plywood.
             
            • bradgator2
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              bradgator2 1/29/17 half marathon - 1 hour, 34 min, 2 secs
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              Japanese particle board. With extra glue and a hint of Fukishima.
               
              • crosscreekcooter

                crosscreekcooter Cunning Linguist

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                Fukishima. I hear the fishing is great there this time of year.
                [​IMG]
                 
              • bradgator2
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                bradgator2 1/29/17 half marathon - 1 hour, 34 min, 2 secs
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                [​IMG]

                This slab of beer is going in the smoker tonight. Because with my gear.... I set the temp and go to bed :dance:
                 
                • playzwtrux
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                  playzwtrux Wait,... what?

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                  where's the after photos?
                   
                • crosscreekcooter

                  crosscreekcooter Cunning Linguist

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                  He didn't think you were interested so he flushed
                   
                • bradgator2
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                  bradgator2 1/29/17 half marathon - 1 hour, 34 min, 2 secs
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                  I actually smoked it for my fishing trip this week. This is a trick you can do for a brisket. After you smoke it, leave it whole, wrap it up tight in butcher paper and place it in a tin tray in the fridge. Within a few days, you can bring it back up to temp in an oven at 300 for 3 hours (still wrapped), slice, and enjoy. The bark isnt as amazing this way, but it works.

                  I can take a pic tomorrow when we pull it out of the oven.
                   
                • crosscreekcooter

                  crosscreekcooter Cunning Linguist

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                  Brad I just noticed that you have really small hands.
                   
                • bradgator2
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                  bradgator2 1/29/17 half marathon - 1 hour, 34 min, 2 secs
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                  That knife in the picture is 12 inches long and that is a 30lb piece of meat.
                   
                • playzwtrux
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                  playzwtrux Wait,... what?

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                  you keep tell'n yourself that ;)
                   

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