***Official Gatorchatter BBQ Thread***

t-gator

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I like hickory for pretty much everything. I like mesquite on brisket the best. But I pretty much use whatever woodchips are on sale .
 

crosscreekcooter

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T, next time you have to come out of the woods for Copenhagen and toilet paper, stop by the Home Depot. I was over there this morning and they had colored pine chips 3/10$ (note dollar sign location)
 

t-gator

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crosscreekcooter;n252065 said:
T, next time you have to come out of the woods for Copenhagen and toilet paper, stop by the Home Depot. I was over there this morning and they had colored pine chips 3/10$ (note dollar sign location)

We got a gander mountain in ocala that usually has some good deals on wood chips and chunks. Their bbq section is pretty big.
 

Ray Finkle

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Did a ribeye roast today. Stuffed and tired. Will upload some pics tomorrow. This was a good weekend
 

heavychevy

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Pork shoulder in general is really hard to F up. Theres so much fat all the way through top to bottom you'd have to really not know what you're doing to dry it out. anything up to 375 and a boston butt or a picnic even can handle it pretty well. especially If you foil boat it. I didn't get a chance to do anything other than burgers and I planked some salmon that was on sale at Publix

No real BBQ this weekend, my dad and I finally finished overhauling his old boat from when I was a kid. 1985 Ski Nautique. Sat for 10 years untouched and took us about a month taking the entire engine apart, cleaning, putting back together. Fired it up over the weekend and took my girls for a ride. Can't wait to see them grow up with it like I did... but that's another thread topic don't mean to hijack.

 

t-gator

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Ray Finkle;n252176 said:
Did a ribeye roast today. Stuffed and tired. Will upload some pics tomorrow. This was a good weekend
This is something ive been wanting to try myself. Post those picks broseph
 

Ray Finkle

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t-gator;n252326 said:
This is something ive been wanting to try myself. Post those picks broseph
Should have them up in about an hour or so. Mobile is not particularly friendly for multiple pics for me. Also, I would never use mesquite on brisket. The only time I use mesquite is occasionally when I want something different for a steak. I throw it on right before they come off so there's not enough time for it to ruin it. That crap is by far the heaviest smoke Ive experienced and will never buy it again.
 

Ray Finkle

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Sorry for the delay. Here they are:
Before:
20150726_173543_zpsemrcv5sc.jpg

20150726_173558_zps091j4gyh.jpg

During:
20150726_184655_zps5ykv9w6c.jpg

20150726_184658_zps3b3lssbi.jpg

After:
20150726_215703_zps6louv8gs.jpg

20150726_215830_zpsi2vtls0f.jpg

20150726_220645_zpsrdszr0ai.jpg

20150726_220959_zpsbcpfrv9d.jpg

20150726_221132_zpsecjpaxph.jpg


And to think, there are vegetarians out there...
 

t-gator

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Ray Finkle;n252432 said:
Should have them up in about an hour or so. Mobile is not particularly friendly for multiple pics for me. Also, I would never use mesquite on brisket. The only time I use mesquite is occasionally when I want something different for a steak. I throw it on right before they come off so there's not enough time for it to ruin it. That crap is by far the heaviest smoke Ive experienced and will never buy it again.
I wrapped mine for about half the cook and had it burning pretty low. It wasn't a heavy smoke at all. I use a different smoker. I cook on a vertical gas smoker and I can cook around 200 degrees all day if I need. I've only done one brisket fyi. It turned pretty good, they're just too expensive for me.
 

Ray Finkle

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t-gator;n252468 said:
I wrapped mine for about half the cook and had it burning pretty low. It wasn't a heavy smoke at all. I use a different smoker. I cook on a vertical gas smoker and I can cook around 200 degrees all day if I need. I've only done one brisket fyi. It turned pretty good, they're just too expensive for me.
To each his own. Just because i prefer one method doesn't mean yours is wrong. I will never do gas. May as well throw it in the oven. Then there is direct vs indirect heat, and i just don't see qn advantage to direct. How much was your setup t?
 

t-gator

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Ray Finkle;n252472 said:
To each his own. Just because i prefer one method doesn't mean yours is wrong. I will never do gas. May as well throw it in the oven. Then there is direct vs indirect heat, and i just don't see qn advantage to direct. How much was your setup t?
It was 200 bucks. I've had it forever. My wife bought it for me when we were dating for my birthday about 6 years ago. I've learned how to cook on that thing. I'll upgrade one of these days.
 

t-gator

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heavychevy;n252223 said:
Pork shoulder in general is really hard to F up. Theres so much fat all the way through top to bottom you'd have to really not know what you're doing to dry it out. anything up to 375 and a boston butt or a picnic even can handle it pretty well. especially If you foil boat it. I didn't get a chance to do anything other than burgers and I planked some salmon that was on sale at Publix

No real BBQ this weekend, my dad and I finally finished overhauling his old boat from when I was a kid. 1985 Ski Nautique. Sat for 10 years untouched and took us about a month taking the entire engine apart, cleaning, putting back together. Fired it up over the weekend and took my girls for a ride. Can't wait to see them grow up with it like I did... but that's another thread topic don't mean to hijack.

I always took you as a ford guy
 

heavychevy

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t-gator;n252468 said:
I wrapped mine for about half the cook and had it burning pretty low. It wasn't a heavy smoke at all. I use a different smoker. I cook on a vertical gas smoker and I can cook around 200 degrees all day if I need. I've only done one brisket fyi. It turned pretty good, they're just too expensive for me.
Brisket really is almost too expensive - flats are around 6.99/lb and the packers are cheaper when you can find them but you end up cutting off so much fat you feel guilty afterwards. I read an article a couple months ago on the soaring beef prices and they're attributed to the droughts in the Texas and the plains states that are the major cattle producers. When the droughts hit, ranchers were selling off everything they had to make ends meet, now its finally leveling out and they're keeping their more of their cows and only selling the bigger cows at a higher price per pound. Once the calves start becoming big enough to sell the price will start dipping as the market will be more saturated (see what I did there)? It was a pretty cool article, it also mentioned the rise of cow wrangling - people are literally back to stealing other folks' cows! One major beef producer that the article didn't name had a ranch get hit for over a thousand head of cows between inventories - which is usually around once a month or so.
Anyway, you can't mess a piece of meat up no matter what your cooker runs on as long as you know how to control your temps. I've fiddled with stick burners for 15 hours at a time to keep temps and until I can find one that's as close to lighting and leaving as my komodo is, i'll never get another one - most likely because i'll never be able to convince my wife that $4k would be a good investment on one when i'm putting out perfectly edible food off a $200 craigslist find.
 

GatorJB

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Ray, that looks delicious. Also nice kitchen by the way.
 

Ray Finkle

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GatorJB;n252577 said:
Ray, that looks delicious. Also nice kitchen by the way.
Thanks bro! I think I lost a year of use out of my back doing that backsplash :lol:
 

cornbread

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hey ray, what do you think is the best set up for under $500
 

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