Weber Smokey Mountain cooker back in business

:LOL2:

I sold my Weber smokey mountain cooker to buy a big green egg. But being so cheap I could not bring myself to spend the $800+ for a large or $1000 Plus for the XL.

My wife saw how I was in agony over this for a long time now, and decided to just go out and buy me a Weber again.

I am so happy she did, I regret selling it and now that I have this major major dilemma off my head it is time to concentrate on smoking some food again.

First smoke will be Ribs this Sunday for fathers day........

Pics, Or It Didn't Happen ! :lol:

Just bought an 18.5 inch for the patio and a Smokey Joe (for my camper) on sale yesterday at WallyWorld. First charcoal grills I have had in several years. Tried some country ribs on the big grill as soon as I had it put together and they turn out great. Hard to beat Weber grills.

Weber is the grill king, love my Smoky Joe and my gas Genesis!

My brother recently got an "egg" and seems to like it alot. I've had Weber gas grills for years, won't own anything else. I've got one of the "old" ones with the red lid stored in my shed, my first one.

Hey, Jim. Did you look at these?

https://www.lowes.com/pd_131712-49769-6719_4294857763__?productId=3609214&Ns=p_product_qty_sales_dollar|1

Looks like a great alternative to a BGE until you're ready to drop that kind of coin.

[url=https://www.tinboats.net/forum/viewtopic.php?p=318450#p318450 said:

Quackrstackr » 41 minutes ago[/url]"]Hey, Jim. Did you look at these?

https://www.lowes.com/pd_131712-49769-6719_4294857763__?productId=3609214&Ns=p_product_qty_sales_dollar|1

Looks like a great alternative to a BGE until you're ready to drop that kind of coin.

Click to expand...

I want to hear from ANYONE that's used one of these with a full report on how they like/dislike it. This could be the next thing on my wish list. :wink:

Still love my Patriot gas grill though.

All of the reviews on the Lowe's sight were glowing recommendations.

[url=https://www.tinboats.net/forum/viewtopic.php?p=318340#p318340 said:

Jim » Yesterday, 17:32[/url]"]:LOL2:

First smoke will be Ribs this Sunday for fathers day........

Click to expand...

Jim, If you put them in apple cider and lemons over night before you put the rub on them you will notice the difference. My wife won't eat them any other way.

Mike

Have a Happy Father's Day :beer:

Quaker....shoot, never knew they existed! :x

Gillhunter,

So like a brine? then pat them dry and put the dry rub on? Mustard first then dry rub?

Do you sauce in the end?

You guys are making me more hungry than I already was! :shock:

[url=https://www.tinboats.net/forum/viewtopic.php?p=318505#p318505 said:

fender66 » 6 minutes ago[/url]"]You guys are making me more hungry than I already was! :shock:

Click to expand...

Stay strong - you were doing so well with your weight loss :LOL2:

[url=https://www.tinboats.net/forum/viewtopic.php?p=318508#p318508 said:

fool4fish1226 » 9 minutes ago[/url]"]

[url=https://www.tinboats.net/forum/viewtopic.php?p=318505#p318505 said:

fender66 » 6 minutes ago[/url]"]You guys are making me more hungry than I already was! :shock:

Click to expand...

Stay strong - you were doing so well with your weight loss :LOL2:

Click to expand...

#-o #-o #-o #-o #-o #-o #-o #-o #-o #-o #-o #-o #-o #-o

[url=https://www.tinboats.net/forum/viewtopic.php?p=318501#p318501 said:

Jim » 34 minutes ago[/url]"]Quaker....shoot, never knew they existed! :x

Gillhunter,

So like a brine? then pat them dry and put the dry rub on? Mustard first then dry rub?

Do you sauce in the end?

Click to expand...

It's like a marinade more than a brine. I think the acid in the cider works as a tenderizer. Don't heat anything. I use a 2 gallon freezer bag if I'm doing 3 or 4 racks. After 24 hours I pull them out, pat them dry and put rub on them for a couple of hours. Hold back some cider to put in a spray bottle to spritz them with during the smoke, usually in applewood. I sauce them when the meat shrinks back from the end of the bone about a 1/4", and pull them in about 15 minutes, cover and rest them. Then dig in!

We always do an extra rack for a quick weekday meal for the wife and I. We just double wrap in foil and either put in the fridge or freezer.

We always do at least 2 racks. I don't think there's much more labor (except for removing the silver skin) between doing 1 rack or 4 racks.

Again Happy Fathers Day :beer: :beer:

I will try it for sure!

Thank you sir! :USA1:

Picked up a couple racks of spare ribs on sale, so that's what I'll be doing Sunday afternoon when we get home from fishing. :LOL2: :LOL2:

Smoked pulled chicken is also a must try.

Brine: Mix 1 gallon water, 1 cup non iodized (canning or kosher) salt, 1 cup brown sugar, 1/4 cup Louisiana Hot sauce. Stir until all sugar and salt is dissolved.
In a nonreactive dish/bowl/pot, add up to 2 whole or portioned chickens and allow to brine for 3-4 hours.
Rinse thoroughly and pat dry.
Apply your favorite dry bbq rub all over chickens/pieces making sure you get under the skin where ever possible.
Use apple juice/cider in smoker's liquid pan.
Apple wood works great with chicken. I soak my chips in the apple cider first.
Smoke over med heat for approx 1.5 to 2.0 hrs until 160 internal temp.
Remove and allow to cool for 10 min.
Use two forks to pull/shred chicken pieces for sandwiches.
If portioned, pieces can then be brushed with your favorite bbq sauce and grilled lightly for caramelization, use caution not to burn bbq sauce. Remember the chicken is already fully cooked at this point.
Dont over cook it once you sauce it.

Add your favorite bbq sauce if you wish but too much and you'll lose the smoke flavor. try without sauce first.

What do you consider medium heat?

I try to maintain 225. Should it be higher for the chicken?

225-250 will be perfect. With Chicken I will always probe a thermometer after 90 min to begin checking temp. of the chicken so as not to over cook/smoke. Remeber that portioned chickens will be completely cooked slightly quicker than whole or even split chickens.