w00t ... Smokin' Deal!

Veer_G

Veer_G

Beware of the Dildópony!
Full Member
Minuteman
Jun 15, 2008
12,971
15,279
SEPA
#1
#2
I am not in the market right now. But I do want to say thanks to anyone who posts these deals. It takes time and effort.

Tucker that goes to you also. You posted one the other day that i did take advantage of.
 
#5
Veer_G said:
Apparently Yasherka has one, too. I wonder if any of the Traeger/PBC thread vets might wander in here yet.

Anyway, I bit on the deal. I might be asking some pointers about set-up, use, and accessories.
Click to expand...

A nice briskett, 210/220%F, 13-14 hours, melts in your mouth. Nomity effen nom.

You could thin the mespuite out with some maple or peach.
 
#6
The Camp Chef is an excellent unit.
When I used an offset smoker, I usually soaked my wood in order to get more smoke, it also made it moist heat, which I prefer. I'm thinking of adding water to a small can (think tuna fish can) on the heat deflector to give me the moisture that I want.
I just like it warm and moist, beats hot and dry!!!
 
#8
Veer_G said:
Apparently Yasherka has one, too. I wonder if any of the Traeger/PBC thread vets might wander in here yet.

Anyway, I bit on the deal. I might be asking some pointers about set-up, use, and accessories.
Click to expand...

Been using mine now for the better part of a year and I have zero regrets. 20 hour briskets come out wonderful and we smoked a couple Papa Murphy take-and-bake pizzas last night.

Veer if you got one for that price you did well. I paid $620 for mine and would do it again. Just make sure you use good pellets.
 
#9
I will add two thoughts on smoking I started using apple wood either 100% or mixed with a little hickory wood and I personally think it’s better than hickory or other commonly used woods for smoking. Also I recently learned that most meats will only absorb the smoke for about the first 2-3 hours of smoking after that the reamaing time your really just slow cooking the meat so you’re wasting smoking chips and time if you continuously add smoke the whole time.
 
#10
Congrats on the new purchase of your [h=1]Camp Chef Deluxe Pellet Grill and Smoker BBQ with Digital Controls and Stainless Temp Probe[/h]
via w00t. You're gonna love the hell outta that bad boy. The Stainless Probe is in my mind the real deal maker here. :p As stated, use good pellets, buy at least 2 rolls of heavy aluminum foil, and don't wait for the bucket to fill up with tar before dumping. Keep that bad boy clean, change out the foil religiously, and don't leave the hopper full of pellets outside for weeks to gather moisture. Looking forward to seeing what you come up with in the Nom Nom Nom.........

Good snag buddy. ;)
 
#11
1J04 said:
Congrats on the new purchase of your [h=1]Camp Chef Deluxe Pellet Grill and Smoker BBQ with Digital Controls and Stainless Temp Probe[/h]
via w00t. You're gonna love the hell outta that bad boy. The Stainless Probe is in my mind the real deal maker here. :p As stated, use good pellets, buy at least 2 rolls of heavy aluminum foil, and don't wait for the bucket to fill up with tar before dumping. Keep that bad boy clean, change out the foil religiously, and don't leave the hopper full of pellets outside for weeks to gather moisture. Looking forward to seeing what you come up with in the Nom Nom Nom.........

Good snag buddy. ;)
Click to expand...

You forgot to mention the [h=1]secret decoder ring[/h] ...
 
#12
Veer_G said:
You forgot to mention the [h=1]secret decoder ring[/h] ...
Click to expand...

Look Pal, I went to the website and scanned it meticulously for 'any' word whatsoever regarding this secret decoder ring of which you speak. It ain't there. You've been unveiled by the Poem Prophet of the dripping PNW. :eek:

Now then, and definitely more important, are we cooking yet? Hmmmmmmm

 
#13
1J04 said:
Look Pal, I went to the website and scanned it meticulously for 'any' word whatsoever regarding this secret decoder ring of which you speak. It ain't there. You've been unveiled by the Poem Prophet of the dripping PNW. :eek:

Now then, and definitely more important, are we cooking yet? Hmmmmmmm
Click to expand...

I think 1J just likes the idea of getting 'probed'.
 
#17
1J04 said:
Look Pal, I went to the website and scanned it meticulously for 'any' word whatsoever regarding this secret decoder ring of which you speak. It ain't there. You've been unveiled by the Poem Prophet of the dripping PNW. :eek:

Now then, and definitely more important, are we cooking yet? Hmmmmmmm
Click to expand...

Dripping PNW?

[IMG2=JSON]{"data-align":"none","data-size":"full","height":"350","width":"432","src":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/c\/cc\/PenicillinPSAedit.jpg"}[/IMG2]
 
#18
The other day I was sitting out drinking cold beer, tending a pork butt over apple and pecan wood for 10 hours or so and was explaining to a fellow redneck buddy that there are these digitally-controlled contraptions that "smoke" meat by means of automation, pellets, electricity, etc and he looked at me like I'd blasphemed Nick Saban.
I understand the convenience factor, but producing "slap yo mama" BBQ with a $65 Old Smokey is just too damn rewarding for me to allow a machine to take the magic out of it.
 
#19
bogeybrown said:
The other day I was sitting out drinking cold beer, tending a pork butt over apple and pecan wood for 10 hours or so and was explaining to a fellow redneck buddy that there are these digitally-controlled contraptions that "smoke" meat by means of automation, pellets, electricity, etc and he looked at me like I'd blasphemed Nick Saban.
I understand the convenience factor, but producing "slap yo mama" BBQ with a $65 Old Smokey is just too damn rewarding for me to allow a machine to take the magic out of it.
Click to expand...

You'd be surprised how much better technology can make things.Maybe somewhat impersonal, but better.

[video]https://i.imgur.com/l9c6ytP.mp4[/video]

And who is Nick Saban, and why would blaspheming him be such a bad thing? ;)
 
#21
Veer_G said:
You'd be surprised how much better technology can make things.Maybe somewhat impersonal, but better.

[video]https://i.imgur.com/l9c6ytP.mp4[/video]

And who is Nick Saban, and why would blaspheming him be such a bad thing? ;)
Click to expand...

I totally get the convenience, and I've had some nicely done meals off of King Kooker gas smokers. I'm just one of those lunatics that takes enormous pride in doing this particular task the old fashioned way. I've been through many phases of grilling/smoking and am just now (after decades of learning) feeling as though I'm entering a new phase and level of understanding of making great BBQ.

Doing it the the hard way is a sensual thing like being with a woman: you start with a cold, bland, lifeless hunk of meat and through time and technique get to coax flavor and juices from it until it's quivering and ready to fall apart at the slightest touch. I don't want that to be on autopilot. I want to have to understand every individual piece of meat and formulate and execute a plan on how I'm going to get the absolute best result from it. For days ahead of time in some cases I'm preparing that meat to go on a smoker and thinking about how I'm going to cook it.

Sitting down after a full day of mothering a chunk of meat and having old men who've grown up their whole lives on fantastic BBQ tell you it's the best they've ever tried is worth every second of time you spent on it. When we talk grilling techniques I'm much happier to discuss time, temps, smoke, moisture, etc than to say "I plug this thing in and walk away from it for 12 hours."

BBQ is an art, and some of us still need to be "blacksmiths" while most people inevitably drift towards mass produced out of convenience.
 
#23
Veer_G said:
Three days a month, for sure. Flow, Tide, flow!
Click to expand...

Yep, and this is my SEC Schizophrenia weekend where I get to pull for/against Alabama and LSU simultaneously. If "Coach O" can keep the loss at a respectable margin I think it'll go a long way to getting him another season after that loss to Troy earlier. Beating Auburn certainly helped his cause.

Now back to appliances and sex toys
 
#24
bogeybrown said:
I totally get the convenience, and I've had some nicely done meals off of King Kooker gas smokers. I'm just one of those lunatics that takes enormous pride in doing this particular task the old fashioned way. I've been through many phases of grilling/smoking and am just now (after decades of learning) feeling as though I'm entering a new phase and level of understanding of making great BBQ.

Doing it the the hard way is a sensual thing like being with a woman: you start with a cold, bland, lifeless hunk of meat and through time and technique get to coax flavor and juices from it until it's quivering and ready to fall apart at the slightest touch. I don't want that to be on autopilot. I want to have to understand every individual piece of meat and formulate and execute a plan on how I'm going to get the absolute best result from it. For days ahead of time in some cases I'm preparing that meat to go on a smoker and thinking about how I'm going to cook it.

Sitting down after a full day of mothering a chunk of meat and having old men who've grown up their whole lives on fantastic BBQ tell you it's the best they've ever tried is worth every second of time you spent on it. When we talk grilling techniques I'm much happier to discuss time, temps, smoke, moisture, etc than to say "I plug this thing in and walk away from it for 12 hours."

BBQ is an art, and some of us still need to be "blacksmiths" while most people inevitably drift towards mass produced out of convenience.
Click to expand...



No post has ever been as erotic and swaying to attempt carnal knowledge of a pork butt. Thank you Bogey.:p
 
#25
bogeybrown said:
I totally get the convenience, and I've had some nicely done meals off of King Kooker gas smokers. I'm just one of those lunatics that takes enormous pride in doing this particular task the old fashioned way. I've been through many phases of grilling/smoking and am just now (after decades of learning) feeling as though I'm entering a new phase and level of understanding of making great BBQ.

Doing it the the hard way is a sensual thing like being with a woman: you start with a cold, bland, lifeless hunk of meat and through time and technique get to coax flavor and juices from it until it's quivering and ready to fall apart at the slightest touch. I don't want that to be on autopilot. I want to have to understand every individual piece of meat and formulate and execute a plan on how I'm going to get the absolute best result from it. For days ahead of time in some cases I'm preparing that meat to go on a smoker and thinking about how I'm going to cook it.

Sitting down after a full day of mothering a chunk of meat and having old men who've grown up their whole lives on fantastic BBQ tell you it's the best they've ever tried is worth every second of time you spent on it. When we talk grilling techniques I'm much happier to discuss time, temps, smoke, moisture, etc than to say "I plug this thing in and walk away from it for 12 hours."

BBQ is an art, and some of us still need to be "blacksmiths" while most people inevitably drift towards mass produced out of convenience.
Click to expand...

I grew up knowing what BBQ was supposed to be. All of the North isn't necessarily very Northern. Without revealing too many details, my dad settled us, after the Corps, within a stone's throw of a terminus of the UGRR. The pit and juke joints were thick around there. I grew up on grease, greens, mac n' cheese, char, and R&B.

I feel you, wanting to honor tradition. It's like Shelby Foote with his steel nib pen, painstakingly writing out history, page by page. It's like me, with my paella: if it ain't on wood, it's no good. But unless you got sand with my HOA, I'm going seriously low-profile until we're out of here.
 
#26
Veer_G said:
I grew up knowing what BBQ was supposed to be. All of the North isn't necessarily very Northern. Without revealing too many details, my dad settled us, after the Corps, within a stone's throw of a terminus of the UGRR. The pit and juke joints were thick around there. I grew up on grease, greens, mac n' cheese, char, and R&B.

I feel you, wanting to honor tradition. It's like Shelby Foote with his steel nib pen, painstakingly writing out history, page by page. It's like me, with my paella: if it ain't on wood, it's no good. But unless you got sand with my HOA, I'm going seriously low-profile until we're out of here.
Click to expand...

Oh I'm with ya man. I'm not one of those southerners that's ignorant to some of the great BBQ traditions elsewhere.

I watched a great documentary on BBQ and it's importance to our culture. One segment was on an elderly black man, his son, and a young white guy who was apprenticing under the pit master. During harvest it was common for black and white to sit and share a hog, an obvious oddity in those times that highlighted the power of food to bring folks together. Sadly, it just seems that much of the country, including here, is moving to big box BBQ chains and away from the true craft of doing good Q. I'd probably enjoy some rural Pennsylvania BBQ more than a lot of the franchise shit here, or pretty much any BBQ I've had in Texas.

Got my helmet on awaiting the stones from the Texicans.
 
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