Memorial Day Weekend 2017!!!

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salty87 said:
Drool...what kind of smoker do you have? More pics?
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It is a SMOKIN-IT #2 electric smoker with Guava wood for the actual smoke. Ran it at 225° for about 8 hours and bumped it up to 250° for the final 6 hours.

We didn't take more pics since it was dark outside when it came off the smoker. Fingers were getting greasy pulling pieces off and eating it. Had to quickly put it away or we would have just sat there eating it!
 
That's what happens to our brisket too! Minch, munch, munch and then no more brisket. :)

Guava wood? Hmmm, I prefer pecan for beef. I've never seen or tried guava. Where do you get it? I'm guessing you think it is tasty. :chef:
 
pooldv said:
That's what happens to our brisket too! Minch, munch, munch and then no more brisket. :)

Guava wood? Hmmm, I prefer pecan for beef. I've never seen or tried guava. Where do you get it? I'm guessing you think it is tasty. :chef:
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I got it from a supplier in Hawaii Guava Wood Farms Hawaii - Homepage. Originally I was searching for Kiawe wood (Hawaiian Mesquite), but seeing this other wood choice, and wanting something a little less intense I bought some last year and really like it.

I like to smoke with different woods - so far guava is my favorite for pork. I have tried various mixes and use Hickory, Cherry, Apple, & Peach among others.
 
We had some leftovers (gasp). So I brought some in to work today to have for lunch. It was even better today for some reason. Maybe not having to watch the kids in the pool, mix drinks, and trying to keep an eye on all sorts of other things means that I didn't remember to taste my food...:confused:

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30lbs of pork shoulder. Didn't take any after shots, but started smoking 9am Friday for a Saturday afternoon barbecue. Used oak and kingsford on a Weber 22 1/2" smoker. I love that thing - can get it going and then just enjoy the smells all day.

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I spent a lot of money on my set up but I have no regrets. I have a Primo XL. It is a ceramic smoker like a big green egg only bigger, better, made in the USA and it is oval instead of round. Which fits more ribs and briskets better. I also have a CyberQwifi controller from BBQ guru. I can see the smoker temp and 3 meat temps or adjust the smoker temp from any device anywhere in the world via the Internet pass through. It will maintain the smoker temp within about 5 degrees or less and also has a ramp down/hold feature where you tell it which temp probe to monitor and as that meat temp comes up to the finish temp it will ramp down the smoker temp and hold it at the finish temp. So set temp 1 to finish at 198 as the meat temp gets close to 198 it will ramp down the smoker temp from 225 to 198 and hold it there.

It is trouble free smoking! :)
 
pooldv said:
I spent a lot of money on my set up but I have no regrets. I have a Primo XL. It is a ceramic smoker like a big green egg only bigger, better, made in the USA and it is oval instead of round. Which fits more ribs and briskets better. I also have a CyberQwifi controller from BBQ guru. I can see the smoker temp and 3 meat temps or adjust the smoker temp from any device anywhere in the world via the Internet pass through. It will maintain the smoker temp within about 5 degrees or less and also has a ramp down/hold feature where you tell it which temp probe to monitor and as that meat temp comes up to the finish temp it will ramp down the smoker temp and hold it at the finish temp. So set temp 1 to finish at 198 as the meat temp gets close to 198 it will ramp down the smoker temp from 225 to 198 and hold it there.

It is trouble free smoking! :)
Click to expand...

Awesome setup!! I have a Traeger Pro 34.. My favorite wood pellets for pork are apple or maple.. for the dead cow we ate this weekend we used Tennessee Whiskey Barrel BBQ Pellets .
 
It depends on what you want. If you want a versatile BBQ/Smoker that can span a wide temperature range then you want a ceramic smoker (Egg, Primo, etc). If you want ease of use but not high heat, pellet smokers work well. If you want a high volume / low temp smoker that you can use all year round and do foods like smoked sausage and cheese, you might consider an electric smoker....the possibilities are endless....
 
Definitely depends on what you want to do and if you do a lot of smoking. I have the Weber Smokey Mountain and have had it for the past 5 or so years. It uses the same sized grates that can be found in their 22 1/2" charcoal grills, except there are two levels in the smoker. I fit 3 10lbs pork shoulders on just the top rack. I could easily have done 6 of them in there. Honestly, I usually do 2 10lbs pork shoulders on the lower rack and 4 racks of ribs on the top rack. Once my temperature gets dialed in, there is very little work except spraying the meat once in awhile and checking to make sure the temperature stays on point. The only problem with my smoker is that I can easily go through an entire bag of charcoal with one cook. This last one took 30 hours to smoke the 3 shoulders. I put them on Friday morning and they were done around noon on Saturday.

They also come in 18 1/2" and 14" now I think.

I also have a Weber Genesis gas grill and a 22 1/2" charcoal grill laying around. I'm a fan of Weber!
 
Nice pics everyone!!!!

We ended up in Santa Barbara on Sunday:











Saw this guy cruising around:




Crab cakes, a mai thai and an IPA!!!!




Wife had the grilled salmon and I had the pacific rockfish piccata w/ lemon, butter, garlic, cream and capers, linguine and a grilled veggie skewer:




Dined at Chuck's Waterfront Grill.
 

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