Official 2020 BBQ, Smoking, Grilling, Baking and Beer thread

JoyfulNoise

TFP Expert
Platinum Supporter
May 23, 2015
16,903
Tucson, AZ
Mold? It's supposed to be a DRY heat here. My smoker is a mess now also, but I have a name for that--- seasoning! :) It's on the list to do here to, probably before I use it again...
Mold grows wildly here in desert southwest and, because of the low humidity, can be far more problematic because mold spores can travel very far and wide.

My smoker was sealed up and dormant for too long and I left charcoal in it. The dome cover had finally started to fall apart after 7 years of sitting out in the hot AZ sun (gotta give BGE credit for making a cover that can last that long!) and I think with the winter rains there was just a sealed moist environment with plenty of old grease and so the mold had a very happy place to grow in. I've seen it mentioned that if you don't plan to use the smoker for a while, it's best to remove all spent charcoal, open the bottom vent and use some rolled up tin foil to create a "vent" in the top stack (if you use a vent cap instead of a chimney). That way there is good air flow to keep the interior dry.

Here it is all scraped clean. I decided to take the top dome off to remove the old seals and then I replaced them all with new seals. Right now it's sitting together but the band-clamp/lifter assembly isn't fully tighten up. When you put new seals on, they suggest letting the two halves sit on top of each other for 24 hours to give the adhesive time to cure.

538CC2DB-29A3-4892-8BE9-37089AB6C3CC.jpeg
 
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Rattus Suffocatus

Silver Supporter
Jun 5, 2019
1,012
Corona de Tucson, AZ
Yeah.. I was being my normal sarcastic self. We have had a couple of very wet years here, honestly. With it now being dry I am more concerned about fire risk.. We've already had a close call down here as you probably know with the fire that was east of me recently. That was about three miles away as the crow flies.

I can see how charcoal would wick up the moisture even more. Looks good. My cheap self just has the Mastercraft for now, but one never knows. The BGE's are pricey but they are built like a tank.
 
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Katodude

Silver Supporter
Aug 22, 2017
855
West Palm Beach/Florida
I have heard the same thing about the BGE as well. I have had the big molds happen a couple of times. Its too gross for me to scrape out like you did, but a high temperature burn takes care of it pretty quickly. Now that I am using it more for pizza I think I should be good.

And yes they are built like a tank. Mine is about 15 years old and still works great. I have had to replace the firebox once, and covered under warranty.
 
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JoyfulNoise

TFP Expert
Platinum Supporter
May 23, 2015
16,903
Tucson, AZ
I'm thinking of going with an EGG-genius but my setup was not done well so I may not have room for it (the lower vent is buried under the deck. Poor design and I admit I did not know enough about ODK's to "know what I don't know" so the placement was bad....I may be able to McGyver something until such a tome as when I build a new ODK....probably about the same time I build another pool....so not really ever :unsure:
 

Katodude

Silver Supporter
Aug 22, 2017
855
West Palm Beach/Florida
I am big on DIY stuff, and I was pretty close to building a raspberry pi egg controller. (I currently have a very old Stoker). Turns out they are pretty cheap to buy and I will probably end up with a Flameboss 500. I currently think that is pretty much the best controller on the market and its not too expensive.
 

jimim

Bronze Supporter
Jun 20, 2016
2,795
NE/Pa
I’m going to add the billows to my ThermoWorks signals. But I want to totally be able to control it on my own and understand how it works before I go that route.
 

Katodude

Silver Supporter
Aug 22, 2017
855
West Palm Beach/Florida
If you already have the ThermoWorks Signals then Billows is the way to go. Let us know how you like the Thermoworks app?

Does is graph the cook? That is a useful feature for measuring the stall.

Agree with learn your egg first and then add the billows, but for an overnight cook the Billows is a nice security blanket so you know your fire wont go out.
 

jimim

Bronze Supporter
Jun 20, 2016
2,795
NE/Pa
App is flawless. There is a graph feature also. I used it Sunday for exactly what u said!
I actually just ordered thier new Forehead digital no touch for work.
Thier stuff is the best. No better out there I feel. My pen is 12 years plus and it’s still as accurate as the day I bought it.
 

Brentr

Gold Supporter
LifeTime Supporter
Oct 18, 2009
3,164
Jacksonville, FL
App is flawless. There is a graph feature also. I used it Sunday for exactly what u said!
I actually just ordered thier new Forehead digital no touch for work.
Thier stuff is the best. No better out there I feel. My pen is 12 years plus and it’s still as accurate as the day I bought it.
Agree thermoworks is good stuff I have quit a few gadgets from them :cheers: let me know how the new forehead works.
 
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JoyfulNoise

TFP Expert
Platinum Supporter
May 23, 2015
16,903
Tucson, AZ
Welp, it had to happen sometime....SMOKED PORK BUTTS!

4B7F2FD5-AA0A-4602-9A5F-6E6F85048BEE.jpeg

Two bone in shoulders about 7.5lbs each. I went super simple with a mustard rub and dry seasoning from Kinders Steakhouse (Brown sugar rub) -

EE982149-F162-487C-B5CB-4DD52D013E0C.jpeg

Woke up at 6:30am to light the smoker. I decided to use applewood chips for extra smoke flavor.

8E2A25F6-0B9E-411E-B805-184D622F6DCA.jpeg

Within a couple of hours we started to hit the stall temperature phase...155-185F was a slow climb. Smoker held 220-240F with only few manual interventions.

Finally, 8-3/4 hours later ...

2862B44C-B199-4EB3-BD6C-621EB2CC9230.jpeg

I pulled out each butt, wrapped it tight in thick aluminum foil, put them in my insulated cooler with dish towels around them and let them rest for 90mins. After a rest, it was time to pull the pork -

6F63AB9A-DD64-42A0-B9E7-DE8567F0236D.jpeg

The shoulder bone literally fell out of the meat. The rest of it was pure perfection -

C3DA56DA-8569-4F1E-8D23-426FBF2DD99A.jpeg

YUM!!

I’ll be vacuum sealing and freezing a lot of it. There will be many meals to come from my piggly-wiggly friend ???
 

Brentr

Gold Supporter
LifeTime Supporter
Oct 18, 2009
3,164
Jacksonville, FL
Welp, it had to happen sometime....SMOKED PORK BUTTS!

View attachment 142863

Two bone in shoulders about 7.5lbs each. I went super simple with a mustard rub and dry seasoning from Kinders Steakhouse (Brown sugar rub) -

View attachment 142864

Woke up at 6:30am to light the smoker. I decided to use applewood chips for extra smoke flavor.

View attachment 142865

Within a couple of hours we started to hit the stall temperature phase...155-185F was a slow climb. Smoker held 220-240F with only few manual interventions.

Finally, 8-3/4 hours later ...

View attachment 142866

I pulled out each butt, wrapped it tight in thick aluminum foil, put them in my insulated cooler with dish towels around them and let them rest for 90mins. After a rest, it was time to pull the pork -

View attachment 142867

The shoulder bone literally fell out of the meat. The rest of it was pure perfection -

View attachment 142868

YUM!!

I’ll be vacuum sealing and freezing a lot of it. There will be many meals to come from my piggly-wiggly friend ???
Love the beer choice, perfect pairing with pulled pork :cheers:
 

geko29

Gold Supporter
Apr 27, 2018
124
Schaumburg, IL
I am big on DIY stuff, and I was pretty close to building a raspberry pi egg controller. (I currently have a very old Stoker). Turns out they are pretty cheap to buy and I will probably end up with a Flameboss 500. I currently think that is pretty much the best controller on the market and its not too expensive.
I've had the Flameboss 200 for 5 years now. I really want the 500 (new, shiny!), but can't justify it because my existing 200 still works so Dang well and does everything I want it to do. Still gets regular firmware updates and any new features that don't require dedicated hardware (like multiple meat probes).
 

JoyfulNoise

TFP Expert
Platinum Supporter
May 23, 2015
16,903
Tucson, AZ
I’m heating up the egg for another experiment. Smoked wings. We will see. I have my buddy helping me through it.
Chicken is great on the Egg. I usually will cut two roasting chickens in half, season the outside and place some lemon rinds under the breast skin, and then let them cook low and slow for several hours with very minimal smoke. At 185F internal temp they will come out super moist and juicy and you can literally pick free the entire half chicken of meat (or use a fork and knife like civilized people do...Ive been binge-watching too many Viking shows).

Wings are always awesome. Ribs too.
 
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jimim

Bronze Supporter
Jun 20, 2016
2,795
NE/Pa
E52260BC-93DC-4D65-9B98-F353FC71AFF3.jpeg
Oh baby! End ones burnt a bit cause of how egg radiates heat out. Should have known that. Love and learn. They look good though!
 

jimim

Bronze Supporter
Jun 20, 2016
2,795
NE/Pa
Chicken is great on the Egg. I usually will cut two roasting chickens in half, season the outside and place some lemon rinds under the breast skin, and then let them cook low and slow for several hours with very minimal smoke. At 185F internal temp they will come out super moist and juicy and you can literally pick free the entire half chicken of meat (or use a fork and knife like civilized people do...Ive been binge-watching too many Viking shows).

Wings are always awesome. Ribs too.
Next week! I got a killer marinate which is lard based for roasted chickens in pizza ovens. It’s a specialty in my town for fund raisers from my dads buddy. Lard and cheap white wine. With other stuff. Lol