Charlotte.:R
Autocross Champion
- Location
- Charlotte
- Car(s)
- '18 Golf R 6MT
This was pre formed in the dairy section rolled on parchment paper. I’ve never homemade dough, and definitely not tackling it on a weeknight.
V
Ye Olde Smoker Thread
- Thread starter Corprin
- Start date
NoGodGetOverIt
Autocross Champion
- Location
- NC
- Car(s)
- 2017 GTI SE/DSG
I do this too when I can. It's easier, but you still have to rest it, flour a surface, roll it out, and get it into the oven (or on the grill) without destroying the whole thing.
My favorite cheat was that I used to be able to go by the local Papa Murphy's and just buy a pizza dough already rolled out and on the tray for like $4-$5. Then they changed management, and they were no longer willing to do that...
vbrad26
Autocross Champion
- Location
- St. Petersburg FL
- Car(s)
- '15 CSG GTI 2DR M/T
I use a pellet Ooni for pizzas. My wife preps them and I bake them. Its a good system lol.
It's pretty cool because we crank out like, little 12" pizzas and we will usually make about 3,4 or even 5 different "flavors".
We will normally have people over and it is a fun activity.
It only takes about 15 min to get the Ooni up to around 700 deg. and once it is there, the pizzas cook in about a minute so it is not time consuming at all.
It's pretty cool because we crank out like, little 12" pizzas and we will usually make about 3,4 or even 5 different "flavors".
We will normally have people over and it is a fun activity.
It only takes about 15 min to get the Ooni up to around 700 deg. and once it is there, the pizzas cook in about a minute so it is not time consuming at all.
MonkeyMD
Autocross Champion
vbrad26
Autocross Champion
- Location
- St. Petersburg FL
- Car(s)
- '15 CSG GTI 2DR M/T
The A1 in the background says it all though. Hah.
I mean I'm a total noob when it comes to all of this but I know enough to wonder how he could even remotely consider that to be "not too shabby" lol.
I mean I'm a total noob when it comes to all of this but I know enough to wonder how he could even remotely consider that to be "not too shabby" lol.
MonkeyMD
Autocross Champion
Brisket started at 1130pm. Done at 1130am. Snake method. Temp stayed 250-260 from 1130pm until 930am when I had to add a little more lump. Snake is the best for no fuss, no muss. Didn't have to wake up at all. At first it dropped to 200 because there was no wind, so I clamped this fan to blow in the vent. Worked great. Didn't wrap at all this time. Let it rest for 2.5 hours in the oven
GTI Jake
Autocross Champion
- Location
- Charlotte, NC
Leaving notes here for myself so I have less guesswork next time.
8# Boston butt @ 200F (no wrap or drip pan).
Start time 7:45am
Reached stall around 2pm, fresh water & chips around 3pm. Bumped the heat up to 300ish F and would like to stabilize near 275F to power through the stall (and eat at 6-7ish hopefully).
275~300F finished it off to 205F internal at 5:45.
8# Boston butt @ 200F (no wrap or drip pan).
Start time 7:45am
Reached stall around 2pm, fresh water & chips around 3pm. Bumped the heat up to 300ish F and would like to stabilize near 275F to power through the stall (and eat at 6-7ish hopefully).
275~300F finished it off to 205F internal at 5:45.
Last edited:
Charlotte.:R
Autocross Champion
- Location
- Charlotte
- Car(s)
- '18 Golf R 6MT
That makes me want to do a Boston Butt. So…..went out and got a bone in 10# for tomorrow.
Steaks tonight on the Kamado Joe.
Steaks tonight on the Kamado Joe.
vbrad26
Autocross Champion
- Location
- St. Petersburg FL
- Car(s)
- '15 CSG GTI 2DR M/T
I did a butt yesterday as well. A little one.
5#. Put it on at 9am @250F stalled around 2PM around 150F, was going to try to let it go but I needed it for dinner so I wrapped it up and bumped to 300F and it ended up being done around 4 or so.
Wrapped it in a towel, stuck it in the cooler and it rested for about an hour and a half.
Came out almost perfect. I'm still experimenting with flavors, but the texture was spot on.
Anyone done beef jerky in a smoker?
I'm thinking about giving that a go...
5#. Put it on at 9am @250F stalled around 2PM around 150F, was going to try to let it go but I needed it for dinner so I wrapped it up and bumped to 300F and it ended up being done around 4 or so.
Wrapped it in a towel, stuck it in the cooler and it rested for about an hour and a half.
Came out almost perfect. I'm still experimenting with flavors, but the texture was spot on.
Anyone done beef jerky in a smoker?
I'm thinking about giving that a go...
GTI Jake
Autocross Champion
- Location
- Charlotte, NC
I haven’t done jerky yet, but want to
vbrad26
Autocross Champion
- Location
- St. Petersburg FL
- Car(s)
- '15 CSG GTI 2DR M/T
I looked into it a little bit earlier and I may give it a shot one day soon.
I've got another pork butt I need to do as well as a whole chicken that I was going to beer can.
So I may do one of those, and then as I'm shutting down the Egg, throw in the jerky. We'll see...
I've got another pork butt I need to do as well as a whole chicken that I was going to beer can.
So I may do one of those, and then as I'm shutting down the Egg, throw in the jerky. We'll see...
vbrad26
Autocross Champion
- Location
- St. Petersburg FL
- Car(s)
- '15 CSG GTI 2DR M/T
Anyone ever done beef jerky in their smoker?
I was thinking about giving it a shot. No clue what I'd do for marinade.
But from everything I've read it seems like you want to do a top or bottom round sliced about 1/4".
Marinade for about a day, and then smoke it (I'd throw in some hickory chunks) for anywhere from 5-8 hrs around 180 deg.
And that is pretty much it...
I was thinking about giving it a shot. No clue what I'd do for marinade.
But from everything I've read it seems like you want to do a top or bottom round sliced about 1/4".
Marinade for about a day, and then smoke it (I'd throw in some hickory chunks) for anywhere from 5-8 hrs around 180 deg.
And that is pretty much it...
GTI Jake
Autocross Champion
- Location
- Charlotte, NC
9# brisket I starter 6pm last night is off the smoker & resting as of 11:30am.
Held off on wrapping it till the very end, used butcher paper from 180~205*. I can’t wait to see the end result.
Held off on wrapping it till the very end, used butcher paper from 180~205*. I can’t wait to see the end result.
Charlotte.:R
Autocross Champion
- Location
- Charlotte
- Car(s)
- '18 Golf R 6MT
Turkey
Ribs
I usually smoke them for 3 hours at around 250 with just a rub. Then I wrap em in foil for 2 hours at the same heat and then finish off for another hour at around 300 with sauce on top so it gets a nice bark. One day I had a creative moment and decided to put piapple juice on the foil before the ribs. It was a stroke of genius, they come out a pot more moist and falvourfool as the ribs absorb the juice when braising.
I usually smoke them for 3 hours at around 250 with just a rub. Then I wrap em in foil for 2 hours at the same heat and then finish off for another hour at around 300 with sauce on top so it gets a nice bark. One day I had a creative moment and decided to put piapple juice on the foil before the ribs. It was a stroke of genius, they come out a pot more moist and falvourfool as the ribs absorb the juice when braising.