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[C. Keeper]

Looks great! Samples please

 

[sdynak]

smoked 41lbs of wild boar jalapeño summer sausage! i smoked it for 2hrs at 147 then 6.5hrs at 180 until it hit 162-165. to get below 180 i set my temp off set to +25 which made the grill read 25 perfect hotter than actually. should have been 135 but it read 147 both times i checked it with 3rpm and mfr 20 i guess 147 is as low as it will go. it was a 35 degree night which helped. interestingly it smoked much less at 147 than at 180 with off set at 0. next time im going to add a smoke tube i think

Wow.. that is a LOT of sausage. Looks very good.. Do you keep all of that for yourself or share it with your forum buddies

 

[KRedman]

Sunday’s ribs

 

[chadinsc]

Wow.. that is a LOT of sausage. Looks very good.. Do you keep all of that for yourself or share it with your forum buddies

i will actually keep about 10lbs of it. i do bulk sausages to clear out my freezer for hunting season. i like to give it away because its already cooked and safe and i cant stand giving away a nice tenderloin and getting a picture of it cooked well done! i would gladly give you guys some if you was close

 

[Blues1]

Sunday’s ribs

View attachment 13480

Good work!

 

[Blues1]

smoked 41lbs of wild boar jalapeño summer sausage! i smoked it for 2hrs at 147 then 6.5hrs at 180 until it hit 162-165. to get below 180 i set my temp off set to +25 which made the grill read 25 perfect hotter than actually. should have been 135 but it read 147 both times i checked it with 3rpm and mfr 20 i guess 147 is as low as it will go. it was a 35 degree night which helped. interestingly it smoked much less at 147 than at 180 with off set at 0. next time im going to add a smoke tube i think

Fantastic!

 

[Texas_TL]

Sunday's Spare Ribs using a recipe from Recteq's site. Overall, pretty good. Extremely juicy, but not as much smoke as we're used to. My family and I also preferred my regular sauce over the glaze from the recipe, but it did let me try my first low and slow on the 1250. This is definitely the easy button of grilling / smoking!

 

[sdynak]

Sunday's Spare Ribs using a recipe from Recteq's site. Overall, pretty good. Extremely juicy, but not as much smoke as we're used to. My family and I also preferred my regular sauce over the glaze from the recipe, but it did let me try my first low and slow on the 1250. This is definitely the easy button of grilling / smoking!
View attachment 13482
View attachment 13483

Looks tasty!

 

[amdg]

Reversed-seared bone-in pork chops. Smoked them at 180 for about 2 hours, then about 2.5 minutes/side on the gasser. Didn’t suck. Served it with polenta and a salad.

 

[sdynak]

Reversed-seared bone-in pork chops. Smoked them at 180 for about 2 hours, then about 2.5 minutes/side on the gasser. Didn’t suck. Served it with polenta and a salad.

Looks Amazing!!

 

[BigFish]

Unfortunately, my 590 isn't working properly (hopefully Monday), but I have other smokers. I did some cured, smoked, dried Lonzo and Gabagool for the holidays.

 

[SendMe]

Smoked barbacoa deer shoulder. Tacos.

 

[rgreenberg2000]

Reverse seared ribeyes (seared on GG on my Genesis Platinum):

 

[Pacman]

My first brisket is in the books. Not perfect, but pretty damn good.

 

[sdynak]

My first brisket is in the books. Not perfect, but pretty damn good.

Very nice bark & smoke ring! Looks tasty

 

[C. Keeper]

My first brisket is in the books. Not perfect, but pretty damn good.

Looks good from here

 

[Waterboy]

Since people were asking for pictures of their birds in other threads I thought I’d come here and post the one picture I got of my Thanksgivings cook. My 86 year old mother-in-law requested beef because she get served a LOT of chicken at the assisted living facility she’s in. She was a happy camper!

 

[DenStinett]

Well, we went with the tradition, and cooked a Turkey .... a 22.5 lb Bird
Spatchcocked and smoked on the Bull:

 

[jasonbr1975]

This
12 lb. spatchcock turkey
Red snapper on the scale
Bacon wrapped duck breast
My strips with asparagus and potatoes

 

[rgreenberg2000]

First time cooking pork belly burnt ends......used Malcom's process from howtobbqright.com. These were KILLER!!