Pork Butt is another name for the Shoulder. Try and get one bone in

I still have bout 10lbs food savered in my freezer...love that thing

Haven't bought pork shoulder locally for a while bit I think it was 1.59/lb bone in last year at supreme meats
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Bradley smoker $100 off at Canadiantire folks!

I'm thinking of picking one up, but damn, those bisquettes are expensive, $26.99 for 60 discs!

Anyone other than murdoc that has one of these units find a cheaper solution to the discs?

Canadian tire is really the cheapest

I'm in the market to buy a smoker for the upcoming BBQ season.

Any suggestions to get a good smoker locally at a good price?

I'm going to be doing ribs and pulled pork.

sell me some discs murdoc

:)

My BBQ might last one more year, only 4 years old but I'm a year round BBQ'er so I tend to go through them pretty quick. I think I might get a kamado style grill next. My friend has the Broil King Keg and its killer. If I go that route, I plan to make some strong contributions to this thread :ilied:

Anyone have the Big Green Egg, BK Keg or anything similar who can offer insight?

My dad had the big green egg and its the best bbq ever. The issue with it is the small cooking surface but the things you can do with it.


Didn't have a Easter dinner today so I decided to smoke some wings since I have never done it before. I ended up injecting the wings first with Franks and Garlic then added a rub and let them sit for two hours. Then in the smoker for two hours with a apple smoke then I tossed them in a homemade bbq sauce that I mixed with the franks and garlic injection I had left over.

I have to say they are beyond fantastic and kinda sad no one else will get to try any.

http://img195.imageshack.us/img195/8...8912775741.jpg

Sad indeed. RS group wing meat (pun intended) at Murdocs! lol

With my deep fried, bbq'd and baked wings as well a meet would work

Love doing the wings with the smoker. Going to try smoking the wings then a quick flash fry with a beer batter. Crispy and smokey wings

You don't even need a batter, coat them in plain old flour and they will be great with out that greasy batter taste.

I was going to fry them after but said screw it.

did a stuffed, bacon wrapped pork loin

brined overnight and dusted with my rub
http://farm8.staticflickr.com/7438/9...8a2c25b7_c.jpg

spread the stuffing
http://farm8.staticflickr.com/7356/9...be37b6e1_c.jpg

rolled back up and more rub
http://farm8.staticflickr.com/7338/9...5e1cfddc_c.jpg

bacon laid out on saran wrap
http://farm9.staticflickr.com/8545/9...7d7c2dcd_c.jpg

loin placed on the bacon... tuck and roll! all tied up.
http://farm9.staticflickr.com/8268/9...239397d9_c.jpg

smoke baby smoke! what a beautiful day to smoke
http://farm4.staticflickr.com/3770/9...77a0122d_c.jpg

off after 2 and a bit hours when it hit 138 F. looks great!
http://farm6.staticflickr.com/5348/9...372b1a3d_c.jpg

tented and rested for 30 mins.. hitting 145, sliced up, nice and juicy.. deep smoke penetration
http://farm3.staticflickr.com/2847/9...a9fcdfa9_c.jpg

dinner is served! - pork loin, roasted garlic potatoes, red potato salad, mixed greens fresh from the farmers market with strawberry, grape tomatoes and a onion vinaigrette
http://farm8.staticflickr.com/7377/9...38e282b8_c.jpg

Nice looks good
Keep up the smoking and who wouldnt want to With that view
I've been lazy this year ._.
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thanks man.

haha there's too many things that I want to smoke this summer. brisket, pork shoulder, prime rib. Plus i want to try and do some cold smoking... never done that before :)

check out vision grill @ Canadian tire for a kamado style grill
I got the small one when it was on sale for 399 use it for smoking
it's great
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had family over on the weekend
http://i833.photobucket.com/albums/z...psea50dc95.jpg
http://i833.photobucket.com/albums/z...ps9195c3a2.jpg

8 hours later. Basted with a home made guiness and chipotle bbq sauce. Beer in the water tray. Smoked with Hickory chips
http://i833.photobucket.com/albums/z...ps70a0ef1c.jpg

Paired with home made grainy mustard potato salad, smoked bacon mac and cheese topped with Roaring 40's blue cheese and crispy onions
http://i833.photobucket.com/albums/z...psdcc95395.jpg

smoked some wings tonight. Used apple wood chips.
Brined them overnight and just dusted them in my rub, turned out nice and juicy with a nice smoke.
would liked to have finished them with a squeeze of fresh lime juice, but i was out... next time.

http://farm8.staticflickr.com/7288/9...8702af2b_c.jpg
http://farm3.staticflickr.com/2848/9...d3688416_c.jpg

Sitting outside... clear june morning sky..Brisket on and Smoke'n away.
Smells like BBQ season!!
Will post with pics later.

Seconded.
Chicken already has a wonderful layer on the outside of it called skin!
It fries up nice and crispy.

Just a simple dredge will get you wings better than you can find in a pub.

Brisket time. I used a mix of pecan and apple wood. Smoked at 250 F for 12 hours with a IT of 198 F. Mopped every 30-40 mins after 5 hours.
Foiled, wrapped in towels and coolered for 5 hours.
Turned out tasty!

15 lbs packer
http://farm8.staticflickr.com/7376/9...e22b6737_c.jpg

rubbed down
http://farm3.staticflickr.com/2818/9...97dd23d5_c.jpg
http://farm6.staticflickr.com/5336/9...74411a3b_c.jpg

1/2 way done
http://farm4.staticflickr.com/3759/9...e38fac7f_c.jpg

finally finished
http://farm8.staticflickr.com/7321/9...1401de90_c.jpg

all rested up, out of the cooler and foil.. still hot!
http://farm6.staticflickr.com/5453/9...d11765cf_c.jpg

sliced and plated
http://farm4.staticflickr.com/3673/9...db67580e_c.jpg
http://farm3.staticflickr.com/2873/9...531d6134_c.jpg
http://farm3.staticflickr.com/2843/9...33c5e666_c.jpg

For those who just want brisket for experimenting.. T&T has a sale on brisket for 2.99/lb

smoking a prime rib later today for dinner. Cant sleep, too anxious. Haha I think I might be addicted to smoking

.... Fast forward to 12:30 and put it on its smoking way to flavor-town!

My first time smoking prime rib - 4 bone 7.7 lbs. Used a combination of cherry wood and pecan wood. Got a nice light smokey flavor. Took about 4.5 hours then i rested it.
Turned out to be the most tender prime rib I've ever had.. so far :P

rubbed down with olive oil, fresh ground s+p, and some other spices.
http://farm4.staticflickr.com/3751/9...d133cc03_c.jpg

hour in
http://farm6.staticflickr.com/5348/9...8c272451_c.jpg

1/2 way there...
http://farm4.staticflickr.com/3696/9...ec78fa90_c.jpg

done, and rested
http://farm3.staticflickr.com/2879/9...a3c4cfd7_c.jpg

JUICY!!!!!
http://farm6.staticflickr.com/5448/9...ae4de967_c.jpg
http://farm4.staticflickr.com/3832/9...0b55f766_c.jpg

over head view
http://farm3.staticflickr.com/2859/9...a24ac5b2_c.jpg


All said and done it was great! Will do again for sure.

so some of you guys are smoking them on a BBQ?