The season is not over yet - JeepForum.com
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  • 1 Post By Flyer58
  • 1 Post By MaintMech
  • 2 Post By W4JDZ
  • 1 Post By cranbiz
  • 1 Post By jeepdaddy2000
  • 1 Post By inteptic
  • 1 Post By cranbiz
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post #1 of 15 Old 10-19-2020, 10:01 PM Thread Starter
Flyer58
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The season is not over yet

Actually for me there is no end to the BBQ season.
Only salt and pepper and smoke.
Sweet Baby Ray's is for the wife, I usually use a local sauce.

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post #2 of 15 Old 10-21-2020, 11:31 AM
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Hmmmm. Try doing this at -10℉. Let me know how it works for you.
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post #3 of 15 Old 10-21-2020, 12:54 PM Thread Starter
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Hmmmm. Try doing this at -10℉. Let me know how it works for you.
Haha, I could definitely eat a few ribs at that temp but probably not smoke them. I think the lowest outside temp was about 45 F outside. I bought a fan/temp controller I'll put up a thread about which really helps.
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post #4 of 15 Old 10-21-2020, 02:23 PM
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A couple years ago I decided to cheat and get an electric smoker. To be honest I canít taste any difference between the new one and my old wood burner. I REALLY like it during the winter!
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post #5 of 15 Old 10-22-2020, 08:21 AM
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I run a Pit Boss pellet smoker and use it year round.

For those cooler months, I have an insulating blanket which really does work when smoking ribs, brisket, etc.
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post #6 of 15 Old 10-24-2020, 09:00 AM
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Quote:
Originally Posted by Flyer58 View Post
Actually for me there is no end to the BBQ season.
Only salt and pepper and smoke.
Sweet Baby Ray's is for the wife, I usually use a local sauce.
Just did some venison ribs with Sweet Baby Rays BBQ sauce. bubbled them for about 4 hours then on the BBQ with the sauce. Yum yum.
Might have to do some back strap next week, as the temps here are still mild.
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post #7 of 15 Old 10-29-2020, 08:39 AM
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BBQ is perfect for this season. It's starting to get cold.
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post #8 of 15 Old 11-02-2020, 08:47 AM
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Did this Saturday. It took longer than normal due to the outside temp but it still came out well.
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post #9 of 15 Old 11-03-2020, 07:51 AM
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Wow

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Did this Saturday. It took longer than normal due to the outside temp but it still came out well.
Nice! Hoping to grill some this weekend.
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post #10 of 15 Old 01-18-2021, 07:32 AM Thread Starter
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Big'ol 8 Lb. chunk of pork butt was tossed in the smoker last night around 2am. This morning at 8am the outside temp was 38f and the pork was sitting at 165. I always wrap it in foil to retain the moisture and get through the stall a little faster so this should be ready by lunch time. Now to choose the sides.
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post #11 of 15 Old 01-18-2021, 07:44 AM
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Quote:
Originally Posted by Flyer58 View Post
Big'ol 8 Lb. chunk of pork butt was tossed in the smoker last night around 2am. This morning at 8am the outside temp was 38f and the pork was sitting at 165. I always wrap it in foil to retain the moisture and get through the stall a little faster so this should be ready by lunch time. Now to choose the sides.
Looks fantastic! While i don't smoke much during the winter (other than cigars), I do grill all year long. A favorite is Sweet Baby Rays cut with Balsamic vinegar (I actually like about a 50-50 ratio) which cuts the sweetness and adds a nice tang. I use to marinate the cheap, fatty thin pork chops--my favs-- which cook really quickly on super hot grill. We like some pink left on the inside.
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post #12 of 15 Old 04-29-2021, 01:37 AM
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Quote:
Originally Posted by Flyer58 View Post
Big'ol 8 Lb. chunk of pork butt was tossed in the smoker last night around 2am. This morning at 8am the outside temp was 38f and the pork was sitting at 165. I always wrap it in foil to retain the moisture and get through the stall a little faster so this should be ready by lunch time. Now to choose the sides.
God! it looks fantastic! Even after a hearty lunch, I wanted to try it!
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post #13 of 15 Old 04-29-2021, 10:48 PM
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Originally Posted by W4JDZ View Post
A couple years ago I decided to cheat and get an electric smoker. To be honest I canít taste any difference between the new one and my old wood burner. I REALLY like it during the winter!

Add a piece of lump charcoal to your wood .
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post #14 of 15 Old 05-05-2021, 08:58 AM
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Wow

Quote:
Originally Posted by Flyer58 View Post
Big'ol 8 Lb. chunk of pork butt was tossed in the smoker last night around 2am. This morning at 8am the outside temp was 38f and the pork was sitting at 165. I always wrap it in foil to retain the moisture and get through the stall a little faster so this should be ready by lunch time. Now to choose the sides.
That looks delicious!
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post #15 of 15 Old 08-27-2021, 05:10 AM
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Good attitude. You can't be relying on the weather to fire up the bbq.
Especially where I'm from.

This year summer in Ireland was on a Tuesday!
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