The Ultimate BBQ Thread (3 Viewers)

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ab1985 said:
@KlausVanWinkle which DigIq did you buy? I've been thinking about getting something similar for my egg. Just noticed the DigIQ Green Kit on the BBQ Guru website for $197. Same kit with BGE logo is $419 on Amazon.

DigiQ Green Kit w/ Pit Viper Fan and Ceramic Adaptor

Amazon.com : BBQ Guru DigiQ DX2 Kit for Big Green Egg : Other Products : Patio, Lawn & Garden
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@ab1985 I got this one (went with the black one since I have a Primo grill). Ended up being the same price on amazon as on DigiQ's website. Used it agin this weekend to make pastrami, pork burnt ends and pulled pork. Went on a multi hour mountain bike ride and a long dog walk while it cooked.

greenbeast said:
I'm an egghead big time and wish I had the DigiQ. However Now that I primarily smoke several things at once I don't use the Egg except for grilling. Good friend of mine though bought the XL after I praised he EGG a couple years ago. He loves the DigiQ and says it works great.
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@greenbeast That's partially why I got the Primo Oval Able to smoke about 4 things at the same time. This weekend I had the whole pork shoulder (9lbs) on the right grate, cured brisket flat (pastrami) on the left side. Drip pans below each. Then added the raised grates and two cast iron pans full of the pork burnt ends.
 
Before and after shots from Saturday

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I do love the fact I can leave the Egg untouched all night. I do have troubles in winter at times with blowing snow and keeping a good temp and simply getting it up to temp in winter is PIA.

I got asked to cook for a wedding last Labor day and I invested in a pellet stove. Being a purist it was tough for me to do but with limited wood up here the pellets sounded like a great idea. I researched my arse off and went with the Cookshack FEC 100. I am totally sold on it now. When I am cooking 1 or 5 briskets I go with it. Exact temperature control and no difference at all in taste. Actually I like the taste of the pellet cooked meats. I choose to use only real wood pellets and easily swap between pecan, oak or cherry/apple. Its very efficient also. Cooking all night, yeah I can't stay awake for it! Let technology work for ya!
 
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Learn to do it manually first, then let technology do the work. Otherwise, we'd still be barbecuing over dirt trenches. Or in my case, a Weber kettle.

My pork burnt ends turned out great. Idk why I'm even grilling pulled pork or brisket anymore. The burnt ends are always the highlight.

I woke up early to get the grill going Sunday morning, but stopped and thought, "what would @spressomon do?" So I made myself a latte first.
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10hrs later.
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Pastrami. The new brisket knife makes life easier and slices thinner.
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The new stick burner is getting its new gauges installed as soon as I get home. Gonna throw some ribs on and do some tuning. Pics to follow!
 
Spent a long weekend around Austin eating at some of the best BBQ anywhere. Saturday morning I was at Snow's BBQ when Mr. Bexley handed each of us a Lone Star beer at 8:30 in the morning celebrating their being voted #1 in Texas. Got interviewed on camera by Texas Monthly magazine while standing in line but have no idea where they aired it?

Muellers in Taylor, TX if closed on Sundays but the Taylor Cafe is open. Mr. Mares was once considered one of the best and most under rated BBQ joints in TX. His food is still fair but someone else is doing the cooking. He opened his place in 1948 after returning from WWII where he was a medic. Super cool to get to talk with him. His staff were kind enough to give me a red apron to cook in. If your ever that way stop in a say hi, you won't regret it!
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I made back to back stops at Mueller's and Taylor's Cafe back in 2001. I sampled the brisket, ribs and hot links at each of them. Mueller's was definitely way better. I remember this vividly, as it was on Sept 10, 2001, and I was driving from Dallas to Austin. The next day was 9/11. On 9/12 I drove back to Denver because of all of the flights being canceled. Those three days, will be remembered forever! I have yet to make it back to Mueller's but it's on my list for sure, when I am down that way again!
 
KlausVanWinkle said:
Learn to do it manually first, then let technology do the work. Otherwise, we'd still be barbecuing over dirt trenches. Or in my case, a Weber kettle.

My pork burnt ends turned out great. Idk why I'm even grilling pulled pork or brisket anymore. The burnt ends are always the highlight.

I woke up early to get the grill going Sunday morning, but stopped and thought, "what would @spressomon do?" So I made myself a latte first.
34158199620_7d865d849f_c.jpg


10hrs later.
33701280004_64c88a3786_c.jpg


Pastrami. The new brisket knife makes life easier and slices thinner.
34517814006_8a930d6fbb_c.jpg
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Was at good friend and neighbors the other night and he has a primo or like cooker identical to yours. When he lifted his lid to check the meat it came unattached and almost fell off the deck. Crazy as I had never seen that happen. Might check those attachment points on the back!
 
greenbeast said:
Was at good friend and neighbors the other night and he has a primo or like cooker identical to yours. When he lifted his lid to check the meat it came unattached and almost fell off the deck. Crazy as I had never seen that happen. Might check those attachment points on the back!
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Yeah. you're supposed to check to make sure everythings still tight after winter or a high temp cook. The expanding and contracting can make the hardware loosen up.
 
^^ I do. The really big one. If I bought again, I would get the normal sized one. With ours, you feel like you have to fill it up to justify the trouble of using it and then you end up with enough smoked meat to last 2 weeks.
 
Brisket pics from a week or so ago. Practicing fast cook (3 hours on grill and 4 hours in a blanket). Came out poifect!

Ready for BGE
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About halfway into the cook
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Ready for slicing
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Happy labor day! Two racks of backs, one rack of St Louis, and a shoulder for good measure!
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shawn edwards said:
Does anyone use a Weber Smoky Mountain smoker? I'm about to invest in one of these
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I bought one last month (the 18"). I have zero experience smoking anything, and decided it's time to learn. My first try was while we had friends visiting Labor Day weekend

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and these were for just me and the missus yesterday

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Big improvement over the first cook as the temp was easier to control.

I just found this thread and am looking forward to reading up on everyone's experiences.
 
4mydogs said:
I bought one last month (the 18"). I have zero experience smoking anything, and decided it's time to learn. My first try was while we had friends visiting Labor Day weekend

full


and these were for just me and the missus yesterday

full


Big improvement over the first cook as the temp was easier to control.

I just found this thread and am looking forward to reading up on everyone's experiences.
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I started with a similar smoker 20 years ago, went thru several as the ones I had would rust out at bottom where fire was made.

I destroyed a lot of good meat in those things and it wasn't because of the smoker. Like cruisers, barbecue smokers are an addiction. Multiple smokers now are in my possession!
 
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