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Cooking on the Pit Boss Copperhead pellet smoker


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#41 SmokenFire

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Posted 17 February 2019 - 08:10 PM

 

These were wrapped but not sauced. I sprinkled more rub when I put them back on the smoker. This came out better than expected and I might stop putting sauce on ribs, the flavor is better not covered up with a sauce.
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Yes!  Once your rub is dialed in sauce just isn't necessary.  I always have sauce on hand, and I always sauce my wife's rack because that's how she wants em but I never sauce mine. 


It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
I would love to travel to your castle to roam the land,eat pie and hunt woman. - sicman
 
 

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#42 Boarider

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Posted 17 February 2019 - 08:48 PM

https://www.chargril...rill-kettle-red

Guess its this thing

Seems these pot boss 5 was $446 marked down to $199 and some places $109.

#43 m1hagen

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Posted 22 February 2019 - 03:17 PM

Finally got a chance to fire mine up and cooked 6 spatchcocked chickens and five lbs of wings.  I love this thing!  The guys at my office couldn't have been happier today.



#44 Rajun Gardener

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Posted 22 February 2019 - 03:19 PM

Where's the pics? You know the rules...

 

 

Time and temp on those chickens?



#45 m1hagen

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Posted 23 February 2019 - 10:22 AM

Sorry, I was cooking at work so I could keep the smoker inside. It's still in the 20's here in Michigan, so I was a little unprepared :P OK, I started with six 5-6 lb chickens and spatchcocked them and brined them overnight in salt/sugar brine with black peppercorns, bay leaves, garlic cloves, lemon peel and juice from a lemon. In the morning I seasoned the birds with Montreal chicken seasoning and jalapeno powder. Then into the smoker at the smoke setting for about an hour, then I turned it up to 225 for another hour then up to 350 for about 2 hours.  At this point we had to pull them and eat because it was getting late and we had some stuff that had to get done.  I would have liked to let them go another half hour but they were close.  I think they took longer than planned because of the size of the birds. They came out great and I will definitely do it again. Again sorry for the pic quality and the only pic I thought to take.

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#46 Boarider

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Posted 24 February 2019 - 02:27 PM

And the first run is underway.637fe11ce1914fdaad4d8f819153f321.jpg

#47 Boarider

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Posted 24 February 2019 - 07:25 PM

Bam, it's a "south of I-10 thing".
First run, some tweaks are needed but smoked mac is a hit with the kids.14bbd655fd38700bb6eea913c8255b62.jpg

#48 The Hot Pepper

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Posted 24 February 2019 - 07:29 PM

Yes!  Once your rub is dialed in sauce just isn't necessary.  I always have sauce on hand, and I always sauce my wife's rack because that's how she wants em but I never sauce mine. 

 

I agree, perfect dry rub ribs, that's how I like em, but I do add sauce... NOT BBQ sauce, hot sauce of course! But only once they're on the plate. ;)



#49 The Hot Pepper

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Posted 24 February 2019 - 07:31 PM

Mother in law just called asking if I was looking to get a smoker.

The local Wal-Mart has them for 199 now.

My birthday is in 8 days.

Starting to look like I might get one. I have too much money in these seedlings to buy a smoker, so this might turn out to be one hell of a birthday.


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#50 Boarider

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Posted 01 March 2019 - 05:45 PM

Have you tried peppers yet? Running a small brisket and tossed some 7 pot Chocolates on while in the P5 setting (still not sure on those P settings). I'm going to finish up in a dehydrator, but don't think they took much smoke. Using competition blend pellets.14306fab20555155047b7c8c5741fc66.jpg83fbcf66150ec3150b51c30e1f3a988b.jpg

#51 Boarider

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Posted 01 March 2019 - 05:49 PM

Also added the inkbird 4 prob. Seems pretty good so far with phone app. It's not a firebird, but no where near the price either.a44fcb0029d4332cbd38628063deab47.jpg
Just don't like how it loses your graft when you get disconnected.4eac07484670b0e37fc7a58db425cd72.jpg

Edited by Boarider, 01 March 2019 - 05:52 PM.


#52 Rajun Gardener

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Posted 01 March 2019 - 06:10 PM

You have a P setting on a 5 Series? I don't but I do have a Prime button which activates the auger to Prime the firepot.

 

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#53 Boarider

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Posted 01 March 2019 - 06:55 PM

You have a P setting on a 5 Series? I don't but I do have a Prime button which activates the auger to Prime the firepot.
 
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Looking around I think your right. I go to smoke and the 5 comes up with no way to change it. Must have been reading on other models
Smoke setting seems to run 150 or so ok?

#54 Rajun Gardener

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Posted 06 March 2019 - 12:02 PM

****PSA****
 
I want to warn everybody that makes sausage. DO NOT USE=>Mortons Salt Substitute. If you do only use 30% of what your recipe calls for salt. The potassium chloride will give it a chemical taste. 
 
How do I know?
I made a 9lb batch. fried up a test patty and thought I ruined the meat.
I saved it by buying another 15lbs of butts and mixed it all together to even out the salt substitute then added kosher salt to taste.
 
So what was a small batch of sausage turned into a 3 day sausage making/smoking chore. I made 11lbs of smoked Andouille and 13lbs of fresh/raw. I just finished vacpacking all of it and should be set for a while.
 
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#55 Rajun Gardener

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Posted 05 April 2019 - 11:57 AM

RG. Would you share a more detailed breakdown on the Tasso? I have faked my own recipe for it in the past, and it was good but I would love to make a more true style version.

Cut of pork used. Maybe Seasoning ingredient main hitters if you don't want to give out exact proportions.

:cheers:

 

Here's another recipe to try from a Cajun near Baton Rouge.

 

Here's the recipe.  It's a 2 part method.

Step 1

In a gallon of water, mix up 1/2 cup sea salt, 1/2c white sugar, 1 cup brown sugar, 1 TBS pink salt (cure #1)
This is a basic ham brine, you can multiply it for bigger batches if needed, just use this amount of ingredients per gallon of water.

Remove bone from Boston Butt and slice meat into 1/2" thick strips or steaks.  
Add meat to brine and let soak at least 4 days.  I normally will put the meat in the brine one weekend, and smoke it the following weekend.  

Step 2

Remove meat from brine, rinse off with cool water and pat dry.  
Add 1/4 cup Worcestershire sauce to the meat and toss it around and let it sit while you mix the following:

1/2c granulated garlic
1/4c onion powder
1/4c ground black pepper
1/4c cayenne pepper

Generously coat each piece of meat with the spice mix.  This is enough to do about 5 lbs of meat.  You generally get 4-5 lbs of boneless meat out of a butt. 
Put the meat on a cooling rack or an old fridge rack or a rack out of your smoker or whatever you got and let it sit in the fridge overnight.
Smoke for about 8 hours at 160 degrees.

 



#56 Boarider

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Posted 09 April 2019 - 05:55 PM

First run didn't seem like enough smoke for me, so added a stick to see on this small run.
Starting to get buds so it's time to clean the freezer out.
Also the vinegar and water cleans these things great.0d1b8bcef76e6a1b36b95d58073c6e8c.jpg

#57 Rajun Gardener

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Posted 23 May 2019 - 01:16 PM

I've been playing with the smoker and eating good. I smoked a chicken to make chicken salad sandwiches and it came out great.

 

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#58 Rajun Gardener

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Posted 25 May 2019 - 11:54 PM

I played with the smoker today and cooked up some cheap eats. I trimmed a spare rib and cooked part of the rib tips along with chicken. Both came out great but the legs were the star of the show. 
 
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#59 MikeUSMC

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Posted 02 June 2019 - 04:44 AM

Wow! Nice cook, RG! Ribs look juicy as Hell, and the glaze on those chicken legs looks fantastic! Perfect color! :cheers:
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#60 SmokenFire

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Posted 05 June 2019 - 11:08 PM

Wow! Nice cook, RG! Ribs look juicy as Hell, and the glaze on those chicken legs looks fantastic! Perfect color! :cheers:

 

Agreed!
 


It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
I would love to travel to your castle to roam the land,eat pie and hunt woman. - sicman
 
 




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