What's in your smoker? - Page 262 - Cigar Asylum Cigar Forum

Originally Posted by Steve:
Well, I have joined the Dark Side...

Meet The Dark Side!

I'm keeping the Lang and my other 4 smokers, but have added a Rec-Tec RT-340 Pellet Smoker to my stable for small, family cooks. I'm looking forward to being able to sit in the pool with a bourbon and cigar while monitoring/controlling the smoker thru wifi!

Image

High-Tech Redneck is I!

Thanks Jonathan for the recommendation! I am impressed with the construction of this unit! Solidly built, stainless steel and powder coated construction, and setup was actually pretty easy. Tonight is pork chops and hot links, tomorrow first rack of ribs!
[Reply]

Originally Posted by Steve:
I'm looking forward to being able to sit in the pool with a bourbon and cigar while monitoring/controlling the smoker thru wifi!

That's the only way to smoke. :-) :-)
[Reply]

Originally Posted by icehog3:
That's the only way to smoke. :-) :-)

And with a beautiful lady to boot

:-) !
[Reply]

Originally Posted by Steve:
And with a beautiful lady to boot :-) !

That's for another type of smoking. Enjoy! :-)
[Reply]

Steve, great grill. If I ever go pellet RecTec is at the top of my list.

Finally got a pic of last night's pizza from the 'smoker'.��

Image IMG_20200515_172615 by kydsid, on Flickr
[Reply]

Originally Posted by kydsid:

Image IMG_20200515_172615 by kydsid, on Flickr

Looks tasty Jason!
[Reply]

I really enjoyed getting acquainted with The Dark Side this weekend. I still love the "craftsmanship" that it takes to cook with my log burner, but it sure was nice sitting back in the pool with my lady, a nice drink, a fine cigar, and just letting the smoker do all the work! One more weapon in the arsenal!

Image

Image

Image

Image

Image

Image

Riley approved too!
[Reply]

Looks amazing, Steve! And what a good boy to have by your side. We had to say goodbye to our 12 year old boxer recently. He was my cigar smoking and BBQ companion for many years. Boxers are one of a kind.
[Reply]

Did a brisket for the first time this weekend. It was listed as a "full brisket" and was shaped like a normal one, but it was very very small. Either way, the cook was great, wrapped in foil at 160, but I went a bit heavy on seasoning. Tried a new rub.

Doing my best with an 18" Weber Kettle.
[Reply]

A 13+ pound, full packer brisket followed me home today. The Dark Side is gonna get a trial by fire this weekend!
[Reply]

Originally Posted by Steve:
A 13+ pound, full packer brisket followed me home today. The Dark Side is gonna get a trial by fire this weekend!

:-)

:-)

You go boy!
[Reply]

Originally Posted by Steve:
A 13+ pound, full packer brisket followed me home today. The Dark Side is gonna get a trial by fire this weekend!

My bad, 16 lb, but it will probably be 12-13 by the time I get it trimmed up...

Image
[Reply]

Two seriously thick racks of baby backs. Just foiled with a bit of butter and shagbark hickory syrup. Will remove and sauce in about 1.5 hours.
[Reply]

Spent a great weekend remembering my dad and all the other folks that have served our country with my girls, the pup, and lots of bourbon and bbq! Put the new RecTec thru fire-trials this weekend!

Image

Friday night smiked up some Sweet Italian and some Hot Links for the weekends breakfasts
Image

Saturday, Jason inspired us to do a pizza with some of the previously smoked sausage
Image
Image
Image
[Reply]

Then Saturday evening the brisket went on for Sunday's Birthday Dinner for a friend...

Image
Image
Image

Then Monday was Burnt Ends

Image
Image
Image

Life is Good!
[Reply]

Them green beans look great.
[Reply]

Originally Posted by kydsid:
Them green beans look great.

Lu's Snow Pea recipe, and yes, they are awesome! She and I have been talking about reviving my old "private chef/catering" side gig, OldChurchBBQ, but probably with a new identity, and those will definitely be on the sides menu
[Reply]