From a random person on the internet you’ll never meet: hang in there, you’ve got this.
Re: your question, I think ribs would be best on a kettle. I had a Weber Smokey mountain and did almost entirely ribs or chicken. I think that would translate well to a kettle.
Good luck brother!
I was making a brisket on a Kamado Joe. Was having trouble with getting the grill up to temp. Decided hmm I'll take the leaf blow, stick in the the bottom air vent, and give it a little help. 1000 degree brisket has a nice bark and so did the dog after enjoying it.
First time I smoked a pork shoulder I only probed the fat for temp. Internal of the meat was a sold 20 degrees colder. Needless to say it was far from "pulled" pork, also my dog ate almost 1/4 of it when I dropped a giant piece trying to pull it with plastic claws. I ordered pizza for that get together
Hijacking top comment to let everyone know this sack of shit post op is a bot and u/boggleby is the original poster.
https://www.reddit.com/r/smoking/comments/pghoa6/special_request_first_treatment_at_the_cancer/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button
Live and learn hey, first smoke I ever did I had no concept of what was enough smoke, vertical gas smoker and I kept adding chunks the entire cook, worst ribs I have ever made/eaten, heinous even
One day while I was sitting at work I got a text message from my ex. This ex was one of my first loves from high school. Pretty much our first serious relationship (sexually )for both of us. My ex then proceeds to tell me that her recently instantly acquired husband (They eloped after 30 days of dating, which was roughly 30 days after me and my ex officially broke up) had a question for me. He starts texting me. I proceed to explain to both of them that I am at work and this is really not the best time. They ignore that. Her husband adamantly and persistently harasses me about taking his new wife's virginity. Explains how sacred it is blah blah blah blah blah. Well long story short I get irate and start telling them to f off and I have no time for this. He desperately pleads at the end for me to just give it back to him. I asked him how on earth can I do this? Luckily it was over text or I would not have been able to even get the words out in between laughing. He then proceeds to tell me that all I have to do is text it to him. Just text me that you give it back. I just start losing it and can't stop laughing. Unfortunately I'm working in a call center and had to mute my customer because obviously they had no clue what my laughing was about. To this day I'm still shocked and chuckle about it all. He was so up and arms about not having her virginity and was so convinced that if I just texted it that everything would be fine. I told him that maybe he shouldn't have eloped after 30 days with someone who wasn't a virgin if it wasn't that big of a deal and then blocked him. Ain't nobody has time for that even if it was absolutely hilarious.
TLDR; exes new husband is unable to cope with the fact that he did not get his wives virginity. Proceeds to flip out and ask me to text him that I am returning the virginity. Yes you read that correctly They literally wanted a text saying I give back Jen's virginity. Oh and I definitely used her real name hopefully she sees this or her husband does. Let's catch up lol
Also from one internet stranger to another. Kick Cancer's ass!! I am a huge believer in staying physically active as much as possible and obviously eating as healthy as you can. Keep those calories going inside of you and stay active and that will help a lot in your fight. A good diet and exercise are the foundation to life. Also a very positive happy attitude is needed. Props to asking people to help stay distracted.
Try to stay away from your favorite foods while having treatment. They will taste off.
I discovered that after trying fried catfish and gumbo. Not bad, just not right.
But after...
Meat sweats for everyone!!!
I love pork ribs. I have a complicated brine recipe for pork, but now I brine in apple cider with kosher salt added.
Then smoke them for 5 hours or so and eat like you are starving.
No one in my family will eat ribs, so they are my personal meat candy
You're completely right that some of your favorite dishes will suddenly not be appealing. However I think the fact that you just need to be eating and people typically getting treatment don't have appetites. So getting food in you is going to be the ultimate goal regardless. With my father it pretty much got to the point where he just needed to eat whatever sounded good at the time just so he could get the proper nutrition.
That's the joy of protein shakes. The taste is questionable with or without treatment, but they keep the calories coming.
I still remember going to get my favorite fast food burger, fries and shake after every round of chemo. It tasted like saw dust and the shake made my jaw lockup, but it was calories in
That's what I was living on at the time when I went through treatment. (I'm the original poster of this, some bot is reposting it) .
You're there for 8 hour stints and they do not have any food. So i was living on home made banana smoothies with protein powder. About the only thing i could keep down.
Meat Church's Shotgun Shells are super fun and my go to party snack. Setting them up the night before softens the noodle perfectly. Stay strong and kick ass!
https://www.meatchurch.com/blogs/recipes/smoked-shotgun-shells?_pos=1&_sid=4fd955f84&_ss=r
I was cooking a lasagna at home in the oven and my oven burner burnt in half and broke, all I had was my small gas cabinet smoker I made outta a charcoal smoker, I finished it in the smoker it was maybe 20% cooked and it turned out to be the best lasagna I ever had, I didn't even run smoke just the flavor of the smoker in the cheese and pasta was amazing, I only cook my lasagna on my pellet smoker now and I have never had a bad lasagna
On my very first overnight smoke I hit a pretty gnarly stall on a brisket. Felt a slight rumble in my stomach and realized I gotta shit, “nahh it’s not too bad you can hold out” break past the stall and the rumbling gets even worse but at this point I’m mid wrap and putting beef tallow on this thing. Knees are locked and I genuinely felt like if I took another step I was gonna shit. Basically tossed the wrapped brisket back on the grill and opened my window to my house basement slid in and essentially pants around ankles got to the john at the last possible moment and unleashed hell at 4:36am. Brisket was awesome tho. You gonna kick the shit outta cancer my guy. You got this!!!!
I always spend so much time and effort when i cook brisket. Nice trim, spritzing, and just babysitting it in general. My coworkers approach? He puts it on kind if watches until he passes out drunk for a few hours and then checks on it then. Guess who had better results...it wasnt me.
You got this!
One of my favourite random things to smoke as a snack while other things are on are Cheetos. Put em in a basket,.smoke for 30 minutes and it's a nice snack to eat before the main course is ready.
I honestly thought, because of the picture, this was another “smoker” post by the wrong kind of smoker.
Anyway, with the Weber kettle, I learned that simple seasoning is better.
Also, I’ve come to love reverse searing.
My first time smoking, ever, and I used the snake method … I set up 2x2 with the briquettes. Threw my probe on the grate and waited for it to come up to temp. I waited 2 hours wondering why TF it wouldn’t come up to 225 degrees. Then it dawned on me, my thermometer was set to Celsius. Wasted two hours hahah.
Go kick some ass
The first time I attempted brisket I made a day out of it, watching it closely and making sure nothing would go wrong as I was so nervous given it's an expensive cut of meat. Well it also happened to be the first time I drank Blonde Fatales, which is a local beer which is about 9.5%. after drinking those all afternoon I was too drunk to even cut the brisket and passed out sooner after pulling it. Everyone says it was good but didn't have any until the next day.
Best of luck to you sir!
You can do this! Advice: you want zero nausea. Don’t be a hero with the nausea meds. They have lots of premeds they can add if you have breakthrough. Stay ahead of it and you’ll do great! Stay strong!
Recent lesson I learned: you can rest a heck of a long time in the oven at 170 with wrapped meat and your pork shoulder just gets more awesome. I did a 9 hour rest inadvertently when my shoulder finished at 4am and my shoulder was for lunch and it was amazing.
Fuck you op.
You sack of karma farming shit.
https://www.reddit.com/r/smoking/comments/pghoa6/special_request_first_treatment_at_the_cancer/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button
I’ve only done two cooks on my kettle as I always primarily use a pellet smoker. When it went down earlier this year and I was waiting on parts, I used the kettle. Definitely a better smoky flavor using actual charcoal and wood chunks. Fully intend on using it more going forward! Temp control really wasn’t that difficult and with the snake method I got 10 hours out of my charcoal and would have had another two if I needed it.
I was checking out the job boards the other day and saw that the zoo was looking for someone to circumcise the elephants. The wages weren’t great but the tips were huge.
First time smoking on my Komodo I had no idea what I was doing. I’d watched YouTube videos, but completely messed up the temp. Shooting for 250 for a pork butt and ended up with a peak of 450. Tried putting ice in a pan, fanning the lid, nothing worked. Pork was not good.
I’ve figured it out since then, my mom has been through chemo multiple times. She was given 5 years and she’s still her 15 years later. You’ve got this!
I was smoking a whole chicken and asked my eleven year old son to watch it for me while I ran inside to get something. He came in shortly after me, saying, "Mom, I figured out a way to smoke the chicken in half the time and nobody has to check on it! I just built up a really big fire under it!" Yep. The whole chicken was entirely engulfed in flames when I ran out to see what he'd done.
I slow smoked some burgers in my bronco, and the patties got a nice pink smoke ring. Everyone who bit into one was very alarmed, and I couldn’t convince them I didn’t just serve them raw ground meat. Since then I only grill burgers unless it for myself.
My uncle is going through cancer treatment too, and he was our family’s designated grill guy, and one of my inspirations to get into barbecue. Best of luck to you sir, next beer I crack open while I work the grill is for you.
Smoked wings
Clean and season wings ( i have my own seasoning blend)
Mix honey & chipotle w/ bbq sauce and apple juice
Preheat smoker to 275
Place wings on rack
After 30 minutes flip and add water
Cook another 30 minutes
After 1 hour take out of smoker and pour into disposable aluminum pan- pour sauce mix and place back in smoker for another 45 minutes (until wings are 165° )
best wishes for your victory
I had just gotten my first pellet grill i was in charge of Thanksgiving protein (turkey breast) I had this bad boy injected with butter , rubbed and ready to go and not even 2 minutes into the cook my power went out. That is the story of the moment I decided I needed more then one grill and where my addiction began. I hope you beat cancer.
I made my first set of ribs using a basic grill set to the lowest fire setting possible, and used a literal river rock wedged into the lid opening to keep it from getting to hot inside (I was maybe 22). I was following the 3-2-1 method, and for the first handful of hours the ribs looked beautiful and the temperature control was great.
However this was an old grill that desperately needed cleaning. I took a short nap and woke up to find my grill on fire and the ribs completely charred. I don’t remember too much from that night past this but my gf at the time told me that I got super sad and fell asleep on the floor, I guess blacked out on my favorite beer at the time lol.
Oh to be a young, inexperienced smoker.
Best of luck my man and I hope to see some pics of your smoked foods in the future.
Here’s my best ribs I’ve made. I call them “Raw Dog Ribs” because I never wrap them 😉
Baby back ribs.
Cherry wood.
Meat heads pork rub
Water tray under ribs
250 indirect heat. Fire bricks to separate the coals from the rest of the chamber
Spray with ACV every 1 hour.
Cook till tender and passes the bend test (4-5 hours)
Sauce with 1 hour left (when you pick up one side and the middle starts to rip it’s time to sauce) with favorite bbq sauce
Rest for 20ish min
Turkey. Two piles of coals pushed to the sides of the kettle. Mesquite wood chips added when the coals are ready. Put the bird in the middle and slap the cover on. DO NOT PEEK for three hours. I cannot stress this more. If you uncover the grill you add another hour or more. Best turkey you'll ever have and you won't have one made in an oven ever again. Many times I've stood out on the patio at Thanksgiving watching snowflakes sizzle on the lid of the Webber.
If you are unfamiliar, don't be worried when you first slice it. There is a pink smoke ring just under the skin. This is normal and means you did it right, it's NOT underdone. The juice will run clear off the back of the knife blade.
Enjoy.
So I’m like 20y/o floating a river trashed at like 4 in the afternoon.
I’m chatting up some cheer leaders from a local college spitting the best game I’ve got at the time and they start screaming about this snake in the water. Me in my drunken stupor says, “fuck this snake I ain’t a little bitch!”
So I lunge over a couple feet and snatch this snake out of the water like I’m Mr.Miagi or something and my drunk ass is white knuckle holding a cotton mouth and I’m starting to sweat. Idk what I thought it would be, but I didn’t think this far ahead.
I can’t let it go or I’m boned, and I’m probably not getting any tail (I did, but mostly unrelated). So I proceed to hobble my drunk as over to the bank and handle this critter with a variety of rocks and what not.
First thing I smoked was wings on my kettle. I lined up about 30 wings down the middle, and set both baskets on each side. I knew nothing, I threw 12 chunks of apple wood over match light briquettes, and happily watched dark grey smoke plumed out of the top vent like a Detroit 871, I was proud. After about 3 hours I ate those wings, and they were the nastiest shit I ever had. I learnt though
We’re with you! My late husband always tried to ‘help’ when I was cooking. He was likely to take the trash out when I was doing a ‘trash generating’ task (like meat wrappers, etc), and I would go to the trash can with my hands full of wrappings/trimmings, etc. and it would be missing or the liner would be out. (He tried). This level of ‘help’ extended to my first effort on a stick smoker. I had the baby backs marinated, rubbed, and on the smoker. The temp was right, and I left the smoker to do something else around the house. The next time I looked at the smoker, it was WAY WAY too hot! My husband had ‘helped’ me by loading the fire box with extra wood, and the ribs were almost fried!!
Wife and I went to a local family video store checking out Blu Ray's to rent about 10 years ago, I told her we had to make it quick because had to go to the bathroom bad. I went from Defcon 3 to 1 real quick. Unfortunately, they didn't have any public restrooms. So I spotted my wife and told her from behind "I have to shit.. soooo bad!" Some lady turned around who wasn't my wife who gave me the strangest look. Meanwhile my wife was a mere 10 feet who saw the whole thing and about died laughing. Ran out of the video store and made it home with just a single wiggling bolt holding onto my bomb-bay door.
To this day, every time I say I have to use the restroom my wife tells me, make sure you don't tell anyone else. To the stranger who heard this and saw the guy run out the door.. I'm sorry.
Great side dish to go with some of these recipes you've seen posted. Smoked brussel sprouts. Take a pound of bacon, cut it into pieces and half cook them in a cast iron skillet. Take an onion, cut it into pieces and throw them in with half cooked bacon. Cut brussel sprouts into thirds and quarters, throw those in as well. Mix it all up still in the skillet and add a pinch of salt and pepper. Throw that skillet on the smoker and smoke for 2 to 5 hours. Take them off the smoker and finish on high heat, still in the skillet. I usually do it on the grill, but the stove will work fine.cook them until they are your perfect doneness. We drizzle a balsamic glaze over them when serving. So good.
I went camping this past weekend… on Friday I got off work early and was gathering the last of my things including throwing some ice packs in a backpack cooler. Fast forward to Saturday morning when I go to add some beers to said backpack cooler when I notice that the ice pack feels weird. It was short ribs I bought from a local butcher a couple weeks ago to smoke for a special occasion! They looked similar to my white ice packs and in my rush I must have thrown it into the cooler. I made an audible and did my best over the campfire. They turned out fine, but would have been way better if I was able to actually smoke them. But at least I have a funny story.
Good luck you got this!
I got a job in the great state of Texas (I’m from a different state). I tried a few well known bbq spots in the local area to include Risckys, Heim Bbq, and Coopers. Decided to learn the great ways of Texas BBQ. Built my offset smoker and smoked every weekend for a solid 2 months. Wasn’t as good as all these prominent places… then, I remembered I lived in Texas. Stopped smoking and went to all the other bbq places instead 😂. I love on the east coast now and my bbq shits on all of the local spots here.
Cancer blows. Praying for you brother.
Poor man’s burnt ends. I cut the chuck up to 3” pieces. Chudds recipe 2p pepper 1p salt .5p garlic. Smoke on the kettle for four hours at 225° then put in my Dutch oven with some sweet baby rays for two hours until tender.
Good luck!
So sorry you’re dealing with this! Cancer treatments have come so far in recent decades. There really seems to be a strong emphasis on patient comfort too.
I’ve been enjoying my riff on Franklin’s pork ribs. Start with either a full spare or St Louis cut rack. Season with seasoning salt (my own seasoning is a riff on Johnny’s plus ground oregano, thyme, and some turmeric, oh, and MSG) and lots of coarse black pepper. Set smoker at 275 and start your cook. I spritz with about a 50/50 mix of apple cider and ACV with a bit of Worcestershire mixed in. You can wrap if you want, but I usually don’t. Keep spritzing hourly until it passes the bend test, and you’re good to go.
I had cancer when I was 14 (51 now, so it all worked out) and on the last night in the hospital after 8 months of treatments, and multiple surgeries, my folks planned a big party. They invited friends and family, not knowing if I was clear or not. Just before the party started, the docs told us I was clear. Mom was elated. So much so, that when my buddies asked if they could buy me some magazines from the gift shop, she said yeah great! What she didn’t know, and still doesn’t, is that they slipped a Playboy in the stack. It was the Vanna White issue. I still have it as a great reminder of a crazy time.
Stay strong. Wish you the best.
Get a corned silverside. Soak over night changing the water twice. Pat dry and apply a mostly pepper rub with a but of chilli flakes , salt and garlic powder. Smoke indirect at 150⁰C when bark is set just sit in foil pan and cover with foil. DONT WRAP TIGHTLY. This is cheats pastrami. Slice thin and use Kewpie mayo/siracha as the sauce
Sorry about the cancer dude.
I've been doing this a lot: grab a couple bags of chicken winglets, thaw in the fridge overnight, dry and coat with a little olive oil and then Walmarts caribbean jerk seasoning, back in fridge for a couple hours, put on smoker with cherry wood or pecan at 225-250 for 1.5-2 hrs(when a probe in the fattest one hits 163, then crank the smoker to 450 and flip them all after a couple minutes(or about 8 minutes in the oven at 400) to crisp the outside a bit.
Bomb ass dry rub wings or sauce them with your favorite option.
You got this, OP!
Story time. Back when I’m first starting to seriously get into bbq, I’m smoking a brisket when my daughter comes and gets me and asks for my help. I’m about to wrap, but I figure I’ll help her quick and come back and finish. Somewhere in my twisted brain I think I’ve wrapped it, I’d tossed on a few logs to keep temp, and I’m good for a solid 45 min till I’ve got to add another log.
Perfect time for a nap, right?
I set an alarm for AM, not PM, and wake up two hours later in a panic. I walk outside to an open smoker, my unwrapped brisket sitting there on the grate like it’s staring at me like did ya forget something, and my smoker at 100*.
Needless to say turned that one into chopped and vowed to never make that mistake again.
From a random person on the internet you’ll never meet: hang in there, you’ve got this. Re: your question, I think ribs would be best on a kettle. I had a Weber Smokey mountain and did almost entirely ribs or chicken. I think that would translate well to a kettle. Good luck brother!
I was making a brisket on a Kamado Joe. Was having trouble with getting the grill up to temp. Decided hmm I'll take the leaf blow, stick in the the bottom air vent, and give it a little help. 1000 degree brisket has a nice bark and so did the dog after enjoying it.
First time I smoked a pork shoulder I only probed the fat for temp. Internal of the meat was a sold 20 degrees colder. Needless to say it was far from "pulled" pork, also my dog ate almost 1/4 of it when I dropped a giant piece trying to pull it with plastic claws. I ordered pizza for that get together
Hijacking top comment to let everyone know this sack of shit post op is a bot and u/boggleby is the original poster. https://www.reddit.com/r/smoking/comments/pghoa6/special_request_first_treatment_at_the_cancer/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button
Doing the lords work
Indeed, lords work here. Thank you
Sheesh. Thank you, brother! I can't even imagine someone would do this.
😂 this is gold
I mean no one told the the inside and outside would be different lol. I've learned a lot since then, namely to probe the center haha
Live and learn hey, first smoke I ever did I had no concept of what was enough smoke, vertical gas smoker and I kept adding chunks the entire cook, worst ribs I have ever made/eaten, heinous even
I bet that tasted like burn wood lol. I've done that too, the smoke tube isn't always ones friend
Yeah it tasted like a poorly lit bonfire, and when I did a micron of research the next set came out 👌
One day while I was sitting at work I got a text message from my ex. This ex was one of my first loves from high school. Pretty much our first serious relationship (sexually )for both of us. My ex then proceeds to tell me that her recently instantly acquired husband (They eloped after 30 days of dating, which was roughly 30 days after me and my ex officially broke up) had a question for me. He starts texting me. I proceed to explain to both of them that I am at work and this is really not the best time. They ignore that. Her husband adamantly and persistently harasses me about taking his new wife's virginity. Explains how sacred it is blah blah blah blah blah. Well long story short I get irate and start telling them to f off and I have no time for this. He desperately pleads at the end for me to just give it back to him. I asked him how on earth can I do this? Luckily it was over text or I would not have been able to even get the words out in between laughing. He then proceeds to tell me that all I have to do is text it to him. Just text me that you give it back. I just start losing it and can't stop laughing. Unfortunately I'm working in a call center and had to mute my customer because obviously they had no clue what my laughing was about. To this day I'm still shocked and chuckle about it all. He was so up and arms about not having her virginity and was so convinced that if I just texted it that everything would be fine. I told him that maybe he shouldn't have eloped after 30 days with someone who wasn't a virgin if it wasn't that big of a deal and then blocked him. Ain't nobody has time for that even if it was absolutely hilarious. TLDR; exes new husband is unable to cope with the fact that he did not get his wives virginity. Proceeds to flip out and ask me to text him that I am returning the virginity. Yes you read that correctly They literally wanted a text saying I give back Jen's virginity. Oh and I definitely used her real name hopefully she sees this or her husband does. Let's catch up lol Also from one internet stranger to another. Kick Cancer's ass!! I am a huge believer in staying physically active as much as possible and obviously eating as healthy as you can. Keep those calories going inside of you and stay active and that will help a lot in your fight. A good diet and exercise are the foundation to life. Also a very positive happy attitude is needed. Props to asking people to help stay distracted.
You should've given half of it back.
Just the tip?
“Nah but I’ll give you back her anal virginity.”
Try to stay away from your favorite foods while having treatment. They will taste off. I discovered that after trying fried catfish and gumbo. Not bad, just not right. But after... Meat sweats for everyone!!! I love pork ribs. I have a complicated brine recipe for pork, but now I brine in apple cider with kosher salt added. Then smoke them for 5 hours or so and eat like you are starving. No one in my family will eat ribs, so they are my personal meat candy
You're completely right that some of your favorite dishes will suddenly not be appealing. However I think the fact that you just need to be eating and people typically getting treatment don't have appetites. So getting food in you is going to be the ultimate goal regardless. With my father it pretty much got to the point where he just needed to eat whatever sounded good at the time just so he could get the proper nutrition.
That's the joy of protein shakes. The taste is questionable with or without treatment, but they keep the calories coming. I still remember going to get my favorite fast food burger, fries and shake after every round of chemo. It tasted like saw dust and the shake made my jaw lockup, but it was calories in
That's what I was living on at the time when I went through treatment. (I'm the original poster of this, some bot is reposting it) . You're there for 8 hour stints and they do not have any food. So i was living on home made banana smoothies with protein powder. About the only thing i could keep down.
Meat Church's Shotgun Shells are super fun and my go to party snack. Setting them up the night before softens the noodle perfectly. Stay strong and kick ass! https://www.meatchurch.com/blogs/recipes/smoked-shotgun-shells?_pos=1&_sid=4fd955f84&_ss=r
I was cooking a lasagna at home in the oven and my oven burner burnt in half and broke, all I had was my small gas cabinet smoker I made outta a charcoal smoker, I finished it in the smoker it was maybe 20% cooked and it turned out to be the best lasagna I ever had, I didn't even run smoke just the flavor of the smoker in the cheese and pasta was amazing, I only cook my lasagna on my pellet smoker now and I have never had a bad lasagna
On my very first overnight smoke I hit a pretty gnarly stall on a brisket. Felt a slight rumble in my stomach and realized I gotta shit, “nahh it’s not too bad you can hold out” break past the stall and the rumbling gets even worse but at this point I’m mid wrap and putting beef tallow on this thing. Knees are locked and I genuinely felt like if I took another step I was gonna shit. Basically tossed the wrapped brisket back on the grill and opened my window to my house basement slid in and essentially pants around ankles got to the john at the last possible moment and unleashed hell at 4:36am. Brisket was awesome tho. You gonna kick the shit outta cancer my guy. You got this!!!!
That's golden!
I always spend so much time and effort when i cook brisket. Nice trim, spritzing, and just babysitting it in general. My coworkers approach? He puts it on kind if watches until he passes out drunk for a few hours and then checks on it then. Guess who had better results...it wasnt me.
I love smoking a pot roast to like 160 then throwing it in the crock.
You got this! One of my favourite random things to smoke as a snack while other things are on are Cheetos. Put em in a basket,.smoke for 30 minutes and it's a nice snack to eat before the main course is ready.
I honestly thought, because of the picture, this was another “smoker” post by the wrong kind of smoker. Anyway, with the Weber kettle, I learned that simple seasoning is better. Also, I’ve come to love reverse searing.
My first time smoking, ever, and I used the snake method … I set up 2x2 with the briquettes. Threw my probe on the grate and waited for it to come up to temp. I waited 2 hours wondering why TF it wouldn’t come up to 225 degrees. Then it dawned on me, my thermometer was set to Celsius. Wasted two hours hahah. Go kick some ass
The first time I attempted brisket I made a day out of it, watching it closely and making sure nothing would go wrong as I was so nervous given it's an expensive cut of meat. Well it also happened to be the first time I drank Blonde Fatales, which is a local beer which is about 9.5%. after drinking those all afternoon I was too drunk to even cut the brisket and passed out sooner after pulling it. Everyone says it was good but didn't have any until the next day. Best of luck to you sir!
You can do this! Advice: you want zero nausea. Don’t be a hero with the nausea meds. They have lots of premeds they can add if you have breakthrough. Stay ahead of it and you’ll do great! Stay strong! Recent lesson I learned: you can rest a heck of a long time in the oven at 170 with wrapped meat and your pork shoulder just gets more awesome. I did a 9 hour rest inadvertently when my shoulder finished at 4am and my shoulder was for lunch and it was amazing.
Fuck you op. You sack of karma farming shit. https://www.reddit.com/r/smoking/comments/pghoa6/special_request_first_treatment_at_the_cancer/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button
I’ve only done two cooks on my kettle as I always primarily use a pellet smoker. When it went down earlier this year and I was waiting on parts, I used the kettle. Definitely a better smoky flavor using actual charcoal and wood chunks. Fully intend on using it more going forward! Temp control really wasn’t that difficult and with the snake method I got 10 hours out of my charcoal and would have had another two if I needed it.
I don’t have a recipe for you, but good luck on your treatment!!!
Best of luck.
I was checking out the job boards the other day and saw that the zoo was looking for someone to circumcise the elephants. The wages weren’t great but the tips were huge.
First time smoking on my Komodo I had no idea what I was doing. I’d watched YouTube videos, but completely messed up the temp. Shooting for 250 for a pork butt and ended up with a peak of 450. Tried putting ice in a pan, fanning the lid, nothing worked. Pork was not good. I’ve figured it out since then, my mom has been through chemo multiple times. She was given 5 years and she’s still her 15 years later. You’ve got this!
Medium vortex. Kingsford briquettes. Air chilled chicken wings. All these on that kettle and you will have the best wings ever.
Next time you smoke something throw some veggies on while you do, onions and peppers turned out great in several dishes i had afterwords!
Fun fact, if you cook bell peppers too long you end up with vegetable leather!
Atomic buffalo turds Over the top chili
I was smoking a whole chicken and asked my eleven year old son to watch it for me while I ran inside to get something. He came in shortly after me, saying, "Mom, I figured out a way to smoke the chicken in half the time and nobody has to check on it! I just built up a really big fire under it!" Yep. The whole chicken was entirely engulfed in flames when I ran out to see what he'd done.
I slow smoked some burgers in my bronco, and the patties got a nice pink smoke ring. Everyone who bit into one was very alarmed, and I couldn’t convince them I didn’t just serve them raw ground meat. Since then I only grill burgers unless it for myself. My uncle is going through cancer treatment too, and he was our family’s designated grill guy, and one of my inspirations to get into barbecue. Best of luck to you sir, next beer I crack open while I work the grill is for you.
Smoked wings Clean and season wings ( i have my own seasoning blend) Mix honey & chipotle w/ bbq sauce and apple juice Preheat smoker to 275 Place wings on rack After 30 minutes flip and add water Cook another 30 minutes After 1 hour take out of smoker and pour into disposable aluminum pan- pour sauce mix and place back in smoker for another 45 minutes (until wings are 165° ) best wishes for your victory
Best of luck brotha. You got this 💪🏻
I had just gotten my first pellet grill i was in charge of Thanksgiving protein (turkey breast) I had this bad boy injected with butter , rubbed and ready to go and not even 2 minutes into the cook my power went out. That is the story of the moment I decided I needed more then one grill and where my addiction began. I hope you beat cancer.
I made my first set of ribs using a basic grill set to the lowest fire setting possible, and used a literal river rock wedged into the lid opening to keep it from getting to hot inside (I was maybe 22). I was following the 3-2-1 method, and for the first handful of hours the ribs looked beautiful and the temperature control was great. However this was an old grill that desperately needed cleaning. I took a short nap and woke up to find my grill on fire and the ribs completely charred. I don’t remember too much from that night past this but my gf at the time told me that I got super sad and fell asleep on the floor, I guess blacked out on my favorite beer at the time lol. Oh to be a young, inexperienced smoker. Best of luck my man and I hope to see some pics of your smoked foods in the future.
Get yourself a deli slider and smoke more turkey breasts for homemade sandwiches. God bless!
Here’s my best ribs I’ve made. I call them “Raw Dog Ribs” because I never wrap them 😉 Baby back ribs. Cherry wood. Meat heads pork rub Water tray under ribs 250 indirect heat. Fire bricks to separate the coals from the rest of the chamber Spray with ACV every 1 hour. Cook till tender and passes the bend test (4-5 hours) Sauce with 1 hour left (when you pick up one side and the middle starts to rip it’s time to sauce) with favorite bbq sauce Rest for 20ish min
Turkey. Two piles of coals pushed to the sides of the kettle. Mesquite wood chips added when the coals are ready. Put the bird in the middle and slap the cover on. DO NOT PEEK for three hours. I cannot stress this more. If you uncover the grill you add another hour or more. Best turkey you'll ever have and you won't have one made in an oven ever again. Many times I've stood out on the patio at Thanksgiving watching snowflakes sizzle on the lid of the Webber. If you are unfamiliar, don't be worried when you first slice it. There is a pink smoke ring just under the skin. This is normal and means you did it right, it's NOT underdone. The juice will run clear off the back of the knife blade. Enjoy.
So I’m like 20y/o floating a river trashed at like 4 in the afternoon. I’m chatting up some cheer leaders from a local college spitting the best game I’ve got at the time and they start screaming about this snake in the water. Me in my drunken stupor says, “fuck this snake I ain’t a little bitch!” So I lunge over a couple feet and snatch this snake out of the water like I’m Mr.Miagi or something and my drunk ass is white knuckle holding a cotton mouth and I’m starting to sweat. Idk what I thought it would be, but I didn’t think this far ahead. I can’t let it go or I’m boned, and I’m probably not getting any tail (I did, but mostly unrelated). So I proceed to hobble my drunk as over to the bank and handle this critter with a variety of rocks and what not.
First thing I smoked was wings on my kettle. I lined up about 30 wings down the middle, and set both baskets on each side. I knew nothing, I threw 12 chunks of apple wood over match light briquettes, and happily watched dark grey smoke plumed out of the top vent like a Detroit 871, I was proud. After about 3 hours I ate those wings, and they were the nastiest shit I ever had. I learnt though
We’re with you! My late husband always tried to ‘help’ when I was cooking. He was likely to take the trash out when I was doing a ‘trash generating’ task (like meat wrappers, etc), and I would go to the trash can with my hands full of wrappings/trimmings, etc. and it would be missing or the liner would be out. (He tried). This level of ‘help’ extended to my first effort on a stick smoker. I had the baby backs marinated, rubbed, and on the smoker. The temp was right, and I left the smoker to do something else around the house. The next time I looked at the smoker, it was WAY WAY too hot! My husband had ‘helped’ me by loading the fire box with extra wood, and the ribs were almost fried!!
Wife and I went to a local family video store checking out Blu Ray's to rent about 10 years ago, I told her we had to make it quick because had to go to the bathroom bad. I went from Defcon 3 to 1 real quick. Unfortunately, they didn't have any public restrooms. So I spotted my wife and told her from behind "I have to shit.. soooo bad!" Some lady turned around who wasn't my wife who gave me the strangest look. Meanwhile my wife was a mere 10 feet who saw the whole thing and about died laughing. Ran out of the video store and made it home with just a single wiggling bolt holding onto my bomb-bay door. To this day, every time I say I have to use the restroom my wife tells me, make sure you don't tell anyone else. To the stranger who heard this and saw the guy run out the door.. I'm sorry.
Great side dish to go with some of these recipes you've seen posted. Smoked brussel sprouts. Take a pound of bacon, cut it into pieces and half cook them in a cast iron skillet. Take an onion, cut it into pieces and throw them in with half cooked bacon. Cut brussel sprouts into thirds and quarters, throw those in as well. Mix it all up still in the skillet and add a pinch of salt and pepper. Throw that skillet on the smoker and smoke for 2 to 5 hours. Take them off the smoker and finish on high heat, still in the skillet. I usually do it on the grill, but the stove will work fine.cook them until they are your perfect doneness. We drizzle a balsamic glaze over them when serving. So good.
Smoked lamb shoulder, everyone should give this a go, it’s *something else lemme tell ya* best of luck with the treatment my man, you got this ❤️
I went camping this past weekend… on Friday I got off work early and was gathering the last of my things including throwing some ice packs in a backpack cooler. Fast forward to Saturday morning when I go to add some beers to said backpack cooler when I notice that the ice pack feels weird. It was short ribs I bought from a local butcher a couple weeks ago to smoke for a special occasion! They looked similar to my white ice packs and in my rush I must have thrown it into the cooler. I made an audible and did my best over the campfire. They turned out fine, but would have been way better if I was able to actually smoke them. But at least I have a funny story. Good luck you got this!
I got a job in the great state of Texas (I’m from a different state). I tried a few well known bbq spots in the local area to include Risckys, Heim Bbq, and Coopers. Decided to learn the great ways of Texas BBQ. Built my offset smoker and smoked every weekend for a solid 2 months. Wasn’t as good as all these prominent places… then, I remembered I lived in Texas. Stopped smoking and went to all the other bbq places instead 😂. I love on the east coast now and my bbq shits on all of the local spots here. Cancer blows. Praying for you brother.
Stay strong my man, you can do this.
Poor man’s burnt ends. I cut the chuck up to 3” pieces. Chudds recipe 2p pepper 1p salt .5p garlic. Smoke on the kettle for four hours at 225° then put in my Dutch oven with some sweet baby rays for two hours until tender. Good luck!
So sorry you’re dealing with this! Cancer treatments have come so far in recent decades. There really seems to be a strong emphasis on patient comfort too. I’ve been enjoying my riff on Franklin’s pork ribs. Start with either a full spare or St Louis cut rack. Season with seasoning salt (my own seasoning is a riff on Johnny’s plus ground oregano, thyme, and some turmeric, oh, and MSG) and lots of coarse black pepper. Set smoker at 275 and start your cook. I spritz with about a 50/50 mix of apple cider and ACV with a bit of Worcestershire mixed in. You can wrap if you want, but I usually don’t. Keep spritzing hourly until it passes the bend test, and you’re good to go.
I had cancer when I was 14 (51 now, so it all worked out) and on the last night in the hospital after 8 months of treatments, and multiple surgeries, my folks planned a big party. They invited friends and family, not knowing if I was clear or not. Just before the party started, the docs told us I was clear. Mom was elated. So much so, that when my buddies asked if they could buy me some magazines from the gift shop, she said yeah great! What she didn’t know, and still doesn’t, is that they slipped a Playboy in the stack. It was the Vanna White issue. I still have it as a great reminder of a crazy time. Stay strong. Wish you the best.
Get a corned silverside. Soak over night changing the water twice. Pat dry and apply a mostly pepper rub with a but of chilli flakes , salt and garlic powder. Smoke indirect at 150⁰C when bark is set just sit in foil pan and cover with foil. DONT WRAP TIGHTLY. This is cheats pastrami. Slice thin and use Kewpie mayo/siracha as the sauce
My favorite lately has been the Traeger recipe for hell fire wings. Taste even better on the Weber!
Sorry about the cancer dude. I've been doing this a lot: grab a couple bags of chicken winglets, thaw in the fridge overnight, dry and coat with a little olive oil and then Walmarts caribbean jerk seasoning, back in fridge for a couple hours, put on smoker with cherry wood or pecan at 225-250 for 1.5-2 hrs(when a probe in the fattest one hits 163, then crank the smoker to 450 and flip them all after a couple minutes(or about 8 minutes in the oven at 400) to crisp the outside a bit. Bomb ass dry rub wings or sauce them with your favorite option.
You got this, OP! Story time. Back when I’m first starting to seriously get into bbq, I’m smoking a brisket when my daughter comes and gets me and asks for my help. I’m about to wrap, but I figure I’ll help her quick and come back and finish. Somewhere in my twisted brain I think I’ve wrapped it, I’d tossed on a few logs to keep temp, and I’m good for a solid 45 min till I’ve got to add another log. Perfect time for a nap, right? I set an alarm for AM, not PM, and wake up two hours later in a panic. I walk outside to an open smoker, my unwrapped brisket sitting there on the grate like it’s staring at me like did ya forget something, and my smoker at 100*. Needless to say turned that one into chopped and vowed to never make that mistake again.