Outdoor Cooking Hardware - Update

Since I have started using this website to post my BBQ/Smoking adventures there have been some additions, subtractions, and general changes to what I use. Thought I would take a moment to share!

The first adjustment has been my move over to 100% pellet smoking, having gotten rid of my Landmann Smokey Mountain Series (Brinkmann Trailmaster) offset smoker. This decision was made mostly due to time, while I loved the results using the offset it required more attention and time that I decided would be energy better used elsewhere around the house & with the family.

That said, we still absolutely love BBQ/Smoked meals, so investments have been made in the pellet smoking hardware space. Originally started with a Green Mountain Daniel Boone but end of last year upgraded to a new Green Mountain Ledge Prime 2.0 with a Pimp My Grill rack system. I could not be happier with this setup & if the weather would allow I would easily use this every single week, for at least one meal.

The next big upgrade just took place last month, replacing my simple Charbroil 4 burner propane grill with a big step up to a Monument Grill Denali 610 6 burner propane grill. While my main choice for outdoor cooking is still using the smoker, there are a number of meals that really just need something hot & fast. I am still getting adjusted to this grill but so far I am extremely impressed!

Finally, a couple of years ago I added a griddle to the arsenal, bending to the Blackstone trend that really seemed to take over during lockdown. At the time it was actually difficult to find Blackstones so I went with a Members Mark Pro Series 5 burner griddle. While I do enjoy using this I will admit that it is not used nearly as often as I expected and I’m honestly not sure why.

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Green Mountain Grill Ledge Prime 2.0

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Pimp My Grill Rack System

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Monument Grill Denali 610

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Member's Mark Pro Series Griddle

Reverse Seared Smoked Poterhouse

What do you do when someone tells you they have a local rub that is simply amazing that they then send to you? First you get curious… then you receive the rub and you bust out some 1.5 inch thick Porterhouses… finally you eat the porterhouse and become rather jealous that the rub is not local to YOU! For this I followed the same steps I normally do for my Tomahawks and they turned out so so good.

Temp - 300°

Smoked until an internal temperature of 120°

Once the internal temperature was reached I took it over to the propane grill, which was as hot as it would go, and did a quick sear on each side.

After searing it was left to rest for about 15 minutes before cutting.

Reverse Seared Smoked Tomahawk Ribeye

This might be the most flashy thing I have done so far on the smoker. The shear size (3.5 pounds) of the steak makes this a show stopper and it is rather straightforward to make. After dinner the wife made a comment that I am never allowed to make a steak any other way from now on… it is hard to argue with her!! For this one I used Weavers Dutch Country Steak Dust seasoning:

Temp - 300°

Smoked until an internal temperature of 120°

Once the internal temperature was reached I took it over to the propane grill, which was as hot as it would go, and did a quick sear on each side.

After searing it was left to rest for about 15 minutes before cutting.

Beef Ribs (multi bone short rib)

These are now my favorite things to make on the smoker and they also happen to be one of the absolute easiest things to make. Surprisingly quick and very hands off once they are on! Seasoning on these is great because it is a store bought rub that really works out great. Rub was simply a heavy coating of Weber Sweet Cracked Pepper Dry Rub seasoning & an additional coating of coarse black pepper.

Temp - 260°

After about 2 hours add a probe to start keeping track of internal temp.

Cook until an internal temp of 205°

Remove from smoker and let sit for just 15 minutes before cutting.

Smoked Prime Rib Roast

For this one I had the butcher cut & prep the rib roast by cutting off the bone and having the bones tied back on. Seasoning of the roast was butter mixed with garlic pepper seasoning and salt. This was much more simple than I expected and one of the best things to come off of the smoker yet!

*Addition 2024 - place a high walled aluminum pan under the roast as it cooks. In the pan place 3 cups beef or chicken stock, 3 tablespoons butter, tablespoon of course black pepper, chipotle (or kosmos q cow cover), a good amount of chopped (or squeeze) garlic, and about a tablespoon of dried rosemary. Take out before boosting the smoker to 400 & reheat if needed when time to serve.

Temp - 250° until an internal temp of 115°

Boosted temp up to 400° to help set up the bark

Cooked to internal temp of 125° & let rest, covered in foil, for half an hour.

Baby Back Ribs - Hot and Fast

Used a modified 2-2-1 method for these but wanted them done a little quicker than normal. Used simple rub of Quaker Steak and Lube Chipotle seasoning:

Temp 325°

2 hours on smoke

1 hour wrapped (brown sugar, butter, and additional rub added)

30 minutes unwrapped with sauce

Garlic Kielbasa thrown on the smoker during the last hour just because there was space available!

Trying something new for the site

Since I have found Smoking/Grilling as hobby I find myself trying many different ways of doing things. The downside to always experimenting like that is losing track of how I did certain Smokes. To remedy that issue I am going to attempt to post each of my successful meals here, along with the how of the cook. Hopefully this will create a repository that I can reference in the future and share with others, so they can give things a try!