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GOLD MEDAL SPOTLIGHT

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

Gold Medal Gift Guide

Gold Medal Gift Guide

Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Pitmaster Award winners or Gold Medalist, listed by price.

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Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, this is the best digital thermometer we’ve tested.

Click here to read our detailed review

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

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Shotgun Smoker Report & Brisket

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  • Top | #1

    Shotgun Smoker Report & Brisket

    This is my first attempt at a complete cook report with a little review of my Shotgun Smoker. I purchased the smoker earlier this year. It seems to offer a lot for the price. Along with the smoker I ordered he CyberQ. It arrived well packaged and was in good shape out of the box. It is a cabinet smoker and has reverse flow assuming the pan is in place. More to come.
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  • Top | #2
    You can see the exhaust for the chamber in the back. The pan is removed so you can see the fire box below. I also attached two photos showing the fire box with the coal basket and ash pan removed followed by one photo with the ash pan in place. Click image for larger version

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    • Top | #3
      DavidNorcross had inquired out these smokers earlier in January and SmokinBrian seemed to be the only member who had one. Here is my take on the unit. Seems to be a good bag for the buck. There are really two problems that could be addressed in future models assuming BBQGuru folks continue down this road. For what it is worth, they sell these units but they are not front and center on their site.

      1. You must use a Guru fan or something similar to run this unit. There is no damper to provide air to the firebox other than the hole the fan attaches to.
      2. The temperature probes must go through the door, then into the firebox. The lead wires are padded by the insulation gasket. While that seems to work just fine, they should have put a hole in the side so you could pass the temperature probe leads to the outside without going through the door. When they go through the door, they represent clutter that you have to deal with when you check on your cook. I'm worried I will pinch a lead.

      Otherwise seems to be a good unit. There are two wheels in the back along with a handle. You can tilt the unit back on those wheels for movement. Retrospectively, they should put some casters in the front but not a big deal.

      Now to the cook.

      Comment


      • Top | #4
        Once trimmed I had about a 12 lb packer. Dry-brined for about 15 hours with 6 tsp of Kosher salt. Got up at 3:00 A.M. and lit the coals. Put on the rub (6 tsp black pepper, 2 tsp paprika, 2 tsp granulated garlic). Set the Guru to 225F. Loaded the meat in at 3:57 A.M. Set the target temp at 195F. Went back to bed. Below is a photo of the meat before loading and my coal set with mesquite wood. Click image for larger version

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        • Top | #5
          Now for the real fun. Unit ran just fine. Held a perfect temp for several hours, then the temp went up for some unknown reason. May have caught more smoke wood on fire (no big deal). Fan was not running. I could have closed the exhaust some to slow it down a little but since I considered this somewhat of an experiment, I left it alone. Meat hit the temp and I went out with my temp probe to inspect. Point was good but the flat was considerably cooler and not very tender. UncleFester discussed this phenomenon not long ago. I move the probe to the flat and continued on. Below you will see the probe in the point, then when I move it to the flat. The graph shows the temperature change when I opened the door and moved the probe. You will also note the smoke chamber even went higher. Guess it got another whiff of O2. Dutifully I didn't fiddle with it. Just watched. The meat hit the temp within another hour or so. I probed again and the flat was noticeably more tender. Pulled it, wrapped in foil, then held in faux cambro until later that evening. Probably 4 hours at least. Temp at serving was about 145F or so. Other photos show the probe in the point, then moved to the flat, the finished product just before cutting. Sliced and served with creamed spinach. All in all, I learned a lot and I think I could improve things significantly. Had lots of leftover that we will use in other dishes. Hopefully, this will be helpful to others. Click image for larger version

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          Comment


          • DavidNorcross
            DavidNorcross commented
            Editing a comment
            Looks fantastic.

        • Top | #6
          Awesome. Thank you for the review. Seems as if they commit to continuing development they will have a very strong cooker. Looking forward to seeing your cooks!

          Comment


          • NapMaster
            NapMaster commented
            Editing a comment
            About 1K more would have got me an equivalent sized Backwoods smoker. I couldn't justify that at this point in time. This should last a long time. My next purchase way down the road will be a offset stick burner.

        • Top | #7
          Thanx for the detailed report.

          Comment


          • Top | #8
            Thank you for the great write up!

            You can always drill into the side of the unit and run some high temp silicone grommets through for your probes. I have considered doing this with my KBQ.

            As for the temp spike, sometimes more lump gets going at different times in the cook, sometimes wind or even humidity changes. For this reason, it is usually recommended that the dampers be open just a sliver. You want the fan to be the only means of air being forced into the fire box.You do want some draft so the air has somewhere to go, but you also want to make sure that high winds, rain etc do not effect the temps while you are away. Now this was recommended to me for kaamdos and that is the only thing I have run controllers on, but I would suspect it is applicable to any rig out there.

            Again, great looking cook and awesome color on that briz!

            I am sure our friend Max Good would love to see this as well. I know the Onyx has been replaced by this model so I am sure Max will be curious to hear your thoughts.

            Thanks again!

            Comment


            • Top | #9
              I here you regarding the damper. I wanted to close it down but I resisted for experimental purposes. Next time I'll tighten it up a good bit.

              I have another mod in my oven. I ordered a custom cut baking stone. This can be used to replace the water pan , yet should provide significant help with temperature spikes. It is 3/4" thick. Ordered it from https://bakingstone.com.

              Comment


              • Top | #10
                Great write up and pics. Nicely done.

                Comment


                • NapMaster
                  NapMaster commented
                  Editing a comment
                  Thank you sir!!
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