Smoker

[Roger63]

Anyone on here have any carnal knowledge of "Pit Boss" grille/smoker's? My old smoker has finally burned out. Which is better than fading away.

 

[5.7 hemi]

I have one. We love it! Food is comes out really tasty. We use it at least twice a weeks to cook fish, steak, shrimp and anything else the wife throws on there.

 

[toolmanmike]

Anyone on here have any carnal knowledge of "Pit Boss" grille/smoker's? My old smoker has finally burned out. Which is better than fading away.

I have a basic model 700 from Wal Mart. It has performed flawlessly.

 

[Roger63]

Are you capable of cooking on an open flame with yours?

 

[toolmanmike]

...

 

[toolmanmike]

Are you capable of cooking on an open flame with yours?

Yes. It has the sear plate. I modified it with a outside handle so I can open it from outside the barrel. I love reverse searing steaks and Iowa Chops.

 

[Roger63]

Yes. It has the sear plate. I modified it with a outside handle so I can open it from outside the barrel. I love reverse searing steaks and Iowa Chops.

IOWA CHOPS man I haven't had those in a very long time.

 

[440Coronet500]

You want to sear meat get a Blackstone! I have 3 different smokers and they work great. But that Blackstone is amazing! 440'

 

[Budnicks]

now I'm hungry

 

[Roger63]

now I'm hungry

if you have never had an Iowa chop properly grilled you will never view pork the same again.

 

[toolmanmike]

Rib eye

 

[Cncguy1]

I just ordered a Yoder Cheyenne they said it could take up to 15 weeks for delivery.

 

[69a100]

I love reverse searing steaks and Iowa Chops.

Iowa Chops?
...Never heard of it. - YouTube

 

[toolmanmike]

Iowa Chops?
...Never heard of it. - YouTube

They are 1+" thick bone in pork chops. I smoke them to 130° internal temp and turn up the smoker and open the sear plate. Sear them on both sides for a min or two each side then let them rest for 10 min or so. Internal temp is about 145° and they will be tender and juicy. Here's a few. the last one is not as grilled as the internet photo but I like mine medium and not well done.

 

[Roger63]

https://www.fareway.com/services/virtual-meat-counter/pork/iowa-pork-chops
Here ya go Paul

 

[69a100]

They are 1+" thick bone in pork chops.

I've always called them "thick cut" as that's exactly what they are compared to the paper thin ones I've seen!!

 

[toolmanmike]

I've always called them "thick cut" as that's exactly what they are compared to the paper thin ones I've seen!!

Yep. We call them Iowa Chops here for obvious reasons. We are the largest pork producing state in the nation and the largest exporter as well.

 

[69a100]

Yep. We call them Iowa Chops here for obvious reasons. We are the largest pork producing state in the nation and the largest exporter as well.

I grew up in IL. and I wasn't born yesterday, thanx!

 

[toolmanmike]

I grew up in IL. and I wasn't born yesterday, thanx!

Ah, so you know the smell. LOL

 

[cr8crshr]

Ah, so you know the smell. LOL

Both of us know the smell of Pork smoked, grilled. or baked. Not much into pan frying them. 69a100 as he said we both grew up and called them 1" thick chops. Used to cut a pocket in the middle and stuff them. MMMMM what a meal. Going to smoke an 11 LB Pork Shoulder for this weekend as we remember those that have given the ultimate sacrifice. By the way Mike, PORK FAT RULES!!!cr8crshr/Bill