AudioCircle
Community => Non-audio hobbies and interests => The Culinary Circle => Topic started by: PeteG on 8 Jun 2008, 10:16 pm
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I’ve smoked meats in different grills and semi-smokers (brinkman) but never a true smoker until now.
The best luck I’ve had with charcoal and gas grills was to have one side set at the lowest heat
setting and put the meat on the other side, get a big sheet of aluminum foil put some wet hickory chips
in it and wrap it up in a ball poke some holes in it and put it on the heat side of the grill, 4 or so hours later you got some good smoked meat.
But now since I picked up a Masterbuilt smoker I have great smoked meat with unbelievable taste
and very moist, some of the best ribs I have ever eaten.
(http://www.audiocircle.com/image.php?id=14793)
Masterbuilt Link (http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_97587_350005001_350000000_350005000?cm_ven=bazaarvoice&cm_cat=RLP&cm_pla=97587&cm_ite=productname_link)
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Looks real good. Does it use compressed wood pellets or something else?
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Here's mine:
(http://www.audiocircle.com/image.php?id=14805)
http://www.weber.com/grills/?glid=8&mid=27
Charcoal smoker
2 heavy-duty, plated-steel, cooking grates
Two 18.5 inch diameter cooking areas
Premium grade cover
Porcelain-enameled bowl, lid, and waterpan
No-rust aluminum vent
No-rust aluminum fuel door
1 Glass-reinforced nylon handle
Height: 41 inches
Width R-L: 19 inches
Depth: 19 inches
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Looks real good. Does it use compressed wood pellets or something else?
It just uses regular wood chips that you insert from the side without opening the sealed door.
I was going to get a Bradley smoker that uses wood bisquettes. But they run $21 a box, so it comes out to $10 every time you use it. I can get a big bag of hickory, apple and mesquite for $4.35ea and it will last 5 or 6 times. Plus with the side wood chip loader you control how much smoke you want, I do a 3-2-1 method, 3hrs of smoke -2hrs wrapped -1hr unwrapped with low heat (200* F).
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I have an extra tall Grill Dome Smoker. Check them out here: http://www.grilldome.com/ I have smoked/grilled numerous types of meat. It burns lump charcoal and will hold 225 F for 30 hours on one filling of charcoal. This is the best grill/smoker I have ever owned!
Ken
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Here's what I use:
(http://c.myspace.com/Groups/00022/57/49/22789475_l.jpg)
The side box is great. I can cold smoke by only having a small fire on the side and channeling the smoke into the larger section via the vent, or I can easily control warmer temps by having a coal bed in the large section and using the vents.
The side box is also handy for extra stuff like that chicken you can't quite fit on the grill with a ll the ribs.
(http://c.myspace.com/Groups/00022/68/49/22789486_l.jpg)
(http://a735.ac-images.myspacecdn.com/images01/87/l_dc176d2f517a48e8b8d5e2f9b1b7bd2e.jpg)
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I have a friend with one of these and they are incredible:
http://www.kamado.com/
I have a no name (large) egg shape that is similar, but much more modest in every way.
(http://www.kamado.com/ebay/ebayPx/7HiltonGd2.jpg)
Wow, I don't know how well they work, but they sure do look nice!
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Here's what I use:
(http://c.myspace.com/Groups/00022/57/49/22789475_l.jpg)
My wife brought home of these last week and said happy fathers day. A bit early but she wanted to use a discount coupon. It's replacing a Brinkman that looks like capsule.
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I am certainly jealous of all you guys with the ceramic vertical smokers...! :notworthy:
Am curious about the horizontal barrel/offset smokers...I've heard that the main difference between models is in the venting options that allow you to control the airflow, and that the cheaper models (eg. brinkman) don't have enough vents...leading to uneven temperature inside the barrel (ie. hotter near the coal-box, cooler near the top vent). What models do you guys have, and do you find any problems controlling the uniformity of the heat?
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I am certainly jealous of all you guys with the ceramic vertical smokers...! :notworthy:
Am curious about the horizontal barrel/offset smokers...I've heard that the main difference between models is in the venting options that allow you to control the airflow, and that the cheaper models (eg. brinkman) don't have enough vents...leading to uneven temperature inside the barrel (ie. hotter near the coal-box, cooler near the top vent). What models do you guys have, and do you find any problems controlling the uniformity of the heat?
I have the Char Griller Pro. The heat is very even, unless of coarse you have a fire going on one side of the main compartment. :roll: But even then, it's fine with indirect heating. I haven't had any issues with it aside from the way the rotisserie mounts. It doesn't allow you to oper the door to the side box without removing one of the mounting brackets.
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Hey, I've got one of these genuine Kamados (have owned it for 12+ years). It's not as pretty as this one since mine is sans mosiac tiles (I have the plain terre cotta finish). It is the most versatile grill I've ever used. No problems with smoking a couple of 6 lb. pork butts or briskets for 16 to 18 hours at 225 degrees on one good load of lump. And no problem with searing and dwelling some nice thick porterhouse steaks at close to 1000 degrees! :drool: And of course everything in between is fair game. The thing has been outside in the Chicago elements all this time, and it has held up extremely well. I just need to get a new firebox before mine falls apart (another year?).
I have a friend with one of these and they are incredible:
http://www.kamado.com/
I have a no name (large) egg shape that is similar, but much more modest in every way.
(http://www.kamado.com/ebay/ebayPx/7HiltonGd2.jpg)
Wow, I don't know how well they work, but they sure do look nice!
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I am certainly jealous of all you guys with the ceramic vertical smokers...! :notworthy:
Am curious about the horizontal barrel/offset smokers...I've heard that the main difference between models is in the venting options that allow you to control the airflow, and that the cheaper models (eg. brinkman) don't have enough vents...leading to uneven temperature inside the barrel (ie. hotter near the coal-box, cooler near the top vent). What models do you guys have, and do you find any problems controlling the uniformity of the heat?
Phil:
Once you ever take the plunge for a ceramic vertical smoker you will wish you had not waited. With my grill dome extra tall I can hang a grate below the main grate and can install a third grate over the main grate. On the lower grate I use fire brick when I want to slow cook a butt, turkey or somthing. On the main grate I can load with fook and do the same on the top grate. When the food is placed on the grates of the coarse the fire is just smoldering to generate a temperature of 200 to 225 F. I shut the dome and then adjust the top vent and bottom vent until the temperature stays where I want it. It usually takes me about an hour to finally get the vents adjusted prefectly and then the temperature will hold for believe it or not for 20 to 24 hours without touching it. I use a remote therometer to monitor the inside grill tempt and the meat tempt. You can buy a draft control unit (fan and thermostat controlled) but I don't need one with my grill. Slow cooked food comes out moist and delicious.
Both the Big Green Egg and Grill Dome Websites have user forums. If you visit you will quickly verify that people really love these grills!
Ken
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I'm using a Brinkmann Cimarron Deluxe pit these days, it's thicker 1/4" steel than the less expensive Lowes/HD/Menards standard horizontal smokers, which IMO are quite frustrating. The added mass makes quite a difference in the pit's ability to hold heat. Here is a good review of a few different smokers, the Cimarron (http://www.amazingribs.com/BBQ_buyers_guide/smokers/charcoal_smokers.html) is about half way down the page.
Could always DIY :wink:
(http://farm2.static.flickr.com/1026/1020163164_0bb5764e08.jpg?v=0)
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Phil:
Once you ever take the plunge for a ceramic vertical smoker you will wish you had not waited. With my grill dome extra tall I can hang a grate below the main grate and can install a third grate over the main grate. On the lower grate I use fire brick when I want to slow cook a butt, turkey or somthing. On the main grate I can load with fook and do the same on the top grate. When the food is placed on the grates of the coarse the fire is just smoldering to generate a temperature of 200 to 225 F. I shut the dome and then adjust the top vent and bottom vent until the temperature stays where I want it. It usually takes me about an hour to finally get the vents adjusted prefectly and then the temperature will hold for believe it or not for 20 to 24 hours without touching it. I use a remote therometer to monitor the inside grill tempt and the meat tempt. You can buy a draft control unit (fan and thermostat controlled) but I don't need one with my grill. Slow cooked food comes out moist and delicious.
Both the Big Green Egg and Grill Dome Websites have user forums. If you visit you will quickly verify that people really love these grills!
Ken
Yeah, I know...I've been eyeing the Big Green Egg and others for quite a while, mostly impressed by their heat efficiency and control. But I will say that there is something endearing about my low-tech Weber Smokey Mountain Cooker. It's got two grate levels for cooking more stuff, and the water bowl is a great contributor for both flavor and moisture. The main problem I have with it is having to adjust things depending on the weather...I use it year-round, and I definitely find significant differences in temperature management and cook-time depending on if it's 32 degree and dry outside versus 96 degrees and humid. My understanding is that this is less of an issue with the ceramic smokers...
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Here's what I use:
(http://c.myspace.com/Groups/00022/57/49/22789475_l.jpg)
The side box is great. I can cold smoke by only having a small fire on the side and channeling the smoke into the larger section via the vent, or I can easily control warmer temps by having a coal bed in the large section and using the vents.
The side box is also handy for extra stuff like that chicken you can't quite fit on the grill with a ll the ribs.
(http://c.myspace.com/Groups/00022/68/49/22789486_l.jpg)
(http://a735.ac-images.myspacecdn.com/images01/87/l_dc176d2f517a48e8b8d5e2f9b1b7bd2e.jpg)
Hi
I have this very same smoker. I also want to cold smoke but I am not following you when you say you can cold smoke on this particular smoker. I thought I had a very good imagination, but looks like I don't LOL!!
Can you explain precisely how you cold smoke with this smoker?
Many thanks in advance!
Steve
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Hi
I have this very same smoker. I also want to cold smoke but I am not following you when you say you can cold smoke on this particular smoker. I thought I had a very good imagination, but looks like I don't LOL!!
Can you explain precisely how you cold smoke with this smoker?
Many thanks in advance!
Steve
I get a small coal bed going in the small compartment. I put a large pan of ice on the bottom of the large compartment, then replace the grates. I put the wood chips of choice on the fire, let them burn a bit and close it up. Then just put your protein in the large compartment, close the lid and you're cold smoking. It actually works very well. I had designed a set-up with a smokey jo that used tubing to plumb the smoke into a small refrigerator that had a vent on top. This has proven to be less delicate, but much easier.
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I too have been eying a XL green egg but I am not sure it is big enough. I currently use a plain ole 24" webber which I love but would like more space to get the whole meal out at once with larger parties. The XL is 24" so its a step up in function but no more square inches.
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I too have been eying a XL green egg but I am not sure it is big enough. I currently use a plain ole 24" webber which I love but would like more space to get the whole meal out at once with larger parties. The XL is 24" so its a step up in function but no more square inches.
Sounds like you need one of these... http://vidaliagrill.com/model1396.shtml# (http://vidaliagrill.com/model1396.shtml#)
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Damn straight I do! $3.5k not bad! :duh:
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Hi
I have this very same smoker. I also want to cold smoke but I am not following you when you say you can cold smoke on this particular smoker. I thought I had a very good imagination, but looks like I don't LOL!!
Can you explain precisely how you cold smoke with this smoker?
Many thanks in advance!
Steve
I get a small coal bed going in the small compartment. I put a large pan of ice on the bottom of the large compartment, then replace the grates. I put the wood chips of choice on the fire, let them burn a bit and close it up. Then just put your protein in the large compartment, close the lid and you're cold smoking. It actually works very well. I had designed a set-up with a smokey jo that used tubing to plumb the smoke into a small refrigerator that had a vent on top. This has proven to be less delicate, but much easier.
Thanks!
O.K., but doesn't the fire melt the ice incredibly fast or am I missing the most obvious here? :oops:
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Hi
I have this very same smoker. I also want to cold smoke but I am not following you when you say you can cold smoke on this particular smoker. I thought I had a very good imagination, but looks like I don't LOL!!
Can you explain precisely how you cold smoke with this smoker?
Many thanks in advance!
Steve
I get a small coal bed going in the small compartment. I put a large pan of ice on the bottom of the large compartment, then replace the grates. I put the wood chips of choice on the fire, let them burn a bit and close it up. Then just put your protein in the large compartment, close the lid and you're cold smoking. It actually works very well. I had designed a set-up with a smokey jo that used tubing to plumb the smoke into a small refrigerator that had a vent on top. This has proven to be less delicate, but much easier.
Thanks!
O.K., but doesn't the fire melt the ice incredibly fast or am I missing the most obvious here? :oops:
No, it doesn't get that hot in the larger compartment. Besides, you shouldn't need to smoke all that long for things that get cold smoked. Somewhere around here, I have some pix of an Enviropac smoker that I used to work with. Now that was a real smoker. You could walk in to it. It had an external burner that pumped smoke into the main unit. It had a wet-bulb... the thing was completely controllable, but it also cost about $42k. This set-up with the grill works well enough for me now.
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Damn straight I do! $3.5k not bad! :duh:
Oh sorry, were you saving that dough for a new power cable? :lol:
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I checked out Kamado and stumbled across this:
http://www.kamadofraudforum.org/
Googling Kamado generates more than enough negative stuff to make me nervous.
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this is one i use.http://store.cookshack.com/p-126-fast-eddys-by-cookshack-fec100.aspx
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For those who want to dabble without dropping a lot of coin:
http://www.basspro.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10151&catalogId=10001&langId=-1&partNumber=63366&hvarTarget=search&cmCat=SearchResults
Sure it takes a bit of attention and is difficult to maintain an even / consistant temperature, but for less than $40, you can't beat it with a stick.
Well...actually you can beat it with a stick. Try that with your mega-buck smokers. :nono:
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I checked out Kamado and stumbled across this:
http://www.kamadofraudforum.org/
Googling Kamado generates more than enough negative stuff to make me nervous.
Its been like that forever. I "tried" to order a kamado a couple of years back in their "last big sale before dealers". After six months of no contact (even when I tried to contact them) I finally said forget it and canceled the order. Luckily for me I never even got charged for the first half (just didn't put in my order vs their normal slowness).
I've got a GrillDome now and love it. The Kamados look so much nicer in pictures, but at the end of the day its just a grill (not a work of art). Both my wife and my nearby sister (and they are two of the penny pinchingest people I know) say this was easily the best oddball purchase I've ever made.
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Home Depot sells these on the less expensive side - are they any good?
Orion Stainless Steel Cooker ($139)
http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100402905 (http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100402905)
Brinkman Square Smoker ($59)
http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100606045 (http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100606045)
Lowes carries these - same question
another Brinkman, but different style ($49)
http://www.lowes.com/lowes/lkn?action=productDetail&productId=95542-000000447-852-7080-E&lpage=none (http://another Brinkman, but different style ($49)
http://www.lowes.com/lowes/lkn?action=productDetail&productId=95542-000000447-852-7080-E&lpage=none)
Bob
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Home Depot sells these on the less expensive side - are they any good?
Lowes carries these - same question
another Brinkman, but different style ($49)
http://www.lowes.com/lowes/lkn?action=productDetail&productId=95542-000000447-852-7080-E&lpage=none (http://another Brinkman, but different style ($49)
http://www.lowes.com/lowes/lkn?action=productDetail&productId=95542-000000447-852-7080-E&lpage=none)
Bob
Hi Bob --
I have that smoker. It's a nice introduction to smoking, but grew out of it quite quickly. I managed to do several pretty nice boston butts, but it's definitely high maintenance. It's not particularly well-made, but it's not a piece of junk either -- mine has turned out to be the perfect tool for grill-roasting chicken thighs, so for that reason I'll probably hang onto it until it turns to rust.
Regards,
John
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Home Depot sells these on the less expensive side - are they any good?
Orion Stainless Steel Cooker ($139)
http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100402905 (http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100402905)
I recently saw another product on Food Network that seems to be of similar concept:
http://www.lacajachina.com/category_s/1.htm
Have been very curious about it...it seems like you could achieve the same thing with an electric unit of some kind without the hassle of lighting and cleaning charcoal, since the heat is all indirect...
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Home Depot sells these on the less expensive side - are they any good?
Orion Stainless Steel Cooker ($139)
http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100402905 (http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100402905)
Brinkman Square Smoker ($59)
http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100606045 (http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100606045)
Lowes carries these - same question
another Brinkman, but different style ($49)
http://www.lowes.com/lowes/lkn?action=productDetail&productId=95542-000000447-852-7080-E&lpage=none (http://another Brinkman, but different style ($49)
http://www.lowes.com/lowes/lkn?action=productDetail&productId=95542-000000447-852-7080-E&lpage=none)
Bob
I built something similar to the orion using a cut off 55 gallon barrel and a 35gal barrel welded in the center picture a top hat it works very well
this also works very well
(http://www.steppinoutmaine.com/archives/2005/nov_11/pix/Trash%20Can%20Turkey%201%20+%20w.jpg)
(http://www.steppinoutmaine.com/archives/2005/nov_11/pix/Trash%20Can%20Turkey%202.jpg)
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I have an Oklahoma Joe's Longohorn with some modifications. I am looking to add a BGE
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It's a shame about the problems with the Kamado's because after enjoying my knockoff egg for a few years I'd like to step up to what he has, but after reading the fraud forum I don't think I can pull the trigger.
Looks like I'll have to live with mine for a few more years until somebody else makes a Kamado as nice as the Johnsons, but is trustworthy.
Seemed like a few people on that fraud forum were recommending Komodo Kamado (https://www.google.com/search?q=komodo+kamado&KomodoKamadoNew/index.php) instead... There's quite a few cermic grill manufacturers out there now as well. Just do a few quick searches.
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I too have been eying a XL green egg but I am not sure it is big enough. I currently use a plain ole 24" webber which I love but would like more space to get the whole meal out at once with larger parties. The XL is 24" so its a step up in function but no more square inches.
Get the Kamado, it has 3 shelves if you need them and a #7 or #9 is Realy Really large...
The BGE does not come with three shelves, but there is a kit available that gives it that capability
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Here's what I use:
(http://c.myspace.com/Groups/00022/57/49/22789475_l.jpg)
That's what I have too.
Love it!
Cheap too!
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Had a very nice get together with some smoked ribs, brisket and chicken.
Next week I will try a big boston pork butt for some smoked pulled pork sandwiches.
(http://www.audiocircle.com/image.php?id=14793)
(http://www.audiocircle.com/image.php?id=15048)
(http://www.audiocircle.com/image.php?id=15046)
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Looks wonderful. What did you use for Rubs and wood?
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Looks wonderful. What did you use for Rubs and wood?
I mix all ingredients together and rub into meat, put it in a big ziplock and refrigerate overnight. Smoked with hickory wood.
Hopefully my boston butt will turn out just as good.
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoons kosher salt
half cup brown sugar
4 tablespoons paprika
2 teaspoons cayenne pepper
(http://archive.http://www.audiocircle.com/image.php?id=15051)
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looking good sir. That boston butt will be great. Give it a good rubadub. work it in real well and let in stand in the Frig. for at least 24 hours. Enjoy.
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PeteG...how long did you smoke for, and what kind of wood?
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PeteG...how long did you smoke for, and what kind of wood?
Most of the time I use hickory chips but for beef brisket I use mesquite.
First thing is I always marinade the meat (dry rub) over night.
Large brisket 200-220 degrees / 12-14 hrs
Ribs (pork or beef) 190-220 degrees / 5-6 hrs
Boston butt 210-225 degrees / 14 hrs
The cooking time just depends on how much the meat weights.
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Another BGE owner here, have had my Large since June. Lovin it. The temp range is amazing, 225 degrees to smoke, up to 600 degrees plus to sear. It can even be used as a brick oven (We cooked pizza in it last night).
Right now I'm doing the full-blown red neck thing, I grille out in front of my garage on the front driveway. I have it mounted on one of the compact carts w/casters, what's great is I can roll it back into the garage after use, and not worry about a fire hazard.
Tonight going to cedar plank some stuffed salmon.
The only downside is, with purchasing the egg, and all the optional accessories I wanted, I pretty much blew my disposable income this summer, so no audio upgrades. I've recovered now, a Channel Islands VDA2 is on its way to me next week :D
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I joined the BGE cult a couple of years ago. If you need anything bigger give this guy a call. David Klose (http://www.bbqpits.com/)
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I have a Brinkman Bullet smoker (some call it a pill) I love it and hate it all at the same time. There is nothing worse than the constant monitoring. It has no air flow control, so I have to be by it's side or not to far away when smoking.
I have smoked a couple Thanksgiving turkeys in the past. (will share my recipe if your interested. It's flipping good) I had to sit there for the total time to cook that bird. Anywhere from 6-8 hours. Lets see here, magazines, water/beer, chair.....ok, ready to smoke.
I am looking to get a mobile smoker. My friend and I are going to buy a Pizza restaurant from his cousin. It has been around for 20+ years and does very well. After a while I want to add BBQ to a weekend menu to see how people react to it. I have done some research and have let a lot of people try my food. You know, to see if it's worthy. I have also been to most of the BBQ/Grill/Smoke House places around. I know I can do as good as them, if not better. Except one place called Central Texas. This guy rocks! Anyway, I figure if I can supply good food, plenty of it and add pizza and beer in a blue collar worker area. You can't go wrong.
So, any suggestions? I have looked at a lot of smokers. But I have never used a mobile smoker. I want to go this route in case there is a need for catering and need to go mobile.
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All
Being stuck on the wrong side of the pond for everything smoking I'm kind of limited to what I can buy, especially at reasonable prices, so I was thinking of supporting a UK company and getting a PRO Q Frontier.
Does anyone know of this company, and if their smokers are any good?
I won't be buying a HT Reciever due to the total lack of stock ANYWHERE in the UK so have appropriated the cash for this instead. :lol:
Cheers all.
Nick.
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I have an Old Smokey Electric Smoker.
It works really well and it's easy to use. I just set the thermostat and go have some refreshments. :)
That Masterbuilt smoker would be nicer, but I'm happy with the one I have.
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Just picked up a Masterbuilt, but it's a fathers day present - so I can't use it yet. That's OK, I can work on where I plan to set it up int he yard. Lowes has a good price on them.
One question though, the manual says don't let it sit out in the rain. So what do you guys do - put it away each time, or throw a plastic garbage bag over it after it cools down?
Bob
(http://images.lowes.com/product/converted/094428/094428259805md.jpg)
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Mine came with a nice cover but I still keep it in a corner in the garage. Smoked some nice babybacks that we?re on sale last weekend and they were great. Enjoy the new smoker.
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I too have been eying a XL green egg but I am not sure it is big enough. I currently use a plain ole 24" webber which I love but would like more space to get the whole meal out at once with larger parties. The XL is 24" so its a step up in function but no more square inches.
Get a large BGE and a small or medium for about the same price. I have a large BGE and love it! With 2 you could have stuff going at lower temp on one or the other. Also, it would be convenient and faster (less lump too) to fire up the smaller one when you are doing smaller cooks for immediate family. A lot of eggheads and dealers will tell you to go 2 instead of one XL.
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Broke in my smoker this weekend. Made some fish for this first go-round.
Salmon - very simple with some Kosher salt and pepper and a little lemon/garlic/onion/chicken stock sprinkle on top
Bluefish - just used a Penzys spices lemon pepper dry rub on one piece
Bluefish - I tried a marinade of whiskey/garlic/onion/oil on the second piece
I also BBQ'ed some clams on the grill while I was waiting the 45 minutes for these to smoke (Hickory). Overall they cam out really delicious, the salmon being the favorite, & dry rubbed bluefish came in second.
Bob
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Any pictures, Bob? :drool:
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No - we ate the results all too quickly. :thumb:
I think I'm going to prep a brisket and some ribs for next weekend's adventure. For those who are interested I was turned on to this book by someone I work with who actually belongs to a BBQ team. Apparently this book is a smokers bible, of sorts.
http://www.amazon.com/gp/product/1558322620?ie=UTF8&tag=alsyin-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1558322620 (http://www.amazon.com/gp/product/1558322620?ie=UTF8&tag=alsyin-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1558322620)
Bob
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I've got this one and find it to be useful:
http://www.amazon.com/Mastering-Craft-Smoking-Warren-Anderson/dp/1580801358/ref=pd_sim_b_3
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Smoked some pork this weekend, both ribs and a hunk of meat. I went to 3 stores and the local butcher but couldn't get a shoulder (pork butt) or a picnic, so I opted for a much leaner pork loin (at 3x the price/lb). Delicious, but it needed to be fattier. Next time I'll order in advance from the butcher. I also tried usiing Mesquite this time instead of Hickory. Obviously I'm still experimenting with a lot of things.
I also learned another valuable lesson - don't use the same dry rub on the ribs as the pork. The port was delicious, but the ribs were way spicy and hot and peppery. Must be the surface area to meat ratio. Still delicious, and plenty of leftovers for tonight.
I don't remember the exact rub ingredients, but it was something like this:
1/4 cup ground black pepper
1/4 cup Paprika
tablespoon Cayenne
1/4 cup brown sugar
2 tablespoons Kosher salt
not sure what else, but this was the basis for it.
I also used a mop of vinegar, water and a splash of worstershire and any leftover rub about 1.5 hrs in and again about an hour before it finished.
Enjoy,
Bob
Update: I did take pictures and will post them tonight :drool:
Based on some suggestions from experienced BBQ'ers here at work, they suggested using the Mesquite for only the first 1.5 hours. The meat takes in 90% of the smoke in the first hour or so. Then, if you want to, you can use a small amount of wood again towards the end of the process. This keeps the Mesquite from being overwhelming. I cooked about 3lbs of pork, so at 1.5 hrs per lb it went for 4.5 hours.
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Smoked some pork this weekend, both ribs and a hunk of meat. I went to 3 stores and the local butcher but couldn't get a shoulder (pork butt) or a picnic, so I opted for a much leaner pork loin (at 3x the price/lb). Delicious, but it needed to be fattier. Next time I'll order in advance from the butcher. I also tried usiing Mesquite this time instead of Hickory. Obviously I'm still experimenting with a lot of things.
I also learned another valuable lesson - don't use the same dry rub on the ribs as the pork. The port was delicious, but the ribs were way spicy and hot and peppery. Must be the surface area to meat ratio. Still delicious, and plenty of leftovers for tonight.
I don't remember the exact rub ingredients, but it was something like this:
1/4 cup ground black pepper
1/4 cup Paprika
tablespoon Cayenne
1/4 cup brown sugar
2 tablespoons Kosher salt
not sure what else, but this was the basis for it.
Enjoy,
Bob
I propose a new rule for this thread...no discussing what you smoked unless you include a picture of the end-result.... aa
Btw - how long did you smoke things for? My experience with mesquite says that it is too strong (and somewhat bitter) for meats in long-smoking...
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OK, here's some pictures from last weekend's smoke out.
(http://i470.photobucket.com/albums/rr65/BobMcN/DSC_0094.jpg)
(http://i470.photobucket.com/albums/rr65/BobMcN/DSC_0096.jpg)
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What rub is that? Man that meat looks great.
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See my previous post for the ingredients. It was perfect on the pork, but too spicy on the ribs.
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OK, here's some pictures from last weekend's smoke out.
(http://i470.photobucket.com/albums/rr65/BobMcN/DSC_0094.jpg)
(http://i470.photobucket.com/albums/rr65/BobMcN/DSC_0096.jpg)
Man, those pictures make me hungry. aa
great job Bob!
Mariusz :thumb:
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Sorry I didnt even realize this thread had multiple pages :duh:. Man after seeing all those pictures and rubs my charcoal grill may need a friend. I may have to try smoking later this month.
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Update: I did take pictures and will post them tonight :drool:
Based on some suggestions from experienced BBQ'ers here at work, they suggested using the Mesquite for only the first 1.5 hours. The meat takes in 90% of the smoke in the first hour or so. Then, if you want to, you can use a small amount of wood again towards the end of the process. This keeps the Mesquite from being overwhelming. I cooked about 3lbs of pork, so at 1.5 hrs per lb it went for 4.5 hours.
FYI - when doing pork ribs, you want to be smoking for the entire process (5-6 hours). Doing it for 1.5 hours will impart the smoke taste, but you won't get the "smoke ring" (pink meat) unless you go the whole time. Basically, a smoke ring indicates that you've smoked the meat long enough to actually cure it, and it completely changes the texture and taste of the meat. Here's a batch of babybacks I did a while ago:
(http://farm4.static.flickr.com/3020/2894471221_0cdbe73121_b.jpg)
More info on the smoke ring here:
http://bbq.about.com/od/barbecuehelp/g/gsmokering.htm
http://www.grillmaestro.com/explanation-of-the-pink-smoke-ring.htm
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I've had the large BGE for over two years now and only use my gas grill for Hamburgers and hot dogs, but if I happen to be using the BGE for other foods that day I'll also cook the burgers on it as well, The moisture retention is second to none. I make Memphis style ribs using a dry rub from Mcormicks - I belive it is a chipoltle style rub for ribs which I find to be excellent and apply it about 2 hours before cooking, I then coat one side with yellow mustard. I put the ribs on a rib rack on top of the place setter ( which is a baking stone designed for the BGE) and cover with foil and cook for approx 1 1/2 hours over in direct between 150-200 degrees. I Then remove the foil for the next 30 mins and have some great tasting ribs with a minimal amount of effort. I can only imagine how much better they could be smoked or having applied the rub the night before, Somthing I think I'll try for Fathers day. :drool: I ordered ribs from the Longhorn restaurant last week, which happens to make similar Mempis style ribs and found mine to be much better. Seasoned chickened wings cooked at 150 degrees for 2 hours are wonderful as well. The beauty of the BGE is it's versataility and ability to maintain temperatures for extended periods of time without drying out the food. I can imagine this type of grill easily lasting 20 years or longer, I'll never spend any more then $100.00 or so for a gas grill again. Happy grilling aa
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I have the Primo Oval XL whic is similar to the BGE only larger
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My family's favorite so far is smoked Salmon. Just a little Kosher salt and ground pepper, a dash of onion and garlic powder and ginger. 45 minutes in the smoker with Hickory wood. Yeah, I like this a lot.
Here's the leftovers for tomorrow (always good to have some leftovers).
Bob
(http://i470.photobucket.com/albums/rr65/BobMcN/DSC_0221.jpg)
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I've had the large BGE for over two years now....
This month will be my one-year anniversary with my large BGE. Had to install major cabinetry in the garage for all the accessories. :D
This father's day, the kids got me this accessory:
http://www.williams-sonoma.com/products/c319/index.cfm?pkey=xsrd0m1
Fancy dancy beer-can cooker, worked great. The chicken cooked on this comes real close to rotisserie style.
Still don't have a Dutch oven pot, or that BBQ Guru gizmo yet.
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My family's favorite so far is smoked Salmon. Just a little Kosher salt and ground pepper, a dash of onion and garlic powder and ginger. 45 minutes in the smoker with Hickory wood. Yeah, I like this a lot.
Here's the leftovers for tomorrow (always good to have some leftovers).
Bob
Looks good Bob. I love salmon but never smoked any, that should change this summer.
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This is my first post in this circle. I love to barbeque and share what I cook with good friends. Here are the two grills/smokers I use. This one is the Cook n Kettle.
(http://www.cooknkettle.com/art/smoker2.jpg)
It is all cast iron with as many rings as you want to buy. My father used one of these and I have 3, one from 1953, one from 1971 and one from 2003. Comes with a rotisserie spicket and motor (smoked an 18 lb turkey last Thanksgiving). The website is http://www.cooknkettle.com/.
This one is a Hasty Bake
(http://grillkitchens.com/asccustompages/ProductImages/eIetd-kNGlK-RFCxB-Powder-Coated_Legacy.jpg)
Powder coated 18 & 12 guage stainless steel. http://www.hastybake.com/index.asp.
Both are all charcoal, all the time. For smoking woods I use hickory, mesquite, apple, alder and sassafras (my favorite), depending on what I am cooking. My father was from Texas and taught me, my sister and brother how to barbeque and slow smoke all kinds of meat. Patience, several good drinks or cold beers and tunes are essential.
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This is my first post in this circle. I love to barbeque and share what I cook with good friends. Here are the two grills/smokers I use. This one is the Cook n Kettle.
(http://www.cooknkettle.com/art/smoker2.jpg)
It is all cast iron with as many rings as you want to buy. My father used one of these and I have 3, one from 1953, one from 1971 and one from 2003. Comes with a rotisserie spicket and motor (smoked an 18 lb turkey last Thanksgiving). The website is http://www.cooknkettle.com/.
This one is a Hasty Bake
(http://grillkitchens.com/asccustompages/ProductImages/eIetd-kNGlK-RFCxB-Powder-Coated_Legacy.jpg)
Powder coated 18 & 12 guage stainless steel. http://www.hastybake.com/index.asp.
Both are all charcoal, all the time. For smoking woods I use hickory, mesquite, apple, alder and sassafras (my favorite), depending on what I am cooking. My father was from Texas and taught me, my sister and brother how to barbeque and slow smoke all kinds of meat. Patience, several good drinks or cold beers and tunes are essential.
Welcome to the circle! Great first post... vintage bbq equipment=cool!
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Rubed a 7 lb brisket yesterday and regfrigerated overnight. Got up early and put it on before church at 8:30 am at 225 F on the top ring with a combination of hickory, mesquite and sassafrass chips over the coals. (http://www.audiocircle.com/index.php?action=gallery;sa=vie[img]http://www.audiocircle.com/image.php?id=21992)w;picture=29844[/img]
It's 2 pm and has about 6 hrs to go. Added some baby backs this afternoon.
(http://www.audiocircle.com/image.php?id=21993)
Listening to Jennifer Warnes Famous Blew Raincoat, an original pressing; 10,000 Maniacs The Wishing Chair; LP; and UB40 Labour of Love II LP and thinking about my brand new grandson and how blessed I am. A great way to spend a Sunday afternoon. Say hello to Cody, born 9/2/09, 7 lb 8 oz, 19". I'm lovin' every minute, even when I am 800 miles away.
(http://www.audiocircle.com/image.php?id=21994)
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Family & good food, very nice :thumb:
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Family & good food, very nice :thumb:
Amen!
It's 6 pm and the brisket is at 9:30 and 4 hours on the ribs; temp is between 200 and 225.
(http://www.audiocircle.com/image.php?id=21998)
(http://ecx.images-amazon.com/images/I/612SBZDFPJL._SS500_.jpg)
old vinyl
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Laura, as facilitator of this group I must insist on (at least) a pic of the sliced brisket. Anyone can load some old meat into a smoker and post it... :D
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anyone have first hand, on the job smoking with this smoker?
http://www.academy.com/index.php?page=content&target=products/outdoors/grills/smokers&start=8&selectedSKU=0263-40121-0200
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Laura, as facilitator of this group I must insist on (at least) a pic of the sliced brisket. Anyone can load some old meat into a smoker and post it... :D
Here you go. This was taken tonight. Last night after I took the brisket abd ribs off of the grill, I wrapped them in foil and refrigerated. They become the main dish in weeknight meals. The last thing I want to do when I get home after work is cook, so I do my cooking on the weekend and eat whatever I cook thorughout the week. tonight I made a brisket sandwich with Arthur Bryant's BBQ Sauce from KCMO. :D
(http://www.audiocircle.com/image.php?id=22045)
Spinning this on the TT
(http://ecx.images-amazon.com/images/I/51YNGQSNNEL._SL500_AA240_.jpg)
A nice way to unwind after work
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It's been a long time since I found myself browsing the audio forums. But today I found myself checking out a few of the circles...
...and what do you know? A thread on smokers :D
I got my new smoker this year, a BackWoods FatBoy. I absolutely love it! Previous to this I used a variety of offsets.
cheers all!
dan
(http://farm3.static.flickr.com/2670/3885075552_50afd5a2d8.jpg)
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Well, this is the first time I made my own bacon. Yum, Yum, Yum! I cut the belly in three sections and seasoned one with maple syrup, one with brown sugar and one with honey and spices. They were each good after curing, rinsed and soaked a bit...but after smoking they were delicious!
(http://farm3.static.flickr.com/2505/4152051002_65734678ef.jpg)
(http://farm3.static.flickr.com/2552/4152055222_691abeabb4.jpg)
dan
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Well, this is the first time I made my own bacon. Yum, Yum, Yum!
I would like to try that sometime.
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Well, this is the first time I made my own bacon. Yum, Yum, Yum!
I would like to try that sometime.
Hi ya Pete :)
I know winter is near...but go get yourself a pork belly and give it a try!
Let us know what you think.
Oh yeah,. You can get the pink salt (curing salt) from Spice House.
dan
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I have an Oklahoma Joe's Longohorn with some modifications. I am looking to add a BGE
I have expanded my array. I still have the OK Joe's Offset. I have added :
WSM 22
Pro-Q Excel 20
Weber Kettle Grill 22.5
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Nothing like fresh fish in the smoker. I'll take that over ribs or pork but any day.
Picked up some fresh caught Atlantic salmon Saturday in preparation for Mothers Day dinner. Made a rub of:
- 1/4 cup brown sugar
- 1/4 cup dill
- 2 teaspoons coarse salt
- 2 teaspoons fresh ground black pepper
Let it sit in the fridge overnight then smoked it with hickory for 1.25 hours. Absolutely delicious. BTW - it is also amazing just with the salt & pepper and nothing else.
We also had some steamed blue claw's for an appetizer.
Sorry, no pictures - it didn't stay on the plate long enough for me to catch a shot.
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(http://www.audiocircle.com/image.php?id=30198)
A few rib racks, that day if I remeber right was Apple and Pecan.
Ptank is gas assist for the firebox.
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(http://www.audiocircle.com/image.php?id=30217)
Here's another
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Brisket from this weekend
(http://www.audiocircle.com/image.php?id=30526)
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Hi Ronm1,
Your smoker looks absolutely gorgeous! Of course, it doesn't look as good as the food being smoked :eyebrows:
Is that a Peoria Smoker that your using?
thanks for sharing>>>
dan
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Hi Ronm1,
Your smoker looks absolutely gorgeous! Of course, it doesn't look as good as the food being smoked :eyebrows:
Is that a Peoria Smoker that your using?
thanks for sharing>>>
dan
Thanks, Its a Gatorpit Backyard model with a few options. They are out of Houston, TX.
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Some friends told me about a marinade they use (Allegro) so this weekend I tried it on a pork shoulder that was on sale, it worked out really good and tasted great.
I marinated the shoulder for 8hrs and than smoked it (hickory) for 6hrs, wrapped it up in foil for another 6hrs.
ALLEGRO (http://www.allegromarinade.com/index.php?option=com_content&view=article&id=1&Itemid=15)
(http://www.audiocircle.com/image.php?id=35629)
(http://www.audiocircle.com/image.php?id=35630)
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Here is my 55 gallon UDS
(http://img.photobucket.com/albums/v78/taoggniklat/Koopdaddys%20BBQ/DSC00919.jpg)(http://img.photobucket.com/albums/v78/taoggniklat/Koopdaddys%20BBQ/c4aa2130.jpg)
(http://img.photobucket.com/albums/v78/taoggniklat/Koopdaddys%20BBQ/75515aa3.jpg)
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Bump. :thumb:
I've been contemplating getting a (real) smoker but have no idea what's out there.
I started searching on page one here, but most of the links and photo's are broken.
The idea of an pellet smoker sounds great, but one that gets decent reviews and doesn't need constant monitoring is in the $1500 range.
Too rich for my blood.
Bob
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Bob,
Try www.traegergrills.com they have a special going now with free shipping and 3 EZ payments. I have the Lil Tex Elite and have had it for 3 years and just love it. I has a Digital temp setting so it is a set and forget unit. This is a pellet unit. very easy on the pellets.
Lee :D
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:thumb:
My http://www.smokintex.com/ is absolutely the best smoker I have used.
No effort! 8)
:lol:
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This thread needs more smoke!
(http://img.photobucket.com/albums/v78/taoggniklat/Koopdaddys%20BBQ/72c0942d.jpg)
(http://img.photobucket.com/albums/v78/taoggniklat/Koopdaddys%20BBQ/693aa3b5.jpg)
Leftover pulled pork makes for a great "Mac-n-Cheese Grilled pulled pork sandwich" Yes I know it is boxed mac n cheese, it was all I had at the time, hehe. Homemade would be an amazing upgrade.
(http://img.photobucket.com/albums/v78/taoggniklat/Koopdaddys%20BBQ/79ba8b78.jpg)
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This thread needs more smoke!
Thanks for the bump. :thumb:
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My BBQ/grilling area.
(http://www.audiocircle.com/image.php?id=68773)
(http://www.audiocircle.com/image.php?id=68774)
.......seem to be doing more grilling than Q'n lately though - Ribeyes on the Santa Maria Pit tonight :thumb:
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Almost looks like Bobby Flay's back yard. :lol:
Nice!
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HELP! Why can't I ask anyone a question? I can post here, but when I go to the For Sale board, I'm not allowed to do ANYTHING. Can't ask a question, can't post anything, nada.... terribly frustrating. Just signed up here a week ago.
Ok, to make this post legitimate.... anyone else build a Stumper Clone Smoker? A Gravity Feed Charcoal Fired Smoker, with shelves like a fridge, and a top sealed chimney you load with charcoal, and it burns at the bottom of the stack.
Gruntwerks
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Hey Grunt.
I think there may be a 'noob waiting period' that keeps you out of the classifieds and PMs until you've made ___ amount of posts.
Regarding the smoker question, there's a massive BBQ forum called; http://www.bbq-brethren.com
The amound of posts that roll through there in a day is staggering (in comparison to any forum I've been on).
They're very helpful to noobs (I was one recently) and have a lot of threads about DIY smokers.
But honestly, I bought a new smoker for $400 that will run at 250 for about 12+ hours on a single 16# bag of charcoal.
I've learned the proper way to start, and manage a fire to get to those numbers.
Are you talking about longer/higher temps?
Bob
p.s. Welcome to AC, by the way. :thumb:
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Hi,
Just discovered this circle.
Big Green Egg (2) here. Unfortunately nothing cookin this weekend. Will post some pics after the next smoke.
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Ordered and on the way. :P
http://www.theorioncooker.com/ (http://www.theorioncooker.com/)
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Ordered and on the way. :P
http://www.theorioncooker.com/ (http://www.theorioncooker.com/)
I see our local BassPro has them, I just might pick one up this weekend.
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That looks like fun!
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Ordered and on the way. :P
http://www.theorioncooker.com/ (http://www.theorioncooker.com/)
I see our local BassPro has them, I just might pick one up this weekend.
That looks like fun!
I've owned one for about 4 or 5 years...and yes, it is a fun little cooker. I've used mine probably 7 or 8 times a season and its really easy and foolproof to cook on.
However, you should be aware of a few things :
1) It's really a Dutch Oven..although many orion users have added external smoke generators...works well as a smoker but not the same...
2) you burn thru a lot of charcoal...if your an Egghead (or any kamodo style grill) owner, you're in for a big surprise
3) The lid is tough to get off and back on when your using it because the stainless steel body gets hot from the ring of charcoal. The lid piece doesn't get as hot as the body and the two pieces don't expand identically.
4) an infrared thermometer is really useful because the temperature within the cookers fluctuates a lot from low inside the body to high inside the body
anyway, just my 2 cents.
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1) It's really a Dutch Oven.....
2) you burn thru a lot of charcoal.......
I was thinking the same thing. The source of heat never makes contact with the food, just like a Dutch oven. So any flavor gained would be from rubs, sauces, marinades, brines, or liquids in the drip pan. The placement of wood chips inside the "cooker", could make or break a meal though. In my opinion, I'd say the chips need to be clean and very dry. In fact, to help things along, I might even preheat the wood chips that go inside.
Here's my two cents worth:
If you soak your chips, you now have wood in room temperature water. The amount of time it will take the fire to heat the chips to the point of "smoke", will be a considerable amount of time. That by the time the wood is hot enough to smolder/smoke, it's had to first dry out, then heat up, then slowly raise to the point it starts to combust. By that time, you've steamed your food in wet wood fragrance. Not a pleasant aroma. Even worse if the wood has bark on it, or has been around long enough that it's begun to get mold on it. I've reached in a bag of wood chips and found some to be moldy. Not good.
Alton Brown has a wonderful tutorial on why using wet wood is bad.
I might even go as far as to buy a bag of fruit wood or "flavored" pellets....(apple, pecan, hickory, cherry, etc..et....)
Or just go to your local lumber yard and buy a piece of lumber (not treated) and use a chop saw to cut it up.
The advantage of the (external) heat source not having contact with the food, is you can use the cheapest charcoal you can find. Basically anything that burns would be fine since it's not "touching" the food.
Ohhh....I could go on about this for hours....but chores are calling.
Bob
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Thanks for the tips. Picked one up and will do a brisket this weekend with it.
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Advice for anybody smoking meat:
There's a fellow named "Aaron Franklin" that has some BBQ videos called "BBQ with Franklin". They are MOST helpful if you're new to smoking.
There's one specifically on smoking a brisket, I highly recommend it.
The best piece of advice is that your thermometer is your worst enemy when it comes to smoking large hunks of meat like pork butts, and briskets.
Hopefully that got you thinking. :wink:
Bob
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Bob, you're correct...mostly. The Orion is a very versatile little gadget but I have my best luck when I use a water pan on the bottom surrounded by wood chips to smolder. Also, very little exhaust since it is sealed...like a dutch over should be. It cooks with a very pronounced vertical bias...closer to the base coal ring is hot and higher up the inside chamber is cooler. You're really just cooking by time but I like to use an infrared thermometer to kinda get a feel for what my cooking temps are.
I can't tell you if there is any difference if you soak the wood chips ahead or not. You see, unlike a grill or a smoker, it's not easy to see what's happening inside an Orion...the lid is a pain in the ass to take off and then fit back on when you have hot coals burning on the upper charcoal bin.
Anyway, they're pretty cheap, quite versatile, don't take up any space and add another bbq tool to your arsenal.
Advice for anybody smoking meat:
There's a fellow named "Aaron Franklin" that has some BBQ videos called "BBQ with Franklin". They are MOST helpful if you're new to smoking.
There's one specifically on smoking a brisket, I highly recommend it.
The best piece of advice is that your thermometer is your worst enemy when it comes to smoking large hunks of meat like pork butts, and briskets.
Hopefully that got you thinking. :wink:
Bob
Those videos are awesome...even if you're not new to smoking. He keeps everything simple...
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I might even go as far as to buy a bag of fruit wood or "flavored" pellets....(apple, pecan, hickory, cherry, etc..et....)
Great idea Bob, I only use big chips of hickory with my regular smoker so got a bag of hickory pellets and they will go in dry, not a lot of room around the drip pan for wood chips so using pellets will help with space.
Bought a 7lb brisket and will marinate it tonight, into the Orion tomorrow.
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add another bbq tool to your arsenal.
Those videos are awesome...even if you're not new to smoking. He keeps everything simple...
Adding another tool to my BBQ arsenal is what it's all about.
It's like buying more music, or another amp...just, cheaper. :lol:
But making good food in ways I've never had, and sharing it with my family and friends makes me happy.
Just like music makes me happy, only that my family enjoys the food I cook. The music....not so much. :rotflmao:
Currently I'm using a WSM 22.5 and love it. Well, except for the cleaning aspect. That's pretty bad, although I've been finding ways to prevent messes before they happen.
As much as I enjoy "the smoke", I do dread cleaning up afterwards. I'm thinking the Orion might be quite a bit easier to clean than what I've got.
I've been looking for something smaller and easier when I'm in the mood for "a quicky", and like you said, this is just another tool in the arsenal.
Great idea Bob, I only use big chips of hickory with my regular smoker so got a bag of hickory pellets and they will go in dry, not a lot of room around the drip pan for wood chips so using pellets will help with space.
Bought a 7lb brisket and will marinate it tonight, into the Orion tomorrow.
Thanks Pete, glad I could help! :D
I've seen a few websites where they sell bags of various "pelletized woods". It's fun to try new flavors.
Is the brisket you bought just "the point", or is it "the flat"? For that weight, it's not a "full packer".
I've never done a full packer, only the hacked up off the shelf things the grocery store puts on the shelf.
One of these days, I'll work up the balls to try a full packer.
Do you have a special marinade?
Good stuff guys. Good stuff.
Bob
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Thanks for the tips Bob :wink:
Franklin BBQ, long line waiting last time I stop by there. (Amazing Brisket) :thumb:
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You've been to his place!?!?!?! :o
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Yes, love the way the brisket tasted, just salt, pepper and smoke.
In Austin, just off the I35, E 11St.
Don't go there at lunch hour. :nono:
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Do you have a special marinade?
The brisket is a thick flat cut. My marinade is a little Andria’s sauce over night pat dry then a dry rub (salt, pepper, paprika, cayenne, brown sugar).
Bob, if you’re ever around O’Fallon, IL check out Andria’s restaurant.
http://www.andrias.com/ (http://www.andrias.com/)
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Pete
Will keep an eye on your post, I should have the Orion on Tuesday. :D
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Yes, love the way the brisket tasted, just salt, pepper and smoke.
In Austin, just off the I35, E 11St.
Don't go there at lunch hour. :nono:
I've been there twice since moving to Texas. That place was crammed both times!
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bought one of these, http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_650565_-1__?N=578824977&Ntt=brazos&Ntk=All
using it now loin back ribs
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Well I finished my first time cooking with the Orion, let me say first cooking a brisket has always been an difficult meat for me to cook don’t know if it’s the high altitude or not.
I took out one of the nut and bolts for the rib hanger so I could put a temp cable through the cooker to the meat. After 3 hours it was done, it was very fast. I normally cook brisket with my regular smoker (180-200@8-10hrs) and the Orion only took 3hrs. How did it taste, no better or worse than low & slow it was the same really no difference except a little less smoke taste with the Orion (my wife likes less smoke).
I do believe ribs and poultry will be better with the “O” but won’t know for sure until I cook them.
(http://www.audiocircle.com/image.php?id=78387)
(http://www.audiocircle.com/image.php?id=78388)
(http://www.audiocircle.com/image.php?id=78389)
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Looks good.
I dove in and bought this today to get my feet wet. If I use it enough this summer I'll invest in the WSM next year.
(http://www.audiocircle.com/image.php?id=78390)
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Pete, Thanks for posting. :thumb:
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Interesting. Very cool Pete. I never would have imagined a Brisket could cook that quick.
Charles. I'm not sure what smoker is in the picture, but it's not a WSM.
Here's the 18" and 22.5" WSM:
(http://www.virtualweberbullet.com/22wsm_photos/wsm18&22_lg.jpg)
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Interesting. Very cool Pete. I never would have imagined a Brisket could cook that quick.
Charles. I'm not sure what smoker is in the picture, but it's not a WSM.
Here's the 18" and 22.5" WSM:
(http://www.virtualweberbullet.com/22wsm_photos/wsm18&22_lg.jpg)
Master Forge from Lowes
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Yesterday I smoked a whole turkey for the first time. The turkey was 12lbs and I smoked it with apple chips in my Smokin-it #2. It took around 13 hours and was excellent considering that it was my first whole turkey. Next in line is a butt which I will probably do with hickory. Sorry no pictures of the turkey but my wife was hungry.
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I don't know if my Grill Dome would qualify as a "true smoker" but the smoked ribs tasted great yesterday.
(http://www.audiocircle.com/image.php?id=78416)
(http://www.audiocircle.com/image.php?id=78417)
What I like is that it also is great for grilling from burgers to steaks and whole chickens (though this is with indirect heat).
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Yesterday I smoked a whole turkey for the first time.
Amen to that!
i smoked my first one this year and the family raved about it. I won't be waiting until next Thanksgiving to do it again, that's for sure.
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speaking of new smokers here's one manufactured in southlake texas, interesting.
http://www.karubecue.com/
here's a video. http://www.karubecue.com/content/video-tour
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trungt, looking forward to some brisket at lone star audio fest :thumb:
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Anybody ever make "Armadillo Eggs"?
http://www.youtube.com/watch?feature=player_embedded&v=mwEoNqVufSQ#!
Yum.
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never done them but I just did these over the weekend. easier then it looks.
http://divaq.ca/smoked-sausage-cups-with-jalapeno-cheese-and-egg-bbq-breakfast-bites
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OOohhhhhh....... :drool:
That looks awesome. I'll be doing that for sure. Thank you!
Do a Google search for images of "atomic buffalo turds". Those are fantastic.
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My Orion hit a homerun cooking whole chickens, I did use my injection recipe. The taste was very good and juicy I did have to cook them longer than the book called for.
(http://i280.photobucket.com/albums/kk175/peteg-photos/_Y6C6733_zps5dfda455.jpg)
(http://i280.photobucket.com/albums/kk175/peteg-photos/_Y6C6736_zpsf02df5ae.jpg)
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Looks great . I'm smoking today for the first time. Doing ribs
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Looks great . I'm smoking today for the first time. Doing ribs
Good luck :thumb:
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Good luck :thumb:
So how do they look ? They tasted great
(http://www.audiocircle.com/image.php?id=79251)
Smoked on my modified Master Forge Smoker.
(http://www.audiocircle.com/image.php?id=79252)
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Charles, they look awesome. What wood did you use?
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They look great Charles!
At any point during the cook, did you foil them?
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Charles, they look awesome. What wood did you use?
I used charcoal and apple wood for the smoke
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They look great Charles!
At any point during the cook, did you foil them?
I did the 2-2-1 method
2 hours of smoke then 2 hrs in foil filled with Apple juice then 1 hr of mopping
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I made this on the grill yesterday with some Hickory chips for smoke :thumb:
(http://www.audiocircle.com/image.php?id=79616)
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BBQ pizza is one of lifes finest pleasures. :thumb:
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I made this on the grill yesterday with some Hickory chips for smoke :thumb:
BBQ pizza is one of lifes finest pleasures. :thumb:
Smoke on a pizza, fire in the grill :D
That's lame, sorry :oops:
Never had a smoked pizza before.
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It's actually my take on a wood burning oven. If you never had a smoked Pizza stop going to Dominos
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If you never had a smoked Pizza stop going to Dominos
Yes. That, right there.
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New smoker.
(http://www.audiocircle.com/image.php?id=79682)
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trung, what brand smoker is it?
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Found it on Craigslist, a welder build it 3/16" and 1/4" steel.
One more here, very nice build, just little bigger than mine.
http://dallas.craigslist.org/ftw/for/3767778730.html (http://dallas.craigslist.org/ftw/for/3767778730.html)
Same guy selling.
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(http://www.audiocircle.com/image.php?id=79683)
(http://www.audiocircle.com/image.php?id=79684)
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$600 is an insane price for that! :o
Looks like a VERY quality build. Looks like much more than "just some guy who knows how to weld".
I'm very impressed with that, you got a nice unit there.
Take good care of it, and you'll be passing that down to your kids and Grandkids.
Bob
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$600 is an insane price for that! :o
Looks like a VERY quality build. Looks like much more than "just some guy who knows how to weld".
I'm very impressed with that, you got a nice unit there.
Take good care of it, and you'll be passing that down to your kids and Grandkids.
Bob
That would be a fabricator/welder like some of the guys I work with. Their like artist with sheet metal. You can't find that good of construction in any hardware store. He should be using stainless steel expanded metal for the cooking surface. Kinda looks like it since that's not painted. For the gauge of steel and the hours that guy's got in it, I can see 6 bills. He's not building those at home in a garage. It takes some good metal working equipment to cut, bend and form steel like that. Nice work.
I'm wondering if he provided a way of removing the ashes other then removing the cooking surfaces. Rev 2.
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Agreed. I've got a bunch of woodworking tools/equipment, but lack anything metal related. I told my wife that one of these days I'm buying a plasma cutter and MIG welder and build my own grill/smoker. But to roll that guage of sheet metal, that guy has access to a shop, or is way beyond your average guy with a welder.
But I can see myself using premade barrels and not rolling my own drum.
That's just cool. Like a nice car, or nice pair of speakers, you know you've got a good one when you have the overwhelming desire to just touch it. :lol:
Bob
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I had been looking for a smoker for a few years.
Most of them like the one I have now will set you back over a grand, I actually pick this one up for $580. (2hrs round trip)
Very please with this one, I season it after LSAF. :thumb:
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Bob, I'm going to build an ash tray, great ideal. :thumb:
(http://www.audiocircle.com/image.php?id=80060)
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Glad I could help. :D
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Brisket is on :thumb:
Happy smoking and happy Memorial Day
(http://www.audiocircle.com/image.php?id=81186)
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I know what you're having for dinner tonight !!!!!!!!!!! :thumb:
That's awesome. Looks great.
I feel so bad, my pit never even got fired up for the weekend. :|
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I think the temp has hit the plateau mark. It's been at 169 for about 45 minutes. I'm hoping it is done by 3 pm
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That "Plateau" you're talking about is called a stall. It's when a lot of noobs panic thinking something is wrong with the smoker. Then they start stoking the fire and opening all the vents in order to "get it going again". But in reality it's time to pop the top on another beverage of choice knowing that awesomness awaits you. Don't touch a thing, the temp will start slowly climbing again, all on its own.
Three O'clock is very optimistic, unless it's a small brisket. It's hard to tell from the pic what exactly you've got there. It's not a "full packer" brisket (20+ pounds), so if it's just the "flat" or the "point", then 3:00 might be a realistic goal.
If you've got a few minutes, watch this guy. He's got more BBQ awards than imaginable.
I've subscribed to his YouTube channel. He's great.
Here's his brisket video: http://www.youtube.com/watch?v=VmTzdMHu5KU
Bob
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I separated the flat and the point this is just the flat it weighs in about 4 pounds I started at 8 a.m. hopefully it should be done by 3
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Oh nice. Sounds like you're in good shape then.
Sorry if talked 'down' to you. No offence intended :oops:.
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Oh nice. Sounds like you're in good shape then.
Sorry if talked 'down' to you. No offence intended :oops:.
Didn't take it that way :scratch:
183 degrees
(http://www.audiocircle.com/image.php?id=81205)
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OK, good.
Looking great Charles. My mouth is watering! :thumb:
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Well the Briskets flavor was spot on , just a little dry. Have to work on temp control
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I've never had any real success with Brisket in the smoker - too dry. If I foil it with liquid, it's juicy, but usually turns into shredded beef. :scratch:
Still gonna keep trying, cause it tastes GOOD!
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I've never had any real success with Brisket in the smoker - too dry. If I foil it with liquid, it's juicy, but usually turns into shredded beef. :scratch:
Still gonna keep trying, cause it tastes GOOD!
I read different things on different forms some say 180 degrees for slicing and if you want to go to 200 degrees it'll fall apart so you can pull it
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Without looking up the exact internal temps, I'd agree with Charles, that brisket you want to slice would be a much lower temp that one you'd want to shred/pull.
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Modification for my smoker.
(http://www.audiocircle.com/image.php?id=81800)
(http://www.audiocircle.com/image.php?id=81801)
(http://www.audiocircle.com/image.php?id=81802)
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not sure how widely known this meathead guy is but i've been enjoying his site, lots of good info there.
http://www.amazingribs.com/index.html
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get a charcoal basket and a convection plate made.
http://www.horizonbbqsmokersstore.com/servlet/the-Accessories-cln-Smoker-%26-Grill-Accessories/Categories
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TrungT,
Nice mod to your grill :thumb: That's gotta get the air flow'n. I'm jealous.
Is the small tube at the very bottom for clean out :?:
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Thanks WN.
The small bottom pipe is a drain pipe.
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here's some good reading.
http://www.texasbbqforum.com/
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Modification for my smoker.
What a great looking smoker, one of the best. :thumb:
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PeterG
Thank you.
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What a great looking smoker, one of the best. :thumb:
Agreed. You stole it for 600 bucks. It's even better after the mods.
For the gauge of steel, fabrication, and welding, It 's a giant killer :thumb:
Now cook us all up a nice slab of ribs or chicken in that baby :drool:
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WN.
http://www.audiocircle.com/index.php?topic=41689.msg1226972#msg1226972 (http://www.audiocircle.com/index.php?topic=41689.msg1226972#msg1226972)
:thumb:
Will test out the mods soon.
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Look like this is a next project: Convection Plate
(http://www.muenkel.eu/media/images/big/joes-barbecue-smoker-convection-plate-16quot_FFZ-0488_2.jpg)
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Look like this is a next project: Convection Plate
(http://www.muenkel.eu/media/images/big/joes-barbecue-smoker-convection-plate-16quot_FFZ-0488_2.jpg)
I'm intrigued. Would you put charcoals on top of that in the main cooking area or does it serve another purpose :dunno:
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Convection Plate or Baffle is a steel plate eliminates the "Hot Spot" when slow smoking meat.
(http://m.grillshop.at/hi/Joe%60s_BBQ_Smoker_Convection_Plate-1979.jpg)
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I've also seen those called "Tuning plates".
Generally, in very long smokers, it isn't just one plate, it's several. As you get away from the heat source, you spread the plates further apart.
That way, the meat closest to the heat won't burn and the furthest away won't be raw.
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I've also seen those called "Tuning plates".
Generally, in very long smokers, it isn't just one plate, it's several. As you get away from the heat source, you spread the plates further apart.
That way, the meat closest to the heat won't burn and the furthest away won't be raw.
So it regulates the heat depending on how the plate/holes are rotated :thumb:
I can see how that would help when using a side box.
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Yes, exactly.
Here's a random Google pic I found.
Based on the spacing of the gaps, I'd say the firebox is on the left side.
(http://i716.photobucket.com/albums/ww165/kjw13405/20%20X%2036%20Smoker%201/DSCN2360.jpg)
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Hitler Doesn't Get Franklins BBQ. :lol:
http://www.youtube.com/watch?v=qaZx6kGs7pg (http://www.youtube.com/watch?v=qaZx6kGs7pg)
(http://franklinbarbecue.com/wp-content/uploads/2012/02/DSC_8798.jpeg)
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That's fantastic. I've spent quite a bit of time watching those spoof Hitler videos.
There's a funny one about the Prius too.
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(http://www.audiocircle.com/image.php?id=82358)
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(http://www.audiocircle.com/image.php?id=82358)
That's all fine and dandy....but what kind of speakers you have out there? :wink:
Just kidding buddy. I'm jealous. That looks great! :thumb:
Bob
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Thanks Bob. :thumb:
Franklin's RULES :lol:
(http://www.audiocircle.com/image.php?id=82391)
(http://www.audiocircle.com/image.php?id=82392)
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getting this: cheap and great reviews. cooks fast too, much faster than a traditional smoker.
http://pitbarrelcooker.com/ (http://pitbarrelcooker.com/)
(http://samsnwbbqco.com/yahoo_site_admin/assets/images/PBC_Pack.277171154_std.jpg)
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Trung, that looks perfect, well done Sir!
Ratso, Check out "UDS", otherwise called "Ugly Drum Smokers".
For those that are into DIY, you can make that type of smoker yourself. :thumb:
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actually it's a little different than a ugly drum, mostly in the size of it (smaller). it holds temps a little more evenly and better. there is a thing in the faqs on the differences.
**edit oh and i should add, the BIG difference is the metal bars that go through the top. meat cooks hanging from the bars by metal hooks, allowing for much shorter cooking times.
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Oh gotcha. I didn't know that. As I mentioned in the other thread, I'm not a drum guy.
They all look the same to me. :lol: :lol: :lol:
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16G stainless steel is "B" to work with. :duh:
(http://www.audiocircle.com/image.php?id=82472)
(http://www.audiocircle.com/image.php?id=82473)
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Yes it is. Nice work tho. You must have bought those to size or had someone shear them to size for you. If you drilled those with a hand drill I know that was a bear. Looks like it will work :thumb:
Every time I see that smoker I'm in awe :o Keeps getting better and better :)
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Thanks
I had the metal shop sheared to size, then hand drill with running water to keep everything cool.
Took me 4 hrs to finished though.
I'm thinking to add another removable rack above the main one. :scratch:
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Now we're talkin' 8)
That's a big step above anything "off the shelf". You're making mine look like a toy. :lol:
By the way, for Fathers Day my wife bought me an injection needle with two tips, and the book Smokin' which is highly regarded as "very good BBQ information".
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/DSC_0213_zps1510b04e.jpg)
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if you're going to do tuning plates they should not have holes in them, if it's a one piece plate then you use the holes. with tuning plates it's the space between plates that controls the heat dispersion.
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I wondered about the holes too. :scratch:
I'd never seen that, but since my smoker doesn't support the use of tuning plates, the only thing I know about them is what I see the BBQ forums guys use when they post pictures of their smokers. To date, I've never seen holes in tuning plates.
Note: "Child-like optimism" starts here:
I guess it wouldn't hurt. Worst case, you've lost some of the tuning capability, as the heat is going to escape too soon and the left side of the smoker will be cooler than it should be. If you're not doing whole hog, I guess that would be alright. if you do two briskets, the right one will finish quicker.
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Well .....
None tuning plates: just move the plates together :thumb:
Easy to clean out. :thumb:
This way, I do have more option. :D
Bob.
Great Father Day present. :thumb:
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Sounds like a good plan buddy. :D
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Ran across this picture, and thought it belonged in this thread for my audio guys to see. :lol:
It's a cast iron Lodge brand skillet.
(http://laughingsquid.com/wp-content/uploads/LGSK3.jpg)
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^^^ That's bitchin'!!! :thumb:
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Hey, that would be a really good gift :thumb:
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After looking at the specs, I noticed the thing is only 10" long and shipping weight is 2 pounds.
I'm thinking the actual cooking area is about the size of a pear.
Looks more like a novelty than a tool for cooking. :dunno:
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Good for Cornbread. :thumb:
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OOhhhhh...... :o
Great idea. That's a winner right there! :thumb:
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We just had our first meal cooked with the grill smoker I built.
WOW !! Quite an improvement from my Weber gas grill.
I cooked a pork roast and chicken breast..the meat was succulent, juicy and tender.
I got two 20" clay pots and a smaller clay pot and coal grid to hold the coals and a cooking grate and a nomex gasket to seal the 2 halves.
I didn't get to making the handle for the top half or a damper to regulate air flow yet but I managed without it.
Greg
(http://www.audiocircle.com/image.php?id=82621)
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Now that's DIY :thumb:
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Happy 4th of July.
(http://www.audiocircle.com/image.php?id=83061)
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Nice!
What on the hanger? Butts?
I like how they're basting the ribs. That's just cool. 8)
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Thanks.2 X Brisket. :thumb:
"Briskets on top rack, Ribs on the bottom rack" - Learned from BBQ rest. 30 yrs ago. :icon_lol:
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That'll work!
It's been too long since I"ve done a brisket.
Have you ever smoked a chuck roast?
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No, not yet.
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:thumb:
(http://www.audiocircle.com/image.php?id=83069)
(http://www.audiocircle.com/image.php?id=83068)
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My brisket ended up in the garbage can today. Second time. My brother says pull the brisket out at 165 but every forum I read says 180. I have only made 2 ok Briskets. I guess I should start listening to him because his comes out YUMMY.
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I smoked a 12 lb brisket on the Traeger this weekend. Marinated it for about 8-9 hours and then put it on Thursday night around 7 pm and smoked it, fat side up on the smoke setting (165) for 4 hours and then at 180 for 8 hours. Used maple and apple pellets. Wrapped it in heavy duty foil and cooked it for another 6 hours at 225-250. Internal temp reached 180 and I shut the grill off. Very tender and tasty.
(http://www.audiocircle.com/image.php?id=83246)
(http://www.audiocircle.com/image.php?id=83248)
(http://www.audiocircle.com/image.php?id=83247)
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Looks great VL!
What are you using for marinade?
Hibuck...
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Charles, here's something that you'll find hard to swallow:
Some guys cook perfect brisket and never take a temp reading. :o
Yip. Read that again.
Here's the deal.....Use the metal probe of your thermometer as a "feeler gauge". Stick it in the brisket, but notice how it feels going in. When the probe feels like you're pushing through warm butter, then you're done.
At that point, take the brisket, wrap it in aluminum foil and put it in a small cooler for an hour or two. This allows the juices to "re-enter" the muscle, and firm back up a bit. If you pull the meat off the smoker sooner than the point where it "feels like butter", then it will be tough, dried out and chewy. I think this is where you took yours off. I do believe that if you cooked it longer it would have been fantastic.
One of the best forum posts I've ever seen, was >> THIS ONE << (http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+tutorial) titled "Basic Brisket Tutorial". About halfway down the page he talks about the brisket smoking for 10 hours and says,
"It was not done yet. The point was very tender, the probe slid right in and out like butter. The flat was not tender however, I had to stick the probe in and it had some decent resistance. So I put the lid back on and checked it again in an hour. It still wasn't quite ready so I waited another hour, then it was done and tender in both the flat and the point. So this packer took 12 hours at 250 to get done. I don't even know what internal temp the brisket was, and I frankly don't even care. I know it is done and that is that. You will know too after doing this. Just don't panic and take it off too early. Wait until the meat gives up and is tender."
I underlined the important part.
Don't give up yet. Brisket is awesome. Try again. :thumb:
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Vinyl Lady, that looks amazing!
I almost bought a Traeger.....that's a lifetime unit right there!
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Advice request please.
Im considering a Napoleon Apollo smoker as my first adventure in smoking meat. They have 2 sizes, 17 and 20 inch. Which size would be best to get? Obviously, the bigger one would handle larger cuts of meat, but would there be any disadvantages?
Im open to suggestions of other smokers as well. I would like to keep total investment under 500. The two above are 250 and 350 respectivly.
Thanks,
Todd
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Hey Todd,
I've never, not once, heard of that brand.
Check out the 18" and 22.5" Weber Smokey Mountain ("WSM"). Their customer service is second to none. I've got the 22.5 and love it.
The reputation they've earned on the BBQ forums is very high, and they have a very strong and loyal following.
Personally, I'd get the large one. Unless space is that much of an issue, you're not gaining much by purchasing a smaller unit.
Two pork butts, a large brisket, a turkey, or a couple racks of ribs will dwarf the smaller units. You'll run out of room very quickly.
Bob
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Thanks Bob,
I have one of the Napoleon Prestige gas grills, and absolutely love it, that is the reason for me looking at their smoker. This company is lesser known in the US, as they are from Canada, and make a seriously well built product.
The WSM is definitely an option. The one thing that the Napoleon has is 5 hooks that allows you to hang meat from the lid. Does the Weber have this option?
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Good to know. Not sure about the hooks, but I've seen the "UDS" guys using hooks.
They're easily/cheaply purchased/fashioned, and I would fit about any grill/smoker.
I am unaware if Weber sells an "official" Weber brand hook. Basically, it's just a 's' shaped piece of wire.
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the basic rule of thumb is to a cooker larger than what you need.
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the basic rule of thumb is to a cooker larger than what you need.
I just recently realized that same thing being in the market for a new grill. With a larger grill you could push the coals off to one said and cook more indirect.
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Charles, here's something that you'll find hard to swallow:
Some guys cook perfect brisket and never take a temp reading. :o
Yip. Read that again.
Here's the deal.....Use the metal probe of your thermometer as a "feeler gauge". Stick it in the brisket, but notice how it feels going in. When the probe feels like you're pushing through warm butter, then you're done.
At that point, take the brisket, wrap it in aluminum foil and put it in a small cooler for an hour or two. This allows the juices to "re-enter" the muscle, and firm back up a bit. If you pull the meat off the smoker sooner than the point where it "feels like butter", then it will be tough, dried out and chewy. I think this is where you took yours off. I do believe that if you cooked it longer it would have been fantastic.
One of the best forum posts I've ever seen, was >> THIS ONE << (http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+tutorial) titled "Basic Brisket Tutorial". About halfway down the page he talks about the brisket smoking for 10 hours and says,
"It was not done yet. The point was very tender, the probe slid right in and out like butter. The flat was not tender however, I had to stick the probe in and it had some decent resistance. So I put the lid back on and checked it again in an hour. It still wasn't quite ready so I waited another hour, then it was done and tender in both the flat and the point. So this packer took 12 hours at 250 to get done. I don't even know what internal temp the brisket was, and I frankly don't even care. I know it is done and that is that. You will know too after doing this. Just don't panic and take it off too early. Wait until the meat gives up and is tender."
I underlined the important part.
Don't give up yet. Brisket is awesome. Try again. :thumb:
I did just that. And when I took it out of the cooler I had to use a circular saw to cut it. :lol:
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Circular saw is one of the most dangerous power tools... please don't misuse it, no matter how hungry you are. :o
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Looks great VL!
What are you using for marinade?
Hibuck...
Thanks.
I coated the brisket with L & P Worcestershire sauce in a foil pan and followed with Kosher salt, garlic & onion powder, a beef rub from The Pepper Palace, http://www.pepperpalace.com/, and a little celery salt on both sides. It spent 8 hours in the pan, fat side up before going on the grill.
Laura
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Vinyl Lady, that looks amazing!
I almost bought a Traeger.....that's a lifetime unit right there!
Bob,
I have been enjoying the Traeger. It is so easy to use and I love the fact I can fill the hopper with pellets, set the temperature on the electronic control and pretty much ignore it for long periods of time. I now put my briskets on the night before. I've put ribs and chicken on at the smoke setting before going to work or to play golf. I bought the 2 shelf rack which allows me to have 3 shelves of ribs, etc for large gatherings. I still use my cast iron Cook n Kettle for small amounts of meat/chicken when I know I'm going to be home and can monitor and turn the meat, and always for fresh Pacific NW/Alaskan salmon.
You are right about the pros not cooking to an internal temp. They use the "feel" method. The KC BBQ Society cookbook says to use a probe and the brisket is done when the probe can be inserted and removed without feeling resistance.
Happy cooking (and eating :) )
Laura
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I did just that. And when I took it out of the cooler I had to use a circular saw to cut it. :lol:
Hmmm..... :scratch:
That's a new one on me. I've only done a couple so, so my diagnostic skills are pretty weak. Not sure what happened.
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I don't care it's cold and cloudy outside, It's May 4th for gods sake... It's time for my first smoke of the season. What's under the lid? Ribs of course :thumb:
(http://www.audiocircle.com/image.php?id=98880)
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I've been thinking about it, maybe a smoked Boston Butt in a week or two.
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Done and in my tummy :lol:
(http://www.audiocircle.com/image.php?id=98900)
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I applaud your method of leak control. :thumb:
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works like a charm
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And inexpensive too. :D
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And inexpensive too. :D
Inexpensive ? Have you seen the price of painters tape lately ? :lol:
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True, but it doesn't smell as bad a Play-doh when it gets hot. :lol:
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Salmon for Mothers Day. I didn't use the smoker. I put it on my kettle grill with some Cherry wood for smoke and it was the best Salmon I ever made :thumb:
(http://www.audiocircle.com/image.php?id=99353)
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Smoke Salmon is spectacular! :thumb:
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PeteG, :D
Ive been reading about these lately, It all electric, Right :?: NO charcoal :?: And you can't leave it outside in the rain, correct, :scratch:
How long does it take to cook a couple of boneless chicken breast, from warming it up to done?
All you need to do is to put a small amount of wood chips in a pan, inside the unit, and plug it in, correct?
I think it cooks at about 200-250 degrees, that sound right?
Do you like it better than a charcoal grill?
Thanks
Steve
I’ve smoked meats in different grills and semi-smokers (brinkman) but never a true smoker until now.
The best luck I’ve had with charcoal and gas grills was to have one side set at the lowest heat
setting and put the meat on the other side, get a big sheet of aluminum foil put some wet hickory chips
in it and wrap it up in a ball poke some holes in it and put it on the heat side of the grill, 4 or so hours later you got some good smoked meat.
But now since I picked up a Masterbuilt smoker I have great smoked meat with unbelievable taste
and very moist, some of the best ribs I have ever eaten.
(http://www.audiocircle.com/image.php?id=14793)
Masterbuilt Link (http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_97587_350005001_350000000_350005000?cm_ven=bazaarvoice&cm_cat=RLP&cm_pla=97587&cm_ite=productname_link)
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Smoke Salmon is spectacular! :thumb:
That's what my wife asked for for mothers day, so I went to the boat docks and bought a huge whole salmon Saturday morning and some clams. Grilled the clams and smoked a large piece of the salmon. Yummy!
As for that Master Built smoker, I owned it for a while but the electronics crapped out after about 2 years. I kept it going another year by basically rebuilding them, but eventually gave up the ghost. I now have a propane gas fired smoker which is very simple and works like a charm.
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That's what my wife asked for for mothers day, so I went to the boat docks and bought a huge whole salmon Saturday morning and some clams. Grilled the clams and smoked a large piece of the salmon. Yummy!
As for that Master Built smoker, I owned it for a while but the electronics crapped out after about 2 years. I kept it going another year by basically rebuilding them, but eventually gave up the ghost. I now have a propane gas fired smoker which is very simple and works like a charm.
BobM,
Is it something like the pic below? Do you have a link or pic to it? I just have a standard round weber grill. Would like to get something better.
(http://www.audiocircle.com/image.php?id=99392)
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Here you go - Master Forge from Lowes. You will just need to buy and apply a separate gasket to seal the doors better (don;t know why they aren't included, they are essential to keeping the heat and smoke inside).
http://www.lowes.com/pd_411913-95393-MFX784BDP_0__?productId=4459479&Ntt=smoker&pl=1¤tURL=%3FNtt%3Dsmoker&facetInfo= (http://www.lowes.com/pd_411913-95393-MFX784BDP_0__?productId=4459479&Ntt=smoker&pl=1¤tURL=%3FNtt%3Dsmoker&facetInfo=)
(http://images.lowes.com/product/converted/872076/872076013822.jpg)
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Gas fired smokers are a bad idea. Most gas has mercaptan in it which has a terrible smell. When you use it for long cook times it in parts that flavor into the meat. Get a Weber smokey Joe. It's a little more work but the product will taste better...
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Sorry, I ment smokey mountain.... http://www.lowes.com/pd_546471-505-711001_0__
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Sorry, I ment smokey mountain.... http://www.lowes.com/pd_546471-505-711001_0__
Yea, they are awesome. Nice and heavy so they hold heat well, have done a 10 1/2 hour cook without adding fuel.
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Hey all, great thread.
I live in a pretty densely populated area, so so far I've only smoked with a "Old Smokey Electric". It's all I can accommodate at this time.
My main interest is ribs. I've used a 3-2-1 method at appx 200 degrees, following an overnight marinade recipe I took out of a Famous Daves book. I have a couple questions.
I have various wood chips (hickory, mesquite, apple, pecan). Are there any that should/shouldn't be used with ribs?
I soak the wood chips, is this wrong? Should I re-add more chips throughout the smoking process?
I see some people get that nice pink look throughout, I do not. I'm thinking this is because I braise them in the middle in tin foil. If I skipped the 2 hour braise and just did 6 hours smoking, would this be better?
With the 3-2-1 method and the electric smoker (and the wet wood chips) they are always very wet. To me this doesn't seem right. Any thoughts on this?
Thank you all for your help! This thread makes me hungry.
Jon
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I do my ribs using the recipe on the Vitrual Weber Bullitt site, I think it's 3 hours at 225 or so, then a couple more at 275. Works everytime.
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Do not soak the wood chips!
Yes they'll burn up faster, but that's not a bad thing. There are actually folks that put the "flavor wood" next to the firebox so they are as dry as possible and are already warmed up prior to adding the to the coals. The food network guy Alton Brown had a great segment about the chemistry behind why you want your wood dry and warmed up before it's put on the fire. Chemically, the smoke created from wood that's burning efficiently (hotter) is more tasty that wood that is kept wet and colder than the point of combustion due to being soaked. It's actually healthier too, as the cold wet wood puts off for carcinogens as it's coming up to temperature compared to the hotter drier wood.
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Thanks Bob, ok dry wood.
Using the electric smoker, do I need to re-add wood at any point? Should I try a completely uncovered method for 6 hours, or stick with the 3-2-1 with the middle being a braised/wrapped portion?
Thanks, Jon
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No worries Jon, glad to help.
If I was using an electric or propane smoker, I would try >> one of these "tubes" << (http://www.amazenproducts.com/SearchResults.asp?Cat=12) that hold the chips/dust. Those will burn quite long. That way, you don't have to keep opening your smoker (letting the heat out) to check on and add wood chips. Plus, the tube gets hot and stays hot, giving a cleaner burn than if you keep stoking it with cold wood
When I do ribs, I do a 3-1-1 method. The hour in the middle, I wrap in foil and put in either:
- Dr. Pepper (or Coke)
- Mustard (fancy)
- Apple sauce (yes, sauce, not juice)
- Butter (not margarine)
- Brown Sugar
- More dry rub
My family has given rave reviews of each of these variations. :thumb:
Bob
Bob
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Awesome, Bob! Thanks so much. One last question, the "Old Smokey" has a tray in the bottom (8.75" by 8.75") that holds a thin layer of wood chips. This sits on top of a heating coil. How would you recommend using the tube instead? Or would you recommend a new pan instead of the stock pan?
Here's the heating coil that the pan sits on:
http://galleryplus.ebayimg.com/ws/web/171095430544_1_0_1/1000x1000.jpg
Here's the stock tray:
http://www.amazon.com/Old-Smokey-Electric-Smoker-Replacement/dp/B001EK02TY
Thanks, Jon
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I'd worry that if you laid the tube directly on the tray, it might just burn the entire thing all at once. It's designed to lite one end, and let it slowly progress across the tube over the course of several hours. Like a real slow fuse.
I guess I'd have to see the inside of the smoker itself to see if there's enough room to stand it vertical. :scratch:
...or maybe use some foil to shield the tube from the heat of the element ...or set the tube on one of the shelves.....(now I'm just thinking out loud).
Bob
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I'll take some measurements of the inside and give it a try, Bob. I see what you're saying about trying to create a slow burn. Currently all the chips burn pretty quickly because they are all in contact with the heat. I'll experiment. Thanks again. -Jon
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In my BBQ experience, which is vast, there is no right or wrong way , only the way you like to do it…... And that’s the fun of it.
I agree with Bob, don't soak the wood. You want the wood to burn. You want a blue smoke not a billowing white smoke. A white smoke won’t give you the flavor or smoke ring you are looking for.
The wood you use is based on the flavor you want to impart. With that said I wouldn't use mesquite for smoking any meat. I would use mesquite only for hot grilling.... and NEVER use green mesquite for anything.
Tinfoil is a NO, NO in my book. We call it the Texas crutch. If i were going to use tinfoil I would use it in the first cook not the second or third. The reason being, is that when you wrap the meat in foil all you are doing is steaming it.. Why smoke the meat only to steam out the smoke you put into it.
When I’m cooking ribs I like to run the pit around 250. This let’s the rub set up nicely. Also, peel the skin off the ribsm, Smoke won’t penetrate through the skin. Time and temperature is a good way to go but just because you cook something for X amount of time at X temp doesn’t mean it will be cooked properly. Remember that racks are not all uniform in size and weight. The best way to know if the ribs are done is to pick up the rack at both end and if it fold over it’s ready. Most people think that falling off the bone means it’s ready. Falling off the bone really means the ribs are over cooked.. …..One more tip, keep the pit closed. We have a saying”if your looking you ain’t cooking”
And most of all… enjoy yourself…
This is a good book that goes over a bunch of your questions and has some good recipes
http://books.google.com/books?id=zoKRq8GDwH8C&source=gbs_similarbooks
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Wish they had a "thanks" button on this forum. Thanks! -Jon
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Well anybody that comes to an audio forum with the name "rub bbq" certainly shows where his priorities are. :thumb:
So I'd say that when he says his experience is vast, then he's not just blowin' smoke (no pun intended)
I agree 100% that if you enjoy what you're eating, then you're doing it right.
The use of wraps (foil or butcher paper... "The Texas Crutch") is an endless debate. It's much like our arguments about tubes versus solid state, or what kind of cable sounds best. Suffice it to say that many professional BBQ chefs have won many an award and some use the crutch, and some don't. I would recommend you do it both ways and see which YOU like best.
Very true what he said about Mesquite though. I'd use it for very hot and very fast....steaks and burgers.
I wouldn't smoke with it, it gets too "rich". That seems to be the general consensus among the vast majority of BBQ guys.
"Fall off the bone" is for people that don't know how to cook ribs. At that point it's stew meat.
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Bob, I definitely didn't want to start a BBQ flame war :duh: To each there own with tinfoil. As Bob stated many pit master use tinfoil, I'm just old school when it comes to that.... Just like tubes versus solid state, this argument will rage forever...
Bob, have you been to Bogart's is St Louis yet? Skip the Pitmaster/owner is a good buddy of mine
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For those of us in mesquite country, we've learned that you can "sweeten" the flavor of mesquite smoke by stripping the bark and using well seasoned wood. Most of the west Texas BBQ joints use either mesquite or a mesquite/oak mix for ribs and briskets. Far east TX cooks often are partial to hickory and sassafras. Most folks use what's available and learn to make it work. I've read grapevines are popular in California.
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I like to use mesquite with a whole chicken on the rotisserie on my gas grill which takes around 3 hours. With pork, I like to use hickory with apple and with salmon I use just apple. Salmon and pork I will do in my electric smoker.
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Bob, I definitely didn't want to start a BBQ flame war :duh:
No Sir, not at all. Please don't take any of my statements as inflammatory. I was just trying to show both sides that "some do, some don't, neither is wrong".
I'm on your side man, totally. It's all about the food brother. :thumb:
Here's a virtual hand shake and a beer on me............ :beer:
Thanks man, I'll talk about "Q" any day with you.
What part of the territory do you reside?
Bob
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For those of us in mesquite country, we've learned that you can "sweeten" the flavor of mesquite smoke by stripping the bark and using well seasoned wood. Most of the west Texas BBQ joints use either mesquite or a mesquite/oak mix for ribs and briskets. Far east TX cooks often are partial to hickory and sassafras. Most folks use what's available and learn to make it work. I've read grapevines are popular in California.
Sassafras is my favorite wood. A little goes a long way. My father worked in the east and west Texas oilfields and taught me how to BBQ. He liked to use hickory, mesquite, sassafras and oak.
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Tried hickory with my salmon, very good but maybe a little too overwhelming. So I tried cherry, too light. I used a blend of the two last week and the fish was very good indeed.
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When I got off work tonight I drove pass a BBQ competition going on this weekend in West Chester Ohio. Unfortunately it was closed for the night, but all the competitors had their grills fired up and cooking for tomorrows competition.
I've never been to a BBQ competition before, but you can bet I'll be there tomorrow like this :drool:
What I did see walking up to the closed event, was that some of the competitors were using 55 gallon drums with what looked like a standard round Weber grill top cover over the 55 gallon drum.
Looked pretty simple, smelled so damn good.
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the fun thing in texas is you can just walkup and be a judge whereas in kcbs sponsored events you have to pay and go to class to be a certified judge.
http://texasbbqforum.com/
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What I did see walking up to the closed event, was that some of the competitors were using 55 gallon drums with what looked like a standard round Weber grill top cover over the 55 gallon drum.
There's an entire underground "cult" of folks using "Ugly Drum Smokers".
It started out as a cheap way to DIY a smoker, but has caught on to the point where you can now buy a "UDS".
https://www.bigpoppasmokers.com/store/drum-smoker-kit-parts
There are as many mods and upgrades to a UDS, as there are to any piece of audio equipment.
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Well I kicked off grilling season with a brisket on the smoker, yummy. Wow it's been a year since the last post :lol:
(http://www.audiocircle.com/image.php?id=121602)
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Smoking up the neighbor at 6 this morning. :thumb:
(http://www.audiocircle.com/image.php?id=121622)
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Smoking up the neighbor at 6 this morning. :thumb:
(http://www.audiocircle.com/image.php?id=121622)
I started at 4am. Beat ya... lol
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:rotflmao:
:lol:
:thumb:
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BBQ, smokin' and grilling season is 365. Posting season appears limited. :lol:
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Still smoking :lol:
(http://www.audiocircle.com/image.php?id=121624)
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My brisket is resting so wet your appetite on these little babies. My wife wouldn't let me wrap them in bacon :nono:
(http://www.audiocircle.com/image.php?id=121625)
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getting ready to put on some ribs, sausage, fingerling potatoes, and corn on the cob.
trung t i sure could use some of that wood.
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You are welcome to stop by to pick up those Pecan woods ;)
(http://www.audiocircle.com/image.php?id=121631)
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BBQ, smokin' and grilling season is 365. Posting season appears limited. :lol:
Amen Sister! :thumb:
The BBQ forum I'm on has a thread about "how cold has it been when you've smoked".
There are guy smoking food when it's down way past zero (F).
I recall one guy was something like -40. :o
Great to see Charles cooking a bunch of nekkid fatties though! :eyebrows:
Trung, I love your smoker and pile of wood. I'm envious!
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Amen Sister! :thumb:
The BBQ forum I'm on has a thread about "how cold has it been when you've smoked".
There are guy smoking food when it's down way past zero (F).
I recall one guy was something like -40. :o
Great to see Charles cooking a bunch of nekkid fatties though! :eyebrows:
Trung, I love your smoker and pile of wood. I'm envious!
I joined that forum yesterday and I can't post anything. Im waiting for a admin to get back to me.
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The BBQ-Brethren forum? :o
There's a couple ACers on there too. I know Rob Babcock is on there (although I never see him post).
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(http://www.audiocircle.com/image.php?id=121638)
(http://www.audiocircle.com/image.php?id=121637)
Here is the brisket
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The BBQ-Brethren forum? :o
There's a couple ACers on there too. I know Rob Babcock is on there (although I never see him post).
Yep i remembered either you or Bob mentioned it last year
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Thanks Bob ;)
Brisket is wrapped up with apple juice for 2 hrs. :thumb:
Charles - Yummy :drool:
Time to make the "Fixing" :lol:
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Thanks Bob ;)
Brisket is wrapped up with apple juice for 2 hrs. :thumb:
Don't forget the pictures
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Yep i remembered either you or Bob mentioned it last year
Yes. Rob and I talked about it, in this thread if memory serves.
LOTS of great information over there. So much knowledge.
Glad to have you on board!
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here's another great site.
http://www.texasbbqforum.com/
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"Fixing" :thumb:
(http://www.audiocircle.com/image.php?id=121639)
(http://www.audiocircle.com/image.php?id=121640)
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Looking great so far! :thumb:
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Working away from home so I don't have access to my Traeger, so today we're going to
try some pork shoulder cushion meat on my gas grill using indirect heat and a a-maz-in
wood pellet tube to add smoke. Wishing all the veterans a blessed day. I'd do it all over
again if asked.
Hibuck...
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using indirect heat and a a-maz-in
wood pellet tube
Those are great little units. I'd highly recommend them to anyone using gas or electric cookers to provide some smoke.
http://www.amazenproducts.com/Default.asp
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Those are great little units. I'd highly recommend them to anyone using gas or electric cookers to provide some smoke.
http://www.amazenproducts.com/Default.asp
Ill have to check these out
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Indeed!
I don't own a gas or electric smoker, so I don't use one of them. The BBQ guys that do though, are all over them and speak highly of them.
I've recommended them to a few coworkers that have electric smokers and they love them.
They've removed the factory wood chip tray and got a tube to replace it. They're getting much more smoke for a longer time period than ever.
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I feel like a hillbilly!
I just wrap up some wood chips in tinfoil and toss it into the Weber charcoal kettle when I do chicken etc.
I never use smoke in my gas grill, the Napoleon is kept for fast family cooking. Long weekends belong to the Weber kettle!
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That works too!
You poke holes in the foil?
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I let the girls poke the holes. It produces plenty of smoke, but I imagine far less predictably and controlled vs an actual device for it.
I still find it hard to adequately smoke stuff, and not just cook it with smoke. Takes time and experimentation I suppose.
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Experimentation is the fun part! :thumb:
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Thought I would post this here. It looks like a great deal, anyone have any insight on pellet grills ? 379.00 on Woot
http://tools.woot.com/offers/pellet-grill-smoker-digital-temp-control-5?utm_campaign=Amazon+Daily+-+20151006+-+Tools.Woot+-+pellet-grill-smoker-digital-temp-control-5&utm_source=Amazon&utm_medium=email
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I've never heard of the brand, and that's awful cheap.
Might be good for somebody wanting to dip their toes into the waters of pellet smoking.
Personally, I'd go for the base model Traeger (http://www.homedepot.com/p/Traeger-Junior-Elite-Combination-Grill-TFB29LZA/205708560?cm_mmc=Shopping%7cBase&gclid=CjwKEAjw4s2wBRDSnr2jwZenlkgSJABvFcwQFf0j9KSTSwZfe8GNmSuzF-dwNlPp8fz3wWL-r_F_rBoCjivw_wcB&gclsrc=aw.ds) for not much more.
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It's a camp chef. Very similar to Traeger with a couple of extras.
They seem to have a decent following. The extra temp probe is nice.
Hibuckhobby...
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Roger that, thanks for the info.
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We make them out of old refrigerators. The older, the better (the tar & paper-insulated round cornered ones from the '50's are awesome, but are becoming collectible so perhaps not cost effective) but any will do.
Converting a 'fridge to a smoker means punching holes in it, so kids can't suffocate should they somehow get inside one, but it's a good idea to put a hasp and padlock on the door to keep the Nanny State from harassing you.
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(http://www.audiocircle.com/image.php?id=155893)
(http://www.audiocircle.com/image.php?id=155892)
[/size]
(http://www.audiocircle.com/image.php?id=155894)
[/size]
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You're doing it right. :thumb:
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Bump. 8)
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Random%20Yummies/DSC_0128_zps6jihnwyz.jpg) (http://s85.photobucket.com/user/BobinStLouis/media/Food/Random%20Yummies/DSC_0128_zps6jihnwyz.jpg.html)
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(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Random%20Yummies/DSC_0131_zpsoupcervz.jpg) (http://s85.photobucket.com/user/BobinStLouis/media/Food/Random%20Yummies/DSC_0131_zpsoupcervz.jpg.html)
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:thumb: :thumb: :thumb:
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:thumb: :thumb: :thumb:
Thanks!
As good as that looks, that was the back side!
Here's the final product:
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Random%20Yummies/DSC_0132_zpspcah7tuh.jpg) (http://s85.photobucket.com/user/BobinStLouis/media/Food/Random%20Yummies/DSC_0132_zpspcah7tuh.jpg.html)
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Random%20Yummies/DSC_0134_zps62ydemrv.jpg) (http://s85.photobucket.com/user/BobinStLouis/media/Food/Random%20Yummies/DSC_0134_zps62ydemrv.jpg.html)
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Oh... and just for the record.... NO... sauce was used. Only rubs and juices. :thumb:
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Oh my......... :thumb:
;)
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Thanks for the heads up on the Amazen smoker - picked one up last week and used it yesterday in a Masterbuilt electric smoker, great ribs. Brisket next :thumb:
(http://www.audiocircle.com/image.php?id=160349)
(http://www.audiocircle.com/image.php?id=160350)
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Awesome, glad you like it! Ribs look great. :thumb:
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Might have to find a good recipe for this one.
(https://scontent-ord1-1.xx.fbcdn.net/v/t1.0-9/17759897_195277630973416_3087485977018257216_n.jpg?oh=ce7af6e06f96757f6165a55e44fae3d4&oe=59522205)
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And I was hoping for an April 1st post date = :o
I bet Bosch was used to "render" that leg - I'd do with the sawzall personally...
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22 TIPS for better pork ribs.
Pay particular attention to #18 8)
http://barbecuebible.com/2013/06/21/rib-tips-hup-your-game-with-slabs-bones/
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(http://www.audiocircle.com/image.php?id=165215)
:thumb:
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Nice!!!! Thanks for the bump! :thumb:
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Pull pork :thumb:
(http://www.audiocircle.com/image.php?id=166114)
(http://www.audiocircle.com/image.php?id=166115)
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Nice!! :thumb:
This weekend, I'm doing a three pound chuck roast in the "camp" dutch oven.
Next weekend, I'm doing two boneless legs of lamb on the smoker.
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Sounds awesome :thumb:
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I never thought about smoking a leg of lamb..... :duh:
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I never thought about smoking a leg of lamb..... :duh:
Indeed!
They turn out looking something like this:
(I robbed this photo from one of the BBQ guys)
(http://i63.tinypic.com/x1dhtz.jpg)
Here's the thread:
http://www.bbq-brethren.com/forum/showthread.php?t=245245&highlight=boneless+leg+lamb
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(http://www.audiocircle.com/image.php?id=166936)
Pork shoulder, Texas style (salt&pepper), 12 hrs at 220, internal 205. :thumb: