[JerryM]

Here of late, the neighborhood has smelled, well, kind of bland. I decided to remedy that by firing up my big ol' hardwood incense burner for a while. About two-thirds apple to one-third hickory. Not only did the whole block get to enjoy the incense, the meal was pretty tasty. 

Missing a couple of pics I should have taken, but you'll get the gist.

5:30 AM, and getting back to room temperature after about 20 hours of chiiling in the rub.



In she goes.



Stare at this for 11 hours now. 



No, I didn't just drink beer for 11 straight hours. I did other things, too, I promise!  Put together some beans, potato salad, and sauce. Here's a pic of the sauce in progress at the time. Note the "cook-down" line.



Man, it's been a long day. Time to rest a bit.


nearly 12 hours later, it's time to load up a paper plate. Yummy! 




Have fun,

Jerry

[mark funk]

Were are you? I'll be right over  .




                                                                                           

[Bob in St. Louis]

Jerry, Jerry, Jerry.....I can't believe you didn't call me over.
I would have brought the beer. 

Shame shame... 

Just kidding, of course.
Looks great buddy. Fantastic indeed.
On another one of my (non-audio) forums, I've been drooling over simular threads. A few of the fellas there belong to "http://www.bbq-brethren.com/".
I've done my best to resist joining yet another forum. 


Yum. I need a smoker.
I've been looking at the auger fed jobs, but not sure I can justify the cost. 

Bob

[JerryM]

Just kidding, of course.

I know that. 

I knew that as soon as you said you would have brought the beer. 

I've had a bunch of smokers in my day, but this propane model is just awesome. I can control the temp within 2 degrees if I keep it out of the sun. Set it, forget it. In the 11 hour cook time I probably spent 30 minutes actually "maintaining" the temperature.

Anyway, if you're ever going to be in the greater So Cal area, let me know. You're more than welcomed, and the incense burner and beers will be waiting on you. 

Have fun,

Jerry

[Bob in St. Louis]

Sounds great Jerry. What are you doing for the smoke?
Sorry for the newb question.

Bob

[JerryM]

Sounds great Jerry. What are you doing for the smoke?
Sorry for the newb question.

Bob

With a cast iron box that sits directly above the flames. You keep it loaded up with wood chunks for the first several hours and you're good to go.

[Bob in St. Louis]

Well, duh....I guess that makes sense. 
I used a propane grill for one season and had a small version of that box.

Good stuff Jerry, thanks for the "push" to help spend my money. 

Bob

[bigjppop]

Any more info on that smoker? Looks interesting...

[scp2]

Umm!!!

 I would like to hear your sauce recipe..I have never made my own sauce.

[JerryM]

Any more info on that smoker? Looks interesting...

It's a King Kooker propane smoker, model 2206, made by Metal Fusion. My girlfriend gave it to me as a gift several years ago, and we have had more tasty meals from it then I can remember. 

[JerryM]

I would like to hear your sauce recipe..I have never made my own sauce.

It's not really *my* recipe. It's Mike Mills Apple City Barbecue Sauce recipe. It's tweaked just a tad in that I only use 1/3 cup seasoned rice vinegar, a bit more bell pepper, and some aji mirin. Other than that, it's all Mike's. This sauce is fantastic with pork!

Have fun,

Jerry

[taoggniklat]

Looks good! I think its time to pull my smoker out again and have some fun with it!

[koiman]

Jerry, What did you use in your rub?
Lee

[scp2]

Sounds like in its stock form..it tends to be on the tangy side and you prefer it a little sweeter. I am a tangy guy myself...will have to try it.

Thanks
Barry

It's not really *my* recipe. It's Mike Mills Apple City Barbecue Sauce recipe. It's tweaked just a tad in that I only use 1/3 cup seasoned rice vinegar, a bit more bell pepper, and some aji mirin. Other than that, it's all Mike's. This sauce is fantastic with pork!

Have fun,

Jerry

[Eric]

Very nice. I'll be doing some St. Louis ribs this weekend

[JerryM]

Jerry, What did you use in your rub?
Lee

Brown sugar, turbinado sugar, hungarian paprika, chile powder, garlic powder, onion powder, gound cumin, white pepper, cayenne pepper and a little bit of salt. I don't like much salt in a smoking rub because it pulls moisture from the meat.

Have fun,

Jerry

[JerryM]

Sounds like in its stock form..it tends to be on the tangy side and you prefer it a little sweeter. I am a tangy guy myself...will have to try it.

Thanks
Barry

In it's altered form it's still pretty tangy. More tangy than sweet, I'd say. Seasoned rice vinegar has a pretty strong (read overpowering) flavor. If you're going to make this sauce, I would suggest going easy on the seasoned vingar; you can always add more. I like tasting all of the other flavors, not just the taste of the seasoned rice. 

Have fun,

Jerry

[LadyDog]

Wow Jerry, certainly looks good.

Question for you, how much gas does one use for a session?  If it easier to answer something along the likes of 5 tanks over the summer using it once a week works too.

Thanks for the time.

Regards, Jeff

[PeteG]

Jerry, nice job. I don't think one could do a better job  .

[JerryM]

Question for you, how much gas does one use for a session?  If it easier to answer something along the likes of 5 tanks over the summer using it once a week works too.

Hi Jeff,

I started with a brand new 5 gallon tank, and floated the temp between 220 and 235 for 11 hours. Guessing by the weight of the tank, I used 1/4 of the fuel, tops. I have two tanks, each varying on the amount of propane within them. Using the trade-in method of propane fulfillment, I've bought 15 gallons all summer. I probably have 6 or 7 gallons on hand, between the two. This 11 hour smoke is the longest I've done all summer.

Now it may be time to try one of those big old slabs o' meat called Brisket. 

Have fun,

Jerry