What's in your smoker?

[OLS]

x2, freezer bags and pulled pork are fine and dandy. Sometimes it's even better after some time in the freezer,
cause you get to iintroduce more crispy element into it on the reheat if you wish.

[T.G]

I'm pretty happy with my first attempt at cold smoking salmon. Just need to refine the cure and prep. I saw one site that recommended soaking the fillet in water for an hour before air drying in the fridge prior to smoking. I may give that a try.

Please LMK how that compares, I have mixed feelings on those extra water-only soaks, I wonder if some of the flavors that I want to preserve are also being diluted or pulled out, but I can't eliminate enough variables with my method to get a handle on that issue, so all other things being equal, I'd be curious to hear how it affects the final product.

[pnoon]

Please LMK how that compares, I have mixed feelings on those extra water-only soaks, I wonder if some of the flavors that I want to preserve are also being diluted or pulled out, but I can't eliminate enough variables with my method to get a handle on that issue, so all other things being equal, I'd be curious to hear how it affects the final product.

I'll do that.

[BengalMan]

Did you do the recipe I suggested to you regarding the injection/rub? It's by far the best flavored pulled pork I've ever made.

Regarding a vacuum sealer, I thought I needed one myself. For my last cook, I had 4 freezer 1 gallon bags full of pulled pork. 3 of them went in the freezer and I couldn't tell a difference. I'd just get out all the air you can and you should be good to go. Just my $0.02 as I think you can find a better use for $150 in the world of smoking. Think of how many butts/racks of ribs/etc you can make for that.

x2, freezer bags and pulled pork are fine and dandy. Sometimes it's even better after some time in the freezer,
cause you get to iintroduce more crispy element into it on the reheat if you wish.

Not for the pulled pork, but for when I buy whole tenderloins, strips, ribeye's, etc at Costco and cut them up into steaks to freeze for future use.

[replicant_argent]

Not for the pulled pork, but for when I buy whole tenderloins, strips, ribeye's, etc at Costco and cut them up into steaks to freeze for future use.
:tpd:
I have saved many times the cost of my Foodsaver by buying full primals at Costco and Sams and vac'ing portions, not to mention multitudes of other items.

[OLS]

The true vacuum seal is great to keep frost from forming inside the package, but even that can't REALLY be stopped
100%. So Freezer bags are fine and realatively cheap. But a really good Vac Sealer is a nice luxury, too.

[tupacboy]

hey pnoon.. did you brine your salmon before smoking?

found a link for a bradley and cold smoking salmon... http://forum.bradleysmoker.com/index.php?topic=55.0

[pnoon]

hey pnoon.. did you brine your salmon before smoking?
No.
I did a dry cure for 36 hours. I will post the recipe this weekend.
Posted via Mobile Device

[pektel]

Just got done putting the rub on tomorrow's pork butt. 7 pounder. Used:

1/8 cup pepper
1/4 cup paprika
1/4 cup salt
1/4 cup brown sugar
2T cayenne pepper
2T onion powder
2T garlic powder
1T basil
1t ground mustard
Unmeasured amounts of cumin, coriander, and sage.

Hopefully it's good. Just checked and I'm down to not much lump charcoal (under 2 pounds) and only a few chunks of applewood. Get to make a run into town early tomorrow morning with the kids. Probably going to serve homemade Mac and cheese with the pork.
Posted via Mobile Device

[pnoon]

Just got done putting the rub on tomorrow's pork butt. 7 pounder. Used:

1/8 cup pepper
1/4 cup paprika
1/4 cup salt
1/4 cup brown sugar
2T cayenne pepper
2T onion powder
2T garlic powder
1T basil
1t ground mustard
Unmeasured amounts of cumin, coriander, and sage.

Hopefully it's good. Just checked and I'm down to not much lump charcoal (under 2 pounds) and only a few chunks of applewood. Get to make a run into town early tomorrow morning with the kids. Probably going to serve homemade Mac and cheese with the pork.
Posted via Mobile Device
Rub sounds good to me, Peter. Let us know how it turns out.

[pektel]

First time using this rub, Peter. Thanks for the confidence. The gf decided to throw a Halloween party tomorrow, so I'm cooking for a few guests as well. I'm pretty new to the smoker, but it's been a fun experience so far.
Posted via Mobile Device

[pnoon]

First time using this rub, Peter. Thanks for the confidence. The gf decided to throw a Halloween party tomorrow, so I'm cooking for a few guests as well. I'm pretty new to the smoker, but it's been a fun experience so far.
Posted via Mobile Device

Sounds delicious.

I was given this book by a very kind and generous inmate.
http://www.amazon.com/Paul-Kirks-Championship-Barbecue-Sauces/dp/155832125X/ref=sr_1_2?s=books&ie=UTF8&qid=1319868041&sr=1-2

Worth its weight in gold.

[pektel]

And thanks for the link. Going to order it now :D
Posted via Mobile Device

[OLS]

Remember the cardinal rule of smoking, since you are going for the guest-feeding routine....THIN, BLUE smoke,
no billowing white or gray smoke. Glad to see you are enjoying the cave-man's art...I know I never smoked
anything until about three years ago, and now I am addicted. it's such a great thing to have delicious
meat that tastes better than you can get in a lot of "barbecue" places and to have it last so long in the fridge
if you can't get to it fast enough. The magical smoke rocks.

[GWN]

Family coming over today.
Two racks of pork ribs the fridge I rubbed with Magic Dust last night.
Also planning to debone two whole chickens and stuff them with ham, provolone, spinach, mushrooms, onion and a little apple and top with bacon.
Rest of the bacon will be used for ABTs. :)

[kydsid]

I know some have had bad luck with FoodSaver, I haven't and this is a great deal.

Foodsaver starter pack for $48, once you add it to your cart.

http://www.foodsaver.com/product.aspx?pid=8326&promo=V1FE2AA&utm_campaign=V1FE2AA&utm_source=MainImage

[jonumberone]

I know some have had bad luck with FoodSaver, I haven't and this is a great deal.

Foodsaver starter pack for $48, once you add it to your cart.

http://www.foodsaver.com/product.aspx?pid=8326&promo=V1FE2AA&utm_campaign=V1FE2AA&utm_source=MainImage

Just ordered! :tu

Thanks for the heads up, Jason!

[pnoon]

hey pnoon.. did you brine your salmon before smoking?

found a link for a bradley and cold smoking salmon... http://forum.bradleysmoker.com/index.php?topic=55.0

No.
I did a dry cure for 36 hours. I will post the recipe this weekend.
Posted via Mobile Device

As promised:

http://www.cigarasylum.com/vb/showthread.php?t=50507

This turned out really good.

[replicant_argent]

Shoulder rubbed with kosher salt, pepper, brown sugar and smoked paprika, wrapped and back in the fridge to rest tonight and into the smoker tomorrow morning. I think I may stuff some jalapenos with Italian sausage, panko, and grana padano and toss those on the empty racks for kicks and giggles. Maybe some wings too.

[proguy747]

I typically use sharp cheddar and alder. Of all the cheeses and smoke wood combos that I tired, it yielded the best and most popular results.

It's pretty easy to do. All you need is a tin can, a weller soldering iron (other brands seem to burn up under this misuse) and some wood chips. Clean the grates on the grill or use pastry cooling racks to hold the cheese above the grate and load the can, stuff the iron in it, put it down at the bottom, let it run for 1-3 hours depending on how much smoke it's making, how thick the cheese is and smoky you like things. After you pull the cheese off, cool it down, then vacuum seal it and leave it alone for at least a week or so.

If you have any questions, feel free to shoot me a pm.

wow great and inexpensive way to cold smoke. I have been dreaming of getting a MAK 2star but this will keep those dreams away for awhile.

[proguy747]

Getting ready to head out and buy supplies for this weekends showdown.

LSU Alabama. Everyone wants Baby backs, i wanted brisket but they are paying so ribs it is. I have a local butcher that gets some great BB's the size of spares. Cost a little more but the pork has a clean taste that you cant get at the stores around here. Going with to rubs, one is my custom brown sugar based rub that everyone loves ( too sweet for me). Second is my favorite rib tickler. All smoked on my WSM with Hickory and cherry. Might have to get some pics up.

[manny]

http://img839.imageshack.us/img839/3688/smokeru.jpg (http://imageshack.us/photo/my-images/839/smokeru.jpg/)

Seasoned with salt, pepper, mashed garlic, sour orange, and Mojo.

Placed in an oven bag for two days. smoked for 5 hours.

I should have let it smoked for more time, i need a two chamber smoker in order to control heat .

[BengalMan]

http://img839.imageshack.us/img839/3688/smokeru.jpg (http://imageshack.us/photo/my-images/839/smokeru.jpg/)

Seasoned with salt, pepper, mashed garlic, sour orange, and Mojo.

Placed in an oven bag for two days. smoked for 5 hours.

I should have let it smoked for more time, i need a two chamber smoker in order to control heat .

brisket?

[kydsid]

Hey all question on Pork Shoulder?

To date I have only made pulled pork from pork butt's I got at the grocery store. Having a house warming with a few people so got the Costco Pork Shoulder double pack.

Do ya'll trim down the shoulder and just smoke the butt for pulled pork or just throw it all on the smoker and go hog wild?

[kydsid]

Just ordered! :tu

Thanks for the heads up, Jason!

You're welcome Dom. I have the quite older version of that same sealer. Had it for years. Only seal stuff maybe once a month. Hasn't let me down yet *Knock on wood*

[pnoon]

Hey all question on Pork Shoulder?

To date I have only made pulled pork from pork butt's I got at the grocery store. Having a house warming with a few people so got the Costco Pork Shoulder double pack.

Do ya'll trim down the shoulder and just smoke the butt for pulled pork or just throw it all on the smoker and go hog wild?

:tu

[Steve]

Go for broke brother, throw it all on!

[kydsid]

How can I not follow the advice of the BBQ MacGyver and a guy with one of the biggest BBQ Pits I know! :tu

[kydsid]

On another note the old lady has been jonesing for Carolina pulled pork so I looked up a sauce at the BBQ Bretheren.

What do ya'll think and/or use yourself?

1 C Cider vinegar 1 T Brown sugar 1 t salt, or to taste ½ t Ground cayenne ½ t Ground black pepper

[T.G]

I prefer a mustard or a lexington style sauce myself. For something simple like a spiced vinegar sauce similar to what you posted, I just use Suka Pinakurat brand Philippine spicy coconut vinegar (http://www.pinoyoutlet.com/vinegar-section.html/suka-pinakurat-spiced-natural-coconut-vinegar-250ml.html) that Benedic turned me on to.


Here's two good sauces that I have found:

Miss Piggy Mustard Sauce (http://tvwbb.com/eve/forums/a/tpc/f/1980069052/m/5030004152?r=6030004152#6030004152)

1 cup Mustard
1/2 cup Sugar
1/2 cup Cider vinegar
1/4 cup Brown sugar, light
2 tablespoons Chili powder
1 teaspoon Pepper
1 teaspoon White pepper
1 teaspoon Cayenne pepper
1 tablespoon Hot sauce
1 teaspoon Soy sauce, dark
2 tablespoons Butter

Combine all ingredients except soy sauce and butter. Add the vinegar last. Add to your desired thickness.
Simmer for 10 minutes.
Remove from heat and add butter and soy sauce.


Lexington sauce (http://tvwbb.com/eve/forums/a/tpc/f/1980069052/m/2440020492?r=2440020492#2440020492)
(I know, not a Carolina sauce)

1 c cider vinegar
1/4 c water
1/4 c ketchup
2 t Worcestershire sauce
1 T dark brown sugar
1/2 t cayenne pepper
1 t fresh ground black pepper
1 t salt
1/2 t chipotle pepper

Simmer 10 minutes.

[forgop]

4 butts on the Traeger now. Just got the digital controller and auger motor replaced last night.

[Smokin Gator]

On another note the old lady has been jonesing for Carolina pulled pork so I looked up a sauce at the BBQ Bretheren.

What do ya'll think and/or use yourself?

1 C Cider vinegar 1 T Brown sugar 1 t salt, or to taste ½ t Ground cayenne ½ t Ground black pepper

This is almost exactly what I use for my Carolina style sauce. The only difference is I use a heavy 1/2 tsp red pepper flakes instead of cayenne. Heat it up in a saucepan and put it in a squirt bottle. It keeps forever and seems to get better as it sits.

[OLS]

I likes me some spices floating around in that vinegar, experiment a little.

Man I remember in NC one year we had a shop party pig pickin' and I was responsible for the sauce. I had tasted
a ton of NC style sauce from my many meals at Wilber's in Goldsboro, but when it came time to shop, I was lost.
I knew it had vineagar, and I knew that it had better be some kind of good vinegar, as I was not cleaning a floor
with it. By the time I finished adding stuff, it turned out to be a masterpiece. I can't say I PREFER a vinegar
slosh like those Carolinians, but I don't HATE it either. Good luck, make sure you float some good solids in there...
Make a couple of small jars and write down the contents of each. One will rise to the top!

It's GOT DANG SHOWTIME, BOYS....LSULSULSULSULSULSULSULSULSU....Whew I am worked up!
I am not usually a fan of fans chanting LSU, or USA for that matter. But in this case, it illustrates
my worked-upedness.

[Steve]

This is almost exactly what I use for my Carolina style sauce. The only difference is I use a heavy 1/2 tsp red pepper flakes instead of cayenne. Heat it up in a saucepan and put it in a squirt bottle. It keeps forever and seems to get better as it sits.

:tu:tu

It keeps forever and seems to get better as it sits.

:dr:dr Dat's the truth!

[pektel]

Remember the cardinal rule of smoking, since you are going for the guest-feeding routine....THIN, BLUE smoke,
no billowing white or gray smoke. Glad to see you are enjoying the cave-man's art...I know I never smoked
anything until about three years ago, and now I am addicted. it's such a great thing to have delicious
meat that tastes better than you can get in a lot of "barbecue" places and to have it last so long in the fridge
if you can't get to it fast enough. The magical smoke rocks.

That's what I did (regarding smoke). BUT, I had a huge problem with temp off the bat. It was where it was supposed to be. Actually getting down to 225 by the time I was ready to put the butt on the grill. So I threw a few more pieces of lump coal on there, closed the intake almost completely, and opened the exhaust wide. I checked on it about 35 minutes later, and the temp was approaching 400 :eek: I ended up opening it up, removing some coals, and keeping an eye on it. It worked really well, but the damage had been done. It almost cooked the ouside of the butt too fast, so the smoke did not penetrate as far.

Only one person commented on it being "not as good as last time." But that particular person judges quality of the cook by intensity of the smoke flavor. I like to taste the meat, rub, AND smoke. But it was even too mellow for me to call it any amount of a success.

Oh well, it's all a learning process anyways.

[GWN]

Stoked about finally getting the side firebox for my CharGriller. It's a $69 unit but it would cost another $170 to ship here. Thankfully, a generous BOTL is visiting friends in MI this month, so I'm shipping to their place and he's bringing it back. Free shipping within the U.S.
Gonna have to learn to smoke all over again (been using the water pan method so far) but it's so worth it.

[OLS]

Hammered out a lil meat to celebrate the pounding Bama is going to suffer tonight. As I type this though, Jarrett lee is giving the ball away again, so he might be done tonight.
There was a barred owl in the pecan tree above my smoker who was not too happy about all the wood
smoke I was pouring into his napping spot. That's a good spot, too, lots of rats and squirrels in this
part of town. Came out late to take the meat off, and he was drinking from my pond waterfall and I scared
him back up into another tree where I got to take a good many more photos of him with another camera.

[Steve]

Very nice!!!

[kydsid]

Well was up at midnight last night to start the pork shoulders.


http://farm7.static.flickr.com/6230/6315711360_1cc85f7f6c.jpg (http://www.flickr.com/photos/kydsid/6315711360/)
IMAG0081 (http://www.flickr.com/photos/kydsid/6315711360/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr


Took them off at 10am this morning and into the cooler. Pulled and added the Carolina sauce. Thanks Brent for the tips. I made a mess of it but used a 1/4 Cayenne/Chili Flake/Adobo/Chili Powder to make the sauce. Turned out great.

http://farm7.static.flickr.com/6118/6315709290_27a1c33eb5.jpg (http://www.flickr.com/photos/kydsid/6315709290/)
IMAG0082 (http://www.flickr.com/photos/kydsid/6315709290/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr


Also did some ribs and ABT's. Had the crew over for a herf and had great eats and great football. Was a good day, smoked a lot of meat and great cigars!

[Steve]

Looks pretty good to me...:dr

:tu:tu

[Smokin Gator]

Great lookin' yard runner Brad and killer lookin' butts Jason. I made the hot smoked wings and some ABTs yesterday. One of my favorite meals!!!

[IndyRob]

Smoked Chicken was the course of the night. Spent about 4hrs on the grill, came out tender, juicy and smoke-a-riffic!

I wish I had a full fledged smoker though. I use my 21" weber and obviously that has a few disadvantages. Mostly you have to babysit it quite a bit more often.

[OLS]

Indy, there is no need to worry too much about a proper smoker. I am handicapped a bit, too
in that I do not have anything but a grill. I just pile the heat and smoke on one third of my space
and meat on the other 2/3 and I do fine. It's also a little less trouble than a real smoker with a
separate firebox. The output is a little less consistent but in the end the meat it creates is downright
amazing. The point is to commit to practicing enough to work out any kinks the circular grill forces onto you.
There are a coupla smokers here who kick-a55 on a circular weber!

Sorry about my pic, it was taken right after I painted the ribs with SBR sauce, so it is not carmelized.
But man was that chicken purty. Plus when the ribs were finally black-purple, I was already demolishing them.

[IndyRob]

Ohhh worry not, I make do with my grill as a smoker! A Smokey Mountain is just on my wish list.

[OLS]

Mine takes a good lot of babysitting as well. TO ME, though babysitting is what grilling and smoking are about.
To be outside with the beer and nature while the family is dealing with each other, say at Thanksgiving
or Easter or whatever get together there is. Sometimes it's a PITA, too, though, but in the end,
we buy gear so we can enjoy cooking outdoors. I admire the set and forget crowd, but I have no burning
desire to be there with em. When you do all night smokes for large groups for money, or competitions,
sure, automation and consistent performance over time are where it's at. I like my little Char-Griller fine.

[T.G]

I have a 21" Weber OTG that has a pair of firebricks and part of the lower grate sealed off and once it hits the temp I want to cook at, it doesn't seem to require any more baby sitting than really any other comparable sized non-power draft controlled smoker that I've used, in some cases, even less actually. It doesn't have the run time of a WSM without reloading though - 6-7 hours is about max on one load of fuel, but it holds considerably less fuel than a WSM...

[pektel]

Got a long time friend and his GF coming over Saturday night from out of town. Since its so close to thanksgiving, I'm going to smoke a couple turkey breath (bone in), thighs, and drumsticks. Whip up some cornbread stuffing and homemade Mac and cheese for the sides. Never smoked turkey parts before, do if anyone has any tips...
Posted via Mobile Device

[T.G]

Got a long time friend and his GF coming over Saturday night from out of town. Since its so close to thanksgiving, I'm going to smoke a couple turkey breath (bone in), thighs, and drumsticks. Whip up some cornbread stuffing and homemade Mac and cheese for the sides. Never smoked turkey parts before, [B][U]do if anyone has any tips...
Posted via Mobile Device

"...going to smoke a couple turkey breath (bone in), thighs, and drumsticks...."

Well, that's basically the whole turkey...

Try this... Alton Brown's recpie (http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html) but cooked over mesquite.

But rather than an oven, load mesquite charcoal into your smoker and use it. No need to make smoke, if you are using mesquite lump, just mimic the oven temps that Alton calls for.

Typically, I wouldn't use mesquite in a smoker, but charcoal is a bit different... I've used Lazzari Mesquite Charcoal (http://www.lazzari.com/retail-mesquite-lump-charcoal.html)and it rocks. Never had a complaint yet.

[pektel]

Much thanks for the tips. I'll be checking it out now.
Posted via Mobile Device

[forgop]

Smoked Chicken was the course of the night. Spent about 4hrs on the grill, came out tender, juicy and smoke-a-riffic!

I wish I had a full fledged smoker though. I use my 21" weber and obviously that has a few disadvantages. Mostly you have to babysit it quite a bit more often.

Have I got a setup for you...22.5" Weber Smokey Mountain and an iQue 110 controller. I'm in Indy and the smoker itself was new in April. Worked great, but I got sold on the idea of a Traeger and found a used one not too far from me.

LMK if you're interested. http://pitmasteriq.com/ for more info on the controller

New I have about $475 in it and then have a few bags of charcoal left over.

[forgop]

Rather than do a turkey this year, I'm throwing 4 butts on the Traeger Thanksgiving eve.

#winning

[kydsid]

Typically, I wouldn't use mesquite in a smoker, but charcoal is a bit different... I've used Lazzari Mesquite Charcoal (http://www.lazzari.com/retail-mesquite-lump-charcoal.html)and it rocks. Never had a complaint yet.



I love using mesquite in my smoker. Then again I'm in Texas and them things is weeds people will pay you to chop down and haul away. :D

[T.G]

I love using mesquite in my smoker. Then again I'm in Texas and them things is weeds people will pay you to chop down and haul away. :D

:r

Don't get me wrong, I love mesquite for grilling, just not a fan of mesquite chunks in my smoker because of the way Webers smoulder the wood and how food ends up tasting due to it, but, I will use mesquite lump charcoal with no added smoke wood from time to time.

[kydsid]

Ya mesquite is as popular in Texas as offset smoker's are, and I think the two go hand in hand.

I could see how it would overpower a WSM or similar.


Speaking of charcoal, have you used Stubb's (its at Lowes) and had any recent quality issues? It was my go to, but the last bag I got (Hecho en Mexico, :rolleyes: ) was not as good as in the past.

[T.G]

Ya mesquite is as popular in Texas as offset smoker's are, and I think the two go hand in hand.

I could see how it would overpower a WSM or similar.


Speaking of charcoal, have you used Stubb's (its at Lowes) and had any recent quality issues? It was my go to, but the last bag I got (Hecho en Mexico, :rolleyes: ) was not as good as in the past.

Yeah, that's the downside to Webers, certain woods can be problematic and it's really easy to oversmoke stuff if you're not careful and get too much smoulder or use too much wood.

I've never used Stubb's. :sh

[Fordman4ever]

today I'm practicing for the thanksgiving turkey by doing a small chicken. its the first time i've ever done a whole bird before, so we'll see how well it turns out.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-11-19_11-02-56_755.jpg?t=1321722185

[pektel]

My turkey breasts are brining right now. Gonna pull them out about 1:00, and put on the smoker. I'm still up in the air about what rub to use, and whether to put any rub under the skin.
Posted via Mobile Device

[T.G]

Had a request for some mesquite smoked sea salt, so I did that the other day along with some paprika. Took a bit of time, but I feel the results were worth it, it has a really unique flavor. it doesn't totally make stuff taste like it was smoked, but just adds a whole new layer of flavor to the food it's applied too.

Too much reflectance off the salt to get a decent photo.

[Fordman4ever]

out of the smoker and into the oven.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-11-19_14-25-35_645.jpg?t=1321734353

[pnoon]

Did 5+ pounds of beef jerky on Saturday and 5 1/2 pounds of cheese yesterday. 2 pounds cheddar. 2 pounds Monterey jack. and 1/2 pound each of Dubliner, Havarti, and Gouda.
Posted via Mobile Device

[ApexAZ]

I'll be doing pizza on mine this Saturday.

[Chainsaw13]

Did 5+ pounds of beef jerky on Saturday and 5 1/2 pounds of cheese yesterday. 2 pounds cheddar. 2 pounds Monterey jack. and 1/2 pound each of Dubliner, Havarti, and Gouda.
Posted via Mobile Device

All that protein, you won't have to crap for a month. :r

[pnoon]

All that protein, you won't have to crap for a month. :r
:D
Not all for me, Bob.
Bringing 2 lbs. to work for a potluck lunch.
Some more for Thanksgiving with the in-laws.

[Stephen]

Smoking a couple of butts right now. Going to try something different than I normally do. For pork, I usually spritz with a mixture of 3/1 apple juice & Captain Morgan, but since I have some of Mac's Apple Pie Shine all made up, I'm going to use that this time. I'm thinking it'll be yummy.

[Chainsaw13]

YMMV on this deal, but Home Depot is has the Weber Smokey Mountain smoker for $60 or cheaper. My friend picked up the floor model (last one in the store) for $56. There was another store that had them for $41. Quantities are very limited and selling out quick, but you may still be able to score one.

[ApexAZ]

YMMV on this deal, but Home Depot is has the Weber Smokey Mountain smoker for $60 or cheaper. My friend picked up the floor model (last one in the store) for $56. There was another store that had them for $41. Quantities are very limited and selling out quick, but you may still be able to score one.


That's a really good price. I assume it's the 18" one?

[Chainsaw13]

Yep. 18"
Posted via Mobile Device

[mosesbotbol]

Turkey tomorrow. I don't cook the turkey 100% in WSM, just like a hour or two and move to oven.

[T.G]

YMMV on this deal, but Home Depot is has the Weber Smokey Mountain smoker for $60 or cheaper. My friend picked up the floor model (last one in the store) for $56. There was another store that had them for $41. Quantities are very limited and selling out quick, but you may still be able to score one.


Thanks Bob, after I saw your post the other day I hit all three HDs in the area. Unfortunately I had no luck as it seems that they didn't carry the WSMs in stores out here, or they unloaded them from this area a long time ago because none of the employees seemed to remember them.

[tupacboy]

how hot is too hot for cold smoking salmon? mine's at 90's... is that too hot?

also, sadly my bradley heating element died today... searched the bradley forum and i guess its more common then i hoped... warranty covers it... but i was 1.5 hrs in on a rib smoke... now they're in the oven but i'm still kinda upset...

[pnoon]

how hot is too hot for cold smoking salmon? mine's at 90's... is that too hot?

also, sadly my bradley heating element died today... searched the bradley forum and i guess its more common then i hoped... warranty covers it... but i was 1.5 hrs in on a rib smoke... now they're in the oven but i'm still kinda upset...

90 is the upper end for cold smoking. Anything higher you run the risk of bacteria and spoilage.
:2

[tupacboy]

thanks for the quick reply... i stuck a tray of ice in there... and now its down to 86 :)

[pnoon]

thanks for the quick reply... i stuck a tray of ice in there... and now its down to 86 :)

What are you using for your cold smoking chamber? If you describe your setup, one of us may be able to help out a bit more.

[tupacboy]

digital bradley.. the 4 rack one

[pnoon]

digital bradley.. the 4 rack one

Are you trying to use an electric smoker at the lowest possible setting? I'm not sure they are designed for cold smoking.

[tupacboy]

you can turn on the smoking part only without the heating element.

my heating element died anways... but right now the chamber is full of smoke and temp of 86 degrees :)

[pnoon]

you can turn on the smoking part only without the heating element.

my heating element died anways... but right now the chamber is full of smoke and temp of 86 degrees :)

You should be o.k. but I would keep a close eye on it and keep using ice to keep the chamber cool. I would also make sure the smoker is not in direct sunlight. The cooler the ambient temperature the better.

Good luck. Let us know how it turns out.

[T.G]

Hey...

50% one regularly priced item under $30 today (saturday) only at ACE hardware with coupon. Since it can't be used on sale items or power tools, it's a good time to grab things that basically never go on sale like the Weber brand accessories such as the stainless fish and veggie grate (reg. $25-29 ish) with handles or the BBQ wok (reg. $20-25 ish), stainless rib racks, etc... for 1/2 price if your local ACE hardware carries them (most do).

http://www.acehardware.com/coupon/index.jsp

Depending on your local Home Depot or Lowe's policies, they might even do a competitor match on the coupon. I know my local HD will.

[Scothew]

Got a 7lb turkey breast on the smoker right now. Brined it for about 20hrs Friday/sat and then put a thin rub on the outside and wrapped in cellophane (did i spell that right?) and it sat in the fridge till this morning. Its now stuffed with apples and oranges and smoking over pecan at 240°. Other side of the family thanksgiving dinner is this evening so im excited since none of them have had a turkey done like this before (brined/smoked).

[Scothew]

And turkey is done, might i add its rather tasty!

[Chainsaw13]

Sounds really good Scott.

[kydsid]

Smoked up a 11lb brisket point tonight. 8hrs under smoke and sliced up nice and moist.




http://farm8.staticflickr.com/7017/6450598369_b464a3179a_z.jpg (http://www.flickr.com/photos/kydsid/6450598369/)
IMAG0099 (http://www.flickr.com/photos/kydsid/6450598369/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr



http://farm8.staticflickr.com/7007/6450601691_27e1d79333_z.jpg (http://www.flickr.com/photos/kydsid/6450601691/)
IMAG0102 (http://www.flickr.com/photos/kydsid/6450601691/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

[T.G]

Damn Jason, that looks fantastic.

[OLS]

Drool.

[replicant_argent]

Tossing on 3 hog casings of venison Braunschweiger in a bit for a buddy. I was told I might receive a bit for my trouble. ;)

[T.G]

Tossing on 3 hog casings of venison Braunschweiger in a bit for a buddy. I was told I might receive a bit for my trouble. ;)

Funny, you don't look much like a horse.

[replicant_argent]

Funny, you don't look much like a horse.

Funny, evidently I act like the other end of the horse on a consistent basis.

[kydsid]

Some baby backs for the holiday party at work tomorrow.


http://farm8.staticflickr.com/7155/6534504753_1189e24136_z.jpg (http://www.flickr.com/photos/kydsid/6534504753/)
CameraZOOM-20111218182628490 (http://www.flickr.com/photos/kydsid/6534504753/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

[Steve]

:tu:tu:dr

[Steve]

OK, this wasn't done on my smoker, but we did a pig for my brother-in-laws birthday in his new pig pit today.

http://oldchurchbbq.com/sharedpictures/2011-12-18_Adam's%20Birthday%20Party/2011-12-18_Adam's%20Birthday%20Party%20005.jpg

http://oldchurchbbq.com/sharedpictures/2011-12-18_Adam's%20Birthday%20Party/2011-12-18_Adam's%20Birthday%20Party%20010.jpg

http://oldchurchbbq.com/sharedpictures/2011-12-18_Adam's%20Birthday%20Party/2011-12-18_Adam's%20Birthday%20Party%20015.jpg

I am stuffed!

[kydsid]

Got damn that looks epic. And my fav part is still there. Send some cheek meat my way please ! :D

[Chainsaw13]

Got damn that looks epic. And my fav part is still there. Send some cheek meat my way please ! :D

Mmm...cheek meat. :dr

[Steve]

Got damn that looks epic. And my fav part is still there. Send some cheek meat my way please ! :D

:dr:dr

:tu:tu

[Steve]

Tummy full of pig, drinking some rum, smoking a huge Jaime Garcia, listening to the owls...life is GOOD!

[OLS]

Tummy full of pig, drinking some rum, smoking a huge Jaime Garcia, listening to the owls...life is GOOD!

Better than smoking an owl and listening to Jaime Garcia

[massphatness]

I guess this isn't what's IN my smoker, but what's soon to be ON my smoker. :D

Received this as a Secret Santa gift from a bother on another board and wanted to share because it's so f-ing cool: a custom engraved walnut handle for the Weber Smokey Mountain Cooker!


Santa's the berries!

http://farm8.staticflickr.com/7148/6546928931_546e589d24_b.jpg

[Chainsaw13]

That's sweet Vin. :tu

[Chainsaw13]

~5lbs of cured Lake Huron King Salmon in the smoker, rolling at 70F.

[pnoon]

~5lbs of cured Lake Huron King Salmon in the smoker, rolling at 70F.

Niiiiiiiiice. :dr

What type of cold smoking set up do you have, Bob?

[Chainsaw13]

I'm using a Bradley smoker with just the element for the pucks running. I also have a pan full of ice in there to help keep the temp down. Hasn't gotten above 76 yet and almost done. Tried pecan wood for this batch.

[Chainsaw13]

Here's some of the finished product. I used Peter's recipe, with just sugar, salt, pink salt, crushed allspice and bay leaves. Tried some fresh from the smoker. OMG! This is by far my best batch. It'll be even better tomorrow once it has time to meld all the flavors with the smoke. Double wrapped in plastic wrap and in the fridge. Thanks for the recipe Peter.

http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=6485

The pic kinda fools the color of the fish. King Salmon is lighter in color than regular Atlantic Salmon. Almost more pinkish than orange.

[pnoon]

Here's some of the finished product. I used Peter's recipe, with just sugar, salt, pink salt, crushed allspice and bay leaves. Tried some fresh from the smoker. OMG! This is by far my best batch. It'll be even better tomorrow once it has time to meld all the flavors with the smoke. Double wrapped in plastic wrap and in the fridge. Thanks for the recipe Peter.

http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=6485

The pic kinda fools the color of the fish. King Salmon is lighter in color than regular Atlantic Salmon. Almost more pinkish than orange.

Looks fabulous, Bob.

[Fordman4ever]

Smoked up a 11lb brisket point tonight. 8hrs under smoke and sliced up nice and moist.




http://farm8.staticflickr.com/7017/6450598369_b464a3179a_z.jpg (http://www.flickr.com/photos/kydsid/6450598369/)
IMAG0099 (http://www.flickr.com/photos/kydsid/6450598369/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr



http://farm8.staticflickr.com/7007/6450601691_27e1d79333_z.jpg (http://www.flickr.com/photos/kydsid/6450601691/)
IMAG0102 (http://www.flickr.com/photos/kydsid/6450601691/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

DAAAAAAMN, Thats one hell of a smoke ring. Looks mighty tasty.

[Altra]

This was Thanksgiving, smoked in a Brinkmann vertical charcoal smoker, cherry & apple wood. My own rub and sprayed with apple juice every hour.

Butter and rub under the skin, then lightly rubbed with oil then more rub on the outside.

Well here she is just on the smoker.

http://img.photobucket.com/albums/v102/altramagnus/Smoking/S1050016.jpg

And here she is rested right before carving.

http://img.photobucket.com/albums/v102/altramagnus/Smoking/S1050017.jpg

http://img.photobucket.com/albums/v102/altramagnus/Smoking/S1050018.jpg.


Throwing another on next Thursday for dinner & 2 more newyears day to take to work on Monday. I'll be sure to post them up.

Shawn

[Fordman4ever]

Wow, that looks better than the one I did. great job.

[Steve]

To all of the above...:dr:dr

[Altra]

Here is a couple of roaster chickens I did. 7lbs each.

http://img.photobucket.com/albums/v102/altramagnus/Smoking/S1050010.jpg

http://img.photobucket.com/albums/v102/altramagnus/Smoking/S1050012.jpg

Stuffed with onion and apples. Sprayed with apple juice every hour & of course rubbed out with my rub.

Shawn

[Steve]

I think this is the first Christmas in aout 10 years that I haven't fired my smoker up. I'm letting others cook this year.

[Altra]

I think this is the first Christmas in aout 10 years that I haven't fired my smoker up. I'm letting others cook this year.

Yeah I don't usually for the actual holiday meal, Mom has to have the actual get together. So can't break tradition.

Mine is always afterwards for our own small smoked goodness of a meal :)

Shawn

[Altra]

Wow, that looks better than the one I did. great job.

Thanks bro, that was actually my very first Turkey.

Shawn

[MarkinAZ]

Santa surprised me this morning with a brand spankin' new Weber One Touch Gold 22.5 incher:
http://i250.photobucket.com/albums/gg271/markinca1953/Pictures002-6.jpg

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures009-2.jpg

Not what's in my smoker, but what is gonna soon be going into the new grill. Hope everyone's had a Merry Christmas today:tu

[T.G]

Santa surprised me this morning with a brand spankin' new Weber One Touch Gold 22.5 incher:
<...snip...>


Best. Home. Grill. Evah.

:tu

[Altra]

Nice bro, Santa hooked you up.

Shawn

[massphatness]

Sweet Mark!

Did a 25lb turkey in the smoker for Christmas dinner. Used a 5-day brining recipe from a brother on another board, and the thing came out super moist!

[14holestogie]

Very nice grill, Mark. I've got a 30 year old one touch. All you'll ever need. :tu

[MarkinAZ]

Thanks for the comments all. Gotta purchase a charcoal starter and we'll be in business:tu

[mosesbotbol]

4.5 LB flat cut brisket with Boston Baked Beans under it for our Christmas meal.

[Smokin Gator]

Some great looking eats and an awesome new grill!!!

[Scothew]

Sweet Mark!

Did a 25lb turkey in the smoker for Christmas dinner. Used a 5-day brining recipe from a brother on another board, and the thing came out super moist!

5 day?? Please elaborate because I love brined smoked turkey.

[Bucking W]

Christmas Briskets.

http://i1210.photobucket.com/albums/cc409/buckingw/meat.jpg

[OLS]

WOW, great treat Mark....I got a rock.

I'd like to pass on my most sincere thanks and well-wishes to all my CA smoker brethren
for their kind words and friendship over the years here. May 2012 bring you much joy
and happiness, good health and great smokes of all kinds. From the bottom grate of
my heart.

[Altra]

Bone in Turkey breast goes on the smoker tomorrow. I will be sure to post up pics.

Shawn

[Altra]

Cherry wood soaking since 5am,Spray bottle full of apple cider ready & Turkey rubbed down and chilling in the fridge and will be put on around 10am.


Shawn

[357]

Back at you Brad! I'm a follower of this thread but I'm a big time newbie. I'm eager to get into it this summer.

[T.G]

Decided the other day that it was time to kill off a piece of tri-tip that had been in my freezer for a bit.


Marinaded in cilantro chimichurri:
http://www.cigarasylum.com/vb/attachment.php?attachmentid=11002&stc=1&d=1325375108

6 hours in the marinade and going on the smoker w/ mesquite - I meant to marinade for only 4 hours, but things got in the way and I was delayed. In retrospect, for this smaller cut, my initial thoughts were probably right, 4 hours would have been plenty, or maybe I only needed 3 hours, but 6 was too much - it was too bitey from the extra time in the lime and vinegar:
http://www.cigarasylum.com/vb/attachment.php?attachmentid=11003&stc=1&d=1325375118

About an hour into the high-temp cook with smoke (300F-ish):
http://www.cigarasylum.com/vb/attachment.php?attachmentid=11004&stc=1&d=1325375125

Pulled, rested and sliced... Frack, the overmarinading screwed me here - that meat shouldn't be that color. Should have been more like medium. Texture was medium, but looks were that of well done. Phooey.
http://www.cigarasylum.com/vb/attachment.php?attachmentid=11005&stc=1&d=1325375133

Fixed with some killer Cuban black beans, white rice and a great, fresh, German style pilsner from the local brewery:
http://www.cigarasylum.com/vb/attachment.php?attachmentid=11006&stc=1&d=1325375139]

[MarkinAZ]

To heck with the color Adam, that TT (and da beans) looks pretty darn tasty from my viewpoint:tu

[pnoon]

To heck with the color Adam, that TT (and da beans) looks pretty darn tasty from my viewpoint:tu



:tpd:

And Sudwerk rocks. :banger

[Chainsaw13]

Getting ready to go into the smoker. A 4.5lb Berkshire pork belly porchetta. Seasoned with salt, pepper, fennel seed, rosemary, oregano, red chile flakes and fresh garlic. The original recipe doesn't call for cooking in a smoker, but I think it'll work nicely. Once done, i'll finish in a 500F oven to crisp the skin (mmm, cracklin's).

http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=6530

[T.G]

To heck with the color Adam, that TT (and da beans) looks pretty darn tasty from my viewpoint:tu



:tpd:

And Sudwerk rocks. :banger

Thanks and thanks Mark for the nudging to get me to try cooking a tri-tip that way rather than the usual grilling.

The beans and chimichurri recipes came from a website that Carlos turned me on to:
http://icuban.com/food/frijoles_negros.html
http://icuban.com/food/chimichurri.html

[cort]

Getting ready to go into the smoker. A 4.5lb Berkshire pork belly porchetta. Seasoned with salt, pepper, fennel seed, rosemary, oregano, red chile flakes and fresh garlic. The original recipe doesn't call for cooking in a smoker, but I think it'll work nicely. Once done, i'll finish in a 500F oven to crisp the skin (mmm, cracklin's).

http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=6530

I like where this is headed.:banger

[MarkinAZ]

Getting ready to go into the smoker. A 4.5lb Berkshire pork belly porchetta. Seasoned with salt, pepper, fennel seed, rosemary, oregano, red chile flakes and fresh garlic. The original recipe doesn't call for cooking in a smoker

Push the envelop Bob. Never stick totally to the recipe I say;):D Your gonna have to show us a slice once its done. Looks like you have a winner there...

The beans and chimichurri recipes came from a website that Carlos turned me on to:

http://icuban.com/food/frijoles_negros.html
http://icuban.com/food/chimichurri.html



Thanks for the web sites Adam. Looks like I'm gonna have to invest in a bag of dried Black Beans:D

[Chainsaw13]

Just finished cleaning up from dinner. The porchetta turned out awesome. Definitely going with the smoker for the first cook was a good call. The smokiness played well with the fattiness of the pork. It's so rich though, you can't eat a lot of it. I just paired it with a tossed salad which was more than enough. Here's some food **** for you to drool over.

Out of the smoker. 4 hours total around 250F to get to a IT of 165F.
http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=6536

Out of the 500F oven to crisp the skin. Next time I"ll remove the butcher twine so that area of skin can crisp up.
http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=6537

Sliced and ready to eat. Thank god for the electric carving knife. No way a regular knife could get through that.
http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=6538

[Chainsaw13]

Here's a link to the recipe I used.

http://www.seriouseats.com/recipes/2011/12/all-belly-porchetta-recipe-italian-roast-pork.html

[massphatness]

Put 16 lbs of pork butt in the smoker a couple hours ago. First attempt at pulled pork. Planning on a 17 hr smoke.
Posted via Mobile Device

[Chainsaw13]

Put 16 lbs of pork butt in the smoker a couple hours ago. First attempt at pulled pork. Planning on a 17 hr smoke.
Posted via Mobile Device

Mmm...pulled pork. Not sure if you're familiar with the FTC process Vin, but if it gets done before your ready to eat, foil the whole butt (F), wrap in a towel (T) and put in a cooler (C). It'll stay hot for hours.

[Smokin Gator]

That pork belly looks fabulous!!!

[Chainsaw13]

Thanks Gator. It tastes phenomenal. Very rich though, even with all of the fat that rendered out. I hope it freezes well, cause I wont be able to eat it all quickly.

[Scothew]

Thanks Gator. It tastes phenomenal. Very rich though, even with all of the fat that rendered out. I hope it freezes well, cause I wont be able to eat it all quickly.

That does look great!!

First smoke of the year for me was just a batch of wings for the wife and I. smoked about 3hrs over hickory. Simple bbq style rub with some lemon pepper mixed in. Quick easy and tasty.

[Shawn hines]

Thought I would post to this thread, Just a Texas boy bringing a littl epig joy to the middle east for New years
http://i271.photobucket.com/albums/jj140/the-hines/Shawn/Cigar%20Album/33c98b1b.jpg
http://i271.photobucket.com/albums/jj140/the-hines/Shawn/Cigar%20Album/46b53f2d.jpg
http://i271.photobucket.com/albums/jj140/the-hines/Shawn/Cigar%20Album/8bd6db71.jpg
Notice our Christmas lights we put on our camo netting

[Mr B]

Dude, right on Shawn!!!

[Chainsaw13]

Sweet pics there Shawn. :tu

[Shawn hines]

Thanks guys, I ended up making the smoker and using that day...
Now the guys want me to make a Texas Brisket for them... OK, if I must

[ApexAZ]

Nice work, Shawn. I don't think I could fit a whole pig in mine. Brisket isn't all that easy, but surely it's easier than a whole pig? How did it taste?

[Shawn hines]

Nice work, Shawn. I don't think I could fit a whole pig in mine. Brisket isn't all that easy, but surely it's easier than a whole pig? How did it taste?

Well I smoked 2 and another guy cooked another 2, I got a lot of comments that mine was better and cooked the whole way, I don't think his was.

The pigs were really small so they fit ok, i made the smoker pretty big.

I injected apple juice into the hams and shoulders. smoked for about 12 hrs at 210.

I find brisket to be much easier that whole pig. just got to watch that temp.

[Steve]

Thanks guys, I ended up making the smoker and using that day...
Now the guys want me to make a Texas Brisket for them... OK, if I must

:tu:tu

[OLS]

TTT....damn mouse post was pi55ing me off.

[Bucking W]

Thought I would post to this thread, Just a Texas boy bringing a littl epig joy to the middle east for New years
http://i271.photobucket.com/albums/jj140/the-hines/Shawn/Cigar%20Album/33c98b1b.jpg
http://i271.photobucket.com/albums/jj140/the-hines/Shawn/Cigar%20Album/46b53f2d.jpg
http://i271.photobucket.com/albums/jj140/the-hines/Shawn/Cigar%20Album/8bd6db71.jpg
Notice our Christmas lights we put on our camo netting

Holy Crap those look good. Let me tell you that is not easy cooking whole hog. Nice work.

[Shawn hines]

Come on now it aint that hard. Just takes a little time and lots of charcoal, hardest part is keeping your temp just right.

I am doing 2 briskets this weekend, pictures to come

[Shawn hines]

Just threw 2 large texas style brisket on the smoker....Pictures to come

[Shawn hines]

http://i271.photobucket.com/albums/jj140/the-hines/Shawn%20Smoker/e36b2d38.jpg
http://i271.photobucket.com/albums/jj140/the-hines/Shawn%20Smoker/49e0c879.jpg

[jwintosh]

oh my... great thread!! recently purchased a traeger grill. fun fun!!

[OLS]

Haha, yeah, this thread from beginning to end is quite a commitment in time, and you will see many people who
never smoked a single ounce of meat go from nothing to pretty damn fine smokers in it if you can read it all. I don't
think anyone does that anymore. But a reverse read can show you a lot of nice meat til you just can't take it no mo.

I just took a giant bag of leg quarters out of the freezer, no sense in smoking em much, the skin on chicken just kills
the smoke penetration. But just getting me outside again after months off will be something. Also gonna smoke some
'country style ribs' while I am out there.

[OLS]

Pretty dismal effort on my end, although in flavor it is a great success. SOMEHOW this is not over-
smoked. I had no charcoal, so I had to end up picking up all the sticks in the yard. When you do that
you end up having wood that burns hot and leaves little coal left over. So I ended up basically using the
hot fire and the white smoke to cook my food today. I tried to burn out most of the smoke before I cooked, but
to stoke the fire I basically had to throw in more sticks. At the end, I went with a large bag of peanut shells
which works GREAT for both heat and smoke. It looks like a slagheap when it glows. I ended up with a deep purple
exterior and a very tasty meat that was just on the high side of smoked, not a delicate smoke flavor, but a strong
smoke taste without being creosote or over-smoked. As this was a RARE bag of leg quarters in that it was all fryer-
sized, the meat is just perfectly cooked and delicious. Outstanding effort, if horribly non-typical.

[pnoon]

Preparing to do 4 racks of baby back ribs and a couple of whole chickens today.
Can't wait. :dr

[jwintosh]

i'll bring the chili!!

[SDmate]

I'll bring my appetite :dr

[raisin]

Beef cheesecake - short ribs on the WSM!

If you tire of the brisket quality lottery, try a nice whole rack of beef short ribs on the smoker. Super trim the fat, as there is mucho internal fat to render, simple salt & pepper rub with a touch of garlic salt. These look small, but are literally as rich as NY cheesecake, treat yourself Sometime!

[pnoon]

Beef cheesecake - short ribs on the WSM!

If you tire of the brisket quality lottery, try a nice whole rack of beef short ribs on the smoker. Super trim the fat, as there is mucho internal fat to render, simple salt & pepper rub with a touch of garlic salt. These look small, but are literally as rich as NY cheesecake, treat yourself Sometime!

Well look who the cat dragged in.
Where have you been hiding, my friend?
Good to "see" you.

[jwintosh]

i'll give those shortribs a try!! i'll be smoking a couple pork shoulders this week. i'm on for the pulled pork sammichs for a work party on sunday. good stuff!!

[357]

I found out a couple days ago that my BIL can get 55 gal drums for free. I will be making a smoker come spring.

[Mr B]

Going ot do (2) Bone-In Shoulders this Friday night for our Church's 15th B-Day Pot Luck on Saturday. I will "try" to remember to take pics. Seems like the last 3-4 times I have smoked, I forget about the pics all-together.

[T.G]

Cured and smoked a 2.5lb salmon filet for the 4th Annual Napa Polar Bear herf (BABOTL Indoor herf)

Cured with a modified version of Peter's recipe: Cold Smoked Salmon (http://www.cigarasylum.com/vb/showthread.php?t=50507&highlight=salmon)
Smoked with pecan wood.

[pnoon]

Cured and smoked a 2.5lb salmon filet for the 4th Annual Napa Polar Bear herf (BABOTL Indoor herf)

Cured with a modified version of Peter's recipe: Cold Smoked Salmon (http://www.cigarasylum.com/vb/showthread.php?t=50507&highlight=salmon)
Smoked with pecan wood.

Looks delicious Adam.
What modifications did you make?

[T.G]

Looks delicious Adam.
What modifications did you make?

I just posted them in your thread.

[Chainsaw13]

Been thinking about doing a bacon explosion lately. Came up with a different take, a cheeseburger bacon explosion. I had a bag of high temp cheese in the freezer I'd been meaning to use. It's the type you find in things like snack sticks. Perfect! Simply did the bacon weave, mixed about 1/2 lb of the cheese into 2 lbs of ground beef, rolled that out and seasoned, the filled with some cooked bacon and BBQ sauce, then rolled it all all up. Here's the pics to prove it happened. :D

Before going into the smoker.
http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=6636

After finishing in the oven and glazing with some BBQ sauce (mix of Snkbyt's and another of my faves).
http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=6637

A pic of the last bit after slicing and gnoshing.
http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=6638

[Steve]

YUM! :dr

[Shawn hines]

Very Nice

[jwintosh]

that'll be my next venture!!

[OLS]

My store trip last week resulted in not just the neckbones from which I made a great stew,
but also 3-4 packs of the "Western Style Ribs" which makes no sense. Obviously they are not ribs,
but some kind of spare meat cut off of a Butt or even an actal butt cut up. But they are tremendous
grill fare no matter what, so I picked them up and a pack of reduced short ribs and a rack of
beef ribs at regular price. Cooked the last of em today, only remembered to photo the rack of
ribs, and only THEN inside where the light was bad. Couldn't get a decent macro in the kitchen
light streaming in from outdoors, so it is not in focus. The rack is, but that was from farther away.

Cooked them with smoke for 90 mins and without for another 90 mins. Delicious. My best smoke
for months. Apple chunks and peanut shells

[pnoon]

8 pounds of marinated London Broil for beef jerky.

Later today, herbed lemon marinated chicken breasts.

[T.G]

Cooked some burgers last night and rather than grill them, I decided to put them in the smoker with a bunch of lemon wood and let it run with all the vents wide open (300-350F ish).

Topped with brie, salted super thin cucumber slices and red onion.

Wow. Delicious.

(no photos, sorry, was too hungry)

[jwintosh]

got a tri tip waiting for me!! 3 hours at 225... :dr

[Hondo]

You guys are killing me here! lol... I want to fire up my smoker, just have not had a chance since deer season. Here is a pic of a whole brisket that I did back around thanksgiving time.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=11204&stc=1&d=1327958021

[Chainsaw13]

I like the idea Jeff for the other temp probe, using a potato. :tu Oh yea, the brisket looks good too.

[OLS]

You guys are killing me here! lol.

That is the actual goal of this thread: To KILL......and to MOTIVATE.

[Hondo]

That is the actual goal of this thread: To KILL......and to MOTIVATE.

lol it works too! :)

[cricky101]

Made a 12-pound packer brisket on my Weber Performer on Saturday. Smoked with maple and a little mesquite. It was my best one yet!

[Hondo]

Here are a few more shots from Labor Day...

A pair of whole beef briskets...

http://www.cigarasylum.com/vb/attachment.php?attachmentid=11212&stc=1&d=1328049297

Country style ribs with my famous beans...

http://www.cigarasylum.com/vb/attachment.php?attachmentid=11213&stc=1&d=1328049297

When I'm doing serious cooking, I put up my smoke shack tent... keeps the sun off of my drink. :)

http://www.cigarasylum.com/vb/attachment.php?attachmentid=11214&stc=1&d=1328049297

[Hondo]

Made a 12-pound packer brisket on my Weber Performer on Saturday. Smoked with maple and a little mesquite. It was my best one yet!

Very cool. Love that Weber Performer too, I'd like to get one someday.

[cricky101]

Very cool. Love that Weber Performer too, I'd like to get one someday.

Got it on craig's list a couple years ago. It's the older style with the stainless steel table.

I have a dedicated smoker, but unless I'm cooking a bunch of food (like your awesome pics!) I use the Weber and it puts out some great food!

[Hondo]

Got it on craig's list a couple years ago. It's the older style with the stainless steel table.

I have a dedicated smoker, but unless I'm cooking a bunch of food (like your awesome pics!) I use the Weber and it puts out some great food!

In my opinion the Weber Kettle is the finest grill ever built. You can do a fine job of smoking on the Weber too, you just have to be patient. Using indirect cooking methods you can smoke anything low and slow... I too have cooked some fine grub on these things. I even got pretty good at doing whole briskets on the Weber. In my opinion the brisket is one of the most difficult of the large cuts to get right consistently. :)

[pektel]

Anyone use a Louisiana grille (pellet style)? I was perusing CL just now, and they intrigue me.

[pnoon]

Anyone use a Louisiana grille (pellet style)? I was perusing CL just now, and they intrigue me.

I love my pellet bbq. Not an LG. It's a Traeger

[SteveDMatt]

I've been contemplating the WSM for a while and would love to hear everyones thoughts. It seems to be highly represented here. I have smoked some butts on my kettle that have come out good and bad. The bad was just too much smoke. Smoking on the kettle requires quite a bit of attention also. And there just isn't enough room to do any quantity.
Also, any recommendation for a good remote thermometer would also be appreciated.
Most of my smoking knowledge has been acquired on amazingribs.com

[Hondo]

I've been contemplating the WSM for a while and would love to hear everyones thoughts. It seems to be highly represented here. I have smoked some butts on my kettle that have come out good and bad. The bad was just too much smoke. Smoking on the kettle requires quite a bit of attention also. And there just isn't enough room to do any quantity.
Also, any recommendation for a good remote thermometer would also be appreciated.
Most of my smoking knowledge has been acquired on amazingribs.com

The WSM is a world class smoker especially now that it's made in the 22.5 inch diameter. A buddy of mine has one so I have been able to play with the thing a bit and I like it a lot. Same quality you would expect from Weber with the high gloss finish like the kettle grills. He's cranking out some nice Q with the thing too. I'm sure this smoker will outlive the owner as long as taken care of, it's a really nice smoker.

If I were buying a new thermometer today I would get http://www.maverickhousewares.com/et73.htm which has two probes, one for the meat and one for the chamber temperature. I'm currently using two units to accomplish the same thing.

[Chainsaw13]

I'm using that same Maverick temp probe in my Bradley. Works pretty good and surprised how long the batteries have lasted. The wireless range is pretty acceptable too. I get decent reception in my house, about 35-40 feet from the garage.

[pnoon]

I've been contemplating the WSM for a while and would love to hear everyones thoughts. It seems to be highly represented here. I have smoked some butts on my kettle that have come out good and bad. The bad was just too much smoke. Smoking on the kettle requires quite a bit of attention also. And there just isn't enough room to do any quantity.
Also, any recommendation for a good remote thermometer would also be appreciated.
Most of my smoking knowledge has been acquired on amazingribs.com

amazingribs.com is a great site.
I've heard nothing but good things about the WSM. That being said, I own a Traeger pellet smoker and absolutely love it.

[ucla695]

I've been contemplating the WSM for a while and would love to hear everyones thoughts. It seems to be highly represented here. I have smoked some butts on my kettle that have come out good and bad. The bad was just too much smoke. Smoking on the kettle requires quite a bit of attention also. And there just isn't enough room to do any quantity.
Also, any recommendation for a good remote thermometer would also be appreciated.
Most of my smoking knowledge has been acquired on amazingribs.com

I started off smoking on my 26.75" kettle and decided that I wanted something a little easier to use. So, I pulled the trigger on the 18.5" WSM and love it! It's very easy to use. It'll run a little hot at first, but once you get several cooks on it, it will gunk up and run a little cooler. Plus, it's a Weber! They have great customer service and really stand behind their products. My only regret is that I didn't get the 22.5". I cook a lot of ribs and there's a lot more room on the 22.5".

As for remote thermometers, I have the Maverick ET-732. It works really well and I'm able to get reception all throughout my house. I also have the ET-73 and recommend that you do not get it. There are problems with reception, which are well documented on BBQ forums and is the primary reason I bought it's replacement, the ET-732.

As for instant read thermometers, I love my Thermapen! They come calibrated, but can be re-calibrated if necessary. They read temps almost instantly and are very accurate. The one down side is that they are pricey.

[ucla695]

One more thing....if you haven't already done so, check out this site (http://tvwbb.com/eve). It's dedicated to Weber products, has a lot of good information and people are very helpful.

[T.G]

Weber makes great products, no doubt about that and the aforementioned VirtualBullet.com website is a great place dedicated to them.

Something to consider, rather than a remote read thermometer, is that if you think you might want draft control with a BBQ Guru or Stoker, where these controllers integrate the functions of the remote read thermometers for the meat and cook chamber with a variable fan and the ability for custom programming. You tell it what temperatures you want for the cook chamber and what the "done" temp is for the meat, and it will control the airflow into the firebox as to maintain that temperature and then when the meat hits whatever temperature you programmed for it, it shuts down the airflow. Different models have different features, some will allow for multiple different temperature stages in the cooking, some have ethernet or wi-fi connectors so you can control, log and do all kinds of techno tricks from your computer. The Stoker even has an iPhone app now.

Costs a bit more, although it's really not that bad and the functionally and consistency that you gain is immense.

Two of the best controllers out there:
http://www.thebbqguru.com/
https://www.rocksbarbque.com/

[SteveDMatt]

Awesome information guys. I have a lot of reading to do.

[OLS]

Honestly, best grill I ever saw in my 50 years was the one they gave Dave K at his herf in 2011.
That thing was impossibly bad a55. HUGE surface, super versatile. But it was a charcoal grill
which puts some folks off.....not me, but some. That is the BBQ U special, the giant weber.
The one he puts the clod or packer brisket on in the middle and indirect cooks it from both sides.

[T.G]

Honestly, best grill I ever saw in my 50 years was the one they gave Dave K at his herf in 2011.
That thing was impossibly bad a55. HUGE surface, super versatile. But it was a charcoal grill
which puts some folks off.....not me, but some. That is the BBQ U special, the giant weber.
The one he puts the clod or packer brisket on in the middle and indirect cooks it from both sides.


The Ranch Kettle? Those ARE bad-ass and for $1400, they had better be.

[Steve]

I'm going to do a couple of butts for the Blue and Gold Banquet Friday night. I think I'll use the small offset for this one.

[LooseCard]

Let me just say....
You people a frekin killing me with this stuff.

I foolishly lock my WSM up inside the Camper, and wrapped it up for the winter.
I can't get to it for another 70-something days. :(

[BengalMan]

My Big Green Egg cracked in 4 places last night. Not like little cracks, but horribly epic top to bottom, egg shattering cracks. Literally out of no where. Was cooking some steaks, went inside, came back outside, and noticed one. Within a few more minutes, they were all over. Email'ed BGE customer service, they told me that the crack in the photo comes when the egg is "dropped or moved" and if I needed to replace my base "it is not covered under their warranty" and that I should "order one from my local dealer and would have to pay". I told them it's been in the same spot since day one, never been moved or dropped. He asked me for me pictures, I happily sent all of the angles he asked, and more.

I did some more research, and found someone of EggHeadForums that had nearly identical cracks in near identical places. Funny thing is, that person had his egg base replaced without a problem by the same person who told me that my Egg's cracks were a result of the egg being "dropped or moved". I sent the customer service rep the link to that thread as well....

Still no response. We'll have to see how this tale ends. It's a damn shame.

[Steve]

Butts are on, Uzi is smoking fine!

[Steve]

Normally, I would be firing up my Big Girl

http://oldchurchbbq.com/sharedpictures/2012-02-03_Blue%20&%20Gold%20Butts/Photo265.jpg

but since tonight I'm only doing a couple of butts, I figured I'd give my Little Girl the call

http://oldchurchbbq.com/sharedpictures/2012-02-03_Blue%20&%20Gold%20Butts/Photo264.jpg

http://oldchurchbbq.com/sharedpictures/2012-02-03_Blue%20&%20Gold%20Butts/Photo263.jpg

Ah, yea!

http://oldchurchbbq.com/sharedpictures/2012-02-03_Blue%20&%20Gold%20Butts/Photo262.jpg

[pnoon]

My hero!

[Steve]

I'm blushing Peter :chr

[pnoon]

From where I sit, you and Brent are the smoking gods here at CA.
The rest of us are mere mortals.
Thanks for sharing all that you do.
:)

:chr Right back atcha.

[Steve]

Normally, I would be firing up my Big Girl, but since tonight I'm only doing a couple of butts, I figured I'd give my Little Girl the call.

Finished pulling (1 of 2)...:dr

http://oldchurchbbq.com/sharedpictures/2012-02-03_Blue%20&%20Gold%20Butts/2012-02-03_Blue%20&%20Gold%20Pork009.jpg

(sorry for the crappy picture, but it was early, and I was tired. I may be getting too old to stay up smoking meat, enjoying fine cigars, and drinking...naw! :banger)

[kydsid]

Hmmm, gonna make some brisket chilli. Actually found a Smokin Gator brisket chilli recipe at the Bretheren. Hey Brent, that your recipe?

[Flynnster]

mhmm makes me miss grilling weather. Hoping to get a Webber for the apartment this year, and while I won't be on ya'lls level of smoking, I'm gonna try my best!

[GWN]

Rubbed a couple of racks of ribs last night that will go on the smoker today along with a pan of apple pie baked beans and whatever else I can find around here to throw on.

[OLS]

I am just too fat to be messing with it now. My only mirror in the house only goes to the nipples.
I have been lulled to sleep by a lack of visual cues. I am past fat now, and must handle my issues
before I fire up the smoker again. Sad but true. I have only had one can of soda at work in a year
and I have stopped visiting Big Lahts for piles of reduced snacks and I STILL can't kick the problem.
A lesson to all of you who smoke the OTHER white meat, the cigarettes. It is a great, great thing to quit,
but where it leaves you after is mercilessly cruel. If my lungs were not the reason I quit, I would start
smoking again.

And now back to the non-depressing part of our thread.

[jwintosh]

did a couple pizzas last night. one on a stone, the other on a cast-iron. the stone's crust was better (though they both were great!!)

[Smokin Gator]

Hmmm, gonna make some brisket chilli. Actually found a Smokin Gator brisket chilli recipe at the Bretheren. Hey Brent, that your recipe?

That would be mine:D

[Smokin Gator]

Doing a batch of 15 ABTs for the game. I hate making 'em, but I sure do love eaten' 'em!!!

[kydsid]

That would be mine:D

I took yours and the mofo brisket chilli and played best of both worlds. Came out awesome. I don't think I'll ever want to make chili another way again.

What a great way to get rid of over 2lbs of frozen smoked brisket that was gettin a little old in the freezer.

[LasciviousXXX]

Finally got around to using the new King Kooker bullet smoker. It was AMAZING! Smoked some Bratwurst at first to test it out and then threw on some beef ribs. It was a great day of smoking as I had some Russian River brews and a few great cigars to keep me company. Methinks I might be smoking every weekend :tu

[ApexAZ]

Finally got around to using the new King Kooker bullet smoker. It was AMAZING! Smoked some Bratwurst at first to test it out and then threw on some beef ribs. It was a great day of smoking as I had some Russian River brews and a few great cigars to keep me company. Methinks I might be smoking every weekend :tu

Nice. Before you know it, you'll be needing a larger belt. :r

We cook beef ribs a lot because my girlfriend won't eat pork. On some special occassions we have purchased them from Von Hansons in Chandler and they are TERRIFIC, but cost a small fortune. Like $20 per rack. They are very good though because they are cut thick.

[cricky101]

Nice. Before you know it, you'll be needing a larger belt. :r

We cook beef ribs a lot because my girlfriend won't eat pork. On some special occassions we have purchased them from Von Hansons in Chandler and they are TERRIFIC, but cost a small fortune. Like $20 per rack. They are very good though because they are cut thick.

I've been wanting to try some beef ribs but at the grocery store meat counter they always look like they're all bone. Might have to stop into Von Hanson's to get a rack to test out.

[T.G]

I've been wanting to try some beef ribs but at the grocery store meat counter they always look like they're all bone. Might have to stop into Von Hanson's to get a rack to test out.

Ask the butcher to see a cryopack of ribs out of the freezer, for the larger chains it seems to be that typically it's the meat processing and packing facility that gouges out all the meat, but sometimes you get lucky.

Nice. Before you know it, you'll be needing a larger belt. :r

We cook beef ribs a lot because my girlfriend won't eat pork. On some special occassions we have purchased them from Von Hansons in Chandler and they are TERRIFIC, but cost a small fortune. Like $20 per rack. They are very good though because they are cut thick.

$20 a rack? And from a real butcher / meat locker, and not a grocery store? That's cheap compared to out here.

[BigAsh]

http://oldchurchbbq.com/sharedpictures/2012-02-03_Blue%20&%20Gold%20Butts/Photo262.jpg

Hoodie AND a flannel!!....musta got down to 65 in Florida...:r

[Steve]

Hoodie AND a flannel!!....musta got down to 65 in Florida...:r

Right at 65* :)

Remember Keith, it's not the temperature...it's the humidity :r

[BigAsh]

Right at 65* :)

Remember Keith, it's not the temperature...it's the humidity :r

:r:r.....just what I was thinking!!

[jwintosh]

$20 a rack? And from a real butcher / meat locker, and not a grocery store? That's cheap compared to out here.

everything's cheap compared to out here!

[ApexAZ]

$20 a rack? And from a real butcher / meat locker, and not a grocery store? That's cheap compared to out here.

I don't think they do the ribs there. Von Hanson's is a chain. I think the ribs come from some central processing plant somewhere. Also, the racks themselves are smaller even though there is more meat on the bone. It's like they cut them in half or something. Even still, the cuts are much nicer than what you get in the grocery store.

[BengalMan]

Well BGE came through on their warranty and approved the replacement of my Large BGE base. Got it ordered through my local dealer and it will hopefully be here Friday, then the egg will be back in action!

[Steve]

:tu:tu

[ucla695]

Well BGE came through on their warranty and approved the replacement of my Large BGE base. Got it ordered through my local dealer and it will hopefully be here Friday, then the egg will be back in action!

Good to hear they back their products!

[LasciviousXXX]

Nice. Before you know it, you'll be needing a larger belt. :r

We cook beef ribs a lot because my girlfriend won't eat pork. On some special occassions we have purchased them from Von Hansons in Chandler and they are TERRIFIC, but cost a small fortune. Like $20 per rack. They are very good though because they are cut thick.

I never knew about Von Hansons. Thank you! The only butcher I was aware of was the Butcher Shop in Central Phoenix and the Pork House in Queen Creek. I'll have to check them out and let you know what I think :tu

[kydsid]

If you are buying beef ribs in Phoenix from a place that's name doesn't make you roll at least one R you are doing it wrong. :2:

[OLS]

Just picked up a rack of beef ribs and a butt and some jerky meat out of the reduced rack at the Jiggly Piggly.
Turns out it was the Chee-wees making me fat, lol. I agree on the beef ribs though, I am not sure if it is in the
way they cut the ribeye away from the bone or that they gouge the meat out for stew meat or WHAT they do,
but beef ribs in a grocery store are a JOKE, an EXPENSIVE, BONY joke. Still at a .75 a bone, ehh, I tossed em
in the buggy.

I am going to season the butt and leave it in a ziplock all peppered up til the weekend. That ought to make for
a nice smoke on Friday night. It's a small cut. Those are the ones I like to smoke. I have an abundance of fresh
garlic too, so I might poke some toes into that butt. Sheesh, out of context, that sounds nasty.

[jwintosh]

gonna try my hand at a fatty tomorrow. gonna fill it with pepperoni, hard salami, jalepeno's, mozzerella, and a garlic tomato paste. sounds good!!

[GodOfFire]

Anyone know of a good website that talks about smoking and smoking different types of meet. Something like the barbecutpitboys site comes to mind. Is there anything like that out there?

[jluck]

gonna try my hand at a fatty tomorrow. gonna fill it with pepperoni, hard salami, jalepeno's, mozzerella, and a garlic tomato paste. sounds good!!

I have done quite a bit of smoking and I'm not familiar with this? could you elaborate or pics/link. thanks.

[MarkinAZ]

I have done quite a bit of smoking and I'm not familiar with this? could you elaborate or pics/link. thanks.

Here's a web page that can help you out some Jared:

http://www.deejayssmokepit.net/Fattys.htm


Adam (T.G) may have some additional information that he can throw your way:tu

[T.G]

I have done quite a bit of smoking and I'm not familiar with this? could you elaborate or pics/link. thanks.

Here's a web page that can help you out some Jared:

http://www.deejayssmokepit.net/Fattys.htm


Adam (T.G) may have some additional information that he can throw your way:tu




Thanks Mark,

Lots of good ideas and concepts here:
http://www.cigarasylum.com/vb/showthread.php?t=31914&highlight=super+fattie

[jluck]

Awesome! thanks guys.

[MarkinAZ]

Thanks Mark,

Lots of good ideas and concepts here:
http://www.cigarasylum.com/vb/showthread.php?t=31914&highlight=super+fattie

Anytime Adam:tu... and back at you cuz,

There's some nice looking fatty's on that web page Adam:dr

[GodOfFire]

great resources thanks

[pnoon]

Anyone know of a good website that talks about smoking and smoking different types of meet. Something like the barbecutpitboys site comes to mind. Is there anything like that out there?

www.amazingribs.com

There are others. PM me if you want more.

[ApexAZ]

www.amazingribs.comK

There are others. PM me if you want more.


:tpd:

Amazing Ribs is great.

[ApexAZ]

By the way, we are doing ribs this weekend so my girlfriend went to Von Hansons to get some beef ribs and they were over $30. So I was a bit off with my original $20 estimate. ;s

[OLS]

I found a spectacular rack at Piggly Wiggly Friday afternoon to go with the vulture-picked-lookin rack
I had in a bag covered with rub in the fridge. It looked like it had been just carved off the carcass
with no gouging or saving of the good meat on the whole ribeye. I gave the inferior rack to the landlady
and ate one rib immediately and cut the rest up for lunch next week. I never did get a decent shot of
the whole rack, so I offer only this delicious single rib right before I ate it.

[pnoon]

Took these 2 weeks ago and forgot to post.

Beef jerky.

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0258.jpg

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0259.jpg

[Steve]

:dr:dr

:tu:tu

[jwintosh]

you also forgot to bring some thursday. yeah, like, there was any left! :D

[pnoon]

you also forgot to bring some thursday. yeah, like, there was any left! :D

I got plenty left.
You're right. I forgot. ;s

[jwintosh]

i do like those horizontal racks. are those traeger?

[pnoon]

i do like those horizontal racks. are those traeger?

Yep. I told you about them on Thursday. But you were just a wee bit :al

[ApexAZ]

How do you make jerkey, Peter? What cuts do you use, and what temps?

[pnoon]

Check the Recipes forum. I posted it there.
Posted via Mobile Device

[OLS]

I kind of prefer my jerky out of the food dehydrator I bought, but if I ever want the smoked flavor I guess
I can do it thatta way. I kind of like a more pure meat flavor, although I used some Goya Chipotle Mojo
Marinade for my salt and flavor agent this time and it rocked. I usually use one of those special hybrid sauces
that's kind of a thin cross between worcesteshire and soy sauce and steak sauce, the regional brand I use
is Dale's. But that Chipotle Mojo was cheap and I like the flavor better. Smoky and spicy.

This is a page for the product I was talking about, but I paid 1.95 for the 24 oz bottle at El Supermercado.
http://www.latinmerchant.com/productdetail.asp?ProductID=O0017

[Smokin Gator]

Great looking jerky Peter!!

Brad, I do my jerky with a combination. I put it on the smoker for about 45 minutes at something around 180. Then I finish it in the dehydrator. That way I get a bit of smoke flavor but my seasoning can shine through.

[OLS]

That would actually be better for me, more HASSLE, but easier to wash the trays.
If they go on the dehydrator already dry on the outside, they would not leave stuck
on 'flavor slather' dried on my trays. Even with a soaking, it is hard to get it all off.

[pnoon]

How do you make jerkey, Peter? What cuts do you use, and what temps?

http://www.cigarasylum.com/vb/showthread.php?t=47607

[LasciviousXXX]

I'm having a great morning thus far! Started smoking some chicken and brats early this morning. I'll move on to some Pork Belly when they are doing. Enjoying a brew and a CoRo as well :tu