What's in your smoker?

[T.G]

Just ordered a WSM 22.5 for my first smoker as a combined birthday present from a few family members. I don't know what the hell I'm doing, but I think it is going to be fun learning. I think this thread is largely responsible for my interest.


You'll be fine, WSM's are pretty easy to use. If MACS can crank out good bbq with one, anyone can.

Virtual bullet has some step-by-step recipes w/ vent positions and all here:
http://virtualweberbullet.com/cook.html

If you aren't familiar with the "Minion method" of lighting and fueling, it has some significant advantages over the methods presented in the book that comes with the WSM:
http://www.virtualweberbullet.com/fireup2.html

[MarkinAZ]

And the finished product!
http://i1027.photobucket.com/albums/y335/Fechter/2013-03-16_18-21-26_275_zpsfec469b8.jpg

Paired with my garlicy cole slaw and onion rings! :dr

:hm...I thin Eric needs to relocate to the West coast!

Just ordered a WSM 22.5 for my first smoker as a combined birthday present from a few family members. I don't know what the hell I'm doing, but I think it is going to be fun learning. I think this thread is largely responsible for my interest.

...go smoke em Colin!!!

[BigCat]

You'll be fine, WSM's are pretty easy to use. If MACS can crank out good bbq with one, anyone can.

Virtual bullet has some step-by-step recipes w/ vent positions and all here:
http://virtualweberbullet.com/cook.html

If you aren't familiar with the "Minion method" of lighting and fueling, it has some significant advantages over the methods presented in the book that comes with the WSM:
http://www.virtualweberbullet.com/fireup2.html

Thanks, Adam! Can you recommend me a good digital thermometer?

[T.G]

It depends on what you want from the thermometer.

If you want remote temps, then the Maverick ET372 w/ dual probes (one for the meat, one for the cooking chamber, aka "the pit") seems to be a popular choice.

If you are thinking about getting an automatic draft controller for the WSM, both the Stoker Controller and the DigiQ units have multiple thermometers built in, as they need to monitor both pit temp and meat temp to be able to control the blower properly. Some units have remote reading capability via ethernet / wireless network.

If your lid gauge is calibrated, and once you get to know your smoker, you can do a lot with just a digital pen thermometer. The Thermopens are excellent, but pricey.

:2

[BigCat]

It depends on what you want from the thermometer.

If you want remote temps, then the Maverick ET372 w/ dual probes (one for the meat, one for the cooking chamber, aka "the pit") seems to be a popular choice.

If you are thinking about getting an automatic draft controller for the WSM, both the Stoker Controller and the DigiQ units have multiple thermometers built in, as they need to monitor both pit temp and meat temp to be able to control the blower properly. Some units have remote reading capability via ethernet / wireless network.

If your lid gauge is calibrated, and once you get to know your smoker, you can do a lot with just a digital pen thermometer. The Thermopens are excellent, but pricey.

:2

Excellent, thanks. I'm just looking for the first option you mentioned. I'm not thinking of automatic draft control just yet. Thanks a lot!

[OLS]

That was some wind. I noticed my dog is sleeping on my smoker cover this morning. Didn't want to disturb
him to fuss at him. WASTED another weekend. Sure wish Ribs would go on sale. There have been 2 "SALES"
this year already, both of them were surely some kind of joke.

[hammondc]

First brisket ever. Pics as soon as I host them out on fotobucket.

[dijit]

and all sliced up.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/20130203_154929_zps6efcb8c3.jpg

Ok I'm trying this on Sat but instead of sausage inside I will be using a split pork tenderloin with orange marmalade stuffing and my own dry rub between the stuffing and the roast. Pics if it works.

[pektel]

Thanks, Adam! Can you recommend me a good digital thermometer?

It depends on what you want from the thermometer.

If you want remote temps, then the Maverick ET372 w/ dual probes (one for the meat, one for the cooking chamber, aka "the pit") seems to be a popular choice.

:2

I just got a Maverick ET732 as a belated Christmas present from my dad. This thing ROCKS. I can play with my kids now instead of babysitting the smoker! Just bring the remote unit wherever you are (within something like 300 feet) and you have smoker temp/meat temp at the touch of a button. You can also set max/min temp alerts, so you aren't overcooking anything. I've only used it to smoke a pork loin so far, but it came out awesome - super flavorful and juicy. Previous pork loins always were a touch on the dry side. Cant wait to try it with a pork butt or brisket.

Mine also came with a temp guide, which is stuck to the side of my fridge. This is the one I got:

http://www.amazon.com/Maverick-Wireless-Thermometer-Meathead-Temperature/dp/B00AAJX4QI/ref=sr_1_5?ie=UTF8&qid=1364999157&sr=8-5&keywords=maverick+et+732

[BigCat]

I just got a Maverick ET732 as a belated Christmas present from my dad. This thing ROCKS. I can play with my kids now instead of babysitting the smoker! Just bring the remote unit wherever you are (within something like 300 feet) and you have smoker temp/meat temp at the touch of a button. You can also set max/min temp alerts, so you aren't overcooking anything. I've only used it to smoke a pork loin so far, but it came out awesome - super flavorful and juicy. Previous pork loins always were a touch on the dry side. Cant wait to try it with a pork butt or brisket.

Mine also came with a temp guide, which is stuck to the side of my fridge. This is the one I got:

http://www.amazon.com/Maverick-Wireless-Thermometer-Meathead-Temperature/dp/B00AAJX4QI/ref=sr_1_5?ie=UTF8&qid=1364999157&sr=8-5&keywords=maverick+et+732

Glad to hear the review! Mine just arrived the other day. Still waiting to do my first smoke. I'l be gone this weekend, so it's looking like the weekend after. Trying to decide whether to do baby backs for 12 people as a first run or whether I should experiment on my own a bit before subjecting other people to my final product.

[pektel]

Glad to hear the review! Mine just arrived the other day. Still waiting to do my first smoke. I'l be gone this weekend, so it's looking like the weekend after. Trying to decide whether to do baby backs for 12 people as a first run or whether I should experiment on my own a bit before subjecting other people to my final product.

I smoked a pork butt the first time around, as I heard it was the toughest one to mess up haha. I still enjoy doing them for larger groups, as they don't take up as much space for the amount of food you end up with, and they are way cheaper per person than other cuts. They are also a little more forgiving in that less surface area is exposed to the smoke, so you can't really "oversmoke" one. I suppose you could, but it's more difficult than most others. And since it's such a high fat content, they are way more forgiving with moisture content.

I've never done ribs for a group, because frankly, they're too expensive for me. 12 people = 6 full racks. On average, the regular price (at least around these parts) is just a hair south of $15/rack. Sometimes they have them on sale for 1.99/lb, but they are definitely not baby back ribs. They label them "Pork loin back ribs" and are considerably larger bone with less meat.

I try to keep my smoker around 225-250, I use natural lump coal, and - at least with pork - prefer apple wood chunks (not soaked). I shoot for a thin blue smoke out of the stack, as that seems to impart just enough smoke flavor to please everyone.

But I use a different smoker than the WSM. I use a horizontal barrel style smoker/grill combo. Currently in the market for another one though.

That's what I've found works great for my tastes. I know you didn't ask for my amateur advice, and I am by NO means an expert; just a guy who likes to cook slabs of animal flesh on the weekends with family, friends, and cigars. And let's not forget the beer :tu

[BigCat]

I know you didn't ask for my amateur advice, and I am by NO means an expert; just a guy who likes to cook slabs of animal flesh on the weekends with family, friends, and cigars. And let's not forget the beer :tu

Ha, you're way ahead of me on the experience, so I appreciate the insight. I get the ribs at Costco and they're definitely not $15 per rack, but now I can't recall whether they say baby back or pork loin back. I'll have to keep an eye out for that.

I just read on the vitual bullet that ribs can be one of the hardest foods to get right, so I may not make such a large scale attempt as a first smoke. Maybe I'll do a couple of bacon explosions as appetizers so I can scatch my itch without ruining dinner.

[T.G]

Colin, a lot of those guys compete, so "right" to them can have scoring connotations. "Right" to the home cook is much easier. Just look up the "tear test" for ribs, it's really not as hard as some might make it sound. Nothing wrong with spares or St. Louis ribs either, they taste the same, cost less and you get more meat but they take a little bit longer to cook. You might need a rib rack to get a few slabs in the cooker though, since they don't roll up easily like bbrs.

[BigCat]

Colin, a lot of those guys compete, so "right" to them can have scoring connotations. "Right" to the home cook is much easier. Just look up the "tear test" for ribs, it's really not as hard as some might make it sound. Nothing wrong with spares or St. Louis ribs either, they taste the same, cost less and you get more meat but they take a little bit longer to cook. You might need a rib rack to get a few slabs in the cooker though, since they don't roll up easily like bbrs.

Thanks for the encouragement. I picked up a couple of rib racks, so I'll hopefully be ok there. I may just go ahead with the ribs. I'm not a total noobie to ribs, just have never used a smoker before. I appreciate all the help in here.

[Steve]

Picking up a couple of cases of butts tomorrow for little picnic the park this weekend.

[Smokin Gator]

Colin, my ribs improved enormously when I realized they were easy to "over smoke" which created a really dark bark. Go for a clean burn with the thin blue smoke like Peter said. The other tip that really helped me was 3-2-1 for spares. That is 3 hours in the smoker at 225-235, two hours on the smoker but wrapped in foil with a little apple juice added, then one hour with the foil opened back up to reset the bark. Of course you will find you adjust that some according to how you cook, but it is a good rule of thumb.

I have found I usually go a little more than three hours before I foil. I get them to the color I want which is usually more like 3.5 hours. The last hour I check them frequently to get them right where I want them tenderness wise. It is usually more like 30 minutes or so.

For babybacks the times are shorter. I still do about three hours for the first segment, but start checking them after about 1.5 hours in the foil. Once they are a little more tender than I want them I take them out of the smoker, open the foil, and let them rest a bit to firm up the bark. The meat firms up as well.

[BigCat]

Colin, my ribs improved enormously when I realized they were easy to "over smoke" which created a really dark bark. Go for a clean burn with the thin blue smoke like Peter said. The other tip that really helped me was 3-2-1 for spares. That is 3 hours in the smoker at 225-235, two hours on the smoker but wrapped in foil with a little apple juice added, then one hour with the foil opened back up to reset the bark. Of course you will find you adjust that some according to how you cook, but it is a good rule of thumb.

I have found I usually go a little more than three hours before I foil. I get them to the color I want which is usually more like 3.5 hours. The last hour I check them frequently to get them right where I want them tenderness wise. It is usually more like 30 minutes or so.

For babybacks the times are shorter. I still do about three hours for the first segment, but start checking them after about 1.5 hours in the foil. Once they are a little more tender than I want them I take them out of the smoker, open the foil, and let them rest a bit to firm up the bark. The meat firms up as well.

Thanks, Gator. I'm glad to hear the endorsement of 3-2-1. I've read about a few different techniques and wasn't sure what to go with. I'll give it a shot and be mindful of oversmoking. I think I'll use apple wood and see how it goes.

And thanks to everyone for the wisdom. There is obviously a lot of knowledge here - I appreciate how willingly it is shared.

[GTsetGO]

last weekends adventures



http://i307.photobucket.com/albums/nn286/gtsetgo/food/20130322_182855_zpsa67b9d1e.jpg



http://i307.photobucket.com/albums/nn286/gtsetgo/food/20130324_103230_zpsddb83538.jpg

[OLS]

I like what Peter and Brent said about over-smoking. If you taste your ribs and they taste like they have been
in a house fire, you know you failed the over-smoke test. Thin, blue smoke is the only way to go.

[Steve]

Smoker is lit, meat is getting rubbed, cigars and bourbon standing by...
Posted via Mobile Device

[kydsid]

Smoker is lit, meat is getting rubbed, cigars and bourbon standing by...
Posted via Mobile Device

I'm gettin in the car!! :r

Sounds like the way to spend the weekend.

[Steve]

I'm gettin in the car!! :r

Sounds like the way to spend the weekend.

Looking forward to seeing you again Jason!

http://oldchurchbbq.com/sharedpictures/2013-04-06_GCA%20BBQ%20Picnic/2013-04-06_GCA%20Picnic%20BBQ.jpg

16 butts and a mess of beans to get things started...

[Smokin Gator]

I knew I smelled something heavenly Steve!!! A guy has an 84 for sale in G'ville, but I am still looking for a 60.

[chaase321]

Looking forward to seeing you again Jason!

http://oldchurchbbq.com/sharedpictures/2013-04-06_GCA%20BBQ%20Picnic/2013-04-06_GCA%20Picnic%20BBQ.jpg

16 butts and a mess of beans to get things started...

how shiiiite Steve :dr:dr I would love to be standing in front of a smoker like that! Hope all went well and turned out fantastic

[Fordman4ever]

Just pulled 3 pork butts off the smoker. doing 3 more tomorrow. Got a big tailgate party on Tuesday.

[Steve]

16 butts wrapped and resting Saturday night...

http://oldchurchbbq.com/sharedpictures/2013-04-06_GCA%20BBQ%20Picnic/2013-04-06_GCA%20Picnic%20BBQ%20002.jpg

All that was left Sunday afternoon

http://oldchurchbbq.com/sharedpictures/2013-04-06_GCA%20BBQ%20Picnic/2013-04-06_GCA%20Picnic%20BBQ%20003.jpg

[T.G]

Normally I would never cut the ribs apart before cooking nor leave the membrane on the back (inside), but these came that way and I wasn't going to pass up organic grass feed & finished beef ribs from Eel River Ranch for $1.50/lb.

Used it as an opportunity to test a few different glazes, had some interesting results. A mix of apricot jam, sriracha sauce, apple cider vinegar and a dash of oyster sauce seemed to be the winner with the plum/cherry/oak smoke.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=13300&stc=1&d=1365432571
http://www.cigarasylum.com/vb/attachment.php?attachmentid=13301&stc=1&d=1365432571
http://www.cigarasylum.com/vb/attachment.php?attachmentid=13302&stc=1&d=1365432571

[Moose6026]

My mouth waters when I look at this thread:dr

[dijit]

Ok I'm trying this on Sat but instead of sausage inside I will be using a split pork tenderloin with orange marmalade stuffing and my own dry rub between the stuffing and the roast. Pics if it works.

Ok made the roast instead of the sausage learned I need to split the roast deeper for the spices and stuffing to affect the whole roast instead of the top half.

Pics will be up tonight of the results. All in all it was still delicious thanks for the ideas on how to make it.

[OLS]

Haha, Adam, it looks like you bought those Piggly Wiggly beef ribs I used to get, where they flanken cut all
the meat off for another product, leave you with giant shiners, and they charge you a crazy per pound rate
for basically bones....and still have the nerve to call it 'beef ribs'. I had to stop buying them. They used to
be in the reduced rack all the time, but again, heavy bones were not something I was interested in buying
after I was told not to give the guard dog any more bones. I even got tired of the flavor.

[T.G]

I hear you Brad, normally I won't buy beef ribs that have the meat cut off the top and/or meat gouged out from between the bones. These came as two butchers paper wrapped packs in the frozen markdown bin. I could feel through the paper to tell that they were already separated, which was no big deal, but because they were already frozen, I couldn't tell they were all shiners. Oh well, at $1.50/lb for these which normally go for close to $4/lb, it wasn't a bad deal, but certainly not a great deal when I compare it to the cuts I typically get from the university at their processing facility (corn finished, not-free range, non-organic beef though).

I was actually thinking about throwing the bones in the pressure cooker for stock, but decided against it, figuring that all the smoke would be extracted too, so I'd end up with 4-5 quarts of briquette flavored stock.

[jjirons69]

Sweet looking smoke ring, Adam!

You're an animal, Steve!

[dijit]

Ok made the roast instead of the sausage learned I need to split the roast deeper for the spices and stuffing to affect the whole roast instead of the top half.

Pics will be up tonight of the results. All in all it was still delicious thanks for the ideas on how to make it.

http://www.cigarasylum.com/vb/picture.php?albumid=889&pictureid=7776

[OLS]

Don't get me wrong Adam, I ate em til I just couldn't get up for it anymore, some $200 worth over a year
or two. But in the end it was the gall of them taking all the meat, selling it to someone else, and then trying
to sell me the leftovers as beef ribs that made me mad. If it didn't have a good reduced for quick sale price on it,
I would never have gotten caught up in it. Add to that the fact that they are only good hot off the grill, and it
was an easy habit to break. Re-heated they are really lame. Or certainly not worth serving to friends as an
example of your smoking skill. I could eat them re-heated MYSELF, but found them a bad idea to share.

I won't lie, though....looking at the pics again today, my mouth DID water.

[BigCat]

Question for you guys - I'm doing back ribs tomorrow for my first cook. I obviously can't time it exactly because I haven't done them before on the WSM. I'd probably rather they be done earlier and kept warm than later and everyone else kept hungry. So what do you recommend if they are finished an hour before I want to serve them? Stick them in the oven at 180? Something else?

[pektel]

Question for you guys - I'm doing back ribs tomorrow for my first cook. I obviously can't time it exactly because I haven't done them before on the WSM. I'd probably rather they be done earlier and kept warm than later and everyone else kept hungry. So what do you recommend if they are finished an hour before I want to serve them? Stick them in the oven at 180? Something else?

If I were me, I'd wrap them in tin foil, then wrap in a towel, and put in a cooler to retain as much heat as possible without cooking them further. Then fire up the grill to reheat. If you plan on saucing them, you're going to want to finish on the grill to caramelize the sauce a little anyways.

But again, I've never cooked ribs for a large group. "Eating time" when I cook ribs is whenever they get done :)

[BigCat]

"Eating time" when I cook ribs is whenever they get done :)

That's always been my thing too! I'll give the cooler/foil/towel thing a try. Thanks for suggesting it.

[Steve]

If I were me, I'd wrap them in tin foil, then wrap in a towel, and put in a cooler to retain as much heat as possible without cooking them further. Then fire up the grill to reheat. If you plan on saucing them, you're going to want to finish on the grill to caramelize the sauce a little anyways.

But again, I've never cooked ribs for a large group. "Eating time" when I cook ribs is whenever they get done :)

Good tip right there.

I did 16 7.5lb butts this past saturday for a picnic sunday after church. When they were at temperature saturday night (about 11:30pm) i pulled them off the smoker, wrapped them in two layers of foil, and stuck them in one of my large coolers with some towels. Sunday morning around 8:30 when I started pulling them to serve, my assistant was still doing the hot-hands two-step thru 3 pairs of disposable gloves (I gues to be fair, I really should invest in another pair of nice, insulated gloves like I use for my helper... ;s)

http://oldchurchbbq.com/sharedpictures/2013-04-06_GCA%20BBQ%20Picnic/2013-04-06_GCA%20Picnic%20BBQ%20002.jpg

BTW, if you are cooking them ~225*, I would probably figure on about 5 hours to cook. At least that's what mine average out to.

[BigCat]

Thank you, Steve. I appreciate the advice and the time quote. I'm shooting for 225, so that's great to know.

[Steve]

If you are using a WSM, you shouldn't have too much trouble. THose things keep temp pretty well as long as you pay attention.

A lot of guys get pretty anal about keeping exactly 225* (and now doubt these guys turn out awesome product), but I usually don't get that worked up about it. With a shorter cook like ribs it may make more of a difference, but most of the time I am cooking for 12-18 hours on average. I think it pretty much averages out as long as you don't let the temp dip too far. You definately do not want to loose time trying to get the smoker back up to temp.

Of course I have been cooking on my Lang for a LONG time and know what her mood is on any given day. After you have cooked on your WSM for a few times you will have a better feeling for how long various items are going to cook and how much fuel you will need. For example, this past weekend, I used half a bag of lump (5lbs. maybe) and 2 or 3 logs to get her fired and warmed up, then maybe another 15 or so quarter sticks of blackjack oak for the entire cook. Once she's up to temperature, she just cruises along.

Enjoy the ride, and especially the eating!

[jjirons69]

My ET732' arrived yesterday. Will be giving them a test run on Monday:

http://i250.photobucket.com/albums/gg271/markinca1953/001-1.jpg

Mark, just ordered mine today. Got a free set of bear claws with them. Amazon has the combo deal for the same price as the single unit. I'm stoked!

[jjirons69]

15.5 lbs of boneless Boston Butt from Costco. Brining solution - salt, cracked black pepper, and mined garlic for 12 hours. Rubbed with homemade pork rub. Smoked at 235-255F for 9 hours on Saturday. Beautiful deep smoke ring and absolutely perfect flavor! My entire family has been enjoying them since supper last night. Still have enough to freeze for later. Probably the best butts I ever smoked!

http://i160.photobucket.com/albums/t178/jjirons69/P1050864_zps0ff0d418.jpg

http://i160.photobucket.com/albums/t178/jjirons69/P1050865_zps4fa15ff0.jpg

http://i160.photobucket.com/albums/t178/jjirons69/P1050866_zpsfcced5db.jpg

[Steve]

Looks awesome Jamie!

[Mr B]

Awesome pics Jamie! Great Job, looks tasty

[T.G]

Nice! :tu

[BigCat]

Well guys, I pulled off the ribs on Saturday for the most part. I did 6 racks, 2-2-1 ish, had the smoker holding pretty steady around 225. I would say 3 of the racks came out perfect - great flavor and texture. The other three had good flavor, but were not as tender and some of the larger pieces of meat actually were a little dried out. I don't know how to explain them being not as tender (which I think means they needed to cook longer) and also drier except for maybe the placement within the WSM and the idea that maybe I should have used more apple juice for the larger racks when I wrapped them. I'll have to do some experimenting and figure it out. It will be fun "work". I really did enjoy the whole process.

[Steve]

Were the ribs all the same size Colin?

[BigCat]

Were the ribs all the same size Colin?

Some were a little bigger than the others, but not hugely so. They were the cryo-packed ones from Costco.

I've attached a pic of them before going into the foil, but I don't think you can tell very much from it.

[Chainsaw13]

Has anyone tried using tobacco when smoking meat? I'm thinking of trying it for a BBQ event (BizzareBQ) I'll be going to in June. The idea if the event is to be creative with your dishes. I found a link to a chef who did tobacco smoked ribs with a Guinness sauce, but no recipe. I might have to do some test runs.

[T.G]

Has anyone tried using tobacco when smoking meat? I'm thinking of trying it for a BBQ event (BizzareBQ) I'll be going to in June. The idea if the event is to be creative with your dishes. I found a link to a chef who did tobacco smoked ribs with a Guinness sauce, but no recipe. I might have to do some test runs.

Not intentionally.

Accidentally burned the nub of a cigar once. Didn't really do anything noticeable, but it was a rather small quantity of tobacco, maybe not enough to be noticed. Honestly never felt the need to try it again with a larger cigar and see.

[Chainsaw13]

Not intentionally.

Accidentally burned the nub of a cigar once. Didn't really do anything noticeable, but it was a rather small quantity of tobacco, maybe not enough to be noticed. Honestly never felt the need to try it again with a larger cigar and see.

I'll give it a test run in a couple weeks when I'm back from my work trip. I figure with my Bradley, I'll make up some foil packs with the tobacco in it and do half/half with either apple or cherry wood.

[T.G]

I'll give it a test run in a couple weeks when I'm back from my work trip. I figure with my Bradley, I'll make up some foil packs with the tobacco in it and do half/half with either apple or cherry wood.

I don't know how hard the Bradley's are to clean, so be careful. That was one thing I noticed, my Weber still stunk a few days later - but cleaning a Weber is easy.

[Chainsaw13]

Ahh, good to note.

[OLS]

The other three had good flavor, but were not as tender and some of the larger pieces of meat actually were a little dried out. I don't know how to explain them being not as tender (which I think means they needed to cook longer) and also drier except for maybe the placement within the WSM

When you cook back ribs, you have to watch out for the large pieces of loin that sometimes come
attached to the rack. I don't know if you have ever cooked pork loin, the ones they package in a round
pack that come as two tenderloins butted against each other. They dry out superfast, and have to be
cooked just right to even stand a chance of them being moist. Sometimes the meat from that area can be
tough and dry on a rack of BBRs.

You also get a similar deal with the meat flap (lol) on a rack of spares, where the rack thins down to about
1/4 inch thick and there are no bones there, one of two parts that often gets trimmed away in a St. Louis cut,
it can dry out while waiting for the rest of the rack to cook. That's why I trim it all away and cook it down with pintos. (http://www.cigarasylum.com/vb/showthread.php?t=56421)

[Mr B]

Brad, do you also trim off that loin piece form the back ribs or do you just leave it on there and deal with that piece being a little (tougher/dryer)?

[OLS]

I leave everything on the back ribs. I could care less if it's dry or tough, lol.
If I find a piece like that after the cook, I cut it off, cube it up, and put sauce on it
and eat it with some marsh taters. I only pointed it out since it looked like he thought
maybe it was something he had done to the racks that made it that way. Once I got
some racks from El Supermercado, they were HUUuuuge, in fact I think I talked about it
early on in this thread. But huge ain't everything I found out. All that extra meat was
tough and dry. I was a BBR virgin, basically, and I did not see it coming. It was the diff.
between the way the major players trim and the way the mexican butcher trimmed.
I thought it was gonna be great, 30% more meat, same basic price....not so.

Now if there is a HUGE chunk of loin meat that is clearly not part of the traditional cut,
I might trim it off first and cook it on the side and then feed it to the dogs who gimme
the sad eyes all day til the food is ready. I always give em spares meatflap or the cartilage
section you trim off of St. Louis. I eat all the meat out of the crannies and let the dog
devour that crunchy cartilage. He is not knowlegable about the cut and eats it like it
was ribs. Cause he is a dog.

[mosesbotbol]

I trim them down so they look like NC style. I'll also cut off the smallest ribs so everything is square. There's plenty of uses for the extra meat. Great in Paella.

[Steve]

I trim them down so they look like NC style. I'll also cut off the smallest ribs so everything is square. There's plenty of uses for the extra meat. Great in Paella.

And baked beans...

[BigCat]

When you cook back ribs, you have to watch out for the large pieces of loin that sometimes come
attached to the rack. I don't know if you have ever cooked pork loin, the ones they package in a round
pack that come as two tenderloins butted against each other. They dry out superfast, and have to be
cooked just right to even stand a chance of them being moist. Sometimes the meat from that area can be
tough and dry on a rack of BBRs.

[/URL]

The drier racks definitely had those larger loin pieces on them - that could have been the issue. I'm going to do my first butt this weekend. I might experiment with trimming vs. not trimming a couple of racks as long as I'm at it and see if I notice a difference.

[OLS]

The drier racks definitely had those larger loin pieces on them - that could have been the issue. I'm going to do my first butt this weekend. I might experiment with trimming vs. not trimming a couple of racks as long as I'm at it and see if I notice a difference.

That is good to know. I am known for being a man of too many words and too many theories
around here, but now and again when I hit on one, it makes me feel good to know I was in
the ballpark, lol. Butts take a lot of patience, and are also much more custom made for people
with good cookers. I have a versatile cooker, in that it is really just a long grill with a lid, and I build
a fire on one end and put the meat at the other. I end up with about two feet of space to cook on in
both directions. But with Butts, there is a lot of maintenance of fire with my setup, so I do them
infrequently. I also love the flavor of the smoke to penetrate a little more than I am able to do with
a butt. I love it, but don't do it very often. But ribs and western style pork riblets, those I can wear out!

[fxpose]

I did a boneless rib roast on the mini-wsm last night. It was a tiny roast at about 2.5 lbs. Simple S&P and EVOO. The single chunk of hickory I used was a bit much for my taste though, otherwise fine. I ran the cooker at 275°F, and no diffuser. Served with roasted tomatoes, zucchini, and baked potatoes.
My wife destroyed her portion by throwing it into the microwave for a couple of minutes....LOL...

http://i31.photobucket.com/albums/c362/jojisan/BBQ/P1070133_zpsb4be415d.jpg

http://i31.photobucket.com/albums/c362/jojisan/BBQ/P1070136_zps8aeb7254.jpg

[Steve]

:dr:dr

[Mr B]

Perfectly cooked. Curse that microwave!

[kydsid]

Nothing because the cheap POS is full of holes. However I wanted to mention that in looking for a new Pit yesterday we stopped at Klose BBQ. I want one so bad. In any case met Dave Klose, owner, and Klose himself is a BOTL. Keep that in mind next time you buy a bbq. :D

[BigCat]

Threw on a 9 pound pork butt just before 11 this morning. I'm trying the Renowned Mr. Brown recipe. I'll be adding bone-in beef short ribs around 2. Those are for dinner tonight. The pork will be tasted later tonight and probably eaten for dinner tomorrow. It should be interesting, hopefully in a good way.

[ucla695]

The boneless rib looks great George! :tu

[BigCat]

I didn't take pictures, but the beef ribs were excellent. I was really happy with them. I prepared them just like the recipe being featured right now on the virtual bullet home page, except I used a rub suggested with the boneless short ribs instead of the 50/50 salt/pepper suggested. I'll definitely be making them again. They did shrink down quite a bit. They were three-bone racks. Definitely one rack per person at least. I could have demolished a second rack, but one was a perfectly reasonable amount of food.

The pork butt turned out decently. Great flavor, maybe a little on the dry side. I put it on just before 11 a.m. and it hit 190 just before midnight. It was 9 pounds with bone in. It stalled for a few hours at 160 and then just gradually climbed to 190. As for being a little dry, I only let it sit for about 25 minutes before pulling it because I had to go to bed. Next time, I'll probably let it sit for a couple of hours in the cooler. I've read that helps. I'll probably re-heat it by steaming it and then add a little sauce for dinner tonight and I'm sure it will be great.

[OLS]

I cooked my chicken in the oven....I had so much crap to do, I just couldn't involve the smoker. :(

[Goldie]

I just inherited 50 pounds of beef brisket, so I think this will be my new favorite thread. I need to get with someone local and figure this smoking business out.

I'm also looking for an electric smoker, as that is what I have heard most people talk about. I guess I just need to do some research.

[chippewastud79]

First foray into pork so far this spring and a full meal besides some wings earlier this year. Two racks of spare ribs, one trimmed down to just the meat on the bones, the other full of every piece of attached meat. If I find the camera, I'll take some pictures. :tu

Might have started them a little late, so we might be eating around 9:30. :sh

[T.G]

I just inherited 50 pounds of beef brisket, so I think this will be my new favorite thread. I need to get with someone local and figure this smoking business out.

I'm also looking for an electric smoker, as that is what I have heard most people talk about. I guess I just need to do some research.


Here, 4 different easy ste-by-step ways to cook awesome brisket on a WSM:
http://virtualweberbullet.com/cook.html#beef

[Jefft72]

Just pulled a brisket after about 13 hrs of smoke. I knocked a corner off of each side and man this thing was good. It pulls apart so easily. Can't wait to get into it for dinner tomorrow.

Pics to follow.
Posted via Mobile Device

[pnoon]

Just pulled a brisket after about 13 hrs of smoke. I knocked a corner off of each side and man this thing was good. It pulls apart so easily. Can't wait to get into it for dinner tomorrow.

Pics to follow.
Posted via Mobile Device

Please! :dr

[pnoon]

Going to slow cook/smoke some homemade bratwurst, Andouille, and chicken w/sundried tomato sausages.
As a side dish, also going on the smoker is this:
http://www.dadgumthatsgood.com/four-cheese-smoked-mac-n-cheese/

Gonna be a good eating (and drinking) day.

[Jefft72]

Here are the pictures as promised. While this is probably the best brisket I have done, I feel like some more time and a few more degrees of internal temp would have made it "pull apart" tender. But without a doubt this is a good one.

https://sphotos-a.xx.fbcdn.net/hphotos-ash3/253203_10201018112683443_1193751938_n.jpg

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-frc1/486719_10201018112403436_1774314877_n.jpg

[shade]

Pizza done on the smoker is my newest favorite food group.

[Goldie]

Here, 4 different easy ste-by-step ways to cook awesome brisket on a WSM:
http://virtualweberbullet.com/cook.html#beef


Thanks brother, much appreciated. I'm thinking I'm going to pick up a smoker tomorrow. Can't wait to get started in this new venture.

[tsolomon]

Smoked some Jerky yesterday, but today it's going to be ribs. -(P

[T.G]

From Sunday, one of my favorites, Lechón Asado from a boneless picnic shoulder.

From Monday, something even higher up on the favorite list, a Cuban Sandwich (with added pickled sweet jalepenos) from the leftovers.

[Mr B]

Looks awesome Adam......Andy?

[jjirons69]

Looks super!

[MarkinAZ]

Great looking BBQ everyone. Mark, that pizza in the smoker looks spot on:tu

[mk05]

this thread is evil, and must be stopped

[pnoon]

this thread is evil, and must be stopped

Not on MY watch. :D

[pnoon]

Well I spent the morning preparing the rub and sauce for this.
http://www.foodnetwork.com/recipes/bobby-flay/bourbon-bbq-chicken-with-sixteen-spice-rub-recipe/index.html

Gonna rub down some cicken breasts, fire up the smoker, and cook low and slow. :dr

[pektel]

Well I spent the morning preparing the rub and sauce for this.
http://www.foodnetwork.com/recipes/bobby-flay/bourbon-bbq-chicken-with-sixteen-spice-rub-recipe/index.html

Gonna rub down some cicken breasts, fire up the smoker, and cook low and slow. :dr

REcipe sounds delicious. Only need a 1/2 cup bourbon for the sauce. That leaves a rather large portion for the cook! :al

I just got a couple pork butts thawed out (the twin pack vac sealed) for tomorrow. Just wish I had room to put a pan o'beans in the smoker too.

[Chainsaw13]

I smoked a couple pork tongues yesterday for taco's. Rather impressed with the results.

[T.G]

I smoked a couple pork tongues yesterday for taco's. Rather impressed with the results.

Never worked with pork tongue, I'm guessing you process it in a manner similar to beef tongue, in other words, boil it, rip the skin off, then cook at really low heat for a long time?

[pnoon]

Did a tri-tip rubbed with Memphis Dust and some roasted potatoes and carrots.
Yum.

[jjirons69]

Tongue...

Sweet Lord, it'll be a tough day at the compound before we start cooking tongues. You guys are more hard core than I ever will be.

[Conch Republican]

Welp, I bit the bullet and bought a smoker. So far 2 pork shoulders and 1 Turkey have fallen victim (besides some pork chops) Plkanning on more shouldders for the Rochester Herf (so you should all come out!!)

[tupacboy]

going to do my first brisket this weekend... any tips?

is it fat side up or down?

[pektel]

So I took a vac-seal pack of Pork butt out of the freezer a week ago, went straight into the fridge. 1 week later, and it's still in the fridge. Still good? Or chuck it? Just never had the time to cook it as I had planned. I got it on sale, so I'm only throwing out $20 worth of product. But at the same time, it's 16 pounds of food.

[Jefft72]

going to do my first brisket this weekend... any tips?

is it fat side up or down?

Fat side up. There are a multitude of ways to prepare your brisket (dry rubs, marinade, etc). Pick one that sounds easy (I prefer a dry rub).

The trick and hardest thing about doing brisket for me is keeping the temp consistent throughout the entire smoke. 250ish is a good range to shoot for in the pit.

I good digital meat thermometer is your friend. I won't put my meat thermometer into the thickest portion of meat until well into the cooking process. Beef is technically done at 160F, however you will want to keep the cooking process going until that internal meat temp gets up to the 180F mark.

About half way though the cook I will flip the brisket end for end (fat side still up) so that it has a better chance of even cooking. There is also the question of wrapping in foil after several hours, or not. I have done it both ways and am not sure if it makes too much of a difference. This may depend on what wood you are using and how much smoke gets into the meat. I used oak last time without foil wrapping and it worked for me. Mesquite will impart a much heavier taste I believe, and wrapping may benefit the meat.

At 160F it is done, but will be tough. The last one I did was pulled at close to 180F, but it could have used some more time. It was moist and tender, but still didn't pull apart easily.

Brisket is about trial and error, but it cannot be rushed.

[BigCat]

I won't put my meat thermometer into the thickest portion of meat until well into the cooking process.

Why? Just curious. I start with it in. Haven't thought of a reason not to.

[pektel]

Foreplay perhaps?

[BigCat]

Foreplay perhaps?

Touche!

[Jefft72]

Why? Just curious. I start with it in. Haven't thought of a reason not to.

Foreplay perhaps?

LOL, thanks guys.

I am not sure why I even made a point of it as it doesn't matter either way. I just like to make sure things are all nice and ...ah jeez, this is a family board. :)

[Conch Republican]

I havent done a beef brisket yet, but for pork shoulder - it shreds and falls away at 190. I have a pork loin brining now - thinking 2 days in brine - then onto the smokeage!

For my shoulders - I put the thermometer in at the beginning - but I ubderstand if someone wanted to keep as much of the juices in as poss.

[jjirons69]

With Cliff's suggestion, I smoked the 2 butts yesterday. 10 hours at 250F. Brined 14 hours prior to. Turned out perfect!! They're in cold storage until the golf tourney. Should be a big hit!

[EricF]

Pork...........It's what's for dinner! :dr
http://i1027.photobucket.com/albums/y335/Fechter/IMG_20130527_183551_997_zps95986cf2.jpg (http://s1027.photobucket.com/user/Fechter/media/IMG_20130527_183551_997_zps95986cf2.jpg.html)
http://i1027.photobucket.com/albums/y335/Fechter/IMG_20130527_184738_777_zpsf58b12ac.jpg (http://s1027.photobucket.com/user/Fechter/media/IMG_20130527_184738_777_zpsf58b12ac.jpg.html)

[Scottw]

Damn that looks good. No pics but yesterday we did smoked ribs, smoked venison and smoked elk. Very tasty.

[pektel]

Interested to know how smoked venison turned out. One of the leanest animals I've ever murdered in cold blood.

They are freaking spectacular tasting though.

[Conch Republican]

The pork loin turned out fantastic! going to make another for the HERF on Sat (better start the bring tonight!! :-)

I dont brine my pork shoulders - just rub and smoke...

[hammondc]

Just put on a couple racks of ribs. 1 Rack babybacks. 1 Rack St Louis.

[hammondc]

With Cliff's suggestion, I smoked the 2 butts yesterday. 10 hours at 250F. Brined 14 hours prior to. Turned out perfect!! They're in cold storage until the golf tourney. Should be a big hit!

Well done, sir!

[ChicagoWhiteSox]

From Sunday, one of my favorites, Lechón Asado from a boneless picnic shoulder.

From Monday, something even higher up on the favorite list, a Cuban Sandwich (with added pickled sweet jalepenos) from the leftovers.

OMG:dr:dr

[RHNewfie]

I am trying to convince my wife to buy me an off-set smoker for fathers day. In light of my impending success I have been trying to educate myself so I started watching some YTube videos... I have to say that I am disgusted by some of the things I have seen/heard...

"There's some dirt in the pot but it'll be alright..."
"I just poured the chicken juice and blood right in there with the chicken..."
"Doesn't look like there are too many bugs in that wood..."

Another guy was being so careful prepping his chicken. Raw chicken on a tray lined with foil, was talking about being hygenic with the chicken. Put the chicken in a bag, laid the bag with chicken on top of his now empty tray, then took it out of the tray and slid it across the counter...

:pu :pu

[pnoon]

I am trying to convince my wife to buy me an off-set smoker for fathers day. In light of my impending success I have been trying to educate myself so I started watching some YTube videos... I have to say that I am disgusted by some of the things I have seen/heard...

"There's some dirt in the pot but it'll be alright..."
"I just poured the chicken juice and blood right in there with the chicken..."
"Doesn't look like there are too many bugs in that wood..."

Another guy was being so careful prepping his chicken. Raw chicken on a tray lined with foil, was talking about being hygenic with the chicken. Put the chicken in a bag, laid the bag with chicken on top of his now empty tray, then took it out of the tray and slid it across the counter...

:pu :pu

Jeff - avoid YT videos. As you have seen, the "authors" have no clue. Trust information from those you know (here) and from sites like this one:
www.amazingribs.com
AmazingRibs is a huge source of information, recipes, tips, and most important, the science behind bbq.

[RHNewfie]

Boy are you right Peter! Thanks for the site link, I have never visited that site.

[kydsid]

Nothing because the cheap POS is full of holes. :D

The religious relic, cause it's holy, is on it's way out and a new pit on it's way. Pics soon.

In the mean time I'll give a hint on the new pit. Rust eating it's way through won't be much of a concern. ;)

[MrClean]

I replaced my old smoker a couple of months ago, it was a fuel hog. If I was smoking a brisket, it took over a 20lb bag of charcoal. I still have it for sentimental reasons, dad gave it to me, but I really didn't like the amount of charcoal I had to use to cook anything. So the wife agreed to let me replace it. Decided on a Backwoods Chubby. More than I wanted to spend, but it should be the last one I ever need to buy. I like it because it's insulated and I can use it during the winter and won't have to fight heat loss as much.
http://farm8.staticflickr.com/7282/8987406371_a9e73b1517_z.jpg (http://www.flickr.com/photos/jeffcarroll01/8987406371/)
Backwoods Chubby (http://www.flickr.com/photos/jeffcarroll01/8987406371/) by Jeff Carroll01 (http://www.flickr.com/people/jeffcarroll01/), on Flickr
http://farm8.staticflickr.com/7344/8987403073_a0e434f463_z.jpg (http://www.flickr.com/photos/jeffcarroll01/8987403073/)
Backwoods Chubby (http://www.flickr.com/photos/jeffcarroll01/8987403073/) by Jeff Carroll01 (http://www.flickr.com/people/jeffcarroll01/), on Flickr
Decided it was entirely too short for me so I built a rolling cart to make it easy to move around the deck if necessary.
http://farm8.staticflickr.com/7438/8988611128_e9d34dfa08_z.jpg (http://www.flickr.com/photos/jeffcarroll01/8988611128/)
Chubby on a stand (http://www.flickr.com/photos/jeffcarroll01/8988611128/) by Jeff Carroll01 (http://www.flickr.com/people/jeffcarroll01/), on Flickr

Today I have pork spare ribs and a couple of racks of beef ribs on it.

[T.G]

I replaced my old smoker a couple of months ago, it was a fuel hog. If I was smoking a brisket, it took over a 20lb bag of charcoal. I still have it for sentimental reasons, dad gave it to me, but I really didn't like the amount of charcoal I had to use to cook anything. So the wife agreed to let me replace it. Decided on a Backwoods Chubby.

That chubby looks like a sweet little smoker.

For about $20 you can turn your old smoker into an electric cold smoker for cheese, cured meats, etc.:2

[MrClean]

That's a good idea Andy, never thought about that!

[T.G]

A new Weller SP23L soldering iron (http://www.homedepot.com/p/Weller-Marksman-25-Watt-Soldering-Iron-Kit-SP23LK/100157127?N=1lw#.UbN3BtnX1c8), an old soup can with the lid only partially removed or a heavy stoneware coffee mug (a shaving mug works well), some metal duct tape and a bag of smoke wood chips is all you need.

Clean the bbq and seal the vents with the metal duct tape. Punch a hole in the bottom of the can for the soldering iron barrel to go through, fill the can with chips jam the soldering iron in through the hole (make sure the "backstop" where the barrel meets the handle is not touching the can, otherwise you'll melt the handle on the iron), plug the iron in, put your food on and it'll be smoking within a few minutes. Every fifteen minutes or so, open the lid, shake the can to get fresh wood in contact with the iron barrel. Most foods will be done in 40-60 minutes.

If you use a shaving mug, just fill it with chips, stick the iron in, and stir it a bit about every 10-15 minutes.

In a 1 hour smoke, I get less than a 10F temp rise in the chamber of an 18" weber that I have dedicated for cold smoking.

[kydsid]

That's a nice smoker. Good work on the cart too.

[tsolomon]

Just started smoking some baby back ribs.

[MrClean]

That's a nice smoker. Good work on the cart too.

Thanks Jason. I was worried about it being top heavy and it is a little. Smoker weighs 115lbs and it would be better if the legs flared out a little to help keep it stable, but I won't move it too often and as long as I don't try to run while while moving it, tipping shouldn't be an issue.

[pektel]

Really been enjoying putting center cut, bone in pork loin on the smoker lately. Turns out super juicy thanks to the maverick dual probe thermometer. No one in their right mind should be without one.

[MarkinAZ]

http://farm8.staticflickr.com/7282/8987406371_a9e73b1517_z.jpg (http://www.flickr.com/photos/jeffcarroll01/8987406371/)


That's a nice looking smoker Jeff. That's a Tel-Tru thermometer on the BC' door?

[Chainsaw13]

If you're not feeling industrious, this cold smoke generator seems to work well. I know a lot of the people who cold smoke sausage use these. Been thinking of picking one up myself

http://www.amazenproducts.com/SearchResults.asp?Cat=12

[MarkinAZ]

If you're not feeling industrious, this cold smoke generator seems to work well. I know a lot of the people who cold smoke sausage use these. Been thinking of picking one up myself

http://www.amazenproducts.com/SearchResults.asp?Cat=12


Good information Bob:tu

[Chainsaw13]

I see they have a version now that'll use sawdust or pellets. :tu

[T.G]

If you're not feeling industrious, this cold smoke generator seems to work well. I know a lot of the people who cold smoke sausage use these. Been thinking of picking one up myself

http://www.amazenproducts.com/SearchResults.asp?Cat=12


Thanks for the link Bob. If I ever get around to finishing the conversion of a spare file cabinet I had lying around into a vertical multi-tray smoker, one of those will be perfect for low temp / cold smoking.

[Fordman4ever]

I did 2 ten pound pork butts today.

[RHNewfie]

Got an entry level COS yesterday, couldn't pass up the deal. I got the material to make a few mods to it already. Baffel, tuning plates, stack extension, and soon coal basket. Anyhoo... I think it's pretty good, all pictured for $205...

[kydsid]

Of the many cheap smokers I've had Jeff, that was probably my favorite and the only one I regret selling. Good luck and good eats.

[RHNewfie]

Of the many cheap smokers I've had Jeff, that was probably my favorite and the only one I regret selling. Good luck and good eats.

Thanks Jason, that's encouraging!

[kydsid]

If you end up with keeping it up to temp, which you just might. You can use fire brick like a lot of people do to add heat mass. Or as I preferred using small aluminum trays filled with clean new playground sand. You can mold them to however thick you want and can get them to curve. Cover them with foil and they last quite a while.

[RHNewfie]

I will keep that in mind! I also bought some 3M fire barrier silicone to close up all of the joins and holes and have a plan in mind to correct the play at the lower edge of the main door.

[MarkinAZ]

Got an entry level COS yesterday, couldn't pass up the deal. I got the material to make a few mods to it already. Baffel, tuning plates, stack extension, and soon coal basket. Anyhoo... I think it's pretty good, all pictured for $205...

Very nice Jeff! Post a photo once you have it all assembled:tu

[MrClean]

That's a nice looking smoker Jeff. That's a Tel-Tru thermometer on the BC' door?


Yes it is. Seems to be accurate, I use a 2-probe temp gauge, one for the meat and for the box, seems like the Tel-Tru is pretty spot on.

[MrClean]

If you're not feeling industrious, this cold smoke generator seems to work well. I know a lot of the people who cold smoke sausage use these. Been thinking of picking one up myself

http://www.amazenproducts.com/SearchResults.asp?Cat=12

Thanks for the link Bob, that looks pretty cool. Never done any cold smoking, think it's about time I take a look at it.

[MarkinAZ]

Yes it is. Seems to be accurate, I use a 2-probe temp gauge, one for the meat and for the box, seems like the Tel-Tru is pretty spot on.

Thanks Jeff...:tu

[Steve]

Jeff - avoid YT videos. As you have seen, the "authors" have no clue. Trust information from those you know (here) and from sites like this one:
www.amazingribs.com
AmazingRibs is a huge source of information, recipes, tips, and most important, the science behind bbq.

Word...!

[Steve]

Of the many cheap smokers I've had Jeff, that was probably my favorite and the only one I regret selling. Good luck and good eats.

x2

[Steve]

If you end up with keeping it up to temp, which you just might. You can use fire brick like a lot of people do to add heat mass. Or as I preferred using small aluminum trays filled with clean new playground sand. You can mold them to however thick you want and can get them to curve. Cover them with foil and they last quite a while.

This personally! Although I do use playground sand in my ECB and my gas sausage smoke house instead of water.

[RHNewfie]

Thanks for the input guys! It will take a week or so for me to put it together with work this week but I will take pics as I go and post up when completed! Hopefully by next Sunday. Until then it sits in the box... :-(

[Steve]

One suggestion...I did this with my patio offest ( New Breaufuls). Pick up a section og water heater flue pipe (I found mine at a big box home improvement store, i./e. Home Depot/Lowes) and add it to the stack. This will help the airflow thru the smoker. For me, two drew too fast, but with one, it did pretty good. It is the ventura effect. I also do not use the flue damper. I control my heat directly with the firebox intake dampers. If you try to chock back on the flue damper, it slows down the draw and the smoke can cool off and condense. This created creasote that can drip onto your food and give it a bitter taste. Just my :2, YMMV :)

[T.G]

One of the most flavorful hunks o' cow to ever hit the grates of a bbq... 7-Bone chuck pot roast.

About 5 hours at 200F (grate temp) then an hour in foil at high temp w/ a 45 min rest and it basically shredded itself.

[Mr B]

Looks awesome Adam. Was the "High Temp" in the oven or on the grill?

[T.G]

Thanks Brent.

I did it in the smoker, although being wrapped in 4 layers of foil I don't think it really makes any difference if it's finished in the oven or the smoker. In this case, since the smoker was already hot, I pulled the water pan, added 1/2-3/4 a chimney of fully lit lump and opened all the intake vents up 100%. Which gives me about 450F chamber temp, give or take.

[Mr B]

Very nice.

[RHNewfie]

Man, where's a guy gotta look to find 1/8 sheet steel. Been to Rona, Home Depot, Lowes and no luck!

[kydsid]

Ready to smoke like a mad man with my new grill. :dance:

http://www.cigarasylum.com/vb/picture.php?albumid=576&pictureid=7900





Yes I'm aware I need to get the power washer out and work on my concrete. Definite drawback to living in a swamp.

[Steve]

Ready to smoke like a mad man with my new grill. :dance:

http://www.cigarasylum.com/vb/picture.php?albumid=576&pictureid=7900
.

Nice!

[kydsid]

I've learned a lot over the past 8 years with offsets as i delved into bbq and boy do they seem like a lot of work now! Tonight I baked some stuffed peppers, grilled corn, and it was effortless. Y'all are gonna see a lot of me in this thread now!

[MrClean]

Ready to smoke like a mad man with my new grill. :dance:

http://www.cigarasylum.com/vb/picture.php?albumid=576&pictureid=7900


I've heard the Komodo style are nice to use and produce excellent results! Nice one for sure.:tu

[Smokin Gator]

So sweet Jsaon... you will love it!!

[Ubiquitous]

Ready to smoke like a mad man with my new grill. :dance:

http://www.cigarasylum.com/vb/picture.php?albumid=576&pictureid=7900





Yes I'm aware I need to get the power washer out and work on my concrete. Definite drawback to living in a swamp.

Nice Egg! I've always wanted to try one out, I use a much cheaper version... maybe when it wears out I'll step up to the plate.

[tupacboy]

nice bge! i have el tin can version... she's great so far... i'll use her till she dies and get a ceramic.. unless i come across a sale i can't pass up

[RHNewfie]

Jeff - avoid YT videos. As you have seen, the "authors" have no clue. Trust information from those you know (here) and from sites like this one:
www.amazingribs.com
AmazingRibs is a huge source of information, recipes, tips, and most important, the science behind bbq.

That link is making me need glasses... Can't stop reading...

[kydsid]

Just put some ribs down to smoke. :dance:

[Drphilwv]

This weekend it will be pork butts and perhaps some ribs. I plan to throw some meat on the UDS for the staff here at the hospital for Saturday.
The Klose smoker - all hardwood smoke
http://i167.photobucket.com/albums/u133/wvcruffler/Facebook/Mobile%20Uploads/297181_2278206192841_1957191053_n.jpg
The UDS
http://i167.photobucket.com/albums/u133/wvcruffler/E3E7C16C-3446-4579-B47B-516E987334E7-734-00000100219D1352.jpg
http://i167.photobucket.com/albums/u133/wvcruffler/11CF6098-495F-4463-8AE3-018CA3F0D974-734-00000100F7617666.jpg

[Jefft72]

Phil, that is an awesome setup there.

I need to research the UDS a bit more. Seems I am missing out on something here.

Last Friday I smoked a brisket that came out pretty dog-on good. It hit 180 internal and I pulled it. The meat was tender and pulled apart so nicely. Unfortunately, there are no pics. :( I need to work on tweaking my standard rub recipes. I want to shoot for something with a little more spice pop to it. Hopefully brisket will go on sale again soon.

[Drphilwv]

The UDS is pretty easy. People get pretty crazy and spend a lot on the plumbing for the air mixture. I used kitchen magnets. Most of the hardware came from my garage and the charcoal/wood basket is made from some cheap expanded metal. I am less than $100 on mine. I can load it with charcoal/wood and fix the inlet holes 1.5 open and outlet 1.5 open and run 275 for 14 hours on one load of charcoal. I did a small brisket a few weeks ago and it rocked. I went simple on the rub - salt, cracked bp, granulated garlic, cumin, dark chili powder. thats all.
Since the photo the Klose has another few feet on the front end. We mount the turkey fryer or pig roaster up there.

[Jefft72]

One suggestion...I did this with my patio offest ( New Breaufuls). Pick up a section og water heater flue pipe (I found mine at a big box home improvement store, i./e. Home Depot/Lowes) and add it to the stack. This will help the airflow thru the smoker. For me, two drew too fast, but with one, it did pretty good. It is the ventura effect. I also do not use the flue damper. I control my heat directly with the firebox intake dampers. If you try to chock back on the flue damper, it slows down the draw and the smoke can cool off and condense. This created creasote that can drip onto your food and give it a bitter taste. Just my :2, YMMV :)

Steve, do you have a picture of what you are describing here? Are you extending the stack?

Thanks.

[OLS]

Yes I'm aware I need to get the power washer out and work on my concrete. Definite drawback to living in a swamp.

You know what works well on that, Kyd, get a small container of pool chlorine and mix equal parts
of that and TSP (Tri-Sodium Phosphate) and keep it laying around in a dry mix. When you need to use it,
mix it with water and let it sit on that grunge for a while and then just hose it off. If its really tough,
use a push broom to scrub it after wetting it down again. Really handles that Green mildew we get down
in the swamp, too. That crap that gets all over exterior walls and fencing.

[RHNewfie]

The stable
http://oldchurchbbq.com/sharedpictures/2010-11-20_Pork%20Butt/2010-11-20_Pork%20Butt%20004.jpg

Steve, do you have a picture of what you are describing here? Are you extending the stack?

Thanks.

Here is a pic of Steve's chimney extension, that's pretty high!

[Jefft72]

Here is a pic of Steve's chimney extension, that's pretty high!

Roger that! I did some reading on AmazingRibs.com pertaining to mods to a COS. I am thinking that I have some work to do on my setup. I love a plan that involves having to cook meat to determine the effectiveness of it.

[Steve]

Steve, do you have a picture of what you are describing here? Are you extending the stack?

Thanks.

Yes, I extended the stack by one lengeth, and I also used a bit of flashing rolled up and inserted into the other end to extend the stack down to grate level inside the smoker.

I will look around for a picture, or take one later this evening after I get home from work.

[Steve]

Here is a pic of Steve's chimney extension, that's pretty high!

That's the pic...Thanks!

Yes, It looks pretty high, but it works pretty well.

[BigAsh]

Last Sunday...ribs and a bacon-wrapped fatty...umm ummm good!!
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/94BAF67B-30D5-4643-8F67-4A274775F79B-968-0000005736A8471D_zpsf725c3c8.jpg (http://s313.photobucket.com/user/kdos66/media/BDS%20Smoker/94BAF67B-30D5-4643-8F67-4A274775F79B-968-0000005736A8471D_zpsf725c3c8.jpg.html)

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/604918A5-098A-4F36-B97E-F29BEFAF0C63-968-000000574416D4F7_zps441a73c6.jpg (http://s313.photobucket.com/user/kdos66/media/BDS%20Smoker/604918A5-098A-4F36-B97E-F29BEFAF0C63-968-000000574416D4F7_zps441a73c6.jpg.html)

Bacon-y goodness!
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/1CD1E4C8-2C83-4CAC-A4BC-78B63B1AD189-968-0000005766AD274F_zps1e316ab1.jpg (http://s313.photobucket.com/user/kdos66/media/BDS%20Smoker/1CD1E4C8-2C83-4CAC-A4BC-78B63B1AD189-968-0000005766AD274F_zps1e316ab1.jpg.html)

Made a nice "brunch" sandwich...
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/273B85A4-F9CE-4183-AC73-E74D7180FEDC-968-0000005772193F77_zps03fac27c.jpg (http://s313.photobucket.com/user/kdos66/media/BDS%20Smoker/273B85A4-F9CE-4183-AC73-E74D7180FEDC-968-0000005772193F77_zps03fac27c.jpg.html)

Ribs...its whats for dinner!
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/A8775428-309F-4AF3-8606-8366E373A217-968-000000577D22BD68_zps4a582067.jpg (http://s313.photobucket.com/user/kdos66/media/BDS%20Smoker/A8775428-309F-4AF3-8606-8366E373A217-968-000000577D22BD68_zps4a582067.jpg.html)

[pnoon]

Last Sunday...ribs and a bacon-wrapped fatty...umm ummm good!!
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/94BAF67B-30D5-4643-8F67-4A274775F79B-968-0000005736A8471D_zpsf725c3c8.jpg (http://s313.photobucket.com/user/kdos66/media/BDS%20Smoker/94BAF67B-30D5-4643-8F67-4A274775F79B-968-0000005736A8471D_zpsf725c3c8.jpg.html)

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/604918A5-098A-4F36-B97E-F29BEFAF0C63-968-000000574416D4F7_zps441a73c6.jpg (http://s313.photobucket.com/user/kdos66/media/BDS%20Smoker/604918A5-098A-4F36-B97E-F29BEFAF0C63-968-000000574416D4F7_zps441a73c6.jpg.html)

Bacon-y goodness!
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/1CD1E4C8-2C83-4CAC-A4BC-78B63B1AD189-968-0000005766AD274F_zps1e316ab1.jpg (http://s313.photobucket.com/user/kdos66/media/BDS%20Smoker/1CD1E4C8-2C83-4CAC-A4BC-78B63B1AD189-968-0000005766AD274F_zps1e316ab1.jpg.html)

Made a nice "brunch" sandwich...
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/273B85A4-F9CE-4183-AC73-E74D7180FEDC-968-0000005772193F77_zps03fac27c.jpg (http://s313.photobucket.com/user/kdos66/media/BDS%20Smoker/273B85A4-F9CE-4183-AC73-E74D7180FEDC-968-0000005772193F77_zps03fac27c.jpg.html)

Ribs...its whats for dinner!
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/A8775428-309F-4AF3-8606-8366E373A217-968-000000577D22BD68_zps4a582067.jpg (http://s313.photobucket.com/user/kdos66/media/BDS%20Smoker/A8775428-309F-4AF3-8606-8366E373A217-968-000000577D22BD68_zps4a582067.jpg.html)

Looks delicious.

Where are the pics of the mandatory accompanying martinis?

[Jefft72]

Yes, I extended the stack by one lengeth, and I also used a bit of flashing rolled up and inserted into the other end to extend the stack down to grate level inside the smoker.

I will look around for a picture, or take one later this evening after I get home from work.

Thanks Steve. Those mods definitely make sense.

[pnoon]

What is the purpose/advantage of the extended chimney?

[Steve]

It helps with the draw thru the smoker. Ventura effect I'm told.

[BigAsh]

What is the purpose/advantage of the extended chimney?

It helps with the draw thru the smoker. Ventura effect I'm told.

Hmmm...Freud sez otherwise..wishful thinking perhaps? :sh

:r:r

[T.G]

It helps with the draw thru the smoker. Ventura effect I'm told.

Ventura effect? There is no such thing. Do you mean Venturi?

In which case, unless you have a nozzle in there, it's not a venturi, it's just a long pipe.

[Steve]

It helps with the draw thru the smoker. Ventura effect I'm told.

Ventura effect? There is no such thing. Do you mean Venturi?

In which case, unless you have a nozzle in there, it's not a venturi, it's just a long pipe.

Picky Picky..:D



By extending the stack down to grate level, the heat does not just travel along the top of the smoker (above your food) and escape out the stack.

By extending the stack higher, the air/heat travels a bit faster thereby drawing more air into the firebox and helping get a better burn. I had to tweek it a bit to find the balance of too fast vs. too slow.

Here are some other interesting mod's for this style pit.

http://www.thesmokering.com/forum/viewtopic.php?t=1943

Nice thing for me is, now that I use my Lang most of the time I don't have issues with draw or heat retention.

[T.G]

By extending the stack higher, the air/heat travels a bit faster thereby drawing more air into the firebox and helping get a better burn. I had to tweek it a bit to find the balance of too fast vs. too slow.



Right, taller chimney = greater draft. It's a temperature & pressure equation, lower density & pressure inside the chimney due to the heat, higher pressure outside, this causes a natural flow from the firebox and pushes the gas out. I forget the name of the equation offhand though (it's been 20 years since I needed it).
[EDIT: just looked it up, it's called the "Stack Effect" - :fp2]

Venturi is when you constrict a flow and the resulting pressure drop on the discharge side of the nozzle. You can pull a line off of that and use that suction to move another fluid, for example, a water eductor pump.

The Ventura effect, well, this is all I got...
http://captainscast.com/wp-content/uploads/2011/01/jesse-ventura.jpg

[Steve]

The Ventura effect, well, this is all I got...

http://1.bp.blogspot.com/_WAIyd-SgW9A/TNbqX5JxMLI/AAAAAAAAFps/1K7CG2bEqP0/s1600/JesseVentura.png

That's what I'm sayin...:noon

[T.G]

:banger

[T.G]

A pair of fatties for the herf this afternoon.

Italian sausage stuffed with bacon, artichoke hearts, mushrooms, red bell pepper, red onion, Parmesan, Swiss & home made bechamel sauce.

Should be ready shortly to pull and wrap for finishing in Steve's oven at the herf.

[MarkinAZ]

A pair of fatties for the herf this afternoon.

Italian sausage stuffed with bacon, artichoke hearts, mushrooms, red bell pepper, red onion, Parmesan, Swiss & home made bechamel sauce.

Should be ready shortly to pull and wrap for finishing in Steve's oven at the herf.

Ohhhhhhhhhhhhh:dr

[kydsid]

First smoke on the BGE. Got some ribs from the local butcher. These were some HUGE baby backs. Ended up having to fold them because they were about 20'' long each and given what I paid I didn't want to trim.

Turned out great with a homemade Asian spice rub and sauce from the BGE cookbook.


http://farm4.staticflickr.com/3751/9060159127_c532e0d336_z.jpg (http://www.flickr.com/photos/kydsid/9060159127/)
IMG_20130612_143002 (http://www.flickr.com/photos/kydsid/9060159127/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr


http://farm8.staticflickr.com/7391/9060156927_d365aeeb10_z.jpg (http://www.flickr.com/photos/kydsid/9060156927/)
IMG_20130612_172818 (http://www.flickr.com/photos/kydsid/9060156927/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr


http://farm4.staticflickr.com/3711/9062380050_a0a1f4c6ca_z.jpg (http://www.flickr.com/photos/kydsid/9062380050/)
IMG_20130612_173349 (http://www.flickr.com/photos/kydsid/9062380050/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

[MarkinAZ]

Nice looking ribs Jason:tu About how long did the ribs take to cook in your BGE?

[kydsid]

About four hours but I'm still getting a hang on temp control. Years of offset BBQ. I'm a newb all over again.

[Steve]

First smoke on the BGE. Got some ribs from the local butcher. These were some HUGE baby backs. Ended up having to fold them because they were about 20'' long each and given what I paid I didn't want to trim.

Turned out great with a homemade Asian spice rub and sauce from the BGE cookbook.


http://farm4.staticflickr.com/3751/9060159127_c532e0d336_z.jpg (http://www.flickr.com/photos/kydsid/9060159127/)
IMG_20130612_143002 (http://www.flickr.com/photos/kydsid/9060159127/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr


http://farm8.staticflickr.com/7391/9060156927_d365aeeb10_z.jpg (http://www.flickr.com/photos/kydsid/9060156927/)
IMG_20130612_172818 (http://www.flickr.com/photos/kydsid/9060156927/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr


http://farm4.staticflickr.com/3711/9062380050_a0a1f4c6ca_z.jpg (http://www.flickr.com/photos/kydsid/9062380050/)
IMG_20130612_173349 (http://www.flickr.com/photos/kydsid/9062380050/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr
Another trick is to "roll" them into a circle and tie with butchers twine then sit them on the grate. Looks awesome though and I bet they tasted even better.

[kydsid]

Another trick is to "roll" them into a circle and tie with butchers twine then sit them on the grate. Looks awesome though and I bet they tasted even better.

Thanks. I've been looking at getting the adjustable and stackable grate system from cgs for the egg. Looks very handy.



So the ribs above were a hit yesterday so did Korean ribs and bacon wrapped apple filled chicken breast. 1.5 hours under hickory smoke, then seared under high heat for half an hour.

http://farm6.staticflickr.com/5484/9064431224_d94d0d65ae_z.jpg (http://www.flickr.com/photos/kydsid/9064431224/)
IMG_20130616_191716 (http://www.flickr.com/photos/kydsid/9064431224/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr


Doesn't the deck look a LOT cleaner! Boy was it dirty.


http://farm8.staticflickr.com/7328/9062198631_07f4352fd3_z.jpg (http://www.flickr.com/photos/kydsid/9062198631/)
IMG_20130616_201647 (http://www.flickr.com/photos/kydsid/9062198631/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

[T.G]

Nice looking q, Jason.

[Chainsaw13]

Care to share your Korean BBQ recipe?

[kydsid]

Care to share your Korean BBQ recipe?

The first ribs with the rub and sauce were from the egg cookbook. I can pm the recipe to ya.

The Korean ribs I just called them that because of how they were cut, just like ribs at a Korean restaraunt. Local butcher actually cuts and seasons them himself, but it isn't a Korean spice flavor, more Texas inspired. I'll ask next time if he has a recipe to share.

[Chainsaw13]

The first ribs with the rub and sauce were from the egg cookbook. I can pm the recipe to ya.

The Korean ribs I just called them that because of how they were cut, just like ribs at a Korean restaraunt. Local butcher actually cuts and seasons them himself, but it isn't a Korean spice flavor, more Texas inspired. I'll ask next time if he has a recipe to share.

Sure, PM me the recipe. always looking for new ideas on how to prepare food.

[OLS]

What's that green stuff on that plate? Next to the ribs??

[kydsid]

What's that green stuff on that plate? Next to the ribs??

That's some of the algae I cleaned off my dirty deck. :p

[Steve]

That's some of the algae I cleaned off my dirty deck. :p

:banger:banger

[kydsid]

Here's hoping the half a bottle of rum drank prepping for an overnight cook doesn't mess things up.

http://farm3.staticflickr.com/2834/9105948854_0de768d30b_z.jpg (http://www.flickr.com/photos/kydsid/9105948854/)
IMG_20130621_224841 (http://www.flickr.com/photos/kydsid/9105948854/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr



11lb Prime Packer Brisket
6 tb olive oil
Liberal Salt and Pepper, fresh and non of that iodized crap
Then rubbed with Plowboy's (http://www.amazon.com/Plowboys-BBQ-Bovine-Bold/dp/B003I8JPHK/ref=pd_sim_gro_1) brand beef rub ---- Thanks to Smokin Gator who bombed me with the stuff a ways back, love it still

Thinking about 12 hours under hickory smoke and hopin for the best

[Smokin Gator]

Can't wait to see how this one turns out!:banger

Here's hoping the half a bottle of rum drank prepping for an overnight cook doesn't mess things up.

http://farm3.staticflickr.com/2834/9105948854_0de768d30b_z.jpg (http://www.flickr.com/photos/kydsid/9105948854/)
IMG_20130621_224841 (http://www.flickr.com/photos/kydsid/9105948854/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr



11lb Prime Packer Brisket
6 tb olive oil
Liberal Salt and Pepper, fresh and non of that iodized crap
Then rubbed with Plowboy's (http://www.amazon.com/Plowboys-BBQ-Bovine-Bold/dp/B003I8JPHK/ref=pd_sim_gro_1) brand beef rub ---- Thanks to Smokin Gator who bombed me with the stuff a ways back, love it still

Thinking about 12 hours under hickory smoke and hopin for the best

[kydsid]

Can't wait to see how this one turns out!:banger

Me too. I have to admit, I broke a cardinal rule. I peeked. :r

It was gorgeous. Sitting at 187 10 hours in with my temp a little low so I bumped it over 250.

[kydsid]

She went way faster than I expected. About 12 hours and hit 205. Fork tender all over except for the end of the flat, which wasn't too resistant. Heard grass feed prime, like this one, can go fast but this was a shock.

Taking the wisdom of a much older Texas cook though, "Boy don't second guess yerself, it hits 205 and is tender or tender nuff, pull that sum***** no matter how much time its had"


http://farm6.staticflickr.com/5528/9106710217_2025ce79f1_z.jpg (http://www.flickr.com/photos/kydsid/9106710217/)
IMG_20130622_093103 (http://www.flickr.com/photos/kydsid/9106710217/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr


In the cooler she goes. We will see what she's like in about 5 hours.

[pektel]

I'd say something, but I'd just end up slobbering all over, so I'll just say:

http://i161.photobucket.com/albums/t228/pektel/homer.gif (http://s161.photobucket.com/user/pektel/media/homer.gif.html)

[MrClean]

I'd say something, but I'd just end up slobbering all over, so I'll just say:

http://i161.photobucket.com/albums/t228/pektel/homer.gif (http://s161.photobucket.com/user/pektel/media/homer.gif.html)

:tpd:

That looks good Jason!

[OLS]

Hi fellas, I'm new here, lol. Or it has been so long since I smoked some meat, I might as well be new.

Kroegur had their house brand chicken on sale, I guess the kind super-injected with salt water or whatever they
do to it. So I picked up a pack of drumstix and had a pack of beef ribs left over from when I swore off of em.

Set up the grill the only way I ever do, indirect smoking.....

http://i1294.photobucket.com/albums/b611/CameraTestsPage/DSC_0010x_zpsd8bcc952.jpg (http://s1294.photobucket.com/user/CameraTestsPage/media/DSC_0010x_zpsd8bcc952.jpg.html)

actually forgot to put the hickory chunks on there...washed the car, and thought, man, that's some THIN smoke
I got working there. Rectified that and let everything go another hour while I put a polymer coat on the car.

http://i1294.photobucket.com/albums/b611/CameraTestsPage/DSC_0012x_zpscab9359b.jpg (http://s1294.photobucket.com/user/CameraTestsPage/media/DSC_0012x_zpscab9359b.jpg.html)

Pulled up the lid and saw something much better the second time around.

http://i1294.photobucket.com/albums/b611/CameraTestsPage/DSC_0014x_zpsee2fd548.jpg (http://s1294.photobucket.com/user/CameraTestsPage/media/DSC_0014x_zpsee2fd548.jpg.html)

Pulled em and let em pose for one more shot. Sad thing about the whole deal is, my smoked chicken
is usually almost purple it takes so much smoke. Letting it get half-cooked without any smoke really
hurt the patina, but the meat was good, JUST enough smoke to make it delicious, and at least it wasn't
over-smoky in flavor.

http://i1294.photobucket.com/albums/b611/CameraTestsPage/DSC_0016x_zps3b4efb82.jpg (http://s1294.photobucket.com/user/CameraTestsPage/media/DSC_0016x_zps3b4efb82.jpg.html)

Ralph says "HELL, YEAH, cut that S*** up man, I ain't gettin no younger over here.

http://i1294.photobucket.com/albums/b611/CameraTestsPage/DSC_0005x_zps5912153f.jpg (http://s1294.photobucket.com/user/CameraTestsPage/media/DSC_0005x_zps5912153f.jpg.html)

Actually, there was no way he could eat that right off the grill, and those big beef bones hold heat even longer,
so he had to wait awhile, but he's a hell of a smoker dog. He enjoyed the cool breezes of the back yard which
is a real oasis in the hot summer with all the tree canopy and the pond and the waterfalls. The backyard breeze
was actually COOL today, and believe me, it is HOT out there today. He eventually got his meat, I got my shower
then I got my long-awaited lunch. Dang that shizzle is gizzle.

I used a DSLR for the first time on these shots, testing out a 50mm 1.8 I picked up used for my sister,
so I apologize for the shallow depth of field. Looks cool enough, but I should've stopped down a bit.

[Smokin Gator]

Dang there was some good lookin' eats made yesterday!!

[hammondc]

Damn, Jason, that brisky looks good.

[kydsid]

Brad,

That's some good lookin Q. My dog had a smile on his face like that all day too.



Damn, Jason, that brisky looks good.

Thanks. It was perfect. Only a little bit of the flat was dry. Was a super fatty brisket though. Pre cook weight was 11.5 lbs. Pulled 4.2 lbs of fat off and 4 lbs of meat. Guess the angels were hungry cause their share was over 3 lbs.

[big a]

http://i114.photobucket.com/albums/n262/biga0206/2A9D8D94-BE94-4593-85F3-14F5BBE7BC33-726-000000E5C6F9E0B3_zps74413acf.jpg

Tried some pork loin today. Injected with apple juice and butter mix. One has a sweet and tangy dry rub, the other just went with sea salt. About 3 hours between 210-250.

[OLS]

OH CRAP, that loin looks delicious

[MarkinAZ]

Great looking BBQ everyone:dr

[MrClean]

I just ate and y'all making me hungry!!!

[357]

I LOVE this thread. I'm finally getting some work done on my UDS build. I bought some parts, drilled my intake holes on the bottom, did a high heat burn to remove paint/oil from it's previous occupation, and started putting my charcoal basket together.

Here's the inspiration for my design:
http://mancavemeals.net/the-uds/

However, I'm making a few mods. I'm cannibalizing some parts from a Weber knockoff 22.5" grill I've had for years, and from a tabletop charcoal grill. My basket will have the same 3" legs as his pictured here:
http://mancavemeals.net/wp-content/uploads/2011/08/20110808_Basket_0439.jpg
but they'll be bolted to an 18-19" ash pan made from the bottom of the tabletop grill. I'm hoping this way I won't have to flip the drum over to clean out ash after each use.

It's going to look something like this when completed
http://mancavemeals.net/wp-content/uploads/2011/08/20110814_Drum_0479.jpg
I loved his idea of piping the intake valves up to be easier to reach. Although I am a noob so I have no experience, it just looked/sounded like a good idea. It will have two cooking grates, about 7" apart. I read the bottom one needs to be at least 24" from the bottom of your charcoal basket. So, that's what I'm trying to achieve.

I still need to wire-wheel the remaining paint/rust off, paint, bolt ash-pan to basket, and more. I'll post some of my own pics soon.

That said, what kind of thermometer's I should get? I ask because I know there is a ton of experience in this thread. I can get inexpensive analog BBQ replacement ones that bolt through a hole in the drum but I'm not sure if the analog ones are accurate, and if so which ones. Also, I'm considering a remote digial meat thermometer. Any and all suggestions on thermometers and/or my build are welcome.

[T.G]

Mike,

I've found that inexpensive analog thermometers are a crap shoot. Sometimes they work, sometimes they are about as bad as the el-cheapo analog hygrometers that come with many humidors. I've seen many that don't work well, yet I have two inexpensive "Grill Care" (something that Home Depot sold years ago) that are actually pretty good, while they are slightly off, they are consistently off. I figure it's only a matter of time though before they go kaput due to being exposed to the elements all the time.

The industrial / food machinery service large analog gauges are generally very good, but also very expensive.

The Maverick dual probe wireless is a popular choice for digital. I believe the model # is ET-732.

[pnoon]

Going to try something different tonight.

Seared ahi.

Take the Traeger as high as she'll go with a pizza stone during pre-heating.
Before everyone goes apeshit, I've cooked fish on my Pampered Chef stones before with no lingering fishiness.

[fxpose]

357... After a bit of experimenting you'll find temp variances between the edge and the of your cooking grate. Temps can vary as much as 75F from grate edge to dome top, or anywhere in-between. A short stemmed gauge mounted at grate level will give you a false reading. A removeable side thermo with a long 12" is one option. I used to have my UDS set up with a 12" fryer thermometer.

[shade]

The Maverick dual probe wireless is a popular choice for digital. I believe the model # is ET-732.

x2 I love mine. Accuracy, and peace of mind during the cook are priceless.

[big a]

Let see some pictures of everyone's smoker... I'm sure they have been posted before I just didn't come across them yet I guess.

This is my modified ecb. I have been looking online a lot the different smokers.
http://i114.photobucket.com/albums/n262/biga0206/A78DE642-9EC1-4F1A-A95C-DDFFA9E85A0E-1675-000002161CBFAE84_zps32a0b954.jpg
Anyone have a ecb? For my limited 2 years messing around with it, I'm very happy with it. Just seeing what tips some of the experienced people have. So far I added a charcoal grate, damper on the lid, real thermometer, and holes in the charcoal pan.

[T.G]

357... After a bit of experimenting you'll find temp variances between the edge and the of your cooking grate. Temps can vary as much as 75F from grate edge to dome top, or anywhere in-between. A short stemmed gauge mounted at grate level will give you a false reading. A removeable side thermo with a long 12" is one option. I used to have my UDS set up with a 12" fryer thermometer.


While this is true, they tend vary consistently. Meaning, if you're pit is, whatever, say 50F low at the side from the center, then it tends to always be about that difference from center to side.

[EricF]

x2 I love mine. Accuracy, and peace of mind during the cook are priceless.

Best accessory I have purchased!!!

[pnoon]

Going to try something different tonight.

Seared ahi.

Take the Traeger as high as she'll go with a pizza stone during pre-heating.
Before everyone goes apeshit, I've cooked fish on my Pampered Chef stones before with no lingering fishiness.
http://americanfood.about.com/od/seafood/r/Seared_Tuna_Recipe.htm
No pics but it was gooooood.
About 2 min each side.

The balsamic reduction was tasty.

[fxpose]

Let see some pictures of everyone's smoker...

Anyone have a ecb? For my limited 2 years messing around with it, I'm very happy with it. Just seeing what tips some of the experienced people have. So far I added a charcoal grate, damper on the lid, real thermometer, and holes in the charcoal pan.

I have a modified Gourmet ECB (one with the sealed bottom base and pan), originally was an electric smoker, now is a great little smoker.


Here's my midi-wsm (16 gallon drum + Smokey Joe):
http://i31.photobucket.com/albums/c362/jojisan/BBQ/P1060995_zpscec37175.jpg

Shot from a recent cook:
http://i31.photobucket.com/albums/c362/jojisan/BBQ/P1070259_zps590d1d1a.jpg

[RHNewfie]

Took a chicken out this morning that I will brine until tomorrow and then dry out and rub for the smoker Saturday morning. This will be my first attempt at smoking anything!

[Steve]

Took a chicken out this morning that I will brine until tomorrow and then dry out and rub for the smoker Saturday morning. This will be my first attempt at smoking anything!
:banger

[OLS]

Excellent my Newfie friend. Once you try it, at least the times when you do it right, you will be hooked.
TOO EASY, too good, too little left after its done. Looking forward to seeing the results. I have a few smoked
chicken legs in the fridge here at work, thinking about firing one up at ten am, lol.

[pektel]

It's been entirely too long since I've smoked a rack of ribs. And getting tired of the baby backs. Thinking about a few racks of St. Louis spares, on sale for 2.49/lb at the grocery store today.

[OLS]

I know you will do what you have to do, and I know that is lower than the regular price,
but man, I sure love cutting my own ribs to shape. That extra meat is SO DAMN GOOD
in a pot of pinto beans, red beans, maybe even a pepper steak-type of thing. But like me,
if that is what is on sale and that is what I need, I will make adjustments. They are ALL
on sale today at Krowgur. Thank goodness I got that big ole bag of squirrels out of my
freezer. I DID replace them with 2- 9 packs of english muffins and a big ole loaf of good
quality bread. But I ain't gonna let $3.50 in bread items take up the room for rib stock-ups.
I can eat the bread up, and if they DO get a little moldy, what do I really lose?

[pektel]

I really need a chest freezer. I have both freezers at work loaded to the gills with pork butts, a few whole lamb legs, misc. packs of chicken thighs/drumsticks/wings, etc.

I hear ya on trimming the racks yourself. But I'll be honest, I've never trimmed a rack of ribs before. I probably should. And - gasp - I've never made a pot of beans from scratch. Though I talk about trying it EVERY time I put something on the smoker.

I don't know what meat prices are in your neck of the woods, but the $2.49/lb is about 30% off. Baby back ribs are normally 4.49/lb around here, the spares a little less. No Kroger, Costco, anything like that up here either. Just locally owned places. So, I HAVE to take advantage of the price break. Maybe buy a hunk of side pork for a side o'beans.

[Mattso3000]

Speaking of ribs, 5 racks smoked on a little charcoal grill with lump coal, applewood, and mesquite.http://i1204.photobucket.com/albums/bb411/mattso3000/1372352896_zpsd3d8c724.jpg

[OLS]

You need to stop using that Kingsford Blue.......Try the red, or go to Royal Oak, lol.

[OLS]

But I'll be honest, I've never trimmed a rack of ribs before. I probably should. And - gasp - I've never made a pot of beans from scratch.

OK, I admit, my big city life has gotten to my head.
That'sa pretty good price for a local market. BUY BUY BUY.
Cutting ribs is easy, and fun once you know where to make that first cut.
You can easily get that info on the Yousetube if you are ever so inclined.
I also cut away the thin flap at the end that holds a tiny coupla rib bones
and toss it into the beans, too. As for scratch beans, just soak the dry beans for
about 24 hours in a container of water leaving enough room for double expansion of volume.
Then proceed along the lines of this recipe (http://www.cigarasylum.com/vb/showthread.php?t=56421), which admittedly is another rambling novel by me.

[OLS]

My BETTER beans recipe. This one makes more sense....http://www.cigarasylum.com/vb/showthread.php?p=1854882#post1854882

[357]

I recently joined SmokingMeatsForum so I can better prepare myself and my UDS. I ran across a thread where a member in Memphis Tenn area is selling 55 gal drums for $5 each.

http://www.smokingmeatforums.com/t/115875/55-gallon-drums-5-each/40

Anyway, I did a nice hot burn on my barrel and watch the paint fall off. Yet, when I went to grin off the remaining stuff, it's surprisingly resilient. I spent about 90 minutes and only got the top 1/3 of the inside of the barrel done. The only reason I got that far was I switched from my wire wheel to a 36 grit flapper disc. That seemed to work better but wore out the tip rather quickly leaving it less effective. Now I'm looking for a cheap sandblaster gun/tube setup I can use with my compressor as I'm not looking forward to sanding the bottom 1/3 inside the barrel.

Weird thing is I know the burn was hot, I was shooting compressed air into the intake holes I drilled prior to the burn. :sh

[T.G]

http://www.harborfreight.com/20-lb-pressurized-abrasive-blaster-68994.html

You can add a 3' to 4' piece of bent pipe between the outlet of the final ball valve and the nozzle so you don't have to stick any body parts in the drum while blasting.

[357]

http://www.harborfreight.com/20-lb-pressurized-abrasive-blaster-68994.html

You can add a 3' to 4' piece of bent pipe between the outlet of the final ball valve and the nozzle so you don't have to stick any body parts in the drum while blasting.

Problem is I don't have the blaster yet. I found one on Home Depot's site that should work with my compressor's capabilities and it's only $10. But I waited a day before ordering it (no in store pickup) and now it shows out of stock and won't let me order it. :fl

[T.G]

Problem is I don't have the blaster yet. I found one on Home Depot's site that should work with my compressor's capabilities and it's only $10. But I waited a day before ordering it (no in store pickup) and now it shows out of stock and won't let me order it. :fl

This one?
http://www.homedepot.com/p/Husky-Sandblasting-Kit-HDS12600AV/100008764#.Uc2bJ9nX1c8

I have a similar design suction blaster out in the garage somewhere, along with a gravity feed that came with my compressor. They are actually the same design guns, just one has a tube that goes into a bucket of abrasive and the other with the hose attached to the bottom of a hopper. They're kind of ehhh. They tend to sputter / feed inconsistently, coverage area is kind of small and don't really accelerate the blast media as much as I would like. They do work, but not really that quickly - seem to be designed for quick, small jobs, like blasting small steel parts. From what I remember of the design of the ones I have, I'm not sure if an extension could be fitted to the nozzle because of the way the ceramic fits, and, I don't know about you, but I wouldn't want to be sticking my entire arm down into the drum while hovering my face directly over the top or even in the drum a bit when I'm blasting. Maybe there's a way to mount the gun to the end of a broom handle or something.

Although I can also sympathize with not wanting to spend $40-50 on a tool (pressure blaster) to be used once.

[MrClean]

My daughter turns 16 tomorrow, not sure when that happened :sh.
Big party tomorrow for her and her friends, she requested brisket and ham (she's definitely my child). So there is a 16lb brisket and a 9lb ham going on the smoker this morning. I'll take whatever prayers are offered for my survival tomorrow. :D

[357]

This one?
http://www.homedepot.com/p/Husky-Sandblasting-Kit-HDS12600AV/100008764#.Uc2bJ9nX1c8

I have a similar design suction blaster out in the garage somewhere, along with a gravity feed that came with my compressor. They are actually the same design guns, just one has a tube that goes into a bucket of abrasive and the other with the hose attached to the bottom of a hopper. They're kind of ehhh. They tend to sputter / feed inconsistently, coverage area is kind of small and don't really accelerate the blast media as much as I would like. They do work, but not really that quickly - seem to be designed for quick, small jobs, like blasting small steel parts. From what I remember of the design of the ones I have, I'm not sure if an extension could be fitted to the nozzle because of the way the ceramic fits, and, I don't know about you, but I wouldn't want to be sticking my entire arm down into the drum while hovering my face directly over the top or even in the drum a bit when I'm blasting. Maybe there's a way to mount the gun to the end of a broom handle or something.

Although I can also sympathize with not wanting to spend $40-50 on a tool (pressure blaster) to be used once.

Thanks Andy. I called HD's online customer service number and was able to order it through them. I also ordered a water/oil filter for the compressor to take water out prior to hitting the gun. I've read that makes a big difference for keeping the gun from clogging up. Plus, I found black diamond coal slag at TSC near my house for $8/50lb bag. I've read it does a good job, few clogs, without the safety concerns of using sand (silicosis). I should have everything I need for blasting (including my respirator and other safety equip). I think mouting the gun to a pole of some kind, like my pushbroom handle, is a good idea for the bottom parts of the inside. I hope HD doesn't take forever in getting the order to my local store. It showed 4-7 days plus 3 days processing. Lame, but we'll see. Thanks guys for your help. I'll post some pics when I get a chance.

[T.G]

Cool.

I've never used that brand of abrasive, I'd be curious to hear how fast/well it works.

[big a]

I might have went a little aggressive with 3 pork loins and 2 racks of BB ribs. Wish me luck. If they turn out good ill snap some pictures.

[T.G]

About to go toss some ribs on the bbq and give Brad's pinto bean recipe a try.
(Don't worry Brad, I actually did read the entire recipe first this time so the beans have been soaking since Friday night).

[big a]

http://i114.photobucket.com/albums/n262/biga0206/6329D3E1-61B4-4517-80FD-98CEDECF0F81-4362-000005DB0A6AF9CA_zps391997ce.jpg
Here is what I have left. Ribs and the sea salt only loin

[kydsid]

Looks very yummy

[OLS]

I can't believe I smoked a small butt today and took NO PHOTOS. This has to do with the fact that i got up,
walked outside and was STUNNED that it was in the mid 60s (summer in Memphis?!?) and I proceeded, after
firing up the grill and putting the butt on to smoke, to shower and grab my cameras and head to the zoo in
time to open the place up. Sunday is great, since the bible belt crowd is in church and everyone went to the
zoo the day before. It did not get hot all day, and there was almost no humidity to speak of. Spent 2.5 hrs there.
I got home to a 'cold' grill and a pretty much done butt. But I did not take a pic, got too distracted by the whole
completely unexpected, not to mention pretty much solitary spot in the US where you could FIND, GREAT WEATHER thing.
Plus I kinda dried it out, my first one ever to do that. I guess I was honoring Jeff in Canadadia. And really, the interior
was pretty much perfect. Only the outer 1/2 inch showed signs of over-cooking. Problem was, it was a tiny butt, about
the size of a small meat loaf. I foiled it and re-fired the smoker when i got home, let it go 45 mins, then crusted the outside
for another 20 mins. I think that is what did it. I shoulda just pulled it when i got home. I KNOW it had to have been done.

[kydsid]

God bless Texas!


Stopped at my favorite BBQ Wood store today to pick up some Sugar Maple and Cherry. I counted 6 types of fruit wood plus Maple, Mesquite, Oak, & Hickory all in chips, chunks and stick form. Owner told me some pear might be available soon, that'll be a new one for me. Took some photo's for those who like this kinda stuff. :cool:

http://farm8.staticflickr.com/7378/9187535829_2984aff2f7_z.jpg (http://www.flickr.com/photos/kydsid/9187535829/)
IMG_20130701_165000 (http://www.flickr.com/photos/kydsid/9187535829/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

http://farm3.staticflickr.com/2875/9190335374_45ec7168b3_z.jpg (http://www.flickr.com/photos/kydsid/9190335374/)
IMG_20130701_164957 (http://www.flickr.com/photos/kydsid/9190335374/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

http://farm8.staticflickr.com/7435/9190337366_5aedb87f90_z.jpg (http://www.flickr.com/photos/kydsid/9190337366/)
IMG_20130701_164952 (http://www.flickr.com/photos/kydsid/9190337366/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

http://farm8.staticflickr.com/7437/9190339006_444bcfdaa9_z.jpg (http://www.flickr.com/photos/kydsid/9190339006/)
IMG_20130701_164949 (http://www.flickr.com/photos/kydsid/9190339006/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

[Steve]

Wow! At one point we had a BBQ supply store that carried some different types of wood, but NOTHING like that!

[bretted432]

That is... incredible. I think you've topped everyone in this thread, haha.

[SvilleKid]

Only a small batch tonight. Using apple, pecan and hickory wood

http://i1210.photobucket.com/albums/cc403/svillekid/554CF24F-7791-4021-9293-EC626B98DBBC-2230-00000211B0B5F663_zpse6a9d07b.jpg

Nice night. Smoking on the outside while the butts smoke on the inside of the grill!

http://i1210.photobucket.com/albums/cc403/svillekid/848F86D9-2BB0-4978-9A1E-4B5CE8500102-2230-00000211A1F9422B_zps2ddcf935.jpg

[pnoon]

That is... incredible. I think you've topped everyone in this thread, haha.

:emo2004

Haha. :sh

[jjirons69]

For those that care - Lowes has 40lbs of Kingsford charcoal for $10 through 7/8/13.

CLICKY (http://www.lowes.com/pd_361268-308-4460030479_0__?AID=10926682&PID=1225267&SID=s3wa6uSnEeKdwcZSIP-VjA.Sl6_ernc3_0-N_0_0&cm_mmc=AFF_CJ-_-1225267-_-1122587-_-10926682)

[jjirons69]

Cool store. My dream is to have a BBQ supply store with grills, wood, supplies, hundreds of sauces, etc.

[mk05]

I am expecting this thread to explode from awesomeness today.

[MarkinAZ]

God bless Texas! Stopped at my favorite BBQ Wood store today to pick up some Sugar Maple and Cherry.

Great looking store Jason and thanks for the photo's. Everybody should have a BBQ supply store such as yours:tu

[pektel]

Holy buckets that's an awesome store. I like the wheelbarrow instead of cart idea too.

[EricF]

I am expecting this thread to explode from awesomeness today.

I will start!
http://i1027.photobucket.com/albums/y335/Fechter/IMG_20130704_120537_653_zps55410058.jpg (http://s1027.photobucket.com/user/Fechter/media/IMG_20130704_120537_653_zps55410058.jpg.html)

Pics of the finished product in about 6 hours!

[mk05]

Yeeeeeeeees

[EricF]

Here's the finished before hitting the dinner table!
http://i1027.photobucket.com/albums/y335/Fechter/IMG_20130704_183922_015_zps1b88f280.jpg (http://s1027.photobucket.com/user/Fechter/media/IMG_20130704_183922_015_zps1b88f280.jpg.html)
My plate before I dug in! :dr I made the coleslaw and some BBQ Sauce while waiting for the ribs to be done.
http://i1027.photobucket.com/albums/y335/Fechter/IMG_20130704_184732_236_zps0698a927.jpg (http://s1027.photobucket.com/user/Fechter/media/IMG_20130704_184732_236_zps0698a927.jpg.html)

[jjirons69]

Nice!

[jonumberone]

Did a pork loin yesterday, to try out a new rub.

http://i867.photobucket.com/albums/ab234/jonumberone/6E7C60CD-9D4C-4445-BA73-8FC61542AA05-799-00000110200F1931_zpsb64ff243.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/1F8C4B52-F85E-4C5D-A481-C548D4AF0A04-799-0000011027C9B4A6_zps41a04d6a.jpg

Using that rub on 17+ lbs of pulled pork going on for an overnight smoke.

http://i867.photobucket.com/albums/ab234/jonumberone/4A050EF1-5B96-46AF-8534-6D602DD5B757-799-000001102EBBE56D_zps6c12d9ac.jpg

[kydsid]

Smoked some split chicken breasts for dinner tonight. Just a couple hours and very tasty.

Coated them this time, for the first time, with a slather of softened butter and Tony's Spice. Sweet mother that turn out some good crispy skin. Definitely gonna prep that way again.

http://farm4.staticflickr.com/3770/9233950133_841c092dba_z.jpg (http://www.flickr.com/photos/kydsid/9233950133/)
IMG_20130707_200244 (http://www.flickr.com/photos/kydsid/9233950133/) by kydsid (http://www.flickr.com/people/kydsid/), on Flickr

[OLS]

Tony's is the best sprinkle in the world til you lose the taste for it.
If that ever happens, look for Luzianne. That is some great sprinkle.
It used to come in a white can with a plantation home on it. Now it
is a green can with a plantation home on it. HOPE it is the same stuff.
Never had to find out, I have so much on hand, lol.

I got worked again this weekend, second BBQ holiday in a row my sister
has tapped me to help her with her new house/move. Looking forward to
a weekend at home for a few months before I have to drive ANYWHERE
again. 4 funerals in LA, 1 Mardi Gras, 2 visits to friends in LA, and 2 move
weekends in NC....most of my weekends have been eaten up this year so far.

But I have three racks of ribs and a few chickens in the freezer.