What's in your smoker? [Archive] - Page 2

T.G

03-10-2010, 11:20 AM

You don't have any problem with them drying out at all? I've never smoked just breasts.

Funny you ask that.

Not really sure that 300F lid temp (midway up the lid) is really smoking so much as it is a a low heat indirect grilling with a lot of smoke, but regardless...

This was kind of a last minute thing, so I didn't brine the breasts.

Both breasts were pulled off the smoker at the same time.

The breast on the right, which, as you can see had the breast meat almost parallel to the firebrick & fire pit area, was at 165F or 166F when I pulled it.

The breast on the left, which was the smaller of the two, went down on the grate a tad further back and at an angle to the firebrick, with the thickest part of the breast meat furthest away from the heat source. It only hit 160F when I pulled it.

USDA recommends 165F for doneness on chicken breasts.

The one on the left was succulently juicy. The one on the right was typical restaurant moisture levels - the meat was low moisture, you could cut it and it would have moisture, but not much of any running juices and only a slight sheen to the meat. Dry, but not dried out, if that makes any sense.

Since they were going in a salad, it wasn't a big deal. Well, actually, only the one on the right went into a salad. The one on the left was too good to cover with dressing.

Next time I use unbrined chicken, I'm going to place them a bit differently, squared up to the firebrick at the same point as the front right corner of the left breast, this still allows the radiant heat browning, but not quite as much heat directly onto the flesh and shoot for 160-162F internal.

mosesbotbol

03-10-2010, 12:41 PM

I can't say I have ever cooked a dry chicken on the smoker. The most difficult feat is crispy skin and too much smoke.

mosesbotbol

03-10-2010, 12:43 PM

Smoked chicken quarters on my rickety kingsford.

http://cigar-review-site.com/cooking/img_1229.jpg

Do you remove the thigh bone when cooking the quarters? I do it and it makes one meaty drumbstick.

T.G

03-10-2010, 01:15 PM

I can't say I have ever cooked a dry chicken on the smoker. The most difficult feat is crispy skin and too much smoke.

To me, those are the easy parts. Hitting that short window between juicy and dry is the tough one without a remote alarmed temprature probe.

Crispy skin is easy, just keep the grate temp above 325F or so and spray the chicken with a quick blast of canola oil after applying the rub. On a rig like mine, you could even go skin side down over the coals for a few minutes, then move them over to the smoker area and set them skin side up to cook.

As for too much smoke, I just cut back on the amount of wood. About the equivalent of less than one fist sized chunk of apple was used, plus one short robusto sized piece of cherry and a even less hickory. Also, at the higher heat, the meat reaches a point much faster where it wont absorb smoke anymore.

tuxpuff

03-10-2010, 02:05 PM

Do you remove the thigh bone when cooking the quarters? I do it and it makes one meaty drumbstick.

I did not...but that's a great idea! If I'm not too lazy next time I'll give it a shot. Thanks!

mosesbotbol

03-10-2010, 03:09 PM

To me, those are the easy parts.

Crispy skin is easy, just keep the grate temp above 325F or so and spray the chicken with a quick blast of canola oil after applying the rub.

You nailed it, high temps are needed for chicken which makes it not truly BBQ or smoked. When I make a rub, I mix in a touch of olive oil (to get it a touch thinner than a paste) and stuff under the skin and that's it. The residiual I rub on the skin. My rub's are 50% salt and the rest herbs and spices.

If you want to "cheat" a water pan aids in keeping things moist, but I try not to use one unless it's something cooking while I sleep or it's really hot out.

The easiest chicken to cook is a whole chicken split in half with the spine removed. The underside is a perfect shield from overcooking the skin. I never flip chicken either.

The higher temps seem to let off less smoke too.

mosesbotbol

03-10-2010, 03:10 PM

I did not...but that's a great idea! If I'm not too lazy next time I'll give it a shot. Thanks!

Cut along both sides of the thigh bone (on back side of thigh) and then go under the bone to the joint. Next cut between the joint and pull the bone out. There will be a little meat on, but that's ok. I save the bones to make chicken broth.

A pairing knife works best. You won't ever cook with the thigh bone again.

T.G

03-10-2010, 04:11 PM

You nailed it, high temps are needed for chicken which makes it not truly BBQ or smoked. When I make a rub, I mix in a touch of olive oil (to get it a touch thinner than a paste) and stuff under the skin and that's it. The residiual I rub on the skin. My rub's are 50% salt and the rest herbs and spices.

If you want to "cheat" a water pan aids in keeping things moist, but I try not to use one unless it's something cooking while I sleep or it's really hot out.

The easiest chicken to cook is a whole chicken split in half with the spine removed. The underside is a perfect shield from overcooking the skin. I never flip chicken either.

The higher temps seem to let off less smoke too.

Bingo, which is why I called it " low heat indirect grilling with a lot of smoke", not BBQ. I've done BBQ'd thighs for the purpose of shredding them into pulled BBQ chicken where the skin gets tossed out, but this ain't that.

I'm not sold on the theory of water pans keeping the food moist, as all they really do is work as a heat sink to control temperature. Internal meat moisture comes primarily from the internal breakdown of connective tissue and fats, not water. If you've ever had over boiled meat that was dry (dried out corned beef for example), you'd understand that water doesn't do jack for keeping meat moist. Depending on the design of your cooker, the water pan might make a better heat sink and buffer from direct radiant heat than it might in other pit designs, example a WSM where the pan, be it empty, filled with water, sand or concrete is a shield that keeps direct radiant heat from hitting the food. In an offset, the water pan is just a heat sink since direct radiation is very limited.

I don't personally care for using olive oil with BBQs & grills. Main reasons are that some of them like EVOO has a lot of flavor that you might or might not want, it really depends on the food. The fruit compounds in the oil burn very easily and taste icky, also, olive oil goes from being a very good oil for you to being a very bad oil for you at a relatively low temperature. I like my olive oils for cold dipping sauces, dressings and soups but thats about it. I prefer the higher smoke point, more neutral flavored oils that don't burn easily, allowing for better browning, for BBQ & grilling.

I'll agree that a whole butterflied chicken is an easy & tasty thing to cook. I tried once with some foil wrapped bricks to hold to flat open on the grill as described by Steven Raichlen in one of his recipes, but didn't really care for the results. I have since collected a stack of various sized cooking grates salvaged from discarded ovens and toaster ovens, everything from small up to large enough for a 40lb-ish hog, butterfly the sucker out, rub it with spices, drop it on one of the grates, put another grate on top and wire the grates together with uncoated bailing wire. Holds the meat in this wide open flat state for more even cooking.

Although if you give me a whole chicken and a few hours to cook it, screw butterflying it, that sucker is getting beer-canned.

T.G

03-10-2010, 04:30 PM

Apologies, on a re-read, that second paragraph sounds rather harsh. Not meant to be harsh, just rushing and made a few poor word choices on my part.

kydsid

03-10-2010, 06:04 PM

Two words: Beer Can Chicken.

mosesbotbol

03-10-2010, 07:56 PM

Apologies, on a re-read, that second paragraph sounds rather harsh. Not meant to be harsh, just rushing and made a few poor word choices on my part.

No worries about that. I use the water pan just because it will baffle the heat and keep the temp stable while I am asleep. In the summer, the water is kind of needed or I have to choke it down so much it may not stay light. I've put big rocks in the pan and that works too.

I use olive oil just because that is old world and the style of food I cook is often Middle Eastern or North African influenced. I don't think it flashes or becomes rancid in the stuff I do (we're talking 250 max). I use canola oil in Indian dishes, mixed with a hint of mustard oil.

I agree the water does not keep it moist, but regulates the temp enough to keep it steady. I love using the WSM in the winter as almost full blast is still in the smoking range without water. For sure without water the end product is better, but for pulled pork I don't think it is very dramatic at all.

The beer can method makes almost too moist. As I stated earlier, I have never cooked a dry chicken and don't understand how people end up with one. I think they pull it off too cooked perhaps.

Have you done lamb shoulder in the smoker?

T.G

03-10-2010, 10:57 PM

I hear you, the water pan is good for long cooks to stabilize the temperature.

I'd rather have a Stoker (http://www.rocksbarbque.com/) instead though: :ss

I tend to agree with you that OO should be fine at 250F a few hours. For a long cook it will probably run off or convert before it goes rancid. I don't know about EVOO or VOO though. For the high temperature chicken that we were originally discussing cooking at 325F-350F, this is very close to the smoke point of EVOO (365F-400F depending on a few factors IIRC) so I might be concerned. Now, looking at all of this realistically, we're talking about less than a teaspoon of oil in a cooker filled with carcinogens from the smoke, so really, on that level it's irrelevant so long as it doesn't change the flavor for worse, which was my primary reason for abandoning it's use in this method of cooking.

I can think of a number of reasons people end up with dry chicken; a combination of both too high a cooking temp and leaving it on too long, it's a small piece of meat, the internal temperature can climb 10 degrees in just mere minutes, it seems fine one moment, give it another few minutes and it's too cooked, use of the highly inaccurate "juices run clear" test, and the fact that the USDA has revised their internal temperatures, it used to be 180F for chicken, now it's 165F. I have a pocket dial probe thermometer that is still printed on the sleeve with "Chicken 180F". I don't know if they are still being printed with those numbers, but if they are, and since they are available in every supermarket in the US, anyone who follows that number is going to have dried out food. Assuming that they even know how to use the thermometer properly.

As for beer can chicken, I can see how it could be considered extremely moist or even too moist depending on your tastes. What I love about it is the flavors that the meat absorbs when you've packed the beer cans with half a bulb of chopped garlic, four or five chopped habeneros, some chopped serrano peppers, and cilantro - now all these flavors are being infused into the bird during the cook.

I've also done cornish game hens on small V8 and tomato paste cans. This is nice for picnics and gatherings - everyone gets their own whole game hen.

As for lamb shoulder - no, never done one on the smoker. Done various cuts various ways on the grill, bit never on the smoker. No real reason, just never did. Something to put on my list for this summer.

mosesbotbol

03-11-2010, 04:49 AM

I hear you, the water pan is good for long cooks to stabilize the temperature.

I'd rather have a Stoker (http://www.rocksbarbque.com/) instead though: :ss

Wow, that Stoker is cool. Never seen that one. :tu

http://www.rocksbarbque.com/webpage2.gif

Smokin Gator

03-11-2010, 08:39 AM

I've used a Stoker for several years now and love it. It really does make cooking, especially overnighters, so much less stressful.

BTW... here is my take on cooking with a water pan. It is really only a heat sink that is only getting to 212 degrees. You are using a lot of your cooking energy to try and bring it higher than that as the surrounding air temp is higher.

If you want to try an experiment... do a cook with a water pan and measure the amount of fuel (charcoal or wood) that you use. The do another cook, preferably with about the same temp and humidity conditions, but this time fill the pan with sand. I think you will find you use MUCH less fuel. Also, IMO, the environment is plenty moist just from the moisture released from the meat. You shouldn't need to add any more.

mosesbotbol

03-11-2010, 09:11 AM

Smokin Gator

03-11-2010, 09:15 AM

I want to start using sand. I always forget to take home a bucket of sand when visit my parents on the Cape. I find a couple of basebell size rocks works pretty well, but the sand would be really awesome.

You can get a bag of nice clean sand at Walmart for just a couple of bucks. I used it in my WSM for a long time. I would cover the sand with foil to keep it clean. When I was done with the cook I would take the foil off and was done with cleanup!!

Steve

03-11-2010, 09:43 AM

If you want to try an experiment... do a cook with a water pan and measure the amount of fuel (charcoal or wood) that you use. The do another cook, preferably with about the same temp and humidity conditions, but this time fill the pan with sand. I think you will find you use MUCH less fuel. Also, IMO, the environment is plenty moist just from the moisture released from the meat. You shouldn't need to add any more.

When I was using my ECB, I always used playground sand. In my small offset, I have placed a couple of fire bricks beneath the cooking grates. This adds thermal mass, which in turn helps even out the cooking temperatures.

T.G

03-11-2010, 09:59 AM

When I was using my ECB, I always used playground sand. In my small offset, I have placed a couple of fire bricks beneath the cooking grates. This adds thermal mass, which in turn helps even out the cooking temperatures.

I use a pair of 2" thick firebricks to create the divider wall from the fuel area to the cooking area in 22"OT that I turned into a smoker. Works great.

Later this year I'm going to try a terracotta round (flower pot base) as the lower baffle/heatsink in my ECB (it's actually a Char-Broil, but same exact design as the ECB) that I use for smoking chipotles.

T.G

03-11-2010, 11:52 AM

Smoked up some pastrami yesterday afternoon w/ apple and plum wood, sliced it up this morning.

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=3819
Washed, coated w/ ground pepper, corriander and mustard seeds. About to go in the smoker.

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=3820
All done, into foil and a cooler to contemplate life for a few hours, then straight to the refrigerator overnight.

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=3822
First slices... Love the smoke ring.

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=3824
Sliced - fat cap gets trimmed off as I use the slices.

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=3825
Breakfast. Yum.

Steve

03-11-2010, 12:01 PM

Very Nice!

mosesbotbol

03-11-2010, 02:08 PM

You can get a bag of nice clean sand at Walmart for just a couple of bucks.

What about the seaweed, trash, and salt? I want all my food to taste like a clam bake. Nothing like sand from Old Silver Beach.

mosesbotbol

03-11-2010, 02:12 PM

Smoked up some pastrami yesterday afternoon w/ apple and plum wood, sliced it up this morning.

[http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=3822
First slices... Love the smoke ring.

How many pounds was that and how long did you cook it? It looks like the outside did not get that black. Do you foil it at some point while cooking?

It looks amazing! Better than my breakfast of yogurt and fresh blueberries... I make Montreal smoked meat which is similar, but it's steamed then put on the smoker to finish it. Similar blend of spices too.

T.G

03-11-2010, 02:23 PM

Thanks. Your breakfast was healthier though.

It wasn't a big cut, right around 2.5lbs. Took about 3hours. No foil.

I'll have to look up Montreal Smoked meat. sounds interesting.

tuxpuff

03-11-2010, 02:53 PM

Dang Adam...that looks amazing! Well done sir!

Smokin Gator

03-11-2010, 04:31 PM

Killer looking Pastrami Adam. I have only done that a few times but it is so freakin' good!!!

T.G

03-16-2010, 07:04 PM

For anyone who hasn't noticed yet, Costco is running a $3 off coupon on twin packs of kingsford competition, which is the all wood charcoal pressed briquette (no clay binder as what is in the blue-bag kingsford) which brings them down to $13.79 for a twin pack out here. I picked up two twin packs so I can give it a whirl.

Smokin Gator

03-16-2010, 07:06 PM

T.G

03-16-2010, 08:29 PM

It is good stuff!!! I still like the Stubbs and Rancher better... but not by much. For that price it is hard to beat:tu

Never used Stubbs - never even seen it out here come to think of it.

Funny, as I was moving some crap out of the way in the garage to store the four bags, I found a bag of Rancher that I guess I had forgotten about. I must have bought that bag three years ago when the local Home Depot cleared out Rancher at the end of the season for about $2/bag (maybe even less).

Rancher was always kind of a love/hate briquette for me. I never liked how it took Rancher F-O-R-E-V-E-R to set up, but I always liked the looooong burn times and the flavor. If this K-comp can meet in the middle, I'll be happy.

mosesbotbol

03-16-2010, 08:34 PM

T.G

03-16-2010, 09:13 PM

That's a good price on the Kingsford. A few dollars off. Nothing to go crazy for, but I am starting to get low on it.

Should I just continue on the Kingsford or try something new?

How do you compare it to Royal Oak? All I have used on the WSM is Kingsford Comp. On my Smokin' Pro, I was using logs more than charcoal.

Exactly, I'm down to about 30lbs (1-1/2 bags) of blue bag k-briqs, so this was a well timed sale for me. Best deal I think I ever found on k-briqs was the beginning of this year or the end of last year, ACE hardware ran a 50% one item only, $10 max discount coupon. I picked up a twin-pack of 21.6lb blue bags for about $9.25 the door. If there had been more ACE hardware stores in a reasonable driving distance and I could be guaranteed the larger twin bag packs (since even at 1/2 price, the per lb single bag price at ACE is about the same as Costco) or the larger (40lb? 50lb?) sacks of Lazzari, I'd have hit every Ace hardware in the area.

I'll have to leave Royal Oak comparison to Gator, since I haven't used the K-comp briqs yet, and can't honestly remember if I've used Royal Oak lump or not. If I have, it's been long enough that I've forgotten so I would question of the comparason would even be accurate with whatever is going in the bags today. I do know that Royal Oak Lump seems to have three different countries of origin. Two in South America, the third is the US. IIRC, one of the S.A. producers just tosses crap in the bag, the other is good - I think Brazil is the good one, abet, it's mystery wood. The US one is supposed to be quite good too.

Smokin Gator

03-17-2010, 04:21 AM

It has been years since I have used Royal Oak briqs in I don't know how long. I really can't remember whether they are good are bad. In general though, I have gone away from using any kind of briq that isn't "all natural" which I am sure the RO briq isn't. The all natural briqs that use some kind of vegetable starch for a binder smell better when burning, have longer burn times, leave less ash, and I like the product cooked over them better. Of course that is just my opinion!!

As for RO lump... it is good overall and great for the price. I have been using it exclusively in my BGEs the last couple of years and am very happy with it. It has nice size pieces, not much dust, lights and burns well, and I can always get it at Walmart for under $6 a bag.

mosesbotbol

03-17-2010, 05:06 AM

In general though, I have gone away from using any kind of briq that isn't "all natural" which I am sure the RO briq isn't.

As for RO lump... it is good overall and great for the price.

Same here.

Kingsford Comp. is really neutral tasting, but has a steady heat and easily to light. There's a huge Brazilian population around me and some of the local stores have lump for Brazil that is a bear to light, but has a decent flavor and held heat pretty good too. I have only used it for grilling as it seemed a little expensive.

The Maple lump fro Quebec is outstanding! No additional wood is needed. Next time I see it, I'll post the brand and distributor so you guys can give it a go.

wayner123

03-17-2010, 07:11 AM

The Maple lump fro Quebec is outstanding! No additional wood is needed. Next time I see it, I'll post the brand and distributor so you guys can give it a go.

It's called Maple Leaf. It is no longer sold in the USA. Here is a review of it: http://www.nakedwhiz.com/lumpdatabase/lumpbag3.htm

There is a new brand called Real Montana Lump Charcoal. He has maple and people who have used both, says his might be even a little better. http://www.nakedwhiz.com/lumpdatabase/lumpbag86.htm

I have talked with the guy and he is pretty easy to deal with. It's just freakin expensive charcoal. He does have other hardwoods and fruitwoods. He says he is always experimenting and might even consider doing custom orders.

tuxpuff

03-17-2010, 07:40 AM

Some brisket and ribs on the smoker during my vacation days...

http://cigar-review-site.com/cooking/CIMG0062.jpg

mosesbotbol

03-17-2010, 08:56 AM

It's called Maple Leaf. It is no longer sold in the USA. Here is a review of it: http://www.nakedwhiz.com/lumpdatabase/lumpbag3.htm

That's not the same brand I am talking about which is easy to find in my area. Same kind of charcoal though.

wayner123

03-17-2010, 09:17 AM

That's not the same brand I am talking about which is easy to find in my area. Same kind of charcoal though.

I would love to know of a more readily available Maple Charcoal. Maybe these guys?

http://www.basquescharcoal.com/bbq_products.htm

T.G

03-17-2010, 09:20 AM

As for RO lump... it is good overall and great for the price. I have been using it exclusively in my BGEs the last couple of years and am very happy with it. It has nice size pieces, not much dust, lights and burns well, and I can always get it at Walmart for under $6 a bag.

$6.50-something for 10lbs of US made RO lump at wally-world out here.
(was just there yesterday since they are down the street from costco)

mosesbotbol

03-17-2010, 09:46 AM

I would love to know of a more readily available Maple Charcoal. Maybe these guys?

http://www.basquescharcoal.com/bbq_products.htm

Cool, there's a place near my house that sells the brand you posted. The bag I am elluding to is different, but that one sounds great. Sugar Maple, yummy! The smell of Montreal BBQ! :banger

J0eybb

03-18-2010, 08:50 PM

Pork Roll wrapped in bacon stuffed with sausage, spinach, queso fresco, and spices.

http://i994.photobucket.com/albums/af63/J0eybb/IMG_4973.jpg

http://i994.photobucket.com/albums/af63/J0eybb/IMG_4976.jpg

Au Gratin Potatoes

http://i994.photobucket.com/albums/af63/J0eybb/IMG_4974.jpg

T.G

03-18-2010, 10:30 PM

Pork, wrapped in cured pork, stuffed with seasoned ground pork, oh, and spinach too. :dr:dr:dr:dr

mosesbotbol

03-19-2010, 04:29 AM

Pork, wrapped in cured pork, stuffed with seasoned ground pork, oh, and spinach too. :dr:dr:dr:dr

Need a Cray Super Computer to figure out the calories on that. Looks indulgent! :dr

tuxpuff

03-19-2010, 05:42 AM

Pork heaven right there :tu

Smokin Gator

03-19-2010, 08:18 AM

That looks awesome Joe!!!

I do one once in a while that is stuffed with purple onion, basil, sun dried tomatoes, and prosciutto.

Mr B

03-19-2010, 11:49 AM

Very Nice Joe :tu :tu :tu

kgoings

03-19-2010, 01:57 PM

Got the rub on the ribs, and the smoker is a seasoning! An I bought a pork butt for Sunday!

leasingthisspace

03-19-2010, 02:05 PM

I did a whole chicken and some apples. I cut the chicken down the breastplate and cracked the back to open it up. I smoked them for about 2 hours then it got windy and temp outside is dropping so I am finishing in the oven. I know I could finished with the smoker but I am to lazy to watch that and my 3 year old at the same time so into the oven they go.
Posted via Mobile Device

tuxpuff

03-19-2010, 02:23 PM

Got the rub on the ribs, and the smoker is a seasoning! An I bought a pork butt for Sunday!

Sounds like it's going to be a great weekend! Take some pics!

tuxpuff

03-19-2010, 02:24 PM

leasingthisspace

03-19-2010, 02:48 PM

The apples I cut them in half and cored them. I basted them with a mixture of some brown sugar, some apple juice (just enough to make it pastey) and some cinnamon. I had enough to baste them before they went into the smoker with enough to put it on again when I moved them to the oven.
The only reason I got the apples was cuz my daughter saw them at the store and wanted them for cooking them on the fire as she calls it. I have to say I never done it before so I am looking forward to them. I am more of a make it up as you go along instead of a measurer.

For me cooking should be fun and less about exact amounts of things.
Posted via Mobile Device

Steve

03-19-2010, 03:23 PM

In the past, I have cored the apples and stuffed them with Carmel or chocolate and lightly oiled the outside and covered with Cinnamon. Tasty.

The apples I cut them in half and cored them. I basted them with a mixture of some brown sugar, some apple juice (just enough to make it pastey) and some cinnamon. I had enough to baste them before they went into the smoker with enough to put it on again when I moved them to the oven.
The only reason I got the apples was cuz my daughter saw them at the store and wanted them for cooking them on the fire as she calls it. I have to say I never done it before so I am looking forward to them. I am more of a make it up as you go along instead of a measurer.

For me cooking should be fun and less about exact amounts of things.
Posted via Mobile Device

leasingthisspace

03-19-2010, 03:29 PM

Sounds good. Did you post a pic here of them? It was probably your post that fueled my thought. I remember seeing one somewhere.
Ask Knip23 if the apples were good he just ate one.
Posted via Mobile Device

marge796

03-19-2010, 03:37 PM

Knip23

03-19-2010, 04:22 PM

Ribs with Home made Honey BBQ sauce, with just a hint of Jack :dr

tuxpuff

03-19-2010, 04:35 PM

Ribs with Home made Honey BBQ sauce, with just a hint of Jack :dr

Now I'm starving!

kgoings

03-19-2010, 09:23 PM

My first attempt at smoking meat. It didnt get finished in time for dinner so I put it in the oven for 20 minutes to cook it to a safe temp.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=5633&stc=1&d=1269055366

T.G

03-19-2010, 09:39 PM

Looks good. :tu

No crime or shame about putting it in an oven to finish. A large number of restaurants do that all the time.

How did it taste?

mosesbotbol

03-20-2010, 10:55 AM

No crime or shame about putting it in an oven to finish. A large number of restaurants do that all the time.

I do it with chicken and beef roasts to crank up the temps for a crispy outside.

20 degrees before serving temp I'll move it into the oven around 400.

Steve

03-20-2010, 01:24 PM

One of the great things to me about smoking meat is practice, practice, practice. I mean, really, however bad it comes out, it will always be better than the commerical stuff. Just learn from the mistakes and move on.

:tu:tu

[QUOTE=kgoings;799940]My first attempt at smoking meat. It didnt get finished in time for dinner so I put it in the oven for 20 minutes to cook it to a safe temp.

mosesbotbol

03-21-2010, 07:43 AM

5 lb brisket put on at 7:00 AM this morning. Kingsford Comp and a cup of soaked pecan shells.

eber

03-21-2010, 12:13 PM

that pastrami looks awesome !!! I cant wait to fire up my smoker

Darrell

03-21-2010, 12:21 PM

5 lb brisket put on at 7:00 AM this morning. Kingsford Comp and a cup of soaked pecan shells.

:np

kgoings

03-21-2010, 01:09 PM

Put in an 8.5lb butt in this morning at 5AM...Sorry I didnt take a pic ahead of time. I will get one later

kgoings

03-21-2010, 04:53 PM

Put in an 8.5lb butt in this morning at 5AM...Sorry I didnt take a pic ahead of time. I will get one later

Just pulled it off the smoker and wrapped it in aluminum. I put too much rub on it and the outside looks (and tastes) charred...but the inside is fantastic!!! I guess I will just trim off all the outside

Mr B

03-21-2010, 05:23 PM

The Pork ribs have been on the smoker since 11:30. Sorry no before pics. I will try to remember to get pics before the come off. 195*, I ran the smoke for 3 hours (Apple, Alder, Hickory), just heat the rest of the time.

kgoings

03-21-2010, 06:27 PM

Here is my sad pork butt, it was pretty easy to scrape off the stuff on the outside...the meat is awesome! Super moist and tastes great!

http://www.cigarasylum.com/vb/attachment.php?attachmentid=5648&stc=1&d=1269217642

http://www.cigarasylum.com/vb/attachment.php?attachmentid=5649&stc=1&d=1269217642

T.G

03-21-2010, 06:57 PM

Smokin Gator

03-21-2010, 07:29 PM

Just pulled it off the smoker and wrapped it in aluminum. I put too much rub on it and the outside looks (and tastes) charred...but the inside is fantastic!!! I guess I will just trim off all the outside

Here is my sad pork butt, it was pretty easy to scrape off the stuff on the outside...the meat is awesome! Super moist and tastes great!

http://www.cigarasylum.com/vb/attachment.php?attachmentid=5648&stc=1&d=1269217642

http://www.cigarasylum.com/vb/attachment.php?attachmentid=5649&stc=1&d=1269217642

That pork butt doesn't look sad IMO!!! And I would pull that bark and mix it in the rest of the butt for flavor. Good job brother!!

Steve

03-21-2010, 07:32 PM

That pork butt doesn't look sad IMO!!! And I would pull that bark and mix it in the rest of the butt for flavor. Good job brother!!

My thoughts exactly! :banger

kgoings

03-21-2010, 07:36 PM

Was this a rub with a lot of sugar in it? Or were you just making a lot of smoke during the cook?

BTW, despite the looks, the fact that your end result is edibile and tastes as good as it does means that you're doing most things right. It's a constant learning, BBQing.

Yes it was a rub with a lot of sugar, but I put it on at 4 am when I was asleep and it was like 1/4 inch thick...my bad.

mosesbotbol

03-22-2010, 05:00 AM

Yes it was a rub with a lot of sugar, but I put it on at 4 am when I was asleep and it was like 1/4 inch thick...my bad.

Honestly, on a pork butt, the rub only does so much and is not that important. Looks totally fine once pulled apart and I bet your friends and guests were digging it! I have had debates whether a rub does really anything on pork butt's. I know some N. Caroliners who think rubs on whole pigs or a butts is a waste due to the amount of bark and the little absorption.

I’ve played around with a meat injector and it worked good to get spices into the butt, but it broke and the verdict is still out. The injector did a good job getting some red pepper flake infused vinegar into the meat and that did for sure made a positive difference.

Tying the butt is the only thing I would recommend to you that looks like was not done.

tuxpuff

03-22-2010, 07:39 AM

That pork butt doesn't look sad IMO!!! And I would pull that bark and mix it in the rest of the butt for flavor. Good job brother!!

:tpd: Looks great!

kgoings

03-22-2010, 11:14 AM

Honestly, on a pork butt, the rub only does so much and is not that important. Looks totally fine once pulled apart and I bet your friends and guests were digging it! I have had debates whether a rub does really anything on pork butt's. I know some N. Caroliners who think rubs on whole pigs or a butts is a waste due to the amount of bark and the little absorption.

I’ve played around with a meat injector and it worked good to get spices into the butt, but it broke and the verdict is still out. The injector did a good job getting some red pepper flake infused vinegar into the meat and that did for sure made a positive difference.

Tying the butt is the only thing I would recommend to you that looks like was not done.

Thanks for the info, how do you tie the butt?

LooseCard

03-22-2010, 11:42 AM

That pork butt doesn't look sad IMO!!! And I would pull that bark and mix it in the rest of the butt for flavor. Good job brother!!My thoughts exactly! :banger

:tu :tu :tpd: It looks fine from here too! Once pulled, it'll mix and blend for flavor.

Tying the butt is the only thing I would recommend to you that looks like was not done.
I don't and won't tie mine anymore. It gives me more surface area for spice contact and smoke absorbtion.

Why does it need to be a tny ball with a small surface area, which limits where the smoke can get in and panetrate???

Steve

03-22-2010, 11:51 AM

Do you cut the bone out? I used to, but nw I leave it in for extra flavor.

mosesbotbol

03-22-2010, 11:53 AM

and won't[/U] tie mine anymore. It gives me more surface area for spice contact and smoke absorbtion.

It should be spiced before it's tied. Do you have issues with smoke absorbtion on a piece of meat that is on the smoker for 10+ hours? I worry about too much smoke if anything.

The reason for tying is even doneness. Not trying to argue, it was just an intriging response.

Do you cut the bone out? I used to, but nw I leave it in for extra flavor.

Never, that is one tough piece of meat to de-bone! My dog would be pissed off at me as well.

T.G

03-22-2010, 12:37 PM

Do you cut the bone out? I used to, but nw I leave it in for extra flavor.

I don't. Comes out easy enough when the meat is done.

Steve

03-22-2010, 12:55 PM

10-4. That is my though as well. and I also think it adds to the flavor.

If you leave the bone in, why are you tying it?

T.G

03-22-2010, 01:54 PM

10-4. That is my though as well. and I also think it adds to the flavor.

If you leave the bone in, why are you tying it?

By tying it, Moses turns an unevely shaped or lopsided piece of meat into an piece of meat of almost uniform thickness/proportions so that the cooking is more even. Same reason certain roasts are tied or netted, when cooked in the oven.

Me, I don't, because I'm lazy and I don't mind a bit of different textures in the end result.

Steve

03-22-2010, 02:44 PM

Hummm...

Ok. At one time I cut the bone out and would truss the butt up. Now that I leave the bone in I don't tie it. I don't really notice any uneven cooking. I put the butt into my smoker fatback side up, 230 degrees plus or minus for 10 hours plus or minus and out comes yummy goodness. Maybe next time I cook a case or two I may truss half up and leave the other half the way I normally do, see what difference I find.

Interesting, thanks.

mosesbotbol

03-22-2010, 03:15 PM

Tying makes a big differene. Instead of removing the bone you could slice in a "flap" and put your herbs and spices into the flap and tie it up. On bone-in roasts, I like to cut around the bone as much as possible and stuff it with seasoning. Especially on lamb where if pulls up the bone, by serving time there's a nice handle to carve.

mosesbotbol

03-22-2010, 03:17 PM

By tying it, Moses turns an unevely shaped or lopsided piece of meat into an piece of meat of almost uniform thickness/proportions so that the cooking is more even. Same reason certain roasts are tied or netted, when cooked in the oven.

Thank you for my explaination and you are correct. ;)

Mr B

03-22-2010, 03:28 PM

Here is my sad pork butt, it was pretty easy to scrape off the stuff on the outside...the meat is awesome! Super moist and tastes great!

Thats how it supposed to look IMO.

My rubs are 90% Brown sugar too.
Peel of that nice bark, scrape the fat off the backside of it, chop it up and toss it in w/ the meat.
Thats where so much of your flavor comes from.

Doesnt look bad from here.

Here is a pic of my last one that came out great!

http://im1.shutterfly.com/media/47a0dd03b3127ccef9f8a643eb1100000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

T.G

03-22-2010, 03:55 PM

Thank you for my explaination and you are correct. ;)

Yeah, I should have phrased part of my response a bit better. Sorry.

kgoings

03-22-2010, 03:56 PM

Thats how it supposed to look IMO.

My rubs are 90% Brown sugar too.
Peel of that nice bark, scrape the fat off the backside of it, chop it up and toss it in w/ the meat.
Thats where so much of your flavor comes from.

Doesnt look bad from here.

Here is a pic of my last one that came out great!

http://im1.shutterfly.com/media/47a0dd03b3127ccef9f8a643eb1100000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

That looks good, its a bit redish mine was charred black. I tasted it and it was not good. I know what I did wrong, I put WAY too much on. There were spots that were not thick and that part tasted great!

T.G

03-22-2010, 03:58 PM

mosesbotbol

03-22-2010, 04:02 PM

That looks good, its a bit redish mine was charred black. I tasted it and it was not good. I know what I did wrong, I put WAY too much on. There were spots that were not thick and that part tasted great!

Here's 3 ideas to consider the next time:

1. Try using molasses thinned with white vinegar and rub down the meat with it. Let is sit a few hours then apply a non-sugar based rub. You'll get the sweetness in the meat without the char.

2. You can also mop the sweeter stuff when getting to the last couple of hours.

3. Wrapping the butt in foil is another solution once you're at 75% done mark.

LooseCard

03-22-2010, 04:37 PM

Me, I don't, because I'm lazy and I don't mind a bit of different textures in the end result.
:tu

Thats how it supposed to look IMO.

My rubs are 90% Brown sugar too.
Peel of that nice bark, scrape the fat off the backside of it, chop it up and toss it in w/ the meat.
Thats where so much of your flavor comes from.

Doesnt look bad from here.

Here is a pic of my last one that came out great!

http://im1.shutterfly.com/media/47a0dd03b3127ccef9f8a643eb1100000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

http://www.kilosweg.de/images/smilies/35.gif http://www.kilosweg.de/images/smilies/neu/emot89.gif

Gonesledn

03-22-2010, 04:50 PM

so much awesome info in this thread! thanks to everyone for the wealth of knowledge. it has inspired me to try my hand at making my own smoker, may take my slacker ass awhile though. picked up a few drums from craigslist today, for 12$ each, i grabbed extra in case i messed up. lol

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAwNzktMjAxMDAzMjItMTcxM.jpg

Mr B

03-22-2010, 04:58 PM

That looks good, its a bit redish mine was charred black. I tasted it and it was not good. I know what I did wrong, I put WAY too much on. There were spots that were not thick and that part tasted great!

What I do also is, after I put on the rub, I put it on a "tall garbage bag" and put it in the fridge overnight. The rub gets time to soak in and any of those "thick areas" will melt down into almost a maranade.
Make sure you put it out on the counter at least an hour before smoking to acclimate a bit.

Smokin Gator

03-22-2010, 05:08 PM

That looks good, its a bit redish mine was charred black. I tasted it and it was not good. I know what I did wrong, I put WAY too much on. There were spots that were not thick and that part tasted great!

I used to use a good bit of brown sugar in my rubs and I did have to really watch the temps. For my butt rub I have totally cut out the brown sugar and now use turbinado sugar. I pretty much put the rub on and then coat the butt with the turbinado. It has a much higher burn point and I have been really happy with the results. It gives a killer bark without any off taste.

If it was black and bitter though there is a good chance it was creosote which is simply from too much white smoke. I rarely have ever gotten "burn" from sugar, but I sure have put too much dirty smoke on meat and gotten some bitter results!!!

Steve

03-22-2010, 05:31 PM

I use about 70-30 to 60-40 turbinado sugar to brown sugar in my rub. I also agree with Brent about the creosote. Usually the sugar isn't going to burn unless you are cooking over direct heat or you are really, really hot. It just takes practice and getting to know your smoker. When I got my Lang, it took several cooks before I found the "sweet spot" for the dampers and where the cooker liked to ride. Fortunately, my wife, family and friends were VERY supportive of my learning curve. I always had people willing to sample my wares :D

I used to use a good bit of brown sugar in my rubs and I did have to really watch the temps. For my butt rub I have totally cut out the brown sugar and now use turbinado sugar. I pretty much put the rub on and then coat the butt with the turbinado. It has a much higher burn point and I have been really happy with the results. It gives a killer bark without any off taste.

If it was black and bitter though there is a good chance it was creosote which is simply from too much white smoke. I rarely have ever gotten "burn" from sugar, but I sure have put too much dirty smoke on meat and gotten some bitter results!!!

kgoings

03-22-2010, 05:45 PM

I used to use a good bit of brown sugar in my rubs and I did have to really watch the temps. For my butt rub I have totally cut out the brown sugar and now use turbinado sugar. I pretty much put the rub on and then coat the butt with the turbinado. It has a much higher burn point and I have been really happy with the results. It gives a killer bark without any off taste.

If it was black and bitter though there is a good chance it was creosote which is simply from too much white smoke. I rarely have ever gotten "burn" from sugar, but I sure have put too much dirty smoke on meat and gotten some bitter results!!!

My smoker did inch up a bit over 300 once, but it was very short lived.

I might have used too much wood?? I guess I will have to figure out how much to put in. I currently have Mesquite chunks, Cherry chunks, and apple chips. I used some cherry chunks and apple chips this last time. But I can't remember how much.

Smokin Gator

03-22-2010, 06:35 PM

My smoker did inch up a bit over 300 once, but it was very short lived.

I might have used too much wood?? I guess I will have to figure out how much to put in. I currently have Mesquite chunks, Cherry chunks, and apple chips. I used some cherry chunks and apple chips this last time. But I can't remember how much.

I pretty much have gotten to where I use only cherry on pork, apple or pecan on chicken, and mesquite on beef. You have to realize though that I am using a cabinet style smoker that uses very little flavoring wood. I only use 4-5 one half fist sized chunks for an entire cook. If I were using Steve's Lang I would use 100 times or more than that as I would be using a bunch of oak or hickory for heat and flavor. It really just depends on your cooker.

For your UDS, IMO, you don't need any more than what I use in my smoker. I kind of spread them out in the fire ring so I will get smoke for 5-6 hour and then I don't worry about it any more.

I do want to say though... I know I have posted in this thread quite a bit and I don't want to come off as a know it all. There are lots of ways to cook great Q and I by no means have the market cornered:tu

kgoings

03-22-2010, 06:49 PM

T.G

03-22-2010, 07:08 PM

Gonesledn

03-23-2010, 11:05 AM

anybody ever tried mulberry tree for smoking? my yard is surrounded by them

tuxpuff

03-23-2010, 11:27 AM

anybody ever tried mulberry tree for smoking? my yard is surrounded by them

A quick google search indicated that's it's ok to use.

Reference guide for Woods used to Smoke Food

ACACIA - these trees are in the same family as mesquite. When burned in a smoker, acacia has a flavor similar to mesquite but not quite as heavy. Is a very hot burning wood.

ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.

ALMOND - A sweet smoke flavor, light ash. Good with all meats.

APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork.

ASH - Fast burner, light but distinctive flavor. Good with fish and red meats.

BIRCH - Medium-hard wood with a flavor similar to maple. Good with pork and poultry.

CHERRY - Mild and fruity. Good with poultry, pork and beef. Some List members say the cherry wood is the best wood for smoking. Wood from chokecherry trees may produce a bitter flavor.

COTTONWOOD - It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor. Don't use green cottonwood for smoking.

CRABAPPLE - Similar to apple wood.

GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb.

HICKORY - Most commonly used wood for smoking--the King of smoking woods. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef.

LILAC - Very light, subtle with a hint of floral. Good with seafood and lamb.

MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.

MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning woods.

MULBERRY - The smell is sweet and reminds one of apple.

OAK - Heavy smoke flavor--the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat, pork, fish and heavy game.

ORANGE, LEMON and GRAPEFRUIT - Produces a nice mild smoky flavor. Excellent with beef, pork, fish and poultry.

PEAR - A nice subtle smoke flavor. Much like apple. Excellent with chicken and pork.

PECAN - Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood.

SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.

WALNUT - ENGLISH and BLACK - Very heavy smoke flavor, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and game.

Other internet sources report that wood from the following trees is suitable for smoking: BEECH, BUTTERNUT, FIG, GUM, CHESTNUT, HACKBERRY, PERSIMMON, and WILLOW.

Types of wood that is unsuitable or even poisonous when used for grilling. Don't use any wood from conifer trees, such as PINE, FIR, SPRUCE, REDWOOD, CEDAR, CYPRESS, ELM and EUCALYPTUS, as is the wood from SASSAFRAS, SYCAMORE and LIQUID AMBER trees.

tuxpuff

03-23-2010, 11:28 AM

Mulberry

A mild smoke with a sweet, tangy, blackberry-like flavor

Good with Beef, poultry, game birds, pork (particularly ham).

Gonesledn

03-23-2010, 03:59 PM

tuxpuff, thanks for the info.

was more or less just wondering if anybody on the thread had experience with it. gave a couple local friends of mine some to use and they seem to like it.

if anybody would like ny to try, let me know. i could pack a flat rate box ptretty tight.

tuxpuff

03-23-2010, 04:17 PM

Ooooh I see! Well at least we got a good wood post out of it :) I've never used mulberry...if you're packing boxes I wouldn't mind trying some out.

Gonesledn

03-23-2010, 05:01 PM

i agree, that was a great "good wood" post, very informative.

pm me you addy tuxpuff... and you looking for seasoned, or fresh? what diameter and how thick of pieces suit you? i have a guy pm'd me already for some, so i will be sending out some soon.

bigpedunn

03-23-2010, 08:22 PM

Hope I have time this weekend and good weather!

OLS

03-25-2010, 06:58 AM

Hope I have time this weekend and good weather!

I may also thaw out a double pack o rack o ribs. I have a few catfish fillets I don't feel like
frying or baking, so I might as well smoke them, too. I just love messing with my smoker.
I figure use it now before the bottom falls out. It WAS second hand after all.

mosesbotbol

03-28-2010, 06:55 AM

Smoked a 6 lb. flat cut brisket from Stop & Shop. 9 hours to the second total cooking time. Foiled for the last two hours. Very juicy and tender. Two CA forum members came by for some before smoking cigars.

Cigar was Punch SS No. 1

kgoings

03-28-2010, 02:59 PM

Smoking a 6lb brisket flat. It just hit 170 and I put it in double wrapped foil, a bit of butter and beef broth. :tu

Thanks to everyone for the support and help! Especially Smokin Gator, Tuxpuff, and T.G.!!!

http://i34.photobucket.com/albums/d108/kirkgoings/brisket.jpg

Smokin Gator

03-28-2010, 03:28 PM

DayUM brother that is a good lookin' flat. My mouth is literally watering!!!

Gonesledn

03-28-2010, 04:03 PM

dam that dools tasty!

tuxpuff

03-28-2010, 04:18 PM

mmmmm looks great!

T.G

03-28-2010, 04:31 PM

Looks great, nice job!

kgoings

03-28-2010, 08:25 PM

Here it is ready to serve! I wrapped it up in towels in the cooler for a couple hours and it was still nice and hot! Super moist! It was FANTASTIC!

http://i34.photobucket.com/albums/d108/kirkgoings/brisketdone.jpg

Steve

03-28-2010, 08:44 PM

:tu:tu:dr

mosesbotbol

03-29-2010, 04:49 AM

Electric Slicer; that is what I need. Looks nice.

Smokin Gator

03-29-2010, 04:54 AM

I would say you are now officially hooked!!

T.G

03-29-2010, 06:10 AM

Looks good. :tu

Mr B

03-29-2010, 12:24 PM

Very Nice!

tupacboy

03-30-2010, 10:40 AM

my goodness... i love bbqing... and now u guys got me wanting to start smoking! gotta concentrate on getting married first... but come winter... i'm going to be asking a lot of questions :).. looks amazing guys... well done!

Yota1

03-30-2010, 06:28 PM

how do you guys find the time to do this. i love slow cooking, but i am kind of the set it and forget it type.

been dying to get into smoking though

Smokin Gator

03-30-2010, 06:43 PM

how do you guys find the time to do this. i love slow cooking, but i am kind of the set it and forget it type.

been dying to get into smoking though

You start on Friday night with a couple of drinks and a few cigars. You get the meat on and fall asleep. You wake up the next morning, have some coffee, and have a cigar. You check on the meat and figure out how to correct your mistakes. You have another cigar and get the rest of the stuff ready for a meal. About that then it is time for a drink and another cigar. You pull the stuff off of the smoker and have another cigar and drink. About the time those are done you are ready to eat.

I don't see any problem with any of that:tu

Scottw

03-30-2010, 06:47 PM

Smokin Gator

03-30-2010, 06:55 PM

I am doing a smoked turkey for Easter, never tried it before. I'm going to brine it for 24 hours, dry rub it and put it in the smoker with some kickory. I going to use Dr. Pepper and Scotch in a spray bottle to spray it periodically and get a good glaze on the skin as well. Wish me luck of the family is going Sizzler for Easter dinner.

Hard to go wrong with a smoked turkey. Here's a tip that will help get it all done at the right time...

Set the turkey out a couple of hours before it is going on the cooker with the breast up. Put a ziplock bag of ice on the breast. It really helps the breast reaching the proper doneness when the rest of the bird is ready:tu

Scottw

03-30-2010, 07:00 PM

Hard to go wrong with a smoked turkey. Here's a tip that will help get it all done at the right time...

Set the turkey out a couple of hours before it is going on the cooker with the breast up. Put a ziplock bag of ice on the breast. It really helps the breast reaching the proper doneness when the rest of the bird is ready:tu

Ill do that, thanks my friend. Do you put it in a foil roasting pan while doing it or just right on the grates with the drip pan below the grates. I am actually using a gas grill with a built in smoker box for this. Im not using my barrel smoker because I dont know how cool or windy it will be outside.

Steve

03-30-2010, 09:13 PM

What he said!

You start on Friday night with a couple of drinks and a few cigars. You get the meat on and fall asleep. You wake up the next morning, have some coffee, and have a cigar. You check on the meat and figure out how to correct your mistakes. You have another cigar and get the rest of the stuff ready for a meal. About that then it is time for a drink and another cigar. You pull the stuff off of the smoker and have another cigar and drink. About the time those are done you are ready to eat.

I don't see any problem with any of that:tu

T.G

03-31-2010, 09:11 AM

Yesterday evening, I grabbed a 7-bone chuck roast from Safeway before the sale changed, it's been chilling in the refrigerator with a coat of worcestershire sauce and rub since last night - depending on what the weather looks like today, I'll either fire up a pit in a few hours or wait until tomorrow.

To be continued...

Darrell

03-31-2010, 09:14 AM

tupacboy

03-31-2010, 10:08 AM

You start on Friday night with a couple of drinks and a few cigars. You get the meat on and fall asleep. You wake up the next morning, have some coffee, and have a cigar. You check on the meat and figure out how to correct your mistakes. You have another cigar and get the rest of the stuff ready for a meal. About that then it is time for a drink and another cigar. You pull the stuff off of the smoker and have another cigar and drink. About the time those are done you are ready to eat.

I don't see any problem with any of that:tu

Can you just leave it overnight even if its not gas? wouldn't the fire go out? Or does that not matter?

T.G

03-31-2010, 10:51 AM

Can you just leave it overnight even if its not gas? wouldn't the fire go out? Or does that not matter?

If the fire goes out, not down, but OUT, depending on what you are cooking and how long it stays out, you might not be able to recover. Even if it doesn't go out, if your temperatures are down for too long, you still might be screwed.

Most pits will run 5-7 hours on a standard load of fully lit charcoal, if you need a longer cook than that here's how to get 6-18 hour overnight cooks out of most smokers: The Minion Method (http://www.virtualweberbullet.com/fireup2.html#minion)

It's written for the WSM, but it's easily adaptable for most pits.

leasingthisspace

03-31-2010, 11:24 AM

TG thanks for the link. I saved as a favorite interesting read.
Posted via Mobile Device

mosesbotbol

03-31-2010, 01:51 PM

Most pits will run 5-7 hours on a standard load of fully lit charcoal, if you need a longer cook than that here's how to get 6-18 hour overnight cooks out of most smokers: The Minion Method (http://www.virtualweberbullet.com/fireup2.html#minion)

It's written for the WSM, but it's easily adaptable for most pits.

The WSM will never get much beyond 8 hours on one load of charcoal. It's easy to totally refill and not lose power. Pick the center top piece as one unit, dump more charcoal and put center/top back on. Takes one minute.

I would not feel comfortable for anything beyond 5 hours without intervention on the WSM.

T.G

03-31-2010, 02:25 PM

The WSM will never get much beyond 8 hours on one load of charcoal. It's easy to totally refill and not lose power. Pick the center top piece as one unit, dump more charcoal and put center/top back on. Takes one minute.

I would not feel comfortable for anything beyond 5 hours without intervention on the WSM.

So basically, according to you, the author of that article and the thousands of people who use the linked method are imagining the fact that they load their WSMs, use the minion method, then run the WSM on that original load of charcoal for 12+ hours.

Glad to know we've been all been imagining these long cooks all this time.

Smokin Gator

03-31-2010, 06:05 PM

The WSM will never get much beyond 8 hours on one load of charcoal. It's easy to totally refill and not lose power. Pick the center top piece as one unit, dump more charcoal and put center/top back on. Takes one minute.

I would not feel comfortable for anything beyond 5 hours without intervention on the WSM.

I have done many, many 12-16 hour cooks on a WSM not using a water pan and using quality all natural briquets. :tu Using a UDS I have had it at temp for 24-30 hours on one load of charcoal. During the warmer parts of the year, I have done tons of 16-20 hour cooks on the Spicewine. For long cooks having as many air leak spots sealed up is a must.

On the WSM I sealed the door with high temp stove cement and put stove gasket around the lid. I would have only one bottom vent barely cracked and it would chug along happily. If you are only able to get eight hours I would check for air leaks.

T.G

04-03-2010, 06:13 PM

A 7-Bone chuck roast over plum wood from earlier this week...

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=3955
http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=3956
http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=3957

kugie

04-03-2010, 07:22 PM

This is bad my smoker has mieces living in it.

I have not touched my smoker since August

mosesbotbol

04-03-2010, 08:08 PM

I have done many, many 12-16 hour cooks on a WSM not using a water pan and using quality all natural briquets.

For long cooks having as many air leak spots sealed up is a must.

I would have only one bottom vent barely cracked and it would chug along happily. If you are only able to get eight hours I would check for air leaks.

I fear barely keepin one intake open will make it die out. I'll give it a go the next time. I want to try sand in it and will get some on Tuesday. I tried my last brisket with no water and even just one barely open it was getting too hot.

The smoker will go more than eight hours, but I have keep opening the intake more to keep it going, so it's not really set and forget. At that I point I may as well just add more charcoal.

Maybe the Kingsford Comp does not last that long? This is the only brand I have used.

I would like to try the coffee can method to get the charcoal spread, anyone try it before?

T.G

04-03-2010, 10:54 PM

I fear barely keepin one intake open will make it die out. I'll give it a go the next time. I want to try sand in it and will get some on Tuesday. I tried my last brisket with no water and even just one barely open it was getting too hot.

The smoker will go more than eight hours, but I have keep opening the intake more to keep it going, so it's not really set and forget. At that I point I may as well just add more charcoal.

Maybe the Kingsford Comp does not last that long? This is the only brand I have used.

I would like to try the coffee can method to get the charcoal spread, anyone try it before?

It shouldn't die out, if you look around on the site I linked to earlier, there are plenty of documented long cooks with 2 vents closed and the third barely open.

If you have to mess with the intakes that much, something else is wrong, either your technique or the cooker. Try following Jim Minion's advice to the letter and you might just be surprised at what the WSM can do. If you want complete set and forget, then get a stoker or a guru controller, they aren't permitted for competition though AFAIK.

My last few cooks I've used nothing but KF-comp, and I'll sum up my early impressions for BBQing with it as "meh". Biggest problem is that it burns too quickly and I've had to up the volume of fuel I load in by about 30% to get the same length cooks as I was getting with KF blue bag. It doesn't do anything for the flavor, good or bad - it's the same. So basically, it costs more, you need to use more, you get less in a bag and it doesn't do anything special. Once I use up the KF comp I have here, I think I'm done with it.

If you want a really long burn time, pick up some Rancher brand from Home Depot. That stuff burns forever.

Can't say that I've ever heard anything earth shattering about the coffe can MM.

Scottw

04-03-2010, 11:11 PM

Putting my turkey on tomorrow at 11 am. I took a page out of smokingators book. Thanks Brent!

T.G

04-03-2010, 11:20 PM

If you have to mess with the intakes that much, something else is wrong, either your technique or the cooker.

This should read:

If you have to mess with the intakes that much, something else is wrong, either your technique, the cooker or your fuel. You can pretty much rule out the fuel since you are using KF, despite all of KF's shortcomings, it's almost certainly the most consistent natural fuel on the market. Year after year, bag after bag, briquette after briquette, it never changes.

Gonesledn

04-04-2010, 03:31 AM

2 pound pork sausage roll, with apples, pears, and mozzerella.

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAxMzQtMjAxMDA0MDMtMTUxN.jpg

3 ribs. 1 real spicy , 1 medium spicy, and 1 only rubbed with pepper.

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAxMzUtMjAxMDA0MDMtMTUyM.jpg

when the ribs and sausage were almost done, i tossed on the 9pound boston butt. all night cook with this, and take it to moms for easter dinner.

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAxMzctMjAxMDA0MDMtMTc0N.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAxMzgtMjAxMDA0MDMtMTgzM.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAxMzktMjAxMDA0MDMtMTg0N.jpg

Gonesledn

04-04-2010, 03:33 AM

dam, ribs look burnt in the pics, but they were not. the rubs seemed to dark carmelize for best description i can come up with.

T.G

04-04-2010, 04:02 AM

Looks good Wes.

Nice little smoke ring going on there in the sausage roll. :tu

How did things work out with the vertical pipe draft arrangement? Did you have to resort to the auxiliary air vent?

Smokin Gator

04-04-2010, 05:38 AM

Adam, that chuckie looks killer. It is one of my favorite meats. The leftovers make killer tacos, burritos, etc.

BTW... an air control devise is allowed in comps in KCBS and Florida BBQ Association. I am not sure about others but have never heard of a sanctioning body not allowing one.

Wes, that fatty looks killer and the ribs ain't no slouches either!!! You guys are making my mouth water!!!

T.G

04-04-2010, 08:44 AM

Thanks Gator, it's fast becoming one of my favoriates too.

It seems I was either misinformed or had memories confused on the controllers - there it is, plain as day in KCBS rule #6 "Electrical accessories such as spits, augers, or forced draft are permitted."

Gonesledn

04-04-2010, 12:37 PM

Looks good Wes.

Nice little smoke ring going on there in the sausage roll. :tu

How did things work out with the vertical pipe draft arrangement? Did you have to resort to the auxiliary air vent?

it is working out rather well, no need to use the other vent. 3 holes open, ran about 300. 1 hole open about 200. temps are based off a cheap thermo, so i will have a better idea when i get a digital.

finished pulling the pork a bit a go, and made a sammich...

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAxNDAtMjAxMDA0MDQtMTI1M.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAxNDEtMjAxMDA0MDQtMTMxM.jpg

Smokin Gator

04-04-2010, 03:30 PM

it is working out rather well, no need to use the other vent. 3 holes open, ran about 300. 1 hole open about 200. temps are based off a cheap thermo, so i will have a better idea when i get a digital.

finished pulling the pork a bit a go, and made a sammich...

In my book there is not much better than a pork butt cooked on a UDS!!! Your's looks awesome!!

Gonesledn

04-04-2010, 05:04 PM

In my book there is not much better than a pork butt cooked on a UDS!!! Your's looks awesome!!

thank you sir, and thanks for the help with the fuel recomendations.

butt was done after about 13 hours. left the uds run to see how long it would go at temp, and at about 16 hours it dropped off. not too shabby i guess

kydsid

04-06-2010, 06:16 PM

Way to good of a deal to pass up. Nearly didn't all fit in the truck. :r

http://www.cigarasylum.com/vb/picture.php?albumid=382&pictureid=3971

kugie

04-06-2010, 07:28 PM

A mouse Nest
It Needs a good cleaning

Steve

04-06-2010, 08:36 PM

thank you sir, and thanks for the help with the fuel recomendations.

butt was done after about 13 hours. left the uds run to see how long it would go at temp, and at about 16 hours it dropped off. not too shabby i guess

I may have to try one of those things in the Lang.

Smokin Gator

04-10-2010, 11:33 AM

MiamiE

04-10-2010, 11:58 AM

Smoking 3 slabs of ribs right now! About to foil them!

Scottw

04-10-2010, 12:26 PM

Having a little CCHC/Swamp Ash herf over here tomorrow. I just finished making the cole slaw, the potato salad, and the Hog Peach Beans. Cooking a 24 pound chuck roll (I will cut it into three pieces though). Gonna season it up here in a bit and put it on about 7 or so tonight. If I can get my lazy arse to do it I will post of some pics!!

What are Hog Peach Beans Brent? Sounds good. Tonight I am smoking some bone in, skin on chicken breasts and making a fennel and blood orange salad with toasted walnuts and goat cheese. My folks are coming up for a visit. I only see them about 6-7 times per year.

Powers

04-10-2010, 01:04 PM

Having a little CCHC/Swamp Ash herf over here tomorrow. I just finished making the cole slaw, the potato salad, and the Hog Peach Beans. Cooking a 24 pound chuck roll (I will cut it into three pieces though). Gonna season it up here in a bit and put it on about 7 or so tonight. If I can get my lazy arse to do it I will post of some pics!!

Woa woa brent...did u say Hog Peach Beans?? U're hog apple beans were outta this world, can't wait to try the peach variety :dr

24 pound chuck roll :jd

Can't wait for tomorrow bro!

:tu

Gonesledn

04-10-2010, 01:19 PM

got a brisket in the smoker right now

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAxNDgtMjAxMDA0MTAtMTMyN.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAxNDktMjAxMDA0MTAtMTMzM.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAxNTAtMjAxMDA0MTAtMTMzM.jpg

Gonesledn

04-10-2010, 01:24 PM

Having a little CCHC/Swamp Ash herf over here tomorrow. I just finished making the cole slaw, the potato salad, and the Hog Peach Beans. Cooking a 24 pound chuck roll (I will cut it into three pieces though). Gonna season it up here in a bit and put it on about 7 or so tonight. If I can get my lazy arse to do it I will post of some pics!!

it all sounds pretty dam tasty to me!!! have a great herf man, wish it was closer.

mosesbotbol

04-10-2010, 01:30 PM

Gonna cook a Paella on top of the charcoal ring. It fits in perfect and should give equal heat. Fingers are crossed!

Steve

04-10-2010, 01:34 PM

Gonna cook a Paella on top of the charcoal ring. It fits in perfect and should give equal heat. Fingers are crossed!

:dr:dr:tu:tu:banger

BigAsh

04-11-2010, 07:26 AM

BigAsh

04-11-2010, 07:46 AM

Did pastrami yesterday....took 2 4lb corned beef flats....soaked em for 36 hours to leech some of the salt brine out....season with a pastrami rub I made....lots of peppercorns and coriander seeds, smoked paprika, turbinado sugar, garlic, onion powder, some Montreal steak season, salt, and probably a few other things into the mortar and pestle to grind/crack....rubbed down the flats....onto the BDS at 225 which held steady....lump with 2 hickory chunks.....was taking 'em to 170 internal....one came off in 4 hours and the other was a a little more stubborn, took about 5 1/2 to reach the desired temp.....sliced one up nice and thin....made a great sandwich for dinner on rye....also threw on some sausage and and onion for lunch (smoked onion is KILLER!)....
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/089.jpg
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/095.jpg
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/100.jpg
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/103.jpg
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/112.jpg

Steve

04-11-2010, 07:56 AM

Did pastrami yesterday....

:dr:dr

Yer killin' me here! I'm just a couple of hours up the road from Brent and I've been smelling his smoker all night, now this. Oh the inhumanity of it all :D

BigAsh

04-11-2010, 08:06 AM

:dr:dr

Yer killin' me here! I'm just a couple of hours up the road from Brent and I've been smelling his smoker all night, now this. Oh the inhumanity of it all :D

hahaha....if I could ship you a sandwich I would!!:r

mosesbotbol

04-11-2010, 09:06 AM

Steve

04-11-2010, 10:56 AM

hahaha....if I could ship you a sandwich I would!!:r

:tu

I have never tried to do that in my smoker. I may have to talk to you about it when things settle down around here!

BigAsh

04-11-2010, 03:03 PM

Wow, never done a corned beef on the smoker. Gonna put that on the list. Does it cook quicker than a brisket of the same weight?

In Montreal, they steam the brisket first then finish it on the smoker.

I think a little quicker because the beef is "cured"....and with a brisket, I'm taking it to 185 or so , i.e. on the smoker longer....you can smoke to 150 and pressure cook or steam to finish....tasty stuff!

Smokin Gator

04-12-2010, 05:07 AM

Killer looking pastrami Keith. I haven't done that in a while!!

Here are some pics I took of the cook for the herf:
5845

Chuck roll divided and rubbed

5846

Into the smoker

5847

About 7:00 Sunday morning... stuck at the plateau for ever

5848

Ready for foil

5849

A few racks of ribs and a fatty for good measure

Smokin Gator

04-12-2010, 05:10 AM

Here is the dinner:

5850

Pulled chuckie
Rib tips
cole slaw
potato salad
hog peach beans
cake for dessert (not shown)!!!

Steve

04-12-2010, 07:08 AM

:dr:dr:dr:dr

T.G

04-12-2010, 07:08 AM

That's a helluva spread there gator.

BigAsh

04-12-2010, 07:44 AM

Here is the dinner:

5850

Pulled chuckie
Rib tips
cole slaw
potato salad
hog peach beans
cake for dessert (not shown)!!!

See you went "lite" this time....:r......fine lookin' eats my friend!

OLS

04-12-2010, 07:58 AM

This weekend I FINALLY pulled my head out of my azz long enough to realize
that the reason I rarely ever finish a Boston Butt is that I can't get the smoke
ring down into that huge chunk of meat. I love smoked pork, but that's alot
of pork that is just OK tasting. So barring a Cajun Injector, I just gave up.
Then I thought derh, cut it up into pieces. So I had a butt this weekend and
I cut 5 pieces about 5 inches long x 4 inches deep and wide and left the bone
in section as just a 5 or 6 inch cube. I arranged them out with a few pieces
of boudin blanc and let em smoke away. Came back after three hours and
re-established my coal pile and added more hickory chunks and went another
3 hours....In one word. Perfection. I am never cooking a butt whole again.
At least for my consumption. I waste so much meat, just because I love to
cook outdoors. I might cook a butt and two racks of ribs, and I am bored
with it after a few days, and it's just me eating it. Sometimes my landlady will
take a bunch, but like I said, I am cooking just for the pleasure in cooking.
Now at least I can cook a whole butt and eat it, too.

Powers

04-12-2010, 07:59 AM

It was an awesome supper indeed. You're in for a treat Keith when u finally get to taste it at EPIC III

-(P

OLS

04-12-2010, 08:14 AM

If you want a really long burn time, pick up some Rancher brand from Home Depot. That stuff burns forever.I take a little nugget like this as gold. I have never ventured to THINK about HD selling charcoal.
I need to pick up a bag of quikcrete today, I guess I will try this out.
As for fuel though, I am really a lump charcoal guy. Mostly cause of the fact that briquets
are $hit for big cooking. Like was said elsewhere, you get store brand or cheap and it burns
store brand and cheap. Spend your whole day getting your pile hot again. The chunk is
the only thing I find burns for long periods. I also burn trash sticks alot, as I have several
pecan trees around. I use sticks and twigs to get my fire going, then add the charcoal and
wait 15 mins and i am rolling. Thanks for the tip on the Rancher stuff.

BigAsh

04-12-2010, 08:29 AM

It was an awesome supper indeed. You're in for a treat Keith when u finally get to taste it at EPIC III

-(P

No doubt about it! :tu

OLS

04-12-2010, 08:38 AM

I do want to say though... I know I have posted in this thread quite a bit and I don't want to come off as a know it all. There are lots of ways
to cook great Q and I by no means have the market cornered:tuI think this is a pretty bold statement, cause smoking IS SO varied and has so many nuances that make it a very
private affair. The basics are not even set in stone. When you get to the preferences, it just goes into
so many tangents.
But it is VERY GOOD to be so prolific a poster on the subject, and the photos are great, too.
Personally, I need to be more disciplined about photos. My butt chunks were so gorgeous this weekend
that I think they would have played pretty nice here. But it is a smart man that says "I don't want
to come off as a know-it-all" because it is very easy to do so. I think everyone here
who posts alot is basically saying, " I know a $hitload about this, and this is what
works for me. If you think you want to follow my advice, this is what you can expect.
Your mileage may vary." I think these threads are a great bazaar of ideas and results
and tips and pics. If you can't read the whole thread and emerge a better smoker,
you just ain't tryin.

OLS

04-12-2010, 08:44 AM

Mostly cause of the fact that briquets
are $hit for big cooking. Sorry, by this I mean that the kind I tended to buy are $hit for long cooking.
I USED to buy briquets, and 7 in ten times, I bought the cheapest kind.

wayner123

04-12-2010, 09:35 AM

OLS, I have had good results too by cutting up a butt. I get more bark that way. However, I don't use that small of chunks/strips. Mostly I just cut a whole butt in half.

If you like those strips/chunks you made, you can always buy Country Style Ribs at your local grocery. All they are is a Pork butt that the butcher has cut up. Sometimes they can be found at lower than whole butt prices.

Mr B

04-12-2010, 10:02 AM

Very nice lookin spread there Gator, vary nice indeed. :dr

T.G

04-12-2010, 10:04 AM

I take a little nugget like this as gold. I have never ventured to THINK about HD selling charcoal.
I need to pick up a bag of quikcrete today, I guess I will try this out.
As for fuel though, I am really a lump charcoal guy. Mostly cause of the fact that briquets
are $hit for big cooking. Like was said elsewhere, you get store brand or cheap and it burns
store brand and cheap. Spend your whole day getting your pile hot again. The chunk is
the only thing I find burns for long periods. I also burn trash sticks alot, as I have several
pecan trees around. I use sticks and twigs to get my fire going, then add the charcoal and
wait 15 mins and i am rolling. Thanks for the tip on the Rancher stuff.

Sorry, by this I mean that the kind I tended to buy are $hit for long cooking.
I USED to buy briquets, and 7 in ten times, I bought the cheapest kind.

To me, I've found that it doesn't matter if it's briquettes or lump; cheap is cheap and crap is crap and being cheap doesn't necessarily make it crap, and crap isn't always cheap.

True there is a greater number of fuels that are both cheap and crappy in the same bag. Some of the cheap briquettes are pretty bad (usually house brands), as are some of the cheap lumps (like cowboy, best of the west, imported royal oak). But there are also some really good inexpensive lumps (US made royal oak) and some good inexpensive briquettes (and KF is actually very reasonably priced when purchased in large 30-40+lb packs)

Some cooks like briquettes, some like lump, some like logs. It's whatever works for you, as there is no one be-all, end-all fuel that is perfect for everyone.

LooseCard

04-12-2010, 11:39 AM

Sorry, by this I mean that the kind I tended to buy are $hit for long cooking.
I USED to buy briquets, and 7 in ten times, I bought the cheapest kind.

It is definitely a place where 'you get what you paid for' comes into play.

I've heard great things about "Wicked Good Charcoal" but have yet to try it.
I'm a steadfast user of the K-bluebag. And I rarely do anything other than overnight Butts (until this year...!!).

OLS

04-12-2010, 01:22 PM

Haha, I am glad I didn't get that cowboy stuff today. For some reason Rancher's select or
Rancher's choice or whatever slipped out of my mind,and besides I was at Lowe's anyway.
But I looked at that stuff, and thought, no, you HAVE coal for now. But I did pick up a
cheap smoker to replace my old dinosaur. I picked up one from a friend who's apartment
mgmt told him it needed to be gone from the pool area or it would be tossed in a dumpster.
I smoked with it all last year. The bottom is near rusted out, and I couldn't move the vents
anymore, they were so greased in and rusted out that the tabs almost tore off...So I got this device.
I am good enough to not need the best quipment to get the best results.:D But for about
half of what I was prepared to pay, I will do fine with this.
I remember my Mom used to bring home those Country style ribs back when I leved with
her after my Dad died. I only ever grilled them. I might have to check on smoking some
next time they go onsale.

As for coal, I tend to use Kingsford lump or another highend lump. OR I just burn whatever tree
I have cut down lately or on my lunch hour I tend to cruise the streets looking for woodpiles
out by the street.

OLS

04-12-2010, 01:55 PM

You gotta read this....
http://www.nakedwhiz.com/lumpdatabase/lumpbag6.htm

In fact, you REALLY gotta read THIS.....
http://www.nakedwhiz.com/lumpindexpage.htm?bag

Sorry if this is placed elsewhere already, but what was found in the COWBOY brand charcoal,
also sold as FreshMarket and WholeFoods, Martha Stewart and Williams Sonoma charcoal .
PLYWOOD, lol.

This page was extremely helpful to me, because I use Kingsford lump which is rated very low
for crappy sizes and excessive dust, and I shun "Best Choice" (Piggly Wiggly store brand), but
it is actually rated as very good and is made by Royal Oak. Learned something quite useful today.

T.G

04-12-2010, 02:38 PM

That's a very good site, whenever I run across a brand I'm thinking about trying, I'll check it there first, depending on what they have to say, I might or might not try it.

Yeaup, I've seen those photos. For gilling I predominately use lump and I've personally seen some questionable stuff come out of various bags of lump over the years. I tend to use KF briqs for the BBQ pit because they are the most consistant fuel you can buy, every briquette, every bag, is exactly the same.

I think it was a bag of cowboy that I found used nails in about 10 years ago.

OLS

04-15-2010, 10:48 AM

Good old cowboy lump charcoal???

OLS

04-16-2010, 09:22 AM

OH MAN, it's almost officially the weekend and I have YET to purchase my first meat for the new grill.
I have a ton of stuff frozen and ready for a moment's notice should a great weekend pop up, but this
new grill calls for something special. I put it together last evening, and I did a pretty good job. Calls for
2 people, but so did my large tin shed. I had so many ropes, pulleys and bungie cords in service, I
LAUGH at two person jobs, HA. Modified it as called for on the interwebs, and am going to season it
this afternoon and maybe begin a cook tonight, too. I am guessing a brisket, but I am dying to do that
superslab, what does Raichlen call it again? ...it came to me in a dream and now I have forgotten it.
One word. --interweb--dern, can't find it easy. A clop, a clup dangit

T.G

04-16-2010, 09:43 AM

I am guessing a brisket, but I am dying to do that
superslab, what does Raichlen call it again? ...it came to me in a dream and now I have forgotten it.
One word. --interweb--dern, can't find it easy. A clop, a clup dangit

I'm not sure. I'm a big fan of Steve Raichlen, even traded some recipes with him a few years ago, but dammed if I can place the name for what you're talking about.

OLS

04-16-2010, 09:49 AM

T.G

04-16-2010, 09:53 AM

A clod? I am thinking that is it. lemme re-interweb. Hahaha, it WAS
a clod. http://en.wikipedia.org/wiki/Beef_clod

GET THIS>>>It is often served in institutional cafeterias due to its low price and the fact that it is easily mass cooked in dishes such as soups, lasagna, and gruel.

hahahaha

Ohhh, beef chuck roast/cut...

Mongo like pulled beef chuck...

http://www.cigarasylum.com/vb/showpost.php?p=816152&postcount=388

wayner123

04-16-2010, 11:16 AM

I plan to do a butt this weekend. I got some new rub and going to see how it works out. Going to be a little different as the end result is going to be for a latin dish.

OLS

04-16-2010, 11:45 AM

I was in a habitat second hand store in Davidson, NC a few weeks ago, and my mother and sister
were trying to get me to find something I wanted to throw in the basket, but I was happy just to
look. Then my eyes landed on a can like a small cookie tin, with some kind of martha stewart-looking
graphics on it, you know, the one odd color and big giant letters etc. NOT martha by the way,
just yuppie-ish. Anyway, it's RUB in the can, and I thought hell, discout spices are always good.
It was sealed, so WTH. In the can were 4 separate bags of sealed up spices. It was neat cause
beyond some of the dusty spices there were chunks of woody matter that must have ended up
being citrus zest or some kind of bark spice. It also had achiote in it, which I never add, but should.
I did my cut up butt with it last weekend and it kicked A$$!! I am going to check out what, if any,
brand name was on it and let you know. Man it was good. I just usually end up mixing whatever
spices I have. That's the kind of cook I am, anyway. Recipes are expensive.:D I also took my
expectations down a notch today...new grill, I think I am going to just do some "western style
ribs" pork butt slices. Why waste meat on new techno. If it works out, maybe sat I will thaw
some ribs for Sunday.

Gonesledn

04-16-2010, 12:20 PM

i put a butt on at 8:00 this morning. gonna take it to a herf tomorrow... hope it dont poison anyone.

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAxNTctMjAxMDA0MTYtMTI1N.jpg

OLS

04-16-2010, 12:21 PM

You need a smaller grill or more meat, :r:r

Well, OK with indirect heat, that IS the correct deallie-o

Gonesledn

04-16-2010, 12:51 PM

i know, it does look so lonely in the smoker. it was full of ribs yesterday, but i forgot to take pics.

Mr B

04-16-2010, 12:51 PM

i put a butt on at 8:00 this morning. gonna take it to a herf tomorrow... hope it dont poison anyone.

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAxNTctMjAxMDA0MTYtMTI1N.jpg

Very Nice. Great to see some more of actually "Whats in your Smoker" :tu

Gonesledn

04-16-2010, 01:15 PM

last weekends brisket, forgot to post the end product. anejo shark ready to go while the brisket rested.

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAxNTEtMjAxMDA0MTAtMTU1N.jpg

LooseCard

04-19-2010, 06:14 PM

OLS

04-22-2010, 12:50 PM

Sorry, brutha, you don't get no pot roast the size of a child's sleeping bag, :r:r:r

T.G

04-22-2010, 01:03 PM

LOL.

eber

04-22-2010, 05:39 PM

no good pics, but last weekend I finally fired up the smoker and threw in an 8lb bone in pork butt and a 5lb brisket. Smoked both of them for about 5 hours and then threw them in a 250f oven covered with foil and a bit of apple juice in the pan for another 3 and they were delicious. I had to practice for the june MoB herf at my place :ss

Gonesledn

04-22-2010, 05:43 PM

beer can chicken. used a can of Burried Hatchet Stout

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAxODUtMjAxMDA0MjItMTUxN.jpg

used the ring and lid from my fire pit for extra clearance

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAxODYtMjAxMDA0MjItMTcyN.jpg

2 1/2 hours at 350 degrees and done. dam tasty and moist. shocked myself as this is the first time i ever cooked a full chicken in any way.

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAxODctMjAxMDA0MjItMTczM.jpg

Mr B

04-22-2010, 05:47 PM

Very Nice. Looks Tasty.

T.G

04-22-2010, 07:38 PM

Very nice Wes.

Hurm... I haven't done a beer can chicken in a long time - maybe I'll put that on the roster for this weekend. Thanks for the inspiration.

OLS

04-23-2010, 07:35 AM

I finally fired up the smoker and threw in an 8lb bone in pork butt and a 5lb brisket.Argh, and YAY. I have a 13 lb Brisket I am doing u p this weekend.
Pretty ballsy for a first attempt at brisket ona new cooker to boot. But what are you gonna do?
I just love F'ing with the stuff. I am as sedentary as it gets, and at least if I smoke up a big chunk
of a cow I will get up and down the stairs and work in the yard and clean the house, etc.
-----
By the way, the beer can is really a gimmick. If you enjoyed the chicken, you will really enjoy just
cooking whole chickens on the pit on a regular basis. Not that you should STOP doing it with a
can up it's...cavity, but you get nearly the same result without the can.

T.G

04-23-2010, 08:57 AM

-----
By the way, the beer can is really a gimmick. If you enjoyed the chicken, you will really enjoy just
cooking whole chickens on the pit on a regular basis. Not that you should STOP doing it with a
can up it's...cavity, but you get nearly the same result without the can.

I agree with you to some extent on the gimmick part of it, but as you said, it's "nearly the same same result without the can" .

There are some differences in the cooking & fat run-off when you lay the chicken down versus when it's vertical. But, yeah, the type of beer used, doesn't really make much difference.

I pack my beer cans with lots of chopped garlic and Dave's Insanity Sauce so you get some minor flavor infusion from the steam, plus the smell off the pit with the garlic, smoke and cooking meat is wonderful.

So, is it gimmicky, yup a bit. But it's fun, and it's a great presentation for a crowd, even a small one. That alone can make it worth doing. :tu

Mr B

04-23-2010, 09:46 AM

Got 3 nice slabs of Babybacks for the smoker tomorrow, during our Garage Sale. I will "try" to remember to take pics. :tu

T.G

04-23-2010, 09:56 AM

Selling or giving away ribs at your garage sale Brent?

Mr B

04-23-2010, 10:33 AM

Selling or giving away ribs at your garage sale Brent?

LOL
Neither, they will be in the back yard to to temp the customers. They're mine...all mine, muh huh hahah :dr

bscottskangum

04-24-2010, 06:37 AM

Just got an 8lb bone in pork butt out of my smoker this morning, had it taking a nice long rest overnight. Got 4 slabs of baby backs that I'm putting in there today.

http://i1017.photobucket.com/albums/af292/bscottskangum/4-24020.jpg

Steve

04-24-2010, 12:46 PM

:tu:tu

Smokin Gator

04-24-2010, 01:46 PM

Doing bar food at the casa tonight... a batch of my hot smoked wings, some cream cheese stuffed jalapenos, and some guacamole and chips. My kind of meal!!

Oh.. and Barry that butt looks killer!!

68TriShield

04-24-2010, 03:02 PM

Doing bar food at the casa tonight... a batch of my hot smoked wings, some cream cheese stuffed jalapenos, and some guacamole and chips. My kind of meal!!

Oh.. and Barry that butt looks killer!!

That sounds decadent Brent :D

And yes,the Butt is a thing of beauty :dr

bscottskangum

04-24-2010, 10:02 PM

That sounds decadent Brent :D

And yes,the Butt is a thing of beauty :dr

That is actually the first time I have smoked a butt. I have done ribs and chicken before... this came out tasting awesome though, I made my own bbq sauce to go with it and it got good reviews.

cort

04-25-2010, 10:15 AM

Got a 8.5 lb. butt on the UDS as we speak.:banger

BigAsh

04-25-2010, 10:31 AM

more butt = "more gooder".....

cort

04-25-2010, 10:32 AM

more butt = "more gooder".....

indeed

Steve

04-25-2010, 10:54 AM

butt is always good!

Superbad

04-25-2010, 01:58 PM

Made pork back ribs on the smoker on Thursday. Once the smoker had cooled down to around 100*, I threw a block of Blue Cheese on the rack, and a few small pieces of wood in the ash pile. I smoked the cheese for about 2 hours, then put it in the fridge for 30 mins to cool it back down. The ribs were fantastic, but the cheese...:dr:dr:dr This is the scond time I have smoked blue cheese, and it is amazing how the flavor changes.

eber

04-25-2010, 02:58 PM

the bleu cheese sounds great, I might have to try that next time.

Gonesledn

04-25-2010, 03:36 PM

have a large center cut blade in chuck roast on now. half seasoned with my favorite rub which is spicy, and the other half with mrs dash and pepper. wife doesnt do spicy.

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAyMjItMjAxMDA0MjUtMTQ0O.jpg

mosesbotbol

04-25-2010, 04:19 PM

have a large center cut blade in chuck roast on now.

I plan on Chuck Roast this week. They're on sale.

Gonesledn

04-25-2010, 05:44 PM

I plan on Chuck Roast this week. They're on sale.

i really like a good chuck roast. as i am eating this one, i remembered i forgot to take a pic

Superbad

04-25-2010, 05:55 PM

the bleu cheese sounds great, I might have to try that next time.

I heartily recommend it! I put the block of cheese on a piece of foil with the sides turned up to catch the small amount of oils that seep out. I keep the temp around 100 or less. AFter I take it out of the smoker I put the cheese in a piece of waxed paper, pour any oils that seeped out on top, roll it up tightly and put in the fridge to get it back solid for cutting. The taste only improves over the next day or 2. Blue cheese has complex flavors, but this adds new dimensions to the flavors. I like to use Hickory for smoking blue cheese, but next time I am going to try some apple wood.

Mr B

04-26-2010, 11:39 AM

Mr B

04-26-2010, 12:19 PM

Here was Saturdays goodness.
6 hours at 210*. Ran the smoke for 3 hours. Apple / Alder / Hickory. They were AWESOME!!

In the pot ya go!
http://im1.shutterfly.com/media/47a0da07b3127ccef9a14a918cb900000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

6 hours later. :dr
http://im1.shutterfly.com/media/47a0da07b3127ccef9a0bb8fec0b00000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

http://im1.shutterfly.com/media/47a0da07b3127ccef9a0f910ecb500000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

T.G

04-26-2010, 01:06 PM

Nice looking ribs Brent!

(but no photos of a sliced rib for the smoke ring :sad)

Smokin Gator

04-26-2010, 01:41 PM

http://im1.shutterfly.com/media/47a0da07b3127ccef9a0bb8fec0b00000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

http://im1.shutterfly.com/media/47a0da07b3127ccef9a0f910ecb500000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

I'd hit that!!:tu

eber

04-26-2010, 02:53 PM

I'd hit that!!:tu

http://home.mchsi.com/~justinious/hit2times.jpg

BigAsh

04-26-2010, 02:58 PM

man, looks good!....gotta do some ribs....SOON!

cricky101

04-26-2010, 03:00 PM

Mr B

04-26-2010, 03:04 PM

Tasty, tasty! I did a rack of ribs and a dozen chicken drummies this weekend. I need to make some mods to my cheap smoker because I had trouble keeping the temps low, but everything still tasted good.

The low temps are the reason I have stuck w/ electric smokers. Much more control, IMO.

TheRiddick

04-26-2010, 03:35 PM

The low temps are the reason I have stuck w/ electric smokers. Much more control, IMO.

:tpd:

T.G

04-26-2010, 03:52 PM

I already own an oven. I don't need an AEK in my backyard too. :tg

Steve

04-26-2010, 04:24 PM

It's all about learning you cooker...:D

Mr B

04-26-2010, 04:33 PM

I already own an oven. I don't need an AEK in my backyard too. :tg

I thought we were talking about smokers :tf

;s :r

T.G

04-26-2010, 04:40 PM

I thought we were talking about smokers :tf

;s :r

We were until you mentioned electric. :hf

Steve

04-26-2010, 04:50 PM

OK, I'll bite. Whats an AEK?

T.G

04-26-2010, 04:58 PM

OK, I'll bite. Whats an AEK?

All Electric Kitchen, ie: electric range and oven

Steve

04-26-2010, 04:59 PM

Oh, ok.

Mr B

04-26-2010, 05:13 PM

OK, I'll bite. Whats an AEK?

I was right there with ya :r

BigAsh

05-01-2010, 06:48 PM

Went back to basics today.....ribs, ABT's and a fatty for good measure....Ribs were rubbed with Yardbird rub...The fatty was rubbed with a Maple rub...ABT's stuffed with cream cheese with the maple rub...nothing fancy.....just real good

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/006-4.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/008-3.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/013-3.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/019-2.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/020-2.jpg

Smokin Gator

05-01-2010, 06:53 PM

DayUm Keith... I have freakin' pizza for dinner and you post that!!! Killer lookin' cook!!!

BTW... I didn't know you had an UDS.

BigAsh

05-01-2010, 07:06 PM

Yep...a BDS from Rocky in North Carolina....got it 2 years ago and love it!....hahaha, I had pizza last nite so we're even!

Smokin Gator

05-01-2010, 07:27 PM

Yep...a BDS from Rocky in North Carolina....got it 2 years ago and love it!....hahaha, I had pizza last nite so we're even!

You were kinda ahead of the curve on the drum cookers. Guess that is what you get when you are a smart guy:tu

Gonesledn

05-01-2010, 08:14 PM

Bigash, that looks freakin tasty!!!!

just fired mine up about 90 minutes ago for an overnighter...

Gonesledn

05-01-2010, 08:15 PM

since i couldnt make cfest, i decided to cut down a new supply of mulberry and apple for the smoker.... and smoke up some stuff.

made a 2lb Fattie (breakfast pork sausage roll) filled with mozzerella cheese and pears, and rolled in a bacon weave... cant wait to pull this one off the smoker.

also have a 10lb boston butt for pulled pork on. will let it go overnight and for a total of about 14 hours.

unfortunately i forgot i was out of kingsford competition charcoal and only had regular kingsford for the grill. so i figured i would use a little more wood for smoke flavor than usual. i used only maple this time, usually i use mostly mulberry and a pice of black walnut for contrast/bite

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAyNDItMjAxMDA1MDEtMTUzN.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAyNDQtMjAxMDA1MDEtMTkxN.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAyNDUtMjAxMDA1MDEtMTkyO.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAyNDctMjAxMDA1MDEtMTkyO.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDAyNDYtMjAxMDA1MDEtMTkyO.jpg