View Full Version : What's in your smoker?
Nine bucks? That's it? GTFO! Damn, you Texas guys always get the great prices on meat. I doubt I could find an untrimmed lamb breast for anywhere near that cheap, but I'll look.
BigAsh
06-15-2010, 01:44 PM
Forgot to post the pics of the finished lamb breast. The flavor was absolutely incredible...smokey lamby goodness.
http://cigar-review-site.com/cooking/img_1361.jpg
http://cigar-review-site.com/cooking/img_1362.jpg
Looks :dr.....Never tried it....yet!!
Nice. BBQ'd chuck makes for some awesome Mexican food. It's actually one of my favorites to cook.
It certainly is the best tasting lower priced meat. Maybe the best tasting beef.
I like the texture of tenderloin, but the taste, ehh.
Just pulled off a batch of cheese that I cold smoked over cherry wood. Just put on a new batch of cheese, this time being cold smoked over mesquite & apple. If I can manage to stay awake long enough, I'll do a batch over either plum or persimmon.
yeah, it's a nice cool night out there, perfect for this plus I bought another new soldering iron, so let's see how long this one lasts...
BigAsh
06-20-2010, 08:31 AM
Just pulled off a batch of cheese that I cold smoked over cherry wood. Just put on a new batch of cheese, this time being cold smoked over mesquite & apple. If I can manage to stay awake long enough, I'll do a batch over either plum or persimmon.
yeah, it's a nice cool night out there, perfect for this plus I bought another new soldering iron, so let's see how long this one lasts...
Always wanted to try to do this.....How to? Inquiring minds (i.e. me) want to know!!:tu
Always wanted to try to do this.....How to? Inquiring minds (i.e. me) want to know!!:tu
Sure. This is method is still kind of new to me, but here's what I've got...
Easy. All you need is a tin can and a new soldering iron.
This page basically covers how to build it:
http://www.smoker-cooking.com/build-a-cold-smoker.html
You could also use a heavy ceramic coffee cup and fill it with chips and just jam the soldering iron down in it.
Couple of "construction" notes:
1) Obviously, you don't have to use smoke pellets. Wood chips are fine, as are dried twigs from whatever smoke wood trees you have around. Since they don't pack as compactly, should fill the can a bit more for twigs and chips, like 2/3.
2) You can do this in basically any grill or smoker. The smoke can doesn't have to be below the food it can be next to it, it really doesn't matter as with all the vents closed, the whole chamber will fill with smoke. If the can is below the food, don't put any food directly in the path of the rising smoke, at it will end up coated with a nasty, bitter, tar type substance.
3) Super cheap wound resistor soldering irons won't hold up here. Wound resistor irons are the ones with the ventilated barrels. Avoid them. One of the solid barrel Wellers which uses a ceramic resistor should hold up fine. I'm using a Weller SP23L (http://www.toolbarn.com/weller-sp23l.html). $10-$15 depending on if it comes singly or in a kit with some extra tips and crap. Keep the receipt and packaging handy for the first few runs in case you burn the iron up.
4) If your soldering iron has a removable tip, remove it and check for high-temp anti-seize grease. If you buy a Weller SP23L or SP40L you can count on it being in there. Clean it out as best as you can (a few q-tips work well here, just screw them into the hole and then back out, wipe the threads off on the screw in tip). After cleaning and reassembling the tip, set your iron up someplace safe, plug it in and let it run for 15-20 minutes to burn off any crap you missed.
Smoking notes:
1) It takes about 15 minutes for the smoke to get going. I've done whole 8 oz blocks of cheese for 1 hour total smoking time and last night I was smoking deli sliced cheese, so I only had the iron going for 30 minutes at a time (kind of a SWAG).
2) While the smoked flavors are more intense in the home smoked stuff, don't expect to see the heavy coloration you see in commercially available smoked cheeses.
3) After you smoke the cheese, pull it off and vacuum seal it for a week or two (or longer) to allow it to mellow and blend. Mr. B and I were talking about this earlier in the thread and if you don't have a vacuum sealer, we suppose that a few layers of really tight saran wrap would work too.
4) No need to stop at cheese. I've put a foil tray of pimento stuffed green olives in there and smoked them, a tray of roasted almonds, etc. You could make your own lox or other cured meats, you could put a tray of salt in there and so on, it's whatever you can imagine.
If you do olives, I would not put them back in the brine. Just serve right away or into a clean jar for storage.
(sheez, this post is longer than the whole process... just go do it. It's sooooo easy)
Pistol
06-20-2010, 12:38 PM
Doing some chickens today, have a few mesquite chunks in the firebox with standard kingsford briquets. I seperate the skin from the meat and load up that space with garlic, and then I rub down the skin. Hopefully it turns out as nicely today as it normally does!
68TriShield
06-20-2010, 01:04 PM
I've never smoked any other cut except for the breast...but if you can find it...it's the most fatty delicious piece of meat ever. They are cheap...like $9 for what you see. I would guess that 2/3 of it is fat that is thrown away after you smoke it...but what remains...amazing. Possibly the best smoked meat that I've ever had...of course I'm a huge fan of lamb. I smoked it for 8 hours...but with the fat on it...you could probably smoke it for 2 days without it drying.
You are now officially.... a God :dr
Many people are Cold Smoking their steaks (about 1 hour)before using their Gas BBQ too.
Pour out a bottle of Paprika onto a Aluminum Foil tray and cold smoke for 1-2 hours. Small bottles of smoked Pap go for $8-$10 in the grocery store.
BigAsh
06-21-2010, 11:09 AM
Sure. This is method is still kind of new to me, but here's what I've got...
Easy. All you need is a tin can and a new soldering iron.
This page basically covers how to build it:
http://www.smoker-cooking.com/build-a-cold-smoker.html
.....
(sheez, this post is longer than the whole process... just go do it. It's sooooo easy)
Thanks Adam!
wayner123
06-22-2010, 08:19 AM
If the rain holds off, I plan to do a chuckie and butt (beef and pork) this Saturday. This will be my first chuckie.
I wanted to use Todd's DIRT, but forgot to order and I am BBQ'ing this Sat.
Anyone familiar with Todd's DIRT and have a comparable rub recipe?
kydsid
06-22-2010, 08:46 AM
Not familiar but sounds interesting. How do you order it?
wayner123
06-22-2010, 08:52 AM
Not familiar but sounds interesting. How do you order it?
Through the interwebs:
http://www.toddsdirt.com/
I hear and read, this is the must have rub for beef.
Had a hunk of less than thrilling brie cheese in the refrigerator, so I decided to toss it in the cold smoker with some hickory last night, see if it helps it out. Left it in there for about an hour and fifteen minutes or so, maybe a bit longer, hopefully that will make it more interesting.
kydsid
06-22-2010, 10:34 AM
Through the interwebs:
http://www.toddsdirt.com/
I hear and read, this is the must have rub for beef.
The best deal is the pounder at a $1 per oz. But shipping is $7.30 for a single bottle. But $10 for 3 bottles. Chance to save some coin maybe? Anyone interested in a group buy?
Rough math with estimated shipping says with 10 people a pound bottle would be approx. $19 to you instead of $23. hmm
wayner123
06-22-2010, 11:24 AM
The best deal is the pounder at a $1 per oz. But shipping is $7.30 for a single bottle. But $10 for 3 bottles. Chance to save some coin maybe? Anyone interested in a group buy?
Rough math with estimated shipping says with 10 people a pound bottle would be approx. $19 to you instead of $23. hmm
If you are a member of BBQ brethern, I believe there are some pretty good discounts he will give. Just a FYI.
LooseCard
06-22-2010, 06:33 PM
If you are a member of BBQ brethern, I believe there are some pretty good discounts he will give. Just a FYI.
Yeah, 15% discount.
I'm down wit' the Brethren.....
Went to PW for the reduced rack, and I see a disturbing trend. Used to be reduced was
greater than half off. Now they lop off a dollar and call that reduced. And frankly I don't
blame em. I think a lot of undesirables in the area poke their thumb through the plastic wrap
and then come back two days later to buy it reduced cause of the dark, dry spot. In fact
I know a few people were doing it. Maybe this new pricing structure will keep em from
doing it. Not sure, though. I think they are just driving up the food cost in the end and
then not even buying their handiwork.
But I digress, lol. Found at least one pack of ground meat that was not highway reduced
robbery. And it seemed by the prices that chuck roasts were onsale, so I got about 5 of those.
People with keen memories will remember I let my last batch of four roasts spend the night
in the truck. Won't ruin THESE, though. (I hope) ;)
I got some tortilla chips and some avocados at El Supermercado last week, so I am gonna
chuck me up some Mexi beef as seen on this thread. Gotta go to the bank and float a loan
so I can buy some cheese, now.
Went to PW for the reduced rack, and I see a disturbing trend. Used to be reduced was
greater than half off. Now they lop off a dollar and call that reduced. And frankly I don't
blame em. I think a lot of undesirables in the area poke their thumb through the plastic wrap
and then come back two days later to buy it reduced cause of the dark, dry spot. In fact
I know a few people were doing it. Maybe this new pricing structure will keep em from
doing it. Not sure, though. I think they are just driving up the food cost in the end and
then not even buying their handiwork.
But I digress, lol. Found at least one pack of ground meat that was not highway reduced
robbery. And it seemed by the prices that chuch roasts were onsale, so I got about 5 of those.
People with keen memories will remember I left my last batch of four roasts spend the night
in the truck. Won't ruin THESE, though. (I hope) ;)
I got some tortilla chips and some avocados at El Supermercado last week, so I am gonna
chuck me up some Mexi beef as seen on this thread. Gotta go to the bank and float a loan
so I can buy some cheese, now.
Sounds yummy. Hope to see pics. :tu
kydsid
06-24-2010, 11:19 AM
Okay gods of the smoker. I have my Brother, Sister In Law, 9 and 11 year old nieces and 14 month old nephew headed into town.
Give me some ideas for things to smoke that will go down well with all the ages and won't take a whole day smoke.
Any recipes would also be appreciated.
Sounds yummy. Hope to see pics. :tu
Pics? Brad?
Never happen.
Brad's cooking stories are kind of like letters from Penthouse Forum for BBQ. It's all about your imagination.
Been awhile since I fired up the smoker. Have some guest coming into town this weekend so I plan on doing a few slabs of ribs. Anyone know of any good rubs, procedures, and or tips?
Okay gods of the smoker. I have my Brother, Sister In Law, 9 and 11 year old nieces and 14 month old nephew headed into town.
Give me some ideas for things to smoke that will go down well with all the ages and won't take a whole day smoke.
Any recipes would also be appreciated.
BRTU (http://www.virtualweberbullet.com/rib1.html) baby!
Ribs = nice fun, messy, delicious finger food!
Depending on the kids, you might want to back off the cayenne power in the rub and go with more chili powder (which should be milder) or even substitute with paprika (which will most definitely be milder). Then again, by that age, I was already eating entire jars of chili paste with a spoon, so you might not need to modify anything.
Been awhile since I fired up the smoker. Have some guest coming into town this weekend so I plan on doing a few slabs of ribs. Anyone know of any good rubs, procedures, and or tips?
See the link in my response to Jason's aforementioned question above.
I have some discount rub, only fell on the floor once, and most of the dog hair and dust
furballs are picked out of it. But I hear it IS good.
TG, you said it, I always eat first, think of pics later. But I guess I will promise or something.
wayner123
06-24-2010, 11:51 AM
Okay gods of the smoker. I have my Brother, Sister In Law, 9 and 11 year old nieces and 14 month old nephew headed into town.
Give me some ideas for things to smoke that will go down well with all the ages and won't take a whole day smoke.
Any recipes would also be appreciated.
You might be surprised to see how well a Pork Butt goes over with the kids. My 3 yr old daughter loves it. I think she just likes saying "pork butt" too, but that's besides the point. You can do it hot and fast which will take about an hour a pound. If you do it in 4lb cuts, you can have it done in 4-5 hours. It's cheap, easier clean up than ribs and more appealing.
Thighs are pretty quick and easy. In less than 3 hours you will have delicious thigh meat, that even the picky "white meat only" eaters will gobble up.
Also, you can make up some MOINK balls which are fun finger foods. Pretty quick too. I once saw a guy make a hoagie/sub from MOINK balls and cheese. YUM!
See the link in my response to Jason's aforementioned question above.
Most definately! Thanks! :tu
I have some discount rub, only fell on the floor once, and most of the dog hair and dust
furballs are picked out of it. But I hear it IS good.
TG, you said it, I always eat first, think of pics later. But I guess I will promise or something.
Sounds like trail mix.
kydsid
06-24-2010, 12:07 PM
MOINK balls? Got a recipe or directions? I have heard of them but never tackled them as of yet.
The Pork Butt is a good one, but I guess I should of prefaced my question by letting you know I had 5lbs of frozen pulled pork and another 5lbs of carnitas in the freezer from my last smoke.
mosesbotbol
06-24-2010, 12:11 PM
You might be surprised to see how well a Pork Butt goes over with the kids. My 3 yr old daughter loves it. I think she just likes saying "pork butt" too, but that's besides the point. You can do it hot and fast which will take about an hour a pound. If you do it in 4lb cuts, you can have it done in 4-5 hours. It's cheap, easier clean up than ribs and more appealing.
You can also simmer or pressure cook the butt and then put it on the smoker to finish. Simmer for a 2 hours or so. I am not an expert on pressure cooking, but I think 1.5 hours will suffice then a few hours on the smoker. Both methods will allow the seasoned cooking fluid to get into the meat better than just seasoning the butt (which gets little penetration).
Both methods can be done ahead of time and then put the cooled half-cooked butt on the smoker the next day.
wayner123
06-24-2010, 12:17 PM
MOINK balls? Got a recipe or directions? I have heard of them but never tackled them as of yet.
The Pork Butt is a good one, but I guess I should of prefaced my question by letting you know I had 5lbs of frozen pulled pork and another 5lbs of carnitas in the freezer from my last smoke.
http://noexcusesbbq.com/recipes/moink-balls
That's pretty much the basic recipe. Be careful... they are VERY tasty and you might get people asking for them, all the time.
If you already have the pulled pork, then thaw it out. I forgot to mention that, but re-heated frozen pork butt is 95% as good as getting it off the smoker. It's a little more oily, but that never hurt anything but the front of your shirt. You could cook it the day, week, month before they come down and then thaw it out, re-heat and serve.
As an aside, kids love to dip food into condiments. If you can provide an array of sauces or dips, that would go over well.
You can also simmer or pressure cook the butt and then put it on the smoker to finish. Simmer for a 2 hours or so. I am not an expert on pressure cooking, but I think 1.5 hours will suffice then a few hours on the smoker. Both methods will allow the seasoned cooking fluid to get into the meat better than just seasoning the butt (which gets little penetration).
Both methods can be done ahead of time and then put the cooled half-cooked butt on the smoker the next day.
First off, you never rush BBQ.
Second, you don't need to worry about seasoning all the way through the meat for a pull since you're going to shred it and mix it all up anyway.
If you pressure cook the butt, you might as well just skip the smoker, add some liquid smoke to the pressure cooker "broth" and just go from the pressure cooker to the oven, since the pressure cooker will take the meat temperate up past the point at which the proteins bind so it won't really absorb any smoke flavor. You'll get some residue sitting on the surface but that's about it.
If you want liquid seasoning in the meat, marinade for 24-48 hours. Or get an injector. Or stab it and stuff garlic cloves and dry seasoning into the stab wounds. Just rubbing the meat with seasoning, wrapping tightly in saran wrap and leaving it in the refrigerator for 24-48 hours will also impart flavor into the meat.
If you want to speed up a butt cook, smoke it until it hits anywhere from 140 to 160, double wrap tightly in foil (shiny side IN - be amazed how many people f-that up), then up your smoker temperature to about 245F and let the meat cook until it hits about 200-205F internal. The foil will trap the heat and cause a faster temperature rise, while the trapped juices will braise the meat and break down the connective tissues rather quickly. If you are doing smaller cuts, or lower fat cuts, it will also help reduce the chances of drying out. Overall, I've found it reduces the cooking times by about 15-20% give or take.
Only change I would make in that Moink recipe, never having done it before, is to skimp on
the bacon and cut it into 3rds. Bacon can be applied in two ways, stretch and non-stretch.
I like to stretch when I apply it to long peppers (btw TG, I did these in the mountains last
weekend and they were Anaheims and they ROCKED) But bacon will stretch a long ways and
not tear. It would be GOOD the other way, but half a slice of bacon for a meatball seems
like alot of bacon. But they ARE MOINKS and not MOOINKS, so maybe bacon is a real major
ingredient. But the stuff is so expensive. If I used an entire half-slice, I would wrap
the entire meatball, not just around the equator. Blablabla. Great, now I have to make
those, too. :D
mosesbotbol
06-24-2010, 04:01 PM
First off, you never rush BBQ.
Second, you don't need to worry about seasoning all the way through the meat for a pull since you're going to shred it and mix it all up anyway.
If you pressure cook the butt, you might as well just skip the smoker, add some liquid smoke to the pressure cooker "broth" and just go from the pressure cooker to the oven, since the pressure cooker will take the meat temperate up past the point at which the proteins bind so it won't really absorb any smoke flavor. You'll get some residue sitting on the surface but that's about it.
I don't rush it, but that is his intention. I figure out when I want to serve it and just go back in time to know when I have to put it on.
I have had the pressure cooked then smoked butts a few times and for sure it's different than doing butts "traditionally". They were all with jerk seasoning.
TheLostGringo
06-25-2010, 08:34 AM
Been dying to get into smoking but not sure what I should go for to begin with.
Will this do the trick for a beginner or should I go for something more robust?
http://www.walmart.com/ip/Char-Broil-Offset-Charcoal-Smoker/13056698?wmlspartner=GPA&sourceid=44444444440301526288
That's the biggest debate in the world, I think. But if you can get that rig at
that price, I say jump on it now. I paid 139 for the grill without the firebox.
I can PM you the link to the modifications that make it more effective.
Simple stuff, fun with dryer hose. But that'll do you. Most will tell you
that you should double that cost and get a Weber Smokey Mountain.
I don't agree, I think that this unit serves as a perfectly workable smoker,
but also gives you a huge grill surface for direct grilling. And you can raise
or lower the coals in two seconds with this rig, which to me is outstanding.
Yeah, I like the Char-Griller.
kydsid
06-25-2010, 09:17 AM
OLS Char-Griller and Char-Broil are two different companies. I have a Char-Griller and I love mine. When I was looking I just wasn't impressed with Char-Broil's offest smoker/grill combo's. They just felt flimsy. I think you can get a good smoke with it but I don't think it'll last more than a couple years.
I'd say it depends how long you are gonna keep the grill/smoker.
OLS Char-Griller and Char-Broil are two different companies. I have a Char-Griller and I love mine. When I was looking I just wasn't impressed with Char-Broil's offest smoker/grill combo's. They just felt flimsy. I think you can get a good smoke with it but I don't think it'll last more than a couple years.
I'd say it depends how long you are gonna keep the grill/smoker.
Oh-HO, I totally missed that. I guess they all look alike to me, lol.
That would explain why the price is significantly lower. That would also
explain why the firebox is on the opposite side, lol. Like KYdsid said, if
you want to give it a shot based on cost, and knowing it is an exploration
of sorts, you might be OK. But I vote with him on the Char-Griller. (Lowe's)
I do not think I really needed to get a new smoker, especially based on the
fact I am trying to find a way OUT of Memphis, but the grill grates were getting
thin on my old rig and the bottom was coming apart. I should have waited awhile
to get the CG, but I didn't and now I will have to MOVE it, lol.
But a word to your mutha, I DID NOT get the firebox, and I still smoke every
couple weekends in the indirect method, and very successfully.
Maybe going whole hog so to speak is better left for when you are hooked.
TheLostGringo
06-25-2010, 09:26 AM
OLS Char-Griller and Char-Broil are two different companies. I have a Char-Griller and I love mine. When I was looking I just wasn't impressed with Char-Broil's offest smoker/grill combo's. They just felt flimsy. I think you can get a good smoke with it but I don't think it'll last more than a couple years.
I'd say it depends how long you are gonna keep the grill/smoker.
So would this one be better.
http://www.chargriller.com/store/product_info.php?cPath=21&products_id=34
kydsid
06-25-2010, 09:26 AM
The Char-Griller side fire box is less than $50. Just sayin. ;)
kydsid
06-25-2010, 09:30 AM
So would this one be better.
http://www.chargriller.com/store/product_info.php?cPath=21&products_id=34
Dunno stupid websense is blocking the site. But the biggest thing Char Griller has going for it is that it is thick gauge steel compared to the other manufacturers. Trust me you'll notice it when you go pick up the box. :r
This is the one I bought though: http://www.cigarasylum.com/vb/showpost.php?p=764302&postcount=40
wayner123
06-25-2010, 09:35 AM
Been dying to get into smoking but not sure what I should go for to begin with.
Will this do the trick for a beginner or should I go for something more robust?
http://www.walmart.com/ip/Char-Broil-Offset-Charcoal-Smoker/13056698?wmlspartner=GPA&sourceid=44444444440301526288
Build a UDS. Simple to build, cheap, and turns out great BBQ. Offsets are great if you don't mind sitting by the smoker, adding wood. But the UDS is better imo for a starter.
The Weber Smokey Mountain is another great smoker, but very expensive.
Agreements on the heaviness of the box, lol. I was hearing complaints about how the steel was
nothing like the OLD Char-grillers, but I found it to be fine at 1/8 inch thick. It ain't no 1/4 inch
trailer rig, but it works. As for the UDS, I would like to have one one day, but not at this flux
stage of my life. Not sure Roger wants to build one, either. But you never know. The UDS is
more of a comittment to smoking that I get from his words that he is not quite ready for. The
Char Griller is much more versatile than a UDS as well.
Sometimes people like to grill a steak or burgers. UDS are for smoking. You can cook on one,
but it is more trouble than with the Char-Griller, IMO.
The Weber Smokey Mountain is another great smoker, but very expensive.And granted, if I had my druthers for a smoker, I would take the UDS over the BGE or the WSM.
The Char-Griller side fire box is less than $50. Just sayin. ;)
You know I never even THOUGHT about buying the SFB model or the add-on.
Well, that's not true, it was a money deal, but when I smoke, it has always been
meat on the left 2/3 of the grill, coals on the right 1/3, throw some chips on the
coals and go upstairs for a few hours and check later. I turn out great food with
indirect grilling. I would LIKE to have the box, but I do not miss it at all. A man
adapts, lol. Plus the fire box always peels paint or rusts, and my grill just rolls on
with it's original powder coat finish, lol.
Of course, like TG says, MAYBE I turn out great food. No one has ever seen it, lol.
That's the biggest debate in the world, I think.
It's definately right up there with cello on or off.
Roger,
WSM, side-firebox, ECB, UDS, firebricks inside a weber kettle, BGE, whatever; Each of those pits has different characteristics that make it stronger in some areas and possibly weaker in others, but it really comes down to how much you're going to use it, how much you want to spend to get it and spending the time to learn your pit after you buy it or build it.
Don't let the idea of having to modify the pit slightly deter you from one or the other, with the possible exception of the BGE, any of those pits, including the WSM, could need tweaking or modification coming out of the box. It's not a big deal.
Of course, like TG says, MAYBE I turn out great food. No one has ever seen it, lol.
LOL.
I was never questioning the quality of what you turned out, I was quesitoning if it even existed or not. ;)
Nah, I'm just flippin' you crap bro, see, I have a grill or a smoker going 4-6 times a week on the average, sometimes even more, (I think this week it was more like 10-12 because in addition to the norm, I was cold smoking cheese every night in a second rig, each night with a different smoke wood so I can compare the results eventually) and I don't take pictures of everything either.
--------
BTW: just noticed the comment about anaheim chilies for the abts, cool. (did I make that sugguestion? I forget...)
GodOfFire
06-25-2010, 10:48 AM
LOL.
I was never questioning the quality of what you turned out, I was quesitoning if it even existed or not. ;)
Nah, I'm just flippin' you crap bro, see, I have a grill or a smoker going 4-6 times a week on the average, sometimes even more, (I think this week it was more like 10-12 because in addition to the norm, I was cold smoking cheese every night in a second rig, each night with a different smoke wood so I can compare the results eventually) and I don't take pictures of everything either.
--------
BTW: just noticed the comment about anaheim chilies for the abts, cool. (did I make that sugguestion? I forget...)
how do you cold smoke cheese?
LooseCard
06-25-2010, 11:06 AM
how do you cold smoke cheese?
Tim can and new Soldering Iron. Simpleest way! :r
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
That's the biggest debate in the world
It's definately right up there with cello on or off.
Roger,
WSM, side-firebox, ECB, UDS, firebricks inside a weber kettle, BGE, whatever; Each of those pits has different characteristics that make it stronger in some areas and possibly weaker in others, but it really comes down to how much you're going to use it, how much you want to spend to get it and spending the time to learn your pit after you buy it or build it.
Don't let the idea of having to modify the pit slightly deter you from one or the other, with the possible exception of the BGE, any of those pits, including the WSM, could need tweaking or modification coming out of the box. It's not a big deal.
Listen to TG. - Also, consider where you're going to keep and/or use it.
Make sure you are making a purchase that will fit where you are thinking.
I started with a Char-grill 'capsule' style, and have worn that out. Yes, I upgraded to the Weber and have never looked back.
I use my for grilling too, and not just smoking. I cooked off some Drummies and thighs, and the wife was amzed at how tastey they were (I hads to explain the charcoal vs. Gas difference).
how do you cold smoke cheese?
Tim can and new Soldering Iron. Simpleest way! :r
Bingo.
GOF,
I wrote a post on it here with some links and notes:
http://www.cigarasylum.com/vb/showthread.php?p=893209#post893209
Some rambling notes in there, hopefully they'll save people a little bit of time.
A few pages back, I posted a photo, although I don't think the photo shows the smoker can, just a loaded cooking grate (and it was a crappy photo too).
PS: Happy to report that I still have not managed to burn up the new 20W Weller iron that I picked up (SP23L something like that). Even after a two hour long run last night.
mosesbotbol
06-25-2010, 11:47 AM
That's the biggest debate in the world, I think. But if you can get that rig at
that price, I say jump on it now. I paid 139 for the grill without the firebox.
I can PM you the link to the modifications that make it more effective.
Simple stuff, fun with dryer hose. But that'll do you. Most will tell you
that you should double that cost and get a Weber Smokey Mountain.
It sure is a debate and I would get the WSM. I have owned both and the WSM is much easier to make BBQ. Grilling, it's limited, but for pure BBQ, the WSM has a steadier temperature and uses less charcoal.
I like being able to use logs on the offset style and it is much better for grilling.
Aw TG, I never took your comment poorly. I thought it was funny as hell.
I went 46 years without ever taking a single food picture. Seems like an
odd thing to do. But then I started posting in this thread, and you can't
really hang here without the camera.
It's my MEMORY that's cooked!
TheLostGringo
06-25-2010, 01:05 PM
A lot of great info here, much to think about. This thread needs an acronym dictionary, I get confused! (WSM, ECE, BGS, UDS, etc...)
wayner123
06-25-2010, 01:17 PM
A lot of great info here, much to think about. This thread needs an acronym dictionary, I get confused! (WSM, ECE, BGS, UDS, etc...)
UDS = Ugly Drum Smoker
WSM = Weber Smokey Mountain
BGS?
ECE?
There is also BGE = Big Green Egg
I love my offset, don't get me wrong. I have a BSnP (Brinkmann smoke n pit), the older more heavy duty one. It turns out Q like no other. But I have done a variety of mods on it, and it still needs to be tended like a child. I don't know of any offset that you could leave for more than say 1-2 hours, except those 5 figure insulated Jamie Geer (Jambo Pits) smokers. That might be your idea of getting out of the house, but for me I prefer the 'set and kinda forget' of the UDS and WSM.
688sonarmen
06-25-2010, 03:30 PM
Has anyone evr used peach wood to smoke? I would think it would go best with pork or chicken but I have no cluse as to how it would turn out. I have some from a large tree branch I just trimmed and want to know if it's worth keeping the wood.
It is true, I used to get a lot more time out of my old beater. Now with my new CG, I get 3 hours
tops and THAT time is on a downward slope of temp. I like the unit but it must be tended.
mosesbotbol
06-25-2010, 05:38 PM
Has anyone evr used peach wood to smoke? I would think it would go best with pork or chicken but I have no cluse as to how it would turn out. I have some from a large tree branch I just trimmed and want to know if it's worth keeping the wood.
It's worth keeping for sure. Never used it, but would like to.
If you want to sell some, I would be interested.
leasingthisspace
06-25-2010, 06:16 PM
I am thinking of going to an apple farm to ask about some apple wood. Is it worth the time? I have one about 25 mins away. I have never used apple.
Posted via Mobile Device
chippewastud79
06-25-2010, 06:20 PM
I am thinking of going to an apple farm to ask about some apple wood. Is it worth the time? I have one about 25 mins away. I have never used apple.
I use pre-bagged applewood chips with my propane grill and I like the flavor it imparts. :tu
Call the orchard before you spend the time to drive over there. They might already sell the wood, or they may offer you the opportunity to cut down an old tree to save them some time. You never know, but calling first could save you some time :2
leasingthisspace
06-25-2010, 06:29 PM
Thanks Adam. I am going to give them a call tomorrow.
I am going to give this a shot.
Posted via Mobile Device
chippewastud79
06-25-2010, 06:35 PM
Thanks Adam. I am going to give them a call tomorrow.
I am going to give this a shot.
Posted via Mobile Device
Your welcome Tabb. I hope it works out for you. I know some of the orchards in Michigan (where I used to live) sold bundles of wood from old trees. Some may even have parts of their land that have old trees that they no longer farm that might just give you free reign. :tu
Hit the Bi-Lo this evening and picked up everything to give these ribs a whirl tomorrow. I also picked up some pre-made cherry bomb peppers that were stuffed with a small chunk of aged provolone and prosciutto. I normally stuff them myself with cream cheese and wrap them with bacon but I figured I would give these a try. I will report back tomorrow after it's all said and done. :)
kugie
06-25-2010, 08:56 PM
I had to sand mine down and repaint it. But i am hoping to get some pork loin on it real soon.
jledou
06-25-2010, 09:00 PM
I am thinking of going to an apple farm to ask about some apple wood. Is it worth the time? I have one about 25 mins away. I have never used apple.
Posted via Mobile Device
Typically with pork and chicken I will use a Hickory/Apple mixture about 2/3 Hickory 1/3 apple and IMO it imparts a good flavor.
I have always just used the prebagged chips and they seem to do fine to me.
Have fun at the orchard though if you do go!
jledou
06-25-2010, 09:03 PM
Oh yeah and I have a butt, a brisket and a turkey crammed into the smoker this evening for an overnight cook. Sad thing is I realized I will probably have to pull the Turkey off in the middle of the night/early morning right after I started it up. Guess I will learn my lesson.
GodOfFire
06-26-2010, 01:03 AM
Oh yeah and I have a butt, a brisket and a turkey crammed into the smoker this evening for an overnight cook. Sad thing is I realized I will probably have to pull the Turkey off in the middle of the night/early morning right after I started it up. Guess I will learn my lesson.
how many people eating on that... ?
mosesbotbol
06-26-2010, 05:41 AM
I am thinking of going to an apple farm to ask about some apple wood. Is it worth the time? I have one about 25 mins away. I have never used apple.
Posted via Mobile Device
Apple is my favorite all around cooking wood. It can cook all types of meat and isn't over-powering.
mosesbotbol
06-26-2010, 05:45 AM
Oh yeah and I have a butt, a brisket and a turkey crammed into the smoker this evening for an overnight cook. Sad thing is I realized I will probably have to pull the Turkey off in the middle of the night/early morning right after I started it up. Guess I will learn my lesson.
Which platoon is coming over to eat?
Normally, I would take the turkey off early and finish in the oven so the skin gets to cook at a higher temperature and avoid to much smoked flavor. If I'm doing just a yardbird in the smoker, I will cook it much hotter than regular BBQ temperture range.
Smokin Gator
06-26-2010, 06:23 AM
I usually use apple with chicken. I really like it. Sometimes I use pecan with chicken but it gives a much darker skin and some people don't like the looks of it.
I have used peach a few times and like it a lot. I just can't get it like I can cherry, pecan, oak, hickory and apple. Four time Memphis in May whole hog champion Myron Mixon only uses peach wood so it must be decent!!!
688sonarmen
06-26-2010, 06:49 AM
I usually use apple with chicken. I really like it. Sometimes I use pecan with chicken but it gives a much darker skin and some people don't like the looks of it.
I have used peach a few times and like it a lot. I just can't get it like I can cherry, pecan, oak, hickory and apple. Four time Memphis in May whole hog champion Myron Mixon only uses peach wood so it must be decent!!!
Well allright allright looks like I'll be seasoning that wood this summer, thanks guys:tu
OK, the results are in and it was a goodie. Cooked off the Flamin'Burgers first on the hot coals, might have let em
get a bit done for fridge burgers. you should leave some good pink in there for when you nuke em later in the week.
Then I threw on a small chuck roast that had been coated in rub the night before. Seared it on two sides and left
it to smoke for three hours. Sliced it with the grain cause it was so small. The slices chew extremely well regardless.
I tasted everything, the burgers were crispy on the outside, crumbly on the inside. A sure sign of being worked JUST
enough to mix in the spice and binder. The chuck was pure heaven, a nice spicy bark and a pure sweet beef flavor inside.
Outstanding flavor all around.
Smokin Gator
06-26-2010, 11:46 AM
Killer looking eats Brad!!!
kydsid
06-26-2010, 01:43 PM
I got two chickens on right now and some ABT's and Moinks to go on in a bit.
About how long should abt's and moinks be smoked?
To ME, and remember that I never did the Moinks, and I have only two batches of ABTs
under my belt, but to me I cook it til the bacon is the way I like it, what's underneath be
damned. I like my bacon crispy. This may not be possible purely with smoking.
I like to give them their own special attention over a hot fire. Something that my help ME
more than some who use a special rack, or who just lay em down, is I cook mine in a foil trough.
so to a certain extent they stand up in a puddle of their ownn fat for 80 percent of the cooking
time. It makes the bacon crispy, AND takes some of the hot out of the pepper.
Ender
06-26-2010, 06:06 PM
Just scarfed down a pork roast that took 5 hours and baby back ribs that took 6 hours with my neighbor. I also did Salmon but ruined it. A lesson learned that I gotta watch the Salmon more closely.
688sonarmen
06-26-2010, 06:23 PM
So im in the market for a new smoker and want to spend less than 200$. Ive had what i think was a big green egg that really did not do a good job, and a vertical smoker that i think was made by chargrill that was ok. Im thinking of moving to a regular grill with a smoke basket on the side but it seems like the temp would be an issue and i would have to add a lot of charcoal to the main body, any suggestions?
Superbad
06-26-2010, 08:01 PM
Meant to post this last weekend. These are my Father's Day Ribs I made. Came out very tasty.
A lot of great info here, much to think about. This thread needs an acronym dictionary, I get confused! (WSM, ECE, BGS, UDS, etc...)
UDS = Ugly Drum Smoker
WSM = Weber Smokey Mountain
BGS?
ECE?
There is also BGE = Big Green Egg
I love my offset, don't get me wrong. I have a BSnP (Brinkmann smoke n pit), the older more heavy duty one. It turns out Q like no other. But I have done a variety of mods on it, and it still needs to be tended like a child. I don't know of any offset that you could leave for more than say 1-2 hours, except those 5 figure insulated Jamie Geer (Jambo Pits) smokers. That might be your idea of getting out of the house, but for me I prefer the 'set and kinda forget' of the UDS and WSM.
Add to that list
ECB: El Cheapo Brinkmann - aka Brinkmann Smoke N' Grill. The vertical smokers styled after the WSM that you get for like $38 at wal-mart.
Charbroil also makes some that are basically identical to the ECB, just slighlty heavier metal and they are bright red.
They work, but they need more attention than the WSM & UDS.
Has anyone evr used peach wood to smoke? I would think it would go best with pork or chicken but I have no cluse as to how it would turn out. I have some from a large tree branch I just trimmed and want to know if it's worth keeping the wood.
Most definitely worth keeping.
You can BBQ/smoke with just about any fruit wood (I've actually never heard of one you can't BBQ/smoke over) and quite a number of hardwoods.
Peach is FANTASTIC for pork. Great on poultry. Good on fowl. Lost on beef. Fish kind of depends on the fish.
You can do peach wood straight up or mix it with other woods.
I am thinking of going to an apple farm to ask about some apple wood. Is it worth the time? I have one about 25 mins away. I have never used apple.
Posted via Mobile Device
If you can get it, sure. Apple is a great wood, has a unique pungent flavor and odor. Also, nothing will give a wonderfully gorgeous golden brown color to chicken like apple will.
Good as part of a blend of woods. I like mixing it with hickory and sometimes mesquite, when I want to tone them down a bit. Good for milder meats (everything but red meat, it seems to get lost there).
Makes for some killer interesting smoked extra sharp cedar cheese too.
------------
Experimentation is the best way to learn what you like and don't like and what goes well together and what doesn't.
You can smoke with most any fruit or nut wood, in fact, I don't think I've ever heard of one you can't BBQ/smoke with. As for hardwoods, most hardwoods are ok too, but there are a few exceptions.
Here's a list and some descriptions to get you started:
http://www.virtualweberbullet.com/woods.html
OK, the results are in and it was a goodie. Cooked off the Flamin'Burgers first on the hot coals, might have let em
get a bit done for fridge burgers. you should leave some good pink in there for when you nuke em later in the week.
Then I threw on a small chuck roast that had been coated in rub the night before. Seared it on two sides and left
it to smoke for three hours. Sliced it with the grain cause it was so small. The slices chew extremely well regardless.
I tasted everything, the burgers were crispy on the outside, crumbly on the inside. A sure sign of being worked JUST
enough to mix in the spice and binder. The chuck was pure heaven, a nice spicy bark and a pure sweet beef flavor inside.
Outstanding flavor all around.
I should have expected it bro. You finally post photos in the BBQ/Smoker thread, and it's photos of grilling....
;)
kydsid
06-27-2010, 10:14 AM
ols just cant buy a break around here :r
btw 2.5 hrs on the abt's turned out great. the chicken was done with cherry and pecan and was superb.
Posted via Mobile Device
captain53
06-27-2010, 10:23 AM
Meant to post this last weekend. These are my Father's Day Ribs I made. Came out very tasty.
I wish I could buy some meaty ribs like those, really hard to find small bone ribs with lots of meat.
Superbad
06-27-2010, 01:29 PM
I wish I could buy some meaty ribs like those, really hard to find small bone ribs with lots of meat.
Publix has a great meat dept.
Pistol
06-27-2010, 07:04 PM
Still waiting on a butt to finish up, sitting on 175 degrees internal right now. Shouldn't be too much longer... The thought of pulled pork is enough to make my mouth water right now!
Pistol
06-27-2010, 07:08 PM
So im in the market for a new smoker and want to spend less than 200$. Ive had what i think was a big green egg that really did not do a good job, and a vertical smoker that i think was made by chargrill that was ok. Im thinking of moving to a regular grill with a smoke basket on the side but it seems like the temp would be an issue and i would have to add a lot of charcoal to the main body, any suggestions?
I have a chargriller with a side smokebox that works great. I like to smoke at 250 degrees, and that's easily achievable by building my fire on the right half of the box. Get this unit from Lowe's, and buy the side firebox seperate for another $65, and that gets you right to $200. Oh yeah, just ask for 15% off and they give it to you! http://www.lowes.com/pd_44754-49769-2121_0_?productId=3033621&Ntt=chargriller&Ntk=i_products&pl=1¤tURL=/pl__0__s?newSearch=true$Ntt=chargriller&spellCorrectedTerm= Here's the side firebox that you need to buy and hook up http://www.lowes.com/pd_11236-49769-11236_0_?productId=3049705&Ntt=chargriller&Ntk=i_products&pl=1¤tURL=/pl__0__s?newSearch=true$Ntt=chargriller&spellCorrectedTerm=
I should have expected it bro. You finally post photos in the BBQ/Smoker thread, and it's photos of grilling....;)
Ah, but that's where you are wrong!
I grilled the burgers while the fire was working itself out, than took them off
the grill, then seared my chuck roast, put my remaining hickory chunks
on the coals and dropped the lid. It was smoked.
Oh and btw, that ground meat was reduced, (Hey, it's a recession!)so even
though it LOOKS well done in the middle, it was just that odd shade of grey-
brown that reduced meat takes on. They were quite NOT well done.
BRTU (http://www.virtualweberbullet.com/rib1.html) baby!
Ribs = nice fun, messy, delicious finger food!
Depending on the kids, you might want to back off the cayenne power in the rub and go with more chili powder (which should be milder) or even substitute with paprika (which will most definitely be milder). Then again, by that age, I was already eating entire jars of chili paste with a spoon, so you might not need to modify anything.
Smoked two slabs and a handful of chicken breast with the BRTU recipe on Saturday. They were excellent! Need to find better ribs because the ones I picked up were pretty fatty. Thanks for the great recipe! :tu
Ah, but that's where you are wrong!
I grilled the burgers while the fire was working itself out, than took them off
the grill, then seared my chuck roast, put my remaining hickory chunks
on the coals and dropped the lid. It was smoked.
Nah. Never happened.
"Dear Penthouse Forums, I put some meat on the BBQ yesterday and..."
GodOfFire
06-28-2010, 10:06 AM
A couple of quick questions for you BBQ smokers out there...
Just grilled some bacon, which is a great snack by the way. However, at the farmer's market this bacon was "black forest smoked" what does that mean. It sure is tasty.
Also has anyone actually tried smoking bacon? What was it like how did it turn out?
Also did you do a full smoke to eat right away or a partial smoke to store and cook traditionally later?
Just was enjoying my cigar on the deck of our vacation cabin and started thinking about this and figured this would be the best place to ask around.
Thanks
A couple of quick questions for you BBQ smokers out there...
Just grilled some bacon, which is a great snack by the way. However, at the farmer's market this bacon was "black forest smoked" what does that mean. It sure is tasty.
It means nothing for certain. It most likely is a reference to some level of mimicking the style of curing and wood choices used for smoking meats in the Black Forest region of Germany. Or it could just be a name/marketing, as there are no rules/laws in place in this country to prevent the use of the name. Some "Black Forest" named products are very close to the German style, some not.
jledou
06-28-2010, 11:37 AM
Just a small army eating, the turkey was for my neighbors and the butt and brisket were for the guys night out. 8 people were able to polish off the brisket and butt between dinner and leftovers for lunch the next day.
LooseCard
06-29-2010, 09:55 AM
Just a small army eating, the turkey was for my neighbors and the butt and brisket were for the guys night out. 8 people were able to polish off the brisket and butt between dinner and leftovers for lunch the next day.
Looks good!
Keep up with the photos guys! It lets me pretend the crud I have for lunch is BBQ..... :dr
Gonesledn
06-29-2010, 12:57 PM
if anybody is interested in some mulberry wood, let me know. i took down a large tree that was choking an apple tree in the back of my yard beginning of spring. i sent some off to a brother here a while back, and it wasnt too expensive, maybe 20$ for 15 pounds or so. cant remember exactly. let me know, just cover shipping. working on chopping the rest of it up in the next few days.
wayner123
06-30-2010, 09:28 AM
So I did my first Chuckie last night. It was a 3.5lb hunk of meat. I did it hot and fast in the UDS. I simply put kosher salt, black pepper, garlic powder, and a touch of cumin on it. I had read that 200 internal was prime pulling temp, and then read further that sometimes Chuckies need to go to 210-215 to pull. Well, I went in the middle sort of and pulled it at 208 and let sit for about an hour. The real test was how did it taste.... Let's just say I will be picking up a few more Chuckie's when they go on sale. My wife loved it and I thought it tasted like beefy butta. :tu
About 40% of it pulled pretty easily. Not as easy as a good pork butt, but still pulled well. The other 60% was a bit tougher but makes for very good chunks. The hot and fast method was awesome!! I hit the 208 mark right at 3 hours and the smoke ring (or smoke penetration) was beautiful. Sorry no pics ;s
Next time I think I will let it go to 215 internal and see what that does.
So I did my first Chuckie last night. It was a 3.5lb hunk of meat. I did it hot and fast in the UDS. I simply put kosher salt, black pepper, garlic powder, and a touch of cumin on it. I had read that 200 internal was prime pulling temp, and then read further that sometimes Chuckies need to go to 210-215 to pull. Well, I went in the middle sort of and pulled it at 208 and let sit for about an hour. The real test was how did it taste.... Let's just say I will be picking up a few more Chuckie's when they go on sale. My wife loved it and I thought it tasted like beefy butta. :tu
About 40% of it pulled pretty easily. Not as easy as a good pork butt, but still pulled well. The other 60% was a bit tougher but makes for very good chunks. The hot and fast method was awesome!! I hit the 208 mark right at 3 hours and the smoke ring (or smoke penetration) was beautiful. Sorry no pics ;s
Next time I think I will let it go to 215 internal and see what that does.
Was any of that cooking time while it was wrapped in foil or was it bare the entire time?
wayner123
06-30-2010, 11:26 AM
Was any of that cooking time while it was wrapped in foil or was it bare the entire time?
The last hour was in foil. I used this method here: http://www.patiodaddiobbq.com/2010/04/pulled-barbecue-beef-chuckie.html
I was surprised at how well the smoke penetration was and the nice flavor. Not to mention cutting the time in half. Only thing I did different was to leave out the beer. I foiled it dry and let the juices steam it.
The last hour was in foil. I used this method here: http://www.patiodaddiobbq.com/2010/04/pulled-barbecue-beef-chuckie.html
I was surprised at how well the smoke penetration was and the nice flavor. Not to mention cutting the time in half. Only thing I did different was to leave out the beer. I foiled it dry and let the juices steam it.
:tu
Thanks
Ender
07-01-2010, 06:16 AM
At 7a today I started my smoker with two slabs of ribs.....at work....That's right....AT WORK! How blessed am I?!!:banger
At 7a today I started my smoker with two slabs of ribs.....at work....That's right....AT WORK! How blessed am I?!!:banger
Nice! :tu
timj219
07-01-2010, 07:40 AM
if anybody is interested in some mulberry wood, let me know. i took down a large tree that was choking an apple tree in the back of my yard beginning of spring. i sent some off to a brother here a while back, and it wasnt too expensive, maybe 20$ for 15 pounds or so. cant remember exactly. let me know, just cover shipping. working on chopping the rest of it up in the next few days.I don't suppose you have a spanish cedar tree in the back yard that needs cutting?
Mister B, I am just sorry, but your avatar makes me smile EVERY DAY I SEE IT.
I also have decided to let the Chuck take me away from Pork for awhile. I was smoking
either ribs or butts 2 weekends a month or MORE and I just got completely burnt out.
I would give away the meat to the landlady or at work or to the dogs. I just couldn't eat
it anymore. But that Chuck is mighty tasty.
As for smoking at work, I BEGGED the boss and bookeeper to let me go out and get a
cheap smoker for work, just to keep me from having to drag mine over here. Everybody
wants to eat, nobody wants to pay for the hardware. So I have gotten to the point
where I think they just don't deserve it.
timj219
07-01-2010, 08:56 AM
So im in the market for a new smoker and want to spend less than 200$. Ive had what i think was a big green egg that really did not do a good job, and a vertical smoker that i think was made by chargrill that was ok. Im thinking of moving to a regular grill with a smoke basket on the side but it seems like the temp would be an issue and i would have to add a lot of charcoal to the main body, any suggestions?I'll ditto Pete on the Chargriller. That's a picture of one in my avatar and I've been using it for almost 10 years. I can maintain 180-200 by using wood or charcoal in the side box but it does require watching. I did burn the paint off the top of the smoke box after a few years and had to spraypaint with high temp paint. Also had to replace the thermometer last year. The only thing I've ever been displeased with is the custom fit cover. I bought two which each only lasted 1 year before falling apart. Now I just cover it with a tarp.
Also as a grill it's top notch. Tall enough for beer can chicken and big enough to cook for a crowd. You can also use the side box for additional grilling space.
Amazing value IMO.
Mister B, I am just sorry, but your avatar makes me smile EVERY DAY I SEE IT.
I also have decided to let the Chuck take me away from Pork for awhile. I was smoking
either ribs or butts 2 weekends a month or MORE and I just got completely burnt out.
I would give away the meat to the landlady or at work or to the dogs. I just couldn't eat
it anymore. But that Chuck is mighty tasty.
As for smoking at work, I BEGGED the boss and bookeeper to let me go out and get a
cheap smoker for work, just to keep me from having to drag mine over here. Everybody
wants to eat, nobody wants to pay for the hardware. So I have gotten to the point
where I think they just don't deserve it.
Thanks for the Avatar love. ya gotta miss Farley.
I'll be doing some Pork ribs over the weekend, then I'll be back to the Chuckie again. Its nice going back & forth between the Beef & Pork. Try the Lamb sometime too.
Try the Lamb sometime too.
I am still trying to find a butcher around here that will cut me lamb breasts like Luke (tuxpuff) posted.
None of them even knew what it is. I had to get Luke to send me a link to a good meat cutting chart so I can take it in and show these knuckleheads what a lamb breast is. :td
tuxpuff
07-01-2010, 11:36 AM
It would probably be wickedly expensive...but I'll throw it out there. If anyone wants to pay for packaging and shipping I can easily get frozen lamb breast.
LooseCard
07-01-2010, 11:40 AM
At 7a today I started my smoker with two slabs of ribs.....at work....That's right....AT WORK! How blessed am I?!!:banger
You SUCK!
spoken out of pure jealousy......
:r being paid to smoke food.... NICE!
At 7a today I started my smoker with two slabs of ribs.....at work....That's right....AT WORK! How blessed am I?!!:banger
Been thinkin for doin that one myself. One of these days.
Ender
07-01-2010, 04:58 PM
You SUCK!
spoken out of pure jealousy......
:r being paid to smoke food.... NICE!
Yeah, it was rough having to sit and watch it while I smoked a cigar. It pays to be activity director.
mosesbotbol
07-02-2010, 07:01 AM
I am still trying to find a butcher around here that will cut me lamb breasts like Luke (tuxpuff) posted.
None of them even knew what it is. I had to get Luke to send me a link to a good meat cutting chart so I can take it in and show these knuckleheads what a lamb breast is. :td
If you are putting lamb on the smoker. Lamb shoulder is the best pick, followed by rear legs. Just buy the front half of a whole lamb. Any butcher can do that.
LooseCard
07-02-2010, 09:09 AM
Yeah, it was rough having to sit and watch it while I smoked a cigar. It pays to be activity director.
I have two words for you :fl
and they're not Merry Christmas......
You REALLY suck!
(and the two words... more jealous!) :D
LooseCard
07-02-2010, 09:42 AM
I have a 3-pack of cryovak Baby Backs, to try the BRITU recipe (my first Ribs!) this weekend.
Two birds to beer-butt, and I'm picking up a couple of Pork Butts to smoke this weekend for the picnic at The House of 'Phat.
And grillin' Steak Tips for tonight.
It's going to be a good weekend!
Score!
Finally managed to talk to one of the knowledgeable butchers in town today, asked him if he could get lamb breasts, and his answer was something like 'Denver ribs? Yeah, I've got three or four cases in the freezer. No one around here knows what they are and never buys them, so I don't put them out. How much do you want?" I bought a 4.5lb sealed cryopack (4 racks, half-racks? cant' see though the vacuum seal membrane well enough to count ribs) - he even knocked the price down from $5.99 to $3.99/lb.
It's not quite the same cut as what you get Luke, these are trimmed much tighter, more like a pork sparerib trimming job and no breastbones. But for the price and for as many apprentice butchers I've had to talk to who had no idea what I was talking about? Hellz yea!
Thawing in the refrigerator now. Tomorrow one or two of them go in the smoker.
tuxpuff
07-03-2010, 04:54 PM
niiiiiiice
LooseCard
07-03-2010, 07:29 PM
Well, did the Ribs today, semi BRITU run...
But I only managed to get a 'going on smoker' shot... picture tomorrow.
Wife says I have to do these more often. Our friends who came up agreed.
Smoked one section of the Denver Ribs yesterday. Coated with a fresh garlic, rosemary, thyme, oregano, pepper, salt, oinion & paprika wet rub. After 2 hours, I added a piece of chicken slathered down with the same wet rub to the smoker. Total cook time was about 4 hours. Smoked with oak. Probably could have pulled the lamb about 30-45 minutes earlier than I did, but it had so much fat in it that it didn't really matter. Also, removing the membrane on the back of the denver ribs is a motherfracker, way, way harder to pull than the ones found on pork ribs (extreme meat shrinkage due to the membrane being removed, so there was nothing to hold it in place and prevent it from contracting/shrinking)
http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4340
http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4341
http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4342
Also, just smoked 1/2lb of cheddar slices and 1/2lb of jalepeno pepper jack slices over almond wood this morning. (no photos, sorry).
bsmokin
07-05-2010, 11:23 AM
Wholly cr-p!!!! That looks amazing! :dr
thebayratt
07-05-2010, 04:24 PM
I made two racks of babyback ribs with my usual "special" dryrub and glaze.
Then along with them, I made a bacon cheeseburger fattie that Mr B helped me with the process.
The fatties turned out pretty good! I had grilled it a little too hot and the bacon got a little scorched. Problem was, I used a grill to grill and them moved it to my smoker. I used my nieghbor's grill for the first part and the heat was way too hot for it. Next time, I will use my smoker/grill for the whole process since I know how to control the heat on it better. Next time I will put more cheese in it too. I was affraid of having too much cheese, and ended up with not enough!
Thanks Mr B for your help on the fattie!!
Smokin Gator
07-05-2010, 05:28 PM
Wholly cr-p!!!! That looks amazing! :dr
:tpd:
DayUM!!!!!
wayner123
07-06-2010, 08:18 AM
No pics... yet again, but I wanted to let you all know I am loving the whole Hot and Fast method. Maybe Myron Mixon is right.... :D
I have been doing a good deal of Chicken lately and I love how I can get a nice smokey flavor, juicy meat and great color in just 2 hours. For a long time I was intimidated by Chicken because of it's tendency to dry out, but lately I have been having great results.
I made two racks of babyback ribs with my usual "special" dryrub and glaze.
Then along with them, I made a bacon cheeseburger fattie that Mr B helped me with the process.
The fatties turned out pretty good! I had grilled it a little too hot and the bacon got a little scorched. Problem was, I used a grill to grill and them moved it to my smoker. I used my nieghbor's grill for the first part and the heat was way too hot for it. Next time, I will use my smoker/grill for the whole process since I know how to control the heat on it better. Next time I will put more cheese in it too. I was affraid of having too much cheese, and ended up with not enough!
Thanks Mr B for your help on the fattie!!
Right on Brother :tu Glad it turned out well for ya. I said the same thing about mine too "more filling next time" :xxx
Adam, the lamb looks real good. Very nice color. That rub sounds perfect for lamb. good job. :tu
Thanks guys.
Brent, you're right, the wet rub / slather was great for the lamb. It was a bit much for the chicken, not enough "meat flavor" in the chicken breast to stand up to all that garlic. Probably be fine for thighs though.
tuxpuff
07-06-2010, 02:48 PM
How did it taste Adam?
Well, this weekend is supposed to bring a "cool front" to the midsouth, so I guess I need to tip my
hat to Mother Nature and roast up some of her creatures as an homage to her kindness. It remains
to be seen what a mid July cold front has to offer, but if you believe the 7 day, low 90's and mid 70's
overnights. It's that second part I don't care for.
3 racks of ribs, and two nice ribeyes a food guest brought me two weeks ago, shall die on the pit.
I am going to make up some king of potato deallie with cream cheese and sharp cheddar to
round out the feast. Plus whatever I find at the Piggly Wiggly Sto in the reduced rack might
find it's way on as well.
How did it taste Adam?
Lambelicious.
Slow4v
07-09-2010, 08:41 AM
I want a smoker so bad right now!
I want a smoker so bad right now!
Dude, do you have a charcoal burning grill?
If yes, then you have almost everything you need right there to have a smoker.
You can do it with a couple of firebricks ($3/each), some heavy duty aluminum foil or layers of foil (pennies) and any old foil pan or pie tin as a drip catcher ($3 tops) and you have an instant smoker.
http://img53.imageshack.us/img53/6800/firebricks1.jpg
http://img39.imageshack.us/img39/6930/firebricks2.jpg
http://img33.imageshack.us/img33/8077/firebricks3.jpg
You could even just mound the coals in one corner of the grill and set a loaf pan full of water on the grate above the fire to work as a heatsink while you put food on the other corner of the grill.
I think Brad (OLS) has a larger grill and he just mounds coals on one side of his grill for smoking, no heatsink.
Just depends how big your grill is and how the air control is, what you can get away with.
Wow. I forgot how clean my rig once looked. LOL.
Everything in there is jet black and completely coated now. I think the layer on the bottom of the drip pan is about an inch thick now (and I do dump out the liquified grease, I just don't bother to wipe the crud up).
I really ought to go get a new pan before I have a pit fire from the crap in the bottom of the pan.
You are right, but I tell you, I would NOT be opposed to the installation of
a few bricks. :) The advantage I have is that my Char-griller has a little
bit of extra length that allows me to get away with it without wasting a lot
of cooking room. Oh, man I am already salivating.
timj219
07-09-2010, 09:48 AM
You are right, but I tell you, I would NOT be opposed to the installation of
a few bricks. :) The advantage I have is that my Char-griller has a little
bit of extra length that allows me to get away with it without wasting a lot
of cooking room. Oh, man I am already salivating.My char griller has a firebox on the side so I don't need the firebricks for that but I still think I'm going to get some. Looking at the pictures it occurred to me they would be great for when I only want to grill a few things for the wife and me. The char griller is so huge that I feel like I don't get the full heat out of my charcoal when I'm using a small fire. The bricks would stop the coals from wasting their heat on the whole grill right? Especially if I wrapped foil around them.
My char griller has a firebox on the side so I don't need the firebricks for that but I still think I'm going to get some. Looking at the pictures it occurred to me they would be great for when I only want to grill a few things for the wife and me. The char griller is so huge that I feel like I don't get the full heat out of my charcoal when I'm using a small fire. The bricks would stop the coals from wasting their heat on the whole grill right? Especially if I wrapped foil around them.
No.
The firebricks simply work as a small heatsink and buffer for the heat. Unless you are going to build a wall of them inside your grill that stretches from the bottom, through the grate and to the top of the lid, they won't do anything along the lines of what you are looking for.
Also, wrapping a firebrick in aluminum is not only unnecessary, but it is also defeating the purpose of the material.
I would recommend that you swtich to a hotter burning fuel for your situation, like some of the natural lump hardwoods that burn 150+F hotter than KF. Or pick up a smaller grill for those times when you want high heat and don't have much to cook on it.
LooseCard
07-09-2010, 10:44 AM
I put 2 Shoulders on last night, 14 pounds of happiness. :dr
Forgot the Camera at home, so I tried with the Phone. It doesn't work well in low light. :td
12 hours later, and they've been hovering at 147 for a couple of hours!
Photo shortly. :tu
wayner123
07-09-2010, 11:04 AM
I put 2 Shoulders on last night, 14 pounds of happiness. :dr
Forgot the Camera at home, so I tried with the Phone. It doesn't work well in low light. :td
12 hours later, and they've been hovering at 147 for a couple of hours!
Photo shortly. :tu
What temp are you cooking them at?
LooseCard
07-09-2010, 11:43 AM
Haven't bothered to check that today... LOL.
Guess I should.
LooseCard
07-09-2010, 12:22 PM
What temp are you cooking them at?
Still chugging along at 212 degrees.
I 3/4 filled and lit another chimney, then I realized that I still had 1 vent closed, 1 wide open, and 1 about half way....
Could have just cracked the vent a little instead. :bh
Only had 1 wide for the overnight.
Cracked 1 half way this morning. Since then I've been busy, sleeping and watching movies... :r
I really need to find some fold-away handles for it, to make stoking easier.........
I think I need to felt-gasket the lid too. :(
I really need to find some fold-away handles for it, to make stoking easier.........
Do you have a picture of where you need these?
LooseCard
07-09-2010, 10:18 PM
Do you have a picture of where you need these?
Opposing sides of the middle chamber of a WSM.
~~~~~~~~~~~~~~~
Last weekend, was my first shot at ribs...
Cleaned, sprinkled, and rolled for space. I foil wrapped middle grate and tried a pan of Sand for the first time. I need to use less sand.
http://img338.imageshack.us/img338/5525/1010542.jpg
They were 'toasted off' on the grill as my lady wasn't sure.
I sliced them right on the grill, and delivered the bowl to the table for dinner. This is what survived the first night, as I was too hungry to bother with photos after the cook.
http://img338.imageshack.us/img338/2361/0705001748.jpg
Cut anf split, too show the meat. These beat everything I've ever bought.
http://img84.imageshack.us/img84/4593/0705001749.jpg
LooseCard
07-09-2010, 10:27 PM
So this weekend, was pulled pork for Massphat's CBQ.
Forgot the Camera entirely. Tried to get a night shot when I put them on, but the camera-phone doesn't do well in dark situations.
BUT...
This is the morning, with 10 hours on them, with the probe just being added in:
http://img84.imageshack.us/img84/9638/0709001400a.jpg
I finally pulled them this evening, and didn't stop for photos. They're wrapped in foil, and they're going to rest overnight.
They should still be warm enough to easily pull, all morning long.......
I'll grab some photos then.
That's sort of why I cannot imagine working with a WSM.
Those rolled up ribs would drive me crazy. I know they make
vertical racks and you can take out the top grate, but I couldn't
deal with it. Now...off to take pics of my morning's festivities.
I cooked two racks and two steaks.
COMPLETELY forgot the salt, buit that added nice on the back end.
This is the most tender mellow meat I have made yet on the Char-griller.
Opposing sides of the middle chamber of a WSM.
D'oh. For some reason I was thinking you had an SFB rig, thinking to myself "WTF? For an SFB?"
How about just a pair of low profile gate handles?
LooseCard
07-10-2010, 08:53 PM
That's sort of why I cannot imagine working with a WSM.
Those rolled up ribs would drive me crazy. I know they make
vertical racks and you can take out the top grate, but I couldn't
deal with it. Now...off to take pics of my morning's festivities.
I cooked two racks and two steaks.
COMPLETELY forgot the salt, buit that added nice on the back end.
This is the most tender mellow meat I have made yet on the Char-griller.
I didn't have to roll them, it was just easier that way.
It's the first time I've done Ribs, so I haven't invested in a rack yet.
D'oh. For some reason I was thinking you had an SFB rig, thinking to myself "WTF? For an SFB?"
How about just a pair of low profile gate handles?
I've seen the Garage Door handles done, but want mine to fold away so that I can put the cover on it. Kinda digging the cover, now that I dug it out and used it.
Corn.
Yeah, corn.
Had three ears of mediocre corn in the fridge. Not sweet at all, not real corn-y tasting, just kind of starchy. Ripped the husks and silk completely off of them, lit a small chimney of lump poured that in the smoker, tossed on some apple wood and a little bit of plum, let it run with all the vents at 100% open for 30-40 minutes or so. Really wasn't paying attention to the time, I just kind of wandered out and checked the corn for doneness a few times.
Pulled it off, let it cool, cut it off the cob, mixed it with some chopped cilantro & sweet basil, chopped home grown cayenne peppers and some other variety of peppers I'm growing that isn't what it was supposed to be so I have no idea what the name is, some home grown cherry tomatoes and diced cucumber, minced red onion, a scan of drained black beans, and some leftover brown rice. Juiced three or four key limes, a few shakes of tapatio, a bit of EVOO, some powdered cumin and granulated garlic.
Came out quite good.
Didn't think to shoot a photo. Maybe I'll take a picture of the leftovers later.
LooseCard
07-12-2010, 09:59 AM
Didn't think to shoot a photo. Maybe I'll take a picture of the leftovers later.
Brad said to tell you that, without photos - it didn't happen. :r :r
Brad said to tell you that, without photos - it didn't happen. :r :r
:r:r:r I should have known that was coming...
I've seen the Garage Door handles done, but want mine to fold away so that I can put the cover on it. Kinda digging the cover, now that I dug it out and used it.
How about the 90-degree folding handles on these pages:
http://www.unicorpinc.com/handles.htm
http://www.a1parts.com/boxes/Accessories/1427%20&%20M%20Series%20folding_handles.htm
http://www.handlesunlimited.com/folding.html
http://www.unicorpinc.com/images/folding%20round%20handle%2090%20free%20fall%20exte rnal%20thread2aaa.jpg
http://www.unicorpinc.com/images/Handle-Folding%20Round%20Handle%2090%20free%20fall-B-%20external%20thread.jpg
If you don't want the bolt ends sticking through to the inside of the chamber, UniCorp also makes ones with internal thread so you can use something like a SS panhead screw and washer and keep the inside of the cooker fairly smooth/flush.
-------------ADDENDUM---------
Grainger (http://www.grainger.com/Grainger/wwg/search.shtml?searchQuery=folding+handle&op=search&Ntt=folding+handle&N=0&sst=subset) has them, about $25/pair.
Few different options scattered on that results page.
LooseCard
07-12-2010, 01:31 PM
Dude!
Sweet!
ridenlive
07-13-2010, 12:46 AM
Does anyone have a wood chip combo mix they prefer. I use apple wood and pecan tree mix and it turns out very well.
Smoked a few lbs of wings and drums the other night. Used applewood chips and marinated the meat in bbq sauce along with some scotch bonnet hot sauce that I picked up in Jamaica. Pulling the skin off the chicken before smoking it sure helps the flavor. They turned out great!
Darrell
07-14-2010, 09:17 AM
Does anyone have a good recipe for pastrami? I know it's smoked corned beef, but that's about all I know. :D
Does anyone have a good recipe for pastrami? I know it's smoked corned beef, but that's about all I know. :D
They are very similiar, it's mainly just some differences in the curing spices and preperation.
These are both good places to start:
http://www.virtualweberbullet.com/pastrami.html
http://www.virtualweberbullet.com/cornedbeef.html
I've done both and if you go the prepackaged corned beef method, I will say that to me, it really didn't make that much of a noticeable difference in flavor if I used the one with the spices in the brine or the spices in the packet, but what did make a big difference was getting one that is USDA Choice versus USDA Select. Wash it for at least 4 times longer than what they recommend (I would soak/wash overnight - otherwise it ends up tasting like a nitrate salt lick).
Oh, and some mustard seed and ground juniper berries in the rub will really turn things up a notch.
PS: TenderQuick is damned near impossible to find out here, only place you might find it is a restaurant supply. You can just salt cure the brisket, but that takes weeks. Packed in a vacuum sealer bag with the brine though that might not be that big of a problem - having a semi-open container of brine and meat in a home refrigerator for weeks is a PITA.
Does anyone have a wood chip combo mix they prefer. I use apple wood and pecan tree mix and it turns out very well.
I pretty much stick to Apple / Alder / Hickory mixed.
Does anyone have a wood chip combo mix they prefer. I use apple wood and pecan tree mix and it turns out very well.
I keep a number of smoke woods around these days: apple, cherry, plum, mesquite, hickory, almond, oak (from zfactor), persimmon & grape (from TheRiddick), and I just cut down some maple.
I've noticed that I like adding cherry to stuff. Although hickory, almond, oak and grape do quite well on their own. Plum is tricky, it's potent... Mesquite + cherry or hickory + cherry = :dr
They are very similiar, it's mainly just some differences in the curing spices and preperation.
These are both good places to start:
http://www.virtualweberbullet.com/pastrami.html
http://www.virtualweberbullet.com/cornedbeef.html
I've done both and if you go the prepackaged corned beef method, I will say that to me, it really didn't make that much of a noticeable difference in flavor if I used the one with the spices in the brine or the spices in the packet, but what did make a big difference was getting one that is USDA Choice versus USDA Select. Wash it for at least 4 times longer than what they recommend (I would soak/wash overnight - otherwise it ends up tasting like a nitrate salt lick).
Oh, and some mustard seed and ground juniper berries in the rub will really turn things up a notch.
PS: TenderQuick is damned near impossible to find out here, only place you might find it is a restaurant supply. You can just salt cure the brisket, but that takes weeks. Packed in a vacuum sealer bag with the brine though that might not be that big of a problem - having a semi-open container of brine and meat in a home refrigerator for weeks is a PITA.
BTW, if you can find pre-pack corned beef that is NOT nitrate cured (Whole Foods maybe?) , I would pay the extra money for it, as you can avoid that strong "hammy" taste that the nitrate cured prepacks will give you. Yeah, the tenderquick prep has it too, but not as pronounced.
You'll understand what I mean once you try it. It might not bother you, in fact, some people seem to like the hammy flavor. Personally, I can live without it.
(sorry about the hard to follow posting, kind of disjointed this morning)
LooseCard
07-14-2010, 10:53 AM
(I would soak/wash overnight - otherwise it ends up tasting like a nitrate salt lick)
I agree here.
I've heard of people doing it straight from the pre-pack and it turned out good.
This is what I've been planning to do, but haven't gotten arount to it.
Although, Ruhlman's book on Charcuterie has a good recipe too, but I can't do the 'brine' side of it yet.
ridenlive
07-14-2010, 11:59 AM
I keep a number of smoke woods around these days: apple, cherry, plum, mesquite, hickory, almond, oak (from zfactor), persimmon & grape (from TheRiddick), and I just cut down some maple.
I've noticed that I like adding cherry to stuff. Although hickory, almond, oak and grape do quite well on their own. Plum is tricky, it's potent... Mesquite + cherry or hickory + cherry = :dr
yeah i've kinda forgotten about cherry i dont why shame on me.
Photo from last night...
http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4391
Chicken & corn w/ hickory as the smoke wood.
Chicken marinaded in worcestershire, low-sodium teriyaki & my std. rub + some extra rub applied before going in.
Corn went on about halfway through the cook (after about 45 mins).
Total cooktime was about 1:30-1:40. Pit was running a bit hot, no biggie though for chicken.
I've had some requests for a picture of the cold smoke rig for cheesees, there's really nothing to it. It's simply a tin can that was only opened part way, then the lid folded back as a door for filling, with a hole punched in the non folding side of the top lid for sticking the soldering iron through. The soldering iron is an weller SP-23 (or something like that - orange handle, has the neon light up to indicate it's on) none of the other brands held up. They would all burn up after one run. This one, I can't kill. :tu
http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4392
My ultra-high tech dual layer grating arangement.
http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4393
wayner123
07-14-2010, 01:03 PM
Is that your normal smoker? I can't tell from the pics, but it looks like a weber kettle or something.
Is that your normal smoker? I can't tell from the pics, but it looks like a weber kettle or something.
The coldsmoke photo is just an old weber 18" kettle with the three rotating tri-vents closed and two cooking grates. the bottom grate is installed normally, the top grate is rotated 90 degrees and flipped over so that the handles from both the grates work as the four resting points.
wayner123
07-14-2010, 01:38 PM
The coldsmoke photo is just an old weber 18" kettle with the three rotating tri-vents closed and two cooking grates. the bottom grate is installed normally, the top grate is rotated 90 degrees and flipped over so that the handles from both the grates work as the four resting points.
What do you normally use to smoke on?
ridenlive
07-14-2010, 01:48 PM
wow thats a very cool idea.
What do you normally use to smoke on?
I have three smokers, the one that gets the most use a modified weber 22"OTS.
Some old photos of the top half here (http://www.cigarasylum.com/vb/showthread.php?p=911416#post911416). Sealed one vent, partially sealed the others to reduce airflow (not shown in photos).
ucla695
07-14-2010, 02:15 PM
Dude, do you have a charcoal burning grill?
If yes, then you have almost everything you need right there to have a smoker.
You can do it with a couple of firebricks ($3/each), some heavy duty aluminum foil or layers of foil (pennies) and any old foil pan or pie tin as a drip catcher ($3 tops) and you have an instant smoker.
http://img53.imageshack.us/img53/6800/firebricks1.jpg
http://img39.imageshack.us/img39/6930/firebricks2.jpg
http://img33.imageshack.us/img33/8077/firebricks3.jpg
You could even just mound the coals in one corner of the grill and set a loaf pan full of water on the grate above the fire to work as a heatsink while you put food on the other corner of the grill.
I think Brad (OLS) has a larger grill and he just mounds coals on one side of his grill for smoking, no heatsink.
Just depends how big your grill is and how the air control is, what you can get away with.
That's a great set-up. I've been wondering about smoking using a kettle. When you smoke on your OTS, do you light all of the coals or do you place some lit ones on top of some that aren't (minion mehtod). Just wondering how long you can smoke and how easily it is to control the temp.
wayner123
07-14-2010, 02:21 PM
I have three smokers, the one that gets the most use a modified weber 22"OTS.
Some old photos of the top half here (http://www.cigarasylum.com/vb/showthread.php?p=911416#post911416). Sealed one vent, partially sealed the others to reduce airflow (not shown in photos).
Thanks for that.
Two more questions. What temps are you usually cooking? And how often do you replace the charcoal?
That's a great set-up. I've been wondering about smoking using a kettle. When you smoke on your OTS, do you light all of the coals or do you place some lit ones on top of some that aren't (minion mehtod). Just wondering how long you can smoke and how easily it is to control the temp.
Thanks.
Depends on what I'm cooking, what temps I want and how long it's going to be in there. For long cooks like pork shoulders / Boston butts, slow cooked chuckies, etc, I'll use the MM and I can get 8+ hours or so at 220F on one chimney of unlit poured in and topped with 6-10 lit. For stuff that runs higher heat, I load a chimney half-full, put the smoke woods on top of the briquettes, then light the chimney, so once all the briquettes are fully lit off you're past the "bad smoke" stage, then you dump it in and add meat, set the vents and you can get 3 hours at 265-300F depending on how you set the vents. Those times and numbers are for KF blue bag BTW. KF Comp or natural lump burns hotter and for not as long.
Temp control isn't any harder or different than most other pits, it just takes a few runs for you to get the hang of how it works and then you're set. Once you've got that, it's very stable and predictable due to the firebricks as a two-way heat sink.
ucla695
07-14-2010, 02:57 PM
Thanks.
Depends on what I'm cooking, what temps I want and how long it's going to be in there. For long cooks like pork shoulders / Boston butts, slow cooked chuckies, etc, I'll use the MM and I can get 8+ hours or so at 220F on one chimney of unlit poured in and topped with 6-10 lit. For stuff that runs higher heat, I load a chimney half-full, put the smoke woods on top of the briquettes, then light the chimney, so once all the briquettes are fully lit off you're past the "bad smoke" stage, then you dump it in and add meat, set the vents and you can get 3 hours at 265-300F depending on how you set the vents. Those times and numbers are for KF blue bag BTW. KF Comp or natural lump burns hotter and for not as long.
Temp control isn't any harder or different than most other pits, it just takes a few runs for you to get the hang of how it works and then you're set. Once you've got that, it's very stable and predictable due to the firebricks as a two-way heat sink.
That's very helpful! I was thinking of buying a OTG 26" to use as a grill/smoker and you just helped push me over the edge. Thanks! :tu :banger
Smokin Gator
07-14-2010, 03:10 PM
Does anyone have a wood chip combo mix they prefer. I use apple wood and pecan tree mix and it turns out very well.
For pork I only use cherry. For chicken I use either pecan or apple depending on what I grab first. For beef I use mesquite. I grew up using all oak, so sometimes I will use it but not so much anymore.
That's very helpful! I was thinking of buying a OTG 26" to use as a grill/smoker and you just helped push me over the edge. Thanks! :tu :banger
Welcome. Just PM me or start a thread in good eats (there are a few other people here who have similar modified webers - a few extra heads/ideas/experience rarely hurts anything) if you have any specific questions once you start setting it up and operating it.
The one downside to having a single weber that you will go back and forth with is that you're pulling the firebricks, drip pan and coal grate foil in and out every time you convert from grill to smoker. Now, if you are set up as a smoker, and you don't have a large quantity of meat to grill, you can just leave it set up as a smoker and just grill over the small area where you dump the lit coals.
Couple tips:
-only use firebricks. They are about $3 at ace hardware. I know some people use red clay bricks, but those can shatter under heat and the heat dispersing properties of the firebricks are superior anyway.
-you don't have to grind or cut the firebricks to fit perfectly or fit the curve of the kettle. I did simply because I had the tools and blades to do it (skillsaw with dry masonry diamond blade and 4-1/2" angle grinder and composite masonry discs) I would not have bought them for this. Firebrick is also very soft and easy to work with if you do choose to though.
-you do need to foil the area of the coal grate below where the food will be, even with a drip pan. This is to prevent crazy airflow and drafts inside the smoker.
-Get a permanent pen (a sharpie, not a big ol' magic marker), take the ash can off the bottom of the grill, close the vents fully, then start slowly opening the vents, the moment you just see the edge of the blade pass the opening, exposing a clear passage to the cooking chamber, stop and clearly mark this point on the shield that is around the lever (the shield that supports the ash can). Edge the vents open some more, until you get to 25-30% exposure, stop, mark this point. Open them some more until you reach 50%, mark that. then 75% and finally just when you hit 100%. This will help you quite a bit with controlling temps, since now you will have a much better idea how far your vents are open.
-Don't be afraid when cooking at low temps to simply close the bottom vents all the way if you think that's what you need to do to keep the temps down. So long as you have the top vent open, enough air leaks by on the OTs that the coals will not go out but rather just burn very slowly and at low temp.
-It's like a WSM when it comes to smoke wood - the equivalent of one or two first sized pieces is plenty. Sometimes you don't even need that much.
A couple cooks and you'll have it down.
yachties23
07-14-2010, 04:25 PM
Did some beer can chickens the other day, came out pretty good must say. Not quite done yet in the photo.
fxpose
07-14-2010, 05:05 PM
I was thinking of buying a OTG 26" to use as a grill/smoker and you just helped push me over the edge.
Looking forward to some good eatin' at The Pool Bar & Grill....:dr
ucla695
07-15-2010, 06:35 AM
Welcome. Just PM me or start a thread in good eats (there are a few other people here who have similar modified webers - a few extra heads/ideas/experience rarely hurts anything) if you have any specific questions once you start setting it up and operating it.
The one downside to having a single weber that you will go back and forth with is that you're pulling the firebricks, drip pan and coal grate foil in and out every time you convert from grill to smoker. Now, if you are set up as a smoker, and you don't have a large quantity of meat to grill, you can just leave it set up as a smoker and just grill over the small area where you dump the lit coals.
Couple tips:
-only use firebricks. They are about $3 at ace hardware. I know some people use red clay bricks, but those can shatter under heat and the heat dispersing properties of the firebricks are superior anyway.
-you don't have to grind or cut the firebricks to fit perfectly or fit the curve of the kettle. I did simply because I had the tools and blades to do it (skillsaw with dry masonry diamond blade and 4-1/2" angle grinder and composite masonry discs) I would not have bought them for this. Firebrick is also very soft and easy to work with if you do choose to though.
-you do need to foil the area of the coal grate below where the food will be, even with a drip pan. This is to prevent crazy airflow and drafts inside the smoker.
-Get a permanent pen (a sharpie, not a big ol' magic marker), take the ash can off the bottom of the grill, close the vents fully, then start slowly opening the vents, the moment you just see the edge of the blade pass the opening, exposing a clear passage to the cooking chamber, stop and clearly mark this point on the shield that is around the lever (the shield that supports the ash can). Edge the vents open some more, until you get to 25-30% exposure, stop, mark this point. Open them some more until you reach 50%, mark that. then 75% and finally just when you hit 100%. This will help you quite a bit with controlling temps, since now you will have a much better idea how far your vents are open.
-Don't be afraid when cooking at low temps to simply close the bottom vents all the way if you think that's what you need to do to keep the temps down. So long as you have the top vent open, enough air leaks by on the OTs that the coals will not go out but rather just burn very slowly and at low temp.
-It's like a WSM when it comes to smoke wood - the equivalent of one or two first sized pieces is plenty. Sometimes you don't even need that much.
A couple cooks and you'll have it down.
Excellent tips! I'll follow your advise! Thanks!
ucla695
07-15-2010, 06:35 AM
Looking forward to some good eatin' at The Pool Bar & Grill....:dr
:banger:banger
wayner123
07-15-2010, 07:06 AM
Dang it T.G, now I am looking into getting a Weber Kettle. I see you have the one touch and the standard, do you prefer one to the other? Or did you simply replace the handles?
I love my Brinkmann SnP, and my UDS, but right now I am not doing large cuts or multiple cuts. So the Weber Kettle would be perfect for what I am doing now.
The 18" from the cold smoke photos is an old standard three-vent model, the 22" shown with the bricks is a one-touch.
I have a set of bricks for both, but hardly ever use them in the 18" because on a grill that small, you lose about half the grate area to the coal and brick - not much left to cook on. Lastly, the lack of the hinged grate section on the 18" grates I have makes it a pita to do anything with the fire once you have loaded the pit with meat.
As for control, the old standard three-vent gives better draft air control, and seals better when closed down, but you have to lean under the kettle to see how they are set, and the one under the fire would have to be periodically cleared by poking a stick through the ash. that accumulates on it. Lastly, you have to lift out the drip pan, bricks and grates (after awhile it gets old doing this) to empty the ash from the standard 3-vent. Whereas the one touch, you can just set the lever from above, and on the golds you have the metal shield that you can mark in percentages as I described above, and you can clear the vents and even empty all the ash out of the kettle by simply cranking the vent handle over and back a few times.
The one touch is far more convenient, and the convenience to me outweighs the slight sacrifice in draft control over the old 3-vent. 22" gives you a good cooking grate size where you only lose about 1/3 of it to the coals and bricks, so you can fit quite a bit on there.
wayner123
07-15-2010, 11:54 AM
Does the one touch still seal well enough to keep temps steady?
Does the one touch still seal well enough to keep temps steady?
The firebricks help a LOT with keeping the temps constant. To me, it doesn't seem like it requires any more adjusting than really any other small smoker. You have to make a few adjustments for the first half-hour - hour or so, then after that, you can just leave it for like 5-6+ hours without having to fiddle with it. Then, as you get toward the point where the coals are just about all spent, you have to either add more or make adjustments. I've had mine hold constant for 4-5 hours on a partial fuel load, then I noticed that the temps were dropping slowly, so I opened up the vents a bit more, but never looked inside, temps climbed back up - about 20 minutes later, falling again - opened the lid and looked, I had two or three tiny little remnants of briqs still left. It had been essentially out of fuel yet holding temp long before I made that first adjustment.
The oddest thing for me was realizing that you can close the air damper down to 0% while leaving the lid vent at 100% and it won't go out, it'll just sit there, chugging along low and cleanly for hours on end because the vanes do leak as does the lid sides.
If you need more heat buffering, you can add a loaf pan full of hot water on the grate over the coals, this is how the Smokenator (http://www.smokenator.com/)adapter works. (some of their claims don't quite jive mathematically, but most ad copy is always slightly exaggerated).
The other cool thing about the OTS as a smoker, is that if you absolutely HATE it or can't get the hang of it (I don't feel it's really any more or less challenging than any other pit I've used), you can always just take the firebricks out and just use it as a grill. You're only out six bucks, and you can still use the firebricks one per side when you make indirect charcoal mounds for things like fish or chicken.
wayner123
07-15-2010, 12:38 PM
Thanks for that info.
Last questions.... for now.
You said parital fuel load was out in 4-5 hours. I have been reading around and some say they can get 10 hours doing the minion method in a Weber Kettle with the offset area and firebricks. How long would you say a "load" (the load area being the portion blocked off by the fire bricks) will last?
I really am interested now. If I could get this to last at least 6-8 hours on one load, it would be perfect.
No problem bro, fire away on the questions all you need to. If I can answer them, I will.
I think 10 hours is doable. Remember, the bricks can be placed closer (to a point) or further away from the side of the kettle to give less or more room for fuel if needed. It doesn't take much extra fuel to get another 2 hours - in true weber style, these are fiarly efficient pits/grills for being just an uninsulated metal can.
In mine, I can go a bit tighter to the outside wall than most others because I ground the edges of the bricks to match the curve of the kettle, allowing me to snug them up a bit more, because of this, I think a better definition for a "load of fuel" would be a full chimney of unlit KF. For a weber brand chimney (which is larger than the generic no name brands) filled with KF blue (6.5lbs of charcoal IIRC), 8 hours should be no problem. I get 6-8 with a tighter fit and a smaller generic chimney (I have a weber chimney too, just don't need to use it as often) and usually end up pulling the food and shutting the pit down when I still have coals left.
I've found that KF blue bag is the ideal for me in this pit - temps stay low and it burns longer. KF comp burns too hot and way too quickly no matter what I do. Lump, same problem.
If you can find Rancher hardwood briquettes (Home Depot should carry them), those burn _forever_, like hours longer than KF blue. But they do burn hotter, so you have to be careful.
No problem bro, If I can answer them, I will..
And if I can't I will. At length and ad nauseum.
ucla695
07-16-2010, 04:52 PM
Well, I pulled the trigger and picked up the 26.75" OTG from a local BBQ store. Before I let them know I was interested in it, I checked out everything in the store and asked them how their sales were. The associate told me that this is usually their prime season, but things have been slower and customers aren't going for the bigger ticket items. Let the negotiations begin... I started asking about the 26" kettle and showed them I could buy it cheaper from Amazon (no tax and free shipping), but let them know that I grill a lot and will be a frequent customer. After a discussion with the manager, I walked out the door with the kettle and some bags of "opened"chunks and a "damaged" chimney to offest the tax. :banger
I also stopped by a local building supply store and picked up some fire bricks.
After assembling the kettle and marking the vents as TG advised, I was ready to fire it up, but the 98* weather kept me from doing so.
More to come.......
fxpose
07-16-2010, 06:00 PM
Mike....Congratulations on your new kettle purchase! That's a nice addition to the patio at The Pool. :tu
And if I can't I will. At length and ad nauseum.
But will there be pictures? ;)
Well, I pulled the trigger and picked up the 26.75" OTG from a local BBQ store. Before I let them know I was interested in it, I checked out everything in the store and asked them how their sales were. The associate told me that this is usually their prime season, but things have been slower and customers aren't going for the bigger ticket items. Let the negotiations begin... I started asking about the 26" kettle and showed them I could buy it cheaper from Amazon (no tax and free shipping), but let them know that I grill a lot and will be a frequent customer. After a discussion with the manager, I walked out the door with the kettle and some bags of "opened"chunks and a "damaged" chimney to offest the tax. :banger
I also stopped by a local building supply store and picked up some fire bricks.
After assembling the kettle and marking the vents as TG advised, I was ready to fire it up, but the 98* weather kept me from doing so.
More to come.......
Sweet! Enjoy. :tu
LooseCard
07-16-2010, 07:50 PM
And if I can't I will. At length and ad nauseum.
But will there be pictures? ;)
From Brad????
You're joking, right?
:r :r j/k Brad!
FWIW: I will be doing ribs again this weekend. I will have to roll them so that I can finish them off on a gasser - either that or I'll be getting up really early in order to BRITU-cook them for lunch....
No 'camera' here, but do have my phone...
kugie
07-16-2010, 08:09 PM
I finally did it.
I smoked my first pork butt today (do you ever forget your first:rolleyes:).
Sorry no Picks that thing was destroyed as soon as I brought it in the house, man it was real tasty.
Next time I will get some picks out here.
I used the mcCormicks pork rub and some seasoned salt for the rub. It was really good.
I finally did it.
I smoked my first pork butt today (do you ever forget your first:rolleyes:).
Sorry no Picks that thing was destroyed as soon as I brought it in the house, man it was real tasty.
Next time I will get some picks out here.
I used the mcCormicks pork rub and some seasoned salt for the rub. It was really good.
Welcome to the other dark side. LOL
ucla695
07-16-2010, 10:20 PM
Mike....Congratulations on your new kettle purchase! That's a nice addition to the patio at The Pool. :tu
Thanks George!
LooseCard
07-17-2010, 09:17 PM
Welcome to the other dark side. LOL
Yeah... welcome to the smokey side.... :r
Well, I'll be starting the coals in the morn, to do the ribs.
Didn't like the "re-heat" idea of doing them today...
kugie
07-18-2010, 11:42 AM
Thanks guys my next venture will be a larger pork butt, Maybe pork loin or chicken, or brisket the possibilities are endless!!:) AHHHHHHHHHH!!!!!!
And if I can't I will. At length and ad nauseum.
Get it? If I can't answer the question, I'll do it anyway?? At length? :r
You guys have no sense of humor, or I have no sense of proper sentence structure.
kugie
07-18-2010, 09:21 PM
quick question , and i am sure there will be diferent answers.
what do you use for fuel in your smoker?
and i am having a hell of a time keeping my temp up. what can i do?
ps ok two questions.
quick question , and i am sure there will be diferent answers.
what do you use for fuel in your smoker?
and i am having a hell of a time keeping my temp up. what can i do?
ps ok two questions.
What type of smoker do you have? The various types and styles of smokers can behave differently with different types of fuel.
As for the low problem, what temps are you running currently? What are you burning and how much? And have you checked the pit for air leaks?
ucla695
07-19-2010, 10:45 AM
I decided to break in the new OTG over the weekend and tried making baby back ribs for the first time ever. Sorry I don’t have pics, but the Canon software isn’t compatible with my laptop and the desktop just went kaput. :( Anyhoo, I used the set up that T.G. suggested. I poured a whole chimneys worth of unlit KF and put around 12 lit briquettes on top. It was a blistering 95* outside. It was windy and took me a while to get the temp stabilized at 330* (according to the lid thermometer that came with the kettle). It was the lowest I could get it. More on that later.
I cleaned two slabs and then rubbed them with this magic dust (http://www.virtualweberbullet.com/rib4.html) (about 2/5 down the page), threw a couple chunks of apple on and let them smoke away. The smoke died down after an hour so I threw another chunk on. I was planning on using the 2-2-1 method, but after two hours the meat wasn’t pulling back so I let it go for another hour. I foiled them at the 3 hour mark, sprayed on ¼ cup of apple juice and they were falling off the bone after an hour…might have been too tender for some people. I quickly sauced them and gave it another 15-20 mins to let it set. They came out great for a first attempt…had a good smoke ring, were moist and good overall flavor.
As far as the grill temp goes, I wanted to get it down to 250-275*, but I think the weather and the wind messed with it. Next time, I’ll try using 6 lit briquettes and a water pan over them and see if that helps.
Anyway, If I can find a way to get the temp down, I'll try a pork butt. :dr
Smokin Gator
07-19-2010, 11:34 AM
As far as the grill temp goes, I wanted to get it down to 250-275*, but I think the weather and the wind messed with it. Next time, I’ll try using 6 lit briquettes and a water pan over them and see if that helps.
Anyway, If I can find a way to get the temp down, I'll try a pork butt. :dr
Congrats on the cook. One great thing about learning a new cooker is you get to eat the mistakes!!
When I used to use a Weber kettle as a smoker, and I did it a bunch, I would start with what I called a heavy half of a chimney of briqs. I would add 7 briqs and hour and I could run at 225-250 all day long. YMMV... but that was what worked for me.
kugie
07-19-2010, 11:44 AM
What type of smoker do you have? The various types and styles of smokers can behave differently with different types of fuel.
As for the low problem, what temps are you running currently? What are you burning and how much? And have you checked the pit for air leaks?
i have a Char grill smoker.
I am using Cowboy lump charcoal and for my heat source
The temp may get to 300 but it takes forever to get there and it won't stay at that temp.
ucla695
07-19-2010, 11:46 AM
Congrats on the cook. One great thing about learning a new cooker is you get to eat the mistakes!!
When I used to use a Weber kettle as a smoker, and I did it a bunch, I would start with what I called a heavy half of a chimney of briqs. I would add 7 briqs and hour and I could run at 225-250 all day long. YMMV... but that was what worked for me.
Was the heavy half lit and then you'd add unlit to it?
Smokin Gator
07-19-2010, 12:04 PM
Was the heavy half lit and then you'd add unlit to it?
I light the heavy half of a chimney. When it is ready I put it on one side of the fire grate. Then I add 7 unlit briqs and hour to the lit briqs.
ucla695
07-19-2010, 12:07 PM
I light the heavy half of a chimney. When it is ready I put it on one side of the fire grate. Then I add 7 unlit briqs and hour to the lit briqs.
I see. I'll give that a try. Thanks.
fxpose
07-19-2010, 02:11 PM
Mike.......I kinda figured you wanted to break in your new Weber and play with it so we decided to leave you guys alone this weekend....:p
On my OTG I usually light just the bottom third to half of a full chimney and dump that full chimney into the kettle and let the temp stabilize. Also, at that point, most all of the smoke from charcoals clears as well. I'm able to maintain temps anywhere between 250 to 400 for long periods.
I'm planning on doing 2 racks of dino bones (beef ribs) this weekend...
I got them at Costco a couple of weeks ago and they've been in the freezer. I will magic dust them too..:D
ucla695
07-19-2010, 02:36 PM
Mike.......I kinda figured you wanted to break in your new Weber and play with it so we decided to leave you guys alone this weekend....:p
:r
On my OTG I usually light just the bottom third to half of a full chimney and dump that full chimney into the kettle and let the temp stabilize. Also, at that point, most all of the smoke from charcoals clears as well. I'm able to maintain temps anywhere between 250 to 400 for long periods.
That's good to know. Thanks George.
I'm planning on doing 2 racks of dino bones (beef ribs) this weekend...
I got them at Costco a couple of weeks ago and they've been in the freezer. I will magic dust them too..:D
:banger
I'm going to have to try the Orange Marmalade Siracha wings, but I'm afraid of the mess. -(P
fxpose
07-19-2010, 03:10 PM
I'm going to have to try the Orange Marmalade Siracha wings, but I'm afraid of the mess. -(P
Just make sure you foil and cup the bottom grate well. You don't want any of that stuff dripping onto the vent fins. If it gets caked on there you'll find the vents frozen stuck the next time you use your grill. You don't want that...:D
ucla695
07-19-2010, 03:14 PM
Just make sure you foil and cup the bottom grate well. You don't want any of that stuff dripping onto the vent fins. If it gets caked on there you'll find the vents frozen stuck the next time you use your grill. You don't want that...:D
Good thinking. Seems like it'll be like culinary super glue once it dries.
Just make sure you foil and cup the bottom grate well. You don't want any of that stuff dripping onto the vent fins. If it gets caked on there you'll find the vents frozen stuck the next time you use your grill. You don't want that...:D
Good thinking. Seems like it'll be like culinary super glue once it dries.
If you don't have the side of the coal grate that is under the food foiled you can get some crazy drafts in there that can run your temps up.
I run foil on that side of the grate for drafts and I just have a $1 disposable aluminum turkey roasting pan in there to catch the drippings. I hardly ever bother to drain it, when it gets too gnarly or ends up with some small leaks, I just toss it and stick a new one in.
What did you have your vents set at and what fuel were you using when you were running into the 330F temps?
i have a Char grill smoker.
I am using Cowboy lump charcoal and for my heat source
The temp may get to 300 but it takes forever to get there and it won't stay at that temp.
Two things come to mind for that much of a temp problem:
Cooking chamber leaking like a seive and firebox problems (if it's a side firebox).
Check around the lid/door seal on the cooking chamber, see if it's leaking. Is the door warped? If an SFB, check where the SFB mounts to the cooking chamber. Brad (OLS) knows the char-grillers well, he might have some tips on how to find it or where to look on them.
As for the fire box, i've seen some modifications to the charcoal baskets for the SFBs posted around. Keep the coals from being smothered in their own ash.
As for the fuel, while Cowboy charcoal has lots of shortcomings in the flavor, wood quality and burn time department, I don't recall low temp being a problem with it.
kugie
07-19-2010, 08:52 PM
Two things come to mind for that much of a temp problem:
Cooking chamber leaking like a seive and firebox problems (if it's a side firebox).
Check around the lid/door seal on the cooking chamber, see if it's leaking. Is the door warped? If an SFB, check where the SFB mounts to the cooking chamber. Brad (OLS) knows the char-grillers well, he might have some tips on how to find it or where to look on them.
As for the fire box, i've seen some modifications to the charcoal baskets for the SFBs posted around. Keep the coals from being smothered in their own ash.
As for the fuel, while Cowboy charcoal has lots of shortcomings in the flavor, wood quality and burn time department, I don't recall low temp being a problem with it.
Thanks for the info i will look more into it the next time I fire that bad boy up
ucla695
07-20-2010, 07:00 AM
If you don't have the side of the coal grate that is under the food foiled you can get some crazy drafts in there that can run your temps up.
I run foil on that side of the grate for drafts and I just have a $1 disposable aluminum turkey roasting pan in there to catch the drippings. I hardly ever bother to drain it, when it gets too gnarly or ends up with some small leaks, I just toss it and stick a new one in.
What did you have your vents set at and what fuel were you using when you were running into the 330F temps?
I have the side of the grate under the food foiled and also have a large drip pan. The bottom vents were originally set between 25% and 50% for 25 or so minutes, but I ended up closing them to get a handle on the temp. The top vent was open all the way. I was using KF blue.
I will definitely foil up the food side now that you mention that TG.
As for the Char-Griller, I do not have a fire box, so I can't speak to that
but most people say that you get a lot of bolt holes that are drilled out
but not always used, and you get draft through there, so they fill with
random bolts. And also the lid is not a fantastic seal either, so you get
some leakage there. You can attach some 'foil rope' to seal the pit, some
people use fiberglass rope to do it as well. I just let it leak and keep my
vents nearly closed, chimney wide open. I pile my coals near the vent side
and cook on the opposite side. Not classic indirect grilling as Raichlen would
call it, but it cooks meat. Then I take my camera outside in my pocket and
forget that it's there.
At the reduced meat section yesterday, I got 7 lbs of 85 percent lean ground
beef for 6 dollars, some nice sirloin tip steaks for the jerkomatic and some chuck
steaks for the Jerkomatic. 7 different packs of meat for 18 bucks. Making some jerky
tonight.
We had a big Family get together for my Grandmothers 100th Birthday on Sunday.
I was in charge of the "Smoke" for 21 people.
Yup, you guessed it....Pork Shoulders.
(2) 7 lb Boneless Shoulders from CostCo.
This is 22 hours after the "Rub of Love"
http://im1.shutterfly.com/media/47a0d901b3127ccefafc99de1a5000000060O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/
14 hours later w/ I.T. of 200*
http://im1.shutterfly.com/media/47a0d901b3127ccefafdf01a7a7400000040O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/
Ready to be wrapped up for 2 Hrs of the F.T.C. method
http://im1.shutterfly.com/media/47a0d901b3127ccefafcc9fc1a5a00000040O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/
It pulled like a dream and tasted even better. Killer Bark. Sorry, no after pics. They came out super blurry. ;s
After pulling and saucing I baked up 3 dozen of these suckers for the Pig/Barn Herf on Saturday. Peanut butter Chocolate Chip.
http://im1.shutterfly.com/media/47a0d901b3127ccefafd80f3fb9500000040O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/
BigAsh
07-20-2010, 11:32 AM
Damn that bark looks good!....and cookies to boot!....Nice!
I have the side of the grate under the food foiled and also have a large drip pan. The bottom vents were originally set between 25% and 50% for 25 or so minutes, but I ended up closing them to get a handle on the temp. The top vent was open all the way. I was using KF blue.
Due to the larger vents on the 26", you might have to close them down much earlier than that. Thinking that in the 25 minutes, you might have had a large number of coals light off.
Also could have been the wind, creating a force draft in there.
Have you checked your lid thermometer for accuracy?
Just looked at your cook times, 4 hours total, that's about right for ribs. You might have been running a bit hot, but possibly not as hot as you might think.
I've long suspected that grate temps on these fire-brick modified webers are actually lower than the lid temps and exhaust temps, but I don't have remote probes to verify it with. My lid temp could be reading one number halfway up the lid, but yet my cook times to the point where I hit desired temp as indicated with a pocket thermometer probe and by feel with a fork, point towards a lower grate temp, like 30 degrees less than the $6 universal gauge from home depot tells me.
ucla695
07-20-2010, 12:55 PM
Due to the larger vents on the 26", you might have to close them down much earlier than that. Thinking that in the 25 minutes, you might have had a large number of coals light off.
Makes sense. I’ll close them down a lot sooner next time and open as necessary.
Have you checked your lid thermometer for accuracy?
No, I haven’t. If they’re anything like stock hygros, I imagine I’ll have to get a better one.
I've long suspected that grate temps on these fire-brick modified webers are actually lower than the lid temps and exhaust temps, but I don't have remote probes to verify it with. My lid temp could be reading one number halfway up the lid, but yet my cook times to the point where I hit desired temp as indicated with a pocket thermometer probe and by feel with a fork, point towards a lower grate temp, like 30 degrees less than the $6 universal gauge from home depot tells me.
Makes sense. I figured the grate temp would be less, but just not sure by how much. I’m going to look for a thermo that I can place on the grate.
Thanks.
fxpose
07-20-2010, 01:19 PM
I've long suspected that grate temps on these fire-brick modified webers are actually lower than the lid temps and exhaust temps, but I don't have remote probes to verify it with.
I believe even un-modified the temps are much lower at grate level.
When I used to do pizzas on the kettle (non-grilled, over a stone) I had to elevate the pizza off the grate about 4" for the toppings to cook. Otherwise, it took forever for the toppings to cook at gate level while the bottoms of the crust were getting charred....:D
MMMMmmmmm....smoked cookies.
After pulling and saucing I baked up 3 dozen of these suckers for the Pig/Barn Herf on Saturday. Peanut butter Chocolate Chip.
:fu2 :pn
May I just say, there has been some AWESOME looking food on this thread
in the past few days. Plus this forum is SOOOooooooo slow the past couple
weeks, so saying anything is a good idea. But those two chunks Mr. B posted
up were about as pretty and textbook as I have seen in 45 pages. :tu
May I just say, there has been some AWESOME looking food on this thread
in the past few days. Plus this forum is SOOOooooooo slow the past couple
weeks, so saying anything is a good idea. But those two chunks Mr. B posted
up were about as pretty and textbook as I have seen in 45 pages. :tu
Right on Brother, thanks for the BBQ love :tu
Bring on those food pics. I love em too.
Gonesledn
07-22-2010, 01:24 PM
some beef flanken style short ribs from the weekend.... ate too fast before could take pics.
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA0MDYtMjAxMDA3MjAtMTMwO.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA0MDctMjAxMDA3MjAtMTMwO.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA0MDktMjAxMDA3MjAtMTMxN.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA0MTAtMjAxMDA3MjAtMTMxN.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA0MTEtMjAxMDA3MjAtMTMyM.jpg
some beef flanken style short ribs from the weekend.... ate too fast before could take pics.
Great pics and a very cool idea.
That's the stuff Piggly Wiggly keeps on putting in the reduced rack, but for some reason they cut them in 3/8s inch slices
and for some reason they are high priced even reduced, (for what they are). But maybe they'd sell better if they would
stop freaking slicing them.
Smokin Gator
07-22-2010, 05:37 PM
I haven't done a catering gig for nearly a year as I have been too busy... That being said, I have one small one each of the next 2 weekends. I am kind of excited even if it will be too hot for man or beast!! Maybe I will post some pics... but knowing me I won't!!!
Steve
07-22-2010, 08:06 PM
I know what you mean Brent. I have one in 2 weeks and possibly a couple one in about a month. Yea, tending a fire in August and September, the hottest months in Florida!
I WILL be posting though :dr
BigAsh
07-22-2010, 08:44 PM
Gonna be a 100 here on saturday.....feel like 110 with the humidity....but I got spares on the brain....I'll be wearing a path from the smoker to the pool!!
Steve
07-22-2010, 09:02 PM
THAT is the way to do it!
BigAsh
07-22-2010, 09:04 PM
.....hahaha.....might even wheel her down to the edge!! :tu
Steve
07-22-2010, 09:08 PM
I invited myself and a couple of buddies over to my MIL's house last evening for an informal mini-herf so we could relax in her pool and watch the moon come up over the river. Even at 10:00 the pool felt like bathwater but it was relaxing!). I just can't get my smoker through her gate.
BigAsh
07-22-2010, 09:11 PM
I invited myself and a couple of buddies over to my MIL's house last evening for an informal mini-herf so we could relax in her pool and watch the moon come up over the river. Even at 10:00 the pool felt like bathwater but it was relaxing!). I just can't get my smoker through her gate.
2 words....Back...hoe....:r
Steve
07-22-2010, 09:17 PM
2 words....Back...hoe....:r
4 words...she...would...kill...me
:r
http://oldchurchbbq.com/sharedpictures/2010-05-16_Pool/2010-05-16_Pool%20001.jpg
BigAsh
07-22-2010, 09:19 PM
4 words...she...would...kill...me
:r
http://oldchurchbbq.com/sharedpictures/2010-05-16_Pool/2010-05-16_Pool%20001.jpg
hahahahahahahahahahahahaha......is that her pool?.....Sweet!!
Steve
07-22-2010, 10:41 PM
hahahahahahahahahahahahaha......is that her pool?.....Sweet!!
Yup. It's a great place to enjoy a summer cigar!
http://oldchurchbbq.com/sharedpictures/2010-06-26_At%20the%20pool%20with%20The%20Girls/2010-06-26_At%20the%20pool%20with%20The%20Girls%20003.jpg
Smokin Gator
07-23-2010, 04:09 AM
That is so sweet Steve!!!
I have grown to ADMIRE Steve over the past 6 months or so,
but I never really ENVIED the man until that shot.
Steve
07-23-2010, 08:18 AM
I have grown to ADMIRE Steve over the past 6 months or so,
but I never really ENVIED the man until that shot.
I'm blushing...:D
BigAsh
07-23-2010, 08:32 AM
Yup. It's a great place to enjoy a summer cigar!
http://oldchurchbbq.com/sharedpictures/2010-06-26_At%20the%20pool%20with%20The%20Girls/2010-06-26_At%20the%20pool%20with%20The%20Girls%20003.jpg
Large and in charge Brother!!
ucla695
07-23-2010, 09:26 AM
That's a great way to spend an afternoon!! :tu
Very nice. Looks like a sweet spot.
kydsid
07-25-2010, 11:48 AM
just put a grass fed briskett down, gonna see if it better or worse than corn fed
Posted via Mobile Device
kydsid
07-25-2010, 11:53 AM
steve: grad a farmer tan there brother :r
Posted via Mobile Device
ucla695
07-25-2010, 01:44 PM
Gonna throw some baby backs on in a couple hours. :D
Smokin Gator
07-25-2010, 01:57 PM
I cooked 12 racks of spares yesterday. They came out great!!! 10 where for a catering job. The other two were consumed for lunch today with collard greens from the freezer, fresh conch peas, and fresh fried okra out of the garden. Man I love being southern!!
BigAsh
07-25-2010, 02:26 PM
I cooked 12 racks of spares yesterday. They came out great!!! 10 where for a catering job. The other two were consumed for lunch today with collard greens from the freezer, fresh conch peas, and fresh fried okra out of the garden. Man I love being southern!!
:dr:dr......:tu
BigAsh
07-25-2010, 02:41 PM
I did some spares...and brats-in-a-blanket...wife was away and the boys were at play...smoked meat...and cigars...and several adult beverages...a good day...
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/001-8.jpg
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/003-9.jpg
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/007-7.jpg
Father's day gift:
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/010-6.jpg
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/011-6.jpg
Smokin Gator
07-25-2010, 02:44 PM
Dang that looks good Keith. Had the BDS chuggin' huh?
BigAsh
07-25-2010, 02:48 PM
Yep...chugged at 225-250 all day...did some wings for dessert...a no side dish meat fest!!...It was hot here yesterday so did a lot of running between smoker and pool...always good to shoot the bull with the boys...went thru a bunch o' brown liquor too!
Smokin Gator
07-25-2010, 03:03 PM
Wife out of town = mandatory boys only meatfest with sides of brown liquor and cigars!!! I love how you roll!!!
ucla695
07-25-2010, 04:55 PM
Here's a pic of my set up:
http://i425.photobucket.com/albums/pp333/ucla695/IMG_2960.jpg
I have two BB slabs that have been going for just over an hour. The smaller one has no heat in the rub and the larger one has plenty. :D
http://i425.photobucket.com/albums/pp333/ucla695/IMG_2968.jpg
http://i425.photobucket.com/albums/pp333/ucla695/IMG_2967.jpg
http://i425.photobucket.com/albums/pp333/ucla695/IMG_2970.jpg
I'm also going to throw on some corn in a couple hours.
fxpose
07-25-2010, 05:06 PM
Save me some Mike! I'm still at work! :D
ucla695
07-25-2010, 05:20 PM
Save me some Mike! I'm still at work! :D
:p
BigAsh
07-25-2010, 07:05 PM
Wife out of town = mandatory boys only meatfest with sides of brown liquor and cigars!!! I love how you roll!!!
swagger, baby, swagger!!
(....and I got 2 more days to clean the house before my princess gets back)
ucla695
07-25-2010, 08:43 PM
Here's the final product. I was so hungry, I forgot to snap pics of them cut. :)
http://i425.photobucket.com/albums/pp333/ucla695/IMG_2973.jpg
http://i425.photobucket.com/albums/pp333/ucla695/IMG_2974.jpg
MedicCook
07-25-2010, 08:51 PM
Looks like some good eating today. :tu
vBulletin® v3.7.4, Copyright ©2000-2025, Jelsoft Enterprises Ltd.