What's in your smoker?

[OLS]

As tender as any I have ever made, but I think that is more the first time ever cooking baby backs
that did that. But I have taken to smoking first for about 90 mins at 200 and then when the smoke dies down,
I stoke the coals again and let em roast for an hour around 250 then I just let the heat die out for another hour
and pull em, provided the meat has shrunk off the bone ends enough to suit me.

[ucla695]

They're still not ready! Ugh....

[CasaDooley]

Just prepared a 9 pound brisket that will be going on tonight for about 12 hours with an oak/hickory mix. I'll post pics when I do it.

[ucla695]

Watching the Bruins and feeling kind of lazy so I'm using SBR and honey for the sauce.

http://i425.photobucket.com/albums/pp333/ucla695/BBQ/IMG_3023.jpg

http://i425.photobucket.com/albums/pp333/ucla695/BBQ/IMG_3025.jpg

[ucla695]

Somehow I snapped a pic before I devoured it. :ss

Finally, after 7 hours they passed the bend test! Sorry, I was hungry and barely remembered to snap a pic.

http://i425.photobucket.com/albums/pp333/ucla695/BBQ/IMG_3032.jpg

[OLS]

MMMMmmmmmmmm.

[jdakine]

This was for lunch today Texas - OU game.

[boom]

Made a Sausage loaf..... mixed in my own rub...some basil from the garden...sun dried tomatoes...and some mozzarella.....


http://i243.photobucket.com/albums/ff115/baseworks/100_4322.jpg

[T.G]

Nice! Haven't had anyone posting fattys in this thread in awhile.

[MarkinAZ]

This is such a great thread, so much so that now I'm full...:D

[CasaDooley]

Just prepared a 9 pound brisket that will be going on tonight for about 12 hours with an oak/hickory mix. I'll post pics when I do it.

11 pm and on the grill it goes.:D
http://i278.photobucket.com/albums/kk110/casadooley/001.jpg

[CasaDooley]

6 am
http://i278.photobucket.com/albums/kk110/casadooley/001-1.jpg
11am
http://i278.photobucket.com/albums/kk110/casadooley/002.jpg
Done!:dr
http://i278.photobucket.com/albums/kk110/casadooley/003.jpg
My first brisket, done Texas style. Came out pretty good. I've always been a tritip guy with beef, may have to rethink that now.

[Ahbroody]

Looks very tasty.

[Ahbroody]

Damn looked at this thread and decided I need to go to the market to find something to cook. Not even sure what, but going to load up the kids and head out.

[OLS]

I am done cooking briskets. I did everything right as far as my skillset allows and I am not happy with
the taste, the consistency, the fat content, any of it. I am glad I tried one, but you gotta like the
meat in the end, and there are other cuts I like a lot more. I much prefer a roast cooked down
on the stove with potatoes and greasy gravy. :) Pits are for Pork, lol.

[Steve]

It takes a LOT of practice and patience to cook brisket. I am still working on it. I do prefer pork though!

[OLS]

It takes a LOT of practice and patience to cook brisket. I am still
working on it. I do prefer pork though!Yeah, I had a feeling that there were many layers to the mastery,
I just don't like smoked beef for some reason. I should say 'prefer'.
I could see how in a semi-commercial enterprise, however, you would
have to put those feelings aside and learn if you wanted to get business.

[Smokin Gator]

I didn't really learn how to cook brisket until I was forced to when I started competing. After eating lots of shoe leather I have brisket down to were I don't worry about it any more than I do a pork butt. I'm not saying I hit them spot on every time... but when I do I probably enjoy it more than anything I cook. For just plain eating though I love doing chuck rolls even more!!

Gotta agree with Brad on the fat part though. I don't like brisket with the fat cap still on. I started out following conventional wisdom and leaving about 1/4 inch of fat cap on. Now I trim nearly all of the fat cap off and cut all of the yellow fat out between the flat and point. I get a lot better bark/smoke ring that way. As long as I choose briskets with plenty of marbling (sometimes a chore if I can't find CAB briskets) I feel like they are just as moist as anyones. Not saying it is right... it's just how I like them.

[CasaDooley]

As much as my guests and I enjoyed the brisket, I am still a pork guy and love to cook up some butt, loin and bb ribs!:dr

[CasaDooley]

I am done cooking briskets. I did everything right as far as my skillset allows and I am not happy with
the taste, the consistency, the fat content, any of it. I am glad I tried one, but you gotta like the
meat in the end, and there are other cuts I like a lot more. I much prefer a roast cooked down
on the stove with potatoes and greasy gravy. :) Pits are for Pork, lol.

Damn Brad, now I gotta run out to the market for a roast! The wife and I love a good roast and you done planted a seed for dinner Bro!:tu

[Ahbroody]

Put a 4lb pork shoulder on 1 hr ago. Wooot first one. Wife is geeked about me cooking more so looke like a may be smoking 2x a week.

[ucla695]

That brisket looks good!

[Mr B]

Did a pork shoulder Saturday night (16hrs). Came out great. Turned 1/2 into BBQ pulled pork the other 1/2 no sauce for Carnitas. :dr

Sorry no pics. I always forget :su

[Matt-N-Ga]

Holy Crap, all this BBQ is making me hungry. It all looks amazing, but I think I'm gonna have to try the Burnt Tips next on the Egg.:banger

[BigAsh]

My first smoked meatloaf, something I always wanted to try....made 2 2 1/2 lb loaves, dusted with dizzy pig red eye and glazed with a peach bbq glaze...looked lonely on the BDS so added a couple lbs of sweet italian sausage and some pepperoni (which is great on the smoker...renders a lot of the grease out ....snack for Eagles and Phillies tonite)...

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/050.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/056.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/060.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/064.jpg

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/065.jpg

[Smokin Gator]

Love me some meatloaf on the smoker... and your's looks wonderful!!! I'm gonna have to try the pepperoni.

[Steve]

Love me some meatloaf on the smoker... and your's looks wonderful!!! I'm gonna have to try the pepperoni.

x2

[BigAsh]

Leave it on a bit....once the grease is rendered the pepperoni gets "light and airy"......in a pepperoni kinda way!

[ucla695]

Love me some meatloaf on the smoker... and your's looks wonderful!!! I'm gonna have to try the pepperoni.

x2

x3!!

[EricF]

The Mrs wants me to smoke a turkey for thankgiving. I have never done one before so this should be interesting.:tu

Thankfully she is gonna cook another one in the oven just in case!!!

[T.G]

Question for the guys who do catering jobs- do you short your cook times or aim for a lower temp to compensate for something sitting in a warmer for hours? If so, about how much?

Thinking about smoking a fatty or two saturday morning early, then grabbing it and running down to ratter's herf with it(them).

If I use a 3-2-1 cook, then grab it between the 2 and 1, but then it's going to sit for a few hours in a cooler before being eaten. I guess being foil wrapped at that point, I could just put it back on his grill to heat up.

Probably a bad idea to pull it between the 3 and 2 and run with it - that would be 30 minutes between being pulled off the smoker, wrapped in foil and then transported, then finally back on to a grill down at his house. Probably not safe to do that, you think?

[Smokin Gator]

Question for the guys who do catering jobs- do you short your cook times or aim for a lower temp to compensate for something sitting in a warmer for hours? If so, about how much?

Whether it is for a catering job or for at home I usually shoot for being done about 2 hours before serving time. Them I put whatever it is in a cooler, take up the spare space with old towels, and then let it rest. I will do maybe 5 degrees less on the finishing temp if I am going to hold it 4-6 hours, but other than that I just take it off as I normally would. Believe me... as long as you kind of match the size cooler to what you are holding, it will be nearly as hot as when you put it in. No need to worry about safety.

[T.G]

Whether it is for a catering job or for at home I usually shoot for being done about 2 hours before serving time. Them I put whatever it is in a cooler, take up the spare space with old towels, and then let it rest. I will do maybe 5 degrees less on the finishing temp if I am going to hold it 4-6 hours, but other than that I just take it off as I normally would. Believe me... as long as you kind of match the size cooler to what you are holding, it will be nearly as hot as when you put it in. No need to worry about safety.

Awesome. Thank you, that's what I needed to know.

[LostAbbott]

I got a 10lb pork belly I need to get curing other wise I will be smoking bacon in the rain or cold...

[Smokin Gator]

The Mrs wants me to smoke a turkey for thankgiving. I have never done one before so this should be interesting.:tu

Thankfully she is gonna cook another one in the oven just in case!!!

I do one of each every Thanksgiving. I have converted several of the regular attendees, but the wife still has to have a roasted bird. I have to admit, I do love the leftovers from the roasted bird. I just finished the last bag out of the freezer last week.

If you want some help with the smoked bird I will be glad to help as time draws near.

[BigAsh]

Gotta agree with your wife on this one Brent....I roast a big bird every year....sit down Thanksgiving for 25+....While I've smoked some turkey breasts, for me nothing beats a roasted bird with its crispy skin !

[Smokin Gator]

Gotta agree with your wife on this one Brent....I roast a big bird every year....sit down Thanksgiving for 25+....While I've smoked some turkey breasts, for me nothing beats a roasted bird with its crispy skin !

I usually roast about a 20lber and smoke a 12-14lber. That way everyone gets what they like. As a said though... for leftover turkey sandwiches I go roasted on white bread with LOTS of mayo. It don't get no better!!!:tu

[T.G]

I like smoked turkey, but only fresh and at that moment it comes off. A day later, meh.

On the rare occasion that I'll do a whole turkey, I just use a weber kettle w/ the weber indirect cook charcoal baskets (or just pile the charcoal on two sides) with Lazzari mesquite charcoal (or KF and smoke wood) and bird rubbed down with spices then packed, and I mean seriously packed, with rosemary and other aromatics.

Best of both worlds to me - the indirect grilling is more like an oven roast for the skin and meat texture and the mesquite charcoal or smoke wood adds a smokey flavor.

[cricky101]

I took the day off to do some work around the house and have a brisket flat with mesquite smoking right now. Got a couple racks of baby backs and a bunch of ABTs with some cherry wood ready to go on a bit later for supper.

[BigAsh]

Sounds tasty Chris.....

[OLS]

Boy this is going to be a great weekend to tend fires!!!

[Mr B]

Salmon going on the Smoker this weekend. Fresh caught from the Trinity River only days ago.
Will post pics later.

[Smokin Gator]

Not getting crazy this weekend... but I do think some Smokin Gator Hot Wings will have to be done for the game tomorrow!!!

[T.G]

Just rolled two fatties for the herf tomorrow (pics in Brad's Super Fattie Contest thread (http://www.cigarasylum.com/vb/showthread.php?p=1024854#post1024854)).

They'll go on at about 6 - 6:30 am tomorrow (I hope), so they should be done by 11am to take to the herf.

[T.G]

Since they are in the smoker now, I can continue the photo series linked in my previous post here...


http://img692.imageshack.us/img692/8803/mxfattie9.jpg
Going into the bbq at zero-dark-and-early this morning...

http://img830.imageshack.us/img830/1415/mxfattie10.jpg
Quick peek before checking the meat temperature and rotating the tray 180 because of the hot spot by the fire.


Probably another hour or hour and a half to go, then wrap 'em up in foil and head to the herf.

[OLS]

This is a lesson to all of you...take two or three pics of everything, because you are not HALF
the photographer you think you are, lol. I failed to follow this maxim and you must suffer the
blurry consequences. But one advantage you get is actually seeing it on the pit. Taking a
picture inside, on foil is just crap. And of course, that's all I ever do. That's when I remember
though. But at least the closeup is in focus. This is a rack of baby backs and some trimmins'
from a few racks of spares I smoked earlier in the summer.

[T.G]

From earlier - almost forgot to take these photos...


http://img411.imageshack.us/img411/7008/mxfattie11.jpg
Sliced up at Ratter's house

http://img820.imageshack.us/img820/7088/mxfattie12.jpg

[Mr B]

Smoked up a batch of fresh King Salmon I caught last weekend.
Soaked 18hrs in my Aunts special brine receipe.
Smoked for 2hrs over Apple(80%) Alder(10%) and Hickory (10%) at 210*

Cracked pepper on the batch in the top photo and Nutmeg on the batch in the lower pic.



http://im1.shutterfly.com/media/47a0ce39b3127ccefb319e52d69d00000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/



http://im1.shutterfly.com/media/47a0ce39b3127ccefb30f2e9776c00000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

[tuxpuff]

Fantastic looking stuff there guys!

[MadAl]

I can't find any d*mn charcoal anymore, any suggestions?

[Smokin Gator]

I can't find any d*mn charcoal anymore, any suggestions?

Lowes down here has Stubbs all year long. Not sure about there though.

[LooseCard]

I can't find any d*mn charcoal anymore, any suggestions?
Home Depot / Lowes.

As much as I hate to say it, Wally-world....

[OLS]

Hahaha, BREAD is keeping this thread down today, and all last week, too?? That is hilarious.
But I have to admit, I am getting so fat that I didn't even CONTEMPLATE starting a fire this weekend.

[OLS]

BUUUUUUUTTTTttt This weekend, screw it! Spareribs and Hamburgers and probably chicken wings
if I can find some cheap. God I remember when you wouldn't FIND a human that wanted a chicken wing,
now they are the freaking most expensive cut on the damn chicken. Found Sweet Baby Ray's at
Biglots today. Virgin territory for me, but the entire BBQ eating world can't be wrong.

There is so much wood down this week after that storm, I'd be crazy not to start a fire.
Really looking forward to it after two straight weekends not cooking.

[Smokin Gator]

BUUUUUUUTTTTttt This weekend, screw it! Spareribs and Hamburgers and probably chicken wings
if I can find some cheap. God I remember when you wouldn't FIND a human that wanted a chicken wing,
now they are the freaking most expensive cut on the damn chicken. Found Sweet Baby Ray's at
Biglots today. Virgin territory for me, but the entire BBQ eating world can't be wrong.

There is so much wood down this week after that storm, I'd be crazy not to start a fire.
Really looking forward to it after two straight weekends not cooking.

You speak the truth about wings... My dad still won't eat one. But I am older than you!!! I can remember when we gave ribs away when we were butchering hogs. Chitlins, head, ribs, and feet were given away. The rest we ate.

Good luck on the cook this weekend. I think I am doing two butts for a charity thing I forgot I gave five 2 pound bags of pulled pork to!!

[T.G]

Two days of rain predicted here, hopefully it will break by Saturday, I have a bunch of habaneros to smoke, and Nugget has chuck on sale this week...

[LostAbbott]

Just smoked 9lbs of bacon for about 6hrs(cold smoke), and about 3 lbs of elk rib meat that I decided to call a roll roast when I butchered the beast(it was a really thin piece of meat). Brined for 5 days in Porter salt and pepper then 10hrs of smoking time I rolled it back up dropped it in the freezer for 2hrs and sliced super thin pieces... Then fry it up with a little bacon fat(elk has no fat of its own) and enjoy on a sandwich. Both cherry smoked, will have pix up soon.

[OLS]

Shi+ Brent, I am 48, lol.

[OLS]

OOOHHHHHHHHHHHHHHH NOOOOOOOOooooooo.
I bought DANISH RIBS.

Help me Oprah, help me Jesus, help me Chuck Norris.
I still think I can save it. Found wings at a good price, $3.89 for a big ol pack, looks like 15 each in there.
Got two of those. One rack of Baby backs with a sale price in it, the rest were a buck higher. NOT reduced.
And the aforementioned "danish" ribs, or as the BBQing professionals call em, dog food.
Still, if anyone can make em edible, my money's on me. :D

[BeerAdvocate]

This thread should only have pics!

[Mr B]

This thread should only have pics!


While I dont agree with this comment.....c'mon guys, wheres the pics?

:tf

[tuxpuff]

Mmmmm pictures....from a couple of weeks ago...one brisket and two pork butts.

http://www.cigar-review-site.com/cooking/IMAG0004.jpg

[OLS]

While I dont agree with this comment.....c'mon guys, wheres the pics?:tfYou want pics of my GROCERIES Mr. B?
But I will make a fire tonight. I told the kid downstairs that if he picked up all the random sticks
in the yard that we'd make some pyro action tonight. I swear that boy likes fire. I told him that my
ghost would come back from the grave to haunt him if he ever played with fire in the house.
Can you imagine, MY cigar collection, gone in 60 seconds. I'd kill him.
I can definitely say that the Danish ribs deserve a pic, cause I think it's safe to say that no
one here will admit to using them. Or having cooked them since this thread started at least.
But I am hoping that they at least taste like meat. I've heard fish references. I am thinking
of telling the kid downstairs they are dog.

[Mr B]

Those look awesome Luke! Great job.

[Mr B]

You want pics of my GROCERIES Mr. B?


Pre-smoked goodies are always good too. :banger

[OLS]

Well I forgot to take pictures on the grill but it was dark and the camera was not downstairs. So cold photos it is. Way overdone, but it was dark and I was cooking by beers. Always a bad idea. When I was ready to get um browned up on either side, I kinda got talky. Imagine that. If you missed it, these were the world infamous Danish Ribs that are 89 cents a lb and have about 80 cents worth of meat on em. But they'll eat. The meat is a little bacony, which is freaking fine by me. Salt box for scale.
I like my bacon DONE. Got one more rack I will do tomorrow with the wings. Maybe in the light I won't dry em out.

:sh
What, Me Worry?

[T.G]

So, Brad, edjumicate me here...

Danish ribs. To be totally honest here, prior to your post, I'd never heard of, nor seen them, could just be regional though. These are really imported from Denmark? Yes, I read the descriptions n the various bbq sites, but still,... So basically, are the descriptions correct? Low to no meat, shiners galore, and just, in a word, crap?

[OLS]

So basically, are the descriptions correct? Low to no meat, shiners galore, and just, in a word, crap? Correct on all counts, even the rarely mentioned fishy taste.
OK, Danish Ribs are leftover meat products from the production of Danish Hams in the quaint Kingdom of Denmark.
The pigs over there are quaint, too. In fact when you pull the frozen "slab" out of the case it's like you are holding
a frozen pizza of that shape. Like a thin frisbee. If frisbees were rib shaped. Like whatever the McRib is. Once
you St. Louis cut em, you are left with two favorites, a nice strip of 'knuckle' and cartilage. But this is better than
spares because the thin strip of meat that usually extends over this entire strip has a bacony taste due to it's
thinness and done-ness. I still cube em with a butcher knife and fill a small bowl with delightful chunks til I hit
the cartilage and toss em to the dogs. But then you have the Vietnamese-looking doggie rack left, and there
is really not much meat there. But what's there takes smoke well since it is so thin and can be cooked in half
the time, obviously, but they can be easily over-cooked if, as I said, you are drinking a few beers. I can also
report that if you aren't looking, it WILL 'jump up a fishy taste' now and again. I think it is how the meat cooks
and the proximity of bone to cartilage and meat while it cooks. But if you like bacon and a kind of Omega 3
taste, lol, you should do OK. Or rather Ii can say the slightly SWEET taste of regular rib meat is a saltier taste
in this meat. And if you have a lot of BBQ sauce, I imagine these take to it well with a good sauce to meat ratio.
Today I am going to cook one more rack I have leftover and a rack o babybacks and a dozen wings. As to the
other questions, you get these in a store where...or rather I should say, I think most major stores CARRY them,
but you tend to see people BUY these where there are a lot of low income people who can look at two products
and justify one being a rip off at 3 times the price. It's kind of a sour grapes deal in a perverse way.
You might realize they are not as good a product for BBQing ribs, (and you might not...it's cultural, what you
grew up with) but if you just gotta have that meal, and you are on a budget, it's a no-brainer.
And I don't have to remind anyone of the current economic trouble and how it has humbled many a man,
or woman. So I don't use the term low-income lightly. Times are tight. haha.
But to be even more specific, they are at Kroger, usually right at ten bucks for ten lbs in a box. So on a market
framework, I can get two racks in a cryo of Med bone spares for about 12 bucks onsale here, or I can get a box
and a quarter of the DRs. And that would likely be 6-9 racks of these small ribs. You could throw a block party.
Look for them wherever bulk frozen meat processing by products are sold. You know, knuckles, feet, ears, necks, tails. :D
They come in a white carboard box with the little plastic straps around em, so you know they are "industrial grade', lol.

Alright, I think it's time for me to go make a fire.

[OLS]

OK, not bad.....Here is a comparison photo, baby backs left - Danish right. Then meat and some nice looking wings, smoked, then broiled
to perfection. And then there is Ralph, the food critic that never ate anythng he didn't love.

[T.G]

Thanks for the detailed explanation. Makes a lot more sense now. The bacony taste you describe makes me wonder if they might be solution treated in some manner, like some of the brands of cryopacked ribs here (I think Farmer John brand is one of the solution treated)

I don't ever recall seeing them, but I also might have and just not recognized them for what they are. I do know that I probably have never cooked them, since I won't buy imported raw pork. Now, eaten them, maybe - who knows what the heck they sent us out on the ships when we took on stores in foreign ports.

[OLS]

Baby backs came off last.

[LooseCard]

They come in a white carboard box with the little plastic straps around em, so you know they are "industrial grade', lol.

I've seen those. Even thought about buying them. Thanks for the warning.

Although, I recall an in-law having bought them, and thinking they weren't bad...



But that was before I smoked ribs, myself... :D

[mosesbotbol]

Did three racks of baby backs (one package) and 3.8 lb brisket yesterday. Ready to eat for game day today!

[OLS]

I can now say, after cooking 4 racks this weekend, they are good, chewy ribs that can be properly slow smoked
for 1/2 the time with good results. But they can be easily over-cooked. And by the samee token, mine for
lunch today were great. Just not as fall aparty as the full size USA racks. You gnaw a bit on em.
But for flavor, today I noticed no real fall-off. You can eat about 7-8 before getting a bit full.

[OLS]

I've seen those. Even thought about buying them. Thanks for the warning. Although, I recall an in-law having bought them, and thinking they weren't bad...But that was before I smoked ribs, myself... :Dhaha, it might be awhile before I smoke 4 more racks, but I think they were fine, just short on meat.
The taste was good and the presentation was OK. Those four racks would have cost me 40 bucks
on sale had they more meat on them, lol. I got by with ten bucks and the same fun of cooking out,
so I won. I have 5 racks in the freezer of AMERICAN ribs. Not sure what to do this weekend, though.
I could blow off cookery. I guess it depends on the LSU-Bama game. Or how much wood I find around.

[OLS]

Read the previous entry and now laugh. Apparently a while wsa a day. I bought another box of the
Danish Ribs today and cooking em this weekend. It's not that I didn't learn my lesson, (holy crap, I almost typed 'lestne')
My brain is coming apart. But I wanted to try them twice to see if NOT over-cooking them makes them less
gnaw-y. I also approached the BBR cooler and they were 16-18 a rack at Kroger and I wasn't havin that.

[Steve]

My wife called me Friday as I was heading home and asked what we were doing this weekend, particularly Saturday. It seems that she was hungry for some ribs...who am I to say no!

Prepping
http://oldchurchbbq.com/sharedpictures/2010-11-06_Ribs/2010-11-06_Ribs%20001.jpg


I don't think that I have had my small offset out in several years; since I picked up my Lang it has been my go-to. So this time I decided to pull out Little Brother.
http://oldchurchbbq.com/sharedpictures/2010-11-06_Ribs/2010-11-06_Ribs%20003.jpg

Ya gotta make sure you have the correct tools of the trade!
http://oldchurchbbq.com/sharedpictures/2010-11-06_Ribs/2010-11-06_Ribs%20004.jpg

Cheers!
http://oldchurchbbq.com/sharedpictures/2010-11-06_Ribs/2010-11-06_Ribs%20006.jpg

[Steve]

Little Brother cruising along while Big Brother watches over
http://oldchurchbbq.com/sharedpictures/2010-11-06_Ribs/2010-11-06_Ribs%20009.jpg

Crusin'
http://oldchurchbbq.com/sharedpictures/2010-11-06_Ribs/2010-11-06_Ribs%20011.jpg

Almost done
http://oldchurchbbq.com/sharedpictures/2010-11-06_Ribs/2010-11-06_Ribs%20013.jpg

I was going to take some pictures of teh finished product, but unfortunately the ribs didn't make it that long. By the time I got to the nieghbors house, the feeding frenzy was in full swing. Finished the evening up with a couple more fince cigars and sampling a couple of bottles of 18 year Scotch and a 27 year old Scotch (:tu:tu!!!)

[tuxpuff]

Sounds and looks like an awesome day Steve!

[Gonesledn]

drove out and picked this up last night. sold a few cigars that i will miss, and more than a few i wont smoke anymore.

just need to clean it up so i can get it dirty!!!

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA4ODItMjAxMDExMDYtMjI0My5qcGc.jpg

[cort]

She's a Beaut, Wes. Congrats

[Gonesledn]

She's a Beaut, Wes. Congrats



thanks!!!

[joeobx]

Steve, why the extension on the smoke stack on the little one ?

Wes nice pick up, both of you look like you can do some serious damage to some livestock.

[OLS]

We look forward to many pics...YAYhoo. Smoked up 4 racks of the pitiful Danish ribs.

[OLS]

Steve, why the extension on the smoke stack on the little one ?His neighbor had one 6 inches long, so Steve got a ten inch, which led to a 18 inch from next door and two months later, Steve is winning.

[joeobx]

:r I have a Chargriller that is similar, so I was wondering if this was another mod I should look at making.

[Gonesledn]

We look forward to many pics...YAYhoo. Smoked up 4 racks of the pitiful Danish ribs.

those danish ribs look interesting. have not seen them around here, but if i do i will have to give them a shot.

[Steve]

Actually, the stack extension and the sleeve I placed inside helped me tune the temperature a bit. Whit the just the "stock" stack, it didn't draw quiet enough. I have another extesion (that doubles the extension) but then it draws too fast. With just theone it seems to work much better IMHO, YMMV.

BTW, I have also experimented with various heat shelds between the fire box and the smoke chamber, as well as sand and/or bricks in the bottom of the smoke chamer.

[Steve]

drove out and picked this up last night. sold a few cigars that i will miss, and more than a few i wont smoke anymore.

just need to clean it up so i can get it dirty!!!

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA4ODItMjAxMDExMDYtMjI0My5qcGc.jpg

Nice smoker Wes :tu:tu

Do you know who made it?

[Gonesledn]

yep, its a Klose. build date is 04'

about 7' long, 6' high, and weighs about 1000 pounds. has the sausage rack, 40" tube, steak grill, minion "s" chartcoal basket.

needs a good cleaning, but well worth what i stole it for i think.

[Gonesledn]

a little product info on it...

http://www.bbqpits.com/backyard_smokers/20x40_byc.htm

[joeobx]

Actually, the stack extension and the sleeve I placed inside helped me tune the temperature a bit. Whit the just the "stock" stack, it didn't draw quiet enough. I have another extesion (that doubles the extension) but then it draws too fast. With just theone it seems to work much better IMHO, YMMV.

When your talking about increasing the draw you mean be able to raise the temp ? That seems to be the biggest problem I have with mine, kinda hard to get it above 200.

[Steve]

yep, its a Klose. build date is 04'

about 7' long, 6' high, and weighs about 1000 pounds. has the sausage rack, 40" tube, steak grill, minion "s" chartcoal basket.

needs a good cleaning, but well worth what i stole it for i think.

I thought it looked like one of Dave's. Very nice unit! I hope you enjoy the heck out of that thing!

[Steve]

When your talking about increasing the draw you mean be able to raise the temp ? That seems to be the biggest problem I have with mine, kinda hard to get it above 200.

Yes, and holding a steady temperature. It just didn't seem to move the air from the firebox thru the smoke chamber and out the stack. I have 6" of rolled up flashing in side the stack in the smoke chamber (cooking area) that extends down to about 1" above the grate.Then I put a section of water heater stack on the stack to crate a ventura effect. as the hot air goes up the stack, it picks up velocity pulling more fresh air into the firebox. I start the charcoal with the end vents all of the way open, then once I get a good burn, I can close the firebox vent down to about half way. Before the mods, I had to run the vents wide open and the fire still just seemed to solder. without a good fire, you obviously can't keep temperatures up, plus you risk creating creosote (condensation from the smoke) in the smoke chamber which drips onto your food and causes a bitter flavor.

I hope this helps!

[joeobx]

Thanks Steve, I'll give it a try. I have run a piece of dryer vent inside down to the grate. Been having to build a bonfire though to get it above 200-210. I've also installed a piece of channel inside and cut different size peices sheet metal to tune and at least the temps even across the grate.

[Smokin Gator]

I thought it looked like one of Dave's. Very nice unit! I hope you enjoy the heck out of that thing!

I recognized the pit too. That is one hell of a pick up at nearly any price!!! Nice job brother:tu

[Gonesledn]

i think i am going to have to make more friends to cook for... and hope i can turn out some grub that is as tasty as the rest of you guys!

[Steve]

Thanks Steve, I'll give it a try. I have run a piece of dryer vent inside down to the grate. Been having to build a bonfire though to get it above 200-210. I've also installed a piece of channel inside and cut different size peices sheet metal to tune and at least the temps even across the grate.

Joe, Are you using the thermometer that is on the pit or are you using an oven thermometer or remote thermometer in the pit? The thermometer that is on my pit has to read between 350* and 450*F for me to get a 225* temperature at my cooking grates. I use a remote thermometer so that I can crash out in my truck and sleep when doing really long cooks on my Lang and still know what my cooker is doing.

http://oldchurchbbq.com/sharedpictures/2010-11-06_Ribs/2010-11-06_Ribs%20010.jpg

Here is a close-up of the flashing that I placed inside my stack to lower the stack closer to teh food grates. If you get it too far down I found that it didn't work quiet the way I wanted it to. About an inch to inch and a half works best for me. Like I have said before, a lot of playing around a testing. But that is also a part of the fun. It's kind of like back when I hotrodded car.

http://oldchurchbbq.com/sharedpictures/2010-11-06_Ribs/2010-11-06_Ribs_Close-up%20004.jpg

[Steve]

I recognized the pit too. That is one hell of a pick up at nearly any price!!! Nice job brother:tu

:tu:tu:banger

[Steve]

i think i am going to have to make more friends to cook for... and hope i can turn out some grub that is as tasty as the rest of you guys!

Brent and I could travel, but I for one think it would be better this spring AFTER the Cicago snows!!!

[joeobx]

Steve, I picked up a couple thermometers from Lowes or Home Depot can't remember which but did test them with boiling water and they were right on ....drilled and mounted them just above the grates on each side of the lid. I would take some picks but the wife took the camera on a trip to AZ.

[Steve]

Here's another question Joe, what type of charcoal are you using; briquetts or lump? Lump burns hotter.

Also, does your fire box have a grate to hold the coal up off the bottom of the box? I have seen some that do not have a grate, or that have a grate that is tonarrow and only keeps the coal a little off of the bottom of the fire box. I picked up a larger grate (wider) that would let me lift the charcoal a little higher off the bottom. This gives me more room for the ash to drop thru and not "smother" the fire, and it lets more oxygen get to the fire.

It's not a big mod to the smoker, but it made a difference for me.

[joeobx]

Made my own out of a couple SS wok's, so I have plenty of space under. I've used both lump and briquettes only get about 5-10 deg difference. After seeing the extension I think that will be my next mod. I'll try to grab my work camera and post a couple of pics. I really appreciate all the help

[LostAbbott]

8lbs of Bacon. This is my second pork belly. I salt cured it for 5 days down in the basement and then cherry smoked it for about 8hrs.

Plus some elk rib meat from one I shot in 2006. Never knew what to do with it so I brined it for 5 days and smoked it for about 12hrs. It is kind of a pastrami flavor so I cut it super thin and cook it up and eat it on a sandwich, pretty good stuff... I smoked it flat and rolled it for slicing.

http://imgur.com/gB1BE.jpg

http://imgur.com/IY6T0.jpg

[hscmit]

that looks delish

[Gonesledn]

got it cleaned up today.... still needs some sanding and a coat of high temp black. probably do some ribs tomorrow for a test run.

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5MDItMjAxMDExMTItMTUyNS5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5MDMtMjAxMDExMTItMTUyNi5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5MDUtMjAxMDExMTItMTUyOC5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5MDQtMjAxMDExMTItMTUyNy5qcGc.jpg[/

[Gonesledn]

]http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5MDEtMjAxMDExMTItMTUyNC5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5MDctMjAxMDExMTItMTYxNC5qcGc.jpg[/

[Gonesledn]

8lbs of Bacon. This is my second pork belly. I salt cured it for 5 days down in the basement and then cherry smoked it for about 8hrs.

Plus some elk rib meat from one I shot in 2006. Never knew what to do with it so I brined it for 5 days and smoked it for about 12hrs. It is kind of a pastrami flavor so I cut it super thin and cook it up and eat it on a sandwich, pretty good stuff... I smoked it flat and rolled it for slicing.

http://imgur.com/gB1BE.jpg

http://imgur.com/IY6T0.jpg

looks dam tasty!

[T.G]

got it cleaned up today.... still needs some sanding and a coat of high temp black. probably do some ribs tomorrow for a test run.

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5MDItMjAxMDExMTItMTUyNS5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5MDMtMjAxMDExMTItMTUyNi5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5MDUtMjAxMDExMTItMTUyOC5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5MDQtMjAxMDExMTItMTUyNy5qcGc.jpg[/



I'm envious Wes.

Can we be friends?

[Partagaspete]

Today I am trying to make some pulled chicken and a brisket.

M first two briskets were only so so. if anyone has any recommendation on what temp to put in i foil and what temp to pull it off it would be appreciated.

[T.G]

M first two briskets were only so so. if anyone has any recommendation on what temp to put in i foil and what temp to pull it off it would be appreciated.

For me, I found brisket and achieving "the perfect brisket" to be a bit more challenging than, say, a pork shoulder or a chuckie.

My personal cooking methodology at the present time, and maybe it will change someday if I find a better way or discover an error in the science of the method, is for when you are going to foil, foil at about 168-170F. Never below 165F, as that's the point at which the proteins bind and the amount of smoke flavor absorbed after that is minimal, so you want to take advantage of it up to that point. Then raise the pit temp to around 300F-315F by stoking and adding more coals if necessary and then I would say done around 205F.

Two things to be aware of if you've never worked with foil: that meat temp tends to climb quickly once it has been foiled so, don't foil and then go decide to catch a movie at the local theater or something, and, more importantly, the meat can get too soft and disintegrate if it sits in the foil for a long time (ie: you let your fire temps fall) as the meat braises in it's own juices. I used to just leave the pit at the same temp after foiling and it was really cool to have a boston butt fall apart like that on it's own, but then I realized "Awh crap. This has the texture of something cooked in crockpot. It's mush... yuck."

Anyway, that's what works for me with my current pit.

[Partagaspete]

For me, I found brisket and achieving "the perfect brisket" to be a bit more challenging than, say, a pork shoulder or a chuckie.

My personal cooking methodology at the present time, and maybe it will change someday if I find a better way or discover an error in the science of the method, is for when you are going to foil, foil at about 168-170F. Never below 165F, as that's the point at which the proteins bind and the amount of smoke flavor absorbed after that is minimal, so you want to take advantage of it up to that point. Then raise the pit temp to around 300F-315F by stoking and adding more coals if necessary and then I would say done around 205F.

Two things to be aware of if you've never worked with foil: that meat temp tends to climb quickly once it has been foiled so, don't foil and then go decide to catch a movie at the local theater or something, and, more importantly, the meat can get too soft and disintegrate if it sits in the foil for a long time (ie: you let your fire temps fall) as the meat braises in it's own juices. I used to just leave the pit at the same temp after foiling and it was really cool to have a boston butt fall apart like that on it's own, but then I realized "Awh crap. This has the texture of something cooked in crockpot. It's mush... yuck."

Anyway, that's what works for me with my current pit.

Thanks TG I appreciate the info. I thought 205 would be a bit overdone I would have pulled it off at around 195.

[T.G]

Thanks TG I appreciate the info. I thought 205 would be a bit overdone I would have pulled it off at around 195.

BBQ is very subjective - there are some do's and don'ts, a few hard rules, but past that, it's personal preferences. Hence my final comment at the end of my previous post ("this is what works _for_me_")

195F is fine too, some cooks like to only take the briskets to 190F...

There are two major factors at play here: 1) It all depends on how tender or not you like the brisket. 2) How your pit runs - the way mine seems to run, 190-195 ends up being too tough - I don't see fork tender until 200-205 on my pit (unless my thermometers have drifted and are no longer accurate, and 205 is really 195...).

I'm also not known for being patient when it comes to hold times after cooking - this plays a minor factor in the higher "done" temp, since I typically don't let things sit for a hour or two, wrapped in a hot towel and resting a warmed ice chest - where they will continue to "cook" due to their own heat.

Here's a 10,000ft elevation overview on what makes a brisket tender:
http://www.virtualweberbullet.com/brisketselect.html#collagen

[Gonesledn]

ribs, big azz blade pot roast, and a roll of italian sausage

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5MTQtMjAxMDExMTQtMTIyNC5qcGc.jpg

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5MTMtMjAxMDExMTQtMTIyMy5qcGc.jpg

[MarkinAZ]

drove out and picked this up last night. sold a few cigars that i will miss, and more than a few i wont smoke anymore.

just need to clean it up so i can get it dirty!!!

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA4ODItMjAxMDExMDYtMjI0My5qcGc.jpg

Now I'm totally jealous...:D Been visiting Klose' web site and doing all I can to control myself now...

[Gonesledn]

the chuck roast turned out great, the ribs got overdone. the sausage i ended up moving to the steak grill side over the charcoal and cooked them high and fast for lunch( they were eaten too quick for pics)

dam temp spiked on me, definitely alot more work tending to the Klose than it is for the drum smoker. think i may cheat and get a bbq guru in the future.

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5MTUtMjAxMDExMTQtMTgxNS5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5MjEtMjAxMDExMTUtMTcxMy5qcGc.jpg

[Steve]

Just means more practice my Brother!



Darn, that means eatin' mor 'que :banger:banger


Looks great

[T.G]

Looks great Wes.

[Stevez]

Looks great to me man. I'm jealous as he#$# as I've always wanted a Klose smoker. Still on my list, but the wife just wouldn't understand. Enjoyed the pics. Steve

[cricky101]

Question for the more experienced smokers:

I've only been smoking since this past summer, with an inexpensive Brinkman charcoal smoker (the El Cheapo Brinkman model, as its referred to on some meat-smoking boards).

I'm in Minnesota and want to try to continue smoking through the winter, but will I be able to in the cold weather with this cheap smoker? Or am I doomed to wait until spring?

[MarkinAZ]

I'm jealous as he#$# as I've always wanted a Klose smoker. Still on my list, but the wife just wouldn't understand...

:confused:How come wives never understand this stuff...:D

[Stevez]

Question for the more experienced smokers:

I've only been smoking since this past summer, with an inexpensive Brinkman charcoal smoker (the El Cheapo Brinkman model, as its referred to on some meat-smoking boards).

I'm in Minnesota and want to try to continue smoking through the winter, but will I be able to in the cold weather with this cheap smoker? Or am I doomed to wait until spring?

Hey Cricky, it's been a long time since I used the Brinkman, but that's what I started with. I now have a couple Weber Smoky Mountain smokers that I absolutely love. Try checking them out on the Virtualweberbullet dot com site. They recommend wrapping insulated "blankets" around them and it seems that wind is a greater deternent to good results more than temp. I still smoke in the winter, but it's not as cold here in Ky. Good information on that site even if you don't own a weber smoker.

[T.G]

Cold temps aren't really a big factor here in NorCal so I don't have any personal experience with dealing with the situation you will face, but one person I know in Missouri swears by the "Silver Bullet" blanket from BBQ Guru.

Some more info on cold temp cooking here:
http://www.virtualweberbullet.com/coldtemp.html

[cricky101]

Hey Cricky, it's been a long time since I used the Brinkman, but that's what I started with. I now have a couple Weber Smoky Mountain smokers that I absolutely love. Try checking them out on the Virtualweberbullet dot com site. They recommend wrapping insulated "blankets" around them and it seems that wind is a greater deternent to good results more than temp. I still smoke in the winter, but it's not as cold here in Ky. Good information on that site even if you don't own a weber smoker.

Thanks for the info.

I'd LOVE to get a WSM, but unfortunately it's not in the budget. I've been looking on Craig's list too for a used one, but haven't seen any posted.

I've modded my Brinkman quite a bit (it's the "gourmet" version, too, which is a little easier than the very basic one) and have made some really tasty stuff on it, although the ease of the WSM, and added size, would be really nice.

[Steve]

Like Steve said above, try to pick up a moving style blanket (like the ones moving companys use). They make great insulators. You will probably go thru more coal, and I would look for somewhere as sheltered from the wind as possible, but like I've said before, it will still be better than you can by at a restaurant. Even my Lang uses more wood when it's cold and I have to stay on top of it more.

[Steve]

Hey Keith (Big Ash), you ready to fire that smoker up yet?

I'm all set to light off my NBBD early tomorrow with a butt. I hope the Lang don't get too jelous, but I'm going to try a couple of new things that Brent showed us last weekend. I also picked up a "grill wok" on clearence at Home Depot; it fits in my fire box just about right and I'm going to try to use it as a charcoal basket al la Jim Minnion. I'm curious to see if I can get a little bit longer burn from the charcoal without having to tend it as often.

[T.G]

Steve, I'd like to hear how the grill wok basket works out for you as a charcoal basket once you've run it a few times to form an opinion. Thanks.

[Stevez]

Thanks for the info.

I'd LOVE to get a WSM, but unfortunately it's not in the budget. I've been looking on Craig's list too for a used one, but haven't seen any posted.

I've modded my Brinkman quite a bit (it's the "gourmet" version, too, which is a little easier than the very basic one) and have made some really tasty stuff on it, although the ease of the WSM, and added size, would be really nice.

Chris, I cooked some great stuff on my Brinkman for several years; just takes a bit more "tending". The Virtual Weber site has some great information for wind breaks and temp control and they work for any type of smoker. I've found that site very helpful. Also, keep searching Craigslist as many have found great deals on used smokers. I would recommend the smoked chicken wings as they have been a great hit everytime I make them. Steve

[Steve]

Well, I think this has been the first butt that I have cooked during daylight hours in probably 6 years or more.

With Thanksgiving coming up next week and the family gathering here, my wife declared today a cleanup the house day. After enjoying a 3 day Herf last weekend, I really couldn't complain. Besides, I have several bbq cooks coming up in the next 3 to 4 weeks so I needed to clean-up/re-season my trailer cooker anyway. So...

While serving as Brent's Pit B1tch last weekend (:D) I kept my eyes and ears open for any tricks I could pick up from the Guru to make my butt better (somehow that doesn't really sound right...:noon). I picked up a small bone-in and tried things a little different this time. I also fired it up on my old NBBD that has been a hanger queen for several years. Man, after using my Lang, I had a heck of a time holding a steady temp today; the probe thermometer spun like Snkbyt's Herf countdown clock

On she goes
http://oldchurchbbq.com/sharedpictures/2010-11-20_Pork%20Butt/2010-11-20_Pork%20Butt%20002.jpg

As a fellow local once said "Bring all my mules out here and kick'em one time."
http://oldchurchbbq.com/sharedpictures/2010-11-20_Pork%20Butt/2010-11-20_Pork%20Butt%20003.jpg

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

[Steve]

Even the mod-ed outECB got to see a little action today. This old gal was a wedding present from a friend 18 years ago!
http://oldchurchbbq.com/sharedpictures/2010-11-20_Pork%20Butt/2010-11-20_Pork%20Butt%20007.jpg

Almost ready to come off the grate
http://oldchurchbbq.com/sharedpictures/2010-11-20_Pork%20Butt/2010-11-20_Pork%20Butt%20009.jpg

Pulled and tasted
http://oldchurchbbq.com/sharedpictures/2010-11-20_Pork%20Butt/2010-11-20_Pork%20Butt%20011.jpg

Over all, I liked it. I think I need to adjust my rub a bit if I do Brent's Kkick it up a notch method again. I liked the bark and the flavor, but I need to cut back on some of the redundant flavorings a touch. I'm also not really sure that cooking in the daylight is for me; somehow it just doesn't feel right to actually go to bed after cooking insead of staying up 20 some hours straight!

Seriously, thanks for the tutoring Brent. I still have a couple of other mods to my method in mind to try out as well as a couple of hardware upgrades that I'm mulling over!

Smoke 'em up!

[hammondc]

A turkey right now!

[thebayratt]

Got a turkey breast smoking with applewood, with some injected custom made marinade in it. Its been on for about 2 hours now... smelling and looking good. Pix to come~

[thebayratt]

http://i820.photobucket.com/albums/zz130/thebayratt/DSCN36752.jpg

[hscmit]

looks like it turned out great

[T.G]

Decided to go BRTU today...

http://img525.imageshack.us/img525/2536/brtu1.jpg
http://img836.imageshack.us/img836/5437/brtu2.jpg

still have another 3 hours to cook

[T.G]

http://img23.imageshack.us/img23/9532/brtu3.jpg
http://img821.imageshack.us/img821/6220/brtu4.jpg
http://img225.imageshack.us/img225/4241/brtu5.jpg

[joeobx]

Decided to smoke a bird this year, injected with garlic butter and smoked with Jack Daniels wood.


7972

7973
9 am


7974
4 pm

[mosesbotbol]

I did a turkey too on the WSM. Mixture of Maple charcoal and pecan shells. 12 lb gobbler that cooked full blast (300ish) for 3.5 hours and then in the oven. Covered it with foil after 3 hours.

I put it on the top rack with ceramic bowl under it to catch the juice but not boil too much.

Very happy with the results.

[Ahbroody]

Forgot to take an after pick.
http://i23.photobucket.com/albums/b358/ahbroody/IMAG0244.jpg
Sausage ground, smoked Cheddar, wrapped in Bacon.
Did not have enough Cheddar inside :r

[Gonesledn]

crappy rainy cold weather cant bring me down!!!

chicken drums for dinner on the weber kettle, and a couple pork shoulders in the drum. dont have the time to babysit the Klose ( as much as i really want to)

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5NDUtMjAxMDExMjktMTYxNi5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5NDMtMjAxMDExMjktMTYwOS5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5NDQtMjAxMDExMjktMTYxNi5qcGc.jpg

[Gonesledn]

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5NDgtMjAxMDExMzAtMDQxNi5qcGc.jpg

[T.G]

Thanks TG I appreciate the info. I thought 205 would be a bit overdone I would have pulled it off at around 195.

Oh, hey, I forgot to mention - I checked my "primary" thermometer I use on meat the other day - it was 8 degrees off, so I was actually only hitting 197 after all.

[T.G]

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5NDQtMjAxMDExMjktMTYxNi5qcGc.jpg

Nice family photo Wes.

[OLS]

EMBARASSING. Last night I was so hungry I cooked a rack of BBRs in my stove. sprinkled with rub
and seared it under the broiler then low and slow for 3 hours. Tasted like CRAP!! There is NO sub
for the smoker. I was so embarassed.

[T.G]

At the risk of being boring and repetitive, I'm smoking holiday giveaways.

http://img137.imageshack.us/img137/6311/moresmokedchz.jpg

[Steve]

Is that a soldering iron?

[T.G]

Is that a soldering iron?

Yep.

25watt Weller jammed into an old can full of alder chips.

Real high-tech cheese smoker I have going here, huh? lol.

[Steve]

I like it!

What is the dish behind the soldering iron? Is it just holding up the back end of the iron?

[T.G]

A small ashtray - the cigarette notch keeps the soldering iron from rolling around.

http://img834.imageshack.us/img834/7262/wellersmkrig.jpg
http://img13.imageshack.us/img13/3946/wellersmkrig2.jpg

The soldering iron is a Weller SP23 - I tried it with a cheap iron, but it burned up the coil after about an hour, right during it's first run. The Weller uses a different design heating element (I believe it's a ceramic in the weller versus the cheap wire-wounds) that holds up quite well to being left on for 2-3 hours at a time.

The other photo shows how the can is cut, just fill it with chips, push the flap sort of closed and stuff the iron into the hole. Just avoid having the neck of the iron body touching the can or it will melt/warp a bit.

The flavor results that I like best for the cheeses have typically been with alder, but any smoking chips can be used. No soaking of the chips, just straight from the bag into the can, and close all vents on the grill or Q or whatever you're smoking in - I just happened to have a spare 18" weber that wasn't doing anything, some guy in the UK has a video on youtube of him using a large tupperware container, a plastic rack and a coffee cup with the iron just dropped straight into the cup of chips. Anyway... I've found that 8oz blocks of cheese work well and one to two hours smoking time achieves my desired results. There is a color change, but nothing significant like what is seen on the typical commercial cheeses.

I think it was Kevin (SavorTheStick) who gave me the original idea for this setup.

[htown]

Could you use something like this;

http://www.williams-sonoma.com/products/smoking-gun/?pkey=e%7Csmoker%7C4%7Cbest%7C0%7C1%7C24%7C%7C4&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-

[T.G]

Could you use something like this;

http://www.williams-sonoma.com/products/smoking-gun/?pkey=e%7Csmoker%7C4%7Cbest%7C0%7C1%7C24%7C%7C4&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-

Besides the obvious question of when did Williams-Sonoma become a head shop (heh, look at the thumbnail picture of the reversible meat tenderizer about halfway down the page on the right side.... giggity.) the $100 price tag would keep me away - for that kind of money, one could buy a brand new Luhr-Jensen Little Chief electric smoker and a couple bags of wood chips.

Getting past all that and just looking at the device...

I suppose you could, although it takes time for the smoke to penetrate and I don't know how well that will or won't work with larger pieces and the ziplock bag trick like she was using on the salt. I'm sure it would work to infuse a bag of cheese cubes though, and if you're careful, even shredded cheese or slices, so long as you don't mind the taste of fresh smoked cheese - it can be kind of different than after it has had some time for the flavors to meld while resting in a vacuum sealed bag.:2

[Steve]

Besides that...there is somethng to be said for red-neck engineering!

:tu:tu

[Steve]

I'll be heading out in a little bit to pick up a case of BB ribs to cook for the office get together this weekend...I also have a couple of other "treats" that I think I may try to pull together before Saturday. Yea baby!

[Gonesledn]

fired up the Klose for a brisket today. decided to run it as a stickburner today with mulberry and apple. no charcoal. split up some mulberry logs, and fired her up. fark the snow, it dont bother me!

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5NzUtMjAxMDEyMTItMTA0Ni5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5NzctMjAxMDEyMTItMTA1MC5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5NzQtMjAxMDEyMTItMTAxMC5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5NzgtMjAxMDEyMTItMTEwMC5qcGc.jpg[/

[Gonesledn]

]http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5NzYtMjAxMDEyMTItMTA0Ny5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5ODEtMjAxMDEyMTItMTMzNy5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5ODAtMjAxMDEyMTItMTMxMy5qcGc.jpg[/

[hscmit]

looking like a good day wes

[Smokin Gator]

Damn pretty brisket Wes!!! I like your selection of sticks as well.

[Gonesledn]

thanks guys!

just sliced 'er up... not too shabby. i was worried about being overly smokey using all sticks, but was just fine. the mulberry is a ver mild smoke.


http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDA5ODMtMjAxMDEyMTItMTYyMC5qcGc.jpg

[T.G]

Looks great Wes!

[Scothew]

hey guys, any thoughts on smokers like this: http://www.basspro.com/Masterbuilt-Extra-Wide-Propane-Smoker/product/10219561/-1708905#prodDescription

really like the size and all but conerned with having to keep tanks filled and how long a tank would last at around 200°

[T.G]

hey guys, any thoughts on smokers like this: http://www.basspro.com/Masterbuilt-Extra-Wide-Propane-Smoker/product/10219561/-1708905#prodDescription

really like the size and all but conerned with having to keep tanks filled and how long a tank would last at around 200°

Steve just bought a similar rig
http://www.cigarasylum.com/vb/showthread.php?t=39460

[OLS]

Will somebody PLEASE smoke something this weekend?? Haha, I am going to thaw out a pack of small bone
spares tonight, the old three racks to a pack packs. That should fire up the weekend a bitsky. Might ought
to get a sack of taters foh ta make up some tater salad. Kart over to the place where they stack the vegetables,
I'll have to find where that part of the store is, though. Get me some sweet taters. Some comfort food for the
new year. No cabbage or black-eyed peas for me.

[Steve]

I will be doing a couple of butts, possibly a brisket, and more than likely a couple of slabs of ribs New Years Eve for a small group of friends that are going to ring in the New Year with us. Of course, a couple of cigars will be offered up as burnt offerings as well (provided I can kick this bug my office passed to me).

[T.G]

If the weather cooperates, I might smoke a fatty for the herf w/ dball at groog's place on Friday.

[Steve]

On a side note...my daughter and I met a friend from out of town yesterday at a local BBQ joint. As we were leaving, I saw a mobil unit in back so we stepped around to have a look. It was a Klose moble unit. Very sweet!

[Smokin Gator]

Will somebody PLEASE smoke something this weekend??


It won't be me... I have sworn that I have to use some of the stuff out of the freezer first:confused: Heck even my black-eyed peas and collards are coming out of the freezer. Wait... I do have some sausage chubs... maybe I will fire up the little BGE and smoke a couple of fatties!!!

[Mr B]

hey guys, any thoughts on smokers like this: http://www.basspro.com/Masterbuilt-Extra-Wide-Propane-Smoker/product/10219561/-1708905#prodDescription

really like the size and all but conerned with having to keep tanks filled and how long a tank would last at around 200°


P.M. sent

[Steve]

Will somebody PLEASE smoke something this weekend??

Lang is fired up with a couple of butts and a brisket flat. Chicken and sausage will go on in a bit. Now, where's my Bourbon???


Its gonna get back up to the 70s today, damn glad Florida's back!

[T.G]

Will somebody PLEASE smoke something this weekend??

I have two fatties ready to go on for the herf today, as soon as I've had at least part of my cup of coffee, I'll head outside and light the smoker.

[EricF]

My new years day feast! Ribs and Pork! Yum! Yum!:dr :dr :dr
http://i1027.photobucket.com/albums/y335/Fechter/IMG00073-20110101-1125.jpg

Will this work for ya Brad?

[Steve]

I was going to post pictures, but the food didn't last long enough! It was de-lic-ous though!

[Ahbroody]

http://i23.photobucket.com/albums/b358/ahbroody/IMAG0288.jpg
http://i23.photobucket.com/albums/b358/ahbroody/IMAG0289.jpg
First beef brisket. Little cold outside but came out well.

[Steve]

:tu:tu

[Gonesledn]

I was going to post pictures, but the food didn't last long enough! It was de-lic-ous though!

i was so looking foward to the pics... bummer!

[SmokinApe]

The wife got me a smoker for my birthday earlier this month and I have gone a little overboard smoking anything I can get my hands on... The pics are from the cell...

Here's the smoker, I did move it outside before using...

http://img190.imageshack.us/img190/5973/img20101211193133.jpg

First up was a full bird (chicken) and a pair of turkey legs, I love me some smoked turkey legs...

http://img408.imageshack.us/img408/2428/img20101212135120.jpg

[SmokinApe]

Cont'd...

http://img263.imageshack.us/img263/3035/img20101212184310.jpg

http://img837.imageshack.us/img837/1623/img20101212184317.jpg

[SmokinApe]

Next up was the pig shoulder, also know as a pork picnic in these parts... about 8 lbs...

All rubbed up...

http://img252.imageshack.us/img252/4572/img20101215100157.jpg

1/2 way...

http://img413.imageshack.us/img413/1016/img20101215144818.jpg

Done, and that thang was good eatin'

http://img405.imageshack.us/img405/9001/img20101215210930.jpg

[SmokinApe]

Had to do some sides to go with the pork...

http://img211.imageshack.us/img211/3370/img20101223132456.jpg

http://img718.imageshack.us/img718/5466/img20101223171901.jpg

[SmokinApe]

The next challenge was a corned beef brisket, with some hot Italian sausage and wings on the side... this turned out real good, best Ruben sandwiches I ever had...

http://img12.imageshack.us/img12/5479/img20101227091755.jpg

http://img683.imageshack.us/img683/7549/img20101227123302.jpg

http://img211.imageshack.us/img211/9324/img20101227160851.jpg

[SmokinApe]

Today I did; buffalo chicken drum sticks, honey chipotle chicken thighs, dry rub wings and a boat load of sweet Italian sausage...

http://img196.imageshack.us/img196/2512/img20110101123911.jpg

http://img207.imageshack.us/img207/3762/img20110101124035.jpg

http://img26.imageshack.us/img26/152/img20110101124533.jpg

http://img593.imageshack.us/img593/7280/img20110101124934.jpg

[SmokinApe]

Cont'd...

http://img340.imageshack.us/img340/190/img20110101161949.jpg

Oh, and a smoked mozzarella...

http://img266.imageshack.us/img266/1959/img20110101125130.jpg

http://img404.imageshack.us/img404/2334/img20110101140214.jpg

[EricF]

My new years day feast! Ribs and Pork! Yum! Yum!:dr
http://i1027.photobucket.com/albums/y335/Fechter/IMG00073-20110101-1125.jpg

Will this work for ya Brad?

The outcome!
http://i1027.photobucket.com/albums/y335/Fechter/IMG00075-20110101-1654.jpg
http://i1027.photobucket.com/albums/y335/Fechter/IMG00074-20110101-1653.jpg
:tu

[EricF]

The wife got me a smoker for my birthday earlier this month and I have gone a little overboard smoking anything I can get my hands on... The pics are from the cell...

Here's the smoker, I did move it outside before using...

http://img190.imageshack.us/img190/5973/img20101211193133.jpg

First up was a full bird (chicken) and a pair of turkey legs, I love me some smoked turkey legs...

http://img408.imageshack.us/img408/2428/img20101212135120.jpg

Looks like you had lots of fun!!!

[Ahbroody]

Awesome guys.

[Steve]

Looking great Jeremy!

:tu:tu

[Steve]

i was so looking foward to the pics... bummer!

Turns out my wife got a picture of a leg quarter before it disappeared. I'll post it later :D

[T.G]

Great looking stuff guys!



Made up some pizza inspired fatties for the herf at Grant's with DBall on the 31st.

http://img819.imageshack.us/img819/6338/pizzafatty13.jpg
http://img59.imageshack.us/img59/9610/pizzafatty19.jpg

Full construction and cooking photo series in Brad's Super Fatty thread (http://www.cigarasylum.com/vb/showthread.php?p=1115693#post1115693)

[justonemorestick]

We just got done with two turkeys for Christmas Dinner I cheated and used the creole garlic injector came out good.

[OLS]

Holy crap, halfway down the PAGE??
Here are the Baby Backs from this weekend past. As you can see, I began slicing them up way before
I remembered to take photos. As it was snowing out, I decided that once they were smoked I would bring
them inside to finish the cooking wth sweet baby ray's. In an hour, my fire would go down to near zero.
It was tought getting them smoked. As you can see, I did not even let the glaze carmelize. I just ate dem.
Sorry you have to see the smoke ring COLD, this is four days later, haha.

[T.G]

Nice looking ribs Brad, even 4 days old.

Weather here has been pretty much crap for the last two weeks straight. Rainy, foggy, drizzle, high winds - everything but snow. Haven't lit a grill or BBQ since the 31st when I cooked the fatties, I'm starting to go into withdrawal symptoms.

[MarkinAZ]

:D...By the time I finished viewing post #1432, I was stuffed! Some nice looking BBQ everyone...

[Ahbroody]

Dear God that just made my mouth water.

[Steve]

Turns out my wife got a picture of a leg quarter before it disappeared. I'll post it later :D

Sorry, I just realized I never put this up...

http://oldchurchbbq.com/sharedpictures/2010-12-31_New%20Years%20BBQ/2010-12-31_New%20Years%20BBQ%20004.jpg

[OLS]

I forgot to comment on those phallic phatties. MAN do they look delicious, er, on the inside.

[Smokin Gator]

Some good lookin' eats guys... I haven't fired up the smoker in so long I may not remember how. My son is living with us for this term in school. He has been begging for some ribs so this weekend it is. I've been dying to make/smoke some sausage to I may throw that in the mix as well.

[Powers]

Some good lookin' eats guys... I haven't fired up the smoker in so long I may not remember how. My son is living with us for this term in school. He has been begging for some ribs so this weekend it is. I've been dying to make/smoke some sausage to I may throw that in the mix as well.

I don't buy your coy rhetoric Brent :D

I'm confident you can still muster up some slap-yo-grandmomma good BBQ -(P

[Smokin Gator]

I don't buy your coy rhetoric Brent :D

I'm confident you can still muster up some slap-yo-grandmomma good BBQ -(P

Well, I would hate to disappoint my boy:D

[Ranger_B]

Kristys kids want some fish and ribs. I know I know odd combo this weekend. I did just see on Diners, Drive ins and Dives a place that did fish ribs maybe kill two birds with 1 stone. Naa we have a good sale on baby backs this weekend and they have some wild salmon on sale as well. I have not smoked salmon before. Do I go with a lighter wood?

[Smokin Gator]

Frank lots of purist would say you didn't smoke salmon unless it was with alder. To each his own... I like apple and you should be able to find some of that laying around in NC!!! I always brine the salmon first, but I can't really tell you why. I just always have.

[T.G]

I forgot to comment on those phallic phatties. MAN do they look delicious, er, on the inside.

:r:r:r

Thanks Brad.

You do realize that it's all your fault, right? You're the guy who got me hooked on making them with your "Super Fattie Contest" challenge thread and I've been trying to perfect them ever since. They do make awesome herf food BTW, so thanks! :tu

[T.G]

Frank lots of purist would say you didn't smoke salmon unless it was with alder. To each his own... I like apple and you should be able to find some of that laying around in NC!!! I always brine the salmon first, but I can't really tell you why. I just always have.

I agree, alder, while good, might not be the be-all, end-all, best-of-all wood for everyone's tastes.

I like alder for cheese, but actually prefer a light mesquite for salmon, but am going to try some lemon wood this year once the branches finish drying.



Frank,

Here's a pair of good salmon recipes:
http://www.virtualweberbullet.com/cook.html#fish

[tupacboy]

Hey guys... I was thinking about buying this:

http://www.samsclub.com/sams/shop/product.jsp?productId=prod1180971

or

http://www.basspro.com/Bradley-Smoker®-4Rack-Digital-Electric-Smoker/product/81946/-1270115


Any comments / info would be greatly appreciated

[Ranger_B]

Gator,T.G. thanks for the advice. I was thinking Applewood so that's good to know. I will let you guys know how it goes.
Posted via Mobile Device

[Smokin Gator]

Both are nice units and do a good job. My brother had the Masterbuilt and loved it. A friend has the Bradley and loves it. The only drawback with the Bradley is you have to use the proprietary "hockey puck" type of smoking wood. They are a bit pricey and not always available in the type of wood you want. Other than that I would say it is a toss up.

Hey guys... I was thinking about buying this:

http://www.samsclub.com/sams/shop/product.jsp?productId=prod1180971

or

http://www.basspro.com/Bradley-Smoker®-4Rack-Digital-Electric-Smoker/product/81946/-1270115


Any comments / info would be greatly appreciated

[tupacboy]

Both are nice units and do a good job. My brother had the Masterbuilt and loved it. A friend has the Bradley and loves it. The only drawback with the Bradley is you have to use the proprietary "hockey puck" type of smoking wood. They are a bit pricey and not always available in the type of wood you want. Other than that I would say it is a toss up.

http://www.overstock.com/Home-Garden/Jim-Beam-4-rack-Digital-Smoker/5520277/product.html?cid=123620&fp=F&mr:trackingCode=2E2D4FA4-C212-E011-B690-001517384909&mr:referralID=NA

cheaper even yet!

[T.G]

Hey guys... I was thinking about buying this:

http://www.samsclub.com/sams/shop/product.jsp?productId=prod1180971

or

http://www.basspro.com/Bradley-Smoker®-4Rack-Digital-Electric-Smoker/product/81946/-1270115


Any comments / info would be greatly appreciated

There are a couple brothers here who have electric smokers, they might be more familiar with the specifics and ins-n-outs of those models, but what I can see is that the first one is basically the same as most other electric smokers, where you can use your own wood, the 2nd one, seems like it might lock you in to only pre-made smoke wood pucks. Maybe this isn't a big deal to you, but it would probably keep me from buying the unit.

---
ADDENDUM: Eh, looks like I had the window open without refreshing it for longer than I had thought. Brent seems to have covered this already.

[jledou]

http://www.overstock.com/Home-Garden/Jim-Beam-4-rack-Digital-Smoker/5520277/product.html?cid=123620&fp=F&mr:trackingCode=2E2D4FA4-C212-E011-B690-001517384909&mr:referralID=NA

cheaper even yet!


Honestly this is what I have and use
http://www.brinkmann.net/products/outdoor_cooking/charcoal_smokers_and_grills/details.aspx?item=810-7090-S
While I would like to have a temperature control it really is not missing anything else. The constant on elements cooks just under 220 so I adjust my cook time appropriately. I do like that I can use my own wood and would stay away from puck when I move to a different smoker.

[Mr B]

Hey guys... I was thinking about buying this:

http://www.samsclub.com/sams/shop/product.jsp?productId=prod1180971

or

http://www.basspro.com/Bradley-Smoker®-4Rack-Digital-Electric-Smoker/product/81946/-1270115


Any comments / info would be greatly appreciated

I did alot of shopping around when I was looking at those two smokers. Please read the reviews on the Masterbuit Electric before buying. Look on Cabelas and Bass Pro and Amazon. The Electronic module on the top of the smoker does not last. MANY people had it go out numerous times during warranty and after warranty. The Sales rep at Bass Pro even told me that in person.
I went with the Bradley. They have great customer service and a great site with and awesome smoking forum.
Yes the pucks are proprietary, but they are not expensive. Because they are putting out so much pure smoke you do not run smoke the entire cooking time.
I ran the smoke for the 5 hours I smoked my ribs and holy cow, way too much smoke.
I run 2.5 hours of smoke on my ribs and 5 hours on my Pork Butts. This is plenty of time, trust me.
The pucks cost around .30c each. So you're talking $2.25-$4.50 per smoke. Not expensive at all. Plus some electricity of course.

[Smokin Gator]

I run 2.5 hours of smoke on my ribs and 5 hours on my Pork Butts. This is plenty of time, trust me.
The pucks cost around .30c each. So you're talking $2.25-$4.50 per smoke. Not expensive at all. Plus some electricity of course.

That is good info Brent. In comps we use two smokers... my Spicewine and my partners FEC 100 which is a pellet cooker. On either one we set them up to provide the flavoring smoke for just about the times you indicate. For brisket we go about 4 hours because too much mesquite can be a turn off.

I had no idea the pucks were that cheap. That is about what a cook with pellets costs as well.

[T.G]

Good info Brent, thanks. I didn't realize your new smoker was a Bradley, kind of convenient for this thread right now.

Looks like they have most of the major ones except peach: Apple, Alder, Cherry, Maple, Mesquite, Oak, Hickory, Pecan, Special Blend.

I like working with plum, peach, almond and other uncommon/unconventional woods. Being locked into their woods would be the hang up for me, but probably not for too many other people. Let's face it, a very large percentage of the woods used in all smokers are offered on that list already.

[Mr B]

That is good info Brent. In comps we use two smokers... my Spicewine and my partners FEC 100 which is a pellet cooker. On either one we set them up to provide the flavoring smoke for just about the times you indicate. For brisket we go about 4 hours because too much mesquite can be a turn off.

I had no idea the pucks were that cheap. That is about what a cook with pellets costs as well.


What I forgot to mention is that the Bradley burns a puck every 20 minutes. Thats how I came up with the #'s

[Mr B]

Good info Brent, thanks. I didn't realize your new smoker was a Bradley, kind of convenient for this thread right now.

Looks like they have most of the major ones except peach: Apple, Alder, Cherry, Maple, Mesquite, Oak, Hickory, Pecan, Special Blend.

I like working with plum, peach, almond and other uncommon/unconventional woods. Being locked into their woods would be the hang up for me, but probably not for too many other people. Let's face it, a very large percentage of the woods used in all smokers are offered on that list already.

I have had it for a year now and I smoke just about every other weekend or at least ever 3rd weekend.
I am doing (2) Bone in Pork Shoulders friday night :dr

There is a way to burn other types of "fine chipped" wood chips, like the Lure Jensen Big Cheif chips. You can use a small round cookie cutter, cover 1 side w/ foil. So now you have pretty much a small, puck shaped bowl. Fill it with your favorite, finely chipped wood. You can substitute 2 of these for your first 2 pucks, inside on the convayer slide. After those 2 you will be using the regular Bradley Bisquetes.

[T.G]

Cool. Neat idea. :tu

[GolfNut]

Of course, I never remember to take pics, but I did some nice beef brisket pastrami last week, and a turkey yesterday.

Really liking the big shed the smoker is in during these cold winter months! :tu

[Chainsaw13]

I've got a Bradley smoker as well. I like it for the fact that I don't have to tend to it as much as I did my old side firebox pit. I built a temp controller for it so I can set the desired temp and it'll maintain it with little fluctuation. I"m going to "fire" it up this weekend to do a couple pork butts for some pulled pork. Like Mr. B said, the pucks aren't expensive if you buy the larger count boxes. Plus Amazon will usually run a 4 for 3 special so you can save more there.

One idea I wanted to try was making some foil packs filled with the wood saw dust and put them on the heating element. This would allow me to try other types of woods.

Tupacboy, check out http://forum.bradleysmoker.co.uk/ for a good forum on the Bradley. Lots of recipes and advice on how to use them.

Here's a pic of some bacon I made in the Bradley. That was a small batch. I'll usually do 25lbs at a time now.

[T.G]

http://www.cigarasylum.com/vb/attachment.php?attachmentid=8477&d=1295583698

Here's a pic of some bacon I made in the Bradley. That was a small batch. I'll usually do 25lbs at a time now.

You. Are. A. God.

[Chainsaw13]

Thanks Adam. I try. All my friends like it, especially since I give it away. Their kids always ask for "Bob's Bacon". Got my cure recipe down nicely. Nothing fancy, just some salt, sugar and dextrose, then smoke for 2.5 hours. Next time I'm going to try a double smoked bacon.

[T.G]

Thanks Adam. I try. All my friends like it, especially since I give it away. Their kids always ask for "Bob's Bacon". Got my cure recipe down nicely. Nothing fancy, just some salt, sugar and dextrose, then smoke for 2.5 hours. Next time I'm going to try a double smoked bacon.

http://www.unity.i8i.co.uk/forum/images/smiley_bowdown.gifhttp://www.unity.i8i.co.uk/forum/images/smiley_bowdown.gifhttp://www.unity.i8i.co.uk/forum/images/smiley_bowdown.gif

Good homemade bacon is one of those things that I want to do, intend to do, but simply haven't done. I don't know why, but I haven't.

[Mr B]

Another great thing about the Bradley smoker is the ability to truly Cold Smoke. The Smoke Generator can be run without the Heating element in the cabinet.
I actually connect my Smoke Generator to a 24x24x24 box. The box is connected to the Main cabinet by 4 feet of Dryer Duct tubing. I can run smoke for hours and never increase the temp in the cabinet.
Every month I smoke a couple of pounds of cheese. It turns out great. I love making my own smoked paprika also.
I will try to post pics of my Cold Smoke adaptor later.

[Mr B]

I put a rub down on (2) 7.5 lb Pork Shoulders last night. They on going on the smoker after work tonight for an all-nighter.
Pics to come later.

[Chainsaw13]

I'm picking up a pork butt or two tomorrow at the market to make for Sunday. Been a while since I fired up the Bradley. Mr. B, do you do any injection or just simply a rub?

I've seen the pics of the cold smoker box. I need to make one. Tried cold smoking some cured salmon with the smoke generator still attached. Couldn't get the temp to stay below 80F even with adding ice to the water bowl.

[BigAsh]

Too bleeping cold round here to smoke....cigars or meat!:td

[LostAbbott]

Thanks Adam. I try. All my friends like it, especially since I give it away. Their kids always ask for "Bob's Bacon". Got my cure recipe down nicely. Nothing fancy, just some salt, sugar and dextrose, then smoke for 2.5 hours. Next time I'm going to try a double smoked bacon.

Wow only 2.5 hrs? I smoke my bacon for at least 6. I however cold smoke it, In a side box BBQ. How much do you pay for your pork belly? I can only find it around here for about $4/lb. Last time I did a 7day molasses brine and it turned out candied meat, the sugar content is so high you can only cook it in the oven lest you burn it.

[Mr B]

I'm picking up a pork butt or two tomorrow at the market to make for Sunday. Been a while since I fired up the Bradley. Mr. B, do you do any injection or just simply a rub?

I've seen the pics of the cold smoker box. I need to make one. Tried cold smoking some cured salmon with the smoke generator still attached. Couldn't get the temp to stay below 80F even with adding ice to the water bowl.


No injections, just the rub. However I let the rub sit on the meat for a minimum of 12 hours and up to 24 hours. I try to use very little salt in my rubs as to not extract so much moisture, since I leave the rubs on so long.

[OLS]

On that duration of smoke thought, I am with the pro cookers, being a hard-core amateur meself. But when I do ribs,
I only create actual smoke for the first run of coals, unless it burns up too fast, then I will go two rounds. But I only
like to have smoke on the meat for about two hours. After that it is just regular low and slow. It does not really
inhibit the smoke ring, IME, because there is a point in time where smoke just stops creating the ring. It's just
gunking up the outside of the meat. For me that's about two hours. But if you cook on a good low temp, you
can still get near complete penetration with 2 hours of smoke. But again, I am absolutely no expert, just an avid
learner. I am jonesin for some smoke time this weekend.

[mosesbotbol]

Have to dig the WSM out of 12" snow for tomorrow.

[T.G]

On that duration of smoke thought, I am with the pro cookers, being a hard-core amateur meself. But when I do ribs,
I only create actual smoke for the first run of coals, unless it burns up too fast, then I will go two rounds. But I only
like to have smoke on the meat for about two hours. After that it is just regular low and slow. It does not really
inhibit the smoke ring, IME, because there is a point in time where smoke just stops creating the ring. It's just
gunking up the outside of the meat. For me that's about two hours. But if you cook on a good low temp, you
can still get near complete penetration with 2 hours of smoke. But again, I am absolutely no expert, just an avid
learner. I am jonesin for some smoke time this weekend.

Pretty much ditto everything you said for myself.

I made a few tarry meteorites in my early days...

[Smokin Gator]

Have to dig the WSM out of 12" snow for tomorrow.

That's the spirit brother... let that baby ROCK!!!:D

[Chainsaw13]

I made a few tarry meteorites in my early days...

I know that feeling.

[tupacboy]

I did alot of shopping around when I was looking at those two smokers. Please read the reviews on the Masterbuit Electric before buying. Look on Cabelas and Bass Pro and Amazon. The Electronic module on the top of the smoker does not last. MANY people had it go out numerous times during warranty and after warranty. The Sales rep at Bass Pro even told me that in person.
I went with the Bradley. They have great customer service and a great site with and awesome smoking forum.
Yes the pucks are proprietary, but they are not expensive. Because they are putting out so much pure smoke you do not run smoke the entire cooking time.
I ran the smoke for the 5 hours I smoked my ribs and holy cow, way too much smoke.
I run 2.5 hours of smoke on my ribs and 5 hours on my Pork Butts. This is plenty of time, trust me.
The pucks cost around .30c each. So you're talking $2.25-$4.50 per smoke. Not expensive at all. Plus some electricity of course.



Thanks for the great feedback! I guess bradley here i come!

[tupacboy]

you think the 6 rack is overkill? will be smoking for at most 8-10 people...

[Mr B]

you think the 6 rack is overkill? will be smoking for at most 8-10 people...

I run the 4 rack and it has been fine for me. I have not yet had a need for more racks. I smoke for the smae amount of people as you mentioned all the time.

[Chainsaw13]

I run the 4 rack and it has been fine for me. I have not yet had a need for more racks. I smoke for the smae amount of people as you mentioned all the time.

Same here. You can always buy extra trays and double up by flipping over the top tray. That's how I fit 6 4lb bacon slabs in my 4 rack Bradley.

Got a 9.75lb pork butt rubbed down and chilling in the fridge. Going to put on tomorrow afternoon to have for Sunday football. Tried something different this time by first putting a coat of yellow mustard on the pork before sprinkling the rub on. Should be interesting.

[T.G]

I never liked the mustard wipe method.

Works for some people - I didn't care for it. I think it turns into an icky salty plaster bark on the outside of the meat and also serves as a barrier to the rub flavor penetrating the meat.

I much prefer to take all the ingredients found in my dry rubs, get them as their fresh counterparts and mix them with a little oil in a food processor to make a paste and smear that all over the meat (this is the only type of coating I use on my Denver ribs)

All that chunky fresh garlic, slow smoke roasted with sugar and peppers in the wet rub, oh.... delicious....

[Chainsaw13]

I never liked the mustard wipe method.


I've seen in done on TV a few times so thought I'd give it a shot. I just pulled the pork butt out of the oven. Finished in there as I'm still very leary of running my smoker unattended in the garage over night. Here's the results after 23 hours to a IT of 195F.

http://www.cigarasylum.com/vb/picture.php?albumid=618&pictureid=5210

FTC'in for an hour or so before shredding.

[tupacboy]

holy crap 23 hrs?

[Mr B]

I've seen in done on TV a few times so thought I'd give it a shot. I just pulled the pork butt out of the oven. Finished in there as I'm still very leary of running my smoker unattended in the garage over night. Here's the results after 23 hours to a IT of 195F.


FTC'in for an hour or so before shredding.


Looks tasty Bob. How did it turn out w/ the mustard?

[ucla695]

holy crap 23 hrs?

Yikes! How big was it?

[Mr B]

The pork shoulders turned out great. This is (2) 7.5 lb Bone-In Shoulders. 16 hrs at 210*. Internal temp of 208* 60% apple, 20% Alder & 20% Hickory.
FTC for 1.5 hours. Killer bark and it just fell apart in my hands.
Sorry, not pics after pulling. I was in a rush to get this to our church function.


After the Rub of Love

http://im1.shutterfly.com/media/47a1df05b3127ccefc6459e8b6e500000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/



In the pot ya go!


http://im1.shutterfly.com/media/47a1df05b3127ccefc6575c0969700000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/



MMMMMMMMMM


http://im1.shutterfly.com/media/47a1df05b3127ccefc65b605d6ab00000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/



I baked up a batch of 3 dozen homemade Potatoe rolls to make Lil sandwiches.


http://im1.shutterfly.com/media/47a1df05b3127ccefc65c2f9d66d00000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

[Chainsaw13]

Looks tasty Bob. How did it turn out w/ the mustard?

I honestly couldn't taste the mustard. Did make for a decent bark though all things considered.

Yikes! How big was it?

It was 9.75lbs. Part of the reason it took so long was finishing in the oven. Seems my oven has a timer that shuts itself off after being on for x amount of time. I didn't notice that and the IT temp dropped from 174 to 168 at one point. I cranked the oven back up to 250ish to get it going again. If it hadn't have been so cold out, I would've done the whole time in the smoker.

What internal temp do you guys shoot for on pork butts? I've always read 195F+, but it seems that the meat comes out too done. Literally falling apart. Next time I might try 185-190 and see how I like it.

[Mr B]

What internal temp do you guys shoot for on pork butts? I've always read 195F+, but it seems that the meat comes out too done. Literally falling apart. Next time I might try 185-190 and see how I like it.


For me 185-190 leaves the center still bound up and not easy to pull. I have found that around 205 to be the best.

[Chainsaw13]

For me 185-190 leaves the center still bound up and not easy to pull. I have found that around 205 to be the best.

Hmm, interesting. I've never taken one past 195, thinking it was too done at that point. I see you did the pork shoulders at 210*. Do you do the same for pork butts, or do you run it hotter?

[T.G]

What internal temp do you guys shoot for on pork butts? I've always read 195F+, but it seems that the meat comes out too done. Literally falling apart. Next time I might try 185-190 and see how I like it.

About 190 give or take 5, but I also go a lot by feel if they weren't foiled at 165ish. Jam a fork or probe in there and twist or wiggle a bit; if it feels like a bowl of al dente spaghetti, it's done.

Might be worth noting though, that I usually don't cook cuts over 5-6 lbs and IIRC, my cooker runs at about 230F ish.

[LasciviousXXX]

The pork shoulders turned out great.

Can I come to your house for dinner?

Looks great!

[Mr B]

Hmm, interesting. I've never taken one past 195, thinking it was too done at that point. I see you did the pork shoulders at 210*. Do you do the same for pork butts, or do you run it hotter?


Pork Shoulder / Pork butt, same.

[Chainsaw13]

Pork Shoulder / Pork butt, same.

Duh! For some reason I was thinking of a different cut. With your temp at 210, you're able to get to a IT of 208?

[Mr B]

Duh! For some reason I was thinking of a different cut. With your temp at 210, you're able to get to a IT of 208?


Ya. I have a foil wrapped brick and a full waterbasin in the bottom. I also run my vents a little more closed than others. I only leave them about 25% open.
I dont know what state you live in, but where I am, in my part of California it has only been getting down to the low 40s at night and mid to upper 60s during the day. My smoker area is very protected form the wind also.

[Chainsaw13]

Im in Michigan. Saturday night it was going down at single digits. My smoker's in my detached garage, so it's out of the elements. I also have a range hood above it, vented to the outside.

I've been meaning to buy a brick or two to put in there for more thermal mass. Right now I have teh water bowl and some aluminum pucks. They don't offer much in the way of heat holding capability, but they'll do for now.

[OLS]

Call me crazy, and some of you do, but I LIKE my pulled pork as degraded as possible, tender,
almost fork mushable. Overdone is what most would call it, I like it that way.

[Mr B]

Call me crazy, and some of you do, but I LIKE my pulled pork as degraded as possible, tender,
almost fork mushable. Overdone is what most would call it, I like it that way.

I dont like to struggle while pulling my pork either. Dont get me wrong, I dont like it to be mush like baby food, but I do want it to fall apart while I am pulling it with my hands.