Re: What's in your smoker?
 

Anyone else see this thread over at BBQ Brethren?

http://www.bbq-brethren.com/forum/sh...ad.php?t=84128


The genious behind that is amazing! :dr :D

Re: What's in your smoker?
 

:dr:dr

Re: What's in your smoker?
 

I'm torn between want and nausea.

Re: What's in your smoker?
 

It's been a while since I've done a pork butt.

I just bought two, one is 13 lbs and the other is 7 lbs.

I probably should not put them in at the same time huh? Since one is a lot smaller than the other?

Re: What's in your smoker?
 

Put them in together dude. One will reach temp faster so just double wrap in foil, wrap in towel and place in a cooler and you're all set.:tu

Re: What's in your smoker?
 

DayUm!!! A 13 pound butt!!! Now that was one big arse hog!!! I'd throw 'em both on at the same time if serving time didn't matter. If I wanted 'em to come off at the same time I would throw that half hog on about 4 hours early.

Re: What's in your smoker?
 

Well it might depend on the cut. My local stores only carry bone in boston butts and they are all 11-14lbs.

Re: What's in your smoker?
 

I am jealous of Steve right about NOW!!! Ribs should be coming off within the hour. Cooks treats!!!

Re: What's in your smoker?
 

I'll just put them both on at once and pull the small one off 4 hours before the big one.

Re: What's in your smoker?
 

Do you have a remote thermometer?

If you don't have a multi-probe thermometer, stick the probe in the small butt - when it hits your desired temp, pull it off the cooker and move the probe to the large butt.

Re: What's in your smoker?
 

Ok guys I'm sitting here at 1:30 EST with 4 butts on the smoker.....my wife got me the chargriller with the side box. Put them on about 7 tonight and temp is still around 120. Seems like I've gone through about 2/3 bag of kingsford. I cant get the temp above 190-200. What am I doing wrong. Getting ready to pull them off, wrap in foil and put in the oven at 170 untill about 6. Any help is very Much appreciated. I have had brinkman and Webber's before but this is a first for this set up.
Thanks in advance for any help.

Re: What's in your smoker?
 

Sounds like this is a first run for this new pit?

Assuming your thermometers are accurate and well placed and you have enough fuel in there, I'm thinking that it might be leaking air like a sieve. For the immediate fix, you can use aluminum foil to make temporary gaskets to seal the leaks. Permanent fixing them would depend on where they are.

Re: What's in your smoker?
 

second time out. first time last weekend with a lot less stuff on it and a lot more Sam Adams in me.....Maybe thats why it didn't seem so bad. Would seem like if I had air leaks it would be running hot with that much fuel. Like I said the side fire box concept is new to me......Ive cook a couple of herds on gas and the old reliable Weber....which is what I really wanted in the first place....but wadya gonna do tell the wife to take it back?

Re: What's in your smoker?
 

This is one of the horizontal drum types right? I was thinking possibly a severe leak around the door on the cooking chamber actually.

Re: What's in your smoker?
 

I do get some smoke around it but nothing severe.

Re: What's in your smoker?
 

Not real familiar with the chrgriller design & layout, so that's all I could think of offhand.

Are you burning blue-bag KF or KF comp? KF comp burns significantly hotter, but for not as long. It's possible that there might be nothing wrong, and that pit justs requires a fuel that burns hotter..

Re: What's in your smoker?
 

Right on the button Brent! Just a little midnight snack for the crew!

http://oldchurchbbq.com/sharedpictur...0BBQ%20004.jpg

Re: What's in your smoker?
 

An empty smoker is a sad sight...I think I can make her happier!

http://oldchurchbbq.com/sharedpictur...0BBQ%20001.jpg

Time to light her up!

http://oldchurchbbq.com/sharedpictur...0BBQ%20002.jpg

That's a happy Smoker!

http://oldchurchbbq.com/sharedpictur...0BBQ%20003.jpg

Like Brent sad...cooks reward

http://oldchurchbbq.com/sharedpictur...0BBQ%20004.jpg

Steady as she goes!

http://oldchurchbbq.com/sharedpictur...0BBQ%20010.jpg

Re: What's in your smoker?
 

Finishing up for tonight, and I still get a few hours sleep!

http://oldchurchbbq.com/sharedpictur...0BBQ%20015.jpg

http://oldchurchbbq.com/sharedpictur...0BBQ%20016.jpg

Re: What's in your smoker?
 

What was your weather like?

Re: What's in your smoker?
 

Or he just smoked Jenifer Lopez :ss

Re: What's in your smoker?
 

Now that is a beautiful picture. A table with a cleaver, some ribs, a cigar, and some liquor!!

Re: What's in your smoker?
 

**sniff** A tear just came to my eye....a thing of beauty **sniff**

Re: What's in your smoker?
 

How big were your pork butts? If we are talking about a 9-10lb which is what I smoke usually at 6 hours you are only halfway through. I don't recall if 120 is near my halfway temp but well.


As for your cooker temp where are you getting that temp. From the lid thermo?, one on the grate? etc. I have the Chargriller duo and side box. The lid temp is always high, and then temps move warmer to cooler from right to left as you get farther from the fire.

And another note, if I was you I'd take a look at this mod. It make your life a lot easier and may raise your temps to right where you need them.

Re: What's in your smoker?
 

Bastid....I'm in full-blown man-tears now....Sweet Brother....Sweet!

Re: What's in your smoker?
 

http://sphotos.ak.fbcdn.net/hphotos-..._3236109_n.jpg

:D

http://sphotos.ak.fbcdn.net/hphotos-...97_79095_n.jpg

Re: What's in your smoker?
 

Looks great Darrell.

Re: What's in your smoker?
 

Thanks, it's been a while since I smoked anything. All winter it was too windy to bother to fire it up.

Re: What's in your smoker?
 

Lookin good dude except for those damn forks. Put that sh!t away and use your hands:xxx

Re: What's in your smoker?
 

Thanks for the link, I'll be looking for a basket tomorrow. The temp was from the one in the lid and also from one sitting on the rack to the left side. I pulled the off about 315 and checked with a meat thermometer. They were reading 140 so I covered with foil and stuck them in the oven at 180 until 7 and turned off the oven and left them in till 8. Pulled them out let them rest till 10. Pulled 2 of them to take up to my nephew's church for opening day off little league baseball where the went over great. Pulled the other 2 about 1 and they were even better.

Re: What's in your smoker?
 

Sounds like it did allright. :tu

I have to say once modded the chargiller is a good smoker. Although I didn't do the basket mod the exact same way. I left the rounded rails on the outer edge and I didn't use threaded rods. I used 4 bolts and used washers to sandwhich bolt them to the sides.

But once you do that a couple shakes to free the ash and temps are steady on mine from 230 on the right to 210 on the left.

Good luck.

Re: What's in your smoker?
 

:tu

Looks great. Love the bark too.

Re: What's in your smoker?
 

had small herf here yesterday, so i smoked up a couple butts and a couple chuckies, and a few italian sausage. good reviews.

http://i561.photobucket.com/albums/s...1MDctMTUzM.jpg

http://i561.photobucket.com/albums/s...1MDgtMTM1N.jpg

http://i561.photobucket.com/albums/s...1MDgtMTU1N.jpg

http://i561.photobucket.com/albums/s...1MDgtMTYxM.jpg

Re: What's in your smoker?
 

Looks great Wes!

I can't clearly tell from the picture, is that a variable height shelf support rail that you used for holding the cooking grate up?

Re: What's in your smoker?
 

yeah, i have bolts set at 2", 4", and 6" from the rim. depending whats cooking is what level i set the grate. havent cooked a large enough batch of meat yet, but i can run 2 grates at once.

Re: What's in your smoker?
 

Got a Ground turkey fattie stuffed with onions, peppers, cheddar and fried potatoes on right now and have some ABTs to add in a bit. Yum!

Re: What's in your smoker?
 

Nice spread Wes!

Re: What's in your smoker?
 

A couple more shots from my shindig this weekend

http://oldchurchbbq.com/sharedpictur...0BBQ%20019.jpg

http://oldchurchbbq.com/sharedpictur...0BBQ%20025.jpg

http://oldchurchbbq.com/sharedpictur...0BBQ%20027.jpg

Man, I had a great time this weekend! to top it off last night, I got back to the house after dropping my dad off expecting to start cleaning up, and everything was already taken care of. Sat out with my neighbors smoking quality cigars and sampling fine liquor (he is a regional sales manager for a distributor :dr) until 2:30ish this morning.

What a great weekend!

Re: What's in your smoker?
 

Wow ... what a great cook. That flat looks unreal!!!

Re: What's in your smoker?
 

Here is another good Char-griller mod page. Pics of the mods halfway down the page or so.
I had no end of trouble with mine, and I don't even have the side fire box. Plugged a few
holes with bolts, extended smokestack down to the grill level, and calibrated the thermometer
and I can keep things pretty stable.

http://www.thesmokering.com/forum/vi...mods&start=180

Cooked two racks of ribs this weekend, forgot to take pics cause at the smoke ring you HAVE to
have them offsite and html them in. F that. Here I can post freely and I will remember to take pics in
the future. Some of the best I have ever done. BUT I mixed all the salt out of my rubs and got it too
UNSALTY accidentally, so my ribs were heart healthy this weekend. Was pi$$ed a few weekends in
a row cause my butts were saltier than I like em. I mixed in more of everything in proportion and
left out the salt. Got carried away apparently. But I think knowing this I will just shake on some sea salt.
Salt doesn't belong in a rub.

Re: What's in your smoker?
 

Thanks Brent, it came out really good. I'm not a real beef guy, mostly do pork. We had friends coming over that don't do pork so I wanted to have something for them. In the past I haveused my Pork Goodness Rub on the brisket, but Holly suggested we try something else this time, so I pulled a rub together at the last minute. Now I have to try and remember what I put in it! :dr

Re: What's in your smoker?
 

Here's my first attempt at a fattie from the past weekend just before I pulled it off the smoker. Ground turkey stuffed with onions, mushrooms, potatoes, peppers and cheddar wrapped in bacon. I used hickory for the smoke.

I stuffed a little too full, but it held together for the most part.

I really liked it, and so did my girlfriend, which kind of surprised me. And, of course, I had to throw some jalapenos on too :banger

http://i177.photobucket.com/albums/w...101/fattie.jpg

Re: What's in your smoker?
 

Does anyone have a recipe for a fatty?

Re: What's in your smoker?
 

Chris that looks awesome. When can I come over and have some?

Re: What's in your smoker?
 

Very Nice. You did a great job of crisping the bacon too. :dr

Re: What's in your smoker?
 

I brought the leftovers to work and they were devoured by my coworkers so unfortunately it's all gone. But I'll definitely be trying it again.

Thinking spinach, mushrooms and feta for round 2. :dr

Re: What's in your smoker?
 

cricky101, the color & "look" on the fatty and the ABTs look frickin' perfect bro.


The way I understand it, a fatty is really more of a concept than it is a recipe. there might be a recipe out there, but I've never gone looking for one. Basically the concept goes something like this:

Get a bag of ground sausage (uncased), lay down a long sheet of HD aluminum foil or saran wrap on a clean counter, cutting board or baking tray, spread/roll out the sausage in the center of the foil/saran wrap tray like it was focaccia dough, about 3/8"-1/2" thick just skip the dimples, try and keep it relatively square or rectangular. Sprinkle with rub or spices as desired (I recommend low or no salt rubs/spices, because the sausage usually has plenty of salt in it already)

Pile whatever you want in the center of the fatty in a line that will be perpendicular to the rolling direction on the rolled out ground sausage. Be it thin apple or pear slices, whatever cheeses you like or think would go well, peppers - bell, anaheim, jalapeno, fresno, serrano, habanero - whatever you like here, basil, spinach, onion, shallots, chopped garlic, shredded cabbage, finely diced potatoes, just about anything. If you put bacon in there, I would recommend pre-cooking it first (I'm sure someone out there gets away with not precooking it - I'm not interested in risking eating raw bacon, so I pre cook). I've seen beans put in fatties (use canned beans since they are already cooked and a slotted spoon to minimize juice). Basically, whatever you think would go good in there. I've seen fatties with veggies, pork, even stuffed like they were a pepperoni calzone w/ pepperoni, pizza sauce and mozzarella. I've been toying with the idea of forming one into more of a boat or trough shape and cracking a few raw eggs in there with some cheese and pre-cooked potato pieces and peppers, then sealing it - essentially a breakfast fatty, just never gotten around to it.

Now that you have your fillings layered out, roll the sucker up like it was a california roll sushi, and seal the ends by folding over and pinching.

If you are going to do a bacon weave mat, I would probably do that before you roll out the sausage.

Then throw the sucker in a low temperature smoker for a few hours. Without the bacon weave, the sausage is kind of fragile, you might want to set it on a fish grate or an old cookie baking cooling rack that is turned 90degrees to the direction of the cooking grate rods (so it forms a square cross-hatch pattern). I know some people who cook the fatty in the foil or saran wrap (yes, real Saran brand Saran wrap will hold up to 275-300 degree temps before melting) for about 30 minutes to let it "set" then remove the foil/saran. To me, this seems like an futile exercise in dexterity that is just begging the fatty to fall apart when half-cooked.

Re: What's in your smoker?
 

I have made all kinds of fatties, but my favorite two are the easiest.

1. Open a chub (roll) of Jimmy Dean Hot sausage by slicing the plastic from end to end. Put some pork rub on it. Throw it on the smoker at 225 for 3 hours. Put in in foil with some apple juice. Put it back on the smoker for 2 hours.

2. Open a chub (roll) of Jimmy Dean Hot sausage by the plastic slicing from end to end. Cut the chub almost in half length wise and put in a long chunk of your choice of cheese (I like Monterey Jack). Close the chub back up and seal as best you can with your fingers. It really helps here if you can wrap it tightly in plastic wrap and put it back int the refrigerator for a while. Put some pork rub on it. Throw it on the smoker at 225 for 3 hours. Put in in foil with some apple juice. Put it back on the smoker for 2 hours.

When I have used vegetables they get too runny for my liking... but then again I don't remember not eating it!!! Fattys Rule!!

Re: What's in your smoker?
 

Hahahaha, this is me. I eat my failures faster than my successes.
One thing to keep in mind Darrell is to keep the cheese "between the hash marks" so to speak.
When the fatty is nearly done, the cheese will make a run for the ends and get wasted out in
the pan, mixing with grease and becoming "nearly" unsalvageable. I strained mine through a
paper towel once. I love cheese. But I digress.
If you keep the cheese mostly in the middle, it will migrate out anyway, but having farther to go,
may mostly stay inside the fatty where you want it.

As for vegetables, I like some well strained rotel in mine.

Here's about a dozen fatties with pics

http://www.thesmokering.com/forum/viewtopic.php?t=34438

Re: What's in your smoker?
 

12.5 lb Brisket.