Re: What's in your smoker?
 

Aw TG, I never took your comment poorly. I thought it was funny as hell.
I went 46 years without ever taking a single food picture. Seems like an
odd thing to do. But then I started posting in this thread, and you can't
really hang here without the camera.
It's my MEMORY that's cooked!

Re: What's in your smoker?
 

A lot of great info here, much to think about. This thread needs an acronym dictionary, I get confused! (WSM, ECE, BGS, UDS, etc...)

Re: What's in your smoker?
 

UDS = Ugly Drum Smoker
WSM = Weber Smokey Mountain
BGS?
ECE?

There is also BGE = Big Green Egg

I love my offset, don't get me wrong. I have a BSnP (Brinkmann smoke n pit), the older more heavy duty one. It turns out Q like no other. But I have done a variety of mods on it, and it still needs to be tended like a child. I don't know of any offset that you could leave for more than say 1-2 hours, except those 5 figure insulated Jamie Geer (Jambo Pits) smokers. That might be your idea of getting out of the house, but for me I prefer the 'set and kinda forget' of the UDS and WSM.

Re: What's in your smoker?
 

Has anyone evr used peach wood to smoke? I would think it would go best with pork or chicken but I have no cluse as to how it would turn out. I have some from a large tree branch I just trimmed and want to know if it's worth keeping the wood.

Re: What's in your smoker?
 

It is true, I used to get a lot more time out of my old beater. Now with my new CG, I get 3 hours
tops and THAT time is on a downward slope of temp. I like the unit but it must be tended.

Re: What's in your smoker?
 

It's worth keeping for sure. Never used it, but would like to.
If you want to sell some, I would be interested.

Re: What's in your smoker?
 

I am thinking of going to an apple farm to ask about some apple wood. Is it worth the time? I have one about 25 mins away. I have never used apple.
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Re: What's in your smoker?
 

I use pre-bagged applewood chips with my propane grill and I like the flavor it imparts. :tu

Call the orchard before you spend the time to drive over there. They might already sell the wood, or they may offer you the opportunity to cut down an old tree to save them some time. You never know, but calling first could save you some time :2

Re: What's in your smoker?
 

Thanks Adam. I am going to give them a call tomorrow.
I am going to give this a shot.
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Re: What's in your smoker?
 

Your welcome Tabb. I hope it works out for you. I know some of the orchards in Michigan (where I used to live) sold bundles of wood from old trees. Some may even have parts of their land that have old trees that they no longer farm that might just give you free reign. :tu

Re: What's in your smoker?
 

Hit the Bi-Lo this evening and picked up everything to give these ribs a whirl tomorrow. I also picked up some pre-made cherry bomb peppers that were stuffed with a small chunk of aged provolone and prosciutto. I normally stuff them myself with cream cheese and wrap them with bacon but I figured I would give these a try. I will report back tomorrow after it's all said and done. :)

Re: What's in your smoker?
 

I had to sand mine down and repaint it. But i am hoping to get some pork loin on it real soon.

Re: What's in your smoker?
 

Typically with pork and chicken I will use a Hickory/Apple mixture about 2/3 Hickory 1/3 apple and IMO it imparts a good flavor.

I have always just used the prebagged chips and they seem to do fine to me.

Have fun at the orchard though if you do go!

Re: What's in your smoker?
 

Oh yeah and I have a butt, a brisket and a turkey crammed into the smoker this evening for an overnight cook. Sad thing is I realized I will probably have to pull the Turkey off in the middle of the night/early morning right after I started it up. Guess I will learn my lesson.

Re: What's in your smoker?
 

how many people eating on that... ?

Re: What's in your smoker?
 

Apple is my favorite all around cooking wood. It can cook all types of meat and isn't over-powering.

Re: What's in your smoker?
 

Which platoon is coming over to eat?

Normally, I would take the turkey off early and finish in the oven so the skin gets to cook at a higher temperature and avoid to much smoked flavor. If I'm doing just a yardbird in the smoker, I will cook it much hotter than regular BBQ temperture range.

Re: What's in your smoker?
 

I usually use apple with chicken. I really like it. Sometimes I use pecan with chicken but it gives a much darker skin and some people don't like the looks of it.

I have used peach a few times and like it a lot. I just can't get it like I can cherry, pecan, oak, hickory and apple. Four time Memphis in May whole hog champion Myron Mixon only uses peach wood so it must be decent!!!

Re: What's in your smoker?
 

Well allright allright looks like I'll be seasoning that wood this summer, thanks guys:tu

Re: What's in your smoker?
 

OK, the results are in and it was a goodie. Cooked off the Flamin'Burgers first on the hot coals, might have let em
get a bit done for fridge burgers. you should leave some good pink in there for when you nuke em later in the week.
Then I threw on a small chuck roast that had been coated in rub the night before. Seared it on two sides and left
it to smoke for three hours. Sliced it with the grain cause it was so small. The slices chew extremely well regardless.
I tasted everything, the burgers were crispy on the outside, crumbly on the inside. A sure sign of being worked JUST
enough to mix in the spice and binder. The chuck was pure heaven, a nice spicy bark and a pure sweet beef flavor inside.
Outstanding flavor all around.

Re: What's in your smoker?
 

Killer looking eats Brad!!!

Re: What's in your smoker?
 

I got two chickens on right now and some ABT's and Moinks to go on in a bit.

About how long should abt's and moinks be smoked?

Re: What's in your smoker?
 

To ME, and remember that I never did the Moinks, and I have only two batches of ABTs
under my belt, but to me I cook it til the bacon is the way I like it, what's underneath be
damned. I like my bacon crispy. This may not be possible purely with smoking.
I like to give them their own special attention over a hot fire. Something that my help ME
more than some who use a special rack, or who just lay em down, is I cook mine in a foil trough.
so to a certain extent they stand up in a puddle of their ownn fat for 80 percent of the cooking
time. It makes the bacon crispy, AND takes some of the hot out of the pepper.

Re: What's in your smoker?
 

Just scarfed down a pork roast that took 5 hours and baby back ribs that took 6 hours with my neighbor. I also did Salmon but ruined it. A lesson learned that I gotta watch the Salmon more closely.

Re: What's in your smoker?
 

So im in the market for a new smoker and want to spend less than 200$. Ive had what i think was a big green egg that really did not do a good job, and a vertical smoker that i think was made by chargrill that was ok. Im thinking of moving to a regular grill with a smoke basket on the side but it seems like the temp would be an issue and i would have to add a lot of charcoal to the main body, any suggestions?

Re: What's in your smoker?
 

Meant to post this last weekend. These are my Father's Day Ribs I made. Came out very tasty.

Re: What's in your smoker?
 

Add to that list

ECB: El Cheapo Brinkmann - aka Brinkmann Smoke N' Grill. The vertical smokers styled after the WSM that you get for like $38 at wal-mart.

Charbroil also makes some that are basically identical to the ECB, just slighlty heavier metal and they are bright red.

They work, but they need more attention than the WSM & UDS.

Re: What's in your smoker?
 

Most definitely worth keeping.

You can BBQ/smoke with just about any fruit wood (I've actually never heard of one you can't BBQ/smoke over) and quite a number of hardwoods.

Peach is FANTASTIC for pork. Great on poultry. Good on fowl. Lost on beef. Fish kind of depends on the fish.

You can do peach wood straight up or mix it with other woods.


If you can get it, sure. Apple is a great wood, has a unique pungent flavor and odor. Also, nothing will give a wonderfully gorgeous golden brown color to chicken like apple will.

Good as part of a blend of woods. I like mixing it with hickory and sometimes mesquite, when I want to tone them down a bit. Good for milder meats (everything but red meat, it seems to get lost there).

Makes for some killer interesting smoked extra sharp cedar cheese too.






------------

Experimentation is the best way to learn what you like and don't like and what goes well together and what doesn't.

You can smoke with most any fruit or nut wood, in fact, I don't think I've ever heard of one you can't BBQ/smoke with. As for hardwoods, most hardwoods are ok too, but there are a few exceptions.

Here's a list and some descriptions to get you started:
http://www.virtualweberbullet.com/woods.html

Re: What's in your smoker?
 

I should have expected it bro. You finally post photos in the BBQ/Smoker thread, and it's photos of grilling....

;)

Re: What's in your smoker?
 

ols just cant buy a break around here :r


btw 2.5 hrs on the abt's turned out great. the chicken was done with cherry and pecan and was superb.
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Re: What's in your smoker?
 

I wish I could buy some meaty ribs like those, really hard to find small bone ribs with lots of meat.

Re: What's in your smoker?
 

Publix has a great meat dept.

Re: What's in your smoker?
 

Still waiting on a butt to finish up, sitting on 175 degrees internal right now. Shouldn't be too much longer... The thought of pulled pork is enough to make my mouth water right now!

Re: What's in your smoker?
 

I have a chargriller with a side smokebox that works great. I like to smoke at 250 degrees, and that's easily achievable by building my fire on the right half of the box. Get this unit from Lowe's, and buy the side firebox seperate for another $65, and that gets you right to $200. Oh yeah, just ask for 15% off and they give it to you! http://www.lowes.com/pd_44754-49769-...CorrectedTerm= Here's the side firebox that you need to buy and hook up http://www.lowes.com/pd_11236-49769-...CorrectedTerm=

Re: What's in your smoker?
 

Ah, but that's where you are wrong!
I grilled the burgers while the fire was working itself out, than took them off
the grill, then seared my chuck roast, put my remaining hickory chunks
on the coals and dropped the lid. It was smoked.

Oh and btw, that ground meat was reduced, (Hey, it's a recession!)so even
though it LOOKS well done in the middle, it was just that odd shade of grey-
brown that reduced meat takes on. They were quite NOT well done.

Re: What's in your smoker?
 

Smoked two slabs and a handful of chicken breast with the BRTU recipe on Saturday. They were excellent! Need to find better ribs because the ones I picked up were pretty fatty. Thanks for the great recipe! :tu

Re: What's in your smoker?
 

Nah. Never happened.

"Dear Penthouse Forums, I put some meat on the BBQ yesterday and..."

Re: What's in your smoker?
 

A couple of quick questions for you BBQ smokers out there...

Just grilled some bacon, which is a great snack by the way. However, at the farmer's market this bacon was "black forest smoked" what does that mean. It sure is tasty.

Also has anyone actually tried smoking bacon? What was it like how did it turn out?

Also did you do a full smoke to eat right away or a partial smoke to store and cook traditionally later?

Just was enjoying my cigar on the deck of our vacation cabin and started thinking about this and figured this would be the best place to ask around.

Thanks

Re: What's in your smoker?
 

It means nothing for certain. It most likely is a reference to some level of mimicking the style of curing and wood choices used for smoking meats in the Black Forest region of Germany. Or it could just be a name/marketing, as there are no rules/laws in place in this country to prevent the use of the name. Some "Black Forest" named products are very close to the German style, some not.

Re: What's in your smoker?
 

Just a small army eating, the turkey was for my neighbors and the butt and brisket were for the guys night out. 8 people were able to polish off the brisket and butt between dinner and leftovers for lunch the next day.

Re: What's in your smoker?
 

Looks good!

Keep up with the photos guys! It lets me pretend the crud I have for lunch is BBQ..... :dr

Re: What's in your smoker?
 

if anybody is interested in some mulberry wood, let me know. i took down a large tree that was choking an apple tree in the back of my yard beginning of spring. i sent some off to a brother here a while back, and it wasnt too expensive, maybe 20$ for 15 pounds or so. cant remember exactly. let me know, just cover shipping. working on chopping the rest of it up in the next few days.

Re: What's in your smoker?
 

So I did my first Chuckie last night. It was a 3.5lb hunk of meat. I did it hot and fast in the UDS. I simply put kosher salt, black pepper, garlic powder, and a touch of cumin on it. I had read that 200 internal was prime pulling temp, and then read further that sometimes Chuckies need to go to 210-215 to pull. Well, I went in the middle sort of and pulled it at 208 and let sit for about an hour. The real test was how did it taste.... Let's just say I will be picking up a few more Chuckie's when they go on sale. My wife loved it and I thought it tasted like beefy butta. :tu

About 40% of it pulled pretty easily. Not as easy as a good pork butt, but still pulled well. The other 60% was a bit tougher but makes for very good chunks. The hot and fast method was awesome!! I hit the 208 mark right at 3 hours and the smoke ring (or smoke penetration) was beautiful. Sorry no pics ;s

Next time I think I will let it go to 215 internal and see what that does.

Re: What's in your smoker?
 

Was any of that cooking time while it was wrapped in foil or was it bare the entire time?

Re: What's in your smoker?
 

The last hour was in foil. I used this method here: http://www.patiodaddiobbq.com/2010/0...f-chuckie.html

I was surprised at how well the smoke penetration was and the nice flavor. Not to mention cutting the time in half. Only thing I did different was to leave out the beer. I foiled it dry and let the juices steam it.

Re: What's in your smoker?
 

:tu

Thanks

Re: What's in your smoker?
 

At 7a today I started my smoker with two slabs of ribs.....at work....That's right....AT WORK! How blessed am I?!!:banger

Re: What's in your smoker?
 

Nice! :tu

Re: What's in your smoker?
 

I don't suppose you have a spanish cedar tree in the back yard that needs cutting?

Re: What's in your smoker?
 

Mister B, I am just sorry, but your avatar makes me smile EVERY DAY I SEE IT.
I also have decided to let the Chuck take me away from Pork for awhile. I was smoking
either ribs or butts 2 weekends a month or MORE and I just got completely burnt out.
I would give away the meat to the landlady or at work or to the dogs. I just couldn't eat
it anymore. But that Chuck is mighty tasty.

As for smoking at work, I BEGGED the boss and bookeeper to let me go out and get a
cheap smoker for work, just to keep me from having to drag mine over here. Everybody
wants to eat, nobody wants to pay for the hardware. So I have gotten to the point
where I think they just don't deserve it.