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-   -   What's in your smoker? (http://www.cigarasylum.com/vb/showthread.php?t=21946)

OLS 11-18-2014 11:49 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by hammondc (Post 1998543)
Truth....mythbusters did this one. The liquid never got hot enough to even steam. Myth busted.

This is what I always thought was happening, but you can't tell that to a person promoting moistness
through the viral spreading of their revolutionary idea.

azar 11-21-2014 12:29 AM

Re: What's in your smoker?
 
I got 30Lbs of deer/elk summer sausage and 20lbs of jerky going on right now and it 0*F outside!

OLS 11-21-2014 06:29 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by azar (Post 2000514)
I got 30Lbs of deer/elk summer sausage and 20lbs of jerky going on right now and it 0*F outside!

That's what happens when you get close enough to shoot a picture, huh?
You say, "Hell, as long as I came all this way, might was well blast one of em."
Daddy need sausages.

Steve 11-21-2014 08:11 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by azar (Post 2000514)
I got 30Lbs of deer/elk summer sausage and 20lbs of jerky going on right now and it 0*F outside!

:banger:banger

Porch Dweller 11-21-2014 08:59 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by azar (Post 2000514)
I got 30Lbs of deer/elk summer sausage and 20lbs of jerky going on right now and it 0*F outside!

:np

T.G 11-21-2014 09:10 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by OLS (Post 1999811)
This is what I always thought was happening, but you can't tell that to a person promoting moistness
through the viral spreading of their revolutionary idea.

I'd be curious to see how the kings of pseudo-science did their test. It doesn't take a rocket scientist to figure out that in a smoker with indirect heat the can will never boil, but if you are cooking direct heat in a grill, with the coals under the can and bird, coals run can run from 550 to 900 degrees surface temp, if that would be enough direct radiation over the short distance to the bottom of the can to get it to boil. If you put a can on the grill sans chicken under the same conditions, it will will boil within a few minutes.

Porch Dweller 11-21-2014 05:52 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by T.G (Post 2000565)
I'd be curious to see how the kings of pseudo-science did their test. It doesn't take a rocket scientist to figure out that in a smoker with indirect heat the can will never boil, but if you are cooking direct heat in a grill, with the coals under the can and bird, coals run can run from 550 to 900 degrees surface temp, if that would be enough direct radiation over the short distance to the bottom of the can to get it to boil. If you put a can on the grill sans chicken under the same conditions, it will will boil within a few minutes.

:tu

I prefer spatchcocking but like to do a beer can chicken once or twice a year. I've never had the liquid in the can boil but on a gas grill over indirect heat it was hot enough for there to be quite a bit of water vapor coming up from the can. And this was with a metal rack and drip pan that the can sat in, which would transfer quite a bit more heat to the contents of the can vs. using just the can.

T.G 11-26-2014 02:13 PM

Re: What's in your smoker?
 
1 Attachment(s)
Just pulled 2.5 lbs of Coho salmon for tomorrow out of the cold smoker.

http://www.cigarasylum.com/vb/attach...1&d=1417036381

Porch Dweller 11-26-2014 02:21 PM

Re: What's in your smoker?
 
Adam, I showed that to my wife and she said "Drooooool!" :D

T.G 11-26-2014 04:04 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by Porch Dweller (Post 2001743)
Adam, I showed that to my wife and she said "Drooooool!" :D

It's so easy, James. Just mix some salt, sugar and spices, dump it over a hunk of salmon, let it sit in the refrigerator for 1-2 days, wash it off, toss it back in the refrigerator to dry for a day, then toss it in a cold smoker.

About two years ago, Peter (pnoon) and I started with the same recipe, since that point, we've diverged with our individual styles and tastes on both the formula/ingredients and the method. It's really neat when you look at where we started and where we are with it today.

When I get some more time (might be a few days), I'll post some more on where my formula is at.

pnoon 11-26-2014 10:39 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by T.G (Post 2001758)
It's so easy, James. Just mix some salt, sugar and spices, dump it over a hunk of salmon, let it sit in the refrigerator for 1-2 days, wash it off, toss it back in the refrigerator to dry for a day, then toss it in a cold smoker.

About two years ago, Peter (pnoon) and I started with the same recipe, since that point, we've diverged with our individual styles and tastes on both the formula/ingredients and the method. It's really neat when you look at where we started and where we are with it today.

When I get some more time (might be a few days), I'll post some more on where my formula is at.

Yep. Very easy.

I posted this 3 years ago and have really only made one minor modification.
http://www.cigarasylum.com/vb/showthread.php?t=50507
I no longer put weights on the fillets. I just cover it in the cure and fugeddaboutit.

T.G 11-27-2014 12:14 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by pnoon (Post 2001824)
Yep. Very easy.

I posted this 3 years ago and have really only made one minor modification.
http://www.cigarasylum.com/vb/showthread.php?t=50507
I no longer put weights on the fillets. I just cover it in the cure and fugeddaboutit.

3 years? Has it been that long? Damn...

I've made a number of modifications.

Porch Dweller 11-27-2014 06:19 AM

Re: What's in your smoker?
 
Great info, thanks. I guess I'll have to look into getting a cold smoker. Doing it on my WSM is a PITA from what I've read.

T.G 11-27-2014 07:00 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by Porch Dweller (Post 2001861)
Great info, thanks. I guess I'll have to look into getting a cold smoker. Doing it on my WSM is a PITA from what I've read.

Nah, it's easy. Cost you less than $20 too.

http://www.cigarasylum.com/vb/showpo...postcount=1399

:)

MarkinAZ 11-27-2014 08:53 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by Porch Dweller (Post 2001861)
Great info, thanks. I guess I'll have to look into getting a cold smoker. Doing it on my WSM is a PITA from what I've read.

or... you can take a look at this web page for a cold smoker too:

http://www.amazenproducts.com/default.asp

...:)

Porch Dweller 11-27-2014 11:02 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by T.G (Post 2001870)
Nah, it's easy. Cost you less than $20 too.

http://www.cigarasylum.com/vb/showpo...postcount=1399

:)

Cool; that's some MacGyvering right there, and I mean that in a good way!

Steve 11-27-2014 03:22 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by Porch Dweller (Post 2001925)
Cool; that's some MacGyvering right there, and I mean that in a good way!

No, THIS is McGyvering!

http://www.foodnetwork.com/recipes/a...ed-salmon.html

OnePyroTec 11-29-2014 02:02 PM

Re: What's in your smoker?
 
Have another turkey going in the Pitbarrel right now :wo

T.G 11-29-2014 03:02 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by OnePyroTec (Post 2002236)
Have another turkey going in the Pitbarrel right now :wo

Just curious, did you do it whole on the grate, or quartered and hung on the hooks?

OnePyroTec 11-29-2014 03:11 PM

Re: What's in your smoker?
 
I do it whole on hooks


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