Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

Home Depot / Lowes.

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

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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!!

Re: What's in your smoker?
 

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...

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

Shi+ Brent, I am 48, lol.

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

This thread should only have pics!

Re: What's in your smoker?
 

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

:tf

Re: What's in your smoker?
 

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

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

Re: What's in your smoker?
 

You 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.

Re: What's in your smoker?
 

Those look awesome Luke! Great job.

Re: What's in your smoker?
 

Pre-smoked goodies are always good too. :banger

Re: What's in your smoker?
 

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?

Re: What's in your smoker?
 

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?

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

Baby backs came off last.

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

haha, 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.

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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/sharedpictur...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/sharedpictur...Ribs%20003.jpg

Ya gotta make sure you have the correct tools of the trade!
http://oldchurchbbq.com/sharedpictur...Ribs%20004.jpg

Cheers!
http://oldchurchbbq.com/sharedpictur...Ribs%20006.jpg

Re: What's in your smoker?
 

Little Brother cruising along while Big Brother watches over
http://oldchurchbbq.com/sharedpictur...Ribs%20009.jpg

Crusin'
http://oldchurchbbq.com/sharedpictur...Ribs%20011.jpg

Almost done
http://oldchurchbbq.com/sharedpictur...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!!!)

Re: What's in your smoker?
 

Sounds and looks like an awesome day Steve!

Re: What's in your smoker?
 

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/s...jI0My5qcGc.jpg

Re: What's in your smoker?
 

She's a Beaut, Wes. Congrats

Re: What's in your smoker?
 

thanks!!!

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

Nice smoker Wes :tu:tu

Do you know who made it?

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

a little product info on it...

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

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

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!

Re: What's in your smoker?
 

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.

Re: What's in your smoker?
 

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

Re: What's in your smoker?
 

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!

Re: What's in your smoker?
 

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/sharedpictur...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/sharedpictur...e-up%20004.jpg

Re: What's in your smoker?
 

:tu:tu:banger

Re: What's in your smoker?
 

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