Re: What's in your smoker?
 

Only way I've ever had squirrel was under my tires...but that's just how we do it 'round here....:D

Seriously though, I bet anything you put in your Brunswick stew Brent is real tasty!

Re: What's in your smoker?
 

LOL... thanks Keith:tu

Seriously though, and I don't know if this is fact, but the story I have heard is the original Brunswick Stew was made on the order of General Sherman. The story goes that he told the cooks they needed to come up with something since squirrel was so widely available.

Re: What's in your smoker?
 

I have a great dipping sauce for squirrel! ;)

Re: What's in your smoker?
 

I haven't heard that one before but no one really knows for sure where Brunswick stew came from. Best guesses are either from Brunswick, Georgia or Brunswick County Virginia. I would go with Virginia based on the fact that it's been around longer than the d*mn prison colony (yes, Georgia was founded as a penal colony. Go Gators)

But, my granny has a copy of Marjoire Kinnan Rawlings' cookbook, Cross Creek Cookery ( for Florida/Alachua County history), in which she claims that it originated from Braunschweig, Germany.

In short, who knows but I dang sure know it's slap-yo-grandmomma-good

Re: What's in your smoker?
 

/\
||
What he said!!!

Re: What's in your smoker?
 

I was in safeway on Monday and stumbled across a 4-bone beef rib cut that actually didn't have most of the meat gouged out from between the bones unlike how they are typically sold around here, and, it was on sale, marked down an extra 30% off and there was a stack of $2 off coupons at the meat counter, so even though I think safeway beef sucks, for 87-cents, I couldn't pass this one up.

Covered with my spicy rub + powdered mustard, coriander, a lot of chipotle powder and some salt to draw some of the moisture out while it spent overnight in the fridge.

Smoked with plum wood.

http://www.cigarasylum.com/vb/attach...1&d=1297274914
http://www.cigarasylum.com/vb/attach...1&d=1297274926
http://www.cigarasylum.com/vb/attach...1&d=1297274935
http://www.cigarasylum.com/vb/attach...1&d=1297274945

Re: What's in your smoker?
 

adam, that looks great

Re: What's in your smoker?
 

Looks like that one came out pretty tasty Adam.

Re: What's in your smoker?
 

Nice!

Re: What's in your smoker?
 

Thanks.

Brent, I was surprised, it actually had a good rich beef flavor to it. Very atypical of the beef found at safeway here.

Re: What's in your smoker?
 

Dang Adam... that made me drool a little. I freakin' love beef ribs when they are meaty and those look devine!!!

Re: What's in your smoker?
 

Wow! That looked good!

Re: What's in your smoker?
 

Beautiful smoke ring Adam,how long did they go for?

Re: What's in your smoker?
 

Thanks all.

Dave, the meat took about 4-1/2 to 5 hours of cook time. Three pieces of plum wood cut from branches were tossed on at the beginning and allowed to flame out before the meat went on; if I were to have stacked the pieces, they would be about the same size, in height and diameter, as one of the small (8 oz) Red Bull cans.

Re: What's in your smoker?
 

Those look delicious! :dr Gotta like the price too! :tu

Re: What's in your smoker?
 

Got a light pork butt in the smoker going at approx. 200 degrees. Haven't smoked in the winter yet but seeing as today is about 42 degrees out I thought I'd give it a try. Plus my new remote thermometer had to be tested. So far so good. I love this bad boy. Now if only it could tell me the temperature of the smoker and how much smoke it's producing I'd be golden.

Re: What's in your smoker?
 

Just got a WSM 18.5" over the weekend. Can't wait to fire it up this weekend. :banger

Re: What's in your smoker?
 

:tu

Re: What's in your smoker?
 

Look who's Ballin' now.:banger

Re: What's in your smoker?
 

:banger

Re: What's in your smoker?
 

FYI If you are looking for a new smoker. Not sure of the build quality...but the price sure does seem right. Might be worth a look?

Re: What's in your smoker?
 

Congratulations. I love my WSM and it works fantastic. If you haven't already, check out the website that is dedicated to this smoker. great ideas, recipes and how to videos. Their smoked chicken wings are to die for and have been a huge hit every time I make them. Outstanding. Steve

Re: What's in your smoker?
 

Thanks. I frequent the TVWBB site and there's a wealth of knowledge there. I'm planning what I want to smoke over the weekend. :) I can't wait!

Re: What's in your smoker?
 

NOOBERIFIC - NOOBALICIOUS ALERT!!

alright guys... looks like bradley gets her first run this sat... thinking about doing a couple pork ribs... any reccomendations on a dry rub? ..


also, what temp should they be at and for how long... unfortunately i don't think my wireless thermostat is gonna make it in time so i'm gonna have to kinda wing it... from what i can tell i should use basically 6 pucks or 1.5 hrs of smoke... do i need to put a alum pan underneath after/before smoking?

thinking about making these with it in the beginning...

http://www.bbqaddicts.com/blog/recip...buffalo-turds/

Any tips / advice is greatly appreciated... i'm a noob willing to learn :)

Re: What's in your smoker?
 

No advice for your smoker - I use a cheap charcoal bullet smoker - but DEFINITELY make the ABTs. I use a similar recipe, but I mix in a little shredded cheddar with the cream cheese. And I do about half with sausages and half without. I cook them low for most of the time, and then ramp up the heat to crisp up the bacon.

I usually make them every time I smoke something :tu (and have been known to fire it up just to make those)

Re: What's in your smoker?
 

Not sure what smoke woods you plan on using but the BRITU rub is a fantastic rub for pork ribs with most smoke woods. Straight hickory can overpower it though, but a blend of hickory and lighter woods is typically ok.

I have no idea on how many pucks you need.

You definitely will want a drip pan in there.

ABTs are great. There are about a thousand different ways to make them too - limited only by the imagination really. Some use cheddar cheese in the cream cheese, some use a soft Mexican cheese (Casero or Panela), pieces of fancy sausages rather than little smokies, mini-meatballs, etc...

Re: What's in your smoker?
 

Wow, this is gonna be fun. Always nice to have another brother in the game.
I have taken out a large chuck roast for the weekend, but when I was at el supermercado,
I saw a HUUUuuge Chuck roast for 63 bucks. I was gonna buy it but I do not like smoked
beef much. I could have just low and slowed it, though. But it was too big for the current
freezer sitcho. Looking forward to pics, pac.

Re: What's in your smoker?
 

I usually smoke mine between 225*- 250*until they pass the bend test...usually for 5 1/2 to 6 hours. YMMV.

Yes, I'd use a pan....less mess to clean. :)

Enjoy the ribs, ABTs and learning to use your Bradley!

Re: What's in your smoker?
 

tupacboy, every bradley puck will give you 20 mins of smoke, so 6 will give you 2 hours of smoke. Pretty much everything I smoke in my Bradley, I use about 8 pucks, so a little over 2.5 hours. If you don't have any puck savers yet, you'll need to use a couple extra to push the last one off the heated plate and into your catch bowl.

Your Bradley should've come with a catch pan and water bowl. The pan obviously goes on the bottom. The water bowl is to catch the spent pucks, plus add moisture. Depending upon how long you intend to smoke, you'll need to occassionally add water.

Are you doing baby back or regular spare ribs? Like others have said, I smoke mine around 225-250. 4 hours or so for baby backs, 5-6 for spare ribs.

Re: What's in your smoker?
 

going with the babyback :)

figured 2.5 hrs of smoke... 1 hr in foil... 1 hr open should be good...

so no drip pan cause we have the catch pan in there? woot no more disposable aluminum!

Re: What's in your smoker?
 

Yea, there should be a tray that goes above the heating elements, below the racks. It'll funnel any drippings through the hole in the center into the water bowl.

Re: What's in your smoker?
 

Some good resources:

www.komodokamado.com

I've had my KK for three years and not only are they amazing to cook on, the folks on their forum are a great friendly resource for everything smoked!

www.naked whiz.com

Great reviews of lump charcoal brands, recipes etc.

DMAX

Re: What's in your smoker?
 

What? You're throwing away all that beautiful pork rib schmaltz? :sad


Nah, seriously, I didn't realize there was a drainage system set up, that's why I suggested the disposable catch pan to make cleanup easier. My bad.

Re: What's in your smoker?
 

Tupacboy, 2 hrs of smoke is good. I usually run a mixture of 3 Apple, 2 Alder and 1 Hickory. The Hickory in the Bradley is very strong.
I run mine at 210* for 5 hours. I mist them 3-4 times w/ a mixture of Apple juice and apple cider vinegar. You dont have to foil them, but I have for the last hour a few times.
As mentioned before, no need for an additional drip pan.
Good luck and remember to take pics!!! :dr

Re: What's in your smoker?
 

Haha, I reminded him, too, cause when a man is cooking outdoors, the last thing he thinks about is photos.
Wouldn't be so bad, except it's the first thing we think of online, lol.

Re: What's in your smoker?
 

Exactly :r

Re: What's in your smoker?
 

+1

Re: What's in your smoker?
 

Well, a friend decided to drive over from the east, so if he was bringing the beer, I was going to cook.
Thawed one rack of BBRs, then Piggly Wigglied a rack of beef ribs, a few packso country style ribs and some
reduced chicken thighs. DAMN.

These came out perfect, all of it. Stupidly I took pics of early smoke on the non rib meat, but no one wants
to see tan, partially smoked meat. And the shots of the ribs were not great, taken once I stacked em to the side.
Finished the chicken by crisping the skin. Slathered with Sweet Baby Rays after this point, and HAMMERED em!!
Ep-freaking PIC! The chicken was superlative, the beef ribs were the best I ever cooked. I don't even like em,
cause I have never had em be GOOD. These changed ALL that. Freaking SBR sauce...I'd call it the best ever.
I hate sauce. Not that stuff.

Re: What's in your smoker?
 

Well I definitely hope you show again at shack this year.:D

Re: What's in your smoker?
 

Hot damn that looks good, well done.

Re: What's in your smoker?
 

Was it you that gave me the Juan Lopez Corona??:D

Re: What's in your smoker?
 

here's the pics guys...

http://i23.photobucket.com/albums/b3...ranevening.jpg

http://i23.photobucket.com/albums/b3...smokedsoon.jpg

smoking... http://i23.photobucket.com/albums/b3...10217-2128.jpg


finished products

http://i23.photobucket.com/albums/b3...2hoursmoke.jpg

http://i23.photobucket.com/albums/b395/tupacboy/Fin.jpg


both came out yummy... the ribs were slightly overcooked... 30 min less would have been perfect.... i put a dozen raw eggs in there to see if it would do anything came out exactly like boiled eggs though..... no smoked flavor

Re: What's in your smoker?
 

here's the pics of the eggs

http://i23.photobucket.com/albums/b3...10219-1627.jpg

Re: What's in your smoker?
 

looks good :tu

Re: What's in your smoker?
 

Good looking stuff Brad and Tupac.

I've smoked eggs before, it's a fine balance between having no smoke flavor in the egg, getting the egg smokey flavored and turning the egg to rubber. Low temp and lots of smoke is the key.

Re: What's in your smoker?
 

Nice job Tupac. What were the final times and temps?

Re: What's in your smoker?
 

Nice work Charles :dr

Re: What's in your smoker?
 

To which Tupac says..."TIME AND TEMPS???!! I took pictures, now I am expected to remember
TIME AND TEMPS?!?!" You folks are freakin nuts.:r

Nice work PAC, nopw you need to use colored pucks in your smoker to crank out Easter Eggs, lol.

Re: What's in your smoker?
 

:D...Tupac, just throw some numbers out for Brent. He won't know the difference!

Re: What's in your smoker?
 

what was inthe jalapenos tupac and smoked eggs?