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

OLS 07-06-2011 01:07 PM

Re: What's in your smoker?
 
I think that Berkshire pork was not so much a matter of fat on the outside as marbling on the inside.
It really seemed that it was not industrial ranched pork but some kind of good local farm pork, without
all the growth hormone. There was not much fat in that cut from what I could see. Might have made
a better ham. It had good marbling for beef, though. I am never sure how much there is in the junk
you get at the store, cause it's all the same basic color, lol. That was some bright purple pork you had there.

Chainsaw13 07-06-2011 01:10 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by OLS (Post 1325590)
I think that Berkshire pork was not so much a matter of fat on the outside as marbling on the inside.
It really seemed that it was not industrial ranched pork but some kind of good local farm pork, without
all the growth hormone. There was not much fat in that cut from what I could see. Might have made
a better ham.

Yep, I was thinking that same thing myself. I didn't end up layering bacon on it as it became my lunch. Oops. :D

I'm thinking a brine is in order the next time if I use Berkshire again.

wayner123 07-06-2011 02:04 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by Chainsaw13 (Post 1325591)
Yep, I was thinking that same thing myself. I didn't end up layering bacon on it as it became my lunch. Oops. :D

I'm thinking a brine is in order the next time if I use Berkshire again.

What particular cut of meat was it? It doesn't look to be a shoulder. If it was in fact NOT a shoulder, it might be more like smoking pork chops, which IMO is not a good thing for long cooks, but better grilled.

edit: going over the picture more and more, it looks like you got what is called a center cut ham steak, or ham shank steak.

OLS 07-06-2011 02:11 PM

Re: What's in your smoker?
 
I think you saved yourself some bacon anyway. I can't imagine it having an effect at all, other than on the bottom
of your smoker, lol. I bet it made a good sammich anyway.

Ahbroody 07-06-2011 03:32 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by wayner123 (Post 1325389)
I think this is the link: http://www.virtualweberbullet.com/rib1.html

However, the ribs I made this weekend are the best I have done yet and I did the HnF and got done in 4 hours. Probably could have even got by with 3.5 hours.

Bumped thanks.

Smokin Gator 07-06-2011 03:34 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by OLS (Post 1323483)
Brent's not DEAD....Everybody thought he was dead....he just stopped cooking cause of the heat.

Watcha talkin' 'bout Willis??? I cook... I just suck at taking pictures so I don't always post when I cook:D:D

Chainsaw13 07-06-2011 04:24 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by wayner123 (Post 1325633)
What particular cut of meat was it? It doesn't look to be a shoulder. If it was in fact NOT a shoulder, it might be more like smoking pork chops, which IMO is not a good thing for long cooks, but better grilled.

edit: going over the picture more and more, it looks like you got what is called a center cut ham steak, or ham shank steak.

I was just labeled as a shoulder roast. I think you're right though about it being more of a ham cut as the bone looks nothing like what you find in a butt (there's a joke in there somewhere :D). Either way, it turned out very good, especially sliced really thin and dressed with a touch of NC style BBQ sauce.

T.G 07-06-2011 04:41 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by Chainsaw13 (Post 1325924)
I was just labeled as a shoulder roast. I think you're right though about it being more of a ham cut as the bone looks nothing like what you find in a butt (there's a joke in there somewhere :D). Either way, it turned out very good, especially sliced really thin and dressed with a touch of NC style BBQ sauce.

Possibly a cut off the top of the picnic shoulder, which is the forward shoulder/leg, just below the butt.

http://www.foodsubs.com/MeatPorkPicnic.html

DMK 07-07-2011 04:42 PM

Re: What's in your smoker?
 
It was chicken Thursday....
My oldest daughter and boyfriend are in from out of town, so...
I made a bunch of these, one survived...:r
http://i182.photobucket.com/albums/x...a/DVC00872.jpg

nofeardiver 07-07-2011 08:12 PM

Re: What's in your smoker?
 
Love this thread did some ribs for the 4th and only got this pic, used pecan wood man what a great flavor...

http://i1197.photobucket.com/albums/...e/7bd6ac02.jpg

MarkinAZ 07-07-2011 09:24 PM

Re: What's in your smoker?
 
Nice looking BBQ' everyone. Dan, those 4th of July ribs look:dr

jonumberone 07-08-2011 09:34 AM

Re: What's in your smoker?
 
Hey guys.
I have 4 8lb briskets going on tomorrow.
Any recs on cook time and temp?
I've never had the success with brisket that I've had with pork.
Googled and found every thing from an hour a pound to 90 min, to 2hr per pound, and temps from 180 to 300.
So I figured I would reach out and ask here.
Time is not an issue, since I'll be up most of the night and will only sleep about an hour or two.
Thanks in advance

wayner123 07-08-2011 11:27 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by jonumberone (Post 1328420)
Hey guys.
I have 4 8lb briskets going on tomorrow.
Any recs on cook time and temp?
I've never had the success with brisket that I've had with pork.
Googled and found every thing from an hour a pound to 90 min, to 2hr per pound, and temps from 180 to 300.
So I figured I would reach out and ask here.
Time is not an issue, since I'll be up most of the night and will only sleep about an hour or two.
Thanks in advance

What type of smoker do you have?

And have you tried the Hot and Fast method before?

jonumberone 07-08-2011 12:49 PM

Re: What's in your smoker?
 
I have a drum smoker, 2 propane vertical smokers, and a traeger.
I haven't heard of hot and fast.

fxpose 07-08-2011 02:09 PM

Re: What's in your smoker?
 
2 Attachment(s)
I did short ribs on the ECB yesterday. These came out really tender.

wayner123 07-08-2011 02:28 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by jonumberone (Post 1328610)
I have a drum smoker, 2 propane vertical smokers, and a traeger.
I haven't heard of hot and fast.

Brisket on a drum is pretty easy. Here is a good hot and fast brisket: http://www.patiodaddiobbq.com/2009/0...f-brisket.html

I have tried a variety of that guy's advice and it's been pretty sound.

jonumberone 07-08-2011 03:37 PM

Re: What's in your smoker?
 
Thanks for the link, I'll consider it, but the fact that my briskets are only 8 lbs are making me lean to slow and low.

Can anyone recommend a time and temp per hour?
Thanks in advance.

wayner123 07-09-2011 02:54 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by jonumberone (Post 1328774)
Thanks for the link, I'll consider it, but the fact that my briskets are only 8 lbs are making me lean to slow and low.

Can anyone recommend a time and temp per hour?
Thanks in advance.

I do HnF with 3lb chucks all the time. Also, if you notice he, (and American Royal winners who do HnF) trim a lot of the fat off and want them fairly lean for hot and fast. It's up to you, but don't let the fact that you have smaller briskets be the reason for not trying that method.

If you want to go low and slow, it will be more of internal temp than a set time and temp per hour. I would cook it at 250 till the brisket was 190 internal at the thickest part. That's probably going to be around 1 hour per pound. Give or take. But the old saying holds true "it's done when it's done".

Also, are yours full packers or just the point or flat?

ChicagoWhiteSox 07-09-2011 02:55 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by fxpose (Post 1328672)
I did short ribs on the ECB yesterday. These came out really tender.


How long and what temp did you do those beef ribs?

fxpose 07-10-2011 04:38 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by ChicagoWhiteSox (Post 1330204)
How long and what temp did you do those beef ribs?

225°F for close to 5 hours...
I foiled about half of them for an hour during the cook. Those came out slightly more tender, but still gave 5 hours total time.

Ender 07-10-2011 06:59 PM

Re: What's in your smoker?
 
I have dubbed the miniature bacon explosions "bacon bursts". They are much more tedious to make but soooooo good. I ended up cutting the bacon strips lengthways and widthways to make skinnier strips. That way they were exact miniature replicas of the original.
http://i927.photobucket.com/albums/a...quigg1/008.jpg
http://i927.photobucket.com/albums/a...quigg1/009.jpg

forgop 07-10-2011 07:56 PM

Re: What's in your smoker?
 
I'll be putting on 7 racks in the WSM in the morning. :tu

Chainsaw13 07-10-2011 08:36 PM

Re: What's in your smoker?
 
Those look great Andrew. I may have to try that soon.

thebayratt 07-10-2011 08:40 PM

Re: What's in your smoker?
 
Making me hungry Andrew!!!

Looks good!

Ender 07-10-2011 08:48 PM

Re: What's in your smoker?
 
Thanks. I did a brisket and a couple slabs of spareribs. All were pretty decent. The bacon explosion/bursts were the stars though.

pnoon 07-10-2011 09:46 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by Ender (Post 1331516)
Thanks. I did a brisket and a couple slabs of spareribs. All were pretty decent. The bacon explosion/bursts were the stars though.

Post up the recipe in the Recipes sub-forum.
:2

Ender 07-11-2011 03:41 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by pnoon (Post 1331572)
Post up the recipe in the Recipes sub-forum.
:2

Done:tu Hope it suffices.

forgop 07-11-2011 04:29 PM

Re: What's in your smoker?
 
The last couple of times I've fired up the WSM, it's been a bear with temps. The last time or two, I struggled to get temps over 210 and this time, I somehow got temps up to 300+ after foiling the BBR's and had a hell of a time getting them back down.

OLS 07-11-2011 05:40 PM

Re: What's in your smoker?
 
2 words...........Char-griller.

:r

wayner123 07-11-2011 06:33 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by forgop (Post 1332459)
The last couple of times I've fired up the WSM, it's been a bear with temps. The last time or two, I struggled to get temps over 210 and this time, I somehow got temps up to 300+ after foiling the BBR's and had a hell of a time getting them back down.

What is the ratio of wood to charcoal that you are using? I find that if I use too many wood chunks, I have a harder time keeping the temp stable.

forgop 07-11-2011 06:42 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by wayner123 (Post 1332615)
What is the ratio of wood to charcoal that you are using? I find that if I use too many wood chunks, I have a harder time keeping the temp stable.

I honestly don't use that many chunks. If I use a whole 16 lb bag of Stubbs charcoal, I probably use 1 lb or less of wood-usually hickory or apple. What do you think is a good ratio of charcoal to wood?

wayner123 07-12-2011 06:19 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by forgop (Post 1332624)
I honestly don't use that many chunks. If I use a whole 16 lb bag of Stubbs charcoal, I probably use 1 lb or less of wood-usually hickory or apple. What do you think is a good ratio of charcoal to wood?

That ratio is about right. Have you tried looking over at virtualweberbullet.com for an answer? To me it sounds like you may not be starting the charcoal correctly or the water pan is effecting something. But I don't have a WSM, so I am not certain.

forgop 07-12-2011 06:56 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by wayner123 (Post 1333406)
That ratio is about right. Have you tried looking over at virtualweberbullet.com for an answer? To me it sounds like you may not be starting the charcoal correctly or the water pan is effecting something. But I don't have a WSM, so I am not certain.

I've been starting it the same way the past couple of times the way I always have. I've lighted the chimney and poured on top of the charcoal the same way I always have. I'm thinking the lower temps were mostly due to the charcoal not taking a good fire early on, but the 300+ temps are what really puzzled me. Generally before yesterday's smoke, I've generally never gone over 255.

thermal 07-12-2011 08:51 AM

Re: What's in your smoker?
 
I’ve heard I should modify my smoker. Is there a down side to smoker modifications? - This is very much a buyer beware operation.

ucla695 07-12-2011 09:55 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by forgop (Post 1333428)
I've been starting it the same way the past couple of times the way I always have. I've lighted the chimney and poured on top of the charcoal the same way I always have. I'm thinking the lower temps were mostly due to the charcoal not taking a good fire early on, but the 300+ temps are what really puzzled me. Generally before yesterday's smoke, I've generally never gone over 255.

Did you have the lid off for an extended period of time. I smoked some ribs last weekend on my 18.5" and was rock steady at 250*, but it started to shoot up after I had the lid off for 5 minutes or so. I had to shut the bottom vents to get a handle on it.

fxpose 07-13-2011 01:54 PM

Re: What's in your smoker?
 
I thinks it's good practice to shut the intake vents a good couple of minutes before removing the lid to compensate for the spike in temp.

OLS 07-13-2011 02:13 PM

Re: What's in your smoker?
 
75% of smokers could use modifications. The rest are perfect the way they are.
I guess it depends on what you have, doesn't it, Thermal?

Steve 07-13-2011 03:29 PM

Re: What's in your smoker?
 
What he said.

My ECB has been modded, as has my NBBD. I'll probbaly mod the vertical gas sausage smoker once I get around to using it a time or two.


The Lang works pretty good as she came, but I have thought about dropping the money on a Guru once or twice.

nofeardiver 07-15-2011 02:17 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by MarkinCA (Post 1327933)
Nice looking BBQ' everyone. Dan, those 4th of July ribs look:dr

Thanks bud, only mod want is the guru for my egg, but i think it would take some of the fun out of it, what do you guys think?

ucla695 07-15-2011 02:25 PM

Re: What's in your smoker?
 
Yeah, kinda does take the fun out of it. I'd like to have a Guru for my WSM, but I still enjoy controlling the temps manually. If time were an issue and I no longer enjoyed it, I'd get a controller in a heartbeat. Until then, I'll be tinkering with the vents.

Smokin Gator 07-15-2011 03:44 PM

Re: What's in your smoker?
 
I have a Stoker for my Spicewine as it is nice at competitions. I like being able to get some sleep and not having to worry. I have the adapter for my BGE and have used it a couple of times. The BGE is so easy I don't even bother hooking it up any more.

On a more exciting subject... I am doing two briskets tonight. Well actually one packer and two halves of a flat from the last cow I killed that my butcher messed up. What I am really excited about though is a huge rack of beef ribs from that cow that I am going to put on tomorrow. They are about 12 inches wide and almost three inches thick at the thick end. I can't wait to chow on them!!!!

fxpose 07-15-2011 06:14 PM

Re: What's in your smoker?
 
No smoking for me this weekend. I'm building a UDS.

T.G 07-16-2011 11:41 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by nofeardiver (Post 1337417)
Thanks bud, only mod want is the guru for my egg, but i think it would take some of the fun out of it, what do you guys think?

It helps to greatly reduce or even eliminate a variable that can lead to inconsistency in the cooking process from one run to the next.

The fun, at least to me, is in consistently / repeatably creating good food, not jockeying briquettes. If the cooker can do that without a controller, that's great, but if not, then there is always that option.

Smokin Gator 07-16-2011 03:57 PM

Re: What's in your smoker?
 
1 Attachment(s)
Alright folks... I am don't post many pics 'cause I am lazy and I suck at taking pics. The beef ribs I cooked today are so amazing though I had to bite the bullet and break out the camera.
Attachment 9998

These are from a cow I killed a couple of months ago. I told the butcher I wanted some meaty ribs. I think he took me at my word!!!:banger

OLS 07-16-2011 06:13 PM

Re: What's in your smoker?
 
The Bradley Smoker lays eerily silent this weekend. Nice dino bones, B-man.

Ender 07-16-2011 10:37 PM

Re: What's in your smoker?
 
Quote:

Originally Posted by Smokin Gator (Post 1338852)
Alright folks... I am don't post many pics 'cause I am lazy and I suck at taking pics. The beef ribs I cooked today are so amazing though I had to bite the bullet and break out the camera.
Attachment 9998

These are from a cow I killed a couple of months ago. I told the butcher I wanted some meaty ribs. I think he took me at my word!!!:banger

Darn, those make me want to be the hey-I-just-happened-to-stop-by next door neighbor to you...like mine. Smoked some more bacon explosion and bacon bursts today and took them to my favorite bar to make some people very happy. Man, those things are addictive.

Scothew 07-17-2011 03:12 PM

Re: What's in your smoker?
 
A pic from Brent?!?! Looks amazing sir!

forgop 07-17-2011 09:18 PM

Re: What's in your smoker?
 
Looks like I'm firing up 9 racks of baby backs on Tuesday. :tu

OLS 07-18-2011 10:33 AM

Re: What's in your smoker?
 
I often wonder who EATS all that stuff.

ucla695 07-19-2011 07:30 AM

Re: What's in your smoker?
 
Quote:

Originally Posted by fxpose (Post 1337687)
No smoking for me this weekend. I'm building a UDS.

Nice George! Just be sure to keep the flames low so the po-po and fire department don't show up. ;)


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