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Re: What's in your smoker?
Pork...........It's what's for dinner! :dr
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Re: What's in your smoker?
Damn that looks good. No pics but yesterday we did smoked ribs, smoked venison and smoked elk. Very tasty.
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Interested to know how smoked venison turned out. One of the leanest animals I've ever murdered in cold blood.
They are freaking spectacular tasting though. |
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The pork loin turned out fantastic! going to make another for the HERF on Sat (better start the bring tonight!! :-)
I dont brine my pork shoulders - just rub and smoke... |
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Just put on a couple racks of ribs. 1 Rack babybacks. 1 Rack St Louis.
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I am trying to convince my wife to buy me an off-set smoker for fathers day. In light of my impending success I have been trying to educate myself so I started watching some YTube videos... I have to say that I am disgusted by some of the things I have seen/heard...
"There's some dirt in the pot but it'll be alright..." "I just poured the chicken juice and blood right in there with the chicken..." "Doesn't look like there are too many bugs in that wood..." Another guy was being so careful prepping his chicken. Raw chicken on a tray lined with foil, was talking about being hygenic with the chicken. Put the chicken in a bag, laid the bag with chicken on top of his now empty tray, then took it out of the tray and slid it across the counter... :pu :pu |
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www.amazingribs.com AmazingRibs is a huge source of information, recipes, tips, and most important, the science behind bbq. |
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Boy are you right Peter! Thanks for the site link, I have never visited that site.
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In the mean time I'll give a hint on the new pit. Rust eating it's way through won't be much of a concern. ;) |
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I replaced my old smoker a couple of months ago, it was a fuel hog. If I was smoking a brisket, it took over a 20lb bag of charcoal. I still have it for sentimental reasons, dad gave it to me, but I really didn't like the amount of charcoal I had to use to cook anything. So the wife agreed to let me replace it. Decided on a Backwoods Chubby. More than I wanted to spend, but it should be the last one I ever need to buy. I like it because it's insulated and I can use it during the winter and won't have to fight heat loss as much.
http://farm8.staticflickr.com/7282/8...e73b1517_z.jpg Backwoods Chubby by Jeff Carroll01, on Flickr http://farm8.staticflickr.com/7344/8...e434f463_z.jpg Backwoods Chubby by Jeff Carroll01, on Flickr Decided it was entirely too short for me so I built a rolling cart to make it easy to move around the deck if necessary. http://farm8.staticflickr.com/7438/8...d34dfa08_z.jpg Chubby on a stand by Jeff Carroll01, on Flickr Today I have pork spare ribs and a couple of racks of beef ribs on it. |
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For about $20 you can turn your old smoker into an electric cold smoker for cheese, cured meats, etc.:2 |
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That's a good idea Andy, never thought about that!
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A new Weller SP23L soldering iron, an old soup can with the lid only partially removed or a heavy stoneware coffee mug (a shaving mug works well), some metal duct tape and a bag of smoke wood chips is all you need.
Clean the bbq and seal the vents with the metal duct tape. Punch a hole in the bottom of the can for the soldering iron barrel to go through, fill the can with chips jam the soldering iron in through the hole (make sure the "backstop" where the barrel meets the handle is not touching the can, otherwise you'll melt the handle on the iron), plug the iron in, put your food on and it'll be smoking within a few minutes. Every fifteen minutes or so, open the lid, shake the can to get fresh wood in contact with the iron barrel. Most foods will be done in 40-60 minutes. If you use a shaving mug, just fill it with chips, stick the iron in, and stir it a bit about every 10-15 minutes. In a 1 hour smoke, I get less than a 10F temp rise in the chamber of an 18" weber that I have dedicated for cold smoking. |
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That's a nice smoker. Good work on the cart too.
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Just started smoking some baby back ribs.
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Really been enjoying putting center cut, bone in pork loin on the smoker lately. Turns out super juicy thanks to the maverick dual probe thermometer. No one in their right mind should be without one.
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If you're not feeling industrious, this cold smoke generator seems to work well. I know a lot of the people who cold smoke sausage use these. Been thinking of picking one up myself
http://www.amazenproducts.com/SearchResults.asp?Cat=12 |
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Good information Bob:tu |
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I see they have a version now that'll use sawdust or pellets. :tu
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Thanks for the link Bob. If I ever get around to finishing the conversion of a spare file cabinet I had lying around into a vertical multi-tray smoker, one of those will be perfect for low temp / cold smoking. |
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I did 2 ten pound pork butts today.
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Got an entry level COS yesterday, couldn't pass up the deal. I got the material to make a few mods to it already. Baffel, tuning plates, stack extension, and soon coal basket. Anyhoo... I think it's pretty good, all pictured for $205...
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Of the many cheap smokers I've had Jeff, that was probably my favorite and the only one I regret selling. Good luck and good eats.
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If you end up with keeping it up to temp, which you just might. You can use fire brick like a lot of people do to add heat mass. Or as I preferred using small aluminum trays filled with clean new playground sand. You can mold them to however thick you want and can get them to curve. Cover them with foil and they last quite a while.
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I will keep that in mind! I also bought some 3M fire barrier silicone to close up all of the joins and holes and have a plan in mind to correct the play at the lower edge of the main door.
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Thanks for the input guys! It will take a week or so for me to put it together with work this week but I will take pics as I go and post up when completed! Hopefully by next Sunday. Until then it sits in the box... :-(
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One suggestion...I did this with my patio offest ( New Breaufuls). Pick up a section og water heater flue pipe (I found mine at a big box home improvement store, i./e. Home Depot/Lowes) and add it to the stack. This will help the airflow thru the smoker. For me, two drew too fast, but with one, it did pretty good. It is the ventura effect. I also do not use the flue damper. I control my heat directly with the firebox intake dampers. If you try to chock back on the flue damper, it slows down the draw and the smoke can cool off and condense. This created creasote that can drip onto your food and give it a bitter taste. Just my :2, YMMV :)
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One of the most flavorful hunks o' cow to ever hit the grates of a bbq... 7-Bone chuck pot roast.
About 5 hours at 200F (grate temp) then an hour in foil at high temp w/ a 45 min rest and it basically shredded itself. |
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Looks awesome Adam. Was the "High Temp" in the oven or on the grill?
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Thanks Brent.
I did it in the smoker, although being wrapped in 4 layers of foil I don't think it really makes any difference if it's finished in the oven or the smoker. In this case, since the smoker was already hot, I pulled the water pan, added 1/2-3/4 a chimney of fully lit lump and opened all the intake vents up 100%. Which gives me about 450F chamber temp, give or take. |
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Very nice.
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Man, where's a guy gotta look to find 1/8 sheet steel. Been to Rona, Home Depot, Lowes and no luck!
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Ready to smoke like a mad man with my new grill. :dance:
http://www.cigarasylum.com/vb/pictur...pictureid=7900 Yes I'm aware I need to get the power washer out and work on my concrete. Definite drawback to living in a swamp. |
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I've learned a lot over the past 8 years with offsets as i delved into bbq and boy do they seem like a lot of work now! Tonight I baked some stuffed peppers, grilled corn, and it was effortless. Y'all are gonna see a lot of me in this thread now!
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So sweet Jsaon... you will love it!!
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