Re: What's in your smoker?
 

Got around to this LATE, these got smoked weeks ago, et, too. But they got lost on a flash drive.

http://i1294.photobucket.com/albums/...ps7cf09ff6.jpg

Re: What's in your smoker?
 

I am now in the possession of two Boston Butts and one Picnic roast. I'm trying to put together a herf at my place so I'm thinking I'll smoke them on the Friday night prior so they'll be ready to eat Saturday for the herf. Need to pick a date, but I'm waiting to hear back from my local guys.

Also, I haven't posted any pics but in November I was smoking quite a but of poultry. I did some chicken leg quarters, thighs, and a whole 13 lb turkey. All came out fantastic. I have quite a bit of leg quarters left in the freezer for next time as well. After how good they came out I grab more whenever they go on sale. It's hard to beat $0.75/lb. :tu

Re: What's in your smoker?
 

These days chicken is like frickin STEAK, but you CAN catch it on sale. I love to smoke legs and wings and
OVER-cook em so that they turn to smoked paste on the bone, lol. From time to time I will cook em to done
only, and I like it that way too. THIGHS are particularly good, especially with the skin crisped after smoking.
I need to STOP smoking pork and go back to chicken. But I get such good deals on freaking Baby backs.
I only have so much freezer space. :(

Re: What's in your smoker?
 

I wish I could get ANY kind of ribs for a decent price. The best you can find around here is $1.99/lb for pork spare ribs, and that's hard to find. Baby Back are always more expensive. I'd do brisket again if I could justify the cost. Best I can find that for is about $4/lb. Ribs are the one popular meat I've yet to smoke. I've done chuckies, brisket, pork shoulder, turkey, and chicken.

Brad, your post about cutting your pork shoulder into smaller pieces so you get more bark is very interesting. I LOVE the flavor I got in the bark on my pork shoulders but it is limited. The larger the cut, the less bark you get per pound. Do you have any suggestions on what shape/size to cut them into? I'm considering trying your method on my next smoke.

Re: What's in your smoker?
 

You have to let the bone decide for the most part. I just start on one side and start cutting left to right in
about 2.5 inch slabs. When I encounter a bone, I try to slice down to it but I do not make too big of an
effort to skin it off the bone, since the bone really aids in cooking. But I do try to get consistent slabs,
so sometimes I do have to try and remove the meat from a bone area. There is no rule for doing it right,
it really comes down to how thick a smoke ring you can create and and how that makes you decide to
portion out the cuts. But I like 2.5 inches because if it gets to be ALL bark, you end up NOT having the
juicy benefit....I guess.

Re: What's in your smoker?
 

2.5 inch slabs is a good enough guide, Thanks Brad. This begs another question though. I assume this cut down on total cook time quite a bit. Any idea how much?

Re: What's in your smoker?
 

I really couldn't say, I do not use thermometers...when it looks done I pull it, or when I get tired of
making sure the coals are replenished. Cain't hep ya there. You could probably shave 30-45 mins...

Re: What's in your smoker?
 

Cold smoke 4 chubs of Nduja salami. It's a cured, spreadable sausage that's uses a boatload of paprika, both hot and sweet.

Re: What's in your smoker?
 

I have a chicken thawing, a couple of thick sirloin steaks cut up for jerky ($2.50) and I might thaw something else.
Krowgur had whole chickens on sale this week, they priced out at about $4.35 each, the 6 I bought. SO USEFUL! So
delicious.

Re: What's in your smoker?
 

Sounds good OLS! I always stock up when chickens go on sale. Smoke a couple and put the meat in the freezer, save the bones from stock.

Re: What's in your smoker?
 

Pic of my nduja cold smoking. All are currently resting in my curing chamber. I'll try the first after 30 days. I plan to take one to a full year.

Re: What's in your smoker?
 

Bob, would it be possible for you to elaborate a bit on your curing chamber setup?

Re: What's in your smoker?
 

It's an old fridge, with a external temp controller that allows me to keep the temp around 50-55F. I then have a humidity controller that controls a ultrasonic humidifier. You want to maintain about 75-80% humidity. Some people put fans in theirs to keep the air moving. I just have the door cracked about 1/2". That's pretty much it. Too out the shelves and put in some wooden dowels to hang the meat from.

Here's a link to a setup I copied. http://curedmeats.blogspot.com/2007/...g-chamber.html

From there it's just a waiting game to achieve a min of 30% weight loss in the meat. Of course there's the work before anything goes into the chamber. Curing with salt, spices, etc.

Re: What's in your smoker?
 

Thanks Bob, good info. Love to learn more

Re: What's in your smoker?
 

http://frombellytobacon.com/2012/05/09/nduja/

I used regular paprika.

Re: What's in your smoker?
 

Oh, if you meant about curing, the blog I linked for the curing chamber has a lot of good info.

Re: What's in your smoker?
 

Thanks Bob. I just put 10 lbs of chicken leg quarters onto the smoker. 300 with applewood on my charcoal UDS. Rubbed them with olive oil then my poultry blend rub under and over the skin. I took a poc right after they went on. I'll have to post it along with an after shot.

Re: What's in your smoker?
 

Thanks Bob!

Re: What's in your smoker?
 

Sure thing. If you have any specific questions, just shot me a PM.

Re: What's in your smoker?
 

Going to trim some limbs from my 3 apple trees on Saturday. It needs to be done to make them produce better fruit, plus I get to use it in my smoker.

Re: What's in your smoker?
 

Can't wait until spring hits. Warm days makes me want to smoke some meat!!!

Re: What's in your smoker?
 

AMEN!

I'll be cleaning mine up this weekend. I have a large cook for the church coming up in a couple of weeks, and with all that has been going on with the family it's been forever since I fired her up so I think I'll do a real thorough cleaning and then re-season her up.

Re: What's in your smoker?
 

I've already smoked 30 lbs of chicken leg quarters and two Boston Butts in the cold up here. :ss

Re: What's in your smoker?
 

I'll be doing a couple of cases of butts on the weekend of the 13th, then for Holly's birthday I will probably be doing half a pig and a couple of briskets. Holly has really been wanting brisket lately, but with her treatments nothing tastes right, but by then she should be getting her taste buds back in line.

Planning on celebrating her birthday and her new victory over cancer! A lot of people have been bringing us food over the last six months or so to make our life easier, so I plan on giving back some

Re: What's in your smoker?
 

Great idea. I wish I could get brisket for less than $4/lb around here. My family exists on my single income so it's usually something I can't afford. Occasionally sure, but when I can get chicken leg quarters for $0.79/lb or pork shoulder for $1.50/lb, It's had to justify the extra cost with any regularity. However, my wife is from Texas and LOVES brisket. I've only smoked one and it came out fantastic. I even got my wife, MIL, and BIL's stamp of approval. Now that I think about it, I need to bite the bullet and get some brisket regardless of the cost.

BTW, glad Holly is doing well. Still praying for her.

Re: What's in your smoker?
 

Thanks, we really appreciate all of the continued prayers!

I hate to spend the money as well as we have been down to a single income, but considering, I figure it's worth it. It sure doesn't happen often. Someone in my BILs family killed a pig earlier this month, so I will be doing that up for them, so that will help keep costs down a bit.

Re: What's in your smoker?
 

On Wednesday I was hungry when I got home, which I rarely am because I nibble all day long.
I looked in the fridge and there was not a single bite of MEAT anywhere in the fridge. So I have to
smoke something this weekend. Tonight is a washout, but I have 4 racks of BBRs, a few whole chickens,
It will be interesting to see what finally ends up next to the coals.

Re: What's in your smoker?
 

Ha, I am so out of practice that I smoked a rack of BBRs and a pack of WSPRS and didn't take a single picture.

Re: What's in your smoker?
 

Weather is starting to turn here, and I picked up a couple of chickens to smoke this weekend.

Re: What's in your smoker?
 

Smoked an 8 lb butt and it turned out great. Put it on about 0930 before church and got it leveled around 275F before I left. Got home and it was 285F. Kept it around 270F most of the day. About 7 hours and she read 200F internal. I had brined it for 12 hours with salt, garlic, and brown sugar solution. It turned out moist and juicy. Made some slaw and had a couple of friends over. Great sandwiches!. Sorry no pics.

Couldn't help it as BiLo had butts for $1.29/lb. I snagged two of them. Once in a blue moon you may see it lower per lb, but it's hard to pass on a buck twenty nine after all the high prices all winter.

Re: What's in your smoker?
 

I got two items for my birthday yesterday to contribute to my new hobby, smoking meat.

I got BBQ gloves which are like a thick rubber with texture on the hands and fingers for handling hot smoked meat.

I also received a vintage Enterprise brand hand crank meat grinder. It's a #10 size and has a table/counter mount clamp. Enterprise is now known by the name Chop-Rite and are still maid in the USA. While mine is old, it still functional and has the originally tin coating on the cast iron. There is minor wear but I can't wait to try it out. I am really wanting to learn how to make my own sausage. Next I need a feeder tube, casing, and an Amaze-N smoker tube for cold smoking. I should be able to get that with some of my birthday cash. :tu

Re: What's in your smoker?
 

My mother finally came up with all the parts to hers and gave it to me. She has been giving me boxes of
parts of meat grinders for years, she had a Hamilton Beach with EVERYTHING except the key piece that kept the
business end on the machine....she has now claimed to have found that plastic cap. But in the meantime she found
her old style grinder and given that to me as well and IT DOES GRIND MEAT, but you will gain a new respect for the
founding meat-grinding fathers. It is NOT easy to grind meat in it, especially if your counter is not cooperating.
But what a great tool that thing is.

Re: What's in your smoker?
 

Anyone use an A-MAZE-N smoker?

http://www.amazenproducts.com/

I'm about ready to pull the trigger on one. I was thinking about getting the tube smoker, likely the 12". My concern is the availablity of hardwood dust or pellets to use in it. They have a pellet smoker, rectangular shape but it's about $10 more. Not a deal breaker, just curious if anyone has any suggestions or opinions on them. I'm primarily going to use this for cold smoking as I have my trusty UDS for normal/hot smoking.

Re: What's in your smoker?
 

Apparently I misread their website. The tube smoker can burn pellets or dust. I guess that makes my decision simpler.

Re: What's in your smoker?
 

AMNTS shipped today. I also ordered a replacement probe for my ET732. Supposed to be a hybrid for meat or grill temp. My original grill temp probe died and won't read anything but HHH.

Re: What's in your smoker?
 

interested to hear how you like it. I looked into regular one for my Bradley, for cold smoking. But I've read about issues of it going out if there's not enough air flow.

Re: What's in your smoker?
 

I plan on using it in my grill. I have a charcoal grill with two charcoal pans, each with a height adjustment crank. It also has 4 twist open vents. So, I am hoping it will provide enough airflow for it to work plus, it has quite a bit of surface area for meat/cheese/etc.

Re: What's in your smoker?
 

Six bone in pork butts, half a wild hog, a turkey breast and a pan of BBQ beans just went in. Smells amazing on my street! I just has a guy on a bike ride by and offer to be my friend :)

http://oldchurchbbq.com/sharedpictur...0BBQ%20001.jpg

Re: What's in your smoker?
 

I need to hurry back to the states and purchase a smoker. All this recent talk of briskets and such is making me hungrier by the minute.

Re: What's in your smoker?
 

Beans soaking in the goodness

http://oldchurchbbq.com/sharedpictur...0BBQ%20002.jpg

All that was left at the end of the day...

http://oldchurchbbq.com/sharedpictur...0BBQ%20003.jpg

Don't worry, it didn't suffer long!

Re: What's in your smoker?
 

any tips for brisket... for some reason no matter what i do it comes out a bit dry...

usually its a full packard.. dry rubbed... smoked (225-235) and covered after 3 hrs with beef broth... till internal hits 190 and then pulled... rested for a 30 min...

still failing....

help please...

Re: What's in your smoker?
 

Here's the one and only brisket I did. I wanted it to be tender but not pulled. I wanted it as tender as could be but just firm enough to be able to slice it. I had to reheat due to circumstances but it worked out perfectly. I really want to try it again.

http://www.cigarasylum.com/vb/showth...et#post1886860

Re: What's in your smoker?
 

Got a new (to me) smoker/grill this past weekend. It is a Fast Eddie by Cookshack PG 500. Really sweet setup for frequent use. The bottom left is direct heat under a cast iron grate. The say you can get that to about 800-900 degrees. The top rack has two cooking zones left and right. The bottom right is for smoking/holding. The under that you can see a drawer that is a warming drawer or can be used for cold smoking. Cooked a couple of steaks last night that were awesome!!! Got a couple of chuck roasts thawing to smoke tomorrow. Never thought I would be without a Big Green Egg, but I may end up selling both of them!

Attachment 14589

Attachment 14590

Re: What's in your smoker?
 

I've got a spatchcock (butterfly) chicken sitting in the fridge with the Galena Rub from Penzy's Spices. I plan to cook potatoes, carrots and broccoli in the drip pan. Here is the post from the egghead forum that inspired me to steal the recipe.

http://eggheadforum.com/discussion/1...and-spatchcock

Re: What's in your smoker?
 

Haven't spatchcocked a chicken in a while. Need to put that on the list. That recipe sounds killer!!

Re: What's in your smoker?
 

Sounds like you are close… so try this…

Cook it uncovered until the internal hits 175. That is usually around 12 hours give or take. Then double foil and put in maybe 1/2 cup of beef broth instead of covering it. Then start checking for tenderness at 190. Rarely do I have one that is ready at 190. It is usually 195-205 and I have had to take them to 210. The way I check for tenderness is with the temperature probe. You want the probe to go into the flat with almost no resistance. I say it is like putting the probe into a semi-soft stick of butter. It takes a bit to get the feel, but you will see what I talking about.

The point will not be ready at then, so I separate it and put if back on the smoker for another hour. That usually gets it just right.

Also… briskets vary widely in their tenderness and connective tissue. When I was doing competitions I always did 2 briskets. Invariably, one would take a good bit longer than the other. As my mentor used to say… it is done when it is done!!

Re: What's in your smoker?
 

Burnt Ends...:dr:dr:dr:dr

I'll be cooking a brisket (or two) in a couple of weeks to celebrate Holly's life and birthday. I've already had people asking if we were going to have burnt ends!

Re: What's in your smoker?
 

i'll give this a try... thanks! :tu

Re: What's in your smoker?
 

Re: What's in your smoker?
 

Not if they used that rake last week to clean up after the dog. :D