What's in your smoker?

[pnoon]

Originally Posted by sikk50

Smoked burgers with feta cheese and caramelized onions

How exactly did you prepare these? They sound delicious.

[MarkinAZ]

Originally Posted by Steve

We had our annual work day at the archery club last weekend.

We definately have a new rub at OldChurchBBQ!

Originally Posted by Porch Dweller

Sauced and ready to eat:

Great looking BBQ'

[CRIMPS]

Originally Posted by pnoon

How exactly did you prepare these? They sound delicious.

+1 I'm interested, too!

[Chainsaw13]

Mini bacon explosions, on a stick.

http://youtu.be/7uMaONUiAZY

[T.G]

Originally Posted by Chainsaw13

Mini bacon explosions, on a stick.

http://youtu.be/7uMaONUiAZY

Genius! BBQ meatsicles. Thanks for the ideas, Bob!

[jonumberone]

Pretty cool. Thanks, Bob.
I'd never be able to make them that small and get the cheese to stay in.
I really need my yard to defrost so I can get out again.

[tsolomon]

After all the snow and cold weather, I need this,



and this.



It's going to be a good dinner.

[Porch Dweller]

Looking forward to seeing the "after" picture!

[tsolomon]

10 hours later,

[jonumberone]

Looks good.

Making me jealous!!

[Porch Dweller]

[357]

Originally Posted by jonumberone

Some nice cooks!

Adam, any thoughts on the A-maze-N smoker I see in the Velveeta pic?
I picked one up but have yet to try it. I've been too lazy to shovel a path to the shed.
Was it easy to light and keep going? Any detectable taste difference?
I guess the Macgyvered Coffee can/soldering gun has been laid to rest.
Are you using pellets or dust?

I have the Amazen Tube Smoker. I've only used it once with the included pellets but I had great results using a large charcoal grill. I just put it onto one of the charcoal pans and used the cooking surface along with the warming rack for my items. I smoked a ton of peppers and some cheese. Peppers got dehydrated and ground for seasoning. Cheese got waxed and saved for later.

I bought a bag of apple wood pellets at BassPro that I'll be using next time I cold smoke. I had no issues with heat or it going out the first time. I lit with a torch as recommended. I think if you follow their specific instructions you'll be fine.

[357]

Originally Posted by Stevez

Attached are a few pictures from a recent smoke during the Christmas holidays. I did two briskets, two shoulders and a fattie. The briskets were done using the "high heat" method which is a first for me. That's smoking these briskets in about 6 hours at about 350. I've always done the long, slow and low method before. This was the best brisket I've ever made. Think I'm a convert!

I bought the whole packers at Costco and have to admit, I was shocked at the price. I don't remember brisket being $6.50 a pound.


http://s125.photobucket.com/user/sze...?sort=2&page=1

I smoke most of my meats a bit above "normal". I do port butts around 250-275. I do brisket around 275-300. I've only had one complaint of dry meat and that was when it was eaten after reheating, (and not reheated by me). My cook times are usually a bit quicker.

BTW, if there's an RD near you, get a free membership and save money.

http://www.restaurantdepot.com/

I get Choice grade brisket, often certified angus beef, for under $4/lb all day everyday. Under $3.50 if it's on sale. Bone in pork butt was on sale for $1.24/lb last time I was there and $1.12/lb if you buy a case (6 twin packs). Chicken leg quarters are usually under $0.60/lb too. Bacon I get 15 lbs for $24.

[pnoon]

Originally Posted by 357

I smoke most of my meats a bit above "normal". I do port butts around 250-275. I do brisket around 275-300. I've only had one complaint of dry meat and that was when it was eaten after reheating, (and not reheated by me). My cook times are usually a bit quicker.

BTW, if there's an RD near you, get a free membership and save money.

http://www.restaurantdepot.com/

I get Choice grade brisket, often certified angus beef, for under $4/lb all day everyday. Under $3.50 if it's on sale. Bone in pork butt was on sale for $1.24/lb last time I was there and $1.12/lb if you buy a case (6 twin packs). Chicken leg quarters are usually under $0.60/lb too. Bacon I get 15 lbs for $24.

Sadly,

"*Restaurant Depot is wholesale only. To qualify for a free membership account, on your first visit you need to show a valid reseller's permit (business license) or tax-exempt certificate (for a non-profit organization) and show proof that you are authorized to purchase for said business or organization."

[357]

Originally Posted by pnoon

Sadly,

"*Restaurant Depot is wholesale only. To qualify for a free membership account, on your first visit you need to show a valid reseller's permit (business license) or tax-exempt certificate (for a non-profit organization) and show proof that you are authorized to purchase for said business or organization."

True but it doesn't specify that the business has to be in food service. Any business license will work.

[pnoon]

Originally Posted by 357

True but it doesn't specify that the business has to be in food service. Any business license will work.

I'm still SOL.

[357]

Originally Posted by pnoon

I'm still SOL.

I know it's not for everyone. My wife has a baking business on the side; bread, specialty cakes, etc. A $40 visit to the county clerk got us a lifetime membership to R.D.

[Stevez]

Originally Posted by 357

I smoke most of my meats a bit above "normal". I do port butts around 250-275. I do brisket around 275-300. I've only had one complaint of dry meat and that was when it was eaten after reheating, (and not reheated by me). My cook times are usually a bit quicker.

BTW, if there's an RD near you, get a free membership and save money.

http://www.restaurantdepot.com/

I get Choice grade brisket, often certified angus beef, for under $4/lb all day everyday. Under $3.50 if it's on sale. Bone in pork butt was on sale for $1.24/lb last time I was there and $1.12/lb if you buy a case (6 twin packs). Chicken leg quarters are usually under $0.60/lb too. Bacon I get 15 lbs for $24.

Thanks Mike; We do have one here in Louisville, but never been there. My wife and I do have a little business that may work. How is it different from Costco/Sams for food? Online shows mostly resteraunt equipment. Is it worth it for the meats and other food items alone? Thanks.

[Stevez]

Mike, I do see your prices for choice brisket which is much better than Costco, at least the last time I visited. My above question was overall how you think, if you know, their prices compare to a Costco. Thanks.

[jonumberone]

For those interested in Restaurant Depot without a business license, you can join the KCBS.
One of the benefits of membership are day passes to Restaurant Depot.
Just go to the customer service desk, show your KCBS membership card and they'll issue you a pass.
You'll have to show your card and get a new pass each time, but there are no limit to the amount of times you can go.
Membership to the KCBS is $35 a year.

http://www.kcbs.us/

Hover your mouse over the join/renew tab on the top right of the screen and the member privileges should appear.