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07-09-2010, 11:44 AM
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#881 |
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not wrapped too tight....
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Re: What's in your smoker?
I put 2 Shoulders on last night, 14 pounds of happiness.
 Forgot the Camera at home, so I tried with the Phone. It doesn't work well in low light.  12 hours later, and they've been hovering at 147 for a couple of hours! Photo shortly. 
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Out of the 10Base-T, through the router,past the firewall, down the T-1, over the leased line, off the bridge, ....Nothing but .NET |
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07-09-2010, 12:04 PM
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#882 | |
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Country Gentleman
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Re: What's in your smoker?
Quote:
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'It is an honor for a man to keep aloof from strife; But every fool will be quarrelling.' |
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07-09-2010, 12:43 PM
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#883 |
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not wrapped too tight....
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Re: What's in your smoker?
Haven't bothered to check that today... LOL.
Guess I should.
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Out of the 10Base-T, through the router,past the firewall, down the T-1, over the leased line, off the bridge, ....Nothing but .NET |
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07-09-2010, 01:22 PM
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#884 | |
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not wrapped too tight....
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Re: What's in your smoker?
Quote:
I 3/4 filled and lit another chimney, then I realized that I still had 1 vent closed, 1 wide open, and 1 about half way.... Could have just cracked the vent a little instead.  Only had 1 wide for the overnight. Cracked 1 half way this morning. Since then I've been busy, sleeping and watching movies...  I really need to find some fold-away handles for it, to make stoking easier......... I think I need to felt-gasket the lid too. 
__________________
Out of the 10Base-T, through the router,past the firewall, down the T-1, over the leased line, off the bridge, ....Nothing but .NET |
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07-09-2010, 01:41 PM
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#885 | |
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Grrrrrr
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Re: What's in your smoker?
Quote:
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07-09-2010, 11:18 PM
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#886 | |
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not wrapped too tight....
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Re: What's in your smoker?
Quote:
~~~~~~~~~~~~~~~ Last weekend, was my first shot at ribs... Cleaned, sprinkled, and rolled for space. I foil wrapped middle grate and tried a pan of Sand for the first time. I need to use less sand.  They were 'toasted off' on the grill as my lady wasn't sure. I sliced them right on the grill, and delivered the bowl to the table for dinner. This is what survived the first night, as I was too hungry to bother with photos after the cook.  Cut anf split, too show the meat. These beat everything I've ever bought. 
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Out of the 10Base-T, through the router,past the firewall, down the T-1, over the leased line, off the bridge, ....Nothing but .NET |
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07-09-2010, 11:27 PM
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#887 |
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not wrapped too tight....
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Re: What's in your smoker?
So this weekend, was pulled pork for Massphat's CBQ.
Forgot the Camera entirely. Tried to get a night shot when I put them on, but the camera-phone doesn't do well in dark situations. BUT... This is the morning, with 10 hours on them, with the probe just being added in:  I finally pulled them this evening, and didn't stop for photos. They're wrapped in foil, and they're going to rest overnight. They should still be warm enough to easily pull, all morning long....... I'll grab some photos then.
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Out of the 10Base-T, through the router,past the firewall, down the T-1, over the leased line, off the bridge, ....Nothing but .NET |
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07-10-2010, 02:13 PM
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#888 |
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Suck It
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Re: What's in your smoker?
That's sort of why I cannot imagine working with a WSM.
Those rolled up ribs would drive me crazy. I know they make vertical racks and you can take out the top grate, but I couldn't deal with it. Now...off to take pics of my morning's festivities. I cooked two racks and two steaks. COMPLETELY forgot the salt, buit that added nice on the back end. This is the most tender mellow meat I have made yet on the Char-griller. Last edited by OLS; 07-10-2010 at 10:18 PM. |
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07-10-2010, 08:26 PM
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#889 | |
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Grrrrrr
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Re: What's in your smoker?
Quote:
How about just a pair of low profile gate handles? |
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07-10-2010, 09:53 PM
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#891 | ||
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not wrapped too tight....
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Re: What's in your smoker?
Quote:
It's the first time I've done Ribs, so I haven't invested in a rack yet. Quote:
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Out of the 10Base-T, through the router,past the firewall, down the T-1, over the leased line, off the bridge, ....Nothing but .NET |
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07-12-2010, 09:59 AM
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#892 |
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Grrrrrr
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Re: What's in your smoker?
Corn.
Yeah, corn. Had three ears of mediocre corn in the fridge. Not sweet at all, not real corn-y tasting, just kind of starchy. Ripped the husks and silk completely off of them, lit a small chimney of lump poured that in the smoker, tossed on some apple wood and a little bit of plum, let it run with all the vents at 100% open for 30-40 minutes or so. Really wasn't paying attention to the time, I just kind of wandered out and checked the corn for doneness a few times. Pulled it off, let it cool, cut it off the cob, mixed it with some chopped cilantro & sweet basil, chopped home grown cayenne peppers and some other variety of peppers I'm growing that isn't what it was supposed to be so I have no idea what the name is, some home grown cherry tomatoes and diced cucumber, minced red onion, a scan of drained black beans, and some leftover brown rice. Juiced three or four key limes, a few shakes of tapatio, a bit of EVOO, some powdered cumin and granulated garlic. Came out quite good. Didn't think to shoot a photo. Maybe I'll take a picture of the leftovers later. |
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07-12-2010, 10:59 AM
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#893 | |
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not wrapped too tight....
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Re: What's in your smoker?
Quote:
__________________
Out of the 10Base-T, through the router,past the firewall, down the T-1, over the leased line, off the bridge, ....Nothing but .NET |
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07-12-2010, 12:36 PM
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#895 | |
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Grrrrrr
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Re: What's in your smoker?
Quote:
http://www.unicorpinc.com/handles.htm http://www.a1parts.com/boxes/Accesso...ng_handles.htm http://www.handlesunlimited.com/folding.html   If you don't want the bolt ends sticking through to the inside of the chamber, UniCorp also makes ones with internal thread so you can use something like a SS panhead screw and washer and keep the inside of the cooker fairly smooth/flush. -------------ADDENDUM--------- Grainger has them, about $25/pair. Few different options scattered on that results page. Last edited by T.G; 07-12-2010 at 12:48 PM. |
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07-12-2010, 02:31 PM
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#896 |
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not wrapped too tight....
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Re: What's in your smoker?
Dude!
Sweet!
__________________
Out of the 10Base-T, through the router,past the firewall, down the T-1, over the leased line, off the bridge, ....Nothing but .NET |
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07-13-2010, 01:46 AM
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#897 |
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Guest
Posts: n/a
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Re: What's in your smoker?
Does anyone have a wood chip combo mix they prefer. I use apple wood and pecan tree mix and it turns out very well.
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07-14-2010, 10:06 AM
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#898 |
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Cashmere Jungle Lord
Join Date: Oct 2008
First Name: Boffa
Location: The town so nice they named it twice
Posts: 5,035
Trading: (48)
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Re: What's in your smoker?
Smoked a few lbs of wings and drums the other night. Used applewood chips and marinated the meat in bbq sauce along with some scotch bonnet hot sauce that I picked up in Jamaica. Pulling the skin off the chicken before smoking it sure helps the flavor. They turned out great!
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07-14-2010, 10:17 AM
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#899 |
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Guest
Posts: n/a
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Re: What's in your smoker?
Does anyone have a good recipe for pastrami? I know it's smoked corned beef, but that's about all I know.
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07-14-2010, 11:08 AM
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#900 | |
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Grrrrrr
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Re: What's in your smoker?
Quote:
These are both good places to start: http://www.virtualweberbullet.com/pastrami.html http://www.virtualweberbullet.com/cornedbeef.html I've done both and if you go the prepackaged corned beef method, I will say that to me, it really didn't make that much of a noticeable difference in flavor if I used the one with the spices in the brine or the spices in the packet, but what did make a big difference was getting one that is USDA Choice versus USDA Select. Wash it for at least 4 times longer than what they recommend (I would soak/wash overnight - otherwise it ends up tasting like a nitrate salt lick). Oh, and some mustard seed and ground juniper berries in the rub will really turn things up a notch. PS: TenderQuick is damned near impossible to find out here, only place you might find it is a restaurant supply. You can just salt cure the brisket, but that takes weeks. Packed in a vacuum sealer bag with the brine though that might not be that big of a problem - having a semi-open container of brine and meat in a home refrigerator for weeks is a PITA. Last edited by T.G; 07-14-2010 at 11:15 AM. |
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