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10-01-2010, 07:01 PM | #1241 |
Just plain insane!
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Re: What's in your smoker?
Maybe for our northern brethren this slow down Brad... Me... I am just getting started after several months of it being too hot to enjoy cooking out in the barn.
A while back someone asked to see my charcoal maze. Here it is: Under the charcoal on the left side are four chunks of cherry. I light the far left corner and let it get up to 250 or so. Then I put the meat on and put on the Stoker. Depending on how much I am cooking and how warm it is outside it will usually run from 16-24 hours on that maze. Tonight I am doing 71 pounds of pork for a benefit at church tomorrow: Got the Spicewine settled in at 220 and sitting here acting like I need to do something other than drink this rum and smoke this Party Presidente!!! |
10-01-2010, 07:39 PM | #1242 |
Daddy x 4
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Re: What's in your smoker?
Nice.
Did some St.Louis ribs today. Wife loved them, but said tbe smoker must be moved further from the house. Smoke smell inside. Still learning, but learned some things today about my smoker. |
10-01-2010, 08:00 PM | #1243 |
Just plain insane!
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Re: What's in your smoker?
That's what it is all about. Once you learn you smoker and can deal with the differences in temp/humidity it is all downhill from there. Kinda like setting up up a humi!!!
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10-01-2010, 10:04 PM | #1244 | |
Grrrrrr
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Re: What's in your smoker?
Quote:
I was the one who asked about the maze, thanks for the photos. That's one helluva rig... |
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10-02-2010, 07:40 AM | #1245 | |
Dad Jokester Supreme
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Re: What's in your smoker?
Quote:
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...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
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10-02-2010, 03:09 PM | #1249 |
Just plain insane!
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Re: What's in your smoker?
Those last two rib shots look mighty tasty. My cook came off without a hitch!!
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10-02-2010, 03:58 PM | #1251 |
Suck It
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Re: What's in your smoker?
As tender as any I have ever made, but I think that is more the first time ever cooking baby backs
that did that. But I have taken to smoking first for about 90 mins at 200 and then when the smoke dies down, I stoke the coals again and let em roast for an hour around 250 then I just let the heat die out for another hour and pull em, provided the meat has shrunk off the bone ends enough to suit me. |
10-02-2010, 05:00 PM | #1253 |
Herf Crew of 2
Join Date: Oct 2008
First Name: Kevin
Location: The birthplace of Fathers Day
Posts: 2,465
Trading: (41)
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Re: What's in your smoker?
Just prepared a 9 pound brisket that will be going on tonight for about 12 hours with an oak/hickory mix. I'll post pics when I do it.
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Founding member of the Lilac City Dedicated Herfers |
10-02-2010, 10:52 PM | #1260 |
Formerly MarkinOR
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Re: What's in your smoker?
This is such a great thread, so much so that now I'm full...
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"Don't worry, God will work out His plan for your life..." Psalm 138 8 |
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