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02-13-2010, 02:26 AM | #161 | |
That's a Corgi
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Re: What's in your smoker?
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Horse is best as a filet or entrecote up to medium rare; often with a sauce on top (this is Europe).
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Port Wine & Claret | British Cars | Welsh Corgi's |
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02-13-2010, 02:29 AM | #162 |
That's a Corgi
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Re: What's in your smoker?
It depends at what point you put the meat on. If you just broke the logs down into charcoal and the meat is 1.5" from coals, it will cook in 10 minutes. Once the charcoal is "made", it's the same as a habachi or webber.
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Port Wine & Claret | British Cars | Welsh Corgi's |
02-16-2010, 12:39 PM | #163 | |
Livin' in a Van....
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Re: What's in your smoker?
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I got my Bradley, cover and pucks on Amazon They had some great sales over Christmas time. I used it this weekend. I ran the smoke for 4 of the 5 hours on my Pork Ribs (Apple, Alder and Hickory) I will run less smoke next time. A little overpowering. I miss using my Soaked Wood Chips though. Ribs came out great otherwise. |
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02-16-2010, 12:42 PM | #164 |
Livin' in a Van....
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Re: What's in your smoker?
Greg, I callibrated my Thermomoter this weekend and found out it was running about 5-10 degrees cold. So I was actually smoking at almost 200 not 190. So thats why the Pork Shoulder was cooking a little faster (12 hrs)
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02-16-2010, 12:45 PM | #165 |
Livin' in a Van....
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Re: What's in your smoker?
Not only did the adjustable temp reostat go out (melted 2 extension cords ) But the entire bottom of the smoker has basically rusted away and there is about a 9 inch diameter hole in the bottom where I put the wood chips. I have been using a flattened aluminum pie pan to cover it for the last year. This puppy had some miles on it.
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02-16-2010, 01:08 PM | #166 | |
Grrrrrr
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Re: What's in your smoker?
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02-16-2010, 04:02 PM | #167 | |
Møøse bites can be nasty
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Re: What's in your smoker?
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. |
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02-16-2010, 04:54 PM | #168 | |
Non-believer
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Re: What's in your smoker?
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How much are the pucks and how many do you need for "4 hours"? |
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02-16-2010, 06:40 PM | #169 | |
Livin' in a Van....
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Re: What's in your smoker?
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The Bradley takes 3 pucks per hour. 1 box of 48 pucks runs about $15-$17. Its really not that expensive about $1 per hour. I will probably run the smoke for 2-2.5 hrs on the next ribs. |
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02-16-2010, 07:07 PM | #170 |
Non-believer
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Re: What's in your smoker?
Hmmm... From the research on electric smokers, you only need a very small amount of wood to get great results. I only use 2-3 ounces of chips, if that, to smoke 2 pork butts (and less wood if I smoke something smaller). I'd try running enough pucks for 1 hour's worth of smoke, should be plenty, IMO. Smoking itslef takes place rather early, you then cook through for the remainder of the time?
I've done cold smoking in mine and it really takes about 30 minutes and this with a special plate sitting between the smoking element and food (only allowing smoke through for the most part). So, smoking itslef does not take much time. |
02-16-2010, 07:18 PM | #171 | |
Livin' in a Van....
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Re: What's in your smoker?
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Wow, I would'nt even think about using that little wood chips. I use at least 4-6 cups of soaked chips for 4 hours of smoke per pork shoulder in my old Barell smoker. |
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02-16-2010, 08:08 PM | #172 |
Non-believer
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Re: What's in your smoker?
I use chunks, split up. No water soaking at all. We're talking electric versus barrel smokers. I am sure I'd be using more wood in a barrel smoker. We're talking a two-box barrel smoker, right?
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02-17-2010, 01:12 PM | #173 | |
Country Gentleman
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Re: What's in your smoker?
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I have no experience with electric smokers, but 2-3oz of chips is tiny compared to the amount of smoke I use in my offset. I use at least 10lbs of wood.
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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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02-17-2010, 02:11 PM | #174 | |
Just plain insane!
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Re: What's in your smoker?
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As for smoke absorption, I feel like the meat generally stops taking more smoke at around 130-140 degrees. I usually go to 170 or so on butts and briskets to get the bark like I want it, but I don't think it gets any more past the 130-140 internal mark. What I think a lot of people confused with too much smoke is actual the creosote that is deposited on meat that has been exposed to smoke that is not clean. I really don't think it makes any difference how much smoke you put to the meat as long as it is clean. White/grey smoke is dirty and will give you that off taste. All IMO only!!! |
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02-17-2010, 03:06 PM | #175 | |
Dad Jokester Supreme
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Re: What's in your smoker?
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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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02-17-2010, 03:32 PM | #176 | |
Non-believer
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Re: What's in your smoker?
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As for the "cleanliness" of the smoke, or more specifically, color of it, I thought color mostly depends on the amount of (remaining) water in the wood? "Greener" wood leads to darker smoke? |
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02-17-2010, 05:34 PM | #177 | |
Grrrrrr
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Re: What's in your smoker?
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I can take very well seasoned wood and create dark smoke by choking the combustion. In an electric smoker, you can get a dark and/or heavy smoke because the wood smoulders rather than burns. Smouldering being an incomplete combustion, and as stated previously there are factors that can make it worse. Unfortuantely, dark is kind of ambiguious. |
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02-17-2010, 06:12 PM | #178 | |
Livin' in a Van....
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Re: What's in your smoker?
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My Barell smoker (top loader) is electric with a temp controled reostat dial. Not charcoal or gas. |
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02-17-2010, 06:51 PM | #179 |
Non-believer
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Re: What's in your smoker?
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02-17-2010, 07:11 PM | #180 |
Livin' in a Van....
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Re: What's in your smoker?
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