What's in your smoker? - Page 126

forgop · 07-19-2011, 08:14 AM

Quote:

Originally Posted by OLS

I often wonder who EATS all that stuff.

I usually eat for a week each time I fire up the WSM, but today's smoke is for a "pitch in" lunch with 6 of my nursing classmates and clinical instructor. They've been tortured enough watching me bring in ribs to eat for lunch week after week.

forgop · 07-19-2011, 12:32 PM

Public Service Announcement: Be sure to wear shoes when getting the WSM going with a chimney. Let's just say an unseen piece of charcoal laying beside the smoker a few minutes later is quite hot.

ucla695 · 07-19-2011, 01:11 PM

Quote:

Originally Posted by forgop

Public Service Announcement: Be sure to wear shoes when getting the WSM going with a chimney. Let's just say an unseen piece of charcoal laying beside the smoker a few minutes later is quite hot.

Ouch.

pnoon · 07-19-2011, 05:44 PM

No pics. But worth sharing.
Beef Jerky

Chainsaw13 · 07-19-2011, 05:47 PM

The jerky sounds good Peter. How thick did you slice it?

forgop · 07-19-2011, 06:00 PM

Here are the 9 racks of BBR's off of the smoker. The downside to today's smoke is that it seems my remote thermometer failed to "update" as temps were holding nicely and I went inside for a while since it was only ~ 95 degrees today and failed to alarm me to the 260-265 temps going on for at least 60-90 minutes. They're a little dry.

pnoon · 07-19-2011, 06:44 PM

Quote:

Originally Posted by Chainsaw13

The jerky sounds good Peter. How thick did you slice it?

between 1/8 and 1/4 inch.
I wouldn't go more than 1/4"

ucla695 · 07-20-2011, 07:38 AM

Quote:

Originally Posted by forgop

Here are the 9 racks of BBR's off of the smoker. The downside to today's smoke is that it seems my remote thermometer failed to "update" as temps were holding nicely and I went inside for a while since it was only ~ 95 degrees today and failed to alarm me to the 260-265 temps going on for at least 60-90 minutes. They're a little dry.

Those still look delicious. What remote thermometer were you using? I've had problems with my Maverick ET-73 doing that and upgraded to the ET-732.

OLS · 07-21-2011, 11:14 AM

Dry AND out of focus, haha.

I am not sure what I am doing right, but I rarely get too much retraction off the bone. I think it is that last 15-25 degrees
past where I range, about 220 for the entire cook. They come out bursting with juice and as tender as anything I have
had like it. But you can BARELY see the tips of the bones protruding. I would say that yes, it is unwise to be that high.
But I have no thermometer, I just check on em every hour, haha.

---edit----
good thing you are working in a hospital....you are going to need REGULAR cholesterol checks.

forgop · 07-21-2011, 03:48 PM

Quote:

Originally Posted by OLS

Dry AND out of focus, haha.

I am not sure what I am doing right, but I rarely get too much retraction off the bone. I think it is that last 15-25 degrees
past where I range, about 220 for the entire cook. They come out bursting with juice and as tender as anything I have
had like it. But you can BARELY see the tips of the bones protruding. I would say that yes, it is unwise to be that high.
But I have no thermometer, I just check on em every hour, haha.

---edit----
good thing you are working in a hospital....you are going to need REGULAR cholesterol checks.

I'm backing off the atkins for awhile now and going back to WW. Won't be firing up the smoker for awhile now.

OLS · 07-23-2011, 10:51 AM

Bummer.....More reasons for the Smoker thread to be slow...

BUT here is an offering, something MUST be going around, my pics are blurry TOO.
I think it's a camera virus.

Cranked up 8 chicken legs and a small butt today. I wanted to show my landlady that I appreciate
her getting off her ass a lot lately and spraying down the patio and trying to generally hold up her end of
the bargain around here. So i gave her 4 chicken legs and a small butt. I usually give her scraps, barely a tenth
of what I make for myself. i used to give her a half a rack of ribs every weekend, but she started pissing me off.

Where was I?? Oh yeah...believe it or not, I remembered to take PIX, lol. Well the chicken legs almost got away....
PS...the amazing thing about the chicken legs was, I cooked em at such a high temp, the skin was CRISPY AND smoked!
Freaking victory, and a first for me. Downside? I smoked em too long and they were delicious, but the kind of
overdone that makes the meat a little mushy. I like it fine like that, but I coulda pulled em an hour earlier and enjoyed
the texture more. but the taste was.......we need an orgasm smilie.

I can't believe I gave up that butt without even a NIBBLE.

Chainsaw13 · 07-23-2011, 07:15 PM

Got a 5.5lb flat end today that'll go on the smoker tomorrow. I don't think my Bradley will get hot enough to do a H&F cooking method, but I"ll crank it as high as I can and see what happens.

fxpose · 07-25-2011, 11:29 AM

I cooked up some chicken thighs on my new UDS.

OLS · 07-25-2011, 06:01 PM

That's a particularly sweet rendition of the old UDS.

ucla695 · 07-26-2011, 06:43 AM

Quote:

Originally Posted by fxpose

I cooked up some chicken thighs on my new UDS.

Looking good!

OLS · 07-29-2011, 06:40 AM

OMG it is the weekend already! As little as I do on a Friday, I call it the weekend. This weekend is special, because
I have to be VERY careful not to rush it or waste it. I am in the Smokies all next week, but I can't arrive before Monday
morning, so there is no need to rush through the weekend to hurry up and get the Smokies here faster. I need to
cook up 4 racks of BBRs on Sunday, I have a butt pulled and seasoned and sauced in the freezer to take with me, and
I might cold smoke some catfish after I am all done with the meat. The smoker gets a real workout this weekend. I might
get by the Kroooger store and check on reduced meat and have a marathon Smokeapalooza.

BigAsh · 07-29-2011, 09:16 AM

Quote:

Originally Posted by OLS

...the amazing thing about the chicken legs was, I cooked em at such a high temp, the skin was CRISPY AND smoked!
Freaking victory, and a first for me. Downside? I smoked em too long and they were delicious, but the kind of
overdone that makes the meat a little mushy. I like it fine like that, but I coulda pulled em an hour earlier and enjoyed
the texture more. but the taste was.......we need an orgasm smilie.

I can't believe I gave up that butt without even a NIBBLE.

WINNER WINNER!....Crispy Smoked Chicken Legs Dinner!!....that's a feat I've yet to pull off on the smoker

Quote:

Originally Posted by fxpose

I cooked up some chicken thighs on my new UDS.

Looked mighty tasty!!

OLS · 07-30-2011, 08:09 AM

In a development sure to make Keith BigAsh whimper, I picked up a dozen chicken legs today, So I am all set now to make
it that much worse in the morning. I was going to try for crispy skin again, but it will be tough with other meats on the
grate to get the temps up too high. I don't want to ruin 60 bucks worth of meat to cook 4 dollars worth of chicken
legs to perfection, lol.

I also saw they had some cross-cut beef short ribs marked down, and a rack of cut dino-bone beef ribs just covered with meat
so I had to pick those up as well. It's gonna be a multi-species smoke for the Smokies.

OLS · 07-30-2011, 05:12 PM

Yummy yummy. Chicken legs and short ribs, done to a turn!

Smokin Gator · 07-31-2011, 04:30 AM

Did about six pounds of beef jerky yesterday. 3 hours in the smoke with mesquite and finished off in the dehydrator.

That is one sweet lookin' UDS by the way!!!

07-19-2011, 12:32 PM	#2502
forgop Not a puffer Join Date: Oct 2008 First Name: Duane Location: Indianapolis, IN Posts: 2,869 Trading: (40)	Re: What's in your smoker? Public Service Announcement: Be sure to wear shoes when getting the WSM going with a chimney. Let's just say an unseen piece of charcoal laying beside the smoker a few minutes later is quite hot.

07-19-2011, 05:44 PM	#2504
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: What's in your smoker? No pics. But worth sharing. Beef Jerky __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

07-19-2011, 05:47 PM	#2505
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: What's in your smoker? The jerky sounds good Peter. How thick did you slice it? __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

07-21-2011, 11:14 AM	#2509
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? Dry AND out of focus, haha. I am not sure what I am doing right, but I rarely get too much retraction off the bone. I think it is that last 15-25 degrees past where I range, about 220 for the entire cook. They come out bursting with juice and as tender as anything I have had like it. But you can BARELY see the tips of the bones protruding. I would say that yes, it is unwise to be that high. But I have no thermometer, I just check on em every hour, haha. ---edit---- good thing you are working in a hospital....you are going to need REGULAR cholesterol checks.

07-23-2011, 07:15 PM	#2512
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: What's in your smoker? Got a 5.5lb flat end today that'll go on the smoker tomorrow. I don't think my Bradley will get hot enough to do a H&F cooking method, but I"ll crank it as high as I can and see what happens. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

07-25-2011, 06:01 PM	#2514
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? That's a particularly sweet rendition of the old UDS.

07-29-2011, 06:40 AM	#2516
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? OMG it is the weekend already! As little as I do on a Friday, I call it the weekend. This weekend is special, because I have to be VERY careful not to rush it or waste it. I am in the Smokies all next week, but I can't arrive before Monday morning, so there is no need to rush through the weekend to hurry up and get the Smokies here faster. I need to cook up 4 racks of BBRs on Sunday, I have a butt pulled and seasoned and sauced in the freezer to take with me, and I might cold smoke some catfish after I am all done with the meat. The smoker gets a real workout this weekend. I might get by the Kroooger store and check on reduced meat and have a marathon Smokeapalooza.

07-30-2011, 08:09 AM	#2518
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? In a development sure to make Keith BigAsh whimper, I picked up a dozen chicken legs today, So I am all set now to make it that much worse in the morning. I was going to try for crispy skin again, but it will be tough with other meats on the grate to get the temps up too high. I don't want to ruin 60 bucks worth of meat to cook 4 dollars worth of chicken legs to perfection, lol. I also saw they had some cross-cut beef short ribs marked down, and a rack of cut dino-bone beef ribs just covered with meat so I had to pick those up as well. It's gonna be a multi-species smoke for the Smokies.

07-31-2011, 04:30 AM	#2520
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: What's in your smoker? Did about six pounds of beef jerky yesterday. 3 hours in the smoke with mesquite and finished off in the dehydrator. That is one sweet lookin' UDS by the way!!! __________________ Check out the Cigar Asylum Newbie Sampler Trade