What's in your smoker? - Page 16

Mr B · 03-19-2010, 11:49 AM

Very Nice Joe

kgoings · 03-19-2010, 01:57 PM

Got the rub on the ribs, and the smoker is a seasoning! An I bought a pork butt for Sunday!

03-19-2010, 02:05 PM

I did a whole chicken and some apples. I cut the chicken down the breastplate and cracked the back to open it up. I smoked them for about 2 hours then it got windy and temp outside is dropping so I am finishing in the oven. I know I could finished with the smoker but I am to lazy to watch that and my 3 year old at the same time so into the oven they go.
Posted via Mobile Device

tuxpuff · 03-19-2010, 02:23 PM

Quote:

Originally Posted by kgoings

Got the rub on the ribs, and the smoker is a seasoning! An I bought a pork butt for Sunday!

Sounds like it's going to be a great weekend! Take some pics!

tuxpuff · 03-19-2010, 02:24 PM

Quote:

Originally Posted by leasingthisspace

I did a whole chicken and some apples. I cut the chicken down the breastplate and cracked the back to open it up. I smoked them for about 2 hours then it got windy and temp outside is dropping so I am finishing in the oven. I know I could finished with the smoker but I am to lazy to watch that and my 3 year old at the same time so into the oven they go.
Posted via Mobile Device

Apples you say? hmmm...do you prep them in any special way?

03-19-2010, 02:48 PM

The apples I cut them in half and cored them. I basted them with a mixture of some brown sugar, some apple juice (just enough to make it pastey) and some cinnamon. I had enough to baste them before they went into the smoker with enough to put it on again when I moved them to the oven.
The only reason I got the apples was cuz my daughter saw them at the store and wanted them for cooking them on the fire as she calls it. I have to say I never done it before so I am looking forward to them. I am more of a make it up as you go along instead of a measurer.

For me cooking should be fun and less about exact amounts of things.
Posted via Mobile Device

Steve · 03-19-2010, 03:23 PM

In the past, I have cored the apples and stuffed them with Carmel or chocolate and lightly oiled the outside and covered with Cinnamon. Tasty.

Quote:

Originally Posted by leasingthisspace

The apples I cut them in half and cored them. I basted them with a mixture of some brown sugar, some apple juice (just enough to make it pastey) and some cinnamon. I had enough to baste them before they went into the smoker with enough to put it on again when I moved them to the oven.
The only reason I got the apples was cuz my daughter saw them at the store and wanted them for cooking them on the fire as she calls it. I have to say I never done it before so I am looking forward to them. I am more of a make it up as you go along instead of a measurer.

For me cooking should be fun and less about exact amounts of things.
Posted via Mobile Device

03-19-2010, 03:29 PM

Sounds good. Did you post a pic here of them? It was probably your post that fueled my thought. I remember seeing one somewhere.
Ask Knip23 if the apples were good he just ate one.
Posted via Mobile Device

marge796 · 03-19-2010, 03:37 PM

Quote:

Originally Posted by T.G

Smoked up some pastrami yesterday afternoon w/ apple and plum wood, sliced it up this morning.

Washed, coated w/ ground pepper, corriander and mustard seeds. About to go in the smoker.

All done, into foil and a cooler to contemplate life for a few hours, then straight to the refrigerator overnight.

First slices... Love the smoke ring.

Sliced - fat cap gets trimmed off as I use the slices.

Breakfast. Yum.

This looks outstanding!!!

Chris.....

Knip23 · 03-19-2010, 04:22 PM

Ribs with Home made Honey BBQ sauce, with just a hint of Jack

tuxpuff · 03-19-2010, 04:35 PM

Quote:

Originally Posted by Knip23

Ribs with Home made Honey BBQ sauce, with just a hint of Jack

Now I'm starving!

kgoings · 03-19-2010, 09:23 PM

My first attempt at smoking meat. It didnt get finished in time for dinner so I put it in the oven for 20 minutes to cook it to a safe temp.

T.G · 03-19-2010, 09:39 PM

Looks good.

No crime or shame about putting it in an oven to finish. A large number of restaurants do that all the time.

How did it taste?

mosesbotbol · 03-20-2010, 10:55 AM

Quote:

Originally Posted by T.G

No crime or shame about putting it in an oven to finish. A large number of restaurants do that all the time.

I do it with chicken and beef roasts to crank up the temps for a crispy outside.

20 degrees before serving temp I'll move it into the oven around 400.

Steve · 03-20-2010, 01:24 PM

One of the great things to me about smoking meat is practice, practice, practice. I mean, really, however bad it comes out, it will always be better than the commerical stuff. Just learn from the mistakes and move on.

[quote=kgoings;799940]My first attempt at smoking meat. It didnt get finished in time for dinner so I put it in the oven for 20 minutes to cook it to a safe temp.

mosesbotbol · 03-21-2010, 07:43 AM

5 lb brisket put on at 7:00 AM this morning. Kingsford Comp and a cup of soaked pecan shells.

eber · 03-21-2010, 12:13 PM

that pastrami looks awesome !!! I cant wait to fire up my smoker

03-21-2010, 12:21 PM

Quote:

Originally Posted by mosesbotbol

5 lb brisket put on at 7:00 AM this morning. Kingsford Comp and a cup of soaked pecan shells.

kgoings · 03-21-2010, 01:09 PM

Put in an 8.5lb butt in this morning at 5AM...Sorry I didnt take a pic ahead of time. I will get one later

kgoings · 03-21-2010, 04:53 PM

Quote:

Originally Posted by kgoings

Put in an 8.5lb butt in this morning at 5AM...Sorry I didnt take a pic ahead of time. I will get one later

Just pulled it off the smoker and wrapped it in aluminum. I put too much rub on it and the outside looks (and tastes) charred...but the inside is fantastic!!! I guess I will just trim off all the outside

03-19-2010, 11:49 AM	#301
Mr B Livin' in a Van.... Join Date: Dec 2008 Location: North Bay Area, CA Posts: 3,233 Trading: (79)	Re: What's in your smoker? Very Nice Joe

03-19-2010, 01:57 PM	#302
kgoings Cigarologist Join Date: Oct 2008 First Name: Kirk Location: Highlands Ranch, Co Posts: 1,979 Trading: (42)	Re: What's in your smoker? Got the rub on the ribs, and the smoker is a seasoning! An I bought a pork butt for Sunday! __________________ Your silly little opinion has been noted!

03-19-2010, 02:05 PM	#303
leasingthisspace Guest Posts: n/a	Re: What's in your smoker? I did a whole chicken and some apples. I cut the chicken down the breastplate and cracked the back to open it up. I smoked them for about 2 hours then it got windy and temp outside is dropping so I am finishing in the oven. I know I could finished with the smoker but I am to lazy to watch that and my 3 year old at the same time so into the oven they go. Posted via Mobile Device

03-19-2010, 02:48 PM	#306
leasingthisspace Guest Posts: n/a	Re: What's in your smoker? The apples I cut them in half and cored them. I basted them with a mixture of some brown sugar, some apple juice (just enough to make it pastey) and some cinnamon. I had enough to baste them before they went into the smoker with enough to put it on again when I moved them to the oven. The only reason I got the apples was cuz my daughter saw them at the store and wanted them for cooking them on the fire as she calls it. I have to say I never done it before so I am looking forward to them. I am more of a make it up as you go along instead of a measurer. For me cooking should be fun and less about exact amounts of things. Posted via Mobile Device

03-19-2010, 03:29 PM	#308
leasingthisspace Guest Posts: n/a	Re: What's in your smoker? Sounds good. Did you post a pic here of them? It was probably your post that fueled my thought. I remember seeing one somewhere. Ask Knip23 if the apples were good he just ate one. Posted via Mobile Device

03-19-2010, 09:39 PM	#313
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? Looks good. No crime or shame about putting it in an oven to finish. A large number of restaurants do that all the time. How did it taste? Last edited by T.G; 03-19-2010 at 09:45 PM.

03-20-2010, 01:24 PM	#315
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? One of the great things to me about smoking meat is practice, practice, practice. I mean, really, however bad it comes out, it will always be better than the commerical stuff. Just learn from the mistakes and move on. [quote=kgoings;799940]My first attempt at smoking meat. It didnt get finished in time for dinner so I put it in the oven for 20 minutes to cook it to a safe temp. __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

03-21-2010, 07:43 AM	#316
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: What's in your smoker? 5 lb brisket put on at 7:00 AM this morning. Kingsford Comp and a cup of soaked pecan shells. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

03-21-2010, 12:13 PM	#317
eber Have My Own Room Join Date: Jan 2009 First Name: Erik Posts: 1,229 Trading: (7)	Re: What's in your smoker? that pastrami looks awesome !!! I cant wait to fire up my smoker

03-21-2010, 01:09 PM	#319
kgoings Cigarologist Join Date: Oct 2008 First Name: Kirk Location: Highlands Ranch, Co Posts: 1,979 Trading: (42)	Re: What's in your smoker? Put in an 8.5lb butt in this morning at 5AM...Sorry I didnt take a pic ahead of time. I will get one later __________________ Your silly little opinion has been noted!