What's in your smoker? - Page 179

Scottw · 10-29-2012, 07:58 PM

More ribs yesterday, let these get some more color

OLS · 10-30-2012, 08:38 AM

Quote:

Originally Posted by Scottw

More ribs yesterday, let these get some more color

Can't fool me, them's the same ribs from the previous page, lol.

jjirons69 · 10-30-2012, 09:08 AM

Quote:

Originally Posted by MarkinCA

Mark, keep me updated. I have two single-probe digital thermos that I have to use in tandem when I smoke. This is on my Santa's list.

Steve · 10-31-2012, 04:44 PM

Quote:

Originally Posted by jjirons69

This was last night. Loaded the grill with several rounds of hickory and lump. Allowed the temp to reach about 300F. Had this beautiful side of Steelhead. A little kosher salt and several lime slices. I put the fish on and shut all the vent down. It probably cooked/smoked about 8 minutes. The interior of the meat was barely tepid, more like room temp. It had a great smoked flavor and melted in your mouth. Some of the best fish we've had in a while. Outstanding!

Awesome!

Chainsaw13 · 11-02-2012, 07:26 PM

Going in the smoker tomorrow. One with mild Italian sauasage and mozzarella cheese, the other with ground round and sharp cheddar.

Scottw · 11-02-2012, 08:01 PM

We finally got power back after sandy but my in laws didn't so we had my mother father, sister and brother in law over tonight as well as my niece and nephew for our first hot meal since Monday afternoon. I did a pork loin roast, smoked over mesquite and hickory with an smoked apple cider and sage gravy. Mashed potatoes, roasted cauliflower and some red wine rounded out the meal.

Chainsaw13 · 11-02-2012, 08:18 PM

Looks tasty Scott.

forgop · 11-03-2012, 12:55 PM

Quote:

Originally Posted by Chainsaw13

Going in the smoker tomorrow. One with mild Italian sauasage and mozzarella cheese, the other with ground round and sharp cheddar.

Sounds quite interesting-never thought of making something like this. What are these called?

T.G · 11-03-2012, 01:56 PM

Quote:

Originally Posted by forgop

Sounds quite interesting-never thought of making something like this. What are these called?

Fatties. Bacon Explosions.

Brad has a whole thread on it:
http://www.cigarasylum.com/vb/showth...t=super+fattie

forgop · 11-03-2012, 02:46 PM

Quote:

Originally Posted by T.G

Fatties. Bacon Explosions.

Brad has a whole thread on it:
http://www.cigarasylum.com/vb/showth...t=super+fattie

Thanks-

I knew about the bacon explosion, but not mixing it up with other ingredients inside. Sounds like I need to get my Traeger fixed and try out some various combinations.

The first thing that came to mind was a philly cheese steak and came across this take. http://www.smokingmeatforums.com/t/1...se-steak-fatty

Chainsaw13 · 11-03-2012, 03:57 PM

Philly cheese steak should be good. Basically these are bacon wrapped meat loafs. The flavor combos are endless.

pektel · 11-04-2012, 02:14 AM

I have two racks of baby back ribs thawing for tomorrow. haven't done ribs in a long time. looking forward to it!
Posted via Mobile Device

jjirons69 · 11-05-2012, 07:36 PM

10 grilled chicken legs with thick, sweet, hot BBQ (Slather Hot Sauce, Sweet Baby Rays, and my homemade in equal parts). Man I love some BBQ chicken. Had to give a close up, too, so you could almost smell it!

11-05-2012, 07:40 PM

Quote:

Originally Posted by jjirons69

10 grilled chicken legs with thick, sweet, hot bbq (slather hot sauce, sweet baby rays, and my homemade in equal parts). Man i love some bbq chicken. Had to give a close up, too, so you could almost smell it!

om nom nom....

jimdandy · 11-08-2012, 10:10 AM

I have a wood mixture question...
I am a big fan of mesquite, as long as it is nice and dry, with some oak and hickory to tone it down some. That being said, I would like to do something a little different this next week. I have a nice supply of apple wood, but don't want to use it exclusively. My first thought is a mixture of oak & apple, maybe 3-1. What do y'all think?

T.G · 11-08-2012, 10:17 AM

Quote:

Originally Posted by jimdandy

I have a wood mixture question...
I am a big fan of mesquite, as long as it is nice and dry, with some oak and hickory to tone it down some. That being said, I would like to do something a little different this next week. I have a nice supply of apple wood, but don't want to use it exclusively. My first thought is a mixture of oak & apple, maybe 3-1. What do y'all think?

That will work great.

I keep probably about a dozen different smoke woods on hand, one of which is apple, another of which is oak, and I haven't found anything that oak doesn't mix will with.

Apple is usually mild enough that you could even start at 1:1 and fine tune from there to your tastes and the food being cooked.

MarkinAZ · 11-08-2012, 07:19 PM

Quote:

Originally Posted by jjirons69

10 grilled chicken legs with thick, sweet, hot BBQ (Slather Hot Sauce, Sweet Baby Rays, and my homemade in equal parts). Man I love some BBQ chicken. Had to give a close up, too, so you could almost smell it!

Mighty fine looking Chicken Jamie...

OLS · 11-10-2012, 05:17 PM

These were delicious....shot right before I gave em a glaze of Ray's....those pecan sticks were
removed from the bottom of the smoker before I dumped the ashes....in a few seconds I put em
on top of the coals with some big chunks of Hickory and closed the lid.

mahtofire14 · 11-10-2012, 06:34 PM

That looks a lot like mine does right now. Only one rack for me though!

deadrise · 11-13-2012, 04:57 AM

hhmmm smoked me a 26 pound practice turkey tonight it my electric smoker
first problem was well she was not tight but not much room to spare might wanna do 2 smaller turkeys
other then that it worked out great

11-02-2012, 08:18 PM	#3567
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	Re: What's in your smoker? Looks tasty Scott. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

11-03-2012, 03:57 PM	#3571
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	Re: What's in your smoker? Philly cheese steak should be good. Basically these are bacon wrapped meat loafs. The flavor combos are endless. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

11-04-2012, 02:14 AM	#3572
pektel I'm nuts for the place Join Date: Jul 2010 First Name: Peter Location: Grand Rapids, MN Posts: 4,320 Trading: (28)	Re: What's in your smoker? I have two racks of baby back ribs thawing for tomorrow. haven't done ribs in a long time. looking forward to it! Posted via Mobile Device

11-05-2012, 07:36 PM	#3573
jjirons69 Haberdasher Join Date: Oct 2008 First Name: Jamie Location: Chucktown, SC Posts: 4,120 Trading: (94)	Re: What's in your smoker? 10 grilled chicken legs with thick, sweet, hot BBQ (Slather Hot Sauce, Sweet Baby Rays, and my homemade in equal parts). Man I love some BBQ chicken. Had to give a close up, too, so you could almost smell it! __________________ Somebody has to go back and get a chitload of dimes

11-08-2012, 10:10 AM	#3575
jimdandy Eat, Sleep, Smoke! Join Date: Jan 2011 First Name: John Location: Lubbock Posts: 64 Trading: (5)	Re: What's in your smoker? I have a wood mixture question... I am a big fan of mesquite, as long as it is nice and dry, with some oak and hickory to tone it down some. That being said, I would like to do something a little different this next week. I have a nice supply of apple wood, but don't want to use it exclusively. My first thought is a mixture of oak & apple, maybe 3-1. What do y'all think? __________________ How many cigars constitutes enough??? The world may never know.

11-10-2012, 05:17 PM	#3578
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? These were delicious....shot right before I gave em a glaze of Ray's....those pecan sticks were removed from the bottom of the smoker before I dumped the ashes....in a few seconds I put em on top of the coals with some big chunks of Hickory and closed the lid. Last edited by OLS; 11-10-2012 at 05:26 PM.

11-10-2012, 06:34 PM	#3579
mahtofire14 Chillin in the Aging Room Join Date: Oct 2012 First Name: Pete Location: St. Paul, MN Posts: 1,588 Trading: (16)	Re: What's in your smoker? That looks a lot like mine does right now. Only one rack for me though! __________________ Saving basements in the Land of 10,000 Lakes.

11-13-2012, 04:57 AM	#3580
deadrise The Manhattan Project Join Date: Sep 2011 First Name: Jason Location: Reedville Virginia Posts: 1,001 Trading: (24)	Re: What's in your smoker? hhmmm smoked me a 26 pound practice turkey tonight it my electric smoker first problem was well she was not tight but not much room to spare might wanna do 2 smaller turkeys other then that it worked out great __________________