What's in your smoker?

[T.G]

Originally Posted by Steve

By extending the stack higher, the air/heat travels a bit faster thereby drawing more air into the firebox and helping get a better burn. I had to tweek it a bit to find the balance of too fast vs. too slow.

Right, taller chimney = greater draft. It's a temperature & pressure equation, lower density & pressure inside the chimney due to the heat, higher pressure outside, this causes a natural flow from the firebox and pushes the gas out. I forget the name of the equation offhand though (it's been 20 years since I needed it).
[EDIT: just looked it up, it's called the "Stack Effect" - ]

Venturi is when you constrict a flow and the resulting pressure drop on the discharge side of the nozzle. You can pull a line off of that and use that suction to move another fluid, for example, a water eductor pump.

The Ventura effect, well, this is all I got...

[Steve]

Originally Posted by T.G

The Ventura effect, well, this is all I got...

That's what I'm sayin...

[T.G]

[T.G]

A pair of fatties for the herf this afternoon.

Italian sausage stuffed with bacon, artichoke hearts, mushrooms, red bell pepper, red onion, Parmesan, Swiss & home made bechamel sauce.

Should be ready shortly to pull and wrap for finishing in Steve's oven at the herf.

[MarkinAZ]

Originally Posted by T.G

A pair of fatties for the herf this afternoon.

Italian sausage stuffed with bacon, artichoke hearts, mushrooms, red bell pepper, red onion, Parmesan, Swiss & home made bechamel sauce.

Should be ready shortly to pull and wrap for finishing in Steve's oven at the herf.

Ohhhhhhhhhhhhh

[kydsid]

First smoke on the BGE. Got some ribs from the local butcher. These were some HUGE baby backs. Ended up having to fold them because they were about 20'' long each and given what I paid I didn't want to trim.

Turned out great with a homemade Asian spice rub and sauce from the BGE cookbook.



IMG_20130612_143002 by kydsid, on Flickr



IMG_20130612_172818 by kydsid, on Flickr



IMG_20130612_173349 by kydsid, on Flickr

[MarkinAZ]

Nice looking ribs Jason About how long did the ribs take to cook in your BGE?

[kydsid]

About four hours but I'm still getting a hang on temp control. Years of offset BBQ. I'm a newb all over again.

[Steve]

Originally Posted by kydsid

First smoke on the BGE. Got some ribs from the local butcher. These were some HUGE baby backs. Ended up having to fold them because they were about 20'' long each and given what I paid I didn't want to trim.

Turned out great with a homemade Asian spice rub and sauce from the BGE cookbook.



IMG_20130612_143002 by kydsid, on Flickr



IMG_20130612_172818 by kydsid, on Flickr



IMG_20130612_173349 by kydsid, on Flickr

Another trick is to "roll" them into a circle and tie with butchers twine then sit them on the grate. Looks awesome though and I bet they tasted even better.

[kydsid]

Originally Posted by Steve

Another trick is to "roll" them into a circle and tie with butchers twine then sit them on the grate. Looks awesome though and I bet they tasted even better.

Thanks. I've been looking at getting the adjustable and stackable grate system from cgs for the egg. Looks very handy.



So the ribs above were a hit yesterday so did Korean ribs and bacon wrapped apple filled chicken breast. 1.5 hours under hickory smoke, then seared under high heat for half an hour.


IMG_20130616_191716 by kydsid, on Flickr


Doesn't the deck look a LOT cleaner! Boy was it dirty.



IMG_20130616_201647 by kydsid, on Flickr

[T.G]

Nice looking q, Jason.

[Chainsaw13]

Care to share your Korean BBQ recipe?

[kydsid]

Originally Posted by Chainsaw13

Care to share your Korean BBQ recipe?

The first ribs with the rub and sauce were from the egg cookbook. I can pm the recipe to ya.

The Korean ribs I just called them that because of how they were cut, just like ribs at a Korean restaraunt. Local butcher actually cuts and seasons them himself, but it isn't a Korean spice flavor, more Texas inspired. I'll ask next time if he has a recipe to share.

[Chainsaw13]

Originally Posted by kydsid

The first ribs with the rub and sauce were from the egg cookbook. I can pm the recipe to ya.

The Korean ribs I just called them that because of how they were cut, just like ribs at a Korean restaraunt. Local butcher actually cuts and seasons them himself, but it isn't a Korean spice flavor, more Texas inspired. I'll ask next time if he has a recipe to share.

Sure, PM me the recipe. always looking for new ideas on how to prepare food.

[OLS]

What's that green stuff on that plate? Next to the ribs??

[kydsid]

Originally Posted by OLS

What's that green stuff on that plate? Next to the ribs??

That's some of the algae I cleaned off my dirty deck.

[Steve]

Originally Posted by kydsid

That's some of the algae I cleaned off my dirty deck.

[kydsid]

Here's hoping the half a bottle of rum drank prepping for an overnight cook doesn't mess things up.


IMG_20130621_224841 by kydsid, on Flickr



11lb Prime Packer Brisket
6 tb olive oil
Liberal Salt and Pepper, fresh and non of that iodized crap
Then rubbed with Plowboy's brand beef rub ---- Thanks to Smokin Gator who bombed me with the stuff a ways back, love it still

Thinking about 12 hours under hickory smoke and hopin for the best

[Smokin Gator]

Can't wait to see how this one turns out!

Originally Posted by kydsid

Here's hoping the half a bottle of rum drank prepping for an overnight cook doesn't mess things up.


IMG_20130621_224841 by kydsid, on Flickr



11lb Prime Packer Brisket
6 tb olive oil
Liberal Salt and Pepper, fresh and non of that iodized crap
Then rubbed with Plowboy's brand beef rub ---- Thanks to Smokin Gator who bombed me with the stuff a ways back, love it still

Thinking about 12 hours under hickory smoke and hopin for the best

[kydsid]

Originally Posted by Smokin Gator

Can't wait to see how this one turns out!

Me too. I have to admit, I broke a cardinal rule. I peeked.

It was gorgeous. Sitting at 187 10 hours in with my temp a little low so I bumped it over 250.