What's in your smoker? - Page 217

Chainsaw13 · 05-04-2014, 04:27 PM

Was one of his mods to move either the fire box or exhaust to the right side? Usually they are opposite each other, to draw the smoke thru and across the meat.

Smoked some eggs along with my ribs. Started with raw eggs and left them in about 1.5 hours. Subtle smokiness to them. Chopped up one to have with some grilled asparagus, along side the ribs.

kydsid · 05-04-2014, 07:40 PM

That's a reverse flow smoker. The smoke and heat flow from fore box across bottom of smoker in a chamber the up to the meat level and out the exhaust. They tend to produce more even grate temperatures across the entire cooking area than a traditional offset smoker.

big a · 05-04-2014, 08:31 PM

Quote:

Originally Posted by kydsid

That's a reverse flow smoker. The smoke and heat flow from fore box across bottom of smoker in a chamber the up to the meat level and out the exhaust. They tend to produce more even grate temperatures across the entire cooking area than a traditional offset smoker.

He's got it right. There is a sealed chamber welded in the bottom. For my first run it went good. I was a little off on how much charcoal would be needed. Anyone have any tips or trick? Been reading online but like to hear it from others directly.

big a · 05-04-2014, 08:32 PM

Look ok?

Steve · 05-05-2014, 07:35 AM

Quote:

Originally Posted by kydsid

That's a reverse flow smoker. The smoke and heat flow from fore box across bottom of smoker in a chamber the up to the meat level and out the exhaust. They tend to produce more even grate temperatures across the entire cooking area than a traditional offset smoker.

Quote:

Originally Posted by big a

He's got it right. There is a sealed chamber welded in the bottom. For my first run it went good. I was a little off on how much charcoal would be needed. Anyone have any tips or trick? Been reading online but like to hear it from others directly.

Gotta love revers flow cookers!!!

Chainsaw13 · 05-05-2014, 04:53 PM

Huh, learn something new every day. Thanks for the 411 on reverse flow.

MrClean · 05-11-2014, 10:12 AM

For Mothers Day....a brisket, ham and 2 slabs of ribs. Gotta keep the mommas happy.

MarkinAZ · 05-11-2014, 02:07 PM

Quote:

Originally Posted by MrClean

For Mothers Day....a brisket, ham and 2 slabs of ribs. Gotta keep the mommas happy.

...

MrClean · 05-12-2014, 08:14 AM

Brisket turned out ok, the family loved it so that's all that matters

Ribs were better

Stevez · 05-12-2014, 08:30 AM

Those look fantastic Jeff. My mouth is watering uncontrollably.

Chainsaw13 · 05-16-2014, 05:40 PM

Ok, need some opinions. The brisket I was expecting to get tomorrow, originally thought 8-9lb size, is more like 3.5lb. I have no idea yet if it's point or flat, has fat cap or not. I'm thinking now of making into pastrami or maybe burnt ends. Any other ideas?

CRIMPS · 05-19-2014, 05:02 PM

Some Spare Ribs and two chickens in the UDS last night. With some corn on the cob. The birds were excellent. The ribs were good. I think I will cook the ribs a little longer. I would like the meat falling off the bone. I did 4.5 hours on the rack. Next time, maybe another hour in foil.

jjirons69 · 05-19-2014, 05:55 PM

3.5 hours at 250-260F.

Porch Dweller · 05-19-2014, 07:13 PM

I did some baby backs but neglected to take pictures.

markem · 05-19-2014, 08:47 PM

Did a naked spatchcock chicken (no skin), fingerling potatoes and asparagus

jimdandy · 05-20-2014, 07:07 AM

Anyone have any experience cooking Wagyu Briskets?

I'm firing up the pit in a couple of days and was asked to try cooking one of these super premium slabs o meat.

Any insight would be greatly appreciated.

OLS · 05-20-2014, 09:47 AM

I saw the actual Jim Dandy out this weekend. As in 'to the rescue...'

mosesbotbol · 05-20-2014, 11:31 AM

Quote:

Originally Posted by jimdandy

Anyone have any experience cooking Wagyu Briskets?

I'm firing up the pit in a couple of days and was asked to try cooking one of these super premium slabs o meat.

Any insight would be greatly appreciated.

I would recommend going as light as possible on smoke and avoid heavy seasoning. You want the beef to do the talking, not the smoke and spice.

jimdandy · 05-20-2014, 01:19 PM

Thanks for the tip. Any thoughts on cook temps and times vs a regular ole brisket?

mosesbotbol · 05-20-2014, 06:13 PM

Quote:

Originally Posted by jimdandy

Thanks for the tip. Any thoughts on cook temps and times vs a regular ole brisket?

That has to be the same or the collagen won't break down. It may take a little sooner.

05-04-2014, 04:27 PM	#4321
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? Was one of his mods to move either the fire box or exhaust to the right side? Usually they are opposite each other, to draw the smoke thru and across the meat. Smoked some eggs along with my ribs. Started with raw eggs and left them in about 1.5 hours. Subtle smokiness to them. Chopped up one to have with some grilled asparagus, along side the ribs. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

05-04-2014, 07:40 PM	#4322
kydsid Ditat Deus Join Date: Apr 2009 First Name: Jason Location: Among the Pines Posts: 2,361 Trading: (46)	Re: What's in your smoker? That's a reverse flow smoker. The smoke and heat flow from fore box across bottom of smoker in a chamber the up to the meat level and out the exhaust. They tend to produce more even grate temperatures across the entire cooking area than a traditional offset smoker. __________________ Check out the Cigar Asylum Newbie Sampler Trade

05-04-2014, 08:32 PM	#4324
big a Feeling at Home Join Date: Dec 2008 First Name: Andrew Location: Ohio Posts: 913 Trading: (42)	Re: What's in your smoker? Look ok? __________________ "If heaven has no cigars, I shall not go there" -Mark Twain

05-05-2014, 04:53 PM	#4326
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? Huh, learn something new every day. Thanks for the 411 on reverse flow. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

05-11-2014, 10:12 AM	#4327
MrClean Bald Man Join Date: Sep 2011 First Name: Jeff Location: KC MO Posts: 2,229 Trading: (28)	Re: What's in your smoker? For Mothers Day....a brisket, ham and 2 slabs of ribs. Gotta keep the mommas happy. __________________ http://jeffcarrollphotos.com Not a photographer, just a dude with a camera. Proud member of the GMCGTPWHAFA

05-12-2014, 08:14 AM	#4329
MrClean Bald Man Join Date: Sep 2011 First Name: Jeff Location: KC MO Posts: 2,229 Trading: (28)	Re: What's in your smoker? Brisket turned out ok, the family loved it so that's all that matters Ribs were better __________________ http://jeffcarrollphotos.com Not a photographer, just a dude with a camera. Proud member of the GMCGTPWHAFA

05-12-2014, 08:30 AM	#4330
Stevez Adjusting to the Life Join Date: Apr 2010 First Name: Steve Location: Louisville, Kentucky Posts: 487 Trading: (7)	Re: What's in your smoker? Those look fantastic Jeff. My mouth is watering uncontrollably.

05-16-2014, 05:40 PM	#4331
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? Ok, need some opinions. The brisket I was expecting to get tomorrow, originally thought 8-9lb size, is more like 3.5lb. I have no idea yet if it's point or flat, has fat cap or not. I'm thinking now of making into pastrami or maybe burnt ends. Any other ideas? __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

05-19-2014, 05:02 PM	#4332
CRIMPS Benn/Seguin best friends Join Date: Sep 2010 First Name: Zach Location: North Texas Posts: 1,520 Trading: (50)	Re: What's in your smoker? Some Spare Ribs and two chickens in the UDS last night. With some corn on the cob. The birds were excellent. The ribs were good. I think I will cook the ribs a little longer. I would like the meat falling off the bone. I did 4.5 hours on the rack. Next time, maybe another hour in foil.

05-19-2014, 05:55 PM	#4333
jjirons69 Haberdasher Join Date: Oct 2008 First Name: Jamie Location: Chucktown, SC Posts: 4,120 Trading: (94)	Re: What's in your smoker? 3.5 hours at 250-260F. __________________ Somebody has to go back and get a chitload of dimes

05-19-2014, 07:13 PM	#4334
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,382 Trading: (24)	Re: What's in your smoker? I did some baby backs but neglected to take pictures. __________________ A 1911 in the hand is faster than 911 on the phone

05-19-2014, 08:47 PM	#4335
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,621 Trading: (47)	Re: What's in your smoker? Did a naked spatchcock chicken (no skin), fingerling potatoes and asparagus __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx

05-20-2014, 07:07 AM	#4336
jimdandy Eat, Sleep, Smoke! Join Date: Jan 2011 First Name: John Location: Lubbock Posts: 64 Trading: (5)	Re: What's in your smoker? Anyone have any experience cooking Wagyu Briskets? I'm firing up the pit in a couple of days and was asked to try cooking one of these super premium slabs o meat. Any insight would be greatly appreciated. __________________ How many cigars constitutes enough??? The world may never know.

05-20-2014, 09:47 AM	#4337
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? I saw the actual Jim Dandy out this weekend. As in 'to the rescue...'

05-20-2014, 01:19 PM	#4339
jimdandy Eat, Sleep, Smoke! Join Date: Jan 2011 First Name: John Location: Lubbock Posts: 64 Trading: (5)	Re: What's in your smoker? Thanks for the tip. Any thoughts on cook temps and times vs a regular ole brisket? __________________ How many cigars constitutes enough??? The world may never know.