What's in your smoker? - Page 237

pnoon · 02-04-2015, 11:39 PM

Quote:

Originally Posted by sikk50

Smoked burgers with feta cheese and caramelized onions

How exactly did you prepare these? They sound delicious.

MarkinAZ · 02-05-2015, 09:19 AM

Quote:

Originally Posted by Steve

We had our annual work day at the archery club last weekend.

We definately have a new rub at OldChurchBBQ!

Quote:

Originally Posted by Porch Dweller

Sauced and ready to eat:

Great looking BBQ'

CRIMPS · 02-05-2015, 10:35 AM

Quote:

Originally Posted by pnoon

How exactly did you prepare these? They sound delicious.

+1 I'm interested, too!

Chainsaw13 · 02-20-2015, 05:27 PM

Mini bacon explosions, on a stick.

http://youtu.be/7uMaONUiAZY

T.G · 02-20-2015, 05:53 PM

Quote:

Originally Posted by Chainsaw13

Mini bacon explosions, on a stick.

http://youtu.be/7uMaONUiAZY

Genius! BBQ meatsicles. Thanks for the ideas, Bob!

jonumberone · 02-21-2015, 05:38 AM

Pretty cool. Thanks, Bob.
I'd never be able to make them that small and get the cheese to stay in.

I really need my yard to defrost so I can get out again.

tsolomon · 03-08-2015, 07:18 AM

After all the snow and cold weather, I need this,

and this.

It's going to be a good dinner.

Porch Dweller · 03-08-2015, 10:10 AM

Looking forward to seeing the "after" picture!

tsolomon · 03-09-2015, 04:27 AM

10 hours later,

jonumberone · 03-09-2015, 06:14 AM

Looks good.

Making me jealous!!

Porch Dweller · 03-09-2015, 07:23 AM

357 · 03-09-2015, 11:19 AM

Quote:

Originally Posted by jonumberone

Some nice cooks!

Adam, any thoughts on the A-maze-N smoker I see in the Velveeta pic?
I picked one up but have yet to try it. I've been too lazy to shovel a path to the shed.
Was it easy to light and keep going? Any detectable taste difference?
I guess the Macgyvered Coffee can/soldering gun has been laid to rest.
Are you using pellets or dust?

I have the Amazen Tube Smoker. I've only used it once with the included pellets but I had great results using a large charcoal grill. I just put it onto one of the charcoal pans and used the cooking surface along with the warming rack for my items. I smoked a ton of peppers and some cheese. Peppers got dehydrated and ground for seasoning. Cheese got waxed and saved for later.

I bought a bag of apple wood pellets at BassPro that I'll be using next time I cold smoke. I had no issues with heat or it going out the first time. I lit with a torch as recommended. I think if you follow their specific instructions you'll be fine.

357 · 03-09-2015, 11:22 AM

Quote:

Originally Posted by Stevez

Attached are a few pictures from a recent smoke during the Christmas holidays. I did two briskets, two shoulders and a fattie. The briskets were done using the "high heat" method which is a first for me. That's smoking these briskets in about 6 hours at about 350. I've always done the long, slow and low method before. This was the best brisket I've ever made. Think I'm a convert!

I bought the whole packers at Costco and have to admit, I was shocked at the price. I don't remember brisket being $6.50 a pound.

http://s125.photobucket.com/user/sze...?sort=2&page=1

I smoke most of my meats a bit above "normal". I do port butts around 250-275. I do brisket around 275-300. I've only had one complaint of dry meat and that was when it was eaten after reheating, (and not reheated by me). My cook times are usually a bit quicker.

BTW, if there's an RD near you, get a free membership and save money.

http://www.restaurantdepot.com/

I get Choice grade brisket, often certified angus beef, for under $4/lb all day everyday. Under $3.50 if it's on sale. Bone in pork butt was on sale for $1.24/lb last time I was there and $1.12/lb if you buy a case (6 twin packs). Chicken leg quarters are usually under $0.60/lb too. Bacon I get 15 lbs for $24.

pnoon · 03-09-2015, 11:40 AM

Quote:

Originally Posted by 357

I smoke most of my meats a bit above "normal". I do port butts around 250-275. I do brisket around 275-300. I've only had one complaint of dry meat and that was when it was eaten after reheating, (and not reheated by me). My cook times are usually a bit quicker.

BTW, if there's an RD near you, get a free membership and save money.

http://www.restaurantdepot.com/

I get Choice grade brisket, often certified angus beef, for under $4/lb all day everyday. Under $3.50 if it's on sale. Bone in pork butt was on sale for $1.24/lb last time I was there and $1.12/lb if you buy a case (6 twin packs). Chicken leg quarters are usually under $0.60/lb too. Bacon I get 15 lbs for $24.

Sadly,

"*Restaurant Depot is wholesale only. To qualify for a free membership account, on your first visit you need to show a valid reseller's permit (business license) or tax-exempt certificate (for a non-profit organization) and show proof that you are authorized to purchase for said business or organization."

357 · 03-09-2015, 12:47 PM

Quote:

Originally Posted by pnoon

Sadly,

"*Restaurant Depot is wholesale only. To qualify for a free membership account, on your first visit you need to show a valid reseller's permit (business license) or tax-exempt certificate (for a non-profit organization) and show proof that you are authorized to purchase for said business or organization."

True but it doesn't specify that the business has to be in food service. Any business license will work.

pnoon · 03-09-2015, 12:54 PM

Quote:

Originally Posted by 357

True but it doesn't specify that the business has to be in food service. Any business license will work.

I'm still SOL.

357 · 03-09-2015, 01:17 PM

Quote:

Originally Posted by pnoon

I'm still SOL.

I know it's not for everyone. My wife has a baking business on the side; bread, specialty cakes, etc. A $40 visit to the county clerk got us a lifetime membership to R.D.

Stevez · 03-09-2015, 02:12 PM

Quote:

Originally Posted by 357

I smoke most of my meats a bit above "normal". I do port butts around 250-275. I do brisket around 275-300. I've only had one complaint of dry meat and that was when it was eaten after reheating, (and not reheated by me). My cook times are usually a bit quicker.

BTW, if there's an RD near you, get a free membership and save money.

http://www.restaurantdepot.com/

I get Choice grade brisket, often certified angus beef, for under $4/lb all day everyday. Under $3.50 if it's on sale. Bone in pork butt was on sale for $1.24/lb last time I was there and $1.12/lb if you buy a case (6 twin packs). Chicken leg quarters are usually under $0.60/lb too. Bacon I get 15 lbs for $24.

Thanks Mike; We do have one here in Louisville, but never been there. My wife and I do have a little business that may work. How is it different from Costco/Sams for food? Online shows mostly resteraunt equipment. Is it worth it for the meats and other food items alone? Thanks.

Stevez · 03-09-2015, 02:18 PM

Mike, I do see your prices for choice brisket which is much better than Costco, at least the last time I visited. My above question was overall how you think, if you know, their prices compare to a Costco. Thanks.

jonumberone · 03-09-2015, 04:06 PM

For those interested in Restaurant Depot without a business license, you can join the KCBS.
One of the benefits of membership are day passes to Restaurant Depot.
Just go to the customer service desk, show your KCBS membership card and they'll issue you a pass.
You'll have to show your card and get a new pass each time, but there are no limit to the amount of times you can go.
Membership to the KCBS is $35 a year.

http://www.kcbs.us/

Hover your mouse over the join/renew tab on the top right of the screen and the member privileges should appear.

02-20-2015, 05:27 PM	#4724
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? Mini bacon explosions, on a stick. http://youtu.be/7uMaONUiAZY __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

02-21-2015, 05:38 AM	#4726
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: What's in your smoker? Pretty cool. Thanks, Bob. I'd never be able to make them that small and get the cheese to stay in. I really need my yard to defrost so I can get out again. __________________ Sex junkie looking for a dealer

03-08-2015, 07:18 AM	#4727
tsolomon Have My Own Room Join Date: Oct 2008 First Name: Tom Location: The Villages, FL Posts: 1,246 Trading: (31)	Re: What's in your smoker? After all the snow and cold weather, I need this, and this. It's going to be a good dinner. Last edited by tsolomon; 03-08-2015 at 07:26 AM.

03-08-2015, 10:10 AM	#4728
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? Looking forward to seeing the "after" picture! __________________ A 1911 in the hand is faster than 911 on the phone

03-09-2015, 04:27 AM	#4729
tsolomon Have My Own Room Join Date: Oct 2008 First Name: Tom Location: The Villages, FL Posts: 1,246 Trading: (31)	Re: What's in your smoker? 10 hours later,

03-09-2015, 06:14 AM	#4730
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: What's in your smoker? Looks good. Making me jealous!! __________________ Sex junkie looking for a dealer

03-09-2015, 07:23 AM	#4731
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? __________________ A 1911 in the hand is faster than 911 on the phone

03-09-2015, 02:18 PM	#4739
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? Mike, I do see your prices for choice brisket which is much better than Costco, at least the last time I visited. My above question was overall how you think, if you know, their prices compare to a Costco. Thanks.

03-09-2015, 04:06 PM	#4740
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: What's in your smoker? For those interested in Restaurant Depot without a business license, you can join the KCBS. One of the benefits of membership are day passes to Restaurant Depot. Just go to the customer service desk, show your KCBS membership card and they'll issue you a pass. You'll have to show your card and get a new pass each time, but there are no limit to the amount of times you can go. Membership to the KCBS is $35 a year. http://www.kcbs.us/ Hover your mouse over the join/renew tab on the top right of the screen and the member privileges should appear. __________________ Sex junkie looking for a dealer