What's in your smoker? - Page 41

OLS · 06-25-2010, 11:50 AM

Aw TG, I never took your comment poorly. I thought it was funny as hell.
I went 46 years without ever taking a single food picture. Seems like an
odd thing to do. But then I started posting in this thread, and you can't
really hang here without the camera.
It's my MEMORY that's cooked!

TheLostGringo · 06-25-2010, 01:05 PM

A lot of great info here, much to think about. This thread needs an acronym dictionary, I get confused! (WSM, ECE, BGS, UDS, etc...)

wayner123 · 06-25-2010, 01:17 PM

Quote:

Originally Posted by TheLostGringo

A lot of great info here, much to think about. This thread needs an acronym dictionary, I get confused! (WSM, ECE, BGS, UDS, etc...)

UDS = Ugly Drum Smoker
WSM = Weber Smokey Mountain
BGS?
ECE?

There is also BGE = Big Green Egg

I love my offset, don't get me wrong. I have a BSnP (Brinkmann smoke n pit), the older more heavy duty one. It turns out Q like no other. But I have done a variety of mods on it, and it still needs to be tended like a child. I don't know of any offset that you could leave for more than say 1-2 hours, except those 5 figure insulated Jamie Geer (Jambo Pits) smokers. That might be your idea of getting out of the house, but for me I prefer the 'set and kinda forget' of the UDS and WSM.

688sonarmen · 06-25-2010, 03:30 PM

Has anyone evr used peach wood to smoke? I would think it would go best with pork or chicken but I have no cluse as to how it would turn out. I have some from a large tree branch I just trimmed and want to know if it's worth keeping the wood.

OLS · 06-25-2010, 05:04 PM

It is true, I used to get a lot more time out of my old beater. Now with my new CG, I get 3 hours
tops and THAT time is on a downward slope of temp. I like the unit but it must be tended.

mosesbotbol · 06-25-2010, 05:38 PM

Quote:

Originally Posted by 688sonarmen

Has anyone evr used peach wood to smoke? I would think it would go best with pork or chicken but I have no cluse as to how it would turn out. I have some from a large tree branch I just trimmed and want to know if it's worth keeping the wood.

It's worth keeping for sure. Never used it, but would like to.
If you want to sell some, I would be interested.

06-25-2010, 06:16 PM

I am thinking of going to an apple farm to ask about some apple wood. Is it worth the time? I have one about 25 mins away. I have never used apple.
Posted via Mobile Device

chippewastud79 · 06-25-2010, 06:20 PM

Quote:

Originally Posted by leasingthisspace

I am thinking of going to an apple farm to ask about some apple wood. Is it worth the time? I have one about 25 mins away. I have never used apple.

I use pre-bagged applewood chips with my propane grill and I like the flavor it imparts.

Call the orchard before you spend the time to drive over there. They might already sell the wood, or they may offer you the opportunity to cut down an old tree to save them some time. You never know, but calling first could save you some time

06-25-2010, 06:29 PM

Thanks Adam. I am going to give them a call tomorrow.
I am going to give this a shot.
Posted via Mobile Device

chippewastud79 · 06-25-2010, 06:35 PM

Quote:

Originally Posted by leasingthisspace

Thanks Adam. I am going to give them a call tomorrow.
I am going to give this a shot.
Posted via Mobile Device

Your welcome Tabb. I hope it works out for you. I know some of the orchards in Michigan (where I used to live) sold bundles of wood from old trees. Some may even have parts of their land that have old trees that they no longer farm that might just give you free reign.

HK3- · 06-25-2010, 07:17 PM

Hit the Bi-Lo this evening and picked up everything to give these ribs a whirl tomorrow. I also picked up some pre-made cherry bomb peppers that were stuffed with a small chunk of aged provolone and prosciutto. I normally stuff them myself with cream cheese and wrap them with bacon but I figured I would give these a try. I will report back tomorrow after it's all said and done.

kugie · 06-25-2010, 08:56 PM

I had to sand mine down and repaint it. But i am hoping to get some pork loin on it real soon.

jledou · 06-25-2010, 09:00 PM

Quote:

Originally Posted by leasingthisspace

I am thinking of going to an apple farm to ask about some apple wood. Is it worth the time? I have one about 25 mins away. I have never used apple.
Posted via Mobile Device

Typically with pork and chicken I will use a Hickory/Apple mixture about 2/3 Hickory 1/3 apple and IMO it imparts a good flavor.

I have always just used the prebagged chips and they seem to do fine to me.

Have fun at the orchard though if you do go!

jledou · 06-25-2010, 09:03 PM

Oh yeah and I have a butt, a brisket and a turkey crammed into the smoker this evening for an overnight cook. Sad thing is I realized I will probably have to pull the Turkey off in the middle of the night/early morning right after I started it up. Guess I will learn my lesson.

GodOfFire · 06-26-2010, 01:03 AM

Quote:

Originally Posted by jledou

Oh yeah and I have a butt, a brisket and a turkey crammed into the smoker this evening for an overnight cook. Sad thing is I realized I will probably have to pull the Turkey off in the middle of the night/early morning right after I started it up. Guess I will learn my lesson.

how many people eating on that... ?

mosesbotbol · 06-26-2010, 05:41 AM

Quote:

Originally Posted by leasingthisspace

I am thinking of going to an apple farm to ask about some apple wood. Is it worth the time? I have one about 25 mins away. I have never used apple.
Posted via Mobile Device

Apple is my favorite all around cooking wood. It can cook all types of meat and isn't over-powering.

mosesbotbol · 06-26-2010, 05:45 AM

Quote:

Originally Posted by jledou

Oh yeah and I have a butt, a brisket and a turkey crammed into the smoker this evening for an overnight cook. Sad thing is I realized I will probably have to pull the Turkey off in the middle of the night/early morning right after I started it up. Guess I will learn my lesson.

Which platoon is coming over to eat?

Normally, I would take the turkey off early and finish in the oven so the skin gets to cook at a higher temperature and avoid to much smoked flavor. If I'm doing just a yardbird in the smoker, I will cook it much hotter than regular BBQ temperture range.

Smokin Gator · 06-26-2010, 06:23 AM

I usually use apple with chicken. I really like it. Sometimes I use pecan with chicken but it gives a much darker skin and some people don't like the looks of it.

I have used peach a few times and like it a lot. I just can't get it like I can cherry, pecan, oak, hickory and apple. Four time Memphis in May whole hog champion Myron Mixon only uses peach wood so it must be decent!!!

688sonarmen · 06-26-2010, 06:49 AM

Quote:

Originally Posted by Smokin Gator

I usually use apple with chicken. I really like it. Sometimes I use pecan with chicken but it gives a much darker skin and some people don't like the looks of it.

I have used peach a few times and like it a lot. I just can't get it like I can cherry, pecan, oak, hickory and apple. Four time Memphis in May whole hog champion Myron Mixon only uses peach wood so it must be decent!!!

Well allright allright looks like I'll be seasoning that wood this summer, thanks guys

OLS · 06-26-2010, 11:35 AM

OK, the results are in and it was a goodie. Cooked off the Flamin'Burgers first on the hot coals, might have let em
get a bit done for fridge burgers. you should leave some good pink in there for when you nuke em later in the week.
Then I threw on a small chuck roast that had been coated in rub the night before. Seared it on two sides and left
it to smoke for three hours. Sliced it with the grain cause it was so small. The slices chew extremely well regardless.
I tasted everything, the burgers were crispy on the outside, crumbly on the inside. A sure sign of being worked JUST
enough to mix in the spice and binder. The chuck was pure heaven, a nice spicy bark and a pure sweet beef flavor inside.
Outstanding flavor all around.

06-25-2010, 11:50 AM	#801
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? Aw TG, I never took your comment poorly. I thought it was funny as hell. I went 46 years without ever taking a single food picture. Seems like an odd thing to do. But then I started posting in this thread, and you can't really hang here without the camera. It's my MEMORY that's cooked!

06-25-2010, 01:05 PM	#802
TheLostGringo Wish I had a Dr. Pepper Join Date: Oct 2008 First Name: Roger Location: South Windsor, CT Posts: 443 Trading: (16)	Re: What's in your smoker? A lot of great info here, much to think about. This thread needs an acronym dictionary, I get confused! (WSM, ECE, BGS, UDS, etc...) __________________ You don't need a Weatherman to know which way the wind blows.

06-25-2010, 03:30 PM	#804
688sonarmen Shipmate! Join Date: Mar 2009 First Name: Jake Location: Norwich, Ct Posts: 2,698 Trading: (17)	Re: What's in your smoker? Has anyone evr used peach wood to smoke? I would think it would go best with pork or chicken but I have no cluse as to how it would turn out. I have some from a large tree branch I just trimmed and want to know if it's worth keeping the wood.

06-25-2010, 05:04 PM	#805
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? It is true, I used to get a lot more time out of my old beater. Now with my new CG, I get 3 hours tops and THAT time is on a downward slope of temp. I like the unit but it must be tended.

06-25-2010, 06:16 PM	#807
leasingthisspace Guest Posts: n/a	Re: What's in your smoker? I am thinking of going to an apple farm to ask about some apple wood. Is it worth the time? I have one about 25 mins away. I have never used apple. Posted via Mobile Device

06-25-2010, 06:29 PM	#809
leasingthisspace Guest Posts: n/a	Re: What's in your smoker? Thanks Adam. I am going to give them a call tomorrow. I am going to give this a shot. Posted via Mobile Device

06-25-2010, 07:17 PM	#811
HK3- Cashmere Jungle Lord Join Date: Oct 2008 First Name: Boffa Location: The town so nice they named it twice Posts: 5,035 Trading: (48)	Re: What's in your smoker? Hit the Bi-Lo this evening and picked up everything to give these ribs a whirl tomorrow. I also picked up some pre-made cherry bomb peppers that were stuffed with a small chunk of aged provolone and prosciutto. I normally stuff them myself with cream cheese and wrap them with bacon but I figured I would give these a try. I will report back tomorrow after it's all said and done.

06-25-2010, 08:56 PM	#812
kugie Have My Own Room Join Date: Oct 2008 First Name: Joe Location: Billerica, Ma. Posts: 1,376 Trading: (3)	Re: What's in your smoker? I had to sand mine down and repaint it. But i am hoping to get some pork loin on it real soon. __________________ "Human sacrifice, dogs and cats living together... mass hysteria!" Dr. P. Venkman

06-25-2010, 09:03 PM	#814
jledou Have My Own Room Join Date: Oct 2008 First Name: Jay Location: Kansas Posts: 2,224 Trading: (27)	Re: What's in your smoker? Oh yeah and I have a butt, a brisket and a turkey crammed into the smoker this evening for an overnight cook. Sad thing is I realized I will probably have to pull the Turkey off in the middle of the night/early morning right after I started it up. Guess I will learn my lesson.

06-26-2010, 06:23 AM	#818
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: What's in your smoker? I usually use apple with chicken. I really like it. Sometimes I use pecan with chicken but it gives a much darker skin and some people don't like the looks of it. I have used peach a few times and like it a lot. I just can't get it like I can cherry, pecan, oak, hickory and apple. Four time Memphis in May whole hog champion Myron Mixon only uses peach wood so it must be decent!!! __________________ Check out the Cigar Asylum Newbie Sampler Trade