What's in your smoker? - Page 57

Smokin Gator · 09-01-2010, 07:26 PM

Quote:

Originally Posted by T.G

Brent, I'm curious, can you take a guess at the capacity (weight) of charcoal that your maze holds to get those kind of cook times? Also, how deep is the stack?

I usually will put 4-5 fist sized chunks of wood and then fill the maze with charcoal. It usually takes about 10 lbs of charcoal to fully fill the maze. The maze is about 5 inches deep.

I just had to send my camera off for repairs. When it gets back I will take a pic of it and post it.

cricky101 · 09-02-2010, 09:01 AM

I've got the day off Friday so last night I picked up a 10 lb. brisket and an 8 lb butt to smoke.

I've done one other brisket, but it's my first pork butt.

Figure I'll get up early when my girlfriend gets up for work - 5:30-ish, and get started. I've got plenty of work around the house to do, so it should be a productive day!

Woo hoo!

T.G · 09-02-2010, 09:25 AM

Quote:

Originally Posted by Smokin Gator

I usually will put 4-5 fist sized chunks of wood and then fill the maze with charcoal. It usually takes about 10 lbs of charcoal to fully fill the maze. The maze is about 5 inches deep.

I just had to send my camera off for repairs. When it gets back I will take a pic of it and post it.

Thanks!

TheLostGringo · 09-02-2010, 11:46 AM

Quote:

Originally Posted by MarioF

This was from last week. We had a small party and I cut up about 20 pounds of beef tenderloin (gotta love Costco) and threw them on the grill. Fed about about 35 people.

Great looking meat. I just wish I knew 35 people.

OLS · 09-02-2010, 05:26 PM

Picked up 5 lbs of hamburger meat, a rack of dino bones and 5 racks of ribs. Still need
to get out tomorrow and get another cryo of ribs. As many as I run through, they really
need to be gotten onsale.

Looking forward to light off.

hammondc · 09-03-2010, 09:09 AM

Doing either Brisket or Pulled Pork this weekend.

rizzle · 09-03-2010, 09:14 AM

Being from Alabama I almost feel embarassed to admit it, but I've never personally owned a smoker. Well, the old birthday was yesterday and I solved that problem. Told the Missus I wanted a Weber Smokey Mountain and she had her wrapped up and waiting for me when I got home last night. It's been driving me crazy for a long, long time. Not anymore.

And I figure about the time I get her almost perfected I'll be about ready to build my outdoor kitchen complete with a built in Green Egg. At least that's the game plan.

hammondc · 09-03-2010, 09:19 AM

Webber Smokey Mountain is where I cut my teeth on the art of backyard BBQ. I now have a Large Big Green Egg and am thrilled to death with it. Enjoy that webber. It is a helluva smoker. I still have mine and use it occasionally for overflow.

Steve · 09-03-2010, 09:23 AM

Quote:

Originally Posted by rizzle

Being from Alabama I almost feel embarassed to admit it, but I've never personally owned a smoker. Well, the old birthday was yesterday and I solved that problem. Told the Missus I wanted a Weber Smokey Mountain and she had her wrapped up and waiting for me when I got home last night. It's been driving me crazy for a long, long time. Not anymore.

And I figure about the time I get her almost perfected I'll be about ready to build my outdoor kitchen complete with a built in Green Egg. At least that's the game plan.

Mr B · 09-03-2010, 10:57 AM

Quote:

Originally Posted by rizzle

Being from Alabama I almost feel embarassed to admit it, but I've never personally owned a smoker. Well, the old birthday was yesterday and I solved that problem. Told the Missus I wanted a Weber Smokey Mountain and she had her wrapped up and waiting for me when I got home last night. It's been driving me crazy for a long, long time. Not anymore.

And I figure about the time I get her almost perfected I'll be about ready to build my outdoor kitchen complete with a built in Green Egg. At least that's the game plan.

Dont forget to wipe down the inside and run some smoke for a couple of hours to season it before cooking any meat in there.

Good Luck!

Scothew · 09-03-2010, 07:38 PM

Quote:

Originally Posted by rizzle

Being from Alabama I almost feel embarassed to admit it, but I've never personally owned a smoker. Well, the old birthday was yesterday and I solved that problem. Told the Missus I wanted a Weber Smokey Mountain and she had her wrapped up and waiting for me when I got home last night. It's been driving me crazy for a long, long time. Not anymore.

And I figure about the time I get her almost perfected I'll be about ready to build my outdoor kitchen complete with a built in Green Egg. At least that's the game plan.

Nice man! Pics are soon to come I hope.

I got two nice size (8-9lb a piece) boston butts in the brine right now. Will start smoking them about 6pm tomorrow and they should be done by morning. Then ill throw the 3 racks of ribs on.

Never brined ribs before and want to try.. how long do you guys suggest? I figured half the time of a butt (which i do for 24hr) since they are much smaller in thickness.

Smokin Gator · 09-03-2010, 07:43 PM

Quote:

Originally Posted by rizzle

Being from Alabama I almost feel embarassed to admit it, but I've never personally owned a smoker. Well, the old birthday was yesterday and I solved that problem. Told the Missus I wanted a Weber Smokey Mountain and she had her wrapped up and waiting for me when I got home last night. It's been driving me crazy for a long, long time. Not anymore.

And I figure about the time I get her almost perfected I'll be about ready to build my outdoor kitchen complete with a built in Green Egg. At least that's the game plan.

Richie... (drawn out to about 5 syllables). You need to bring that up here, hang out with me, cook overnight, drink a little Jim Beam, smoke a few smokes, and let me show the art of cooking on a WSM

Scothew · 09-03-2010, 07:57 PM

Quote:

Originally Posted by Smokin Gator

Richie... (drawn out to about 5 syllables). You need to bring that up here, hang out with me, cook overnight, drink a little Jim Beam, smoke a few smokes, and let me show the art of cooking on a WSM

do it richie!!

T.G · 09-03-2010, 08:44 PM

Quote:

Originally Posted by Scothew

Never brined ribs before and want to try.. how long do you guys suggest? I figured half the time of a butt (which i do for 24hr) since they are much smaller in thickness.

I've never brined ribs before, I probably wouldn't brine them at all, but let's say I were to...

There isn't that much meat on ribs nor is it that thick, so maybe 2-4 hours for BB, 4-6 for spares is probably all I would do, at least the first time.

I look at it this way, if I under brine them, then it's no loss, I can still eat them and I can always do it longer next time. But if I over brine them, they won't be edible and I just wasted a rack (or more).

Also, keep in mind I don't know how strong you make your brines.

688sonarmen · 09-03-2010, 09:17 PM

Tomorrow will be beef ribs. Letting them marinade overnight in a vidalia onion bar-b-que sauce I got in Peach Co Georgia

Steve · 09-03-2010, 09:37 PM

Quote:

Originally Posted by Smokin Gator

Richie... (drawn out to about 5 syllables). You need to bring that up here, hang out with me, cook overnight, drink a little Jim Beam, smoke a few smokes, and let me show the art of cooking on a WSM

Quote:

Originally Posted by Scothew

do it richie!!

THAT, sounds like an offer NOT to refuse!

Scothew · 09-03-2010, 09:49 PM

Quote:

Originally Posted by T.G

I've never brined ribs before, I probably wouldn't brine them at all, but let's say I were to...

There isn't that much meat on ribs nor is it that thick, so maybe 2-4 hours for BB, 4-6 for spares is probably all I would do, at least the first time.

I look at it this way, if I under brine them, then it's no loss, I can still eat them and I can always do it longer next time. But if I over brine them, they won't be edible and I just wasted a rack (or more).

Also, keep in mind I don't know how strong you make your brines.

good advice. i might do 1 rack in a brine to see how it turns out

Scothew · 09-05-2010, 01:24 AM

I just pulled 2 butts off the smoker and omg they turned out good. I think i hit the money on teh brine, i made it a bit stronger than i normally do which i think paid off because this meat is to die for! even my wife at 1am was like holy crap. im tired and I already wrapped them up in foil to rest for the remainder of the night, but ill post a pic tomm, i got a great smoke ring in it as well from teh soaked hickory i used.

I just had to post real quick not to brag but more to give a praise to CA folks and their mad cooking skills. If it werent for you guys, i wouldnt be so obsessed with making good quality tasting bbq and ribs and would have never known about doing brines at all! Thank you all. Now its time for bed. /delirious out

T.G · 09-05-2010, 02:55 AM

I love hearing a good "well, I had an idea, and so I experimented with it and WOW it came out great!" story.

What did you use in the brine besides salt?

BTW, I've noticed that some woods leave more pronounced smoke rings than others. I think the most pronounced ones that I've had were from cherry, but hickory was definately up there too.

mosesbotbol · 09-05-2010, 07:01 AM

Stop and Shop has brisket on sale this week. Picked up a 4.5 lb to cook tomorrow morning.

As a refresher, what is my time calc for WSM? I thought it was 75 min a lb? I usually wrap the last 90 minutes.

09-02-2010, 09:01 AM	#1122
cricky101 Micro brew tester Join Date: Oct 2008 First Name: Chris Location: St. Paul, Minnesota Posts: 684 Trading: (8)	Re: What's in your smoker? I've got the day off Friday so last night I picked up a 10 lb. brisket and an 8 lb butt to smoke. I've done one other brisket, but it's my first pork butt. Figure I'll get up early when my girlfriend gets up for work - 5:30-ish, and get started. I've got plenty of work around the house to do, so it should be a productive day! Woo hoo! __________________ "A witty saying proves nothing." - Voltaire

09-02-2010, 05:26 PM	#1125
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? Picked up 5 lbs of hamburger meat, a rack of dino bones and 5 racks of ribs. Still need to get out tomorrow and get another cryo of ribs. As many as I run through, they really need to be gotten onsale. Looking forward to light off.

09-03-2010, 09:09 AM	#1126
hammondc Moar Padrons! Join Date: Aug 2010 First Name: Chip Location: Senoia, GA Posts: 2,625 Trading: (17)	Re: What's in your smoker? Doing either Brisket or Pulled Pork this weekend.

09-03-2010, 09:14 AM	#1127
rizzle Order Restored Join Date: Oct 2008 Location: st pete, fl Posts: 2,679 Trading: (23)	Re: What's in your smoker? Being from Alabama I almost feel embarassed to admit it, but I've never personally owned a smoker. Well, the old birthday was yesterday and I solved that problem. Told the Missus I wanted a Weber Smokey Mountain and she had her wrapped up and waiting for me when I got home last night. It's been driving me crazy for a long, long time. Not anymore. And I figure about the time I get her almost perfected I'll be about ready to build my outdoor kitchen complete with a built in Green Egg. At least that's the game plan.

09-03-2010, 09:19 AM	#1128
hammondc Moar Padrons! Join Date: Aug 2010 First Name: Chip Location: Senoia, GA Posts: 2,625 Trading: (17)	Re: What's in your smoker? Webber Smokey Mountain is where I cut my teeth on the art of backyard BBQ. I now have a Large Big Green Egg and am thrilled to death with it. Enjoy that webber. It is a helluva smoker. I still have mine and use it occasionally for overflow.

09-03-2010, 09:17 PM	#1135
688sonarmen Shipmate! Join Date: Mar 2009 First Name: Jake Location: Norwich, Ct Posts: 2,698 Trading: (17)	Re: What's in your smoker? Tomorrow will be beef ribs. Letting them marinade overnight in a vidalia onion bar-b-que sauce I got in Peach Co Georgia

09-05-2010, 01:24 AM	#1138
Scothew CA Scott #2658 Join Date: Jul 2009 First Name: Scott Location: AL Posts: 580 Trading: (5)	Re: What's in your smoker? I just pulled 2 butts off the smoker and omg they turned out good. I think i hit the money on teh brine, i made it a bit stronger than i normally do which i think paid off because this meat is to die for! even my wife at 1am was like holy crap. im tired and I already wrapped them up in foil to rest for the remainder of the night, but ill post a pic tomm, i got a great smoke ring in it as well from teh soaked hickory i used. I just had to post real quick not to brag but more to give a praise to CA folks and their mad cooking skills. If it werent for you guys, i wouldnt be so obsessed with making good quality tasting bbq and ribs and would have never known about doing brines at all! Thank you all. Now its time for bed. /delirious out

09-05-2010, 02:55 AM	#1139
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? I love hearing a good "well, I had an idea, and so I experimented with it and WOW it came out great!" story. What did you use in the brine besides salt? BTW, I've noticed that some woods leave more pronounced smoke rings than others. I think the most pronounced ones that I've had were from cherry, but hickory was definately up there too. Last edited by T.G; 09-05-2010 at 03:00 AM.

09-05-2010, 07:01 AM	#1140
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: What's in your smoker? Stop and Shop has brisket on sale this week. Picked up a 4.5 lb to cook tomorrow morning. As a refresher, what is my time calc for WSM? I thought it was 75 min a lb? I usually wrap the last 90 minutes. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's