What's in your smoker? - Page 63

Smokin Gator · 10-01-2010, 07:01 PM

Maybe for our northern brethren this slow down Brad... Me... I am just getting started after several months of it being too hot to enjoy cooking out in the barn.

A while back someone asked to see my charcoal maze. Here it is:
Name: IMG_9121.jpg
Views: 2634
Size: 72.6 KB

Name: IMG_9121.jpg
Views: 2634
Size: 72.6 KB

Name: IMG_9122.jpg
Views: 2625
Size: 67.8 KB

Under the charcoal on the left side are four chunks of cherry. I light the far left corner and let it get up to 250 or so. Then I put the meat on and put on the Stoker. Depending on how much I am cooking and how warm it is outside it will usually run from 16-24 hours on that maze.

Tonight I am doing 71 pounds of pork for a benefit at church tomorrow:
Name: IMG_9123.jpg
Views: 2575
Size: 62.6 KB

Name: IMG_9123.jpg
Views: 2575
Size: 62.6 KB

Name: IMG_9124.jpg
Views: 2626
Size: 81.6 KB

Got the Spicewine settled in at 220 and sitting here acting like I need to do something other than drink this rum and smoke this Party Presidente!!!

Ahbroody · 10-01-2010, 07:39 PM

Nice.
Did some St.Louis ribs today. Wife loved them, but said tbe smoker must be moved further from the house. Smoke smell inside. Still learning, but learned some things today about my smoker.

Smokin Gator · 10-01-2010, 08:00 PM

Quote:

Originally Posted by Ahbroody

Still learning, but learned some things today about my smoker.

That's what it is all about. Once you learn you smoker and can deal with the differences in temp/humidity it is all downhill from there. Kinda like setting up up a humi!!!

T.G · 10-01-2010, 10:04 PM

Quote:

Originally Posted by Smokin Gator

Maybe for our northern brethren this slow down Brad... Me... I am just getting started after several months of it being too hot to enjoy cooking out in the barn.

A while back someone asked to see my charcoal maze. Here it is:
Attachment 7427

Attachment 7428

Under the charcoal on the left side are four chunks of cherry. I light the far left corner and let it get up to 250 or so. Then I put the meat on and put on the Stoker. Depending on how much I am cooking and how warm it is outside it will usually run from 16-24 hours on that maze.

Tonight I am doing 71 pounds of pork for a benefit at church tomorrow:
Attachment 7429
Attachment 7430

Got the Spicewine settled in at 220 and sitting here acting like I need to do something other than drink this rum and smoke this Party Presidente!!!

I was the one who asked about the maze, thanks for the photos.

That's one helluva rig...

Steve · 10-02-2010, 07:40 AM

Quote:

Originally Posted by Smokin Gator

Maybe for our northern brethren this slow down Brad... Me... I am just getting started after several months of it being too hot to enjoy cooking out in the barn.

A while back someone asked to see my charcoal maze. Here it is:
Attachment 7427

Attachment 7428

Under the charcoal on the left side are four chunks of cherry. I light the far left corner and let it get up to 250 or so. Then I put the meat on and put on the Stoker. Depending on how much I am cooking and how warm it is outside it will usually run from 16-24 hours on that maze.

Tonight I am doing 71 pounds of pork for a benefit at church tomorrow:
Attachment 7429
Attachment 7430

Got the Spicewine settled in at 220 and sitting here acting like I need to do something other than drink this rum and smoke this Party Presidente!!!

That's the way to load up a smoker! I'll have the Lang loaded up again in a couple of weeks I think. Cooler weather DEFINITELY makes it more enjoyable. The last time feed the firebox I don't think it got below 90* that night with about 90% RH. Not real comfortable tending a firebox!

ucla695 · 10-02-2010, 12:39 PM

Love your Spicewine Gator!!

Right now I'm dialed in and smoking some BBs with cherry and a little hickory in the 26.75". Pics to follow...

OLS · 10-02-2010, 12:53 PM

used a little too much smoke, and all I had was oak, so it isn't necessarily made up for with taste.
But man LOOK at the cook job on these BBRs!

ucla695 · 10-02-2010, 02:01 PM

Before the crutch... I had to add a water pan cuz I didn't close the lid all the way and temps spiked a bit.

[/quote]

Smokin Gator · 10-02-2010, 03:09 PM

Those last two rib shots look mighty tasty. My cook came off without a hitch!!

T.G · 10-02-2010, 03:32 PM

Great looking stuff guys.

Brad, that smoke ring is killer!

OLS · 10-02-2010, 03:58 PM

As tender as any I have ever made, but I think that is more the first time ever cooking baby backs
that did that. But I have taken to smoking first for about 90 mins at 200 and then when the smoke dies down,
I stoke the coals again and let em roast for an hour around 250 then I just let the heat die out for another hour
and pull em, provided the meat has shrunk off the bone ends enough to suit me.

ucla695 · 10-02-2010, 04:50 PM

They're still not ready! Ugh....

CasaDooley · 10-02-2010, 05:00 PM

Just prepared a 9 pound brisket that will be going on tonight for about 12 hours with an oak/hickory mix. I'll post pics when I do it.

ucla695 · 10-02-2010, 06:09 PM

Watching the Bruins and feeling kind of lazy so I'm using SBR and honey for the sauce.

ucla695 · 10-02-2010, 06:10 PM

Somehow I snapped a pic before I devoured it.

Finally, after 7 hours they passed the bend test! Sorry, I was hungry and barely remembered to snap a pic.

OLS · 10-02-2010, 06:16 PM

MMMMmmmmmmmm.

jdakine · 10-02-2010, 07:56 PM

This was for lunch today Texas - OU game.

boom · 10-02-2010, 10:00 PM

Made a Sausage loaf..... mixed in my own rub...some basil from the garden...sun dried tomatoes...and some mozzarella.....

T.G · 10-02-2010, 10:17 PM

Nice! Haven't had anyone posting fattys in this thread in awhile.

MarkinAZ · 10-02-2010, 10:52 PM

This is such a great thread, so much so that now I'm full...

10-01-2010, 07:01 PM	#1241
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: What's in your smoker? Maybe for our northern brethren this slow down Brad... Me... I am just getting started after several months of it being too hot to enjoy cooking out in the barn. A while back someone asked to see my charcoal maze. Here it is: Under the charcoal on the left side are four chunks of cherry. I light the far left corner and let it get up to 250 or so. Then I put the meat on and put on the Stoker. Depending on how much I am cooking and how warm it is outside it will usually run from 16-24 hours on that maze. Tonight I am doing 71 pounds of pork for a benefit at church tomorrow: Got the Spicewine settled in at 220 and sitting here acting like I need to do something other than drink this rum and smoke this Party Presidente!!! __________________ Check out the Cigar Asylum Newbie Sampler Trade

10-01-2010, 07:39 PM	#1242
Ahbroody Daddy x 4 Join Date: Oct 2008 First Name: Mike Location: San Jose Posts: 3,708 Trading: (53)	Re: What's in your smoker? Nice. Did some St.Louis ribs today. Wife loved them, but said tbe smoker must be moved further from the house. Smoke smell inside. Still learning, but learned some things today about my smoker.

10-02-2010, 12:39 PM	#1246
ucla695 Neither here, nor there Join Date: Oct 2008 Location: The Pool Posts: 3,696 Trading: (5)	Re: What's in your smoker? Love your Spicewine Gator!! Right now I'm dialed in and smoking some BBs with cherry and a little hickory in the 26.75". Pics to follow...

10-02-2010, 02:01 PM	#1248
ucla695 Neither here, nor there Join Date: Oct 2008 Location: The Pool Posts: 3,696 Trading: (5)	Re: What's in your smoker? Before the crutch... I had to add a water pan cuz I didn't close the lid all the way and temps spiked a bit. [/quote]

10-02-2010, 03:09 PM	#1249
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: What's in your smoker? Those last two rib shots look mighty tasty. My cook came off without a hitch!! __________________ Check out the Cigar Asylum Newbie Sampler Trade

10-02-2010, 03:32 PM	#1250
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? Great looking stuff guys. Brad, that smoke ring is killer!

10-02-2010, 03:58 PM	#1251
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? As tender as any I have ever made, but I think that is more the first time ever cooking baby backs that did that. But I have taken to smoking first for about 90 mins at 200 and then when the smoke dies down, I stoke the coals again and let em roast for an hour around 250 then I just let the heat die out for another hour and pull em, provided the meat has shrunk off the bone ends enough to suit me.

10-02-2010, 04:50 PM	#1252
ucla695 Neither here, nor there Join Date: Oct 2008 Location: The Pool Posts: 3,696 Trading: (5)	Re: What's in your smoker? They're still not ready! Ugh....

10-02-2010, 05:00 PM	#1253
CasaDooley Herf Crew of 2 Join Date: Oct 2008 First Name: Kevin Location: The birthplace of Fathers Day Posts: 2,465 Trading: (41)	Re: What's in your smoker? Just prepared a 9 pound brisket that will be going on tonight for about 12 hours with an oak/hickory mix. I'll post pics when I do it. __________________ *Founding member of the Lilac City Dedicated Herfers*

10-02-2010, 06:09 PM	#1254
ucla695 Neither here, nor there Join Date: Oct 2008 Location: The Pool Posts: 3,696 Trading: (5)	Re: What's in your smoker? Watching the Bruins and feeling kind of lazy so I'm using SBR and honey for the sauce.

10-02-2010, 06:10 PM	#1255
ucla695 Neither here, nor there Join Date: Oct 2008 Location: The Pool Posts: 3,696 Trading: (5)	Re: What's in your smoker? Somehow I snapped a pic before I devoured it. Finally, after 7 hours they passed the bend test! Sorry, I was hungry and barely remembered to snap a pic.

10-02-2010, 06:16 PM	#1256
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? MMMMmmmmmmmm.

10-02-2010, 10:00 PM	#1258
boom Central Cali Cigar Crew Join Date: Mar 2009 First Name: Troy Location: Cen Cal Posts: 1,659 Trading: (107)	Re: What's in your smoker? Made a Sausage loaf..... mixed in my own rub...some basil from the garden...sun dried tomatoes...and some mozzarella.....

10-02-2010, 10:17 PM	#1259
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? Nice! Haven't had anyone posting fattys in this thread in awhile.

10-02-2010, 10:52 PM	#1260
MarkinAZ Formerly MarkinOR Join Date: Oct 2008 First Name: Mark Location: Sun City West, AZ Posts: 6,221 Trading: (40)	Re: What's in your smoker? This is such a great thread, so much so that now I'm full... __________________ "Don't worry, God will work out His plan for your life..." Psalm 138 8