What's in your smoker? - Page 79

Smokin Gator · 02-09-2011, 03:00 PM

Dang Adam... that made me drool a little. I freakin' love beef ribs when they are meaty and those look devine!!!

jdawg · 02-09-2011, 05:39 PM

Wow! That looked good!

68TriShield · 02-10-2011, 06:20 AM

Beautiful smoke ring Adam,how long did they go for?

T.G · 02-10-2011, 08:41 AM

Thanks all.

Dave, the meat took about 4-1/2 to 5 hours of cook time. Three pieces of plum wood cut from branches were tossed on at the beginning and allowed to flame out before the meat went on; if I were to have stacked the pieces, they would be about the same size, in height and diameter, as one of the small (8 oz) Red Bull cans.

ucla695 · 02-10-2011, 11:11 AM

Those look delicious!

Gotta like the price too!

Ender · 02-13-2011, 12:17 PM

Got a light pork butt in the smoker going at approx. 200 degrees. Haven't smoked in the winter yet but seeing as today is about 42 degrees out I thought I'd give it a try. Plus my new remote thermometer had to be tested. So far so good. I love this bad boy. Now if only it could tell me the temperature of the smoker and how much smoke it's producing I'd be golden.

ucla695 · 02-14-2011, 08:40 AM

Just got a WSM 18.5" over the weekend. Can't wait to fire it up this weekend.

T.G · 02-14-2011, 08:45 AM

Quote:

Originally Posted by ucla695

Just got a WSM 18.5" over the weekend. Can't wait to fire it up this weekend.

cort · 02-14-2011, 01:34 PM

Quote:

Originally Posted by ucla695

Just got a WSM 18.5" over the weekend. Can't wait to fire it up this weekend.

Look who's Ballin' now.

ucla695 · 02-14-2011, 02:02 PM

Quote:

Originally Posted by Cort

Look who's Ballin' now.

Mikes · 02-14-2011, 05:55 PM

FYI If you are looking for a new smoker. Not sure of the build quality...but the price sure does seem right. Might be worth a look?

Quote:

Posted: Mon Feb 14, 2011 12:51 pm Post subject: Sale at Academy Sports

--------------------------------------------------------------------------------

I saw on line at Academy Sports that they have the Chargriller Outlaw on sale for $78. The side firebox is also on sale for $18. Great price if anyone is interested. You can view the items at the links below.

http://www.academy.com/index.php?pag...262-40521-2137

http://www.academy.com/index.php?pag...262-40521-2242

Stevez · 02-15-2011, 09:57 AM

Congratulations. I love my WSM and it works fantastic. If you haven't already, check out the website that is dedicated to this smoker. great ideas, recipes and how to videos. Their smoked chicken wings are to die for and have been a huge hit every time I make them. Outstanding. Steve

Quote:

Originally Posted by ucla695

Just got a WSM 18.5" over the weekend. Can't wait to fire it up this weekend.

ucla695 · 02-17-2011, 06:36 AM

Quote:

Originally Posted by Stevez

Congratulations. I love my WSM and it works fantastic. If you haven't already, check out the website that is dedicated to this smoker. great ideas, recipes and how to videos. Their smoked chicken wings are to die for and have been a huge hit every time I make them. Outstanding. Steve

Thanks. I frequent the TVWBB site and there's a wealth of knowledge there. I'm planning what I want to smoke over the weekend.

I can't wait!

tupacboy · 02-17-2011, 12:12 PM

NOOBERIFIC - NOOBALICIOUS ALERT!!

alright guys... looks like bradley gets her first run this sat... thinking about doing a couple pork ribs... any reccomendations on a dry rub? ..

also, what temp should they be at and for how long... unfortunately i don't think my wireless thermostat is gonna make it in time so i'm gonna have to kinda wing it... from what i can tell i should use basically 6 pucks or 1.5 hrs of smoke... do i need to put a alum pan underneath after/before smoking?

thinking about making these with it in the beginning...

http://www.bbqaddicts.com/blog/recip...buffalo-turds/

Any tips / advice is greatly appreciated... i'm a noob willing to learn

cricky101 · 02-17-2011, 12:25 PM

Quote:

Originally Posted by tupacboy

NOOBERIFIC - NOOBALICIOUS ALERT!!

alright guys... looks like bradley gets her first run this sat... thinking about doing a couple pork ribs... any reccomendations on a dry rub? ..

also, what temp should they be at and for how long... unfortunately i don't think my wireless thermostat is gonna make it in time so i'm gonna have to kinda wing it... from what i can tell i should use basically 6 pucks or 1.5 hrs of smoke... do i need to put a alum pan underneath after/before smoking?

thinking about making these with it in the beginning...

http://www.bbqaddicts.com/blog/recip...buffalo-turds/

Any tips / advice is greatly appreciated... i'm a noob willing to learn

No advice for your smoker - I use a cheap charcoal bullet smoker - but DEFINITELY make the ABTs. I use a similar recipe, but I mix in a little shredded cheddar with the cream cheese. And I do about half with sausages and half without. I cook them low for most of the time, and then ramp up the heat to crisp up the bacon.

I usually make them every time I smoke something

(and have been known to fire it up just to make those)

T.G · 02-17-2011, 12:29 PM

Not sure what smoke woods you plan on using but the BRITU rub is a fantastic rub for pork ribs with most smoke woods. Straight hickory can overpower it though, but a blend of hickory and lighter woods is typically ok.

I have no idea on how many pucks you need.

You definitely will want a drip pan in there.

ABTs are great. There are about a thousand different ways to make them too - limited only by the imagination really. Some use cheddar cheese in the cream cheese, some use a soft Mexican cheese (Casero or Panela), pieces of fancy sausages rather than little smokies, mini-meatballs, etc...

OLS · 02-17-2011, 12:48 PM

Quote:

Originally Posted by tupacboy

NOOBERIFIC - NOOBALICIOUS ALERT!!

alright guys... looks like bradley gets her first run this sat

Wow, this is gonna be fun. Always nice to have another brother in the game.
I have taken out a large chuck roast for the weekend, but when I was at el supermercado,
I saw a HUUUuuge Chuck roast for 63 bucks. I was gonna buy it but I do not like smoked
beef much. I could have just low and slowed it, though. But it was too big for the current
freezer sitcho. Looking forward to pics, pac.

ucla695 · 02-18-2011, 06:53 AM

Quote:

Originally Posted by tupacboy

also, what temp should they be at and for how long... unfortunately i don't think my wireless thermostat is gonna make it in time so i'm gonna have to kinda wing it... from what i can tell i should use basically 6 pucks or 1.5 hrs of smoke... do i need to put a alum pan underneath after/before smoking?

I usually smoke mine between 225*- 250*until they pass the bend test...usually for 5 1/2 to 6 hours. YMMV.

Yes, I'd use a pan....less mess to clean.

Enjoy the ribs, ABTs and learning to use your Bradley!

Chainsaw13 · 02-18-2011, 07:07 AM

tupacboy, every bradley puck will give you 20 mins of smoke, so 6 will give you 2 hours of smoke. Pretty much everything I smoke in my Bradley, I use about 8 pucks, so a little over 2.5 hours. If you don't have any puck savers yet, you'll need to use a couple extra to push the last one off the heated plate and into your catch bowl.

Your Bradley should've come with a catch pan and water bowl. The pan obviously goes on the bottom. The water bowl is to catch the spent pucks, plus add moisture. Depending upon how long you intend to smoke, you'll need to occassionally add water.

Are you doing baby back or regular spare ribs? Like others have said, I smoke mine around 225-250. 4 hours or so for baby backs, 5-6 for spare ribs.

tupacboy · 02-18-2011, 09:28 AM

going with the babyback

figured 2.5 hrs of smoke... 1 hr in foil... 1 hr open should be good...

so no drip pan cause we have the catch pan in there? woot no more disposable aluminum!

02-09-2011, 03:00 PM	#1561
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: What's in your smoker? Dang Adam... that made me drool a little. I freakin' love beef ribs when they are meaty and those look devine!!! __________________ Check out the Cigar Asylum Newbie Sampler Trade

02-09-2011, 05:39 PM	#1562
jdawg Still Watching My Back Join Date: Feb 2011 First Name: Jerry Location: Chicago area Posts: 215 Trading: (2)	Re: What's in your smoker? Wow! That looked good!

02-10-2011, 06:20 AM	#1563
68TriShield Got Torque? Join Date: Oct 2008 First Name: Dave Location: Maryland Posts: 7,194 Trading: (40)	Re: What's in your smoker? Beautiful smoke ring Adam,how long did they go for?

02-10-2011, 08:41 AM	#1564
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? Thanks all. Dave, the meat took about 4-1/2 to 5 hours of cook time. Three pieces of plum wood cut from branches were tossed on at the beginning and allowed to flame out before the meat went on; if I were to have stacked the pieces, they would be about the same size, in height and diameter, as one of the small (8 oz) Red Bull cans. Last edited by T.G; 02-10-2011 at 08:49 AM.

02-10-2011, 11:11 AM	#1565
ucla695 Neither here, nor there Join Date: Oct 2008 Location: The Pool Posts: 3,696 Trading: (5)	Re: What's in your smoker? Those look delicious! Gotta like the price too!

02-13-2011, 12:17 PM	#1566
Ender Ok, maybe just one. Join Date: Oct 2008 First Name: Andrew Location: Michigan Posts: 771 Trading: (1)	Re: What's in your smoker? Got a light pork butt in the smoker going at approx. 200 degrees. Haven't smoked in the winter yet but seeing as today is about 42 degrees out I thought I'd give it a try. Plus my new remote thermometer had to be tested. So far so good. I love this bad boy. Now if only it could tell me the temperature of the smoker and how much smoke it's producing I'd be golden. __________________ You can't talk your way out of problems you behave yourself into.

02-14-2011, 08:40 AM	#1567
ucla695 Neither here, nor there Join Date: Oct 2008 Location: The Pool Posts: 3,696 Trading: (5)	Re: What's in your smoker? Just got a WSM 18.5" over the weekend. Can't wait to fire it up this weekend.

02-17-2011, 12:12 PM	#1574
tupacboy Still Watching My Back Join Date: Mar 2010 Location: Diamond Bar.... home of snoop dogg Posts: 195 Trading: (1)	Re: What's in your smoker? NOOBERIFIC - NOOBALICIOUS ALERT!! alright guys... looks like bradley gets her first run this sat... thinking about doing a couple pork ribs... any reccomendations on a dry rub? .. also, what temp should they be at and for how long... unfortunately i don't think my wireless thermostat is gonna make it in time so i'm gonna have to kinda wing it... from what i can tell i should use basically 6 pucks or 1.5 hrs of smoke... do i need to put a alum pan underneath after/before smoking? thinking about making these with it in the beginning... http://www.bbqaddicts.com/blog/recip...buffalo-turds/ Any tips / advice is greatly appreciated... i'm a noob willing to learn

02-17-2011, 12:29 PM	#1576
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: What's in your smoker? Not sure what smoke woods you plan on using but the BRITU rub is a fantastic rub for pork ribs with most smoke woods. Straight hickory can overpower it though, but a blend of hickory and lighter woods is typically ok. I have no idea on how many pucks you need. You definitely will want a drip pan in there. ABTs are great. There are about a thousand different ways to make them too - limited only by the imagination really. Some use cheddar cheese in the cream cheese, some use a soft Mexican cheese (Casero or Panela), pieces of fancy sausages rather than little smokies, mini-meatballs, etc...

02-18-2011, 07:07 AM	#1579
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? tupacboy, every bradley puck will give you 20 mins of smoke, so 6 will give you 2 hours of smoke. Pretty much everything I smoke in my Bradley, I use about 8 pucks, so a little over 2.5 hours. If you don't have any puck savers yet, you'll need to use a couple extra to push the last one off the heated plate and into your catch bowl. Your Bradley should've come with a catch pan and water bowl. The pan obviously goes on the bottom. The water bowl is to catch the spent pucks, plus add moisture. Depending upon how long you intend to smoke, you'll need to occassionally add water. Are you doing baby back or regular spare ribs? Like others have said, I smoke mine around 225-250. 4 hours or so for baby backs, 5-6 for spare ribs. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

02-18-2011, 09:28 AM	#1580
tupacboy Still Watching My Back Join Date: Mar 2010 Location: Diamond Bar.... home of snoop dogg Posts: 195 Trading: (1)	Re: What's in your smoker? going with the babyback figured 2.5 hrs of smoke... 1 hr in foil... 1 hr open should be good... so no drip pan cause we have the catch pan in there? woot no more disposable aluminum!