Blades and Bushlore

General Discussion => Food and Cooking => Topic started by: Smokewalker on March 29, 2012, 01:09:51 PM

Title: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on March 29, 2012, 01:09:51 PM
I decided to start this thread at the urging of Woods Woman. I love to BBQ and Smoking has been a way of preserving foods since man discovered fire.
 So to start things off here is a method of building a Cold smoker unit from junk to use in even a Cardboard box if it is all you have.

 You will need
2 cans 1 14 oz and 1 28oz
 Church key
 Piece of Aluminum Foil
 Sack of wood chips
something to make some holes with(twig will do)
Charcoal
Turn the 28 oz can bottom up use the church key to make holes in the bottom and around the sides
(http://i968.photobucket.com/albums/ae164/Bludawg51/Cold%20Smoke/DSCN0622.jpg)
Drop a few briquettes in the bottom (unlit in the example)
(http://i968.photobucket.com/albums/ae164/Bludawg51/Cold%20Smoke/DSCN0623.jpg)
 Fill the 14 OZ can  with the DRY wood chips and place it into the 28 0z can
(http://i968.photobucket.com/albums/ae164/Bludawg51/Cold%20Smoke/DSCN0625.jpg)
Cover the top of the 14oz can with some Aluminum foil and poke some holes in the foil
 (http://i968.photobucket.com/albums/ae164/Bludawg51/Cold%20Smoke/DSCN0626.jpg)
It will look like this assembled place it into the bottom of your grill or in the firebox of your smoker and open the intake and exhaust vents fully
(http://i968.photobucket.com/albums/ae164/Bludawg51/Cold%20Smoke/DSCN0624.jpg)
I can get 4 hrs of flavor enhancing smoky goodness out of 1 loading

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on March 29, 2012, 01:16:49 PM
Good thread!
I used to sell compressed hardwood smoking pellets. I've demonstrated using them in everything from foil pouches, to cast iron smoke boxes, to foil covered 8" frying pans...but I've never seen anything as simple and elegant as this! Kudos!
Considering how they burn, if you get 4 hours with wood chips, I'd guess you could get up to 8-10 hours of smoke with the can filled with pellets.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on March 29, 2012, 01:19:26 PM
Neat trick! I might give that a try some time.

For now I have a cheap offset firebox smoker that heats unevenly and is hard to get it to stay at a good temperature. Regulating the intake and exhaust ports and adjusting the charcoal make it either way to hot or way too cold.

I've read about some modifications people have done to theirs that I might try in a month or two.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on March 29, 2012, 01:28:21 PM
Correct me if I'm wrong, Smokey, but one thing I seem to have learned about smoking is the when, and how much of it.
To get the taste I want, it's not necessary for me to apply smoke all through the cooking cycle. Most foods will absorb the smoke flavor during the first 1/2 to 3 hours. Once the meat starts to crust on the outside, it's kind of a waste of time to keep the smoke rolling. 
When my wife does her signature smoked turkey in the Webber, she'll use soaked cherry wood chunks for the first couple of hours right on the coals, and then slow cook from there. By that time the smokey goodness has penetrated most of the breast, and the skin is golden brown.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on March 29, 2012, 01:32:55 PM
PW My stick burner was absolutely awful until I did a few simple and "Cheap" mods to it. When your ready PM me and I'll help you get it help ya get it cookin like mothers oven with a smoky flavor.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on March 29, 2012, 01:40:16 PM
PW My stick burner was absolutely awful until I did a few simple and "Cheap" mods to it. When your ready PM me and I'll help you get it help ya get it cookin like mothers oven with a smoky flavor.

Thanks for the offer. Yeah it will be a bit because we have a lot of landscaping work to do in the back yard over the next month or so. But I'm hoping to have all that done by mid-May and by that time the weather will be just perfect for spending all day long outdoors.

I'm just dying to do a couple racks of ribs.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on March 29, 2012, 01:47:42 PM
So Smokewalker, teach me how to smoke butter! This sounds like something I need to add to my bag o' tricks. Thanks!
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on March 29, 2012, 01:58:45 PM
Correct me if I'm wrong, Smokey, but one thing I seem to have learned about smoking is the when, and how much of it.
To get the taste I want, it's not necessary for me to apply smoke all through the cooking cycle. Most foods will absorb the smoke flavor during the first 1/2 to 3 hours. Once the meat starts to crust on the outside, it's kind of a waste of time to keep the smoke rolling. 
When my wife does her signature smoked turkey in the Webber, she'll use soaked cherry wood chunks for the first couple of hours right on the coals, and then slow cook from there. By that time the smokey goodness has penetrated most of the breast, and the skin is golden brown.
Your 1/2 right IMO I use Smoke like salt & pepper it is just a seasoning bringing its flavor to the party. It is possible to over smoke it you use the wrong wood. Some woods like Hickory & Mesquite can be over powering if to much is used. Meats with a mild flavor like Poultry and Fish need a light hand and a mild wood pike pecan of one of the fruit woods. (However I have used a Little mesquite on chicken with great success) Heartier meats like Beef brisket can benefit from smoke the whole cook. Another consideration is the size of the piece the larger the primal cut the more it needs. All food will continue to absorb smoke flavor thought the cook. Some people think you need to "See the Smoke" this is totally un true. thick smoke is the sigh of a dirty fire and produces creosote that will coat the food UCK! Little to no smoke is what you need to see it should be very thin and bluish in color Some times refereed to a TBS (Thin Blue Smoke)
I use Oak as the main heat and add another wood to get the flavor I'm looking for. Oak by its self is very mild in flavor and works with all foods that I have tried quite nicely. Never soak your wood wet wood don't burn it smolders and makes creosote, and you should know that the water never penetrates very much it is just a waste of time.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on March 29, 2012, 02:02:43 PM
So Smokewalker, teach me how to smoke butter! This sounds like something I need to add to my bag o' tricks. Thanks!
Using the setup I described in the bottom of the Weber I know you have, sit a pan of ice on the grill grate with a bakers cooling rack on top of it place the butter on the on a small piece of foil on the rack  30 min is all it needs.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on March 29, 2012, 02:22:51 PM
Using the setup I described in the bottom of the Weber I know you have, sit a pan of ice on the grill grate with a bakers cooling rack on top of it place the butter on the on a small piece of foil on the rack  30 min is all it needs.

Ah, ha! Ice! Neat trick.
I agree about the mesquite smoked chicken! One of our favorites. Like you say, choice of wood makes all the difference. I like alder or apple for fish, and hickory for most red meats.  IMO, hickory smoked fish can be nasty.  :P
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on March 29, 2012, 02:28:00 PM
Smokewalker.. THANK YOU!        I need a chair.. I'm going to stay in this thread for a long long time.. :)

I've learned a few things already.  I like that can set up...   could this be used even if I dont have a smoker appliance?    As long as theres a contained area above for hanging meat?     Lets say in a survival instance?   

But my uppermost thought is right now..  I'm assuming cheese can be done just like butter then?  On top of ice?    I had some smoked cheddar once and it was very goood...   

And why do all smoker recipes or books say to soak the chips?   For the longevity of the smoke ?

I'm sitting here eating a pork sandwich with onions and mustard..  wishing it had a tad bit of smoke flavor to it... :)     

WW.   
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Gryphon on March 29, 2012, 02:47:41 PM
I started smoking with mesquite.  I still do often because 1) I like it and 2) I smoke more beef than anything else (except maybe tires, but that's a different forum I think...) 

I use hickory a lot as well.  Chicken seems to do well with a small amount of hick chips right on the coals in my 22.2" Weber kettle.  I run an indirect fire with charcoal on each side and lay the bird parts in the center.  I have been known to use foil to make heat barriers to slow the cooking of parts like the breasts.  A drip pan with water is paramount for sure and I have found that by playing with that I can alter both the flavor and cooking with it.  Cold water at the start keeps the temps down a bit.  I will usually dump in some of the marinade I used too, or a few sprigs of herbs into hot water to add a steam to the smoke.

I'll generally smoke for a hour or two to begin with, then foil wrap and let it low and slow ("let it flow, let yourself go, low and slow, that is the tempo...").   I'm not a good baster and the Weber seems to like upsetting the thermal balance by lifting the lid to baste.  Early foil seems to help that a lot.

I don't do subtle flavors.  After chemo a while back, my taste buds just don't pick up on it any more.  I need big, bold and in-yer-face to really taste it.  Shiracha rooster sauce baby!  Hickory is about as mild as I can do.  I have a bag of apple chips I used on some (horrifically expensive) grass-fed ribeyes last weekend...I couldn't tell it was even there.  Wife could though.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on March 29, 2012, 03:02:44 PM
...
I use hickory a lot as well.  Chicken seems to do well with a small amount of hick chips right on the coals in my 22.2" Weber kettle.  I run an indirect fire with charcoal on each side and lay the bird parts in the center.  I have been known to use foil to make heat barriers to slow the cooking of parts like the breasts.  A drip pan with water is paramount for sure and I have found that by playing with that I can alter both the flavor and cooking with it.  Cold water at the start keeps the temps down a bit.  I will usually dump in some of the marinade I used too, or a few sprigs of herbs into hot water to add a steam to the smoke....
You and my wife wrote the same book! Her last birthday present was a real, live Weber to replace the antique knock-off she'd been using for 15 years. I got her the 22.5" one, and had to make sure it had the metal briquet bins for indirect cooking. The rack is hinged so you can raise opposite edges to replenish the coals without disturbing what's being cooked.
If you use rosemary sprigs, try dropping them straight onto the coals instead of in the water. Yum...
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on March 29, 2012, 04:13:41 PM
Smokewalker.. THANK YOU!        I need a chair.. I'm going to stay in this thread for a long long time.. :)

I've learned a few things already.  I like that can set up...   could this be used even if I dont have a smoker appliance?    As long as theres a contained area above for hanging meat?     Lets say in a survival instance?   

But my uppermost thought is right now..  I'm assuming cheese can be done just like butter then?  On top of ice?    I had some smoked cheddar once and it was very goood...   

And why do all smoker recipes or books say to soak the chips?   For the longevity of the smoke ?

I'm sitting here eating a pork sandwich with onions and mustard..  wishing it had a tad bit of smoke flavor to it... :)     

WW.   
I Don't remember if this is Jack Or Mozzarella
(http://i968.photobucket.com/albums/ae164/Bludawg51/Cold%20Smoke/PHOT0082.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on March 29, 2012, 04:35:10 PM
I used to set up my Weber like your talking about with the split fire and a drip pan food in the middle I never could keep the temps stable so now I do it like this
(http://i968.photobucket.com/albums/ae164/Bludawg51/Weber/Pictures012.jpg)
 I pile the coals to one side and mix in the wood chunks the remainder of the coal grate I cover completely with Aluminum foil all the way out to the sides of the kettle and really work it in around the edge. This redirects the air flow to the base of the fire all the air has to pass up & through instead of around and filling the whole kettle. I never use a water pan as I'm smokin not steamin I don't care what you put in the water pan as it don't add any flavor and I an prove it cause I have more than once with a blind taste test. Back on Topic. The temp of your kettle is dependent on two things the size of the fire and the air intake. I load in my fuel my then I light up about 8-10 pieces of Charcoal( I use Natural Lump exclusively) and dump that onto the laid fire in the kettle. open the intake about 1/8- 3 /16" and the exhaust fully, it will settle in at 220-230 deg.
(http://i968.photobucket.com/albums/ae164/Bludawg51/Weber/Pictures005.jpg)
Notice the TBS(Thin Blue Smoke)

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on March 29, 2012, 04:42:55 PM
Hummm....very interesting. Uniform indirect heat, no hot spots. I like!
I do a lot of indirect grilling on my big gas BBQ, but the light never dawned on how to get the same effect with charcoal. Duh......
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on March 29, 2012, 04:57:11 PM
 :o Oh! So your a Gas man who a thunk it ::) I cook my steaks with this set up too. I let them smoke for awhile then remove the lid open up the air get it hotter than hades and do a sear to get my grill marks and a little char works like a charm.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on March 29, 2012, 05:36:16 PM
:o Oh! So your a Gas man who a thunk it ::) I cook my steaks with this set up too. I let them smoke for awhile then remove the lid open up the air get it hotter than hades and do a sear to get my grill marks and a little char works like a charm.
Yeah, yeah....what ever!  ;D I have 2 gas grills, 2 kettle grills, and a Brinkman smoker. When there's a foot of snow on the ground and I want a grilled steak NOW, yeah....a gas man! Hahaha! (I still use my smoking pellets, though.)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 02, 2012, 06:40:26 AM
Smokewalker, every late April I have to host a BBQ.  Last year, I had access to a really nice wood burning smoker and slow cooked some awesome baby backs and tri-tip roasts using a mixture of cherry and apple woods.

Unfortunately, this year I do not have access to a proper smoker and can't afford to buy one in time.  All I will have available for the cookout this year is a 4-burner gas grill.  I'd still like to slow cook a few racks of ribs.  Do you have any suggestions for creating some smoke with what I have?

Thanks.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Moe M. on April 02, 2012, 08:45:31 AM
Smokewalker, every late April I have to host a BBQ.  Last year, I had access to a really nice wood burning smoker and slow cooked some awesome baby backs and tri-tip roasts using a mixture of cherry and apple woods.

Unfortunately, this year I do not have access to a proper smoker and can't afford to buy one in time.  All I will have available for the cookout this year is a 4-burner gas grill.  I'd still like to slow cook a few racks of ribs.  Do you have any suggestions for creating some smoke with what I have?
Thanks.

  Try this,  season your ribs with what ever rub you use and refrigerate them for a few hours or overnight.
   For the smoke,  use a small throw away foil roasting pan,  put your wood in dry,  cover the pan with aluminum foil and poke some holes in the foil,  now get the center burner going on the grill and put the foil pan over that burner.
   It shouldn't take long for you to get smoke,  now take your slabs of ribs and put them on either side of the grill (don't light the side burners),  close the cover on the grill and let them smoke for an hour or so,  you should be getting some heat built up in the grill with the cover closed and after about an hour you should be seeing some color indicating cooking on the ribs.
  Once you figure you have them smoke flavored to your taste,  and you see some sign of cooking wrap the ribs in foil,  take the smoke pan off the grill and set the heat to medium keeping the center burner going and the ribs on either side over cold burners,  you'll be using indirect heat to slow cook your ribs,  after you've closed the cover wait a few minutes and check the temp gauge and adjust the heat so your at 275~300 degreese.
  Let them slow roast for a couple of hours,  check them occasionally and if you're using a basting sauce do it then, when the meat starts to pull away from the bone they're done. 
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 02, 2012, 08:52:59 AM
I use my 3 burner gas grill pretty much the way Moe describes.
I put the smoking pellets (I don't use chips/sawdust) in a foil covered cast iron pan right on the grate over one of the side burners. I find that give me more unobstructed grilling surface on the other 2/3 of the grill. The only other difference is that I don't cover the ribs. I just keep basting and turning them in the indirect heat.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 02, 2012, 08:57:47 AM
Ok, thanks Moe and Oldie.. I was thinking of something similar but putting the roasting pan over the left most burner and the slabs of ribs on the far right end of the grill.  I only have a four-burner so there is no center.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 02, 2012, 09:01:35 AM
Ok, thanks Moe and Oldie.. I was thinking of something similar but putting the roasting pan over the left most burner and the slabs of ribs on the far right end of the grill.  I only have a four-burner so there is no center.
I have removable racks that go above my main grate. If I have a lot of stuff to cook indirect, I'll use one or both of them to get more space. The heat is uniform, because you're cooking indirect. I do a LOT of indirect cooking on the gas BBQ.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 02, 2012, 02:36:33 PM
If I had to cook on a gasser that is exactly how I would do it. The closest I come to using gas is the weed torch I use to to light the firewood in the pit. ;D
 
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 02, 2012, 03:12:34 PM
Building a BBQ Pit/Smoker on the Cheap

I have over the years cooked on some really expensive equipment and some real junk too. The best pit I have used is the one I built for my self is very easy to operate, super economical and produces some fine grub without allot of fussing around. It is Known as an Ugluy Drum Smoker or UDS for short.
 Here are the pics of mine I call it Big Jim ( After a good BBQ friend that died way to young) I will post a few links after the pictures for anyone interested in building one These are where I got the information and some Ideas  for mine.
 (http://i968.photobucket.com/albums/ae164/Bludawg51/UDS/uds009-1.jpg)

(http://i968.photobucket.com/albums/ae164/Bludawg51/UDS/UDS010.jpg)

(http://i968.photobucket.com/albums/ae164/Bludawg51/UDS/UDS009-2-1.jpg)

(http://i968.photobucket.com/albums/ae164/Bludawg51/UDS/154.jpg)

http://www.bbqbug.com/forums/general-bbq-grilling/832-our-uds-cooker-how-build-one-part-1-a.html
http://www.theqjoint.com/forum/showthread.php?4120-Building-a-basic-drum-smoker-(UDS)

To prove it works as advertised I give you  this
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCN0576Modified.jpg)
which turned into this
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCN0582.jpg)
hungry yet?
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCN0584.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 02, 2012, 03:15:26 PM
Very nice smokie, I need to look into that before buying one.  I need a pit soon though, spring is here early... I need to get smokin'.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 02, 2012, 03:21:45 PM
I built it on a Sat and cooked on Sunday, It is pretty simple.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on April 02, 2012, 03:55:43 PM
Thats twice now you've snuck up on me with all that glorious looking food.   This puts my keyboard in serious danger of flooding from me drooling..  :)

The meat on the tinfoil.. is that the trimmings from the rib section?    Do you treat them differently with out rubs or marinades?

Are you one of those that puts the beans in the smoke too for extra smoke flavor?  I have done it.. its so good.

WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Barbarossa Bushman on April 02, 2012, 04:48:33 PM
I built it on a Sat and cooked on Sunday, It is pretty simple.

Thanks for putting this up there. Great plans.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 02, 2012, 06:46:05 PM
Thats twice now you've snuck up on me with all that glorious looking food.   This puts my keyboard in serious danger of flooding from me drooling..  :)

The meat on the tinfoil.. is that the trimmings from the rib section?    Do you treat them differently with out rubs or marinades?

Are you one of those that puts the beans in the smoke too for extra smoke flavor?  I have done it.. its so good.

WW.
yeah those pieces are the trim I hit them with salt & pepper what I don't snack on :-[ I keep to add into my beans (cheaper than a ham hock).

 I have been known to put a pot of beans on under a Brisket or a Butt and just let it drip away into them for the old double wammy
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 02, 2012, 06:59:15 PM
Buttermilk Brined BBQ Chicken

I had a hankerin for some BBq Chicken for dinner tonight this is how I roll
Sanderson farms natural chicken Brined in Buttermilk & Franks hotsauce 6 hrs
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCN0697.jpg)
Slatherd With Helmans Mayo and Dawg's Red Dirt
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCN0698.jpg)
1 1/2 hrs on Mr Webers marvelous invention; (the kettle) at 275 with a little mesquitefor flavor glazed with BEST  OF THE WEST BBQ SAUCE.
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCN0699Modified.jpg)
Some of the tastiest Chicken I have ever done. Skin was fully rendered and Bite through, the meat pulled cleanly from the bone moist & tender as a Mothers love.
 I would have gotten a pic but I was in frenzied mode  :-[
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 02, 2012, 07:01:07 PM
OMFG, I though porn wasn't allowed on this forum?     :drool:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 02, 2012, 07:11:31 PM
OMFG, I though porn wasn't allowed on this forum?     :drool:
Aint noting that beats a saucy hot neked chick(http://i968.photobucket.com/albums/ae164/Bludawg51/Smileys/shake.gif) (http://i968.photobucket.com/albums/ae164/Bludawg51/Smileys/riflao.gif)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on April 02, 2012, 11:11:06 PM
LOL.. she's not neked.. she's got red and black on...   those are the colors to 'impress' or 'seduce'...  *smirk*

Good thing we aint neighbors Smokewalker... I'd be hanging over the fence constantly asking  "whatcha cookin?"...  :) 

Have you ever done turkey wings/drumsticks in the smoker?    They sell them up here, and hubby likes the wings.  And I was wondering how the skin on turkey would turn out in a smoker.. tough?

WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Gryphon on April 02, 2012, 11:33:50 PM
Gotta share some stuff that's come off my Webers.  I run two Weber 22.5" kettles.  I lay charcoal on each side with a drip pan in the middle.  Wood chunks go on top of the coals and I'm pretty good at keeping a fairly consistant heat.  (yup, drilled the lid for a thermometer in there.  Used to have a remote probe thermometer, but it died, so I use the old fashioned ones.)

Smoked bacon meatloaf.
(http://i226.photobucket.com/albums/dd100/gryphonblade/2012-01-02_21-00-04_677.jpg)

Brisket with a side of smoked tomatoes.  Those freeze well and are great in stews and chili.
(http://i226.photobucket.com/albums/dd100/gryphonblade/0703001050.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on April 02, 2012, 11:44:30 PM
Whoa, wait a minute.   Please tell me more on The smoked tomatoes.   How long do you smoke them?   I can see the skins split.. so that would mean the smoke flavor can get down into the 'meat' of the tomato.    Do they shrink quite a bit .. drip all over the cooker?     What do they look like all finished?   Could one dehydrate them after smoking to further the process like 'smoked sundried tomatoes?

WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 03, 2012, 12:16:45 AM
All these groceries look so good!
Here's a rack o' ribs we did the end of last summer. The briquettes are in those holders I mentioned earlier.
Low, and slow for about four hours.  Homemade sauce.

(http://i976.photobucket.com/albums/ae250/Old_Philosopher/Cooking%20rack/301af2f9.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 03, 2012, 11:36:12 AM
WOW nice rack OP ;D What did everyone else eat?
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 03, 2012, 12:01:47 PM
WOW nice rack OP ;D What did everyone else eat?

(http://i976.photobucket.com/albums/ae250/Old_Philosopher/Cooking%20rack/8f963775.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 03, 2012, 12:09:36 PM
You remind me of ME (http://i968.photobucket.com/albums/ae164/Bludawg51/Smileys/riflao.gif)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 03, 2012, 12:15:17 PM
 Gryphon Smoked Meatloaf is one of my favorites yours looks delicious, that brisket looks tasty too. I have one going on tomorrow.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on April 03, 2012, 01:28:52 PM
Smokewalker,  in the first post of your can smokers...    Is there other heat in the grill too along with the cans? 

WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 03, 2012, 03:44:10 PM
Smokewalker,  in the first post of your can smokers...    Is there other heat in the grill too along with the cans? 

WW.
NO!!
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 04, 2012, 02:58:07 PM
This weekend, I am going to start finding parts to build an UDS.  I need to try and get this built by April 21st.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Gryphon on April 04, 2012, 04:35:49 PM
Whoa, wait a minute.   Please tell me more on The smoked tomatoes.   How long do you smoke them?   I can see the skins split.. so that would mean the smoke flavor can get down into the 'meat' of the tomato.    Do they shrink quite a bit .. drip all over the cooker?     What do they look like all finished?   Could one dehydrate them after smoking to further the process like 'smoked sundried tomatoes?

WW.

Oh yes, they are YUMMAGE!

I smoke romas.  There is a way of cold-smoking them on the vine that preserves them over the winter.  Found out about it on one of those cooking shows where someone went to Italy and they showed them, but I can find nothing online about how to do it, so I do this.

These are hickory smoked.  I just put them on while smoking a chunk of dead cow.  When the skins split and they look kinda dirty, they are done.  I (carefully) pull them off with tongs and put them on a plate or cookie sheet to cool, then into the freezer.  Once solid, I drop them in a freezer bag and pull them out as needed.  Great in stews, soups and chili.  Thaw, skin and mash them up with some burger, onion and mushrooms and consume as-is!

Haven;t tried them on a BLT...they are too squishy when done, but they make a great pizza sauce!

I don't have a dehydrating apparatus, but that sounds like a great thing to do to them!  It's too dusty here to try real sun-drying...maybe later after the move.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Gryphon on April 04, 2012, 04:43:50 PM
Got this going right now: Tri-tip in a simple rub.  Going to foiled in a few.

(http://i226.photobucket.com/albums/dd100/gryphonblade/2012-04-04_15-23-09_6.jpg)

The snausages...oh man oh man...if ya ever pass through Saint George, stop at Dixie Meats and pick up some of their snausages!

One is a linguisa...the sole survivor.  Others got fried and eated.

The others are jalapeno cheddar bratwurst.  I just swapped them out for some polish snausages...and one poor specimen wound up on a chunk of light rye with mustard (all I had bread-wise right now).  DAIMN that's GOOD stuff!

Guy who runs the butcher shop only uses local meats, grass fed as much as he can.  Not cheap stuff, thats for sure, but the snausage is right...a bit more than Johnsonville, but the comparision is like cheapo chicken dogs to Johnsonville....and this stuff makes Johnsonville seem like cheapo chicken dogs.  Yeah, I'll fork over the 6 bucks a pound...and each snausage is about a half pound!

And yes, it's snausage.  Snausage is to sausage like a sammich is to sandwich.  It's snackin's to get snarfed!  I think I need another...missed lunch...
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 04, 2012, 04:50:58 PM
Your killin me I was going to cook a Brisket today then my Tractor was ailing so I been slinging wrenches the better part of the day Oh well tomorrow is another day.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 04, 2012, 05:18:42 PM
TRI-TIP!   :drool:  I need to get my UDS built.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Gryphon on April 04, 2012, 10:11:52 PM
Gotta say...that tri-tip didn't make it until dinner.  It fell apart with a fork, wife and teenage girl ate it before I could do anything else with it. I got some, but man...for a couple self-professed veg-heads, they will sure devour a nicely smoked chunk of dead cow!

My rub? A packaged Mexican spice condiment I found and wanted to try...chilie powder and lime juice called Tajin.  Good stuff!
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 05, 2012, 03:33:32 PM
Smoke, do you use a chimney starter to light Big Jim?  Just trying to think of whatelse I'm going to need as I start building my UDS.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Moe M. on April 06, 2012, 09:50:07 PM
Your killin me I was going to cook a Brisket today then my Tractor was ailing so I been slinging wrenches the better part of the day Oh well tomorrow is another day.

  That's what I'll be doing tomorrow,  I'm trying something different to see if it'll work as good as I think it will.
  I've been cleaning up in my basement this week trying to find camping stuff that I haven't used since we were car camping when the kids were still at home,  so far I've found a coleman lantern I'd forgot about,  I put a pump kit in it and cleaned it out,  the check valve was stuck,  but a little Carb cleaner and some break free got it working,  after a couple of new mantles and fresh fuel it fired up just fine and I let it burn for about four hours.
  I found Plumb double bit that's almost like new that I bought in the late seventies,  the edge is a bit bunged up where the kids were chopping granite (looks like) but it'll dress up fine.
  OK, for the Brisket part,  I also found an old Coleman folding camp oven,  so I opened it up and gave it a good cleaning,  and put the rack in,  it struck me that if I put it over a good bed of coals on my drum grill,  put a tray of apple wood on the floor of the oven,  and the brisket on the top rack,  then as soon as the smoke starts to show i'll move the oven a bit to get about 250 degrees on the temp gage and mop it with marinade occasionally, I may end up with a good smoked slow roasted brisket.
  It won't replace my side drum smoker of course,  but it does open up some new options for week ends at the camp ground with the wife,  if it works.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 06, 2012, 09:53:43 PM
Sounds like a plan Moe. OH the brisket is resting in the cooler Onns snitc a piece before Bedding down :D
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Moe M. on April 06, 2012, 09:59:12 PM
Sounds like a plan Moe. OH the brisket is resting in the cooler Onns snitc a piece before Bedding down :D

  Makes good cold sandwiches,  a little salt, pepper, and a dollop of Dejon on buttered bread.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 06, 2012, 10:02:00 PM
Smoke, do you use a chimney starter to light Big Jim?  Just trying to think of whatelse I'm going to need as I start building my UDS.
Yeah I turn it bottom up fill the little area it with some cheap briquettes and hit them with a weed torch for about a minute. dump those on top of a full basket of lump with 8-10 chunks of wood mixed in. let it sit for about 10 minutes drop it gently into the drum. open all the intakes and the exhaust when the temp gets to 180 I close one intake at 200 I lose the second one it usually settels in at 230-250 fine tune your temp with the ball valve
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 07, 2012, 12:35:49 AM
Smoke, do you use a chimney starter to light Big Jim?  Just trying to think of whatelse I'm going to need as I start building my UDS.
FWIW, my first "chimney" for starting briquettes was a 3 pound coffee can with holes cut around the bottom with a church key....
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 08, 2012, 10:08:45 AM
This is a good primer for beginners chocked full of good info and sums up my point of view for BBQ.
http://www.youtube.com/watch?v=h8smkJDFIOg
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 08, 2012, 06:17:25 PM
"shut up dawg"  LOL, thanks Smoke.  My UDS should be finished on Wednesday.. just in time to practice with it over the weekend before the big BBQ I have to host on the 21st.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 10, 2012, 05:17:56 PM
My UDS is finally coming to fruition.  Still need to tweak a few things, especially the top venting.  I hope to be smoking in it by the weekend though.

(http://i41.tinypic.com/2ykz3mb.jpg)

(http://i43.tinypic.com/vpkkcw.jpg)

(http://i40.tinypic.com/15hd53r.jpg)

(http://i44.tinypic.com/13zao34.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 10, 2012, 05:36:01 PM
your gonna be very happy now get it dirty. Just to let you know the thermo on the side will read 40-50 deg lower than the absolute center over the fire. So adj the temp accordingly.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 10, 2012, 06:21:54 PM
your gonna be very happy now get it dirty. Just to let you know the thermo on the side will read 40-50 deg lower than the absolute center over the fire. So adj the temp accordingly.
So would it make more sense to have the thermo near the center of the lid?
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 10, 2012, 06:30:48 PM
So would it make more sense to have the thermo near the center of the lid?
From what I have been reading on various UDS threads, the temperatures vary throughout the drum but once you learn how your individual drum responds, it really isn't much of an issue.  I will be adding a wireless unit some place though.  Not sure where just yet.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 10, 2012, 07:26:31 PM
your gonna be very happy now get it dirty. Just to let you know the thermo on the side will read 40-50 deg lower than the absolute center over the fire. So adj the temp accordingly.
So would it make more sense to have the thermo near the center of the lid?
NO! heat rises I could care less what the temp is near the lid I want to know the temp at the level where the food is, 250 at the lid might only be 185 at the grate. This type of smoker is very fuel efficient mine will hold 250 for 20 hrs on 8 lbs of lump charcoal. Since you have a small fire mass in the middle that column of heat is 40 - 50 deg hotter than it is 3" from the outside edge where the thermo-couple is located. I was letting him know that since he has never cooked on  UDS before. I have seen some folks burn up some nice meat intending to cook at 250 and really be cooking at 300+.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 10, 2012, 08:05:01 PM
.... that column of heat is 40 - 50 deg hotter than it is 3" from the outside edge where the thermo-couple is located. I was letting him know that since he has never cooked on  UDS before. I have seen some folks burn up some nice meat intending to cook at 250 and really be cooking at 300+.
My Brinkman is the same way. The thermometer is outside, center.  I've used an oven thermometer often, because the exterior one seems to be all over the place...specially if it's facing a stiff breeze.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Moe M. on April 10, 2012, 09:55:52 PM
.... that column of heat is 40 - 50 deg hotter than it is 3" from the outside edge where the thermo-couple is located. I was letting him know that since he has never cooked on  UDS before. I have seen some folks burn up some nice meat intending to cook at 250 and really be cooking at 300+.
My Brinkman is the same way. The thermometer is outside, center.  I've used an oven thermometer often, because the exterior one seems to be all over the place...specially if it's facing a stiff breeze.
   

  My Brinkman is the side box smoker type with the chimney on the right hand side and the temp gauge in the center above the handle,  and the temp gauge is the only thing I don't like about it,  I told myself after the first couple of times I used it that I have to replace it with a new one and put it over by the chimney end of the unit,  that was father's day 1990,  maybe this year.   :)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 10, 2012, 10:07:18 PM
My Brinkman is an older bullet like this......

(http://www.bonfeu-bbq.com/images/brinkman-charcoal-smoker-2.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 11, 2012, 07:29:48 AM
Smokewalker - On my UDS, I currently only have two top vents.   Will these two be adequate, should I just experiment with these two first?  I see some people go crazy and add upwards of 8 top vents. 

I'm going to do a seasoning burn on Friday and do a first smoke of some chicken breasts on Saturday.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 11, 2012, 09:20:20 AM
Smokewalker - On my UDS, I currently only have two top vents.   Will these two be adequate, should I just experiment with these two first?  I see some people go crazy and add upwards of 8 top vents. 

I'm going to do a seasoning burn on Friday and do a first smoke of some chicken breasts on Saturday.
Looking at the pics you posted your in good shape all you need to use is the 2" bung for the exhaust. 
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 16, 2012, 08:02:27 AM
Oh man, I made some awesome chicken breasts in the UDS last night.. my first smoke with the new UDS.  Sorry, no pix.

I started with four bone-in USDA natural certified chicken breast.  Soaked them for 24 hours in buttermilk, finely chopped onion, salt, pepper, a touch of cumin.  On the UDS the next day for 3 hours at 240F degrees with a few apple and cherry chunks and regular Kingsford briquettes.  I left them alone for the first 2 hours but for the last hour, I applied just a little bit of store bought honey BBQ sauce as my parents prefer a saucy chicken breast when cooked outside. At the end, the meat pulled from the bone super easy and was very moist and tender with the skin fully rendered and just the right amount of smoke flavor.

I am very pleased with the UDS so far.  This coming Saturday will be the big test though as I have 10 to 15 people to BBQ for and I will be running the smoker for a good 9 hours.

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on April 16, 2012, 08:44:26 AM
I have not posted here yet, But this is a great thread!
:D


I have been using smokers for some time, & worn out a few of the cylinder type ones over the years. Altho, I prefer the side-mount firebox/barrel ones.
 
 Eventually I will pipe in here & show some pics of what I use & such. But I would like to say "Thnx!" to all who have been posting here & I am looking forward to sharing some of my methods & tips. As well as learning some new ones from you all!
:D
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on April 16, 2012, 11:15:59 AM
I have the Smokey Mountain Vertical smoker.    I wanted one that I could hang links and sausages and beef chunks for dried beef.     So far my favorite thing to smoke is Country Style ribs.     

I want to learn more on smoking fish and sausage/link/weiners.  And the dried Beef. ( not the jerky kind.. the chunk kind you slice thin for sandwiches/crackers.)  Chipped beef ?

WW. 

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 17, 2012, 08:47:23 AM
Oh man, I made some awesome chicken breasts in the UDS last night.. my first smoke with the new UDS.  Sorry, no pix.

I started with four bone-in USDA natural certified chicken breast.  Soaked them for 24 hours in buttermilk, finely chopped onion, salt, pepper, a touch of cumin.  On the UDS the next day for 3 hours at 240F degrees with a few apple and cherry chunks and regular Kingsford briquettes.  I left them alone for the first 2 hours but for the last hour, I applied just a little bit of store bought honey BBQ sauce as my parents prefer a saucy chicken breast when cooked outside. At the end, the meat pulled from the bone super easy and was very moist and tender with the skin fully rendered and just the right amount of smoke flavor.

I am very pleased with the UDS so far.  This coming Saturday will be the big test though as I have 10 to 15 people to BBQ for and I will be running the smoker for a good 9 hours.
Ahhhh another convert :) The chicken sounds very tasty Tobit, If you stop using Briquettes Especially Kingsford and switch to a natural Lump Charcoal the Flavor of your end product will be much improved. this is from WIKI
Code: [Select]
Kingsford Charcoal is made from charred softwoods, pine, spruce etc. then mixed with ground coal and other ingredients to make a charcoal briquette. As of August 2000, Kingsford Charcoal contains the following ingredients[1]:

    Wood char
    Mineral char
    Mineral carbon
    Limestone
    Starch
    Borax
    Sodium nitrate
    Sawdust
That is why it leaves behind so much ash, Natural Lump is just charred wood, it burns Hotter, Cleaner & Longer and produces far less ash to choke out your fire on a long cook. I Use Royal Oak  Lump in the UDS and my Weber kettle with great success, There is a big difference I can taste the Coal in the food when it is cooked over briquettes of any brand. 
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on April 17, 2012, 09:13:27 AM
Natural Lump is just charred wood, it burns Hotter, Cleaner & Longer and produces far less ash to choke out your fire on a long cook. I Use Royal Oak  Lump in the UDS and my Weber kettle with great success, There is a big difference


I agree! +1 on that Lump charcoal.
If ya want you can make your on. Much like making charred cloth & punkwood. Just need a larger container to make it in.
;)


Try it once & ya likely won't go back.
:)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 17, 2012, 09:19:14 AM
Someone elsewhere posted a very comprehensive thread on making charcoal with a 55 gal drum burn barrel. I wish they'd re-post it here.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on April 17, 2012, 09:23:15 AM
There is a great video on it on youtube that I watched once. USing a 55 gal drum...


I use a Steel Milk can. I think it's around 8 gal. can't remember..
Anhuesers' again. I will try to remember to look when I walk past it for about the zillionth time ,sometime today.
 ;)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 17, 2012, 10:45:26 AM
If you stop using Briquettes Especially Kingsford and switch to a natural Lump Charcoal the Flavor of your end product will be much improved.
Yeah, I'm going to try lump charcoal this weekend.  I just had a bunch of briquettes on hand from last year I wanted to use for my first smoke.

Right now, I just put some beef ribs on the gas grill with some hickory and cherry in a pan.  Didn't make much sense to fire up the UDS for only four beef ribs.  We'll see how this experiment works.  Pic coming up in a little bit.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 17, 2012, 11:03:10 AM
Afternoon BBQ'in...

First, my ghetto..

(http://i42.tinypic.com/4szpg4.jpg)

Playing around on the gas grill with some beef ribs, not ideal at all with minimal smoke as I am using hickory and cherry mojobricks in water.  After they have been here for a few hours, I'll sear them on the gas grill and they will be edible however.

(http://i43.tinypic.com/10y2wsm.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 17, 2012, 11:48:06 AM
Yum!
Just a suggestion...
Put those wood chips/shavings in the pan dry, cover the pan tightly with foil and poke holes a half dozen times with a table fork. Kinda like making char cloth, or charcoal, and the smoke will get to your meat.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 17, 2012, 11:52:26 AM
Put those wood chips/shavings in the pan dry, cover the pan tightly with foil and poke holes a half dozen times with a table fork. Kinda like making char cloth, or charcoal, and the smoke will get to your meat.
Yeah, I just went and checked on it and the water had boiled away and it was smoking nicely.  It smelled awesome when I opened the lid.  Temp is holding nicely at around 240F.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 17, 2012, 12:36:09 PM
Yeah, I just went and checked on it and the water had boiled away and it was smoking nicely.  It smelled awesome when I opened the lid.  Temp is holding nicely at around 240F.
Great!!!!  (http://i976.photobucket.com/albums/ae250/Old_Philosopher/Animations/adc62ed8.gif)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 17, 2012, 01:10:02 PM
Nice man kitchen Tobit, Like OP suggested make a packet for your wood. Remember wet wood don't smoke it give off steam. What time are we eating to day, should I bring something beside a voracious appetite? :taunt:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 17, 2012, 02:30:52 PM
Ribs are ready, where are you?

(http://oi39.tinypic.com/2hf534l.jpg)

(http://i42.tinypic.com/35lrvhs.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 17, 2012, 04:16:15 PM
Did you hear that ?? Wait there it is again it's my stomach growling :D. I wish I could find dino bones with meat on them like that :thumbsup:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: wolfy on April 17, 2012, 04:16:37 PM
Good grief.......you didn't make enough >:(
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Tobit on April 19, 2012, 09:44:45 AM
Here is what I have been working on this morning,  getting the ribs ready for Saturday.  Trimmed them a bit, but saving them to smoke along side the ribs so  the chef, moi, has something to nom while tending to the smokers and grills.  Applied my variation of a memphis rub and wrapped them up.  They will chill in the fridge til Saturday morning.

(https://lh5.googleusercontent.com/-6YI5L85nhyc/T5AxFHuN4oI/AAAAAAAAABg/vBfvBof8L-I/s900/bbq001.jpg)

(https://lh4.googleusercontent.com/-9Pz2bmYb8NY/T5AxFSQDS8I/AAAAAAAAABk/0OBlOAPhduw/s900/bbq002.jpg)

(https://lh3.googleusercontent.com/-tmgIN8oJ-l4/T5AxFfg6_MI/AAAAAAAAABo/f1w_X5q3DTM/s900/bbq003.jpg)

(https://lh3.googleusercontent.com/-Y4uWAa2p6oE/T5AxFiklhgI/AAAAAAAAAB0/R3MpJpZFSko/s900/bbq004.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on April 19, 2012, 09:55:53 AM
Tobit,
Looks good & you are making me HUNGRY!
:D
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on April 19, 2012, 10:35:07 AM
Lets see now...if we all pack up and leave today..we should be at Tobits house by Saturday....right?    :)   

You post pictures like that.. and stomachs around the world growl..... how amazing is that?  LOL


WW.   
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 19, 2012, 01:42:05 PM
Tobit I do the same with my trimins if I don't smoke them up with a little S&P to use in my beans. MD Throw back is Da Bomb!!
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 22, 2012, 08:58:08 AM
We decided we were hungry for steak last evening, about an hour before dinner time.  :P
Rib steaks were on sale, so momma started some hashbrowns while I made a quick store run.
My standard seasonings are fresh cracked black pepper, dry granulated garlic, and Johnny's Seasoning Salt.
I gave the steaks a liberal coating of all three and threw them on the "flame-fed microwave" on the patio.
I like to sear them, and then turn the temp down as low as possible to crisp up the fat without burning it. Shame on me, I didn't even bother with the smoking pellets this time.....
(To give you an idea of the size of those steaks, that BBQ will hold 18 burger patties, and these steaks took up half the grill.)

Bon apatite!

(http://i976.photobucket.com/albums/ae250/Old_Philosopher/Cooking%20rack/7a778e91.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on April 22, 2012, 09:44:59 AM

I just don't understand OP, every time I come into this topic, I get hungry...??
;)


Those "were" some good looking steaks... I'd bet..
:D


--------------------------------------------------------------I also have taken a pic of our Smokers, but I think this pic goes in a different topic. I just have to find it..    It now seems I have found it again..
 ;)
(http://i1247.photobucket.com/albums/gg627/MnSportsman_Album2/BBQ/Smokers1.jpg)


The barrel smoker is the newest at 5 years old. the other canister smokers go back at least 10-15 years. As you can see I save parts from the older ones, so I can "stack" them when needed. I have wore out a few of those canister styles over the past 25 years or so. I really like the barrel, but I use the canisters for whole turkeys, ducks, geese, & fish. The barrel I use for  yardbird & meats like beef/pork/venison,etc.


:)

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 22, 2012, 09:51:14 AM
LOL! Like someone else said, I love seeing gear that actually looks USED! You definitely have some miles on those uprights! I promised mine it would see some action this year.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on April 22, 2012, 10:01:34 AM
Looking at MnSports smokers..     that rust that starts on those appliances, is there any way of getting rid of that?  And if so..  anything out there to put on this metal to prevent this rusting from happening again? 

My grill and smoker are doing this and I'd like to stop it if possible..

Will Armoro-all work?


WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on April 22, 2012, 10:10:03 AM
Well, they have been used quite bit in the past, but not for a few months. I hurt my wrist last Dec, & It wasn't until late Feb12 that I could do much with my right hand as far as dexterity/lifting things. So they had to sit. Now is the time to fire them up again. My Turkey season is upon me soon, so hoping that a Tom will be in one of those cans. & I need to smoke some ribs for the summer. ( I smoke them, & then store until I need to finish them sometimes later. 6-8 racks at a time. Since I am frugal & get a bunch when on sale. ;) )


I think I should get a few more years out of them.
;)
Could use a bit of heat paint, but the stuff eventually flakes/burns off... so kinda a waste of time...
LOL
:)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on April 22, 2012, 10:19:52 AM
When does Turkey season open up?   I've been seeing turkeys all over the place lately..    :)

My grill is a mix of textured grey metal and stainless steel.   The bar in front is the textured metal and its getting that rusty hue to it.     

I have a vertical smoker and the top is getting that rusty film on it too. 

I wonder....   would it work to scrub it with bar keepers friend, whipe clean and coat with a veggie oil?  The heat would just carbonize it like a wok...right?    Mmm....   


WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on April 22, 2012, 10:26:32 AM
When does Turkey season open up?   I've been seeing turkeys all over the place lately..    :)
It opened here in Minnesota last Wednesday. You are seeing a lot since it is there mating season & the Toms are strutting for the hens. It is much like the "rut" as Deer season opens, & people seem to complain that they are all over , because they are hitting them ith their vehicles.
My grill is a mix of textured grey metal and stainless steel.   The bar in front is the textured metal and its getting that rusty hue to it.     

I have a vertical smoker and the top is getting that rusty film on it too. 

I wonder....   would it work to scrub it with bar keepers friend, whipe clean and coat with a veggie oil?  The heat would just carbonize it like a wok...right?    Mmm....
I will have to defer to others here on what might work. I just kinda gave up. I don't worry so much about "pretty", I worry about hat is inside. ;) After so long now, my smokers' insides are so coated that , sometimes I wonder if That coating is what keeps them around for so long before they "burn thru". LOL
;)   


WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on April 22, 2012, 11:05:57 AM
Mm.. I better git to smoking more things then.  I dont have that extra layer inside yet...  :)   Preventive medicine I'd say.   

I was raising bronze breasted turkeys here about 10 years ago.  A group of four males flew the coop. :(  Now I notice alot of the wild ones around have that extra bronze on thier feathers.    One neighbor was saying the birds in this area are alot more meatier.....  heh heh....   

Good luck with the hunt.  I hope you get a young un!  :)

WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 22, 2012, 11:16:25 AM
My suggestion: Remove the rust with something like Naval Jelly, and a lot of elbow grease and/or sanding. Get down to bare metal where ever there is rust. Get the high temperature BBQ paint (1500oF+) and repaint them.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 22, 2012, 11:20:13 AM
When does Turkey season open up?   I've been seeing turkeys all over the place lately..    :)

My grill is a mix of textured grey metal and stainless steel.   The bar in front is the textured metal and its getting that rusty hue to it.     

I have a vertical smoker and the top is getting that rusty film on it too. 

I wonder....   would it work to scrub it with bar keepers friend, whipe clean and coat with a veggie oil?  The heat would just carbonize it like a wok...right?    Mmm....   


WW.
Scuff off the external rust with a scrotchpad get the smoker hot and spray it down with Pam when it stops smoking turn off the heat and let it cool down. At the end of every cook repeat the process it will season it like CI.  That is what I do and mine looks like New on the outside with a an aroma that make me hungry every time I walk by  :P
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Moe M. on April 22, 2012, 11:52:56 AM
Looking at MnSports smokers..     that rust that starts on those appliances, is there any way of getting rid of that?  And if so..  anything out there to put on this metal to prevent this rusting from happening again? 

My grill and smoker are doing this and I'd like to stop it if possible..

Will Armoro-all work?


WW.

  OP and Smoke are both right,  my prized side smoker Brinkman gets a coat of Pam on the inside at the begining of each season and every two years I brush the rust off the bottom of both the small and large drums and give the whole grill/smoker a fresh coat of Rustolium grill paint.
  The unit has a lot of years on it now and is as good as new,  the only repairs I've done to it since new is replace the wood handles and front tray.

  Another thing I did a few years ago is to invest $12.00 bucks in four baking pans,  I then used a .22RF. to blast a bunch of holes in the bottom for air circulation,  and use them as  charcoal pans which I place on the bottom grate,  it allows me more control over the coals and keeps the ash off the bottom of the grill which is a huge cause of rust eating through the bottom of the grill,  plus it's a bunch easier cleaning away the ash,  three pans cover the large drum and one works well for the side smoker grill.

  I bought the smoker at Kay Mart on a end of the season sale for $75.00 assembled,  the newer ones are not a heavy duty and sell for $200.00 or more,  so it's worth the effort to keep it up.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on April 22, 2012, 01:04:32 PM
My smoker came with a square cast iron thing for putting the wood chips in.   I used to always soak the chips..but now I'm going to try smokewalkers way of using just dried.  The container is six inches square if I had to guess.  And its showing rusting at the bottom of it.    If I had been thinking when I first got it..the seasoning like you do pans would have been a smart thing.

But you gave me an idea. :)   When out metal detecting I dug up a cast iron fry pan with no handle.   I think that would work too for holding wood chips.  A bigger area for them to be in instead of this six inch container. 

I suppose since I've used my smoker now.. spraying the inside with pam is a little to late?   And the rusting is just a haze on the outside right now.. I'd like to get ahead of it. And know how to maintain it from now on.

Thanks guys.    Its good to know my way of thinking on 'seasoning' wasnt toooo far off.  :)

WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Moe M. on April 22, 2012, 02:03:07 PM
My smoker came with a square cast iron thing for putting the wood chips in.   I used to always soak the chips..but now I'm going to try smokewalkers way of using just dried.  The container is six inches square if I had to guess.  And its showing rusting at the bottom of it.    If I had been thinking when I first got it..the seasoning like you do pans would have been a smart thing.

But you gave me an idea. :)   When out metal detecting I dug up a cast iron fry pan with no handle.   I think that would work too for holding wood chips.  A bigger area for them to be in instead of this six inch container. 

I suppose since I've used my smoker now.. spraying the inside with pam is a little to late?   And the rusting is just a haze on the outside right now.. I'd like to get ahead of it. And know how to maintain it from now on.

Thanks guys.    Its good to know my way of thinking on 'seasoning' wasnt toooo far off.  :)

WW.

 Not at all,  it's never too late to spray the insides,  just wipe it down or brush it and spray the heck out of it,  then get it hot and let the smoke burn off,  as for the rust on the outside,  wire brush it,  and use any brand name high heat grill paint on it,  but let it cure for at least a day before heating it up or it may turn grey on you.
 And you don't have to use Pam,  any off brand cooking spray from the dollar or discount store will work ok,  same with the paint.
 
 You might want to do your painting first,  otherwise,  if you get cooking spray on the outside surfaces the paint might not stick well in some areas.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 22, 2012, 02:08:35 PM
Fry pan for smoking chips/pellets: Yep! That's what I use in the gas grill. I've also used an 8" skillet in the Webber.

Paint: Any brand will work, as long as it's High Heat paint. You can even use the stuff for engine blocks, but I'd recommend stuff that's actually made for BBQs and cooking appliances.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on April 22, 2012, 02:12:44 PM
:)   I wonder if those paints come in PINK ?  :)     I like pink... 


Thanks guys..   

Now back to the good stuff...  smokin!!     I have the Food Channel on and Guy F.  was just on with a diner who does smoked beef sandwiches... oh Lordy I'm drooolin....  :)


WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: madmodifier on April 23, 2012, 06:49:59 PM
(https://lh5.googleusercontent.com/-trrA_44PMWI/T3s3yGvt6NI/AAAAAAAABMc/aY-sPU0QIZw/s800/IMG_20110717_123804.jpg)
Smoked chicken onions and spuds
(https://lh4.googleusercontent.com/-whWWh63JxHY/T3s3_zcFLBI/AAAAAAAABMs/RS956w8Wu7c/s800/IMG_20110702_153809.jpg)
Smoked fattie with Spinach and provolone
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 23, 2012, 06:52:30 PM
(https://picasaweb.google.com/lh/photo/ORn)

(https://picasaweb.google.com/lh/photo/K_d)

Hummm...will the invisible ink show up if I hold a candle under my monitor? ;)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: madmodifier on April 23, 2012, 06:54:09 PM
(https://picasaweb.google.com/lh/photo/ORn)

(https://picasaweb.google.com/lh/photo/K_d)

Hummm...will the invisible ink show up if I hold a candle under my monitor? ;)

Sorry working on a tablet. Kinda slow to fix errors.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 23, 2012, 07:20:53 PM
(https://picasaweb.google.com/lh/photo/ORn)

(https://picasaweb.google.com/lh/photo/K_d)

Hummm...will the invisible ink show up if I hold a candle under my monitor? ;)

Sorry working on a tablet. Kinda slow to fix errors.

LOL! Just me being a smart alec! ;)
That's some great smoke ya got going there! What's that wrapped up in the bacon????
 
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on April 23, 2012, 07:36:24 PM
Madmodifier,  YUM!!      How long did that batch have to be in the smoker?    I never thought of doing potatoes in one....how long for those? 

WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: madmodifier on April 23, 2012, 07:45:33 PM
Chicken and taders about 4 hours. I believe.

The fattie is hot Italian sausage rolled thin with spinach and provolone then roll it up and cover with the bacon weave.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 23, 2012, 07:49:48 PM


Smoked fattie with Spinach and provolone

... What's that wrapped up in the bacon? ???
Oops... didn't catch the caption.  :-[
I still had to look up what a "fattie" was.... :P

(P.S. Caught your post as I was hitting the button here. Thanks.)
 
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on April 23, 2012, 07:54:04 PM
A lil bit of Smoker action this evening:


Around here , we make "smoked salt" when we cook red meats,. Here is the alum foil "tray" with the Sea salt in it:
(http://i1247.photobucket.com/albums/gg627/MnSportsman_Album2/BBQ/Smoker2112April/Smoker1.jpg)


Side-Fire box with the Apple & some Cherry sticks getting started:
(http://i1247.photobucket.com/albums/gg627/MnSportsman_Album2/BBQ/Smoker2112April/Smoker2.jpg)


Here is the single rack of pork ribs with "misentery(sp?) " removed, pre-rubbed & set for smoking:
(http://i1247.photobucket.com/albums/gg627/MnSportsman_Album2/BBQ/Smoker2112April/Smoker3.jpg)


The Ribs & the Venison shish-ka-bobs on bottom rack & the veggie ones on top rack:
(http://i1247.photobucket.com/albums/gg627/MnSportsman_Album2/BBQ/Smoker2112April/Smoker4.jpg)


Smoker closed & smokin':
(http://i1247.photobucket.com/albums/gg627/MnSportsman_Album2/BBQ/Smoker2112April/Smoker5.jpg)


Re-positioned everything, flipped, & some moved up & some down:
(http://i1247.photobucket.com/albums/gg627/MnSportsman_Album2/BBQ/Smoker2112April/Smoker6.jpg)


Smoking again... ;) :
(http://i1247.photobucket.com/albums/gg627/MnSportsman_Album2/BBQ/Smoker2112April/Smoker7.jpg)


 Another "flip " & Re-position":


(http://i1247.photobucket.com/albums/gg627/MnSportsman_Album2/BBQ/Smoker2112April/Smoker8.jpg)



Tonites Venison & veggie "ka-bobs" are off the grill & inside for eatin':
(http://i1247.photobucket.com/albums/gg627/MnSportsman_Album2/BBQ/Smoker2112April/Smoker9.jpg)


Ribs flipped & re-positioned again:
(http://i1247.photobucket.com/albums/gg627/MnSportsman_Album2/BBQ/Smoker2112April/Smoker10.jpg)


Ribs off & a final pic of the "smoked salt" (crappy pic):
(http://i1247.photobucket.com/albums/gg627/MnSportsman_Album2/BBQ/Smoker2112April/Smoker11.jpg)


------------------------------
We ate good on that Venison & veggies ka-bobs & a lil snackin was happenin with them pork rack o ribs.
 ;)
How you eat tonite?
 :D


P.S.- there was some "bastin" goin on in between flips & "repo"s, & obviously some sauce applied...
;)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 23, 2012, 08:01:09 PM
A lil bit of Smoker action this evening:
...
How you eat tonite?
 :D
...
No pix tonight, but we grilled up some boneless pork Country Ribs (aft end of the shoulder butt, behind the blade steaks).  Pepper, garlic, paprika and a bit o' cayenne for a rub.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on April 23, 2012, 08:09:43 PM
Good OP. Sounds like a great one!
:)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: wolfy on April 23, 2012, 08:15:08 PM
Started discing the river bottom today and got in late, my wife's in Phoenix at a conference, so I had a hot shower and a cotto salami and Jarlsberg sandwich for supper :'(.  You guys are killin' me with these pictures >:(
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on April 23, 2012, 08:32:09 PM
Started discing the river bottom today and got in late, my wife's in Phoenix at a conference, so I had a hot shower and a cotto salami and Jarlsberg sandwich for supper :'( .  You guys are killin' me with these pictures >:(


Wolfy..
I think I am gonna hold back a bit, maybe back off on pics...


I don't wanna hurt anyones' feelin's here...
 :-\
But this BBQ stuff sure tastes better in real life, than in the pics.... I can assure ya...
 ;)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on April 23, 2012, 08:53:56 PM
Hey Wolfy..when the discing season is over..  are you gonna snitch one disc off and make yourself a discada?   :)     I'd give my eyeteeth for one of those.......  *dreamy look*

MnSport..  pictures...  we WANT pictures.. we dont care about drowning our keyboards in drool....  :)

WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: wolfy on April 23, 2012, 09:12:42 PM
WW, you need to go to an implement dealer and as them if they have any used ones or know of any of their customers who have recently put new ones on their old disc.  They probably have a whole passel of the used ones in a stack in their iron pile.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on April 23, 2012, 09:26:21 PM
Hey Wolfy..when the discing season is over..  are you gonna snitch one disc off and make yourself a discada?   :)     I'd give my eyeteeth for one of those.......  *dreamy look*...
What's the advantage over a plain ol' wok? (Other than it doesn't have Asian origins.)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: wolfy on April 23, 2012, 09:30:23 PM
They're BIGGER 8)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 26, 2012, 06:30:39 PM
I had a craving for some BBQ chicken Bathed in Worcestershire some of My Chicken Rub and on the Weber at 275 with some Hickory and Royal Oak Lump.
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCN0705.jpg)

(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCN0708.jpg)

Hungry Yet??? :drool:
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCN0706.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on April 26, 2012, 08:23:38 PM
Did it taste good? And wheres my plate?    :)

What sides do you serve with chicken like this Smokewalker?


WW
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on April 27, 2012, 01:03:21 AM
Did it taste good? And wheres my plate?    :)

What sides do you serve with chicken like this Smokewalker?


WW
I set your place you never showed.  It  tasted much better than it looked. Sides for today where homemade Mac &cheese, Charo Beans, Sliced 'maters and sourdough biscuits. washed it down with sweet tea. Maple spice cake for desert.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on April 29, 2012, 07:52:26 AM
2 more additions to the smoker arsenal( like I need more...??) :
(http://i1247.photobucket.com/albums/gg627/MnSportsman_Album2/BBQ/Smoker2112April/Boxsmokers.jpg)


I couldn't turn them down at....Free!


One is propane & the other wood/charcoal. The previous owner said he wasn't happy with the rezults of either one & was gong to get an electric one. His dissatisfaction, was my gain in this case, because I don't like electric ones.. ;)


MY oldest son is going to visit me today & I am gong to offer him his choice. If he wants one. I already gave him one of my old barrel ones, but he may ant one of these to try.
:)


I just got lucky, I guess, but am happy to help him get them out of his backyard at that price.
:)


Now I have to decide what to smoke in one of them first.
:)


 :sarcasm:
P.S. - I tried to dicker with the guy, & talk him down from the cost of them being "Free" by asking him to help load them, but he wouldn't go for it...So I had to load them up myself.
;)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on April 29, 2012, 09:54:04 AM
LOL...    the one on the right is the one I have if its the propane one, along with a lil chief.    I wanted something longer on the inside for hanging sausages inside.   And its heavy.

Smokewalker..  that meal sounds heavenly.    I wonder when man will invent transport/warp machines..... :)

WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on May 18, 2012, 10:45:25 PM
Second night in a row over the fire pit. No metal box, but plenty of smoke!
The pork ribs and chicken were finger lickin' good!

(http://i976.photobucket.com/albums/ae250/Old_Philosopher/Cooking%20rack/8c7a62bb.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on May 20, 2012, 02:10:24 PM
 :thumbsup: I can smell it just looking at the pic.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on May 20, 2012, 02:19:24 PM
:thumbsup: I can smell it just looking at the pic.
:) I swear, larch (Western Tamarack) is one of the most versatile woods around. It has the BTUs/cord equal to maple or oak, very little resin throughout, and a smoke flavor somewhere between alder and hickory.
Nothing at all like the firs or pines.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: SwampHanger on May 25, 2012, 04:24:25 PM
My cook shed. Sorry still learning how to post pics. Have a couple of yard birds on now will take more pics when done.





(http://i1179.photobucket.com/albums/x399/SwampHanger/Cooking/151.jpg)
(http://i1179.photobucket.com/albums/x399/SwampHanger/Cooking/117.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on May 25, 2012, 04:29:50 PM
That's a serious BBQ pit, SH! Very nice! I love the counter/bar!
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: SwampHanger on May 25, 2012, 04:35:02 PM
Thank you we take it serious down here. And I helped on a FL BBQ Team for a while and learned a few things. It was alot of fun but can get pricey quick.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on May 25, 2012, 04:38:12 PM
Thank you we take it serious down here. And I helped on a FL BBQ Team for a while and learned a few things. It was alot of fun but can get pricey quick.
Not as pricy as the stone BBQ/Oven I have planned for decades.  ;D
It's easy to see the focus of your backyard recreation. What a great feature for a serious yard party!
The only thing you need now are a couple of taps on the top of the bar, and a keg or two underneath.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: SwampHanger on May 25, 2012, 04:59:07 PM
Yes they are not cheap but do a awesome job. Yes alot of fun has been had between there and the horseshoe pit. Still need to run perm power out to it but it does have water. To bad we all are not closer, I could see a fun cook off with what has been on the last pages. And with a crowd like this the anything but contest may take nerves! ???
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on May 25, 2012, 05:41:52 PM
Looks great, SwampHanger!
:)
Thanx for showing us the BBQ shack/shed.
:D


Things are lookin mighty Tasty!
:thumbsup:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on June 03, 2012, 10:09:47 AM
I love a Plump Butt
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCN0715.jpg)

Rubbed and Ready
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCN0716.jpg)

The Set up I love this old grill Been crankin out killer Q since 1985
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCN0718.jpg)

4 hrs in Cruising along at 225( Notice how much charcoal has been burnt)
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCN0719.jpg)

13 hrs & done (There is still un burnt Charcoal) I estimate 4 lbs' of Royal Oak lump for the whole cook 
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCN0720.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 03, 2012, 10:18:44 AM
Yummmm...... :thumbsup:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on June 03, 2012, 10:22:01 AM
Whoah!
 :thumbsup:


I really like the price of that pork too! $1.98 a pound! For this day & age, that's agood price. at least around here where I live. We like to buy in bulk like 1/4 -1/2 beef, half hogs, etc. But that would be a pretty good prce for around here for a single purchase.
:)


I use the same charcoal as you do most of the time. I like it.
 ;)


I forgot to do it in the "What's for dinner?" topic, myself, but maybe we should show a "slice" of what our results look like on the inside? I bet that roast ended up falling apart tender, eh?
 ;)


Got my mouth waterin',, ya did!
 :D
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: wolfy on June 03, 2012, 01:59:27 PM
I love smoked pork butts!  If there was ever a piece of meat that was designed to be smoked, they're IT, IMHO :banana:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: SwampHanger on June 03, 2012, 03:13:39 PM
Next Saturday I'll post you fellows some pics. The bride has a big birthday so I'm throwing on some prime rib on the smoker!
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 03, 2012, 08:15:13 PM
The price of meat has just gone stupid over the past few years. We used to get a box of frozen pork shoulder butts for about $60 at $.98 per pound. I'd cut them into blade steaks and boneless "country ribs", and save a ton of money.  Just a couple years ago, blade steaks were going for $1.75 on a good day. Now it's a "deal" if you can find them for under $2.80/pound.
These days, any meat for under $2/pound is a deal, including chicken!!  I just had to pay $2.88/lb for freakin' hamburger!
Sorry....rant over.  :-[
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on June 03, 2012, 09:41:26 PM
I'm going to rant with you OP!!!!      5.00 for a package of bacon that 50% of it renderes out?   really??    This has got to stop.  Let the little farmer grow our produce again.   *stomp*

Ok.. I feel better... well no..     A relative of ours makes this awsome homemade BBQ sauce.  She gave us a big bottle... and now I cant afford the meat to put it on.   **sigh**

WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: wolfy on June 03, 2012, 09:52:19 PM
Meat prices certainly make the deer in the freezer seem more like a treasure to be grateful for these days.  I know our supply is dwindling much faster this year than it usually does, just because we tend to use it more for everything.  Where we used to think nothing of buying a 10# tube of 85% lean, we now just go downstairs and pull out another package of ground deer for burritos, taverns, chili or grilling.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on June 03, 2012, 09:57:34 PM
Funny you should mention venison.  :)     Tonight we did a 15 mile round trip to do chores for someone and took the long way home.    26 deer , four of them here on the driveway or up in our woods.  :)    Gosh I hope they all have twins.   Heh heh....       I wish I knew how to hunt.     I know the butchering..but just not how to shoot one.  :(

WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 03, 2012, 10:15:53 PM
Meat prices certainly make the deer in the freezer seem more like a treasure to be grateful for these days.  I know our supply is dwindling much faster this year than it usually does, just because we tend to use it more for everything.  Where we used to think nothing of buying a 10# tube of 85% lean, we now just go downstairs and pull out another package of ground deer for burritos, taverns, chili or grilling.
We're feeling the pinch real bad. We're at the tail end of our venison after it being our main diet for 10 years. Things have changed to the point that our family has gone from 10 deer tags per year, to 3 possible. When we started switching to beef and pork, the kids said it tasted funny. (http://i976.photobucket.com/albums/ae250/Old_Philosopher/Animations/b53b4787.png)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: wolfy on June 03, 2012, 10:34:06 PM
Meat prices certainly make the deer in the freezer seem more like a treasure to be grateful for these days.  I know our supply is dwindling much faster this year than it usually does, just because we tend to use it more for everything.  Where we used to think nothing of buying a 10# tube of 85% lean, we now just go downstairs and pull out another package of ground deer for burritos, taverns, chili or grilling.
We're feeling the pinch real bad. We're at the tail end of our venison after it being our main diet for 10 years. Things have changed to the point that our family has gone from 10 deer tags per year, to 3 possible. When we started switching to beef and pork, the kids said it tasted funny. (http://i976.photobucket.com/albums/ae250/Old_Philosopher/Animations/b53b4787.png)

Is that because of kids leaving home that used to hunt or is your deer population dwindling to the point of fewer permits being made available?
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 03, 2012, 10:44:54 PM

Is that because of kids leaving home that used to hunt or is your deer population dwindling to the point of fewer permits being made available?
Only one kid moved out. The real problem is that I can drive 5 miles and count 15 deer at high noon any day of the week. You folks have seen my pictures. But the local biologist has the folks in Helena convinced there aren't enough deer to justify supplemental tags for the past 2 years. I've corresponded with him, and he stopped talking to me when I asked what methods they used to take deer census.  >:(  So...our opportunity for more than a single buck tag has gone from approximately 1300 doe tags for 3 districts, to 75.  And we still have doe browsing in vacant lots in the middle of town.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Moe M. on June 04, 2012, 09:38:40 AM

Is that because of kids leaving home that used to hunt or is your deer population dwindling to the point of fewer permits being made available?
Only one kid moved out. The real problem is that I can drive 5 miles and count 15 deer at high noon any day of the week. You folks have seen my pictures. But the local biologist has the folks in Helena convinced there aren't enough deer to justify supplemental tags for the past 2 years. I've corresponded with him, and he stopped talking to me when I asked what methods they used to take deer census.  >:(  So...our opportunity for more than a single buck tag has gone from approximately 1300 doe tags for 3 districts, to 75.  And we still have doe browsing in vacant lots in the middle of town.

  Knock Knock,  Hi there,  I'm the government,  and i'm here to make your life better.   >:(
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on June 04, 2012, 09:44:25 AM
Hey folks lets stay on topic OK.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on June 04, 2012, 09:59:24 AM
Have you guys smoked those ground pork things called "fatties" ?   If so.. what variations have you done with them?   

Edited:   I scrolled up and seen that Madmodifier posted a 'fattie'..   sorry about that.    But I'm still interested in different variations.



WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 04, 2012, 12:22:12 PM
Hey folks lets stay on topic OK.
Sorry, Smokey!   :doh: :cheers:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on June 04, 2012, 01:07:38 PM
I haven't been following this thread too closely since I haven't had any plans to smoke anything anytime soon (though I wish I could).

But, I recently watched an episode of "Restaurant Impossible" that featured a Memphis BBQ joint that was failing. The owner/chef was using a sauce recipe he learned from his dad, that basically started with a commercial BBQ sauce, then added a few ingredients to "make it his own".

Robert Irvine's take on it was that a modified commercial sauce was no better than un-unmodified sauce. It's still mostly just sauce from a bottle.

So I was curious what you guys think, and do you make sauce from scratch, or do you start with an existing sauce and alter it to your taste? I've seen folks do it both ways.

Personally I'm not that creative so I have been using commercial sauce straight from the bottle, but I'd love to see a simple, low volume sauce recipe that makes enough for perhaps 2-4 racks of ribs that can be made from scratch and is sweet, but also tangy and smokey with a very slight kick. I like a blend of famous daves and kraft BBQ sauces, to give an idea of the flavor I'm shooting for.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Gryphon on June 04, 2012, 01:24:18 PM
I use bottled sauce, but I make my own rubs.  Why?  Because I haven't learned to make sauce yet, but I can make some decent rubs.  And making my own sauce just isn't high on my list because I have a few commercial sauces that I really like and haven't had much reason to do so.

Cattlemans is one of my faves.  I do look at the ingredients...I try to stay away from HFCS (high fructose corn (http://bladesandbushcraft.com/Smileys/krystl-white/censored.gif)). 

One way would be to start with Hunts ketchup.  The stuff with no hfcs.  Then add some worchestershire sauce, brown sugar and go from there.  Bobby Flay has some good recipies on the interwebs for his sauces and most are ketchup based. 
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 04, 2012, 02:06:43 PM
...

One way would be to start with Hunts ketchup.  The stuff with no hfcs.  Then add some worchestershire sauce, brown sugar and go from there.  Bobby Flay has some good recipies on the interwebs for his sauces and most are ketchup based.
PW, I'm with Gryphon on this approach.
When I'm doing a quick-n-dirty sauce, I'll start with ketchup, add molasses, Worchestershire sauce, black pepper, granulated (or powdered) garlic and a splash of Liquid Smoke. Add brown sugar if the molasses isn't sweet enough for you. I can whip up a couple cups of this on the stove top to blend the flavors in about 20 minutes.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on June 04, 2012, 02:19:16 PM
PW I haven't bough a bottle of BBQ sauce in so long I can't remember. I have 4 different ones I make quite regularly that are very good. As to giving it a Smoky flavor I never worry about that as the meat supplies that however you can either add Liquid Smoke or put  it on the pit and let it chuckle all day while your cooking your meat,it will get plenty smoky.

For all things pork I prefer a mustard based sauce I know it sounds ridiculous but every one who has ever tried it can't get enough and it is usually the first to run out.

Carolina Gold

4 Tbsp butter
1/2 onion, grated (use a box grater or cheese grater)
1/2 cup cider vinegar
1/2 cup brown sugar
1/2 cup yellow mustard
1 Tbsp dry mustard
1 teaspoon cayenne
1 bay leaf
Salt to taste

Simmer 30 min over med low heat.

This is great on everything it is called
 BEST OF THE WEST

1 cup vegetable oil
1 1/2 cups white onion, diced
1 1/2 cups catsup
1 1/2 cups bottled water
1/3 cup lemon juice
1/3 cup Mexican lime juice
3 tablespoons granulated sugar
3 tablespoons brown sugar
1/3 cup Worcestershire sauce
3 teaspoons prepared mustard
1/2 cup red wine vinegar
1 tablespoon chili powder
1 teaspoon dried sweet basil
1 teaspoon garlic powder
1/3 cup pancake syrup

Combine all ingredients in a large saucepan. Simmer slowly at least 2 hours uncovered. Sauce will become bitter if cooked with a lid.

Makes about 4 cup

This is my Favorite go to sauce especially for Brisket but it is good on anything
from Burgers to to Chicken. I always have a qrt or so around and my daughter drags a Gal home every time she visits.

Texas Table Sauce

2 cups cider vinegar
1 cup water
1 cup catsup
1 cup sugar
1 teaspoon cayenne pepper
1 teaspoon chili powder
2 teaspoon black pepper
1 teaspoon salt
? cup cooking oil

Bring all ingredients to a boil stirring constantly, reduce heat and simmer 10 minutes stirring occasionally.
 Dissolve 3 tablespoons of cornstarch in 1/4 cup of cold water and mix into a paste.
 Slowly stir cornstarch paste into sauce and simmer to thicken to desired consistency. Makes about 2 quarts.

BLACK BBQ SAUCE I got this from my EX FIL it has it's roots in MS It's good but a little sweet for my taste but soemlike it sweet and some like a kick in the tonsils.  8)

1 cup ketchup
1 cup Red wine vinegar
1/2 cup brown sugar
1/4 cup black strap molasses
1 1/2 tsp liquid smoke
1/2/ tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
2 tbl butter
1 tbl Worcestershire sauce

Dump everything but the butte & worcestershire  in to a non-reacitve pot mix well bring to a boil reduce heat and simmer 20 min stiring constantly remove from heat stir in butter & worcestershire allow to cool & bottle makes 2 cups
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on June 04, 2012, 02:22:50 PM
Sounds like a good start.

Where does the "tangy" come from, though? I have seen ginger as an ingredient, and apple cider vinegar as well. I imagine those might give it some "bite". I like sweetness in a sauce but it has to be tempered with a little acidity so it's not cloying.

EDIT:

Whoops, Smoke you posted while I was typing this. :D

I'll give those a try next time and tweak to taste. I do want to try making a sauce from scratch! :drool:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: SwampHanger on June 04, 2012, 04:42:10 PM
Sweet Baby Rays is hard to improve on. Unless you just got time to kill!  IMHO :cheers: :cheers: :cheers:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Moe M. on June 05, 2012, 05:18:05 PM

  Thanks Smoke,  I'll have to give that Carolina Gold a try real soon,  I use mustard a lot as a rub or marinade for pork,  your's sounds very good.

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: trentu on June 06, 2012, 06:15:42 PM
We open fire cook a lot!!
(http://i1073.photobucket.com/albums/w393/uhdet/100_2744.jpg)
(http://i1073.photobucket.com/albums/w393/uhdet/100_2743.jpg)

Nothing better than a family back yard cookout!!
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 06, 2012, 06:32:30 PM
Nice pit and cook gear, Trentu.  I like your choice of tongs!  ;D
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on June 06, 2012, 07:04:05 PM
Damn Trentu... Everyone is so unhappy in the pic...
 :-\


Ooops.. I really need to learn to not look at the laptop upside down... & here I thought everyone was unhappy...
LOL
 ;)


Mighty tasty looking chow... & as good as things are lookin, it doesn't look like any left overs tomorrow either!
 :thumbsup:


P.S. - I see some beer over by the table in the background... not "my" brand, but Beer is Beer...
 :)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on June 06, 2012, 07:35:06 PM
I'd have to sample a little of everything on the grate, but I don't do lite anything especially beer ;D THats a nice pit I like the Santa maria rate too.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: trentu on June 07, 2012, 06:09:59 AM
Nice pit and cook gear, Trentu.  I like your choice of tongs!  ;D

Thanks. They are the best deal around for $3. Keeps the Sweet Baby Rays off our fingers! ;D
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: trentu on June 07, 2012, 06:11:35 AM
Damn Trentu... Everyone is so unhappy in the pic...
 :-\


Ooops.. I really need to learn to not look at the laptop upside down... & here I thought everyone was unhappy...
LOL
 ;)


Mighty tasty looking chow... & as good as things are lookin, it doesn't look like any left overs tomorrow either!
 :thumbsup:


P.S. - I see some beer over by the table in the background... not "my" brand, but Beer is Beer...
 :)
We usually have a good time. They have tequila and Malibu going on back there also. :)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on June 27, 2012, 05:06:16 PM
I didn't go back thru all the posts n this topic to check, but I want to share an easy dry "rub" for those who would like to try doing this stuff. Perhaps someone already mentioned this recipe, But  will offer it for those who would like to try something with a "rub", & usually many of the ingredients are in their spice racks anyway. Or.. they are not too expensive to buy to try this stuff. You can add to, or take away from it all ya like. I suggest ya do....
 :)
 I do , but this is a basic one for anyone to try. It s mostly for chicken/poultry , pork, beef & wild game(venison), but you can use it for fish, lamb, etc f ya like... Add or take away.. the good part is. it's one of those recipes that if ya use the basics... it can't hurt. ;)


So here it is, makes enuff to do about 50 pounds of meat in this ratio, reducing is easy, just cut in half or quarters to reduce to smaller amounts if needed, but if ya like it, having it around won't hurt & it won't last too long f ya like it...:


This amount is for a good bunch of meats as I said:


1/2 cup paprika


1/2 cup black or white pepper (  suggest fresh ground from peppercorns)


1/2 cup chili powder


1/2 cup cumin


1/3 to 1/2 cup Non iodized salt ( Kosher or Sea salt is best. Iodized can be used in a pinch, but is           not recommended)
                                                     
2-3 Tblspns garlic Powder ( not salt)


2-3 Tblspns onion Powder ( not salt)


2/3rd cup granulated sugar


1/3rd cup Brown sugar ( light or dark... no matter)




{ You can substitute the White granulated for an equal amount of Brown if ya like... }





Mix well together & store in a seal able container like Tupperware, Ziplok, or even a recycled cottage cheese/sour cream container or the like. Fits pretty close into a Kraft/whatever-type Parmesan cheese container too...


Keep in a dry place, like any spices. You can apply it before hand & refrigerate, or just apply it as ya put the meat on the cooker. Doesn't matter. Rub it in, or sprinkle.. Good both ways..


If anyone wants me to reduce the ratio down for them, if they just want to try it one time...let me know & I will do it for ya. I also have suggestions for other ingredients to add, f wanted..
 :)


I have Brine/Marinade recipes & BBQ sauce recipes, & whatever that I been using for many years, & they are not all "secrets". I just wanted to share an easy one for folks to try..
 :D


As  said, you can add to, or take away from this one.. But it works pretty darn good just as I wrote it.. YMMV fya make changes. Your responsibility if ya mess something up...LOL
It's YOUR meat..
 ;)




Hope I didn't repeat someone elses stuff.. Ddn't mean to. I am using ths rub to do 20 pounds of pork sirloin roasts on the smoker tomorrow or the next day.. Only reason I mentioned it here tonite.
 :D


Have fun & Enjoy! Give it a try! I "guarantee"... good eats...
 ;)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Fire Steel 703 on June 27, 2012, 05:24:54 PM
MnSortsmsn, sounds great, going to have to try it out.

Thanks!
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 27, 2012, 05:45:44 PM
Finally put the Brinkman back into service after giving it a 12 year vacation.  :P
Beef short ribs, a homemade "Fire Cracker" sauce, and mesquite smoking pellets.
Came out okay. Need to get used to this thing again, since it has no vents at all!
It has a chuck roast in its future. But if I'm not doing the banana dance over that, Mr. Brinkman may get retired for good.

(http://i976.photobucket.com/albums/ae250/Old_Philosopher/cookware/0336a6f8.jpg)

(http://i976.photobucket.com/albums/ae250/Old_Philosopher/cookware/3bd55cb0.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Moe M. on June 27, 2012, 08:00:38 PM
Finally put the Brinkman back into service after giving it a 12 year vacation.  :P
Beef short ribs, a homemade "Fire Cracker" sauce, and mesquite smoking pellets.
Came out okay. Need to get used to this thing again, since it has no vents at all!
It has a chuck roast in its future. But if I'm not doing the banana dance over that, Mr. Brinkman may get retired for good.

(http://i976.photobucket.com/albums/ae250/Old_Philosopher/cookware/0336a6f8.jpg)

(http://i976.photobucket.com/albums/ae250/Old_Philosopher/cookware/3bd55cb0.jpg)

  The body seems to be in good shape,  it shouldn't be much of a problem to cut or drill in some vent holes and screw in adjustable flaps to open and close them,  I had one just like that before I got my drum type side smoker and it did a pretty good job.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 27, 2012, 08:18:18 PM

  The body seems to be in good shape,  it shouldn't be much of a problem to cut or drill in some vent holes and screw in adjustable flaps to open and close them,  I had one just like that before I got my drum type side smoker and it did a pretty good job.
More dirty than rusty. Being completely open on the bottom, it doesn't seem to have any trouble drawing air. If anything, I'd like to be able to damp it down a bit underneath.
The other thing I remember I didn't like about it is the super-deep coal pan with no ventilation. The top coals burn out, and smother the bottom ones with ash.  I notice the newer (post-2001) pans have vent holes about 1 1/2" down from the top all the way around.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Moe M. on June 27, 2012, 08:54:31 PM

  The body seems to be in good shape,  it shouldn't be much of a problem to cut or drill in some vent holes and screw in adjustable flaps to open and close them,  I had one just like that before I got my drum type side smoker and it did a pretty good job.
More dirty than rusty. Being completely open on the bottom, it doesn't seem to have any trouble drawing air. If anything, I'd like to be able to damp it down a bit underneath.
The other thing I remember I didn't like about it is the super-deep coal pan with no ventilation. The top coals burn out, and smother the bottom ones with ash.  I notice the newer (post-2001) pans have vent holes about 1 1/2" down from the top all the way around.

  I used a .22RF. drill to open mine up,  it wasn't pretty (the pan, not the .22) but it worked ok.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on June 27, 2012, 09:17:54 PM
OP we are on the same wave length, I drug mine out of the shed after a 8 year sabbatical last week, First cook was a 5 lb chuck roast that I used for pulled beef Samiches. You need to look at this site to help with the temp issues mine got this treatment. http://www.randyq.addr.com/ecb/ecbmods.html I run with an empty water pan and foil over the top of it it catches the runoff and the air space created is a more efficient heat sink allowing longer burn times.
 
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 27, 2012, 10:34:55 PM
OP we are on the same wave length, I drug mine out of the shed after a 8 year sabbatical last week, First cook was a 5 lb chuck roast that I used for pulled beef Samiches. You need to look at this site to help with the temp issues mine got this treatment. http://www.randyq.addr.com/ecb/ecbmods.html (http://www.randyq.addr.com/ecb/ecbmods.html) I run with an empty water pan and foil over the top of it it catches the runoff and the air space created is a more efficient heat sink allowing longer burn times.
Ha! Thanks! Fun site. I LMAO at his tender test with the Spam.  Got some good ideas there.
Title: When to soak, when not to?
Post by: Old Philosopher on June 29, 2012, 02:09:15 PM
Nice man kitchen Tobit, Like OP suggested make a packet for your wood. Remember wet wood don't smoke it give off steam. What time are we eating to day, should I bring something beside a voracious appetite?
So... I usually use pressed hardwood pellets for smoking, and of course those are used dry. I also know that the junk you usually find on the BBQ isle in the stores is basically sawdust, and soaking that gives you burning peat moss.  :P

But I have a 'domestic disagreement" over soaking tennis ball sized chunks of cherry and apple wood.
Point 1: The soaked wood burns slower, and "smolders", giving off smoke for a longer period.
Point 2: The dry chunks give off 'pure' smoke, but are quickly consumed and need to be replenished. Plus they give off more heat while flaming.

I tried to compromise and make foil pouches for the chunks of dry wood. What I got was flaming foil that melted into the coals.   :rolleyes:

So the question: Is soaking, a good or bad thing?
Title: Bummer....
Post by: Old Philosopher on June 29, 2012, 07:05:18 PM
Big disappointment with the Brinkman tonight. After 4 hours, 1 refill of smoke wood, and 1 refill of briquettes, I ended up having to finish off one lousy chicken in the gas grill at 375o, indirect, for another 40 minutes.

It was beautifully smoked, but not cooked. I'm going to give this abomination one more try with charcoal (not briquettes), and tend it like I would cooking over a campfire.

Great smoke...no heat.
Title: Re: Bummer....
Post by: Smokewalker on June 29, 2012, 07:33:38 PM
Big disappointment with the Brinkman tonight. After 4 hours, 1 refill of smoke wood, and 1 refill of briquettes, I ended up having to finish off one lousy chicken in the gas grill at 375o, indirect, for another 40 minutes.

It was beautifully smoked, but not cooked. I'm going to give this abomination one more try with charcoal (not briquettes), and tend it like I would cooking over a campfire.

Great smoke...no heat.
IF you want to get the heat up you need to drill a series of holes in the bottom of the coal pan and put a grate in the pan so the ash has some where to go so it don't snuff out the fire. Do not put water in the water pan leave it dry and put a piece of foil over the top of it. I cooked Chicken on mine two nights ago it was holding 325 I had 3 small chunks of pecan and may be a lb of lump charcoal in the pan I lit up about as much as I can hold in my hands and dumped it on top. It was at 250 in about 10 min and a few min after that when I put the chicken on it was at 280.
Title: Re: Bummer....
Post by: Old Philosopher on June 29, 2012, 07:58:53 PM
Quote
IF you want to get the heat up you need to drill a series of holes in the bottom of the coal pan and put a grate in the pan so the ash has some where to go so it don't snuff out the fire. Do not put water in the water pan leave it dry and put a piece of foil over the top of it. I cooked Chicken on mine two nights ago it was holding 325 I had 3 small chunks of pecan and may be a lb of lump charcoal in the pan I lit up about as much as I can hold in my hands and dumped it on top. It was at 250 in about 10 min and a few min after that when I put the chicken on it was at 280.

I ignored your advice about the foil air-trap. AND, I failed to look for the little round grate I know I have hiding here somewhere. I know the grate will make a 90% improvement, because the ash is the killer on this thing. Could I drill those holes with my .44???  :-\

I was using cherry wood from a tree we had to cull, and the chicken came out beautifully. The breast was so moist you could almost wring it out! Suppose that was due to the water pan?
Gotta get this thing psyched out, 'cause it has a lot of potential.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on June 29, 2012, 09:51:43 PM
 The only reason for a water pan is to act like a heat sink, Since water boils a 212 how hot do you think your smoker is getting? low temps and chicken = rubbery skin & under cooked chicken.275 + will give you a moist juicy bird with crispy bite through skin. If you fill the need to add something  in the pan about 2" of playground sand works great and gives off a very steady even heat.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on June 29, 2012, 10:39:21 PM


Damn.. I feel bad for you folks who don't know how to use a stack smoker...


Bumms me out to no end...




























Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 29, 2012, 10:45:16 PM


Damn.. I feel bad for you folks who don't know how to use a stack smoker...


Bumms me out to no end...
I've heard what Smokey had to say. Let's hear your method. (In 3,000 words, or less...)  ;D
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on June 29, 2012, 11:31:04 PM
3k words or less.
OK


Try putting your charcoal "bowl" on the bottom set. Use a "chimney" to get yur Briquets going, One crumpled sheet newspaper, Briquets on top to the top of a coffee can chimney( the hell with the "liner") . The reason for the "low" charcoal set is for ease of addng yur smokng woods & any other briquets as the process goes on. The next level of the stacker is for the "Drip" pan.. The top edge should be about the top of the door, that is on the side of the smoker.  The rest of the "pegs" that stick out above that are for your "grills" that hold yur "meat/fish/etc.  The door is for you to add wood or charcoal to the Hot pan, & to add any moisture to the "drip" pan, if ya choose to do so. The rest is easy.. Get the coals as hot as ya would in any charcoal grll & then ether use the "Drip" pan to hold water, beer, wine, whatever, as a way to keep moisture n the smoker, or go "dry".. no matter... The "Drip"  bowl is the "difffuser" that makes the heat & smoke go around the sides, & become "in-direct, not "direct" heat. Using the "Drip" bowl helps in two ways at minimum. 1)  If left "dry", it keeps any "flame up from drippings that are hitting the hot coals & possibly burning the product you are smoking/cooking,
2) It blocks the direct heat from the coals to go around your product, & not just cook it like a plain old grill/fire.


If you add fluid to the "drip pan", it does take away from the heat of the coals & slows the cooking of the product & allows the product to absorb more of the smoke from the woods you have used to add the flavor. It also adds to the moisture content of the heated air & provides a"moist" heat environment, rather than a "dry" heat environment. ( Think "crock pot" vs. Oven" }


I think I will stop there...
---------------------------------------------
Edit: I removed the last part of this post. Just do what ya think is right, to get what ya want.
  Doesn't matter much anyhow.. Can lead a mule to a trough, but if he ain't gonna drink, why waste my time ...
---------------------------------------------------

Hope ya'll find a great way to do BBQ.
It is good stuff, no matter how ya decide to do it.
Cya













Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on June 29, 2012, 11:52:14 PM
Gentlemen, every question or comment needn't be taken (or presented) as a challenge to one's authority on this or that topic. BBQ, like guns, hot rods, fishing, and any other pursuit men are passionate about, can quickly turn from a sharing of ideas into a game of one-upmanship with no winners.

Please, let's carefully consider our responses and how they might be received before hitting "submit". It is possible (and preferable) to make a point without vitriol for punctuation.

If there are any personal issues that can't be resolved by PM, there is always the option to join the conflict resolution member group and hash it out there.

Carry on...
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Gryphon on June 30, 2012, 12:56:51 PM
I just scrounged one of those smokers.  This is doing me some good for sure.  Had one before and I could not get any heat out of it either, so I ratchet-strapped it to my gas grill's side burner.  Worked great!

Mine is missing one of the bowls.  I may use the one I have for the water bowl and one of my little charcoal grills as the fire pit.  Gonna have to read this whole thing and see what I've got then go play!
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 30, 2012, 01:37:13 PM
I just scrounged one of those smokers.  This is doing me some good for sure.  Had one before and I could not get any heat out of it either, so I ratchet-strapped it to my gas grill's side burner.  Worked great!

Mine is missing one of the bowls. I may use the one I have for the water bowl and one of my little charcoal grills as the fire pit.  Gonna have to read this whole thing and see what I've got then go play!
The water bowl will fit on the bottom "lugs" on the legs inside, and can be used as the coal pan. It just holds less, that's all.

I have a buddy in the refuse business looking for a grate from a small table top Weber-style BBQ. That should work well as a grate for the coal pan, like Smokewalker described.  When I'm sure I have a grate that will fit, I'll figure out were to drill the vent holes.

The top pan (with or without water) is pretty important in these things since it provides a heat shield from the coals directly beneath the food, catches drips that might flare up, and disperses the smoke. Come to think of it, a round of sheet steel (like the diffuser plates in a gas BBQ) might also work just as well.

OR.....if you have both grates, cover one with tinfoil and use that on the bottom lugs. I'd double wrap it, top and bottom with heavy duty foil, and it would probably last several burns.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on June 30, 2012, 01:41:15 PM
I just scrounged one of those smokers.  This is doing me some good for sure.  Had one before and I could not get any heat out of it either, so I ratchet-strapped it to my gas grill's side burner.  Worked great!

Mine is missing one of the bowls.  I may use the one I have for the water bowl and one of my little charcoal grills as the fire pit.  Gonna have to read this whole thing and see what I've got then go play!
Get a 3.00 pizza pan at wally world or a clay planter saucer for about 6 bucks ;)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on July 01, 2012, 06:09:35 PM
Have you guys ever smoked nuts in the smoker?   I was just in the store today and they had "Smoked Peanuts" in there.   I thought.. mmmm.. that sounds really good.   BUt they wanted 10.99 for that jar. ouch.

I wonder what smoke flavor and if one could spritz with a bbq sauce while smoking if that would put a layer of flavor on them too? 

 WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on July 01, 2012, 07:01:35 PM
I never tried it But if I was to try it I would do a cold smoke and toss them with some of my butt glitter.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on July 01, 2012, 10:34:38 PM
Would you spritz them with something to get the butt glitter to stick to them?


WW
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on July 03, 2012, 05:51:20 PM
No the oil in the nuts will have that covered
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on July 03, 2012, 06:01:14 PM
I found a 16 lb choice packer brisket yesterday for 2.18 lb today I introduced it to Bertha with some mesquite infused post oak perfume Cooked it L&S for two hrs to set my smoke ring then I tickled Bertha's sweet spot and she responded giving me 325 for the rest of the time we spent together. Started at 8:30 and 2:15 it probed like butta. Into a warmed up cooler wrapped in foil and and old towel for a rest until dinner at 5 YUM! :drool:
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCN0724.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on July 04, 2012, 05:19:34 PM
:drool:

That looks perfect Smoke!
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on August 05, 2012, 07:10:55 PM
I was cursing around Wally World Checking out all the Wimen the other day and I spotted Briskets for 2.18 a LB. so since I couldn't get any Wimen to take me home I bought a Brisket and left for El rancho de BluDawg.
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0013.jpg)
I put it in the ice box to age a few days.

Last night I trimmed it up 2.6 lbs worth.
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0014_v1.jpg)

I got up and put the coffee on to boil and went out & fired up Beulah. She came up and slow and settled in at 285 and I went in and put on the top coat of rub and poured a cup.
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0015.jpg)

Put it on the the pit at 7:50 After 2 hrs fat cap down it was time to flip and pan Looks purty gud.
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0016_v1.jpg)

Beulah cruised right along with little effort at 270 pretty much all day until 2 pm I popped her top and probed the point & flat. Both felt like Hot Monkey Love.
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0017.jpg)


I let it rest tented on the counter until the temp dropped to 140
separated the point & flat. This is a slice off the Flat.

(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0019.jpg)

Since my favorite part is the point here's my Supper.
(http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0020.jpg)
Oh and before I forget, this was a USDA Select grade Brisket and it is in the top 5 of my very best.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on August 05, 2012, 10:25:07 PM
My mouth's watering, Smoke! Man that looks good!

I was cursing around Wally World Checking out all the Wimen the other day ...
I was just wondering if that was a Freudian slip, or do you curse Wally World as much as I do?  ;D
Title: Help!
Post by: Old Philosopher on August 17, 2012, 09:49:45 PM
I need some ideas! I have family from out of State here, and we're doing a prime rib on the Weber.
This isn't my first rodeo with this cut of meat over coals, but I'm looking for some really special rub to wow 'em.
Seasoned salts, pepper, rosemary, Italian blend, garlic...been there, done that.
I'd like to hear of some beef rubs folks have tried and swear by, not at.

Anybody?
Title: Re: Help!
Post by: Moe M. on August 18, 2012, 07:32:00 AM
I need some ideas! I have family from out of State here, and we're doing a prime rib on the Weber.
This isn't my first rodeo with this cut of meat over coals, but I'm looking for some really special rub to wow 'em.
Seasoned salts, pepper, rosemary, Italian blend, garlic...been there, done that.
I'd like to hear of some beef rubs folks have tried and swear by, not at.

Anybody?

  OP,  this may not be exotic,  but I like it once in a while,  McCormick's Crushed Peppercorn Beef Rub,  it's good as a steak seasoning also.
  Their Pork Rub and Poultry Rub is also good,  it's a bit pricy as the jars aren't very big,  but a little goes a long way.

   Hears a Rub I like, it works on just about anything, Beef, Pork, Chicken, or fish.

     1/4 cup of course salt.
     1/4 cup of garlic powder.
     5 tbsp of sweet papprika.
     2 tbsp of fresh ground black pepper.
     2 tbsp of onion powder.
     2 tbsp of cayenne pepper.
     2 tbsp of dried oregano.
     2 tbsp of dried thyme.
     Blend all of the above, it keeps in a small canning jar for a long time.
   
    For BBQ meat like ribs and brisket I add a quarter cup of brown sugar to the above.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Gryphon on August 18, 2012, 05:15:17 PM
Try a chimichurri?
This one is from the web...theres a few variations out there.  I use cilantro.


Chimichurri Recipe

Ingredients

    1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
    3-4 garlic cloves
    2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
    1/2 cup olive oil
    2 Tbsp red or white wine vinegar
    1 teaspoon sea salt
    1/4 teaspoon freshly ground black pepper
    1/4 teaspoon red pepper flakes

Method

1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.
Title: ALL THINGS SMOKED & BBQ THREAD
Post by: Bearhunter on August 18, 2012, 05:37:06 PM
I made that once (I think the recipe was a little different, but close) to put on steaks. It tasted pretty good. 
I could see how it would be really good on a roast.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: SwampHanger on August 25, 2012, 04:26:17 PM
Fine looking Brisket.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: SwampHanger on August 26, 2012, 12:21:04 PM
Smokewalker at any point do you wrap the whole thing in foil?
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on August 26, 2012, 12:35:59 PM
No I don't wrap anything ever during the cook. I cook hotter than what most do I maintain my temps around 270+/- 20 deg. once it is Probe tender in the Flat & the Point(I probe through the side not the top) I remove it to rest on the counter top loosely tented with foil until the internal temp drops into the 140 zone. Then I separate the point & flat and slice pencil thick against the grain.   
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on August 26, 2012, 01:24:30 PM
I remember my BIL grilling brisket, and prime rib. His theory was that for medium rare, you pulled the meat at 140o, tented it with foil as it rested, and the temperature would continue to rise to about the 145o point as a final temperature. He insisted that the meat would continue to cook after being pulled from the grill, so he'd pull it short of the internal temp he wanted.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Smokewalker on August 26, 2012, 02:37:01 PM
OP if you cook a Brisket to 140 you would be better off chewing on your boot it would be more tender. Brisket don't start to get tender until the internal temp is north of 185* I have had some go as high as 220 before they gave it up. I don't even concern my self with meat temp during a cook when it probes like Hot Monkey Love its done regardless of temp. I let it rest until the temp drops into the 140's so all th moisture is reabsorbed and the meat has had a chance to relax.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on August 26, 2012, 03:50:38 PM
OP if you cook a Brisket to 140 you would be better off chewing on your boot it would be more tender. Brisket don't start to get tender until the internal temp is north of 185* I have had some go as high as 220 before they gave it up. I don't even concern my self with meat temp during a cook when it probes like Hot Monkey Love its done regardless of temp. I let it rest until the temp drops into the 140's so all th moisture is reabsorbed and the meat has had a chance to relax.
I'm going to have to give that a try once I get a better handle on the temp control. I understand about "low and slow", but I'm going to have a hard time convincing my Kitchen Magician (SWMBO) to sacrifice a beef brisket to what she would consider some 'crazy experiment'. Hahaha! It's just counter intuitive that if you dry something out over heat to that temperature, it doesn't end up like a charcoal hockey puck.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 07, 2013, 05:21:22 PM
With winter mostly over, here's another bump!

Tonight's dinner is a send off for my visiting son.  This arm roast will eventually be shaved cross-grain for French Dip sandwiches. It's seasoned with our standard fare of seasoned salt, granulated garlic, cracked black pepper and some dried rosemary leaves from the garden.

I love this rotisserie rack! It's amazing the different stuff you can cram in there, and then just worry about watching the clock, and not the flames!

(http://i976.photobucket.com/albums/ae250/Old_Philosopher/Cooking%20rack/DSC02846_zpsada6885e.jpg)




Title: ALL THINGS SMOKED & BBQ THREAD
Post by: Bearhunter on June 07, 2013, 05:28:16 PM
Nice :drool:

The wife and I were talking about grilling last night.
I think I'm going to bring our Lodge Sportsman's Grill with us to the campout next weekend and grill us up some steaks on Friday night 8)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 07, 2013, 05:39:53 PM
We grill year around. I've been known to push 18" of snow off the grill to do a Thanksgiving turkey.  :rolleyes:
We actually tallied it up once, and have 12 alternative ways to cook a meal, if we don't count our electric range/ovens (x2).
Title: ALL THINGS SMOKED & BBQ THREAD
Post by: Bearhunter on June 07, 2013, 05:51:54 PM
We usually grill a lot too.
For some reason, we didn't grill that much last year :shrug:
I plan to change that this year though.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: crashdive123 on June 07, 2013, 06:36:45 PM
Last week we put on training classes and lunch for 200 people in South Florida.  While I didn't do the cooking......I did my fair share of eating.

(http://i261.photobucket.com/albums/ii67/crashdive123/CPCOFieldDayDavie008.jpg) (http://s261.photobucket.com/user/crashdive123/media/CPCOFieldDayDavie008.jpg.html)

(http://i261.photobucket.com/albums/ii67/crashdive123/CPCOFieldDayDavie007.jpg) (http://s261.photobucket.com/user/crashdive123/media/CPCOFieldDayDavie007.jpg.html)

(http://i261.photobucket.com/albums/ii67/crashdive123/CPCOFieldDayDavie006.jpg) (http://s261.photobucket.com/user/crashdive123/media/CPCOFieldDayDavie006.jpg.html)

(http://i261.photobucket.com/albums/ii67/crashdive123/CPCOFieldDayDavie004.jpg) (http://s261.photobucket.com/user/crashdive123/media/CPCOFieldDayDavie004.jpg.html)

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: imnukensc on June 07, 2013, 07:19:37 PM
Not sure how I've missed this thread.  Glad y'all bumped it today!  Do we need to make it a sticky?  Some very cool stuff in here.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Gryphon on June 07, 2013, 10:35:16 PM
Been doing a little bit lately...just too busy to post up.

Brined some chickens and did a nice gas grill on them:
(http://i226.photobucket.com/albums/dd100/gryphonblade/Mobile%20Uploads/20130523_191859_zps1e5a37c2.jpg) (http://i226.photobucket.com/albums/dd100/gryphonblade/Mobile%20Uploads/20130523_191859_zps1e5a37c2.jpg)

Got the Weber rolling too.  Hickory smoked some beef roasts after a week dry aging in rub in the fridge.

(http://i226.photobucket.com/albums/dd100/gryphonblade/Mobile%20Uploads/20130525_182046_zpsd2c8ac71.jpg) (http://i226.photobucket.com/albums/dd100/gryphonblade/Mobile%20Uploads/20130525_182046_zpsd2c8ac71.jpg)

Sorry...no after pics.  I was hungry.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on August 01, 2013, 12:07:05 AM
I might have mentioned before that I used to be a distributor for Lil' Devils Smoking Pellets.
Well, when the dust settled, I ended up with a shed full of different pellets.
So this afternoon I fired up the Weber and threw on a couple packets of mesquite pellets.
A cup of pellets makes for a lot of smoke!

(http://i976.photobucket.com/albums/ae250/Old_Philosopher/Cooking%20rack/DSC02959_zpscef5cbac.jpg)

The end result was a melt-in-your-mouth smoked turkey dinner....

(http://i976.photobucket.com/albums/ae250/Old_Philosopher/Cooking%20rack/DSC02960_zps62087b47.jpg)


Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Gryphon on August 02, 2013, 09:21:21 PM
First time for pork butts.  Mustard glue and my regular rub, aged two days in the fridge.  Took a cook-off pot luck at church with this one:
(http://i226.photobucket.com/albums/dd100/gryphonblade/Mobile%20Uploads/20130720_141849_zps5bd5970d.jpg) (http://s226.photobucket.com/user/gryphonblade/media/Mobile%20Uploads/20130720_141849_zps5bd5970d.jpg.html)

My new bbq work table.
(http://i226.photobucket.com/albums/dd100/gryphonblade/Mobile%20Uploads/20130713_160050_zps06f7d297.jpg) (http://s226.photobucket.com/user/gryphonblade/media/Mobile%20Uploads/20130713_160050_zps06f7d297.jpg.html)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on May 19, 2014, 03:44:00 PM
Ok, the weather is getting real nice outside for a lot of us, though our Florida guys have been battling the heat for some time now already.

Anyhow, time to get the BBQ thread going again!


I have been wanting to try some of the recipes in here and a couple of days ago I finally got a smoker to use at the new house, a little 14.5" Weber Smokey Mountain. I had such great results with my Weber Q100 that I figured I'd give their smoker a try.

Anyhow I just wanted to bump this back to the forefront since I know a lot of us will be doing some smoking this summer.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on May 19, 2014, 04:15:44 PM
Funny you should bring this up.    Tonight I'm making ribs in the chicken combo on the stove but am trying Famous Daves rib rub.   I've been wanting to try it to see if I like it.  The other package of country ribs will go on the smoker this weekend for my birthday treat.

What are you planning to toss into your smoker PW?

WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on May 19, 2014, 10:54:24 PM
Funny you should bring this up.    Tonight I'm making ribs in the chicken combo on the stove but am trying Famous Daves rib rub.   I've been wanting to try it to see if I like it.  The other package of country ribs will go on the smoker this weekend for my birthday treat.

What are you planning to toss into your smoker PW?

WW.

I'm going to see if I can find a pork shoulder to try first. I won't be able to fit a whole brisket, it will have to be cut in two but I do want to try that as well.

I've been reading about it and there are two prevailing opinions that it should be seasoned with a couple of no-meat burns first, and that you can cook right away without seasoning it. I'm probably just going to cook in it.

I went to 5 different stores today looking for hardwood chunks for smoking and finally found them at the last place I was going to look. Everywhere else had the little chips. I got a big bag of hickory and a bag of mesquite. They also had apple and cherry but I will wait to try those.

I need the wind to calm down out here before I try it since I don't want to have a hard time regulating temperature.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on May 20, 2014, 12:18:09 AM
...
I went to 5 different stores today looking for hardwood chunks for smoking and finally found them at the last place I was going to look. Everywhere else had the little chips. I got a big bag of hickory and a bag of mesquite. They also had apple and cherry but I will wait to try those....

Don't discount smoking pellets. They provide more smoke, and last longer than chips/chunks in any smoker, including standard BBQs.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on May 20, 2014, 12:27:13 AM
...
I went to 5 different stores today looking for hardwood chunks for smoking and finally found them at the last place I was going to look. Everywhere else had the little chips. I got a big bag of hickory and a bag of mesquite. They also had apple and cherry but I will wait to try those....

Don't discount smoking pellets. They provide more smoke, and last longer than chips/chunks in any smoker, including standard BBQs.

I didn't see pellets, just the small hardwood chips you are supposed to use with foil or smoke boxes in grills. I have a couple of bags of those but I always thought they were useless because when I grill, most foods are on the grill less than 10 minutes and they get hot enough to seal up and not accept smoke pretty fast.

The chunks I like because I can throw 3 or 4 on the coals and get the smoke I need and then once they are done I don't end up over smoking it and making it bitter. I made that mistake the first time I tried making ribs. When they were done they were perfectly cooked, but unpalatable because I had kept adding wood every time the smoke stopped pouring out.

Sent from my Nexus 7 using Tapatalk

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on May 20, 2014, 12:50:17 AM

I didn't see pellets, just the small hardwood chips you are supposed to use with foil or smoke boxes in grills. I have a couple of bags of those but I always thought they were useless because when I grill, most foods are on the grill less than 10 minutes and they get hot enough to seal up and not accept smoke pretty fast. ...
I'm not familiar with the chips you're talking about, but I am very familiar with the hardwood pellets. They are compressed, extruded pellets that look identical to pellet stove pellets.

For about 2 years, I was the on-line sales distributor for a brand of pellets out of Oregon. If I'd been better at marketing, and had more working capital, I'd still be doing it.  I demonstrated these pellets at fairs and trade shows.
I've used the "sawdust" sold in small bags, wood chips, and even make my own smoking wood from apple and cherry. But I'm sold on the superior performance of the hardwood pellets.
Just to give you a comparison, the wood shavings sold for Big and Little Chief smokers will last about 20 minutes in their standard wood tray. A full tray of pellets will last close to 3 hours.

There's a certain time in the cooking process you want to add smoke. Too early and it can taint the meat. Too late, and the crust formed on the meat prevents the penetration of the smoke. And as you found out, it's not uncommon to over-smoke something.  Also matching the type of wood to the type of meat can make a BIG difference!

There is a very popular brand of smoking pellet on the market today that dominates. Unfortunately, they are sold as "maple", "apple", "hickory" hardwood pellets. They are not pure woods of those types (some softwoods such as fir, hemlock, cottonwood, etc. are used for filler) and they are actually flavored artificially.  The pellets I sold were the actual wood they claimed to be. These pellets were so superior for smoking I actually got M&S Meats in Montana to switch to them after 30 years of using 'sawdust'.

I bear no ill will toward the company, even though we had to part ways. I still think their product is the best in the industry.  They used to be available at Wal-Mart, and Home Depot. I'm not sure how far they distribute now, but I'm sure mail order is still available.

http://www.wowpellets.com/lil-devils-bbq-pellets

FWIW....
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on May 22, 2014, 06:54:33 PM
Super Grilled Potatoes!

Sorry, they disappeared too fast to get pix, and it's not really a "recipe", but here goes.

 Take a medium sized baking potato. Boil it until it's just cooked, but not mush. Chill in a cold water bath and remove the skins.

Get a large sweet onion. Remove skin and peel off only the outer layers, cutting vertically (top to core). Leave them in large halves.

Wrap the onion layers around each potato, covering it completely.

Wrap the onion wrapped potato with 1-2 slices of bacon.

Wrap the potato-onion-bacon bundle in a double layer of foil.

Put on your grill, medium hot, and keep rotating during cooking to prevent burning the stuff inside. Once the package stops steaming, hissing and dripping, the onion is cooked and the bacon is cooked. If you do everything just right, the bacon is slightly crisp.

Open the foil, slice through the onion/bacon layer and dress as you would your favorite baked potato. We like ours cut up so the chunks of onion and bacon are mixed in, topped with sour cream, chives and cooked bacon bits.  Butter is optional since the potato finished cooking in all that bacon grease.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: SwampHanger on May 22, 2014, 07:09:57 PM
PW I use nothing but wood in my smoker. I'm not sure about the wood up there you might use but try knocking off the bark after the first hour. A lot of the tannins that make that bitter taste are in the bark.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on May 22, 2014, 07:35:43 PM
PW I use nothing but wood in my smoker. I'm not sure about the wood up there you might use but try knocking off the bark after the first hour. A lot of the tannins that make that bitter taste are in the bark.

All the cherry and apple wood I use is seasoned the point the bark has fallen off already. ;)
My wife smokes her turkeys in a Webber kettle, and doesn't soak the wood. She says stuff comes out tasking like a wet dog smells when she does. :rolleyes:

I use pellets in my Big Chief, and the Brinkmann smokers.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on May 22, 2014, 10:30:11 PM
Yeah if I want to use wood I will have to buy it. The juniper and pine is full of resin that would make food taste bad. I'm guessing poplar wouldn't be too bad flavor-wise but it would burn up pretty fast compared to denser hardwoods.

It has been super windy out so I haven't used the new smoker yet. I did make a roast in the crock pot (I know) using a dry rub, and I stumbled upon a pretty good sauce recipe in the process.

So a lot of sauces start with a ketchup base. I had a can of "Manwich Bold" in the cupboard so I gave that a try. I put the roast on a rack and filled the pot with the can of Manwich Bold, and a few dashes of liquid smoke. Then I added a can and a half of water and stirred it up. 10 hours later, after all the drippings from the roast falling in, it lost most of it's sweetness and became a great spicy sauce that is thin enough to penetrate the meat but thick enough not to run off immediately.

I wish there was another way to make this sauce other than cooking Manwich under a roast for 10 hours but I can't think of any way to do it fast or reproduce the drippings. It will probably be one of those one-off things that was pretty good, but not so amazingly good that it's worth doing again.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on May 22, 2014, 11:05:59 PM
Yeah if I want to use wood I will have to buy it. The juniper and pine is full of resin that would make food taste bad. I'm guessing poplar wouldn't be too bad flavor-wise but it would burn up pretty fast compared to denser hardwoods....
Alder is primo for fish. We don't have much alder here, and it's all scrub wood when you do find it. A neighbor uses poplar for his Kokanee salmon smoking. De--lish!  :thumbsup:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on May 23, 2014, 10:42:35 PM
We splurged tonight. Had to do something to chase the wasps out of our forlorn little BBQ.

Marinated shrimp, rib steaks, and "armadillo eggs".  After a steady diet of chicken and pork, I'm going to have a 'red meat hangover' tomorrow, I'm betting.

(http://i976.photobucket.com/albums/ae250/Old_Philosopher/Cooking%20rack/DSC03347_zpsb4fd3775.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on May 24, 2014, 01:52:01 PM
Fired up the Weber Smokey Mountain today with a pork shoulder (actually, only part of one, a picnic roast) in it. I'm using the "Minion Method". It has finally come up to about 175oF after about a half hour. I expect it will be in the sweet spot in another 15-20 minutes. I got started quite a bit late today but I really wanted to try it.

My wife left me and our daughter at home today to go up north to SLC so there really wasn't a better time to try it. My little helper and I will be going up to the grocery store a little later to get some supplies to try making sauce.

It is threatening to rain, so that could ruin the whole thing...

(http://i1238.photobucket.com/albums/ff485/ThePetrifiedwood/Dutch%20Oven/294a228d-1e76-4278-832a-2c1b6f11ad90.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on May 24, 2014, 02:44:04 PM
...

It is threatening to rain, so that could ruin the whole thing...
...
Rain might cool it down a bit, as long as it's not a downpour, you can compensate. I've been known to be out flippin' burgers with an umbrella in one hand. :P
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on May 24, 2014, 03:20:55 PM
So far, no rain.

I might try to move it under our roof overhang if it looks like it is going to rain for sure. I have heard of people doing it but it is dicey because the center section has no handles.

Anyhow, the thermometer says about 225 but the meat is down on the bottom grate so it's probably a little cooler down there. Still, it seems to be chugging along nicely with just thin smoke coming out.

(http://i1238.photobucket.com/albums/ff485/ThePetrifiedwood/Dutch%20Oven/IMG_26911.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on May 24, 2014, 04:22:00 PM
Ok, I felt a couple of drops so I moved it under my awning. It should keep most of the rain off if it decides to come down. I was surprised to see how quickly it came back up to temp and settled in. Only took about 15 minutes to recover from being opened up and moved. It's now up around 240F so I'm thinking this will be a good smoke.

I am already VERY impressed with the WSM! It hasn't required much effort on my part at all to regulate the temp. Just made sure the 3 bottom vents are about 1/3 open and it has been quietly chugging along. My last smoker with the offset firebox wouldn't settle in at a steady temp. I gave it away, and the new owner had to use a hair drier to keep it working.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on May 24, 2014, 08:19:08 PM
....
I am already VERY impressed with the WSM! It hasn't required much effort on my part at all to regulate the temp. Just made sure the 3 bottom vents are about 1/3 open and it has been quietly chugging along. ...
My Brinkmann has no vents. It's wide open at the bottom around the fire pan. Not my first choice brand for a smoker. :(
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on May 24, 2014, 09:01:44 PM
Well this one started to cool off around 7 hours in. I added more charcoal and it came back to 240 again. But the sun was going down so I brought the meat inside and wrapped it in foil and have it in a 275F oven with a thermometer in it. It's at 155 inside the meat now. I'm waiting for it to reach 190 or so then I'm going to take it out. I hope I get there within the hour because I have a hungry family and it's already late.

Should have done ribs, they would have worked well for the shorter time.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on May 24, 2014, 11:09:41 PM
Ok, just finished a sandwich. Didn't have time to take pics as it is way too late. Best thing I've ever cooked outdoors. (At least, partially outdoors in this case.) :drool:

Lessons learned:

I will use only briquettes, not lump. The briquettes are very consistent and easy to work with. I may go to lump charcoal after I gain more experience but for now briquettes are the way to go.

Next time I will use a thermometer probe inside the smoker. It has a little silicone port for one and I will make use of it.

Next time I do a big hunk of meat I will use the upper rack where it will be hotter.

Other than that, I am calling it a success. it got a nice pink smoke ring and good bark. The flavor is amazing. It's like a campfire sandwich. I used 3 chunks of hickory to start, and one more chunk about 7 hours in just for kicks.

I will continue to use the Minion Method, but with more coals to get it going initially.

There is a whole chicken somewhere with Weber written all over it...
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on May 25, 2014, 12:01:47 AM
Sounds like you were happy with the results.
But I'm curious. Why 190F?  Pork is usually well done at 165F-175F.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on May 25, 2014, 11:04:12 AM
Sounds like you were happy with the results.
But I'm curious. Why 190F?  Pork is usually well done at 165F-175F.

Everything I've read says you want 190-195 if you're making pulled pork. It is easier to pull apart.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on May 25, 2014, 11:24:12 AM
Sounds like you were happy with the results.
But I'm curious. Why 190F?  Pork is usually well done at 165F-175F.

Everything I've read says you want 190-195 if you're making pulled pork. It is easier to pull apart.
Ah... I missed the part where you were doing pulled pork. For some reason I thought you were just smoking a shoulder roast.

Here is a really comprehensive page on grilling. I have several books, and none of them go into the "science" of grilling like this one does.

http://amazingribs.com/tips_and_technique/meat_science.html

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Yellowyak on May 25, 2014, 02:36:27 PM
First off, great choice on the WSM smoker. I've had mine for a few years now and use it at least once or twice a month. Like Old Philosopher, prior to this I had a brinkman smoker with the open bottom. It was decent for a short smoke, but very difficult to regulate for a long smoke. I typically use charcoal for chicken thighs and salmon, but for longer smokes, I use Stubbs lump charcoal using the minion method of charcoal placement and really load it up.

At a recent camp at KICCO, I smoked two 8 lb. pork shoulders. I put them on around 10:30 pm, and they were at 195 degrees by 2:00 in the afternoon the next day. I added a little bit of charcoal the next morning. At 165 degrees, I wrapped them in tinfoil and put back in the smoker. When I pulled them off at 195 degrees, I wrapped each one in a towel and placed in a empty cooler bag for about an hour and a half. When pulled out of the bag, they were both still hot and took no effort to pull apart.

I do leave a digital temperature probe in the meat during the cooking process, with the probe exiting out from the top vent.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on May 25, 2014, 03:16:02 PM
Thanks a bunch, guys! :(  Just what I need...ANOTHER smoker on my Wish List. hahaha.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on June 22, 2014, 12:05:02 PM
Firing up the WSM again today. Butterflied a chicken.

(http://i1238.photobucket.com/albums/ff485/ThePetrifiedwood/Dutch%20Oven/IMG_20140622_115348.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on June 22, 2014, 02:03:29 PM
Here it is about an hour into the cook. It should be done already but the weather decided to get really windy so I'm having a hard time keeping the temperature hot enough to cook the chicken. It is well into the "smoke" range, but chicken needs more heat to get crispy skin.

(http://i1238.photobucket.com/albums/ff485/ThePetrifiedwood/Dutch%20Oven/IMG_20140622_131755.jpg)

I ended up sticking a wireless thermometer probe into the thigh so when it gets to 165*F I'll flip it over and give it a little grill over the coals before bringing it in.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 22, 2014, 02:17:34 PM
Lookin' good, PW!

Sorry, no pix, but last night we did fajitas on the grill. Marinated flank steak, and veggies in a perforated grilling pan. We had a mix of red and green bell peppers, sweet onion and jicama. First time with the jicama. Good stuff! :thumbsup:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on June 22, 2014, 02:47:47 PM
Lookin' good, PW!

Sorry, no pix, but last night we did fajitas on the grill. Marinated flank steak, and veggies in a perforated grilling pan. We had a mix of red and green bell peppers, sweet onion and jicama. First time with the jicama. Good stuff! :thumbsup:

Sounds yummy!

I forgot to take a pic before digging in! :drool:

I let them get a little hotter than the recommended 165*F. I measured 172*F in both thighs and called it good. The skin wasn't crispy, because it was too windy to get the temperature high enough. But the flavor was excellent, and it was some of the juiciest chicken I've ever cooked. I only used two small hunks of hickory at the very beginning. It gave it a perfect, mild smoky flavor without overpowering the rub.

(http://i1238.photobucket.com/albums/ff485/ThePetrifiedwood/Dutch%20Oven/IMG_20140622_142458.jpg)

My wife likes the breast the best, so we ate those first. Later we will have the thighs and legs. I ate one of the wings, and the skin was crispy on there at least.


Now I just have to wait for the coals to go out so I can clean up the smoker and store it again.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Yellowyak on June 22, 2014, 03:01:04 PM
That sure does look tasty, great job PW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on June 22, 2014, 05:07:53 PM
Thanks! Hopefully I'll get some time to do another smoke soon. This is only the second time I've used my WSM. The chicken was nice because it's not an all-day sort of thing like brisket or a picnic roast.

Maybe I'll do ribs next time. I need to redeem myself after the awful ribs my last smoker produced. :D
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on June 22, 2014, 07:11:15 PM
Hey PW..next time you do a smoke... toss on some boiled shelled eggs... :)  They will turn brown like a brown shelled egg but oh that taste of smoke on them is gooood.  :)

WW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on June 24, 2014, 07:40:08 PM
Hey PW..next time you do a smoke... toss on some boiled shelled eggs... :)  They will turn brown like a brown shelled egg but oh that taste of smoke on them is gooood.  :)

WW.

Thanks for the suggestion! How long do you leave them on?
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: SwampHanger on June 25, 2014, 04:22:03 AM
One thing I do with chicken if you like Mojo is put a whole chicken in a gallon freezer bag dump a bottle of mojo and push out the air.  Set it in a bowl in the fridge for 24 hrs and smoke it. Makes awesome Mexican dish. The yard bird looks great PW.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on June 26, 2014, 01:05:31 PM
Thanks! I had to look up Mojo but it sounds like something I would like.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: wolfy on June 26, 2014, 02:04:38 PM
I got MY mojo workin' :banana:

http://youtu.be/8hEYwk0bypY
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: SwampHanger on June 26, 2014, 02:31:48 PM
Sorry PW it's in every grocery store down here. Do you have ability to get it up there? If you have a Mexican market there you should find it.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on June 28, 2014, 11:26:52 AM
Sorry PW it's in every grocery store down here. Do you have ability to get it up there? If you have a Mexican market there you should find it.

As fate would have it, yesteday morning I was searching for the type of sauce used on a Cuban sandwich. :D

Turns out the mojo is a pretty big deal. It's of recipes out there for it, some with cumin and some without. I am going to keep am eye out next time I go to the store. If I can't find any, amazon usually works for specialty non perishable food like blue runner red beans.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 28, 2014, 11:38:01 AM
.... It's of recipes out there for it, some with cumin and some without. I am going to keep am eye out next time I go to the store. If I can't find any, amazon usually works for specialty non perishable food like blue runner red beans.
If you've found recipes for it, I'd build my own. It's our habit to find something we like on the shelf by accident, read the ingredients, and then tweak it to our own taste.  As you know, the ingredients on a product label are listed in descending order of their relative proportions, so there's a guide right there.
I'd never paid any attention to "mojo", but thanks to this thread it's on the ToDo list now!
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: JTD on June 28, 2014, 12:04:41 PM
Last week I picked up a Brinkman Smoke'n Grill, and am falling in love with it!   Getting into BBQ'n/smokin, but got alot to learn.  Tried ribs last weekend, the taste was awesome, but overcook.   

Today I'm doing a 6lb boston butt. Its seasoned with Mccormick pork rub, and soaked in apple juice overnight.  Got the brinkman going, with water/apple juice in the drip pan, and wet mesquite wood chips in the coals.  Will report how it comes out..

(http://i895.photobucket.com/albums/ac156/ouddaammo00/Grub/SAM_4177_zps86765ac1.jpg) (http://s895.photobucket.com/user/ouddaammo00/media/Grub/SAM_4177_zps86765ac1.jpg.html)

(http://i895.photobucket.com/albums/ac156/ouddaammo00/Grub/SAM_4178_zps6ed9ff52.jpg) (http://s895.photobucket.com/user/ouddaammo00/media/Grub/SAM_4178_zps6ed9ff52.jpg.html)

(http://i895.photobucket.com/albums/ac156/ouddaammo00/Grub/SAM_4179_zpsa866cf24.jpg) (http://s895.photobucket.com/user/ouddaammo00/media/Grub/SAM_4179_zpsa866cf24.jpg.html)     
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: imnukensc on June 28, 2014, 12:08:07 PM
Here's a mojo recipe:

1 cup sour orange juice ** 
1 tablespoon oregano
1 tablespoon bay leaves
1 garlic bulb
1 teaspoon cumin
4 teaspoon salt
4 oz. of water
4 oz. Pineapple juice

** You can replace the sour orange juice with the following mix:
6 oz. orange juice
2 oz. lemon juice

Peel and mash the garlic cloves. Mix all the ingredients and let it sit for a minimum of one hour.

Multiply the above recipe by 4, this will give you enough to marinate a whole pig and to keep extra to use as a dipping sauce. Mix the dripping of the pig and mojo, mix 1/2 and 1/2 to create amazing gravy to pour over the meat.



Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 28, 2014, 12:11:20 PM
Looks great! Yours looks like a dead ringer for my Brinkmann.
The main thing I don't like about my Brinkmann is the open bottom. I'd prefer a closed system like PW's, where I could regulate the draft.  I'm thinking seriously of modifying mine.
My wife does all the serious smoking on her Weber kettle grill. I have a Big Chief smoker for kokanee salmon, jerky, peppers, etc., but I'd like the Brinkmann to be just as versatile.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 28, 2014, 12:25:25 PM
Wow!  I started out looking for one thing, and ended up on this site.

I guess there are occasional summer grillers, weekend grill chefs, serious backyard smokers, and then there are anal retentive perfectionists.  :lol:

If you have about 15 minutes to kill, check out this guy's article, and the mods he did to his Brinkmann. Wow...again.

http://home.comcast.net/~day_trippr/smoker_mods.htm

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: JTD on June 28, 2014, 12:41:49 PM
Seems easy enough to mod the brinkmans bottom.  Will definitely read that link.   So far I'm pretty happy with mine.  Only thing I'm looking to buy for my brinkman is the electric smoker converter. http://www.cabelas.com/product/Smoker-Electric-Converter/734414.uts?productVariantId=1624338&srccode=cii_17588969&cpncode=32-371327655-2&WT.tsrc=CSE&WT.mc_id=GoogleProductAds&WT.z_mc_id1=51048812&rid=40 Would love to be able to do jerky.  Also an electric thermometer with a probe.   
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 28, 2014, 12:47:50 PM
Seems easy enough to mod the brinkmans bottom.  Will definitely read that link.   So far I'm pretty happy with mine.  Only thing I'm looking to buy for my brinkman is the electric smoker converter. http://www.cabelas.com/product/Smoker-Electric-Converter/734414.uts?productVariantId=1624338&srccode=cii_17588969&cpncode=32-371327655-2&WT.tsrc=CSE&WT.mc_id=GoogleProductAds&WT.z_mc_id1=51048812&rid=40 Would love to be able to do jerky.  Also an electric thermometer with a probe.   

IIRC, that plate sits on top of the charcoal pan. I would really, really encourage you to try compressed smoking pellets in the pan for the electric converter. The pan is small, like the Big Chef smoker, and you will get a LOT of mileage from pellets vs. trying to keep it filled with charcoal, or briquettes.
Even with the plate and electric element, there is the issue of no control over updraft due to the open bottom. And once the bottom is closed, adjustable vents need to be installed.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: JTD on June 28, 2014, 01:08:21 PM
Seems easy enough to mod the brinkmans bottom.  Will definitely read that link.   So far I'm pretty happy with mine.  Only thing I'm looking to buy for my brinkman is the electric smoker converter. http://www.cabelas.com/product/Smoker-Electric-Converter/734414.uts?productVariantId=1624338&srccode=cii_17588969&cpncode=32-371327655-2&WT.tsrc=CSE&WT.mc_id=GoogleProductAds&WT.z_mc_id1=51048812&rid=40 Would love to be able to do jerky.  Also an electric thermometer with a probe.   

IIRC, that plate sits on top of the charcoal pan. I would really, really encourage you to try compressed smoking pellets in the pan for the electric converter. The pan is small, like the Big Chef smoker, and you will get a LOT of mileage from pellets vs. trying to keep it filled with charcoal, or briquettes.
Even with the plate and electric element, there is the issue of no control over updraft due to the open bottom. And once the bottom is closed, adjustable vents need to be installed.

Good to know OP.  When I get the electric converter, I'll look into pellects as well.

Read some of the BSG mods off your link, and it doesn't seem too complicated to make a closed bottom with adjustable vents  I like the idea of adding an extra rack with thermometer as well.   
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 28, 2014, 01:17:23 PM
I'm contemplating the usefulness of a second rack. Anything on it is going to get "basted" with drippings from what's above. The advantage of additional hangers would be to get your grub closer to the water pan. For what purpose?
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: JTD on June 28, 2014, 04:27:27 PM
3hr in Didn't think it was getting enough heat, so I removed the drip pan, and dropped it down a rack. 

(http://i895.photobucket.com/albums/ac156/ouddaammo00/Grub/SAM_4181_zpsafbb3f05.jpg) (http://s895.photobucket.com/user/ouddaammo00/media/Grub/SAM_4181_zpsafbb3f05.jpg.html)

6 hrs in.. looking good.

(http://i895.photobucket.com/albums/ac156/ouddaammo00/Grub/SAM_4203_zps327ccc69.jpg) (http://s895.photobucket.com/user/ouddaammo00/media/Grub/SAM_4203_zps327ccc69.jpg.html)

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: JTD on June 28, 2014, 06:43:27 PM
45 mins in the cooler.

(http://i895.photobucket.com/albums/ac156/ouddaammo00/Grub/SAM_4205_zps07d9e15e.jpg) (http://s895.photobucket.com/user/ouddaammo00/media/Grub/SAM_4205_zps07d9e15e.jpg.html)
 
...then finally!

(http://i895.photobucket.com/albums/ac156/ouddaammo00/Grub/SAM_4207_zpsdebe09ff.jpg) (http://s895.photobucket.com/user/ouddaammo00/media/Grub/SAM_4207_zpsdebe09ff.jpg.html)

(http://i895.photobucket.com/albums/ac156/ouddaammo00/Grub/SAM_4210_zps35a24d53.jpg) (http://s895.photobucket.com/user/ouddaammo00/media/Grub/SAM_4210_zps35a24d53.jpg.html)

Made some pretty dang good tasting pig plates, with plenty of left over!

(http://i895.photobucket.com/albums/ac156/ouddaammo00/Grub/SAM_4209_zps50e1b899.jpg) (http://s895.photobucket.com/user/ouddaammo00/media/Grub/SAM_4209_zps50e1b899.jpg.html)

(http://i895.photobucket.com/albums/ac156/ouddaammo00/Grub/SAM_4213_zpsd98c5cca.jpg) (http://s895.photobucket.com/user/ouddaammo00/media/Grub/SAM_4213_zpsd98c5cca.jpg.html)

 8)
 



Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: wolfy on June 28, 2014, 07:26:59 PM
OH, MAN! :drool:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on June 28, 2014, 07:30:26 PM
 :drool: I just ate, and I'm hungry all over again!  I even went out and uncovered my Brinkmann. Talk about suffering from pork envy.  :-\
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Yellowyak on July 04, 2014, 04:15:21 PM
I had missed this JTD, awesome job. Looks like it fell off the bone, great job.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Yellowyak on July 04, 2014, 05:36:57 PM
Decided to do a little smoking this 4th of July. I've been craving some of my wife's smoked fish dip lately. Went to the fish market this morning and picked up a pound of Amberjack, a pound of Wahoo, and a pound of Shrimp. While I was out, I picked up a large pack of chicken thighs also. I used hickory chunks for the smoke today and used lump charcoal.

Loaded up the smoker with the lower rack full of chicken thighs and the top rack with a few thighs and the fish. In the picture below on the foil, the Wahoo is on the top, and the Amberjack is on the bottom.

(http://i1302.photobucket.com/albums/ag129/yellowyak/07-04-2014-Smoking/f295cd169d0841694de2ba6759b77858_zps5d4942e0.jpg)

The fish smoked at around 225 degrees for about 1.5 hours. The chicken was done in 2.75 hours. I also put on some shrimp to smoke for about 30 minutes.

(http://i1302.photobucket.com/albums/ag129/yellowyak/07-04-2014-Smoking/b36a0b5ae0a1748948000908556f3738_zpsdea37488.jpg)

(http://i1302.photobucket.com/albums/ag129/yellowyak/07-04-2014-Smoking/ffe15b5f2691d15cdb807b41cb7c8973_zpsd9764735.jpg)

While everything was smoking, I made a Key Lime Pie.

(http://i1302.photobucket.com/albums/ag129/yellowyak/07-04-2014-Smoking/edbe227fe1f00371fd4f9b798101b1db_zps0f7196a9.jpg)

It all turned out great, and my wife did an excellent job on the fish dip I'd been craving all week.

(http://i1302.photobucket.com/albums/ag129/yellowyak/07-04-2014-Smoking/ae5b18be1dab147835abf9ccdd6f14b9_zps54514489.jpg)

The pie was pretty awesome also.

(http://i1302.photobucket.com/albums/ag129/yellowyak/07-04-2014-Smoking/7b511bdc522d94f40ac9c5fc7444e946_zpsaecbcae2.jpg)

All in all, a fun way to spend the day.





Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: WoodsWoman on July 05, 2014, 12:21:28 AM
Yellowyak, THAT meal looks delish!!  Would you mind sharing how you or wife makes the fish dip?  I've not heard of that before. :)

WW
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Yellowyak on July 05, 2014, 08:10:25 AM
Yellowyak, THAT meal looks delish!!  Would you mind sharing how you or wife makes the fish dip?  I've not heard of that before. :)

WW

Thanks WW, it was a good meal. Smoked fish dip is available in many restaurants here in South Florida. It's usually made with an oily fish with the most popular being smoked mullet. My favorites are Marlin and Amberjack, but she's made it with various other fish as well.

Stacy usually make's her smoke fish dip from memory, but I asked her to write it down for me.

Recipe - Stacy's Smoked Fish Dip

16 oz. Smoked Fish
4 oz. Cream Cheese
1/4 Cup Mayonnaise
Juice of 1/2 Lemon
1/8 Teaspoon of Cayenne Pepper
1/2 Teaspoon Old Bay Seasoning
1/4 Teaspoon Sea Salt
1/4 Teaspoon Black Pepper
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
Liquid Smoke to Taste

Mix we'll all ingredients except fish and liquid smoke together.
Add fish and mix with a fork until you get a creamy consistency. Add liquid smoke to taste.
Refrigerate at least 4 hours if you can wait that long.
Serve with saltine crackers.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: JTD on July 05, 2014, 08:17:25 AM
That line up just looks awesome Yellowyak.  :drool:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on July 07, 2014, 03:44:24 PM
The mention of smoky fish dip sent me on a quest.
I had to find the disk with the archives of my old website, and hunt up the recipe.
When I was selling the smoking pellets, we included the recipe on the back of the sales brochure.
Here it is, if anyone's interested.

Quote
For our celebrated Kokanee Salmon spread we usually place 15-20  ? lb salmon in our Big Chief? smoker and fill the fuel pan with Lil? Devil? Hickory smoking pellets.  Let the smoker heat up for about 15 minutes (per mfg. instructions) and slide in the fuel pan.  The fish are placed whole on the top racks in the smoker. Break out the beverage of your choice and sit back to watch ?er smoke for 3-4 hours.  You can smoke them fresh, thawed from the freezer and/or brine the fish in your favorite formula for a few hours before smoking.  After the smoking process, the fish are allowed to cool, skinned and thoroughly de-boned.  How well they?re de-boned depends upon the beverage of your choice.  Now you can follow the recipe below and get ready to be the hit of the party!
 

1/2  lb boneless salmon smoked for 3-4 hrs with Lil? Devil?s? BBQ smoking pellets

1 8 oz  package of creamed cheese (softened)

1 tsp granulated, or 1 tsp powdered garlic
 

Place all ingredients in a bowl and mix until thoroughly blended (vary ratios to suit personal tastes)

Spread on crackers, biscotti or chips or eat it with a spoon, if you?re hard-core and really hungry
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on July 07, 2014, 04:35:56 PM
Looks awesome guys! I shouldn't have clicked because now I'm hungry! :drool:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on July 07, 2014, 05:19:00 PM
Ol' Pharts need to learn to BBQ fast. Putting something on the smoker to be done in 8-12 hours may be ready to be served at their wake. So....
Here's my "quick and dirty guide to 1 hour pork ribs".

This was our 4th of July BBQ to celebrate a visit by my two sons who are enrolled in Le Cordon Bleu Culinary Institute. The youngest hasn't seen Mom in 6 months.

First order of business was to generously coat a full rack o' ribs with our homemade Cajun rub. This BBQ will cook 36 hamburgers at one time, just to give you an idea of this rack's size.

(http://i976.photobucket.com/albums/ae250/Old_Philosopher/Cooking%20rack/BBQ%20070414/DSC03427_zps7635a8cf.jpg)

I cooked it 20 minutes per side, rotating 45 degrees after 10 minutes to put good cross hatched grill marks on it. The heat on this BBQ was set as low as I could get it.

Once it had been flipped and rotated (total cooking time 40 minutes), I moved it to the upper rack and basted the bone side with our Rhubarb-Raisin BBQ sauce. That sat for 10 minutes to bake to a glaze and caramelize the sauce.

I flipped it over and basted the meat side, letting it bake for another 10 minutes.

(http://i976.photobucket.com/albums/ae250/Old_Philosopher/Cooking%20rack/BBQ%20070414/DSC03428_zps49467932.jpg)

Fall-off-the-bone-done. Cooking time 1 hour, 5 minutes.

(http://i976.photobucket.com/albums/ae250/Old_Philosopher/Cooking%20rack/BBQ%20070414/DSC03429_zpsb509cae1.jpg)

Served up with watermellon slices and my wife's signature Bowtie Pasta and Cabbage side dish, as requested by elder son.

(http://i976.photobucket.com/albums/ae250/Old_Philosopher/Cooking%20rack/BBQ%20070414/DSC03430_zps9f98c5e2.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on July 07, 2014, 05:52:26 PM
Looks good OP!

Ribs are my next project. I've got some baby back ribs in the fridge.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Yellowyak on July 07, 2014, 06:20:34 PM
OMG, that looks awesome OL'P.  Nice Quick n' Dirty method. Bowtie pasta and cabbage? Tell us more.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on July 07, 2014, 06:29:16 PM
Ol' Pharts need to learn to BBQ fast. Putting something on the smoker to be done in 8-12 hours may be ready to be served at their wake. So....
Here's my "quick and dirty guide to 1 hour pork ribs".

This was our 4th of July BBQ to celebrate a visit by my two sons who are enrolled in Le Cordon Bleu Culinary Institute. The youngest hasn't seen Mom in 6 months.

First order of business was to generously coat a full rack o' ribs with our homemade Cajun rub. This BBQ will cook 36 hamburgers at one time, just to give you an idea of this rack's size.


I cooked it 20 minutes per side, rotating 45 degrees after 10 minutes to put good cross hatched grill marks on it. The heat on this BBQ was set as low as I could get it.

Once it had been flipped and rotated (total cooking time 40 minutes), I moved it to the upper rack and basted the bone side with our Rhubarb-Raisin BBQ sauce. That sat for 10 minutes to bake to a glaze and caramelize the sauce.

I flipped it over and basted the meat side, letting it bake for another 10 minutes.


Fall-off-the-bone-done. Cooking time 1 hour, 5 minutes.


Served up with watermellon slices and my wife's signature Bowtie Pasta and Cabbage side dish, as requested by elder son.



I may be a young feller, but I been making ribs on a smoker & also grillin' them since around the late 70's & early 80s. I know how to make them tender & fall off the bone. But not without using an alternate heat source, unless it is low & slow & 4-6 hours is a usual time.. Or, of course some one can do some 'quickening' of them with a "steam roaster", or "steam roasting" in an oven of some kind. I'm not talkin' using an oven, a pressure cooker, crock pot or nothing else... I am talking "Straight up" cooking on a grill at low/slow, or low/slow on a smoker... to get them "fallin off the bone". I usually try to get them to the  "PULL off the bone" point.


Personally,I do not know a single person that can take ribs from room temp to 165 -180 Deg. F. in one hour and 5 minutes to be "fall off the bone". Great rub or not, unless maybe they sat in the reefer for a long time before to go "tender", or some kind of method I have never heard of, other than the ones I mentioned.


Pray tell.. "Larn me some"....


I want to learn that "method". It'd save me a lot of time.


BTW.. I am serious. I own 4 smokers & have been doin this type of thing for a long time, & for the last month & a half have been actually doin them for a restaurant as a "side job" to make some extra $$.


But, it is at least 2-3 hours of smokin for the big stuff. {I usually do 6-8 St. Louis cut racks at a time} before any actual real cooking even starts, to get them to the 165 -180 deg.F.  to make them "finished". Not talking about briskets, Loins, Prime ribs or yard bird stuff...


C'mon here... throw me a bone on your quick secret, Old P..
I'll only use part of it after, "the smokin' " is done.


Here is a "pretty close website that shows  something like what I am usually doing..
http://amazingribs.com/tips_and_technique/are_they_ready.html (http://amazingribs.com/tips_and_technique/are_they_ready.html)


Seriously.. I am all keen on knowing a better & faster way.
 :)


Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on July 07, 2014, 06:42:29 PM
 Additionally, & you can look it up that the festival exists.. I am, since I was asked, going to be smoking about 80 to 100 racks of St. Louis cut ribs to be served at Dennison, Minn. in the beginning of August for their "Dennison Days" festival. Here is last years link:
http://www.dennisondays.org/ (http://www.dennisondays.org/)


Don't see one yet for this year.


 I could sure use a faster method to do it, even if only after the "smoking" process.


The "truth". I swear.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on July 07, 2014, 08:09:39 PM
..... to get them "fallin off the bone". I usually try to get them to the  "PULL off the bone" point.


Personally,I do not know a single person that can take ribs from room temp to 165 -180 Deg. F. in one hour and 5 minutes to be "fall off the bone". Great rub or not, unless maybe they sat in the reefer for a long time before to go "tender", or some kind of method I have never heard of, other than the ones I mentioned...
 :)

Okay, JB, nothing up my sleeve, except maybe a couple points I left out.
Oh, and I did exaggerate. They weren't 'falling off the bone', they were more like 'pulling off without really trying' tender.
The rub was nothing magic, either. Just a Cajun blend of cayenne, paprika, garlic, cumin and a couple others I don't remember.
But here's the "rub" (no pun intended). They didn't start out at room temperature. They DID sit rolled up in plastic wrap in the 'fridge, with the rub on,  for about 8 hours waiting for dinner time. When they came out of the fridge, they were around 36-38 deg F.
If there is any "trick" involved it's what I learned for the first time a few years ago. COLD meat (steaks especially) + high searing heat for the first 5 min = sealed in juices. The outside cooks, the fat crisps, and the inside of the meat is still trying to figure out what happened? The cold(er) meat inside actually steams inside the outer crust and makes it even more tender. I guess 'self-parboiling' would be one way to think of it. Also, the colder interior also keeps the outside from getting over cooked as quickly. Sounds counter intuitive, but there ya go....
The heat gets reduced and internal temperature is monitored. Then there's the whole when-to-flip question. I wait until I see juices coming out of the up side before it becomes the down side.
The cold

I didn't put any smoke on these ribs, but it would have been very easy to do before they formed their crust. I would have put a foil pouch of smoking pellets on the grate next to them and they could have absorbed a lot of flavor in 30 minutes, or so. Any smoke added after the meat forms a crust is a waste, and only on the surface.  If you're doing the old low/slow method on a whole shoulder, or brisket, and cooking for 6-8 hours, you only need to tend your smoke for the first 1 1/2-2 1/2 hrs.


Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on July 07, 2014, 08:26:22 PM
  Gotcha. I can see what ya did now.Thanks for your explanation.


  Likely won't work for what I do, but I wish it would. The smoking flavor technique I do penetrates from 1/4 - 3/8ths into the surface meat & still doesn't "overwhelm".No over smoke & the bitterness that it can create. Just a technique of watching what one is doing. ;)
  It takes me up to 3 hours to do just the smoke process & then I start the rest of the process to "finish". I am gonna experiment a bit though with my own racks of ribs.( Alone, I currently have 25- 40 racks in cases ( 8-10 per case) in the freezer, just because I like doin this stuff. No sheet. And, of course.. I get a good deal with "connections". About a buck a pound for restaurant quality St. Louis cuts. ;) It was just "being at the right place, at the right time" thing.)


  Anyway...  I have never tried to just "sear" the outside of the ribs the way you describe, like one would normally do a steak cut, or to sear a roast before broiling, etc./similar techniques.  I have always used the "low/slow" way. Particularly as I smoke them. Searing them wont allow the smoke to "set" the way I like. But I appreciate the tips, & I will try it next weekend on a rack or two. Smoke first low & slow & then sear, then brush. ( I usually serve my ribs "plain", & let folks add their own sauce, or dip if they want or need to do so. But, personally I like them both ways. Mopped, or just doin the dippin' alone. :D


  I only have about 2 weeks before I have to do that big run of ribs & , like I said... If I can reduce the work to get a great result, I am all for that.
 :D


Thanks for your reply!
 :D
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on July 07, 2014, 09:09:48 PM
JB, two outfits that I know of (M&S Meats in Sommers, MT, and a BBQ joint up by the border use a method that might work for you.
They set their smoke at very low temps for 3-5 hours. Almost a cold smoke. Then the meat is packed back up and refrigerated until the big cooking push. All the pre-smoked meat is pulled out, put on their racks and cooked in the normal ways. For the restaurant it was great, because they could have stuff even in the freezer that could be brought out and cooked in a few hours. I was also told that the smoking gave the product a much longer shelf life under refrigeration than trying to keep their fresh stock on hand and be 'cooking' every day. FWIW
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on July 13, 2014, 06:37:01 PM
I finally got around to doing the ribs today. The smoke ring wasn't as deep as it could be, but the flavor was nevertheless delicious! This was about 4-1/2 to 5 hours' smoke and I used 2 hunks of hickory. At the halfway mark I sprayed them down with apple cider in a spray bottle, and then 30 minutes before pulling them out I basted with some bottled BBQ sauce. I used a simple brown sugar, paprika, salt, pepper, cayenne, garlic and onion powder rub. I had potato salad and beans for sides.

(http://i1238.photobucket.com/albums/ff485/ThePetrifiedwood/Dutch%20Oven/IMG_20140713_175749.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on August 17, 2014, 10:58:58 AM
I've got more ribs on today, 2 racks this time. I'm giving a rack to the in-laws and keeping one for myself. :drool:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: SwampHanger on August 17, 2014, 12:23:08 PM
I should have taken pictures last night of the Boston butt I smoked. Those look good PW!
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on August 17, 2014, 01:09:37 PM
Thanks!

I've got the smoker going right now at about 225oF and in a place I can check the thermometer out a window with binoculars, lol!  >:D

I'll try to remember to get pics this time.

I used a bit more wood (apple this time) so hopefully it will have a better smoke ring.

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on August 17, 2014, 03:50:03 PM
Sprayed them with some apple juice a little while ago. Now it's just a matter of letting them cook a little longer.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on August 22, 2014, 10:04:29 AM
I was going to put this in the Tip of the Day, but figured it fit here better.

TIP: Rub your hot grate with the cut end of a raw potato to avoid food sticking.

I had a momentary lapse in memory the other day when I put some heavily marinaded chicken k-bobs on the grill. It was a near disaster!  Sanity (and memory) returned, and I rubbed down the cast iron grate on my gas BBQ with a potato before the next two dinners went on the BBQ.  It works amazingly well.

TIP 2: A wad of aluminum foil will burnish your grate, and smooth out any deposits left by your cleaning brush. Obviously, the smoother/cleaner your grate, the less sticking you get.

TIP 3: Best BBQ brush - EVER!

(http://ecx.images-amazon.com/images/I/41IlmmjfDXL._SX300_.jpg)

Doesn't clog, the ends get between the bars on the grate, and it lasts a LONG time.
My kids gave me one about 4 years ago, and it's still my go-to brush. I've gone through a boat load of other styles, and they all ended up burned up, or clogged up and in the trash in 1 season.  I BBQ year around, and I highly recommend this style brush.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: wolfy on August 22, 2014, 10:12:37 AM
That 'tater tip is a new one on me.....I'll give it a whirl.   Any idea on where to get a copy of "the best BBQ brush ever?" :shrug:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on August 22, 2014, 10:58:18 AM
That 'tater tip is a new one on me.....I'll give it a whirl.   Any idea on where to get a copy of "the best BBQ brush ever?" :shrug:

They got mine at Lowe's.

http://www.lowes.com/pd_269455-47703-269455_0__?productId=4437145&Ntt=bbq+brush&pl=1&currentURL=%3FNtt%3Dbbq%2Bbrush&facetInfo=

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: wolfy on August 22, 2014, 11:57:19 AM
According to the website, the nearest store to us has them in stock, so I'll check it out.  We just bought a new Camp Chef combination 3-burner gas stove/grill and need a new brush to hang on the "S" accessory  hook.  I'd hate to have any of our guests see the old brass-bristled brush I have been using! :puke:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on August 22, 2014, 02:05:59 PM
I just saw some of those brushes on clearance at K mart. I already have several other brushes though so until they wear out I can't justify the purchase.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on August 22, 2014, 02:15:08 PM
I just saw some of those brushes on clearance at K mart. I already have several other brushes though so until they wear out I can't justify the purchase.

If they're like this one I had (4 of them), that should be about 4 weeks! :lol:

(http://www.promotionalpromo.com/Upfiles/Prod_l/BBQ-BRUSH_20097059760.jpg)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on August 22, 2014, 02:20:31 PM
Mine is like the one pictured, only with a longer handle and stainless bristles instead of brass. It's halfway through it's second year, and I use it every time I grill. It also gets used to brush the soot off the burner element.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on August 22, 2014, 02:34:39 PM
Mine is like the one pictured, only with a longer handle and stainless bristles instead of brass. It's halfway through it's second year, and I use it every time I grill. It also gets used to brush the soot off the burner element.
Stiff stainless bristles don't seem to load up as much as the soft brass ones. We do a lot of marinades, and the grill gets pretty nasty.  I finally threw one out after 2 years that was so clogged you couldn't even see the bristles.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on August 22, 2014, 02:39:21 PM
I've run mine through the dishwasher a time or two and it de gunks it pretty good. The trick to cleaning the grill easy is to let it preheat before brushing. All those marinades from the last cook will be crispy and brush right off into ashes.

Sent from my Nexus 4 using Tapatalk

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Old Philosopher on August 22, 2014, 03:11:56 PM
I've run mine through the dishwasher a time or two and it de gunks it pretty good. The trick to cleaning the grill easy is to let it preheat before brushing. All those marinades from the last cook will be crispy and brush right off into ashes.

Sent from my Nexus 4 using Tapatalk
Well....now we're into a whole other realm of grilling. I have yet to find a gas grill that drains melted grease properly.  Pre-heating (or post-burn off) can generate some spectacular fires that are reminiscent of an oil field fire! 
Being religious about wiping all the 'gunk' out when it's cold, and then oxidizing what's left with a controlled burn is the best way to prolong the life of the grill. Most gas BBQs that only last 3-4 years are due to grease fires and excessive heat on their cheap parts.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: SwampHanger on July 26, 2015, 03:16:30 PM
 Just threw  two yard birds on the smoker. They were given a rub down in Adobe and added to the belly of the beast where they are being surrounded by smoke of the Live Oak tree. In a 2&1\2 hours they will be pulled to rest before under going the knife for the last time. Then to be. Served next to a nice chopped salad.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on July 26, 2015, 05:57:26 PM
Just threw  two yard birds on the smoker. They were given a rub down in Adobe and added to the belly of the beast where they are being surrounded by smoke of the Live Oak tree. In a 2&1\2 hours they will be pulled to rest before under going the knife for the last time. Then to be. Served next to a nice chopped salad.

Sounds awesome! Did they make it to a plate yet? :drool:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: insaneh on September 26, 2015, 07:43:18 AM
Ahh, a thread to sink your teeth into!

Grilling fool here. Knives grills and guns are my addictions.
I try to cook for my crew on Fridays and keep a Weber performer at the shop.
Here's some of the creations I've served up this summer.

(http://i1182.photobucket.com/albums/x444/whosaskin1/Dinner/20150918_105559_zps9dxp5md3.jpg) (http://s1182.photobucket.com/user/whosaskin1/media/Dinner/20150918_105559_zps9dxp5md3.jpg.html)
(http://i1182.photobucket.com/albums/x444/whosaskin1/Dinner/20150918_132104_zpsaxpc3tuk.jpg) (http://s1182.photobucket.com/user/whosaskin1/media/Dinner/20150918_132104_zpsaxpc3tuk.jpg.html)

(http://i1182.photobucket.com/albums/x444/whosaskin1/Onion%20bombs_zpszipxrqof.jpg) (http://s1182.photobucket.com/user/whosaskin1/media/Onion%20bombs_zpszipxrqof.jpg.html)

(http://i1182.photobucket.com/albums/x444/whosaskin1/Dinner/20150501_125710_zps54wzclx1.jpg) (http://s1182.photobucket.com/user/whosaskin1/media/Dinner/20150501_125710_zps54wzclx1.jpg.html)

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on September 26, 2015, 12:53:35 PM
WOW!

Tell us more about the sausage stuffed, bacon wrapped concoction. Looks good! :drool:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: insaneh on September 26, 2015, 03:46:21 PM
My pleasure.
A Tulsa torpedo.
Ground sausage, Cheddar jack cheese, kielbasa, hot italian sausage, wrapped in bacon and grilled for about 3 hours

I used the snake method with the charcoal.
I liked it better than a bacon explosion.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: insaneh on September 26, 2015, 05:48:35 PM
One of my favorites is a wrapped fatty. Your favorite breakfast sausage with your favorite bbq rub , wrapped in bacon and smoked to perfection.
(http://i1182.photobucket.com/albums/x444/whosaskin1/Dinner/20140209_131050_resized_zps91622fb7.jpg) (http://s1182.photobucket.com/user/whosaskin1/media/Dinner/20140209_131050_resized_zps91622fb7.jpg.html)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: imnukensc on September 26, 2015, 06:27:33 PM
That's some good looking stuff, insaneh!  Bet it tastes good, too!  What is the "snake method" of charcoal use?
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: insaneh on September 26, 2015, 06:41:27 PM
Snake method is a way to do a low and slow on a Weber kettle without having to feed it constantly.
Set it up like in the pic and you can hold 225-50 for 8 or 9 hours
Set a few wood chunks along the snake for consistent smoke.
It also has the advantage of giving you indirect heat without effort.
(http://i1182.photobucket.com/albums/x444/whosaskin1/Dinner/20150918_091415_zpsv71svwmf.jpg) (http://s1182.photobucket.com/user/whosaskin1/media/Dinner/20150918_091415_zpsv71svwmf.jpg.html)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: imnukensc on September 26, 2015, 06:56:03 PM
Thanks!  I was not familiar with that method at all.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on September 26, 2015, 08:00:58 PM
Neat!

I have been using the "Minion Method" with good results in my 18" WSM. I can get a good 10 hours out of it before needing to add charcoal, depending on wind conditions.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: insaneh on September 27, 2015, 02:38:54 AM
I saw that method when I was researching the snake method.
Peoples creativity never ceases to amaze me.

I use my BGE at home for low and slows and my Weber kettles for quick stuff. I'm hopelessly addicted. A 22, an 18, a 14. I've got my eye on a jumbo joe. "Sigh" so many grills so little time and money.


(http://i1182.photobucket.com/albums/x444/whosaskin1/Dinner/sunrise_zps1a6c83e2.jpg) (http://s1182.photobucket.com/user/whosaskin1/media/Dinner/sunrise_zps1a6c83e2.jpg.html)
(http://i1182.photobucket.com/albums/x444/whosaskin1/Dinner/20140209_164133_resized_zpsc99cdb93.jpg) (http://s1182.photobucket.com/user/whosaskin1/media/Dinner/20140209_164133_resized_zpsc99cdb93.jpg.html)
(http://i1182.photobucket.com/albums/x444/whosaskin1/Mobile%20Uploads/20150726_162355_zpsr680w1wn.jpg) (http://s1182.photobucket.com/user/whosaskin1/media/Mobile%20Uploads/20150726_162355_zpsr680w1wn.jpg.html)
(http://i1182.photobucket.com/albums/x444/whosaskin1/Mobile%20Uploads/20140615_182550_zps4rrlr1vl.jpg) (http://s1182.photobucket.com/user/whosaskin1/media/Mobile%20Uploads/20140615_182550_zps4rrlr1vl.jpg.html)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on October 10, 2015, 10:55:28 PM
Looks great! Dont buy another cooker, spend the money one meat and spices instead. :D
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: insaneh on October 17, 2015, 06:07:34 AM
Looks great! Dont buy another cooker, spend the money one meat and spices instead. :D

I've got a cabinet full of spices. If I bring home any more, they will likely get shoved in my nether regions.  :(

The wife brought home a couple of chuck "roasts" the other night. Closer to steaks IMO.
"What do you want me to do with these?"
"I don't know. Grill them"

OK. I seasoned them and cooked them slower than I would a steak.
Mistake. Tough piece of meat.
Not wanting to waste food, I devised a devious plan for Fridays work cook.
I ground it all up, added chopped onions and pickles. Rolled out a couple of pounds of Jimmy Dean. Cooked up a half
pounds of bacon, a layer of pepper jack cheese, a layer of the meat mix and rolled it all up. Another layer of bacon, some rub and
onto the grill with a couple chunks of hickory.

(http://i1182.photobucket.com/albums/x444/whosaskin1/Dinner/20151016_144233_zpsytc2j9h3.jpg) (http://s1182.photobucket.com/user/whosaskin1/media/Dinner/20151016_144233_zpsytc2j9h3.jpg.html)
(http://i1182.photobucket.com/albums/x444/whosaskin1/Dinner/20151016_144454_zpsowokqmdo.jpg) (http://s1182.photobucket.com/user/whosaskin1/media/Dinner/20151016_144454_zpsowokqmdo.jpg.html)
(http://i1182.photobucket.com/albums/x444/whosaskin1/Dinner/20151016_144858_zpsloqzbvkj.jpg) (http://s1182.photobucket.com/user/whosaskin1/media/Dinner/20151016_144858_zpsloqzbvkj.jpg.html)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on October 17, 2015, 08:05:19 AM
That looks good for improvisation.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: wsdstan on October 17, 2015, 12:10:11 PM
That really looks good. 
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Aven on October 17, 2015, 12:59:23 PM
Now I'm hungry. 
Any leftovers?
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: wolfy on October 17, 2015, 04:14:30 PM
I'd hate to have to conjure a name for that pile of meat, but it sure looks GOOD!
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Aven on October 17, 2015, 04:16:36 PM
I'd hate to have to conjure a name for that pile of meat, but it sure looks GOOD!
Wolfy, you can call it lunch or dinner.  Just don't call it a snack.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: insaneh on October 17, 2015, 07:06:54 PM
I'd have to say a steak, cheese bacon fatty.
Also lunch and breakfast. >:D
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on October 18, 2015, 12:21:12 AM
I fear we are past smoking season in my area. Too breezy for temperature control without building some kind of wind break. I am definitely looking forward to next summer though. I learned a few tricks this year, like propping the door open on my WSM.

Also I need to work oncrisping the skin on chicken after smoking it. The flavor is really good but it needs that crunch when you first bite in. Seems like leg quarters end up tasting way better than breasts in a smoker.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on October 18, 2015, 09:14:56 AM
I fear we are past smoking season in my area. Too breezy for temperature control without building some kind of wind break. I am definitely looking forward to next summer though. I learned a few tricks this year, like propping the door open on my WSM.

Also I need to work oncrisping the skin on chicken after smoking it. The flavor is really good but it needs that crunch when you first bite in. Seems like leg quarters end up tasting way better than breasts in a smoker.


  I am not sure if you are propping the bird up on a stand ( like in a sitting position for "Beer can" chicken) or not, so that the butt end of the bird is closer to the heat, or if you are laying the bird on its back with the breasts up without any support, but I have a suggestion for you to try; the next time you do a bird.


   You can either tent the bird with a cone shaped cap of HD Alum. foil for the last 1/2 hour ( maybe longer/shorter depending on your final smoker temps) to keep the heat at the top of the bird on a stand, if it is sitting up right, or just flip the bird over to its front(breast side) for the last half hour or so (your final temp is determinate as mentioned before) to expose the breast side closer to the heat source below, if you started out with the bird on its back. Doesn't matter if your drip pan has moisture in it anymore, but the concentration of the heat from below by directing it to the breast side of the bird with the "tent" or flipping should likely help with the crisping of the skin. ( <BTW , if ya didn't know...Some folks like to call that crisping, "bark", as in tree bark. I find that funny although fairly accurate as a description. LOL )


    See about trying one of those methods next time ya do a yardbird & let us know how it works.
Without knowing more on "your" start to finish method/process, it is the best "I" can do, with my own longtime personal experience in babysitting "portable" smokers. ( I think smoke houses are a completely different system ;) ) but it has worked for me in the past "when necessary", and I smoke meat/fish year round here in Minn..
:)




Anyway, G'Luck! & Good eats!
 :)
 
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on October 18, 2015, 01:20:08 PM
Mn, thanks for the tips.

I usually butterfly a whole chicken when I smoke one, so that it lays flat on the grate.

The trouble I have is that the low and slow heat of smoking makes the meat delicious, but it doesn't get hot enough to actually render the fat.
I read some ideas from other users of the same smoker, the Weber Smoky Mountain (I have the little 18" one). They suggest to disassemble the smoke chamber and move the grate down over the coals to finish the chicken by grilling it for a few minutes to render the fat i the skin and make it crispy.

This is different than the bark which forms when you smoke something like a pork roast that has a rub on it.

What I've tried is removing the chicken after it is smoked and then putting it on a gas grill for a few minutes to crisp the skin (figuring grilling is grilling). I have had mixed results with this method. Parts of the skin don't get crispy, parts get burnt, and parts are perfectly crisped. Next time I might go ahead and try the recommended charcoal method. But, it will have to wait until spring to test it out.

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: insaneh on October 19, 2015, 05:28:54 AM
I fear we are past smoking season in my area. Too breezy for temperature control without building some kind of wind break. I am definitely looking forward to next summer though. I learned a few tricks this year, like propping the door open on my WSM.

It's like you're speaking a different language. No comprede'.  ;D
Seriously though, this is a pic 2 years ago. Christmas morning. -5 deg. (http://i1182.photobucket.com/albums/x444/whosaskin1/Dinner/sunrise_zps1a6c83e2.jpg) (http://s1182.photobucket.com/user/whosaskin1/media/Dinner/sunrise_zps1a6c83e2.jpg.html)
There was one time I bailed on cooking. I had a plate full of pig shots and was headed out to fire up the BGE. There was a snow devil swirling around right in front of my grill. "Nope. I don't need that s***."
Other than that, pouring rain, wind, cold, nothing stops me. Yes, I have a ceramic cooker, but I've used my WK in inclimate weather when the BGE was otherwise occupied by using that thin foil insulation around it. I've seen it utilized around WSM's also.

For skin I generally cook my chicken spatchcocked in my  directly over a hot, wood fire. I cook it at around 375 for an hour.  I cook it cavity up, skin down for 30 min., then flip it.
 
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on October 19, 2015, 09:22:50 AM
The last smoked venison front quarter of the year... Very tasty.
;)
(http://i1247.photobucket.com/albums/gg627/MnSportsman_Album2/BBQ/More%20Smoking%20stuff%202015/f7d381a8-74d8-471f-9712-1b342e005838_zpsk9ohpupa.jpg)


(http://i1247.photobucket.com/albums/gg627/MnSportsman_Album2/BBQ/More%20Smoking%20stuff%202015/4bd43f49-55e6-40a9-8fd4-b3715546711a_zpszal1ug4y.jpg)


Thinking about the 2015 firearm season coming up in about 2-3 weeks since I am not bowhunting this year, due to some medical issues. So I needed to finish up the last of the 2014 deer to make some room for possible replacement meat.
;)




    And.... just for kicks I'm throwing in a pic of when getting started on some ribs...Trying out a "rib rack" to hold the ribs up this time. Didn't like it much using it in this barrel smoker, but I will try it a couple of more times to see if I can find a better way. I usually just run them flat, or overlapped slightly, to do the same amount & size of racks.
:)
(http://i1247.photobucket.com/albums/gg627/MnSportsman_Album2/BBQ/More%20Smoking%20stuff%202015/5239c191-693a-4f6b-a665-b3fffd1fe3eb_zpsesqyjnro.jpg)


I should post up pics more, but much like other things I do, I just have fun in the doins & making memories, more than taking pics. LOL
:)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on October 19, 2015, 09:32:42 AM
I fear we are past smoking season in my area. Too breezy for temperature control without building some kind of wind break. I am definitely looking forward to next summer though. I learned a few tricks this year, like propping the door open on my WSM.

It's like you're speaking a different language. No comprede'.  ;D
Seriously though, this is a pic 2 years ago. Christmas morning. -5 deg.
There was one time I bailed on cooking. I had a plate full of pig shots and was headed out to fire up the BGE. There was a snow devil swirling around right in front of my grill. "Nope. I don't need that s***."
Other than that, pouring rain, wind, cold, nothing stops me. Yes, I have a ceramic cooker, but I've used my WK in inclimate weather when the BGE was otherwise occupied by using that thin foil insulation around it. I've seen it utilized around WSM's also.

For skin I generally cook my chicken spatchcocked in my  directly over a hot, wood fire. I cook it at around 375 for an hour.  I cook it cavity up, skin down for 30 min., then flip it.

It's not the cold that deters me, it's the wind and the added "tending". On a calm day, my WSM will settle in around 225-275 and just chug along for hours and hours without an variation. But add in a 5 mph breeze and suddenly things get unpredictable. 10 mph and you can forget it.

I had considered an electric smoker for the windy season just because temp control is a no brainer. It's all on a thermostat. I helped a friend install a hot plate element in his Lil' Chief and that boosted the temperature quite a bit, while still giving him a bit of thermostat control.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: insaneh on October 19, 2015, 10:40:47 AM
I believe the foil acts as a wind barrier.
I can't imagine giving up the smokey goodness.
I have plans drawn up in my head for a grilling gazebo with drop down sides for a wind and snow block.
Probably as far as it'll go.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: wolfy on October 19, 2015, 11:48:06 AM
Just another in the long list of reasons for owning a tipi. 8)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: MnSportsman on October 19, 2015, 05:09:05 PM
Using a tarp as a windbreak, moving to the lee side of a building, or even staging a larger profile vehicle to block the wind, is what I would likely do in windy conditions, and I was set on smoking/grilling. I've had to scramble & do some crazy stuff to meet deadlines for smoked stuff before and weather changed from what was expected. "Where there is a will, there is a way.", right?
:)
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Unknown on October 19, 2015, 11:45:32 PM
I wonder if you could use Al foil to gasket the separate parts making your WSM a bit more air tight?

Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: insaneh on October 20, 2015, 03:47:17 AM
I think it's just the wind and cold blowing on the outside casing pulling the temp down.
Double walled insulation which is effectively achieved by either sheltering the unit. 
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Trekster on January 01, 2016, 10:06:18 PM
Considering building a trash can or steel barrel smoker or similar.

But until then, I have two squirrels (and counting) that I'm cleaning and stuffing into the freezer.

Anybody here made legit jerked squirrel?

I'm planning on getting as many as possible and then marinating them, salting heavily, and bake, pound, bake, pound.

Any tips for success in making them actually taste good? Seasonings, herbs, sauces, etc?

Thanks,

-Ziggy
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on January 02, 2016, 07:08:51 PM
Using a tarp as a windbreak, moving to the lee side of a building, or even staging a larger profile vehicle to block the wind, is what I would likely do in windy conditions, and I was set on smoking/grilling. I've had to scramble & do some crazy stuff to meet deadlines for smoked stuff before and weather changed from what was expected. "Where there is a will, there is a way.", right?
:)

One time I did actually use a combination of garage door, folding table, and family car to create a "triangle" to block the wind. That's when the rain started...  :doh:
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Aven on January 02, 2016, 07:44:25 PM
Sounds like you need a 10 x 10 popup canopy.  I ended up getting one just so I could grill, despite the PNW fickle weather.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: PetrifiedWood on January 03, 2016, 05:12:48 PM
Sounds like you need a 10 x 10 popup canopy.  I ended up getting one just so I could grill, despite the PNW fickle weather.

I have been eyeing these for several uses. Mostly, for taking my daughter fishing in the summer. The sun can be brutal and it would be good to have a shelter.
Title: Re: ALL THINGS SMOKED & BBQ THREAD
Post by: Aven on January 03, 2016, 05:52:38 PM
When we were going through Dick's Sporting  a few months back they had some 15' x 15' ones that have stouter tubing that we considered picking up.  Price was good, less than $90 if memory serves.  They really don't take up that much room.  The first time setting them up takes a bit, but once you have the top on and everything settled, its really is an easy up.