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#1 syd_25

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Posted 20 February 2009 - 08:13 PM

I just can't wait till it gets warm enough out to fire up the smoker. :clapping:

Anyone Else?

#2 Eddie Z

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Posted 22 February 2009 - 01:47 PM

My goal, sooner or later, is to fabricate a smoker. At work, I have access to everything I need to get the job done. Just need to dig in and do it.

#3 Feck

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Posted 24 February 2009 - 07:35 PM

i'm right behind you.

i think i may have vol. to bring mine to B'Port in July.
nothng fancy, just one f those 3 ring charcoal fired ones

#4 hollyhamine

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Posted 07 June 2011 - 12:45 PM

Smoking is worst for health.Due to smoking many health problems created like you have to face cancer.And due to smoking blood circulation process got slower and by that many health problem occurred and many heart disease also created by smoking.So at last smoking is not good for health and sometime smoking became reason for death of the smoker.

#5 jme

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Posted 07 June 2011 - 09:16 PM

This is my first season with my smoker, and I'm balls deep.

See my smoke project #1 thread: http://www.gathering...ead.php?t=58318 I had non-meat eaters wanting more.
Project #2 is up this weekend... Gonna make my folks a turkey breast, and my brother wants to do a couple legs.
Project #3 will be brisket on fathers day. I'm way more intimidated in buying the meat than I am about cooking it. I wish I could fit a full packer, but that's a lil ridiculous. :lol:
Project #4 will be a party on July 9 for 20+ I'm still waiting to see how the pawt luck menu comes together, but I want to do the brisket, which I will have had a run at previously.

While I don't mind trying new foods on the family, I like taking a run at things before I serve them to friends. :lol:

I've recently been tuned into this website: http://amazingribs.com/. he talks about WAY more than ribs. It's like porn, really. I REALLY liked that Memphis Rub on the BBRs I did. looking forward to trying more of his rubs. Also, his SC Mustard sauce is on my list too. I'll be making that when i do shoulder.

I need to fabricate some things to offset some of the issues with my cheap ass side box smoker, but I haven't the means, or the know how. I really think I need a diffuser to point the heat and smoke down under the meat. I think it's rising too much, and it's just finding it's way out of the chimney. Or I will extend the chimney down to the grate level which would help with this issue as well... thankfully this just takes a trip to the hardware store and no more than $25.

The Local BBQ joint by me just revamped it's menu (Bailey's Smokehouse, Blauvelt, NY) I had me some Smoked Prime Rib on Saturday. it was AWESOME. :Phishfolk:

#6 Feck

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Posted 08 June 2011 - 12:08 PM

keep us posted on the results.

more bacon for me next, and then i'll need to do something a 4th of July party.

#7 Depends

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Posted 12 June 2011 - 12:10 PM

I have a side smoker, and started getting better results when I used a rib rack.

As far as a diffuser, I tried this: I have these little triangular shaped pieces of metal that are supposed to be used for grease splatter. I stuck 2 in the smoke exit, propped them up a bit. This allows a little more smoke to travel further into the cooking box, and under the meat. I also use the top rack (i see you don't have a top rack, so no help there!).

#8 Depends

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Posted 12 June 2011 - 11:21 PM

I smoked two racks of ribs today. Dunno what I did different, but one came out perfect, and one came out so-so....

#9 jme

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Posted 13 June 2011 - 03:31 PM

I have a side smoker, and started getting better results when I used a rib rack.

As far as a diffuser, I tried this: I have these little triangular shaped pieces of metal that are supposed to be used for grease splatter. I stuck 2 in the smoke exit, propped them up a bit. This allows a little more smoke to travel further into the cooking box, and under the meat. I also use the top rack (i see you don't have a top rack, so no help there!).


I took the top rack out as it's more of a pain in the ass than anything else. the design is poor, and I've hit my hand on it several times. Also I did some beer butt chickens on there, and needed it off. I'm thinking of putting it back if the brisket will fit on it this weekend.

I'm also considering a stand alone rack that I can just put in and out when needed, as opposed to this one which requires the removal and addition of screws.

#10 jme

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Posted 13 June 2011 - 03:31 PM

OH, my father and my brother were too lazy to brine the turkey on Friday night, so we skipped it. Later in the summer my father will have nothing but time, so i think it will be less of an issue.

#11 Depends

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Posted 15 June 2011 - 08:25 PM

The little triangle things didn't do squat. I like the idea of lowering the chimneys.

Do you use a rib rack?

#12 jme

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Posted 17 June 2011 - 05:15 PM

i do not use a rib rack... I've only done them once & they were awesome. and I'll use that method until i need to cook more than 3 racks at a time. but i have read up on them, and there seems to be only one that does it right, and gives you enough room between the racks. and with no surprise that's the Weber.

here's the place I found the chargriller mods, but you get the picture: http://www.deejayssm...rGrilleMods.pdf

also, I know I've dropped links to this guy before, but it's my goto on anything: (buyer's guide ----> BBQ Accessory guide ----> "Cooking More Than One Hunk of Meat"):

http://www.amazingri...uide/index.html ------->
http://www.amazingri...ccessories.html --------->
http://www.amazingri...e_than_one.html

so much info on just one of those pages, that you might get lost before you even find the ribrack review. I could spend DAYS reading through that site. I knew it was the right place for me, when he essentially says that the smoker I have is a cheap piece of shit, UNLESS you follow the following 13 guideline... I do, and did before even reading through the article. http://www.amazingri...et_smokers.html

it's getting to the point where family is walking away from me whenever I start talking Que, and my friends are starting to try things with their grills they never would have thought to do before. :Phishfolk:

I CANNOT WAIT FOR SUNDAY.. my first Brisket!!!!!

#13 Count P-Funk

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Posted 27 June 2011 - 03:00 AM

Didn't have time for a long project today so just threw a couple 4 pound chickens on while I did some yard work. They came out great.
I see a sandwich in my near future.

#14 jme

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Posted 27 June 2011 - 03:47 PM

nice, chicken can be a pain in the ass, only because most things are going to smoke between 225 and 250... I almost always have additional offset fuel in the grill along with the offset. I like to cook them at 300, minimum.

I've tasted some nastiness when they are cooked too slow, and too low.

smoked chicken salad is my favorite left over... smoked chick *** pie is good too, but this ain't the season.

#15 jme

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Posted 27 June 2011 - 03:58 PM

it's getting to the point where family is walking away from me whenever I start talking Que, and my friends are starting to try things with their grills they never would have thought to do before. :Phishfolk:


so, last week my brother cooked the brisket with me, and I brought some leftovers to my folks place... I was talking about cooking for no more than 15 seconds before he tells me this is all I talk about, I have a problem, and not everyone likes cooking or b-b-q, so I should settle down. :lol:

saturday night at 10:00pm he texts me that he's shopping for ribs and turkey legs, and he needs help with the rub ingredients :lol: :lol:

So apparently my mom is bringing me a left over bag with a turkey leg, and 2 bones of each of the 3 different rib racks they did.

he's caught the fever. :lol:

#16 Depends

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Posted 27 June 2011 - 06:33 PM

I'll prolly go for a better smoker at the end of this season, see what I can get on sale. I'll ask DHS what he thinks of his unit. The cheap POS is doing an OK job, but the 2 times I have tried brisket, it just didn't come out.

Maybe I'll try extending the chimney, see what that does.

Thanks for the input. And if you can talk Que on here all day....:wink:

#17 Count P-Funk

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Posted 02 July 2011 - 03:23 PM

Pork Butt today.

#18 jme

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Posted 04 July 2011 - 05:07 PM

NICE... let us know how it goes!!!

#19 Count P-Funk

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Posted 07 July 2011 - 07:51 PM

I did a 4lb shoulder. It was about 8 hrs of cooking at right around 225. Thought it was going to be done a bit sooner, but started early enough that it was ready when I needed it. Typical stall at 170 degrees for a couple hours while things broke down. Results were fantastic.

#20 jme

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Posted 07 July 2011 - 08:41 PM

NICE!!!!!

#21 Depends

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Posted 08 July 2011 - 01:55 AM

prolly do more ribs this weekend...

#22 jme

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Posted 08 July 2011 - 01:30 PM

BRISKET again!!!!

2 flats... 11lbs pre-trimmed :Phishfolk:

I need to do the ribs again... that will be next. :beer: