MUScoop

MUScoop => The Superbar => Topic started by: real chili 83 on August 10, 2014, 09:03:32 PM

Title: Which smoker to buy
Post by: real chili 83 on August 10, 2014, 09:03:32 PM
Thinking about buying a new smoker for que.

I have a charcoal burner, dome smoker now.

I'm considering a Bradley digital electric, or a Smoke Hollow LP.

Both are vertical smokers.  Is there a big difference from a horizontal smoker?

During the summer, lots o ribs and brisket.  In the fall and spring, I am doing Jerkey, smoked turkey, and smoked ham.  Lots of venison, salmon, and beef/pork mix for Jerkey.

Input on smoker choices are welcome.

Title: Re: Which smoker to buy
Post by: keefe on August 10, 2014, 09:23:41 PM
Big Green Egg. Multi-purpose platform that excels in every category. Nothing else compares when it comes to the Mystical Union of Man, Meat, and Fire.
Title: Re: Which smoker to buy
Post by: MUfan12 on August 11, 2014, 08:17:38 AM
If you have the scratch, the Egg is probably the ideal one. Holds temp like no other.

We got my dad a propane box smoker for Christmas and it works really well. I have a cheap Brinkmann charcoal one and it gets the job done, but is a bitch to babysit.
Title: Re: Which smoker to buy
Post by: 🏀 on August 11, 2014, 08:41:00 AM
Yeah, it's the Egg hands down. Wait for winter, people start selling them on Craigslist.

I also have used the Brinkmann, it's not fun.
Title: Re: Which smoker to buy
Post by: real chili 83 on August 11, 2014, 09:17:59 AM
Yeah, it's the Egg hands down. Wait for winter, people start selling them on Craigslist.

I also have used the Brinkmann, it's not fun.

Sounds like the Egg is popular. 

The only detraction I can see is when doing venison jerkey, you can't stack up multiple racks for quicker processing.

Unfortunately, that hasn't been a problem the past two years thanks to no deer.
Title: Re: Which smoker to buy
Post by: 4everwarriors on August 11, 2014, 09:46:53 AM
Nothin' gets your meat done better than this smoker, hey?
Title: Re: Which smoker to buy
Post by: madtownwarrior on August 11, 2014, 11:29:45 AM
Love these - have one and have recommended to many others:  http://www.smokin-it.com/ (http://www.smokin-it.com/)

Electric - no messing with keeping constant temperature...
Title: Re: Which smoker to buy
Post by: rocket surgeon on August 11, 2014, 07:26:44 PM
for the money-master-built electric. have the $250 one.  does everything i need- set the temp and time, side wood loader...life is good.  the egg?  i'll have to check that one out-thanks, but not until this one blows out
Title: Re: Which smoker to buy
Post by: real chili 83 on August 11, 2014, 07:37:31 PM
Love these - have one and have recommended to many others:  http://www.smokin-it.com/ (http://www.smokin-it.com/)

Electric - no messing with keeping constant temperature...

Those look nice. Are they insulated?

Does anyone have experience with a Bradley?  They look awful convenient to use. 
Title: Re: Which smoker to buy
Post by: keefe on August 11, 2014, 08:00:25 PM
Those look nice. Are they insulated?

Does anyone have experience with a Bradley?  They look awful convenient to use. 

Chili

Trust me - The Egg is the only way to go. They last a lifetime, too. The Mystical Union of Man, Meat, and Fire deserves nothing less than the very best!
Title: Re: Which smoker to buy
Post by: real chili 83 on August 11, 2014, 09:02:08 PM
Chili

Trust me - The Egg is the only way to go. They last a lifetime, too. The Mystical Union of Man, Meat, and Fire deserves nothing less than the very best!

Giving it strong consideration.

Biggest downfall is that you can't stack up racks vertically for jerkey.  It only has one level.

If I keep missing deer, it won't be an issue.   ;D.

Anyone ever try salmon jerkey!  Good stuff Maynard.

Title: Re: Which smoker to buy
Post by: reinko on August 13, 2014, 10:02:33 AM
Giving it strong consideration.

Biggest downfall is that you can't stack up racks vertically for jerkey.  It only has one level.

If I keep missing deer, it won't be an issue.   ;D.

Anyone ever try salmon jerkey!  Good stuff Maynard.



Chili,
You ask, and shall receive.

http://www.biggreenegg.com/eggcessories/cooking-grids-racks-extenders-pans/tiered-racks/
Title: Re: Which smoker to buy
Post by: real chili 83 on August 13, 2014, 10:06:28 AM
Chili,
You ask, and shall receive.

http://www.biggreenegg.com/eggcessories/cooking-grids-racks-extenders-pans/tiered-racks/

You da man!

Thanks.
Title: Re: Which smoker to buy
Post by: reinko on August 13, 2014, 10:56:19 AM
You da man!

Thanks.

I will just take some of that jerkey off your hands.  ;D
Title: Re: Which smoker to buy
Post by: real chili 83 on August 13, 2014, 11:37:24 AM
Sure, but I will need to get a deer first.  That could be years with my luck!
Title: Re: Which smoker to buy
Post by: Benny B on August 13, 2014, 11:40:36 AM
I got a cheap Char-Griller with a side box about five years ago, and it's taken me that long to finally be able to adjust the vents/fire to keep temps steady.  I know that people swear by the egg and that there are plenty of better smoke-dedicated units out there, but other than touching up the paint every year with some high-temp Rustoleum, it's held up well.  Not to mention, no one has ever complained about the food at my house (except my kids who complain about everything).

Unless you're burning hickory or greenbacks on a regular basis, I can't fathom spending more than a couple (read: few) hundred on a smoker.  BBQ is art, not science... and you don't need anything fancy to create a masterpiece.  Don't buy someone's myth, just go out and create your own.

Whatever you decide, for the love of God, don't get a pellet machine, and don't use wood chips.  If you can't find a firewood purveyor who will sell you a face cord of real hickory or cherry firewood, then you're better off just buying ribs and jerky at Menards.
Title: Re: Which smoker to buy
Post by: Jay Bee on August 13, 2014, 01:20:46 PM
I got a cheap Char-Griller with a side box about five years ago

Word... side box!

Title: Re: Which smoker to buy
Post by: madtownwarrior on August 13, 2014, 08:54:21 PM
It must be insulated as it holds a temperature great in winter with no issues.

Salmon jerky - need to try.     Smoked salmon in the smoker is awesome with an Indian spice rub.

For jerky - been doing turkey jerky in the the dehydrator - awesome, better than beef, cant make enough for all the firends that ask for it...



Those look nice. Are they insulated?

Does anyone have experience with a Bradley?  They look awful convenient to use. 
Title: Re: Which smoker to buy
Post by: keefe on August 13, 2014, 10:01:14 PM

Smoked salmon in the smoker is awesome with an Indian spice rub.

Curry, Masala, or Vindaloo?
Title: Re: Which smoker to buy
Post by: 77ncaachamps on August 14, 2014, 02:47:03 PM
Chili

Trust me - The Egg is the only way to go. They last a lifetime, too. The Mystical Union of Man, Meat, and Fire deserves nothing less than the very best!

The Egg, otherwise known as TMUMMF
Title: Re: Which smoker to buy
Post by: keefe on August 17, 2014, 12:34:57 PM
The Egg, otherwise known as TMUMMF

Our team is hosted on the Microsoft campus. Every Friday we have a BBQ and so we roll out our two Eggs and start burning meat. Other teams from the Microsoft Design Studios have begun bringing food and we now have at least a hundred souls savoring the taste of perfectly roasted animal flesh. We are cooking everything rom beef to salmon to pizza in our Green Cylinders. The Eggs have acquired a cult-like status in Redmond for their ability to deliver the ultimate in The Mystical Union of Man, Meat, and Fire.
Title: Re: Which smoker to buy
Post by: real chili 83 on August 17, 2014, 12:40:16 PM
Our team is hosted on the Microsoft campus. Every Friday we have a BBQ and so we roll out our two Eggs and start burning meat. Other teams from the Microsoft Design Studios have begun bringing food and we now have at least a hundred souls savoring the taste of perfectly roasted animal flesh. We are cooking everything rom beef to salmon to pizza in our Green Cylinders. The Eggs have acquired a cult-like status in Redmond for their ability to deliver the ultimate in The Mystical Union of Man, Meat, and Fire.

I am coming around to the egg. 

With my current set up, I get tired of having to babysit charcoal when doing an all day brisket.  How long is the burn time on an egg when you have it turned down low (apprx 200 degrees)?
Title: Re: Which smoker to buy
Post by: keefe on August 17, 2014, 02:54:11 PM
I am coming around to the egg. 

With my current set up, I get tired of having to babysit charcoal when doing an all day brisket.  How long is the burn time on an egg when you have it turned down low (apprx 200 degrees)?

Chili

Our VP of HR also owns a custom fireplace and hearth store in Issaquah which sells tons of Eggs. I just got off the phone and she said that if you use a hard, dense charcoal the Egg will go for 8-10 hours without tending. She also said she uses a BBQ Guru by DigiQ which is a computer controlled device that will keep the ambient temp at 210' and the meat at a constant 190' (I think I got the numbers right) for at least 30 hours of maintenance free burn.

She offered to order the BBQ Guru at her cost for you if you want it. In fact, she said have him text or call with any questions so PM or call me if you want to take advantage of her expertise and discount offer.



Crash
 
Title: Re: Which smoker to buy
Post by: 2TimeWarrior on August 18, 2014, 08:25:05 AM
Here's another vote for the Big Green Egg.  I love mine and use it several times per week.  Its versatility is a huge asset.  Lots of options for adding racks...check out www.ceramicgrillstore.com.
Title: Re: Which smoker to buy
Post by: MU Fan in Connecticut on August 18, 2014, 10:27:04 AM
This was published locally in June, but the equipment discussed including the Green Egg has to be available everywhere.

Myron Mixon Discusses Barbecue and Great Grilling
http://www.connecticutmag.com/Connecticut-Magazine/June-2014/Myron-Mixon-Discusses-Barbecue-and-Great-Grilling/
Title: Re: Which smoker to buy
Post by: keefe on August 18, 2014, 10:40:02 AM
This was published locally in June, but the equipment discussed including the Green Egg has to be available everywhere.

Myron Mixon Discusses Barbecue and Great Grilling
http://www.connecticutmag.com/Connecticut-Magazine/June-2014/Myron-Mixon-Discusses-Barbecue-and-Great-Grilling/


Well, there you have it. When a Myron Mixon weighs in on BBQ it behooves a man to take notice. According to the popular Portly Prince of Pork there is no better charcoal-fueled heat delivery system than the Egg. I believe that settles matters rather nicely.
Title: Re: Which smoker to buy
Post by: Spotcheck Billy on August 18, 2014, 11:07:50 AM
Holy crap I thought a full size Weber charcoal grill was expensive until I looked at the XL Green Egg at ACE Hardware Saturday!
Title: Re: Which smoker to buy
Post by: reinko on August 19, 2014, 07:13:59 AM
Usually smoke pork butts for big gatherings, and have had success using my standard weber, a bit of lump charcoal, and some good hickory.  I use the Cooks Illustrated method, of spice rub the night before, bring to room temp, indirect heat with pan of apple juice underneath, fat side up, pretty heavy smoke for 4 hours, starting it hot around 325-350* for first 2 hours, then bring down to around 250-275 for last 2.  Wrap tight in the foil, finish in the oven in Pyrex with water and apple juice (usually another 2-3 hours) until you can pull the bone right out, place the pan and pork in a grocery bag, staple it shut for an hour.  Eat.
Title: Re: Which smoker to buy
Post by: Benny B on August 19, 2014, 09:08:23 AM
Usually smoke pork butts for big gatherings, and have had success using my standard weber, a bit of lump charcoal, and some good hickory.  I use the Cooks Illustrated method, of spice rub the night before, bring to room temp, indirect heat with pan of apple juice underneath, fat side up, pretty heavy smoke for 4 hours, starting it hot around 325-350* for first 2 hours, then bring down to around 250-275 for last 2.  Wrap tight in the foil, finish in the oven in Pyrex with water and apple juice (usually another 2-3 hours) until you can pull the bone right out, place the pan and pork in a grocery bag, staple it shut for an hour.  Eat.

Cooks Illustrated is awesome (I refer to it as "Cooking for Engineers").  A shortcut to BBQ is typically a crucifixion-worthy crime, but CI actually has one that works pretty damn well for those without time or fancy equipment.
Title: Re: Which smoker to buy
Post by: madtownwarrior on August 23, 2014, 12:33:07 AM

Masala

Curry, Masala, or Vindaloo?
Title: Re: Which smoker to buy
Post by: real chili 83 on September 21, 2014, 03:48:03 PM
Made a brisket today.  Started it yesterday.  New rub too.

Nailed it. Just nailed it. 

Damned good. 

Life is good.
Title: Re: Which smoker to buy
Post by: 77ncaachamps on September 22, 2014, 07:25:48 PM
Made a brisket today.  Started it yesterday.  New rub too.

Nailed it. Just nailed it. 

Damned good. 

Life is good.

Pics or BAN!
Title: Re: Which smoker to buy
Post by: real chili 83 on September 22, 2014, 07:43:38 PM
Pics or BAN!

Next time. It was a work of art.

Used Salt Lick BBQ rub.  It has a nice, black pepper taste to it.  Also injected it with a chipotle lime maridade.  The brisket had a great bark to it.

Three of us, plus a six year old finished off the greater part of a 6+ pounder during the second half yesterday.   Granted, I trimmed off close to a pound of excess fat before cooking.  It was just that good.

I also made up 6 lbs of my home mead Real Chili recipe for my son to take back to school. He didn't get all six pounds. 

JayBee, you missed out.  ;D
Title: Re: Which smoker to buy
Post by: Jay Bee on September 22, 2014, 08:02:43 PM
Next time. It was a work of art.

Used Salt Lick BBQ rub.  It has a nice, black pepper taste to it.  Also injected it with a chipotle lime maridade.  The brisket had a great bark to it.

Three of us, plus a six year old finished off the greater part of a 6+ pounder during the second half yesterday.   Granted, I trimmed off close to a pound of excess fat before cooking.  It was just that good.

I also made up 6 lbs of my home mead Real Chili recipe for my son to take back to school. He didn't get all six pounds. 

JayBee, you missed out.  ;D

Crap! You didn't tell me you were cooking brisket too!!

(PS - any suggestions on a company to use? -- might need someone to get these damn bees away from my house. It's like a plague over here.)
Title: Re: Which smoker to buy
Post by: real chili 83 on September 22, 2014, 08:05:32 PM
Nada on the bees.
Title: Re: Which smoker to buy
Post by: madtownwarrior on September 22, 2014, 08:24:04 PM
really hated "Salt Lick BBQ" rub - way too much pepper - at least on ribs....

This guy has incredible rubs and sauces  - I can't find anything I like better, always go back to:    http://www.loveyourbbq.com/ (http://www.loveyourbbq.com/)

Met the guy at the Abbey in Lake Geneva where he hosts BBQ's on Sundays...

Title: Re: Which smoker to buy
Post by: real chili 83 on September 22, 2014, 08:35:19 PM
really hated "Salt Lick BBQ" rub - way too much pepper - at least on ribs....

This guy has incredible rubs and sauces  - I can't find anything I like better, always go back to:    http://www.loveyourbbq.com/ (http://www.loveyourbbq.com/)

Met the guy at the Abbey in Lake Geneva where he hosts BBQ's on Sundays...



Yes, good pepper flavor.  Might be too much on ribs.

Just learning about rubs.  Will need to try your brand.  Any other suggestion?
Title: Re: Which smoker to buy
Post by: madtownwarrior on September 23, 2014, 09:30:50 AM
I have tried a ton of different rubs - always go back to Whitefords (I buy it by the case now).    Also, I really like his sauces but there are so many good sauces so I change it up all the time.   I use Whiteford's rub on all my Ribs, Pork Shoulders/Pulled Pork and Chicken.  Anytime I change, my wife instantly can taste the difference and complains.
For salmon, I make an Indiana Marsala rub that is awesome in the smoker.

   

Title: Re: Which smoker to buy
Post by: ATL MU Warrior on September 23, 2014, 09:52:22 AM
Yes, good pepper flavor.  Might be too much on ribs.

Just learning about rubs.  Will need to try your brand.  Any other suggestion?
Make your own...only way to go.
Title: Re: Which smoker to buy
Post by: Benny B on September 23, 2014, 09:58:09 AM
Make your own...only way to go.

Exactly.  If you're going to invest in a good smoker, invest in few mason jars and some fresh spices.
Title: Re: Which smoker to buy
Post by: reinko on September 23, 2014, 11:35:56 AM
Exactly.  If you're going to invest in a good smoker, invest in few mason jars and some fresh spices.

Usually go with the standard, salt, pepper, garlic, onion, chili, and brown sugar concoction, primarily on pork.  Any other ideas to switch up?
Title: Re: Which smoker to buy
Post by: MUfan12 on September 23, 2014, 12:07:54 PM
Usually go with the standard, salt, pepper, garlic, onion, chili, and brown sugar concoction, primarily on pork.  Any other ideas to switch up?

Mine is basically that, with smoked paprika, and a little bit of coriander and dry mustard.
Title: Re: Which smoker to buy
Post by: SaintPaulWarrior on September 23, 2014, 01:06:16 PM
Make your own...only way to go.

+infinity

Title: Re: Which smoker to buy
Post by: SaintPaulWarrior on September 23, 2014, 01:07:12 PM
Well, there you have it. When a Myron Mixon weighs in on BBQ it behooves a man to take notice. According to the popular Portly Prince of Pork there is no better charcoal-fueled heat delivery system than the Egg. I believe that settles matters rather nicely.

Myron never commented on the Egg.  It was the salesman.

One charcoal grill, popular at Fireside Supply, Inc. and elsewhere, is The Big Green Egg (left). Tarquinio says the grill has a kind of “cult following.”

“The Big Green Egg is the best charcoal grill out there,” he says. The unique dome shape circulates the hot air around the food, the inverse of a rotisserie oven, which rotates food.
Title: Re: Which smoker to buy
Post by: ATL MU Warrior on September 23, 2014, 01:29:11 PM
Usually go with the standard, salt, pepper, garlic, onion, chili, and brown sugar concoction, primarily on pork.  Any other ideas to switch up?
Thyme is an essential ingredient for me.

sometimes dry mustard, sometimes cumin.
Title: Re: Which smoker to buy
Post by: SaintPaulWarrior on September 23, 2014, 01:38:33 PM
Thyme is an essential ingredient for me.

sometimes dry mustard, sometimes cumin.

Definitely a little thyme and a little onion powder.  Sometimes a little jalapeno seasoning and also some cayenne. 

I have judged over 25 KCBS BBQ contests and one "secret" ingredient I got out of a top team is that they put a little Old Bay Seasoning in the rub for their ribs.  Very subtle but it works.
Title: Re: Which smoker to buy
Post by: real chili 83 on September 23, 2014, 01:47:39 PM
I feel like quite the novice when it comes to rubs compared to some of my fellow Scoopers!.

Thanks for sharing all of the ideas for rubs!

Man, Keefe must be on double secret probation....or couldn't pass up the chance to bomb Syria for him to not chime in on this thread.
Title: Re: Which smoker to buy
Post by: Sir Lawrence on September 23, 2014, 01:50:45 PM
For 20 Lbs. of pork shoulder:

1Cup Salt
1Cup Black Pepper
1Cup Chili Powder
1Cup Cumin
1Cup Sugar
1Cup Brown Sugar
1/2 Cup Cayenne
2Cups Paprika

I make a double batch and use the rest for ribs. 
Title: Re: Which smoker to buy
Post by: reinko on September 23, 2014, 02:27:48 PM
For 20 Lbs. of pork shoulder:

1Cup Salt
1Cup Black Pepper
1Cup Chili Powder
1Cup Cumin
1Cup Sugar
1Cup Brown Sugar
1/2 Cup Cayenne
2Cups Paprika

I make a double batch and use the rest for ribs. 


Looks solid.  Just reminder, less sugar is safer, make sure you don't over do it, as it can burn pretty easily.
Title: Re: Which smoker to buy
Post by: MU Fan in Connecticut on September 23, 2014, 03:52:44 PM
It seems like this should have happened in Milwaukee?

Residents in the southwest Illinois city of Belleville celebrated its 200th birthday with a 200-foot bratwurst, complete with a 200-foot bun. (Sept. 22)

https://www.youtube.com/watch?v=ktfR7j0TaYk&feature=youtu.be&list=UU52X5wxOL_s5yw0dQk7NtgA
Title: Re: Which smoker to buy
Post by: 4everwarriors on September 23, 2014, 04:03:35 PM
Speakin' of rubs, are their any new nudies of Kate Upton or Jennifer Lawrence out there?
Title: Re: Which smoker to buy
Post by: 🏀 on September 23, 2014, 04:04:40 PM
Speakin' of rubs, are their any new nudies of Kate Upton or Jennifer Lawrence out there?

Heard ZFB had to buy a new laptop after the Fappening.
Title: Re: Which smoker to buy
Post by: Benny B on September 23, 2014, 04:21:19 PM
Usually go with the standard, salt, pepper, garlic, onion, chili, and brown sugar concoction, primarily on pork.  Any other ideas to switch up?

Yes.  All of the below.  There's no kill like overkill when it comes to rubbing something that's already been killed.

Mine is basically that, with smoked paprika, and a little bit of coriander and dry mustard.

Definitely a little thyme and a little onion powder.  Sometimes a little jalapeno seasoning and also some cayenne. 

I have judged over 25 KCBS BBQ contests and one "secret" ingredient I got out of a top team is that they put a little Old Bay Seasoning in the rub for their ribs.  Very subtle but it works.

For 20 Lbs. of pork shoulder:

1Cup Salt
1Cup Black Pepper
1Cup Chili Powder
1Cup Cumin
1Cup Sugar
1Cup Brown Sugar
1/2 Cup Cayenne
2Cups Paprika

I make a double batch and use the rest for ribs. 


There are two things in every rub I've ever concocted: salt and paprika.  The salt is essential to draw out the moisture which allows for the rest of rub to meld and distribute the flavors into the flesh.  Paprika because I once bought a hug container of it, so I started putting it in everything and eventually got hooked on it.

Brown sugar, coriander and cumin are oft-go-to ingredients.  I also grind dried morita peppers I buy at the produce market locally (basically a chipotle pepper) to use in rubs.  Since cloves have spiked in price (and crashed in quality) over the past few years, I've started using whole allspice (ground, of course) with amazing results, especially when doing a jerk-style rub*.  I'll dry fresh basil and use it on anything except beef that I'm not planning on serving with a table sauce.  I have used fennel and celery seed on occasion with picnic.  You'd be surprised at how the tiniest amount of cinnamon or cocoa powder can add complexity to a rub.


*You heard me.
Title: Re: Which smoker to buy
Post by: 🏀 on September 23, 2014, 04:29:00 PM
Got a jerk rub recipe?
Title: Re: Which smoker to buy
Post by: SaintPaulWarrior on September 23, 2014, 04:33:20 PM
I've started using whole allspice (ground, of course) with amazing results, especially when doing a jerk-style rub*.  I'll dry fresh basil and use it on anything except beef that I'm not planning on serving with a table sauce.  I have used fennel and celery seed on occasion with picnic.  You'd be surprised at how the tiniest amount of cinnamon or cocoa powder can add complexity to a rub.


*You heard me.

Paprika always.  Allspice is great for jerk.  In Jamaica star anise is a popular companion for allspice along with nutmeg.  I also agree with the cinnamon, have tasted it many times in competitions.
Title: Re: Which smoker to buy
Post by: Spotcheck Billy on September 23, 2014, 04:39:03 PM
Paprika always.  Allspice is great for jerk.  In Jamaica star anise is a popular companion for allspice along with nutmeg.  I also agree with the cinnamon, have tasted it many times in competitions.

try to get some pimento wood for smoking jerk style

I've have no experience with this website, just an example: http://www.pimentowood.com/Pimento_Wood/Pimento_Wood.html
Title: Re: Which smoker to buy
Post by: Benny B on September 23, 2014, 09:34:19 PM
Got a jerk rub recipe?

With or without the cumin?
Title: Re: Which smoker to buy
Post by: real chili 83 on September 23, 2014, 09:59:24 PM
try to get some pimento wood for smoking jerk style

I've have no experience with this website, just an example: http://www.pimentowood.com/Pimento_Wood/Pimento_Wood.html

Smalley's Carribean BBQ in Stillwater uses pimento wood.  Their food is fantastic. Been featured on DDD.

In addition to great smoked meats, they make a 666 wing sauce.  It's effin hot.  The menu says "don't be that guy..."

They also have a killer Mac n cheese.  Its home made, with bacon and bits of chilies and jalapeño.   Nummy

http://smalleyscaribbeanbbq.com/our-menus/
Title: Re: Which smoker to buy
Post by: MU86NC on September 23, 2014, 10:26:54 PM
u can not go wrong with a green egg.  the only downfall is u don't have alot of cooking surface.  It is capable of winning BBQ contests at the highest level but u can't smoke a whole wog in it!  If u r looking for something larger u should consider a Backwoods Smoker
Title: Re: Which smoker to buy
Post by: real chili 83 on October 30, 2014, 10:33:42 PM
Sunday's game time brisket has been rubbed and injected.

Now, gently resting, slowly absorbing a mix of pepper, garlic, salt, and cayenne.

Pics on Sunday. 
Title: Re: Which smoker to buy
Post by: Jay Bee on October 31, 2014, 08:39:09 PM
Looking forward to trying it... what can I bring? I've got about 160 full sized candy bars sitting here, but not sure Snickers pairs well w brisket
Title: Re: Which smoker to buy
Post by: real chili 83 on November 02, 2014, 06:02:09 PM
Sunday football brisket n ribs
Title: Re: Which smoker to buy
Post by: real chili 83 on December 25, 2014, 11:07:54 AM
Santa delivered.

Title: Re: Which smoker to buy
Post by: keefe on December 25, 2014, 12:10:50 PM
Santa delivered.



Casa Chili now has a Green Egg capability?
Title: Re: Which smoker to buy
Post by: real chili 83 on December 25, 2014, 01:17:36 PM
Casa Chili now has a Green Egg capability?

No egg.  Guy still has to have a dream....

'Lectric. Gonna do a couple of briskets and a couple o slabs of pig on Saturday. Nothin Like carnivore overkill. 

With both of the boys home for the holidays, something tells me the chow will last about a day.
Title: Re: Which smoker to buy
Post by: keefe on December 25, 2014, 01:26:26 PM
No egg.  Guy still has to have a dream....

'Lectric. Gonna do a couple of briskets and a couple o slabs of pig on Saturday. Nothin Like carnivore overkill. 

With both of the boys home for the holidays, something tells me the chow will last about a day.

I have been meaning to point something out...In your avatar photo you are holding a nice looking fish but your arms are bent. A real fisherman would understand perspective and have that fish hanging off of fully extended arms to magnify its magnificence.
Title: Re: Which smoker to buy
Post by: 4everwarriors on December 25, 2014, 01:36:51 PM
That's a fish? Thought it was his Johnson, hey?
Title: Re: Which smoker to buy
Post by: real chili 83 on December 25, 2014, 01:50:10 PM
Some of us don't need photo "enhancements".
Title: Re: Which smoker to buy
Post by: keefe on December 25, 2014, 02:06:50 PM
Some of us don't need photo "enhancements".

Oh, hell, sorry. I thought you were that Naval Aviator
Title: Re: Which smoker to buy
Post by: warriorchick on December 25, 2014, 05:23:42 PM
No egg.  Guy still has to have a dream....

'Lectric. Gonna do a couple of briskets and a couple o slabs of pig on Saturday. Nothin Like carnivore overkill. 

With both of the boys home for the holidays, something tells me the chow will last about a day.

Warriorchick's first rule of cooking meat:  Don't bother if someone else can do it significantly better.

There is an amazing carryout barbecue place near us. Why would I spend hundreds of dollars on a smoker and spend most of a day tending it when I can have someone who knows what they are doing make it for me?

Same thing goes for good steaks and crustaceans.  I'd rather go to a good steak or seafood place where the people cook this stuff dozens of times a day.
Title: Re: Which smoker to buy
Post by: Jay Bee on December 25, 2014, 05:29:32 PM
That's a fish? Thought it was his Johnson, hey?

Are you more or less turned on now knowing it's a fish?

(http://i.imgur.com/Z9ka1x8.jpg?1)
Title: Re: Which smoker to buy
Post by: real chili 83 on December 25, 2014, 05:32:27 PM
Warriorchick's first rule of cooking meat:  Don't bother if someone else can do it significantly better.

There is an amazing carryout barbecue place near us. Why would I spend hundreds of dollars on a smoker and spend most of a day tending it when I can have someone who knows what they are doing make it for me?

Same thing goes for good steaks and crustaceans.  I'd rather go to a good steak or seafood place where the people cook this stuff dozens of times a day.

Living large, eh?

This scooper makes great BBQ, a couple of killer shrimp recipes, and an awesome steak.  My ravioli is unquestioned.

My prime rib on the rotisserie right now is....succulent.

Chicks, eh?
Any questions?
Title: Re: Which smoker to buy
Post by: madtownwarrior on December 25, 2014, 06:24:40 PM
It's a curse to make great barbecue - can't go out for bbq cause no makes it is a good as you ...

I give some exception to BBQ's in the Austin area (Salt Lick, County Line and host of others...


Same goes for steaks - why pay $45 (plus apps, sides, wine and desert) for something so easy to make so delicious for $15...


Seafood - I go out for...



Warriorchick's first rule of cooking meat:  Don't bother if someone else can do it significantly better.

There is an amazing carryout barbecue place near us. Why would I spend hundreds of dollars on a smoker and spend most of a day tending it when I can have someone who knows what they are doing make it for me?

Same thing goes for good steaks and crustaceans.  I'd rather go to a good steak or seafood place where the people cook this stuff dozens of times a day.
Title: Re: Which smoker to buy
Post by: Benny B on December 26, 2014, 01:01:31 PM
Warriorchick's first rule of cooking meat:  Don't bother if someone else can do it significantly better.

Benny's first rule of cooking meat:  If someone else can do it significantly better than me, I want to know how and/or why because I know that I can do it a hell of a lot cheaper than them.

Costco (and Sam's) has been a Godsend to cheapskate amateur BBQ gastronomes such as myself.  It all starts with the best cut of meat you can buy at the right price, which means specialty butcher shops are usually off the list (with some exceptions), and I don't trust the meat counter at any grocery store, even Mariano's or Sunset.  Then come the trials and errors of trial and error (little known secret... Saturday afternoon PBS programming can be a tremendous resource for the aspiring home-gourmet who wants to cut down on errors).
Title: Re: Which smoker to buy
Post by: real chili 83 on December 26, 2014, 02:21:51 PM
Benny's first rule of cooking meat:  If someone else can do it significantly better than me, I want to know how and/or why because I know that I can do it a hell of a lot cheaper than them.

Costco (and Sam's) has been a Godsend to cheapskate amateur BBQ gastronomes such as myself.  It all starts with the best cut of meat you can buy at the right price, which means specialty butcher shops are usually off the list (with some exceptions), and I don't trust the meat counter at any grocery store, even Mariano's or Sunset.  Then come the trials and errors of trial and error (little known secret... Saturday afternoon PBS programming can be a tremendous resource for the aspiring home-gourmet who wants to cut down on errors).

I agree.  Sam's has great prices on brisket and on ribs.
Title: Re: Which smoker to buy
Post by: rocket surgeon on December 26, 2014, 04:15:49 PM
Benny's first rule of cooking meat:  If someone else can do it significantly better than me, I want to know how and/or why because I know that I can do it a hell of a lot cheaper than them.

Costco (and Sam's) has been a Godsend to cheapskate amateur BBQ gastronomes such as myself.  It all starts with the best cut of meat you can buy at the right price, which means specialty butcher shops are usually off the list (with some exceptions), and I don't trust the meat counter at any grocery store, even Mariano's or Sunset.  Then come the trials and errors of trial and error (little known secret... Saturday afternoon PBS programming can be a tremendous resource for the aspiring home-gourmet who wants to cut down on errors).

yes sir-and thanks for the rub extras.  walmart pork shoulders(tyson) @ $1.69/lb.  and a good rub haven't disappointed
oh, and a good hosing with my carolina kiss while i pull it apart.  they say to use it as a mop, but i hate opening the door once i get it rolling-anyone have any variations for the kiss?  i've added a few of benny's rub ingredients , but the main thing i like is the vinegar/sugar base with hot sauce and crushed peppers

  http://www.mastercook.com/app/Recipe/WebRecipeDetails?recipeId=318708
Title: Re: Which smoker to buy
Post by: real chili 83 on December 26, 2014, 07:06:24 PM
for the money-master-built electric. have the $250 one.  does everything i need- set the temp and time, side wood loader...life is good.  the egg?  i'll have to check that one out-thanks, but not until this one blows out

That what Santa  brought me. Elite model, 30 inch with the digital controls. No window.

Still like yours?  Gonna load mine with 25 pounds of pig and cow tomorrow.
Title: Re: Which smoker to buy
Post by: keefe on December 26, 2014, 07:59:37 PM
That what Santa  brought me. Elite model, 30 inch with the digital controls. No window.

Still like yours?  Gonna load mine with 25 pounds of pig and cow tomorrow.

Damn! What time should i be there?
Title: Re: Which smoker to buy
Post by: real chili 83 on December 26, 2014, 10:17:20 PM
Damn! What time should i be there?

Dinner at 6. Nap at 6:45. 
Title: Re: Which smoker to buy
Post by: Benny B on December 27, 2014, 12:20:54 AM
We're finally going to get a sunny, sub-20degF day here south of the border on Sunday, which can mean only one thing.... cold smoked salmon.
Title: Re: Which smoker to buy
Post by: rocket surgeon on December 27, 2014, 12:42:33 PM
That what Santa  brought me. Elite model, 30 inch with the digital controls. No window.

Still like yours?  Gonna load mine with 25 pounds of pig and cow tomorrow.

love it.  this one is on it's 3rd year w/o a problem and has seen a lot of hog and salmon.  has anyone ever done cheese?  they say cooler days are best, but i'm concerned the wood chips won't burn at 90 degrees.  i've also read that you can get a side-winder-a separate chip burner to feed the smoke thru the chip chute.  i was hoping i didn't have to mess around too much
Title: Re: Which smoker to buy
Post by: real chili 83 on December 27, 2014, 03:18:20 PM
Thanks Sturgeon. 

How long can you go before adding more chips?

Picked up 14 pounds of flat cut brisket, six pounds of ribs, and three pounds of Italians.  Changed it up and going to do it tomorrow for the packer game.

With both boys home from college, this stuff will last about a day.
Title: Re: Which smoker to buy
Post by: rocket surgeon on January 03, 2015, 02:47:23 PM
smoked stuffed(bacon and mushroom) cheeseburgers and smoked mac and(yes we are in wisconsin) cheese going on right now.  got a wireless thermometer for us lazy folk to keep an eye on the prize while inside
Title: Re: Which smoker to buy
Post by: real chili 83 on January 03, 2015, 03:16:39 PM
Need pics
Title: Re: Which smoker to buy
Post by: rocket surgeon on January 03, 2015, 06:04:25 PM
smack my lips-first reactions from the kids-big thumbs up!!  i can see trying many variations to each, but more than worthy of doing it again.  also, pretty simple
Title: Re: Which smoker to buy
Post by: real chili 83 on January 04, 2015, 08:21:43 AM
smoked stuffed(bacon and mushroom) cheeseburgers and smoked mac and(yes we are in wisconsin) cheese going on right now.  got a wireless thermometer for us lazy folk to keep an eye on the prize while inside

What temp were you running?
Title: Re: Which smoker to buy
Post by: rocket surgeon on January 05, 2015, 09:10:37 AM
the smoked mac called for a temp. of 225 and the burgers called for a temp of 275, so b/c i was smoking them together, i set it at 250-turned out great.  you can find both recipes and more on masterbuilt's web site-dadgum up!

http://recipes.masterbuilt.com/
Title: Re: Which smoker to buy
Post by: real chili 83 on January 07, 2015, 07:34:18 PM
Have you tried the prime rib recipe?  Looks great.

Here's a link for a really good carolina BBQ sauce recipe.  Absolutely fantastic.

http://bbq.about.com/od/barbecuesaucerecipes/r/blb00114.htm
Title: Re: Which smoker to buy
Post by: rocket surgeon on January 09, 2015, 06:37:28 PM
we make prime rib quite often the traditional way and i will not order it when out to eat b/c the restaurants just can't do it as well as i'm used to at home.  i smoked one some time ago and now that you mention it, i just might have to throw one on during the packer game-post game celebration meal??  the carolina sauce you suggested looks like it's right in my wheel house-thanks.  have some jerky marinating in the fridge-i usually do 5 lbs. in the smoker and another 5lbs. in the dehydrator for a little variety-also good for nervous chewing during the game.  my son will probably take a couple lbs. with him up to the packer game-his boss gave him the wells fargo indoor club seats. thanks for the suggestions!   
Title: Re: Which smoker to buy
Post by: real chili 83 on January 09, 2015, 07:57:03 PM
Agree on prime rib.  Never had a great one in a restaurant.  Make a killer one on the Farberware indoor rotisserie at home.  To die for.
Title: Re: Which smoker to buy
Post by: real chili 83 on March 29, 2015, 03:06:38 PM
Nice day yesterday outside.  Threw a five pound bone-in (que up 'Never) prime rib in the smoker.

Rub was garlic, Lawry's, and black pepper.  Started the roast in a 500 degree oven 15 minutes to brown the seasoning on the outside.  

Smoker was at 225.  Used apple wood.  Smoked till internal temp was 145. Let it rest for 45 minutes.  Carved it up for sandwiches with provolone and hot giardiniera during the UK game. Just wonderful.

Total cook time, 3.5 hours.
Title: Re: Which smoker to buy
Post by: 4everwarriors on March 29, 2015, 03:43:11 PM
I hear ya, kin. Always up for the old woody, hey?
Title: Re: Which smoker to buy
Post by: keefe on March 29, 2015, 09:49:33 PM
Nice day yesterday outside.  Threw a five pound bone-in (que up 'Never) prime rib in the smoker.

Rub was garlic, Lawry's, and black pepper.  Started the roast in a 500 degree oven 15 minutes to brown the seasoning on the outside.  

Smoker was at 225.  Used apple wood.  Smoked till internal temp was 145. Let it rest for 45 minutes.  Carved it up for sandwiches with provolone and hot giardiniera during the UK game. Just wonderful.

Total cook time, 3.5 hours.

The Mystical Union of Man, Meat, and Fire
Title: Re: Which smoker to buy
Post by: real chili 83 on May 17, 2015, 08:21:01 AM
Got two Fraboni porkettas.  Nice and slow, 180 degrees, all afternoon.

Mix of apple and hickory.

Dinner is at 6.

http://frabonisdeli.com/porketta-roast
Title: Re: Which smoker to buy
Post by: Hards Alumni on May 18, 2015, 09:19:47 AM
(https://scontent-ord.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/10985462_10100941347788484_1517736753376091398_n.jpg?oh=3ce1d60738afe67030a420e86adfa3c3&oe=560059BF)

Made this beauty yesterday... No smoker yet, but that is the next step.  It was amazing.  12 pounds of delicious.
Title: Re: Which smoker to buy
Post by: Benny B on May 18, 2015, 09:37:52 AM
Are you holding the fork by the business end, Hards?  If so, well done... and get your sorry a$$ a smoker, will ya?
Title: Re: Which smoker to buy
Post by: Hards Alumni on May 19, 2015, 05:36:11 PM
Are you holding the fork by the business end, Hards?  If so, well done... and get your sorry a$$ a smoker, will ya?

Its not me slicing!

And I'm working on it.
Title: Re: Which smoker to buy
Post by: rocket surgeon on May 19, 2015, 07:42:08 PM
Nice day yesterday outside.  Threw a five pound bone-in (que up 'Never) prime rib in the smoker.

Rub was garlic, Lawry's, and black pepper.  Started the roast in a 500 degree oven 15 minutes to brown the seasoning on the outside.  

Smoker was at 225.  Used apple wood.  Smoked till internal temp was 145. Let it rest for 45 minutes.  Carved it up for sandwiches with provolone and hot giardiniera during the UK game. Just wonderful.

Total cook time, 3.5 hours.

just saw this today-obviously.  wow-that sounds friggin delish!  good to know how you did it as i hate to experiment with a good piece of meat hey.  the sandwiches sound incredible-thanks!  i just switched the menu for saturday from baby backs to prime.  my wife(Sicilian) makes her own giardiniera a couple times a year-can't wait
Title: Re: Which smoker to buy
Post by: 4everwarriors on May 19, 2015, 08:48:45 PM
 "i hate to experiment with a good piece of meat"


Always better to know what you're doin', hey?
Title: Re: Which smoker to buy
Post by: real chili 83 on May 19, 2015, 08:56:23 PM
Let the prime get to room temp first.  Then get the oven as frigging hot as possible.

My favorite way for prime is on a Farberware indoor rotisserie. Use the same spice mix.  Keeping adding garlic as the meat starts to drip. It forms a wonderful cooked crust of seasoning, mostly of garlic. Cook till 135, remove and tent under foil. Allow to rest.  Remove skewer after rested.

For those who like their meat over cooked, slice off portions and finish in a pan of Johnnys  French dip au jus.  Heathens.
Title: Re: Which smoker to buy
Post by: rocket surgeon on May 19, 2015, 09:27:52 PM
Let the prime get to room temp first.  Then get the oven as frigging hot as possible.

My favorite way for prime is on a Farberware indoor rotisserie. Use the same spice mix.  Keeping adding garlic as the meat starts to drip. It forms a wonderful cooked crust of seasoning, mostly of garlic. Cook till 135, remove and tent under foil. Allow to rest.  Remove skewer after rested.

For those who like their meat over cooked, slice off portions and finish in a pan of Johnnys  French dip au jus.  Heathens.

i'm a big fan of the lawry's salt crust with lots of pepper and garlic on a nicely trimmed marbled cut.  i have a roast setting on my oven to set the tone for the smoker.  gonna have to look into the farberware.  prime rib, pork roasts and chops...and an extra hour on the eliptical-good stuff
Title: Re: Which smoker to buy
Post by: Dr. Blackheart on May 19, 2015, 09:29:29 PM
Thoughts on pink Himalayan sea salt?   
Title: Re: Which smoker to buy
Post by: real chili 83 on May 19, 2015, 09:37:32 PM
i'm a big fan of the lawry's salt crust with lots of pepper and garlic on a nicely trimmed marbled cut.  i have a roast setting on my oven to set the tone for the smoker.  gonna have to look into the farberware.  prime rib, pork roasts and chops...and an extra hour on the eliptical-good stuff

Pork roasts are killer on the Farberware.  Go a smidge heavier on the black pepper with pork.  Cue up 'Never again.
Title: Re: Which smoker to buy
Post by: MU Fan in Connecticut on May 20, 2015, 07:17:24 AM
Thoughts on pink Himalayan sea salt?   

I have no comment other than my wife bought a clear glass jar of it and it looks nice next to the oven.
Title: Re: Which smoker to buy
Post by: Benny B on May 20, 2015, 10:19:50 AM
Thoughts on pink Himalayan sea salt?   

If you're buying it for the health benefits, I've got bridge I'll sell you cheap.  It looks pretty, but that's about it.

Now... back in 2012, I picked up some black sea salt at the grocery in Maui (not the Safeway, the Lahaina Farms or something like that)... of course, I assume is has some volcanic quality to it that gives it its jet black color, but it has the taste, texture and mouth-feel of ordinary sea salt.  I've used it only once so far... on a prime bone-in ribeye.  The color of the salt gave it a heavily blackened appearance under normal char.  The contrast between the red, marbled center and the black crust was amazing and the taste was spectacular.

Long story short, if you're going for a "specialty salt" with a practical use, then the black Hawaiian stuff is your only option.  Otherwise, just pick up a box of Morton's kosher.





"i hate to experiment with a good piece of meat"

Always better to know what you're doin', hey?

That's what she said.
Title: Re: Which smoker to buy
Post by: rocket surgeon on May 20, 2015, 03:25:57 PM
Pork roasts are killer on the Farberware.  Go a smidge heavier on the black pepper with pork.  Cue up 'Never again.

also rosemary seems to blend in well with pork. i don't like too much fennel if any.  don't want my hog tasting like an eyetalian
Title: Re: Which smoker to buy
Post by: rocket surgeon on May 20, 2015, 03:34:05 PM
farberware has a vertical rotisserie that looks decent, but they only have used ones-going to have to keep looking as i'm not getting something used?  not putting my meat into something that someone else has had their meat in.  only a virgin rotisserie here ;D

http://www.amazon.com/gp/product/B00BRPLOM0/ref=olp_product_details?ie=UTF8&me=
Title: Re: Which smoker to buy
Post by: Benny B on May 20, 2015, 03:36:55 PM
also rosemary seems to blend in well with pork. i don't like too much fennel if any.  don't want my hog tasting like an eyetalian

Seeing as how you mentioned your wife was Sicilian on the previous page, there are probably a dozen possible responses I could insert here.

While one should not hang a curveball when his wife is responsible for the runners on base, you never go in against a Sicilian when death is on the line.
Title: Re: Which smoker to buy
Post by: rocket surgeon on May 20, 2015, 07:39:47 PM
Seeing as how you mentioned your wife was Sicilian on the previous page, there are probably a dozen possible responses I could insert here.

While one should not hang a curveball when his wife is responsible for the runners on base, you never go in against a Sicilian when death is on the line.

oh shoot-i missed that-good find-rocket's been a very bad boy-bailif, spank his pee-pee(from an old cheech n chong album)yes i said album ?-(  i should re-phrase that-i'd rather have my eyetalian tastin the hog-was that the hanger?  that's funny
Title: Re: Which smoker to buy
Post by: real chili 83 on June 06, 2015, 10:47:29 AM
I picked up a Boston butt from Sam's today for the smoker.  First time with this cut.

Any recommendations?
Title: Re: Which smoker to buy
Post by: 4everwarriors on June 06, 2015, 03:02:32 PM
Con Carne man,
If we all gotta 'splain to ya what to do with this broad from Massachusetts, ya got major problems, ai na?
Title: Re: Which smoker to buy
Post by: real chili 83 on June 06, 2015, 03:16:40 PM
Ai na, ai na.

One thing I know for sure, Jaybee will be by once some of that smokin' butt starts sifting through the neighborhood. 
Title: Re: Which smoker to buy
Post by: rocket surgeon on June 06, 2015, 03:21:32 PM
I picked up a Boston butt from Sam's today for the smoker.  First time with this cut.

Any recommendations?


spray it down with a carolina kiss(google for recipe) follow it with a good generous rub(i make my own)-smoke away(hickory and/or apple wood).  some say to give it a little mopping every 1/2-1 hour with the carolina kiss from a spray bottle.  i don't like to peek too much.  it's hard to over do one of these bad boys.  after 4-6 hours at 225, check internal temp.-ideal=195-200)whip it out, put in a big pan, pull it apart, add more rub and carolina kiss and pig out!  a good fresh pretzel roll is a bonus.  serve on roll with cole slaw, pickles(dill slices) and onions
Title: Re: Which smoker to buy
Post by: real chili 83 on June 07, 2015, 08:08:29 PM
Sturgeon,

The Carolina Kiss is to die for. Absolutely fantastic.  I used a mix of Chalua and Tobasco Chipoltle. Brown sugar too.

F, that was good.
Title: Re: Which smoker to buy
Post by: rocket surgeon on June 07, 2015, 08:51:04 PM
bonus-it has a really long shelf life(fridge) b/c it's vinegar based.  i'm usually locked and loaded for those unexpected occasions when the sudden urge to smoke comes upon me.  i'm thinking a little of that chalua and/or tobasco chipotle would meld in real nice in place of regular hot sauce(louisiana redhot) and other assorted peppers
Title: Re: Which smoker to buy
Post by: reinko on June 08, 2015, 06:36:43 AM
I picked up a Boston butt from Sam's today for the smoker.  First time with this cut.

Any recommendations?

I use the Cooks Illustrated technique, standard rub of chili powder, salt, pepper, paprika, brown sugar, garlic powder  Trim some of the fat cap, place on the smoker fat side up.  Heavy smoke with hickory for 3-4 hours, mop with apple juice every 30 min.  After 4 hours, pull it from the smoker, double wrap in foil, place in 300 degree oven till fork tender.  Let it rest for about 30 min outside the oven.
Title: Re: Which smoker to buy
Post by: Benny B on June 08, 2015, 10:24:37 AM
Costco is selling boneless shoulder now... doesn't appear to be the Boston butt cut (which is above the shoulder IIRC), and looks like it has some leg meat in it.  I prefer the shoulder cut to the Boston cut because it's more versatile, especially for pulled pork, but always hated de-boning for grinding.  This would be a coup if it's actually a boneless shoulder or picnic cut.  The butcher there (all of 25 years old) had no clue when I asked.  Can anyone confirm?
Title: Re: Which smoker to buy
Post by: ZiggysChestHair on June 08, 2015, 11:15:03 AM
I am coming around to the egg. 

With my current set up, I get tired of having to babysit charcoal when doing an all day brisket.

I prefer wood/charcoal smokers to electric.  I also hated constantly checking the temp & vents with my Weber smoker - especially when smoking anything overnight. 

I finally bought a temp controller system for my smoker.  It works even better than expected at maintaining a constant temperature.  Best yet, mine is wifi enabled which allows me to check temperature of the smoker and meats from my phone.  I went with the Stoker from rocksbarbque.com (http://rocksbarbque.com), but there are several competing options out there at various price points.  They have configurations for many popular smokers out there.
Title: Re: Which smoker to buy
Post by: real chili 83 on June 08, 2015, 01:07:51 PM
Santa brought me an electric one this year.  Very happy with it.

The wifi thing sounds really cool.
Title: Re: Which smoker to buy
Post by: Skatastrophy on June 08, 2015, 01:32:39 PM
I use the Cooks Illustrated technique, standard rub of chili powder, salt, pepper, paprika, brown sugar, garlic powder  Trim some of the fat cap, place on the smoker fat side up.  Heavy smoke with hickory for 3-4 hours, mop with apple juice every 30 min.  After 4 hours, pull it from the smoker, double wrap in foil, place in 300 degree oven till fork tender.  Let it rest for about 30 min outside the oven.

If you don't trim the fat cap then you don't have to mop. The fat cap rendering will keep that cut nice and juicy the whole time smoking. Plus I've found that mopping impacts the quality of my bark when smoking butts.

The only time that I pull the butt and finish in the oven is if I'm time constrained or if I'm cooler-crutching it. Butts cooler-crutch very well, and it really helps with timing if you have people coming over. Additionally, if you cooler-crutch it you don't have to let it rest after you've finished it off in the oven.

The only addition that I'd have is a 50/50 water to apple cider vinegar finishing sauce, with a tablespoon of your rub tossed in for good measure. Just get the meat wet after you've pulled it, enough that the bottom of your pan/dish is a little wet. The vinegar really breaks down any little fat chunks that you missed pulling out when you were pulling your butt apart.

This is a great thread, guys!
Title: Re: Which smoker to buy
Post by: rocket surgeon on June 08, 2015, 02:13:28 PM
I prefer wood/charcoal smokers to electric.  I also hated constantly checking the temp & vents with my Weber smoker - especially when smoking anything overnight. 

I finally bought a temp controller system for my smoker.  It works even better than expected at maintaining a constant temperature.  Best yet, mine is wifi enabled which allows me to check temperature of the smoker and meats from my phone.  I went with the Stoker from rocksbarbque.com (http://rocksbarbque.com), but there are several competing options out there at various price points.  They have configurations for many popular smokers out there.

how do you control the temp with wood/charcoal smoker?

my electric masterbuilt has a temp and time setting with side wood chip loader-just set and go.  bought a wireless thermometer, but i like the phone concept.  gonna look into those-thanks
Title: Re: Which smoker to buy
Post by: real chili 83 on June 08, 2015, 02:15:06 PM
Guys, the mop recipe that Sturgeon recommended, Carolina Kiss, is to die for.  I also drizzled some on the meat after shredding.

Google Carolina Kiss.
Title: Re: Which smoker to buy
Post by: MUfan12 on June 08, 2015, 02:22:51 PM
If you don't trim the fat cap then you don't have to mop. The fat cap rendering will keep that cut nice and juicy the whole time smoking. Plus I've found that mopping impacts the quality of my bark when smoking butts.

I don't use a brush anymore because it would wash off the rub. I usually spray mine with a mix of apple juice and bourbon. The spray does just enough, and it really creates a great bark.
Title: Re: Which smoker to buy
Post by: Skatastrophy on June 08, 2015, 03:33:34 PM
I don't use a brush anymore because it would wash off the rub. I usually spray mine with a mix of apple juice and bourbon. The spray does just enough, and it really creates a great bark.

Mopping is applying a mop sauce, whether you're using a mop brush or a spray bottle.

This is a pretty good writeup of how mopping, when you're cooking slow at low temps: http://amazingribs.com/tips_and_technique/basting.html

I get, though, that it makes me feel better by giving me something to do! ha!
Title: Re: Which smoker to buy
Post by: Benny B on June 08, 2015, 04:08:11 PM
how do you control the temp with wood/charcoal smoker?

Well-seasoned firewood, a reliable thermometer, vents (one on the firebox, one on the chimney), a banquet pan (13" x 21") filled with water, an auto-resetting timer, patience, and a cooler full of beer.
Title: Re: Which smoker to buy
Post by: real chili 83 on June 08, 2015, 07:12:23 PM
I don't use a brush anymore because it would wash off the rub. I usually spray mine with a mix of apple juice and bourbon. The spray does just enough, and it really creates a great bark.


I tried spraying the Carolina Kiss, but the ground black pepper clogged the sprayer.  Ended up brushing it on.
Title: Re: Which smoker to buy
Post by: rocket surgeon on June 08, 2015, 07:35:50 PM


I tried spraying the Carolina Kiss, but the ground black pepper clogged the sprayer.  Ended up brushing it on.


yup-exactly what happened to me and is exactly what i did, however, i usually don't like to open the door much if at all during the process, so the last few times, i've just mixed in a generous amount of the kiss while i pulled it apart and i didn't get any complaints
Title: Re: Which smoker to buy
Post by: ZiggysChestHair on June 09, 2015, 08:13:40 AM
how do you control the temp with wood/charcoal smoker?

Basically the device has a couple probes you can hook up.  1 probe for the smoker temp, and as many as you want for the meat temp.  It also has a fan that hooks onto one of the vents.  Basically, it kicks the fan on when necessary to maintain the appropriate temp.  Before I had the temp controller, adjusting the vents to maintain a constant temp was a struggle.  My temps would often fluctuate 25-50 degrees.  The temp controller really does a nice job at keeping the temp right at whatever it is set to.  It's also really nice for long cooks to know when you might need to add some more fuel.  Then you can set alarms for kettle and meat temperatures as well. 
Title: Re: Which smoker to buy
Post by: rocket surgeon on June 09, 2015, 11:44:44 AM
Basically the device has a couple probes you can hook up.  1 probe for the smoker temp, and as many as you want for the meat temp.  It also has a fan that hooks onto one of the vents.  Basically, it kicks the fan on when necessary to maintain the appropriate temp.  Before I had the temp controller, adjusting the vents to maintain a constant temp was a struggle.  My temps would often fluctuate 25-50 degrees.  The temp controller really does a nice job at keeping the temp right at whatever it is set to.  It's also really nice for long cooks to know when you might need to add some more fuel.  Then you can set alarms for kettle and meat temperatures as well. 

interesting-thanks.  just wondering, why you prefer the charcoal/wood smokers over an electric or propane?  unless you don't have access to electric...   but as i've said, i love the electric for the control of temp. and time.  going on 3rd year with this one and for $150, if it burns out, i'll just buy another one. 

anyone try smoking cheese?  how low of a temp. could you go to provide smoke w/o melting the cheese.  i guess the other way would be to make the smoke outside of the smoker and pipe it in.  would be terribly difficult as i have that side wood chip loader hole
Title: Re: Which smoker to buy
Post by: ZiggysChestHair on June 09, 2015, 01:16:44 PM
interesting-thanks.  just wondering, why you prefer the charcoal/wood smokers over an electric or propane?  unless you don't have access to electric...   but as i've said, i love the electric for the control of temp. and time.  going on 3rd year with this one and for $150, if it burns out, i'll just buy another one. 

anyone try smoking cheese?  how low of a temp. could you go to provide smoke w/o melting the cheese.  i guess the other way would be to make the smoke outside of the smoker and pipe it in.  would be terribly difficult as i have that side wood chip loader hole

I don't have any experience with a propane smoker so I can't speak for it.  I know a few people who own electric smokers.  I agree with you on the convenience factor.  A lot may just be personal preference, but I think you get more/better smoke with an actual fire verses smoldering the chips over an electric burner.  Though I suppose it's possible the BBQ I've had off an electric smoker just wasn't made as good.  I'll admit to being a bit of a BBQ snob.

As for cheese, I know a person who owns one of those electric Bradley smokers, and he will smoke cheese a few times a year.  I think you hit the main criteria in that you need to pipe in the smoke as to not heat the cheese while smoking.  The results have been decent from what I've tasted.
Title: Re: Which smoker to buy
Post by: Benny B on June 09, 2015, 02:19:47 PM
interesting-thanks.  just wondering, why you prefer the charcoal/wood smokers over an electric or propane?  unless you don't have access to electric...   but as i've said, i love the electric for the control of temp. and time.  going on 3rd year with this one and for $150, if it burns out, i'll just buy another one. 

anyone try smoking cheese?  how low of a temp. could you go to provide smoke w/o melting the cheese.  i guess the other way would be to make the smoke outside of the smoker and pipe it in.  would be terribly difficult as i have that side wood chip loader hole

Same reason people buy a pizza stone instead of a pizza oven... authenticity and the joy of cooking.

My CharGriller has a side box for the fire, so what's in the "chamber" does not get direct heat... the lowest I can keep a fire sustained without constant supervision is around 200-225 degrees, but I can actually keep the chamber 100-125 degrees below the temp of the firebox depending on ambient temps.  My target chamber temp for BBQ is 200 degF, which I just can't do with direct heat but is a snap with the firebox.  During the winter, I can cold smoke salmon, which I like to keep around 100 degF.

All of this is actually a pretty good argument for an electronic or automatic box, but I can tell you firsthand that BBQ tastes different when it's fueled by wood vs. a pellet... it's not necessarily "better" since some people prefer one flavor vs. the other, but it is more satisfying to do it the authentic way.

There's only one wrong way to do BBQ: Liquid Smoke.
Title: Re: Which smoker to buy
Post by: ZiggysChestHair on June 09, 2015, 03:42:12 PM
There's only one wrong way to do BBQ: Liquid Smoke.

I'd add to that list pre-boiling ribs.
Title: Re: Which smoker to buy
Post by: rocket surgeon on June 09, 2015, 06:43:15 PM
I'd add to that list pre-boiling ribs.


that always made me laugh-rib soup ey? 
Title: Re: Which smoker to buy
Post by: MUfan12 on September 01, 2015, 02:31:40 PM
Thinking about throwing a brisket on this weekend... anyone inject theirs before smoking it? I've seen a lot of sites say yes, and others say it turns it into roast beef.

Hopefully this time goes better than the first... had big temperature issues and it wasn't great.
Title: Re: Which smoker to buy
Post by: real chili 83 on September 01, 2015, 03:31:08 PM
I did my last brisket injected with Carolina Kiss for the marinade.  Turned out good.

Title: Re: Which smoker to buy
Post by: rocket surgeon on September 01, 2015, 06:19:23 PM
I did my last brisket injected with Carolina Kiss for the marinade.  Turned out good.

that sounds illegal!  how long did you let it sit with the kiss?  overnight?
Title: Re: Which smoker to buy
Post by: real chili 83 on September 01, 2015, 07:22:56 PM
that sounds illegal!  how long did you let it sit with the kiss?  overnight?
 

I added it right before I threw it in the smoker.
Title: Re: Which smoker to buy
Post by: real chili 83 on September 01, 2015, 08:43:13 PM
Anyone got a good salmon marinade?
Title: Re: Which smoker to buy
Post by: 4everwarriors on September 01, 2015, 09:23:28 PM
Better if ya just rub your Coho, ai na?
Title: Re: Which smoker to buy
Post by: real chili 83 on September 01, 2015, 09:29:42 PM
Better if ya just rub your Coho, ai na?

We're talkin' salmon, not snapper.
Title: Re: Which smoker to buy
Post by: Benny B on September 02, 2015, 10:56:37 AM
Salmon doesn't need a marinade as far as I'm concerned.  The last thing you want to do is to mask the natural oils of the flesh.
Title: Re: Which smoker to buy
Post by: rocket surgeon on September 06, 2015, 08:34:54 PM
Anyone got a good salmon marinade?

for smoking or grilling?

i have no appetite for grilled or broiled or pan seared salmon.  smoked-i'll eat all day long.  my wife has a number of marinades and she really likes that cedar plank method
Title: Re: Which smoker to buy
Post by: real chili 83 on September 07, 2015, 08:25:39 AM
Smoked
Title: Re: Which smoker to buy
Post by: rocket surgeon on September 07, 2015, 06:50:43 PM
basic-water, salt, brown sugar

1 gallon water

       1 1/2 cup kosher salt
       1 1/2 cup brown sugar

  after that, you can add all kinds of things-wine, cayenne, herbs, shallots(excellent addition), dill, lemon juice, hot pepper sauce, worcestershire,  etc. to your liking.  in other words, i don't measure any of that stuff, just experiment or try to visualize what kind of flavor i'm looking for.  but i love shallots cut into quarters and also in the water pan during smoking

but i always put nice cracked pepper crust over surface of fillets before putting on smoker for a little extra kick
Title: Re: Which smoker to buy
Post by: real chili 83 on September 26, 2015, 10:03:44 AM
75 degrees and sunny.  The smoker is fully operational today.

8 pound brisket.  Overnight, injected with carolina kiss and rubbed with mix of SaltLick and Rufus Teague.

3 racks of ribs ready to go. Also rubbed overnight.

Dozen drumsticks, olive oil and Cavender's greek seasoning.

Dinner is at 6:30.
Title: Re: Which smoker to buy
Post by: 4everwarriors on September 26, 2015, 11:11:06 AM
Address kin, hey?
Title: Re: Which smoker to buy
Post by: rocket surgeon on September 26, 2015, 01:29:07 PM
so you're going vegan on us?? ;D  sounds like a lot of meat-cool!
Title: Re: Which smoker to buy
Post by: rocket surgeon on September 26, 2015, 01:30:31 PM
i can't compete with that-just threw 4 salmon filets on, brining all night
Title: Re: Which smoker to buy
Post by: real chili 83 on September 26, 2015, 04:57:15 PM
Address kin, hey?

Pm me 'Never. Yout always welcome.

Wouldn't be surprised if Jaybee shows up once the smell wafts across the hood to his crib.  ;D
Title: Re: Which smoker to buy
Post by: real chili 83 on October 15, 2015, 10:41:28 PM
Gonna do some sausage on Sunday morning for the big game at noon.  Eyeing up the Ukranian sausage from Kramarczuk's.  Fresh buns, some good polish mustard....hmmm

Brisket on the menu too.  And ribs.  And some thick sliced bacon. 

Pics of the brisket will be posted.
Title: Re: Which smoker to buy
Post by: keefe on October 16, 2015, 03:00:50 AM
Anyone got a good salmon marinade?

In Seattle the go-to whole salmon prep is hit it the outside with olive oil then the cavity with sea salt, cracked pepper, sliced lemon, onion, and fennel. Grill on an alderwood plank. Finish on the grate to char the skin (which is edible!)

Always do a whole salmon v fillets if you can. That is easy here in the PNW but I am sure any good fish monger in the heartland has whole salmon on offer.
Title: Re: Which smoker to buy
Post by: keefe on October 16, 2015, 03:05:23 AM
One important note on salmon - always buy wild. The farm raised is dyed and tastes like sawdust.

Most people prefer King but for my money the best eating is sockeye. When the silver are running in the Sound we will bring home a dozen. Fresh out of the water they eat like filet mignon.
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 23, 2015, 06:00:36 AM
i'm sitting here with a big corned beef brisket and i'm thinking, what if i throw this bad boy on the smoker?  so i look up smoked corned beef and guess what?

                          IT'S PASTRAMI!!!

sonuva...i never knew that and i love pastrami.  i knew it was kinda like corned beef and, well, it is

anyway, throwing a 4 pounder on for the first time with a rub of brown sugar(1 tbsp) garlic and onion powder(1 tbsp each)  4 tabsp fresh ground black pepper,  2 tbsp ground corriander, rub over a coat of dijon mustard

cook/smoke until internal temp hits 195(some are good with 165-170)
allow to rest for 30-60 min. or refridg overnight and slice on meat slicer serve with your best buns(yes sir!) provolone cheese, dijon mustard and whatever else is your pleasure. a little giardiniera...

    i prefer a good soft onion bun-actually all my buns need to be soft yet firm-able to hold a dime while running the 100 yard dash without falling out-better yet-give you change at the finish line ;D ;D ;D ;D

i'll let ya'll know how this turns out-the pastrami that is
Title: Re: Which smoker to buy
Post by: real chili 83 on October 23, 2015, 06:15:23 AM
Gol dangit, that sounds good.

Send pics.   :)
Title: Re: Which smoker to buy
Post by: Benny B on October 23, 2015, 09:18:26 AM
More food porn:

This, my friends, is 14 lbs of rubbed and scored pork belly, a/k/a the best f*cking meat known to mankind... well, the majority of mankind any way.  I'm no theologian, but I'm pretty sure that the ultimate reward of going to heaven is watching the arriving Jews and Muslims discover that slow-roasted pork belly is the only thing on the menu for all of eternity.
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 23, 2015, 09:52:27 AM
Gol dangit, that sounds good.

Send pics.   :)

no doubt-here she goes
  i have a pic of the slab of meat all rubbed just before throwing it in, up on my attach in jpg form-how do i attach to msg?  man, am i computer challenged?  last time i didi this, my sis-in-law did it and i forget :-[  never mind, it worked!!
Title: Re: Which smoker to buy
Post by: 4everwarriors on October 23, 2015, 11:05:36 AM
Cheers y'all, ai na?
Title: Re: Which smoker to buy
Post by: keefe on October 23, 2015, 06:25:52 PM
More food porn:

 a/k/a the best f*cking meat known to mankind...

I prefer to sport the best f*cking meat known to womankind...
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 23, 2015, 06:31:56 PM
Cheers y'all, ai na?

goin vegan, "ey?
Title: Re: Which smoker to buy
Post by: real chili 83 on October 23, 2015, 11:57:39 PM
Benny, copied this article for you.

http://foodspin.deadspin.com/how-to-cook-pork-belly-which-thoroughly-kicks-bacons-a-1619788169
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 24, 2015, 01:24:02 PM
Benny, copied this article for you.

http://foodspin.deadspin.com/how-to-cook-pork-belly-which-thoroughly-kicks-bacons-a-1619788169

wow!  a couple of comments/questions-i understand it's hard to find uncured, but if you call a farmer or butcher who has regular access to pork belly, couldn't you pre-order it for cheaper than $15-20/lb.?  i mean, they aren't getting near that when sold to someone who is putting in more time with it to turn it into bacon.  and bacon sure ain't $15-20. 

so benny, where did ya get yours? 

also, the author/cook of said pork belly makes no mention of smoking it.  i'm assuming because he doesn't think one could improve it any further?  i'd love to try it both ways though just to satisfy my curiosity
Title: Re: Which smoker to buy
Post by: real chili 83 on October 24, 2015, 03:33:25 PM
I looked around at a couple of stores tody, plus a meat market (Von Hanson's) with no luck.

Title: Re: Which smoker to buy
Post by: rocket surgeon on October 24, 2015, 04:11:32 PM
here's your kubota

http://www.williams-sonoma.com/products/3890019/?catalogId=80&sku=3890019&cm_ven=Google_PLA&cm_cat=Shopping&cm_pla=default&cm_ite=default&gclid=Cj0KEQjw2KyxBRCi2rK11NCDw6UBEiQAO-tljQeSjtSnyHT9_9XSD_IegsXz5YoNsMLElp1nFbE2m2MaAskp8P8HAQ&kwid=productads-plaid^95747195863-sku^3890019-adType^PLA-device^c-adid^45527542423

here's a 15 lb'er for $169

http://www.amazon.com/Snake-River-Farms-American-Kurobuta/dp/B00ICYUMIQ/ref=sr_1_1?s=grocery&ie=UTF8&qid=1445720967&sr=1-1&keywords=pork+belly

i might have to check one of these bad boys out
Title: Re: Which smoker to buy
Post by: Benny B on October 26, 2015, 12:26:08 PM
Despite pork belly costing much less than bacon to produce, it's typically much more expensive at retail due to supply/demand (i.e. there simply isn't any supply because the demand is for bacon).  Enter Costco.

That monstrosity cost me about $40.  About $2.79/lb or thereabouts.
Title: Re: Which smoker to buy
Post by: real chili 83 on October 26, 2015, 02:27:11 PM
Anyone see them at Sam's?
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 26, 2015, 07:24:12 PM
Despite pork belly costing much less than bacon to produce, it's typically much more expensive at retail due to supply/demand (i.e. there simply isn't any supply because the demand is for bacon).  Enter Costco.

That monstrosity cost me about $40.  About $2.79/lb or thereabouts.

that's a little better than $15-20+/lb. williams sonoma and snake river stuff that's getting up around the kobe stuff
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 01, 2015, 06:55:35 AM
doing my first chicken(on the smoker) rubbed with rosemary olive oil, minced garlic, cracked pepper and a lawry's perfect blend poultry rub.  wrapped whole 6 ib.'er in seran wrap tight with spices over night. 

smoke her at 225-230 hickory blend chips until the breast temp of 165

here she goes
Title: Re: Which smoker to buy
Post by: real chili 83 on November 01, 2015, 08:30:10 AM
No pork belly?
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 01, 2015, 08:06:06 PM
i haven't had a chance to pin one down locally yet.  there's an old time butcher down the road i'm going to see if he can get any pre-bacon first,  then i'll go online.  have'nt given up yet
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 01, 2015, 08:22:57 PM
anyone ever been to kansas city?

http://www.foxnews.com/leisure/2015/10/28/best-kansas-city-bbq/?intcmp=hpff
Title: Re: Which smoker to buy
Post by: Benny B on November 02, 2015, 08:35:49 AM
You can't see the tag very well, but that whole belly on the top is just over 9 pounds priced at $26.99 ($2.89/lb).  This was taken Friday.

You don't need a heritage pig or one that's been sponge bathed in spring water its whole life.  As the deadspin article says, you can die f-ing happy after eating one of these (which you probably will if you eat the whole thing in a single sitting).
Title: Re: Which smoker to buy
Post by: Hards Alumni on November 02, 2015, 09:29:45 AM
Had a Halloween party this weekend... Smoked

2 chickens after brining for 16 hours
20 lb brisket
3 racks of ribs
4 whole trout

Title: Re: Which smoker to buy
Post by: MUfan12 on November 02, 2015, 09:56:37 AM
anyone ever been to kansas city?

http://www.foxnews.com/leisure/2015/10/28/best-kansas-city-bbq/?intcmp=hpff

Yep. Been to Bryant's, Gates, and Jack Stack. All were excellent. Burnt ends sammich at Gates was the best thing I ate.
Title: Re: Which smoker to buy
Post by: real chili 83 on November 02, 2015, 10:17:12 AM
Had a Halloween party this weekend... Smoked

2 chickens after brining for 16 hours
20 lb brisket
3 racks of ribs
4 whole trout

What, no pics????
Title: Re: Which smoker to buy
Post by: 🏀 on November 02, 2015, 04:04:52 PM
Any of you pros got a brisket recipe to share?

It'll be my fourth time using the smoker. Did a pork shoulder, chicken and two bacon explosions so far. Getting out of my busy season and thinking about picking up a brisket at the meat store tomorrow.
Title: Re: Which smoker to buy
Post by: real chili 83 on November 02, 2015, 04:08:40 PM
Any of you pros got a brisket recipe to share?

It'll be my fourth time using the smoker. Did a pork shoulder, chicken and two bacon explosions so far. Getting out of my busy season and thinking about picking up a brisket at the meat store tomorrow.

I use a mix of Rufus Teague and Salt Lick for a rub.  Pack it on tight. 

Cook till 185, then wrap in foil.  Pour in either apple juice or Carolina Kiss.  Finish at 205 degrees.  Let rest.  Enjoy. 

Smoker temp - 240.
Title: Re: Which smoker to buy
Post by: 🏀 on November 02, 2015, 04:10:38 PM
I use a mix of Rufus Teague and Salt Lick for a rub.  Pack it on tight. 

Cook till 185, then wrap in foil.  Pour in either apple juice or Carolina Kiss.  Finish at 205 degrees.  Let rest.  Enjoy. 

Smoker temp - 240.

What kinda time frames are you looking at, if you dont mind. Ballparks.

Also, cover in Carolina Kiss, wrap in foil and throw back in smoker, yeah?
Title: Re: Which smoker to buy
Post by: real chili 83 on November 02, 2015, 06:51:25 PM
Six hours hours for a flat cut brisket. 

When you add the Kiss, or apple juice, heat it up before adding.  Otherwise the cold liquid takes the meat temp down and extends the cook time. 

Keep a wired probe in the meat (que up 'Never) to monitor without opening the door. 
Title: Re: Which smoker to buy
Post by: 🏀 on November 02, 2015, 06:54:04 PM
Six hours hours for a flat cut brisket. 

When you add the Kiss, or apple juice, heat it up before adding.  Otherwise the cold liquid takes the meat temp down and extends the cook time. 

Keep a wired probe in the meat (que up 'Never) to monitor without opening the door. 

I got the probe, thanks for the info. I'll post results.
Title: Re: Which smoker to buy
Post by: 4everwarriors on November 02, 2015, 07:46:12 PM
Six hours hours for a flat cut brisket. 

When you add the Kiss, or apple juice, heat it up before adding.  Otherwise the cold liquid takes the meat temp down and extends the cook time. 

Keep a wired probe in the meat (que up 'Never) to monitor without opening the door.


Now you're talkin', kin, ai na?
Title: Re: Which smoker to buy
Post by: Benny B on November 03, 2015, 12:11:40 PM
What kinda time frames are you looking at, if you dont mind. Ballparks.

Also, cover in Carolina Kiss, wrap in foil and throw back in smoker, yeah?

Some will say "the longer the better," but it really depends on a variety of factors including the type of cut, the fat content (marbling), the level of tenderness desired, how the meat was aged (dry vs. wet) and how far you want the smoke ring to penetrate the meat.  But if there's one rule to remember, it's that "time isn't important until the temperature is right."

Even the toughest cut of meat can be tenderized with nothing more than time and heat... this is because the connective tissues (collagen) hydrolyzes, or "melts," into gelatin between 160-200 degF.  When collagen breaks down, the meat becomes tender and the gelatin is what gives the meat its moist, savory texture.  This is when time becomes important because the hydrolysis of collagen is anything but instant.  You've got to let the heat penetrate and do its job, and this is what takes hours.

That said, the proteins in meat will contract at much lower temps (~120F) and squeeze the moisture out of the meat; the faster the temperature rise, the more intense the contraction (and more moisture is eliminated).  Eventually, all of this moisture is lost to evaporation as a finished brisket contains minimal, if any, of its natural moisture (which, among other things, would inhibit the formation of bark).  Around 150 degF, the residual moisture starts to evaporate, which in turn cools the meat, so your meat temp might "stall" around 150-160 degF until all of the moisture evaporates... this could add an hour or two to your cooking time because no collagen is breaking down during this time; however, this might be desirable if you're going for a more intense smoke flavor.  If you have a dry-aged cut (or something that's been sitting, covered with cotton towels in the fridge for a couple days), it's going to take less time.  Also, a prime cut will take less time than a choice cut, which will take less time than a select cut as the more marbled your cut is, the less moisture there is to evaporate.

Shooting from the hip... for a wet-aged, vacuum sealed, choice cut, full size brisket -- 6 hours at 240 degF sounds about right, though I keep my temps much lower (around 200 degF), so 7-8 hours is the minimum IMBY with 9-10 hours not being atypical.
Title: Re: Which smoker to buy
Post by: MUfan12 on November 03, 2015, 12:52:53 PM
Around 150 degF, the residual moisture starts to evaporate, which in turn cools the meat, so your meat temp might "stall" around 150-160 degF until all of the moisture evaporates... this could add an hour or two to your cooking time because no collagen is breaking down during this time; however, this might be desirable if you're going for a more intense smoke flavor.

And the stall will vary from brisket to brisket. I did a 5 lb flat a few weeks ago and it stalled out for almost 3 hours. The one before that had almost no stall and was done in under 6 hours. Hard to predict.
Title: Re: Which smoker to buy
Post by: real chili 83 on November 03, 2015, 02:19:19 PM
Found some pork belly today in a local Asian grocery store.  $3.99 per pound.
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 03, 2015, 03:45:48 PM
Found some pork belly today in a local Asian grocery store.  $3.99 per pound.

ya sure that it's pork there hey-tastes like chicken? ruff
Title: Re: Which smoker to buy
Post by: 4everwarriors on November 03, 2015, 04:34:02 PM
Mighta been one of them Asian pigs that were hung out to dry on the clothesline like Peking duck, hey?
Title: Re: Which smoker to buy
Post by: real chili 83 on November 03, 2015, 09:02:14 PM
Got a connection at Byerlys for pork belly

Has anyone tried....'Never, here come a hanging curve....making bacon at home?

Found this recipe from the Art of Manliness website.  http://www.artofmanliness.com/2015/05/08/how-to-make-your-own-bacon/

Title: Re: Which smoker to buy
Post by: 4everwarriors on November 04, 2015, 06:29:56 AM
Watchin' the sizzle right now, hey.
Title: Re: Which smoker to buy
Post by: Hards Alumni on November 04, 2015, 03:38:18 PM
Any of you pros got a brisket recipe to share?

It'll be my fourth time using the smoker. Did a pork shoulder, chicken and two bacon explosions so far. Getting out of my busy season and thinking about picking up a brisket at the meat store tomorrow.

get the heat up to 275 on the smoker and let it sit.  When you hit 205F in the thickest part wrap it in butcher paper (plastic side in) and let it soak up the juices... total process is about 12-13 hours.  I like to smoke with oak for brisket.

For the rub, I just use a simple one.

1c coarse Kosher salt
1c coarse black pepper
1/2c garlic powder
1/2c onion powder

coarse is important.   chuck it all in a container and rub on heavily.  I do not use anything else.

I can answer any questions you might have.  Using a 55 gallon upright smoker that was home engineered.

I'd load up some pictures from this last weekend, but my LCD screen on my phone broke... I may be able to get them uploaded at home.
Title: Re: Which smoker to buy
Post by: real chili 83 on November 04, 2015, 04:02:13 PM
Benny,

Found some pork belly at a good grocery store.  They sell it for $7.99 per pound, and it comes in one pound packs from their supplier. 

One pound packs sounds small.  Are you finding it in larger slabs?  You get yours at Costco, correct?
Title: Re: Which smoker to buy
Post by: Benny B on November 04, 2015, 04:32:55 PM
Costco is correct.  If you look at the picture on my previous post, you'll see the full slabs on the right... those are generally 9-12 lbs., though sometimes larger.  On the left side, you'll see they also sell smaller packages of the belly in slices that are about 1" thick... those packages are generally around 3.5 lbs. and cost an extra 60-70c (or so) per pound.

$7.99 for a 1-lb package seems like a boutique item... is it possibly pre-cooked?  Are you sure they aren't selling uncured bacon or salt pork (neither of which is the same as the raw pork belly I'm referring to)?

My wife's step brother works in purchasing for Costco, and he has confirmed what most of us know (Costco members anyway) about Costco: stores are very provincial in their buying and offerings, especially when it comes to fresh foods, i.e. what's available at Mettawa (the store where I buy) may not be available at the two nearest stores in Kenosha or Lake Zurich but might be available in further-away stores like Arlington Heights and Hammond, IN.
Title: Re: Which smoker to buy
Post by: real chili 83 on November 04, 2015, 07:20:25 PM
A well regarded butcher near by says on his website he carries side pork. From what I've been able to find out, it appears to be another name for pork belly. Opinions????
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 04, 2015, 07:31:04 PM
found this conversation online-looked like scoop at first, but some guys supposedly in the know grapple with side vs belly and seem to conclude they are the same??

http://forum.bradleysmoker.com/index.php?topic=5600.0
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 04, 2015, 07:34:06 PM
scroll down and they show a porker dressed and spread out, showing the cuts

http://www.smokingmeatforums.com/t/103469/pork-side-vs-belly
Title: Re: Which smoker to buy
Post by: real chili 83 on November 04, 2015, 07:47:41 PM
found this conversation online-looked like scoop at first, but some guys supposedly in the know grapple with side vs belly and seem to conclude they are the same??

http://forum.bradleysmoker.com/index.php?topic=5600.0
  Geez, Chicos is on that site too.   ;)
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 04, 2015, 08:11:28 PM
  Geez, Chicos is on that site too.   ;)

even chicos will/would laugh at this one  +++  my bet he's habanero undercover
Title: Re: Which smoker to buy
Post by: Warriors, Come Out and Playeeyay on November 05, 2015, 07:42:13 AM
Thinking about throwing a turkey on the Weber Bullet for Thanksgiving?  What's everyone's thoughts on smoked turkey?  Worth it for a change of pace?  Or stick with the ol' oven?
Title: Re: Which smoker to buy
Post by: real chili 83 on November 05, 2015, 08:00:31 AM
Thinking about throwing a turkey on the Weber Bullet for Thanksgiving?  What's everyone's thoughts on smoked turkey?  Worth it for a change of pace?  Or stick with the ol' oven?

Tasty.  Gotta be patient with the cook time.  Mrs. Ford and the kids needs to be a fan of smoked food, or you will get the evil stink eye for ruining Thanksgiving. 

Consider starting the turkey in the oven at 500 degrees to brown the skin, then toss in the smoker.  I'd brine it too.

I say go for it!
Title: Re: Which smoker to buy
Post by: Benny B on November 05, 2015, 09:44:23 AM
Thinking about throwing a turkey on the Weber Bullet for Thanksgiving?  What's everyone's thoughts on smoked turkey?  Worth it for a change of pace?  Or stick with the ol' oven?

Turkey is a different beast when it comes to smoking... longer times and lower temps.  Unlike beef and pork where you want all the moisture to evaporate so you can hold the meat at temps b/t 160-200 for an extended period, turkey needs to retain as much of its own moisture as possible, and there's no amount of gravy that's going to save a dry Thanksgiving bird.  You want to heat the turkey as evenly as possible with a target internal temp around 170 degF (no less than 165 degF), which means a smoker temp about 190-200 degF... otherwise, the outer portions are going to dry out before the inner portions are cooked.

Definitely brine, even if the turkey is pre-injected with solution.  Overnight is ideal, otherwise, at least 4 hours minimum (more is better).

Absolutely DO NOT:

1) Stuff the turkey
2) Pre-cook the turkey
3) Allow the smoker temp to go over 210 degF
4) Let the internal temp rise above 175 degF
5) Place the turkey in the smoker half-frozen
6) Let the turkey sit (stew) in its own drippings
7) Remove the skin.

Suggested DO's:
1) Wrap the legs loosely in foil
2) Place a water bath just above the fire
3) Pat dry and rub with olive oil - better yet, bacon/pork belly grease - above and below the skin.
4) Test run with a smaller bird the Saturday prior or have something else on backup... there's nothing worse than a Thanksgiving with no turkey (or overdone turkey, or not-quite-cooked turkey, etc.)
Title: Re: Which smoker to buy
Post by: real chili 83 on November 05, 2015, 09:58:59 AM
Turkey is a different beast when it comes to smoking... longer times and lower temps.  Unlike beef and pork where you want all the moisture to evaporate so you can hold the meat at temps b/t 160-200 for an extended period, turkey needs to retain as much of its own moisture as possible, and there's no amount of gravy that's going to save a dry Thanksgiving bird.  You want to heat the turkey as evenly as possible with a target internal temp around 170 degF (no less than 165 degF), which means a smoker temp about 190-200 degF... otherwise, the outer portions are going to dry out before the inner portions are cooked.

Definitely brine, even if the turkey is pre-injected with solution.  Overnight is ideal, otherwise, at least 4 hours minimum (more is better).

Absolutely DO NOT:

1) Stuff the turkey
2) Pre-cook the turkey
3) Allow the smoker temp to go over 210 degF
4) Let the internal temp rise above 175 degF
5) Place the turkey in the smoker half-frozen
6) Let the turkey sit (stew) in its own drippings
7) Remove the skin.

Suggested DO's:
1) Wrap the legs loosely in foil
2) Place a water bath just above the fire
3) Pat dry and rub with olive oil - better yet, bacon/pork belly grease - above and below the skin.
4) Test run with a smaller bird the Saturday prior or have something else on backup... there's nothing worse than a Thanksgiving with no turkey (or overdone turkey, or not-quite-cooked turkey, etc.)


Benny, what do you think about first in the oven at the hottest temp possible to brown the skin?  It takes about 5-10 minutes tops.
Title: Re: Which smoker to buy
Post by: MUfan12 on November 05, 2015, 10:08:15 AM
Benny, what do you think about first in the oven at the hottest temp possible to brown the skin?  It takes about 5-10 minutes tops.

When I smoke chicken, I'll throw some olive oil/butter on it and finish it under the broiler for a few minutes. Gotta keep an eye on it, but it crisps up nicely.
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 05, 2015, 02:33:33 PM
When I smoke chicken, I'll throw some olive oil/butter on it and finish it under the broiler for a few minutes. Gotta keep an eye on it, but it crisps up nicely.

great idea-just did a 5 ib'er last weekend and was thinking about doing that, but wasn't sure how without drying it out-now i know-thanks

thanks benny for the turkey tips
Title: Re: Which smoker to buy
Post by: 🏀 on November 05, 2015, 05:02:51 PM
Picked up the 10 pound brisket this afternoon, last one left. On sale for 20% off.
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 05, 2015, 06:27:27 PM
Picked up the 10 pound brisket this afternoon, last one left. On sale for 20% off.

i'm always concerned with the priced for the quick sale-it better pass the smell test, then light 'er up!  i've got to go belly hunting
Title: Re: Which smoker to buy
Post by: real chili 83 on November 05, 2015, 06:44:40 PM
I'm hoping to score tomorrow at Hagberg's.
Title: Re: Which smoker to buy
Post by: 🏀 on November 05, 2015, 07:42:27 PM
i'm always concerned with the priced for the quick sale-it better pass the smell test, then light 'er up!  i've got to go belly hunting

It's a quality butcher, otherwise I'd be too
Title: Re: Which smoker to buy
Post by: Benny B on November 05, 2015, 11:19:22 PM

Benny, what do you think about first in the oven at the hottest temp possible to brown the skin?  It takes about 5-10 minutes tops.

Honestly, I'd rather finish it with a blowtorch.  But that's because I'm always looking for an excuse to whip out my blowtorch.

If your bird's skin is dry to the touch and 5-10 minutes at 500-550 degF is enough to brown the skin, then I don't see the harm... anything longer and I would start to get worried.  Because of the brining and olive oil, my bird would never brown in 10 minutes unless I disengaged the lock and put the oven into CLEAN mode (which I have done before to get the oven up to 700 degF but is a royal PitA).  You could probably get the same color with smoke and maybe a little brown sugar (or any sugar) rubbed into the skin before smoking.

In short, if it works for you, that's all that matters.
Title: Re: Which smoker to buy
Post by: real chili 83 on November 06, 2015, 10:50:47 AM
$5.56/pound at local meat market.
Title: Re: Which smoker to buy
Post by: real chili 83 on November 06, 2015, 05:04:19 PM
This guy looks like he know what he is talking about.

http://howtobbqright.com/blog/?p=1360
Title: Re: Which smoker to buy
Post by: 4everwarriors on November 06, 2015, 09:10:05 PM
Why would any dude need an excuse to whip out his blowtorch, ai na?
Title: Re: Which smoker to buy
Post by: 🏀 on November 08, 2015, 07:43:18 AM
Trimmed the brisket last nice. Smothered it in yellow mustard, kosher salt, black pepper, garlic powder and a personal rub of mine similar to montreal steak seasoning. Wrapped it up and fridged overnight.

Just put it in the smoker with a steady temp of 227.
Title: Re: Which smoker to buy
Post by: Hards Alumni on November 08, 2015, 12:42:45 PM
Trimmed the brisket last nice. Smothered it in yellow mustard, kosher salt, black pepper, garlic powder and a personal rub of mine similar to montreal steak seasoning. Wrapped it up and fridged overnight.

Just put it in the smoker with a steady temp of 227.

Enjoy eating it monday???
Title: Re: Which smoker to buy
Post by: 🏀 on November 08, 2015, 12:53:45 PM
Enjoy eating it monday???

Nah. Going to foil it at 160, which should be around halftime here.
Title: Re: Which smoker to buy
Post by: 🏀 on November 08, 2015, 09:10:35 PM
Turned out fantastic. Nice smoke ring, fairly easy to do. Had 4 girls under 6 enjoying it.

Taking my extras to make a chili next weekend.
Title: Re: Which smoker to buy
Post by: real chili 83 on November 08, 2015, 09:43:45 PM
Got some pork belly brining for bacon next weekend.
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 22, 2015, 03:53:14 PM
Just picked up 2 bellies-about 20 lbs  at Costco. $2.89/lb. need to study up your recipes here.  Looking forward to this!
Title: Re: Which smoker to buy
Post by: real chili 83 on November 22, 2015, 04:12:57 PM
Just picked up 2 bellies-about 20 lbs  at Costco. $2.89/lb. need to study up your recipes here.  Looking forward to this!

Set some aside for bacon.  I made 5 lbs, and it was great.
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 22, 2015, 04:22:49 PM
Set some aside for bacon.  I made 5 lbs, and it was great.


I was just doing some reading, some people will smoke the meat for about 4 hours at 235, then wrap it in tin foil with some apple juice or in my case- Carolina kiss, cook it for a few more hours.  Let it rest or refrigerate it then pull it out, slice it in 1/2 inch cross grain pieces- grill and serve.  Someone talked about toasted buns, provolone and  giardiniera,  etc.

For bacon- brine then smoke?

Any thoughts-I'm open. The buy by date on these were 11/23. I will probably cut these up into smaller portions and freeze, but prepare about 10-15 lbs of it tomorrow. Send my son back to North Carolina with some-they're gonna wonder where this Midwestern boy got that slab o gold
Title: Re: Which smoker to buy
Post by: real chili 83 on November 22, 2015, 04:36:57 PM
Yes, I did mine in a brine/spice solution for 7 days.  Art of Manliness web site.  It was too salty for my taste, so I cut it in slices and soaked it water for a couple of hours to remove some salt....perfect!
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 22, 2015, 05:15:36 PM
Yes, I did mine in a brine/spice solution for 7 days.  Art of Manliness web site.  It was too salty for my taste, so I cut it in slices and soaked it water for a couple of hours to remove some salt....perfect!

So aft you cured for 7 days, smoked it was too salty and then you soaked in water?  Went to the artofmanliness site and he insists on the 7 day method or else you'll get ham

Title: Re: Which smoker to buy
Post by: real chili 83 on November 22, 2015, 05:28:21 PM
Yes, 7 days.

I will try that recipe again.  If it is too salty, I will do the rinse "method".
Title: Re: Which smoker to buy
Post by: Benny B on November 23, 2015, 12:31:48 PM
Just picked up 2 bellies-about 20 lbs  at Costco. $2.89/lb. need to study up your recipes here.  Looking forward to this!

Life is especially good at $2.89/lb.
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 27, 2015, 08:26:15 AM
getting ready to throw ~10lbs of scored and generously rubbed pork belly in the smoke house, came upon this site which has tons of great looking recipes.  the only difference i have with him on this pork belly prep is one doesn't SPRINKLE the rub, that's for sissies,  in these parts, we rub these bad boys down making jenna jameson blush


surfing around this site found some might fine ideas

http://barbecuebible.com/recipe/barbecued-pork-belly/
Title: Re: Which smoker to buy
Post by: real chili 83 on November 27, 2015, 08:48:24 AM
Did you save some for bacon?
Title: Re: Which smoker to buy
Post by: real chili 83 on November 27, 2015, 08:53:03 AM
getting ready to throw ~10lbs of scored and generously rubbed pork belly in the smoke house, came upon this site which has tons of great looking recipes.  the only difference i have with him on this pork belly prep is one doesn't SPRINKLE the rub, that's for sissies,  in these parts, we rub these bad boys down making jenna jameson blush


surfing around this site found some might fine ideas

http://barbecuebible.com/recipe/barbecued-pork-belly/

How does that recipe end?  Brown on grill, then serve?
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 27, 2015, 12:15:28 PM
How does that recipe end?  Brown on grill, then serve?

after smoking and resting and/or chilling, cut into 1/2'' strips, salt and pepper-grill, 2 min per side laying cross grill bars.  saw another guy who would put bbq sauce on re-wrap in foil, put back onto heat and warm thru

or were you axing about the jenna jamison part? ;D
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 27, 2015, 08:41:14 PM
       holy schnikees-the pork belly turned as good if not better than everyone has tried to describe.  made it just as they suggested-score the fat side-give her a good rub, i then wrapped mine in saran and froze as i bought 20 lbs last sunday.  with thanksgiving coming, the last thing i wanted was a few pounds of pork belly competing with left over smoked turkey.  anyway, thawed overnight, unwrapped, added a little more fresh rub.  smoked at 225 for about 4 hours.  coincidentl, internal temp. was perfect 200. removed-couldn't resist a taste test-beautiful, re-wrapped in foil, added a little more rub, put into oven at 225 for another 3-4 hours.   
              slap my face!!  daddy's got a sweet tooth tonight!
Title: Re: Which smoker to buy
Post by: real chili 83 on November 27, 2015, 09:11:21 PM
       holy schnikees-the pork belly turned as good if not better than everyone has tried to describe.  made it just as they suggested-score the fat side-give her a good rub, i then wrapped mine in saran and froze as i bought 20 lbs last sunday.  with thanksgiving coming, the last thing i wanted was a few pounds of pork belly competing with left over smoked turkey.  anyway, thawed overnight, unwrapped, added a little more fresh rub.  smoked at 225 for about 4 hours.  coincidentl, internal temp. was perfect 200. removed-couldn't resist a taste test-beautiful, re-wrapped in foil, added a little more rub, put into oven at 225 for another 3-4 hours.   
              slap my face!!  daddy's got a sweet tooth tonight!

Pics?????
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 28, 2015, 05:30:23 AM
Pics?????

i'll give it another try-not good at all this paste and transfer and clip and forward and ctrl-finger twister, but since i don't have my techno kids around, i'm on my own with this crap

until then, looks like a rubbed slab of bacon without the white grease and red-ish hue.  in other words, a hunk of smoked meat, but i'll see what i can do here
Title: Re: Which smoker to buy
Post by: Benny B on November 30, 2015, 10:16:59 AM
Though it wasn't smoked per se, I served up some left over pork belly (diced) with roasted Brussels sprouts with the turkey... to say it was a huge hit with everyone would be an understatement.  Simply tossed the pork belly and sprouts with a bit of renderings and olive oil, sea salt, pepper, garlic powder and a touch of balsamic vinegar, 25 mins covered at 375 degF and 15 mins uncovered.  It was the only item on the table of which there were no leftovers; even the kids ate it.

It's official... smoked pork belly makes everything better: breakfast, vegetables, life in general*, etc.


*Statement not approved by the American Heart Association.
Title: Re: Which smoker to buy
Post by: real chili 83 on November 30, 2015, 12:55:47 PM
I'm going to make up a bunch of venison jerkey this coming weekend on the smoker.

I've always used Hi Mountain brand seasoning for jerkey. Curious if anyone has a recommendation for a different brand or for a different home-made recipe.
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 30, 2015, 05:10:18 PM
I'm going to make up a bunch of venison jerkey this coming weekend on the smoker.

I've always used Hi Mountain brand seasoning for jerkey. Curious if anyone has a recommendation for a different brand or for a different home-made recipe.

same here-hi mountain, but when i've been out of that and don't feel like running out, i've used my homemade pork rub.  people will ask me for the recipe-i don't have one, but i can mix it up for them. 

onion and garlic powder, southwest seasoning, cajun seasoning, a couple different chili powders, homegrown/dried serano, tobasco, jalapeno, habanero peppers, and cumin.  i go by appearance and smell, BUT, because of the peppers-i sometimes don't know how hot it's gonna be-i'm careful though.  if i had to guess-it's probably like  1 cup chili powder, 1 cup cumin, to 1/4 cup of all the others except the peppers.  the peppers are at your risk.  i need to smell the cumin, but have a nice orange-red color from the chili pepper.  i've made a lot of it over the years. 

i'll also mix some bread crumbs and romano cheese with some rub and shake country spare ribs coated in olive oil over it and bake-incredible!

back to your jerky seasoning-sometimes i've seasoned with worcestershire and fresh cracked pepper, garlic and onion powder.  beef bullion is optional

french onion soup mix with worcestershire and cracked pepper

bbq sauce(which-ever) with louisiana red hot.  i love stubbs original
Title: Re: Which smoker to buy
Post by: real chili 83 on January 09, 2016, 06:17:07 PM
Whippin' out the smoker tomorrow.  High of 4

Got 6 pounds of pork belly and 8 pounds of brisket.

Pm me for reservations.
Title: Re: Which smoker to buy
Post by: rocket surgeon on January 09, 2016, 07:01:33 PM
Whippin' out the smoker tomorrow.  High of 4

Got 6 pounds of pork belly and 8 pounds of brisket.

Pm me for reservations.

where is all that meat going?  do you have 20 people coming over?  good for you.  i still have about 8-10 lbs rubbed and wrapped in the freezer myself.  when the moment is right...
Title: Re: Which smoker to buy
Post by: real chili 83 on January 10, 2016, 06:51:53 AM
where is all that meat going?  do you have 20 people coming over?  good for you.  i still have about 8-10 lbs rubbed and wrapped in the freezer myself.  when the moment is right...

Some people are coming over. Both boys are home. Some will go back with them to school.
Title: Re: Which smoker to buy
Post by: rocket surgeon on January 10, 2016, 12:44:22 PM
Some people are coming over. Both boys are home. Some will go back with them to school.

good thing-i didn't want to send the health dept. over there-you might not have had enough food
Title: Re: Which smoker to buy
Post by: rocket surgeon on February 06, 2016, 05:57:16 AM
  had to revive the smoker thread and bring it back to the top

throwing 10 lbs. of rubbed belly on ole smokey today.  next batch we will try some bacon.  we joined costco now and they just opened a new one out in new berlin-easier to get to.  last time i went, belly was all trimmed up nicely at $2.87/lb.  that's stealing boys
Title: Re: Which smoker to buy
Post by: real chili 83 on February 06, 2016, 07:20:13 AM
That's a killer price. Half what I pay.

Pics? 
Title: Re: Which smoker to buy
Post by: rocket surgeon on February 06, 2016, 11:27:43 AM
That's a killer price. Half what I pay.

Pics?

i'll give the pics another college try.  i just got back from costco-they had about 6 nice bellies about 11-13 lbs each, nice trimmed fat layer $2.85/lb.  quite a number of beef briskets-huge ones~$3.79/lb.  i didn't buy any today as i have that 10 lbs smoked, now i'm going to wrap in foil with some juice and continue to cook at about 200 for a few more hours.  i'll get some pics but i'm such a techno nerd, i don't know how to get 'em onto this site.  my boys did it for me last time(s)
Title: Re: Which smoker to buy
Post by: rocket surgeon on February 06, 2016, 11:52:31 AM
got a pic on my i-pad...now what eh'na?
Title: Re: Which smoker to buy
Post by: 4everwarriors on February 06, 2016, 09:40:32 PM
Bro, how ya doing workin' that CAD CAM gizmo, hey?
Title: Re: Which smoker to buy
Post by: rocket surgeon on February 07, 2016, 06:57:05 AM
Bro, how ya doing workin' that CAD CAM gizmo, hey?

good question-almost got one, but when i did some math-my lab cost per crown on average is about $70.  lab in california, not in taiwan.  lots of $70's into $135k eh'na?  i'm a little better at math than downloading pics and moving files.  smoke a mean belly and/or brisket though.  next time, i'll just invite everyone over
Title: Re: Which smoker to buy
Post by: rocket surgeon on February 20, 2016, 11:23:57 AM

  got 'er filled with meat this morning- 4lbs beef brisket (from a 16 ib slab) 5 ibs brats and 6 ibs of southern style

pork ribs.  i bought a 16 ib. slab of beef($3.89/ib at costco), but since i'm a beef brisket virgin, i didn't want to

potentially ruin the whole thing.  so i cut it into 4 sections, rubbed and wrapped the other 12 ibs and put it in the

freezer.  i figured i have enough meat in the smoker to last me a few days anyway.  actually, i'm going to freeze

the pork ribs for another day also.  what i do next is my absolute favorite-mix my pork rub with bread crumbs

and romano cheese.  roll the ribs in olive oil, put rub mixture in a plastic bowl with a lid-shake 1 or 2 ribs at a

time. put into a greased ceramic baking dish. pour a little more of the mixture over the ribs-bake at 350 for an

hour or so-ya can hardly overdo these. eating these bad boys will make a grown man cry

(chili-check your pm's)

Title: Re: Which smoker to buy
Post by: real chili 83 on February 20, 2016, 03:15:19 PM
Sounds like you might be sportin' some wood, eh?
Title: Re: Which smoker to buy
Post by: real chili 83 on February 20, 2016, 03:16:07 PM
What are southern style ribs.  Country style?
Title: Re: Which smoker to buy
Post by: rocket surgeon on February 21, 2016, 05:59:27 AM
What are southern style ribs.  Country style?

yeah, same thing except when ya rub and/or smoke 'em, they become Suthin style, but same cut
Title: Re: Which smoker to buy
Post by: Jay Bee on February 21, 2016, 03:43:15 PM
good question-almost got one, but when i did some math-my lab cost per crown on average is about $70.  lab in california, not in taiwan.  lots of $70's into $135k eh'na?

Efficiency and being able to take more visits in the same amount of time worked is the sell. Buy it, bruh!
Title: Re: Which smoker to buy
Post by: rocket surgeon on February 21, 2016, 06:11:56 PM
Efficiency and being able to take more visits in the same amount of time worked is the sell. Buy it, bruh!

there are a lot of pros, but at this point in my career, it's another "gadget" to incorporate into the routine.  i don't consider myself old(mid 50's), but i'm looking at selling the practice in a few(2-3) years, working part time in arizona.  i'm not sure how old everyone is around here, but as one does age, changes aren't as comfortable, so why?  they are really cool and i was probably a good mood away from writing the check and....i snoozed.  if one is having 2nd thoughts on a investment into the 6 digits??  i've taken on and paid off a lot of notes.  time for me to sit back and ride the bus, Eh'na?

cons-
    if the crown don't fit, you must....re-appoint-bummer.  but but but you said ONE visit.  now your cost is above what a lab would charge you and $$time$$  i can prep a crown in 30 minutes, cement it in 15-done, next

   cost-$130-160k +? 
   training
     
       i do appreciate the challenge though-damn, now ya got me thinking again :-\ :-\
Title: Re: Which smoker to buy
Post by: 4everwarriors on February 21, 2016, 06:39:56 PM
Beats scratchin' wax doe, hey?
Title: Re: Which smoker to buy
Post by: rocket surgeon on February 21, 2016, 06:59:31 PM
Beats scratchin' wax doe, hey?

you fackin crack me up man!  when i first got out of school, my dad had an oven and a centrifuge.  we probably did our own full cast non-precious crowns, inlays and onlays until about 1995. i even made my own wedding ringS with that stuff. lost 2 of them, one playing softball and the other riding my motorcycle.  same wife of 32 years-had to clarify :-[ i did talk him into getting rid of the patient's pedals at the end of the chairs for the drills and the ash trays in the waiting room though
Title: Re: Which smoker to buy
Post by: Jay Bee on February 21, 2016, 08:05:14 PM
there are a lot of pros, but at this point in my career, it's another "gadget" to incorporate into the routine.  i don't consider myself old(mid 50's), but i'm looking at selling the practice in a few(2-3) years, working part time in arizona.  i'm not sure how old everyone is around here, but as one does age, changes aren't as comfortable, so why?  they are really cool and i was probably a good mood away from writing the check and....i snoozed.  if one is having 2nd thoughts on a investment into the 6 digits??  i've taken on and paid off a lot of notes.  time for me to sit back and ride the bus, Eh'na?

cons-
    if the crown don't fit, you must....re-appoint-bummer.  but but but you said ONE visit.  now your cost is above what a lab would charge you and $$time$$  i can prep a crown in 30 minutes, cement it in 15-done, next

   cost-$130-160k +? 
   training
     
       i do appreciate the challenge though-damn, now ya got me thinking again :-\ :-\

If the crown don't fit, grab another block and mill that puppy up. But, it'll fit.

If selling, your financials may look better after running through additional revenue thanks to more time... and the buyer purchases a piece of state of the art (ahem...) technology.

Training... comes bundled with your purchase.

Beats scratchin' wax doe, hey?

True dat. You don't see many DJ's who hunt lions on expensive trips, a''inal?
Title: Re: Which smoker to buy
Post by: Benny B on February 22, 2016, 10:23:57 AM
This is why I don't go to the dentist anymore... they are the of the kind with whom I would rather kick back, light the grill, burn through a quarter face of a hickory/cherry mix, ash through a couple of Cubans*, complain/commiserate over what the flock MU is doing about this and that - all the while polishing off a 2-4 over a long afternoon/evening - than have them jockeying around in my mouth.

$350 twice a year buys a lot beer and pork belly with more than enough left over for the requisite amount of peroxide and bicarbonate.




*Though now that the novelty of the Cuban cigar is about to go ka-put, we can focus on the Dominicans that have always been better than any Cuban out there (except the Serie D or a well-aged Upmann), not to mention at a discounted price once the US market is flooded by Cubans of no better quality than a Swisher Sweet and the a$$hats who are going to buy them up like candy.
Title: Re: Which smoker to buy
Post by: rocket surgeon on February 23, 2016, 05:41:25 AM
   "If selling, your financials may look better after running through additional revenue thanks to more time... and the buyer purchases a piece of state of the art (ahem...) technology."

   
     absolutely-it would add to the value of the practice in more ways than one, IF the dr. dude was a fan.  think of it like this-people looking for a home-find one that has everything they wanted, EXCEPT the swimming pool.  i guess he could sell the piece of equipment if he so desired.  the pool?  ot so much

  if i still own the practice after i'm done paying off the digital x-ray/ceph/pan/cone beam plus intraoral cameras, that would free up a lot of capital to add the robotics.  by then, they should have the 10th generation machine pumping out crowns with merely a urine and a hair sample-Eh'na
Title: Re: Which smoker to buy
Post by: real chili 83 on April 02, 2016, 10:25:22 AM
Heading to this event for some que education.  Thanks to SPW for the tip. 

http://mnbbqsociety.com/wp-content/uploads/2016/03/2016BBQSpringTrainingOnePager-page.jpg
Title: Re: Which smoker to buy
Post by: rocket surgeon on April 02, 2016, 04:14:08 PM
Heading to this event for some que education.  Thanks to SPW for the tip. 

http://mnbbqsociety.com/wp-content/uploads/2016/03/2016BBQSpringTrainingOnePager-page.jpg

that looks really good in more ways than one.  hey, care to share your notes with a few here who chose to "sleep in"?
Title: Re: Which smoker to buy
Post by: keefe on April 02, 2016, 04:26:49 PM
This is why I don't go to the dentist anymore... they are the of the kind with whom I would rather kick back, light the grill, burn through a quarter face of a hickory/cherry mix, ash through a couple of Cubans*, complain/commiserate over what the flock MU is doing about this and that - all the while polishing off a 2-4 over a long afternoon/evening - than have them jockeying around in my mouth.

$350 twice a year buys a lot beer and pork belly with more than enough left over for the requisite amount of peroxide and bicarbonate.




*Though now that the novelty of the Cuban cigar is about to go ka-put, we can focus on the Dominicans that have always been better than any Cuban out there (except the Serie D or a well-aged Upmann), not to mention at a discounted price once the US market is flooded by Cubans of no better quality than a Swisher Sweet and the a$$hats who are going to buy them up like candy.

Chili

You cannot be talking about a Cuban Cohiba in comparison with its Dominican cousin...the Cuban is much, much smoother. Just a solid smoke.

I agree on a Partagas Serie D but am scratching my head about Upmann...
Title: Re: Which smoker to buy
Post by: real chili 83 on April 02, 2016, 05:26:56 PM
Keefe, I'm honored that you mistook me for the one and only Benny B.   
Title: Re: Which smoker to buy
Post by: Benny B on April 02, 2016, 08:34:48 PM
Chili

You cannot be talking about a Cuban Cohiba in comparison with its Dominican cousin...the Cuban is much, much smoother. Just a solid smoke.

I agree on a Partagas Serie D but am scratching my head about Upmann...

Not Chili here, but the Siglo VI has to be the most overrated smoke of all time.  "But Castro smokes it"... so freakin what.  Castro's a moron.

And not just any Upmann... a properly aged pre-1998, Mag 50.
Title: Re: Which smoker to buy
Post by: rocket surgeon on April 03, 2016, 10:59:50 AM
This is why I don't go to the dentist anymore... they are the of the kind with whom I would rather kick back, light the grill, burn through a quarter face of a hickory/cherry mix, ash through a couple of Cubans*, complain/commiserate over what the flock MU is doing about this and that - all the while polishing off a 2-4 over a long afternoon/evening - than have them jockeying around in my mouth.

$350 twice a year buys a lot beer and pork belly with more than enough left over for the requisite amount of peroxide and bicarbonate.




*Though now that the novelty of the Cuban cigar is about to go ka-put, we can focus on the Dominicans that have always been better than any Cuban out there (except the Serie D or a well-aged Upmann), not to mention at a discounted price once the US market is flooded by Cubans of no better quality than a Swisher Sweet and the a$$hats who are going to buy them up like candy.

hey 4everwarriors-this guy probably has a few rings of calculus built up-hygienist will need to put her knees on his chest to chip away, she'll need the forearms of steve garvey-eine'r so?  have any gals around up to the task?
Title: Re: Which smoker to buy
Post by: 4everwarriors on April 03, 2016, 11:51:56 AM
I do man. Plus, we'll bust out da heavy duty ultrasonic and Biolase if need be, hey?
Title: Re: Which smoker to buy
Post by: Benny B on April 04, 2016, 10:33:37 AM
You'd be amazed at what brushing/flossing twice a day will do.  You know... that 'thing-that-every-dentist-ironically-tells-every-patient-knowing-that-if-they-actually-heeded-the-advice-it-would-put-dentists-out-of-a-job.' 

"But Benny, even brushing/flossing is only 90% of it, at most... there's no substitute for professional care, right?"

Stop whining and I'll explain how the care for one's teeth parallels ownership of a smoker.  After all, why do you think we use the term 'grill' to refer to both?  Now everyone other that the dentally educated will be surprised that "grill" isn't simply an urban colloquialism for one's pearly whites (or an augmented/embellished version thereof)... every dentist knows that the etymology actually stems from Dr. John Harris' love for the mystical magic of meat, fire, flame, and blah blah blah.  What will be surprising to the dentists aboard is that the building in which Dr. Harris opened the world's first dental school is on the grounds of ancient churrascarias built by the Mestizos who settled in the SW of modern day Ohio... this was not a coincidence as Dr. Harris has long admired how clean the Gauchos kept their grills.

With any grill, you need to clean/brush after every meal, and not just the surfaces.  You have to get in between the gum and tooth just like you have to get in between the grate and the track it sits on, because that's where the gunk - which both contains and traps corrosive elements - builds up over time.

Even though I detest whining, I will certainly concede even the most meticulous grill self-cleaning regiment can only do 80-90% of the work.  After 180 days (or so) of grill use, you must get in there with some combination of mechanical and/or chemical cleaners.  Now the fancy instruments that the professionals use to keep grills clean can't simply be bought at your local Walgreens, so the resourceful individual will turn to regular household chemicals that break down the gunk (e.g. a de-greasing agent or simply hydrogen peroxide, depending on the case) and/or act as mild abrasive (baking soda, conveniently, works in both cases).  Now the risk you run here is that over-aggressive cleaning can also erode your grill over time (which is why dentists don't care if you actually heed their advice), hence the necessity of properly resurfacing your grill regularly.  Again, without access to the professionals' toolbox, it's not exactly the easiest thing in the world, but like seasoning a cast iron pan, it can be done with patience and the gentle manipulation of certain molecules (or ions).  Moreover, whether building up these "protective layers" involves inducing polymerization by raising highly saturated fats to requisite temps or the alchemy of calcium, phosphate, and fluoride, neglecting to do so properly in either situation could lead to the creation of carcinogenic material.  Fortunately, a simple understanding of chemistry not only makes this easily avoidable but allows a resourceful individual to add countless years to his/her grill's life.

In this light, going to the dentist twice a year makes about as much sense as hauling your meat chamber to Dr. Smoker twice a year so he can give it a deep clean (and I'm not talking about an ObGyn who goes through three packs of Camels a day here, either).  However, we do use our teeth daily - not so much the case with a smoker - and most people don't want to deal with this crap every day, which is why dentists provide a great benefit to society.

Though you can't blame people for being skeptical when a dentist tells them that parts of their grill are wearing out and they should really come to terms with plopping down a few G's to upgrade to the new model because theirs definitely won't last more than two or three years at the most... despite the fact that almost 20 years later, everything is holding up just fine and looks/feels as clean as can be.
Title: Re: Which smoker to buy
Post by: rocket surgeon on April 04, 2016, 10:46:04 AM
You'd be amazed at what brushing/flossing twice a day will do.  You know... that 'thing-that-every-dentist-ironically-tells-every-patient-knowing-that-if-they-actually-heeded-the-advice-it-would-put-dentists-out-of-a-job.' 

"But Benny, even brushing/flossing is only 90% of it, at most... there's no substitute for professional care, right?"

Stop whining and I'll explain how the care for one's teeth parallels ownership of a smoker.  After all, why do you think we use the term 'grill' to refer to both?  Now everyone other that the dentally educated will be surprised that "grill" isn't simply an urban colloquialism for one's pearly whites (or an augmented/embellished version thereof)... every dentist knows that the etymology actually stems from Dr. John Harris' love for the mystical magic of meat, fire, flame, and blah blah blah.  What will be surprising to the dentists aboard is that the building in which Dr. Harris opened the world's first dental school is on the grounds of ancient churrascarias built by the Mestizos who settled in the SW of modern day Ohio... this was not a coincidence as Dr. Harris has long admired how clean the Gauchos kept their grills.

With any grill, you need to clean/brush after every meal, and not just the surfaces.  You have to get in between the gum and tooth just like you have to get in between the grate and the track it sits on, because that's where the gunk - which both contains and traps corrosive elements - builds up over time.

Even though I detest whining, I will certainly concede even the most meticulous grill self-cleaning regiment can only do 80-90% of the work.  After 180 days (or so) of grill use, you must get in there with some combination of mechanical and/or chemical cleaners.  Now the fancy instruments that the professionals use to keep grills clean can't simply be bought at your local Walgreens, so the resourceful individual will turn to regular household chemicals that break down the gunk (e.g. a de-greasing agent or simply hydrogen peroxide, depending on the case) and/or act as mild abrasive (baking soda, conveniently, works in both cases).  Now the risk you run here is that over-aggressive cleaning can also erode your grill over time (which is why dentists don't care if you actually heed their advice), hence the necessity of properly resurfacing your grill regularly.  Again, without access to the professionals' toolbox, it's not exactly the easiest thing in the world, but like seasoning a cast iron pan, it can be done with patience and the gentle manipulation of certain molecules (or ions).  Moreover, whether building up these "protective layers" involves inducing polymerization by raising highly saturated fats to requisite temps or the alchemy of calcium, phosphate, and fluoride, neglecting to do so properly in either situation could lead to the creation of carcinogenic material.  Fortunately, a simple understanding of chemistry not only makes this easily avoidable but allows a resourceful individual to add countless years to his/her grill's life.

In this light, going to the dentist twice a year makes about as much sense as hauling your meat chamber to Dr. Smoker twice a year so he can give it a deep clean (and I'm not talking about an ObGyn who goes through three packs of Camels a day here, either).  However, we do use our teeth daily - not so much the case with a smoker - and most people don't want to deal with this crap every day, which is why dentists provide a great benefit to society.

Though you can't blame people for being skeptical when a dentist tells them that parts of their grill are wearing out and they should really come to terms with plopping down a few G's to upgrade to the new model because theirs definitely won't last more than two or three years at the most... despite the fact that almost 20 years later, everything is holding up just fine and looks/feels as clean as can be.

just as some people can eat whatever they choose and not put on an ounce, some can get away with their own concoction of oral armamentarium, old standbys, hydrochloric acid, drano, lime-away,vinegar, sodium bicarb with pumice, etc etc.  btw, you can buy any assortment of dental instruments on amazon or other places online.  google dental curettes or instruments., many gunsmiths love some of our stuff, car mechanics, but i digress.  now, other people NEED their teeth cleaned professionally.  it's just the way it is.  refer back to my some people eating example.  some people gain weight by just looking at food.  anyway, you wouldn't believe some of the "crap" build-up i see in ones grill within a week or so of having hygienist do her thing.  otherwise, let me know if/when you start spreading the word on benny's alternative dental care so i can revamp my denture inventory and brush up(no pun intended) on my periodontal surgical techniques.  i might be able to retire earlier than anticipated  8-)
Title: Re: Which smoker to buy
Post by: Benny B on April 04, 2016, 11:15:48 AM
just as some people can eat whatever they choose and not put on an ounce, some can get away with their own concoction of oral armamentarium, old standbys, hydrochloric acid, drano, lime-away,vinegar, sodium bicarb with pumice, etc etc.  btw, you can buy any assortment of dental instruments on amazon or other places online.  google dental curettes or instruments., many gunsmiths love some of our stuff, car mechanics, but i digress.  now, other people NEED their teeth cleaned professionally.  it's just the way it is.  refer back to my some people eating example.  some people gain weight by just looking at food.  anyway, you wouldn't believe some of the "crap" build-up i see in ones grill within a week or so of having hygienist do her thing.  otherwise, let me know if/when you start spreading the word on benny's alternative dental care so i can revamp my denture inventory and brush up(no pun intended) on my periodontal surgical techniques.  i might be able to retire earlier than anticipated  8-)

Benny's alternative dental care works only because Benny happens to be one of those people who can get away with it.  Which, granted, is what everyone says until the first time they can't get away with it, but whether it's brushing/flossing twice a day, limited sugars/carbs, drinking more tap water than your average person, or simply body chemistry, I don't expect my methods will work on the general population.  Maybe England.

My wife and I were at Menards a week ago walking through the outdoors section when she asked if I wanted a new smoker for Father's Day this year.  I directed her to the cans of high-temp Krylon, told her I already had the sandpaper at home, and said I just need three hours to myself to R&M what I already had.  She thought I was crazy; me, not so much.  For some people, there's nothing like a job well done and maintaining what you already have.

Some people buy the Egg or one of those automated electronic boxes that don't require the care or attention during cooking that my smoker does... I have to check on mine every 15-20 minutes, adjust the fire and the vents, rotate the meats, refill the water bath, etc., and honestly, I wouldn't have it any other way.  But again, that's just me; to each their own.
Title: Re: Which smoker to buy
Post by: rocket surgeon on April 04, 2016, 05:35:00 PM
Benny's alternative dental care works only because Benny happens to be one of those people who can get away with it.  Which, granted, is what everyone says until the first time they can't get away with it, but whether it's brushing/flossing twice a day, limited sugars/carbs, drinking more tap water than your average person, or simply body chemistry, I don't expect my methods will work on the general population.  Maybe England.

My wife and I were at Menards a week ago walking through the outdoors section when she asked if I wanted a new smoker for Father's Day this year.  I directed her to the cans of high-temp Krylon, told her I already had the sandpaper at home, and said I just need three hours to myself to R&M what I already had.  She thought I was crazy; me, not so much.  For some people, there's nothing like a job well done and maintaining what you already have.

Some people buy the Egg or one of those automated electronic boxes that don't require the care or attention during cooking that my smoker does... I have to check on mine every 15-20 minutes, adjust the fire and the vents, rotate the meats, refill the water bath, etc., and honestly, I wouldn't have it any other way.  But again, that's just me; to each their own.

i love the smoker analogy; it hits it right on the head-some things(or people) require more maintenance than others.  sometimes as a result of one's own free will or choice, or preferences.  i used to NEVER floss my teeth.  i haven't had a cavity in over 30 years and none interproximally(in between).  HOWEVER, just recently i developed a couple isolated, perio pockets ~5mm(my cut-off is 4mm)  that became unacceptable for me.  i started flossing and the pockets shrunk/healed to 3mm(ideal)  moral of the story=to each his own.

i get a kick out of patients who ask-are you going to yell at me for....i tell them hey, i only suggest.  if ya don't like my suggestions, chances are i'll be seeing you more often, just don't call me on a friday, saturday or sunday night...well, if ya do, i'll have to charge mutation-like $$ ;D

Title: Re: Which smoker to buy
Post by: real chili 83 on April 10, 2016, 10:14:57 AM
Went to the BBQ seminar yesterday.  Event had over 100 participants and a waiting list.  They served an absolutely huge lunch prepared by pro BBQ competition chefs.  Two brisket choices, chicken breasts and drumsticks, ribs, and sweet Italian sausages.  Lots of sides, including some killer chili.  All produced on 4 Green Eggs. 

Lots of good tips.  One item that I found interesting is that meat takes on most smoke while the box is at 90 - 120 degrees.  This was per a Ph.D. from the U of M Meat Science department.  Seems like you want to keep your box cool and at this temp for a while for a good bark. 

Also found that buying pork and beef, you look for color....the more red in color, the higher the ph.  Higher ph means the protein can better retain water, thus juicier meat.  Marbling is also important, but never knew that color played such an important part.  This was affirmed by two different Ph.Ds. at the seminar.

We got a tour of the Meat Science lab.  They butcher sever pigs and cows per week for research.  Much of the meat is for sale at the school for retail. 

Famous Dave Anderson spoke to us for an hour.  Great guy and an amazing story.  Dave was a lousy student in school....C"s, D's, and F's.  Dave never got an undergrad degree. Later in his career, he applied and was accepted to Harvard for his Master's.  Dave showed a picture of him receiving his Master's at Harvard. 

Dave has an amazing passion for BBQ.  I bought his book and got an autograph and photo.

One other interesting tidbit.  Jack Link's contracts out with the U of M to do product testing.  They have a $300k industrial smoker in the building. 

Ran into a 90's MU grad at the event.  He was associated with Memphis Grill's.  Nice looking grills.  Super, super expensive.  Dude wasn't a scooper.  SPW, perhaps you know who I am referring to.

Time well spent.  Highly recommend.  Event was put on by the MN BBQ Society.

Edit:

Forgot to mention, FD has started up new brand, Old Smokehose Barbeque. He has a location in Hayward and in Rice Lake.  His technique includes maplewood using a direct heat smoker. 
Title: Re: Which smoker to buy
Post by: rocket surgeon on April 10, 2016, 06:52:10 PM
thanks for the notes and pics.  looked like a really interesting seminar. 

 we"ve been going to hayward area since i was 6 years old.  watched famous dave's evolve.  amazing story.  i will have to look up the old smokehouse next time i'm up there. jack link's products weakened the bigger he got. there is a gas station on hwy 53 in minong that sells his stuff by bulk.  i found an incredible jerky-old trapper-i grab in searchlight, nv. on my way to and from havasu city.  much better, cheaper and it sits on a shelf right next to jack links.  last month, i grabbed like 5 big bags and the cashier looked at me funny. jacks just seems too processed to me now.  it used to be pretty good

 eating a beef brisket i whipped up yesterday on ole smokie and just pulled it off the grill-wow! 

maybe we can get MU to start up or host a program like the one you were just at. 
Title: Re: Which smoker to buy
Post by: real chili 83 on April 10, 2016, 07:02:36 PM
thanks for the notes and pics.  looked like a really interesting seminar. 

 we"ve been going to hayward area since i was 6 years old.  watched famous dave's evolve.  amazing story.  i will have to look up the old smokehouse next time i'm up there. jack link's products weakened the bigger he got. there is a gas station on hwy 53 in minong that sells his stuff by bulk.  i found an incredible jerky-old trapper-i grab in searchlight, nv. on my way to and from havasu city.  much better, cheaper and it sits on a shelf right next to jack links.  last month, i grabbed like 5 big bags and the cashier looked at me funny. jacks just seems too processed to me now.  it used to be pretty good

 eating a beef brisket i whipped up yesterday on ole smokie and just pulled it off the grill-wow! 

maybe we can get MU to start up or host a program like the one you were just at.

I know that gas station well.  We go 30 min north of there.  We'll need to tee it up in Solon this summer. 
Title: Re: Which smoker to buy
Post by: rocket surgeon on April 10, 2016, 07:10:24 PM
I know that gas station well.  We go 30 min north of there.  We'll need to tee it up in Solon this summer.

hidden greens baby!  since we bought the place in arizona, haven't been up there(barnes-upper eau claire) near as much.  my parents sold it to my sister to keep it in the family, but i could go anytime as long as it's not being used.  absolutely beautiful place.  the only place you'll see more stars is lake havasu city though
Title: Re: Which smoker to buy
Post by: reinko on April 10, 2016, 07:53:47 PM
Chili,  ya gotta get that blue thing checked out on your face.   Looks kinda serious.  :P
Title: Re: Which smoker to buy
Post by: real chili 83 on May 15, 2016, 01:14:47 PM
I got some serious smoker envy.  Went down with SPW on Friday night to a KCBS contest at the state fair grounds.  One of the teams gave us a tour of their rig.  Holy cow!!!

The front part was a decked out camper and the back half was a commercial grade stainless kitchen.  Complete with fridge/freezer, warmers, etc. 

The smokers were vertical pellet smokers  that would replenish themselves automatically with an electric auger system.  They had two of them.

Yep, I got smoker envy.

Fair number of Eggs too.
Title: Re: Which smoker to buy
Post by: rocket surgeon on May 15, 2016, 02:49:48 PM
I got some serious smoker envy.  Went down with SPW on Friday night to a KCBS contest at the state fair grounds.  One of the teams gave us a tour of their rig.  Holy cow!!!

The front part was a decked out camper and the back half was a commercial grade stainless kitchen.  Complete with fridge/freezer, warmers, etc. 

The smokers were vertical pellet smokers  that would replenish themselves automatically with an electric auger system.  They had two of them.

Yep, I got smoker envy.

Fair number of Eggs too.

were they cookin?  where does one hear about these local smokin events?  i would have taken a ride as i don't golf well with mittens and parkas on
Title: Re: Which smoker to buy
Post by: real chili 83 on May 15, 2016, 02:54:25 PM
were they cookin?  where does one hear about these local smokin events?  i would have taken a ride as i don't golf well with mittens and parkas on

http://mnbbqsociety.com
Title: Re: Which smoker to buy
Post by: rocket surgeon on May 15, 2016, 04:37:51 PM
http://mnbbqsociety.com

that is one oiled machine-the club i mean.  they have a lot going on.  are there any local clubs with events?
Title: Re: Which smoker to buy
Post by: SaintPaulWarrior on May 16, 2016, 10:11:55 AM
that is one oiled machine-the club i mean.  they have a lot going on.  are there any local clubs with events?

Here is a website for the whole country/world.  You can search by date and/or location.


http://www.kcbs.us/events
Title: Re: Which smoker to buy
Post by: rocket surgeon on May 16, 2016, 03:10:45 PM
Here is a website for the whole country/world.  You can search by date and/or location.


http://www.kcbs.us/events

thanks!  hey-state championship-union grove wi. 10/21/16  if i'm not in Az. i'm marking that down on the calendar

chili-you going to that one? 

bullhead city, az.  10/9/16-i am going to be in vegas and havasu 10/7 thru 10/18  now that's a place where they've got to do bbq right or die eyn'a?  how else are ya gonna eat?

correction-that was last year-schnikees!
Title: Re: Which smoker to buy
Post by: real chili 83 on May 16, 2016, 09:04:02 PM
My next might be in Owatonna.  Looks like a good event for the city. 
Title: Re: Which smoker to buy
Post by: real chili 83 on May 21, 2016, 06:29:42 AM
Making burnt ends this weekend.

Question....

Cook point seperately?

Cook whole and remove when the flat is done?
Title: Re: Which smoker to buy
Post by: rocket surgeon on May 21, 2016, 06:46:21 AM
Making burnt ends this weekend.

Question....

Cook point seperately?

Cook whole and remove when the flat is done?

you mean the fat?  i like to cook it until the fat melds into the meat more and gets crispy.  since i have an electric smoker.  that doesn't crisp meats well if at all.  so when i'm satisfied with the smoking/cooking part, i throw it on my gas grill and really sear it up good without burning it up.  might want a spray bottle to keep the flames under control somewhat also. 

when i bake my corned beef in a covered pan in oven or slow cooker-then throw it on my grill to give it a nice crisp bark-what an incredible transformation from a good corn beef to something you don't have to worry about leftovers-always cook with eyes bigger than your stomach

you just reminded me-i have a big slab of rubbed, wrapped brisket in the freezer-time to celebrate the passage of winter-it is spring here right?
Title: Re: Which smoker to buy
Post by: real chili 83 on May 21, 2016, 06:49:08 AM
No.  I mean do you cut the point off the flat and cook them seperately, or cook them whole.

I always trim the excess fat, including the fat vein between the point and flat.

Most of the recipes I've seen show the point being cooked with the flat till the the flat gets to 190.  Then they remove the point, cube it, and finish with another hour or two with smoke.  Seems like the part of the flat connected to the point will cook unevenly.
Title: Re: Which smoker to buy
Post by: real chili 83 on July 21, 2016, 12:39:38 PM
For those of us in MN, there is a KCBS tournament  being held this weekend at the Sam's Club in Woodbury.  From what I can see, there are some really good teams competing.

Looks like they will have seminars for the public, plus free tasting on Saturday starting at noon.  Here's a link.

http://mnbbqsociety.com/contests/kcbs-contest/?post=1690

Title: Re: Which smoker to buy
Post by: SaintPaulWarrior on July 21, 2016, 01:28:44 PM
For those of us in MN, there is a KCBS tournament  being held this weekend at the Sam's Club in Woodbury.  From what I can see, there are some really good teams competing.

Looks like they will have seminars for the public, plus free tasting on Saturday starting at noon.  Here's a link.

http://mnbbqsociety.com/contests/kcbs-contest/?post=1690

http://kcbs.us/samstour/
Title: Re: Which smoker to buy
Post by: rocket surgeon on July 23, 2016, 08:00:14 AM
Speaking of Minnesota, rest in peace Denny green
Title: Re: Which smoker to buy
Post by: real chili 83 on July 23, 2016, 08:04:09 AM
Speaking of Minnesota, rest in peace Denny green

Crazy coach, but I hear from those who knew him outside of football a pretty good guy avid bass angler. 
Title: Re: Which smoker to buy
Post by: rocket surgeon on July 23, 2016, 04:32:52 PM
Crazy coach, but I hear from those who knew him outside of football a pretty good guy avid bass angler.

If you're a fan, he's quite "passionate". To us packa fans, yup, kinda crazy, but a good, well respected coach
Title: Re: Which smoker to buy
Post by: rocket surgeon on July 23, 2016, 04:39:19 PM
Back to the smokin topic, I've been on a real beef brisket run.  Get the trimmed up 6-8 lb'ers at Costco for about $5/lb.  a little better than the whole briskest as they trim off most of the fat as you would anyway.  So you aren't paying for the fat. After I smoke 'em, finish cooking in tin foil with a mop, then throw them on the grill to crisp up the outside.  If you use the whole untrimmed brisket, it creates quite the fire and you need to really turn/move 'em around so ya don't turn 'em into charcoal

Title: Re: Which smoker to buy
Post by: real chili 83 on July 24, 2016, 07:26:11 AM
Back to the smokin topic, I've been on a real beef brisket run.  Get the trimmed up 6-8 lb'ers at Costco for about $5/lb.  a little better than the whole briskest as they trim off most of the fat as you would anyway.  So you aren't paying for the fat. After I smoke 'em, finish cooking in tin foil with a mop, then throw them on the grill to crisp up the outside.  If you use the whole untrimmed brisket, it creates quite the fire and you need to really turn/move 'em around so ya don't turn 'em into charcoal

I've become a fan of whole brisket with the point.  They are half the price per pound at Sams club versus a brisket flat.  I seperate the point and cook it for burnt ends.  I do end up trimming significant fat in prepping the meat, but no big deal.
Title: Re: Which smoker to buy
Post by: rocket surgeon on July 26, 2016, 11:26:42 AM
I've become a fan of whole brisket with the point.  They are half the price per pound at Sams club versus a brisket flat.  I seperate the point and cook it for burnt ends.  I do end up trimming significant fat in prepping the meat, but no big deal.

Right, but what's the difference between buying the trimmed up flat at $5.89/lb. or the whole sumbeach for $3.80/lb and cut off 3 lbs of adipose?  I guess with the whole basted, you have control over how you want it.  Or if you r into makin soap or something EYN'a?  My prices are what I just bought it for at Costco
Title: Re: Which smoker to buy
Post by: real chili 83 on July 26, 2016, 12:15:06 PM
Right, but what's the difference between buying the trimmed up flat at $5.89/lb. or the whole sumbeach for $3.80/lb and cut off 3 lbs of adipose?  I guess with the whole basted, you have control over how you want it.  Or if you r into makin soap or something EYN'a?  My prices are what I just bought it for at Costco

If you are going for the flat, I agree with you.  Nice that Costco will trim it for you.  Sams won't.  Curious, do they charge you for the price before they trim, or after?

Made up some country style ribs and chicken thighs on Sunday.  Outstanding.

If you are into bbq sauce, Famous Dave Anderson has a really good and interesting recipe in his cookbook.  It was written after he departed FD's as an Exec.  It's made only in part with some of his Texas Pit sauce, plus some other nummy ingredients.  Highly recommended.
Title: Re: Which smoker to buy
Post by: rocket surgeon on July 26, 2016, 05:06:12 PM
If you are going for the flat, I agree with you.  Nice that Costco will trim it for you.  Sams won't.  Curious, do they charge you for the price before they trim, or after?

Made up some country style ribs and chicken thighs on Sunday.  Outstanding.

If you are into bbq sauce, Famous Dave Anderson has a really good and interesting recipe in his cookbook.  It was written after he departed FD's as an Exec.  It's made only in part with some of his Texas Pit sauce, plus some other nummy ingredients.  Highly recommended.

Costco just charges more per lb. for the flat than the whole untrimmed brisket.  That's why I'm saying, either pay less for the whole dog and trim away or pay more for the flat.

I will be checking out the sauce.  I have been a huge fan of stubs original-could almost drink the stuff straight up with a pork chop stir stick
Title: Re: Which smoker to buy
Post by: Spotcheck Billy on July 27, 2016, 10:04:21 AM
this is a pretty good site to get sauces, rubs etc. that aren't sold nearby: http://www.thekansascitybbqstore.com/
Title: Re: Which smoker to buy
Post by: real chili 83 on July 27, 2016, 10:58:41 AM
this is a pretty good site to get sauces, rubs etc. that aren't sold nearby: http://www.thekansascitybbqstore.com/

Very cool.
Title: Re: Which smoker to buy
Post by: rocket surgeon on July 28, 2016, 05:41:51 AM
this is a pretty good site to get sauces, rubs etc. that aren't sold nearby: http://www.thekansascitybbqstore.com/

Looks like a candy store for smokers, Ayn'a?   +++ BOING!! 
Title: Re: Which smoker to buy
Post by: Benny B on August 27, 2016, 12:18:31 PM
Belly bacon porn.

10.5 lbs. divided in three.  6-7 days in dry cure (1/2 oz TQ + 1/2 oz brown sugar per pound) in fridge.
Title: Re: Which smoker to buy
Post by: real chili 83 on August 27, 2016, 02:43:05 PM
Belly bacon porn.

10.5 lbs. divided in three.  6-7 days in dry cure (1/2 oz TQ + 1/2 oz brown sugar per pound) in fridge.

Good luck.  Dry rub can be tricky, as it can create hot spots with the cure.  That's why I do the liquid brine.  Let me know how it turns out. 
Title: Re: Which smoker to buy
Post by: rocket surgeon on August 27, 2016, 04:00:27 PM
Belly bacon porn.

10.5 lbs. divided in three.  6-7 days in dry cure (1/2 oz TQ + 1/2 oz brown sugar per pound) in fridge.

Very interested in this one as well.  Did you tumble it in the rub or just rub it in really really well.  So next Friday or Saturday?  Then smoke away?  Somehow, I seem to think this could end up less salty, but don't want any hot spots
Title: Re: Which smoker to buy
Post by: Benny B on August 27, 2016, 11:10:46 PM
Dry cure is a bit of a misnomer... as RC said, it's more of a dry rub than a dry cure.  After a few minutes of working the cure in, it goes into a ziploc bag and I vacuum out the air.  So here I am 12 hours later, and there's already a layer of moisture surrounding the belly, which creates something of a "mini" brine and allows the cure to even out, thus avoiding hot spots.  Plus, every 12 hours you have to take it out of the fridge, flip it over, work the juices around and put it back in... making hotspots nearly impossible to form.  Eventually, all of the juices should be taken back up, so the flip/rub/replace is essential during the first 3-4 days.

Next Friday, I'll take it out, soak in ice water for 30-60 mins, do a fry test (soak longer if too salty), and then I'll rack it in the beer fridge (actually the fermentation chamber) for 24 hours to let it dry out.  Either Sat night or Sun morning, I'll throw it on the smoker at 130-140 for 2-3 hours, baste it with a dilute maple syrup glaze, then 2-3 more hours (or whenever I get back to it.). Then it goes into the freezer for 3 hours and it should be ready to slice for Monday morning breakfast.
Title: Re: Which smoker to buy
Post by: rocket surgeon on August 28, 2016, 05:39:05 AM
Dry cure is a bit of a misnomer... as RC said, it's more of a dry rub than a dry cure.  After a few minutes of working the cure in, it goes into a ziploc bag and I vacuum out the air.  So here I am 12 hours later, and there's already a layer of moisture surrounding the belly, which creates something of a "mini" brine and allows the cure to even out, thus avoiding hot spots.  Plus, every 12 hours you have to take it out of the fridge, flip it over, work the juices around and put it back in... making hotspots nearly impossible to form.  Eventually, all of the juices should be taken back up, so the flip/rub/replace is essential during the first 3-4 days.

Next Friday, I'll take it out, soak in ice water for 30-60 mins, do a fry test (soak longer if too salty), and then I'll rack it in the beer fridge (actually the fermentation chamber) for 24 hours to let it dry out.  Either Sat night or Sun morning, I'll throw it on the smoker at 130-140 for 2-3 hours, baste it with a dilute maple syrup glaze, then 2-3 more hours (or whenever I get back to it.). Then it goes into the freezer for 3 hours and it should be ready to slice for Monday morning breakfast.

So you done this one before?  Sounds a little more "labor intensive", not that I'm complaining though.  Have you done the other method/brine method and/or do you have an opinion on each as for preference and taste?
Title: Re: Which smoker to buy
Post by: Benny B on August 28, 2016, 07:11:08 PM
So you done this one before?

Nope. Using a brand new pork belly this time.
Title: Re: Which smoker to buy
Post by: Benny B on August 28, 2016, 10:03:07 PM
Sounds a little more "labor intensive", not that I'm complaining though.  Have you done the other method/brine method and/or do you have an opinion on each as for preference and taste?

IMO, brining is fine when foods a) don't already have high moisture content and b) won't fit into a ziploc bag.  If I wanted to cure the belly as a slab, then I would have brined; however, in this case, the belly has enough of its own juices that if I cut it down to size, there was no need to adulterate it with water.  Not to mention, the more moisture I add, the longer I have to rack it, because moisture is the enemy when it comes to imparting smoke to the meat.

The only added labor is the flip/rub/replace, and that takes 30 seconds twice a day.  (Just cut your brushing time by a minute if thats too much). Everything else I would do the same except, as mentioned, if I brined, it would have to rack for 48-72 hours.   
Title: Re: Which smoker to buy
Post by: real chili 83 on August 28, 2016, 10:19:09 PM
I'm curious to hear how your bacon turns out.

You are right about moisture and smoke.

With my brine recipe, it turns out great.  The only accommodation I make is to rinse it after it is sliced. Otherwise it is too salty for my taste.

One thing you will notice is that your bacon won't pop and sizzle in the pan.  That's because commercial bacon has water injected into it.  Thus the mess on your stove. 

Baaaaconnnn.
Title: Re: Which smoker to buy
Post by: Benny B on August 29, 2016, 10:14:08 AM
I'm curious to hear how your bacon turns out.

You are right about moisture and smoke.

With my brine recipe, it turns out great.  The only accommodation I make is to rinse it after it is sliced. Otherwise it is too salty for my taste.

One thing you will notice is that your bacon won't pop and sizzle in the pan.  That's because commercial bacon has water injected into it.  Thus the mess on your stove. 

Baaaaconnnn.

I forgot to post the picture with my post from last night, so once I get it up here, you'll see that my belly is essentially in a brine solution as it is.

Out of curiosity, how thick do you slice and and how long do you rinse to make a meaningful difference?  I'm not up on the chemistry of swine fat, but I would think the osmotic action necessary to draw out the salt would take more than a simple pass through running water.  Nevertheless, this is why I do the fry test after pulling it out of the bags, and instead of having to rinse 80-100 slices of bacon, I'll soak it in cold water before it hits the smoker fry testing and soaking again if necessary until it hits the desired level of saltiness.

Cold soak, rinsing; tomato, tomahto.... both function to remove salt.

However, there's one major advantage to soaking instead of rinsing: I'm not reintroducing water to the bacon after smoking, which, being much more familiar with microbiology than swine physiology, will shorten the shelf-life of the bacon (because those self-lusting, single-cell bugs both hate salt and love moisture).  Creating a more hospitable medium for bacteria isn't an issue if you freeze or fry right away, but since smoke creates a hydrophobic barrier that essentially "locks in" the salt... so if the bacon is too salty after smoking (which draws out more moisture, thus concentrating the flavors from the earlier fry test and making it even saltier) - depending on how far the smoke permeates - rinsing may not even be an option at that point.

All this is not to say dry curing is better; brining is a perfectly fine method.  Just like dry-aging vs. wet-aging beef... method aside, in the end, you still have something that's going to mix with a little fire to put a smile on your face (and a party in your tummy).
Title: Re: Which smoker to buy
Post by: real chili 83 on August 29, 2016, 05:55:08 PM
After I'm done brining, it goes on the smoker for an hour or so at 150.

Then it's back in the fridge for a day to firm up for slicing. 

I use the thinnest kitchen knife I have, it's a Wusthof 5" boning knife.  I end up with slices equivalent to thick cut commercial bacon....good stuff.

Once I slice it, I throw it in a pan with cold water for just a few minutes.  That's all it takes to get rid of the extra saltiness. 
Title: Re: Which smoker to buy
Post by: reinko on August 30, 2016, 08:52:05 AM
Anyone ever trying dry aging a steak @ home?  Seen a few videos where ya need mini fridge, a mini fan for air circulation, some salt, and patience.

 
Title: Re: Which smoker to buy
Post by: Benny B on August 30, 2016, 12:03:00 PM
Anyone ever trying dry aging a steak @ home?  Seen a few videos where ya need mini fridge, a mini fan for air circulation, some salt, and patience.

Once with mixed results... it was good, but not otherworldly. 

The biggest DIY mistake has to be dry-aging a steak that's already been wet-aged to "maturity."  If you're going to dry-age at home, the best thing to do is to buy directly from the slaughterhouse or a specialty butcher who will sell you a fresh, subprimal cut*.   If this isn't possible, the next best thing would be to chat up the meat manager at Sam's or Costco to find out on which days they get their shipments and what the typical time frame is from slaughter-to-store.  Maybe they'll be able to set something aside for you or special order something... it will likely already be packaged to wet-age, but the sooner you can get it out of the bag and into your fridge, the better.

* Don't bother dry aging individual steaks... it's a waste of money.
Title: Re: Which smoker to buy
Post by: rocket surgeon on August 30, 2016, 02:45:19 PM
I forgot to post the picture with my post from last night, so once I get it up here, you'll see that my belly is essentially in a brine solution as it is.

Out of curiosity, how thick do you slice and and how long do you rinse to make a meaningful difference?  I'm not up on the chemistry of swine fat, but I would think the osmotic action necessary to draw out the salt would take more than a simple pass through running water.  Nevertheless, this is why I do the fry test after pulling it out of the bags, and instead of having to rinse 80-100 slices of bacon, I'll soak it in cold water before it hits the smoker fry testing and soaking again if necessary until it hits the desired level of saltiness.

Cold soak, rinsing; tomato, tomahto.... both function to remove salt.

However, there's one major advantage to soaking instead of rinsing: I'm not reintroducing water to the bacon after smoking, which, being much more familiar with microbiology than swine physiology, will shorten the shelf-life of the bacon (because those self-lusting, single-cell bugs both hate salt and love moisture).  Creating a more hospitable medium for bacteria isn't an issue if you freeze or fry right away, but since smoke creates a hydrophobic barrier that essentially "locks in" the salt... so if the bacon is too salty after smoking (which draws out more moisture, thus concentrating the flavors from the earlier fry test and making it even saltier) - depending on how far the smoke permeates - rinsing may not even be an option at that point.

All this is not to say dry curing is better; brining is a perfectly fine method.  Just like dry-aging vs. wet-aging beef... method aside, in the end, you still have something that's going to mix with a little fire to put a smile on your face (and a party in your tummy).

love the scientific/biologic thought process here-now you're talkin my lingo.  i had a minor in microbiology and i didn't know this stuff 8-)  can't argue with chili's time-tested methods as he hasn't reported any loose deuces post consumption
Title: Re: Which smoker to buy
Post by: Benny B on August 30, 2016, 04:31:57 PM
love the scientific/biologic thought process here-now you're talkin my lingo.  i had a minor in microbiology and i didn't know this stuff 8-)  can't argue with chili's time-tested methods as he hasn't reported any loose deuces post consumption

I might have said it here before, but you'd love America's Test Kitchen... it's essentially "kitchen meets scientific method."

Food, homebrewing and smoking are the way I satisfy my primal urges to do something sciency, engineery and play with fire.  My wife thinks I'm crazy, but I'm perfectly content wasting an entire Saturday in the kitchen making dinner for that evening.
Title: Re: Which smoker to buy
Post by: real chili 83 on August 30, 2016, 04:58:26 PM
The BBQ seminar I went to last spring would be of great interest to you.  It was taught by to PhD's in meat science, one from U of M and one from UW.  These dudes were on a cellular leven as they explained the art and science of smoking meat.  Very cool. 
Title: Re: Which smoker to buy
Post by: rocket surgeon on August 30, 2016, 06:51:09 PM
Agree with the boda yous.  The reactions of different foods to different seasonings, the changes of meat as it transitions thru the temperatures, combinations of different foods, sauces, etc is pretty cool. 

Speaking of cookin, have any of you guys made the beer can bacon cheeseburgers yet?  I did a couple of weeks ago.  I used the recipe by the bbq pit boys except smoked 'em instead of grilled and yesssireebob, they were tremendous.  I sautéed my inner mixture in a cayenne infused olive oil and wowww!  I did post some pics on my face book page-chili knows where to find that.  I'll try to post them here, but it may take me a week to do that again.  My chrome book took a shat and doing everything with my iPad is interesting

Note, Facebook shows the grilled ones, not the smoked ones, but same thing as doing smoked burgers

http://bbqpitboys.com/recipes/beer-can-bacon-burgers/
Title: Re: Which smoker to buy
Post by: real chili 83 on August 30, 2016, 07:38:20 PM
Agree with the boda yous.  The reactions of different foods to different seasonings, the changes of meat as it transitions thru the temperatures, combinations of different foods, sauces, etc is pretty cool. 

Speaking of cookin, have any of you guys made the beer can bacon cheeseburgers yet?  I did a couple of weeks ago.  I used the recipe by the bbq pit boys except smoked 'em instead of grilled and yesssireebob, they were tremendous.  I sautéed my inner mixture in a cayenne infused olive oil and wowww!  I did post some pics on my face book page-chili knows where to find that.  I'll try to post them here, but it may take me a week to do that again.  My chrome book took a shat and doing everything with my iPad is interesting

Note, Facebook shows the grilled ones, not the smoked ones, but same thing as doing smoked burgers

http://bbqpitboys.com/recipes/beer-can-bacon-burgers/

Aren't those picks posted on the under boards?
Title: Re: Which smoker to buy
Post by: rocket surgeon on August 31, 2016, 05:11:44 AM
Aren't those picks posted on the under boards?

Oh, maybe?  Which boards?  If they are pics of a cheese covered bacon wrapped hunk of ground animal, then yes.  If I did, pardon the senior moment
Title: Re: Which smoker to buy
Post by: Benny B on September 05, 2016, 10:33:32 PM
Bacon heaven.

That's all I can say.  Turned out perfect.  Soaked it Saturday, smoked it Sunday, sliced it today.  Kids have been very happy last couple of mornings helping dad taste-test bacon.
Title: Re: Which smoker to buy
Post by: real chili 83 on September 05, 2016, 10:40:38 PM
Bacon heaven.

That's all I can say.  Turned out perfect.  Soaked it Saturday, smoked it Sunday, sliced it today.  Kids have been very happy last couple of mornings helping dad taste-test bacon.

Nothing like it.
Title: Re: Which smoker to buy
Post by: real chili 83 on September 20, 2016, 10:52:48 PM
I see Dave Anderson has opened up a joint recently in hudson. Must try. 
Title: Re: Which smoker to buy
Post by: real chili 83 on September 25, 2016, 01:31:04 PM
Need a new meat thermometer. Burned through a couple Taylor Made devices.

Looking at Oregon Scientific.  Any recommendations?
Title: Re: Which smoker to buy
Post by: rocket surgeon on September 25, 2016, 03:22:30 PM
Need a new meat thermometer. Burned through a couple Taylor Made devices.

Looking at Oregon Scientific.  Any recommendations?

I've been using Redi chek et-732 with the wireless remote sensor.  Nice cheap contraption, works ok.  Amazon has it for about $35. There is a smoker temp probe connection as well, but I don't need that as my smoker has a digital temp and time setting.  I see they have a long range one as well, but how far do ya want to go? 
Title: Re: Which smoker to buy
Post by: rocket surgeon on September 25, 2016, 03:24:10 PM
Need a new meat thermometer. Burned through a couple Taylor Made devices.

Looking at Oregon Scientific.  Any recommendations?

Taylor-made?  FORE!! 'Ey?  Smokes em long and straight Eyn'a?
Title: Re: Which smoker to buy
Post by: real chili 83 on October 16, 2016, 02:18:05 PM
Wet curing 18 lbs of belly in anticipation of bbq next weekend.  Gonna do brisket, burnt ends, ribs and a pastrami.  Home made bacon and my award winning chili for an appetizer. 

3 to 1 odds JB goes into a meat coma by 3rd quarter.
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 16, 2016, 03:06:38 PM
Wet curing 18 lbs of belly in anticipation of bbq next weekend.  Gonna do brisket, burnt ends, ribs and a pastrami.  Home made bacon and my award winning chili for an appetizer. 

3 to 1 odds JB goes into a meat coma by 3rd quarter.

nice!!  better add some fiber to that carnivorous festival eyn'AHHHHHHHH and then get uncle johns monumental bathroom bible out, a box of wooden matches and let err rip! have the popsicles on standby.

i've got to do a wet cure.  just pulled a 1/2 brisket i smoked last march out of the freezer-ya'd never know
Title: Re: Which smoker to buy
Post by: real chili 83 on October 16, 2016, 03:50:36 PM
Fiber......We got beans.   Famous Dave's recipe from his cook book.

I'll be in class all day on Monday down at St Thomas.  It could get ugly. 
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 16, 2016, 08:10:49 PM
Fiber......We got beans.   Famous Dave's recipe from his cook book.

I'll be in class all day on Monday down at St Thomas.  It could get ugly.

depends?
Title: Re: Which smoker to buy
Post by: 4everwarriors on October 17, 2016, 08:35:24 PM
Beans, beans da magical fruit. Da more ya eat, da more ya toot. Da more ya toot, da better ya feel, so eat yo beans at every meal, hey?
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 18, 2016, 07:46:39 PM
Beans, beans da magical fruit. Da more ya eat, da more ya toot. Da more ya toot, da better ya feel, so eat yo beans at every meal, hey?

it's a bit "winded" at 15 minutes, but if you've never heard the classic, radio play by play of the
 "great crepitation contest of 1946" pitting the venerable paul boomer vs. the lord windesmear.  the announcer sounds like orson wells.  ranks right up there with some of the other classic, lone ranger, etc :D 

https://www.youtube.com/watch?v=2FyD95Hv7CU
Title: Re: Which smoker to buy
Post by: real chili 83 on October 26, 2016, 09:14:49 PM
Recovering from Sunday's meat coma.

Most interesting meat on Sunday was lamb ribs. Really good. 
Title: Re: Which smoker to buy
Post by: reinko on October 27, 2016, 01:46:35 PM
Used leftover pulled smoked pork shoulder in chili for the first time this weekend.  Just fantastic. Used a slow cooker set on low overnight with a can of crushed tomatoes, beef broth, onions, and spices.

Title: Re: Which smoker to buy
Post by: rocket surgeon on October 27, 2016, 07:41:35 PM
Used leftover pulled smoked pork shoulder in chili for the first time this weekend.  Just fantastic. Used a slow cooker set on low overnight with a can of crushed tomatoes, beef broth, onions, and spices.

there were leftovers? :o  that sounds like a great idea!  never thought of that one.  i usually cut up about 4-5 lbs of chuck roast along with 4-5lb. of ground beef-all my secret seasonings brown it all up then transfer to a crock pot for the night.  try serving it over a good home made mac n smoked gouda cheese-yes! 

  next up-smoked pork shoulder chili-thanks

yo real-your feast sounded incredible
Title: Re: Which smoker to buy
Post by: real chili 83 on November 06, 2016, 04:09:11 AM
Home made bacon for the tailgater at Lambeau today.
Title: Re: Which smoker to buy
Post by: Hards Alumni on November 06, 2016, 09:37:16 PM
Home made bacon for the tailgater at Lambeau today.

Nice!  My FIL makes his own bacon and its fantastic... I just think its a little salty for my taste.
Title: Re: Which smoker to buy
Post by: Benny B on November 07, 2016, 10:35:09 AM
The thing I like most about homemade bacon... the fact that it's water content is much lower than packaged bacon makes it easy to separate a few strips while it's still frozen, for those mornings when you need want some bacon but don't quite want need a full pound.  Just slam the frozen, pre-sliced slab against the countertop, peel off what you need, and throw the rest back in the freezer.
Title: Re: Which smoker to buy
Post by: warriorchick on November 07, 2016, 01:13:09 PM
The thing I like most about homemade bacon... the fact that it's water content is much lower than packaged bacon makes it easy to separate a few strips while it's still frozen, for those mornings when you need want some bacon but don't quite want need a full pound.  Just slam the frozen, pre-sliced slab against the countertop, peel off what you need, and throw the rest back in the freezer.

Or don't freeze it in the first place.  Unless you only eat bacon like once a month, it won't go bad in the fridge.

And if you only eat bacon once a month, what is wrong with you?
Title: Re: Which smoker to buy
Post by: Benny B on November 07, 2016, 08:16:35 PM
Or don't freeze it in the first place.  Unless you only eat bacon like once a month, it won't go bad in the fridge.

And if you only eat bacon once a month, what is wrong with you?

Some of us who still have three kids in the house full time simply don't have space in the fridge for 10+ lbs of bacon, chick.

And if you're buying less than 10 lbs. of bacon at a time, for shame.
Title: Re: Which smoker to buy
Post by: jfmu on December 03, 2016, 07:00:31 PM
A quick question if someone wouldn't mind answering.

If someone is just going to be smoking a few times a year (mostly pheasant) and has never used a smoker, is it worth getting a BGE? Not necessarily cost being the biggest factor but ease of use, etc.

Figured one of you all would be able to give insight.
Title: Re: Which smoker to buy
Post by: real chili 83 on December 04, 2016, 10:43:57 AM
If that's all you are using it for, I'd get an electric smoker.

The egg is terrific, and fairly easy to use.  You can get very precise with an egg if you buy accessories to control airflow and temperature.  The downsize to an egg is its size and cost.

If you plan to use the egg for grilling and smoking, it's tough to beat.  If you are using it to smoke infrequently, go with the electric smoker.  Super simple to use.
Title: Re: Which smoker to buy
Post by: real chili 83 on December 04, 2016, 10:48:57 AM
If that's all you are using it for, I'd get an electric smoker.

The egg is terrific, and fairly easy to use.  You can get very precise with an egg if you buy accessories to control airflow and temperature.  The downsize to an egg is its size and cost.

If you plan to use the egg a lot for grilling and smoking, it's tough to beat.  If you are using it to smoke infrequently, go with the electric smoker.  Super simple to use.
Title: Re: Which smoker to buy
Post by: 🏀 on December 04, 2016, 11:27:01 AM
If you can afford it and the accessories, get the Egg.

You'll find yourself using it for damn near everything
Title: Re: Which smoker to buy
Post by: jfmu on December 04, 2016, 04:11:36 PM
Thanks guys. Any good recs for a electric smoker. Maybe starting with that and if end up using a ton will shell out the $ for an egg later on.

TIA
Title: Re: Which smoker to buy
Post by: real chili 83 on December 05, 2016, 08:16:55 AM
Thanks guys. Any good recs for a electric smoker. Maybe starting with that and if end up using a ton will shell out the $ for an egg later on.

TIA

Mine is a Materbuilt.  You can get the base model for $150.
Title: Re: Which smoker to buy
Post by: Benny B on December 05, 2016, 09:23:25 AM
For a once-or-twice-a-year?  Get the cheapest box you can from Menards (http://www.menards.com/main/outdoors/grills-outdoor-cooking/smokers-accessories/electric-smoker/p-1444450437694-c-1461078035986.htm?tid=6073183120586568427) when they go on sale (which happens to be RIGHT NOW).  $70 is a small price to pay in order to gauge whether this is something you'd consider as a weekend and holiday obsession hobby.

Otherwise, you're not going to find a world of difference with electrics until you hit the $250+ price point, and frankly, if you're going to spend that kind of money, you should really endeavor for justifying an egg or a barrel/firebox smoker.
Title: Re: Which smoker to buy
Post by: real chili 83 on December 05, 2016, 12:58:56 PM
Benny, what do you use?
Title: Re: Which smoker to buy
Post by: Benny B on December 05, 2016, 10:49:13 PM
CharGriller Pro with side box and seasoned cherry, exclusively.
Title: Re: Which smoker to buy
Post by: rocket surgeon on December 06, 2016, 05:29:07 AM
Mine is a Materbuilt.  You can get the base model for $150.

great advice from the "real" master-the masterbuilts are super easy to use, especially for starting out and inexpensive.  also check out their website.

https://www.amazon.com/Masterbuilt-20070210-30-Inch-Electric-Analog/dp/B0034VXAY0/ref=sr_1_2?s=lawn-garden&ie=UTF8&qid=1481022994&sr=1-2&keywords=masterbuilt+electric+smoker



https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1481022994&sr=1-1&keywords=masterbuilt+electric+smoker
       this is the one that i've had for 3-4 years.  next one will be the bluetooth

and then they have a portable for $99-

https://www.amazon.com/Masterbuilt-20073716-Portable-Electric-Smoker/dp/B01FJVSX30/ref=sr_1_8?s=lawn-garden&ie=UTF8&qid=1481022994&sr=1-8&keywords=masterbuilt+electric+smoker

and last but not least-an electric "egg-like" for $82

https://www.amazon.com/Masterbuilt-20078616-Electric-Bullet-Smoker/dp/B01FJVSWFY/ref=sr_1_12?s=lawn-garden&ie=UTF8&qid=1481022994&sr=1-12&keywords=masterbuilt+electric+smoker

these prices are probably a little better than gander mountain or company direct. 
Title: Re: Which smoker to buy
Post by: vogue65 on December 06, 2016, 05:47:15 AM
37,000 views since the beginning of August, what the hell are you people talking about?
I  have never opened the thread, I  thought it would go away peacefully, die of its owne accord, but no, it lives on and grows like the blob.
14 pages that I have never read,  I  wonder if I  went to the wrong University.  I must be on another planet, so much interest in "smokers".  What a world it must be living in Wisconsin these days, pontoon boats and smokers, oh boy.

Title: Re: Which smoker to buy
Post by: real chili 83 on December 06, 2016, 06:27:46 AM
37,000 views since the beginning of August, what the hell are you people talking about?
I  have never opened the thread, I  thought it would go away peacefully, die of its owne accord, but no, it lives on and grows like the blob.
14 pages that I have never read,  I  wonder if I  went to the wrong University.  I must be on another planet, so much interest in "smokers".  What a world it must be living in Wisconsin these days, pontoon boats and smokers, oh boy.

Thanks for stopping by.
Title: Re: Which smoker to buy
Post by: vogue65 on December 06, 2016, 06:59:14 AM
Thanks for stopping by.

Any time, my pleasure, just had Italian smoked wild bore salami, not my thing, wife loved it, there are hillybillies everywhere and not just in Texas and Virginia.
Title: Re: Which smoker to buy
Post by: reinko on December 06, 2016, 07:30:02 AM
great advice from the "real" master-the masterbuilts are super easy to use, especially for starting out and inexpensive.  also check out their website.

https://www.amazon.com/Masterbuilt-20070210-30-Inch-Electric-Analog/dp/B0034VXAY0/ref=sr_1_2?s=lawn-garden&ie=UTF8&qid=1481022994&sr=1-2&keywords=masterbuilt+electric+smoker



https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1481022994&sr=1-1&keywords=masterbuilt+electric+smoker
       this is the one that i've had for 3-4 years.  next one will be the bluetooth

and then they have a portable for $99-

https://www.amazon.com/Masterbuilt-20073716-Portable-Electric-Smoker/dp/B01FJVSX30/ref=sr_1_8?s=lawn-garden&ie=UTF8&qid=1481022994&sr=1-8&keywords=masterbuilt+electric+smoker

and last but not least-an electric "egg-like" for $82

https://www.amazon.com/Masterbuilt-20078616-Electric-Bullet-Smoker/dp/B01FJVSWFY/ref=sr_1_12?s=lawn-garden&ie=UTF8&qid=1481022994&sr=1-12&keywords=masterbuilt+electric+smoker

these prices are probably a little better than gander mountain or company direct.

Rocket, I have never smoked on an electric smoker before, what are your overall thoughts?  I am looking for something to just make it easier/cleaner, thus being able to do it more often, without sacrificing too much flavor. 

Title: Re: Which smoker to buy
Post by: Benny B on December 06, 2016, 10:57:51 AM
37,000 views since the beginning of August, what the hell are you people talking about?
I  have never opened the thread, I  thought it would go away peacefully, die of its owne accord, but no, it lives on and grows like the blob.
14 pages that I have never read,  I  wonder if I  went to the wrong University.  I must be on another planet, so much interest in "smokers".  What a world it must be living in Wisconsin these days, pontoon boats and smokers, oh boy.

Any time, my pleasure, just had Italian smoked wild bore salami, not my thing, wife loved it, there are hillybillies everywhere and not just in Texas and Virginia.

Comical.

Besides the fact that - other than rocket about whom I am not sure - the top contributors to this thread are living in Illinois, Minnesota and Washington.... that someone would essentially equate his wife to a hillybilly (which in this case amounts to vociferous resentment of his own wife, be it deliberate or subconscious) on a public forum has to be a new level of achievement for smoked meats.
Title: Re: Which smoker to buy
Post by: Class71 on December 06, 2016, 04:40:02 PM
Sorry to throw water on smokers but smokers, like sugar,  likely increase various cancer risks considerably. I am not a doctor but I am a two time cancer surviver with considerable first hand knowledge on the subject.

True almost anything has some risk and yes we are all going to die from something but cancer is a horrible way to go. I have seen far too many fall to this disease. 
Title: Re: Which smoker to buy
Post by: reinko on December 06, 2016, 06:03:26 PM
Sorry to throw water on smokers but smokers, like sugar,  likely increase various cancer risks considerably. I am not a doctor but I am a two time cancer surviver with considerable first hand knowledge on the subject.

True almost anything has some risk and yes we are all going to die from something but cancer is a horrible way to go. I have seen far too many fall to this disease.

You can get cancer from meat? Thought I just had to worry about heart disease and high cholesterol.
Title: Re: Which smoker to buy
Post by: rocket surgeon on December 06, 2016, 06:27:51 PM
Rocket, I have never smoked on an electric smoker before, what are your overall thoughts?  I am looking for something to just make it easier/cleaner, thus being able to do it more often, without sacrificing too much flavor.

the "smokin purists" probably cringe, but i love the electric because i can control the temperature like an oven.  if your want to make cleaning easier, tin foil, tin foil and more tin foil.  also, spray down anything not tin foiled with pam or some other spray oil.  and, clean it more often. 

  as for the flavor, chili could probably tell you more about that, but it still burns the wood of your choice. i haven't had many people turn down a good piece of smoked meat(or fish). i think it's like people who still believe the charcoal grill is the only way to go. doing a pork shoulder or belly and beef brisket for Christmas.

    i love the side loader, as most decent smokers have, so you don't have to open the doors to add chips.

this may be somewhat biased as i've never used anything but an electric, but i believe they do a nice job
Title: Re: Which smoker to buy
Post by: vogue65 on December 06, 2016, 10:00:19 PM
Comical.

Besides the fact that - other than rocket about whom I am not sure - the top contributors to this thread are living in Illinois, Minnesota and Washington.... that someone would essentially equate his wife to a hillybilly (which in this case amounts to vociferous resentment of his own wife, be it deliberate or subconscious) on a public forum has to be a new level of achievement for smoked meats.

Sorry for mixing thoughts, hillbilly reference is to my man, Buzz. (Texas and Wisconsin)   BTW, great book on the subject of hillbillies is HILLBILLY ELEGY by J.D. Vance

I like absurd comedy, most scoopers take life very literally and seriously, the whole smoker debate is total absurdity and therefore hilarious, unless we take it seriously.

In Italy the smoked wild-bore salami is highly regarded, giving another perspective on sophisticated Italians and sophisticated hillbillies.  I know, probably way too complicated.
Title: Re: Which smoker to buy
Post by: real chili 83 on December 07, 2016, 02:26:04 AM
the "smokin purists" probably cringe, but i love the electric because i can control the temperature like an oven.  if your want to make cleaning easier, tin foil, tin foil and more tin foil.  also, spray down anything not tin foiled with pam or some other spray oil.  and, clean it more often. 

  as for the flavor, chili could probably tell you more about that, but it still burns the wood of your choice. i haven't had many people turn down a good piece of smoked meat(or fish). i think it's like people who still believe the charcoal grill is the only way to go. doing a pork shoulder or belly and beef brisket for Christmas.

    i love the side loader, as most decent smokers have, so you don't have to open the doors to add chips.

this may be somewhat biased as i've never used anything but an electric, but i believe they do a nice job

I love my electric smoker.  Simple to use, very easy to control temps, and great flavor. 

A BGE is super intriguing.  With the right accessories, it is incredibly versatile as a smoker, grill, and oven.  You can dial down the temps to cold smoking (I use for bacon), or dial it us to 600+ degrees for killer steaks. 
Title: Re: Which smoker to buy
Post by: rocket surgeon on December 07, 2016, 04:42:57 AM
I love my electric smoker.  Simple to use, very easy to control temps, and great flavor. 

A BGE is super intriguing.  With the right accessories, it is incredibly versatile as a smoker, grill, and oven.  You can dial down the temps to cold smoking (I use for bacon), or dial it us to 600+ degrees for killer steaks.

pardon my "where did i miss it",  but what does BGE stand for?  i may have to get one of those bad boys
Title: Re: Which smoker to buy
Post by: reinko on December 07, 2016, 05:58:42 AM
pardon my "where did i miss it",  but what does BGE stand for?  i may have to get one of those bad boys

Big Green Egg?
Title: Re: Which smoker to buy
Post by: real chili 83 on December 07, 2016, 08:08:31 AM
Si
Title: Re: Which smoker to buy
Post by: Benny B on December 07, 2016, 10:26:24 AM
Sorry to throw water on smokers but smokers, like sugar,  likely increase various cancer risks considerably. I am not a doctor but I am a two time cancer surviver with considerable first hand knowledge on the subject.

True almost anything has some risk and yes we are all going to die from something but cancer is a horrible way to go. I have seen far too many fall to this disease.

I assume you're referring to HCA's, which only manifest at high temperatures, and PAH's, which are produced from incomplete combustion.  What this thread is generally about is smoking, i.e. slow-cooking at temps below 250 degF, the flesh of tasty animals well below temps required for the formation of HCA's.  So HCA's are more of a concern for those on the grilling forum where temps do hit 500+ degF.  But that's not us.

However, slow cooking with hardwood typically entails incomplete combustion which will lead to the presence of PAH's in the cooking chamber.  Now, most of us aren't smoldering the wood the entire time... typically, there's a big burst of smoke at the beginning, but once things warm up, combustion becomes much more efficient and PAH levels drop.  PAH's are lipophilic (can't penetrate fat) and therefore have great difficulty penetrating the majority of tasty animal flesh cuts most choose to smoke, especially bacon, which is basically one big lump of fat.  Hence, I also coat my non-bacon meats with some sort of oil or fat (like bacon or belly drippings).  You can also minimize PAH's by not putting meats in the chamber until the fire reaches a steady temp and making sure your fuel source is well seasoned (i.e. dry).

The science around HCAs and PAHs isn't as dicey as some of the other purported links between cancer and smoked/grilled meats, but it is still far from proven science.  Nevertheless, it is certainly good advice to enjoy everything in moderation. 

Except bacon, of course.  You can pig out on that stuff.
Title: Re: Which smoker to buy
Post by: real chili 83 on December 07, 2016, 10:36:29 AM
What he said.  ^^^

Let's eat!!!
Title: Re: Which smoker to buy
Post by: rocket surgeon on December 07, 2016, 07:15:55 PM
benny beat me to it...huh?  i was holding my breath until the end though-phew, cuz i am very carnivorous and smoked lipophilic animal parts are pretty tasty

oh yeah, and BGE-i knew there was an egg in there, but you sure it ain't called a BFE ;D
Title: Re: Which smoker to buy
Post by: rocket surgeon on December 08, 2016, 05:02:05 PM
patient of mine used to own a meat/butcher shop, etc...they used to make all their own sausage, brats, andouille, hams...he told me about these vacuum tumblers.  said kosh industries or something like that, up in minnesota is a big provider, manufacturer of all kinds of these.  from industrial to smaller versions.  supposed to make a nice piece of meat, tenderizing, marinating, giving one the ability to get the smoke to penetrate the meat deeper??  anyone heard or used such a device?
Title: Re: Which smoker to buy
Post by: real chili 83 on December 08, 2016, 05:36:01 PM
patient of mine used to own a meat/butcher shop, etc...they used to make all their own sausage, brats, andouille, hams...he told me about these vacuum tumblers.  said kosh industries or something like that, up in minnesota is a big provider, manufacturer of all kinds of these.  from industrial to smaller versions.  supposed to make a nice piece of meat, tenderizing, marinating, giving one the ability to get the smoke to penetrate the meat deeper??  anyone heard or used such a device?

You might want to ping Saint Paul Warrior.  He's well connected and active in the Mn BBQ society, and a master KCBS judge.
Title: Re: Which smoker to buy
Post by: rocket surgeon on December 08, 2016, 06:58:44 PM
You might want to ping Saint Paul Warrior.  He's well connected and active in the Mn BBQ society, and a master KCBS judge.

thanks for the info.  i don't think i'm quite ready to talk smokin with the "grand pooba" of the minnesota bbq scene. i'm probably still in the "weenies on a stick" level compared to him. i'm going to do some research so i might have half a clue first.  i was just wondering if anyone has had any experience with one, but thanks chili dog 8-)
Title: Re: Which smoker to buy
Post by: vogue65 on December 10, 2016, 03:12:41 AM
 Which got me wondering, what auger do you guys use for ice fishing?   Check it out on Google, its even more interesting than smokers.
Title: Re: Which smoker to buy
Post by: reinko on December 28, 2016, 07:02:24 PM
Thanks Rocket for sharing some links on electric smokers,  I got one for Xmas and broke it into today with a 7lb bone in pork shoulder (divided into two pieces to help speed up cooking). 

Tried a few new techniques this time around,  namely cooking much lower than I usually do,  namely about 225* with hickory chips every hour for 6 hours,  then another 3 hours in the oven,  this time uncovered with no wrapping to keep the bark. Then in a paper bag to rest for an hour. 

Worked like a charm,  firm thick bark,  meat was still very juicy,  and pulled very easily,  but a little firmer than usual for me,  as I usually wrapped the meat to help build steam and speed up the cook.



Title: Re: Which smoker to buy
Post by: rocket surgeon on December 28, 2016, 07:19:33 PM
Thanks Rocket for sharing some links on electric smokers,  I got one for Xmas and broke it into today with a 7lb bone in pork shoulder (divided into two pieces to help speed up cooking). 

Tried a few new techniques this time around,  namely cooking much lower than I usually do,  namely about 225* with hickory chips every hour for 6 hours,  then another 3 hours in the oven,  this time uncovered with no wrapping to keep the bark. Then in a paper bag to rest for an hour. 

Worked like a charm,  firm thick bark,  meat was still very juicy,  and pulled very easily,  but a little firmer than usual for me,  as I usually wrapped the meat to help build steam and speed up the cook.

  glad i could help.  225 is a great low n slow temp.

    i made a 8 lb. beef brisket(chopped garlic, cracked pepper and lawrys the night before) and an 8 lb. pork shoulder(secret chili/cumin/cayenne rub over night) for my family Christmas party on the 17th (mom n dad go south on the 24th until april) i started both of them at about 7 a.m. wrapped the beefer in parchment paper at about noon put back into smoker and continued to cook both at about 195-200 until 5 p.m.  i thought i'd have plenty of leftovers to take to the office on monday...nope.  the shoulder, surprisingly was the most popular though. both were incredible!

i usually back off the chips after the first 4-5 hours, keep the vents closed and the only time i opened the door was to remove and wrap the beef. 

next on the menu-smoked porchetta
Title: Re: Which smoker to buy
Post by: Benny B on January 20, 2017, 06:48:23 PM
Oh baby, I.  Got what I need.

It's soak, fry and smoke night at the B house.
Title: Re: Which smoker to buy
Post by: manny31 on January 20, 2017, 07:42:51 PM
I have been operating under the assumption that meat(I assume any/most meats) won't absorb any more smoke after about an hour or so. Any truth to that?
Title: Re: Which smoker to buy
Post by: real chili 83 on January 20, 2017, 08:40:56 PM
That's directionally correct.  Wet meat (easy never) will reject smoke sooner.  Dry meat on the surface will absorb more. I keep smoke going throughout the 8-12 horse for a brisket....doesn't hurt. 

SPW, do you want to weigh in here?
Title: Re: Which smoker to buy
Post by: rocket surgeon on January 21, 2017, 12:26:30 AM
That's directionally correct.  Wet meat (easy never) will reject smoke sooner.  Dry meat on the surface will absorb more. I keep smoke going throughout the 8-12 horse for a brisket....doesn't hurt. 

SPW, do you want to weigh in here?

This where I've been talking to a former meat Einstein. The vacuum tumbler helps introduce the smoke and seasonings in deeper by a combo of pressure and osmosis.
Title: Re: Which smoker to buy
Post by: real chili 83 on January 21, 2017, 07:42:38 AM
What vacuum tumbler?
Title: Re: Which smoker to buy
Post by: rocket surgeon on January 25, 2017, 11:04:57 PM
What vacuum tumbler?

Sorry I didn't see your post earlier chili.  I've got a guy who used to have his own butcher shop, meat market.  He used to make a lot of stuff-sausage, hams, etc...he's going to be dropping off a book for me on the evolution of sausage making, meat preservation...he mentioned to me a specific brand of vacuum meat tumbler that I believe is made up around your area-kosh industries or something like that.  Anywho, I just googled vacuum tumbles and found this-

https://www.waltonsinc.com/equipment/vacuum-tumblers

After I see his book, I will relay the best info I can gather
Title: Re: Which smoker to buy
Post by: rocket surgeon on January 25, 2017, 11:29:03 PM
Just scanned that waltons(everything but the meat) web site-wow!  Check out the smoking and grilling section-like a kid in a candy store
Title: Re: Which smoker to buy
Post by: Benny B on January 26, 2017, 10:11:42 AM
Ugh... marinades. 

This is the smoke thread, rocket... not the let's-see-what-other-inventions-Ron-Popeil-has-to-offer-for-the-lazy-soccer-mom-who-doesn't-want-to-learn-to-cook-for-her-husband-who-would-rather-eat-at-McDonald's.
Title: Re: Which smoker to buy
Post by: reinko on January 26, 2017, 10:31:02 AM
Might give this a shot this weekend...making burnt ends with a chuck roast.

https://www.reddit.com/r/smoking/comments/5q35r9/decided_to_make_some_burnt_ends_with_a_chuck/

reddit.com/r/smoking is a great resource too
Title: Re: Which smoker to buy
Post by: MUBurrow on January 26, 2017, 11:17:49 AM
Thanks for the post reinko - for hippy-dippy reasons, I don't really do pork (I know, I know) so beef and bird ideas for the smoker are at a premium.  If you don't mind, report back on how it goes this weekend and any tips because that looks my super bowl go-to.
Title: Re: Which smoker to buy
Post by: SaintPaulWarrior on January 26, 2017, 03:03:41 PM
thanks for the info.  i don't think i'm quite ready to talk smokin with the "grand pooba" of the minnesota bbq scene. i'm probably still in the "weenies on a stick" level compared to him. i'm going to do some research so i might have half a clue first.  i was just wondering if anyone has had any experience with one, but thanks chili dog 8-)

Let's not get carried away here with grand pooba talk.  I am just a cog in the wheel with the MN BBQ Society.  Have been a judge for many years with KCBS.  Usually smoking some type of meat every other weekend or so.  I am not too familiar with the difference between wet mean and dry meat.  I do know many cooks argue about wet wood vs dry wood.  Those last 2 sentences sure sound awkward.
Title: Re: Which smoker to buy
Post by: 4everwarriors on January 26, 2017, 03:15:26 PM
Knot ewhen a nanosecond ta tink 'bout it, wet wood is definitely better, ai na?
Title: Re: Which smoker to buy
Post by: Benny B on January 26, 2017, 04:29:06 PM
Let's not get carried away here with grand pooba talk.  I am just a cog in the wheel with the MN BBQ Society.  Have been a judge for many years with KCBS.  Usually smoking some type of meat every other weekend or so.  I am not too familiar with the difference between wet mean and dry meat.  I do know many cooks argue about wet wood vs dry wood.  Those last 2 sentences sure sound awkward.

What's awkward is that in a discussion of wet vs. dry (which is all about temperature), you left out the part about cooks arguing over how long their probe should be and which hole it goes into.
Title: Re: Which smoker to buy
Post by: real chili 83 on January 26, 2017, 08:33:01 PM
Smoker will be going full tilt on super bowl Sunday. Brisket, shoulder, ribs.  Meat coma. 
Title: Re: Which smoker to buy
Post by: rocket surgeon on January 26, 2017, 08:53:06 PM
Ugh... marinades. 

This is the smoke thread, rocket... not the let's-see-what-other-inventions-Ron-Popeil-has-to-offer-for-the-lazy-soccer-mom-who-doesn't-want-to-learn-to-cook-for-her-husband-who-would-rather-eat-at-McDonald's.

I understand, but was just digging up some stuff on vacuum tumblers and unfortunately, I couldn't edit out anything NOT to do with smokin.  The vacuum tumbler, as I understand it, is what some of the big dogs use for like big/thick pieces of meat(remember, this is a smoking thread) so the marinade or brine will penetrate(another dog whistle) deeper into the meat and thus the smoke flavoring as well.  I always wondered how they were able to do that.  My understanding is also that the smoke only penetrates x inch(s) into the meat.
Title: Re: Which smoker to buy
Post by: rocket surgeon on January 26, 2017, 08:58:14 PM
Let's not get carried away here with grand pooba talk.  I am just a cog in the wheel with the MN BBQ Society.  Have been a judge for many years with KCBS.  Usually smoking some type of meat every other weekend or so.  I am not too familiar with the difference between wet mean and dry meat.  I do know many cooks argue about wet wood vs dry wood.  Those last 2 sentences sure sound awkward.

Just sayin, I can't even pretend to know what I'm talking about yet.  Only my own experiences and what I've interpreted from others. 

Have any of you guys done porchetta in the smoker yet?  That's my next experiment.  I'll keep ya'll posted
Title: Re: Which smoker to buy
Post by: real chili 83 on January 26, 2017, 09:11:19 PM
Yep. It's nummy. Fraboni's is great
Title: Re: Which smoker to buy
Post by: real chili 83 on January 26, 2017, 09:22:13 PM
Anyone have a pellet smoker?  If so, what kind, and do you like it?
Title: Re: Which smoker to buy
Post by: Benny B on January 27, 2017, 10:19:37 AM
I understand, but was just digging up some stuff on vacuum tumblers and unfortunately, I couldn't edit out anything NOT to do with smokin.  The vacuum tumbler, as I understand it, is what some of the big dogs use for like big/thick pieces of meat(remember, this is a smoking thread) so the marinade or brine will penetrate(another dog whistle) deeper into the meat and thus the smoke flavoring as well.  I always wondered how they were able to do that.  My understanding is also that the smoke only penetrates x inch(s) into the meat.

As an example, I'm going to utter two words not otherwise to be spoken ever again in this thread: liquid smoke.  With all things, there's an easy way and a hard way to do things... sure, you can infuse water with whatever flavor you want and soak a slab of meat in it to get the flavor to penetrate all the way through, but I ask you this... why?  Does every last fiber need to be flavored?  Even if the smoke only penetrates a single millimeter on each side of a brisket, is there any way you're going to slice off a piece that doesn't any of the smokiness in it? 

Sliding your knife through the meat does essentially the same thing as the vacuum tumbler... it distributes flavor.  The oils and resins of smoke that are trapped in or sitting on the pellicle easily release onto the knife as it passes through the outer layer and basically "smear" onto the internal portions of the cut as the knife continues through.  That's why pulled pork is pulled, the act of shredding and mixing the meat together allows the outer fibers carrying the smoke flavors to mix and distribute their flavor with the internal fibers that contain no smoke flavor but all of the fatty goodness.  That being said, to each their own; as mentioned, the decision is to do things the easy way or the hard way... there is no right and wrong way, even if you choose to grab a bottle of the aforementioned-never-to-be-mentioned.  Hell, I'll admit I have a bottle of it sitting in my pantry somewhere (though it's still sealed and probably long since expired).

Curing meat, however, is an entirely different story.  That's where I would find utility for a vacuum tumbler if I was doing a lot more than one pork belly every other month.
Title: Re: Which smoker to buy
Post by: rocket surgeon on January 27, 2017, 11:40:44 PM
As an example, I'm going to utter two words not otherwise to be spoken ever again in this thread: liquid smoke.  With all things, there's an easy way and a hard way to do things... sure, you can infuse water with whatever flavor you want and soak a slab of meat in it to get the flavor to penetrate all the way through, but I ask you this... why?  Does every last fiber need to be flavored?  Even if the smoke only penetrates a single millimeter on each side of a brisket, is there any way you're going to slice off a piece that doesn't any of the smokiness in it? 

Sliding your knife through the meat does essentially the same thing as the vacuum tumbler... it distributes flavor.  The oils and resins of smoke that are trapped in or sitting on the pellicle easily release onto the knife as it passes through the outer layer and basically "smear" onto the internal portions of the cut as the knife continues through.  That's why pulled pork is pulled, the act of shredding and mixing the meat together allows the outer fibers carrying the smoke flavors to mix and distribute their flavor with the internal fibers that contain no smoke flavor but all of the fatty goodness.  That being said, to each their own; as mentioned, the decision is to do things the easy way or the hard way... there is no right and wrong way, even if you choose to grab a bottle of the aforementioned-never-to-be-mentioned.  Hell, I'll admit I have a bottle of it sitting in my pantry somewhere (though it's still sealed and probably long since expired).

Curing meat, however, is an entirely different story.  That's where I would find utility for a vacuum tumbler if I was doing a lot more than one pork belly every other month.

I like your thinking, Benjamin.  I never really had any serious intentions of infusing anything artificial or unnatural to this forum.  I like the way people here have presented their persuasions as they have.  It was only my curiosity if anyone here has rumbled with a tumbler.  I think I'd much prefer pulling the meat than tumblin it thru a vacuum any day..."that sorta thing ain't my bag, baby"
Title: Re: Which smoker to buy
Post by: Hards Alumni on January 29, 2017, 06:54:35 PM
This weekend we made a brisket using the sous vide.

It was as good, if not better than anything done on the smoker.
Title: Re: Which smoker to buy
Post by: reinko on January 30, 2017, 07:11:57 AM
Thanks for the post reinko - for hippy-dippy reasons, I don't really do pork (I know, I know) so beef and bird ideas for the smoker are at a premium.  If you don't mind, report back on how it goes this weekend and any tips because that looks my super bowl go-to.

So I did this weekend, and it had both it's ups and downs.  Start with the downs first.  After 5 hours of smoke @ 230, then another 90 minutes wrapped in foil in the oven with beef stock, it reached an internal temp of about 200*, took it out of the over, let it rest for another 30 minutes...the flavor was there, but it was dry  :(  Not inedible, but certainly dry.  The fat just didn't render, or maybe I bought too lean of a cut.

Now the good news, the next day, I took the leftovers, along with some smoked baked beans (if you have never smoked just your run of the mill canned baked beans, they are amazing), and put them in a slow cooker together with some beef stock, BBQ sauce, and worcestershire...slow cooked for 4 hours, and it was great.  Still great smoky flavor on the beef, and the beans were spot on too.

Best of luck!
Title: Re: Which smoker to buy
Post by: 4everwarriors on January 30, 2017, 08:08:31 AM
'Hole lotta methane goin' on, hey?
Title: Re: Which smoker to buy
Post by: MDMU04 on January 30, 2017, 02:26:21 PM
So I did this weekend, and it had both it's ups and downs.  Start with the downs first.  After 5 hours of smoke @ 230, then another 90 minutes wrapped in foil in the oven with beef stock, it reached an internal temp of about 200*, took it out of the over, let it rest for another 30 minutes...the flavor was there, but it was dry  :(  Not inedible, but certainly dry.  The fat just didn't render, or maybe I bought too lean of a cut.

Now the good news, the next day, I took the leftovers, along with some smoked baked beans (if you have never smoked just your run of the mill canned baked beans, they are amazing), and put them in a slow cooker together with some beef stock, BBQ sauce, and worcestershire...slow cooked for 4 hours, and it was great.  Still great smoky flavor on the beef, and the beans were spot on too.

Best of luck!

What cut of beef did you cook, and how big of a cut?
Title: Re: Which smoker to buy
Post by: reinko on January 30, 2017, 02:48:26 PM
What cut of beef did you cook, and how big of a cut?

Chuck roast,  about 3 lbs
Title: Re: Which smoker to buy
Post by: real chili 83 on January 30, 2017, 05:37:47 PM
I agree, beans in the smoker are great. Famous Dave has a great recipe in his cookbook. His secret ingredient is Kahlua in his beans.
Title: Re: Which smoker to buy
Post by: rocket surgeon on January 31, 2017, 07:36:54 PM
Chuck roast,  about 3 lbs

wow!  how that ended up dry is amazing.  first off, a CHUCK roast?  then wrapped in juice?  is there such a thing as a lean chuck? 

smoked beans?  how long and what temp?  check out masterbuilts web page under dadgum good recipes-i've made the smoked mac n cheese-it's dadgumit good

https://masterbuilt.com/
Title: Re: Which smoker to buy
Post by: reinko on February 01, 2017, 07:22:30 AM
wow!  how that ended up dry is amazing.  first off, a CHUCK roast?  then wrapped in juice?  is there such a thing as a lean chuck? 

smoked beans?  how long and what temp?  check out masterbuilts web page under dadgum good recipes-i've made the smoked mac n cheese-it's dadgumit good

https://masterbuilt.com/

Yeah, I am still a noob @ this, maybe it's running hotter than I what my therm is showing.

As for the beans, super easy...just take my favorite canned baked beans, put them in a pan, add some BBQ sauce, some rub seasoning, little maple syrup, chopped up cooked bacon, and make sure to add some extra liquid like beef stock or even water.  Smoke @ 225 for 2-3 hours, done and done.  If the pan gets a bit dry during the smoke, add more liquid.
Title: Re: Which smoker to buy
Post by: rocket surgeon on February 20, 2017, 05:43:06 PM
anyone ever do poor mans burnt ends?

   had a little free time this weekend, but didn't want to get into a big ordeal-snoopin around, found this recipe on masterbuilts recipe site-

https://masterbuilt.com/recipe/poor-mans-burnt-ends/

easy, cheap, relatively fast by smokin standards, not bad, but if i had a little more patience, i would have finished them off under the broiler or over high heat/searing on the grill to get them more burnt.  surprised how fast the chuck achieved "just before falling apart tender".   i use stubs original bbq sauce
Title: Re: Which smoker to buy
Post by: real chili 83 on February 20, 2017, 06:55:57 PM
Last year about this time, I was talking about a BBQ seminar put on by the MN BBQ society.  SPW just sent me a link to this year's event, which is copied below.  The session was well attended last year.   The agenda looks like it is fairly complete, but no guest speaker listed yet.  Last year, we had Famous Dave Anderson. 

Along with a great day of info, there is a killer lunch, with all the bbq brisket, ribs, sausages, chicken, plus chili, home made cornbread, etc, etc.  Trust me, the lunch alone is worth the price of admission. 

There were a number of vendors present too....I picked up a number of complimentary rubs, sauces, etc.

http://mnbbqsociety.com/2017/02/15/spring-training-2017/

Title: Re: Which smoker to buy
Post by: rocket surgeon on February 20, 2017, 08:18:31 PM
Last year about this time, I was talking about a BBQ seminar put on by the MN BBQ society.  SPW just sent me a link to this year's event, which is copied below.  The session was well attended last year.   The agenda looks like it is fairly complete, but no guest speaker listed yet.  Last year, we had Famous Dave Anderson. 

Along with a great day of info, there is a killer lunch, with all the bbq brisket, ribs, sausages, chicken, plus chili, home made cornbread, etc, etc.  Trust me, the lunch alone is worth the price of admission. 

There were a number of vendors present too....I picked up a number of complimentary rubs, sauces, etc.

http://mnbbqsociety.com/2017/02/15/spring-training-2017/

that looks and sounds like a great program!  i remember you talking about it last year-i would really give it a 2nd and even a 3rd thought, but speakin of sonoran, we just sold our lake havasu place and will be moving into our new place in surprise
Title: Re: Which smoker to buy
Post by: MUBurrow on February 22, 2017, 09:16:22 AM
anyone ever do poor mans burnt ends?

   had a little free time this weekend, but didn't want to get into a big ordeal-snoopin around, found this recipe on masterbuilts recipe site-

https://masterbuilt.com/recipe/poor-mans-burnt-ends/

easy, cheap, relatively fast by smokin standards, not bad, but if i had a little more patience, i would have finished them off under the broiler or over high heat/searing on the grill to get them more burnt.  surprised how fast the chuck achieved "just before falling apart tender".   i use stubs original bbq sauce

yessir - reinko just gave his synopsis of trying this a couple weeks ago earlier in the thread:

Quote
So I did this weekend, and it had both it's ups and downs.  Start with the downs first.  After 5 hours of smoke @ 230, then another 90 minutes wrapped in foil in the oven with beef stock, it reached an internal temp of about 200*, took it out of the over, let it rest for another 30 minutes...the flavor was there, but it was dry  :(  Not inedible, but certainly dry.  The fat just didn't render, or maybe I bought too lean of a cut.
Now the good news, the next day, I took the leftovers, along with some smoked baked beans (if you have never smoked just your run of the mill canned baked beans, they are amazing), and put them in a slow cooker together with some beef stock, BBQ sauce, and worcestershire...slow cooked for 4 hours, and it was great.  Still great smoky flavor on the beef, and the beans were spot on too.

I tried it a week later, and taking reinko's advice to heart, smoked them a touch lower for a bit longer and didn't finish in the oven. I avoided the dryness problem, but would probably follow your advice too, rocket, next time i try them and finish them in the broiler. I like a solid char, and only a handful of pieces of my 4lb+ of ends had that.
Title: Re: Which smoker to buy
Post by: rocket surgeon on February 22, 2017, 07:11:09 PM
yessir - reinko just gave his synopsis of trying this a couple weeks ago earlier in the thread:

I tried it a week later, and taking reinko's advice to heart, smoked them a touch lower for a bit longer and didn't finish in the oven. I avoided the dryness problem, but would probably follow your advice too, rocket, next time i try them and finish them in the broiler. I like a solid char, and only a handful of pieces of my 4lb+ of ends had that.

oh-i saw the chuck roast part, but didn't connect the dots :-[ 

    i followed the masterbuilt recipe, no oven.  my chuck hit 200+ degrees after about 2-2 1/2 hours with my smoker set at 225.  so i turned it down to about 200 and left them in there another 30 min. or so. almost went too long as they were a curley one from fall apart.  pulled them off, rested for closer to an hour, coated with stubbs in aluminum pan and put back in to smoker uncovered for 1 1/2 ish hours.  very tender
Title: Re: Which smoker to buy
Post by: real chili 83 on February 26, 2017, 07:00:58 AM
Pot roast on the menu tonight.

Going to give the chuck roasts a couple hours of cold smoke...170ish degrees.

With pot roast, I like to cover the bottom of the pan with thick slices of yellow onion, and cover them in Knorr's French onion soup mix. The onions are killer when done.  Since I am using the smoker today, I am thinking about throwing the onion slices in the smoker.  Might even smoke the carrots too.  Anyone ever smoke veggies?
Title: Re: Which smoker to buy
Post by: DUNKS45 on February 26, 2017, 11:55:39 AM
good idea chili, root veggies should do well. I'm doing carnitas tonight using boneless country style ribs.Then served on warm flour tortillas with queso fresco and cilantro.
Title: Re: Which smoker to buy
Post by: real chili 83 on February 26, 2017, 01:44:35 PM
good idea chili, root veggies should do well. I'm doing carnitas tonight using boneless country style ribs.Then served on warm flour tortillas with queso fresco and cilantro.

Anyone within a 90 mile radius of Milwaukee you spend their last dying breath trying to find Dunk's casa in time for dinner.  That man can cook. 
Title: Re: Which smoker to buy
Post by: 4everwarriors on February 26, 2017, 05:39:38 PM
Rap dat chit on collard greens, instead of tortillas, and maybe I could be enticed, hey?
Title: Re: Which smoker to buy
Post by: DUNKS45 on February 26, 2017, 06:25:48 PM
collard greens made with smoked pork shoulder...o yeah!!
Title: Re: Which smoker to buy
Post by: DUNKS45 on February 26, 2017, 06:28:58 PM
By the way, you are quite the chef yourself Chili.
Title: Re: Which smoker to buy
Post by: Class71 on February 28, 2017, 10:45:59 AM
You can get cancer from meat? Thought I just had to worry about heart disease and high cholesterol.

The smoking process causes the problem. Also if you burn the meat, particularly chicken, the risk goes up. Number of studies highlight the issue.

50% of men and 33% of women will contract at least one form of cancer in their lifetime. Through diet, weight control and exercise the risk can be cut by more than half.
Title: Re: Which smoker to buy
Post by: rocky_warrior on February 28, 2017, 01:32:50 PM
Anyone have a pellet smoker?  If so, what kind, and do you like it?

Traeger!  Smoke, grill, be cool. Start it at 10pm, have a perfectly smoked meal when you wake up at 7am.

http://www.traegergrills.com/

(I don't actually have one, but the *best* smoker chefs at my work use them)
Title: Re: Which smoker to buy
Post by: real chili 83 on March 12, 2017, 03:30:16 PM
Crazy weather.  In past 7 days, saw 70 degrees, tornados, 5 degrees, and now, up to7 inches of snow tonight.

I said F it...got the smoker out , and doin some country style ribs tonight.
Title: Re: Which smoker to buy
Post by: rocket surgeon on March 12, 2017, 05:41:10 PM
Crazy weather.  In past 7 days, saw 70 degrees, tornados, 5 degrees, and now, up to7 inches of snow tonight.

I said F it...got the smoker out , and doin some country style ribs tonight.

nice!  i just did some ribs marinated in stubbs pork marinade all night instead of my rub-then threw 'em on the grill to crisp 'em up topped off with stubbs original-i don't know man-stubby has never let me down yet-no complaints
Title: Re: Which smoker to buy
Post by: real chili 83 on March 19, 2017, 12:48:25 PM
Smoker crapped out this morning. Kept tripping the gfi.  Went to GM and got a new masterbuillt elite.  Cost is $98, retail $167.  Got it for $105. Yeeehaaa, brisket tonight!  Inexpensive unit, but does the job.

Did I say, yeeehaaaa?!
Title: Re: Which smoker to buy
Post by: rocket surgeon on March 19, 2017, 07:20:41 PM
Smoker crapped out this morning. Kept tripping the gfi.  Went to GM and got a new masterbuillt elite.  Cost is $98, retail $167.  Got it for $105. Yeeehaaa, brisket tonight!  Inexpensive unit, but does the job.

Did I say, yeeehaaaa?!

Wow! 
Title: Re: Which smoker to buy
Post by: MUfan12 on March 20, 2017, 10:42:21 AM
Smoker crapped out this morning. Kept tripping the gfi.  Went to GM and got a new masterbuillt elite.  Cost is $98, retail $167.  Got it for $105. Yeeehaaa, brisket tonight!  Inexpensive unit, but does the job.

Did I say, yeeehaaaa?!

Let me know if there's anything that can be done to keep the temp steady on that thing. I have a Masterbuilt and it really struggles to maintain temperature.
Title: Re: Which smoker to buy
Post by: rocket surgeon on March 20, 2017, 02:40:34 PM
Let me know if there's anything that can be done to keep the temp steady on that thing. I have a Masterbuilt and it really struggles to maintain temperature.

Not to be a butt-inski but my master built only struggles if it's real cold and/or cold and windy.  Otherwise, not really.  Mine is electric if that pertains
Title: Re: Which smoker to buy
Post by: real chili 83 on March 20, 2017, 07:52:09 PM
Let me know if there's anything that can be done to keep the temp steady on that thing. I have a Masterbuilt and it really struggles to maintain temperature.

Temps will fluctuate a bit, mostly in cold or wind.  Talking to a guy at work today, he puts a couple of large stones in his smoker to keep temps steady. 
Title: Re: Which smoker to buy
Post by: 4everwarriors on March 21, 2017, 09:41:56 AM
As in Rocky Mountain oysters, hey?
Title: Re: Which smoker to buy
Post by: Benny B on March 21, 2017, 12:02:01 PM
Distracted by the tournament and Paddy's day on Friday, I lost focus on getting my brisket into the brine.  So now I'm planning on a nice pastrami in about a week or so.  Only concern is getting the brine time correct... unlike corned beef (which can be brined indefinitely), the pastrami is supposed to be smoked briefly then oven-roasted and/or steamed (to break down collagen), so I'm unsure as to how much salt is (or even can be) removed from the meat by the steam post-smoke.  Or do I just minimize the brine time and leave it on the smoker a few extra hours in lieu of the oven?  Also, when to trim the fat... before the brine (too late, I didn't), after the brine, after the smoke or after the heat?

RC83 - How did you do yours in October?
Title: Re: Which smoker to buy
Post by: MUfan12 on March 21, 2017, 04:13:09 PM
Temps will fluctuate a bit, mostly in cold or wind.  Talking to a guy at work today, he puts a couple of large stone in his smoker to keep temps steady.

Interesting idea. Might have to give that a shot.
Title: Re: Which smoker to buy
Post by: real chili 83 on March 21, 2017, 06:47:46 PM
Distracted by the tournament and Paddy's day on Friday, I lost focus on getting my brisket into the brine.  So now I'm planning on a nice pastrami in about a week or so.  Only concern is getting the brine time correct... unlike corned beef (which can be brined indefinitely), the pastrami is supposed to be smoked briefly then oven-roasted and/or steamed (to break down collagen), so I'm unsure as to how much salt is (or even can be) removed from the meat by the steam post-smoke.  Or do I just minimize the brine time and leave it on the smoker a few extra hours in lieu of the oven?  Also, when to trim the fat... before the brine (too late, I didn't), after the brine, after the smoke or after the heat?

RC83 - How did you do yours in October?

Took the easy way and bought a flat cut CB and smoked till 205 degrees. No other prep
Title: Re: Which smoker to buy
Post by: rocket surgeon on April 05, 2017, 06:37:28 PM
time for a road trip-#1-LD's BBQ is in my home town-he is amazing, but my bro-in-law tells me my pulled pork is better than his.  all the rest of LD's stuff is insanely good.  his sammies are legendary in these parts

http://www.onlyinyourstate.com/wisconsin/best-bbq-sandwiches-wi/
Title: Re: Which smoker to buy
Post by: real chili 83 on April 05, 2017, 07:49:05 PM
time for a road trip-#1-LD's BBQ is in my home town-he is amazing, but my bro-in-law tells me my pulled pork is better than his.  all the rest of LD's stuff is insanely good.  his sammies are legendary in these parts

http://www.onlyinyourstate.com/wisconsin/best-bbq-sandwiches-wi/

What....no Speed Queen?????
Title: Re: Which smoker to buy
Post by: real chili 83 on April 05, 2017, 08:05:35 PM
Going to the annual BBQ seminar with MN BBQ Society on Saturday.  Here's a link to the program.  http://mnbbqsociety.com/2017/02/15/spring-training-2017/

They have great info, and serve a KILLER lunch.   Some of the best BBQ you can get.  One of the speakers, Ryan Cox, Ph.D in meat science (think about that for a minute), is serving home made sausages.  Menu includes ribs, brisket, pulled pork, and chicken too.  Channel your inner Homer Simpson right now.

Looking forward to connecting with Scoop's Grand Poobaah of BBQ, and master KCBS judge, SPW on Saturday. 
Title: Re: Which smoker to buy
Post by: rocket surgeon on April 15, 2017, 09:59:20 PM
just happened upon this on my facebook page-a friend was there eating.  anyone else know of this or been there?

   http://www.thebaconco.com/kitchen.html

btw, just pulled a 6 lb prime rib out of ole smokey-went to meijer to get a beef brisket and came home with the other beef. they had these beauties all nice and trimmed with the bone tied to the meat for $6.99/lb.  i don't think i could go wrong either way
Title: Re: Which smoker to buy
Post by: manny31 on May 18, 2017, 01:24:16 PM
I love this thread. Anybody have a suggestion for pork loin? It was on sale at Mariano's for 1.35/lb, I normally don't buy this cut but for this price I could not pass up pork. I want to put it on the egg.
Title: Re: Which smoker to buy
Post by: Benny B on May 18, 2017, 02:19:44 PM
In my experience, pork loin on the smoker is a tough sell.  The relative lack of fat and connective tissue are the bane of any smoker... so I would suggest smoking for flavor but finishing it on a grill or in the oven.

You can't cold smoke pork for obvious reasons (unless you give it a good rub of nitrate), but if the heat is too high, you'll end up cooking out all of the moisture at which point you're better off having the leather on your couch for dinner.

If I had a loin to cook, this is what I would do:

1. Brine the loin overnight.
2. Dry thoroughly, rub with spices/seasonings of choice.
3. Smoke at 150-175 degrees until internal temp 2-3 inches from either end registers 110-125 degrees... thicker the loin the better since you want at least 2-3 hours of smoke contact.
4. Either (a) slice into chops and finish on the grill as usual (note it will cook much faster) or (b) pre-heat an oven to 500 degrees, throw the loin in and immediately turn the temp down to 275 (or shut the oven off if it's well-insulated) and remove when internal temp at the center of the loin (lengthwise) hits 140-145.  Let it rest for 5-10 minutes (internal temp should rise another 5-10 degrees... you want to hit a minimum safe temp of 145 just as you're ready to serve).  Slice and serve
Title: Re: Which smoker to buy
Post by: rocket surgeon on May 18, 2017, 03:49:31 PM
Going to the annual BBQ seminar with MN BBQ Society on Saturday.  Here's a link to the program.  http://mnbbqsociety.com/2017/02/15/spring-training-2017/

They have great info, and serve a KILLER lunch.   Some of the best BBQ you can get.  One of the speakers, Ryan Cox, Ph.D in meat science (think about that for a minute), is serving home made sausages.  Menu includes ribs, brisket, pulled pork, and chicken too.  Channel your inner Homer Simpson right now.

Looking forward to connecting with Scoop's Grand Poobaah of BBQ, and master KCBS judge, SPW on Saturday.

yo chili! (or anyone else who knows wussup) how is famous dave in your humble opinion?  they closed the one they had in waukesha some time ago.  i've been to the original up in hayward and it was...ok.  i was to another one some time ago, and was not real impressed.  so not impressed that i really don't think of famous daves when i want some good brisket, et.al. what made me think about fame dave is i opened this article about "5 signs you're at a bad bbq" and scrolled down between #3 & 4 and they have a video showing dave at work.  well, if this is what he serves at his restaurants, i'm doing a bee-line to the nearest one.  is this how he rolls, or did the corporate nature water down his product? 

http://www.foxnews.com/food-drink/2017/05/17/barbecue-secrets-5-signs-youre-at-bad-barbecue-joint.html
Title: Re: Which smoker to buy
Post by: manny31 on May 18, 2017, 04:06:04 PM
Thanks Benny. I will give it a go as you suggest.
Title: Re: Which smoker to buy
Post by: real chili 83 on May 18, 2017, 08:14:01 PM
yo chili! (or anyone else who knows wussup) how is famous dave in your humble opinion?  they closed the one they had in waukesha some time ago.  i've been to the original up in hayward and it was...ok.  i was to another one some time ago, and was not real impressed.  so not impressed that i really don't think of famous daves when i want some good brisket, et.al. what made me think about fame dave is i opened this article about "5 signs you're at a bad bbq" and scrolled down between #3 & 4 and they have a video showing dave at work.  well, if this is what he serves at his restaurants, i'm doing a bee-line to the nearest one.  is this how he rolls, or did the corporate nature water down his product? 

http://www.foxnews.com/food-drink/2017/05/17/barbecue-secrets-5-signs-youre-at-bad-barbecue-joint.html

Dave Anderson is a competitor to Famous Daves now.  FD went public many years ago, and ended up hiring a CEO with a McDonalds pedigree. He moved the HQ to Oakbrook, and screwed it up royally.

FD is average BBQ at best now.  Dave Anderson owns a new, small chain called Old Southern.  Decent BBQ. There's one near your family's cabin...in Hayward.

Dave Anderson has a tremendous cook book with a ton of details. Worth buying. I've got one that's autographed by DA.  He's a really interesting dude with a great life story.  As a business leader, he had great vision, but was all over the map.  With that said, the man is one of the best BBQ cooks on the planet.

If you ever get a chance to eat a meal made personally by DA, I would guess it would be in your top 5 of your lifetime.   
Title: Re: Which smoker to buy
Post by: rocket surgeon on May 19, 2017, 07:00:17 AM
famous dave has about 4 books out.  which one do you recommend?  backroards..., recipes for success, ribolicious, and the party cookbook.

  since we've become Az. sonorans, haven't spent much time up in hayward.  my sister and bro-in-law took it over and they jazzed up the place even more and now they are rented/booked solid throughout the year.  they are getting $1500-2000 per week for rentals.  i'm getting too old for wood ticks and lymes disease.  now we just have to be on the lookout for an occasional scorpion.  i'm fixin to add a smoker to my outdoor kitchen in Az.
Title: Re: Which smoker to buy
Post by: real chili 83 on May 19, 2017, 01:53:58 PM
Party cookbook.
Title: Re: Which smoker to buy
Post by: Hards Alumni on May 23, 2017, 01:06:23 PM
famous dave has about 4 books out.  which one do you recommend?  backroards..., recipes for success, ribolicious, and the party cookbook.

  since we've become Az. sonorans, haven't spent much time up in hayward.  my sister and bro-in-law took it over and they jazzed up the place even more and now they are rented/booked solid throughout the year.  they are getting $1500-2000 per week for rentals.  i'm getting too old for wood ticks and lymes disease.  now we just have to be on the lookout for an occasional scorpion.  i'm fixin to add a smoker to my outdoor kitchen in Az.

Oh, so you've been to Little Miss BBQ?
Title: Re: Which smoker to buy
Post by: rocket surgeon on May 23, 2017, 08:49:17 PM
Oh, so you've been to Little Miss BBQ?

no i haven't-yet that is.  just looked them up.  they're near sky harbor.  very high ratings!  thanks for the suggestion though.  we will have to make it a destination when we are in/around or on our way to/from the airport.  we have a home in surprise-35 minutes west. 

hey dunks!  what's the word from the sonoran master chef  isn't that his old stompin grounds?
Title: Re: Which smoker to buy
Post by: Jay Bee on May 23, 2017, 10:19:13 PM
One of Dave's newest restaurants is around 44th and France, down the block from my veterinarian. Well, my pet's. Heard it's good in the early goings; old Chatterbox spot.

Next time the pet goes in, I'll walk over for some QUE.
Title: Re: Which smoker to buy
Post by: real chili 83 on May 24, 2017, 06:16:08 AM
One of Dave's newest restaurants is around 44th and France, down the block from my veterinarian. Well, my pet's. Heard it's good in the early goings; old Chatterbox spot.

Next time the pet goes in, I'll walk over for some QUE.

Might head up to QFanatic for lunch today in Champlin.  You been there yet?
Title: Re: Which smoker to buy
Post by: real chili 83 on May 25, 2017, 06:15:20 PM
Whole Foods just opened up by me this week.

Pork belly goes for $6.99 or 7.99 for grass fed per pound.

Benny, how much do you pay at Costco?

I've seen it for $14 - $17 per pound....outrageous.
Title: Re: Which smoker to buy
Post by: reinko on May 25, 2017, 09:17:37 PM
Rocket or others, have a pork belly recipe for an electric smoker??
Title: Re: Which smoker to buy
Post by: rocket surgeon on May 25, 2017, 09:48:42 PM
Rocket or others, have a pork belly recipe for an electric smoker??

honestly, i have only used this method 3 times and stuck with it since, 1)it works and 2) it's pretty good

   apply sea salt and rub of your choice-wrap in saran wrap-refrigerate at least overnight.  i did freeze some to smoke later as well except i took the saran wrapped belly then wrapped in thick foil then vacuum sealed.  my eyes were bigger than my smoker.

   set smoker temp to 225-230, hickory or apple chips

  smoke to internal temp. of 165(3-4 hours), remove, wrap in foil and return to smoker for 2 more hours

  wrap in towels and/or small cooler for 1 hour

 here's the tricky part, it's very tempting to eat now and that's ok, but try to save some-put in fridge-next day, cut cross grain into 1/4" strips and either fry or put back on grill and heat thru, about 2 minutes per side

i like pretzel rolls, provolone....dill chips, onion and mayo.  bbq sauce(stubs original, sticky fingers or carolina kiss)   you'll find your own favorite toppings or just nothing at all?

i'm open to other methods, but this one has worked for me.  i smoked the frozen belly 2 mos. later and it was as good as fresh, but i'd prefer to smoke it all at once

 
Title: Re: Which smoker to buy
Post by: Benny B on May 26, 2017, 10:59:31 AM
Whole Foods just opened up by me this week.

Pork belly goes for $6.99 or 7.99 for grass fed per pound.

Benny, how much do you pay at Costco?

I've seen it for $14 - $17 per pound....outrageous.

$2.89/lb (for the whole slab)... price hasn't changed in nearly two years.  Sometimes they cut it up into 1 inch strips and that's about another 40c/lb.
Title: Re: Which smoker to buy
Post by: rocket surgeon on May 26, 2017, 01:21:34 PM
Whole Foods just opened up by me this week.

Pork belly goes for $6.99 or 7.99 for grass fed per pound.

Benny, how much do you pay at Costco?

I've seen it for $14 - $17 per pound....outrageous.

as benny said, costco sells it at a really nice price.  just curious-why would one want "grass fed" bacon?  wouldn't that be like kissing your sister?
Title: Re: Which smoker to buy
Post by: Galway Eagle on May 29, 2017, 05:09:29 PM
Looking to buy my first smoker next weekend. Budget of 400 could go up but not thrilled to. Any suggestions of a solid smoker that's decently portable and good to start with?
Title: Re: Which smoker to buy
Post by: Jay Bee on May 29, 2017, 05:16:24 PM
Might head up to QFanatic for lunch today in Champlin.  You been there yet?

Did you make it? I have not been there yet. A couple of guys at the office say it's flat out incredible.
Title: Re: Which smoker to buy
Post by: real chili 83 on May 29, 2017, 06:01:50 PM
Looking to buy my first smoker next weekend. Budget of 400 could go up but not thrilled to. Any suggestions of a solid smoker that's decently portable and good to start with?

I have a Mastbuilt.  Very happy.  Got mine on closeout at Gander half off for $100. Only downside is you can't do competition with an electric. 
Title: Re: Which smoker to buy
Post by: rocket surgeon on May 29, 2017, 06:20:49 PM
Looking to buy my first smoker next weekend. Budget of 400 could go up but not thrilled to. Any suggestions of a solid smoker that's decently portable and good to start with?

masterbuilt makes a nice reasonably priced electric smoker with a few different styles.  bradley has both electric and traditional wood smokers moderately priced.  then ya got your traegers starting just above your budget $400+

i'm on my 2nd masterbuilt~10 years total years total.  each around $200ish.  as chili stated, you can get a decent masterbuilt on sale somewhere.  i like the control with the electric(digital). i think benny's the man with the wood, 'ey?  wood fired that is :D  my next masterbuilt-i'm gonna splurge and get the one with the glass front.  i know, it probably gets all smoked up after the first few batches, but they look cool

Title: Re: Which smoker to buy
Post by: Galway Eagle on May 29, 2017, 08:22:50 PM
Nice thanks guys. How portable are those masterbuilts? Because I'd like to take it up to the lake or to my parents occasionally
Title: Re: Which smoker to buy
Post by: real chili 83 on May 29, 2017, 09:46:25 PM
Nice thanks guys. How portable are those masterbuilts? Because I'd like to take it up to the lake or to my parents occasionally


Light and super portable. Even in  Prius
Title: Re: Which smoker to buy
Post by: rocket surgeon on May 30, 2017, 10:01:23 AM
Nice thanks guys. How portable are those masterbuilts? Because I'd like to take it up to the lake or to my parents occasionally

they list the masterbuilt 30 shipping weight as 52lbs., but i move mine quite frequently and i would have guessed closer to 35-40 tops.  very portable, like a small fridge but lighter.  i'd go to gander mountain or home depot and check a few out, kick a few doors, lift 'em, then go home and order it online
Title: Re: Which smoker to buy
Post by: real chili 83 on July 12, 2017, 12:36:06 PM
Just had ribs for lunch at Ted Cook's 19th Hole. 

Put it on the list.
Title: Re: Which smoker to buy
Post by: T-Bone on July 13, 2017, 09:50:58 AM
Usually go with the standard, salt, pepper, garlic, onion, chili, and brown sugar concoction, primarily on pork.  Any other ideas to switch up?

A little late to add, but didn't see it.  Create your own chili powder - buy a couple different bags of dried peppers (ancho and de arbol work well), cook them in a dry pan until crispy - keep a fan on.  Grind 'em up in a spice grinder or whatever.  Store in air-tight container. 
Add it to everything. 
Has a TON of flavor compared to store bought stuff. 
Title: Re: Which smoker to buy
Post by: real chili 83 on July 13, 2017, 12:55:24 PM
I have a Mastbuilt.  Very happy.  Got mine on closeout at Gander half off for $100. Only downside is you can't do competition with an electric.

Made it there today. Pretty damned good.
Title: Re: Which smoker to buy
Post by: rocket surgeon on July 14, 2017, 04:51:05 PM
Just had ribs for lunch at Ted Cook's 19th Hole. 

Put it on the list.

does theodore deliver to waukesha??
Title: Re: Which smoker to buy
Post by: real chili 83 on August 08, 2017, 09:21:37 PM
Summit 670 versus Napoleon Prestige Pro.  Both are fine grilling instruments.

Both have built in smoker boxes. Curious if anyone has one of these and can comment on how good of a job they do with low and slow smoking?
Title: Re: Which smoker to buy
Post by: real chili 83 on September 14, 2017, 08:50:44 PM
Went to Midwood Smokehouse in Ballantyne. Brisket was great. Got a tour of the kitchen and the smoker.
Title: Re: Which smoker to buy
Post by: vogue65 on September 18, 2017, 06:19:11 PM
Now we are up to 50,000 views on this subject.  Beyond mid-west mentality, absurd.....it has been running for years, is it the Marquette obsession of all times?  It is like the blob, no killing it.
Title: Re: Which smoker to buy
Post by: real chili 83 on September 18, 2017, 06:48:12 PM
Having the annual fall smoked meat fest soon.  It will involve about 25 pounds of meat for 7 of us.  SPW and JB ready to strap on the feedbag.
Title: Re: Which smoker to buy
Post by: Lennys Tap on September 18, 2017, 07:45:41 PM
Having the annual fall smoked meat fest soon.  It will involve about 25 pounds of meat for 7 of us.  SPW and JB ready to strap on the feedbag.

Never wished I lived in Minnesota - until I read this post.
Title: Re: Which smoker to buy
Post by: Chili on September 19, 2017, 09:31:08 AM
Summit 670 versus Napoleon Prestige Pro.  Both are fine grilling instruments.

Both have built in smoker boxes. Curious if anyone has one of these and can comment on how good of a job they do with low and slow smoking?

I have a Napoleon Prestige Pro 500 and love it. It's all north american materials and all metal vs. Webers assembled in usa and not all metal which is why i went with it. I wanted something to put up with Chicago winters and not fall apart. The grill itself holds temps fantastic and even. For grill purposes gets hotter than hell for searing. Side burner gets over 1000 and main grill can get to 600 in about 5 min. Conversely, it holds temp perfectly too.
Title: Re: Which smoker to buy
Post by: vogue65 on September 19, 2017, 03:32:59 PM
Looks like the Marquette alumni base is going to set a record for the number of cases of gout and intestinal cancer.  Oh well, as long as our national rank keeps up our image, who cares.  In the old days the beer and smoking got us, now it's the smokers.

I have the definitive answer to the smoker question, none.
Title: Re: Which smoker to buy
Post by: Benny B on September 19, 2017, 04:38:40 PM
Looks like the Marquette alumni base is going to set a record for the number of cases of gout and intestinal cancer.  Oh well, as long as our national rank keeps up our image, who cares.  In the old days the beer and smoking got us, now it's the smokers.

I have the definitive answer to the smoker question, none.

Show me a lion raised on tofu and I'll go vegetarian on the spot.  Otherwise, it would be appreciated and respectful of you to keep your inner-militant-vegan in check.  Nobody lives forever, so we all might as well die doing what we love. 

Of course, the potential conundrum here would be if you love telling other people what to do and throwing shade if they don't... in which case, well played.
Title: Re: Which smoker to buy
Post by: real chili 83 on September 19, 2017, 06:23:13 PM
I went out to lunch today for a biz meeting and had a grilled cheese, brisket, and grilled onion sammich. Outstanding.   Good chow at The Howe on M'haha.

Wouldn't eat these everyday. Moderation, eh?

Go smoked meats!!!
Title: Re: Which smoker to buy
Post by: rocket surgeon on September 30, 2017, 09:27:38 PM
question for you beef brisket afficionados-

    ok, got a beautiful 8 lb'er from sendiks-rubbed her with just basic garlic salt, cracked pepper and cayenne.  filled the pan with water and minced garlic (I do like garlic A LOT).   set the electric masterbuilt to 230, filled the wood chip well with applewood(that was all i had).  3 1/2 hours later, the inner temperature was 205!!  i mean, i was expecting this bad boy to gradually come up to 160-170, pull 'er off and wrap it in tin foil and put it back in for a few hours.

  anyway, i wrapped it in tin foil and towels and let it sit out for 3 more hours, then wrapped it well and it's in the fridge waiting for my fresh toasted pretzel rolls, provolone and a smidgen of dijon-that's just the first one

 oh yeah, the question-what the hell?  most everything i read says 60-90 minutes per pound to reach 165, then expect to finish her off wrapped in 10-12 hours at 300
Title: Re: Which smoker to buy
Post by: real chili 83 on October 01, 2017, 07:21:05 AM
Might be an issue with your thermometer.
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 01, 2017, 09:44:31 AM
Might be an issue with your thermometer.

thanks, but i thought about that as well.  used 3 different thermometers.  all the same.  the meat was definitely done-it was all jiggly and soft/tender as hell.  almost fell apart removing it from the grate.  as i said, it was a great cut of meat from sendiks.  paid a little more than i have in the past.  costco~$3.69-4.00 but more to trim off .  this one, i didn't bother doing any trimming as it looked great!
Title: Re: Which smoker to buy
Post by: reinko on October 01, 2017, 10:59:41 AM
thanks, but i thought about that as well.  used 3 different thermometers.  all the same.  the meat was definitely done-it was all jiggly and soft/tender as hell.  almost fell apart removing it from the grate.  as i said, it was a great cut of meat from sendiks.  paid a little more than i have in the past.  costco~$3.69-4.00 but more to trim off .  this one, i didn't bother doing any trimming as it looked great!

Something off with your temperature gauge on ur Masterbuilt?  Maybe it was running closer to 300-325
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 01, 2017, 05:36:08 PM
Something off with your temperature gauge on ur Masterbuilt?  Maybe it was running closer to 300-325

it only reaches 275 unless that has gone haywire.  i did notice the digital reading(cook time/temp) is getting to the point where a few lights are out so it's hard to make out the actual numbers.  this baby is 9-10 years old so it might not be a bad time to go shopping-good point though-thanks.  i do have a master chef wireless thermometer that has a probe for monitoring temperatures inside the smoker.  i'll probably run it just to see what readings that gives me
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 01, 2017, 06:31:33 PM
anyway-this just in-i know, ya'll saying, what took ya so long to eat some of that brisket-well i was out golfing all day and just got home-
    that was one of the BEST briskets i've ever made!  seriously!  i never would have given anyone that advice on how i cooked it, or recommended(now ya gotta wonder) it but i'm going back to sendiks to get some more of that!!
Title: Re: Which smoker to buy
Post by: real chili 83 on October 03, 2017, 09:24:56 PM
Been curing pork belly for almost a week.  Going on the smoker tomorrow @150 for 2-3 hours.

2 pounds go LOW tomorrow and the rest is for Vikes v Packers when JB, SPW, and a few other unsavory sorts show up in the man cave.
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 03, 2017, 11:34:18 PM
Been curing pork belly for almost a week.  Going on the smoker tomorrow @150 for 2-3 hours.

2 pounds go LOW tomorrow and the rest is for Vikes v Packers when JB, SPW, and a few other unsavory sorts show up in the man cave.

are you workin a masterbuilt yet?  which one?  as i said, i think it's time to go shopping
Title: Re: Which smoker to buy
Post by: real chili 83 on October 04, 2017, 09:06:24 AM
are you workin a masterbuilt yet?  which one?  as i said, i think it's time to go shopping

https://masterbuilt.com/product/20078715-30-digital-electric-smoker-3/

Got it for $100 on clearance at Gander
Title: Re: Which smoker to buy
Post by: ATL MU Warrior on October 04, 2017, 09:07:59 AM
https://masterbuilt.com/product/20078715-30-digital-electric-smoker-3/

Got it for $100 on clearance at Gander
That is the exact model I have. You got it for about $25 less than I did.
Title: Re: Which smoker to buy
Post by: real chili 83 on October 04, 2017, 09:09:10 AM
Does a nice job. Smoking bacon right now at 140.
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 04, 2017, 07:52:12 PM
that's the one i have right now!  it served me well for 10 years or so.  i was surprised but when i provided them(masterbuilt) with a serial number to see if they still made the inner wood chip tray, it had 2007 within the number.  anyhow, suffice it to say, glad i didn't order the wood chip holder~$20-25 if i can buy a whole new smoker for around a c-note or so.  very happy with the masterbuilt!

  you got it at a great price!   amazon-$168 +
Title: Re: Which smoker to buy
Post by: reinko on October 05, 2017, 11:26:01 AM
that's the one i have right now!  it served me well for 10 years or so.  i was surprised but when i provided them(masterbuilt) with a serial number to see if they still made the inner wood chip tray, it had 2007 within the number.  anyhow, suffice it to say, glad i didn't order the wood chip holder~$20-25 if i can buy a whole new smoker for around a c-note or so.  very happy with the masterbuilt!

  you got it at a great price!   amazon-$168 +

I got this little guy, and it's perfect for me.  I don't huge cooks very often, but for the fam it can fit a few racks a ribs, or full chicken or turkey, 12-14lb pork shoulder....

https://www.amazon.com/Masterbuilt-20073716-Portable-Electric-Smoker/dp/B01FJVSX30

(https://images-na.ssl-images-amazon.com/images/I/416ZH%2BL7GHL._SY450_.jpg)
Title: Re: Which smoker to buy
Post by: Benny B on October 05, 2017, 11:44:51 AM
I'm currently building bunkbeds for my girls and have a couple hundred board feet of rough sawn maple in my garage waiting to go through the planer and router.  My smoker is old-school, and I have no use for a few cubic yards of maple sawdust.  But if someone can use it, send me a PM; otherwise, it's going in the compost pile.
Title: Re: Which smoker to buy
Post by: 🏀 on October 05, 2017, 12:00:57 PM
My Weber gas grill will be curbside once the snow starts falling and needs replacement. What should I be looking for?
Title: Re: Which smoker to buy
Post by: Benny B on October 05, 2017, 12:01:53 PM
My Weber gas grill will be curbside once the snow starts falling and needs replacement. What should I be looking for?

A spouse who doesn't throw grills away.
Title: Re: Which smoker to buy
Post by: 🏀 on October 05, 2017, 12:13:41 PM
A spouse who doesn't throw grills away.

It's a rusty mess, it's time. I budgeted to repair, and we're talking a couple hundred. Might as well get something bigger and new.
Title: Re: Which smoker to buy
Post by: StillAWarrior on October 05, 2017, 12:44:20 PM
My Weber gas grill will be curbside once the snow starts falling and needs replacement. What should I be looking for?

I know that this probably isn't what you had in mind, but when I went through the same process a couple years go, I went  old-school (https://www.weber.com/US/en/grills/original-kettle-charcoal-grill).  I haven't regretted the decision.
Title: Re: Which smoker to buy
Post by: Hards Alumni on October 05, 2017, 01:19:54 PM
It's a rusty mess, it's time. I budgeted to repair, and we're talking a couple hundred. Might as well get something bigger and new.

Weber Genesys II is what I have for propane.

Its a beautiful grill.  Stainless steel grates, ceramic top... the only thing I'd change is the plastic on the edges.  For what I paid for it, there shouldn't be a speck of plastic on the thing.
Title: Re: Which smoker to buy
Post by: Chili on October 05, 2017, 01:46:46 PM
Weber Genesys II is what I have for propane.

Its a beautiful grill.  Stainless steel grates, ceramic top... the only thing I'd change is the plastic on the edges.  For what I paid for it, there shouldn't be a speck of plastic on the thing.

I picked up a Napoleon Prestige Pro 500 because I didn't want to deal with Webers cheap building materials. All stainless steel build, stainless steel grates, infrared side burner (gets over 1000 for searing). Love the grill. It's all north american made too (Canadian Company).

https://www.napoleongrills.com/grills/product-details/productid/317/ccd/en-ca/prestige-pro%E2%84%A2-500-with-infrared-rear-and-side-burners (https://www.napoleongrills.com/grills/product-details/productid/317/ccd/en-ca/prestige-pro%E2%84%A2-500-with-infrared-rear-and-side-burners)

Title: Re: Which smoker to buy
Post by: Hards Alumni on October 05, 2017, 02:17:48 PM
I picked up a Napoleon Prestige Pro 500 because I didn't want to deal with Webers cheap building materials. All stainless steel build, stainless steel grates, infrared side burner (gets over 1000 for searing). Love the grill. It's all north american made too (Canadian Company).

https://www.napoleongrills.com/grills/product-details/productid/317/ccd/en-ca/prestige-pro%E2%84%A2-500-with-infrared-rear-and-side-burners (https://www.napoleongrills.com/grills/product-details/productid/317/ccd/en-ca/prestige-pro%E2%84%A2-500-with-infrared-rear-and-side-burners)

It was between these two to be honest.  I have never used the side burner in any grill I have ever owned so it wasn't a priority for me at all.  The Weber was picked up from the local hardware store fully assembled for the same price as amazon, so I jumped at it.
Title: Re: Which smoker to buy
Post by: 🏀 on October 05, 2017, 02:27:54 PM
I picked up a Napoleon Prestige Pro 500 because I didn't want to deal with Webers cheap building materials. All stainless steel build, stainless steel grates, infrared side burner (gets over 1000 for searing). Love the grill. It's all north american made too (Canadian Company).

https://www.napoleongrills.com/grills/product-details/productid/317/ccd/en-ca/prestige-pro%E2%84%A2-500-with-infrared-rear-and-side-burners (https://www.napoleongrills.com/grills/product-details/productid/317/ccd/en-ca/prestige-pro%E2%84%A2-500-with-infrared-rear-and-side-burners)



How's that holding up? I'm liking the looks of those things.
Title: Re: Which smoker to buy
Post by: Chili on October 05, 2017, 02:48:38 PM
How's that holding up? I'm liking the looks of those things.

Through 2 summers and 1 Chicago winter it's still great. I do have a cover for it as my old condo had southern exposure on the deck but not a single issue with it. Wouldn't trade it.
Title: Re: Which smoker to buy
Post by: Benny B on October 06, 2017, 09:37:51 AM
It's a rusty mess, it's time. I budgeted to repair, and we're talking a couple hundred. Might as well get something bigger and new.

Your grill or spouse?
Title: Re: Which smoker to buy
Post by: real chili 83 on October 15, 2017, 07:42:25 AM
20+ lbs on smoker this morning. Belly, brisket, burnt ends.
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 22, 2017, 03:24:56 AM
just making sure i'm not missing anything here-

https://www.charbroil.com/digital-electric-smoker-stand?gdffi=e1085c8ad7a9423dba5a6854163ded82&gdfms=9A7650AA61084598B676A5A86051B268&gclid=Cj0KCQjwg7HPBRDUARIsAMeR_0gRXn8KAy5-BqamXpLRXIkQcFqboTCuQuGOS8QgMYH6nZaV3BZx7g8aAlBrEALw_wcB

30" electric, digital char boil smoker for $39.00??  yes i realize it's a charboil, but...even if it's like a bic pen, i can get 4-5 of these to equal one masterbuilt.  one minor detail however-how well does it smoke the animal remains??
Title: Re: Which smoker to buy
Post by: real chili 83 on October 22, 2017, 07:25:20 AM
just making sure i'm not missing anything here-

https://www.charbroil.com/digital-electric-smoker-stand?gdffi=e1085c8ad7a9423dba5a6854163ded82&gdfms=9A7650AA61084598B676A5A86051B268&gclid=Cj0KCQjwg7HPBRDUARIsAMeR_0gRXn8KAy5-BqamXpLRXIkQcFqboTCuQuGOS8QgMYH6nZaV3BZx7g8aAlBrEALw_wcB

30" electric, digital char boil smoker for $39.00??  yes i realize it's a charboil, but...even if it's like a bic pen, i can get 4-5 of these to equal one masterbuilt.  one minor detail however-how well does it smoke the animal remains??

$30 for the stand only.
Title: Re: Which smoker to buy
Post by: reinko on October 22, 2017, 11:34:57 AM
Making belly burnt ends for the first time today.


http://www.vindulge.com/2017/05/smoked-pork-belly-burnt-ends-recipe-and-video/
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 22, 2017, 05:06:11 PM
$30 for the stand only.

in other words, i was missing something there-no such thing as a free lunch, enn'a?  thanks
Title: Re: Which smoker to buy
Post by: jfmu on October 23, 2017, 11:30:36 AM
Making belly burnt ends for the first time today.


http://www.vindulge.com/2017/05/smoked-pork-belly-burnt-ends-recipe-and-video/

I've made these and they are delicious.

https://www.meatchurch.com/blogs/recipes/pork-belly-burnt-ends
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 11, 2017, 04:44:48 PM
I've made these and they are delicious.

https://www.meatchurch.com/blogs/recipes/pork-belly-burnt-ends

thanks for the recipe-just picked up, trimmed and rubbed 16 lb beef brisket and 12 lb. pork belly-both $2.99/lb at costco.  gotta try some belly burnt ends
Title: Re: Which smoker to buy
Post by: jfmu on November 11, 2017, 07:14:40 PM
Anyone have recommendations on where to buy good beef ribs near North Shore Chicago.
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 12, 2017, 06:05:34 PM
Anyone have recommendations on where to buy good beef ribs near North Shore Chicago.

sorry-no help with the north shore, i'm a cheese head and my beef ribs are the best round these parts anyway.  there is a small little cafe up here in waukesha owned by oprah's niece or cousin or something and she has really good ribs, excellent fish frys and southern style dishes.  one has to call ahead for her beef ribs because they go FAST!  it's called pat's rib place

anyway-i'm also letting you know i made your pork belly burnt ends-WOW!  makes a great appetizer or meal.  thanks!

now a question for you smoke heads-since i smoked approximately 30 lbs of animal carcass this afternoon, there is no way i'm going to be able consume 1/2 of it over the next few days.  i'm taking some to the office for the staff to munch on...i vacuum sealed a few slabs-how long would that safely last in the refrigerator?  or have any of you frozen sealed smoked meats and how is the quality as such?  i would rather give it away than see it lose it's appeal via freezing and not be worth the bother

thanks guys
Title: Re: Which smoker to buy
Post by: real chili 83 on November 12, 2017, 06:54:01 PM
I usually don’t have much for leftovers. I use frozen brisket for chili.
Title: Re: Which smoker to buy
Post by: real chili 83 on November 12, 2017, 07:03:07 PM
thanks for the recipe-just picked up, trimmed and rubbed 16 lb beef brisket and 12 lb. pork belly-both $2.99/lb at costco.  gotta try some belly burnt ends

We have a Costco opening this week. For those prices, I might convert
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 12, 2017, 07:38:57 PM
We have a Costco opening this week. For those prices, I might convert

as i said a few weeks ago, i bought a beautiful trimmed brisket from sendiks.  opened the pak, rubbed it(fill in wise cracks here) and threw it on the smoker-turned out fantastic, but it was $9.00/lb.  i might have trimmed 1 lb, no more than 2 of fat from this bad boy-do the math-send someone you know who is a member in to do some scouting.  nice thing about costco is they have memberships where if you spend enough over the course of the year, you get money back.  so the membership essentially pays for itself.  i don't go real often, but for meat, misc stuff, got my 70" big screen, carpet shampoo'er, etc so i should be getting some money back this yeAR
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 12, 2017, 07:41:15 PM
I usually don’t have much for leftovers. I use frozen brisket for chili.

  ok, but when ya licked your fingers-was it still acceptable?  how long would be the safest in the fridge vacuum sealed in your opinion?
Title: Re: Which smoker to buy
Post by: real chili 83 on November 12, 2017, 07:55:21 PM
  ok, but when ya licked your fingers-was it still acceptable?  how long would be the safest in the fridge vacuum sealed in your opinion?b

Truly vacuum sealed? A year....for chili. Truly, months if sealed well
Title: Re: Which smoker to buy
Post by: Juan Anderson's Mixtape on November 12, 2017, 08:07:22 PM
as i said a few weeks ago, i bought a beautiful trimmed brisket from sendiks.  opened the pak, rubbed it(fill in wise cracks here) and threw it on the smoker-turned out fantastic, but it was $9.00/lb.  i might have trimmed 1 lb, no more than 2 of fat from this bad boy-do the math-send someone you know who is a member in to do some scouting.  nice thing about costco is they have memberships where if you spend enough over the course of the year, you get money back.  so the membership essentially pays for itself.  i don't go real often, but for meat, misc stuff, got my 70" big screen, carpet shampoo'er, etc so i should be getting some money back this yeAR

If you're gonna smoke your own meat, it only makes sense to rub it first.
Title: Re: Which smoker to buy
Post by: real chili 83 on November 12, 2017, 08:08:18 PM
Heading through Dallas later this month.  Looking for a BBQ recommendation..

Hard 8 is on the list.   Other suggestions?

Final destination is College Station.  C&J, Wooohoooo!
Title: Re: Which smoker to buy
Post by: 4everwarriors on November 12, 2017, 08:08:26 PM
Orr hire some babe ta due it four ya, hey?
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 12, 2017, 08:09:43 PM
Truly vacuum sealed? A year....for chili. Truly, months if sealed well

i've got a real nice nesco-sucks the chrome...well, it's very highly rated ;)
Title: Re: Which smoker to buy
Post by: real chili 83 on November 12, 2017, 08:10:20 PM
It ain't the meat, it's the motion.

South Side Johnny

it ain't the meat it's the motion southside johnny
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 12, 2017, 08:11:37 PM
If you're gonna smoke your own meat, it only makes sense to rub it first.

that's what i'm talkin about!    cuz he can, eyyn'hnaaa
Title: Re: Which smoker to buy
Post by: Benny B on November 13, 2017, 09:35:55 AM
Truly vacuum sealed? A year....for chili. Truly, months if sealed well

This is probably correct.  For most people, any way.  It's all about keeping spores and bacteria from falling on the meat while transferring.... you're not going to sterilize the meat at smoking temps, but if the cow was healthy when it was butchered and you didn't score the meat or inject it with anything at the outset, it is possible that under the correct conditions the meat could be kept for more than a couple years without too much loss in quality when vacuum sealed.  (That's how they are able to package those shelf-stable smoked salmon pouches into holiday gift boxes with expiration dates 4-5 years out... well that and a sh|t ton of preservatives.)  But absent a clean-room and proper sterilization materials/procedures, a few months in the fridge should be the top end of expectations.

That said, common conditions/packaging in the freezer?  Years.
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 13, 2017, 07:04:27 PM
This is probably correct.  For most people, any way.  It's all about keeping spores and bacteria from falling on the meat while transferring.... you're not going to sterilize the meat at smoking temps, but if the cow was healthy when it was butchered and you didn't score the meat or inject it with anything at the outset, it is possible that under the correct conditions the meat could be kept for more than a couple years without too much loss in quality when vacuum sealed.  (That's how they are able to package those shelf-stable smoked salmon pouches into holiday gift boxes with expiration dates 4-5 years out... well that and a sh|t ton of preservatives.)  But absent a clean-room and proper sterilization materials/procedures, a few months in the fridge should be the top end of expectations.

That said, common conditions/packaging in the freezer?  Years.

thanks benny and chili-i feel much better as i didn't want to give away too much of it, but i also didn't want to feel like i had to pig(no pun intended) this stuff down within a week.  i want to enjoy it as it should be.  i usually rub and wrap and freeze, then pull out what i can safely eat within the next few days and smoke. i also didn't want to compromise much of the taste by freezing post smoking.  and i didn't score any of the goods  thanks again!
Title: Re: Which smoker to buy
Post by: TSmith34, Inc. on November 14, 2017, 03:12:17 PM
Heading through Dallas later this month.  Looking for a BBQ recommendation..

Hard 8 is on the list.   Other suggestions?

Final destination is College Station.  C&J, Wooohoooo!

I have not been particularly impressed with Hard 8 in my two trips there.  It was OK, but only OK, and rather pricey IMO.

I'd recommend this Pecan Lodge http://pecanlodge.com/

If you'll be anywhere near Austin, The Salt Lick https://saltlickbbq.com/
Title: Re: Which smoker to buy
Post by: Chili on November 15, 2017, 06:46:11 PM
I have not been particularly impressed with Hard 8 in my two trips there.  It was OK, but only OK, and rather pricey IMO.

I'd recommend this Pecan Lodge http://pecanlodge.com/

If you'll be anywhere near Austin, The Salt Lick https://saltlickbbq.com/

I really liked Pecan Lodge when I was down there for the Cotton Bowl last year. Great brewery right near there called Deep Ellum.
Title: Re: Which smoker to buy
Post by: real chili 83 on November 15, 2017, 07:11:36 PM
I really liked Pecan Lodge when I was down there for the Cotton Bowl last year. Great brewery right near there called Deep Ellum.

That looks really good. Just worried it is on the other side of Dallas. I need to catch a flight from DFW the evening I will be there.  It looks highly rated. I'll need to find a way to make it work.
Title: Re: Which smoker to buy
Post by: real chili 83 on November 25, 2017, 12:47:37 PM
Anyone try a Frenched rack of pork Ribs?

Was in Sams pub yesterday to get pork belly.  Talked to the manager. They just started carrying them.  They can’t keep them in the store. He tore apart two coolers looking for them.   He ended giving me the Frenched rack for free.

Just outstanding service. His name is Chad and he is the GM at the Woodbury Sam’s Club.
Title: Re: Which smoker to buy
Post by: 4everwarriors on November 25, 2017, 07:34:00 PM
Ya probably just got Chad’s ass chit-canned, ai na?
Title: Re: Which smoker to buy
Post by: real chili 83 on November 25, 2017, 08:52:49 PM
Nope. Kept me from going to Costco.
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 26, 2017, 05:04:03 PM
Anyone try a Frenched rack of pork Ribs?

Was in Sams pub yesterday to get pork belly.  Talked to the manager. They just started carrying them.  They can’t keep them in the store. He tore apart two coolers looking for them.   He ended giving me the Frenched rack for free.

Just outstanding service. His name is Chad and he is the GM at the Woodbury Sam’s Club.

what is a frenched rack of pork ribs? 
Title: Re: Which smoker to buy
Post by: real chili 83 on November 26, 2017, 05:40:29 PM
It's essentially the pork version of rack of lamb

https://www.google.com/search?q=frenched+rack+of+pork&client=safari&hl=en-us&prmd=sivn&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjFzP_DtN3XAhVH0oMKHRDCARgQ_AUIEygC&biw=1024&bih=672&dpr=2#imgrc=Wh9VRamyT_DoGM:

Title: Re: Which smoker to buy
Post by: rocket surgeon on November 26, 2017, 06:26:10 PM
It's essentially the pork version of rack of lamb

https://www.google.com/search?q=frenched+rack+of+pork&client=safari&hl=en-us&prmd=sivn&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjFzP_DtN3XAhVH0oMKHRDCARgQ_AUIEygC&biw=1024&bih=672&dpr=2#imgrc=Wh9VRamyT_DoGM:

Wow!  Nice!  It’s on my list-thanks. Speaking of lamb. Have you smoked any and I’m sure they have recipes online but if you have smoked it, what do you know?  I realize it can be a tough piece of meat, but there are tenderizers, etc.

Title: Re: Which smoker to buy
Post by: Benny B on November 27, 2017, 10:28:36 AM
Any smoked meat can be a meat worth smoking.  That being said, I have found - in general - that lamb is one of those "love-it-or-hate-it" type of meats.  So if you love it, go for it... but if you find raw lamb to be one of those "sour meats" and you're just trying to make lemonade out of lemons, you're probably better off buying a dozen lemons, smoking those and literally making some smoked lemonade.  Then add some whisky to it.  After the first glass, you'll have forgotten about the lamb.
Title: Re: Which smoker to buy
Post by: rocket surgeon on November 27, 2017, 09:51:34 PM
https://masterbuilt.com/product/20078715-30-digital-electric-smoker-3/

Got it for $100 on clearance at Gander

just ordered my Christmas present-the 30" masterbuilt-$119.00 includes shipping!  amazon.  my other one-the one that may have some temp. issues, lasted 7-8 years, stored outside w/cover.  it still works, but might just cannibalize some parts for the new one and ya can't beat the price.  almost gave in to the 30" smart/RF model with the window, BUT   over twice the cost($260) with 4.0 stars and the "cheapy"(4.3 stars) did so well for me.  why mess with success?  i have to think that window gets charred up over time? 
Title: Re: Which smoker to buy
Post by: Newsdreams on December 02, 2017, 03:18:17 PM
Here you go Chili,

Tonights BBQ
Title: Re: Which smoker to buy
Post by: real chili 83 on December 03, 2017, 06:06:47 AM
Here you go Chili,

Tonights BBQ

That thing is a weapon.  Steak and eggs this morning too?
Title: Re: Which smoker to buy
Post by: real chili 83 on December 03, 2017, 06:20:01 AM
Ended up going to the Hard Eight in Coppell.  Brisket and jalapeño sausage were vey good.  If Pecan Lodge is a step above, I look forward to trying it next time.

Also tried, at TAMU's recommendation, Fargo's BBQ in Bryan.  Brisket was outstanding. Ribs were great too.  Mr. Fargo greated every guest every guest personally with a handshake and a big smile.  Keep this on your list if you find yourself in this part of Texas. 

Title: Re: Which smoker to buy
Post by: Newsdreams on December 04, 2017, 07:05:26 AM
That thing is a weapon.  Steak and eggs this morning too?
Parents, wife and I took care of it...
Title: Re: Which smoker to buy
Post by: MU1992 on December 08, 2017, 02:48:13 PM
I am a long time reader but rarely post.  I need some gift advice.  My brother in law is an avid smoker (he has a weber smoker).  I was thinking of getting him an assortment of wood chips for his smoker.  Does anyone have any tips on what brand or type to buy and where to get it - preferably on-line?  Or any other gift ideas relating to smoking meet.

Thanks
Title: Re: Which smoker to buy
Post by: rocket surgeon on December 08, 2017, 03:11:26 PM
I am a long time reader but rarely post.  I need some gift advice.  My brother in law is an avid smoker (he has a weber smoker).  I was thinking of getting him an assortment of wood chips for his smoker.  Does anyone have any tips on what brand or type to buy and where to get it - preferably on-line?  Or any other gift ideas relating to smoking meet.

Thanks

  a wireless thermometer? 

  gift certificate to cabela's they have a lot of smoking accessories

  a slab of brisket or pork belly or both
Title: Re: Which smoker to buy
Post by: Benny B on December 08, 2017, 03:18:15 PM
I am a long time reader but rarely post.  I need some gift advice.  My brother in law is an avid smoker (he has a weber smoker).  I was thinking of getting him an assortment of wood chips for his smoker.  Does anyone have any tips on what brand or type to buy and where to get it - preferably on-line?  Or any other gift ideas relating to smoking meet.

Thanks

I second the wireless thermometer (if he doesn't have already); perhaps something with high & low temp alarms.

Title: Re: Which smoker to buy
Post by: real chili 83 on December 08, 2017, 06:52:24 PM
Nothing special about wood chips.  If it were a pellet burner, then we could talk. 

The thermometer is a great idea.  Consider one that can track multiple meats.  You can go fancy pants and get one with Bluetooth.  You can get super-fancy pants and track temps on your phone from anywhere.

There are plenty of on line BBQ retailers....perhaps an assortment of rubs,  I'll give a shout out to St. croix Valley.

If you want to order some high fallutin' look up Duroc breed of pork products.  Or a Kobe style brisket.
Title: Re: Which smoker to buy
Post by: real chili 83 on December 20, 2017, 09:27:42 PM
I am a long time reader but rarely post.  I need some gift advice.  My brother in law is an avid smoker (he has a weber smoker).  I was thinking of getting him an assortment of wood chips for his smoker.  Does anyone have any tips on what brand or type to buy and where to get it - preferably on-line?  Or any other gift ideas relating to smoking meet.

Thanks
.

What did you end up going with?
Title: Re: Which smoker to buy
Post by: MU1992 on December 21, 2017, 12:11:33 PM
Thanks to all.  He already has the thermometer, so will have to go a different direction.
Title: Re: Which smoker to buy
Post by: ATL MU Warrior on December 21, 2017, 03:50:59 PM
anybody out there make jerky in their smoker?  Want to try it and found a website that provides a pretty good how-to but thought I'd ask here first as there seem to be some pretty avid smokers here.
Title: Re: Which smoker to buy
Post by: Galway Eagle on December 22, 2017, 07:49:44 AM
Has anybody used a smoking gun before? Any good recipes with it?
Title: Re: Which smoker to buy
Post by: real chili 83 on December 22, 2017, 08:45:49 AM
anybody out there make jerky in their smoker?  Want to try it and found a website that provides a pretty good how-to but thought I'd ask here first as there seem to be some pretty avid smokers here.

Venison jersey and salmon jerkey
Title: Re: Which smoker to buy
Post by: rocket surgeon on December 22, 2017, 05:02:37 PM
anybody out there make jerky in their smoker?  Want to try it and found a website that provides a pretty good how-to but thought I'd ask here first as there seem to be some pretty avid smokers here.

i have, but prefer my dehydrator for jerky.  i like a little tougher/chewy consistency.  imho, it allows one to promote the ole parotid gland to go into hyper-goober which starts to break er down and allows one to literally chew the crap(flavor) out of it.  the smoker produces a dryer, almost crumbly quality that doesn't produce the same.  it's good, but not as good as what the dehydrator produces
Title: Re: Which smoker to buy
Post by: real chili 83 on January 14, 2018, 08:05:24 AM
Did a brisket and pork belly yesterday at -2.  Pork belly was the star of the show.

The leftover belly and brisket are going into chili today.

Football and chili today!
Title: Re: Which smoker to buy
Post by: real chili 83 on February 10, 2018, 06:19:57 PM
Bought a tri-tip today. Going on a smoker tomorrow with pork belly. 

Pork belly goes to 202 degrees.  Tri-TIp goes to 110, then seared on the grill. 

Probably need to start them about 3-4 hours apart. Thoughts?
Title: Re: Which smoker to buy
Post by: 4everwarriors on February 10, 2018, 06:29:27 PM
Amazon delivers same dey from yo crib ta mine, hey?
Title: Re: Which smoker to buy
Post by: real chili 83 on February 11, 2018, 10:30:51 AM
Come on over. Dinner’s at 6, kin.
Title: Re: Which smoker to buy
Post by: rocket surgeon on February 13, 2018, 05:10:52 AM
Bought a tri-tip today. Going on a smoker tomorrow with pork belly. 

Pork belly goes to 202 degrees.  Tri-TIp goes to 110, then seared on the grill. 

Probably need to start them about 3-4 hours apart. Thoughts?

never hear of, nor done a tri-tip so i looked it up-traeger has recipe to bring it to internal temp of 135(1-1 1/2 hrs)-wrap-heat up grill to "hotter than hell"/sear-4 min per side

you like to smoke for less time to lower temp?  is that to maintain more juices, feel it's got all the smoke flavoring it's going to get or just the right amount and you will be completing thecooking process on thegrill at high-is this to maintain the moisture?  curious-thanks

https://www.traegergrills.com/recipes/beef/smoked-tri-tip
Title: Re: Which smoker to buy
Post by: real chili 83 on February 13, 2018, 05:39:11 AM
never hear of, nor done a tri-tip so i looked it up-traeger has recipe to bring it to internal temp of 135(1-1 1/2 hrs)-wrap-heat up grill to "hotter than hell"/sear-4 min per side

you like to smoke for less time to lower temp?  is that to maintain more juices, feel it's got all the smoke flavoring it's going to get or just the right amount and you will be completing thecooking process on thegrill at high-is this to maintain the moisture?  curious-thanks

https://www.traegergrills.com/recipes/beef/smoked-tri-tip

Here's the recipe I used. I smoked it at 230.  It cooked pretty fast, as I was going for 110.  Lean cut, no stall.    Seared it, then let it rest.  Served on slider buns.  Extra hot horseradish.

Mmmmmm

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-poor-mans-prime-rib
Title: Re: Which smoker to buy
Post by: rocket surgeon on February 13, 2018, 07:15:14 PM
Here's the recipe I used. I smoked it at 230.  It cooked pretty fast, as I was going for 110.  Lean cut, no stall.    Seared it, then let it rest.  Served on slider buns.  Extra hot horseradish.

Mmmmmm

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-poor-mans-prime-rib

thanks-going tri-tip hunting this weekend-i love pretzel rolls!
Title: Re: Which smoker to buy
Post by: Benny B on February 14, 2018, 08:58:07 AM
Anyone have suggestions on keeping the hotness of fresh horseradish - as in buying the whole root and grinding it yourself - stable?
Title: Re: Which smoker to buy
Post by: real chili 83 on February 14, 2018, 08:59:24 AM
The stuff seems to mellow as soon as you open the jar.
Title: Re: Which smoker to buy
Post by: panda on February 15, 2018, 05:18:51 PM
smoker? i don't even know her!
Title: Re: Which smoker to buy
Post by: rocket surgeon on February 16, 2018, 05:55:20 AM
The stuff seems to mellow as soon as you open the jar.

You guys put this on with an eye dropper😳. I love the taste but not when my nose hairs are on fire😳
Title: Re: Which smoker to buy
Post by: Hards Alumni on March 08, 2018, 09:01:58 AM
Made it out to Little Miss BBQ in Phoenix this past weekend.  3 hour wait.

Worth every minute.
Title: Re: Which smoker to buy
Post by: rocket surgeon on March 08, 2018, 10:28:46 PM
Made it out to Little Miss BBQ in Phoenix this past weekend.  3 hour wait.

Worth every minute.

Damn, I’m out here right now, heading out to cave creek, rancho manana  golf course tomorrow.  I’m sure the ladies want something different though.  I will be out here in may for brewers-diamond backs, golf and CE course with the boys.  Perfect time to hit it.  Thanks for the reminder!!
Title: Re: Which smoker to buy
Post by: 4everwarriors on March 09, 2018, 08:18:22 PM
Sheesh, nice wey ta rite off a vacation. Y didn't eye ever tink of dat, hey?
Title: Re: Which smoker to buy
Post by: Hards Alumni on March 10, 2018, 12:57:44 AM
Damn, I’m out here right now, heading out to cave creek, rancho manana  golf course tomorrow.  I’m sure the ladies want something different though.  I will be out here in may for brewers-diamond backs, golf and CE course with the boys.  Perfect time to hit it.  Thanks for the reminder!!

We went when the place opened... now, it was a gorgeous Saturday.  So that may have had something to do with it.
Title: Re: Which smoker to buy
Post by: rocket surgeon on March 10, 2018, 07:41:25 AM
Sheesh, nice wey ta rite off a vacation. Y didn't eye ever tink of dat, hey?

Every time we come down here is an educational experience ‘ey? 😉🤷🏼‍♂️⛳️😉
Title: Re: Which smoker to buy
Post by: warriorchick on March 24, 2018, 06:34:29 PM
Perfected my baby back ribs recipe in the Instant Pot.

Not quite as good as ribs in the smoker, but they were fall-off-the-bone tender, and I was serving dinner less than an hour after I pulled the meat from the refrigerator.
Title: Re: Which smoker to buy
Post by: real chili 83 on April 07, 2018, 07:55:28 AM
Perfected my baby back ribs recipe in the Instant Pot.

Not quite as good as ribs in the smoker, but they were fall-off-the-bone tender, and I was serving dinner less than an hour after I pulled the meat from the refrigerator.

My wife loves that device.
Title: Re: Which smoker to buy
Post by: real chili 83 on April 23, 2018, 09:14:55 PM
Anyone own a Green Mountain pellet grill?
Title: Re: Which smoker to buy
Post by: ZiggysFryBoy on April 25, 2018, 11:19:11 AM
Sheesh, nice wey ta rite off a vacation. Y didn't eye ever tink of dat, hey?

Probably can write off your annual Hedonism II trip dat way two, aina?
Title: Re: Which smoker to buy
Post by: 4everwarriors on April 25, 2018, 12:00:39 PM
Ewe in dis year, kin, hey?
Title: Re: Which smoker to buy
Post by: Spotcheck Billy on April 25, 2018, 03:32:09 PM
.
Title: Re: Which smoker to buy
Post by: real chili 83 on May 13, 2018, 02:51:33 PM
 Brisket and burnt ends today.  Something tells me JB is going to show up.
Title: Re: Which smoker to buy
Post by: real chili 83 on August 26, 2018, 10:23:57 AM
New gig

Title: Re: Which smoker to buy
Post by: T-Bone on August 26, 2018, 10:31:55 PM
Anyone own a Green Mountain pellet grill?
I used their portable one a month ago.  Did a great job on some thighs.  Definitely a little tight, but cramming every inch of grill surface didn't cause any problems.
They get good reviews on amazing ribs.com.
Title: Re: Which smoker to buy
Post by: jfmu on August 27, 2018, 02:34:27 PM
Anyone have experience with a pellet grill?  Was thinking about a Traeger Timberline but wanted to see if anyone had thoughts on that or a RecTec or Camp Chef
Title: Re: Which smoker to buy
Post by: Warriors, Come Out and Playeeyay on August 27, 2018, 02:58:26 PM
A few thoughts :

- Maintaining a stable temperature has always been a heartache, especially living in Wisconsin / starting the smoker at 2-3AM in the morning / etc. etc.  I recently broke down and bought a temperature controller for my Weber Smokey Mountain and it's already paid for itself.  Charcoal doesn't burn up at temperature spikes, stable cooking throughout, notification when temperature drops occur, and most importantly - less babysitting of the smoker.  It's a glorified logic to run a fan, but I wish I would have thought of it.

- For anyone with Facebook, I would recommend following 'Hey Grill Hey'.  There are some great smoker recipe and tips posted.  Brisket process (end with wrapping in butcher paper) is fantastic as it retains moisture.
Title: Re: Which smoker to buy
Post by: real chili 83 on August 27, 2018, 09:10:41 PM
A few thoughts :

- Maintaining a stable temperature has always been a heartache, especially living in Wisconsin / starting the smoker at 2-3AM in the morning / etc. etc.  I recently broke down and bought a temperature controller for my Weber Smokey Mountain and it's already paid for itself.  Charcoal doesn't burn up at temperature spikes, stable cooking throughout, notification when temperature drops occur, and most importantly - less babysitting of the smoker.  It's a glorified logic to run a fan, but I wish I would have thought of it.

- For anyone with Facebook, I would recommend following 'Hey Grill Hey'.  There are some great smoker recipe and tips posted.  Brisket process (end with wrapping in butcher paper) is fantastic as it retains moisture.

Just ran across a place that does that....Big Guys BBQ in North Hudson.  Got a tour of the smoker when I was there. 
Title: Re: Which smoker to buy
Post by: real chili 83 on August 30, 2018, 08:34:21 AM
Favorite wood?

Hickory
Apple
Cherry
Pecan

Here comes ‘Never in 3...2...1
Title: Re: Which smoker to buy
Post by: ATL MU Warrior on August 30, 2018, 10:44:31 AM
Favorite wood?

Hickory
Apple
Cherry
Pecan

Here comes ‘Never in 3...2...1
Cherry for poultry.  Hickory/Cherry together for pork.
Title: Re: Which smoker to buy
Post by: Benny B on August 30, 2018, 12:06:05 PM
Cherry, plain and simple.  I don't have room for a face of two different woods, so I go with the easiest, most-versatile species.
Title: Re: Which smoker to buy
Post by: real chili 83 on August 30, 2018, 11:01:11 PM
Experimenting with pecan and oak this weekend
Title: Re: Which smoker to buy
Post by: rocket surgeon on August 31, 2018, 05:04:37 AM
 mesquite is nice on pork and beef brisket!  sometimes mesquite/hickory for a good, deep southwest flavor
Title: Re: Which smoker to buy
Post by: real chili 83 on September 16, 2018, 07:32:55 AM
Got a pork belly in right now. Will end up as burnt ends for half time treat

Also taking a crack at candied bacon....should make a great stir stick for bloodies. 
Title: Re: Which smoker to buy
Post by: T-Bone on September 17, 2018, 09:33:57 AM
Beef ribs
Polish sausage
Weber Kettle / mix of hardwoods / Kingsford cherry wood (didn't want to use, but it's what I had)

Method
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/sous-vide-que-beef-ribs-rosemary-red-wine-sauce-recipe - Did not make the sauce - kept smoke about 270 for about 4 hours

Rub (made own chili powder)
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe

Results:
Ridiculously good.
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 13, 2018, 09:07:43 PM
yo chili-i've got a couple of big chucks rubbed with dijon, sea salt and my secret chili rub.  have you done chuck roasts before?  i'm thinking a couple hours, maybe three just for good measure at 225 with hickory, then wrap in foil and continue to 180 internal.  how does that sound to you? 
Title: Re: Which smoker to buy
Post by: real chili 83 on October 14, 2018, 09:37:16 AM
yo chili-i've got a couple of big chucks rubbed with dijon, sea salt and my secret chili rub.  have you done chuck roasts before?  i'm thinking a couple hours, maybe three just for good measure at 225 with hickory, then wrap in foil and continue to 180 internal.  how does that sound to you?

Sounds really good.  I'm still full from last Sunday's BBQ. According to the scale, I gained 8 lbs last sunday :o. 

I'll be curious how tender it gets at 180. Comes from a working muscle.
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 14, 2018, 11:17:08 AM
Sounds really good.  I'm still full from last Sunday's BBQ. According to the scale, I gained 8 lbs last sunday :o. 

I'll be curious how tender it gets at 180. Comes from a working muscle.

after 2-2 1/2 hours at 225, the meat was already up to 205, but predictably so was still pretty tough.  turned down to 200 to get a little more smoke.  then i'm going to wrap in foil and put back in at 250 or so to get it tender.  i'll keep ya filled in.

  speakin of working muscles, you're probably reading this from your treadmill, ey? ;D







Title: Re: Which smoker to buy
Post by: real chili 83 on October 14, 2018, 12:01:25 PM
after 2-2 1/2 hours at 225, the meat was already up to 205, but predictably so was still pretty tough.  turned down to 200 to get a little more smoke.  then i'm going to wrap in foil and put back in at 250 or so to get it tender.  i'll keep ya filled in.

  speakin of working muscles, you're probably reading this from your treadmill, ey? ;D

I hit Lifetime 3x this weekend   
Title: Re: Which smoker to buy
Post by: rocket surgeon on October 14, 2018, 12:15:15 PM
ok-3 1/2 on open grate, able to grab with tongs, but tender as hell, but not falling apart.  able to slice across grain, but not like brisket.  i double wrapped in heavy foil and put back in smoker at 240.  i may only do a couple more hours, but i had to do a taste test...almost crapped myself it soooo good!! i used my rib rub and minced garlic crust on top just as i put them in the smoker. 


  next time, doing the same thing except with about  8 of them.  my sister is opening up a brew pub and they want to try a few different smoked meats.  she already has me down for the pork shoulder and beef brisket.  i've got to try a whole bolgna as well

have you heard of david alan alan's smoke house?  fairly new in mukwonago but the place is doing gangbusters.  great story

https://www.daasmokehouse.com/
Title: Re: Which smoker to buy
Post by: real chili 83 on October 28, 2018, 08:12:37 AM
Had some fantastic catered brisket this week from the Lookout.  JB, that's in your hood. Ever try it?
Title: Re: Which smoker to buy
Post by: Hards Alumni on January 09, 2019, 08:59:39 PM
Had some really good meat at the Smoke Shack in MKE last weekend.  Burnt ends were sublime, but the brisket was a little dry overall for my taste.  Still going back.
Title: Re: Which smoker to buy
Post by: Sir Lawrence on January 09, 2019, 09:07:45 PM
Had some really good meat at the Smoke Shack in MKE last weekend.  Burnt ends were sublime, but the brisket was a little dry overall for my taste.  Still going back.

Try Doc’s and give us your honest comparison.
Title: Re: Which smoker to buy
Post by: theBabyDavid on January 10, 2019, 12:27:10 AM
Had some fantastic catered brisket this week from the Lookout.  JB, that's in your hood. Ever try it?

Chili, JB,

Bringing a group from UK the last week of Jan to look at the technology we added to the HERC. Let's grab a beer.



Title: Re: Which smoker to buy
Post by: real chili 83 on January 10, 2019, 06:08:40 AM
Chili, JB,

Bringing a group from UK the last week of Jan to look at the technology we added to the HERC. Let's grab a beer.

You are on. PM me.
Title: Re: Which smoker to buy
Post by: real chili 83 on January 24, 2019, 07:28:38 PM
Chili, JB,

Bringing a group from UK the last week of Jan to look at the technology we added to the HERC. Let's grab a beer.

Making money burning garbage.
Title: Re: Which smoker to buy
Post by: real chili 83 on January 26, 2019, 08:44:43 AM
Chili, JB,

Bringing a group from UK the last week of Jan to look at the technology we added to the HERC. Let's grab a beer.

Coldest week of the year next week.  4 days below zero. Keepin' the riffraff out. A real treat for your UK guests.
Title: Re: Which smoker to buy
Post by: Archies Bat on February 09, 2019, 05:18:44 AM
I'm new to smoking and want to try a brisket, but a full brisket is way to big for the family, even with day after leftovers.  Is it better to smoke half a brisket and freeze the other half uncooked, or smoke it all and freeze half after?
Title: Re: Which smoker to buy
Post by: real chili 83 on February 09, 2019, 05:33:26 AM
No harm in freezing half.

Are you doing a flat or a whole brisket?  If a whole are you doing burnt ends?

I use my leftovers for chili.
Title: Re: Which smoker to buy
Post by: Archies Bat on February 09, 2019, 05:41:22 AM
No harm in freezing half.

Are you doing a flat or a whole brisket?  If a whole are you doing burnt ends?

I use my leftovers for chili.

I don't know enough to know which I'm doing yet.  I've only found brisket at one local store and have not yet bought.  It looked about 6-7 pounds but I did not pay attention to whether it was a flat or whole.

For a first attempt I am doing whatever is simplest and has the best chance of success.  My first smoke on ribs was poor to adequate: the second much better. 

It took a couple tries to get the temperature stable.
Title: Re: Which smoker to buy
Post by: real chili 83 on February 09, 2019, 05:56:38 AM
What kind of smoker do you have?
Title: Re: Which smoker to buy
Post by: Archies Bat on February 09, 2019, 05:58:43 AM
What kind of smoker do you have?

The midsize Weber Smokey Mountain...18"?
Title: Re: Which smoker to buy
Post by: real chili 83 on February 09, 2019, 06:00:34 AM
Happy with it?  I’m glad I went electric with my first one for temp control
Title: Re: Which smoker to buy
Post by: Archies Bat on February 09, 2019, 06:12:49 AM
Happy with it?  I’m glad I went electric with my first one for temp control

I think I will be happy once I get the hang of it.  It is relatively easy to assemble and light. The second batch of ribs were great.  My inexperience honked up the first batch.  It was cold and I don't think I put enough charcoal in, as after I put the ribs on the temp dropped and stayed about 170  and I didn't put more charcoal in soon enough to raise it.  As a result, I left the ribs on a little too long.  One rack of ribs was also smaller, and that one overcooked and was tough.  I also think I put in too many chunks of hickory.  Between the overcook and the hickory the ribs were too smoky by the time we ate them.
Title: Re: Which smoker to buy
Post by: rocket surgeon on February 09, 2019, 08:03:38 AM
Happy with it?  I’m glad I went electric with my first one for temp control


  absolutely this

curious how one can keep a good, constant temp with charcoal and/or just wood.  especially on really cold days with the wind bearing down.  i just set the temp for about 5 degrees warmer to make up for the lost heat from the outside elements, set up my wireless thermometer and put on the games
Title: Re: Which smoker to buy
Post by: rocket surgeon on March 10, 2019, 09:13:23 AM
Nice wedge of peppered up corned brisket smok’in With apple wood, low n slow

Dunno how much methane this animal produced, but about to end in the food chain with a little bit more and a smile on my face in about 6-8 hours. 😋😋😋
Title: Re: Which smoker to buy
Post by: real chili 83 on March 10, 2019, 11:35:18 AM
Nice wedge of peppered up corned brisket smok’in With apple wood, low n slow

Dunno how much methane this animal produced, but about to end in the food chain with a little bit more and a smile on my face in about 6-8 hours. 😋😋😋


So, have you pooped out the side of beef from Friday night. 💩
Title: Re: Which smoker to buy
Post by: rocket surgeon on March 10, 2019, 03:32:34 PM


So, have you pooped out the side of beef from Friday night. 💩


      i actually was a good cath o lick and had shrimp scampi.  i had made a 6 lb. prime rib the weekend before and was eating that most of the week,  so abstaining wasn't too bad.  next ms better be on a saturday or sumpin
Title: Re: Which smoker to buy
Post by: real chili 83 on October 07, 2019, 08:51:34 PM
Yep, we got after yesterday. 

Protein overload.
Title: Re: Which smoker to buy
Post by: real chili 83 on January 25, 2020, 06:34:45 PM
Smoking a porketta tomorrow.

Yeeeeehaaaaa
Title: Re: Which smoker to buy
Post by: rocket surgeon on January 25, 2020, 07:03:19 PM
Smoking a porketta tomorrow.

Yeeeeehaaaaa

When did they legalize that up in the cities?  Or do ya need an Rx from a white coat?
Title: Re: Which smoker to buy
Post by: real chili 83 on January 26, 2020, 10:19:22 AM
Might need to cold smoke a couple of ribeyes today too.

Can you tell there is no football today?  Amy even change the oil on wife’s car too.
Title: Re: Which smoker to buy
Post by: Dr. Blackheart on January 26, 2020, 10:21:20 AM
Might need to cold smoke a couple of ribeyes today too.

Can you tell there is no football today?  Amy even change the oil on wife’s car too.

Whose Amy? Instead of a cabana boy do you have a Viscous Amy? Nice set up.
Title: Re: Which smoker to buy
Post by: real chili 83 on January 26, 2020, 10:22:37 AM
Spel chek is yer frind
Title: Re: Which smoker to buy
Post by: rocket surgeon on January 26, 2020, 10:24:45 AM
Spel chek is yer frind


The art of manliness should have something on Amy and oil changes eyn’a?
Title: Re: Which smoker to buy
Post by: real chili 83 on March 15, 2020, 06:22:41 PM
Anyone else prepping for the apocalypse with smoked meats???????
Title: Re: Which smoker to buy
Post by: rocket surgeon on March 15, 2020, 09:48:43 PM
Anyone else prepping for the apocalypse with smoked meats???????

better question chili-does she smoke after sex?   ;D
Title: Re: Which smoker to buy
Post by: real chili 83 on April 21, 2020, 07:57:50 PM
Made some home made bacon recently. Kept it brined a bit too long. A wee bit too salty

After reading the NM thread, I’m thinking I can salvage this batch by making it into candied bacon.  Salty  and sweet....and pork fat (channeling my inner Emeril).

I’ve got a nice applewood rub. Gonna add some brown sugar too.

Who’ s got a candied bacon recipe to share?

Candied bacon as a stir stick in A Bloody Mary at a packers game is the bomb. Just sayin’.

Oh, and ND sucks   
Title: Re: Which smoker to buy
Post by: Galway Eagle on February 02, 2021, 09:48:55 PM
Has anybody used dark beer to remove carcinogens in the smoker? Or is this a bs rumor?
Title: Re: Which smoker to buy
Post by: real chili 83 on July 29, 2022, 05:36:35 AM
Scotch eggs on the smoker Friday.

Taking a crack at smoked meatloaf Saturday. Have gf (grain free for Never) recipe. Uses zucchini spirals instead of breadcrumbs.
Title: Re: Which smoker to buy
Post by: real chili 83 on July 29, 2022, 05:55:19 AM
Speaking of scotch eggs, haven’t had one in years. Looking forward to giving this a whirl. Thinking about paring it with stone ground mustard.  Thoughts?

I’d normally consider seasoned warm manatee blubber on the side, but with supply chain issues, harder to find lately.

Btw, know someone who doesn’t like eggs.  Period.  What’s this world coming to?😱😱😱
Title: Re: Which smoker to buy
Post by: Dr. Blackheart on July 29, 2022, 11:37:32 AM
Speaking of scotch eggs, haven’t had one in years. Looking forward to giving this a whirl. Thinking about paring it with stone ground mustard.  Thoughts?

I’d normally consider seasoned warm manatee blubber on the side, but with supply chain issues, harder to find lately.

Btw, know someone who doesn’t like eggs.  Period.  What’s this world coming to?😱😱😱

Preparing Hawaiian style Nene eggs this AM with some smoked Spam, Lanai pineapple, chopped Anahu Bush tomatoes and some diced sweet Maui onions. This will be paired with a candied Kailua pork bacon.

As to who doesn't like eggs, I hear famous Nashvillian Miley Cyrus among others doesn't like eggs.
Title: Re: Which smoker to buy
Post by: rocket surgeon on July 29, 2022, 01:49:30 PM
Speaking of scotch eggs, haven’t had one in years. Looking forward to giving this a whirl. Thinking about paring it with stone ground mustard.  Thoughts?

I’d normally consider seasoned warm manatee blubber on the side, but with supply chain issues, harder to find lately.

Btw, know someone who doesn’t like eggs.  Period.  What’s this world coming to?😱😱😱

  i've made these a number of times chili, but i splurge and use panko.  also, check out the bacon wrapped fatties and the smoked philly cheese fatties
Title: Re: Which smoker to buy
Post by: real chili 83 on July 30, 2022, 08:39:33 AM
Scotch eggs were fantastic!