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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
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Old 07-17-2011, 10:16 PM   #361
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Now that looks like the shiznet.

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Old 07-18-2011, 12:41 AM   #362
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Well I have wings on the smoker today, but the wind is really gusty so it's been rough going so far. I might have to finish these up in the oven because the smoker has been going through charcoal like crazy and the temperature is all over the place depending upon which way the wind is blowing.

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Old 07-18-2011, 01:26 AM   #363
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Just did up 4 Boston butts. Used Bad Byron's for the rub, which is a bit hotter and saltier than what I've used before, but in a good way. Anyhow, TTIWWOP so here you go!

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Old 07-18-2011, 01:28 AM   #364
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That looks nice. I have a couple whole chickens on right now for lunchmeat this week, and I just threw a little tri-tip on with some salt-crust potatoes. The butcher shop only had a 1.5lb tri-tip, so I'm hoping I can get it smoked to med-rare in about an hour or so...

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Old 07-18-2011, 05:55 AM   #365
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kingsford charcoal absolutely sucks balls. It took almost a whole bag to smoke 18 chicken breasts at ~250 on a WSM. I won't use that **** again.

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Old 07-18-2011, 04:04 PM   #366
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Quote:
Originally Posted by AZ_IPA View Post
kingsford charcoal absolutely sucks balls. It took almost a whole bag to smoke 18 chicken breasts at ~250 on a WSM. I won't use that **** again.
dude yes. I love it for normal grilling because of it's cheapness on holiday weekends at the Depot ($5 for 2/20lb bags!!) but it certainly does suck on the smoker.

I used an entire 8lb bag of Tru Cue lump to smoke a shoulder last weekend, 15 hour smoke at 225 in the UDS.... Next morning I pulled my firebasket out and there was still a good 2/3rds of the charcoal left and almost no ash! I relit it this past weekend to do some chickens and beef, and I still have plenty of fuel left over. Amazing. Never using briquettes in the smoker again.
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Old 07-18-2011, 04:31 PM   #367
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I have before pics of my wings, but forgot to take the money shot in my hunger.


They turned out awesome. I did most of them tebasaki style with a dry rub and then maybe 25% of them I did with Frank's and some salt & pepper. Finished in the oven at 500F for 10-15 minutes to get the skins nice and crispy, then tossed the Franks ones again in a fresh coating.

2011_07_17_wings_on_smoker.jpg  
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Old 07-18-2011, 08:42 PM   #368
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I have before pics of my wings, but forgot to take the money shot in my hunger.


They turned out awesome. I did most of them tebasaki style with a dry rub and then maybe 25% of them I did with Frank's and some salt & pepper. Finished in the oven at 500F for 10-15 minutes to get the skins nice and crispy, then tossed the Franks ones again in a fresh coating.
Love me some grilled wings!
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Old 07-18-2011, 09:10 PM   #369
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I did a couple racks of baby backs in the wood fired oven yesterday.

joe-grisafi-meat-008.jpg  
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Old 07-18-2011, 09:53 PM   #370
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Originally Posted by dwarven_stout View Post



Cut some of it right away for sandwiches:




I'll freeze the rest and then slice it real thin with a mandoline.
Looks delicious! I will be trying this soon.
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