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Old 02-06-2008, 01:54 AM   #1
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Default Condo Smoking 101

As many of you know, I live in a small condo in the city. No deck, no yard, I have to be creative.

This is a companion to my All Grain Condo Brewing thread. It is also inspired by EdWort who always manages to make me hungry when reading his BBQ posts no matter how much I've eaten beforehand.

I love beer and I love BBQ. This will hopefully inspire other condo and apartment dwellers to not feel limited by their surroundings.

Here I give you Condo Smoking 101.

I use a Cameron Stove Top Smoker
smoked-pork-butt-003.jpg
I start off with a 3 lb pork shoulder roast.
smoked-pork-butt-001.jpg
Generously rub with Naked Spur Dry Rub
smoked-pork-butt-002.jpg
For the pork, I'll use apple wood chips
smoked-pork-butt-005.jpg
Place a small pile in the smoker
smoked-pork-butt-004.jpg

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Old 02-06-2008, 02:02 AM   #2
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Place the pork shoulder in the smoker
smoked-pork-butt-006.jpg
Place on the stove. Med-Low heat
smoked-pork-butt-007.jpg
5 hours later
111111.jpeg
Shred the pork
smoked-pork-butt-013.jpg
Smother with Naked Spur Smoked Porter Beer-B-Q Sauce and it's ready to eat.
smoked-pork-butt-015.jpg

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Old 02-06-2008, 02:10 AM   #3
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WOW, that looks incredibly delicious. Although I was already a little hungry, now I really want to eat that! I will have to settle on some small snack though.

Thanks for sharing, I'm just wondering where you got the smoker from?

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Old 02-06-2008, 02:18 AM   #4
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Quote:
Originally posted by mrfocus
I'm just wondering where you got the smoker from?
I bought mine a few years ago at a local kitchen store, Sur La Table

You can also order them online directly from Camerons
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Old 02-06-2008, 05:03 AM   #5
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Nothing better than pig.


Ever try wings in there?

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Old 02-06-2008, 05:08 AM   #6
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Again Brewtopia proves that size doesn't matter

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Old 02-06-2008, 05:20 AM   #7
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Spill it....what is the Naked Spur dry rub?

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Old 02-06-2008, 05:32 AM   #8
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Quote:
Originally posted by Dude
Spill it....what is the Naked Spur dry rub?
Here you go

Naked Spur BBQ Dry Rub

Ingredients:
1 ¼ cup - Packed Dark Brown Sugar
¼ cup Course Salt (Kosher or Sea)
½ cup Paprika
2 tbsp - Gebhardt Chili Powder
3 tbsp - Dried Parsley
2 tbsp - Dried Basil
2 tbsp - Dried Oregano
2 tbsp - Dried Thyme
2 tbsp - Dried Onion Flakes
1 ½ tbsp - Lemon Pepper
1 tbsp - Garlic Powder
1 tsp - Ground Allspice
1 tsp - Ground Cinnamon



Combine all ingredients in a bowl and stir or whisk to mix. Transfer to a large jar, cover and store away from heat and light. The rub will keep for several months.
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Old 02-06-2008, 05:50 AM   #9
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For your dedication to the art of condo smoking and brewing, I bestow upon thee, the honorable and prestigious Ring Of Meat Award!


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Old 02-06-2008, 12:12 PM   #10
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thats an awesome solution.....where did you vent the smoke tho?

I've been thinking about building a smoker, or converting a grill into a smoker....problem is I can't weld.

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