you a smoker? - Home Brew Forums

Register Now!
Home Brew Forums > Food and Beverage > Cooking & Pairing > you a smoker?

Reply
 
Thread Tools
Old 11-13-2010, 10:24 AM   #1
killian
Recipes 
 
Apr 2007
western/central new york
Posts: 1,500
Liked 14 Times on 14 Posts



I finally got the fire box for my grill!!!!!!

http://chargriller.com/store/popup_image.php?pID=29
http://chargriller.com/store/popup_image.php?pID=100

I cant wait to put this to work.

So far I have been thinking about starting with Ribs or turkey. Anyone have any recommendations on where to find some good info/links?

I have only had brisket a couple of times, I will probably give it a shot at some point. Each time I have had brisket it has been a little fatty for me does anyone just smoke the bottom flat part?
__________________
damn I gotta brew something

 
Reply With Quote
Old 11-13-2010, 02:32 PM   #2
Mike M
 
Mike M's Avatar
Recipes 
 
Jul 2007
, Delaware
Posts: 505
Liked 18 Times on 13 Posts


It takes time to learn the subtleties of one's smoker. Give it time and start with something easy like a pork shoulder. You may want to try a couple of simple modifications too. Check out these sites for information.

http://www.barbecuebible.com/board/

http://www.thesmokering.com/


I love me some smoked brisket ... mmmmm brisket

 
Reply With Quote
Old 11-13-2010, 02:52 PM   #3
chefmike
Recipes 
 
Dec 2007
north Georgia
Posts: 1,327
Liked 9 Times on 6 Posts


Yeah, a lot of folks do just the bottom flat. The point is good for burnt ends though. mmmm...

Trim that sucker nice and tight and smoke away. You might want to do the brisket in conjunction with some other items if you have the space, as it tends to be a long smoke. I would knock out some fatties, some homemade pepperoni, maybe a chicken or some ribs.

MikeM is on the money: learn you smoker. Do not expect it to be flawless when you fire it up on thanksgiving day for the first time. The big game deserves practice. But like brewing, you get to eat all that practice!

So hit the meat sales and start smoking.
__________________
Reformation Brewery: We went professional
Obsessing over: starting a local brewery (hence I am not here much these days!), Pickles, my wife, 3 year old and 6 year old
Reading: fall of giants by ken follett
Building: gardens, recipes, and trailer mounted smoker/ wood pizza oven

 
Reply With Quote
Old 11-13-2010, 04:42 PM   #4
dataz722
HBT_SUPPORTER.png
 
dataz722's Avatar
Recipes 
 
Oct 2007
Middletown, De
Posts: 37,060
Liked 3061 Times on 3003 Posts


Check out www.bbqbrethren.com It is my favorite site for bbq.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong

 
Reply With Quote
Old 11-13-2010, 04:42 PM   #5
Steelers77
Vendor
HBT_SPONSOR.png
 
Steelers77's Avatar
Recipes 
 
Feb 2009
Janesville, WI
Posts: 2,134
Liked 83 Times on 69 Posts


The smoke ring is a great site.
__________________
Pearl Malt is back in stock!

Get your hops, 85 varieties starting at $.75/oz!

Accuflex Bev Seal Ultra in stock now!

Farmhousebrewingsupply.com

http://farmhousebrewingsupply.com

https://www.facebook.com/Farmhousebrewingsupply

Twitter: https://twitter.com/Farmhousebrew

 
Reply With Quote
Old 11-16-2010, 12:27 AM   #6
Fletch78
 
Fletch78's Avatar
Recipes 
 
Feb 2010
Athens GA
Posts: 1,345
Liked 26 Times on 18 Posts


That smoker is going to lose a great deal of heat on cold NE winter days, so know that you'll be adding alot more fuel during winter than in summer. Consider using the gas along with the wood, just to keep the temp up. Otherwise, you might end up using 3x more wood/coals than 'normal', thus 3x more smoke. Not a big deal on big pieces of meat, but will be a big deal for chicken, or ribs, anything with more surface area.

Pro-tip: Start with room temp meat. Don't put cold meat in your smoker. Leave it out overnight on the counter. Don't worry about rancidity or bacteria, especially if you use a spicy rub the night before. It's about to be cooked for a great deal of time. Anything living will no longer be.

 
Reply With Quote
Old 11-21-2010, 03:05 AM   #7
rogue212005
Recipes 
 
May 2009
Kansas
Posts: 8

I'm just gonna refer to my other post:
http://www.homebrewtalk.com/f56/smok...7/#post2420789

 
Reply With Quote
Old 11-21-2010, 03:24 AM   #8
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
 
AZ_IPA's Avatar
Recipes 
 
Jun 2008
The Cold Part of AZ
Posts: 52,673
Liked 8719 Times on 7007 Posts


Quote:
Originally Posted by dataz722 View Post
Check out www.bbqbrethren.com It is my favorite site for bbq.
I thought it was the Tap Room thread

 
Reply With Quote
Old 11-21-2010, 03:44 AM   #9
Rockit
Recipes 
 
Dec 2008
Sacramento
Posts: 39
Liked 3 Times on 3 Posts


I have 3 UDS, an offset smoker, two webber kettles and a propane fired POS for kids hot dogs.

I love me some good Q. I'm doing a brisket on one of the UDS tomorrow. Starting it at 6 so we can have some fatties for breakfast.
__________________
Canadian Ale...in the bottle and almost gone.
1554 Clone, 80 Scotch ale and some Apfelwein in kegs.
Another batch of Canadian ale and an IPA in the works.

 
Reply With Quote
Old 11-21-2010, 01:23 PM   #10
Fletch78
 
Fletch78's Avatar
Recipes 
 
Feb 2010
Athens GA
Posts: 1,345
Liked 26 Times on 18 Posts


Quote:
Originally Posted by rogue212005 View Post
I'm just gonna refer to my other post:
http://www.homebrewtalk.com/f56/smok...7/#post2420789
Meats are cured with sugar and spices in the "danger zone" for weeks at a time, and has been for thousands of years. Secondly, this gets cooked well above past* temps to kill any bacteria. I didn't say to let it sit out for a week until there are maggots on it. I'm talking about taking it out of the fridge the night before to get a head start. It's common practice among professionals. If it makes you feel uncomfortable, by all means, don't do it.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My homemade smoker. Pabst Blue Robot Cooking & Pairing 68 04-10-2012 03:07 PM
Smoker friarjohn Cooking & Pairing 9 12-18-2009 07:41 PM
smoker question nghtmre4u Cooking & Pairing 16 08-14-2009 08:32 PM
Got a new (to me) Smoker! quickerNu Cooking & Pairing 30 08-05-2009 03:43 PM
New Smoker! z987k Cooking & Pairing 22 07-20-2008 03:32 AM


Forum Jump