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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 04-02-2013, 04:45 AM   #981
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Originally Posted by unionrdr
Got a dry rubbed 4lb sirloin tip roast in the bbq pit with oak,ash & coals. Tossed on some taters. Italian sausage going on in a couple hours. I've done dry rubbed leg of lamb with ash before in this same pit. Took all day,but it was amazing.
How do you like the ash smoke? I just recently removed an ash tree from my backyard. Kept the wood for summer fires. Didn't know it was useful for smoking


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Old 04-02-2013, 04:47 AM   #982
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I did two half pork shoulders (11.5 lbs of pork) on apple wood last week. N. Carolina style rub and mop. Served pulled pork to 12 people with plenty left over for the freezer bags.


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Old 04-02-2013, 03:32 PM   #983
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How do you like the ash smoke? I just recently removed an ash tree from my backyard. Kept the wood for summer fires. Didn't know it was useful for smoking
Small chunks of ash wood on the coals is nice for a light side of medium smoke flavor. Great for lighter flavored meats,poultry,& seafood. Or when you just don't want a heavy smoke flavor. We have a ash tree by the driveway that has leaves like a cottonwood. But seedpods like an ash?...
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Old 04-03-2013, 04:27 AM   #984
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Quote:
Originally Posted by unionrdr

Small chunks of ash wood on the coals is nice for a light side of medium smoke flavor. Great for lighter flavored meats,poultry,& seafood. Or when you just don't want a heavy smoke flavor. We have a ash tree by the driveway that has leaves like a cottonwood. But seedpods like an ash?...
That's good to know. I see a lot of dinners over the fire this summer
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Old 04-12-2013, 01:57 AM   #985
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I'm doing a pork butt tomorrow.

Its been dry rubbed for a day already.
Plan on using a mixture of Apple and Hickory.
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Old 04-12-2013, 07:19 PM   #986
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About 4 hrs in:
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Old 04-12-2013, 07:29 PM   #987
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Cold smoking 2 slabs of bacon and 2 4# chunks of pork loin (canadian bacon) this weekend.

Expecting epic results.
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Old 04-12-2013, 07:34 PM   #988
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Cold smoking 2 slabs of bacon and 2 4# chunks of pork loin (canadian bacon) this weekend.

Expecting epic results.
As epic as my 4 flats of faux-strami?
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Old 04-13-2013, 03:43 PM   #989
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At midnight, a 10lb pork butt will be put into my smoker for my birthday Hog and Grog bash tomorrow, along with a couple ribs, abts and other smoked goodies! Pics will follow!
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Old 04-13-2013, 05:23 PM   #990
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Did turkey legs and 2 racks of beef short ribs yesterday









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