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Old 04-02-2013, 04:45 AM   #981
Hopper77
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Quote:
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
bigbeergeek
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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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Quote:
Originally Posted by Hopper77 View Post
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
Hopper77
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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
BamaProud
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Mar 2013
, Tennessee
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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
BamaProud
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, Tennessee
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About 4 hrs in:
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Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale

 
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Old 04-12-2013, 07:29 PM   #987
Randar
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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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Quote:
Originally Posted by Randar View Post
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
Genuine
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Putnam, CT
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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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