Who's smoking meat this weekend?

[Inkleg]

@jammin , haven't you depleted my retirement account enough?

 

[TheDudeLebowski]

For you real BBQ geeks, start this video @ 3:50 and give it about 2 minutes. This is a great look back in time to classic open pits from down south. The general rule of thumb to find a good BBQ joint was to look at the stack and see how how much smoke was built up on the outside. Great visual demonstration here.

Hope you enjoy!


[youtube]ZzzQu9Ba5VU[/youtube]



..beware of srs smoker build porn @ the end. **** (not safe for wife)

Just read his BBQ place in Austin had a fire today.

 

[jammin]

Just read his BBQ place in Austin had a fire today.

I read that this morning and thought, wow; what terrible timing I had. I think he will be able to rebuild quickly though. Still very unfortunate

 

[applescrap]

For you real BBQ geeks, start this video @ 3:50 and give it about 2 minutes. This is a great look back in time to classic open pits from down south. The general rule of thumb to find a good BBQ joint was to look at the stack and see how how much smoke was built up on the outside. Great visual demonstration here.

Hope you enjoy!


[youtube]ZzzQu9Ba5VU[/youtube]



..beware of srs smoker build porn @ the end. **** (not safe for wife)

Really enjoyed this, thanks. I need a tank!

 

[betarhoalphadelta]

Just read his BBQ place in Austin had a fire today.

It's a BBQ joint. They have fires every day.

 

[Genuine]

View attachment ImageUploadedByHome Brew1503936996.567137.jpgView attachment ImageUploadedByHome Brew1503937018.340487.jpg

Did some yard work this weekend and the hickory aroma was great!

 

[applescrap]

I cant stop thinking about a little hibachi. Thanks to temptd2 and you all. Saw this one at goodwill but its not right. Nice, but too big a bottom. Maybe i need a mini egg?

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[jammin]

I cant stop thinking about a little hibachi. Thanks to temptd2 and you all. Saw this one at goodwill but its not right. Nice, but too big a bottom. Maybe i need a mini egg?

i would do a small egg before a mini, personally.

that said, i would do a cheap weber kettle off of Craigslist before i bought a hibachi.

I have a Lodge Cast Iron Hibachi which is as nice as you can get I suppose but never use it. I do use the damn hell out of my large egg though! I have been on the lookout for a small egg for almost 2 years. I love the idea of running the whole thing from a chimney starter of coals. perfect for blazing up a dinner for 2!

 

[applescrap]

http://eggheadforum.com/discussion/1195449/retrospective-the-mm-egg-was-so-worth-buying

Temtd2 and the small oak fire got my wheels turning about a small hot fires for steak. I am in love with this thing. I saw a video of it going to 750° in 13 min, that speed will be awesome. Half brisket, pork butt, steaks, the full egg experience. Portable, built in handles. I love the bigger ones but I think the speed and power of this (and price) fits me, idk.

 

[Temptd2]

I cant stop thinking about a little hibachi. Thanks to temptd2 and you all. Saw this one at goodwill but its not right. Nice, but too big a bottom. Maybe i need a mini egg?

Next time we do steak, which should be in a few days, I'll try to remember to take a picture of the progression from oak sticks to coals in the Weber Go-Anywhere grill. It has been just perfect for the two of us - one or two fat rib steaks, two pork steaks, couple packages of hot dogs, whatever meal-sized stuff we need.

 

[treacheroustexan]

I just ordered an electric smoker from walmart. Will be here Friday. Hopefully I can get it together by the end of the weekend and try some chicken legs.

 

[HoppyDaze]

Food for thought. The water doesn't penetrate.

Don't Soak Your Wood. This Myth is Busted.
"Why do you think they build boats out of wood?" Meathead

 

[jammin]

I think the main reason not to soak wood is that it burns like crap if you do. Nasty bitter smoke. You want a clean burning fire for the best tasting smoke

 

[HoppyDaze]

I think the myth is that it will burn longer if you soak it...

 

[OleBrewing]

I start off with dry chips and then add some soaked with dry. of course I am using a grill with propane and a cast iron pot so it might not be the norm any way, works great throw a light blanket over to keep smoke in and meat candy deliciousness.

 

[HopGobbler]

I've done it both ways, I feel that I get better smoke with the wet wood chips, but I use lump wood charcoal in addition to wet wood chips. I really just think that it's personal preference

 

[lschiavo]

I was always too lazy to soak my wood. Glad to know it's not necessary.

 

[jammin]

I've done it both ways, I feel that I get better smoke with the wet wood chips, but I use lump wood charcoal in addition to wet wood chips. I really just think that it's personal preference

Def not personal preference. There's a reason people season their wood prior to using it as fuel. When the fire the doesn't burn clean, it produces creosote which tastes like ass

 

[kev211]

Def not personal preference. There's a reason people season their wood prior to using it as fuel. When the fire the doesn't burn clean, it produces creosote which tastes like ass

Mmmmmm ass smoke...

 

[betarhoalphadelta]

Def not personal preference. There's a reason people season their wood prior to using it as fuel. When the fire the doesn't burn clean, it produces creosote which tastes like ass

Jammin,

With all respect, I think you're talking about a different thing here.

In a stickburner or other smoker, you ABSOLUTELY need a hot, clean-burning fire. Soaking the wood before throwing it in an offset would just be silly. In fact, in a lot of smaller offsets, I'd even recommend burning the wood in a pit down to ember, then shoveling it into the firebox, because a smaller cheaper offset will have a tough time getting hot enough to burn off all the volatile compounds.

In many other smokers, like the Masterbuilt electric or propane smokers, you don't WANT your wood to burn at all. You want your wood to smolder. When wood is smoldering, you're not getting all that nasty creosote. In fact, if you wood chips/chunks ignite, it's bad, because the fire isn't hot enough to burn cleanly and you get nasty white smoke.

People soak wood in those cases to inhibit actual ignition. Now, I don't think it quite works, because as the amazingribs article points out, the wood doesn't soak deeply so as soon as the surface dries, it'll ignite just as easily as if it was never smoked. But I know when I used to have a Masterbuilt Propane Smoker, I used to keep a spray bottle filled with water available to knock out the fire if my wood chunks ignited. Otherwise it would rocket up my smoker temperature and cover the food in nasty stuff.

 

[TorMag]

Def not personal preference. There's a reason people season their wood prior to using it as fuel. When the fire the doesn't burn clean, it produces creosote which tastes like ass

Wait, what? You've tasted ass?

 

[HoppyDaze]

Wait, what? You've tasted ass?

so you didn't go to college?

 

[TorMag]

so you didn't go to college?

I'm old, we didn't taste ass back in the day.

 

[applescrap]

Cedar plank chicken nuggets anybody? This Grill is unreal.


Edit...cedar plank cooking is legit. Like legit, legit. Cant wait to see where this leads.

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[Moose_MI]

Did his yesterday..


Tomorrow is brisket and 10lbs chicken quarters

 

[treacheroustexan]

Seasoned my new electric smoker to use tomorrow. Doing chicken drums and breasts tomorrow. I want to do sweet corn and potatoes as well. Can i cook them the same amount of time as the chicken? Or what's the rule of thumb for that?

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[applescrap]

Seasoned my new electric smoker to use tomorrow. Doing chicken drums and breasts tomorrow. I want to do sweet corn and potatoes as well. Can i cook them the same amount of time as the chicken? Or what's the rule of thumb for that?

Hell yeah. Congrats on the electric smoker, and house really. Haha, i chuckle at the potato, because it reminds me of a post i saw on a smoke forum. Guy said he rubbed his potatoes in bacon fat and then rolled in brown sugar. Then when they were done, the topping was a jar of Cheez Whiz whipped with two sticks of butter and a cup of bacon bits or something like that. Haha, edit

3 sticks room temp butter
1 jar cheeze whiz
1.5 cups bacon bits

My buddy said then you start playing banjo in your double wide. The potatos and corn will cook a little quicker, that guy said 185 on potato but to me if a firm squeeze squishes it its done. (1 hour, going on memory) I like my corn lightly cooked. Butter, dash of parmesean, idk, the corn is fun. Slather spud whole with some holes poked in it or cut up and smoke in dish, lots of options. Best of luck sounds good.

 

[betarhoalphadelta]

Seasoned my new electric smoker to use tomorrow. Doing chicken drums and breasts tomorrow. I want to do sweet corn and potatoes as well. Can i cook them the same amount of time as the chicken? Or what's the rule of thumb for that?

What temp are you doing the chicken? I like it pretty hot (i.e. 350) to get the skin to crisp up...

Are you doing corn and potatoes in foil or exposing them to smoke? Generally I wouldn't want corn smoked, and although I've never had smoked potatoes, I worry that it would soak up WAY too much smoke.

If you're foiling the potatoes, I'd say 1 hr at 350 is good, just like in the oven. According to the google (I don't typically roast corn, I grill or sous vide it), corn should take about 20 minutes in foil, or about 30 minutes in the husk, at 350.

 

[SailorJerry]

Did 4 bone in pork butts on the WSM overnight, kissed with cherry wood.

 

[TheDudeLebowski]

Ummm what? From Twitter. I'm a Yankee and don't like these things. I'm all for getting them off the golf course or whatever drunken line I wandered into it but this is ridiculous.