97BlackAckCL

iTrader: (6)

I smoke in the 50's no problem, right now it's low 40's and dropping

Jakes_tl

I've smoked in 5-10 degree weather and that was not fun at all. Anything under 30-35 degrees sucks.

SamDoe1

Do you guys both have charcoal smokers?

Since mine is electric, I keep it in the garage and duct the smoke out the window.

Last time I ran it, the outside temp was 15F or so, it was ~20F in the garage.

97BlackAckCL

iTrader: (6)

Yes, mine is charcoal and I keep it under my covered porch, but the elements don't help. We're supposed to get 4-6" tonight which means it's cold

Jakes_tl

I have a WSM and a Masterbuilt electric but I wouldn't use it in my garage. Every time you open the door you will get smoke inside and I don't want that

SamDoe1

I don't mind that, my garage isn't well sealed so it exhausts pretty quick. It also makes the garage smell awesome for a few days.

Jakes_tl

My garage is attached to the house with a bedroom over the garage so that won't fly with the misses.

97BlackAckCL

iTrader: (6)

Was 50's and 60's all weekend, but rainy. Now it's snowing again

Jakes_tl

I got some spare ribs in my freezer that i need to smoke, can't wait for some half decent weather.

97BlackAckCL

iTrader: (6)

I hear ya, I have tons of salmon and a turkey in the freezer waiting to be smoked, it was just too crappy this weekend to want to be outside. I did bottle my latest batch of beer yesterday though

stogie1020

I can bring the 7 layer dip. What time should we be over?

SamDoe1

I'll bring the chips for the dip. Lemme know.

97BlackAckCL

iTrader: (6)

Come over about Tree Fiddy...

SamDoe1

est?

Jakes_tl

Salmon and Turkey We'll be over! get the smoker smoking

97BlackAckCL

iTrader: (6)

Loch Ness time...

97BlackAckCL

iTrader: (6)

Had the family over for easter and made 2 smoked leg of lamb, they turned out absolutely fantastic!

Did the dry rub overnight and also used homegrown fresh rosemary as part of the rub

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I also made a baste at the first hour and basted the meat to keep it moist, using fresh rosemary and thyme, some salt, pepper, garlic and red wine vinegar, and basted it on with a brush made from fresh herbs

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The end result

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The meat was a nice medium to medium-rare all the way through and the flavor was amazing. Definitely better than my first attempt around Christmas

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Going to have the leftovers tonight

Jakes_tl

Looks awesome but lamb is something I just don't care for. I tried to like it but that gamey flavor gets to me everytime.

97BlackAckCL

iTrader: (6)

There was no gamey flavor at all, tasted amazing

Everyone was raving about the flavor

BeezleTL85

Gonna get after some turkey legs here in a bit

Jakes_tl

how do you like the green egg?

97BlackAckCL

iTrader: (6)

Had a party/cookout this past weekend with a bunch of friends, made 6 racks of baby backs, and 2 pork butts for pulled pork. Everything was a big hit!

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The little smoker that could was hard at work all day
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Ribs
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97BlackAckCL

iTrader: (6)

Pulled a piece of salmon out of the freezer that was left over from one of my other smoking sessions, smoked it with cherry wood for an hour. I usually brine over night, but this was such a small piece I didn't feel that it needed it.
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Great flavor and seasoning, and only took an hour to be cooked through
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Paired with fresh asparagus, and Trader Joe's Organic Shells and White Cheddar sauce, and paired with my homemade Chardonay
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Legend2TL

^^ Those ribs and pork butts look amazing!

Jakes_tl

Ack - that looks awesome! Smoke for an hour at 225?

97BlackAckCL

iTrader: (6)

Yes sir, it was a nice medium and fully cooked at an hour

stogie1020

No brine? That is, errr, ummm, baked salmon! :-)

97BlackAckCL

iTrader: (6)

I brined, just not over night

Jakes_tl

when you smoke salmon, do you put it on a plank or directly onto the grate?

97BlackAckCL

iTrader: (6)

I fold foil up as a tray around the salmon

97BlackAckCL

iTrader: (6)

Smoking a 16 lb turkey on Monday

Jakes_tl

Sounds like your gonna have a nice party

nfnsquared

I threw a 16lb packer on the smoker this morning at 0600. Currently at 195. Dinner might be a little late tonight

nfnsquared

Finished at 1615 (203F). Should be ready to slice ~1800

nfnsquared

Brisket is fantastic, even the end of the flat is tender and tasty!!

16 lb Choice packer
salted overnight (1/2 teaspoon/lb)
rub in the morning right before starting the smoke (McCormick Grill Mates Cowboy Rub, love this rub for brisket!!!)
smoked until 170F (about 4 hours, starting temp: 55F), then wrapped
pulled at 203F (total cooking time ~ 10 hours at 225F)
let set in foil until 140F, then sliced

Jakes_tl

Pics or it didn't happen

nfnsquared

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All better now?

justnspace

iTrader: (1)

oh chit! I wanna make some!!
except it's too hot in houston to smoke meats

stay up all night and do it!

97BlackAckCL

iTrader: (6)

Lies, we know you smoke meat all year round Justin...

97BlackAckCL

iTrader: (6)

The smoked turkey came out perfecto, gf and I made smoked turkey noodle soup and smoked turkey pot pie with the leftovers