The Smoker is going...... - Page 16 - AcuraZine - Acura Enthusiast Community



The Smoker is going......

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Old 02-08-2017, 12:50 PM   #601
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I smoke in the 50's no problem, right now it's low 40's and dropping
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Old 02-08-2017, 01:06 PM   #602
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I've smoked in 5-10 degree weather and that was not fun at all. Anything under 30-35 degrees sucks.
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Old 02-08-2017, 03:21 PM   #603
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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.
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Old 02-08-2017, 03:24 PM   #604
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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
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Old 02-08-2017, 03:24 PM   #605
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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
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Old 02-08-2017, 04:26 PM   #606
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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.
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Old 02-09-2017, 03:33 PM   #607
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My garage is attached to the house with a bedroom over the garage so that won't fly with the misses.
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Old 02-13-2017, 09:36 AM   #608
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Was 50's and 60's all weekend, but rainy. Now it's snowing again
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Old 02-13-2017, 10:14 AM   #609
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I got some spare ribs in my freezer that i need to smoke, can't wait for some half decent weather.
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Old 02-13-2017, 10:25 AM   #610
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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
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Old 02-17-2017, 12:13 PM   #611
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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
I can bring the 7 layer dip. What time should we be over?
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Old 02-17-2017, 12:48 PM   #612
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I can bring the 7 layer dip. What time should we be over?
I'll bring the chips for the dip. Lemme know.
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Old 02-17-2017, 12:53 PM   #613
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Come over about Tree Fiddy...
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Old 02-17-2017, 12:57 PM   #614
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come over about tree fiddy...
est?
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Old 02-17-2017, 01:17 PM   #615
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Salmon and Turkey We'll be over! get the smoker smoking
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Old 02-17-2017, 02:44 PM   #616
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est?
Loch Ness time...
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Old 04-18-2017, 10:06 AM   #617
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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

IMG_20170415_143121273_zpsq5l3agkm.jpg

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

IMG_20170416_170001540_zpsbom49pgr.jpg

The end result

IMG_20170416_182116789_zpsvedfa6du.jpg

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

IMG_20170416_191351612_zps6sqp0mvp.jpg

Going to have the leftovers tonight

Last edited by 97BlackAckCL; 04-18-2017 at 12:03 PM.
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Old 04-18-2017, 10:54 AM   #618
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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.
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Old 04-18-2017, 11:57 AM   #619
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There was no gamey flavor at all, tasted amazing

Everyone was raving about the flavor

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Old 04-20-2017, 04:08 PM   #620
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Gonna get after some turkey legs here in a bit
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Old 04-21-2017, 09:58 AM   #621
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how do you like the green egg?
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Old 05-30-2017, 01:22 PM   #622
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Old 06-23-2017, 01:07 PM   #623
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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.
IMG_20170619_203341970_TOP_zps2bonfmgb.jpg

Great flavor and seasoning, and only took an hour to be cooked through
IMG_20170619_203635107_zpsuiuzd0eh.jpg

Paired with fresh asparagus, and Trader Joe's Organic Shells and White Cheddar sauce, and paired with my homemade Chardonay
IMG_20170619_204211169_zpsfmeatx7y.jpg
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Old 06-27-2017, 03:49 PM   #624
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^^ Those ribs and pork butts look amazing!
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Old 06-29-2017, 06:15 AM   #625
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Ack - that looks awesome! Smoke for an hour at 225?
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Old 06-29-2017, 12:04 PM   #626
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Ack - that looks awesome! Smoke for an hour at 225?
Yes sir, it was a nice medium and fully cooked at an hour
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Old 06-29-2017, 10:52 PM   #627
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No brine? That is, errr, ummm, baked salmon! :-)
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Old 06-30-2017, 08:35 AM   #628
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No brine? That is, errr, ummm, baked salmon! :-)
I brined, just not over night
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Old 06-30-2017, 09:14 AM   #629
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when you smoke salmon, do you put it on a plank or directly onto the grate?

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Old 06-30-2017, 09:50 AM   #630
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when you smoke salmon, do you put it on a plank or directly onto the grate?
I fold foil up as a tray around the salmon
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Old 06-30-2017, 09:50 AM   #631
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Smoking a 16 lb turkey on Monday
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Old 06-30-2017, 01:52 PM   #632
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Sounds like your gonna have a nice party
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Old 07-02-2017, 02:14 PM   #633
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I threw a 16lb packer on the smoker this morning at 0600. Currently at 195. Dinner might be a little late tonight
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Old 07-02-2017, 04:23 PM   #634
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I threw a 16lb packer on the smoker this morning at 0600. Currently at 195. Dinner might be a little late tonight
Finished at 1615 (203F). Should be ready to slice ~1800
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Old 07-03-2017, 12:58 PM   #635
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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
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Old 07-03-2017, 02:25 PM   #636
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Pics or it didn't happen
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Old 07-04-2017, 11:35 PM   #637
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Old 07-05-2017, 09:08 AM   #638
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oh chit! I wanna make some!!
except it's too hot in houston to smoke meats

stay up all night and do it!
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Old 07-06-2017, 10:17 AM   #639
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Lies, we know you smoke meat all year round Justin...
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Old 07-06-2017, 10:18 AM   #640
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The smoked turkey came out perfecto, gf and I made smoked turkey noodle soup and smoked turkey pot pie with the leftovers
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