The Smoker is going......
#321
Race Director
iTrader: (1)
Nope.
The following users liked this post:
Jakes_tl (07-29-2016)
#322
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
I have never used water in my charcoal smoker, actually the bottom was so rusted out that I was using the water bowl as the charcoal bowl
#323
Senior Moderator
Picked up a 13lb brisket I'll cut into thirds yesterday, and I have a rack I really need to cook. Hopefully I can repair the damaged smoke vent my dog caused (again) and do some BBQing tomorrow.
#324
Race Director
Well, I was going to make up some of Meathead's magic dust rub, but when I got to the store, I ran across this stuff and decided to give it a try since it pretty much matched Meathead's recipe (except for the Rosemary). Picked up an 8.5 LB butt and rubbed it down last night. Got an emergency service call this morning, so the smoker is going to get a late start. Guess I'll have a midnight snack waiting for me
20160729_202111.jpg20160729_202125.jpg20160729_201045.jpg20160729_202051.jpg
20160729_202111.jpg20160729_202125.jpg20160729_201045.jpg20160729_202051.jpg
The following 2 users liked this post by nfnsquared:
97BlackAckCL (07-31-2016),
Jakes_tl (08-01-2016)
#325
Team Owner
^Be sure to let us know how that turns out. I'm going to pick up a butt in the next week or two. Those butts are great value and come out awesome from the smoker.
#326
Senior Moderator
Brown sugar, cane syrup, and molasses?!
#327
Race Director
20160730_151524.jpg
Last edited by nfnsquared; 07-30-2016 at 03:23 PM.
#328
Race Director
Took forever...about 13 hours, but it came out awesome. Followed Meathead's procedure and cooked it to 203F. The bone pulled out with my fingers when it was done. I just used a couple of forks to pull it. Drove my cat nuts!! Nothing wrong at all with that rub....
20160731_023510.jpg20160731_023015.jpg20160731_022621.jpg20160731_023141.jpg
20160731_023510.jpg20160731_023015.jpg20160731_022621.jpg20160731_023141.jpg
Last edited by nfnsquared; 07-31-2016 at 02:55 AM.
The following 4 users liked this post by nfnsquared:
#329
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Looks great man!
#330
Three Wheelin'
Ribs round 2. I used the 3-2-1 method this time and they were very good, way better than 2-2-1 for sure. Only thing I didn't like is the side of the ribs were more dry than the other because of the heating element being on the side of the smoker and it doesn't circulate the heat very well.
The following users liked this post:
97BlackAckCL (08-01-2016)
#331
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Did you try rotating them? Or moving them around at all?
#332
Three Wheelin'
I moved them after I wrapped them in foil but I should have done it sooner. It's okay we learn as we go. They will still very good.
Next thing i really want to do is cold smoke some salmon / lox salmon.
Next thing i really want to do is cold smoke some salmon / lox salmon.
#333
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
I got a bag full of salmon fillets in the freezer waiting to be smoked
#335
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
I've wanted to try cold as well, but for how quick and easy hot smoked is, and how quick it gets eaten, I don't really see the point for me to cold smoke it
#336
Three Wheelin'
this is the cold smoke recipe that i plan to use when i get around to it:
Making Lox a picture guide.
Making Lox a picture guide.
#337
Ex-OEM King
Also, Jake, there are some mods I've read about that even out the temp in the smoker. Basically, you want something to deflect the heat to the left side of the box. A metal plate at an angle would work. I also read that having a full water pan below the food can help even out the temp in the box.
#338
Race Director
Thanks! After tasting for a couple of days, I don't think there is anything I'd do different. The flavor is unbelievable IMO!! I can't even bring myself to adulterate this with sauce, the flavor is that good!! I used Hickory chunks (~4oz every 30 minutes for the first 3 hours) for the smoke. I'm not a rub expert by any means, but I can highly recommend that McCormick rub for pork butts. I gave a couple of pounds to my neighbors and they're freaking out over it. They kept my dog for me, so I owed them...
#339
Three Wheelin'
cold smoke is good for bacon.
Also, Jake, there are some mods I've read about that even out the temp in the smoker. Basically, you want something to deflect the heat to the left side of the box. A metal plate at an angle would work. I also read that having a full water pan below the food can help even out the temp in the box.
Also, Jake, there are some mods I've read about that even out the temp in the smoker. Basically, you want something to deflect the heat to the left side of the box. A metal plate at an angle would work. I also read that having a full water pan below the food can help even out the temp in the box.
#340
Ex-OEM King
Also, you only steam if you are containing the steam in one place. With the smoker, it's all venting all the time so you still get smoke flavor (at least I do and I have used the water pan each time). Some have said you can fill the water pan with rocks or washed (no sand left) pea gravel and get the same effect as they radiate heat evenly.
#341
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
#342
Senior Moderator
I like a little BBQ on Sundays.
I was able to do the slab of St. Louis spare ribs and 1/3 of a brisket at the same time. I definitely think my grill surface is cooler than my lid thermometer says which would explain my ribs at 325 claims. The propane flame is on the right. Smoke comes up from the bottom center now.
When I took them off the grill, I thought the ribs would be better than the brisket. Neither were spectacular, probably 6-7 out of 10 tops. However, I didn't eat either that night. I've been using them as left overs this week, and the brisket surpassed my expectations. Most cuts are really good for what I have produced with brisket in the past. The ends of the ribs got too hot. The center was decent. One of my worse results for ribs.
I was able to do the slab of St. Louis spare ribs and 1/3 of a brisket at the same time. I definitely think my grill surface is cooler than my lid thermometer says which would explain my ribs at 325 claims. The propane flame is on the right. Smoke comes up from the bottom center now.
When I took them off the grill, I thought the ribs would be better than the brisket. Neither were spectacular, probably 6-7 out of 10 tops. However, I didn't eat either that night. I've been using them as left overs this week, and the brisket surpassed my expectations. Most cuts are really good for what I have produced with brisket in the past. The ends of the ribs got too hot. The center was decent. One of my worse results for ribs.
Last edited by oo7spy; 08-03-2016 at 10:37 PM.
#343
Senior Moderator
Smoke box behind the grill with vent going in underneath.
The following users liked this post:
oo7spy (08-04-2016)
#345
Needs more Lemon Pledge
Nice 007...
Re: Cold Smoking: I am not sure I want to ever risk that. You never actually cook the meat, so unless you happen to be standing next to a salmon river, grab a fish RIGHT out of the water, process it and cold smoke it ASAP, I am too afraid of parasitic organisms persisting in the meat. You can get REALLY sick. Yes I eat sushi, and I know it's raw. Sushi salmon is (supposed to be) sourced from flash frozen fish frozen within a VERY short period of time from catch to freeze and frozen to a specifically low temp for a specific time. I don't trust Safeway to have maintained proper food safety for me to eat their salmon raw (nor costco, etc.) It's simply not supposed to be, so why would they adhere to those standards.
Too many people online saying that it's not worth it and you can get really sick.
Re: Cold Smoking: I am not sure I want to ever risk that. You never actually cook the meat, so unless you happen to be standing next to a salmon river, grab a fish RIGHT out of the water, process it and cold smoke it ASAP, I am too afraid of parasitic organisms persisting in the meat. You can get REALLY sick. Yes I eat sushi, and I know it's raw. Sushi salmon is (supposed to be) sourced from flash frozen fish frozen within a VERY short period of time from catch to freeze and frozen to a specifically low temp for a specific time. I don't trust Safeway to have maintained proper food safety for me to eat their salmon raw (nor costco, etc.) It's simply not supposed to be, so why would they adhere to those standards.
Too many people online saying that it's not worth it and you can get really sick.
The following 2 users liked this post by stogie1020:
97BlackAckCL (08-04-2016),
oo7spy (08-04-2016)
#346
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Bond, quit cooking those ribs at 350
#347
Senior Moderator
Missed that part of my post? I doubt the grill surface is as hot as the lid thermometer says.
The following users liked this post:
97BlackAckCL (08-04-2016)
#349
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
The following users liked this post:
oo7spy (08-04-2016)
#350
Three Wheelin'
Nice 007...
Re: Cold Smoking: I am not sure I want to ever risk that. You never actually cook the meat, so unless you happen to be standing next to a salmon river, grab a fish RIGHT out of the water, process it and cold smoke it ASAP, I am too afraid of parasitic organisms persisting in the meat. You can get REALLY sick. Yes I eat sushi, and I know it's raw. Sushi salmon is (supposed to be) sourced from flash frozen fish frozen within a VERY short period of time from catch to freeze and frozen to a specifically low temp for a specific time. I don't trust Safeway to have maintained proper food safety for me to eat their salmon raw (nor costco, etc.) It's simply not supposed to be, so why would they adhere to those standards.
Too many people online saying that it's not worth it and you can get really sick.
Re: Cold Smoking: I am not sure I want to ever risk that. You never actually cook the meat, so unless you happen to be standing next to a salmon river, grab a fish RIGHT out of the water, process it and cold smoke it ASAP, I am too afraid of parasitic organisms persisting in the meat. You can get REALLY sick. Yes I eat sushi, and I know it's raw. Sushi salmon is (supposed to be) sourced from flash frozen fish frozen within a VERY short period of time from catch to freeze and frozen to a specifically low temp for a specific time. I don't trust Safeway to have maintained proper food safety for me to eat their salmon raw (nor costco, etc.) It's simply not supposed to be, so why would they adhere to those standards.
Too many people online saying that it's not worth it and you can get really sick.
The following users liked this post:
97BlackAckCL (08-08-2016)
#351
Ex-OEM King
Nice 007...
Re: Cold Smoking: I am not sure I want to ever risk that. You never actually cook the meat, so unless you happen to be standing next to a salmon river, grab a fish RIGHT out of the water, process it and cold smoke it ASAP, I am too afraid of parasitic organisms persisting in the meat. You can get REALLY sick. Yes I eat sushi, and I know it's raw. Sushi salmon is (supposed to be) sourced from flash frozen fish frozen within a VERY short period of time from catch to freeze and frozen to a specifically low temp for a specific time. I don't trust Safeway to have maintained proper food safety for me to eat their salmon raw (nor costco, etc.) It's simply not supposed to be, so why would they adhere to those standards.
Too many people online saying that it's not worth it and you can get really sick.
Re: Cold Smoking: I am not sure I want to ever risk that. You never actually cook the meat, so unless you happen to be standing next to a salmon river, grab a fish RIGHT out of the water, process it and cold smoke it ASAP, I am too afraid of parasitic organisms persisting in the meat. You can get REALLY sick. Yes I eat sushi, and I know it's raw. Sushi salmon is (supposed to be) sourced from flash frozen fish frozen within a VERY short period of time from catch to freeze and frozen to a specifically low temp for a specific time. I don't trust Safeway to have maintained proper food safety for me to eat their salmon raw (nor costco, etc.) It's simply not supposed to be, so why would they adhere to those standards.
Too many people online saying that it's not worth it and you can get really sick.
#352
Needs more Lemon Pledge
I would like to cold smoke cheese, but it's 100+ degrees here right now so no bueno...
#353
Senior Moderator
What about some meat for jerky?
#354
Race Director
Another butt on the smoker this morning, 10 pounder this time I forgot to pull it out of the fridge early to allow it to get to room temp. Oh well, gonna take a little longer because of that.
I think I'm about to pull the trigger on one of these Camp Chef pellet smokers with the optional propane sear box. Will run me about $716 shipped, but I'll have a smoker + smallish propane grill all in one unit:
https://www.amazon.com/Camp-Chef-PG2...dp/B00DVELGT6/
https://www.amazon.com/Camp-Chef-Smo...dp/B01DTLYUZW/
This guy gives a good comparison review between the Traeger and the Camp Chef, including the sear box:
I think I'm about to pull the trigger on one of these Camp Chef pellet smokers with the optional propane sear box. Will run me about $716 shipped, but I'll have a smoker + smallish propane grill all in one unit:
https://www.amazon.com/Camp-Chef-PG2...dp/B00DVELGT6/
https://www.amazon.com/Camp-Chef-Smo...dp/B01DTLYUZW/
This guy gives a good comparison review between the Traeger and the Camp Chef, including the sear box:
#355
Team Owner
That thing looks . If I used my MES more that would be a logical upgrade.
#356
Race Director
So I used about 22 lbs of charcoal for a 16-hour smoke. Is that excessive or just about right?
#357
Pro
iTrader: (2)
I smoked two pork shoulders in my MES 30 last weekend, low and slow over night for 15 hours,using a combination of apple and hickory pellets in an Amazen tube. I changed things up this time and didn't put any liquid in the water pan nor did I wrap them when they approached "the stall". Best pulled pork I've ever made -- super tender and flavorable with a very thick bark and the perfect amount of smoke. And some say you can't get a decent bark in an electric smoker ...
The following users liked this post:
97BlackAckCL (08-08-2016)
#358
Three Wheelin'
Another butt on the smoker this morning, 10 pounder this time I forgot to pull it out of the fridge early to allow it to get to room temp. Oh well, gonna take a little longer because of that.
I think I'm about to pull the trigger on one of these Camp Chef pellet smokers with the optional propane sear box. Will run me about $716 shipped, but I'll have a smoker + smallish propane grill all in one unit:
https://www.amazon.com/Camp-Chef-PG2...dp/B00DVELGT6/
https://www.amazon.com/Camp-Chef-Smo...dp/B01DTLYUZW/
This guy gives a good comparison review between the Traeger and the Camp Chef, including the sear box:
Camp Chef SmokePro DLX pellet grill vs Traeger Lil Tex elite 22 - YouTube
I think I'm about to pull the trigger on one of these Camp Chef pellet smokers with the optional propane sear box. Will run me about $716 shipped, but I'll have a smoker + smallish propane grill all in one unit:
https://www.amazon.com/Camp-Chef-PG2...dp/B00DVELGT6/
https://www.amazon.com/Camp-Chef-Smo...dp/B01DTLYUZW/
This guy gives a good comparison review between the Traeger and the Camp Chef, including the sear box:
Camp Chef SmokePro DLX pellet grill vs Traeger Lil Tex elite 22 - YouTube
#360
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Yeah, sounds a bit high. Were you having issues keeping the temp up? But 16 hrs is a long smoke also