Mother of all Trades Forums

Plumbing Heating A/C Electrical Refrigeration Sheet Metal
It is currently Mon Sep 24, 2018 1:50 am

All times are UTC - 5 hours [ DST ]




Post new topic Reply to topic  [ 776 posts ]  Go to page 1, 2, 3, 4, 5 ... 52  Next
Author Message
 Post subject: BBQ Smokers
PostPosted: Mon Oct 21, 2013 10:03 am 
Offline
Shop Owner
User avatar

Joined: Wed Mar 13, 2013 9:59 pm
Posts: 6452 [ View ]
Location: NC
Has thanked: 2494 times
Been thanked: 3090 times
It seems we have several people who not only like to cook but are darn good at it too. I started this thread specifically for smokers because I never owned one and it seems like there are so many options.

What kind of smoker do/did you own and what do you like about it? Fuel? Do you use propane, pellets, charcoal, lump wood....?


Top
 Profile  
 
 Post subject: Re: BBQ Smokers
PostPosted: Mon Oct 21, 2013 12:07 pm 
Offline
Cooling Specialist
User avatar

Joined: Mon Mar 11, 2013 12:53 am
Posts: 2669 [ View ]
Location: Mission bc
Has thanked: 892 times
Been thanked: 1730 times
Gettinit wrote:
It seems we have several people who not only like to cook but are darn good at it too. I started this thread specifically for smokers because I never owned one and it seems like there are so many options.

What kind of smoker do/did you own and what do you like about it? Fuel? Do you use propane, pellets, charcoal, lump wood....?



I would also love to know.

_________________
No time for thinking, we need results


Top
 Profile  
 
 Post subject: Re: BBQ Smokers
PostPosted: Mon Oct 21, 2013 1:50 pm 
Offline
Useless
User avatar

Joined: Sun Mar 17, 2013 1:31 am
Posts: 6943 [ View ]
Has thanked: 235 times
Been thanked: 5196 times
I use a hole in the ground, I use hardwoods for beef and pork, and fruitwood for fowl. I also have an indirect smoker I made out of a 55 gal. barrel and a cut down 20 gal. barrel, but I use that mostly for grilling unless there is a lot of snow on the ground.

_________________
"You can judge the whole world on the sparkle that you think it lacks"


Top
 Profile  
 
 Post subject: Re: BBQ Smokers
PostPosted: Mon Oct 21, 2013 5:59 pm 
Offline
Shop Owner
User avatar

Joined: Wed Mar 13, 2013 9:59 pm
Posts: 6452 [ View ]
Location: NC
Has thanked: 2494 times
Been thanked: 3090 times
Killertoiletspider wrote:
I use a hole in the ground, I use hardwoods for beef and pork, and fruitwood for fowl. I also have an indirect smoker I made out of a 55 gal. barrel and a cut down 20 gal. barrel, but I use that mostly for grilling unless there is a lot of snow on the ground.



Pictures are welcome and appreciated! :grin:


Top
 Profile  
 
 Post subject: Re: BBQ Smokers
PostPosted: Mon Oct 21, 2013 8:05 pm 
Offline
Useless
User avatar

Joined: Sun Mar 17, 2013 1:31 am
Posts: 6943 [ View ]
Has thanked: 235 times
Been thanked: 5196 times
Gettinit wrote:
Killertoiletspider wrote:
I use a hole in the ground, I use hardwoods for beef and pork, and fruitwood for fowl. I also have an indirect smoker I made out of a 55 gal. barrel and a cut down 20 gal. barrel, but I use that mostly for grilling unless there is a lot of snow on the ground.



Pictures are welcome and appreciated! :grin:


I don't have a camera.

_________________
"You can judge the whole world on the sparkle that you think it lacks"


Top
 Profile  
 
 Post subject: Re: BBQ Smokers
PostPosted: Mon Oct 21, 2013 8:46 pm 
Offline
Plumbing Specialist
User avatar

Joined: Thu Mar 14, 2013 1:49 pm
Posts: 1629 [ View ]
Location: West Texas
Has thanked: 19 times
Been thanked: 1340 times
If you want to get a smoker and never have had one. Start with a cheaper smaller one. Academy has good ones. Down here its all about mesquite wood. I tear off the bark it will make it bitter. Chop it up in 4"x4" chunks and get the fire going. After it breaks down into coals throw on some more chunks and ur ready. I put the meat as far from the fire box as I can. It's cooler ther and smokes better. Control the heat by choking the fire box with the louver and choking the vent pipe too once u get it goin don't open the smoker box till its time to check it u loose smoke and heat. Just open fire box and add wood as needed. With a brisket you get a smoke ring on the meat. U see it when you slice it. I do mine for 6 hrs and put it in a pan. With the fat side up. 3 hrs into it I flip the meat and spoon the drippings on it and close it back up. Diff smokers cook at diff speeds. The meat close to the fire box cooks to fast on mine so I don't load it up. I try to keep the temp below 200. Around here that's how u smoke. U mite have propane to get the fire started but its all wood. Charcoal doesn't smoke enuff. Pellets are processed wood and stuff. Get some beer sit around and watch the smoke.

Poppers are good as you wait. That's jalapeño stuffed with cream cheese that has ranch powder mixed in and wrapped in bacon. Put. Them on the hot end of the smoker and ther done in an hour. On cool end about 3 hrs

This is a new bransfules smoker. I got it at academy. Around 150$ I think. And a great starter smoker. It's all I need


You do not have the required permissions to view the files attached to this post.


Top
 Profile  
 
 Post subject: Re: BBQ Smokers
PostPosted: Mon Oct 21, 2013 8:50 pm 
Offline
Cooling Specialist
User avatar

Joined: Mon Mar 11, 2013 12:53 am
Posts: 2669 [ View ]
Location: Mission bc
Has thanked: 892 times
Been thanked: 1730 times
Smoke ring?

_________________
No time for thinking, we need results


Top
 Profile  
 
 Post subject: Re: BBQ Smokers
PostPosted: Mon Oct 21, 2013 8:57 pm 
Offline
Plumbing Specialist
User avatar

Joined: Thu Mar 14, 2013 1:49 pm
Posts: 1629 [ View ]
Location: West Texas
Has thanked: 19 times
Been thanked: 1340 times
See the pink ring around the meat. It's a smoke ring. See the pic with no ring. It wasn't smoked rite or not at all


You do not have the required permissions to view the files attached to this post.


Top
 Profile  
 
 Post subject: Re: BBQ Smokers
PostPosted: Mon Oct 21, 2013 9:03 pm 
Offline
Plumbing Specialist

Joined: Sat Apr 13, 2013 1:22 am
Posts: 14828 [ View ]
Has thanked: 13041 times
Been thanked: 7212 times
My question is about time and temperatures. How do you gauge them? A bigger piece of meat takes longer but how long?


Top
 Profile  
 
 Post subject: Re: BBQ Smokers
PostPosted: Mon Oct 21, 2013 9:06 pm 
Offline
Shop Owner
User avatar

Joined: Wed Mar 13, 2013 9:59 pm
Posts: 6452 [ View ]
Location: NC
Has thanked: 2494 times
Been thanked: 3090 times
pilot light wrote:
My question is about time and temperatures. How do you gauge them? A bigger piece of meat takes longer but how long?



Thermometers. The bigger the meat and the higher the heat the longer it will cook when taken off.


Top
 Profile  
 
 Post subject: Re: BBQ Smokers
PostPosted: Mon Oct 21, 2013 9:15 pm 
Offline
Plumbing Specialist
User avatar

Joined: Thu Mar 14, 2013 1:49 pm
Posts: 1629 [ View ]
Location: West Texas
Has thanked: 19 times
Been thanked: 1340 times
Practice. A good size brisket 6 hrs rack of ribs 3 hrs. A thermometer mite help. U watch it and when the enteral temp is say 200 start ur timer and keep it ther say 3 hrs but when smoking u just wing it. Cut into the meat and check it. Plus a hour extra of time won't ruin the meat. Just adds more flavor. Some times too much I usually put the meat in a pan or a pan of water in the bottom of the smoker. A good marinade is key not many dry rubs here. More sauces and marinades. But the key is to make the meat soft. Not over power the smoke just kinda add to it. This is a great marinade. But if smoking u don't need as much. If broiling in the oven use a lot and add this smoke in a bottle

Key is dont dry the meat out. That's why I use a pan and put fatty side up. All the fat runs down the meat for the first 3 hrs.


You do not have the required permissions to view the files attached to this post.


Top
 Profile  
 
 Post subject: Re: BBQ Smokers
PostPosted: Mon Oct 21, 2013 9:17 pm 
Offline
Plumbing Specialist

Joined: Sat Apr 13, 2013 1:22 am
Posts: 14828 [ View ]
Has thanked: 13041 times
Been thanked: 7212 times
Gettinit wrote:
pilot light wrote:
My question is about time and temperatures. How do you gauge them? A bigger piece of meat takes longer but how long?



Thermometers. The bigger the meat and the higher the heat the longer it will cook when taken off.

Yep I got a thermometer! I was talking about temp and time. Things like getting a nice smoke ring developed and smoker temps to achieve the best results!


Top
 Profile  
 
 Post subject: Re: BBQ Smokers
PostPosted: Mon Oct 21, 2013 9:23 pm 
Offline
Shop Owner
User avatar

Joined: Wed Mar 13, 2013 9:59 pm
Posts: 6452 [ View ]
Location: NC
Has thanked: 2494 times
Been thanked: 3090 times
I have not tried it on anything but turkeys but you could inject the meat with a brine I suppose. That would help with dryness.


Top
 Profile  
 
 Post subject: Re: BBQ Smokers
PostPosted: Mon Oct 21, 2013 9:35 pm 
Offline
Plumbing Specialist
User avatar

Joined: Thu Mar 14, 2013 1:49 pm
Posts: 1629 [ View ]
Location: West Texas
Has thanked: 19 times
Been thanked: 1340 times
.....


You do not have the required permissions to view the files attached to this post.


Top
 Profile  
 
 Post subject: Re: BBQ Smokers
PostPosted: Mon Oct 21, 2013 9:37 pm 
Offline
Shop Owner
User avatar

Joined: Wed Mar 13, 2013 9:59 pm
Posts: 6452 [ View ]
Location: NC
Has thanked: 2494 times
Been thanked: 3090 times
Cut across the grain and it will be/appear more tender.


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 776 posts ]  Go to page 1, 2, 3, 4, 5 ... 52  Next

All times are UTC - 5 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
Powered by phpBB® Forum Software © phpBB Group