Just checked the smoker... Mmmmmmm.... Smells good!

nctom said:
Good luck with it, DSM! Low and slow is the tempo... 200 to 250 degrees. If you havent used one much, watch some youtube videos for what you are smoking/cooking.
Click to expand...

Haven't used one before at all, other than the smoker box on the grill.

Black Bear said:
Do a boston butt or picnic shoulder, either are extremely hard to mess up. You only need smoke for the first couple hours (3 at most) it wont absorb any more once it reaches a certain temp. Cook till 195 and pull it, let it rest and then chop, pull, or slice.

As far as foil goes, the only time you should wrap your meat is when your putting it in questionable places.
Click to expand...

We have some wings that I need to get rid of, we were thinking about doing them.
 
Black Bear said:
As far as foil goes, the only time you should wrap your meat is when your putting it in questionable places.
Click to expand...

Haters gon' hate.

Anyways, since this is now the smoking thread. Here's a picture of the farm smoker when she was a baby.
photobucket-8826-1341528268391.jpg
416277_10100697542516119_1320366180_o.jpg
 
You can try. I don't care for sauced up ribs. Dry rub and a light glaze is my preference

I never said you'd get bad results foil is a crutch. You can make just as good q without it
 
I think I smell a competition/fundraiser brewing... We should do it at an ECORS race, sell plates and donate the profits to a good cause. It would be good PR for the Web Site and ECORS. We did Tacos for Cancer durring Baja Race with the Locos Mocos pit crew. Ended up in Dirt Sports magazine, local TV news and papers. Kids with cancer just die a painful death in the poorest parts of Mexico. It was very cool to see the money go to a great cause. Also good to see the racers and fans giving back to the community.

braxton357 said:
Haters gon' hate.

Anyways, since this is now the smoking thread. Here's a picture of the farm smoker when she was a baby. View attachment 48455View attachment 48456
Click to expand...

Is that a Weber smoker? I looked for one and couldnt find it. I got my off brand at lowes. I am a big Weber fan.
 
It's a "UDS" smoker. 55 gallon drum with a weber lid. That one has about $20 in it. Don't know if anyone remembers, but I took the first one I built to one of the first (maybe the first?) ecors race in mountain city and smoked 4 large butts (without foil) then raced, wrapped three in foil, put them in the bed of the truck and took one with us to watch C class. Came back to give out the rest and those shitass stupid wild callalantee dogs had eaten 25lbs of pork and aluminum foil. Wasn't very happy to say the least.
That is a good idea though, do it during the dpg race so none of them foreigners are around to complain about vinegar based bbq.
 
DSM Turbos said:
I just got an electric smoker from my father in law, I hope to try it out this weekend. I hope its easy!
Click to expand...

Make sure to soak your wood chips in water before starting, or does it use the little puck things. This thread might make me break out the smoker this weekend.:D Also something nobody's has mentioned but corn in the smoker is awesome.

Black Bear said:
As far as foil goes, the only time you should wrap your meat is when your putting it in questionable places.
Click to expand...

x2
 
" Came back to give out the rest and those shitass stupid wild callalantee dogs had eaten 25lbs of pork and aluminum foil. Wasn't very happy to say the least".
That makes me think of the Bumpus's hound dogs crashing the party and eating the turkey in the Christmas Story!:lol:

A few years back, someone left a cooler unlatched in our pit kitchen in Baja. Coyotes came in, emptied the whole thing and never made a sound. It takes 10 acres to barely feed 1 mangy, half dead, cow down there. Natural food sources have to be thin for the coyotes too. I can only imagine the party they had with 3 tenderloins and 30 pounds of sliced sandwich meats.
 
All this bbq talk, I couldnt pass Wilbers on the way to New Bern.


I'd be game for a fundraiser type thing at DPG. are you thinking all three meats, whole hog, or just shoulders?
 
This thread is perfect timing. We are leaving for the beach in the morning, so this will be dinner for 12 tomorrow night. About 1lb per person before it cooks down.
ImageUploadedByTapatalk1341606820.583081.jpg


Some pecan wood
ImageUploadedByTapatalk1341606849.982223.jpg


A good steady stream of smoke
ImageUploadedByTapatalk1341606912.796663.jpg
 
It's the same type of cooker as a big green egg, just a different brand. It's a Primo kamado. Actually the only kamado style smoker made in the US. These things are awesome. I use it more often than my gas grill. It'll do anything from smoking at 200* for 15+ hrs to searing steaks at 700*.

I've added on to the deck since the last time you were here Braxton. And had to put up a railing since the kiddo will be mobile before too long.
 
It's a rib/roast rack, came from lowe's or home depot. You can flip it over and cook ribs standing up.

Just finished dinner, pretty damn good.

And no leftovers.
 
yeah braxton that was ecors race 1
 
mtbrider said:
Some pork ribs at 200 for 2 hours, then wrap them in foil and throw them back in for 2 more (I put sauce on before wrapping). MMMMMMM, making myself hungry.
Click to expand...

tell me about it :). this past 4th of july we had a family get together. barely any pork ribs grandma goes don't you eat you that pork and fat. I just gobbled it down :gitrdun:... OP I have the same exact smoker dunno why I didn't have one before.
 
Sunday afternoon smokin'
ImageUploadedByTapatalk1344808304.014129.jpg


Beer can chicken, trying it skinless, hope it does ok. If it sucks, little caesars is only a block away.

Wings for an appetizer.
 
Back
Top