yes. They are great for pulling pork, and shredding chicken.
Smoking Food Thread
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yes. They are great for pulling pork, and shredding chicken.
TheTwinAndreBen
3 stacks
I think Tsy and I both found Bear Paws as reccommended in APL's Serious Barbecue. They are cheap and great.
That Thermapen looks great, and I need a new small thermometer, but $90 for an instant read is a little silly imo, seeing as how you can get a decent one that probably isnt quite as good for around $10. Im sure that one is great, but no way is it 10x better than the competition.
TheTwinAndreBen
3 stacks
My parents finally caved after years of my brother and I insisting that they buy an Egg for the lakehouse. To christen it this year, my brother and I smoked a 17lb whole brisket (probs only about 15.5lbs, after trimming). It was too wide for a large BGE, so I had to trim about 2-3 inches off the flat for it to fit. Meat Porn:
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RacerDeac
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Yeah, I remember reading about them when I first got into smoking. Finally got a pair.
Ask around a couple of smoking forums and you won't find anyone who regrets the purchase. 3 seconds or less for a reading compared to 20-30 seconds for everything else on the market under $100. Even the $100 offerings from Taylor take about 10 seconds to read.
It's not even close to what you get for $10. I've used a cheapo...I don't enjoy temping a steak for 30 seconds over a 600 degree grill or shoving my hand into a 400 degree oven for the same amount of time. I've been through 3 cheapo "instant" (i.e. 35 seconds or less) thermos since I got my old Thermapen wet and ruined it (the new models are splash proof).
The accuracy is another huge benefit. Can be used for most anything, from smoking/grilling to baking.
Admittedly, I was in the "too expensive" camp until the first one was given to me as a gift.
RacerDeac
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Where's the XXX stuff? You know, slices showing how juicy and pink it was. :thumbsup:
nomadic
Ricky Peral
We started curing another ham for new years. My butcher had some bone sucking mustard sauce that should make a nice glaze. We are also going to try get some apple flavor in the brine with a couple of apple slices and some apple cider vinegar.
A couple of notes:
1) Harris Teeter (as least the Raleigh strain) has Boston Butts on sale for $1.49/lb this week (as of NYE). This is for you poor people who don't shop at Nahunta. After having Nahunta'd my last smoke, I will never knowingly eat a Smithfield product again in my life.
2) In other news, I'm having fits keeping the smoke chamber temperature over 200. I've got a side-by-side smoker, and I've tried everything. Different fuels (charcoal/hardwood), increasing amounts of fuel, open vents, tighter vents (at least in the smoke chamber), you name it, I've tried it. Anyone have any tips to offer about keeping the heat up?
3) For the Raleigh area posters, American Woodyards http://www.americanwoodyards.com/FAQs.aspx has split hickory wood for 10 cents a pound. It's insane how much wood twenty bucks buys you.
1) Harris Teeter (as least the Raleigh strain) has Boston Butts on sale for $1.49/lb this week (as of NYE). This is for you poor people who don't shop at Nahunta. After having Nahunta'd my last smoke, I will never knowingly eat a Smithfield product again in my life.
2) In other news, I'm having fits keeping the smoke chamber temperature over 200. I've got a side-by-side smoker, and I've tried everything. Different fuels (charcoal/hardwood), increasing amounts of fuel, open vents, tighter vents (at least in the smoke chamber), you name it, I've tried it. Anyone have any tips to offer about keeping the heat up?
3) For the Raleigh area posters, American Woodyards http://www.americanwoodyards.com/FAQs.aspx has split hickory wood for 10 cents a pound. It's insane how much wood twenty bucks buys you.
I need some advice smokers of the pit. I'm going to be building another trailer, this one devoted solely to smoking/cooking. There are two designs below that I am debating between.
This one would be the simplest design, and would have the horizontal and vertical smokers which I have always wanted. Downside is it would not be able to carry the cooking utinsels and other supplies needed for me to cook.
This style has everything. Vertical and horizontal, gas grill and even sinks. I could run up some metal tubing through the smoker to get hot water. My biggest concern is that it'll be so heavily weighted on one side, and I'll have the same issue as before with hauling.
This one would be the simplest design, and would have the horizontal and vertical smokers which I have always wanted. Downside is it would not be able to carry the cooking utinsels and other supplies needed for me to cook.
This style has everything. Vertical and horizontal, gas grill and even sinks. I could run up some metal tubing through the smoker to get hot water. My biggest concern is that it'll be so heavily weighted on one side, and I'll have the same issue as before with hauling.
RacerDeac
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Airflow, airflow, airflow. What do you mean by "tighter vents"? What smoker do you have and how do you light the fuel for it?
leftcoastdeac
Robert O'Kelley
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Any reason NOT to get a Weber Smokey Mountain for home use?
I've had limited success with my barrel style grill, but it's a pain in the ass to keep the fire going a long time and requires a lot of fuel. I'll keep the grill for grilling, obviously, but I'm looking into a dedicated smoker and everything is pointing towards the WSM.
I've had limited success with my barrel style grill, but it's a pain in the ass to keep the fire going a long time and requires a lot of fuel. I'll keep the grill for grilling, obviously, but I'm looking into a dedicated smoker and everything is pointing towards the WSM.
RacerDeac
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Nope. 10+ Hours on a single fuel load for a couple of butts and temps that stay pretty darn even once you get the vents dialed in = sleep while your butts smoke. Perfect smoker for home use IMO.
TuffaloDeac10
🌹☭
This style has everything. Vertical and horizontal, gas grill and even sinks. I could run up some metal tubing through the smoker to get hot water. My biggest concern is that it'll be so heavily weighted on one side, and I'll have the same issue as before with hauling.
Any way to center the smokers in the back?
TheTwinAndreBen
3 stacks
I need some advice smokers of the pit. I'm going to be building another trailer, this one devoted solely to smoking/cooking. There are two designs below that I am debating between.
Looks like there is a little bit of space by the hitch-end on that first one. Why couldnt you just solder a smallish untensils box there?
TownieDeac
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Smoked ribs and salmon this weekend. The ribs were good, but I finished them too quickly in the oven, and there was too much brown sugar. The salmon was awesome, though.
If you did that, you'd have to make it a walk on trailer. Otherwise you could t access the smoking chamber.
You severely underestimate the amount of utinsels I carry on the trailer.
Right now, the sink is the tipping point for me. In order to cater or do festivals, you have to have at least two buckets for sanitation purposes, one with hot water. A sink would solve that problem much easier than buckets.
TuffaloDeac10
🌹☭
I've figured out my vote.
I have a Char-Broil side-by-side (big chamber with a side firebox). When I say "tighter" vents, I mean I've gone the full range: from wide-open chimney, and input/output vents from the firebox, to wide-open input/output vents with a choked vent on the chimney. Pretty much everything I can think of to get air flowing.
As far as fuel, I use a blend of charcoal and hickory chunks. I can't tell if I'm using too much fuel (and thus not permitting much air flow) or too little.
Thanks for any help.
P.S. Holy crap I'm jealous of TSY's engineering skills.
I grew up on a farm having to build/repair everything, so it's 2nd nature to me. I built my reverse flow smoker for 1/3 of what I could purchase it for, so it makes economical sense as well.
Client of mine is a German-born welder (Yes, this sounds like a Dan Akroyd SNL skit....so pretend I'm chomping my gum when you read this). Dude brought me pics of this homemade tow-behind smoker he made out of a re-claimed oil drum. Weld directly to the frame, custom fitted and chopped up with pneumatic hinges. Crazy, crazy work. I have no idea how people get so talented. I can barely build a compost bin that doesn't look like the product of a middle school shop class.
I know everyone makes smokers out of oil drums...but doesn't the fact that there used to be oil (and goodness knows what else) in them bother anyone? Just curious.
My current smoker is made out of an old kerosene drum. I took a weed burner and threw a lot of heat to the inside of the drum to burn off any residual fuel that might have been left in there. My next smoker is going to be made out of a propane tank.