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Smoking Food Thread

screw you guys, I'm cooking this baby open-faced
 
tsywake said:
A fire department in our county was cooking a bunch of shoulders for a fundraiser a few weeks back and set their building on fire. It was quite embarrassing for them to have to call in a structure fire at their station. They were using a pit though, and had fired one section a little too hot. Just be diligent with your temps and you'll be fine.
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Off topic, but did you see the Fire Department in Laurens, SC that burned up yesterday?
 
Yeah, I read that this morning. It sucks for those guys, as they'll have to rely on neighboring departments for coverage until they can get back up and running. My guess is there are departments that will let them use reserve apparatus until some newer stuff comes in. They're looking at a year minimum before they can be back up and running at full capacity though. Hopefully their insurance will allow them to build a new, modern station.
 
The Easter butts were a huge success! The rub Racer posted was awesome! I will get some pictures up later. I also made a breakfast "fatty" and smoked it. Just filled it with hashbrowns and shredded cheddar cheese and smoked it for about 3 hours while the butts were going. All turned out great!
 
tsywake said:
Nice, what kind of smoker were you using?
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Masterbuilt gas/wood smoker. Uses gas as the main fuel, but has a wood pan that I put fist size chunks of wood in. Used a combo of hickory and apple woods.

Smoker.jpg
 
How much propane do you end up using during the smoke? I've use a similar setup with my gas grill, but its hard-lined into my underground tank, so I have no idea how much propane I use each time I use it.
 
tsywake said:
How much propane do you end up using during the smoke? I've use a similar setup with my gas grill, but its hard-lined into my underground tank, so I have no idea how much propane I use each time I use it.
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I don't really know. I have smoked a total of about 20 hours on one tank so far and it still has some left in it but I don't know how much. I was thinking about getting an inline gas gauge but I need to research them first to see if they are accurate.
 
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my alltime favorite rub.. hardish to find but its worth it
 
The restaurant has gone down hill, but their Pitmaster is good. Probably will do well on the show.
 
They could do well on the show because the Pitmaster is really good, but I don't think he spends much time at the restaurant anymore and thus the quality has gone down, which is a shame.
 
Overall, their stuff is good, but there's not one particular item that jumps out that you can say "they're awesome at xxxxxx". They put out a product that is consistently good though, which is very difficult to do. It all depends on who they're paired up with. I'm hoping the show continues on for a few years, because I'd love to audition. I'm still bummed I was sick last fall when they extended auditions.
 
It has been hit or miss the last few times I have been in. And more miss, than hit. A friend of mine recently bought a quart of their chicken salad, along with a few other things, got it home and the chicken salad was spoiled. Their prices keep going up too, which he is not happy about.

You should find out when the next auditions are and team up with Racer!
 
Where do you get your wood from? I think I need to find some bigger chunks than what I have picked up from Lowe's and/or Ace Hardware. The fist size chunks I have been using were turning to ash in about an hour and quit smoking while I had the butts on. Is that normal?
 
deacfan78 said:
Where do you get your wood from? I think I need to find some bigger chunks than what I have picked up from Lowe's and/or Ace Hardware. The fist size chunks I have been using were turning to ash in about an hour and quit smoking while I had the butts on. Is that normal?
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I get my hickory and oak from a lumber yard in Cleveland, NC. They come in 6'x8' bundles. I saw them down from there.
 
I have only been to Bibb's twice and both times I tried the brisket. I left not impressed. It tasted like someone smothered beef jerky with bbq sauce.
 
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