Author Topic: Smokin' ! (Read 1424 times)

Gunslinger · « **Reply #30 on:** April 08, 2005, 08:43:56 PM »

Quote

Originally posted by Toad
Yeah, sounds like it!

We had so much left over that we vacuum bagged it and froze it.

I have been amazed at how well it reheats if you drop the bags in boiling water for a while.

I'll be cooking bigger loads and freezing from now on.

Enjoy your day.

Hey toad,

If you cooked ribs in one of them cabinate type smokers how much time do you think it adds.....say 4 racks totaling 16lbs?

Toad · « **Reply #31 on:** April 08, 2005, 09:14:35 PM »

Guns, that one in my picture takes a lot longer than a bullet smoker. The heat is indirect instead of coming right up like a chimney.

I had my ribs on it for about 6 hours and they probably could have used a bit more. That's maybe 2 hours more than my ECB.

Maverick · « **Reply #32 on:** April 08, 2005, 10:37:41 PM »

Toad add my thanks for those young men.

Sixpence · « **Reply #33 on:** April 09, 2005, 12:15:12 AM »

Ok, just got my smoker and I have seasoned it. I have some questions though.

1.) Rubs. I was hoping to get a link to the no msg rubs and would like one that is more the traditional BBQ taste(like bbq sauce). I am going to try others, so a general link would work.

2.) In the instruction video, the gentleman showed how he did ribs. He took the membrane off, gave it a rub, then when he cooked it, he cooked it til it was just the right color(golden brown I guess), then he took it out, poured bbq sauce down the top of it, then wrapped it tight in tin foil so it wouldn't burn and cooked it the rest of the way. About 4-6 hours is what I believe he said. Does anyone else do this? He says you have a friend in foil.

3.) Also in the video, he says you can replace using water with apple juice or anything else you like. It also says in the book you can replace the water with a marinade. Anyone done this?

4.) My wife is not too crazy about the smoke flavor, is there a big difference if you choose not to use any wood?

I had some more questions but I can't think of them right now. It is amazing how no one stocks smokers here in the northeast. I had to order this and have it delivered to the store. Home depot and Lowes stock only 2, and none were gas. They stock a hundred grills, but no smokers. A friend at work says it's the fast paced lifestyle up here, no one wants to wait 6 hours for a meal. everyone wants to turn the grill on and eat in fifteen minutes.

The smoker went together real easy, the link says stainless burner, but it is actually brass and guaranteed for ten years. Can't wait to get something going.

Raubvogel · « **Reply #34 on:** April 09, 2005, 12:44:39 AM »

Sixpence...I use plain old water. I've never tried anything else, all my stuff comes out fine with just water. As far as rubs, it's best to just start out with one and taylor it to your liking. Most of the recipes I've found call for alot more salt than I like, so I cut it back. Experiment and you'll find one that works. I highly recommend this website for smoking tips: http://www.virtualweberbullet.com/index.html

Foil? I've never used it. I like to keep it simple. If you prepare right and plan it out it's real simple.

I've found that smoke flavor isn't overpowering if you do it right. Get some big chunks and just put 4 or 5 pieces on for the whole cook. You really don't need that much wood. And you could do it without any wood....just slow cook it...but that would take the fun outta it

Have fun, once you start smoking you'll be hooked.

beet1e · « **Reply #35 on:** April 09, 2005, 03:45:06 AM »

Well Toad, I take it the party's today? If you'd had it a week later, I might have been able to gate crash - at a pinch.

I'll have to settle for a night out in Fort Smith, AR followed by a steak/shrimp lunch with Shuckins in Little Rock! I'll post pics too.

As for pigs sqeeeeeeelin', did you have to shoot the pig? But I don't want to think about pig sqeeeeels - too soon after watching a rerun of "Deliverance" - lol.

Raubvogel · « **Reply #36 on:** April 09, 2005, 07:21:08 PM »

whoopee that was some good BBQ. If you haven't tried that recipe on the WSM website, give it a shot. I don't know about the Best in the Universe, but they were certainly some of the best ribs I've ever had. http://www.virtualweberbullet.com/rib1.html I don't really like KC Masterpiece sauce, so I substituted Sweet Baby Ray's sauce...good chit!

Chicken was out of this world. I'd highly recommend marinating your chicken in italian dressing overnight before cooking. It came out fantastic. Took about 6 hours at 225 deg to cook the whole mess.

Weather in the 70s, plenty of cold beer, ribs, chicken....doesn't get much better than that.

Gunslinger · « **Reply #37 on:** April 09, 2005, 07:53:32 PM »

Quote

Originally posted by Sixpence
Ok, just got my smoker and I have seasoned it. I have some questions though.

1.) Rubs. I was hoping to get a link to the no msg rubs and would like one that is more the traditional BBQ taste(like bbq sauce). I am going to try others, so a general link would work.

2.) In the instruction video, the gentleman showed how he did ribs. He took the membrane off, gave it a rub, then when he cooked it, he cooked it til it was just the right color(golden brown I guess), then he took it out, poured bbq sauce down the top of it, then wrapped it tight in tin foil so it wouldn't burn and cooked it the rest of the way. About 4-6 hours is what I believe he said. Does anyone else do this? He says you have a friend in foil.

3.) Also in the video, he says you can replace using water with apple juice or anything else you like. It also says in the book you can replace the water with a marinade. Anyone done this?

4.) My wife is not too crazy about the smoke flavor, is there a big difference if you choose not to use any wood?

I had some more questions but I can't think of them right now. It is amazing how no one stocks smokers here in the northeast. I had to order this and have it delivered to the store. Home depot and Lowes stock only 2, and none were gas. They stock a hundred grills, but no smokers. A friend at work says it's the fast paced lifestyle up here, no one wants to wait 6 hours for a meal. everyone wants to turn the grill on and eat in fifteen minutes.

The smoker went together real easy, the link says stainless burner, but it is actually brass and guaranteed for ten years. Can't wait to get something going.

1. I use a premade rub by Mcormics
2. I've never used foil but give it a try. That's the only way you are going to learn.
3. I often throw my marinade into the water pan. It doesnt hurt at all. I have noticed that when I don't add a rub to the ribs I taste it alot more. Either way beer apple juice or water all work well.
4. My wife isn't either but the trick is not over powering them. Often I don't smoke the whole cook time. I do it in the beginning then let the chips smolder for a while. Let you wife try it to see if she likes it or not.

GtoRA2 · « **Reply #38 on:** April 09, 2005, 09:19:36 PM »

got three racks of ribs, and a pork shoulder marinating, we will start the smoker like 10 am tomorow. shooting for a 7PM serving time.

I like apple Juice as a marinade with some garlic and oranges cut up into it.

Then I dry that off and add the rub, and let the meat get room temp.

joowenn · « **Reply #39 on:** April 12, 2005, 11:56:02 PM »

Its burnt.

Raubvogel · « **Reply #40 on:** April 13, 2005, 05:59:53 AM »

tsk, tsk.....you are sadly mistaken....

Jagr · « **Reply #41 on:** April 13, 2005, 08:23:26 AM »

Toad,
If you had a sense of humor you would have skewered some MRE meal packs (Those chicken and rice ones aren't bad ) and had that handy as a gag

DieAz · « **Reply #42 on:** April 13, 2005, 08:33:12 AM »

Quote

Originally posted by Jagr
Toad,
If you had a sense of humor you would have skewered some MRE meal packs (Those chicken and rice ones aren't bad ) and had that handy as a gag

OOOOOOhhhhh you Evil, Evil I say.

Toad · « **Reply #43 on:** April 13, 2005, 09:26:19 AM »

Raub, he's just one less guy we have to share with.

Yeah, MRE's would have made a good hors d'ouvre! Wish I HAD thought of that!

Scholz, the party is long over...even the leftovers are long gone. A very good time. I told the kid to take lots of pics when he was over as the one regret from my career was not taking enough.

He did well. He even put together a CD montage of his duty time that runs 16 minutes and is very well done with music. I don't think the anti-war crowd here would like it though.

sling322 · « **Reply #44 on:** April 13, 2005, 03:32:54 PM »

My brother in law has gotten into smoking big time in the last year or so. He makes a hell of a brisket and a pork loin that would make you slap your momma. I bought him a rub and marinade recipe book at Academy for Christmas. I will have to get the author's name from him and post it here. It has some really good rubs and sauces in there that we have tried.