Who likes to smoke their meat?

[knobbyhead]

Blocking the wind is key with the WSM - good point there.

this is a good site - http://virtualweberbullet.com/tipsfaq.html
talks about different charcoal methods (i do minion)
mods and accessories.

you know, i never thought to buy a second one, and stack the center sections.......

at the end of the day, they are still round - and fitting 4 racks on 1 shelf is problematic.
unless ya do crown rack of ribs (which i have.)

Foodie - I love this site. Go there and look up the roadside chicken recipe. It is so good, but it is messy. It's a salty recipe, I cut the salt by 1/4.

 

[Patrick]

Now

 

[Bike N Gear]

Just finished off a 48oz. Porterhouse, reverse seared on the BGE. Totally forgot to take pictures, but it was amazing.

 

[Patrick]

too hot out
too many flies
Indoor slow cook with a little liquid smoke.
Purchased the rub at the GC. got some heat to it. hickory smoke.

 

[rlb]

Does GC = Grand Canyon? Must have some real cowboy flavor.

 

[Patrick]

Does GC = Grand Canyon? Must have some real cowboy flavor.

YUP....

the hickory liquid smoke smells great. we'll see.

 

[qclabrat]

YUP....

the hickory liquid smoke smells great. we'll see.

ha, was wondering the same
haven't smoked anything for a few months due to the pond project

 

[rottin']

ha, was wondering the same
haven't smoked anything for a few months due to the pond project

Pond done yet?

 

[Patrick]

So 7 hours at 215 or so. Meat sat in its own fat rendering. It was tender, but missing the crisp edges, leak of smoke flavor. Maybe use a spray bottle next time???

I consider it a failure, every one else loved it

 

[Roadie]

So 7 hours at 215 or so. Meat sat in its own fat rendering. It was tender, but missing the crisp edges, leak of smoke flavor. Maybe use a spray bottle next time???

I consider it a failure, every one else loved it

Maybe finish them on the grill next time?

 

[qclabrat]

Pond done yet?

close, I've been lazy posting my progress in the day thread

 

[qclabrat]

So 7 hours at 215 or so. Meat sat in its own fat rendering. It was tender, but missing the crisp edges, leak of smoke flavor. Maybe use a spray bottle next time???

I consider it a failure, every one else loved it

this was in an oven or electric smoker like a Bradley?

 

[Patrick]

this was in an oven or electric smoker like a Bradley?

In the oven.
I'm thinking that they should be finished with the liquid smoke, rather than putting it on with the rub.

they also sat in the rendered fat - so maybe throw a cooling rack under them? should get them a bit crisper.

or don't be lazy, and do them on the smoker!

 

[Patrick]

shook off the lazy, and loaded 8 racks into the bullet!

store purchased/home modified rub - slap yo mama reg and hot mixed. little extra garlic and onion powder.

whatcha all got going today?

 

[Magic]

shook off the lazy, and loaded 8 racks into the bullet!

store purchased/home modified rub - slap yo mama reg and hot mixed. little extra garlic and onion powder.

whatcha all got going today?
View attachment 56821 View attachment 56822 View attachment 56823

So you broke your valve stem on purpose to get back to this. I understand.

What time will they be out?

 

[Patrick]

So you broke your valve stem on purpose to get back to this. I understand.

What time will they be out?

the ribs were on auto-pilot - first batch came off around 4:00 - then 6:00 - then just a few minutes ago.
plenty left - you want me to bring some on wednesday?

 

[qclabrat]

the ribs were on auto-pilot - first batch came off around 4:00 - then 6:00 - then just a few minutes ago.
plenty left - you want me to bring some on wednesday?

that's a lot of meat there, do you find it overloaded with that many and does it smoke evenly?
Looking from a large but cheap setup and this may be my eventual route

 

[Patrick]

that's a lot of meat there, do you find it overloaded with that many and does it smoke evenly?
Looking from a large but cheap setup and this may be my eventual route

the ones on the top rack finished first along with the outside of the bottom rack - I spread the bottom ones out a bit, and let them go another two hours.
i still think square (rectangular) is the way to go - could get a bunch on in an angled config. left one rack on a bit longer, cause experimenting. the one centered over the water
seemed a bit steamed, didn't like the color, although it was done.

came out good!

 

[CABuilder]

Pork potstickers, smoked with hickory.

 

[mattybfat]

Pork potstickers, smoked with hickory. View attachment 56893

Dude those are awesome.
Are they wrapped in pasta or perogie

Someone pass the peppercorn gravy