Today is gonna be nice! Fire up hte smoker, kill a nice cigar and a bit of bourbon, and enjoy some ass whoopin Barbeque!
Pics will follow...
Pics will follow...
Smokin' Pork!
- Thread starter Switchblade
- Start date
Re: Smokin' Pork!
That sounds like a fine idea. I think I'll put a roast on the rotorissorary.
Maybe some Irish. Too bad I don't smoke. I'm considering taking up cigars, though. A good cigar and a brandy after dining just sounds good....
That sounds like a fine idea. I think I'll put a roast on the rotorissorary.
Maybe some Irish. Too bad I don't smoke. I'm considering taking up cigars, though. A good cigar and a brandy after dining just sounds good....
Re: Smokin' Pork!
Fire is going, meat is out on the counter with the rub, mop is ready, oh yeahhhhh!
Fire is going, meat is out on the counter with the rub, mop is ready, oh yeahhhhh!
Re: Smokin' Pork!
Dear mother of all that is good and holy, I am consumed with envy!
Maybe dumbass
<----- should get off his keester and break out some of the hog chops given to him last week!
Dear mother of all that is good and holy, I am consumed with envy!
Maybe dumbass
<----- should get off his keester and break out some of the hog chops given to him last week!
Re: Smokin' Pork!
Those of us working all weekend thank you for the visual gastronomical tease. Why don't you come over and kick my dog, too. Nothing but love intended.
Those of us working all weekend thank you for the visual gastronomical tease. Why don't you come over and kick my dog, too. Nothing but love intended.
Re: Smokin' Pork!
Recipe:
Go to this company:
Buy one of these:
Put one of these inside it when it's hot and smoky:
I usually start by getting about six bags of Oak smokin chips and two bags of Mesquite(Yesterday's purchase was a mix of JD Barrel chips and mesquite). I dump them into my old chipped porcelin pot and add water, cheap ass bourbon from the bottom shelf(Military Special, $11 a gallon), A gallon of Apple Juice, and a gallon of water to soak over night.
Rub the meat with your favorite rub. I use a mix of Paprika, Chili powder, celery salt, a dash of Lowry's, Pepper, Salt, Garlic Salt(green cap one), hawaiian sea salt, cayenne powder, a little sugar, onion powder, garlic powder, some cajun spice(I make my own) and rub it on the meat.
For the mop, I sacrifice a beer, two shots of 101, a jug of apple juice, half small bottle of cider vinegar, half cup of rub, and a half cup of coffee. COok it until it boils, remove from heat. Use it about every 30 minutes to hour on the meat for the first four hours
Pics will follow as we go throughout the day
Recipe:
Go to this company:
Buy one of these:
Put one of these inside it when it's hot and smoky:
I usually start by getting about six bags of Oak smokin chips and two bags of Mesquite(Yesterday's purchase was a mix of JD Barrel chips and mesquite). I dump them into my old chipped porcelin pot and add water, cheap ass bourbon from the bottom shelf(Military Special, $11 a gallon), A gallon of Apple Juice, and a gallon of water to soak over night.
Rub the meat with your favorite rub. I use a mix of Paprika, Chili powder, celery salt, a dash of Lowry's, Pepper, Salt, Garlic Salt(green cap one), hawaiian sea salt, cayenne powder, a little sugar, onion powder, garlic powder, some cajun spice(I make my own) and rub it on the meat.
For the mop, I sacrifice a beer, two shots of 101, a jug of apple juice, half small bottle of cider vinegar, half cup of rub, and a half cup of coffee. COok it until it boils, remove from heat. Use it about every 30 minutes to hour on the meat for the first four hours
Pics will follow as we go throughout the day
Re: Smokin' Pork!
Pig on the smoker that's a greway to spend a day, or if done right an entire weekend. I like using a 60/40 mix of Tony Chachere's and brown sugar for my dry rub, and cider vinegar lime or orange juice, and maple syrup for the mop.
As far as the debate XARMOR mentioned there is no debate, Texas does great beef, Virginia does great pork, Memphis has figured out how to combine the two sauces, and everyone else is playing a game.
Pig on the smoker that's a greway to spend a day, or if done right an entire weekend. I like using a 60/40 mix of Tony Chachere's and brown sugar for my dry rub, and cider vinegar lime or orange juice, and maple syrup for the mop.
As far as the debate XARMOR mentioned there is no debate, Texas does great beef, Virginia does great pork, Memphis has figured out how to combine the two sauces, and everyone else is playing a game.
Re: Smokin' Pork!
Every region has it's barbeque. Memphis is well known for it's rubbed ribs and vinegar, Texas for brisket, NC, TN, SC, uh, ok, the rest of the South for it's pulled pork, and Virginia for it's smoked meats. Kansas City has it's specialty barbeque sauce and style, Hawaii it's emu cooked pig, and Nor-Cal it's mix of pits and grills. So many barbeque techniques and they are all great to eat, work with, and enjoy on a sunny weekend.
Me, I have worked with them all and use my own mods to each. What goes on the meat basically depends on what cultural influence I am using. Anyone for some down home countryfied smoked pork, baked beans, fried taters and brew? That's us in about 5 hours from now
Every region has it's barbeque. Memphis is well known for it's rubbed ribs and vinegar, Texas for brisket, NC, TN, SC, uh, ok, the rest of the South for it's pulled pork, and Virginia for it's smoked meats. Kansas City has it's specialty barbeque sauce and style, Hawaii it's emu cooked pig, and Nor-Cal it's mix of pits and grills. So many barbeque techniques and they are all great to eat, work with, and enjoy on a sunny weekend.
Me, I have worked with them all and use my own mods to each. What goes on the meat basically depends on what cultural influence I am using. Anyone for some down home countryfied smoked pork, baked beans, fried taters and brew? That's us in about 5 hours from now
Re: Smokin' Pork!
I gotta say, that this guy should be known as "SwitchBlade LaGasse" of the 'Hide.
Except you need hearing protection for the BANG. Some great things come outta this guys kitchen, let me tell you. I've also learned to not hesitate for recipe suggestions. You'll be surprised.
And it's worth the time to hunt down the ingredieguts required.
I gotta say, that this guy should be known as "SwitchBlade LaGasse" of the 'Hide.
Except you need hearing protection for the BANG. Some great things come outta this guys kitchen, let me tell you. I've also learned to not hesitate for recipe suggestions. You'll be surprised.
And it's worth the time to hunt down the ingredieguts required.
Re: Smokin' Pork!
Still smokin'! Finished a nice Gurkha Maduro Vintage Shaggy and a Wild Turkey 101 Walkaround
Still smokin'! Finished a nice Gurkha Maduro Vintage Shaggy and a Wild Turkey 101 Walkaround
Re: Smokin' Pork!
Going to smoke the meat for another two hours then finish it up in the clay dutch oven. The smoke is nice and mellow. Put a few chicken thighs and them sausages were damn good for lunch. Nice Day so far!
Going to smoke the meat for another two hours then finish it up in the clay dutch oven. The smoke is nice and mellow. Put a few chicken thighs and them sausages were damn good for lunch. Nice Day so far!
Re: Smokin' Pork!
You live large, my man.
A bit of trivia: Henry Ford was building automobiles and kept having bits of wood leftover. Wanting to use all of the pig but the squeal, he started making charcoal. Not having time for two major endeavors at once, he sold the charcoal bidness to his cousin---- Mr. Kingsford.
(The above according to "Uncle John's Bathroom Reader."
You live large, my man.
A bit of trivia: Henry Ford was building automobiles and kept having bits of wood leftover. Wanting to use all of the pig but the squeal, he started making charcoal. Not having time for two major endeavors at once, he sold the charcoal bidness to his cousin---- Mr. Kingsford.
(The above according to "Uncle John's Bathroom Reader."
Re: Smokin' Pork!
Oh man it smells SO good! The beans are almost ready for the oven and their secret sauce, and in about an hour or so it's CHOW TIME!
Oh man it smells SO good! The beans are almost ready for the oven and their secret sauce, and in about an hour or so it's CHOW TIME!
Re: Smokin' Pork!
Oh man, it smells so good. Kids said North Carolina style chop, sauce on the side.
Had to fight Sam for the last of the 'Finishing Sauce' but we decided a 50:50 split. Man am I stuffed after a pair of them thar bar BE Que sandwiches. That brew is a Wytchwood Hobgoblin, $3.33 hereabouts. Beats NY by $2 easy!
Oh man, it smells so good. Kids said North Carolina style chop, sauce on the side.
Had to fight Sam for the last of the 'Finishing Sauce' but we decided a 50:50 split. Man am I stuffed after a pair of them thar bar BE Que sandwiches. That brew is a Wytchwood Hobgoblin, $3.33 hereabouts. Beats NY by $2 easy!
G
Guest
Guest
Re: Smokin' Pork!
I just finished eating and I'm hungry right now!
There's a guy retired from the place my wife works who cooks butts and shoulders on a regular basis.
He makes his own sauce as well.
"Fat Jimmy's" is going to be getting an order very soon!
I like picking the bark and sipping beer while she gets the rest of the stuff ready to go with it.
I just finished eating and I'm hungry right now!
There's a guy retired from the place my wife works who cooks butts and shoulders on a regular basis.
He makes his own sauce as well.
"Fat Jimmy's" is going to be getting an order very soon!
I like picking the bark and sipping beer while she gets the rest of the stuff ready to go with it.
Re: Smokin' Pork!
Looks magnificent man.
If you don't mind I have a couple novice questions;
1) how much did that butt/shoulder section weigh and which cut was it?
Looks like what my Mother in law prepares very often in the oven.
2) How long on the grill and what average temperature?
3) how often do you have to add charcoal/wood to keep at the temperature?
Those beans look amazing too!
Thanks in advance Switch.
Looks magnificent man.
If you don't mind I have a couple novice questions;
1) how much did that butt/shoulder section weigh and which cut was it?
Looks like what my Mother in law prepares very often in the oven.
2) How long on the grill and what average temperature?
3) how often do you have to add charcoal/wood to keep at the temperature?
Those beans look amazing too!
Thanks in advance Switch.
Re: Smokin' Pork!
Man Switch, the pork looks freakin great!!! Man I am hungry now. Need any help from a self-proclaimed rib-cooker next time?
I can bring ya some more rub.
Man Switch, the pork looks freakin great!!! Man I am hungry now. Need any help from a self-proclaimed rib-cooker next time?
I can bring ya some more rub.
Re: Smokin' Pork!
The hamburgers I made and the Sam Adams I drank tonight seem so inadequate compared to this……
The hamburgers I made and the Sam Adams I drank tonight seem so inadequate compared to this……
Re: Smokin' Pork!
Switch, ya did real good with the smoke on that hog leg. Beans look outstanding as well.
Enjoy the left overs. Will get you some more of the finishing sauce from local fireman, pepper grower and sauce maker.
Switch, ya did real good with the smoke on that hog leg. Beans look outstanding as well.
Enjoy the left overs. Will get you some more of the finishing sauce from local fireman, pepper grower and sauce maker.
Re: Smokin' Pork!
If I'd seen this in time yesterday... I might have made it to you in 5 hours or so. That looks amazing!
If I'd seen this in time yesterday... I might have made it to you in 5 hours or so. That looks amazing!
Re: Smokin' Pork!
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: queequeg</div><div class="ubbcode-body">Looks magnificent man.
If you don't mind I have a couple novice questions;
1) how much did that butt/shoulder section weigh and which cut was it?
Looks like what my Mother in law prepares very often in the oven.
2) How long on the grill and what average temperature?
3) how often do you have to add charcoal/wood to keep at the temperature?
Those beans look amazing too!
Thanks in advance Switch. </div></div>
1) That is a Picnic Shoulder cut, and goes for 'round $15 or so.
2) If it's hot out: 6-8 hours in the smoker at 250 - 300. If it's cooler out and you can only gain 150 - 200 that will give you a solid smoke ring at 4 hours, then foil wrap or clay dutch oven and finish in the oven at 300 for three hours
3) I watch the smoker and usually add chips about every 45 minutes, HOWEVER, mesquite and hickory have HEAVY flavor and should be used in moderation. Fruit woods, Nut woods, and Oak have a mellow flavor and can be used by the double handful every 45 - 1 hour.
During my 101 Walkaround and a long Vintage Shaggy Maduro, I added chips twice. As to Charcoal, I have to add at least once at about two hours or three hours. I start with a good sized mound that breaks down to a 18" x 18" square, 4" - 6" thick. Adding the soaked chips every 45 minutes usually helps in teh burn and lessens how much fresh charcoal you need. When I added charcoal at three hours, I added it to the top, adn used a shovel to mix it into the rest of the burning coals to evenly distribute the heat mo bettah. Fanned it for a few mikes, then added a stash of wet chips to it, closed her up, and sat down to smoke and drink in the sun.
Once I get out to Sam's CLub, or the local CVS I will get all my big containers of seasoning to make my stash of rub again. I do have to say the only real difference between my rub and Alabama's rib rub is a bit of salt. Our rubs are pretty much the same. Same goes for mine and RJW's so basically good BBQ minds think alike.
We have maybe half leftover so that will make for another dinner in a day or two. I took that blackened piece of skin, offered it to the kids for next Halloween. Told them it would make for a great mask, and the kids around them would be looking about, holding their noses wondering wtf that smell was. Straight outta a Rob Zombie horro flick or somethin like that. They still declined though
Things that make life good:
A good Barbeque
A good woman
A good drink
A good cigar
a good group of kids
and not particularly in that order
Yesterday was quite nice
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: queequeg</div><div class="ubbcode-body">Looks magnificent man.
If you don't mind I have a couple novice questions;
1) how much did that butt/shoulder section weigh and which cut was it?
Looks like what my Mother in law prepares very often in the oven.
2) How long on the grill and what average temperature?
3) how often do you have to add charcoal/wood to keep at the temperature?
Those beans look amazing too!
Thanks in advance Switch. </div></div>
1) That is a Picnic Shoulder cut, and goes for 'round $15 or so.
2) If it's hot out: 6-8 hours in the smoker at 250 - 300. If it's cooler out and you can only gain 150 - 200 that will give you a solid smoke ring at 4 hours, then foil wrap or clay dutch oven and finish in the oven at 300 for three hours
3) I watch the smoker and usually add chips about every 45 minutes, HOWEVER, mesquite and hickory have HEAVY flavor and should be used in moderation. Fruit woods, Nut woods, and Oak have a mellow flavor and can be used by the double handful every 45 - 1 hour.
During my 101 Walkaround and a long Vintage Shaggy Maduro, I added chips twice. As to Charcoal, I have to add at least once at about two hours or three hours. I start with a good sized mound that breaks down to a 18" x 18" square, 4" - 6" thick. Adding the soaked chips every 45 minutes usually helps in teh burn and lessens how much fresh charcoal you need. When I added charcoal at three hours, I added it to the top, adn used a shovel to mix it into the rest of the burning coals to evenly distribute the heat mo bettah. Fanned it for a few mikes, then added a stash of wet chips to it, closed her up, and sat down to smoke and drink in the sun.
Once I get out to Sam's CLub, or the local CVS I will get all my big containers of seasoning to make my stash of rub again. I do have to say the only real difference between my rub and Alabama's rib rub is a bit of salt. Our rubs are pretty much the same. Same goes for mine and RJW's so basically good BBQ minds think alike.
We have maybe half leftover so that will make for another dinner in a day or two. I took that blackened piece of skin, offered it to the kids for next Halloween. Told them it would make for a great mask, and the kids around them would be looking about, holding their noses wondering wtf that smell was. Straight outta a Rob Zombie horro flick or somethin like that. They still declined though
Things that make life good:
A good Barbeque
A good woman
A good drink
A good cigar
a good group of kids
and not particularly in that order
Yesterday was quite nice
Re: Smokin' Pork!
Beans:
Take a good mix of pinto, white, and pink beans(usually used in standard chili). Soak them overnight in water after removing any rocks. Drain the water.
For dry beans, 2C
1t Chili Powder, Ancho
1t Chili Powder, Generic
1t Chili Powder, Guajillo(I made mine from a dried pepper)
2t Cumin
2t Garlic Salt
2t Pepper
2t Honey
Mop Juice until it's over the beans in the cooking pan
Cook for uh, well until they are done and the juice is nice and thick
Mop Juice(it changes from time to time)
1/2G Apple Juice
1/2G Water
1/2c Apple Sauce
1C Rub
1 Beer(I used a Kentucky Bourbon Barrel Aged Ale)
2 Shots Wild Turkey 101
2C Cider Vinegar
1/2C dark roast coffee
Cook until it boils. Mop meat in barbeque every 30 minutes
Beans:
Take a good mix of pinto, white, and pink beans(usually used in standard chili). Soak them overnight in water after removing any rocks. Drain the water.
For dry beans, 2C
1t Chili Powder, Ancho
1t Chili Powder, Generic
1t Chili Powder, Guajillo(I made mine from a dried pepper)
2t Cumin
2t Garlic Salt
2t Pepper
2t Honey
Mop Juice until it's over the beans in the cooking pan
Cook for uh, well until they are done and the juice is nice and thick
Mop Juice(it changes from time to time)
1/2G Apple Juice
1/2G Water
1/2c Apple Sauce
1C Rub
1 Beer(I used a Kentucky Bourbon Barrel Aged Ale)
2 Shots Wild Turkey 101
2C Cider Vinegar
1/2C dark roast coffee
Cook until it boils. Mop meat in barbeque every 30 minutes
Re: Smokin' Pork!
coffeee...well I'll be. Man, you got me inspired waiting for spring now. I'm on a quest now for a good smoker. I got the bourbon and cigars, just need the other smoke.
coffeee...well I'll be. Man, you got me inspired waiting for spring now. I'm on a quest now for a good smoker. I got the bourbon and cigars, just need the other smoke.
Re: Smokin' Pork!
You got some good links to that killer smoker PA. Go for the newer version with the doors. Methinks it may have levels of racks inside instead of the one cable lowered rack. If you have access to nut woods or fruit woods, get yourself some good lengths about 3 or 4 feet and about 4" in diameter. Split them after you dry them out and soak them at least two days in soaking liquid(1:1:1, Cheap ass bourbon, apple juice, water). Use them with Oak, and only a wee bit of Mesquite. If the oak is larger pieces about 4 x 4 or so as with the nut or fruit wood chunks, the heat will be easier to maintain at 200* - 250* for the best results. Smaller peices will give a longer cooler 'cold smoke' at about 100* - 150*(Salmon anyone?)
The coffee has been my secret to not only my mop, but my sauce as well. The coffee in the mop just adds a little more flavor and dimension.
When using it in a sauce(barbeque, what else?) it smooths out the tomato's acidic notes for a very smooth overall taste. It also lets the peppers do their hot thing better too. Espresso in the sauce, 1oz for about 1Qt of sauce.
You got some good links to that killer smoker PA. Go for the newer version with the doors. Methinks it may have levels of racks inside instead of the one cable lowered rack. If you have access to nut woods or fruit woods, get yourself some good lengths about 3 or 4 feet and about 4" in diameter. Split them after you dry them out and soak them at least two days in soaking liquid(1:1:1, Cheap ass bourbon, apple juice, water). Use them with Oak, and only a wee bit of Mesquite. If the oak is larger pieces about 4 x 4 or so as with the nut or fruit wood chunks, the heat will be easier to maintain at 200* - 250* for the best results. Smaller peices will give a longer cooler 'cold smoke' at about 100* - 150*(Salmon anyone?)
The coffee has been my secret to not only my mop, but my sauce as well. The coffee in the mop just adds a little more flavor and dimension.
When using it in a sauce(barbeque, what else?) it smooths out the tomato's acidic notes for a very smooth overall taste. It also lets the peppers do their hot thing better too. Espresso in the sauce, 1oz for about 1Qt of sauce.
Re: Smokin' Pork!
Man, I keep looking at this and drueling. You are truely making me hungry !!!!!!!
This weekend is my b-day. Time to buy myself a present.
curious, how big is your dutch oven ? Gotta get one of those in preperation for this. I want to just make sure it will fit a nice big chunk of meat
Man, I keep looking at this and drueling. You are truely making me hungry !!!!!!!
This weekend is my b-day. Time to buy myself a present.
curious, how big is your dutch oven ? Gotta get one of those in preperation for this. I want to just make sure it will fit a nice big chunk of meat
Re: Smokin' Pork!
Panty 6 got this clay dutch oven from one of them Pampered Chef deals. They are available in a similiar version at good cooking supply houses.
The base is 4" deep and about 12" - 14" x 18"+/- and has a lid that fits over it that is at least 6" tall. It will hold a nice large boston butt or even the picnic shoulder I used.
If you have warm temps, and use larger chunks of smokin wood, you should have no problem maintaining 250*+ in the smoker.
I am still working on my temp control with this new box since it has a offset firebox
Panty 6 got this clay dutch oven from one of them Pampered Chef deals. They are available in a similiar version at good cooking supply houses.
The base is 4" deep and about 12" - 14" x 18"+/- and has a lid that fits over it that is at least 6" tall. It will hold a nice large boston butt or even the picnic shoulder I used.
If you have warm temps, and use larger chunks of smokin wood, you should have no problem maintaining 250*+ in the smoker.
I am still working on my temp control with this new box since it has a offset firebox
Re: Smokin' Pork!
You guys are killing me. So Switchblade has inspired me to go all out on a smoker now !
Question for you guys, are you guys just firing it up and using wood, or charcoals and wood ?
I got the Bourbon, and Cigars ready, now its just a matter of finding the time.
Any recommendations for a dry rib recipe ?
You guys are killing me. So Switchblade has inspired me to go all out on a smoker now !
Question for you guys, are you guys just firing it up and using wood, or charcoals and wood ?
I got the Bourbon, and Cigars ready, now its just a matter of finding the time.
Any recommendations for a dry rib recipe ?
Re: Smokin' Pork!
use a spoon or a 1/4 Cup as the base for the 'part measure'
example: 1 this, 2 that, the measure is either 1 say spoon, or cup, or two
3 Paprika
2 Pepper
1 Cayenne
1 Garlic Salt(Lawry's Green cap)
1/4 Celeray Salt
1/4 Lawry's Seasoning Salt
1 Chili Powder
1 Sugar
1/2 Brown Sugar
This is my 'basic rub'. I use coarse ground ingredients but some use fine ground(Alabama Shooter) both are great rubs and work with lots of good base flavor. I have used both mine and Alabama's and have had superb results. I mention ALabama because he does ribs. He is a rib freak so his input is always good, plus he's a great guy as well, just don't ask the guys he hangs with
use a spoon or a 1/4 Cup as the base for the 'part measure'
example: 1 this, 2 that, the measure is either 1 say spoon, or cup, or two
3 Paprika
2 Pepper
1 Cayenne
1 Garlic Salt(Lawry's Green cap)
1/4 Celeray Salt
1/4 Lawry's Seasoning Salt
1 Chili Powder
1 Sugar
1/2 Brown Sugar
This is my 'basic rub'. I use coarse ground ingredients but some use fine ground(Alabama Shooter) both are great rubs and work with lots of good base flavor. I have used both mine and Alabama's and have had superb results. I mention ALabama because he does ribs. He is a rib freak so his input is always good, plus he's a great guy as well, just don't ask the guys he hangs with
Re: Smokin' Pork!
HOLY @#$%!!! That's the stuff! I've been working in Italy since January and that's the stuff I've been missing! I love Italian food but some things just don't compare.......sigh..........
HOLY @#$%!!! That's the stuff! I've been working in Italy since January and that's the stuff I've been missing! I love Italian food but some things just don't compare.......sigh..........
Re: Smokin' Pork!
Awww youre making me blush Switch!
Hey Padron and Switch, PM inbound to you guys.
Awww youre making me blush Switch!
Re: Smokin' Pork!
Supposed to push 80 this weekend. Might just have to break out the smoker myself...
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: PadronAniversary</div><div class="ubbcode-body">coffeee...well I'll be. </div></div>
I've used coffee and dry chocolate in a dry rub before. Gets real dark on the outside, but has a very subtle flavor.
Supposed to push 80 this weekend. Might just have to break out the smoker myself...
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: PadronAniversary</div><div class="ubbcode-body">coffeee...well I'll be. </div></div>
I've used coffee and dry chocolate in a dry rub before. Gets real dark on the outside, but has a very subtle flavor.
Re: Smokin' Pork!
Answered 'Bama
Looking at some brisket but entertaining the desires of Panty 6 and her friend(house guest)
Answered 'Bama
Looking at some brisket but entertaining the desires of Panty 6 and her friend(house guest)
Re: Smokin' Pork!
Alright guys, its on ! Thanks to Switch and his friend, as well as Bama, I'm smoking as I type. Both a graycliff esperesso and some spareibs. Bought a Yoder smoker
Got it last night, seasoned it, was at the butcher this morning !
I bought this Oregon Scientific bbq temp meter that is cordless, so I have a remote view of the temp in the smoking box and meat.
One thing though, with the wind, its kinda hard to maintain temperature. Tends to go up and down with sporadic winds
Alright guys, its on ! Thanks to Switch and his friend, as well as Bama, I'm smoking as I type. Both a graycliff esperesso and some spareibs. Bought a Yoder smoker
Got it last night, seasoned it, was at the butcher this morning !
I bought this Oregon Scientific bbq temp meter that is cordless, so I have a remote view of the temp in the smoking box and meat.
One thing though, with the wind, its kinda hard to maintain temperature. Tends to go up and down with sporadic winds
Re: Smokin' Pork!
Burn larger chunks of your smokin wood. 4 x 4 pieces should help. Just let them burn and raise your temps up. If you play only with chips, you will have to use more charcoal and wet chips.
Them winds are cooling your smoke box down so your fire box has to work harder
Burn larger chunks of your smokin wood. 4 x 4 pieces should help. Just let them burn and raise your temps up. If you play only with chips, you will have to use more charcoal and wet chips.
Them winds are cooling your smoke box down so your fire box has to work harder
Re: Smokin' Pork!
Ah, thanks ! I'm hoping by this weekend for my boston butt (your recipe) I'll have this fire down.
I got a half cord of dried hickory that I need to finish splittin
You guys are going to be the demise of my waist line !
Ah, thanks ! I'm hoping by this weekend for my boston butt (your recipe) I'll have this fire down.
I got a half cord of dried hickory that I need to finish splittin
You guys are going to be the demise of my waist line !
Re: Smokin' Pork!
WOah on straight Hickory! That is one helluva strong, bitter smoke. Use only a little hickory and tune it down with Oak, and fruit wood or maple or pecan wood. I only use about 1/4 hickory or Mesquite to 3/4 oak or mixed wood. If not that mesquite and hickory will make for some seriuosly strong smoke and bitterness in the meat. Maybe you will want to consider foil wrapping your meat after about two hours if you are using straight hickory
WOah on straight Hickory! That is one helluva strong, bitter smoke. Use only a little hickory and tune it down with Oak, and fruit wood or maple or pecan wood. I only use about 1/4 hickory or Mesquite to 3/4 oak or mixed wood. If not that mesquite and hickory will make for some seriuosly strong smoke and bitterness in the meat. Maybe you will want to consider foil wrapping your meat after about two hours if you are using straight hickory
Re: Smokin' Pork!
Well, time for my contribution. Fired her up bright and early this morning with a 8lbs Boston Butt and a slab of spare ribs. I'm hoping the ribs will be done around lunch, gonna try the 2:2:1 method with them.
More pics to follow once I open her up
Well, time for my contribution. Fired her up bright and early this morning with a 8lbs Boston Butt and a slab of spare ribs. I'm hoping the ribs will be done around lunch, gonna try the 2:2:1 method with them.
More pics to follow once I open her up
Re: Smokin' Pork!
Outstanding!
That smoker is a real sweet piece of kit. If I hadn't been so in love with teh barn style of my old one, that would have been my second choice. Smoke stack, bucket drain, solid shelves, nice robust wheels. Heavy, ain't she!
Man am I 'Hongry!'
Outstanding!
That smoker is a real sweet piece of kit. If I hadn't been so in love with teh barn style of my old one, that would have been my second choice. Smoke stack, bucket drain, solid shelves, nice robust wheels. Heavy, ain't she!
Man am I 'Hongry!'
Re: Smokin' Pork!
Left overs. Man, never knew smoking would be this good ! And tons of pork left over ! Never had vaulted vinegar sauce until today, but man I like it.
thanks for the comment on the smoker switch. I just went all out on this smoker, the thing held 250 all day long with only 2.5 chimneys of coal today (12+ hours). The thing weighs close to 400 lbs. Best part is, it was made 2.5 weeks ago (I assume here in the States) Gotta love the nice welding and work put into it. It's 1/4" steel.
Alabama, I'm gonna need to work on my ribs technique more. Getting better every time I try, but still not quite what I want yet. The Boston butt was great !
Left overs. Man, never knew smoking would be this good ! And tons of pork left over ! Never had vaulted vinegar sauce until today, but man I like it.
thanks for the comment on the smoker switch. I just went all out on this smoker, the thing held 250 all day long with only 2.5 chimneys of coal today (12+ hours). The thing weighs close to 400 lbs. Best part is, it was made 2.5 weeks ago (I assume here in the States) Gotta love the nice welding and work put into it. It's 1/4" steel.
Alabama, I'm gonna need to work on my ribs technique more. Getting better every time I try, but still not quite what I want yet. The Boston butt was great !
