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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

Page 113 of 2822
  1. Jan 5, 2016 at 9:35 AM
    #2241
    la0d0g

    #2241
    la0d0g Its 4 o’clock somewhere

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    la0d0g, Jan 5, 2016
    #2241
    phillstill[QUOTED] likes this.
  2. Jan 5, 2016 at 9:50 AM
    #2242
    916carl

    #2242
    916carl Well-Known Member

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    The chicken came out super moist. It was very good, although next time I'll put some rub under the skin...

    image.jpg
    image.jpg
     
    916carl, Jan 5, 2016
    #2242
  3. Jan 5, 2016 at 12:54 PM
    #2243
    Kanyon71

    #2243
    Kanyon71 Well-Known Member

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    Very nice. Will be picking up some supplies this weekend hopefully. Will order the attachment later on. This thread always makes me hungry. :)
     
    Kanyon71, Jan 5, 2016
    #2243
  4. Jan 5, 2016 at 4:27 PM
    #2244
    Polymerhead

    #2244
    Polymerhead [OP] Well-Known Member

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    I have a half hog on order - time to pick up some more Sticky Pig rub!!
     
    Polymerhead, Jan 5, 2016
    #2244
  5. Jan 5, 2016 at 4:33 PM
    #2245
    la0d0g

    #2245
    la0d0g Its 4 o’clock somewhere

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    la0d0g, Jan 5, 2016
    #2245
  6. Jan 7, 2016 at 7:02 PM
    #2246
    Polymerhead

    #2246
    Polymerhead [OP] Well-Known Member

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    I started 4 lbs of pork belly curing tonight. Should be ready to smoke by next weekend!
     
    Polymerhead, Jan 7, 2016
    #2246
  7. Jan 9, 2016 at 7:14 AM
    #2247
    Boerseun

    #2247
    Boerseun Well-Known Member

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    Pork butt and meatloaf going...
    image.jpg
     
    Boerseun, Jan 9, 2016
    #2247
    la0d0g and samiam like this.
  8. Jan 9, 2016 at 7:16 AM
    #2248
    Boerseun

    #2248
    Boerseun Well-Known Member

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    Onions ready to go on
    image.jpg
     
    Boerseun, Jan 9, 2016
    #2248
    ALBtacoma, la0d0g and samiam like this.
  9. Jan 9, 2016 at 7:19 AM
    #2249
    samiam

    #2249
    samiam Always here, never there

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    Workin' on Workin' on it
    What are the toppings on the onions? Looks great. Smoked meatloaf is a great idea too.
     
    samiam, Jan 9, 2016
    #2249
  10. Jan 9, 2016 at 7:41 AM
    #2250
    Boerseun

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    Boerseun Well-Known Member

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    Butter, little bit of rub and brown sugar.
    I never make meatloaf in the oven anymore. Usually do a bacon weave over it. This time I was out of bacon, but I'll make it work.
     
    Boerseun, Jan 9, 2016
    #2250
    robssol and samiam[QUOTED] like this.
  11. Jan 9, 2016 at 10:20 AM
    #2251
    Soflanick

    #2251
    Soflanick Well-Known Member

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    a friend of mine gave me a couple of venison shoulder roasts, can't be over 2 lbs each. i was going to marinade them in milk for a couple of hours then do a vegetable oil, and a coffee / garlic rub, then smoke at 225 till 165.

    what are your thoughts?

    being that they're like steaks, i don't know if i should smoke them or grill them, since they're a lean meat
     
    Soflanick, Jan 9, 2016
    #2251
  12. Jan 9, 2016 at 10:41 AM
    #2252
    la0d0g

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    la0d0g Its 4 o’clock somewhere

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    I've never smoke meatloaf. That sounds fantastic, must try!

    Onions look great too!
     
    la0d0g, Jan 9, 2016
    #2252
  13. Jan 9, 2016 at 10:59 AM
    #2253
    Boerseun

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    Boerseun Well-Known Member

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    It's ham slices. I'm out of bacon - usually do bacon weave around the meat loaf, so I decided to use ham.
     
    Boerseun, Jan 9, 2016
    #2253
  14. Jan 9, 2016 at 11:44 AM
    #2254
    Boerseun

    #2254
    Boerseun Well-Known Member

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    My experience is that lean meat don't smoke good. It's the fat and connective tissue that makes the "low and slow" of smoking work so good. Maybe someone with better experience can help.
     
    Boerseun, Jan 9, 2016
    #2254
  15. Jan 9, 2016 at 2:16 PM
    #2255
    grdgz97

    #2255
    grdgz97 Well-Known Member

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    Anyone ever do coffee rubbed ribs?? Thinking of trying a rack tomorrow...:notsure:
     
    grdgz97, Jan 9, 2016
    #2255
  16. Jan 9, 2016 at 2:51 PM
    #2256
    Polymerhead

    #2256
    Polymerhead [OP] Well-Known Member

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    Nope. Lots of talk about coffee rubs lately but I don't think I'm interested.
     
    Polymerhead, Jan 9, 2016
    #2256
  17. Jan 9, 2016 at 3:42 PM
    #2257
    Soflanick

    #2257
    Soflanick Well-Known Member

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    yeah I've done a few, i ended up going back to the everglades style rub
     
    Soflanick, Jan 9, 2016
    #2257
  18. Jan 9, 2016 at 4:42 PM
    #2258
    grdgz97

    #2258
    grdgz97 Well-Known Member

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    Started off with a junior. Worked great for the wife and I. Just don't have hopes for a smoked turkey or more than 3 slabs of ribs.

    Ever had a pellet pooper before? Love mine!
     
    grdgz97, Jan 9, 2016
    #2258
  19. Jan 9, 2016 at 5:00 PM
    #2259
    krap22

    #2259
    krap22 Well-Known Member

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    The traegers are awesome. My dad got one and it is awesome. I have the weber smokey mountain. I love it, but I want to build a small smoke house for "cold" smoking.
     
    krap22, Jan 9, 2016
    #2259
  20. Jan 9, 2016 at 8:20 PM
    #2260
    grdgz97

    #2260
    grdgz97 Well-Known Member

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    Everglades style??:anonymous:
     
    grdgz97, Jan 9, 2016
    #2260
Page 113 of 2822

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