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Food Smokers and Smoking Tips/Tricks/Techniques

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

  1. Jul 2, 2016 at 7:05 AM
    #3361
    truchador

    truchador Well-Known Member

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    weathertech, seat covers, scratches
    (steps 8 and 9)
     
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  2. Jul 2, 2016 at 7:15 AM
    #3362
    Woundedyak

    Woundedyak Well-Known Member

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    Still the same methodology. Temps can be debated all day
     
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  3. Jul 2, 2016 at 7:37 AM
    #3363
    bigfoote13

    bigfoote13 Well-Known Member

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    As long as u like it!! :hungry::hungry::hungry:
     
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  4. Jul 2, 2016 at 7:39 AM
    #3364
    bigfoote13

    bigfoote13 Well-Known Member

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    Yep I didn't read that. I stopped at 130 degrees. Thats when it goes down the hatch
     
  5. Jul 2, 2016 at 7:53 AM
    #3365
    pudge151

    pudge151 Well-Known Member

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    5 lb bone in shoulder went in today. Brined it Thursday day and night. Rub went on last night. Going at 235° til it's 195° IT then rest and shred. Also throwing some chicken thighs in later for about an hour or so. Then I'll crisp it up on the grill.

    20160702_090246.jpg
     
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  6. Jul 2, 2016 at 8:02 AM
    #3366
    Hobbs

    Hobbs Anti-Lander from way back…

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    Yep…
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    Subscribed (for all that meaty goodness!)
     
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  7. Jul 2, 2016 at 11:23 AM
    #3367
    horstuff

    horstuff Re-member

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    Ah, that may be the bulk of it... I have been rinsing, then removing the membrane, then kosher salting to sit in fridge for an hour. Then, I rinse them off again and apply the rub while the ribs are very wet. That's the "sauce" you see in first pic. They're too damn wet. Tomorrow I will do what you suggested and get them real dry, then just wet enough for the rub to stick but still look like rub.

    Would just a piece of hd foil, inserted between heat and meat and stick up above meat level be a decent shield? Will the foil withstand the prolonged heat? I really wanna make this PK Grill work as my smoker, because I know it can. Tight seals, thick as hell construction, extremely versatile temp control via the 4 vents.
     
  8. Jul 2, 2016 at 11:57 AM
    #3368
    Woundedyak

    Woundedyak Well-Known Member

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    What most do is get some heat bricks and stack them next to the heat sorce below the grate then one above the grate. You just want to stop the direct heat. They will also stable the cooker and help with rapid heat rise and loss
     
  9. Jul 2, 2016 at 8:25 PM
    #3369
    grdgz97

    grdgz97 Well-Known Member

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    Can I get an :amen: if you clean the grill with a half an onion!
     
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  10. Jul 3, 2016 at 4:06 PM
    #3370
    grdgz97

    grdgz97 Well-Known Member

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    Ya dig!?

    image.jpg
     
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  11. Jul 3, 2016 at 5:58 PM
    #3371
    Woundedyak

    Woundedyak Well-Known Member

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    There you go! Do Tell. Looks like a pretty wicked batch of witches brew.
     
  12. Jul 3, 2016 at 7:11 PM
    #3372
    grdgz97

    grdgz97 Well-Known Member

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    Not my recipe....

    Brown sugar
    Paprika
    Garlic powder
    Onion powder
    Chile powder (I use chipotle)
    Cayenne
    Coarse sea salt
    Coarse black pepper




    PM me for details! Haha. Don't wanna blatantly give out the measurements!
     
  13. Jul 3, 2016 at 7:14 PM
    #3373
    horstuff

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    image.jpg
    Gots me some fire bricks, gonna espearmint. Will report back.
     
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  14. Jul 3, 2016 at 7:22 PM
    #3374
    t4daddy

    t4daddy Well-Known Member

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    Atta girl!!! To me that's part of the fun, just figuring out what works best for YOU.
     
  15. Jul 3, 2016 at 7:28 PM
    #3375
    horstuff

    horstuff Re-member

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    Yeah, it's fun indeed. I figure if I can make this fckr work, I'll be good on anything. An actual designed smoker will be a breeze.
     
  16. Jul 3, 2016 at 8:11 PM
    #3376
    Woundedyak

    Woundedyak Well-Known Member

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    Well.done. hommie ain't playing.
     
  17. Jul 3, 2016 at 8:38 PM
    #3377
    horstuff

    horstuff Re-member

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    Gonna do my first spatchcocked chicken after the ribs tomorrow, Simon and garfunkle rub from amazing ribs.com. Hoo boy, I'm on a roll (hopefully). Cocking the bird tonight, o_O dry brine overnight. Same with ribs. Good? Or too long with the dry brine?
     
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  18. Jul 3, 2016 at 9:15 PM
    #3378
    robssol

    robssol If it ain't broke, leave it the eff alone!

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    Couple of small briskets for tomorrow. Going in the smoker in the morning:thumbsup:

    image.jpg
     
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  19. Jul 3, 2016 at 11:17 PM
    #3379
    horstuff

    horstuff Re-member

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  20. Jul 4, 2016 at 6:14 AM
    #3380
    Woundedyak

    Woundedyak Well-Known Member

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    Nope, no need to brine. With ribs been a thin meat, brine or rubbing them down over night will cause the salt to pull moisture out. Which will result in your rIbs tasting and drying out like a ham. You can inject them thou about an hour out with...
    1 cup white grape juice
    1/4 cup cider vinegar
    1/2 cup packed light brown sugar
    1/4 Worcester shire sauce
    Then add a few dashes of your rub.
    Bring all ingredients to a simmer till sugar disolves. Cool before injecting. Use half of the stock to inject. Take the other half and add a 1/2 cup of your bbq sauce and simmer again. Use the remaining as a marinade once you wrap your ribs.
     
    Last edited: Jul 4, 2016
    Chipskip likes this.

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