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Food Smokers and Smoking Tips/Tricks/Techniques

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

  1. Feb 28, 2017 at 9:48 AM
    #7081
    Capt Jrod

    Capt Jrod Well-Known Member

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    If you don't have the shop, or the fabricating team its cheaper to buy one. Frank on Smoker Builder website is the master of pit building. He helped me a ton with the calc and designs. His pits are hands down the finest built. My squirrel brain wants me to do another version 2, but this one works absolutely flawless. That and the wife probably will not allow for another project. Lets just say we were "a little" over budget and the design got "a little" out of control. It wasn't a $500 home made grill as advertised. Wives get smarter to these games. Who knew that there would be $1000 worth of change orders?
     
    Last edited: Feb 28, 2017
    scottalot and Cold Iron like this.
  2. Feb 28, 2017 at 10:03 AM
    #7082
    Capt Jrod

    Capt Jrod Well-Known Member

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    Getting a tank is the hard part... I can guide you from there. If you can fabricate, then I can draw. I'm the weirdo who can do both... I can math, and weld!
     
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  3. Feb 28, 2017 at 10:54 AM
    #7083
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    I'm going to spritz my butt with a mix of AJ, Worchester, and a little dash of apple cider vinegar this weekend. And maybe a dash of bourbon :drunk:
     
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  4. Feb 28, 2017 at 10:56 AM
    #7084
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    :fistbump:
     
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  5. Feb 28, 2017 at 10:59 AM
    #7085
    Capt Jrod

    Capt Jrod Well-Known Member

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    You might want to visit the Mexican isle in your grocery store... They may have some weird juice in cans like Mango peach? Inject it first. Sugar on the outside will burn black. Smoke it for two Hours and then start to spritz them. You only have about 1/2 hour before they start to burn, so get them into the foil. Spray the hell out of them and pour some in the bottom of the foil. Apple cider vinegar is another good thing to add in there. Its pretty hard to mess up a butt.
     
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  6. Feb 28, 2017 at 11:03 AM
    #7086
    jpneely

    jpneely Well-Known Member

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    but my favorite part is the crispy "burnt" outside!
     
  7. Feb 28, 2017 at 11:06 AM
    #7087
    Capt Jrod

    Capt Jrod Well-Known Member

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    Chicken was the hardest for us to master. Brining the meat is the ticket. Kosher salt and brown sugar in a suspension, then ice it down. Strengthen the mixture if you are only brining for a few hours. Weaken it for over night. Get the grill up to 300, throw them on, sprinkle the rub and pull them off @180. Everyone thinks our chicken is raw. They think the smoke ring is raw meat and the clear juice pours out. Use a therma pen to make sure that they get over 180. With 2 hours cook time at 300-325 they are good to go!
     
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  8. Feb 28, 2017 at 11:06 AM
    #7088
    Kanyon71

    Kanyon71 Well-Known Member

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    I've got a brisket in the freezer. Thinking I might take it out and do it for the weekend. I got no problem getting up early to get things rollin, I can usually head back to sleep.

    Man that's a nice rig, my friend want's to build something nice and we have been looking at alternatives for him. He wants to make one that sort of looks like the rear of a fire truck (he is a fire fighter) almost got our hand on an actual rear of one but that would have been HUGE lol. His wife would have killed us :D

    She gets worried when him and I get started with things. My wife just rolls with it.
     
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  9. Feb 28, 2017 at 11:08 AM
    #7089
    Capt Jrod

    Capt Jrod Well-Known Member

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    It's there. The first two hours makes a great bark. Spray it too early and you'll turn it jet black! We run pork up to 140-150 until it "stalls" then the foil is what is known as the "Texas Crutch" Same with brisket.
     
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  10. Feb 28, 2017 at 11:11 AM
    #7090
    Capt Jrod

    Capt Jrod Well-Known Member

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    http://www.smokerbuilder.com
    This is where the mother load lies for BBQ pits and recipes. Frank Cox is the MAN! Tell him Jarrod from Ohio sent you!
     
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  11. Feb 28, 2017 at 11:27 AM
    #7091
    Capt Jrod

    Capt Jrod Well-Known Member

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    For the guys that want to build a pit on a budget, then the ugly drum smoker is the ticket!!! You will get the same results as my big rig. Just find a 55Gallon drum and order this kit. I've got some buddies that are running this with the same success!

    http://bbqsmokersupply.com/uds-part...r-parts-kit-screw-rivet-or-weld-together.html

    You can build it with basic tools in your back yard. It is hands down the way to get started.
     
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  12. Feb 28, 2017 at 11:27 AM
    #7092
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Screw 180. My birds come off at 163.
     
  13. Feb 28, 2017 at 11:30 AM
    #7093
    horstuff

    horstuff Re-member

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    163 for dark can be kinda mealy. For white, yes.
     
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  14. Feb 28, 2017 at 11:39 AM
    #7094
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Agreed. I was just talking white. Good call.
     
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  15. Feb 28, 2017 at 11:40 AM
    #7095
    Capt Jrod

    Capt Jrod Well-Known Member

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    The hardest part of BBQ is making the most AVERAGE bbq out there... I may love garlic, you may hate it. You may love mustard, I hate it. Pleasing the most people is the hardest part. Stick to the basics and then offer subtle hints of other flavors. Wood is a huge part of the flavor. Hickory is sweet, Cherry is rich, oak is Btu's. Charcoal is for webber grills! Fruit wood and pecan are nice, but we burn a butt load of wood for a 6 hours. Bags of chips from Home Depot are a joke for us. We do run charcoal to start it up, but switch to oak right away. For three hours we add hickory and cherry. Once the foil is on we go back to oak for the heat. It is an awesome trial and error. Consistency is the game. Good quality beer has a lot to do with it too. Busch light makes hot dogs... Labatt Blue and White label Molson has much better results. You need to have a good set of corn hole boards too. It aint easy, but we do it anyways!
     
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  16. Feb 28, 2017 at 11:44 AM
    #7096
    horstuff

    horstuff Re-member

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    corn hole boards... had to look that up. haha
     
  17. Feb 28, 2017 at 11:46 AM
    #7097
    Lurkin

    Lurkin Well-Known Member

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    Yeah, your imagination can go crazy on that one if you don't know what it is. :D
     
  18. Feb 28, 2017 at 11:47 AM
    #7098
    horstuff

    horstuff Re-member

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    Especially with the possible context of the last line...

    o_O:D
     
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  19. Feb 28, 2017 at 12:03 PM
    #7099
    bigfoote13

    bigfoote13 Well-Known Member

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    What the hell is this? CANADIAN BBQ? :crazy::crazy:
     
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  20. Feb 28, 2017 at 12:08 PM
    #7100
    Kanyon71

    Kanyon71 Well-Known Member

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    Molson XXX makes it an even better evening :)
     
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