Food Smokers and Smoking Tips/Tricks/Techniques

I feel it is, and debated it for awhile. I used the charcoal baskets in the center, indirect, etc. But this sucker gets hot, really hot and cooks them better than anything I have tried. More than one person has made their own by cutting the bottom out of a stainless steel bowl. But I said the heck with it and went with Owens Mfg. No regrets. I eat a lot of wings so for $40 was worth it. For me. Maybe not everyone would feel the same way. But for just the wings I will get my moneys worth out of it.

I know most of the breeders on the East Coast and Midwest, or did back when the community was small it is growing fast now. And hope it doesn't change from the old school ways. They almost went extinct in the 70' and have been around for more than 200 years.

Allison Strange had a lot to do with exposing their existence and could be argued that she saved the breed. I met some breeders from Alaska 2 years ago at the National Specialty but can't think of any others on the West coast that I know. There are a number in Ca. the Specialty was held there last year. There a LOT of them in BC, if I was back in Wa. and looking for a Toller would head across the border. Might be one around you too though I can ask around if you want.

Most of the breeders I know send their dogs all around the country. They will fly them sometimes but expect you to drive if possible. The guy in my avatar was more than a thousand miles away on the East coast and made the trip in my truck at 9 weeks old. Smuggled him into a hotel room inside my coat LOL.

 

Haha, dog smuggling. I hadn't even thought about BC, I know of one breeder I had seen in Alberta I think. If you happen to hear of any breeders out this way It would be great to hear about but I have some time to figure it out. We already have a new puppy coming home next week, the girlfriend won out this round and is getting the pug she has wanted her whole life but next dog is my pick.

 

I'm happy with the $80, it looks brand new. If I get there and its not what is pictured, I will offer less.

 

Heavy duty foil is my best friend to avoid grease fire

 

Mike - PM inbound

 

The thing about breeders, as opposed to individuals who breed based off known and proven working dogs, is that they breed good dogs into boutique and "it" dogs when they become a little popular.

I hate it when greed ruins a perfectly good breed. I have a Patterdale terrier that I got off a hunter who culls hard and will not pass on genetics of a dog that does not perform to his standards. So far, Patterdales are still niche and not being watered down.

 

Everyone's worry when the Toller became AKC recognized in 2003 was many of us were afraid that it would be the end of the breed as we knew it. So far they have stayed with the NSDRC-USA standards. And most breeders expect your dog to pass hunt tests in addition to conformation. I hope it stays that way. My 2.5 year old was the only under 12 month to pass the BRT (basic retrieving and tolling) test at the National Specialty 2 years ago. But he is over 50 pounds and that is the breed max standard. Which is great for hunting, he is a beast with great prey drive. But will never be bred because he is outside of breed standards. Torn, would love to have a pup from him. But breed standard comes first. And hope it stays that way forever.

 

It's weird, I thought this was the smokers thread and that there was a dog thread somewhere

 

Lol. I'll bring it back to a smokers thread when my dino beef rib is done tomorrow afternoon

 

And that there is the problem. Breed standards are what ruin dogs. There is a huge, unfavorable, cost to the breed when it becomes AKC recognized. What should come first is his pedigree and proven track record that you witnessed first hand, the genetics that are programmed in him that would get passed on to a new litter. I can feel my blood boiling just thinking that you would end his lineage over some bullshit arbitrary breed standards. Please, do not take that as a jab against you, but rather those who are telling you that your dog is not good enough, even though he has proven otherwise.

 

OK, here's some salmon and trout I smoked a while back to steer things back in the right direction.

 

Ok. I am done with my non-smoking rants.

I just love good hunting dogs.

 

Tomorrow I will be doing a 2.5lb Top Round (London Broil cut) marinated - might rub, might not...Just to see - the coal will cost more than the cut of meat.
Plan B = smoked chicken
Plan C = Pizza at the local pub

Thanks for the de-rail on the gun dogs & field pics - was the salmon/trout caught through ice? OhnoIdidabadthing...

 

I have noticed over the years hunters tend to make the best cooks, just saying. Especially those that hunt behind dogs

See what I can do without dogs though LOL

The admiral has a smoker at the house in SD. High end electric one it changed my mind about electric smokers. We can set it in the morning leave to hunt all day and come back to pulled pork. This time frame we had only 3 of us for a few days. Got sick of eating phez and then pork.



It can also cook low temps on sensitive meat. Which can taste like worms if you don't cook it right, because they eat earthworms. Woodcock drummies from woodcock we bring from Wi. and Mn.



One of my favorites though is on the Canadian border by myself in a cabin (dare I say with the dogs?). This time it was Thanksgiving dinner. First you fry up bacon and save the grease. Then go shoot a grouse. Then fry it in bacon grease with shore lunch batter. In cast iron of course.

Bad man!

You know you live in Mn. when someone crowds your ice fishing hole. In a boat.

 

Thinking real hard about hitting one of these Kamado Joe Costco Roadshows and picking up a Big Joe. comes with a free Joe Jr... talking myself out of the pellet pooper and landing on this deal. Currently the road show is in north San Antonio. May miss that one and have to sneak to Houston in a few weeks to nab it.

any Kamado Joe owners in here?

 

Result in 6-8 hours

 

So delivery in 9 to 10?

 

Never go by your temp gauge especially if it's over your heat source. I could add a temp gauge at the grill level but I already know my Smoker pretty well. I actually only use my temp probe to monitor my meat, just giving y'all some BBQ tips.


Thin blue smoke is possible on a weber 26". Holding 275 well so far. Hoping it doesn't rain...if no one saw my original post that little chimney thing is a tiptoptemp to accurately change your temp. I had it at a setting of 9 til it got to about 265 then slowly dialed it down to setting 6.
https://youtu.be/1A4Crj9MFLY

 

Yes sir, done the snow thing many a times. Mother nature can't stop the grilled/smokey goodness. Last year wast real bad here and I have my smoker in the garage so I just have to wheel it out now, third garage bay had to be useful for something besides the lawnmower.

 

Have you seen the slow n sear before? They make an XL for the 26 kettle. Saw it on YouTube recently.

https://abcbarbecue.com/product/slow-n-sear/

Looks sweet.