Food Smokers and Smoking Tips/Tricks/Techniques

That's very, very sexy

 

Main difference imho is you wrap the spares and don't wrap the babies!

 

Good point... doing it that way would make the cook times about even. Baby backs take about 20% less time than spares otherwise.

 

Good info. I just find the texture better for unwrapped babies and wrapped spares. I prefer a rib with a little bite.

 

Same here I like when it has a little texture to it and I actually have to bite or chew it.

 

Yeah this is for all the waterfowl I harvest haha
GMO, free range, and gluten free
started the brine, I cut the breast into what look like jerky strips, hopefully it lets a lot of the greasiness out. Might do two stages of brine to pull as much of the duck flavor out as possible
I've had smoked goose and it was the most delicouse blind snack ever (minus venison jerky) but that particular fellow holds that recipe tight... still trying to get it.

Heres the free range sky chickens from the other day, let's hope they smoke well, might be a trial and error thing

 

Looks like you’re off to a good start lol

 

Has anyone ever come across rubs that offer low sodium versions. Know I can't be the only guy on TW with high blood pressure. Salt is one of those things that I've been cutting from my diet for years now, so what's normal to most comes across overly salty to me. I've looked at few make your own styles but was wondering if anyone had seen commercial offerings. One of the few I seen so far is by 2 Gringo's Chupacabra. Will be trying soon.

 

@bvbull200 , school him on Pit Faced rub. Less salt, more flavor. Oxymoron but true. That’s what makes it so great IMO.

 

Oh, Rick is well aware of our stuff! He came to our fundraiser for comp and saw us out at our competition campsite for People's Choice. The only guy on here, that I'm aware of, that has had the fortune of trying our BBQ and the misfortune of seeing our ugly mugs .

You are right, though, that we use less salt than most and now I can actually quantify the sodium level since we got our nutrition statements back . I'll put it here for everyone else to see.

A pretty standard serving size on your nutrition label for a BBQ rub will be 1/4 tsp, so we're going with that for everything I mention below:

Meat Church's Gospel All-Purpose rub has 120mg of sodium per serving.
Daddy Hinkle's Onion Garlic rub, that is labeled as "Low Sodium" has 110 mg.
Oakridge BBQ's Competition Beef and Pork Rub is lower still with 58 mg.

Our rub, on the other hand, has just 35 mg of sodium per serving .

*IF* I am throwing one out there that I know is fairly popular and isn't ours, it is the Oakridge BBQ Competition Beef and Pork rub. I've only used their Black Ops, which is great, but has 100 mg per serving. Still pretty low, to be fair, but you can get lower if necessary.

I looked up the 2 Gringo's Chupacabra and the regular stuff has 180 mg per 1/4 tsp serving. I don't know if there is a lower sodium version of it, though.

Thanks for the tag, @horstuff !

 

Yep, have enjoyed all the pitfaced creations thus far - even the experimental candied ribs that were incredibility sweet. A thanks to Trent for those.
I have some of the Meat Church's Gospel here (local guys) and the serving is a 1/4 tsp. 2 Gringo's Chupacabra has a no MSG version but i didn't see the sodium content for that one.

 

Our nutrition label will show 1/4 tsp serving size so as to stick with the industry norm. I think that the labels should show 1 tsp for the serving size, personally, but if we're the only ones doing it and consumers don't take the time to do the math, we'll appear to be 4 times higher in the "bad" stuff than we really are. We want to be unique, but we have to pick and choose our battles.

 

Just to chime in, I *think* meathead Goldwyn says 1 tablespoon per side of rib rack. Could be wrong. Don’t you have to factor in actual use, not as if it were a seasoning? Again, could be talking out my ass.

 

You'd think, but there doesn't seem to be a whole lot of logic to this part of it all. You aren't talking out of your ass at all. 1 TBSP is about what I put on a side of a rack of ribs, too. Maybe closer to 1.5, but in the same ballpark. The thing is, that is too much for, say, a single pork chop, which I'd say is closer to requiring 1/2 tsp per side. So, do we say 1 TBSP is a serving and the user ends up putting 1/4th of a serving on a pork chop or that 1/4 tsp is a serving, but it takes 8 servings per side of a rack of ribs? 1/4 tsp would be sufficient for a light rub of a petite pork chop, so maybe that is what qualifies for "1 serving"? I don't necessarily agree, but I'm having to play the game.

1 tsp is a pretty fair, down the middle measurement, in my opinion.

This is one area where we are just following suit. I got the recommendation from our production company, then went and checked Meat Church, Oakridge BBQ, Texas Select Seasonings, Plowboy's and others. All listed here call it 1/4 tsp, though there are a couple that call it 1 tsp. Butcher BBQ comes to mind.

We have the ability to update in the future if that is what the people want.

 

I didnt realize it was that low....Pitfaced BBQ rub is balanced quite nicely to not miss the extra salt IMO.

 

Ah. Now *I’m* getting schooled. Makes sense. Rock on, most excellent one.

 

Yeah, I didn't realize that it was that low until we had it run. I knew it was low, but couldn't quantify it. Just for reference, here is the 11 oz label for the regular (same sodium in the spicy, though):



(Kind of cool that it is OUR nutrition label )

Also, sorry for the hijack. Most of this type of talk goes on in the rub thread. Hope I didn't derail too far.

 

1 carb return! Button!

 

So many things that need said.