Food Smokers and Smoking Tips/Tricks/Techniques

Bought a full primal rib roast at Costco this past weekend. Been craving it. Wife too... Gotsta do it.

 

My smoker.....have a buddy that builds these......the first 5-6 were built from mostly used

salvaged parts...compressor cylinder is key part.....scrap 1x1 tubing..etc....mine includes...

used drive line from an ole Chevy truck for smoke flue...spike & rail handles from a mine in Moab

had to buy wheels..axle...hinge...thermometer..works great.....weighs close to 150+ lbs....

use apple..cherry..pear & peach wood for fuel......orchards on my property......

 

Suh-weet. Is that metal thick enough to hold temps good?

 

Nice!! Wish I knew someone that could build me a stick burner...

 

I've been trying to make up my mind for weeks and what smoker I want to drop some coin on.. it's a toss up between Lang reverse flow or Yoder pellet smoker.

 

Tough call. Reverse flow is high on my list. Real high... But pellet pooper has some sweet advantages.

I still have an old 50s 60s fridge I'm gonna convert to a smoker soon. After the move but may add a pooper to it to fill that niche.

 

I never said electric. i only said gas,coal,and wood. that there is electric hybrid. take all those gadgets away and do that in the bad weather.
Thats the one reason i left electric out of my comparison. not to mention that's an eye sore. you should Paton it and improve the look.

 

sorry. had to cause it popped into my head and made me laugh

 

Tough call indeed....2 totally different smokers. One you have to babysit and the other you set it and forget it.

Good luck!

 

yes....holds temp really well.......couple of my favorite meals have been....

smoked venison back straps....still thumping when I put them in smoker...

layered in bacon & apple slices...deer came from my apple orchard....

another is ground elk meatloaf....venison or very lean beef also.......and.....

of course ribs...I cheat....cook in slow cooker about 4 hrs...on low...then place in warmed up

smoker another 2 hr max...always add some type moisture on hot side of smoker...

beer....soda.....apple juice......water......click linky......

http://www.smokegrillbbq.com/smoked-recipes.html

 

I grabbed the DigiQ a month or two back... best purchase since the taco

 

Checked out that site and as soon as I saw "Put your brisket on the grill with the fat side up! This is extremely important and can ruin your brisket if your white fat is turned down because the melting fat will not baste the meat. Your brisket will turn out tough and will be a waste of time and money." I clicked the big red X. People seriously continue to believe this?

 

mine......

fat side down !

 

Correctamundo

 

There will be arguments up or down till we are all dead and gone. You aren't going to ruin it with it up or down and if you do then it was going to be ruined no matter which way you put it.

 

This.

 

Fat cannot and will not penetrate meat due to the essential water base of the protein and meat. Science.

 

time and temp is more of a factor than fatcap up or down

 

Still failing to see how having it up or down changes the fact that it's not going to ruin the cook which is what I stated. Also basting meat isn't always about penetration of the muscle itself if that's what you're looking to accomplish then you need to brine or inject the meat.

End of the day I have cooked both way's and my brisket turns out no different.

 

Having it up will cause the oil from the meat to seep out and run off your rub. Also, the unprotected meat on the grate will burn. Having it down will protect the meat from burning on the grate and the meat can absorb your rub.