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Food Smokers and Smoking Tips/Tricks/Techniques

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

  1. Apr 14, 2019 at 7:29 PM
    12thmanhawkfan

    12thmanhawkfan Well-Known Member

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    Went with a low calorie dinner tonight.

     
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  2. Apr 14, 2019 at 9:12 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    :goingcrazy::goingcrazy::goingcrazy::goingcrazy::goingcrazy:
     
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  3. Apr 15, 2019 at 5:01 AM
    nDub

    nDub Kan kun være malet af en gal mand

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  4. Apr 15, 2019 at 5:08 AM
    Kanyon71

    Kanyon71 Well-Known Member

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    Ah it’s the signal of our people. :)
     
  5. Apr 15, 2019 at 5:40 AM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    You have my attention
     
  6. Apr 15, 2019 at 5:44 AM
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Smoked these ribeyes last night. These were some of the best I've done.

    20190414_185129.jpg
     
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  7. Apr 15, 2019 at 5:45 AM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    That Garlic I see? and lots of it? :bananadance: Cap on I see too. Looks awesome!
     
  8. Apr 15, 2019 at 5:47 AM
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Yeah :anonymous: I used on of those Montreal steak seasoning packs. Had to try it out.
     
  9. Apr 15, 2019 at 5:55 AM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    Meant to ask. And not trying to offend, just asking questions... What temp do you run? an hour and some change seems way too short for ribs. Much like other meats, the intramuscular fat needs time to render to make them tender and juicy. Most Spares take anywhere from 4-6 hours at 225-250. Baby Backs pretty similar. Real test is to pick em up with some tongs and check for bend:

    [​IMG]

    once they fold over at a good angle (45 or more) and start to break like above, then you are good.

    Of course if how y'all do em is how you like em, then tell me to move along. There is always more than one way to cook. I just like hearing peoples methods and reasons. It's how I keep learning. :cheers:
    Ain't nothing wrong with some Montreal's!
     
  10. Apr 15, 2019 at 7:40 AM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    Just found out we are having a work BBQ for facilities people. no one is bringing brisket... Problem is, it's on Wednesday lunch. Could go brisket shopping tonight. but do I really wanna buy 2 briskets for it out of pocket? would be fun to put myself on a timeline and get outside feedback though. hmmm...
     
  11. Apr 15, 2019 at 7:41 AM
    Bigdaddy4760

    Bigdaddy4760 Well traveled Older Than Dirt

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    Go for it, got plenty of pellets
     
  12. Apr 15, 2019 at 7:47 AM
    Misplaced Nebraskan

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    I do. I'll hit up Costco tonight and see
     
  13. Apr 15, 2019 at 7:47 AM
    Bigdaddy4760

    Bigdaddy4760 Well traveled Older Than Dirt

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    What about pork butts
     
  14. Apr 15, 2019 at 7:54 AM
    Misplaced Nebraskan

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    Ribs, Turkey and a bunch of sides spoken for.

    Thinking 2 briskets and PBBEs... But that's a lot of hooch to spend.
     
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  15. Apr 15, 2019 at 7:55 AM
    Kanyon71

    Kanyon71 Well-Known Member

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    [​IMG]
     
  16. Apr 15, 2019 at 8:37 AM
    nDub

    nDub Kan kun være malet af en gal mand

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    Pork butt! 3.5 hours in. Also tried cutting it for more surface area and bark. We’ll see how that works.

    A7F0758D-47D7-4225-83DD-ABA2C3FF13BD.jpg
     
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  17. Apr 15, 2019 at 8:37 AM
    wilcam47

    wilcam47 Keep on keeping on!

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  18. Apr 15, 2019 at 8:43 AM
    Bigdaddy4760

    Bigdaddy4760 Well traveled Older Than Dirt

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    Interested on how this comes out, been wanting to do this more rub and bark.
     
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  19. Apr 15, 2019 at 8:51 AM
    bvbull200

    bvbull200 Well-Known Member

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    That's where the real fun (misery?) begins :D. Timeline, people counting on you, and food you're barely going to get to eat, but the pride you take in your BBQ means you'll bust your ass to bring your A game regardless. I always sign-up/volunteer for those things at a moment's notice, then figure out the logistics later :rofl:.

    I say do it! They'll love you for it.

    Presumably a little shorter cook time, too, I suppose.

    Of course, you could always just do country style ribs. Pre-cut pork shoulder ;).
     
  20. Apr 15, 2019 at 8:57 AM
    nDub

    nDub Kan kun være malet af en gal mand

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    That is what I’m hoping. This will be the biggest piece of pork I’ve cooked and I’m hoping to eat it tonight for dinner...

    We’ll see!
     

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