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Food Smokers and Smoking Tips/Tricks/Techniques

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

  1. Nov 29, 2013 at 6:49 AM
    #861
    CanadaToy

    CanadaToy Well-Known Member

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    Mmm yep that's what i'm looking for (going to make pulled pork taco's)

    The brisket i got up to 190 but i really should have left it on there longer and got it a bit higher. Same for the ribs. I'm still new at this :eek:

    I've been reading / asking around, and hearing anywhere from 185 to 225.

    Once i get the meat in the 195-200 region, how long should i keep it at that temperature, to ensure it's perfect? (I've got a 7lb roast... planning on throwing it on the grill at 0930 and taking it off at 1900)

    Thanks,
    Greg
     
  2. Nov 29, 2013 at 10:31 AM
    #862
    t4daddy

    t4daddy Well-Known Member

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    On pork butts, once I see 195 I take it off the smoker (it's already been foiled, I foil at about 150 or so) then wrap in a couple of old towels, then drop it into a cooler and let it "rest" for at least an hour, longer is fine.
     
  3. Nov 29, 2013 at 1:27 PM
    #863
    Polymerhead

    Polymerhead [OP] Well-Known Member

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    Agreed - once it hits temp, take it off & let it rest. I often run out of smoke during the stall around 165, so it's double wrapped with foil & into a 210 deg stove until it hits 195. Then you can just turn off the stove & let it rest in there for an hour or two. Works great!
     
  4. Nov 29, 2013 at 6:35 PM
    #864
    skygear

    skygear                    

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    Helped a neighbor do a 65# pig. He wanted to smoke it. SO he tossed chard briskets under it :facepalm: I had to stop and remove all the stuff and explain how it worked. 10 hours later and boy was it good.
     
  5. Dec 2, 2013 at 11:19 AM
    #865
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    I did up some smoked goodies for the holiday. Atomic buffalo turds, a fatty with onions/green peppers/cheddar cheese, and a thanksgiving fatty using turkey sausage/cream cheese/cranberries all rolled in bacon (since the turkey sausage doesn't have a ton of fat). All of it turned out awesome.


    Oh, and I also made a raspberry and bbq sauce for the ATBs. Nice spicy and sweet combo for them.

    ABTs
    [​IMG]

    Thanksgiving fatty
    [​IMG]

    Onion, green pepper, and cheddar fatty being assembled
    [​IMG]

    In they go
    [​IMG]

    After a few hours
    [​IMG]
     
  6. Dec 2, 2013 at 4:27 PM
    #866
    Redfox1

    Redfox1 'Stralia! Riding Roo's and wrangling koalas

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    subbed! I have this smoker too, I just brought it back down from the cabin but I think I forgot the water pan… Anyone have any ideas to replace it? I bought a little foil pan thing but I don't think it'll fit. Also bought a whole chicken and some wood chips and charcoal. So I think I'll try to give it a shot tomorrow.

    Any tips are appreciated!
     
  7. Dec 2, 2013 at 6:19 PM
    #867
    Cold Iron

    Cold Iron Well-Known Member

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    Not sure of the model but most of them are the same. Measure the brackets on the inside and see if this water pan fits- $6.99 It fits my Masterbuilt and the cheapest that I have ever found.

    Saturday when I came back from hunting decided to put a top butt on with a blue cheese jalapeno rub. I don't wrap through the stall but keep pushing through it so took me till 1 AM. Not smart starting so late and getting up to run the dog early Sunday chasing birds, but it was worth it.

    buttbluecheese_zps5d2ee7ed_11a2bce5b9cfe843e68bee4f3749d92a3f85e34e.jpg

    Love the pictures and ideas in this thread. Especially using bacon and bacon fat on turkey and lean meats. I spent enough years in the South that I know all great recipes start with first you cook a pound of bacon. Been up North too long I guess, thanks for the reminder.
     
  8. Dec 2, 2013 at 6:49 PM
    #868
    Redfox1

    Redfox1 'Stralia! Riding Roo's and wrangling koalas

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    Thanks Cold Iron. I will check it out! +1
     
  9. Dec 5, 2013 at 10:41 PM
    #869
    hualampeter

    hualampeter Well-Known Member

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    I have a hard to deciding what pellet grill to get. Traeger or Rec Tec? >:) TW help me out!
     
  10. Dec 6, 2013 at 3:47 AM
    #870
    t4daddy

    t4daddy Well-Known Member

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    The Traegers are awesome!! No experience with Rec Tec.
     
  11. Dec 6, 2013 at 6:55 AM
    #871
    robssol

    robssol If it ain't broke, leave it the eff alone!

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    Try smoked beer can chicken :thumbsup:
     
  12. Dec 6, 2013 at 7:10 AM
    #872
    CanadaToy

    CanadaToy Well-Known Member

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    That's what i want to try next! Any tips?

    Here is my pork shoulder...

    mustarded and memphis style rub'd
    AE70B392-2637-4104-A5A1-E21C2DC2FA47_zps_f62109bc033e944186c1e08ae8153f127c71f220.jpg
    pulled, the GF made a delicious slaw and some guac
    1FE32911-42A7-406C-A762-CCFE8F1AE6C1_zps_056361991adc238918499bf55c75d59687b685a7.jpg
    And finally... pulled pork tacos. Theses were the best tacos i've ever had
    5825DA26-4399-478C-939E-5254A179DE49_zps_0fd94a616fbae1f347d58285e29a87835dabb3ce.jpg
     
  13. Dec 6, 2013 at 10:43 AM
    #873
    la0d0g

    la0d0g Its 4 o’clock somewhere

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  14. Dec 6, 2013 at 12:46 PM
    #874
    robssol

    robssol If it ain't broke, leave it the eff alone!

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    Whenever I beer can chicken (or turkey) I use the darkest lager I can find. I put some of the rub in the beer, and seal the neck opening. :thumbsup:
     
  15. Dec 6, 2013 at 2:29 PM
    #875
    t4daddy

    t4daddy Well-Known Member

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    This or another article like it has been posted in this thread several pages back. Seems the beer can thing is just a myth. Before going off on me, I've done "drunken chickens" for twenty years, (with fine results, I might add) until I read one of these articles and gave it a go my self. Me and my circle of friends can tell absolutely no difference in taste or moistness. Read and test and come to your own conclusions. Now I use a couple of soup cans with both ends removed, that way the bird can get more heat/smoke inside the cavity making a cook quicker.

    http://www.nakedwhiz.com/beercanchicken.htm
     
  16. Dec 6, 2013 at 2:47 PM
    #876
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Another article on it.
     
  17. Dec 6, 2013 at 2:50 PM
    #877
    Yotamac

    Yotamac Well-Known Member Vendor

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    Stuff, stuff and more stuff
  18. Dec 6, 2013 at 3:04 PM
    #878
    t4daddy

    t4daddy Well-Known Member

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    I knew one was here somewhere...
     
  19. Dec 6, 2013 at 3:13 PM
    #879
    robssol

    robssol If it ain't broke, leave it the eff alone!

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    Interesting read. Do you brine the bird, use a rub, or just leave it plain? I will have to try your method. When I smoke ribs I fill a pan with apple cider, and that does boil. I'm thinking of trying a similar method with my next chicken after reading the beer can chicken myth article.:hungry:
     
  20. Dec 6, 2013 at 3:41 PM
    #880
    t4daddy

    t4daddy Well-Known Member

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    Personally, I've just started experimenting with brining. My first attempt yielded rubbery skin and very little, if any, additional moisture (maybe I didn't brine long enough). I've since read one can leave the bird in the fridge AFTER brining to avoid this, letting the skin dry out a bit before smoking. I'll be trying this in the very near future.
     

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