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Food Smokers and Smoking Tips/Tricks/Techniques

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

  1. Oct 27, 2016 at 8:26 AM
    #5601
    greeneggsnspam

    greeneggsnspam ಠ_ಠ

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    Too poor to list anything interesting.
    [​IMG]
     
  2. Oct 27, 2016 at 8:43 AM
    #5602
    wilcam47

    wilcam47 Keep on keeping on!

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    Did they ever show Star Trek people eating BBQ??
     
    scottalot likes this.
  3. Oct 27, 2016 at 9:05 AM
    #5603
    greeneggsnspam

    greeneggsnspam ಠ_ಠ

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    About as good as it's going to get

    [​IMG]
     
  4. Oct 27, 2016 at 9:54 AM
    #5604
    t4daddy

    t4daddy Well-Known Member

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    Pine cones, just ask me....
     
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  5. Oct 27, 2016 at 12:17 PM
    #5605
    Kanyon71

    Kanyon71 Well-Known Member

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    I thought those were for when you forgot to bring toilet paper?
     
  6. Oct 27, 2016 at 1:30 PM
    #5606
    wilcam47

    wilcam47 Keep on keeping on!

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    Id rather use poison ivy...
     
  7. Oct 27, 2016 at 1:32 PM
    #5607
    wilcam47

    wilcam47 Keep on keeping on!

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    [​IMG]

    apparently on set they did!
     
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  8. Oct 27, 2016 at 1:44 PM
    #5608
    t4daddy

    t4daddy Well-Known Member

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    When you get as old as I am you NEVER forget toilet paper!!!
     
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  9. Oct 27, 2016 at 1:46 PM
    #5609
    wilcam47

    wilcam47 Keep on keeping on!

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    Neither do I after getting my gall bladder removed!
     
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  10. Oct 27, 2016 at 2:16 PM
    #5610
    Kanyon71

    Kanyon71 Well-Known Member

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    Been there got the scar lol
     
  11. Oct 27, 2016 at 2:27 PM
    #5611
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    Damn it, i'm trying to remember the quote from Grumpy Old Men about "my lumbago killing me"!!
     
  12. Oct 27, 2016 at 2:49 PM
    #5612
    horstuff

    horstuff Re-member

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    Nice find! Grill me up, Jim.
     
  13. Oct 28, 2016 at 8:07 PM
    #5613
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    Trying my hand and a brisket, flat only. Sam's didn't have a full packer available, and only choice.
    image.jpg

    Pretty even thickness after trimming about 1/2 lb of fat.
    image.jpg

    Post trimming.
    image.jpg

    Wife wanted some sweetness, so I rubbed with brown sugar, SPOG, and a touch of cumin and chili powder.
    image.jpg

    I'll be starting it in the AM as soon as it gets up to at least 40F, so I can control the temp a little better on the smoker. The latest i'll start it is 10AM, so we can have a late dinner by 8PM or so. I'm hoping 8-10 hours will be enough to get it to pass the toothpick test after 195 internal temp. Depending on how long it takes to get to 165 IT, I may wrap it and finish it at a higher temp in the oven or crank the heat up in the smoker (depending on how cold it is outside). I know that's cheating, but if I can get 5-6 hours of smoke on it, i'll be happy.

    Wish me luck.
     
    Last edited: Oct 28, 2016
  14. Oct 29, 2016 at 12:43 AM
    #5614
    goblue82

    goblue82 Well-Known Member

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    I read through a few pages. Anything come of the BAMF smokers?
     
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  15. Oct 29, 2016 at 4:30 AM
    #5615
    robssol

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

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    Tangerine Teriyaki Tofu! Good stuff. It impressed my somewhat vegetarian MIL (That just needs a cheeseburger every now and then)

    I tried a Kingsford bag once. It didn't burn for shit I thought it was flame retardant.:notsure:

    IMG_3022.jpg
    Star Trek V "Marshmelons"
     
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  16. Oct 29, 2016 at 8:42 AM
    #5616
    wilcam47

    wilcam47 Keep on keeping on!

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    Good luck! needs a little fat on just to keep it moist...just my opinion..
     
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  17. Oct 29, 2016 at 9:01 AM
    #5617
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    Oh yeah, that pic was the bottom side, top had 1/4" or so still on it.
     
  18. Oct 29, 2016 at 9:20 AM
    #5618
    greeneggsnspam

    greeneggsnspam ಠ_ಠ

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    Looks like a smoking and brewing day tomorrow.

    @scottalot , you can be my beer bitch. :D
     
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  19. Oct 29, 2016 at 9:22 AM
    #5619
    wilcam47

    wilcam47 Keep on keeping on!

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    also once to desired temp let it rest loosely covered in foil for at least 30 minutes...slice and enjoy! We have brisket in the freezer I need to smoke someday soon.
     
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  20. Oct 29, 2016 at 9:53 AM
    #5620
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    With the wind here today, I'm going to start one more load of coal, then after that dips in temp, going to wrap and finish in the oven. Probe after 195IT, then rest for an hour or so.

    Long way to go. Two beers down so far.
    image.jpg
     

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