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Food Smokers and Smoking Tips/Tricks/Techniques

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

  1. Jun 8, 2018 at 10:38 AM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    That's a great plan too. all burnt ends. Have done that before. Just set aside a few for the chef :thumbsup:
     
    WBF610[QUOTED] and Cold Iron like this.
  2. Jun 8, 2018 at 10:49 AM
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    I need to tend my big brinkman every 3 hours or so but I'm in it for the tending. It's an excuse to stay up drinking beer all night.
     
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  3. Jun 8, 2018 at 12:16 PM
    Cold Iron

    Cold Iron Well-Known Member

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    Not the IQ but the BBQ Guru. Once you go with an Automatic Temperature Controller wonder why you didn't get one a long time ago. The IQ is pretty basic but it will get the job done.

    Been looking around here for a long time and you don't see a 22" WSM below $300.

    Tell him $350 and that your on your way. You DO need the Rotisserie for the WSM.

    [​IMG]

    The only one that makes a roti for the WSM is Cajun Bandit AFAIK. You cook directly over the coals with a unique flavor profile like a PBC or UDS. Except yours is spinning. And some of the best birds every have been done that way.

    Being a Cajun Bandit it should be reversible and you can use it on a 22" kettle and cook indirect if you want also.

    [​IMG]

    As long as everything works and the smoker is in really good shape I'd do it. He has ~$700 in it or a little more. You could also start at $300 he most likely is hoping for $350 IME.
     
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  4. Jun 8, 2018 at 1:04 PM
    bvbull200

    bvbull200 Well-Known Member

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    Fresh wiper fluid
    Three's company?

    I think I might grab one to smoke on Sunday.
     
  5. Jun 8, 2018 at 1:21 PM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    I've heard of smoked brisket, oven baked brisket, slow cooker brisket...

    but this could be the first ménage à trois brisket?!?!

    @WBF610 you in? :boink::D

    :rofl:
     
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  6. Jun 8, 2018 at 1:25 PM
    bvbull200

    bvbull200 Well-Known Member

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    I think we're good as long as we don't make eye contact while rubbing our meat.

    :rofl:
     
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  7. Jun 8, 2018 at 1:30 PM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    I see a new logo and saying in the future for a new rub :devil:

    Pitface Limited Edition:
    Ménage à Trois
    Brisket Rub

    "No eye contact allowed" (cause spices in the eyeball is a bad thing)



    Only salt, pepper, garlic (three ingredients... get it... :D)


    If I design a pic you better make this :rofl::rofl::rofl::rofl:
     
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  8. Jun 8, 2018 at 1:54 PM
    WBF610

    WBF610 Member well known

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    . NO

    NOOOO






    Maybe.

    I’ve been in an extended stall pattern here. Hit 165 in a few hours, and here we sit. I’m being stubborn and not wrapping since it’s all for burnt ends. I want some good bark. Temps in the WSM are rising, I imagine the water is gone, oh well. I’m not opening it until the alarm beeps at 205* on the meat.
     
  9. Jun 8, 2018 at 2:20 PM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    :D
     
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  10. Jun 8, 2018 at 2:41 PM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    Going for a 600* run on the pooper for a steak trial. Pics to follow
     
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  11. Jun 8, 2018 at 3:55 PM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    So. As expected. The pooper for steaks was aborted. Took like 45 mins to get to 450*. Threw em on. After 5 mins they were up to 110* internal and looked like this

    20180608_172745.jpg

    Fired up the gasser and seared em well to 125.

    I'm sure if I was patient enough to let the grill get to Max temp it'd work better, but I didn't buy it for high temp grilling. Had to try though.
     
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  12. Jun 8, 2018 at 4:48 PM
    CurtB

    CurtB Old Timer knowitall

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    Should have bought a GMG, and Grill Grates... :p
     
  13. Jun 8, 2018 at 5:02 PM
    itzyoboipaul

    itzyoboipaul Well-Known Member

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  14. Jun 8, 2018 at 5:12 PM
    Misplaced Nebraskan

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    :D
    Yeah. Thinner metal would be better in that regard. And there is a trap door plate for grilling available but I don't wanna grill over the fire pot. Still may get grill grates and give em a go. Just gotta be patient and let it heat all the way up next time. Flavor was really good though.
     
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  15. Jun 8, 2018 at 5:30 PM
    WBF610

    WBF610 Member well known

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    Brisket is at 184!! Haven’t looked at it since 2pm. Can’t wait.
     
  16. Jun 8, 2018 at 5:32 PM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    you set the bar realllly high from the contest cook... :D:bowdown: But looking forward to the pics :bananadance:
     
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  17. Jun 8, 2018 at 5:37 PM
    WBF610

    WBF610 Member well known

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    No wrap on this one, and it’s all being cubed for burnt ends. I’ll make sure to get a few picks when I’m cutting it up.
     
  18. Jun 8, 2018 at 5:53 PM
    oscolivar1

    oscolivar1 Well-Known Member

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    Leg quarters with some Plum wood!!

    Went and tried some of the lump charcoal from big green egg. Huge difference in flavor from the regular kingsford briquettes and other lump brands. Might make the full switch.
    86CB82CF-405A-4EAA-96AC-7F954A1B9073.jpg
    5A584B6F-0165-49E4-A661-BDB44E660AE6.jpg 0D1186F7-97E1-4B11-A33C-B1FC47DD32A0.jpg
    1DBE809D-22FF-438D-BE79-37242461B4B5.jpg
     
  19. Jun 8, 2018 at 5:54 PM
    Bigdaddy4760

    Bigdaddy4760 Well traveled Older Than Dirt

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    Looks good!!
     
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  20. Jun 8, 2018 at 6:20 PM
    WBF610

    WBF610 Member well known

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    Ok, I had to look, and probe it. This sucker is done. There might be one spot that is under, but it’ll all get back on the smoker tomorrow at the party in some sauce. I don’t think I’ll ever wrap again. I can’t wait to cut into this tomorrow.

    She’s wrapped and resting for an hour or two, then into the fridge. I may have to cheat, this thing smells awesome. My only complaint, not much pan juice to mix in with the sauce.

    488AFA47-BF76-44CC-86D8-CAE5A17F6E8E.jpg
     
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