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Food Smokers and Smoking Tips/Tricks/Techniques

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

  1. Oct 23, 2020 at 3:58 PM
    rcbs204

    rcbs204 Well-Known Member Vendor

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    Any of you gents have the CampChef cooking system? I really want one for my patio to cook outside.
    Looking at the PRO60X
     
  2. Oct 23, 2020 at 4:02 PM
    Martyinco

    Martyinco Well-Known Member

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    Great videos those guys put out :thumbsup:
     
    EricL[QUOTED] likes this.
  3. Oct 23, 2020 at 6:48 PM
    truchador

    truchador Well-Known Member

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    2 hours for 5 guys and 2 grinders to process a deer lol they must grow a lot bigger where u live
    either that or the 6 beers each might slow the process down lol :D
     
    Last edited: Oct 23, 2020
  4. Oct 23, 2020 at 7:26 PM
    GarlicFarts

    GarlicFarts Bertolli Roberto

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    It’s not a rush it’s a drinking event.
     
  5. Oct 25, 2020 at 7:26 AM
    wilcam47

    wilcam47 Keep on keeping on!

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    Well the brisket time took a lot longer than expected i went to bed at 24hr mark still barely at 190° ...let it run about 2.5 more just in case. Let it cool in the smoker. Foran electric smoker it turned out really good!

    20201025_070143.jpg
    20201025_070933.jpg
     
  6. Oct 25, 2020 at 8:56 AM
    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
    Looks good.
     
  7. Oct 25, 2020 at 6:10 PM
    TK-422

    TK-422 Toyota! Oh what a feeling.

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    Time for some ribeyes.

    [​IMG]

    [​IMG]

    [​IMG]
     
  8. Oct 25, 2020 at 6:28 PM
    EricL

    EricL Tomahawk Chopper

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    This is a nice looking setup! Any zoom outs?
     
    Bigdaddy4760 likes this.
  9. Oct 25, 2020 at 6:37 PM
    TK-422

    TK-422 Toyota! Oh what a feeling.

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    sure.

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]
     
  10. Oct 25, 2020 at 6:46 PM
    EricL

    EricL Tomahawk Chopper

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    Nice. We're looking at ideas for our backyard renewal. Thanks!
     
  11. Oct 26, 2020 at 9:01 AM
    LTDSC

    LTDSC 32oz of fun

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    Did another brisket over the weekend. This one was 13lbs, trimmed it friday evening and seasoned it and threw it back in the fridge. Woke up early Saturday to start smoking, was done just in time for dinner after the rest. Total was 16 hours before 2 hour rest. I decided to wrap this one at 160 IT and it was much better than the first one i did a few weeks ago. Super juicy and tender. Absolutely my best one so far.
    76F37995-03A5-440D-B97E-5FB8C2AA237C.jpg


    31521910-C97E-454A-B2CE-B2EBB35E5747.jpg
     
  12. Oct 28, 2020 at 4:32 AM
    Walksinsolitude

    Walksinsolitude Well-Known Member

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    I agree. Found my Hobart buffalo chopper with grinder and pelican head on Craigslist for $650. It is a beast.1CD02B4B-FABE-410C-900C-6E146CA36B84.jpgmy previous grinder was a cheap $120 cabellas unit that I put hundreds of pounds through. The trick is to partially freeze the meat before grinding and it goes real smooth. In my opinion, you are better off buying an inexpensive grinder and purchasing a quality stuffer.
     
    Last edited: Oct 28, 2020
    Cold Iron, WBF610, wilcam47 and 3 others like this.
  13. Oct 29, 2020 at 6:01 PM
    rcbs204

    rcbs204 Well-Known Member Vendor

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    Oh man that is nice, bowl choppers are awesome. Nice find there.
     
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  14. Oct 30, 2020 at 3:22 PM
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    My neighbor texted me and told me he pruned his cherry tree and to have at it. Yes please!

    It about a 30lb piece. I'll let it season until next year.

    20201030_104453.jpg
     
  15. Oct 30, 2020 at 3:24 PM
    Pablo8

    Pablo8 Here!

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    Season?

    That sucker been dead for near 30 years!
     
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  16. Oct 30, 2020 at 3:53 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    Yup
     
    Pablo8[QUOTED] likes this.
  17. Oct 31, 2020 at 5:06 AM
    WBF610

    WBF610 Member well known

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    8lb butt going on today. My dumb ass forgot to clean the wsm after using it last time, and it wasn’t pretty when i took the cover off early this morning. On to the ok joe it went. Will now put 4 hours of smoke on it, then pan and oven it @ 300 to get it done quicker.
    0B0B9373-B0AA-494B-BB3C-51CDC676EAD2.jpg
     
  18. Oct 31, 2020 at 6:37 AM
    SuperBad

    SuperBad Well-Known Member

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    Dino ribs are on. Given a nice coat of worschire sauce then salt and pepper and a light addition of Spicy meat Massage. Testing out adding the smoke tube. Def seems to add a nice additional amount of constant smoke. Been on about 2 hours now. I'm ready for dinner.
     
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  19. Oct 31, 2020 at 3:53 PM
    itzyoboipaul

    itzyoboipaul Well-Known Member

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    Brisket, chicken thighs and a few Wagyu strips

    5E874D95-42C8-4131-BEDE-39C04FF031A7.jpg
    82EE4176-6012-440E-8F09-5CBB3C3A71A8.jpg
    0338862D-F1C8-4AA7-A313-FEB925F6C8F7.jpg
    5CB5E428-5917-4467-86AB-05D48CCEC49C.jpg

    6F9B067C-29D0-4909-B291-A904D34001E0.jpg
     
  20. Oct 31, 2020 at 6:28 PM
    SuperBad

    SuperBad Well-Known Member

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    Ribs came out great. The worschire and rub mix was delicious!

     

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