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Food Smokers and Smoking Tips/Tricks/Techniques

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

  1. Nov 1, 2024 at 11:04 AM
    szidls

    szidls Well-Known Member

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    upload_2024-11-1_11-4-48.png
     
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  2. Nov 1, 2024 at 5:00 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    :rofl::rofl::fistbump:
     
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  3. Nov 1, 2024 at 5:58 PM
    nDub

    nDub Kan kun være malet af en gal mand

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    Not gonna lie if someone was ladling that out of an actual pot, I’d be into it.
     
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  4. Nov 1, 2024 at 8:31 PM
    Beef Nachos

    Beef Nachos Here for a good time, not a long time

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    Agreed. I haven’t had a good menudo in several years.
     
    szidls, nDub[QUOTED] and wilcam47 like this.
  5. Nov 2, 2024 at 12:42 PM
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    I put a chuck roast on the Weber with some mesquite for four hours this morning. Going to chop it up and put it in a chili base. Here are the notes I'm taking as I go along in case I want to add it to my recipe book.

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  6. Nov 2, 2024 at 12:50 PM
    CTSpruceMica

    CTSpruceMica Is a hotdog a sandwich?

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    Chinese 5 spice is a very underrated ingredient...it's very versatile
     
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  7. Nov 2, 2024 at 1:20 PM
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    The chuck roast could stand on its own so I'm pretty sure the chili is going to be nom.

    20241102_124924.jpg
     
  8. Nov 2, 2024 at 1:27 PM
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Agreed! It's a nice way to add sweetness and depth.
     
    Grey 2015 likes this.
  9. Nov 2, 2024 at 1:38 PM
    Stuck Sucks

    Stuck Sucks Aerodynamic styling with functional design

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    Smoking a pig shoulder with hickory wood. The first photo is a couple hours in, and then just before wrapping with butcher paper. The bark came out super smoky/salty yummy.
    IMG_7595.jpg IMG_7601.jpg
     
  10. Nov 2, 2024 at 2:17 PM
    nDub

    nDub Kan kun være malet af en gal mand

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  11. Nov 2, 2024 at 5:40 PM
    nDub

    nDub Kan kun være malet af en gal mand

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    Got an unsolicited “this is good!” from my kids :bananadance:

    IMG_1764.jpg
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    I agree turned out great!
     
    MarX, TS4x4, Grey 2015 and 5 others like this.
  12. Nov 2, 2024 at 5:45 PM
    nDub

    nDub Kan kun være malet af en gal mand

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    I let it “rest” for about 45 minutes and when I cut into it hardly any juice came out. So I figured it was over done and going to be dry… totally the opposite! Super tender pull off the bone and plenty of flavor/moisture.
     
    MarX, nobescare, LOLLY and 2 others like this.
  13. Nov 2, 2024 at 10:14 PM
    Superdave1.0

    Superdave1.0 Grandma Dave

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    Smoking some pork tenderloin that's almost done. About to throw on a baby 6 LB pork butt for overnight smoke. Also grilled some delicious chicken thighs an hour ago. Happy smoking all!

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  14. Nov 3, 2024 at 9:09 AM
    Superdave1.0

    Superdave1.0 Grandma Dave

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    Somehow, the little 6 lb pork butt is stalling on me hard, lol. It's been at 160 ish for a couple of hours.

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  15. Nov 3, 2024 at 9:10 AM
    Kilo Charlie

    Kilo Charlie Disruptor

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    These things happen... don't sweat it. It'll be worth it when it's done!
     
  16. Nov 3, 2024 at 10:59 AM
    Superdave1.0

    Superdave1.0 Grandma Dave

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    It pulled through. Wrapped and cranked up to 300. Resting now.
     
  17. Nov 3, 2024 at 11:23 AM
    Kilo Charlie

    Kilo Charlie Disruptor

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    Woohoo!
     
  18. Nov 3, 2024 at 12:13 PM
    Superdave1.0

    Superdave1.0 Grandma Dave

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    Heading to a wedding. So it HAD to finish, lol. I gambled and got lucky. Cheers!
     
  19. Nov 4, 2024 at 5:14 AM
    TS4x4

    TS4x4 Well-Known Member

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    Guys, I just have to say that I love this thread. Just a bunch of dudes being bros showing off their smoked meats.
    Keep it going.
     
    nobescare, wilcam47, Littles and 3 others like this.
  20. Nov 4, 2024 at 3:44 PM
    Littles

    Littles Stupid is as stupid does.

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