1. Welcome to Tacoma World!

    You are currently viewing as a guest! To get full-access, you need to register for a FREE account.

    As a registered member, you’ll be able to:
    • Participate in all Tacoma discussion topics
    • Communicate privately with other Tacoma owners from around the world
    • Post your own photos in our Members Gallery
    • Access all special features of the site

Food Smokers and Smoking Tips/Tricks/Techniques

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

  1. Apr 1, 2013 at 8:32 PM
    #621
    t4daddy

    t4daddy Well-Known Member

    Joined:
    Jun 16, 2010
    Member:
    #39041
    Messages:
    4,976
    Gender:
    Male
    North Alabama
    Vehicle:
    2008 PreRunner Double Cab
    Shoulder to shoulder for sure cook at different rates. I always wrap but leave in the smoker, turn up the temp a bit and watch for finish temps. I usually do bone in, it will pull out completely meatless. I do score the butt deeply (for more surface/bark area). I've had two similar weight butts finish two hours apart?
     
  2. Apr 2, 2013 at 7:24 AM
    #622
    BDDFC

    BDDFC Active Member

    Joined:
    Feb 4, 2013
    Member:
    #96823
    Messages:
    38
    Gender:
    Male
    PA
    Vehicle:
    05 Double Cab Sport LB 4wd
    Yeah, I've found that loins are better cooked to 145* and sliced, tender and juicy that way. Cooking them until they pull almost guarantee's dried out pork. You can sauce them up good but it's just not the same as a shoulder meat.


    I've gone to 205* and beyond before some of my butts have given up. I always use a probe test with butts. When a probe slides in like butter it's done. You're right though, generally if the bone pulls out clean it's more than likely done. Obviously, that doesn't help much when you're cooking boneless though.

    Nothing wrong with finishing in the oven, heat is heat, oven or smoker it will do the same thing provided the temperatures are the same in each.

    Resting them in a a cooler helps too. I always double wrap mine in heavy duty foil and stick them in a prewarmed cooler wrapped in towels for at minimum an hour. I've gone 5 hours in the cooler and the meat is still too hot to pull with my hands when I pull them out. The longer the rest the better IMO.
     
  3. Apr 2, 2013 at 7:37 AM
    #623
    BDDFC

    BDDFC Active Member

    Joined:
    Feb 4, 2013
    Member:
    #96823
    Messages:
    38
    Gender:
    Male
    PA
    Vehicle:
    05 Double Cab Sport LB 4wd
    I made some pulled beef sandwiches last weekend. They were off the chain.

    [​IMG]

    [​IMG]

    [​IMG]

    I turned it into this diabolical beauty for a throwdown over on the brethren.

    Homemade turkey burger with provolone, 2 de-boned smoked chicken thighs, pulled beef, a couple ABT's, a long hot pepper, and a cold one.

    [​IMG]
     
  4. Apr 2, 2013 at 8:04 AM
    #624
    la0d0g

    la0d0g Its 4 o’clock somewhere

    Joined:
    Jan 25, 2011
    Member:
    #49903
    Messages:
    4,828
    Gender:
    Male
    First Name:
    Matt
    running for the hills
    Vehicle:
    For crawling not hauling
    W. T. F. That looks awesome!
     
  5. Apr 2, 2013 at 8:07 AM
    #625
    jtav2002

    jtav2002 Kenny Fuckin Powers

    Joined:
    Jun 29, 2009
    Member:
    #19074
    Messages:
    4,499
    Gender:
    Male
    First Name:
    Josh
    Reading, PA
    Vehicle:
    2013 Tundra DBL Cab TRD OR
    Mother of god
     
  6. Apr 13, 2013 at 5:11 PM
    #626
    coffeesnob

    coffeesnob Well-Known Member

    Joined:
    Feb 7, 2010
    Member:
    #30892
    Messages:
    6,103
    Gender:
    Male
    VA
    Vehicle:
    2010 access 4 cyl 2 wd
    how many hours to smoke a pork butt that weighs 7.5 pounds
     
  7. Apr 13, 2013 at 6:28 PM
    #627
    la0d0g

    la0d0g Its 4 o’clock somewhere

    Joined:
    Jan 25, 2011
    Member:
    #49903
    Messages:
    4,828
    Gender:
    Male
    First Name:
    Matt
    running for the hills
    Vehicle:
    For crawling not hauling
    Depends on the temperature. At 200 degrees I usually plan on 1.5-2 hours per pound.
     
  8. Apr 13, 2013 at 7:41 PM
    #628
    Polymerhead

    Polymerhead [OP] Well-Known Member

    Joined:
    Oct 15, 2010
    Member:
    #44737
    Messages:
    3,420
    Gender:
    Male
    Missouri
    Vehicle:
    '10 4x4 DC SR5
    WeatherTech liners, Kenwood Media Receiver, Alpine S 6x9 speakers, Sound Ordnance 8" Sub, OEM running boards, MK6 wheels, Dynapro ATs, Tint, Bed Mat, Avid light bar, KC Daylighters
    Smoke it for 6 hrs at 200-250 and then double wrap it in foil & into an oven until the meat reads 200 deg. Plan on 12 hrs or so total. Maybe less if there's no bone.
     
  9. Apr 13, 2013 at 9:51 PM
    #629
    Goflight2

    Goflight2 Well-Known Member

    Joined:
    Mar 7, 2011
    Member:
    #52555
    Messages:
    682
    Gender:
    Male
    First Name:
    Chris
    Southern Cal
    Vehicle:
    Supercharged 2011 4x4 LB
    TRD Supercharger Snug top SL Window Tint 5% rear, 35% front, 40% windshield Avid Off Road bolt on sliders Andres Toyota Horns Hard-wired Garmin Nav Weather Techs 5100's in front Rear TSB Bed Extender OEM Roofrack TRD Exhaust Ultra gauge 18" Monster XD's on Nitto Terra Grapplers
    Smoked at 275* for about an hour and a half. Finished on grill for sear. Some people sear first, but I think it doesn't make sense to "seal" the juices in when I'm trying to smoke the flavor in. Lol.
     
  10. Apr 15, 2013 at 10:18 AM
    #630
    amaes

    amaes Cuz Stock Sucks

    Joined:
    May 26, 2009
    Member:
    #17658
    Messages:
    7,787
    Gender:
    Male
    First Name:
    Alex
    Chandler, AZ
    Vehicle:
    2011 FJ Built
    ICON Stage 6, RCI Skids, Blacked out
    anyone have a big green egg or a ceramic type grill? How do you like it? I live in a condo and don't have a yard but can us it in front of my garage. But anyways I love using lump charcoal and looking to upgrade here soon. I already have a gas grill also so this will be a second grill for me
     
  11. Apr 15, 2013 at 4:18 PM
    #631
    Polymerhead

    Polymerhead [OP] Well-Known Member

    Joined:
    Oct 15, 2010
    Member:
    #44737
    Messages:
    3,420
    Gender:
    Male
    Missouri
    Vehicle:
    '10 4x4 DC SR5
    WeatherTech liners, Kenwood Media Receiver, Alpine S 6x9 speakers, Sound Ordnance 8" Sub, OEM running boards, MK6 wheels, Dynapro ATs, Tint, Bed Mat, Avid light bar, KC Daylighters
    Thought about it but I think I'll save up a few hundred more and go full custom.
     
  12. Apr 15, 2013 at 4:37 PM
    #632
    amaes

    amaes Cuz Stock Sucks

    Joined:
    May 26, 2009
    Member:
    #17658
    Messages:
    7,787
    Gender:
    Male
    First Name:
    Alex
    Chandler, AZ
    Vehicle:
    2011 FJ Built
    ICON Stage 6, RCI Skids, Blacked out
    I thought about that. I have access to 24" pipe for free or just about free but I really don't think I want to build a smoker.
     
  13. Apr 16, 2013 at 7:39 AM
    #633
    oldstick

    oldstick Middle Age Member

    Joined:
    Feb 17, 2011
    Member:
    #51331
    Messages:
    993
    Gender:
    Male
    I too am seeking a similar smoker/grill. One tip, if you search for the Chargriller Akorn kamado style grill, it works just the same. You can hardly find any reviews from anyone that is not 100% satisfied. And it is metal (not fragile) and insulated for temp control and only about $300 at Lowes.

    Everyone I have heard loves the green eggs too but way pricey for me just for a grill.
     
  14. Apr 16, 2013 at 8:05 AM
    #634
    BDDFC

    BDDFC Active Member

    Joined:
    Feb 4, 2013
    Member:
    #96823
    Messages:
    38
    Gender:
    Male
    PA
    Vehicle:
    05 Double Cab Sport LB 4wd
    I agree about the acorn. It's a very nice cooker for the money. It won't hold temps quite like a ceramic though. I also agree the bge is pricy, but it's more than just a grill. You can do anything from cold smoking cheese at under 100* to pizza at over 700*. Go low and slow for 20+ hours or just grill some steaks if you want. It's probably the most versatile cooker out there. That said there alternatives like kamado joe and primo. The egg also has a lifetime warranty. If you want a good cheap smoker just build a UDS.
     
  15. Apr 16, 2013 at 8:26 AM
    #635
    oldstick

    oldstick Middle Age Member

    Joined:
    Feb 17, 2011
    Member:
    #51331
    Messages:
    993
    Gender:
    Male
    Every review I've read say's the akorn will hold temps perfectly even down below 200. After a couple trial runs to learn the damper settings that is.
     
  16. Apr 16, 2013 at 4:58 PM
    #636
    BDDFC

    BDDFC Active Member

    Joined:
    Feb 4, 2013
    Member:
    #96823
    Messages:
    38
    Gender:
    Male
    PA
    Vehicle:
    05 Double Cab Sport LB 4wd
    If I were looking to spend $300 on a smoker I wouldn't hesitate to buy an Acorn for sure. There's a ton of value there.
     
  17. Apr 17, 2013 at 7:05 AM
    #637
    Fever

    Fever Well-Known Member

    Joined:
    Nov 3, 2009
    Member:
    #25372
    Messages:
    115
    Gender:
    Male
    Portland, Maine
    Vehicle:
    TRD OFF RD
    TRD exhaust,remote starter, heated seats, Westin Bull Bar,TRD CAI, Weathertechs
    I have a Primo round Kamado (equivalent to a lg BGE) , found it on CL for $300 (used twice:eek:). They are great! Use very little lump, even in the winter. As previously stated you smoke, grill and bake. If I were buying new, and money was not the object, I would get the Primo XL oval so you can set up easier for direct/indirect cooking at once.
     
  18. Apr 17, 2013 at 7:58 AM
    #638
    RJALLDAY702

    RJALLDAY702 U MAD? OH U MAD

    Joined:
    Sep 12, 2011
    Member:
    #63360
    Messages:
    14,141
    Gender:
    Male
    First Name:
    RJ
    Hermosa Beach
    Vehicle:
    08'
    6" Ruff Country DBL
  19. Apr 17, 2013 at 12:46 PM
    #639
    swendling12

    swendling12 Well-Known Member

    Joined:
    Dec 30, 2009
    Member:
    #28486
    Messages:
    403
    Gender:
    Male
    First Name:
    Sean
    Nebraska
    Vehicle:
    09 Reg Cab SR5 4 cyl 5spd 4x4
    My fiance and I split up three weeks ago, so I went out and bought the Traeger that she always said was too expensive. Got a Lil' Tex Elite, so far I haven't had a ton of time to experiment, but I've made a brisket, some chops, and chicken; and have been very satisfied with the results. Want to make a Boston butt to pull once I finally have the time to dedicate to it. Also working on getting all of the little accessories and different pellets to try out.
     
  20. Apr 17, 2013 at 1:11 PM
    #640
    Spitfire

    Spitfire Well-Known Member

    Joined:
    Feb 4, 2011
    Member:
    #50544
    Messages:
    154
    Gender:
    Male
    AZ West Valley
    Vehicle:
    05 TRD Taco
    OME Lift, Stubbs Sliders, Truxedo cover, Pioneer Avic deck, speakers/amp etc., Black badges.
    I bought a Kamado Joe Ceramic grill for Christmas. I love it. I cook at least twice a week on it. I try to do a turkey or boston butt then use that for lunch meat all week. Beats paying 10/lb for deli sliced meat. It works well for eating healthy because we eat out less and eat better cuts of meat. Zero regrets, my gas grill just sits unless I am finishing ribs.
     
To Top