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Food Smokers and Smoking Tips/Tricks/Techniques

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

  1. Apr 2, 2013 at 7:24 AM
    #621
    BDDFC

    BDDFC Active Member

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    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.
     
  2. Apr 2, 2013 at 7:37 AM
    #622
    BDDFC

    BDDFC Active Member

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    I made some pulled beef sandwiches last weekend. They were off the chain.

    DSC_0288-001_4692a6a883345752b9a1ea25b23dc6e939dc7b52.jpg

    DSC_0289-001_78d16bfc5ea487ded0a591861c028c963cfc7685.jpg

    DSC_0304-001_be633c906d847f2070516a3c192fa9a29ba45200.jpg

    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.

    DSC_0354-001_a092894c4f739b190eab252432db1b86533f99f0.jpg
     
  3. Apr 2, 2013 at 8:04 AM
    #623
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    W. T. F. That looks awesome!
     
  4. Apr 2, 2013 at 8:07 AM
    #624
    jtav2002

    jtav2002 Kenny Fuckin Powers

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  5. Apr 13, 2013 at 5:11 PM
    #625
    coffeesnob

    coffeesnob Well-Known Member

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    how many hours to smoke a pork butt that weighs 7.5 pounds
     
  6. Apr 13, 2013 at 6:28 PM
    #626
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Depends on the temperature. At 200 degrees I usually plan on 1.5-2 hours per pound.
     
  7. Apr 13, 2013 at 7:41 PM
    #627
    Polymerhead

    Polymerhead [OP] Well-Known Member

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    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.
     
  8. Apr 13, 2013 at 9:51 PM
    #628
    Goflight2

    Goflight2 Well-Known Member

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    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.
     
  9. Apr 15, 2013 at 10:18 AM
    #629
    amaes

    amaes Cuz Stock Sucks

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    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
     
  10. Apr 15, 2013 at 4:18 PM
    #630
    Polymerhead

    Polymerhead [OP] Well-Known Member

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    Thought about it but I think I'll save up a few hundred more and go full custom.
     
  11. Apr 15, 2013 at 4:37 PM
    #631
    amaes

    amaes Cuz Stock Sucks

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    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.
     
  12. Apr 16, 2013 at 7:39 AM
    #632
    oldstick

    oldstick Medicare Member

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    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.
     
  13. Apr 16, 2013 at 8:05 AM
    #633
    BDDFC

    BDDFC Active Member

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    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.
     
  14. Apr 16, 2013 at 8:26 AM
    #634
    oldstick

    oldstick Medicare Member

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    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.
     
  15. Apr 16, 2013 at 4:58 PM
    #635
    BDDFC

    BDDFC Active Member

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    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.
     
  16. Apr 17, 2013 at 7:05 AM
    #636
    Fever

    Fever Well-Known Member

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    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.
     
  17. Apr 17, 2013 at 7:58 AM
    #637
    RJALLDAY702

    RJALLDAY702 U MAD? OH U MAD

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  18. Apr 17, 2013 at 12:46 PM
    #638
    swendling12

    swendling12 Well-Known Member

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    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.
     
  19. Apr 17, 2013 at 1:11 PM
    #639
    Spitfire

    Spitfire Well-Known Member

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    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.
     
  20. Apr 17, 2013 at 5:34 PM
    #640
    amaes

    amaes Cuz Stock Sucks

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    Awesome its something I will have to look into for sure then coming up.
     

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