Anyone smoke meat?

[lokiju]

Originally posted by: Pliablemoose
Dammed naked frog made me order a Weber Smoky Mtn something or other

Link to smoker?

I've been wanting to get one.

 

[oogabooga]

i made a smoke out of a garbage can since i was looking for a project. All told set me back around 70 bucks (not super cheap but not too bad either). I mainly wanted just to have some fun.

So far i've cooked chicken and a london broil on it to reasonable success. Going to pick up some wood chunks (as opposed to wood chips) and going to try some brats or tri-tip

 

[TheSlamma]

Yes, I buy whole frying chickens, brine em overnight and make one of the baddest chickens of all time!

Takes about 5 hours on my smoker

Then for Briscut or beef ribs I use my BBQ I had a guy down in 5 points make for me.

 

[nakedfrog]

Originally posted by: V00DOO

Originally posted by: vi edit

Originally posted by: gar3555

Originally posted by: Pacfanweb
WSM, Weber Smokey Mountain smoker. Best small smoker you can get. I'm getting ready to buy one after trying a couple others that ended up sucking.

Traeger FTW! works as both a grill and a smoker.

Uhhh, my Weber Smokey Mountain cost $169 w/ free shipping. The cheapest I see there is $800.

I could by a Smokey Moutain, a Weber Kettle Grill, and a decent propane grill (quick chicken, dog, and burger grilling) for the same price as one of those.

Where did you see the WSM for $169 with free shipping? Amazon has it for $199 with free shipping. I am looking to buy one.

The price fluctuates, I ordered when it was $179.99 last week

 

[Genx87]

The title of this thread means it is going places!

 

[RayH]

I've got a Big Green Egg and there isn't a problem with smoking if you've got the fire control right. My record is a 22hr pork shoulder with a single load of charcoal.

 

[TheSlamma]

Originally posted by: nakedfrog

Originally posted by: V00DOO

Originally posted by: vi edit

Originally posted by: gar3555

Originally posted by: Pacfanweb
WSM, Weber Smokey Mountain smoker. Best small smoker you can get. I'm getting ready to buy one after trying a couple others that ended up sucking.

Traeger FTW! works as both a grill and a smoker.

Uhhh, my Weber Smokey Mountain cost $169 w/ free shipping. The cheapest I see there is $800.

I could by a Smokey Moutain, a Weber Kettle Grill, and a decent propane grill (quick chicken, dog, and burger grilling) for the same price as one of those.

Where did you see the WSM for $169 with free shipping? Amazon has it for $199 with free shipping. I am looking to buy one.

The price fluctuates, I ordered when it was $179.99 last week

Shoot I got my Brinkmann Smokin' Grill for $35, does the same job. Been smokin' on it for years.

 

[Pacfanweb]

Originally posted by: TheSlamma
The price fluctuates, I ordered when it was $179.99 last week

Shoot I got my Brinkmann Smokin' Grill for $35, does the same job. Been smokin' on it for years.

[/quote]
But it won't do it like this:

egarding temps & fuel - after the initial 45 minute runup, my WSM will hold a constant 225 degrees for a solid 12 hours with a full ring of charcoal. If I'm doing a 16 hour marathon smoke of 30 pounds worth of pork butt, I'll have to add a little more fuel and give it a stir around the 10-12 hour mark to get me through.

WSM is famous for holding temp for a long time. The cheaper smokers you have to tend to a lot.

 

[TheSlamma]

Originally posted by: Pacfanweb

Originally posted by: TheSlamma
The price fluctuates, I ordered when it was $179.99 last week

Shoot I got my Brinkmann Smokin' Grill for $35, does the same job. Been smokin' on it for years.

But it won't do it like this:

egarding temps & fuel - after the initial 45 minute runup, my WSM will hold a constant 225 degrees for a solid 12 hours with a full ring of charcoal. If I'm doing a 16 hour marathon smoke of 30 pounds worth of pork butt, I'll have to add a little more fuel and give it a stir around the 10-12 hour mark to get me through.

WSM is famous for holding temp for a long time. The cheaper smokers you have to tend to a lot.

True,

I stick with yard bird and briscut in that thing, If I was to do anything bigger I would use my other BBQ I had made for me, it's made from the core of a water heater.

But to be honest I won't touch swine with a 10 foot pole

 

[heymrdj]

Am I the only one that thought this was going to be a gays coming out of the closet thread?

 

[nakedfrog]

Originally posted by: TheSlamma

Originally posted by: Pacfanweb

Originally posted by: TheSlamma
The price fluctuates, I ordered when it was $179.99 last week

Shoot I got my Brinkmann Smokin' Grill for $35, does the same job. Been smokin' on it for years.

But it won't do it like this:

egarding temps & fuel - after the initial 45 minute runup, my WSM will hold a constant 225 degrees for a solid 12 hours with a full ring of charcoal. If I'm doing a 16 hour marathon smoke of 30 pounds worth of pork butt, I'll have to add a little more fuel and give it a stir around the 10-12 hour mark to get me through.

WSM is famous for holding temp for a long time. The cheaper smokers you have to tend to a lot.

True,

I stick with yard bird and briscut in that thing, If I was to do anything bigger I would use my other BBQ I had made for me, it's made from the core of a water heater.

But to be honest I won't touch swine with a 10 foot pole

Dude, pork ribs > *

 

[nakedfrog]

Originally posted by: heymrdj
Am I the only one that thought this was going to be a gays coming out of the closet thread?

Are you saying that because the thread was started by a Miata driver?

 

[TheSlamma]

Originally posted by: nakedfrog

Originally posted by: TheSlamma

Originally posted by: Pacfanweb

Originally posted by: TheSlamma
The price fluctuates, I ordered when it was $179.99 last week

Shoot I got my Brinkmann Smokin' Grill for $35, does the same job. Been smokin' on it for years.

But it won't do it like this:

egarding temps & fuel - after the initial 45 minute runup, my WSM will hold a constant 225 degrees for a solid 12 hours with a full ring of charcoal. If I'm doing a 16 hour marathon smoke of 30 pounds worth of pork butt, I'll have to add a little more fuel and give it a stir around the 10-12 hour mark to get me through.

WSM is famous for holding temp for a long time. The cheaper smokers you have to tend to a lot.

True,

I stick with yard bird and briscut in that thing, If I was to do anything bigger I would use my other BBQ I had made for me, it's made from the core of a water heater.

But to be honest I won't touch swine with a 10 foot pole

Dude, pork ribs > *

it's all yours

 

[heymrdj]

Originally posted by: nakedfrog

Originally posted by: heymrdj
Am I the only one that thought this was going to be a gays coming out of the closet thread?

Are you saying that because the thread was started by a Miata driver?

Didn't know that..but now I'm quite affirmed this thread has a secret society of invisable posters and posts that are admitting about coming out of the closet and hooking up in a massive smoking porking orgy.

 

[IHateMyJob2004]

Originally posted by: Jeff7
<Obligatory>

No, but your mom sure smoked mine last night!

</obligatory>

Wow, first response!!!!

 

[Muse]

Never, but I make my own sausage (bulk).

 

[nakedfrog]

Reporting back, those were some of the best ribs I've ever had, and I didn't have any trouble. Used a few hickory chunks and a few handfuls of apple chips that I soaked (since they were smaller).

 

[ponyo]

Originally posted by: nakedfrog
Reporting back, those were some of the best ribs I've ever had, and I didn't have any trouble. Used a few hickory chunks and a few handfuls of apple chips that I soaked (since they were smaller).

Did you do the foil method on the ribs?

I'm going to smoke some ribs and salmon when I get a day off. Work is killing me right now so I don't have the time to use the smoker.

 

[iamme]

i also picked up a WSM when it was on sale for $179 @ amazon.com. looking to smoke my first batch of ribs tomorrow!

 

[spidey07]

Originally posted by: nakedfrog
Reporting back, those were some of the best ribs I've ever had, and I didn't have any trouble. Used a few hickory chunks and a few handfuls of apple chips that I soaked (since they were smaller).

My favorite wood for piggy is apple, followed by peach. Combine this with a spicy rub and you have the best piggy ever.

 

[potato28]

How the hell will that fit in my pipe?

 

[nakedfrog]

Originally posted by: Naustica

Originally posted by: nakedfrog
Reporting back, those were some of the best ribs I've ever had, and I didn't have any trouble. Used a few hickory chunks and a few handfuls of apple chips that I soaked (since they were smaller).

Did you do the foil method on the ribs?

I'm going to smoke some ribs and salmon when I get a day off. Work is killing me right now so I don't have the time to use the smoker.

Nope, I rolled them and stuck them with skewers to keep them that way.
I smoked some salmon after we ate the ribs.

 

[nakedfrog]

Originally posted by: spidey07

Originally posted by: nakedfrog
Reporting back, those were some of the best ribs I've ever had, and I didn't have any trouble. Used a few hickory chunks and a few handfuls of apple chips that I soaked (since they were smaller).

My favorite wood for piggy is apple, followed by peach. Combine this with a spicy rub and you have the best piggy ever.

I used Famous Dave's Rich & Sassy for half of them, and Sweet Baby Ray's on the other half, and I have to give the nod to FD. I probably would have used all apple if they'd had chunks, but these results were pleasing.
The rub had just the right amount of kick to it.

 

[Pliablemoose]

Just fired mine up, I have a 13 lb briskit and 3 ribs ready to go

 

[ponyo]

Originally posted by: nakedfrog

Originally posted by: Naustica

Originally posted by: nakedfrog
Reporting back, those were some of the best ribs I've ever had, and I didn't have any trouble. Used a few hickory chunks and a few handfuls of apple chips that I soaked (since they were smaller).

Did you do the foil method on the ribs?

I'm going to smoke some ribs and salmon when I get a day off. Work is killing me right now so I don't have the time to use the smoker.

Nope, I rolled them and stuck them with skewers to keep them that way.
I smoked some salmon after we ate the ribs.

I bet the ribs were kind of chewy and tough. I prefer the ribs fall off the bone style. So I always foil mine for at least one hour. You can also speed up the cooking time if you foil. 2-3 hours naked with skewers, 1 hour tightly foiled with liquid of your choice, 1 hour with naked again with your favorite BBQ sauce. You'll have ribs so tender it'll fall apart as you pick it up.