***Official Smoking (Meat and Stuff) Thread***
- Thread starter AgronAlum
- Start date
I have used some of Myron Mixon's recipes and techniques from his book "Smokin'" and I can see why he's won as many championships as he has. A lot of the recipes are for larger amounts so sometimes have to do some math and tinkering with the amounts.
The BBQ Bible is another good one. I borrowed a copy once but need to get my own copy some day. There is a Jack Daniels sauce recipe in there that is awesome to put on pulled pork.
The BBQ Bible is another good one. I borrowed a copy once but need to get my own copy some day. There is a Jack Daniels sauce recipe in there that is awesome to put on pulled pork.
It’s actually the LP version, not electric. The chip tray sits like an inch above the burner. This is pretty much what it looks like. The chip tray setup is a tad bit different but at the same height in the box. It also has a separate door at the bottom to get to the tray instead of a single large door.
I stand corrected. My google search did not aid me well. I still don't know that you should soak the chips. Like someone said earlier, it doesn't make the smoke last longer, it just adds steam to the beginning. It also might affect the temperature in your chamber. If you can rig something up to separate the chips from the burner, that would make the smoke last longer, but soaking them wouldn't. I usually only add chips to a cook for the first hour or so anyway. The smoke stops absorbing into the meat after the meat reaches a certain temperature anyway.
I had just posted the same thing in the Sports Page thread. I think that is a brilliant idea by them. I'm curious to see how it does.
Yep! If you find that the chips are burning out and your meat doesn't taste smokey enough, you can always add more to the next cook. After understanding some of the science of it, it's all experimentation.
I guess I’m not sure what the advantage is with having a stand-alone store when there are already two full stores in Ames unless they really expand the selection. I do wish they carried more fish in their case. I’ve just never had an issue with the amount of time it takes to get in and out of a Fareway. HyVee on the other hand is a little more of a PITA.
I use wood chunks without soaking them and yes they flame up. It's not a problem at all, just have to keep an eye on the temp to make sure it doesn't spike above 225ish. And it does deliver the thinner layer of bluer smoke.
It doesn't work that way. When you are smoking you cut back the air enough to keep them smoldering but not full flaming. What I do is throw some coals in a chimney starter and get them burning. Then throw some wood chunks in to get them burning, then dump them into my Weber set up for indirect cooking.
In that propane cooker the chips will be in a box. The box will heat up which will get the chips smoking but they shouldn't just start burning.
Ive also got a PBC. My favorite is pork shoulder roasts.
Yes, I have. Smoke hard boiled eggs and then make deviled eggs out of them. Delicious.
Hard boil them. High smoke for 10 minutes.
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Anyone ever tried making smoked pepper stout beef? If you have not......
Honestly, I have found YouTube to be a pretty good resource for smoking and BBQing. Different people do it different ways and have their reasons for it. This helps you (helped me, anyway) to pick and choose how you like your meat prepared and gives you a chance to experiment a little.
Lincoln recently opened a Fareway Meat Market. It's across town from where I live, but I have done many a service to my neighbors in explaining why it's so critical to go there.
Lincoln recently opened a Fareway Meat Market. It's across town from where I live, but I have done many a service to my neighbors in explaining why it's so critical to go there.
I wonder if it's going to be one of those new Meat Market concepts they did in Omaha. Meat, Cheese, and Craft Beer, what could be better!
https://www.fareway.com/about/news/omaha-meat-market
edit: looks like iSpy mentioned one in Lincoln as well.
According to that site they really are expanding their selection, even the seafood that I said I would like. If that’s the case, I’m all for it. I still wish they’d just expand the selection in the full stores. That’s their well known advantage over other chains. No need to be HyVee, just a bigger case for the meats and cheeses.
The only thing that's kept me from buying that is the probe looks huge, diameter wise, on the site. Only truely wireless one I've see though and that's what I'm ultimately looking for.
My brisket from a week ago on my drum. 4 hours 30 minutes start to finish. I was always a doubter of the hot and fast method until they started being better than my 12 hour work all night briskets.
I've driven past that, haven' stopped in yet as I don't go that way very often
Yes it does. I'm really looking for a wireless one that has two inputs, one for meat and one for temp in the smoker that I can monitor via my phone.
