Smokers - check in please!

[phatman]

check out this site www.virtualweberbullet.com ...that have a nice recipe list under cooking topics. BTW the weber smoker or the UDS are the best for the money.

 

[Michael Slade]

Tell me the theory behind the brine. I have heard of all kinds of different brines, but I'm not sure I completely understand it.

That home-brew smoker looks totally awesome. I love it.

 

[EricG]

Going to do a brisket this week end will be my first one. Done tons of ribs and butt.

I usually will do two butts . I like to use Butt Rub reminds me I'm about out and need to find some more it gives the pork a good bark.

 

[rusty_tlc]

The intake holes at the bottom are your temperature control. Two have removable caps and one has a ball valve. It is said that you can keep a very constant temperature using these. From what I've read one cap off and the ball valve about half open can maintain temps at about 210* for 8 to 12 hours easily. Of course, every cooker is different and has to be "figured out" and the possibility exists that mine sucks and can't be regulated. :laughing: Only time and testing will tell.

You can google UDS or ugly drum smoker and get tons of hits. I read a lot at these pages and founds some good help and examples. thesmokering.com, bbqbrethren.com Give it a shot and let us know how it turns out.

Now you have me thinking. The company across the alley from my office has piles of food grade 55Gal drums.

 

[Black Dog]

Now you have me thinking. The company across the alley from my office has piles of food grade 55Gal drums.

I was kind of wondering how a guy could get a hold of a barrel that doesn't have all kinds of weird toxic chemicals and junk in it. I guess you just have to keep your eyes open and jump on one if you find it.

 

[rusty_tlc]

I was kind of wondering how a guy could get a hold of a barrel that doesn't have all kinds of weird toxic chemicals and junk in it. I guess you just have to keep your eyes open and jump on one if you find it.

Just to give you an idea of places to look the place I'm talking about makes the beverage dispensing systems used in bars and restaurants. They also make the syrups for juice machines. The stuff that comes in drums is mostly fruit concentrates.

 

[Black Dog]

So you could also use an old keg or something too. Pretty much any container. I remember an episode of Good Eats when he used a cardboard box to smoke salmon.

 

[Michael Slade]

I thawed out a pot-roast...was thinking of smoking it. Ideas????

 

[rusty_tlc]

So you could also use an old keg or something too. Pretty much any container. I remember an episode of Good Eats when he used a cardboard box to smoke salmon.

Back in the pioneer days of Alaska my Dad converted and old commercial freezer into a smoker. My Mom smoked a lot of fish in it. We have some old B&W pictures from back then that I should scan into digital format.

 

[EricG]

I thawed out a pot-roast...was thinking of smoking it. Ideas????

That would take a long time, like brisket.

Try some chicken wings quick and good.

 

[Michael Slade]

Pot roast, dry rub consisting of sea salt, lemon pepper and all spice. Smoked for 2 hours over hickory chips to an internal temp. of 150.

Holy crap that was good. So good I am making another. I had to share this one with the neighbors. MMmmm....so good I ate it before taking a picture. :drool:

 

[Super Doody]

I had a Lowe's gift card so I bought a Brinkman Gourmet Smoker. Its an entry level smoker but there tons mods you can do....just like moding your truck:elkgrin:

This is a good write up:

http://home.comcast.net/~day_trippr/smoker_mods.htm

Second smoke...beef and pork ribs

I'm going to smoke some chicken wings and ribs this weekend:chef:

 

[Super Doody]

It's pretty easy really. Add a few breather holes in the bottom, a grill, and fire basket and start cooking. Here's some of the build:

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Finally got started cause I'm ready to smoke some butts. I started with a VP racing fuel barrel that I got from a buddy.

I've read a ton of threads here, at thesmokering.com, bbqbrethren.com, the Texas BBQ Rub forums, and others and decided that a good donor grill would be the best source of parts. So I found this a Big Lots for $29.

It was a sealed barrel so I had to cut the lid off.

What did you use to cut the top so nicely? Cut off wheel?

 

[MossMan]

yep. except I goofed and cut the rounded lip off. you'd be better off to cut around the inside of the lid cutting downward and leave the lip. that way the lid will seal better.

 

[JohnMcD348]

I like using combination of woods like Maple, Apple, Oak and others that aren't as strong. I use Hickory and Mesquite sparingly when I smoke. I like to use Rubs and have a few different kinds that I seem to use the most. I tried making my own for awhile but learned others had figured it out better than I did and they sell them pretty inexpensively. Home BBQ.Com and PlowBoys BBq are 2 of the ones I use the most. I know a few who do it professionally and have learned alot from them. I don't soak the chunks, I've found they really don't burn any slower, they just add more bad smoke than good. If you're using the shavings/chips then perhaps they do allow them to burn off a little slower but most of the time I'll just throw a hand full into the coals every now and then to add smoke to the fire.

Also, for most meats, I like to brine of inject. I'll brine a bird for a few hours or overnight if I have time. Pork butts, Briskets, I'll mix some of the rub I'll use along with juices or broth and blend them in the blender(Majic Bullet) and then use a turkey injector to inject(quick brine) the meat before smoking. It helps to keep it juicy and adds that extra flavor into the meat instead of just on top of it in the bark.

I'm by far no expert and learn something new every time I light the coals. I love to Que, to me there's nothing better than sitting out back in the middle of the night listening to your favorite songs watching the little whiff of smoke coming off the smoker just thinking about life.

That's livin.