BfishLpond78
FUPA
You impatient SOB!!!! Lol, still a great cooker regardless. I'm really in envy. This unit will definitely last me a few years so I'm not worried about it. Perfect for small gatherings and daily use.
OT - Lets all sit back and enjoy a good smoke
- Thread starter Tweaked
- Start date
You impatient SOB!!!! Lol, still a great cooker regardless. I'm really in envy. This unit will definitely last me a few years so I'm not worried about it. Perfect for small gatherings and daily use.
Tweaked
FUP&A Member
Tappecue put in under the hopper lid so it stays accessible and dry. Two probes out four being used. One chamber and one meat.
<a href="http://s1240.photobucket.com/user/TweakedS10/media/58EC68C7-C032-40B3-B7A3-C6C439B65ED4_zpshzyzvsk4.jpg.html" target="_blank"><img src="http://i1240.photobucket.com/albums/gg485/TweakedS10/58EC68C7-C032-40B3-B7A3-C6C439B65ED4_zpshzyzvsk4.jpg" border="0" alt=" photo 58EC68C7-C032-40B3-B7A3-C6C439B65ED4_zpshzyzvsk4.jpg"/></a>
<a href="http://s1240.photobucket.com/user/TweakedS10/media/58EC68C7-C032-40B3-B7A3-C6C439B65ED4_zpshzyzvsk4.jpg.html" target="_blank"><img src="http://i1240.photobucket.com/albums/gg485/TweakedS10/58EC68C7-C032-40B3-B7A3-C6C439B65ED4_zpshzyzvsk4.jpg" border="0" alt=" photo 58EC68C7-C032-40B3-B7A3-C6C439B65ED4_zpshzyzvsk4.jpg"/></a>
Tweaked
FUP&A Member
Trying jerky.
Bought a jerky slicer, a Waring dehydrator, and some seasoning/cure.
Sliced up 2lbs of Eye of Round, cut into strips, and added seasoning and cure mix per instructions. Refrigerated over night and will smoke for two hours later today before finishing off in the dehydrator. This is my first attempt but love me some jerk!
Bought a jerky slicer, a Waring dehydrator, and some seasoning/cure.
Sliced up 2lbs of Eye of Round, cut into strips, and added seasoning and cure mix per instructions. Refrigerated over night and will smoke for two hours later today before finishing off in the dehydrator. This is my first attempt but love me some jerk!
BfishLpond78
FUPA
Spent all weekend drenched in smoke, I bet if I slice off a finger I'll see a nice smoke ring.
Started off the weekend with a 12lb Brisket for my Dad's birthday.
All sliced and ready to serve!
Saturday was an awesome day, participated in an event called "Men Who Cook" fundraiser for Team Inc. Got to Warsaw Park at 7AM and began the madness.
60lbs of pork shoulders and 600 chicken wings!!!
Let's see if this video comes out...
https://vimeo.com/164086348
Sent from my iPhone using Tapatalk
Started off the weekend with a 12lb Brisket for my Dad's birthday.
All sliced and ready to serve!
Saturday was an awesome day, participated in an event called "Men Who Cook" fundraiser for Team Inc. Got to Warsaw Park at 7AM and began the madness.
60lbs of pork shoulders and 600 chicken wings!!!
Let's see if this video comes out...
https://vimeo.com/164086348
Sent from my iPhone using Tapatalk
BfishLpond78
FUPA
It was the most delicious decision i've ever made
BfishLpond78
FUPA
Looks great Pat, love the use of pickles and white bread. All youre missing is the red butcher paper
Tweaked
FUP&A Member
It's how I am used to it being served lol. I did live in Texas 4 years and SoCal 14. BBQ is year round at West! Not that we stopped all winter either :thumbsup:
BfishLpond78
FUPA
Nope, i've been increasing production for sure on the meat cooking. 3 briskets in the last 1.5 months. 120lbs of pulled pork, 700 wings, dozen of drum sticks, 10 racks of ribs (beef and pork), lots of pig candy...etc...i love it!
suicideissleep
Active member
Mike have you ever made candy bancon?
Tweaked
FUP&A Member
Yup and its silly good
suicideissleep
Active member
Use to be my fav thing to cook at maxs burger in longmeadow when i worked there. Best thing to start your morning off with. We use to get the slab and break it down and smoke it our selfs god i miss cooking there
BfishLpond78
FUPA
Sure have...it's called Pig Candy. Made a few batches...the Rivera's can't get enough of it!
Ok, for those of you that know more about this stuff than I do, Weber makes a smoker that would fit the space I have to put it, and I like the price, but it's a fire at the bottom, and cooking grills stacked over the fire. To me, it doesn't seem like smoking as much as barbecuing slowly.
http://www.amazon.com/dp/B001I8ZTJA...hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_84oh80upx_b
http://www.amazon.com/dp/B001I8ZTJA...hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_84oh80upx_b
BfishLpond78
FUPA
Have eaten a lot of great Q off a smokey mountain. Many of the smokers are based off this vertical style. Would you rather an offset smoker? If so, to get a quality unit is going to cost a few more bucks.
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Sent from my iPhone using Tapatalk
Tweaked
FUP&A Member
I've used a WSM for years and believe it or not, they are still very popular for competitions. You fire up some coal, and add your favorite chunk wood throughout the cook. The trick is learning how to maintain a consistent temp by slowly adding fuel, and opening and closing air vents during the smoke. The flavors of the food produced is true as you are on coal/wood.
Tweaked
FUP&A Member
And once your ready for the next level, these are what the pros are using on their Webbers and Green Eggs for comp. basically monitors meat temp as well as grill temp and blows fresh air on the fire if need be to maintain the set temp throughout the cook.
http://www.amazon.com/gp/aw/d/B00UI...igiq+weber&dpPl=1&dpID=41w6ziIgA4L&ref=plSrch
http://www.amazon.com/gp/aw/d/B00UI...igiq+weber&dpPl=1&dpID=41w6ziIgA4L&ref=plSrch
New hobby, much like the old one. That thing costs almost as much as the smoker!
I was thinking that a vertical unit like the Weber I linked is more like a barbecue with the heat doing the cooking as opposed to the smoke, but you guys know more than I do. Given the space I have to work with, a vertical smoker is appropriate. If you guys tell me that I can produce what you have shown pictures of, I'm in for that Weber.
