Smokers
- Thread starter CaptainRon
- Start date
Thanks for all the information, gang, I'm in the same boat as @CaptainRon was before he was destroyed by his SS. Time to scour CL and hunt for a deal on something solid as a starting point!
A buddy has a Traeger and loves it but I think it's a bit overkill for me, especially to start
A buddy has a Traeger and loves it but I think it's a bit overkill for me, especially to start
For people looking to get into smoking inexpensively ACE Hardware has the 30" Materbuilt electric smoker on sale $130 with free cover and rib/sausage rack. I have the 40" Materbuilt that I use when I don't have time to fire up my big offset smoker and tend to it all day. It turns out quality bbq and is set it and forget it with digital remote control. I can also cold smoke on it and it works great for jerky and salmon which I use a cooler temp.
I purchased my first smoker in Oct. It's been really fun trying to figure this thing out. Living in KC, it's hard to not compare everything to all the great BBQ joints around here. Don't think I'll ever reach their level but I love making my own stuff.
Wow, that's not too shabby at all. I may have to jump on that, thanks!For people looking to get into smoking inexpensively ACE Hardware has the 30" Materbuilt electric smoker on sale $130 with free cover and rib/sausage rack. I have the 40" Materbuilt that I use when I don't have time to fire up my big offset smoker and tend to it all day. It turns out quality bbq and is set it and forget it with digital remote control. I can also cold smoke on it and it works great for jerky and salmon which I use a cooler temp.
I got my smoker put together the other night, and tonight it's seasoning time. Pan full of water, a couple handfulls of apple wood chips and steady burning away at about 300 degrees. I already put a rub on my pork shoulder so first thing in the morning, we smoke! The pork shoulder I have is 9 pounds. No idea how long it'll take. If it takes as long as I've read about, it may end up being a Sunday meal!
I've seen @Mossome I think it was talk about cover the cooked meat in foil and a towel then tossing the whole thing in a cooler for an hour or more. I'll double check that and see what the collective says.
I'm thinking about starting cooking tonight, setting the alarm for 3 hours later to refill the water pan and add wood chips. The instructions for the smoker say that the water pan and chips last about 3 hours I think. I'll double check that too.
But I'm also thinking that I may want to just wait until morning so I can watch it through out the day. It just means we won't be eating anyting until Sunday. And that'll be ok too. Decisions decisions.
The AVO wasn't bad. It didn't blow me away like the Don Carlos #3 did, but it was enjoyable. I'll be curious to see how/if it changes as it settle in the humidor over the coming weeks.
Figure roughly an hour per pound. Don't cook by time though. Cook at whatever temp you want between 220 and 275. It's done at 190 degrees.
I always do that with brisket, but not always with pork shoulder. I do however cover it in foil at 150 degrees to help it get through the stall. Visit amazingribs.com, they have the best tips on smoking meats.
I've been reading that site a lot LOL This is starting to become... an extreme interest haha
Yep, you can go two hours and it's still really hot.
Think the XO needs some time to mellow out. I have some original churchills that are fantastic rott.
I would do my first during the day. I make 16-20 lbs at the beginning of summer and we have it like 8 times, freeze extra with a little BBQ sauce or the freeze will dry it out.
Best sauce for me is pickle juice, yellow mustard and red pepper, weird but it rocks, put on as you make the sandwich. The rest of the family does BBQ sauce.
Think the XO needs some time to mellow out. I have some original churchills that are fantastic rott.
I would do my first during the day. I make 16-20 lbs at the beginning of summer and we have it like 8 times, freeze extra with a little BBQ sauce or the freeze will dry it out.
Best sauce for me is pickle juice, yellow mustard and red pepper, weird but it rocks, put on as you make the sandwich. The rest of the family does BBQ sauce.
I tried something similar to that and really liked it too. I think Alton Brown gave me the idea of using pickle juice. Any mustard sauce really goes well with pork.
This is my favorite recipe though
Just read all about wrapping in foil between 150 and 170, and the science behind it. Fascinating stuff!
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I agee, but a crust should have formed by 185°. That's why I love these threads. So many different techniques. Find what works for you. Smoking bbq is a great hobby. Great info.
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