anyone here into smokin?

[StirCrazy]

Meat that is :mrgreen:

I got a smoker for christmas and it is turning out to be a new obsession. I have't even fired it up yet and I am already modding it :redface:

I made 8 cups of jack danials BBQ sauce and canned it so I would be ready. Iam going to do a test burn this week to see if I can regulate the temp to 225 degrees for about 5 hours then this weekend I am going to do about 6 racks of pork ribs.

Steve

[lastlight]

i'm SO there. Salivating already.

[hillbillyreefer]

I've got a heavily modified Bradley original. Digi temp, added more hangers for turkeys, hams etc. Small fans have been added to help minimize the hotspot at the back of the cabinet. This cabinet is going to go out the door in favour of our old dishwasher, as soon as I get around to it.

Check out www.thesmokering.com, lots of recipes and advice on there. Keep us posted with your favourite recipes!

[bvlester]

I have a big chief smoker do up some bacon takes a little while to cure ( 7 days to do properly brown suger maple cure,) but it is worth it nothing like home smoked foods. trout and salmon are great too. I think I will be fireing up the smoker this week also thanks for reminding me. I have a large rainbow trout to do up I use maple and cherry wood mostly.

Bill

[Delphinus]

Seems to be a pretty addictive pastime. Buddy of mine takes his camping. Which you'd think would be the source of much mockery but the tables turn when he pulls out a smoked turkey for dinner or something. The whole campground shows up for dinner. :lol:

I want to get me one some day. My next door neighbours are Korean and the smells that emanate from cooking dinner are exquisite - so I could maybe set this up and have some kind of neighbourhood flavour wars.

Any pictures Steve?

[MitchM]

I'll do a pulled pork roast some weekends. A dry rub with a couple tinfoil bags of apple and mesquite wood chips.
It's pretty nice catching the odd whiff during the 6 hour cooking time.
Smoked meat is great.

Mitch

[StirCrazy]

Seems to be a pretty addictive pastime. Buddy of mine takes his camping. Which you'd think would be the source of much mockery but the tables turn when he pulls out a smoked turkey for dinner or something. The whole campground shows up for dinner. :lol:

I want to get me one some day. My next door neighbours are Korean and the smells that emanate from cooking dinner are exquisite - so I could maybe set this up and have some kind of neighbourhood flavour wars.

Any pictures Steve?

I'll take some pics and get them up for ya

you can actualy get into it pretty cheep. I think I have spend 100.00 to do the mods and I wanted some different woods so I spent another 80 bucks on that. The smoker I got is at costco out here for about 40 bucks here is a link to is https://www.brinkmann.net/Shop/Detail.aspx?category=Outdoor+Cooking&subcategory=Charcoal+Smokers+%26+Grills&sku=852-7080-E&series=OUT-1001-3&seriesname=GourmetCharcoal&id=225Charcoal&id=225

although it is a cheep one with a few mods it is knowen to be a very good smoker. biggest things are that the temp guage that comes with it is a "low/ideal/high guage so you need to install an actual gauge as you want your temps at 225 to 250 for smokin. the next two mods have to deal with air intake, there is a hole in the bottom to allow combustion air in but you need to be able to regulate this so you can controle your temp better so I installed some pipe and a valve. and the third one is that as the coals burn they drop ash which plugs up the air holes in the charcoal pan. so you use a grate to raise this up a bit so the ash has somewhere to go. the final one you can do (I am going to decide if I need to after a few smokes) is to install a chiminey and put a seal around the lid. this one was designed with a loose fitting lid which lets your smoke out but some people have beeter results modding this also.


Steve

[StirCrazy]

I've got a heavily modified Bradley original. Digi temp, added more hangers for turkeys, hams etc. Small fans have been added to help minimize the hotspot at the back of the cabinet. This cabinet is going to go out the door in favour of our old dishwasher, as soon as I get around to it.

Check out www.thesmokering.com (http://www.thesmokering.com), lots of recipes and advice on there. Keep us posted with your favourite recipes!

I am running a brinkman gormet charcoal smoker.

the best webpage I have found yet is http://www.smokingmeatforums.com

Steve

[StirCrazy]

I'll do a pulled pork roast some weekends. A dry rub with a couple tinfoil bags of apple and mesquite wood chips.
It's pretty nice catching the odd whiff during the 6 hour cooking time.
Smoked meat is great.

Mitch

how big is the pulled pork your doing? everyone that does it from what I have read is looking at 12 to 15 hour smoke times..

I actualy ordered online and got a box of wild cherry, sugar maple, and a box of hickory, but I am pruning some trees in the back yard soI will also try some pear, couple types of apple, some plum and some bing cherry.

Steve

[Glennrf38]

I have had my little cheif for like 20 years (the same one) and when I make jerky, by the time the last one comes out, the rest are gone. Also I do ribs, the cheap hams from stupid store, salmon, etc. I love it and use it quite often. I regulate the temp with the box it came in so I can still use it in the middle of winter.

[Glennrf38]

You can also pick up bags of the wood chips from Canadian Tire, WalMart or any outdoor outfitter.


how big is the pulled pork your doing? everyone that does it from what I have read is looking at 12 to 15 hour smoke times..

I actualy ordered online and got a box of wild cherry, sugar maple, and a box of hickory, but I am pruning some trees in the back yard soI will also try some pear, couple types of apple, some plum and some bing cherry.

Steve

[StirCrazy]

You can also pick up bags of the wood chips from Canadian Tire, WalMart or any outdoor outfitter.

ya I didn't want chips.. I got chunks which are about 2"x2"x4" some bigger. I have chips from when I used to do the tinfoil smoke packs on the Grill.

Steve

[Binare]

I got a chargriller smoker pro with a sidebox, I use it atleast once a week even in the winter. I started using charcoal and smoking a couple years ago, never go back to gas ;) was pretty excited when I got the ok to chop down our two apple trees, got enough applewood to last me atleast a year now.

[StirCrazy]

I got a chargriller smoker pro with a sidebox, I use it atleast once a week even in the winter. I started using charcoal and smoking a couple years ago, never go back to gas.

I am already planning a home made reverse flow smoker. just trying to decide if I should build it on a trailer or just a patio model. trailer would be handy for moving it around the yard, but would over double the cost of building it.

this way I will have my big one for home and my little one for camping. :wink:

Steve

[StirCrazy]

I have a big chief smoker do up some bacon takes a little while to cure ( 7 days to do properly brown suger maple cure,) but it is worth it nothing like home smoked foods. trout and salmon are great too. I think I will be fireing up the smoker this week also thanks for reminding me. I have a large rainbow trout to do up I use maple and cherry wood mostly.

Bill

hey Bill, what is up with the stores here not having any BBQ stuff in the winter??? what kinda backwards place did I move to :mrgreen:

ya I am going to do some bacon in this once I see what temps I can go down to. only takes about 4 to 5 hours of smoking, but anywhere from 7 to 13 days soaking in the fridge first. I also bought a grinder / stuffer as I want to make my own Keilbassa and other sausages also.

Steve

[fishoholic]

All this talk about yummy smoked meat is making me hungry! :hungry:

[Binare]

I am already planning a home made reverse flow smoker. just trying to decide if I should build it on a trailer or just a patio model. trailer would be handy for moving it around the yard, but would over double the cost of building it.

this way I will have my big one for home and my little one for camping. :wink:

Steve

Nice, I go with the reverse flows for the ability to grill and smoke, size is definately a pita. If you build it on a trailer are you thinkin of towing it? Could always build the smoker now, keeping in mind the design for a trailer someday. I toss mine in the truck (with the help of 3 others usually) for the yearly two week camping trip out to crowsnest pass on. Get some funny looks pullin up with a smoker takin up half the box. Trailer would be a lot easier for sure. Any design you using? Or right from scratch? I was thinking of diggin a pit and building one in the yard this year out of brick, wanna do it right of course though, can't find much info on doin this.

[Binare]

If anyone in or around Calgary wants to go in on a hardwood order, itd be a great way to stock up. Pretty hard to get hardwood here in small orders.

[bvlester]

hey Bill, what is up with the stores here not having any BBQ stuff in the winter??? what kinda backwards place did I move to :mrgreen:

ya I am going to do some bacon in this once I see what temps I can go down to. only takes about 4 to 5 hours of smoking, but anywhere from 7 to 13 days soaking in the fridge first. I also bought a grinder / stuffer as I want to make my own Keilbassa and other sausages also.

Steve

Hi Steve, If you smoke your bacon in the winter you can get extra smoke on it you can cook for about 2-3 hrs longer. TC up the hill has some BBQ stuff the one on the north shore has a limited amount also. there are some store that carry abit in the winter but the should be changing realy soon with the weather we have been having. Got go will talk latter.

Bill

[StirCrazy]

If anyone in or around Calgary wants to go in on a hardwood order, itd be a great way to stock up. Pretty hard to get hardwood here in small orders.

check these guys out

http://www.smokinlicious.ca/index.php?CW

Steve

[bvlester]

check these guys out

http://www.smokinlicious.ca/index.php?CW

Steve

Nice site but there kits are not available I think it is the wrong time of the year. If you have fruit trees in your yard just cut of some limbs, you do have to prune anyways just this way you get a benifit of useing the wood in your smoker. I have some maple wood from a tree I had to get cut down HYdro did it they left burnable sized chuncks. It has been cured for a year and now I have to cut it up into managable sized pieces. I also have apple wood maybe some cherry.

Have fun,
Bill

[StirCrazy]

Nice site but there kits are not available I think it is the wrong time of the year. If you have fruit trees in your yard just cut of some limbs, you do have to prune anyways just this way you get a benifit of useing the wood in your smoker. I have some maple wood from a tree I had to get cut down HYdro did it they left burnable sized chuncks. It has been cured for a year and now I have to cut it up into managable sized pieces. I also have apple wood maybe some cherry.

Have fun,
Bill

ahh, wasn't refering to the kits, I ordered the wood chunks, just go to products ect..

I have a person comming on friday to give me a quote on pruning my fruit trees as I have no idea what to do and a couple are going to need some work. so I will see what they do then I will know for next year.. but anything over 4" dia I am going to keep. but this stuff won't be ready till fall so I needed to get some for now. but for people in concrete jungles this site is pretty good for getting some different hardwoods to play with.

Steve

[Binare]

check these guys out

http://www.smokinlicious.ca/index.php?CW

Steve

I'm talkin more like a cord or 1/2 cord.

[StirCrazy]

I'm talkin more like a cord or 1/2 cord.

ahh.. ya shipping for that would be a killer. I got 1/2 cuft of chunks for 24 bucks including shipping. probably enough to do 10 smokes/box there so I figured it wasn't to bad, and I got 3 boxes of different wood so I can play and see what I like.

you guys could just go out in the bush and get some paper birch. its pretty good for smokin.

heres a thing I found on different woods.


ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.

ALMOND - A sweet smoke flavor, light ash. Good with all meats.

APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork.

ASH - Fast burner, light but distinctive flavor. Good with fish and red meats.

BIRCH - Medium-hard wood with a flavor similar to maple. Good with pork and poultry.

CHERRY - Mild and fruity. Good with poultry, pork and beef. Some List members say the cherry wood is the best wood for smoking. Wood from chokecherry trees may produce a bitter flavor.

COTTONWOOD - It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor. Don't use green cottonwood for smoking.

CRABAPPLE - Similar to apple wood.

GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb.

HICKORY - Most commonly used wood for smoking--the King of smoking woods. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef.

LILAC - Very light, subtle with a hint of floral. Good with seafood and lamb.

MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.

MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning woods.

MULBERRY - The smell is sweet and reminds one of apple.

OAK - Heavy smoke flavor--the Queen of smoking wood. RED OAK is good on ribs,

WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat, pork, fish and heavy game.

ORANGE, LEMON and GRAPEFRUIT - Produces a nice mild smoky flavor. Excellent with beef, pork, fish and poultry.

PEAR - A nice subtle smoke flavor. Much like apple. Excellent with chicken and pork.

PECAN - Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood.

SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.

WALNUT - ENGLISH and BLACK - Very heavy smoke flavor, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and game.

Other internet sources report that wood from the following trees is suitable for smoking: AVOCADO, BAY, CARROTWOOD, KIAWE, MADRONE, MANZANITA, GUAVA, OLIVE, BEECH, BUTTERNUT, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW. The ornamental varieties of fruit trees (i.e. pear, cherry, apple, etc.) are also suitable for smoking.

Types of wood that is unsuitable or even poisonous when used for grilling. Don't use any wood from conifer trees, such as PINE, FIR, SPRUCE, REDWOOD, CEDAR, CYPRESS, etc.

There are many trees and shrubs in this world that contain chemicals toxic to humans--toxins that can even survive the burning process. Remember, you are going to eat the meat that you grill and the smoke particles and chemicals from the wood and what may be on or in the wood are going to get on and in the meat. Use only wood for grilling that you are sure of.
If you have some wood and do not know what it is, DO NOT USE IT FOR GRILLING FOOD. Burn it in your fireplace but not your smoker.

Also ELM and EUCALYPTUS wood is unsuitable for smoking, as is the wood from SASSAFRAS, SYCAMORE and LIQUID AMBER trees.




Steve

[Chase31]

Meat that is :mrgreen:

I got a smoker for christmas and it is turning out to be a new obsession. I have't even fired it up yet and I am already modding it :redface:

I made 8 cups of jack danials BBQ sauce and canned it so I would be ready. Iam going to do a test burn this week to see if I can regulate the temp to 225 degrees for about 5 hours then this weekend I am going to do about 6 racks of pork ribs.

Steve

so when do i come over?

[StirCrazy]

so when do i come over?

I have to figure out how to run it first, could take about 40 racks of ribs, 5 pork buts, couple briskets, and a few rounds of sausage and bacon for me to figure that out:wink:

Steve

[Chase31]

I have to figure out how to run it first, could take about 40 racks of ribs, 5 pork buts, couple briskets, and a few rounds of sausage and bacon for me to figure that out:wink:

Steve

well all that food needs to go some ware, call me your garbarator!

[SeaHorse_Fanatic]

When I worked on fish farms, I used to do a lot of smoking.
Always hot smoke, never tried doing cold smoking.

I would brine my fish for 36 hours, as opposed to 8h like most.

I smoked various species of salmon, black cod, buffalo jerky, & beef jerky.

If you haven't tried smoked black cod, you gotta. I also found buffalo jerky waaaay tastier than beef jerky.

Anthony

[Ya Dude]

Dude I cant believe you started a smokin thread!!!I built this one 2 years ago and use all the time.Barbeque'n just aint the same anymore

http://i394.photobucket.com/albums/pp21/mistertmc/smoker/smoker1.jpg

http://i394.photobucket.com/albums/pp21/mistertmc/smoker/smoker2.jpg

http://i394.photobucket.com/albums/pp21/mistertmc/smoker/smoker3.jpg

http://i394.photobucket.com/albums/pp21/mistertmc/smoker/smoker4.jpg

next Im going to build a covered area with prep station and beer fridge(rib shack)kinda rickety Texas style with dinner bell,the triangle type

[Ian]

I have been smokin meats for about 10 years now, only have a bradley at this point but once the house is built on the new acerage a good size smoker is a priority....after the much larger tank that is..

[Lance]

When I used to smoke a lot I would drive around town on the weekends in the early spring and watch for people pruning their trees. You'd be surprised how much wood you can get on one nice weekend. Filled my truck up two or three times a day with all kinds of fruit woods and various hard woods.

[StirCrazy]

Dude I cant believe you started a smokin thread!!!I built this one 2 years ago and use all the time.Barbeque'n just aint the same anymore

next Im going to build a covered area with prep station and beer fridge(rib shack)kinda rickety Texas style with dinner bell,the triangle type


thats a pretty nice build, I am trying to design mine now, going to have simular to what you have except maybe a tiny bit longer (not much) in a reverse flow but the exhaust is going to enter a verticle chamber above the fire box and I am trying to figure out a way to either take the heat from the fire box through the horazontle and then into the verticle so I can cold smoke, or a bypass system to go strait to the verticle so I can hot smoke in it to.

Steve

[bvlester]

ahh, wasn't refering to the kits, I ordered the wood chunks, just go to products ect..

I have a person comming on friday to give me a quote on pruning my fruit trees as I have no idea what to do and a couple are going to need some work. so I will see what they do then I will know for next year.. but anything over 4" dia I am going to keep. but this stuff won't be ready till fall so I needed to get some for now. but for people in concrete jungles this site is pretty good for getting some different hardwoods to play with.

Steve

LOL I kind of figured you were talking about the wood chunks and stuff but I had to put it out there because of the previous comment. My parents use to use an old all steel refrigerator with a small hole in the top corner and a hibachi in the bottom. They could do up about 90 pounds of fish at a time. Manitoba gold eye is my favorite fish, salmon and trout are a close second and third. As for meet bacon deer jerky is great if you have the right recipe for deer sausage they are also yummy. you can do alsorts of very yummy stuff in a smoker. Hams are nothing like you get in the stores I have seen people even do eggs, not my choice.

Bill

[bvlester]

How about this: open the attachment on the pipe going to the second smoker box you need a damper this will controle the temp. The further you are away from the burn box the cooler the smoke will be. A damper will keep more heat in the first smoker box. Its kind of like putting a bend in a heating duct for every bend you add 5 feet of pipe a damper gives you 2 bends in away.

Bill

[Zoaelite]

I'm into smoking, just not meat... my smokables are more green in color :lol:.

[StirCrazy]

How about this: open the attachment on the pipe going to the second smoker box you need a damper this will controle the temp. The further you are away from the burn box the cooler the smoke will be. A damper will keep more heat in the first smoker box. Its kind of like putting a bend in a heating duct for every bend you add 5 feet of pipe a damper gives you 2 bends in away.

Bill

this is a quick sketch of what I am thinking, there will be a damper at "A" and "B " and possibly another stack at "B" if I decide it would be better to have one there.

http://www.members.shaw.ca/s.l.s/smoker.jpg



Steve

[bvlester]

If you have a hot pipe to c then it will not be a cold smoker it will again be a hot smoker. What I was thinking is you can have a hot smoker and a cold smoker in one. To achieve a cold smoker you can not have direct heat . So if you removed the pipe from a to c then you would have a cold smoker, the further away from the originating heat the better..
Bill

[MitchM]

how big is the pulled pork your doing? everyone that does it from what I have read is looking at 12 to 15 hour smoke times..
Steve

I buy a small pork shoulder from a farmers market. The lowest I can get my barbecue down to is 250. If I could get it down to 200 I would cook it longer.
I'm a little wary of barbecuing too much (as in getting a full-on smoker) because I'm told that it can really attract bears around my area.

Mitch

[Snaz]

When's the BBQ? Me and my new bike will be sure to show up.

http://files.meetup.com/444077/BBQ%20bike.jpg

[StirCrazy]

If you have a hot pipe to c then it will not be a cold smoker it will again be a hot smoker. What I was thinking is you can have a hot smoker and a cold smoker in one. To achieve a cold smoker you can not have direct heat . So if you removed the pipe from a to c then you would have a cold smoker, the further away from the originating heat the better..
Bill

the hot pipe going up will have a damper in it to shut it off, in the picture it looks like it is short and goes strait up but I will come off the back of the burn box and loop up so I could have two dampers if I wanted and a little longer of a pipe. I am also looking at insulating the bottom of the verticle chamber. for cold smokin I would configure it so it goes through the side into the main body, goes to the end, then back over the top into the other section. I still need to be able to get up to 225 in the verticle section for when I do sausages, but I also need to be able to get down to 90 degrees also for doing cheese and other cold smoked stuff.

Steve

[StirCrazy]

When's the BBQ? Me and my new bike will be sure to show up.

http://files.meetup.com/444077/BBQ%20bike.jpg

thats awsome! but it would b a shame to scratch up that fender sitting on it while your cookin.

Steve

[StirCrazy]

I buy a small pork shoulder from a farmers market. The lowest I can get my barbecue down to is 250. If I could get it down to 200 I would cook it longer.
I'm a little wary of barbecuing too much (as in getting a full-on smoker) because I'm told that it can really attract bears around my area.

Mitch

I used to do roasts and such on my BBQ with tinfoil wood packs. what I used to do was light one side on low, put a drip pan under the other side and put the roast over the drip pan. then I used one of thoes cheep ovin thermomitors beside the roast and proped my lid open with a rock so there was enough of a gap to drop my temp at the roast to 225.

first time I did a roast this way it was so good, it is the only way I am allowed to do them now. haha

Steve

[bvlester]

the hot pipe going up will have a damper in it to shut it off, in the picture it looks like it is short and goes strait up but I will come off the back of the burn box and loop up so I could have two dampers if I wanted and a little longer of a pipe. I am also looking at insulating the bottom of the verticle chamber. for cold smokin I would configure it so it goes through the side into the main body, goes to the end, then back over the top into the other section. I still need to be able to get up to 225 in the verticle section for when I do sausages, but I also need to be able to get down to 90 degrees also for doing cheese and other cold smoked stuff.

Steve

that should work if you canget it down to the 90 degrees for the cold smoking. Not that my idear is any better yours may work better only way to tell is to make them.. That is not happening soon any ways good luck.

Bill

[Binare]

I'm a little wary of barbecuing too much (as in getting a full-on smoker) because I'm told that it can really attract bears around my area.

Mitch

Last year I had two homeless people try and steal ribs off my barbeque, they were halfway through my yard when I went out outside, the panicked and dropped them, I was ****ed 4 hours into em. Least they coulda done was actually eat them lol.

[StirCrazy]

that should work if you canget it down to the 90 degrees for the cold smoking. Not that my idear is any better yours may work better only way to tell is to make them.. That is not happening soon any ways good luck.

Bill

ya, summer at the soonest, and I will probably change the plans 40 times befor then :mrgreen:. I have to buy a new welder as min was ripped off out of my storage locker when I was getting ready to move. So I have to figure out where to buy a new one and what kind I want to get now. then I have to find steel for cheep.

Steve

[bvlester]

for the welder there are many places to get one on the cheeper side I belive the toold place just past costco has small mig welders and stick, I like tig welders way more versitile in what you can weld with it. Costs more and is hand fed but you controle every thing I believe the place is called KMG or some thing like that. Any welding supply store will have welders of all sizes and shapes they usely have some on site you can try. the toold house is in vallyview they carry some also.

For the metal down on rod road there is a welding shop Bloat works there I believe he may be able to get you a deal but you can also goto the scrap metal place right there and buy some depending on what you are looking for and if they have it.


You can also try going directly to 3M steel on Mount Paul Way if you buy full sheets and lengths of stock you should be able to buy from them.
Bill

[bvlester]

well finished smoking the rainbow trout the kids love it cure was brown sugar salt and maple suryup as I could only find my maple chips. goto to find the others they are here some where..
Bill

[StirCrazy]

well finished smoking the rainbow trout the kids love it cure was brown sugar salt and maple suryup as I could only find my maple chips. goto to find the others they are here some where..
Bill

should have said somthing, I have about 3 different flavors of chips here.. got two more somewhere in boxes.. got to finnish unpacking the shop one of these days :redface:

Steve

[Pescador]

Mmmm smoked Rainbow my fav, enjoy.
We're lucky in Calgary with this new Bass Pro Shop they have a ton of smoking stuff. I really like the Bradley puck shaped thingers that come in different woods.

[StirCrazy]

ok so here was last nights supper.

ready to go on the smoker.

http://www.members.shaw.ca/s.l.s/ECB/firstsmoke/ribs3.jpg

http://www.members.shaw.ca/s.l.s/ECB/firstsmoke/ribs4.jpg

ready to be foiled

http://www.members.shaw.ca/s.l.s/ECB/firstsmoke/ribs5.jpg

and finaly reddy for my belly

http://www.members.shaw.ca/s.l.s/ECB/firstsmoke/ribs6.jpg


Steve

[MitchM]

No fair.
Last night I had salad.

Mitch

[StirCrazy]

Well new smoke and more ambitious.

Decided to do some ribs, a fatty, and some ABTs (atomic buffalo turds)


http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/ready.jpg

time to start the fatty.
the weave
http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/weave1.jpg

http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/weave2.jpg

some basil
http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/basil.jpg

the rest of the filling
http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/morestuff.jpg

all wrapped uphttp://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/wraped.jpg

ready for the fridge

http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/wraped1.jpg

Also decided to try some ABTs while I am at it.. nothing fancy just cream chease, smoked cheese and bacon.
http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/abt1.jpg
http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/abt2.jpg

everything will be going on about noon for a 6 PM finnish time for the ribs.

Steve

[StirCrazy]

So everything is on. loaded upo the basket and put a few chunks of wild cherry wood ontop.

here is a pic of the new basket I made yesterday
http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/newbasket.jpg

Ribs, skined and seasoned. will be nice when I build a new smoker and don't have to cut them in 1/2 anymore
http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/ribready.jpg

all warmed up and ready to go

http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/warmedup.jpg

Fatty and ABTs on the bottom rack

http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/fatabton.jpg

Ribs on the top

http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/ribson.jpg

How long do thoes little strips I trimed off take to cook?

here is my atempt of TBS. problem is you can't really see it in the pictures :laluot_22: as it is leaking out all around the cover and is real thin. but you can see it in the fatty ABT pic.

http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/tbs.jpg

[StirCrazy]

ribs are comming along.

http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/ribcommingalong.jpg


but the Fatty and ABTs are done.

http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/abtfattyready.jpg

Steve

[hillbillyreefer]

Looks good what time should I be there for supper?

How hot were your ABT? I made a batch a couple weeks ago, no heat. The batch I made last week was so freaking hot I nearly cried. I put Sarachi on my corn flakes.

What kind of sausage did you use for the fatty? I've made a couple and found them to be bland. First one was just hamburger, second I used mild Italian, it was better but not up to par.

[StirCrazy]

Looks good what time should I be there for supper?

How hot were your ABT? I made a batch a couple weeks ago, no heat. The batch I made last week was so freaking hot I nearly cried. I put Sarachi on my corn flakes.

What kind of sausage did you use for the fatty? I've made a couple and found them to be bland. First one was just hamburger, second I used mild Italian, it was better but not up to par.

the fatty was mild itialian, I am going to make some kelbassa in the near future I might keep a bit of that unstuffed and grind it a little finer and try it with that.

the ABTs were a mix hot, but not to hot, med and mild. there is a wide range in heat with jalapanos, if you want them hotter leave some pith in them.

Steve

[StirCrazy]

Ok so the Fatty has rested and heres what it looks like
http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/fattyinside.jpg

Ribs are done in the foil, brushed with sauce and heading back to the smoker to firm up.

http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/ribsaused.jpg

Steve

[bvlester]

I should have read this earlyer and made a dinner raid by your place...LOL looks great I have got to try the fatty at some time yum....

Bill

[StirCrazy]

Ok, so ribs are done, we've eaten, and are stuff and I get left over ribs tomorrow :laluot_17:

http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/ribdone.jpg

http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/ribcut.jpg

Steve

[bvlester]

Better have lots left over showed my wife and she said we should all make a dinner raid. LOL All we had was deer stroganoff and Cesar salad home made dressing with lots of garlic. I'll bet it not as good as those ribs...LOL

Bill

[hillbillyreefer]

the fatty was mild itialian, I am going to make some kelbassa in the near future I might keep a bit of that unstuffed and grind it a little finer and try it with that.

the ABTs were a mix hot, but not to hot, med and mild. there is a wide range in heat with jalapanos, if you want them hotter leave some pith in them.

Steve

Thanks Steve. I put some home rolled Kielbasa in my ABT with the cheese, it was awesome. That is in the ones that were not too spicy.

Looks like a fine meal. Betcha the vegetarians on here are loving this thread!!

[StirCrazy]

Betcha the vegetarians on here are loving this thread!!

Im a meatetarian, its a personal choice :mrgreen:

Steve

[Oscar]

I had been considering upgrading my grill to a Weber type unit until you guys started this thread. So now I am thinking a smoker might be a better direction. There have been a few positive reviews of the Brinkman units.

What about this unit?

http://www.canadiantire.ca/AST/browse/2/OutdoorLiving/BBQsAccessories/CharcoalBBQ/PRDOVR~0851019P/Deluxe%252BCharcoal%252BGrill%252B%25252B%252BSmok er%252B.jsp

[StirCrazy]

I had been considering upgrading my grill to a Weber type unit until you guys started this thread. So now I am thinking a smoker might be a better direction. There have been a few positive reviews of the Brinkman units.

What about this unit?

http://www.canadiantire.ca/AST/browse/2/OutdoorLiving/BBQsAccessories/CharcoalBBQ/PRDOVR~0851019P/Deluxe%252BCharcoal%252BGrill%252B%25252B%252BSmok er%252B.jsp

thats a good unit for starting out.. way more room than mine, and a lot better designed. the offsets are one of the most popular setups. mine was 38 bucks at costco over christmas so you get what you payfor, and I have had to do several mods to get it to work half deicent and I have a few more to do yet. I am building a verticle smoker, but I am going electric for that one.

Steve

[BCOrchidGuy]

You'll soon find out just how many cats are in your neigbourhood... meow all freaking day meow meow meow...alllllll day!!!!

Doug

[StirCrazy]

You'll soon find out just how many cats are in your neigbourhood... meow all freaking day meow meow meow...alllllll day!!!!

Doug

??? why is this?

Steve

[plutoniumJoe]

thats a good unit for starting out.. way more room than mine, and a lot better designed. the offsets are one of the most popular setups. mine was 38 bucks at costco over christmas so you get what you payfor, and I have had to do several mods to get it to work half deicent and I have a few more to do yet. I am building a verticle smoker, but I am going electric for that one.

Steve

I got a similar one at Home Depot a couple of years back. I love it although it is difficult to get a temperature about 100C. I have looked at the Weber Bullet but fear they maybe out of my league.

[Ya Dude]

heads up to rib fans

the spare ribs at costco in Bellingham are huge. 11 lbs for 23$