Smokin.....Oh Yeah !!!

[Lasgambler]

Living in the Southwest we do alot of cooking out that includes grilling and smoking. One of my favorites is to make jerky from Skirt steak. I learned this many years ago when it was cheap to buy.


Bird, I have always enjoyed reading your post, Now, You are on top of my list for the Dry Rub receipe. I have a member of my family, when they are here, he brings his Dry Rub and acts like it is the combination to Ft. Knox. TOP SECRET!!

When I lived in LA., they use to film some of the Justin Wilson programs in the town I lived in. I always enjoyed that program "I Garantee"

[Bird]

Yep, Justin Wilson was one of my favorites. I first heard of him as a comedian with some of his stories being told on the radio in Dallas, and I bought some of his albums. But then later, he was a speaker at a couple of conventions I attended and I got to know him a little better, especially since a friend of mine was a Louisiana State trooper and he was also a personal friend of Justin Wilson. As you know, he did the cooking show, but he also was a safety consultant to various companies, such as trucking companies, and he even taught in some police academies.

[scott_vt]

Good Evenin Guys,
I gotta tell you, you guys are the best in the world !!! Nothin like some smokin to bring common minds together !

Anyways, all of you fellas that have made suggestions so far, one word , THANKS ! I said i was open to good ideas !

Bird and Nasty, great posts, and some very helpful suggestions !

I thought I would post some pics of my first efforts, I nibbled a bit but i marched in a firemens parade tonight and couldnt fully indulge !

Im not too disappointed for my first attempt, but Im sure I will learn at this game as Bird states !

First pic is the polish kielbasa and the german brats, top rack, and the beef ribs and pork ribs in the second pic on the bottom rack !

[Lasgambler]

LOOKING GOOD! I think I can smell the smoke.

[johnk]

Originally Posted by scott_vt

Good Evenin Guys,
I gotta tell you, you guys are the best in the world !!! Nothin like some smokin to bring common minds together !

Anyways, all of you fellas that have made suggestions so far, one word , THANKS ! I said i was open to good ideas !

Bird and Nasty, great posts, and some very helpful suggestions !

I thought I would post some pics of my first efforts, I nibbled a bit but i marched in a firemens parade tonight and couldnt fully indulge !

Im not too disappointed for my first attempt, but Im sure I will learn at this game as Bird states !

First pic is the polish kielbasa and the german brats, top rack, and the beef ribs and pork ribs in the second pic on the bottom rack !

It's almost time for the news {11 PM} and now I'm hungry and you made me want to fire up the grill... I have to work in the moning so if I get up late its' your fault!!

[Bird]

Scotty, that looks to me like you're off to a very good start; better than I was starting out. I got my current smoker on Feb. 14 last year and broke it in on the 16th. Officially that morning, the outdoor temperature got down to 13, but I think it barely got down to 20 in the breezeway where I have the smoker. I did not do a good job the first time with this smoker. The turkey roast and pork loin were good, but since I tried completely cooking the brisket in the smoker and failed to properly regulate the temperature, that meat was tough. I diced most of it and used it for making vegetable/beef soup.

[Wayne County Hose]

Hey Bird and Scotty, you guys going to be at Wallace Tractor tomorrow by any chance? If you are, bring food!

[NuBota]

I'm no expert - still in the experimenation phase - but I'm suprised that in the smokers people use the "wet chips". I used to do that on the gas grill, and the results were nominal. Charcoal grill, I put the chips dry in a foil pouch with holes and it added a great deal of smoky flavor - but of course - not really smokin'

In my smoker, I alternate between charcoal and hickory chunks - did all hickory once, but like Skyco said, too much smoke flavor and burned way too fast. What I really want to try is using hickory logs - so they burn slower. With charcoal and chunks it seems like I'm constantly adding to maintain temp. I have one of the Brinkmann horizontal smokers with the firebox on the side. So far I only do ribs, but they come out great - just need constant attention for 6 hours. But I always assumed all wood was the best way to do it - not sure why....

I really want to build a pit - like the BBQ places use

[Redbug]

Pretty good thread. Bird, I'll go look at the cooking forum on CBN. CBN seems a little slow at times, though.

Down here we also use a little oil, (or butter) and vinegar when doing chicken, (marinate), on the bbq. It gives a different taste and the meat just falls off the bone. You guys are killin' me!

[scott_vt]

Good Mornin Guys,
I posted what the meat looked like last night, so I may as well show you what I used in the smoker to get to that point. As a couple of the guys mentioned, too much smoke is probablly not a good thing either.

In my first photo you will see the plastic bag laying on the floor behind the tractor , had to get a tractor in this thread , I used about half a bag of those chips over a 5 hr period. The charcoal bag leaning against the tractor tire is a 17 lb bag of hickory impregnated briquits. I used about half of one bag of those.

The second pic is the Faberware digital thermometer that Kathleen got me for Christmas, who ever thought I would find a use for that thing !

So thats what I did on the first attempt anyway, the ribs came out terrific, and I will be doin them again soon !

Oh yes you can also see some of the white oak chunks that I threw into the burn pan also ! Just a few !