Smoking Meat?

[dfergie]

Makes me want to get a cook going today...

 

[navychop]

Before Easter, my kids and my wife were complaining that I bought too much meat and that we'd have way too much food. I decided to placate them a bit and didn't make any ABTs. It would be too much, they said.

Both my kids complained about the lack of ABTs. My son happily took a large bag of ham with him when he left. On Monday my wife said I should always make extra meat since there is room on the smoker (something I've seen said here repeatedly) so we could freeze sandwich meat as well as having leftovers.

It seems I'll have to start ignoring their pre-cook suggestions.

Yep, that's the script!

 

[jrp]

Cooking with apple for the first time (had only had access to hickory before). Smoking a pork butt. While both woods smell great, apple produces a completely different sensation than hickory. Is the flavor in the meat as markedly different as the aroma?

This is also my first time smoking for an audience. We're taking the butt and a tray of ABTs to a pot luck at a friends tonight.

 

[jrp]

I really liked the different flavor the apple smoke added.

 

[dfergie]

I've only recently tried apple as it wasn't available here... I overcooked my wings last week but they were good... might go pick up a chicken in a little bit for a cook...

 

[stimpson]

Had to do all this in the garage because of constant rains. Fired up the drum Friday night with 10 lbs of Kingford lump and some hickory chunks and trew on two 7-8 lb butts. Got the temp dialed in and went to bed. The drum held up all night. Pulled the butts at 195. Right at 15 hrs. Had plenty of fuel left so threw on a rack of spares, and a rack of Baby Backs. Added some apple wood for smoke. Did the ribs at 240-260. Instead of 3-2-1, I went 2-2-1. I also am doing a brisket for a co worker. I'll throw that on the WSM this afternoon, and do it high heat style. Will update with pics when that is finished. Didn't take pics of the butts. Seen plenty of those.

 

[dfergie]

I like the ball valves... slick cooker...

 

[stimpson]

Thanks.

 

[jrp]

Beautiful meat as well.

 

[stimpson]

Thanks. Those were the best ribs I have ever done.

 

[HD MM]

Thanks. Those were the best ribs I have ever done.

Looks excellent. How long did you cook the ribs for?

 

[stimpson]

5 total. Did 2 hrs, the foiled for 2, then 1 uncovered.

 

[HD MM]

5 total. Did 2 hrs, the foiled for 2, then 1 uncovered.

Oh, ok gottcha. I was wondering what "2-2-1" was. They look excellent.

 

[jrp]

My wife wants to make venison kabobs tomorrow. I haven't used my smoker for a while. Anyone got experience with smoked kabobs?

 

[stimpson]

Never tried it. Not sure how the veggies would hold up low and slow. Give it a try and let us know. Also, no pics, didn't happen!!!!!!!!!!!!!!

 

[jrp]

Never tried it. Not sure how the veggies would hold up low and slow. Give it a try and let us know. Also, no pics, didn't happen!!!!!!!!!!!!!!

Think I might try something I read elsewhere: Grill to almost done and then finish with about a half hour in smoke. If it happens, pictures will come.

 

[StevenD]

I smoked 10# of Canadian Bacon yesterday using the Buckboard method. The pork loins I used were quite large, so I let them cure for a full 10 days. It worked very well! The Eggs Benedict this morning were very good.

 

[jrp]

Grilled the kabobs until they were about ten minutes from done (on the grill). Moved them to the smoker with, cherry chips, for about half an hour.

They were good, but I'd shorten the grilling and extend the smoking. I'd also go with a more robust wood.

Served with Vueve du Vernay, a sparkling French rosé wine.

 

[stimpson]

I smoked 10# of Canadian Bacon yesterday using the Buckboard method. The pork loins I used were quite large, so I let them cure for a full 10 days. It worked very well! The Eggs Benedict this morning were very good.

Gotta love that Buckboard. We never buy store bought any more. Haven't tried the canadian yet. I'll have to do that soon.

Grilled the kabobs until they were about ten minutes from done (on the grill). Moved them to the smoker with, cherry chips, for about half an hour.

They were good, but I'd shorten the grilling and extend the smoking. I'd also go with a more robust wood.

Served with Vueve du Vernay, a sparkling French rosé wine.

Good lookin stuff there. Greay job!!!!!!!

 

[Yota86]

Grilled the kabobs until they were about ten minutes from done (on the grill). Moved them to the smoker with, cherry chips, for about half an hour.

They were good, but I'd shorten the grilling and extend the smoking. I'd also go with a more robust wood.

Served with Vueve du Vernay, a sparkling French rosé wine.

You need to reverse the process, smoke first, even for only thirty minutes, and then finish on the grill. Once the meat is all but cooked, it cannot absorb much of the smoke.

Here is a really good resource for all things smoked.
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