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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #121
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by daxx View Post
    ugh...

    I'm going nuts trying to figure out how to smoke meats without making too much smoke. I've read that some people make smokers out of clay pots and hot plates, where as others buy prefab machines that work well but cost about $150 and still make smoke. I have a gas bbq on my balcony and I've never had any issues with the neighbors and cooking food on it. The adding of smoke will (at least I think) tip them off that I have a bbq, and I really don't want to get rid of it any time soon. Some people say there's a way to "cold smoke" and use soldering irons, but I'm looking to cook up some pork butt and make my own pulled pork. These things would never work for this application.

    In my apartment we have absolutely NO ventilation. The hood over the stove just blows hot air right at your face instead of outside. So an indoor stove-top smoker probably won't work. I'm thinking of experimenting with making a sealed box and two ports on it with airlocks like you'd have for brewing... just a little bit bigger. One at the top and one at the bottom. This way the smoke exits but has to go through a medium (probably water) and traps some of the smoke. I'll probably put this outside so it doesn't stink up the apartment. Is this nuts or is there a chance it will work?

    Thoughts?
    Buy a smoker and visit your parents, they miss you.
    Last edited by notbob; July 10th, 2013 at 07:32 AM.
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  2. #122
    FIRE BETTMAN!! BeerMan's Avatar




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    better yet, move to a place with a yard.
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  3. #123
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    Quote Originally Posted by BeerMan View Post
    better yet, move to a place with a yard.
    Working on it!

    In the meantime, I'll have to think up a creative way to smoke my meats.
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  4. #124
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    Quote Originally Posted by daxx View Post
    Working on it!

    In the meantime, I'll have to think up a creative way to smoke my meats.
    1) get a meat of choice
    2) find a rub recipe online or make your own
    3) coat the meat with the rub
    4) take a nap
    5) get the smoker going
    6) throw the meat on the grill
    7) take another nap
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  5. #125
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    Quote Originally Posted by BeerMan View Post
    1) get a meat of choice
    2) find a rub recipe online or make your own
    3) coat the meat with the rub
    4) take a nap
    5) get the smoker going
    6) throw the meat on the grill
    7) take another nap
    Any rub recipes you suggest? I'm a fan of both Memphis and Carolina style bbq. Haven't had much Texas style... so I don't know about it. I'm sure it's good though.
    Disclosure Notice: The above listed post is that of a disgruntled hockey fan on the internet and in no way should be taken as truth or any substance. It does not reflect the views of the host website or its sponsors. If you are offended, please take a moment to reflect on what was written, and then ask yourself whether or not there should have been a “/sarcasm” next to the statement. If you feel the poster took the comment too far, write a letter to Santa. Maybe that will help.
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  6. #126
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    plenty of rub recipes online. look in the SMF and the Amazing Ribs sites. I used the Big Bad Beef Rub recently and it was good.
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  7. #127
    1st Scoring Line !Kings!'s Avatar




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    If you are serious about it,,here is the best beginner option hands down.

    Smokey Mountain Cooker

    and here is some great info on how to use it:

    The Virtual Weber Bullet - For the Weber Smokey Mountain Cooker smoker enthusiast
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  8. #128
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    those WSMs have been really popular and common. even my next door neighbor got one after seeing my custom built smoker.
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  9. #129
    1st Scoring Line !Kings!'s Avatar




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    Quote Originally Posted by BeerMan View Post
    those WSMs have been really popular and common. even my next door neighbor got one after seeing my custom built smoker.
    I love mine, Dad has one also...

    That said, I look forward to building my own someday to have more room for ribs. Rib racks just don't cut it. Thing will hold 4 8lb butts easily, or two large briskets and burns for 9-10 hrs on one load of
    brickets..easy as can be.
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  10. #130
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    and what you need is a remote digital temperature unit that has two probes, one for the inside of the smoker and the other for the meat interior. it is highly recommended just so you won't need to open the door/cover to check the meat everytime. doing that drastically causes the flunctuation of the tempurature inside the smoker thus making you have to wait a longer time than necessary for the meat to reach the I.T.

    I have this:
    Amazon.com: Maverick Remote Smoker Dual Probe Wireless Thermometer ET-73: Kitchen & Dining

    but would rather have that for better distance reason:
    Amazon.com : Maverick Wireless BBQ Thermometer Set - Maverick ET732 : Meat Thermometers : Patio, Lawn & Garden
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