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

  1. #501
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    Quote Originally Posted by nosoupforyou View Post
    your neighbor to the way west is asking as well haha. how long can you keep the bone and ham chunks okay in the fridge after smoking?
    I froze them and put them in those food saver bags that are reusable. Took the bones and two big chunks of the ham out to thaw in the fridge yesterday
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    OFF the Bandwagon salami's Avatar




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    Quote Originally Posted by DRGinLBC View Post
    Tossed that sucker in at 7am. Backyard smells good. Neighbors must be jealous.
    Well??? How did it come out?

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    Trouble Will Find Me Big Red's Avatar




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    Cornell Hockey - LETS GO RED!

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    Bouncing off Voynov KHenry14's Avatar




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    Quote Originally Posted by Big Red View Post
    I would be very careful with such an inexpensive unit. Gotta figure that quality control is a problem for these types of units because of the low cost. However, if you only intend on using it infrequently, it might be OK.
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    Lucky Luc! DRGinLBC's Avatar




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    Quote Originally Posted by salami View Post
    Well??? How did it come out?
    Excellent. Got excellent reviews from our guests.

    3.5lbs @ 235 = 7.5 hours to hit 195
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  6. #506
    Win it again..for Tanner! nosoupforyou's Avatar




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    Quote Originally Posted by Big Red View Post
    I bought my first Brinkmann gas smoker for a little north of $100. worked great for at least 3 years until I switched over this year to the Traeger. I knew at that point I really wanted to get more cooking surface and more features.


    did a smoke on sunday for football with 20 lbs of pulled pork, chicken thighs and a whole chicken. omg smoked chicken thighs are freaking ridiculous. I just have to find a way to get crispy skin. When the thighs hit 155, I turned up the heat to max but at 165, the skins were still meh. I might take them over to the grill next time.

    Edit: Btw, if anyone wants the old smoker, please let me know. it still works great and, while beat up a little, can definitely get the job done for someone who wants to get into smoking food! uses a propane tank (not included). Free to someone who wants to give it a go. will need some cleaning
    Last edited by nosoupforyou; January 13th, 2014 at 02:51 PM.
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    Quote Originally Posted by KHenry14 View Post
    I would be very careful with such an inexpensive unit. Gotta figure that quality control is a problem for these types of units because of the low cost. However, if you only intend on using it infrequently, it might be OK.
    Thanks! I ended up ordering it. My roommate and I only plan on using it for the next 7 or 8 months
    Cornell Hockey - LETS GO RED!

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    FIRE BETTMAN!! BeerMan's Avatar




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    dinner is almost ready.
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    2nd Scoring Line Mulletsave30's Avatar




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    Quote Originally Posted by nosoupforyou View Post
    I bought my first Brinkmann gas smoker for a little north of $100. worked great for at least 3 years until I switched over this year to the Traeger. I knew at that point I really wanted to get more cooking surface and more features.


    did a smoke on sunday for football with 20 lbs of pulled pork, chicken thighs and a whole chicken. omg smoked chicken thighs are freaking ridiculous. I just have to find a way to get crispy skin. When the thighs hit 155, I turned up the heat to max but at 165, the skins were still meh. I might take them over to the grill next time.

    Edit: Btw, if anyone wants the old smoker, please let me know. it still works great and, while beat up a little, can definitely get the job done for someone who wants to get into smoking food! uses a propane tank (not included). Free to someone who wants to give it a go. will need some cleaning

    That's what I do...put the pieces over some of the coals burning the least and grill up the skin that way. Once some of the drippings hit them, you should get a nice and controlled flame but keep turning them for a short while. You don't want to dry out that juiceyness that you painstakingly strived for.
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    Wing Fest tonight!!

    Sprinkled some rib rub on them. Smoked them for 1 hour at 300 degrees of indirect heat. Then pulled the plate-setter out and put the wings back on the grate right over the coals for five minutes or so to crisp them right up.

    They were AWESOME!!! WAY tastier than deep-fried!!
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


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