Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

daxx said:
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?
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Buy a smoker and visit your parents, they miss you.
 
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daxx said:
Working on it!

In the meantime, I'll have to think up a creative way to smoke my meats.
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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
 
BeerMan said:
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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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.
 
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.
 
those WSMs have been really popular and common. even my next door neighbor got one after seeing my custom built smoker.
 
BeerMan said:
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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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.
 
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
 
Those controllers are sweet, I am building a rolling cart for it right now, and need to incorporate some kind of item like that so I can be even lazier.
 
We made some sammiches from some brisket I made back in may. Dip-style. With provolone cheese.

This is the au-jus recipe I used (from my wife):

3cups beef broth
3 beef bullion cubes
1/2 tsp garlic powder
1 tsp soy sauce

The brisket was vac-packed and frozen immediately after it came off the smoker and was cooled. It was as good today as it was when I pulled it off the smoker a month and a half ago. I simply put the brisket in the vac bag into some boiling water to heat it, then cut it and put it in some hot au-jus before heaping it onto some sourdough French rolls.

My point in telling you all this is that I think that if you're going to smoke a lot of meat, you need a good vac-sealer machine. It allows you to run the smoker at maximum efficiency every time you use it.
 
Vegetarian here. Not because of beliefs... health. Animals are food.

Love to cook and cooking with fire and smoke is real cooking to me.

Been pushing my weber gasser to the limit. Pulled off some amazing pork butt, smoked chicken, ribs, etc. The only thing is it requires SO much jimmy rigging and constant tinkering to keep the temp right and the smoke heavy enough to flavor.

I'm a big fan of stick burners and drum smokers but that too takes effort. These days with kids, I'm all for convenience, so I bit the bullet and got a pellet smoker. Just ordered a Rec Tec. Been back ordered for a bit but got word mine is shipping in a day or so.

Very excited. Will post pics of the pit and the food. My goal: homemade bacon before camp opens.

Go Kings!
 
leftwngr said:
Vegetarian here. Not because of beliefs... health. Animals are food.

Love to cook and cooking with fire and smoke is real cooking to me.

Been pushing my weber gasser to the limit. Pulled off some amazing pork butt, smoked chicken, ribs, etc. The only thing is it requires SO much jimmy rigging and constant tinkering to keep the temp right and the smoke heavy enough to flavor.

I'm a big fan of stick burners and drum smokers but that too takes effort. These days with kids, I'm all for convenience, so I bit the bullet and got a pellet smoker. Just ordered a Rec Tec. Been back ordered for a bit but got word mine is shipping in a day or so.

Very excited. Will post pics of the pit and the food. My goal: homemade bacon before camp opens.

Go Kings!
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Does bacon-making require cold smoke? You don't want that stuff cooking...just getting the flavor while getting preserved, right?

EDIT: Nevermind. Cure, smoke (to 150 internal), slice, fry, nom.
 
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I made this last night for the event that the wench and I are going to tonight..

Recipe of the day – Dutch’s Wicked Baked Beans | So You Want To Be A Waiter

first time I made it I had this bean dish placed on the bottom rack where the water pan would be, but with the ribs above it on the top rack. this time I smoked just this with the water pan below. both time the dish came out just as great.

dried jalape?o pepper bits were used both times as well.
 
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I've got some boneless lamb sirloin in the fridge, getting all up in it, yo with the salt, pepper, garlic, rosemary, and olive oil I rubbed it down with.

Thinking of going direct with the egg at 400 for about five minutes per side, hopefully to an internal of around 135 degrees.

EDIT:

OOOOOOHHHHMYYYYYYGOOOOOOODDDDDD This lamb was awesome!!

Took six minutes a side at 400 dome temp to get to medium.
 
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