Any Backyard Smokers Here?

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  • Any Backyard Smokers Here?

    I'm not talking about wacky tobaccy either....I'm talking smoking bbq & other food. A few years ago a member on another forum was talking about his own smoker and I thought it sounded fun. I've taken a great liking to it and I'm pretty good if I don't say so myself. Each year at Memorial Day Lowes has their charcoal sale and I get 400lbs which lasts me the year. I have a Weber Smokey Mountain Cooker (it's a bullet type smoker w/a water pan that uses charcoal for fuel & you add wood chunks for smoke). So far I've smoked Brisket, pork butt (for pulled pork), baby back & spare ribs, salmon and a couple other things. As I type this I have a 14lb whole packer brisket going I just put on. It should take about 16-18hrs at 250dg and will be ready by tomorrow nights supper. You will be able to cut it with a fork. So....anyone else enjoy this hobby? Share some recipes & techniques? *NOTE* I don't intentionally bunch my posts up into one big paragraph but this forum does not like my iPad. Hope admin gets a fix soon. Dan
    2007 dark blue Navi
    Traxxion "Mega Monty"
    IBA 54656


  • #2
    Originally posted by Hoosier Daddy View Post
    I'm not talking about wacky tobaccy either....I'm talking smoking bbq & other food. A few years ago a member on another forum was talking about his own smoker and I thought it sounded fun. I've taken a great liking to it and I'm pretty good if I don't say so myself. Each year at Memorial Day Lowes has their charcoal sale and I get 400lbs which lasts me the year. I have a Weber Smokey Mountain Cooker (it's a bullet type smoker w/a water pan that uses charcoal for fuel & you add wood chunks for smoke). So far I've smoked Brisket, pork butt (for pulled pork), baby back & spare ribs, salmon and a couple other things. As I type this I have a 14lb whole packer brisket going I just put on. It should take about 16-18hrs at 250dg and will be ready by tomorrow nights supper. You will be able to cut it with a fork. So....anyone else enjoy this hobby? Share some recipes & techniques? *NOTE* I don't intentionally bunch my posts up into one big paragraph but this forum does not like my iPad. Hope admin gets a fix soon. Dan
    Dan, I'm sorry, what did you say your address was again?
    __________________________________________________ __________

    Why sweat the leg thing when I can still ride a Goldwing
    Member of the Hann-Amigo Trio

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    • #3
      Originally posted by Wheels View Post

      Dan, I'm sorry, what did you say your address was again?
      Exactly, what time is dinner?
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      • #4
        Smoking? Never heard of it.
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        • #5
          Got bacon?
          Attached Files
          Birds of a feather flock together

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          • #6
            I might be known to cook a little here and there....

            https://www.facebook.com/donnie.haga...4633901&type=3

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            • #7
              Something I learned in July was to cook a pork butt to 190 degrees. I was cooking them to 175-180 in the past. At 190 the pork pulls apart very easily.

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              I'm in search of a good spare ribs marinade.
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              • #8
                I typically cook a pig once a year. A month ago, I cooked a. 210 pound beauty. My pig cooker uses charcoal and for the first time, I added soaked wood chips over the charcoal bed. It was a waste of money. I think there was just too much meat to be smoked by so few wood chips over a short period of time.
                Dave
                US Air Force (retired)

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                • #9
                  Dang....looks like I'm among bbq friends here. Never done a whole hog myself before but have been to a roast. Z... do you do burnt ends with the 'point' part of the brisket? I go to 195dg on the pork butt. I'm able to pull the bone out with my fingers it's so moist. For last Father's Day my wife got me a IGrill (remote temp probe) that links to my iPhone. I'm able to monitor my grate temp & meat temp while sitting in my lazy boy.
                  2007 dark blue Navi
                  Traxxion "Mega Monty"
                  IBA 54656

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                  • #10
                    BigAl, I've never seen that done before. I've smoke many a chicken but never one wrapped in bacon. How does it turn out? Looks like the wrapping took a lot of work?
                    2007 dark blue Navi
                    Traxxion "Mega Monty"
                    IBA 54656

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                    • #11
                      I have a Traeger pellet smoker that does quite well and is easy to use. Allows for lots of versatility. I enjoy it very much particularly the pork shoulder

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                      • #12
                        Here's a picture of my custom-built pig cooker. It was taken a couple years ago when I cooked a pig for my wife's office picnic. The little piggy is something I picked up at a yard sale. It alwys seems to be looking for its momma.

                        Dave
                        US Air Force (retired)

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                        • #13
                          I dabble a bit also.
                          Attached Files

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                          • #14
                            I've entertained the idea of quality smoker that is the right size to be pulled by a motorcycle. I think there'd be interest. If I was a welder I think I'd put one together and see. I've considered buying a welding kit to learn, but have too many unfinished projects right now.
                            2012 Honda Goldwing | 2009 Timeout Camper



                            Patriot Guard Rider since 2007 | IBA member #59823

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                            • #15
                              Now those are some good looking ribs. Some serious smokers mentioned here too. My brisket has been in "the stall" at 164dg for the past several hours but is now coming out of it I think. Temp has been holding steady 240-250 and right on track although I had to fight the wind at the beginning go the cook. I have got to get me some kind of wind break built. That is a downside to the WSM.....very susceptible to wind. I will post a pic when this bad boy is done although it may not look as good as Z's. Dan
                              2007 dark blue Navi
                              Traxxion "Mega Monty"
                              IBA 54656

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                              • #16
                                Wind can be troublesome when trying to maintain pit temperature. A wind break will help. "The stall" has bitten me many times while BBQing too. I struggled to understand what was happening to cause it, so I did an Internet search one day out of frustration and came up with this plausible theory.

                                LINK

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                                • #17
                                  Originally posted by Hoosier Daddy View Post
                                  BigAl, I've never seen that done before. I've smoke many a chicken but never one wrapped in bacon. How does it turn out? Looks like the wrapping took a lot of work?
                                  At 240 ish with a thermometer I smoke till 165, cover and let cool...is all that, labor of luv? Yep but worth it!!
                                  Birds of a feather flock together

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                                  • #18
                                    Well here is the finished product and it is fantastic. The first pic it looks like a burnt up science fair project but that is bark and it is very good. The next pic I separated the point from the flat. Will make sandwiches out of the point this time. Was very juicy & tender. No knife needed. I think one day I would like to get an off set stick burner but may have to sell the wing to afford one. Take care, Dan
                                    2007 dark blue Navi
                                    Traxxion "Mega Monty"
                                    IBA 54656

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                                    • #19
                                      Originally posted by wingleader09 View Post
                                      Wind can be troublesome when trying to maintain pit temperature. A wind break will help. "The stall" has bitten me many times while BBQing too. I struggled to understand what was happening to cause it, so I did an Internet search one day out of frustration and came up with this plausible theory. LINK
                                      Thanks for the link Wingleader. That was my understanding of the stall also. I don't sweat it any more and use the old saying....."it's done when it's done".
                                      2007 dark blue Navi
                                      Traxxion "Mega Monty"
                                      IBA 54656

                                      Comment: (For off-topic replies)


                                      • #20
                                        Originally posted by Hoosier Daddy View Post
                                        Dang....looks like I'm among bbq friends here. Never done a whole hog myself before but have been to a roast. Z... do you do burnt ends with the 'point' part of the brisket? I go to 195dg on the pork butt. I'm able to pull the bone out with my fingers it's so moist. For last Father's Day my wife got me a IGrill (remote temp probe) that links to my iPhone. I'm able to monitor my grate temp & meat temp while sitting in my lazy boy.
                                        Never roasted a hog myself but that hog roaster the Doc displayed looks like the ticket.

                                        YEs on the burnt ends and I will have to try and bring up the pork butt to 195 this fall. We have a remote thermometer that pages you when the set temp is reached. I'll have to look into the IGrill thing.l Sounds like a winner.

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