Smokers (BBQ - not grilling)

[08FJR4ME]

The apple trees behind the new old house haven't been trimmed in over 15 years. I started pruning them and will have some real nice apple wood towards the end of the summer to cook with. I will be storing several apple crates full of would chunks.

Can't wait.

Dave

 

[Fred W]

The before:

 

[eflyguy]

Fred,

I like hickory and use it pretty much exclusively for pork and beef, but find it doesn't pair well with poultry or fish - kind of overwhelms it. You liked it, so I'm wondering - how much did you use?

 

[Fred W]

I assume that you're referring to the rotisserie chickens I did last week. It was just some chips in a smoke box. The amount of smoke that you get from those is pretty subtle. If I were doing them in the smoker I'd have opted for apple wood.

I'm using some big hickory chunks in my OK Joe offset smoker on the ribs today. Smells delicious already!

 

[Knifemaker]

Picked up my 6 racks today. Only took the meatiest ones. Average weight 4.09 pounds. (one is 4.75!) These are Tyson brand, looks like Walmart no longer carries the Smithfield. In the mini fridge downstairs until Saturday or Sunday. It's 76 right now, but it's going to turn colder this weekend, with a chance of rain, so not sure what day I'll do the smoke.

Can't go wrong with Hickory. But as Fred said, I'd pick apple (or cherry) for chicken or fish in the smoker, but yes, I wouldn't use a lot of Hickory for those meats. Oak (which I have a whole bunch of) does do a good job of giving any food a "smokey" flavor without being overpowering. I tend to mix woods when I do a smoke, apple, cherry, oak, mesquite and Hickory being my usual choices. Did some steaks using Walnut on the grill once, came out fine. But was very subtle. (Just used a small handful of chips)

 

[Fred W]

Yeah, I think that is the real thing, just how pervasive a certain wood smoke is, not really that the flavor is all that much different. But then again, mesquite is a unique kind of smoke flavor for sure, so maybe Im just not sophisticated enough to determine... as long as Im still enjoying I dont care.

There is a large hazard in becoming an afficianodo of anything. You tend to lose some of the enjoyment that you first had that originally got you interested when you start becoming overly critical. Keep that in mind as you go...

 

[Knifemaker]

Some wood 101:

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and

I've noticed a slight difference between brands of commercially available woods. Some do not give a source...meaning it's not clear where these woods were harvested. I've been trying to use as much "local" woods as I can, just to gain some perspective here. It's kind of a crap shoot, My own Hickory, cut on my own property does seem milder than bagged Hickory I find in stores.

Add to this whose lump charcoal you use.

The oak I have been using is all from my surrounding area. Bottom line I think I agree with what the above link says. Pick one, and use it for awhile, and just adjust how much you use depending on what you are smoking.

 

[Fred W]

Done:

Is berry gud!

By the way, this was cooked with propane and wood chunks in the smoke pan, so it is definitely possible to get good color cooking with gas.

Did I mention that this forums software sucks moist ass cheese?

 

[Knifemaker]

Luckily I have my decoder ring so I did get to see your results.

Looks great. Is that an "Old Hickory" knife in the shot?

But the burning questions....how they taste? How long and what temp? I did STL ribs for years, still like the taste, but have gone to Baby Backs just for the extra meat they have (and that the wife prefers them now).

Yes posting photos here is a pain. I have to post the link, then (edit) come back and add the img - /img for them to show up.

 

[08FJR4ME]

WHAT !!!

I got distracted by the most gorgeous Ukrainian woman attached to your photo. Good thing the wife was in the other room. By the way the ribs looked good too.

I would be going on my next MC trip alone. Well 1 up at least.

Dave

 

[Fred W]

Luckily I have my decoder ring so I did get to see your results.

Looks great. Is that an "Old Hickory" knife in the shot?

But the burning questions....how they taste? How long and what temp? I did STL ribs for years, still like the taste, but have gone to Baby Backs just for the extra meat they have (and that the wife prefers them now).

Yes posting photos here is a pain. I have to post the link, then (edit) come back and add the img - /img for them to show up.

Ribs tasted great. I think I still prefer the baby backs over the St Louis cut just because they are meatier and more tender so require less cooking. These stayed on for a full 6 hours (without foil wrapping). I typically only need 5 hours with the baby backs for them to pass the bend test. But that might also be why these came out with more color.

As for the knife, I believe it is an "Old Hickory". I've had the thing for like 40 years now. With the high carbon steel, it holds an edge better than the expensive stainless ones.

 

[Knifemaker]

Well, just put the ribs in the smoker.Had planned to do them yesterday, but weather report changed and it rain all afternoon. Some rain expected today, and its below 40 out....but I'm going for it anyway. Rigged up a umbrella over the smoker just in case.

Sorry no pictures yet as it seems Postimage isn't working right now. Hopefully they will return, don't want to have to find yet another photo site . ....

 

[Knifemaker]

Well, when I try going to Postimage to upload my pics it just says "server can't be found" so not sure what's going on there.

Anyway....smoked the ribs for 4-1/2 hours. Never rained, but was cold (36) We ate the biggest rack (4.7 lbs) was in the oven wrapped in foil for about 30 minutes while I cleaned up ... we didn't quite finish it, there's still 6 pieces left...so have lunch for two days.

Came out great. Good smoke flavor, but not overwhelming. Used mostly Hickory chunks and some mesquite. And Red Oak lump charcoal.Temps stayed low this time...220-225 for most of the cook.

So have 5 large slabs for the freezer. Only real difference I could see with these (Tyson) baby backs over the Smithfield is I think Smithfield trimmed theirs a bit better, but for $2.94 a pound I can trim the extra fat and dangly pieces myself thank you. (and it was not a lot really...maybe an ounce or two for all six slabs.). I definitely will buy these again. If they are still on sale I might just get another six an put them in the freezer with the cooked ones.

Again sorry for the lack of food porn here, hopefully Postimage will come back online and I'll edit these posts and add the photos.

 

[Bounce]

Does your web hosting site not support links?

 

[Fred W]

Postimage seems to have changed their URL recently. Google yourself a new link.

It appears the photos are still linking out correctly with their old links, but then some people were complaining about seeing ads in my links, so maybe not?

 

[Knifemaker]

Yep. Was the URL change. Here they are:

 

[Fred W]

Mmmmm... ribs.

 

[Knifemaker]

On today's menu... Skinless chicken thighs wrapped around red onion, red and yellow peppers, wrapped with thick cut bacon.

(Still to get a light roll through a mix of brown sugar, garlic powder, paprika and cayenne pepper.)

Happy Cinco De Mayo!!!!

 

[bigjohnsd]

Pork Shoulder on my makeshift smoker now. 9# shoulder at 250-260f should bee done about 7pm. Testing my new Thermowoks "Smoke" thermometer, has a remote reader I can watch and listen to from my recliner. Using some local oak chunks in my cast iron smoke generator.

 

[Fred W]

I have the thermoworks smoke too. It is soooo much better than the Maverick I had before. I think you will learn to love that setup.

I just finished cooking a couple of Purdue Oven Stuffer Chix. About 4.5 hours on smoker at steady 235 F. Ill try to grab a photo before we devour them.

Actually, I cooked two 6 pounders with hopes there would be significant leftovers. .