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Thread: Got the smoker going!

  1. #9

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    tobacco products + meat = that nasty powdered beef jerky they sell in chewing tobacco tins at gas stations

  2. #10

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    Err my dad is good at bbg,he has a nice neighbor we gave him kona coffe then later he gave use a whole frsh salmon.....
    HE also gave my dad some other meat goodies....
    I think he will get a brick smoker made soon.....

  3. #11

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    I smoke chicken breasts and sausages all the time. Bison steak on occasion as well. There's a decent sized smoker/grill at Walmart for about $30 IIRC. Look slike a space shuttle. That's what I use...works great, and is cheap, so it fills my 2 requirements to purchasing something
    Z polski y dumny
    Prayer - how to do nothing and still think you're helping.
    http://www.youtube.com/watch?v=5F5aCUNE4Z8
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  4. #12

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    I have an inexpensive setup that works very well.

    It's made from 2 very large terracotta pots (I think 16 inch?). The bottom pot sits right side up and an electric portable cooking coil goes in the bottom with the cord going out the pot's drain hole. I soak some wood chunks in water then wrap them in foil and poke some pinholes in the foil. This way the wood smokes and doesn't catch fire. The foiled chunks sit right on the coils. A round grill rack from my weber smoky Joe BBQ neatly fits just inside the lip of the pot. After I put the food on, for the lid I use the other terracotta pot upside down and cover the drain hole slightly to keep the smoke inside.

    By trial and error, I've found that loosely wrapping ribs in foil makes them come out much more tender.

    The setup works really well. The scrumptious smell drives my neighbors and dog crazy (she scratches at the back door and spins when the smoker is going).

  5. #13
    Zero's Avatar
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    how does one go about smoking meat?
    I have a smoker in the garage but don't have a clue on using it.
    SK-8 OR DIE

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  6. #14
    Capslock's Avatar
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    Zero, the basic idea is that you have an enclosed space, and you heat wood chips (alder, cherrywood, hickory, etc) to the point of smoking, but not burning. The temperature inside the smoker should be about 175F. Depending on what you're cooking, the meat should be brined before going on (usually overnight), and you can smoke the meat on racks in the smoker for several hours - again depending on what it is and how big. There are home made setups like Wild Bill described (sounds like a great setup Bill!), or storebought ones that can be either electric or charcoal-fueled.

    You can look up recipes with Google.

    This is what I have: http://www.jtbuckonline.com/browseproducts/Lil'-Chief-Smoker--Top-Loader.html
    Capslock
    Malo Periculosam Libertatem Quam Quietum Servitium

    My photos are copyright-free and public domain

  7. #15

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    The only thing that belongs in brine is pickles. Anything else = yucky.
    Z polski y dumny
    Prayer - how to do nothing and still think you're helping.
    http://www.youtube.com/watch?v=5F5aCUNE4Z8
    ^^^Newest vid

  8. #16
    Zero's Avatar
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    so where do I get wood chips?
    how do I get the chips smoking?
    I know, stupid questions.
    SK-8 OR DIE

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