any fellow smokers out there?

Here is a BBQ pork rib dish that the family just loves for me to cook for them. I cheat on the true smoking though. I wipe the ribs in olive oil, season them with Lawry's season salt and fresh ground pepper, cover them with a couple of cans of crushed pineapple, drip maple syrup over the crushed pineapple, top the crushed pineapple off with Old El Paso Pickled jalapeno slices, then slow roast them in a covered stainless steel hotel pan at 250 degrees for about six hours.

Just before I'm ready to serve, I fire up the char grill and heat up the Sweet Baby Ray's BBQ sauce. I drain the pan of ribs and scoop into the BBQ sauce some of the crushed pineapple and jalapeno slices, and add some brown sugar to the mix. I then take the ribs out of the pan, place them on the char grill and brush on the sauce. If someone likes more sauce, I just give them extra on the side. Now this is a real guy kind of meal! This is the way real guys love to cook when they can't do it outside. This is the full hotel pan and lid with BBQ sauce.

Boy, you guys got me wanting to cook up another batch! Enjoy! DOUG

tvb wrote:NHE, How do you like the Bradley smoker?

i like it a whole lot! but they are on the pricey side.my wife bought me mine as a gift from cabelas on sale.
its very simple to operate.just set the amount of time for the smoke,set timer on oven side then set temp and your done.
electric smokers are considered cheatin cause there too easy, but i dont care as long as the end result is the same.
i still like to fire up the old barrel pit with a real fire when i have the time though too.

Do you have the four rack one or the 6 rack? Cheating? Naw, I'd rather get consistency and be able to take a nap while my dogs smoke. I've been drooling over one on Amazon.

jeromemsn wrote:Now here is something I want to learn in the worst way. All you fellas are way ahead of me on smoked meats. I thought about getting one of those green eggs to smoke with or something else maybe, not sure yet. Now you guy's have made my mouth water, sheesh, (drool, drool, quick wipe with sleeve). Right now I have a "propane" grill would like suggestions on moving up to a smoker.

Simplest smoker I've seen was an Alton Brown contraption made from a galvanized ash can (how appropriate here!). He poked a hole in the bottom that the cord of a hotplate passed thru. A few bolts were rigged through the sides to hold a couple of round grates and a can for wood chunks was place on the hotplate. Just figure the setting to run the plate at and your set for cheap!

I've used two water smokers. First was a cheap $75 (not inexpensive cheap) one form eBay that I had to modify a lot so I could control the wood/charcoal fire. This year I found a never-used assembled Weber Smokey Mountain cooker on craigslist for 1/2 price and it's really easy to use.

I got a laugh out of the add google stuck n the middle of this thread. Do they thing BBQ is messy?

I made a Bacon Explosion (aka: fatty) yesterday using Jimmy Dean breakfast sausage. Left overs will be cut into slices and frozen for later use. I used thick sliced bacon but I think I'm going to try thinner bacon the next time because the bacon wrap on the outside didn't cook enough for my taste even after 2.5 hours.

I smoked the meat with maple wood (no charcoal) and boy does that taste good!!

Side note -- anyone smoke salmon fillet? I may try that sometime.

I started with a charcoal smoker. The kind the's shaped like R2D2. (Brinkman?) I smoked trout, bluefish, chicken, and ribs. No particular wood as long as it wasn't pine. It always came out good. Matter of fact, the only way my Grandmother would eat bluefish was if I smoked it for her. Now I have a small electric smoker, It's the size of a medium dorm fridge. Exact settings for temp and time. Last batch of meat I had in there was venison summer sausage, trail balogna, and breakfast sausage. For sausage I use a 4 to 1 ratio. 4 lbs venison to 1 lb pork fat. Fat back, salt pork or fatty bacon (the cheap stuff) are all good if I can't get fat from the butcher.

I have an electric weber smoker that I picked up at a garage sale for $5. It's okay but difficult to keep a steady temperature at. I've done some kielbasa in it and lots of bacon but would rather find something that is easier to tend. I have a good friend who is a furniture maker who is always willing to trade nice chunks of cherry and maple and hickory which is nice. Because it is cabinet and furniture grade, it's cured properly and does an amazing job of producing really nice smoke.

tvb wrote:Do you have the four rack one or the 6 rack? Cheating? Naw, I'd rather get consistency and be able to take a nap while my dogs smoke. I've been drooling over one on Amazon.

i have the 4 rack digital.
bradley also has a great message forum for recipes and everything else.

http://forum.bradleysmoker.com/index.php

beemerboy wrote:I made a Bacon Explosion (aka: fatty) yesterday using Jimmy Dean breakfast sausage. Left overs will be cut into slices and frozen for later use. I used thick sliced bacon but I think I'm going to try thinner bacon the next time because the bacon wrap on the outside didn't cook enough for my taste even after 2.5 hours.

I smoked the meat with maple wood (no charcoal) and boy does that taste good!!

Side note -- anyone smoke salmon fillet? I may try that sometime.

i have never made one of these,but have heard about them. what is it made out of?

Have your blood pressure medication handy

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

VigIIPeaBurner wrote:Have your blood pressure medication handy

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

you arent kiddin!
i might have to try one of these,seems easy to make.
gonna fire up the smoker this afternoon for some ribs

New Hope Engineer wrote:

VigIIPeaBurner wrote:Have your blood pressure medication handy

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

you arent kiddin!
i might have to try one of these,seems easy to make.
gonna fire up the smoker this afternoon for some ribs

A 1" thick slice warmed up with an egg fried over easy next to it, a slice of toast slathered in butter and two cups of coffee. Perfect breakfast.

I also have a Cabelas gas/wood smoker, works well. I would to know more about the "Green Egg", I have heard they will hold a fire for a long time. My favorite meal so far is a sirloin tip that I cover with a garlic and pepper. I use hard wood char coal with some hickory chunks for the smoking. A 4 # roast will take 4/5 hours @ 200/250*. It comes out very tender and juicy.

smokin a bacon explosion as we speak! i think i made it a little on the big size. used about 3.25 pounds of sausage and 2 lbs of bacon for the wrap.LOL looks like a meatloaf. i will put pics up when it is finished.

Hey can anybody tell me how to make a good falling off the bone pork butt in the oven? I tried to just cook it at 300 degrees for 6 hours and the meat was still tough, not even close to falling off the bone...appreciate any suggestions!