Any Fellow Smokers Out There?
- New Hope Engineer
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- Location: Lower Saucon PA
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was wondering if we have anyone into bbq? when I say bbq, I mean slow cooked with a wood fire!
me personally I like ribs preferably big beef ribs. man I gettin hungry just thinkin about it!
me personally I like ribs preferably big beef ribs. man I gettin hungry just thinkin about it!
- Richard S.
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- Location: NEPA
- Stoker Coal Boiler: Van Wert VA1200
- Coal Size/Type: Buckwheat/Anthracite
I do ribs but no smoker, I have done Venison Kilebasi a couple of times:
And the most important part:
And the most important part:
- New Hope Engineer
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- Joined: Thu. Aug. 21, 2008 8:12 am
- Location: Lower Saucon PA
- Coal Size/Type: Nut pea
venison yummy! that looks pretty dam tasty!
i have 2 smokers a barrel style wood smoker and a electric bradley smoker.
i have smoked jerky, ribs,chicken,pork butt,prime rib and fish.my favs would have to be the beef ribs and prime rib.i got to see if I have any pics from past smokes.
i have 2 smokers a barrel style wood smoker and a electric bradley smoker.
i have smoked jerky, ribs,chicken,pork butt,prime rib and fish.my favs would have to be the beef ribs and prime rib.i got to see if I have any pics from past smokes.
- New Hope Engineer
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- Joined: Thu. Aug. 21, 2008 8:12 am
- Location: Lower Saucon PA
- Coal Size/Type: Nut pea
here are 2 I dug up from last year.one is some venison jerky and the other is prime rib
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- Richard S.
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- Joined: Fri. Oct. 01, 2004 8:35 pm
- Location: NEPA
- Stoker Coal Boiler: Van Wert VA1200
- Coal Size/Type: Buckwheat/Anthracite
In the words of Homer Simpson ... "uhhhuhhuhuhuh". I could eat prime rib every day if it's done right and that looks done about perfect.
-
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I am an Egg Head (Big Green Egg) and do ribs, briskets, hams etc. Nothing beats a wood fire.
Mike
Mike
Chicken or Turkey are great when smoked. My smoker, I believe its a Cabelas, is propane-powered, but with a wood tray to get the wood smokin without letting it catch fire.New Hope Engineer wrote:i have smoked jerky, ribs,chicken,pork butt,prime rib and fish.my favs would have to be the beef ribs and prime rib.i got to see if I have any pics from past smokes.
- VigIIPeaBurner
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- Location: Pequest River Valley, Warren Co NJ
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- Hand Fed Coal Stove: Vermont Casting Vigilant II 2310
- Other Heating: #2 Oil Furnace
Ah, nothing like a timely topic. There's four butts, covered and cooling, siting on the counter waiting for the pullingg to begin. Just had to have the first sandwich just seconds ago so my fingers are slipping on the keyboard
The picture of the butts on the WSM are only an hour old. The ribs and chicken were from last month's smoke. I have one question; how come it ALWAYS rain when I'm cooking pork for pullin'
The picture of the butts on the WSM are only an hour old. The ribs and chicken were from last month's smoke. I have one question; how come it ALWAYS rain when I'm cooking pork for pullin'
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- coal berner
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- Location: Pottsville PA. Schuylkill County PA. The Hart Of Anthracite Coal Country.
- Stoker Coal Boiler: 1986 Electric Furnace Man 520 DF
Nothing like good slow smoked Salmon
I smoke everything love smoked meats
I smoke everything love smoked meats
- Pa Dealer
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- Other Heating: Keystoker
Me and pop have been making and smoking sausage for years, the picture is of pop just finishing up a batch, half pork half deer.
R.Y
R.Y
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- Richard S.
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- Joined: Fri. Oct. 01, 2004 8:35 pm
- Location: NEPA
- Stoker Coal Boiler: Van Wert VA1200
- Coal Size/Type: Buckwheat/Anthracite
Too dry for me but a lot of my friends do it that ratio. 70% pork is just about right IMO.Pa Dealer wrote: the picture is of pop just finishing up a batch, half pork half deer.
- jeromemsn
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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.
- Richard S.
- Mayor
- Posts: 15123
- Joined: Fri. Oct. 01, 2004 8:35 pm
- Location: NEPA
- Stoker Coal Boiler: Van Wert VA1200
- Coal Size/Type: Buckwheat/Anthracite
Well there's various ways to do it but I'll describe how the big box we used works.
There's some flue pipe buried underneath it that goes off to the side, the ground slopes down so it eventually come out of the ground. At the opening of the flue pipe we build a little fire, don't need much. All the smoke goes up the flue into the box. Like I said a little fire, you want to keep this fire just smoldering. We usually use a combination of wood that has been soaking in water and some dry stuff. You'll want apple, cherry, maple or similar wood.
The key is the temperature inside of box and length of time but that's ancient Chinese secret and I would have to kill you if I told you that.
It's going to vary according to the meat and truthfully it's been a while so I forget but if I remember correctly for the kielbasi we smoked them for about 5 to 6 hours at 120 then bring the temp up to 160 right at the end for about 15 to 30 minutes.
There's some flue pipe buried underneath it that goes off to the side, the ground slopes down so it eventually come out of the ground. At the opening of the flue pipe we build a little fire, don't need much. All the smoke goes up the flue into the box. Like I said a little fire, you want to keep this fire just smoldering. We usually use a combination of wood that has been soaking in water and some dry stuff. You'll want apple, cherry, maple or similar wood.
The key is the temperature inside of box and length of time but that's ancient Chinese secret and I would have to kill you if I told you that.
It's going to vary according to the meat and truthfully it's been a while so I forget but if I remember correctly for the kielbasi we smoked them for about 5 to 6 hours at 120 then bring the temp up to 160 right at the end for about 15 to 30 minutes.
- jeromemsn
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- Location: Edwardsburg, Mi. 49112
- Hot Air Coal Stoker Furnace: Keystoker 90 dvc
- Hand Fed Coal Stove: Harman elite fireplace insert
Yep I have heard that low and slow will make the best smoke ring or line. I'm going to try several methods to see what will work for me and my taste buds. This box method will be first on the agenda, thanks captain. (mouth still watering)