any fellow smokers out there?

New Hope Engineer · By: **New Hope Engineer** On: Fri Aug 28, 2009 8:51 am

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!

Richard S. · By: **Richard S.** On: Fri Aug 28, 2009 8:59 am

I do ribs but no smoker, I have done Venison Kilebasi a couple of times:

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New Hope Engineer · By: **New Hope Engineer** On: Fri Aug 28, 2009 10:29 am

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.

New Hope Engineer · By: **New Hope Engineer** On: Fri Aug 28, 2009 10:40 am

here are 2 i dug up from last year.one is some venison jerky and the other is prime rib

Richard S. · By: **Richard S.** On: Fri Aug 28, 2009 11:09 am

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.

Complete Heat · By: **Complete Heat** On: Fri Aug 28, 2009 11:28 am

I am an Egg Head (Big Green Egg) and do ribs, briskets, hams etc. Nothing beats a wood fire.

Mike

009to090 · By: **009to090** On: Fri Aug 28, 2009 12:03 pm

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.

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.

VigIIPeaBurner · By: **VigIIPeaBurner** On: Fri Aug 28, 2009 3:48 pm

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' :?:

coal berner · By: **coal berner** On: Fri Aug 28, 2009 4:42 pm

Nothing like good slow smoked Salmon

I smoke everything love smoked meats

Pa Dealer · By: **Pa Dealer** On: Fri Aug 28, 2009 6:53 pm

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

Richard S. · By: **Richard S.** On: Sat Aug 29, 2009 4:55 am

Pa Dealer wrote: the picture is of pop just finishing up a batch, half pork half deer.

Too dry for me but a lot of my friends do it that ratio. 70% pork is just about right IMO.

jeromemsn · By: **jeromemsn** On: Sat Aug 29, 2009 4:58 am

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. · By: **Richard S.** On: Sat Aug 29, 2009 6:19 am

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.

jeromemsn · By: **jeromemsn** On: Sat Aug 29, 2009 7:23 am

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)

tvb · By: **tvb** On: Sat Aug 29, 2009 7:38 am

NHE, How do you like the Bradley smoker?

any fellow smokers out there?

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