Smoked my first meat today....

[John Smith]

i'm shuffling it around about every 20 min. not enough surface.

smoking with oak and hickory.

Got it. You could rig something up using a rack from your oven or some other rack with some small brick pieces in the corners to build a two tier system then you don't have to lose the heat every 20 min pulling the top.

 

[gmarshall7]

Got it. You could rig something up using a rack from your oven or some other rack with some small brick pieces in the corners to build a two tier system then you don't have to lose the heat every 20 min pulling the top.

good idea. thx.

update from the crappy phone camera:

 

[calstyl2]

That looks like slow grilling............not smoking.......Carefull, putting GM7 and Lingo in the same area, could double the tard level for that area..........

 

[gmarshall7]

it's not a robby-q.

 

[calstyl2]

Its not a smoker either..........................yer not a Southerner............

 

[gmarshall7]

Its not a smoker either..........................yer not a Southerner............

i'm improvising, son.

 

[calstyl2]

i'm improvising, son.

Poorly............But I understand, I dont have one of them fancy things either, but I might just fabricate one out of some barrels and s***.............

 

[Liam]

I work meat for a living as well. i hope to get a little spot on a corner some day but right now im workin meat for others.

so you're a Jon

 

[lingo]

That looks like slow grilling............not smoking.......Carefull, putting GM7 and Lingo in the same area, could double the tard level for that area..........

If you knew the area that G7 lived you wouldn't say that. I saw a late 80's crown vic towing a brand new 18' bass boat through G7's home town one day. I didn't stop and ask where their trailer was

 

[COChef]

so you're a Jon

Im somebody's bitch. 3-4 more years and im in charge of my own damn self no more pimp to answer to. just more jons...

 

[gmarshall7]

so you're a Jon

Im somebody's bitch. 3-4 more years and im in charge of my own damn self no more pimp to answer to. just more jons...

liam can relate.

 

[COChef]

liam was trying to pimp his meat on me... while i have learned that he knows wha hes talkin about when it comes to the meat, i wasnt seeing things his way.

 

[Liam]

liam was trying to pimp his meat on me... while i have learned that he knows wha hes talkin about when it comes to the meat, i wasnt seeing things his way.

That's because chefs usually dont know s*** about good quality beef....

 

[beaufort-fj60]

good idea. thx.

update from the crappy phone camera:

what is that.. pork grab bag?... looks like county style and misc other cuts...

you need to keep the lid closed to smoke them.

 

[COChef]

That's because COchef knows everything about good quality beef....

why thank you that means a lot coming from a purveyor, who are generally overbearing and biased about their products.

 

[John Smith]

This is either going to end in a death match meatspectacular meltdown or Liam and the chef are going to end up best friends...

 

[gmarshall7]

what is that.. pork grab bag?... looks like county style and misc other cuts...

you need to keep the lid closed to smoke them.

meat snob.

 

[COChef]

This is either going to end in a death match meatspectacular meltdown or Liam and the chef are going to end up best friends...

that would be impossible as a Chef, my ego will only allow ME to be my bes friend.

 

[beaufort-fj60]

meat snob.

I grilled country style ribs last night ... and some grass fed Mexican steaks

 

[COChef]

I grilled country style ribs last night ... and some grass fed Mexican steaks

I bbq'd a tofurkey the other day.