I'm getting one of these.
are you talking about the smoker or one of the chicks??
The Ultimate BBQ Thread
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are you talking about the smoker or one of the chicks??
yooper
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yes..
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Klose cookers are by far some of the best cookers out there. Wouldn't say the bottle model was though. I've always dreamed of having a Klose cooker.
http://65.98.53.239/
http://65.98.53.239/
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Just picked up a 500 Gallon Propane tank to make pig roaster/smoker. The cutting of the tank might be the toughest part due to the pucker factor. Not sure if we will use a plasma cutter or chicken out and go with the sawzall its about 1/4 thick. It has a 3" hole on top and has bee empty for over a month will flush it out with first.
Anyone have a ny good pictures/ plans or ideas let me know!!!
I just need to find a free old trailer to mount it on.
Anyone have a ny good pictures/ plans or ideas let me know!!!
I just need to find a free old trailer to mount it on.
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- #325
Look at the post above. By far some of the best cookers on the market.
Yeahgot some good ideas from those guys.
Well got a free trailer stripped it down and it looks like it should work.
Well got a free trailer stripped it down and it looks like it should work.
I'm smokin' a few butt's tomorrow and my SIL is jonesing for a decent Vinegar sauce. I saw Marshal posted up a pic of his but would like to get a recipe if possible.
My brine is pretty much ready to go, have most of my sauces made, and the butts are resting. I'll be up smoking at 4am for dinner at 5pm.
Disregard! Found his sauce thread! https://forum.ih8mud.com/chit-chat-section/219642-trolls-bbq-sauce-thread.html
My brine is pretty much ready to go, have most of my sauces made, and the butts are resting. I'll be up smoking at 4am for dinner at 5pm.
Disregard! Found his sauce thread! https://forum.ih8mud.com/chit-chat-section/219642-trolls-bbq-sauce-thread.html
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yooper
SILVER Star
Two butts I did yesterday for our 4th of July party. Delicious as usual, I just now had two leftover BBQ sammiches for lunch. I use a pretty heavy sugar based rub.
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yooper
SILVER Star
I did a third butt using the Rosemary and Sage rub and wash recipe from Wiviott's book. Very different from my traditional pulled pork recipe but delicious in it's own regard. I still haven't figured out what sauce is right for it but it doesn't really need sauce, it's so good.
4 racks of ribs and 1 boston butt
yooper
SILVER Star
My vinegar sauce recipe uses ketchup, which I was at first against, but it's really easy to make and delicious:
1.5 cups cider vinegar
10 tablespoons Heinz ketchup
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 tablespoon white sugar
1/2 cup water
salt and black pepper to taste
Combine all ingredients in a saucepan and simmer for 15 minutes. Add an extra tablespoon of fresh vinegar and season to taste with salt and pepper.
rack of baby backs and a small butt done yesterday
Hmmm...I have two nice baby back racks in the fridge I need to rub down and then smoke. Interested in trying a different rub this time.
Any favorites you want to share?
Any favorites you want to share?
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this is my most favorite thread ever. Thanks to everybody for shaing their methods and inspirations.
I like to see everyone's interpretations, it's awesome to get a grasp for how much our community here on 'Mud strides the continent's palette. I am in the process of purchasing my first real smoker, a WSMC; chosen for camping and mobility. Meanwhile I've got an electric (yay for tax returns) for home use that is the ultimate lazy man's cooker. I like the products of the Cookshack, but I just don't get that bark I love, so the WSMC is there to offset things.
To put a kink in the neverending sauce debate, this is my method:
I grew up around apples, they were a part of my hometown culture, and so I use them in many of my preparations. For smoking, I use local cider vinnegar in my sauce with molasses to offset the acid just enough. Hot mustard added in, and I smoke quartered apples until tender, and puree them into the sauce-base with garlic, Worchestershire, mustard powder, hot sauce, and chili powder. Sauce is always served on the side, because the meat should be good enough to eat without it.
This is meant to go alongside pork sholder. Whole, bone-in, trimmed minimally, and brined in salt and molasses, dusted with whatever spices I feel like (usually pepper, cayenne, mustard, and chili, sometimes onion powder) and slow-smoked. finally, after the meat rests, I chop it into small cubes instead of pulling, purely because I'm a cutlery fanatic (and have the flattened fingertips to prove it).
Serve this with homemade soft-rolls and dark beer.
I like to see everyone's interpretations, it's awesome to get a grasp for how much our community here on 'Mud strides the continent's palette. I am in the process of purchasing my first real smoker, a WSMC; chosen for camping and mobility. Meanwhile I've got an electric (yay for tax returns) for home use that is the ultimate lazy man's cooker. I like the products of the Cookshack, but I just don't get that bark I love, so the WSMC is there to offset things.
To put a kink in the neverending sauce debate, this is my method:
I grew up around apples, they were a part of my hometown culture, and so I use them in many of my preparations. For smoking, I use local cider vinnegar in my sauce with molasses to offset the acid just enough. Hot mustard added in, and I smoke quartered apples until tender, and puree them into the sauce-base with garlic, Worchestershire, mustard powder, hot sauce, and chili powder. Sauce is always served on the side, because the meat should be good enough to eat without it.
This is meant to go alongside pork sholder. Whole, bone-in, trimmed minimally, and brined in salt and molasses, dusted with whatever spices I feel like (usually pepper, cayenne, mustard, and chili, sometimes onion powder) and slow-smoked. finally, after the meat rests, I chop it into small cubes instead of pulling, purely because I'm a cutlery fanatic (and have the flattened fingertips to prove it).
Serve this with homemade soft-rolls and dark beer.
Sounds great Combat Chuck! I will have to try your apple BBQ sauce...sounds good and something different. Perhaps a smoked shoulder will be in order for the superbowl this weekend!
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Reading and rereading this thread moved me to action. Today, I got some pork back ribs, and had some fun.
I wanted to be able to compete with the real deal, so no electric smoker; I did these on my Weber Kettle (yeah not a real smoker) using indirect heat generated by hardwood char. I chose mesquite and apple for. I played with the chimney and inlet to keep the temps low.
This time yielded my best spice rub, as well and one of my simplest, I used:
Chili powder
Mustard Powder
Cayenne
Paprika
Black Pepper
Garlic Powder.
I liked it best because it had little flavor of its own, just a fine balance of heat and pungency. Every rub turns out a little different, since I blend them as needed - I'd rather take the time to play food chemist than let my rub stale on the shelf. There was no sugar in this rub, I didn't want to risk over-caramelizing the meat.
I worked this into a paste with olive oil, and after salting and peppering the meat, I smeared the rub into the ribs, and let it set for an hour.
Slowly smoked alongside the coals for three hours at roughly 300 degrees, I missed my goal of 225 degrees inside the smoker because it was a blustery day, and I needed a little extra air circulation to compete with the wind chill. I'd hoped for at least 4 hours cook time, but I could drop my pocket knife between the bones at the end of hour three.
I made my sauce mentioned earlier, with a little extra brown sugar to act as a glaze. I got two coats on, and pulled them off the heat.
Now for the pics:
1. Smoke ring
2. The others watch helplessly from the opposite counter
3. Serving suggestions: Moose Drool and paper towels.
Overall, it's far from easy to smoke well on a Weber Kettle. Nonetheless, the bark was better than I've had on any ribs before, and the flavor was out of this world. I imagine that with say, a WSMC, the results will only get better.
I wanted to be able to compete with the real deal, so no electric smoker; I did these on my Weber Kettle (yeah not a real smoker) using indirect heat generated by hardwood char. I chose mesquite and apple for. I played with the chimney and inlet to keep the temps low.
This time yielded my best spice rub, as well and one of my simplest, I used:
Chili powder
Mustard Powder
Cayenne
Paprika
Black Pepper
Garlic Powder.
I liked it best because it had little flavor of its own, just a fine balance of heat and pungency. Every rub turns out a little different, since I blend them as needed - I'd rather take the time to play food chemist than let my rub stale on the shelf. There was no sugar in this rub, I didn't want to risk over-caramelizing the meat.
I worked this into a paste with olive oil, and after salting and peppering the meat, I smeared the rub into the ribs, and let it set for an hour.
Slowly smoked alongside the coals for three hours at roughly 300 degrees, I missed my goal of 225 degrees inside the smoker because it was a blustery day, and I needed a little extra air circulation to compete with the wind chill. I'd hoped for at least 4 hours cook time, but I could drop my pocket knife between the bones at the end of hour three.
I made my sauce mentioned earlier, with a little extra brown sugar to act as a glaze. I got two coats on, and pulled them off the heat.
Now for the pics:
1. Smoke ring
2. The others watch helplessly from the opposite counter
3. Serving suggestions: Moose Drool and paper towels.
Overall, it's far from easy to smoke well on a Weber Kettle. Nonetheless, the bark was better than I've had on any ribs before, and the flavor was out of this world. I imagine that with say, a WSMC, the results will only get better.
if you want to experiment, smoke some with no rub or anything on it (just meat). It will give you a nice baseline of what you can add for the yum factor.
the pics above look nice to me.
the pics above look nice to me.
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I think I may do that.
Thanks for the compliments. I was pretty stoked when I saw the smoke ring.
Thanks for the compliments. I was pretty stoked when I saw the smoke ring.
just keeps good notes on what you do. I personally think being consistent while smoking is key. I do what I call hot warm smoking (add a specific amount of raw wood, get the smoker up to 350 for about 5 minutes then let it burn to small coals over about an hour, then repeat) Every smoker is different, you need to practice to understand the intricacies of your smoker. Test the vent once, or the coals, or the wood.. one at a time. If you change too many things you never know which item actually made the taste different.