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Good Eats>What's in your smoker?
Smokin Gator 06:01 PM 10-01-2010
Maybe for our northern brethren this slow down Brad... Me... I am just getting started after several months of it being too hot to enjoy cooking out in the barn.

A while back someone asked to see my charcoal maze. Here it is:




Under the charcoal on the left side are four chunks of cherry. I light the far left corner and let it get up to 250 or so. Then I put the meat on and put on the Stoker. Depending on how much I am cooking and how warm it is outside it will usually run from 16-24 hours on that maze.

Tonight I am doing 71 pounds of pork for a benefit at church tomorrow:



Got the Spicewine settled in at 220 and sitting here acting like I need to do something other than drink this rum and smoke this Party Presidente!!!
Attached:
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Ahbroody 06:39 PM 10-01-2010
Nice.
Did some St.Louis ribs today. Wife loved them, but said tbe smoker must be moved further from the house. Smoke smell inside. Still learning, but learned some things today about my smoker.
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Smokin Gator 07:00 PM 10-01-2010
Originally Posted by Ahbroody:
Still learning, but learned some things today about my smoker.
That's what it is all about. Once you learn you smoker and can deal with the differences in temp/humidity it is all downhill from there. Kinda like setting up up a humi!!!:-)
[Reply]
T.G 09:04 PM 10-01-2010
Originally Posted by Smokin Gator:
Maybe for our northern brethren this slow down Brad... Me... I am just getting started after several months of it being too hot to enjoy cooking out in the barn.

A while back someone asked to see my charcoal maze. Here it is:
Attachment 7427

Attachment 7428

Under the charcoal on the left side are four chunks of cherry. I light the far left corner and let it get up to 250 or so. Then I put the meat on and put on the Stoker. Depending on how much I am cooking and how warm it is outside it will usually run from 16-24 hours on that maze.

Tonight I am doing 71 pounds of pork for a benefit at church tomorrow:
Attachment 7429
Attachment 7430

Got the Spicewine settled in at 220 and sitting here acting like I need to do something other than drink this rum and smoke this Party Presidente!!!

I was the one who asked about the maze, thanks for the photos.


That's one helluva rig... :-):-)
[Reply]
Steve 06:40 AM 10-02-2010
Originally Posted by Smokin Gator:
Maybe for our northern brethren this slow down Brad... Me... I am just getting started after several months of it being too hot to enjoy cooking out in the barn.

A while back someone asked to see my charcoal maze. Here it is:
Attachment 7427

Attachment 7428

Under the charcoal on the left side are four chunks of cherry. I light the far left corner and let it get up to 250 or so. Then I put the meat on and put on the Stoker. Depending on how much I am cooking and how warm it is outside it will usually run from 16-24 hours on that maze.

Tonight I am doing 71 pounds of pork for a benefit at church tomorrow:
Attachment 7429
Attachment 7430

Got the Spicewine settled in at 220 and sitting here acting like I need to do something other than drink this rum and smoke this Party Presidente!!!
That's the way to load up a smoker! I'll have the Lang loaded up again in a couple of weeks I think. Cooler weather DEFINITELY makes it more enjoyable. The last time feed the firebox I don't think it got below 90* that night with about 90% RH. Not real comfortable tending a firebox!
[Reply]
ucla695 11:39 AM 10-02-2010
Love your Spicewine Gator!!

Right now I'm dialed in and smoking some BBs with cherry and a little hickory in the 26.75". Pics to follow...

Image
[Reply]
OLS 11:53 AM 10-02-2010
used a little too much smoke, and all I had was oak, so it isn't necessarily made up for with taste.
But man LOOK at the cook job on these BBRs!
Attached: babybrs 1.jpg (33.2 KB) BBR pileowings.jpg (52.1 KB) 
[Reply]
ucla695 01:01 PM 10-02-2010
Before the crutch... I had to add a water pan cuz I didn't close the lid all the way and temps spiked a bit.

Image

Image [/quote]
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Smokin Gator 02:09 PM 10-02-2010
Those last two rib shots look mighty tasty. My cook came off without a hitch!!
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T.G 02:32 PM 10-02-2010
Great looking stuff guys.

Brad, that smoke ring is killer!
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OLS 02:58 PM 10-02-2010
As tender as any I have ever made, but I think that is more the first time ever cooking baby backs
that did that. But I have taken to smoking first for about 90 mins at 200 and then when the smoke dies down,
I stoke the coals again and let em roast for an hour around 250 then I just let the heat die out for another hour
and pull em, provided the meat has shrunk off the bone ends enough to suit me.
[Reply]
ucla695 03:50 PM 10-02-2010
They're still not ready! Ugh....
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CasaDooley 04:00 PM 10-02-2010
Just prepared a 9 pound brisket that will be going on tonight for about 12 hours with an oak/hickory mix. I'll post pics when I do it.
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ucla695 05:09 PM 10-02-2010
Watching the Bruins and feeling kind of lazy so I'm using SBR and honey for the sauce.

Image

Image
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ucla695 05:10 PM 10-02-2010
Somehow I snapped a pic before I devoured it. :-)

Finally, after 7 hours they passed the bend test! Sorry, I was hungry and barely remembered to snap a pic.

Image
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OLS 05:16 PM 10-02-2010
MMMMmmmmmmmm.
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jdakine 06:56 PM 10-02-2010
This was for lunch today Texas - OU game.
Attached: Texas - OU BBQ.jpg (107.2 KB) 
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boom 09:00 PM 10-02-2010
Made a Sausage loaf..... mixed in my own rub...some basil from the garden...sun dried tomatoes...and some mozzarella.....


Image
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T.G 09:17 PM 10-02-2010
Nice! Haven't had anyone posting fattys in this thread in awhile.
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MarkinAZ 09:52 PM 10-02-2010
This is such a great thread, so much so that now I'm full...:-)
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