hammondc 11:06 AM 11-25-2010
thebayratt 11:53 AM 11-25-2010
Got a turkey breast smoking with applewood, with some injected custom made marinade in it. Its been on for about 2 hours now... smelling and looking good. Pix to come~
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thebayratt 01:12 PM 11-25-2010
hscmit 01:15 PM 11-25-2010
looks like it turned out great
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joeobx 07:41 AM 11-26-2010
Decided to smoke a bird this year, injected with garlic butter and smoked with Jack Daniels wood.
9 am
4 pm
Attached:
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mosesbotbol 07:45 AM 11-26-2010
I did a turkey too on the WSM. Mixture of Maple charcoal and pecan shells. 12 lb gobbler that cooked full blast (300ish) for 3.5 hours and then in the oven. Covered it with foil after 3 hours.
I put it on the top rack with ceramic bowl under it to catch the juice but not boil too much.
Very happy with the results.
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Ahbroody 09:32 AM 11-26-2010
Forgot to take an after pick.
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Sausage ground, smoked Cheddar, wrapped in Bacon.
Did not have enough Cheddar inside
:-)
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Gonesledn 05:54 PM 11-29-2010
crappy rainy cold weather cant bring me down!!!
chicken drums for dinner on the weber kettle, and a couple pork shoulders in the drum. dont have the time to babysit the Klose ( as much as i really want to)
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Gonesledn 03:36 AM 11-30-2010
Originally Posted by Partagaspete:
Thanks TG I appreciate the info. I thought 205 would be a bit overdone I would have pulled it off at around 195.
Oh, hey, I forgot to mention - I checked my "primary" thermometer I use on meat the other day - it was 8 degrees off, so I was actually only hitting 197 after all.
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Originally Posted by Gonesledn:
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Nice family photo Wes.
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EMBARASSING. Last night I was so hungry I cooked a rack of BBRs in my stove. sprinkled with rub
and seared it under the broiler then low and slow for 3 hours. Tasted like CRAP!! There is NO sub
for the smoker. I was so embarassed.
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At the risk of being boring and repetitive, I'm smoking holiday giveaways.
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Steve 12:04 PM 11-30-2010
Originally Posted by steve:
Is that a soldering iron?
Yep.
25watt Weller jammed into an old can full of alder chips.
Real high-tech cheese smoker I have going here, huh? lol.
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Steve 12:41 PM 11-30-2010
I like it!
What is the dish behind the soldering iron? Is it just holding up the back end of the iron?
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A small ashtray - the cigarette notch keeps the soldering iron from rolling around.
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The soldering iron is a Weller SP23 - I tried it with a cheap iron, but it burned up the coil after about an hour, right during it's first run. The Weller uses a different design heating element (I believe it's a ceramic in the weller versus the cheap wire-wounds) that holds up quite well to being left on for 2-3 hours at a time.
The other photo shows how the can is cut, just fill it with chips, push the flap sort of closed and stuff the iron into the hole. Just avoid having the neck of the iron body touching the can or it will melt/warp a bit.
The flavor results that I like best for the cheeses have typically been with alder, but any smoking chips can be used. No soaking of the chips, just straight from the bag into the can, and close all vents on the grill or Q or whatever you're smoking in - I just happened to have a spare 18" weber that wasn't doing anything, some guy in the UK has a video on youtube of him using a large tupperware container, a plastic rack and a coffee cup with the iron just dropped straight into the cup of chips. Anyway... I've found that 8oz blocks of cheese work well and one to two hours smoking time achieves my desired results. There is a color change, but nothing significant like what is seen on the typical commercial cheeses.
I think it was Kevin (SavorTheStick) who gave me the original idea for this setup.
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htown 02:51 PM 11-30-2010
