Support NeoGAF

[Z_Y]

So my wife obtained an old smoker from a friend that had never been used. I'm anxious to try to smoke something. Never have done it before. But I think this thing is older than we thought. It's called a Mr. Meat Smoker and one of the booklets inside was dated 1977.

It looks a lot like this except for a couple differences

One..there is no temperature gauge. Just a hole. I'm assuming I can seal that up and just buy another gauge. No big deal, I suppose.

The other issue is that there is no access door to tend to the coals or the water pan. Is this a deal breaker? I mean..should I even try to cook anything on this thing? Seems it would be a nightmare to try to maintain the temperature in this thing. Any suggestions?

 

[otapnam]

Oh yah was Father's Day gift. Was really drunk last night so I left that out. Lol.

edit:

I'm going to order a cover for this...does anyone recommend any other accessories for this? Already have the chimney.

I'd figure I would pick up some of these for indirect cooking: http://www.amazon.com/Weber-7403-Ch...s/B000WEMGM4/ref=dpx_acr_txt?showViewpoints=1

omg, kettle pizza... http://www.amazon.com/dp/B005SFJLOI/?tag=neogaf0e-20

I have the briquette holders for my performer but don't really use em. I tend to do too much mixed grilling and need either more fuel or spacing it more. If I ever dish out for the cooking system with the removable center grate I might though.

http://www.amazon.com/dp/B0044EG5CA/?tag=neogaf0e-20

Theres a couple of 3rd party versions out there too. One that's even all cast iron


I've watched the kettle pizza for awhile, it seems pretty legit. But I don't think I'd use it enough to justify heh

 

[Random Painted HIghway]

Man, I got a weber spirit 310 a few weeks ago and am loving it. Just the right size for my balcony. It really pays to spend money on these things and not cheap out like I did on the past with $200 grills. Grilling just about everyday now. Amazing how quickly you can cook on a grill versus an oven.

 

[UrokeJoe]

So my wife obtained an old smoker from a friend that had never been used. I'm anxious to try to smoke something. Never have done it before. But I think this thing is older than we thought. It's called a Mr. Meat Smoker and one of the booklets inside was dated 1977.

It looks a lot like this except for a couple differences



One..there is no temperature gauge. Just a hole. I'm assuming I can seal that up and just buy another gauge. No big deal, I suppose.

The other issue is that there is no access door to tend to the coals or the water pan. Is this a deal breaker? I mean..should I even try to cook anything on this thing? Seems it would be a nightmare to try to maintain the temperature in this thing. Any suggestions?

Setting it up with a temp gauge should be no problem at all. There are plenty out there. If you already have this smoker why not play with it? Might take some practice to get used to, with temps and all, but you have a smoker! Start playing with it, if anything it will get you started.

I plan to fire mine up tomorrow for the first time. I've also never smoked just had Weber kettles.

 

[CrankyJay]

Setting it up with a temp gauge should be no problem at all. There are plenty out there. If you already have this smoker why not play with it? Might take some practice to get used to, with temps and all, but you have a smoker! Start playing with it, if anything it will get you started.

I plan to fire mine up tomorrow for the first time. I've also never smoked just had Weber kettles.

Are you doing a dry run with just coals or are you putting on some food? I just went straight for food when I used mine for the first time. Just keep in mind the unit tends to run hot when it's new until a seal forms with fat and soot, so chicken is a good starting food.

 

[UrokeJoe]

Are you doing a dry run with just coals or are you putting on some food? I just went straight for food when I used mine for the first time. Just keep in mind the unit tends to run hot when it's new until a seal forms with fat and soot, so chicken is a good starting food.

Things didn't go as planned today, have to go check into a summer camp for my daughter, so looks like Sunday. That's the thing I guess with smoking... you have to have a good amount of time available. Might try and fire it up empty for a few hours this evening and see how it goes.

Anyways I was planning on just wiping it down inside and then just letting it burn for a bit before going directly to food. I did read what Harry Soo recommends, but figure as long as there is nothing toxic why not just get started? I'm sure in time things will season up. Also I promised my daughter ribs, so that's going to be the first thing I try.

 

[GiJoccin]

Are you doing a dry run with just coals or are you putting on some food? I just went straight for food when I used mine for the first time. Just keep in mind the unit tends to run hot when it's new until a seal forms with fat and soot, so chicken is a good starting food.

yeah, i did chicken twice, then ribs, and after the ribs were done, i noticed the inside is nice and greased up.

next up: brisket

 

[CrankyJay]

Things didn't go as planned today, have to go check into a summer camp for my daughter, so looks like Sunday. That's the thing I guess with smoking... you have to have a good amount of time available. Might try and fire it up empty for a few hours this evening and see how it goes.

Anyways I was planning on just wiping it down inside and then just letting it burn for a bit before going directly to food. I did read what Harry Soo recommends, but figure as long as there is nothing toxic why not just get started? I'm sure in time things will season up. Also I promised my daughter ribs, so that's going to be the first thing I try.

Chicken quarters take like an hour at 320-350. Your smoker will run hot. Just light a full chimney and give it a whirl.

 

[UrokeJoe]

Chicken quarters take like an hour at 320-350. Your smoker will run hot. Just light a full chimney and give it a whirl.

You talked me into it Jay. Got home a little after five and decided to start it up. This thing has been going strong at 325 and staying there according to the dome gauge for over an hour. Experience adjusting the vents will come in time I'm sure...

 

[Navy Bean]

Finished product

Holy shit, that looks awesome. Congrats.

 

[CrankyJay]

You talked me into it Jay. Got home a little after five and decided to start it up. This thing has been going strong at 325 and staying there according to the dome gauge for over an hour. Experience adjusting the vents will come in time I'm sure...

Go full blast on vents with chicken if you want a crispy crust. Something about cooking under 325 causes the skin to turn out rubbery. If you're not a skin guy went you get a hang of your WSM a brined and smoked chicken is a wonderful thing.

Also, I tend to stick with fruit woods for poultry. I love hickory but it's easy to overpower on a soft meat like chicken.

 

[CrankyJay]

Tonight I'm gonna assemble my OTG and grill some filet mignon over lump. Gonna try a reverse searing method. Gonna cook the steaks on the cold side until they reach 110F then get a good sear on them on the hot side until 125-130F for a medium rare. Really stoked.

 

[MRSA]

Reverse sear is the best thing ever. It's sous vide but much quicker.

 

[Shin Johnpv]

Post pictures of the finished steaks!

 

[Applesauce]

I'm doing some leg quarters this evening, will post pics if I'm sober enough.

 

[ShinAmano]

Leg Quarters sounds good, anyone want to come over...I have 10lbs and no one to share them with

 

[CrankyJay]

OTG is put together and sitting comfortably next to my WSM. Anyone else have a little trouble pushing in the legs so they were all the way down? Made me nervous. LOL

My weber gas grill has been relegated to sitting against the back of the house for now.

 

[Shin Johnpv]

Yeah the legs on mine took way more force than I thought would have been ok. Look at how nice and shiny it is, soooo purty.

 

[CrankyJay]

No pics. I felt like a dick taking food pics with guests over when they were waiting to eat.

Some notes.

Reverse searing is a really fool proof method. I also had a therma pen so I had instant read.

I threw on an oak barrel wine stave. Got a real nice clean oak smoke on the steak. I'm really surprised how much smoke they picked up but it was real balanced.

I usually like to salt and pepper my steaks pre cook. Today I decided to salt 2 hours early for osmosis effect. It didn't really soak in as much as I thought and I missed the pepper, even tho I put some on at the end.

My lump coals really died on me after I got the steaks off so I had to leave my asparagus vas balsamic marinated portobello mushrooms on a bit longer.

 

[MRSA]

I dropped the lid on my OTG

Now I have to get a new one.

 

[UrokeJoe]

Go full blast on vents with chicken if you want a crispy crust. Something about cooking under 325 causes the skin to turn out rubbery. If you're not a skin guy went you get a hang of your WSM a brined and smoked chicken is a wonderful thing.

Also, I tend to stick with fruit woods for poultry. I love hickory but it's easy to overpower on a soft meat like chicken.

Yeah the chicken came out great, totally cooked and super moist, but the skin was soft. The vents were wide open, but I might of went light on the fuel. I probably should of dropped the chicken to the middle grate near the end or crisped it on the gasser.

I used pecan chunks.

Also nice Weber family you have.

 

[dskillzhtown]

I dropped the lid on my OTG

Now I have to get a new one.

Why do you have to get a new lid? Is it dented or something?

 

[CrankyJay]

Yeah the chicken came out great, totally cooked and super moist, but the skin was soft. The vents were wide open, but I might of went light on the fuel. I probably should of dropped the chicken to the middle grate near the end or crisped it on the gasser.



I used pecan chunks.

Also nice Weber family you have.

Thanks...yeah, based on that pic you're probably on the low end of fuel a little bit. It really depends what you want to do with your chicken...if you value crispy skin, get 2 chimneys full lit and open the vents.

The top grate is actually hotter than the middle (heat rising). If you can get and maintain 325-350 you'll get nice skin, the problem is the most you use the smoker, the harder I find it is to get my WSM that hot anymore.

Crisping it up on the gasser is your other play, for sure.

 

[brotherbean]

I dropped the lid on my OTG

Now I have to get a new one.

I dropped mine onto the concrete patio about a week ago, super ugly chip on my pretty green lid. It looks bad but I don't know of an easy way to repair it and the cooking isn't affected. It seriously bums me out every time I see it though.

 

[ShinAmano]

So the leg quarters were incredible. I do have a great pic, I need to upload it and I will share it here soon.

 

[Bii]

I dropped the lid on my OTG

Now I have to get a new one.

Mine's a Silver but I dropped my lid twice already. And I just got it less than two months ago. The scuffs bother me a bit when I see it but it ultimately doesn't affect the cooking. *sigh*

 

[MRSA]

Why do you have to get a new lid? Is it dented or something?

Lol, its fine, I just get sad looking at it.

Just gonna have to get a copper performer now.

 

[ShinAmano]

Here we go:

 

[captive]

Here we go:

Ok...wth why do I suck at internet? How do you get images to show?

The webhost you are using is banned. Whenever you see **** in the URL link, that website/webhosting service is banned.


MRSA didnt you just get your grill? Hate when that shit happens, dinged my new car the first weekend I had it.

 

[captive]

just put my burnt ends on from my last two briskets.
Going to make burnt ends chili with this guys recipe.

http://www.smokingmeatforums.com/t/82900/burnt-ends-chili-with-qview-of-course

Made it once before but accidentally put way too much cayenne in, it had great flavor, aside from lighting my tongue on fire.

 

[CrankyJay]

just put my burnt ends on from my last two briskets.
Going to make burnt ends chili with this guys recipe.

http://www.smokingmeatforums.com/t/82900/burnt-ends-chili-with-qview-of-course

Made it once before but accidentally put way too much cayenne in, it had great flavor, aside from lighting my tongue on fire.

I fucked up a brisket once and turned it into a brisket chili and brought it into work. People went absolutely nuts for it. I'm glad there is a back up plan to drying out a brisket.

 

[CrankyJay]

Here we go:

Those look great! I always like to make extra for shredded chicken tacos etc.

 

[ShinAmano]

I put an open invite into friends on FB and needless to say there were no leftovers

 

[UrokeJoe]

Tried some pre-rubbed Costco ribs.. Next time I'll rub my own. Anyways some pics..

Went with the 3-2-1 method, but think I'll edit it next time also. Overall quite edible and tasty, but didn't really care for the underlying flavor(rub) and came out a bit to tender for me. Practice, practice.... maybe no foil next time.

 

[ShinAmano]

I am a fan of the 3-1-1 method...the cut down in the foil takes care of the over tender issue imo.

 

[UrokeJoe]

It's all chicken from here on out until perfection. Playing with heat.

 

[CrankyJay]

It's all chicken from here on out until perfection. Playing with heat.

Brine and smoke them and blow your mind.

 

[MRSA]

Heads up again:

40lbs of Kingsford blue for $10 again this weekend at Lowes and Home Depot.

 

[otapnam]

Heads up again:

40lbs of Kingsford blue for $10 again this weekend at Lowes and Home Depot.

Meats starting to go on sale everywhere too for the 4th

 

[ShinAmano]

So I was just given a 2lb pre-seasoned (bbq) pork tenderloin. What should I do with it?

 

[captive]

So I was just given a 2lb pre-seasoned (bbq) pork tenderloin. What should I do with it?

Inject it and smoke it till it reaches about 160-165 internal temp. This should give you nice juicy tenderloin.

 

[LocknessMobster]

Happy to finally contribute to this thread,thanks for the invite Cranky Jay!

Was me and my friends first time smoking and we each made/prepped our own ribs mine are on top. I basted mine in mustard and covered in a homemade spice rub from a friend. Pre cook pic here

[/URL][/IMG]

We also threw some chicken pieces and corn down below.


Only finished pic I took unfortunately as we dug in as soon as the ribs rested.


Overall was a great experience. Food turned out excellent for some first timers. We will be smoking different foods all summer long.

 

[ShinAmano]

Inject it and smoke it till it reaches about 160-165 internal temp. This should give you nice juicy tenderloin.

I was thinking about stuffing it...just not sure with what, but it will be injected and smoked for sure

 

[CrankyJay]

fun fact: i still haven't made pulled pork this year...wow

 

[Shin Johnpv]

That's a make me sad fact.


I'm doing some beef back ribs tomorrow.

 

[otapnam]

I was thinking about stuffing it...just not sure with what, but it will be injected and smoked for sure

Italian sausage and herbs

 

[brotherbean]

Happy to finally contribute to this thread,thanks for the invite Cranky Jay!

Was me and my friends first time smoking and we each made/prepped our own ribs mine are on top. I basted mine in mustard and covered in a homemade spice rub from a friend. Pre cook pic here
[URL=http://minus.com/i/4WIhKunVd80f][IMG]http://i.minus.com/j4WIhKunVd80f.jpg[IMG][/URL][IMG]

We also threw some chicken pieces and corn down below.
[URL=http://minus.com/i/Gn3pqOJI7rED][IMG]http://i.minus.com/jGn3pqOJI7rED.jpg[IMG][/URL]

Only finished pic I took unfortunately as we dug in as soon as the ribs rested.
[URL=http://minus.com/i/fycyYPQcuk19][IMG]http://i.minus.com/jfycyYPQcuk19.jpg[IMG][/URL]

Overall was a great experience. Food turned out excellent for some first timers. We will be smoking different foods all summer long.[/QUOTE]


Ribs looks great! How long did you cook the corn and how'd it turn out? I've wanted to try this but I'm worried it would dry out.

 

[Applesauce]

Heads up again:

40lbs of Kingsford blue for $10 again this weekend at Lowes and Home Depot.

Home Depot's limit is 10
Lowe's limit is 2

$9.88 each

 

[LocknessMobster]

Ribs looks great! How long did you cook the corn and how'd it turn out? I've wanted to try this but I'm worried it would dry out.

Thanks! We had everything cook for the same amount of time which i believe was around 3 hours give or take 15 minutes. We did have a bit of trouble regulating the temp midway through which may have made the cooking time a bit longer. Corn turned out crisp and juicy,I was afraid it was gonna overcook but nope it was on point.

 

[ShinAmano]

Italian sausage and herbs

It will be done!