Sounds about what my experience is as well...about 30-45 min for raw italian sausage, and I'll take internal temp anywhere form 160-170. What you get is a nice red sausage with some snap (yes, red!) that still has all the fat inside without the casing getting punctured.
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BBQ GAF - Smokin' Your Meat, USA Style
- Thread starter POWERSPHERE
- Start date
Sounds about what my experience is as well...about 30-45 min for raw italian sausage, and I'll take internal temp anywhere form 160-170. What you get is a nice red sausage with some snap (yes, red!) that still has all the fat inside without the casing getting punctured.
SOME-MIST
Member
did some smoking over the weekend with a buddy but did some prep on my own a 24-48 hours before. ribs over 7 hours, pork butt over 14. sausage and chicken for an hour during the process.
the baby back ribs look like a mess because when we picked them up to let them cool off, it all fell apart. the pork back ribs stayed together but didn't turn out as well. the pulled pork we made was by far the best. cherry and apricot wood.
the baby back ribs look like a mess because when we picked them up to let them cool off, it all fell apart. the pork back ribs stayed together but didn't turn out as well. the pulled pork we made was by far the best. cherry and apricot wood.
peteykirch
Member
Thanks for the feedback. I was planning on making a smoked pulled pork shoulder and some sausages. Guess I can throw the sausages in at the tail end of cooking for the pork shoulder.
You can't get full packers anywhere that I've found in Columbus, OH unless you're going to a butcher. I've only seen flats and points, separately.
POWERSPHERE
Member
Not even Walmart?
Have you tried going to a butcher and asking if they can order from their distributor for you?
What about wholesale clubs like Sam's, Costco, or BJ's? Find a friend or connection with a tax id and go to Restaurant Depot.
lols unless you plan on foiling, i wouldn't plan on eating that thing today. Good luck to you.
ErnieMcCracken
Member
Usually count on 1 1/2 to 2 hrs per lb if you're running 250ish. Might be in for a long haul.
Applesauce
Boom! Bitch-slapped!
Going to be nice in Buffalo tomorrow (47 in Feburary, not bad), so I'm going to do a shoulder tomorrow.
Running 2 chimneys of hot coals with the vents all the way open to burn off any crud and mold and scrape it down in the morning.
Cleaned off my grates as best I could in my utility sink. Might invest in a power washer this spring.
Also made some pickled red onions to eat with my pulled pork.
Running 2 chimneys of hot coals with the vents all the way open to burn off any crud and mold and scrape it down in the morning.
Cleaned off my grates as best I could in my utility sink. Might invest in a power washer this spring.
Also made some pickled red onions to eat with my pulled pork.
Brolic Gaoler
formerly Alienshogun
If your bark is set, don't be afraid to finish it in your oven, foil or no foil.
One of my neighbors must be doing an overnight smoke, smelling some good smoking wood right now (unless it's someone's fire place).
Applesauce
Boom! Bitch-slapped!
Bacon wrapped jollies from HEB
So I recently purchased a condo in Philly that has a really small backyard, and this thread always makes me ridiculously hungry so I need to get into proper BBQing. Is the Weber original kettle still the way to go? I can spend a little more than that (maybe up to like $300?) if there's something that's worth it. Really just looking for versatility and use of ease, I guess.
GoldenEye 007
Member
Jesus... all of this. I need to get out of apartments...
Kettle is probably the way to go if you want to also use it as a grill on other occasions.
I mean, I prefer the WSM so I wouldn't have to tinker on my kettle, and that's around your $300 price point, but then you wouldn't really be able to grill on it.
Depends what you want.
Hahaha I know, right? Last 3 years I was on the 2nd floor in a ~400 square foot studio. Needless to say, I am ecstatic to have a condo with a backyard now, even if it is only like 20 square feet!
Dang I wasn't even aware of the WSM but it looks awesome. The 14" is only $200 too. Might be worth it to pick that up and a separate propane grill just for grilling.
peteykirch
Member
Had to get up at 6:30 in the morning to start this, but it was ready just before 6, and it was delicious.
Applesauce
Boom! Bitch-slapped!
Next time you do one after you have it pulled in the pan toss in some taco seasoning and mix it around. Don't use a lot though. Makes great tacos.
ErnieMcCracken
Member
Get some Meat Church rubs. They offer a 7 pack combo. The Honey Hog is awesome and my go-to on ribs. They offer a fajita seasoning which you could probably mix into one of the others.
http://www.meatchurch.com/collections/bbq-rub
This sounds interesting! Will give this a try.
I just cooked ribs for the first time. They were baby backs and came out phenomenal. I'm not sure if this is taken kindly here but I cooked them sous vide and finished them on the grill. Not sure if you all consider that BBQ.
It was a smashing success. The one rack fed four people and we all loved it. As sides we had boiled red skin potatoes that were finished on the grill, sweet horseradish pickles, cole slaw, corn and it was served with extra sauce for dipping. There is a full pint mason jar of left over dry rub and plenty of BBQ sauce left. Looks like I'll have to make more BBQ flavored things in the future.
It was This Recipe. I switched out the rub with Meathead's Memphis Dust Rub that I added salt to. They spent 10 hours rubbed and vacuum sealed with 4 decent squirts of hickory liquid smoke, 11 hours at 165*F in the water bath and then about 20 minutes on my Smokey Joe Silver charring a little and getting glazed.
It was a smashing success. The one rack fed four people and we all loved it. As sides we had boiled red skin potatoes that were finished on the grill, sweet horseradish pickles, cole slaw, corn and it was served with extra sauce for dipping. There is a full pint mason jar of left over dry rub and plenty of BBQ sauce left. Looks like I'll have to make more BBQ flavored things in the future.
i have. They're fantastic.
i followed this guys temp and time recommendatios, used my own rub and bbq sauce.
http://www.smoking-meat.com/july-11-2013-smoked-pork-country-style-ribs
Applesauce
Boom! Bitch-slapped!
H town GAF where's a good place to get split logs of post oak? My old source went tits up and I'll be getting my stick burner back soon.
Brolic Gaoler
formerly Alienshogun
First butt on my Primo, first time ever smoking anything, turned out good. 9lb butt
resting now..
resting now..
Applesauce
Boom! Bitch-slapped!
Finally got the opportunity to try my hand at pastrami from beginning to end with a brisket flat. I followed Meathead's recipe except I ended up boiling it at the end. The spice rub is really heavy on the black pepper, and next time I make it I'm dialing it back some.
After a 10 day brine and 2 days with the spice rub, it was ready to go in the smoke.
2 or 3 hours in :
Right before taking it off and putting it in a steamer :
I didn't get a very good bark on it but it was only in the smoke for 5ish hours until it stalled, and that's when it is supposed to go in the steamer according to the directions. This is the make-shift steamer I made using a metal bowl and pizza screen. I used a cast iron pot and induction cook top to keep the heat steady at 212F. After a while I just let it simmer in it's own liquid until it was done.
I don't remember how long it took to finish, I just took it out of the pot when it was tender. And here's the finished product :
The flavor was really good, even though it was a little heavy on the pepper. The fat softened up nicely to the point you could either tear it off or eat it if you wanted to. I put a nice sear on the meat before covering it with swiss cheese and putting it under the broiler. The half-assed Ruben I made with it was amazing! 10/10 will make again.
After a 10 day brine and 2 days with the spice rub, it was ready to go in the smoke.
2 or 3 hours in :
Right before taking it off and putting it in a steamer :
I didn't get a very good bark on it but it was only in the smoke for 5ish hours until it stalled, and that's when it is supposed to go in the steamer according to the directions. This is the make-shift steamer I made using a metal bowl and pizza screen. I used a cast iron pot and induction cook top to keep the heat steady at 212F. After a while I just let it simmer in it's own liquid until it was done.
I don't remember how long it took to finish, I just took it out of the pot when it was tender. And here's the finished product :
The flavor was really good, even though it was a little heavy on the pepper. The fat softened up nicely to the point you could either tear it off or eat it if you wanted to. I put a nice sear on the meat before covering it with swiss cheese and putting it under the broiler. The half-assed Ruben I made with it was amazing! 10/10 will make again.
Applesauce
Boom! Bitch-slapped!
It really wasn't a lot of work, just waiting for the meat to cure in the brine. Smoking it and steaming it were a breeze. Whatever we have left over gets vacuum sealed and frozen so next time we want some I just have to thaw it out
Besides I don't have a deli near me that makes it like that. I'd probably have to go downtown to find one.
I'm in an apartment. I just pull my grill out of the shared shed and plop it in my parking space. I have a short car so I just put the stuff in the hatch/trunk and do it that way.
And the Super Bowl butt turned out ok. The temp was on average higher than I thought so the meat in the center was not as tender as everything else, but it was still damn tasty. Going to have to cook something else up this weekend I think.
dskillzhtown
keep your strippers out of my American football
THANKS! I cooked 2 butts for the Super Bowl, so just in time for me to restock the freezer.
I'll stop on the way home to get some of those thighs too.
Applesauce
Boom! Bitch-slapped!
HEB also has their Prime 1 packer briskets for $2.67/lb. The packaging says trimmed but they look like they still had a good bit of fat on them still.
Applesauce
Boom! Bitch-slapped!
I spent most of the day outside finishing a project so I didn't have the time or energy. So it's home made chili cheese tots and Steven Seagal movies for me tonight breh.
Happy birthday man, enjoy it.
thanks. This is what i did. several lbs of chicken, 3 racks of st louis style ribs. sausage not pictured, because, well its sausage.
it was great.
dskillzhtown
keep your strippers out of my American football
I really wanted to, but I had so many other projects to finish around the house that I couldn't find the time. This week is supposed to be stormy, but the weekend is supposed to be gorgeous again, so I'll get back on the wagon then,
Hi everyone,
Does anyone here have experience smoking cheese in a Smokey mountain smoker? I just tried a few blocks, using four coals and some wood chips and I couldn't get the temperature to stay below 90. I had to pretty much remove three of the coals and at that point, I wasn't getting enough smoke out of the coals.
Does anyone here have experience smoking cheese in a Smokey mountain smoker? I just tried a few blocks, using four coals and some wood chips and I couldn't get the temperature to stay below 90. I had to pretty much remove three of the coals and at that point, I wasn't getting enough smoke out of the coals.
Applesauce
Boom! Bitch-slapped!
No but I've heard of people cold smoking with an electric smoker. But you have a WSM so you could try a cheap electric hot plate at the bottom with a pan and wood chips on top of it ... the hot plate would give you more control over the temp. Just a suggestion ... never cold smoked anything myself.
Shin Johnpv
Member
I use an A-Maze-n smoker to cold smoke stuff.
https://www.amazenproducts.com/
They make some that use pellets and some that use sawdust basically.
Mine looks like this
Which can use sawdust or pellets, and then they have some other ones that just use pellets.
Basically, the dust and pellets burn just enough to produce smoke, while not burning hot enough to really generate much heat at all.
I use mine a lot to smoke bacon, salt, and cheese. It can be a little bit of a pain to start some times, but once it gets going it works really well.
https://www.amazenproducts.com/
They make some that use pellets and some that use sawdust basically.
Mine looks like this
Which can use sawdust or pellets, and then they have some other ones that just use pellets.
Basically, the dust and pellets burn just enough to produce smoke, while not burning hot enough to really generate much heat at all.
I use mine a lot to smoke bacon, salt, and cheese. It can be a little bit of a pain to start some times, but once it gets going it works really well.
As mentioned already, an electric smoker might be better for cold smoking.
Give this article a read on how to convert your WSM into a cold smoker
http://virtualweberbullet.com/coldsmoker.html
edit: hah, interesting set up with the case fan, but you can get case fans these days with usb power if you aren't excited about splicing.
Cardboard box method seems a little shady, so you could always get a smokey joe and go this route
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