In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Yet another smokin' question...

Discussion in 'The Smokehouse' started by Daryl, May 20, 2014.

  1. RockyMtnHigh

    RockyMtnHigh

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  2. Daryl

    Daryl

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    I will post. Tired. Been busy.
     
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  3. WeldrDave

    WeldrDave Military Outpost Moderator

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    Rocky, I have a weber gas grill Iv'e had for years and used it "maybe" 20 times in 15+ years. I do everything I can with wood or charcole, "SADLY":eek: charcole is getting so dam expensive that I'm depending on my wood pile more and more. Heres some pics of the stuff I smoke/cook with wood and my grill#5 I designed and built. These old oil tanks don't last very long, here in the salt air enviroment I get 5 to 6 years out of them then they rust apart, And I build another:whistle: My favorite to smoke is Ribs, and a "slow" 12hr beef brisket:drool: I think I'm doing one for Memorial day weekend:cool::drunk:
     

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  4. tuneighty

    tuneighty

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    I can honestly say I would never consider "smoking" a filet. I would use wood to cook at a high temp, but never "slow cook" one. Wrong cut of meat imo. This is one of the BIGGEST reasons I cringe when folks ask me to do a pig roast. (Bacon, Tenderloins, and shoulders all need to be cooked differently.)
     
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  5. WeldrDave

    WeldrDave Military Outpost Moderator

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    Agreed! but it can be done and all at different temps;)…. I do fish also again, different temps.
     
  6. Daryl

    Daryl

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    WHOA....0w94rj+%*$E@#$.....(that is a swear word)....why has no one told me about smoking bacon before?????
     
  7. Grizzly Adam

    Grizzly Adam null

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    I thought I had!
     
  8. Daryl

    Daryl

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    :rofl: :lol: that stuff is *@#$ good!!! I'm ruined now. Regular "smoked" bacon will never be the same.
     
  9. Grizzly Adam

    Grizzly Adam null

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    It's like bacon candy
     
  10. Daryl

    Daryl

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    Yes!

    I used hickory. I am going to loose my mind when I try smoking bacon with apple wood.


    Pics coming soon. Back out to work in the yard.
     
    Last edited: May 24, 2014
  11. Grizzly Adam

    Grizzly Adam null

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    I used apple, I used maple I will probably go crazy when I use hickory.
     
  12. Daryl

    Daryl

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    I have to say I prefer charcoal over wood because it is so much easier for me to regulate the temps. I couldn't get the darn thing below 200 today and was using wood. Even though I say that, I will still use wood because it is so abundant here. I will probably switch it up this summer.
     
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  13. WeldrDave

    WeldrDave Military Outpost Moderator

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    To keep your temps down, split you chunks of wood "small"about the size of a red brick. Thats how I keep temps where I want them. :)
     
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  14. Daryl

    Daryl

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    Smoked them for a few hours and finished them off in a cast iron pan. Made burgers outside too!

    [​IMG]
     
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  15. WeldrDave

    WeldrDave Military Outpost Moderator

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    Very Nice!:drool:
     
  16. nate

    nate Banned

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    I'd much rather taste the meat, not the heat. Haha.

    4hrs... Yeah.. No thanks. I've already ate and chit out the steak by then!
     
  17. Grizzly Adam

    Grizzly Adam null

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    We prefer the smoke taste when we can cook outside, but its nicely balance out by winters where we taste just the meat.
     
  18. RockyMtnHigh

    RockyMtnHigh

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    This was my point earlier lol, you cook steaks, not smoke them. Save that for the big cuts
     
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