Discussion in 'The Smokehouse' started by rek, Feb 12, 2019.
They do around here
If it dont show up today you can spend the weekend looking up recipes
Nothing Sat. Tomorrow must be the day.
First I need some charcoal, I break it in this week (I hope) on some sausage.
Na. Do ribs!
I'm going to start my "learning curve" with this new little guy on some economy meat and work my way up, I like ribs, but I've never smoked them before and don't really know what's the best ribs are (beef, pork, "baby", etc.) and it seems like a lot of work for a little meat. Being a cheap bastard my go to meat is 88 cent a pound on sale pork shoulder. But I'm working on that Mike.
Pork butt works well too.....
Not like I am saying to do your own pastrami yet...
I just built this little stand for it, wanted to keep it small, light & portable just like the smoker.
I'll get to that sausage this weekend.
My wife bought me a Masterbuilt digital smoker for Christmas, and I love it. Insulated, digital readout, meat probe and it also has a remote that you can adjust the settings and see the oven/probe temp from anywhere around our property, works great.
Biggest piece of advice I can give is to get a smoker that uses chips, that way you're not at the mercy of having to buy pellets or pucks.
We make our own chips, and I can ship them to anyone here thats interested in getting them. 5 bucks a bag plus shipping, I make some great mixes and it's all-natural. I sell a lot of them locally and people keep coming back for more.....
I wanna make a stainless stand like that for mine.....looks great buddy!
This little guy uses charcoal for the heat, add chips or chunks for your flavor.
Anyone ever smoke with sassafras? It sure smells good when you cut it or mow the leaves.
Local butcher uses sassafrass/applewood mix, it's the most incredible bacon I've ever had. They say the oil in sassafrass is carcinogenic, but so is everything else we eat.....
The more the better
Don't "they" say the the char on a steak is as well? I'd rather die from bacon & bbq than the nursing home blues.
(My Dad is 93, just too old imho)
I don't think sass grows around here, I brought some up from MD last year.
I use apple for almost everything. Cherry is too sweet. Hickory is good for bacon, mesquite for chicken. I didn't know sassafrass was a thing, thought it was some kind of soda! And no, I am not going to die in a nursing home....More bacon please!
There's tons of sass here, if anyone ever needs any chips, just hit me up.
It did a nice job on the "applewurst". There was a breeze all day and I could not get it above 210*, that will make for a loong smoke on a butt. I'll have to play with my fuel. It also has a pan of water that they say it is important for a cooker of this size, (maintaing a steady heat is my guess) and I filled it with tap water. Next time I'll use hot faucet water for a faster "up to temp" start. Sausage was delicious and the beans had a nice smoke.
strange you couldnt get past 210
I saw this one at the local big orange box store yesterday. Looks like a good price. They usually have the display Webers on the second shelf, so this one should not be all dinged up.
Good price assuming all the parts are there. 2nd shelf might certainly helped keep it pristine.
This is what I have. Ashamed to say I don't use it much at all compared to when I first got it. Cast iron grates are nice.
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