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08-22-2012, 09:10 AM | #1 | |
Be Kind To Your Pets
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Quote:
"Today's smoking & grilling tip - What kind of wood for what kind of meat? This is another very common question, and again, the answer is, "depends"! The best all-around performer for most situations is oak. I like Missouri white oak, but others prefer red oak. Oak lasts long, produces good smoke, with a medium flavor. Ash and Beech are also good. I love fruitwoods, like apple, peach and pear. Nut woods like hickory, pecan and walnut are fine, in moderation, but can make meat bitter if over-used, and are best on pork and beef. I love alder and cedar for fish and poultry. One wood I use very sparingly is mesquite. It is very strong, and often too bitter. If I use it, I mix it with oak to tone it down. Try unconventional things like corn cobs, pecan shells, and grape vines. Also pouches of herbs, citrus peels and even tea leaves add another dimension to your smoke. Get creative!" |
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08-06-2012, 05:44 PM | #2 |
Has a particular set of skills
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this time I went hickory/apple/hickory/cherry
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08-06-2012, 05:44 PM | #3 |
Molôn Labé
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hickory for pork is what we use mmmmm mmmm good
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08-06-2012, 05:58 PM | #4 |
Mod Team
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All right, good tips. Is there a smoking thread I should be posting this stuff in or should we just make this the official smoking thread?
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08-06-2012, 07:10 PM | #5 |
Shit
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08-06-2012, 07:12 PM | #6 |
Mod Team
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08-06-2012, 07:15 PM | #7 |
MVP
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I smoked a rack of ribs on this bad boy (using the pan with about 50/50 water and apple juice) for about 7 hours on about 220 and it was damn good. A little bit of a pain in the ass but damn good.
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08-06-2012, 07:15 PM | #8 |
Shit
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08-21-2012, 04:01 PM | #9 |
SuperChiefs
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Pork loin with home made bbq sauce smoked with apple wood
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08-21-2012, 05:06 PM | #10 |
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08-21-2012, 05:14 PM | #11 |
SuperChiefs
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160. I smoked it at 250 in a foil boat to keep it moist. This one took 1 hr 45 min and I glazed it at 1 hr. Let it rest for 1/2 hr after cooking.
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08-21-2012, 11:38 PM | #12 |
Superbowl MVP
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I wish I would have seen this thread before
I picked up a Brinkmann Gourmet Back in March I've only used it to Smoke once - (Grill many times) I have only made one Mod so far and that was adding temp gauges at rack level Here is the bad boy in action Here is my brisket Here are my burnt Ends I'd like to smoke again soon Thinking about doing another brisket and a Pork Butt this time |
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08-22-2012, 10:29 PM | #13 | |
Mod Team
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Quote:
I want to try brisket but heard that is a rather tough one to turn out well for beginner smokers. |
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08-23-2012, 09:20 AM | #14 | |
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Quote:
Here is the best Mod's Page I've seen for our smoker http://home.comcast.net/~day_trippr/smoker_mods.htm I want to add the vents and the Rope around the lid - I think those are next on my list. I had heard that brisket was hard - and I think from my experience Smoking Meats is hard - but fun - Its way more labor intensive than I had thought. My Wife's uncle really got me into two things - Scotch and Smoking Meat here is his Smoker : and some of that meat |
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08-22-2012, 07:43 AM | #15 |
Run Chiefs fans, run!!
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Dayum, I am hungry.
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