[murd0c]

So I just picked up a a Bradley 4 rack digital smoker through work and I thought we need a official tread since it really is a art form. I haven't smoked any FOOD in my life but have always wanted to. From pulled pork to brisket, salmon to beef jerky I'm beyond excited about this.

I have been looking around on the net and found a great site with some of the best recipe's and knowledge around.

You have to sign up but I swear this is the holy grail of recipe sites.

http://www.susanminor.org/forums/

Since I'm new to this I don't have much advise other then the regular marinate your meat and make sure you leave it out for 30-45min to bring your meat to room temp before you start your smoking.

Here's my bad boy, can't wait to get this started so I can post some pics of the smokey goodness. I picked up the salmon and jerky racks, the thermometer and recipe book. I'm really tempted to get the cold smoke adapter but I'm not sure yet.

http://img27.imageshack.us/img27/4921/frontrg.jpg (http://imageshack.us/photo/my-images/27/frontrg.jpg/)

http://img196.imageshack.us/img196/6534/insideei.jpg (http://imageshack.us/photo/my-images/196/insideei.jpg/)

[beatdownvictim]

I just leave my meat out for 5-10 mins before smoking, really doesn't make a difference int he long run in my experience!

season that sucker and start smoking, but have fun with the water pan...I hated dealing with water pans with my old smoker, it caught all the grease and rub that fell off..total pain in the ass to clean

How much can you get pucks for? IIRC when I was looking at bradley smokers long time ago the cheapest place for pucks was from ebay.

PS: great thread :)

[murd0c]

what do you mean by season it? I never knew I should season my smoker before hand. I heard the water bowl isn't the much of a issue at all, actually very little complaints. Not really worried about the grease I would rather want it go in the bowl then in my smoker which will make it a bitch to clean.

For pucks I can get them fairly cheap I'm thinking under $30 for the packs of 120.

[murd0c]

Never mind I never knew you had to season the smoker.

Q. How do I season my new Smoker?

A. The seasoning steps are also located in your operator's manual. The purpose of seasoning your smoker is to burn off manufacturing oils that give off bad odors and will produce distasteful flavors in the food of your first smoke if this step is skipped..

Wash / dry all the racks, drip tray, drip bowl rectangular tray and place in smoker.
Plug in smoker, turn on smoke generator, push temp slider control halfway to the right. For the digital set temperature to 150 degrees F (66 C).
Load the feeder tube with 5 bisquettes of your favorite wood (if you purchased the variety pack, I would go with "special blend) and fill the drip bowl half full of water bowl.
Press Bisquette Advance Button until a bisquette is on the burner (you will need to push the button 3 times).
Close door and open the Top Vent slightly.
Smoker should be at 150 degrees F. If the temperature is higher adjust the temperature heat control. Smoke the tower continuously until the bisquettes run out; after about one hour. Five (5) bisquettes will equal one hour of smoke - the last 2 bisquettes will not advance onto the Burner.

[beatdownvictim]

Lol trust me shit spills and you will have to refill the water pan so over night smoes u might have to wake up once or twice to refill

And damn that's cheap for 120 pucks, did they get that much cheaper?
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[murd0c]

Nope I'm a Distributor so I get them for cost ;)

[nsmb]

Nope I'm a Distributor so I get them for cost ;)

whats revscenes price?:troll:

seen lots of similar models go for around $499

[November]

That looks awesome. I've wanted a smoker for the longest time, but can't justify shelling out that much money for one.

I've looked up some ideas on the internet for a homemade smoker and thus far have found ideas for a garbage can smoker, cardboard box smoker, and oil drum smoker.

I believe all the garbage cans that we can purchase locally would be galvanized metal. I know that it takes very high temperatures for this to be harmful, but I'm uncomfortable with taking that risk.

I want something more permanent than a cardboard box smoker

and where the hell am I going to find and cut an oil drum??

Anybody on Revscene have any ideas?

[beatdownvictim]

get the food grade oil drums better know as a "UDS"

or you can buy my old propane smoker for $50

[murd0c]

whats revscenes price?:troll:

seen lots of similar models go for around $499

well I kinda scored on the one I got. My cost is $252 and my NL branch wrote it down to $88 since they had it for a couple years so shipped over here I got it for $140 :woot2: ended picking up the cover, pucks, the salmon and jerky racks, thermometer and recipe book and paid $240 with tax for everything :fullofwin:

I just don't have a clue what to make first dammit


and I think it would be against RS's rules for me to post up what I would sell them for sorry:(

[murd0c]

Found the Indian Candy recipe I'm going to use :D

http://www.youtube.com/watch?v=lhef6s7uyk8

[Vale46Rossi]

wow that cheap for that machine?


I'll trade you my sous vide machine for your smoking machine :D

haha

[murd0c]

like I said I got a deal I could not pass up :D

[Vale46Rossi]

Damn, tell me how it turns out if not sell me some smoked snacks :D

[murd0c]

Going to see if I can get a 6lb pork butt and may try to make pulled pork this weekend.

I don't know of many real good butchers. Just found this one close to my place

http://www.sportscitybutcher.com/

the best one around is the Mad Butcher. I've got lamb, pig etc from him and it has great prices and awesome quality. Just shitty he's in Abby.

http://www.themadbutcherbc.com/

[Vale46Rossi]

Damn, I want to try to get a sickkkk slab of Prime Rib from them but they are so far.

maybe I should try sports city butcher and check it out.

I don't mind to buy some candied salmon from you when you are done :D

[Death2Theft]

Gonna do.a grassfed brisket. Rs potluck?
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[beatdownvictim]

i avoid butchers...they charge way too much for meat

how much are you guys buying your briskets for?

[murd0c]

I just picked up a 5lb pork butt from Hoppscotts meants in pitt meadows. Will have some good pics for you guys this weekend

[beatdownvictim]

did you get yourself a meat thermometer?

[murd0c]

did you get yourself a meat thermometer?

Yep I got the Bradley smoker meat thermometer.

This is the pork butt I got 5lbs for $3.99lb from Hopcott Premium Meats in Pitt Meadows. Man that place is a awesome butcher shop you can see where they cut the meat up in the back and they had this Pork Butt ready to go.

My question is should I take the string off and leave it off once I put rub on it or what would be best? I cant wait to smoke my first thing :woot2::woot2:

http://img834.imageshack.us/img834/6222/porkbutt.jpg (http://imageshack.us/photo/my-images/834/porkbutt.jpg/)

[beatdownvictim]

its up to you about the string, but if you take it off the meat will just flatten out, looks like you got bone out pork butt, i prefer the bone in as its an easy indicator to see if your meat is done as well

btw calibrate your meat thermometer with the boiling water test!

1.60/lb for my pork butts :D

[murd0c]

Yep I got the bone out pork butt. Will do a boiling water test. Thanks for the good idea.

[murd0c]

Here's the start of my first smoke.

This is the recipe I'm using from Bradley Smoker

Hickory Smoked Pulled Pork

Ingredients
• 3 kg (6 lb) pork butt roast
Rub:
• 30 ml (2 tbsp) paprika
• 10 ml (2 tsp) brown sugar
• 3 ml (1/2 tsp) onion salt
• 3 ml (1/2 tsp) celery salt
• 3 ml (1/2 tsp) garlic salt
• 3 ml (1/2 tsp) dry mustard
• 3 ml (1/2 tsp) ground black pepper
• 3 ml (1/2 tsp) cayenne pepper
• 3 ml (1/2 tsp) salt
Basting Sauce:
• 250 ml (1 c) apple cider vinegar
• 60 ml (1/4 c) water
• 30 ml (2 tbsp) Worcestershire sauce
• 15 ml (1 tbsp) coarsely ground pepper
• 15 ml (1 tbsp) coarse salt
• 10 ml (2 tsp) vegetable oil

Preparation
The night before serving mix together rub ingredients and massage into the pork roast. Cover with plastic and refrigerate overnight. Remove from refrigerator and let stand for 45 minutes to an hour.

Smoking Method
Preheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F). Using Hickory flavor bisquettes smoke /cook for approximately 8 hours or until the meat reaches a minimum internal temperature of 70°C (160°F). Mix together the sauce ingredients and baste the pork with sauce, setting aside remaining basting sauce. Continue smoke/cooking for an additional hour.

To Serve
To serve pull/shred the pork into slivers. Pile on hamburger or Kaiser buns and drizzle with remaining basting sauce.


I'm smoking it Sat morning so I thought I would put rub on it now so it absorbs nicely over the next 36hrs.

http://img39.imageshack.us/img39/5594/rubbk.jpg (http://imageshack.us/photo/my-images/39/rubbk.jpg/)

wrapped up and in the fridge it goes

http://img31.imageshack.us/img31/8880/wrappedup.jpg (http://imageshack.us/photo/my-images/31/wrappedup.jpg/)

[beatdownvictim]

You'll want to rerun when u take it out of the fridge lots of liquid will seep out, I just start spritzong after 6 hours with apple juice

Btw those internal temps are really low 160 is when I'll see the stall bring it to 190 internal then let it rest that's y I said the meat thermometer is soo important

If u pull anything lower them 185 you will have a very tough time pulling
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[murd0c]

I missed that info about the liquid so hopefully it will be ok, I just took it out if the fridge let it sit for a hr and put it in. Thanks for the temp advise I will bring it up to 190 then.

loaded and only 7 more hrs to go, going to be eating late but I always eat late.

http://img845.imageshack.us/img845/7060/26355110150210511455741.jpg (http://imageshack.us/photo/my-images/845/26355110150210511455741.jpg/)

[Vale46Rossi]

8:30 aint too bad.

I have made prime rib at 10 and ate and 1 before LOL

[murd0c]

lol nice, can't fricken wait. I so hope my first try turns out!!

[murd0c]

4 hrs to go

http://img834.imageshack.us/img834/4081/25346810150210608040741.jpg (http://imageshack.us/photo/my-images/834/25346810150210608040741.jpg/)

[Vale46Rossi]

Can't wait till pictures tonight :D

[Santofu]

http://members.shaw.ca/volvoman/index/Pictures/sbj.JPG
Can't wait for the results!

[beatdownvictim]

go by the temperature not the hours left, will you foil yours? I find foiling makes my meat more moist but the bark suffers(I'm not a big bark fan anyways)

[murd0c]

Once I baste it I'm going to put it back in for one hour then I'm going to foil it and let it sit for about 30mins. Right now I have 3hrs let and the temp the pork is sitting at is 158F, wasn't sure if I was supposted to but I jut flipped it. The skin was starting to pull away a bit from the tongs :D

[beatdownvictim]

158 is right around the stall...if u want you can try moving ur temperature probe, usually i do that to get a consistent internal temp

i'd say u have about atleast 3 hours more to go

[murd0c]

after 8hrs, I basted it and back in the smoker for 1more hr

http://img17.imageshack.us/img17/7122/25100410150210716090741.jpg (http://imageshack.us/photo/my-images/17/25100410150210716090741.jpg/)

[Vale46Rossi]

Can't wait to see you cut it up and show us the middle :D

[Vansterdam]

hook some up mannnnnnn

[beatdownvictim]

whats your internal temp?

[Vale46Rossi]

hook some up mannnnnnn

I bet you clicked this thread thinking a different kind of smoking :D

[murd0c]

The internal temp right now is 171 I moved the prob and it hasn't gone up all that much. Wrapping It up in tin foil should fix the temp issue tho
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[beatdownvictim]

lol..stubburn butt, it will not pull at all at that temperature, maybe bump up your temp to 250 and foil...may get up to 180 in an hour

[murd0c]

We shall see 30 more mins and I guess I will find out lol
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[beatdownvictim]

oh trust me i've done that before, thought it was ready cuz i smoked it for 9 hours oh boy what a mistake, just let it go and consider it a late night snack ;) its always good for sunday too

[murd0c]

Well you live and learn. I will tell you if u are right or now. Right now I think you are right but we will see lol
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[murd0c]

My god it's fricken good. And yes you are right it should of been hotter but still fricken wicked!!

http://img231.imageshack.us/img231/4728/26468810150210768630741.jpg (http://imageshack.us/photo/my-images/231/26468810150210768630741.jpg/)

[beatdownvictim]

no smoke ring?

good job on the first one, the next ones will be better! just remember to alot for stubburn ass meats that refuse to cook ;)

[dinamix]

Looks sick...get some sauce for that bad boy
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[murd0c]

no smoke ring?

good job on the first one, the next ones will be better! just remember to alot for stubburn ass meats that refuse to cook ;)

I was really surprised there was no smoke ring but it still tasted killer. It was a learning experiance for me and I will have it hotter for longer next time. I think it was decent for a first timer with a new smoker

Looks sick...get some sauce for that bad boy
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

yep some of the sauce I basted it with and bbq sauce on the buns and it was wicked

[beatdownvictim]

next time try to get a full pork butt with bone in, off to a good start your passion for smoking will only grow!

[murd0c]

So tomorrow being July 1st I'm having some buddies over for some ribs. I'm useing the 3-2-1 method. 3hrs in the smoker then take it out and put some apple juice on it, tin foil for two hrs with the smoker off (only heater on) then take it out put on bbq sauce and in for 1 more hr. Going to keep my temp around 225.

I picked up some ribs from Costco. I had some frozen back ribs already and decided to get a pack of back ribs as well. Can't wait to try my first ribs out.

This is the rub receipe I decided to use

General Purpose Rub Recipe
Mix together thoroughly the following:
• 1/4 cup dark brown sugar (packed). Use "turbinado" sugar for ease of use, but either works fine.
• 1/4 cup sweet paprika (Hungarian, if you can get it)
• 3 tblsp kosher (or sea) salt
• 1 tblsp ground pepper (fresh peppercorns recently ground!)
• 1 tblsp garlic powder or 2 tblsp granulated (not garlic salt)
• 1 tblsp onion powder
• 1 tblsp chili powder (no, it will not be "hot")
If you want to kick it up a notch add 1 tblsp cayenne pepper.

Store in a tightly sealed container, and refrigerate, to maintain freshness, for up to 4 months.

[beatdownvictim]

for whatever reason back ribs from costco are frustrating for me, I constantly have a good batch of ribs and then a shitty one.

Remember to take off the membrane DO NOT get lazy! btw back ribs usually take me 4 hours i go 2-1-1, side ribs or st. louis cut would be 3-2-1

[murd0c]

Oh im not, man that membrane is driving me crazy lol. I should of just got side ribs but you get more back ribs for your buck and I have a bunch of people coming over lol

[beatdownvictim]

membrane is easy once u get used to it, you just need a small slither then a piece of tissue to grip it and you pull!

The thing with costco's back ribs is that they're thick at the ends and its not exactly great and wont cook evenly.

try 2-1-1 for the backs and if they pass the bend test u're good to go

[murd0c]

thanks for that advise I will do that.

[murd0c]

Heres the rub that rub recipe on these baby backs

http://img171.imageshack.us/img171/8035/babybacks.jpg (http://imageshack.us/photo/my-images/171/babybacks.jpg/)

[murd0c]

This is after 3hrs in the smoker

http://img198.imageshack.us/img198/7107/3hrs.jpg (http://imageshack.us/photo/my-images/198/3hrs.jpg/)

[murd0c]

and finished :D

http://img52.imageshack.us/img52/514/donec.jpg (http://imageshack.us/photo/my-images/52/donec.jpg/)

oh ya they are done

http://img809.imageshack.us/img809/1553/boneless.jpg (http://imageshack.us/photo/my-images/809/boneless.jpg/)

[Obsideon]

Clicked on this thread thinking "Why are we talking about cigarettes in the Food Forum" :p

[murd0c]

Hopefully others start smoking soon :okay:

[True.True]

some buddies built a UBS (ugly barrel smoker) a while ago and we decided to do a 5lb prime rib in my back alley hahaha. rubbed the shit outta the meat and then let it smoke for ~3hrs with applewood chips

[beatdownvictim]

its actually uds(ugly drum smoker), too bad i dont have fab skills to do anything

I'll be smoking next week for my niece's bday, gotta get a big ass pork shoulder and some stlouis cut ribs

[Death2Theft]

Why would you want a drum smoker when you've already got the gmg? Just so u can use diff woodchips?
its actually uds(ugly drum smoker), too bad i dont have fab skills to do anything

I'll be smoking next week for my niece's bday, gotta get a big ass pork shoulder and some stlouis cut ribs

[unit]

as soon as i get a backyard im getting a smoker :\

[beatdownvictim]

why not get a UDS, its cheap to build if you have fab skills.

One day i'll get a BGE when i move to another place then i can play with charcoal

[murd0c]

Decided last minute to make another 4lb pork butt today. Picked up a nice rub at the BBQ comp last weekend. This time I decided to cut off the string first which I didnt do lat time and I coated it in mustard before the rub. Can't wait it's been to long since I smoked something.

http://img716.imageshack.us/img716/1985/94807081.jpg (http://imageshack.us/photo/my-images/716/94807081.jpg/)

[beatdownvictim]

smoking tonight as well, going to be putting a 12lb brisket and 10lb pork shoulder on at 2am, probably going to be my last big smoke of the year unless i do a hot and fast brisket by itself hmm

[murd0c]

nice can't wait to see the pics. I've been really wanting to do a brisket but have been so busy I haven't had anytime.

[pintoBC_3sgte]

smoking tonight as well, going to be putting a 12lb brisket and 10lb pork shoulder on at 2am, probably going to be my last big smoke of the year unless i do a hot and fast brisket by itself hmm

any pics? :)

decided to smoke a couple pork butts again. will be going on in the morning. I'll post up pics of it tomorrow night.

[beatdownvictim]

Didn't take pics my damn thermometers were all over the place and I pulled it off the grill at 6pm unfortunately

Will try a fast and hot brisket once I receive my thermal blanket from gmg
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[TRU3R3LIGION]

hey anyone know where to get black devil ciggs in vancouver ?or any other way to obtain them ?

[Osaka]

^^LOL

[TRU3R3LIGION]

o.O whats wrong ?

[bcrdukes]

This thread is about smoking food, as in smoked brisket, ribs etc.

Not cigarettes. :lol

[donjalapeno]

LOLOLOLOL

cigarettes in the food thread

[pintoBC_3sgte]

so here was my project last weekend

http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1224.jpg

spice rub
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1227.jpg

nice coat of spice and let sit over night
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1233.jpg

good morning :)
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1236.jpg

2 hours in
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1238.jpg

4 hours in
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1239.jpg

6 hours in
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1242.jpg

7 hours in
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1243.jpg

8 hours in
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1244.jpg

9 hours in
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1245.jpg

10 hours in
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1247.jpg

11 hours in
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1248.jpg

first one to come off at 11 hours 15 mins
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1251.jpg

last to come off at 12 hours
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1252.jpg

the "pulling" of the pork
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1253.jpg

a lil something i did with left overs
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1258.jpg

[bcrdukes]

:eek:

[murd0c]

wow that looks good

[murd0c]

making a 10lb butt today (always these last minute party plans) first time I'm trying one out with the bone in so I'm really wondering how big of a difference it will make.

http://img98.imageshack.us/img98/6222/porkbutt.jpg (http://imageshack.us/photo/my-images/98/porkbutt.jpg/)

I've been using this rub I got from the bbq comp, I coat the butt in mustard first then apply the rub wrap it in saran wrap and off in the fridge it goes of course

http://img511.imageshack.us/img511/8379/rubz.jpg (http://imageshack.us/photo/my-images/511/rubz.jpg/)

[pintoBC_3sgte]

And the outcome? :)
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[murd0c]

Shitty pic but after 12hrs and its 1145pm last night

http://img708.imageshack.us/img708/1604/thebark.jpg (http://imageshack.us/photo/my-images/708/thebark.jpg/)

Thats good when the bone pulls right our correct?

http://img194.imageshack.us/img194/7315/boneam.jpg (http://imageshack.us/photo/my-images/194/boneam.jpg/)

another shitty pick but man it pulled a part nicley

http://img408.imageshack.us/img408/9372/pulledapart.jpg (http://imageshack.us/photo/my-images/408/pulledapart.jpg/)

[beatdownvictim]

good stuff murd0c

I finally got my insulated blanket for my smoker..now just to brave the cold and stick something in the smoker ughh

[pintoBC_3sgte]

Lol shouldn't have looked at this thread. Think I'm having pulled pork for dinner :P
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[murd0c]

My dad gives me a call today and said he needs to clean out the freezer at his trailer and had a full sockeye for me. Well he was nice enough to fillet it and cut it up in perfect pieces for Indian Candy.

I used a 50/50 mix of brown sugar with salt and I had some 100% pure Canadian Maple Syrup brine mix. Going to let it sit in the fridge until I get home from work 5pm tomm, rinse it and going to toss it in the smoker with maple pucks.

First time making this so I so hope it turns out well. The receipe says 4-12hrs so I guess I will just be checking it samplng every hr :)

http://img707.imageshack.us/img707/1072/indiancandy.jpg (http://imageshack.us/photo/my-images/707/indiancandy.jpg/)

[murd0c]

out of the brine after almost 24hrs patted it dry and in the smoker it goes

http://img403.imageshack.us/img403/9193/afterbrine.jpg (http://imageshack.us/photo/my-images/403/afterbrine.jpg/)

[pintoBC_3sgte]

Nice. Hope it turns out good :)
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[murd0c]

I woke up at 430am and took them out, man it tastes good

http://img713.imageshack.us/img713/6169/smokedsalmon.jpg (http://imageshack.us/photo/my-images/713/smokedsalmon.jpg/)

[pintoBC_3sgte]

well 2012 is here... pork butt tomorrow. 5am. :D couldn't wait any longer haha. can't wait!
25 mins. Behind schedule but were on! Let the waiting game begin!

[murd0c]

Where are the pics???

[pintoBC_3sgte]

Haha I'll post a couple tonight.
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[pintoBC_3sgte]

here we go..
Begin!
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1415.jpg

Mop I got for Christmas
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1416.jpg

enjoying the sunny day
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1418.jpg

14 hours later.......DONE!
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1421.jpg

[pintoBC_3sgte]

Put a Brisket on half a hour ago.. Sleepy... But it'll be worth it :)
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[Culverin]

How are you controlling the heat if you're smoking in a conventional bbq?
Any chance you can dive into your method?

Also, is that pulled pork??!?!

[Chicken Balls]

How are you controlling the heat if you're smoking in a conventional bbq?
Any chance you can dive into your method?

Also, is that pulled pork??!?!

I was wondering the same thing...

[pintoBC_3sgte]

How are you controlling the heat if you're smoking in a conventional bbq?
Any chance you can dive into your method?

Also, is that pulled pork??!?!

i based my cooking for pulled pork off of these guys. Propane instead of charcoal though. rub and mop i made my own.
yes it is pulled pork :)
Pulled Pork Recipe by the BBQ Pit Boys - YouTube

[murd0c]

How are you controlling the heat if you're smoking in a conventional bbq?
Any chance you can dive into your method?

Also, is that pulled pork??!?!

I was wondering the same thing...

bbq's have settings like a stove as well you just have to control the heat a lot better. the good thing about smoking it's a low temp for a long period of time so if you have a good q it's fairly easy. Remember most people who smoke use wood which they have down to a science and closesing and opening flue's control the heat to the exact temp they need.

I can't wait to see you brisket pintoBC_5sfte, I havent dont one yet and can't wait. It's my 30th next weekend so I'm going to make another pork butt for all my buddies.

[pintoBC_3sgte]

bbq's have settings like a stove as well you just have to control the heat a lot better. the good thing about smoking it's a low temp for a long period of time so if you have a good q it's fairly easy. Remember most people who smoke use wood which they have down to a science and closesing and opening flue's control the heat to the exact temp they need.

I can't wait to see you brisket pintoBC_5sfte, I havent dont one yet and can't wait. It's my 30th next weekend so I'm going to make another pork butt for all my buddies.

thanks, its looking and smelling so good. I'll post pics up tonight.
happy early 30th :)

[beatdownvictim]

damn its smoking season already?
i fired up my smoker and also had to clean off some damn mold on the outside, was going to do a brisket and pork butt today but i guess i'll wait for next week, crossing fingers that it'll hold out, the good news is my brother bought the a large BGE from costco and we shall do a taste test this summer :D

[pintoBC_3sgte]

pics of dinner... enjoy :)

brisket
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/c00fdcf7.jpg

rubbed and let sit over night
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/f42b1ebf.jpg

good morning ... 3:30am...
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/dc873bb6.jpg

going on
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/8fa063cd.jpg

5 hours in
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/5f80017a.jpg

threw on beef sausages 10 hours in
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/1f70d198.jpg

sausages all cut up after 3 hours of low n slow smoking
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/e90a8989.jpg

baked beans
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/bf3424b4.jpg

corn
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/83abb86e.jpg

brisket cutting (cooked for 13.5 hours and let sit a hour)
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/68bc7303.jpg
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/7d06bfce.jpg

[beatdownvictim]

flat only? the point is the best part of the bisket?!

[pintoBC_3sgte]

flat only? the point is the best part of the bisket?!

grabbed it from Safeway as i was heading out of town, all that they had. Still, turned out great!

[beatdownvictim]

nice they didnt trim the fat cap! most of the grocery stores i see they trim all the fat already =/
i gotta call my meat place..i just hope prices haven't gone up too much since last year >.>

[murd0c]

nice they didnt trim the fat cap! most of the grocery stores i see they trim all the fat already =/
i gotta call my meat place..i just hope prices haven't gone up too much since last year >.>

they have gone up about 20% sadly :rukidding:

[beatdownvictim]

well my cousin is in town, and i decided to do a packer and a pulled pork!
11.5lb packer and a 10lb pork butt bone in

going to try the hot and fast method that its getting alot more popular, instead of the normal low and slow! well i'm doing a hybrid, as I'm smoking at 225 for the first 2 hours then bumping it up to 325 until both are done! expecting to be done by 3pm(roughly) 7 hours in total

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/476621_10151433570145103_781620102_23685547_109617 1790_o.jpg

Also was finally able to use this damn insulated blanket that I had sitting in my house for half a year

[beatdownvictim]

update...my point on the brisket is reading at 171, pork butt is at 140...4.5 hours in, 3 more to go!

[godwin]

Has anyone seen the Green Egg @ YVR Costcos? [Home] Big Green Egg $899.99 at Costco Markham East Location - RedFlagDeals.com Forums (http://forums.redflagdeals.com/big-green-egg-899-99-costco-markham-east-location-1148593/)

[beatdownvictim]

no more in Richmond? a week ago there was 6 left there

[murd0c]

The green egg is great, my dad has had one for 12yrs and works great.

Last night I did a 10lb pork butt bone in on my smoker for 13hrs and put rub it 48hrs before. I don't have any pics by by far that was the best one I have made to date!!

[beatdownvictim]

so my Brisket was done by 2:30pm, I pulled it with an IT of 202 on the point, but my probe and tooth pick tests weren't really to my liking, not smooth like butter, but decided to just pull it and let it rest for a couple of hours. My pork butt was done by 3:45, pulled it off with an IT of 196.

The brisket was meh, it was decent but my previous low and slows were better..may try another hot and fast but if it turns out meh again i'll just stick to the over night smokes. The pulled pork was great, couldn't even tell that it was hot and fast cept for the bark formation wasn't as pronounced.
http://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/529801_10151435805880103_781620102_23698968_134936 9870_n.jpg
http://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/526592_10151435813265103_781620102_23699002_349275 142_n.jpg

http://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/472748_10151435821120103_781620102_23699025_379418 458_o.jpg
and the brisket, with a hot and fast not much bark forms

I think i'll be smoking less this year..i really hate the clean up part heh

[Chicken Balls]

Has anyone seen the Green Egg @ YVR Costcos? [Home] Big Green Egg $899.99 at Costco Markham East Location - RedFlagDeals.com Forums (http://forums.redflagdeals.com/big-green-egg-899-99-costco-markham-east-location-1148593/)

I bought mine at the Willingdon location. I think there are still a ton of them around the various costcos in the lower mainland. There were atleast 4 at the willingdon location just this past weekend.

[godwin]

I finally bought my Green Egg from Costco Bellingham.. it is 599.99

[beatdownvictim]

what size? medium?

[Chicken Balls]

what size? medium?

The one at costco in the states is medium size.

[beatdownvictim]

has anyone found a good place for lump? my brother is having a hard time finding good lump for his BGE, should just send him to states and buy some lump from there..seemingly a larger choice of lump there then up here.

[Culverin]

What is lump?

[murd0c]

has anyone found a good place for lump? my brother is having a hard time finding good lump for his BGE, should just send him to states and buy some lump from there..seemingly a larger choice of lump there then up here.

Try Johnstones bbq's in north van. They should have a bunch of different kinds.

[pintoBC_3sgte]

my lumps my lumps my lumps my lumps.. .lovly lad y lumps....check i@!t out
hjahahaha


but really tho... doing pork butt in nthe morning :D

[pintoBC_3sgte]

ya... don't mind my last post... was a bit drunk.

anywho, here's my results

half way done
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/45bef764.jpg

diving in
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/8f2e3108.jpg

juicy!
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/654e90d2.jpg

pulled
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/7a934a0e.jpg

nice and clean
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/6d9c28d6.jpg

[pintoBC_3sgte]

so, no one else smoking yet?

[murd0c]

I've already made a couple pork butts and I made bacon with a buddy as well :D

[pintoBC_3sgte]

Nice! Haha a buddy of mine made bacon but it was so good he ate it all before I could try any :p

[pintoBC_3sgte]

smoked corn on the cob, coconut lime chicken and some chicken skewers. Super tasty.

on another note any one cold smoke stuff?

[pintoBC_3sgte]

Here we go..

12.4 pounder
http://i284.photobucket.com/albums/ll13/pintocrazy/10f6144e.jpg

What it looks like now..
http://i284.photobucket.com/albums/ll13/pintocrazy/92c35b7c.jpg

10 more to go...

turned out so tender and moist.
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/7502e339.jpg
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/8e9828a1.jpg

[pintoBC_3sgte]

Lot to do today. In a fun (yet getting competitive) smoke off. Have a brisket on (since midnight) also doing duck breasts, scallops, large wild prawns, and ahi tuna, all which will be stupid quick to do. :p. Also did up some sauces with each item.

[murd0c]

WOW talk about impressive. I have only used my smoker once this year so far since I have been so busy on weekends. I've been really tempted to smoke cheese tho my buddy did and wow it tasted great. Give's me a great reason to go shopping in Bellingham at Costco as well :troll:

[murd0c]

Less then a month away and I can't wait. Going for my 3rd year now

BBQ On The Bypass (http://www.bbqonthebypass.com/)

[pintoBC_3sgte]

man that looks sweeet! you competing?

[murd0c]

nope not competing even tho I'm tempted but I just don't have the time and I just do it for fun. I don't find the need to compete just having parties for my friends.

[pintoBC_3sgte]

Looks like it would be fun to compete in... Haha I'd want to give er a go, but I've only smoked on a propane BBQ before . Might be time to build me a rig haha :p

[murd0c]

I was thinking the same thing because those comps you can't use propane or power. I've only used my bradley and I know it's a lot harder to cook over wood then anything.

[murd0c]

I havn't used my smoker since March so Thursday I decided to pick up a 4lb pork but from Millennium meats in Poco (rip off never go there) and smoker one for my self and a ex came by for dinner :p

This is 7hrs in so far. Coated it with mustard then rub for 36hrs before I put it on the smoker, I'm spraying it with apple juice as well for the first time to help the bark and to keep it moist.

http://imageshack.us/a/img822/1834/54632710151046461860741.jpg (http://imageshack.us/photo/my-images/822/54632710151046461860741.jpg/)

[murd0c]

It's great having a phone with a nice camera on it for once lol

[murd0c]

after 11hrs of smoke with a final internal temp of 190deg

http://imageshack.us/a/img402/7326/18509610151046675840741.jpg (http://imageshack.us/photo/my-images/402/18509610151046675840741.jpg/)

[pintoBC_3sgte]

Nice! I need to do a few butts before the winter weather hits
Posted via RS Mobile

[beatdownvictim]

I normally take my fast and hot butts to 200 before I cooler it
I did 30lbs a month ago and have them all foodsavered!
No more smoking for me until next year
Posted via RS Mobile

[murd0c]

http://imageshack.us/a/img233/5775/15013010151046720135741.jpg (http://imageshack.us/photo/my-images/233/15013010151046720135741.jpg/)

http://imageshack.us/a/img692/2882/58015710151046720645741.jpg (http://imageshack.us/photo/my-images/692/58015710151046720645741.jpg/)

[beatdownvictim]

that bark looks...uhh way too caramalized, too much sugar

[murd0c]

It's just the yellow mustard I use that does that, you can't taste and sugarness at all

[beatdownvictim]

what kind of mustard do you use? one of my butts looked like yours and i had put too much sugar in the rub..needless to say the bark was pretty hard and crappy..one of my more forgettable ones :(

[murd0c]

just regular mustard, the bark isn't hard at all, actually kinda soft in a way.

[pintoBC_3sgte]

Well I wanted to do a couple pork butts and freeze them for the winter... But the wife wanted brisket and so did I. Haha brisket on.. Can't wait for dinner tonight!

Pork butts next weekend project :p
Posted via RS Mobile

[european]

All this goodies just reminds me of many Triple D episodes. I love it. Keep it coming. Good stuff!

[pintoBC_3sgte]

All this goodies just reminds me of many Triple D episodes. I love it. Keep it coming. Good stuff!

here ya go. last big smoke of the year. Way too cold outside :p -5 in the monrings now...

8 or so hours in
http://i284.photobucket.com/albums/ll13/pintocrazy/IMG_2252.jpg

after 12 hours and rested for 3 hours
http://i284.photobucket.com/albums/ll13/pintocrazy/IMG_2259.jpg

slicing.. juicy:)
http://i284.photobucket.com/albums/ll13/pintocrazy/IMG_2260.jpg
http://i284.photobucket.com/albums/ll13/pintocrazy/IMG_2261.jpg

german potato salad I made with dinner
http://i284.photobucket.com/albums/ll13/pintocrazy/IMG_2256.jpg

[european]

^
Wunderbar!!
Looks sooo tasty!

[murd0c]

Looks great, nice way to finish off the smoking season.

[Expresso]

pinto: what cut of meat is that? brisket?

[pintoBC_3sgte]

pinto: what cut of meat is that? brisket?

you got it! :)

[vanle]

that looks so sick, ahah gotta grab one

[pintoBC_3sgte]

With a long few weeks at work.. What better way to unwind then some smoking! 2 pork butts have been on since 630... Let the season begin! :D

[pintoBC_3sgte]

haha so its still a bit cold and snowy here at the in-laws where I do most of my smoking. So it was a fun day walking back and fourth on icy-snow to check my temps and mop. Anywho... well worth it.

took 13 hours @ 240-275. Used a mix of cherry wood and pecan wood.

1/3 of the way thru
http://i284.photobucket.com/albums/ll13/pintocrazy/21AAD7B9-25C0-4C89-A3DA-0BA849FA3165-1526-0000021283EA660B_zpsc28f7268.jpg

taken off @ 13 hours (int. temp of 193) and rested for a hour
pork pulled
http://i284.photobucket.com/albums/ll13/pintocrazy/1B8AF8FC-E1B5-44BB-85AF-FFCA2CA50A23-1526-0000021288E3F724_zps8eed8b51.jpg
close up
http://i284.photobucket.com/albums/ll13/pintocrazy/6BE3E0F4-6A76-460E-92F2-2CE94C96FCFA-1526-000002128C685D8D_zps5e131ee4.jpg

all in all great start... cant wait to do more :D

[willystyle]

Where do you guys buy your Pork Butts? All I can find are Pork Shoulder and Picnic.

What is the going price at for Pork Butts per lb?

[pintoBC_3sgte]

Where do you guys buy your Pork Butts? All I can find are Pork Shoulder and Picnic.

What is the going price at for Pork Butts per lb?

Pork Butt is another name for the Shoulder. Try and get one bone in

[beatdownvictim]

I still have bout 10lbs food savered in my freezer...love that thing

Haven't bought pork shoulder locally for a while bit I think it was 1.59/lb bone in last year at supreme meats
Posted via RS Mobile

[Eatman]

Bradley smoker $100 off at Canadiantire folks!

I'm thinking of picking one up, but damn, those bisquettes are expensive, $26.99 for 60 discs!

Anyone other than murdoc that has one of these units find a cheaper solution to the discs?

[murd0c]

Canadian tire is really the cheapest

[sh0n]

I'm in the market to buy a smoker for the upcoming BBQ season.

Any suggestions to get a good smoker locally at a good price?

I'm going to be doing ribs and pulled pork.

[Eatman]

sell me some discs murdoc

:)

[punkwax]

My BBQ might last one more year, only 4 years old but I'm a year round BBQ'er so I tend to go through them pretty quick. I think I might get a kamado style grill next. My friend has the Broil King Keg and its killer. If I go that route, I plan to make some strong contributions to this thread :ilied:

Anyone have the Big Green Egg, BK Keg or anything similar who can offer insight?

[murd0c]

My dad had the big green egg and its the best bbq ever. The issue with it is the small cooking surface but the things you can do with it.


Didn't have a Easter dinner today so I decided to smoke some wings since I have never done it before. I ended up injecting the wings first with Franks and Garlic then added a rub and let them sit for two hours. Then in the smoker for two hours with a apple smoke then I tossed them in a homemade bbq sauce that I mixed with the franks and garlic injection I had left over.

I have to say they are beyond fantastic and kinda sad no one else will get to try any.

http://img195.imageshack.us/img195/8283/16425510151328912775741.jpg (http://imageshack.us/photo/my-images/195/16425510151328912775741.jpg/)

[punkwax]

Sad indeed. RS group wing meat (pun intended) at Murdocs! lol

[murd0c]

With my deep fried, bbq'd and baked wings as well a meet would work

[Eternal_SiR]

Love doing the wings with the smoker. Going to try smoking the wings then a quick flash fry with a beer batter. Crispy and smokey wings

[murd0c]

Love doing the wings with the smoker. Going to try smoking the wings then a quick flash fry with a beer batter. Crispy and smokey wings

You don't even need a batter, coat them in plain old flour and they will be great with out that greasy batter taste.

I was going to fry them after but said screw it.

[pintoBC_3sgte]

did a stuffed, bacon wrapped pork loin

brined overnight and dusted with my rub
http://farm8.staticflickr.com/7438/9002715263_528a2c25b7_c.jpg

spread the stuffing
http://farm8.staticflickr.com/7356/9002743841_6ebe37b6e1_c.jpg

rolled back up and more rub
http://farm8.staticflickr.com/7338/9003915090_0a5e1cfddc_c.jpg

bacon laid out on saran wrap
http://farm9.staticflickr.com/8545/9002741057_ca7d7c2dcd_c.jpg

loin placed on the bacon... tuck and roll! all tied up.
http://farm9.staticflickr.com/8268/9003910506_69239397d9_c.jpg

smoke baby smoke! what a beautiful day to smoke
http://farm4.staticflickr.com/3770/9003905462_9c77a0122d_c.jpg

off after 2 and a bit hours when it hit 138 F. looks great!
http://farm6.staticflickr.com/5348/9002710643_4d372b1a3d_c.jpg

tented and rested for 30 mins.. hitting 145, sliced up, nice and juicy.. deep smoke penetration
http://farm3.staticflickr.com/2847/9003925888_fca9fcdfa9_c.jpg

dinner is served! - pork loin, roasted garlic potatoes, red potato salad, mixed greens fresh from the farmers market with strawberry, grape tomatoes and a onion vinaigrette
http://farm8.staticflickr.com/7377/9002722883_4d38e282b8_c.jpg

[beatdownvictim]

Nice looks good
Keep up the smoking and who wouldnt want to With that view
I've been lazy this year ._.
Posted via RS Mobile

[pintoBC_3sgte]

Nice looks good
Keep up the smoking and who wouldnt want to With that view
I've been lazy this year ._.
Posted via RS Mobile

thanks man.

haha there's too many things that I want to smoke this summer. brisket, pork shoulder, prime rib. Plus i want to try and do some cold smoking... never done that before :)

[qhey]

check out vision grill @ Canadian tire for a kamado style grill
I got the small one when it was on sale for 399 use it for smoking
it's great
Posted via RS Mobile

[Eternal_SiR]

had family over on the weekend
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130607_211127_zpsea50dc95.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20130607_211127_zpsea50dc95.jpg.html)
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130608_113123_zps9195c3a2.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20130608_113123_zps9195c3a2.jpg.html)

8 hours later. Basted with a home made guiness and chipotle bbq sauce. Beer in the water tray. Smoked with Hickory chips
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130608_194841_zps70a0ef1c.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/20130608_194841_zps70a0ef1c.jpg.html)

Paired with home made grainy mustard potato salad, smoked bacon mac and cheese topped with Roaring 40's blue cheese and crispy onions
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130608_195806_zpsdcc95395.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/20130608_195806_zpsdcc95395.jpg.html)

[pintoBC_3sgte]

smoked some wings tonight. Used apple wood chips.
Brined them overnight and just dusted them in my rub, turned out nice and juicy with a nice smoke.
would liked to have finished them with a squeeze of fresh lime juice, but i was out... next time.

http://farm8.staticflickr.com/7288/9039810322_b28702af2b_c.jpg
http://farm3.staticflickr.com/2848/9037589901_3fd3688416_c.jpg

[pintoBC_3sgte]

Sitting outside... clear june morning sky..Brisket on and Smoke'n away.
Smells like BBQ season!!
Will post with pics later.

[Culverin]

You don't even need a batter, coat them in plain old flour and they will be great with out that greasy batter taste.

I was going to fry them after but said screw it.

Seconded.
Chicken already has a wonderful layer on the outside of it called skin!
It fries up nice and crispy.

Just a simple dredge will get you wings better than you can find in a pub.

[pintoBC_3sgte]

Brisket time. I used a mix of pecan and apple wood. Smoked at 250 F for 12 hours with a IT of 198 F. Mopped every 30-40 mins after 5 hours.
Foiled, wrapped in towels and coolered for 5 hours.
Turned out tasty!

15 lbs packer
http://farm8.staticflickr.com/7376/9060010282_e5e22b6737_c.jpg

rubbed down
http://farm3.staticflickr.com/2818/9060013702_1197dd23d5_c.jpg
http://farm6.staticflickr.com/5336/9060014064_f374411a3b_c.jpg

1/2 way done
http://farm4.staticflickr.com/3759/9060032122_48e38fac7f_c.jpg

finally finished
http://farm8.staticflickr.com/7321/9060040178_7a1401de90_c.jpg

all rested up, out of the cooler and foil.. still hot!
http://farm6.staticflickr.com/5453/9057818503_34d11765cf_c.jpg

sliced and plated
http://farm4.staticflickr.com/3673/9060047774_98db67580e_c.jpg
http://farm3.staticflickr.com/2873/9057823117_8e531d6134_c.jpg
http://farm3.staticflickr.com/2843/9060048886_f733c5e666_c.jpg

[godwin]

For those who just want brisket for experimenting.. T&T has a sale on brisket for 2.99/lb

[pintoBC_3sgte]

smoking a prime rib later today for dinner. Cant sleep, too anxious. Haha I think I might be addicted to smoking

.... Fast forward to 12:30 and put it on its smoking way to flavor-town!

[pintoBC_3sgte]

My first time smoking prime rib - 4 bone 7.7 lbs. Used a combination of cherry wood and pecan wood. Got a nice light smokey flavor. Took about 4.5 hours then i rested it.
Turned out to be the most tender prime rib I've ever had.. so far :P

rubbed down with olive oil, fresh ground s+p, and some other spices.
http://farm4.staticflickr.com/3751/9114223854_f2d133cc03_c.jpg

hour in
http://farm6.staticflickr.com/5348/9112001507_8e8c272451_c.jpg

1/2 way there...
http://farm4.staticflickr.com/3696/9114223030_74ec78fa90_c.jpg

done, and rested
http://farm3.staticflickr.com/2879/9111999837_f5a3c4cfd7_c.jpg

JUICY!!!!!
http://farm6.staticflickr.com/5448/9111999511_e2ae4de967_c.jpg
http://farm4.staticflickr.com/3832/9111998865_860b55f766_c.jpg

over head view
http://farm3.staticflickr.com/2859/9114221276_a7a24ac5b2_c.jpg


All said and done it was great! Will do again for sure.

[Hondaracer]

so some of you guys are smoking them on a BBQ?

[pintoBC_3sgte]

I am the only one on here that I know of that smokes on a BBQ . Turns out great!

[punkwax]

You're not alone. This was a few weeks ago. 21lbs of bone in NY.

http://i72.photobucket.com/albums/i199/nodnarb17/IMG-20130608-00590_zpsc143b661.jpg

[Hondaracer]

I'm sure I could search this but you guys with the BBQ's mind sharing your technique/goods in the smoking process?
Posted via RS Mobile

[punkwax]

I just use a cast iron griddle filled with dampened wood chips (hickory & mesquite shown) over the flame and usually keep the meat on the other side of the Q for indirect heat.

In the pic you'll notice I had the far burners on both sides going, which I shouldn't have but the middle left burner is starting to go and makes a sound that drives me nuts.. I couldn't maintain a good temp with just the one going so I ended up with some serious bark on both sides as a result. It was tasty bark though. Usually with a smaller piece of beef like a brisket I get a good temp with just the one burner on high.

[Hondaracer]

So how long for a peice like that and at what temp?
Posted via RS Mobile

[pintoBC_3sgte]

I'm sure I could search this but you guys with the BBQ's mind sharing your technique/goods in the smoking process?
Posted via RS Mobile


like mentioned already, use indirect heat. I usually heat up the Q by turning on the left and middle burners (3/4) , then kill the middle burner when it approaches my desired temp. Leave it for a few and dial down the knob to about 1/3. You will have to find the sweet spot for your dial to hold your temp.

smoking... i either use a foil pouch with wood chips or a smoker box.. or even a combo of both. I don't soak/dampen my wood before smoking. I find that it takes longer to produce smoke since the wood will steam before smoking.

i would also recommend getting either a digital or oven thermo to monitor your temps. the one on the lid is almost always way off.

[Hondaracer]

ive got an older Weber but the burners are still mint, problem seems though that i dont have a top rack to rest the meat on overtop of the smoke?

[punkwax]

Top rack is essential unless your Weber is big enough to keep the meat a fair distance away from flame.

[Hondaracer]

yea may have to look into adding a top rack if possible

[bcrdukes]

Hey guys,

Noob question here. I have a Broil King BBQ grill that's well over 5 years old (I think 7 or 8 years old actually.) The triangle things below the grill (sorry, I don't know the name of it) - do they ever have to be replaced and if so, where can I buy parts locally? My electronic igniter also needs to be replaced. Thanks! :)

[murd0c]

Hey guys,

Noob question here. I have a Broil King BBQ grill that's well over 5 years old (I think 7 or 8 years old actually.) The triangle things below the grill (sorry, I don't know the name of it) - do they ever have to be replaced and if so, where can I buy parts locally? My electronic igniter also needs to be replaced. Thanks! :)

Reliable Parts is the best place to get BBQ parts from. If you know the model it will be way easier.

[bcrdukes]

FML. It's a Char-Broil. I'll have to check the model number later on. I think what I'm looking for is the heat shield?

[murd0c]

sounds about right, might be better off getting a new bbq. Nothing beats smoking or grilling on one.

[bcrdukes]

sounds about right, might be better off getting a new bbq. Nothing beats smoking or grilling on one.

Ok that was another option but wanted to seek your opinion as to the pros and cons regarding replacing the heat shields vs. getting a new BBQ.

[murd0c]

Ok that was another option but wanted to seek your opinion as to the pros and cons regarding replacing the heat shields vs. getting a new BBQ.

if it's only the heat shield it's not a big deal and cheap. The question is how are your burners and the rest of the condition of your grill. Best bet is clean everything and see the type of condition. The advantage of the heat shield is it protects your burners which will prolong them from rusting out.

[bcrdukes]

Thanks for the pro tip. I'll have to pull the BBQ out sometime this month and do some grilling and cleaning to see how things are.

Ultimately, I was going to pick up a Broil King Q3xx series portable BBQ for small/quick BBQs in the garage after bike rides etc. But I know it isn't a direct replacement for a full-sized BBQ. (Or can it be?) :suspicious:

[pintoBC_3sgte]

If its just for quick grilling like steaks and what not it should be fine.

More smoking pics everyone!

[Hondaracer]

im not sure about that Broil king model but i've had nothing but great experiances with the small oval Weber portable one is amazing

[bcrdukes]

im not sure about that Broil king model but i've had nothing but great experiances with the small oval Weber portable one is amazing

Sorry, you're right. It's a Weber. Fuck my life I'm retarded today. :alone:

[subordinate]

Damn, I knew you could smoke on a bbq, figured it wasn't worth it on spending $$ on a shoulder. Might have to try it, but heck, it'd use a lot of propane wouldn't it? Leaving that sucker on for 8 hrs? smoking it.

[murd0c]

If its just for quick grilling like steaks and what not it should be fine.

More smoking pics everyone!

One of my good mates have been making bacon on his Bradley, I will post some pics of it later. :fuckyea:

[pintoBC_3sgte]

Damn, I knew you could smoke on a bbq, figured it wasn't worth it on spending $$ on a shoulder. Might have to try it, but heck, it'd use a lot of propane wouldn't it? Leaving that sucker on for 8 hrs? smoking it.

I can probably get a good 18-24 hours of low and slow out of one tank (20lbs). Depends on how high you have the heat and if you do any grilling in between.

[punkwax]

I have 3 propane tanks on rotation. Running out is never a concern :D

[pintoBC_3sgte]

Here's my first crack at Candied Salmon / Indian Candy.
-Brined for 20 hours, smoked @ 128F with cherry and pecan wood for 4 hours and cooked w/o smoke for a hour.

2oz. squares of certified ocean wise Steel head Salmon
http://farm8.staticflickr.com/7368/9156772098_a875d3d873_c.jpg

filled with brine
http://farm6.staticflickr.com/5512/9156723110_fa3b34654d_c.jpg

out of the brine the next day
http://farm6.staticflickr.com/5448/9156726394_98d4e871fd_c.jpg

after drying for a bit
http://farm8.staticflickr.com/7394/9156766014_18d4826858_c.jpg
http://farm3.staticflickr.com/2865/9156729536_83621c0b0d_c.jpg

on to smoke and sprinkled with brown sugar
http://farm3.staticflickr.com/2884/9156733514_49abddd618_c.jpg

after being mopped with a maple syrup/brown sugar mix a few times
http://farm6.staticflickr.com/5478/9154531819_9662c42139_c.jpg

after smoking for 4 hours it looks like this
http://farm8.staticflickr.com/7364/9156740018_2252ed7511_c.jpg

off after 5 hours
http://farm4.staticflickr.com/3807/9154517503_c4577e1a2e_c.jpg

after a night in the fridge
http://farm8.staticflickr.com/7411/9154523059_0639d81eb0_c.jpg
http://farm4.staticflickr.com/3738/9156752566_a6c5ee5d47_c.jpg

interior shot. turned out nice and moist!
http://farm8.staticflickr.com/7333/9156746668_f9613846c5_c.jpg

All in all turned out great! will do again for sure

[punkwax]

Looks delish!

Also, Steelhead are trout, not salmon...

[beatdownvictim]

Bought 2 shoulders and 3 slabs of st Louis cut ribs for Canada day ehhh
Damn ribs r expensive
Posted via RS Mobile

[murd0c]

The salmon looks great, Last time I smoked it I did it for 15 or so hours and it was awesome.

[pintoBC_3sgte]

Looks delish!

Also, Steelhead are trout, not salmon...

thanks. I thought the same but they are in fact salmon.
Farmed Rainbow Trout / Steelhead Salmon (http://www.ats-sea.agr.gc.ca/sea-mer/4811-eng.htm)

"Rainbow trout refers to the fish when it is harvested or cultured in fresh water; steelhead salmon is the name used when the fish is harvested or cultured in salt water." - taken from the agriculture and agri-food Canada site

The salmon looks great, Last time I smoked it I did it for 15 or so hours and it was awesome.

thanks man! haha i already want to do another batch it tastes so good

[pintoBC_3sgte]

Have a couple of pork butts on smoking away. Also later today smoking some sausages and a stuffed bacon wrapped pork loin.

[pintoBC_3sgte]

Bought 2 shoulders and 3 slabs of st Louis cut ribs for Canada day ehhh
Damn ribs r expensive
Posted via RS Mobile

So, how did it all turn out?? Any pics ?? :D

[beatdownvictim]

Ribs were great but for whatever reason my pulled pork turned out drier Then usual
Quite disappointed since pulled pork is pretty much dummy proof

I'm a dummy :(
Posted via RS Mobile

[pintoBC_3sgte]

pork-taste-tic smoking from this past weekend!

pork loin in brine
http://farm8.staticflickr.com/7395/9245849150_5490dd229d_c.jpg

the pork butts
http://farm4.staticflickr.com/3724/9243091077_0376db37d8_c.jpg

2am.. smoke time
http://farm8.staticflickr.com/7288/9243089557_97b9a97335_c.jpg

1/2 way thru
http://farm8.staticflickr.com/7398/9245866930_515c4ecb81_c.jpg

off, rested in a cooler, and wrapped in towels for 3 hours
http://farm4.staticflickr.com/3765/9243114925_8866822ffe_c.jpg

pulling...super tender
http://farm6.staticflickr.com/5449/9245895270_80461bbd17_c.jpg
http://farm6.staticflickr.com/5480/9245888606_e13a8a5d10_c.jpg

pork loin off and rested 30 mins
http://farm8.staticflickr.com/7378/9246338962_0dd131fa8e_c.jpg

sliced
http://farm3.staticflickr.com/2861/9245882542_03169c5da0_c.jpg

also made pasta salad w/ roasted peppers
http://farm6.staticflickr.com/5465/9243071585_668671db5b_c.jpg

[punkwax]

^ Nice work. :drool

I made a killer leftover turkey pasta salad the other day that I brought to a friends' who smoked a brisket for 18 hours on his Broil King Keg. I don't take enough pics of my meals... I enjoy cooking to unwind from the daily grind. Oh, and alcohol too. I'm known crack some beer or wine while I work...... after work :p

[pintoBC_3sgte]

First crack at reverse seared smoked rib eyes. Used a mix of cherry and apple wood.

marinated overnight in roasted garlic oil, herb oil, sliced garlic and cracked black pepper.

rubbed down first

http://farm6.staticflickr.com/5499/9387117576_5605af3943_c.jpg

into a ziplock to marinate over night
http://farm4.staticflickr.com/3666/9387113764_d297fdb149_c.jpg

on to smoke. cracked some sea salt onto it when it went on
http://farm8.staticflickr.com/7383/9387102512_446804a977_c.jpg

after smoking and a quick sear, rested for 5 mins
http://farm6.staticflickr.com/5529/9387097570_8d7d8fd998_c.jpg

plated. grilled up some baby zucchini I got at the farmers market as well.
http://farm3.staticflickr.com/2813/9384315287_1bf94b0299_c.jpg

interior shot... cooked beautifully!!!
http://farm4.staticflickr.com/3707/9387087750_de906feb13_c.jpg

also made a Asian noodle salad. SO tasty!
http://farm6.staticflickr.com/5500/9384331281_a2afec13f4_c.jpg

lunch today with left over rib eye. added a couple sliced grilled baby zucchini as well
http://farm8.staticflickr.com/7356/9387084014_df0406637f_c.jpg

[murd0c]

Bought 2 shoulders and 3 slabs of st Louis cut ribs for Canada day ehhh
Damn ribs r expensive
Posted via RS Mobile

By them from Costco, way cheaper then anywhere else

Ribs were great but for whatever reason my pulled pork turned out drier Then usual
Quite disappointed since pulled pork is pretty much dummy proof

I'm a dummy :(
Posted via RS Mobile

Did you get a bone in or out pork butt? I find when I get a bone out its more dry and doesnt taste as good.

[JHatta]

can you guys recommend me a good BBQ for smoking / BBQing?

It looks like mine has shit the bed finally, heat shield is fucked and the burners are uneven.

[godwin]

Any Kamodo style cooker (Green Egg, Little Keg etc).. would be fine... if you like charcoal... I think those are the best for dual use smoking and BBQ.

The point about BBQ is not about the stainless steel cladding but about the amount of metal (weight) those the main cooking vessels have.

BBQ has got to be one of the easiest thing to manufacturer.. the working theory is simple, the tolerance required is rough at best.

can you guys recommend me a good BBQ for smoking / BBQing?

It looks like mine has shit the bed finally, heat shield is fucked and the burners are uneven.

[JHatta]

Sorry, to clarify. Looking for propane.

EDIT: Holy shit, looking at those Kamodos....expensive as fuck.

[murd0c]

Sorry, to clarify. Looking for propane.

EDIT: Holy shit, looking at those Kamodos....expensive as fuck.

how much are you looking to spend? in all reality any BBQ will work with buying a smoker box to put in your bbq when you want to smoke.

[punkwax]

Kamado grills are worth every penny and will be my next purchase when my BBQ dies. Friend has the Broil King Keg and it's magically delicious.

[pintoBC_3sgte]

Been a busy summer , haven't had time to smoke anything lately, but I managed to find time to do another batch of candied salmon

Salmon in the brine
http://farm3.staticflickr.com/2810/9533420508_445012b07b_c.jpg

Decided to add a new character into the mix.. Pure maple sugar. Added 1/2 C to the brine mix.
http://farm6.staticflickr.com/5486/9530639681_d40e27ae4e_c.jpg

Out of the brine and let dry a bit
http://farm3.staticflickr.com/2882/9530632791_b72739c86c_c.jpg

Done smoking. brushed a mixture of maple syrup and maple sugar onto it while it smoked.
http://farm3.staticflickr.com/2809/9530626267_b6d31b060e_c.jpg

Turned out great!
http://farm6.staticflickr.com/5459/9533388234_c03349518d_c.jpg

Wish I had done a bigger batch! oh well... next time :)

[murd0c]

wow that looks great

[pintoBC_3sgte]

Thanks :)

[murd0c]

Who did I sell the Bradley Smoker to again? I forgot and have been wondering

[supafamous]

Just caught this thread for the first time and I've got a couple smoked items to share:

Prime Rib: Instagram (http://instagram.com/p/cqPSv0heVN/)

Did two 4.5lb prime ribs for about 3 hours. They were dry brined for a couple days in advance with salt and then rubbed with World Spice Market's Bar-H Beef Rub and smoked over cherry wood. This one was more cooked than the other one. Guests said it was the best beef they've ever had.

Pork Roast: Instagram (http://instagram.com/p/a4ol0TheX0/)

5lbs with the rind stuffed with apricots and onions over cherry wood. A bit too smoky but so moist on the inside.

[beatdownvictim]

Went to cash n carry today and picked up 2 pork butts and a Angus brisket
Must perfect my hot n fast method!!1!!
Posted via RS Mobile

[pintoBC_3sgte]

Went to cash n carry today and picked up 2 pork butts and a Angus brisket
Must perfect my hot n fast method!!1!!
Posted via RS Mobile

How did it turn out??

Managed to find a brisket at 530 on a Saturday night.. Kinda last minute but the wife wanted brisket, how could I disagree :p

Went on a hour and a half ago.. Smoke is in the air :D

[beatdownvictim]

Lol haven't put it on the smoker yet will go on at 9 and should be done in about 6 hours

Try the fast and hot method
No more need to wake up and stay up yo babysit the meat
Posted via RS Mobile

[punkwax]

Hey Pinto, I'm in Vernon right now, heading to Kal lake for a few days. Gonna swing by and grab some of that candied salmon on my way back home, that cool with you? :p

[pintoBC_3sgte]

Lol haven't put it on the smoker yet will go on at 9 and should be done in about 6 hours

Try the fast and hot method
No more need to wake up and stay up yo babysit the meat
Posted via RS Mobile

Wow that's quick! What temp do you have it at for the hot and fast??
Is the end result as good as low n slow??
Take pics :)

[pintoBC_3sgte]

Hey Pinto, I'm in Vernon right now, heading to Kal lake for a few days. Gonna swing by and grab some of that candied salmon on my way back home, that cool with you? :p

Nice! Haha you missed the super hot heat by a few weeks :p should be a nice 27-29ish for you tho.
Haha if I had some candied salmon left I'd say sure :p

[punkwax]

Ya.. supposed to rain tomorrow and likely Tuesday as well, we leave Wednesday and of course its 30 and sunny lol - all good - next time I come up I expect some candied salmon damnit! :lawl:

[pintoBC_3sgte]

after 15.5 hours its resting in the cooler...

[beatdownvictim]

Mine has been in since 2pm heh will be out at 530
Damn thing was done in 5 hour
Posted via RS Mobile

[pintoBC_3sgte]

Screw winter! Have a couple pork butts smokin away. Haha I couldn't wait til spring

[beatdownvictim]

Props man!
I got some butt and brisket in the freezer just need to steam it up but so not in the mood for smokes meat in the winter
Posted via RS Mobile

[pintoBC_3sgte]

Thanks . I usually do a pork butt smoke before the cold hits to last thru winter, but didn't have time this fall.
Mmmmm I missed the smell of that smoke.
Haha I'm in the mood for GOOD smoked food any time of the year!

[LightKeeper]

I must say the title of this thread was misleading to me.
(Hope I'm not the only one)

It was definitely an eye candy looking at all those delicious smoked food.:concentrate:

[pintoBC_3sgte]

pics from the latest smoke

rubbed and sitting over night
http://farm4.staticflickr.com/3739/12200673806_0841a824d7_c.jpg

that icy snow was fun walking across at 2:45 AM! :P
http://farm8.staticflickr.com/7328/12200682696_39f0f81690_c.jpg

6 hrs thru... about half way
http://farm8.staticflickr.com/7413/12200480804_c8443a67e8_c.jpg

off after 13.5 hrs and coolered for 3 hrs
http://farm3.staticflickr.com/2829/12200095395_839312752c_c.jpg

pulling...tender!
http://farm6.staticflickr.com/5516/12200521494_bd516f3643_c.jpg

super moist
http://farm6.staticflickr.com/5506/12200111405_3fb6723266_c.jpg

http://farm8.staticflickr.com/7331/12200131035_5099613e10_c.jpg

[pintoBC_3sgte]

pics from the latest smoke

nice snowy day for smoking
http://farm3.staticflickr.com/2823/12649256363_f6550c3cef_c.jpg

sections of back ribs to be smoked
http://farm4.staticflickr.com/3687/12649619574_1aef8a4625_c.jpg

also beef tenderloin going on
http://farm4.staticflickr.com/3765/12649293263_8311a80970_c.jpg

ribs off after 2.5 hours of smoke, getting foiled w/ some liquid.
http://farm6.staticflickr.com/5544/12649276023_b6cee0d48e_c.jpg

after 2 hours of foiled cooking
http://farm3.staticflickr.com/2883/12649644894_ffa1e1d3ec_c.jpg

brushed with a honey bbq sauce and blasted in a 400 F oven for 15 mins to get nice and sticky
http://farm8.staticflickr.com/7414/12649216645_7de8b34288_c.jpg

tenderloin after 2 hours of smoke
http://farm6.staticflickr.com/5531/12649304423_66769fb28d_c.jpg

sliced after resting
http://farm4.staticflickr.com/3675/12649682034_955b1c51be_c.jpg

super tender
http://farm4.staticflickr.com/3816/12649664094_8a3e45623a_c.jpg

[pintoBC_3sgte]

Candied Salmon is up...


starting with some atlantic
https://farm8.staticflickr.com/7138/14045002215_9ccc35ecce_c.jpg

into the brine for 20 hours
https://farm8.staticflickr.com/7348/14041821541_42e0d1bf4a_c.jpg

half way thru the smoke (used a combo of pecan and cherry)
https://farm6.staticflickr.com/5309/14045499564_d4ccd918da_c.jpg

after smoking and a 8 hour rest in the fridge...
https://farm8.staticflickr.com/7439/14045540464_a4cd51ee36_c.jpg

[Culverin]

Hi guys.

I'm looking to get into smoking.

I'm thinking hot smoke for brisket, pulled pork and ribs of various animals.
And cold smoke for bacon and cheeses.

What other sorts of criteria should I be figuring out besides capacity, easy of use, and ease of cleaning?
What things do I need to think about before making a potentially large purchase.

[murd0c]

I'm partial for it but I would honestly go for a Bradley Smoker for the beginner. It's compact so it's simple to store when you don't use it and with your cooking skills you would be able to straight up kill it.

You don't really have to clean the inside of the smoker since it's cure's it but you should get frogmats Frogmats BBQ smoking mats | Frogmats BBQ (http://frogmats.com/) so you won't have to worry about your meat sticking to the racks For the cheese's you can get a cold smoker adapter that Costco sell's for the cheapest I found. Bradley has the 6 and 4 rack which both use the same element so I would go with the 4 rack since I find that's more then enough.

[punkwax]

So I picked this beast up for $499 at Home Depot for the new pad. Broil King Keg | Broil King$ Keg | Home Depot Canada (http://www.homedepot.ca/product/broil-kingnbsp-keg/823849)
Guy said must be a pricing error in the system and to take advantage, so I did! If you're in the market, it's a steal at that price.

Already smoked a ham, baseball sirloins, london broil, chicken and had some friends by for a house warming and a 10 hour brisket. I love my new toy!

Turned out pretty good. Great where it was thick and a little dry for my liking where it was thinner. My first time doing a brisket on a kamado grill so I'm sure I'll do a better job next time. Mop called for diced onions, so that's why it's covered in them. I wanted to take pics of it sliced as it had a nice smoke ring and the flavour was great, but I just couldn't stop eating :drool

http://i72.photobucket.com/albums/i199/nodnarb17/photo2_zps12405123.jpg
http://i72.photobucket.com/albums/i199/nodnarb17/photo1_zps96ca34a5.jpg
http://i72.photobucket.com/albums/i199/nodnarb17/photo3_zps7d0fc638.jpg
http://i72.photobucket.com/albums/i199/nodnarb17/photo1_zps514ef422.jpg

[beatdownvictim]

Nice keg
What temp did you take it off the grill? U put it in a cooler to rest? Bark looks weird to me then again I just load up pepper and salt on my brisket as a rub nice and simple

U aren't scared to get some oil stains on Ur new deck lol

[punkwax]

I took it off at 185 but think I need to get a digital thermometer. Don't fully trust the ones I have now. Just tented and rested on a platter. Cooler the way to go I guess?

And that couldnt be oil.. that was a dry rub and its in the first pic. Must've been water and there was no sun around until later in the afternoon.

[beatdownvictim]

Nah I mean the grease from the meat
Yeah definitely u need a meat thermometer
Just knowing when to pull it off the grill will make it that much better
I usually pull my fast and hot briskets at 200-205 and cooler for 2-3 hours

[nabs]

I came into this thread thinking it was about smoking cigarettes. lol then saw all the pieces of meat. Awesome thread btw!

[haulin oats]

Broil King Keg 2000 on sale at Home Depot for $449 clearance.

[pintoBC_3sgte]

Had to make time this summer to smoke something. All I've done this summer is a batch of candied salmon.
So, Put a brisket on a couple hours ago.. Smokin away . Smells great!

[murd0c]

can't wait to see the pics

[Eternal_SiR]

From a month back, had some friends over. Rib, steak, sausage, chicken

http://i833.photobucket.com/albums/zz260/Eternal_SiR/20140705_210353_zpswycfrye4.jpg

[pintoBC_3sgte]

^what a feast! nice!

brisket 13 hours in... should be done soon. Sitting @ 192

[pintoBC_3sgte]

brisket pics. took 13.75 hrs.

10.4 lb. brisket
https://farm4.staticflickr.com/3835/14827973890_b43b4a8598_c.jpg

half way thru
https://farm6.staticflickr.com/5591/15011534291_8d6258278b_c.jpg

temp. I pulled it off at
https://farm4.staticflickr.com/3878/15014652885_d458b478e5_c.jpg

about to be foiled, and tossed in a cooler with towels for 5 hours
https://farm4.staticflickr.com/3919/15014626515_e273a1316c_c.jpg

ready to be cut
https://farm4.staticflickr.com/3902/15014648505_25eb6a7092_c.jpg
https://farm6.staticflickr.com/5584/15014277652_688620cc00_c.jpg
https://farm6.staticflickr.com/5589/15014636265_ddd4310673_c.jpg

[beatdownvictim]

Damn looks good!
Brisket is my fav to eat hmmmmmm