goemaw.com
General Discussion => Essentially Flyertalk => Topic started by: pike on December 15, 2010, 06:10:14 PM
-
Would like to know what you've smoked lately along with temps, rub, and type of charcoal and wood
I will even tell you about the turkey I did for Thxgiving
-
handle it through pm. losers.
-
This is the cooking board, mr. 33
-
I did two cooks in November-
first one was full brisket, burnt ends, back ribs, chicken. cooked with Ozark Oak lump coal, hickory chunks, apple and cherry shavings.
second one was thanksgiving turkey- i did the nakedwhiz method (google it) and went 325 degrees w/ apple wood for 5 hours, 15 lb turkey.
that's about all i got right now. the temps being cold out make the cooking times really go up but i'm wanting to do a pork shoulder so i can make chili with the pulled pork. i'm worried it take 20 hours though in these temps.
-
ever make chili with your brisket? It's amazing.
-
ya love it, the pulled pork chili is better though
-
Will try, never really had pork chili but I always have left over pulled pork so will try and report back.
do you make it a red chili or a white?
-
Would love a good chili recipe.
anyone willing to share?
-
I keep it as simple as posslible.
1.5 lbs of meat.
quarter cup of chili chowder
table spoon of chipotle chili chowder (MUST HAVE)
teaspoon of cayenne.
quarter cup of cumin
Half a tablespoon or so of garlic salt.
1 large onion
can of corn drained
large can of whole tomatoes with juice
2 cloves of garlic
start with maybe 3 strips of smoked bacon in the dutch oven/stock pot.
Throw onion in to cook after the bacon renders
Throw garlic in
tomatoes
corn
spices
meat
.
-
Thanks
-
slimz posted a recipe a while back but I don't remember the thread.
I also just heard about a guy throwing his dutch oven on his smoker uncovered to take in smoke. never tried that.
If it's going to cook for a long time you could throw in a couple cups of a dark ale but I don't like it too too runny.
I also use kidney beans.
-
Holy crap I am goiung to make pulled pork chilli when I go home for break.
And 'lams, you really think it would take 20 hours to cook a pork shoulder? That's silly
Also, I did my thxgiving turkey also. 200-250 degrees for about 6 hours. Hickory chips and some poulty rub with plenty of olige oil. Covered the turkey in foil about half way through. Also tried to collect some grease for giblet gravy but I failed
-
Will try, never really had pork chili but I always have left over pulled pork so will try and report back.
do you make it a red chili or a white?
i make it red, just like a regular chili, i just use pulled pork instead of ground sirloin. i still use a little ground sirloin, just a not the reg amount.
Holy crap I am goiung to make pulled pork chilli when I go home for break.
And 'lams, you really think it would take 20 hours to cook a pork shoulder? That's silly
Also, I did my thxgiving turkey also. 200-250 degrees for about 6 hours. Hickory chips and some poulty rub with plenty of olige oil. Covered the turkey in foil about half way through. Also tried to collect some grease for giblet gravy but I failed
my 10 pound shoulders go 14-15 hours @ 250 in the summer time when it's 100 outside, so i'm assuming it will be 3-5 hours longer when it's 10 out at night, maybe not? there will be some incremental time because of the ambient temp but i'm not sure how much.
with turkey, i'm telling you- try the nakedwhiz method...it's beyond good.
-
also if you are worried about temps and time just smoke it for 3-5 hours and throw it in the oven to finish.
-
I did two cooks in November-
first one was full brisket, burnt ends, back ribs, chicken. cooked with Ozark Oak lump coal, hickory chunks, apple and cherry shavings.
second one was thanksgiving turkey- i did the nakedwhiz method (google it) and went 325 degrees w/ apple wood for 5 hours, 15 lb turkey.
that's about all i got right now. the temps being cold out make the cooking times really go up but i'm wanting to do a pork shoulder so i can make chili with the pulled pork. i'm worried it take 20 hours though in these temps.
Make a wrap-around blanket of Reflectix insulation and the only trouble you'll have is keeping the temps down, and your chunk/coal usage will be greatly reduced as well. I did it with my UDS last winter and it ran hotter than during 100 degree weather.
-
good idea, I got a welding blanket last xmas for the same reason. works great.
-
good idea, I got a welding blanket last xmas for the same reason. works great.
Could prob use a hot water tank blanket. they run around $40 at home depot
-
Alright, did an 8 pound butt today. I've got way too much and have given some away but I want to make chili tomorrow with it. Clams, do you make it just like you'd make beef chili?
-
Alright, did an 8 pound butt today. I've got way too much and have given some away but I want to make chili tomorrow with it. Clams, do you make it just like you'd make beef chili?
I've had it in a "white" chili, and it was amazing. Basically, just use Great Northern beans, add in some of your favorite spices that typically go in chili and there you go.
-
Alright, did an 8 pound butt today. I've got way too much and have given some away but I want to make chili tomorrow with it. Clams, do you make it just like you'd make beef chili?
it freezes great too. but yeah i just make it like a regular chili. not sure if i've tried pete's white chili but it sounds great.
-
I don't know how to make white chili without a store bought packet.
-
slimz posted a recipe a while back but I don't remember the thread.
I also just heard about a guy throwing his dutch oven on his smoker uncovered to take in smoke. never tried that.
If it's going to cook for a long time you could throw in a couple cups of a dark ale but I don't like it too too runny.
I also use kidney beans.
http://goEMAW.com/forum/index.php?topic=454.msg5388#msg5388 (http://goEMAW.com/forum/index.php?topic=454.msg5388#msg5388)
-
My uncle did prime rib on his egg on xmas. Holy God was it good
-
i'm doing a tenderloin on friday, the crap is great.
-
I've done a few tenderloins in my day. 'Tis great as you say
-
Finished the leftover xmas tl today getting ready to test the chili
-
'clams do you have a preference on the type of charcoal you use? I have just been using standard kingsford briquettes but have heard that natural hardwood lump charcoal is better. I am also thinking about using log splits in my large charcoal grill for fuel instead of charcoal, is this a bad idea?
-
'clams do you have a preference on the type of charcoal you use? I have just been using standard kingsford briquettes but have heard that natural hardwood lump charcoal is better. I am also thinking about using log splits in my large charcoal grill for fuel instead of charcoal, is this a bad idea?
Go with lump. Easier to control temp and burns longer. Overall much better for smoking as oppose to grilling
-
The lump that I use burns hotter and faster than charcoal with less ash.
-
'clams do you have a preference on the type of charcoal you use? I have just been using standard kingsford briquettes but have heard that natural hardwood lump charcoal is better. I am also thinking about using log splits in my large charcoal grill for fuel instead of charcoal, is this a bad idea?
Go with lump. Easier to control temp and burns longer. Overall much better for smoking as oppose to grilling
Thanks do you just go to lowes or someplace like that and get whatever lump they carry or do you get something specific?
-
Cowboy lump is a decent brand. kind of expensive. Burns pretty fast but great flavor.
-
definitely use lump coal
-
With lump I use Royal Oak from Walmart, BUT, any lump you use check to make sure it is from the USA, the others can have chemicals and soft woods that burn up too quickly. Go to BBQbrethren.com and dig around for threads on it, there are links (or just do a google search) that have detailed breakdowns on size through out the bag and burn temps as well as how long they burn. Getting good lump is pertinent to good consistent burn times/temps. FWIW I use a mix of approx half and half lump and Kingsford briquetes.
Also, once most meat reaches 160 it no longer accepts smoke so keep it down for the first hour or two to absorb the smoke flavor, then do whatever you like to do from there.
Here's a comparison site. http://www.nakedwhiz.com/lumpindexpage.htm?bag (http://www.nakedwhiz.com/lumpindexpage.htm?bag)
-
With lump I use Royal Oak from Walmart, BUT, any lump you use check to make sure it is from the USA, the others can have chemicals and soft woods that burn up too quickly. Go to BBQbrethren.com and dig around for threads on it, there are links (or just do a google search) that have detailed breakdowns on size through out the bag and burn temps as well as how long they burn. Getting good lump is pertinent to good consistent burn times/temps. FWIW I use a mix of approx half and half lump and Kingsford briquetes.
Also, once most meat reaches 160 it no longer accepts smoke so keep it down for the first hour or two to absorb the smoke flavor, then do whatever you like to do from there.
Here's a comparison site. http://www.nakedwhiz.com/lumpindexpage.htm?bag (http://www.nakedwhiz.com/lumpindexpage.htm?bag)
Awesome that is exactly what I was looking for, have you ever used split logs of any sort( hickory, mulberry, hackberry etc) for fuel?
-
don't use split logs for your main heat source, too much smoke. use the lump coal w/ a bit of hickory/apple/cherry/pecan.
-
don't use split logs for your main heat source, too much smoke. use the lump coal w/ a bit of hickory/apple/cherry/pecan.
This ^^^^ As said, meat only accepts the smoke for a limited time based on temp, you'll end up with too much smokiness and or inconsistent heat with actual wood as a heat source. Usually just a handful of whatever type wood you use will do, though I tend to add a couple three little pieces just below my first "layer" of lump/coal to add some smoke after the stuff I place on top burns down. Funny how some peoples wood taste is so different, myself I find pecan very subtle yet distinct whereas a friend thinks it's stronger than hickory or mesquite, which to me are about as strong as it gets. But that's half the fun, experiment and draw your own conclusions and tastes.
-
The pulled pork chili was really good. loved how the meat accepted the juices in the chili and exploded in my mouth.
-
The pulled pork chili was really good. loved how the meat accepted the juices in the chili and exploded in my mouth.
Damnit, Omari. :facepalm:
-
JFC, the weather has not been very BGE friendly, and probably wont be for some time...
-
All right d00ds. Just threw on 1/2 a pork shoulder from Hen House. Going to try this PULLED PORK CHILI deal. Rubbed with chili chowder, and i dug holes to put garlic cloves with whole black peppercorn. Shooting for 170-200 degrees until around 5 ocklock hopefully. Should be pretty good go Cats.
-
can't wait until my first smoking experience of the season, going to fire it up next saturday for the p66.
-
can't wait until my first smoking experience of the season, going to fire it up next saturday for the p66.
What is it going to be? I think I am going for some pork ribs this weekend to break my smoker back in for the season.
-
can't wait until my first smoking experience of the season, going to fire it up next saturday for the p66.
What is it going to be? I think I am going for some pork ribs this weekend to break my smoker back in for the season.
What do you smoke with, WW?
-
can't wait until my first smoking experience of the season, going to fire it up next saturday for the p66.
What is it going to be? I think I am going for some pork ribs this weekend to break my smoker back in for the season.
What do you smoke with, WW?
Bought one of these recently for the convenience of the gas and attached fire box. Maybe once I decide to smoke more often and need a higher quality like the BGE I will get another one.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.gas-grill-review.com%2Fimage-files%2Fchar-griller-duo.jpg&hash=5b954c8044b6ceaf2df3b37405a7af37dd916a4c)
-
Going with a butt and some ribs this wekend
-
can't wait until my first smoking experience of the season, going to fire it up next saturday for the p66.
What is it going to be? I think I am going for some pork ribs this weekend to break my smoker back in for the season.
pork shoulder and ribs, maybe a chicken too
-
Pulled Pork Chili was pretty damn good. Turned out more like a stew tho, but damn it was LOADED with flavor. Do recommend.