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Thread: Smoking [everything]

  1. #121
    I'm a post-aholic shore's Avatar
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    I got an electric smoker for my birthday a month ago. Now we smoke meat every weekend. Have yet to do turkey, but have done everything else.

    here's a tip from our house: when making a rub, instead of using chili powder, get some good dried guajillo chile's and take the seeds out, then put them in a blender or food processor. simple tip for excellent flavor.

    smoke on, bitches

  2. #122
    Master of Posting pachood's Avatar
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    Smoked 36# of Pork Butt for fathers day. Gave my dad one, sarahs dad one, one for myself, and one to feed my dealership with.
    7 hour smoke(w/ rub), 4 hours in the oven @225 (w/ apple juice). Smoked with charcoal and split maple from my friends yard (2 years down). Absolutely killer.

    rubbed with my own butt rub and mustard

    1hr in



    Its a beautiful thing..

    FINALLY got my hops strung



    Brought friends...

    Everyone in the pool...

    always recruit friends to do the dirty work...

    He gone.
    i like boobs.

  3. #123
    New Bitch
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    ^^^ Looks awesome... Buddies and I recently smoked wings wrapped in bacon.

  4. #124
    Master of Posting pachood's Avatar
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    70 pounds of pork on the smoker today.
    i like boobs.

  5. #125
    Misanthrope hilux's Avatar
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    ^ that isn't enough.

    Do you temp for cool and hot zones in your smoker with that much in it?


    Quote Originally Posted by HipHoptimus View Post
    Hold on can't hear you, kicking this bee's nest.
    hilux.LA

  6. #126
    Go Rangers nickbahhh's Avatar
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    Thinking about upgrading my smoker. I use a modded ECB right now, and get pretty good results. Can't really decide what I want to go with....do you like the off set? Easy to hold your temp on it? I think I may go with a Weber Smokey Mountain, really like the bullet style.
    http://i.minus.com/irCo4CcM7v4Xh.jpg

  7. #127
    Master of Posting pachood's Avatar
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    Quote Originally Posted by nickbahhh View Post
    Thinking about upgrading my smoker. I use a modded ECB right now, and get pretty good results. Can't really decide what I want to go with....do you like the off set? Easy to hold your temp on it? I think I may go with a Weber Smokey Mountain, really like the bullet style.
    I like the offset because it cooks completely indirect. I was told by a big time bbq guy from around here who learned from the best in kansas city to only use offset smokers. Usually its really gravy to keep temp in it, I pretty much crack the air vents on the fire box .5ish inch, and the chimney the same and it stays right at 250 and i can burn a chimney of charcoal for like 3-4 hours in the summer. Right now with it being colder out and super windy its been a little more difficult today. Right now they are at the 12 hour mark. Last I checked them an hour and a half ago they were at 140 internal temp near the bone. I might run them til 10pm, which will be 14 hrs.

    If I did it again, I would buy slightly smaller. This one was 150 at walmart, and this is the first time I'v really utilized all of the space. For smaller portions its a little excessive.

    Quote Originally Posted by hilux View Post
    ^ that isn't enough.

    Do you temp for cool and hot zones in your smoker with that much in it?
    I pretty much wing it. I used to get nerdy about this stuff, but now I dont really care. I know as long as I keep pretty consistent heat it will be good in the end. Pork butt is pretty fool proof.

    Im bringing 2 in tomorrow for lunch at the dealership, 3 to coworkers, 1 to my parents, 1 for my girlfriends parents, and one for the halloween party next weekend. Most I'v done in the past has been 36#.
    i like boobs.

  8. #128
    Master of Posting pachood's Avatar
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    12.5hrs in
    i like boobs.

  9. #129
    Bad-ass Member redone451's Avatar
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    Bravo sir, looks awesome!

  10. #130
    Master of Posting pachood's Avatar
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    Just pulled them off...14.5 hr!

    Just snagged a corner, and it was delicious. Should go over well. Longest and most I'v ever smoked.
    i like boobs.

  11. #131
    Go Rangers nickbahhh's Avatar
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    Hmm, the in laws have decided to step my game up.


    Now if I can just get the thing out of my little car.
    http://i.minus.com/irCo4CcM7v4Xh.jpg

  12. #132
    The Best In The Northwest Rainier's Avatar
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    I can't wait any longer. I plan on getting a smoker by the end of October, ideally.

    Probably going to go with electric to start. Seen a lot of good reviews on the Masterbuilt 30" electric thats only $199. So we shall see.

  13. #133
    Master of Posting pachood's Avatar
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    Smoked some salmon for the first time. Im not big into that stuff, but it was really good. Turned out far better than I expected, and according to the people who had it, it was in fact good compared to commercial stuff. I used my "new" smoker set up. Electric smoker with a bradley smoke generator add on. Kept a perfect temp and smoke for the full duration. 165* for 3 hours. Dry cured overnight in brown sugar, pepper and sea salt.

    DSC_0707 by pachood, on Flickr


    DSC_0704 by pachood, on Flickr


    Ok...So I got sort of nerdy with the pictures...
    i like boobs.

  14. #134
    :lolhead: cooper's Avatar
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    Quote Originally Posted by pachood View Post
    Smoked some salmon for the first time. Im not big into that stuff, but it was really good. Turned out far better than I expected, and according to the people who had it, it was in fact good compared to commercial stuff. I used my "new" smoker set up. Electric smoker with a bradley smoke generator add on. Kept a perfect temp and smoke for the full duration. 165* for 3 hours. Dry cured overnight in brown sugar, pepper and sea salt.

    DSC_0707 by pachood, on Flickr


    DSC_0704 by pachood, on Flickr


    Ok...So I got sort of nerdy with the pictures...
    Pretty salmon. I moved to Sweden last year and I am slowly able to smoke more and more. It definitely is not as common as it is in the States, so it is nice to give the gift of smoked meats to my new friends and family here.

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