Bought a smoker

Medic45 · Post by **Medic45** » Sun Apr 06, 2014 3:16 pm

Awe man that's gonna be some fine bacon!! Where did u find the belly fat at?

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Post by **ChickenLady** » Sun Apr 06, 2014 4:06 pm

Whole foods

Post by **ChickenLady** » Sun Apr 06, 2014 8:14 pm

First 24 hours

Medic45 · Post by **Medic45** » Sun Apr 06, 2014 8:45 pm

Looking good

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Medic45 · Post by **Medic45** » Sun Apr 06, 2014 8:45 pm

Looking good

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Post by **ChickenLady** » Thu Apr 17, 2014 11:15 am

K finished it. It was not smokey enough. The wind was pretty good the day I smoked it so that was a huge factor.

I'm going to try again just not smoke it on a day that is super windy. Also try to use a 60/40 mix of apple and hickory.

I'm going to perfect this.

Eireguy · Post by **Eireguy** » Thu Apr 24, 2014 8:06 am

you should all check out this page https://m.facebook.com/groups/9061322993 . Its called smoking meat low & slow . A WEALTH of info on there

Eireguy · Post by **Eireguy** » Thu Apr 24, 2014 8:15 am

Eireguy · Post by **Eireguy** » Thu Apr 24, 2014 8:16 am

This is how my fatty turned out

Post by **Wyldman** » Thu Apr 24, 2014 10:24 am

I hate you.

Post by **Dustin** » Thu Apr 24, 2014 10:56 am

I'm hungry now.

Eireguy · Post by **Eireguy** » Thu Apr 24, 2014 9:57 pm

That was my 1st time smoking anything . I read alot on the fb page I put the link up for . Hardest part was figuring out when to add more fuel to keep the temp regular . I will say it didnt turn out as "smokey " as I wanted but I'll figure it out

Post by **nemo** » Thu Apr 24, 2014 10:31 pm

Hitting the right smoke flavor is a science. The rub, temp, wood and length of smoke all contribute to taste. Some spices block absorption of smoke as well as heat causes contraction of pores. It's easy to overwhelm with smoke and you BBQ taste like a camp fire. Pairing the right type and duration of smoke is an ongoing learning process that I've yet to master. I've made some that would win awards and some that not as good as a McRib, but I keep trying.

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Eireguy · Post by **Eireguy** » Fri Apr 25, 2014 12:38 am

Very true Nemo . Plus I'm using this ^ . Basically a ecb . El cheapo brinkman . But it was free & I am diggin it so far

Post by **guncrank1** » Fri Apr 25, 2014 7:24 am

I guess I got lucky smoking the turkey last Thanksgiving.
Or maybe I drank to much??

Post by **ChickenLady** » Fri Apr 25, 2014 8:43 am

I have the same type of smoker as pictured above. I went cheap because I wasn't sure I'd actually like it. Turns out I love it. So when this one gives up I'll drop some cashola

Post by **Dustin** » Fri Apr 25, 2014 8:47 am

guncrank1 wrote:I guess I got lucky smoking the turkey last Thanksgiving.
Or maybe I drank to much??

I tend to do both around the holidays.

Medic45 · Post by **Medic45** » Sat Apr 26, 2014 12:28 am

Man all the pics look great!! I just rubbed my brisket down and have her in the fridge!! Later today is gonna be a good day!!

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Eireguy · Post by **Eireguy** » Sat Apr 26, 2014 1:09 am

I hear ya Medic45 . I'm going to do a venison roast later today myself . Can't wait .

Eireguy · Post by **Eireguy** » Sat Apr 26, 2014 1:14 am

ChickenLady here is a page showing some mods you can do to it if you are so inclined . http://www.bbq-brethren.com/forum/showt ... p?t=104545
I'm just going to keep using mine as-is . Works so far !

Post by **Gunsmokin** » Sun Apr 27, 2014 10:45 am

I volunteer to be a judge at the 1st annual KAC BBQ pit-master cook-off!

Post by **ChickenLady** » Sun Apr 27, 2014 6:58 pm

Mine works fine. We did have to dent in the water pan. It sucked. I'm happy with it thinking of taking it to the lake to smoke a chicken there next weekend. Nom Nom

Medic45 · Post by **Medic45** » Mon Apr 28, 2014 2:21 pm

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Here is my nom nom's from sat

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1fastmach1 · Post by **1fastmach1** » Mon Apr 28, 2014 7:05 pm

Medic45 wrote:
ImageUploadedByTapatalk1398709196.799260.jpg
ImageUploadedByTapatalk1398709220.789961.jpg
ImageUploadedByTapatalk1398709234.787949.jpg
Here is my nom nom's from sat

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That looks absolutely exquisite.

Post by **nemo** » Sat May 03, 2014 6:02 pm

Did a small 1lb pork tenderloin today. Got hate email from the neighbor.

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