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Bacon and other Good Eats Cooking, recipes, how-tos, etc

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Old 06-20-2018, 03:58 PM   #1 (permalink)
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Got me a smoker!

Wife got me a smoker as an early father's day present.

Did my first rack of ribs sunday. Pretty exciting!

I could definitely use some technical instruction though, especially regarding maintaining temperature, and quantities of charcoal and wood chunks to start with.

Note: I am a charcoal only bbq dude. The smoker/grill has a TON more working area than my Weber kettle.
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Old 06-20-2018, 05:05 PM   #2 (permalink)
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Practice.

I think I use about 90% wood. I do mostly pork products and use Apple limb wood instead of buying chunks.

Take that with a grain of salt. I'm still a rookie.
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Old 06-23-2018, 01:25 PM   #3 (permalink)
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Nice
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Old 06-23-2018, 05:25 PM   #4 (permalink)
makin bacon
 
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Let's see em!
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Old 08-22-2018, 04:13 PM   #5 (permalink)
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Firing it up at 5am...



First Pork Butt (Pork Shoulder, for Pulled Pork...)



Ribs and Veggies:



Pork Butt #2:



Spatchcock'd Whole Chicken (marinated 2 days in buttermilk and stuff), just did this yesterday::

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Old 08-22-2018, 04:23 PM   #6 (permalink)
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Thats what Im talkin about.
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Old 08-22-2018, 04:28 PM   #7 (permalink)
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Smokers are great, and it looks like you are getting good results!

For years, I used an offset smoker, similar to yours. When we moved cross-country, we sold the smoker locally and then picked up a Weber Bullet, or their "Smokey Mountain Cooker", as it is officially called. For temperature control, I almost exclusively use the Minion Method now, which is placing a few lit coals on top of a pile of charcoal (and some chunk wood, optionally), then maintaining the temperature solely through air intake. I can maintain a steady 225F, or lower, for up to eight hours without adding more charcoal and just using water to absorb a good part of the direct heat.

I did not know about the Minion Method when I had my offset smoker, but I have seen people reference using it since. You obviously wouldn't have as much space for your charcoal, but I would bet that you could get at least a steady four hour burn before you would need to add more charcoal. Personally, I have found that smoking this way has really Upgraded my game, and I have confidence in doing a couple of prime ribs on Christmas day (with no backup plan) now.
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Old 08-22-2018, 04:34 PM   #8 (permalink)
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Slow cooking is very technical.

I have 2 cookbooks (Bobby Flay, Michael Symon), and the Meat Smoking Manifesto by Aaron Franklin which have been really helpful in producing good results.

My ribs have gotten better each time. The pulled pork is tricky since is a 12 hour cook, and I have a lot of room for improvement.

I am looking at how to adjust my smoker to function better on the long cook, since my fire box fills with ashes and there's no good way to dump em without killing the heat entirely.

Water Tray = HOLY CRAP easy temperature regulation on the slow cook.
Spice Grinder = Much better flavor profiles on things you can grind yourself (coriander, peppercorn).

I'm going to start practicing with the texas crutch moving forward (wrapping meat in foil to preserve moisture content) after it gets to a target temp.
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Old 08-22-2018, 04:37 PM   #9 (permalink)
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I have not heard of that method, but will see about giving it a try. Temp regulation is definitely tricky with this smoker, it leaks a lot...
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Old 08-22-2018, 04:50 PM   #10 (permalink)
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I like wrapping for pulled pork not because of what it does for cooking time so much as when I pull it and mix it all in the added juice the wrap (Using peach paper right now) makes it's own sauce and spreads all that delicious flavor evenly.
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