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Gas Man
02-16-2012, 09:42 PM
I have wanted one for a long while. Finally got around to pulling the trigger... a few weeks ago.

Got a Char Griller with side firebox (for smoking)
Here's a pic of me putting it together in my living room
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_0101.jpg

Got it all done...
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_0102.jpg
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_0103.jpg

Ordered on Amazon... a 2 temp wireless smoker thermometer, a chimney, a rib rack, and chicken can stand.
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_0128.jpg
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_0129.jpg

Last weekend I had plans to smoke some ribs on Saturday... Go figure we got all that snow and it was 20* with a stiff wind... THIS SHOULD BE FUN! :lol:

http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_0157.jpg

I am going to do pork spareribs.

Due to the large external temp loss, I was really going through some charcoal briquettes and wood. But this was the what they looked like after 3 hours... and at this point the meat was cooked.
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_0158.jpg

At that point they got wrapped in tin foil for 2 hours. Then out of the tin foil, smoked for another hour, then basted in sauce for the last 30 mins...

http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_0161.jpg

Paired with mustard potato salad, coleslaw, baked beans, and corn bread
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_0162.jpg

It was REAL good, not the best, but damn good work for my first time and over coming the weather.

Things I learned...


Don't cut your rib racks down, you think it will be easier, it's not. Just let em go.
Peal the membrane on the back of the ribs, this allows them to be more tender.
Smoking on a 20* day with a stiff wind, is ALLOT of work.

Going to charcoal grill some steaks this weekend. I have 2 chickens in the freezer ready for smoking. End goal, is to smoke the Thanksgiving day turkey.

Can't wait!!

Kosher
02-16-2012, 10:00 PM
Party at Chris's!

Bagger Dave
02-16-2012, 10:05 PM
Looks like ya did a good job Chris! :rockwoot:your really going to like that smoker when the weather gets nicer! :whoop:

Moesride
02-16-2012, 10:16 PM
A lot of unlucky piggy's coming to your house! Excellent!

Gas Man
02-16-2012, 10:27 PM
Party at Chris's!

Yeah maybe so this summer... a TWM party?


Looks like ya did a good job Chris! :rockwoot:your really going to like that smoker when the weather gets nicer! :whoop:

Oh yeah man... can hardly wait. That coupled with a much nicer work schedule... IT'S ON!!


A lot of unlucky piggy's coming to your house! Excellent!

I sure hope so!! :whoop:

Nobody
02-17-2012, 01:34 AM
You should have unplugged the smoke detectors and used it indoors. Whole house would smell awesome, and you could watch the teley while you cooked. :coolpics:

sprink
02-17-2012, 07:01 AM
Nice job on the ribs. I got a smoker a while back. Mine is the cabinet type. Winter weather is a struggle for sure. Having hours free to watch the smoker can be trouble too. The time and attention are well worth it. Never smoked a whole turkey, but have done some outstanding breasts!

Gas Man
02-17-2012, 09:28 AM
Yeah I don't think living room smoking would be a good idea. LOL

My new work schedule should allow for more day smokes...

I have high hopes for this summer...

fatmanracing
02-17-2012, 06:36 PM
Looking real tasty there!
I'm sure many of us would not complain on being taste testers for your new toy!

Trainguy
02-17-2012, 07:11 PM
Chris,

You should have just left it in the living room and had the Fire Department on stand by.:rockwoot:

Dj

sprink
02-17-2012, 07:19 PM
I install fire sprinklers.....

Gas Man
02-17-2012, 11:04 PM
Looking real tasty there!
I'm sure many of us would not complain on being taste testers for your new toy!

I'm sure man... :lol:


Chris,

You should have just left it in the living room and had the Fire Department on stand by.:rockwoot:

Dj

OH yeah... um NO.


I install fire sprinklers.....

So noted. :rofl:

Caveman
02-20-2012, 03:24 AM
I still think that you can get just the same effect from an electric smoker, and you don't have to baby sit quite so much. Yes, I am aware, Gas, that it does kind of take away the "FUN" of smoking your grub. However, as busy as you are, or at least you "SAY" you are, wouldn't it be nice to practically set, and forget? Other than the occasional woodchip addition?
I have coworkers that have both and they say the electric is just as nice as the traditional.

Gas Man
02-20-2012, 09:56 AM
Perhaps but I have lots of plans on this.

Gas Man
02-20-2012, 12:49 PM
Plans like this... something I couldn't do with an electric.

Charcoal grillin
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/1329756175.jpg

I may have got a bit over zellous with my charcoal
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/1329756176.jpg

the meat got done before the wife had the veggie sides ready...
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/1329756298.jpg

So they waited in the oven
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/1329756178.jpg

Chicken in done format
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/1329756297.jpg

You might think the propane grill is just as good... I'm telling you... IT'S NOT!
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/1329756300.jpg

toby
02-20-2012, 01:47 PM
wish i had time to grill but nice set up on the grill

Gas Man
02-20-2012, 05:21 PM
I'm trying hard to make time for it... it's like a woman making time in her busy schedule for a spa treatment... but this is man style... raw meat, fire, and feeding our fat.

RedneckMedic
02-20-2012, 11:45 PM
I bet the wifey is loving you taking pics while eating

RedneckMedic
02-20-2012, 11:46 PM
and by the way my vote for our next m&g is at gasman's crib

Moesride
02-21-2012, 05:12 PM
and by the way my vote for our next m&g is at gasman's crib Yeah...good idea Rug and um.....I keep drooling on my keyboard when I look at your pics Gas man . Cut it out!! :drool: :cheers:

Gas Man
02-21-2012, 06:47 PM
I bet the wifey is loving you taking pics while eating

Nah... I'm doing the cooking, she don't say shit. Besides she knows how I always take pics.

Yeah...good idea Rug and um.....I keep drooling on my keyboard when I look at your pics Gas man . Cut it out!! :drool: :cheers:

Yeah M&G at my crib... not till after I finish the backyard... it is not capable of doing so at this point.

Gas Man
02-24-2012, 09:30 PM
I know lately I have not actually been smoking but it's using the same tool.

Today, some angus sirloin burgers, baked red skin potatoes, and some chicken wings.
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_0239.jpg

The burgers were real good. I think I love this thing.
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_0240.jpg

Chicken is always a good thing on the char griller
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_0241.jpg

Dinner is served.
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_0242.jpg

Gas Man
05-12-2012, 09:20 PM
Got a huge Mothers Day party...

12 racks of ribs, membrane's removed, and dry rubbed
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/12%20Ribs/IMG_0831.jpg

Oh boy this is going to be fun tomry...

Gas Man
05-14-2012, 06:08 PM
I had to put the ribs against the smoke instead of with the smoke direction. I knew this would make it more difficult but I had little choice because the smoker was stuffed.

http://i99.photobucket.com/albums/l311/cjclark69/Smoker/12%20Ribs/14f7bde7.jpg

After 4 hours I pull the ribs and wrap each set in ribs. This gets them real moist.
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/12%20Ribs/dc4900e1.jpg

After 2 hours of that, you remove them from foil and baste with BBQ sauce.

Then 2 more hours... totaling 8 hours on the smoker you get this...
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/12%20Ribs/cc35527a.jpg
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/12%20Ribs/38ffc630.jpg
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/12%20Ribs/6dba9933.jpg

telecast
05-15-2012, 04:29 PM
Remember this thread?
http://www.twowheelmichigan.com/showthread.php?1543-Can-t-wait-for-Sunday!&highlight=smoker


Browse through, there are some links for a home spun BBQ sauce and an outstanding rib rub.

BTW, smoking with coals and wood ANYTIME of year is a pain in the ass. I'm thinking I might upgrade to an electric smoker.

And do a search for Bacon Explosion. There's a thread in here with links. If you really want to clog the arteries (and have fun doing it) that's the way to go!

telecast
05-15-2012, 04:52 PM
But this was the what they looked like after 3 hours...At that point they got wrapped in tin foil for 2 hours. Then out of the tin foil, smoked for another hour, then basted in sauce for the last 30 mins...

The 3-2-1 method.

Now that I've had mine for a couple of years and done them several ways, I can say I prefer to leave them out of the foil. The foil is supposed to help lock in juices and stop the smoke flavor from being too strong. Piffle.

The one caveat are the 'tasters', the little pieces you cut off the ribs whilw prepping. They're small and will dry out quick, so I do put thoe in foil and keep them away from the fire box.

After you remove the membrane and the oddball pieces of meat, rub them down with yellow mustard. Not a lot, you don't want them to be yellow he when you're done. You won't get a mustard taste in the finished product at all, but the mustard acts like a glaze and helps seal in the juice. Then do the rub and place in the fridge overnight.

Buy a nice spray bottle and fill it with apple juice. About every two hours, squirt the ribs down with it. Yum.

One thing I learned is how long it takes to get the temp up on the smoker after sticking in 50lbs of refridgerator cooled meat. So what I do is toss the whole pan of ribs (pic in the thread I linked) into the oven at 170 while I'm starting the coal. Once the smoker gets up to about 235, the ribs are warm enough to put on without cooling down the temp.

One thing I highly recommend, go to HD or Lowes or somewhere and get a decent thermometer. Screw that thing that came in the lid. Drill a hole in the lid and mount it at the same level as the grill. Mine ended up just behind the handle. The one that came with it is too high, it's always going to be hotter toward the top than at the grill. You want to maintain the ribs around 235 +/-, and the original isn't accurate enough.

One more thing, try to cook them bone side down, always. Never turn them over. I will move them around so each gets an equal time away from the fire box, but never turn them.

Gas Man
05-15-2012, 07:00 PM
I have a 2 temp digital thermometer that is also wireless. Nice setup. I can monitor there temps from my couch.

I have heard the apple juice spray and apple sauce instead of water beneath.

I smoke my ribs in racks not on the grills.

I has my trim off pieces in foil for the smoker but didn't have room. So ugh and oh well.

I have yet to get into making my own rubs or sauces. I honestly have little interest in doing so.

I'll have to check out that thread later.

Gas Man
07-24-2012, 10:16 PM
My goal is to smoke a turkey for Thanksgiving.

I need to practice. First practice is a pair of chickens. Then I will do a full size (~10#) turkey soon.

Prepped the chickens, and the both cans are 50% full of beer and mixed in minced garlic. Chickens dry rubbed with seasoning salt, garlic salt, and pepper. Nothing too fancy.
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_1270.jpg

Cover the wings
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_1272.jpg

She's a smokin. Used hickory wood and finished with apple
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_1274.jpg

3 hours at 300*
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_1284.jpg

After this I let them rest for 20mins and their color lightened from this dark color.
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/IMG_1285.jpg

This ended up being HANDS DOWN the BEST CHICKEN I have ever had!! Wife and mother in law agreed. I just can not tell you enough, how good it is. The meat was falling off the bone. The skin was perfect crispy brown, the smoke flavor was superb. AMAZING!!!

Bagger Dave
07-24-2012, 10:57 PM
Hell yeah! that shit looks good!! :rockwoot:

Caveman
07-25-2012, 10:34 AM
I have seen some guys in Electric industry Operating Experience bulletins look that color.

Mudpuppy
07-25-2012, 11:40 AM
Chris - add a little bear mace as seasoning - i hear that adds some delicious flavor. at least you will get some use out of that $55 bottle.

Gas Man
07-25-2012, 03:35 PM
I have seen some guys in Electric industry Operating Experience bulletins look that color.
You mean like?



Chris - add a little bear mace as seasoning - i hear that adds some delicious flavor. at least you will get some use out of that $55 bottle.

I tried to use the bear mace... I sprayed it in my face and passed out.

Uma
07-26-2012, 07:11 PM
I can't ingest bear mace....gives me serious heartburn. The chicken was fan-freaking-tastic. I've never had any chicken come close to tasting that good. Can't wait to try a turkey!!
Good job babe!!

Mudpuppy
07-27-2012, 10:32 AM
I can't ingest bear mace....gives me serious heartburn. The chicken was fan-freaking-tastic. I've never had any chicken come close to tasting that good. Can't wait to try a turkey!!
Good job babe!!

lol, it is a bit harsh..

Caveman
07-27-2012, 06:51 PM
You mean like?




No I mean LOOK

RedneckMedic
07-27-2012, 06:54 PM
and you didn't invite us I would have brought my own chicken...I could steal one from my buddies back yard he raises them

Caveman
07-27-2012, 07:08 PM
I live right across the street from him and haven't even been offered like some left overs. or anything.

Moesride
07-27-2012, 09:08 PM
What's up Gman.......where's the love for your neighbor :drool:

Gas Man
07-28-2012, 01:03 AM
If I want to have a peacefull night I keep the doors closed and the blinds drawn. :lol:

Bagger Dave
07-28-2012, 06:56 AM
If I want to have a peacefull night I keep the doors closed and the blinds drawn. :lol:

:lmao::eightball6:

Nobody
08-24-2012, 02:15 AM
Does this grill belong to you Chris? :lmao:
1671

Mudpuppy
08-24-2012, 11:23 AM
that would be an awesome grill especially to smoke on

Gas Man
08-24-2012, 12:51 PM
It does not.

If I get a new grill in the future. The fire box for smoking will be under the grilling area. That's what all the pro's are doing.

Mudpuppy
08-24-2012, 02:17 PM
well duh motherfucker - why wouldn't you do that? smoke fucking rises.. pros? fuck them they are fucking amateurs.. all they are is puppets for the companies trying to sell overpriced shit.. just make your own god damn smoker..

Gas Man
08-24-2012, 11:12 PM
I may make my own... I'm just saying a lower fire box vs a side fire box would be great. More even heat.

Gas Man
09-20-2012, 04:07 PM
I'm planning on doing a smoked turkey for Thanksgiving. I need to do a practice run...

Introduce a modest 9.5# turkey... here fresh from a 8 hour brine and with a dry & wet rub.
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/1D3DB7F2-2584-4045-8333-54A93E9BDF7D-859-000000C35E4D195E_zpse9922cf3.jpg

Ready for the smoker
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/3AB38E2D-9368-4680-A30D-8C574006CD59-859-000000C363FEBDC0_zpsdce40053.jpg

2 hours in
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/B7A87084-A26D-4AF2-8E1C-8BAC58A56257-1035-000000D4DAB3B772_zps7cf8d774.jpg

3 hours in and at this point the breast reached 150* so....
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/560504C0-9062-4103-918B-EB0D8B738F0C-1035-000000D4E044ACC1_zps9ffc20f2.jpg

The breast get wrapped in foil to avoid over cooking aka drying out
http://i99.photobucket.com/albums/l311/cjclark69/Smoker/954AC62D-6789-4A5E-A3DF-4DDB98738B02-1035-000000D4E5B60DB9_zpsa997e141.jpg

Waiting for the breast to reach 160* and thigh to 170*

Mudpuppy
09-21-2012, 12:35 PM
first picture says "take me gasman fill my hole"

Gas Man
09-21-2012, 02:22 PM
I never filled it's hole... but I did caress it with spice!

Mudpuppy
09-24-2012, 11:16 AM
you forgot then consumed it like a rabid beast..