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Author Topic: Smokin time  (Read 13187 times)

Offline HoosierBrew

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Re: Smokin time
« Reply #45 on: June 20, 2015, 04:09:20 pm »
Looks great, man ! Gonna throw something in my smoker tomorrow.
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Jon H.

Offline Joe Sr.

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Re: Smokin time
« Reply #46 on: July 16, 2015, 01:30:57 pm »
Doing more ribs this weekend, and a bacon explosion.  Just bought the fixins.

Anyone ever smoke some salmon?  I've not yet, but would like to.

I'm interested in hearing how you do it.  Do you keep it on foil?  A plank?  Give me some ideas.

Also, what wood do you prefer for fish?
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coastsidemike

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Re: Smokin time
« Reply #47 on: July 16, 2015, 11:57:20 pm »
Also curious if someone smokes salmon and has good tips.

Jumping in late to the thread -

I realized the two hobbies go perfect together after waaaay too much cleanup from double-batching 5g + 10g and needing to have more fun.  I still have not finished making a brew-stand but am happy to plan ribs and rubs as much as yeast-starters for brew-day.

Working on these bacon-wrapped sausage meat thingies, kinda nuanced to perfect:



finished ribs:



And the setup.  Maybe not obvious in the images, I liked working with the Webber kettle but tilted it forward 11 degrees such that access to the coals is easy with the grill edge figuratively meeting the lip of the kettle at the same spot.  Added a large workspace on both sides for ease of use, about 38" tall and 7' wide:



Spatchcocked chicken or turkey also smoke well.

Cheers.
« Last Edit: July 17, 2015, 12:07:40 am by surfin_mikeg »
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Offline Joe Sr.

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Re: Smokin time
« Reply #48 on: July 17, 2015, 08:54:35 am »
1) That's a solid looking rub on those ribs.
2) Ribs and bacon wrapped meat = my menu tomorrow.
3) Most importantly, love the table.  This has been on my "to do" list for too long.  Give me details on how you hung the kettle, please.  Is that bracket custom?  Are the lateral supports angles?  Or is that tube steel?

I'm trying to figure out the best way to drop in the kettle and keep it off the wood so there's no scorching.
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Offline Slowbrew

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Re: Smokin time
« Reply #49 on: July 17, 2015, 09:10:45 am »
Just looks like square tube to me.

Cool idea.

Paul
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Offline Joe Sr.

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Re: Smokin time
« Reply #50 on: July 17, 2015, 09:20:10 am »
With a little further research, it looks like the kettle is from a weber performer.  Thus, it has the bracket already.

Looks like I'm back to rigging something up.  But the steel cross braces are a nice idea.  Maybe I can hang it with just some steel angles tapped into the kettle with SS bolts.
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coastsidemike

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Re: Smokin time
« Reply #51 on: July 17, 2015, 10:07:50 am »
Quote from: Joe Sr. on July 17, 2015, 09:20:10 am
With a little further research, it looks like the kettle is from a weber performer.  Thus, it has the bracket already.

Looks like I'm back to rigging something up.  But the steel cross braces are a nice idea.  Maybe I can hang it with just some steel angles tapped into the kettle with SS bolts.

Yes, the older 22.5" kettles have the bracket, and then it's 1.25" square steel with high-temp paint.  The kettle and work surfaces are not attached to the frame.  There's a small cutout in the front where the tubing slides into - it all drops in and out for easier cleaning.  I don't see the bracket sold online, but using an L bracket would be the same.

I found that drilling into it and adding bolts as needed (for resetting the grill angle), was not problematic.  I've got 2.5" of space between the kettle and the oak and that's more than enough.  There are no heat issues.  This kettle is about 15-20 years old.

Regarding the rub, I started with this  http://bbq.about.com/od/rubrecipes/r/Memphis-Rub.htm, but tweaked it quite a bit.  For example, I use a blend of chili, cayenne & habinero powders to get a smooth even heat that lasts a bit, but it took a while to figure out where to get quality spices (Penzeys).

The other item worth mentioning is using a Maverick dual wireless temperature monitor ($40-$80).  I couldn't dial in the process without it.

Happy Friday.


« Last Edit: July 17, 2015, 10:39:29 pm by surfin_mikeg »
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Offline mharding73

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Re: Smokin time
« Reply #52 on: July 17, 2015, 05:58:49 pm »
I like to make gravlax.  Cold Smoke with alder.   
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Offline 1vertical

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Re: Smokin time
« Reply #53 on: July 25, 2015, 04:01:46 pm »
For a wonderful and oriental flared poultry smoke  I was wowed with  this mix....

1/4 lb of black loose leaf tea
1/2 cup of brown sugar
the peeling of 2 oranges or tangerines

mix the above and put in an aluminum or sacrificial pan and flame under it ....
The sugar melts and the orange oils  flavor the tea smoke...highly delightful. 8) 
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Offline mharding73

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Re: Smokin time
« Reply #54 on: July 25, 2015, 04:23:49 pm »
Bacon. 
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Offline HoosierBrew

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Re: Smokin time
« Reply #55 on: July 25, 2015, 06:26:39 pm »
Quote from: mharding73 on July 25, 2015, 04:23:49 pm
Bacon. 


Beautiful !  I need to make some more soon.
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Jon H.

Offline bboy9000

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Smokin time
« Reply #56 on: July 25, 2015, 10:12:37 pm »
Quote from: Wort-H.O.G. on May 17, 2015, 12:08:30 pm
My rib mop is beer, bacon grease, and bbq.

What's a mop? JK.  IMO good meat just needs some dry rub.  No mop or sauce.  Let the meat flavor shine.

P.S. I'm from KC where everything is allegedly mopped with sauce.
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Brian
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coastsidemike

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Re: Smokin time
« Reply #57 on: August 03, 2015, 10:47:00 am »
Quote from: 1vertical on July 25, 2015, 04:01:46 pm
For a wonderful and oriental flared poultry smoke  I was wowed with  this mix....

1/4 lb of black loose leaf tea
1/2 cup of brown sugar
the peeling of 2 oranges or tangerines

mix the above and put in an aluminum or sacrificial pan and flame under it ....
The sugar melts and the orange oils  flavor the tea smoke...highly delightful. 8)

I tried this while brewing up a SMaSH this weekend; the aroma and flavor was crazy good.  Added a lemon + some rosemary as well.
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Offline 1vertical

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Re: Smokin time
« Reply #58 on: August 03, 2015, 08:41:13 pm »
Thanks for the feedback!  I knew someone might like it!!  ;D
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Offline santoch

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Re: Smokin time
« Reply #59 on: August 04, 2015, 09:08:10 pm »
Every on March 18th (day after St. Patrick's Day) I go to the supermarket and buy up a bunch of the corned beef briskets and smoke them, creating some of the easiest homemade pastrami you can ever find.

Get that internal temp up to 205 and you are good to go!

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