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Fraggle145
12/21/2010, 01:49 PM
On my Electric smoker... WTF electric? yep and its gonna be damn good. Got me some hog ribs and a yearling venison ham. :D

http://lh4.googleusercontent.com/public/vsC987WazqMBi5u00WgWVc0trnm5RqqJmfXJAaFeERZfMipfyh p7Ict09LZ_GZ-_tnEU6mApto5vrYcFRPwfWMoCG5nxnBcqHWgUE1JHdEEulzCOU ovklu9vI_Aqapo3orh0SQrza7tvvR-BHWiXhMX2uCbGXQ

stoops the eternal pimp
12/21/2010, 01:50 PM
Nobody smokes the meat like you do...buh lee dat

3rdgensooner
12/21/2010, 01:52 PM
DADT

btk108
12/21/2010, 01:55 PM
Just got one of these....freakin awesom

http://www.traegergrills.com/images/grills/BBQ07E-1.jpg

Fraggle145
12/21/2010, 01:55 PM
Nobody smokes the meat like you do...buh lee dat

Fuh real real not fo play play

stoops the eternal pimp
12/21/2010, 01:58 PM
btk smokes dat meat good also...

btk108
12/21/2010, 02:00 PM
STEP...once you get my meat in your mouth....you'll leave yer wife.

Tulsa_Fireman
12/21/2010, 02:04 PM
Fuh real real not fo play play

I have that exact same smoker.

The only thing I have been able to smoke with success is ribs. Anything with mass is damn near a year long endeavor. And before you guys get all ruffled up about good smoke taking time, to get good smoke on it and that bad *** flavor, I've had to place soaked chips in the pan with the element, which in turn burns out the water in the chips too fast and while it does make smoke, it also ignites the chips and jacks the heat up too high.

I've tried chips in the water pan. It never gives that deep smoke flavor that a real smoker gives. I tried a flat brisket once and there wasn't even that good smoke line where it's penetrated the meat.

Which leads to my question! If you've had some luck with this rig, what's the trick? I've considered lowering the pan and setting up another rack immediately above the pan just for wood chips, eliminating the proximity to the heat, eliminating floating the chips, but still allowing the chips to heat up enough to vaporize while still allowing a 2nd rack for meat. Or I've considered just making my own damn smoker and doing it the way God intended.

Thoughts?

C&CDean
12/21/2010, 02:07 PM
Why own one of these electric gizmos when there's a Weber Smoky Mountain at damn near every Ace Hardware store?

stoops the eternal pimp
12/21/2010, 02:09 PM
STEP...once you get my meat in your mouth....you'll leave yer wife.

that sounds really gay dude..why would you say something like that?

Tulsa_Fireman
12/21/2010, 02:10 PM
Well, I gotta be careful.

The beautiful Miss Shanna, now the beautiful Mrs. Tulsa_Fireman, bought me this smoker as a Christmas gift a few years back. I need to try every angle, work every trick, and exhaust every possibility so I can do right by my lady instead of coming off looking like a ten pound dick when I replace her well thought, expensive present.

And as you well know, if mama's happy, everyone's happy.

btk108
12/21/2010, 02:12 PM
that sounds really gay dude..why would you say something like that?

Heh...no jerky for you!

stoops the eternal pimp
12/21/2010, 02:13 PM
come on man....you know you i need my meat jerky

btk108
12/21/2010, 02:15 PM
Why own one of these electric gizmos when there's a Weber Smoky Mountain at damn near every Ace Hardware store?

Dean....the Traeger is awesome....fill the pellet container.....turn it on.....5 mins later...set the thermometer, put the meat on and walk away. I've been wanting one for years. My sis has had hers for 12 years and it still cooks like a champ.

btk108
12/21/2010, 02:16 PM
come on man....you know you i need my meat jerky

I pulled a deer hindquarter out of the freezer today....prolly won't get it to you b4 xmas...but by NY I'm sure.

btk108
12/21/2010, 02:17 PM
Well, I gotta be careful.

The beautiful Miss Shanna, now the beautiful Mrs. Tulsa_Fireman, bought me this smoker as a Christmas gift a few years back. I need to try every angle, work every trick, and exhaust every possibility so I can do right by my lady instead of coming off looking like a ten pound dick when I replace her well thought, expensive present.

And as you well know, if mama's happy, everyone's happy.

I bought mine as gift for the wifey...she said she thinks it was more for me than her.

Fraggle145
12/21/2010, 02:19 PM
I have that exact same smoker.

The only thing I have been able to smoke with success is ribs. Anything with mass is damn near a year long endeavor. And before you guys get all ruffled up about good smoke taking time, to get good smoke on it and that bad *** flavor, I've had to place soaked chips in the pan with the element, which in turn burns out the water in the chips too fast and while it does make smoke, it also ignites the chips and jacks the heat up too high.

I've tried chips in the water pan. It never gives that deep smoke flavor that a real smoker gives. I tried a flat brisket once and there wasn't even that good smoke line where it's penetrated the meat.

Which leads to my question! If you've had some luck with this rig, what's the trick? I've considered lowering the pan and setting up another rack immediately above the pan just for wood chips, eliminating the proximity to the heat, eliminating floating the chips, but still allowing the chips to heat up enough to vaporize while still allowing a 2nd rack for meat. Or I've considered just making my own damn smoker and doing it the way God intended.

Thoughts?

Yep mine was a gift also I think they run about $90? Everything does take a really long time & that is pretty much the trick. But I have done a whole chicken on it and it came out great. As did a set of beef ribs I did on it.

To get the chips right I soak them over night and then wrap them up in a big foil packet and poke holes in the foil to keep em from burning up in the bottom and jacking with the heat. About halfway throguh I put second pack in there if it looks like the first one isnt producing enough smoke. (EDIT: This usually happens when the element burns through the foil. Heavy Duty foil helps with this a little bit)

Other than that I just leave it in there for a really long time. Like I plan on letting this stuff go about 6-8 hours. So I just set it up in the morning and then I have dinner at night, without having to worry about maintaining it like I would a true smoker.

StoopTroup
12/21/2010, 02:21 PM
I used to use my smoker all the time as I have an unlimited source of pecan wood. I got tired of smelling like a rack of ribs everytime I cooked. Now we just go to Billy's.

Tulsa_Fireman
12/21/2010, 02:23 PM
I used to use my smoker all the time as I have an unlimited source of pecan wood. I got tired of smelling like a rack of ribs everytime I cooked. Now we just go to Billy's.

You act like that's a bad thing.

Eau de Ribs by Chanel.

Fraggle145
12/21/2010, 02:23 PM
I used to use my smoker all the time as I have an unlimited source of pecan wood. I got tired of smelling like a rack of ribs everytime I cooked. Now we just go to Billy's.

I like smelling like the smoke. Except sometimes I get hungry when I sleep. :O

btk108
12/21/2010, 02:28 PM
I used to use my smoker all the time as I have an unlimited source of pecan wood. I got tired of smelling like a rack of ribs everytime I cooked. Now we just go to Billy's.

come here and let me sniff you........

StoopTroup
12/21/2010, 06:13 PM
come here and let me sniff you........

Back off Boner Boy! I'll punch ya in the ribs. :D

Fraggle145
12/21/2010, 08:36 PM
http://sphotos.ak.fbcdn.net/hphotos-ak-snc6/hs025.snc6/165536_912173754417_9631299_46836925_6075880_n.jpg

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs791.snc4/67131_912173769387_9631299_46836926_4470550_n.jpg

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs600.snc4/58086_912173804317_9631299_46836929_5973214_n.jpg

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs774.ash1/166475_912173829267_9631299_46836930_1950474_n.jpg

btk108
12/21/2010, 09:28 PM
it was awesome till you got to the bones, Frag. If you didn't bring enough for everyone, don't bring any at all.

bluedogok
12/21/2010, 09:48 PM
I like smelling like the smoke. Except sometimes I get hungry when I sleep. :O
My wife like the "Old Hickory" cologne....I do take a shower before I go to bed after running the smoker because it gets to be a bit too much. I did some turkey for Thanksgiving and some pulled pork a few weeks before that, I tend to go through a bunch of hickory.

I started out with a non-electric barrel smoker, went to a cabinet smoker and now have an offset "duo" with a propane on one side and a charcoal grill with offset box. When we build a new house I am going to build a firebrick smoker and brick oven.

thesnowbishop
12/21/2010, 10:54 PM
I must take this thread opportunity to thank Soonerfans for introducing me to the brine. I brined a pork loin with maple syrup, bay leaf, pepper, salt, garlic, herbs, et al for about 24 hrs. It certainly made my 15 best pigs list.

Now I'm thinking I need to try it smoked, not roasted.

Boarder
12/21/2010, 11:27 PM
The ECB (el cheapo Brinkman) will work, but listen to Dean. He has seen the light of the Weber. They sure do make some purty meats...

http://i1080.photobucket.com/albums/j333/dmboarder/082b4cc5.png

swardboy
12/21/2010, 11:58 PM
To get the chips right I soak them over night and then wrap them up in a big foil packet and poke holes in the foil to keep em from burning up in the bottom and jacking with the heat. About halfway throguh I put second pack in there if it looks like the first one isnt producing enough smoke. (EDIT: This usually happens when the element burns through the foil. Heavy Duty foil helps with this a little bit)

I got a cast iron smoker box at Home Depot....got tired of wood burning up too soon.

Theskipster
12/22/2010, 09:15 AM
Which leads to my question! If you've had some luck with this rig, what's the trick? I've considered lowering the pan and setting up another rack immediately above the pan just for wood chips, eliminating the proximity to the heat, eliminating floating the chips, but still allowing the chips to heat up enough to vaporize while still allowing a 2nd rack for meat. Or I've considered just making my own damn smoker and doing it the way God intended.

Thoughts?

Try putting a 12-14 gauge 50-100 foot extension cord between the smoker and the outlet to increase resistance so less current will be available to the element. There is a fire risk if you use too small of wire and/or too long of cord so use the biggest and shortest extension cord that will drop the temps to an acceptable level. I don't recommend using anything smaller than 16 gauge no matter the length.

Better yet, just get a Weber Smokey Mountain and a BBQ Guru attachment. I can hold 225 rock steady for 16 hours with my WSM and BBQ Guru.

StoopTroup
12/22/2010, 09:28 AM
Just tie into your Christmas lights. 16 gauge....pfffffttt! :D ;)

olevetonahill
12/22/2010, 09:30 AM
Or hook it up to 220 and then tell sweetness that it burned up in the middle of cookin and ya need to run get a new one. Then go buy ya what Dean said
YWIA;)

C&CDean
12/22/2010, 09:36 AM
The ECB (el cheapo Brinkman) will work, but listen to Dean. He has seen the light of the Weber. They sure do make some purty meats...

http://i1080.photobucket.com/albums/j333/dmboarder/082b4cc5.png

Sir Boarder turned me on to the WSM, and now I've got a couple of them. One of the regulars, and one of the big ol' suckers.

Between the two of them I can smoke a whole case of ribs from Sam's (3 packs with 3 full racks per pack), a whole brisket (I cut them in half and trim a lot of the fat before smoking), a whole chicken, and two 10-packs of Slovacek's Jalapeno sausages at the same time.

What I don't get is all you guys complaining about smelling like smoke. What the hell are you doing, hovering in it? I get mine going good, then just add pecan/hickory/pear as needed through the side door, then get back to cutting hay or whatever I happen to be doing that day. Very low maintenance. The only thing that requires removing the top is when I wrap the meat in foil after it's smoked for a few hours.

StoopTroup
12/22/2010, 09:43 AM
I like being a bit more hands on when I smoke my meat. When I open the top of the old Oklahoma Joe smoker I have....you are gonna need a shower before going out anywhere or the neighborhood dogs will follow you around like the Pied Piper.

olevetonahill
12/22/2010, 09:46 AM
ST gots it . When Ima messin with my meat i want my hands on it to .

C&CDean
12/22/2010, 10:00 AM
Personally I'd rather have momma mess with my meat. Fags.

Harry Beanbag
12/22/2010, 10:03 AM
I like to have all the neighbors come over and help.

olevetonahill
12/22/2010, 10:03 AM
Personally I'd rather have momma mess with my meat. Fags.

I would to, But I heard she dont mess around ;)

btk108
12/22/2010, 10:12 AM
I like being a bit more hands on when I smoke my meat.

Heheheh....too much information....we already knew that about you, Vet.

StoopTroup
12/22/2010, 10:18 AM
Heheheh....too much information....we already knew that about you, Vet.

Wake up! I ain't Vet! Pay Attenshun! :pop: :D

StoopTroup
12/22/2010, 10:22 AM
Personally I'd rather have momma mess with my meat. Fags.

Man up....I bet you've done some personal touching when you're in the Tractor listening to the exploits of Hermione Granger. You can own up right now Mister. :D

olevetonahill
12/22/2010, 10:24 AM
Wake up! I ain't Vet! But I wish i was, Pay Attenshun! :pop: :D

FIFY ;)

btk108
12/22/2010, 10:32 AM
Wake up! I ain't Vet! Pay Attenshun! :pop: :D

I meant you AND Vet.....apparently there's something going on there we don't know about :D

StoopTroup
12/22/2010, 10:37 AM
I meant you AND Vet.....apparently there's something going on there we don't know about :D

He FIFM. It's nice havin' a bitch to do stuff for me. :D

olevetonahill
12/22/2010, 10:38 AM
He FIFM. It's nice havin' a bitch to do stuff for me. :D

I got yer "Bitch " Right here

btk108
12/22/2010, 10:38 AM
bitch fight!

olevetonahill
12/22/2010, 10:41 AM
bitch fight!

Sheat, Ill put Boomer on him and fight be over :D

btk108
12/22/2010, 10:43 AM
yah...he'll run...who wouldn't?

btk108
12/22/2010, 10:44 AM
Oh...and bring Boomer by....I wanna show him my new smoker:D

olevetonahill
12/22/2010, 11:06 AM
Oh...and bring Boomer by....I wanna show him my new smoker:D

He bite yer fingers off before ya could get him off my shoulder ;)

StoopTroup
12/22/2010, 11:07 AM
:D

btk108
12/25/2010, 12:22 PM
How do you like me now? Maple and Bourbon brined bird just out of the Traeger, smoked with apple wood.

http://img145.imageshack.us/img145/1364/photo0127p.jpg

Boarder
12/25/2010, 01:50 PM
Inconsistent coloring. Fail.


:D.

btk108
12/25/2010, 01:51 PM
Inconsistent coloring. Fail.


:D.

It was the cell phone cam.......the bird was perfect.

Newbomb Turk
12/25/2010, 01:57 PM
Try putting a 12-14 gauge 50-100 foot extension cord between the smoker and the outlet to increase resistance so less current will be available to the element. There is a fire risk if you use too small of wire and/or too long of cord so use the biggest and shortest extension cord that will drop the temps to an acceptable level. I don't recommend using anything smaller than 16 gauge no matter the length.

Better yet, just get a Weber Smokey Mountain and a BBQ Guru attachment. I can hold 225 rock steady for 16 hours with my WSM and BBQ Guru.

I had/have one of those smokers - I couldn't control the heat so I pulled the element out of it and bought a rack to put in the bottom of it - now I just use charcoal for a heat source.