smoked meat / bbq forum

[Rusty Heap]

I've been posting on this Smoked Meat Forum for a while, GREAT resource for you guys who like to smoke and bbq ribs/steaks/fish and such.

Tons of tips, suggestions, and recipes.


http://www.smokingmeatforums.com/forums/index.php

[notfarnow]

mmmm thanks

My wife is a vegetarianist, so my meat intake is low. Sites like this make me drool.

I was in Montreal a few weeks ago and went to Schwartz's Deli for smoked meat sandwiches. Anyone here ever had been there? It's a MUST in Montreal

[trekkor]

I'm going to join that forum tonight...Look out!


KT

[3.2 CAB]

Since I bought my new smoker about 4 years ago, I think that I have run about 2-1/2 cows, 5 pigs, countless chickens, 26 turkeys, NO FISH! I have had some great chow-downs here. That new smoker grille, is the $hit!! I hardly cook anything in the oven anymore. I even bought one of the big ass "DR Wood Chippers", to make my own smoking chips. 1/2 Mesquite, 1/4 Sugar Maple, and 1/4 Pecan. EXCELLENT!!

[KFC911]

http://www.thesmokering.com/default.jsp
http://www.thesmokering.com/forum/index.php

is another good one...

[Shaun @ Tru6]

When I was cooking, I had 2 signature dishes, both based on Boyajian Orange Oil:

Orange-Hoisin Grilled Chicken Tenderloins and Orange Smoked Tuna.

get the fatty, belly cut of tuna. cube. brine: rice wine vinegar, soy, ginger, garlic, a little chili paste, brown sugar, 3 drops of orange oil. 2 hours is all you need. Smoke over cherry chips for 2 hours.

Heaven.

[Tobra]

I could tell you how to make the best pork ribs you ever had in your life,











but then I would have to kill you.

[Rusty Heap]

on the SMF, I just did the 3-2-1 ribs method..........BEST ribs I've even done.

3 hours smoke.
2 hours wrapped in foil and spritz with apple cider (and coke and or dr pepper)
then 1 more hour of smoke.

Read the full 3-2-1 method, as I abbreviated the process a bunch.

[Tobra]

6 hours, not bad, takes two days for me, counting dry rubs and what not.

I don't like using Coke or Dr Pepper, I like tangy better than sweet though

[berettafan]

how on earth do you keep a smoker at constant temp for two days? this is what intimidates me about smokers. i'd love to learn it but i worry about screwing up otherwise nice cuts of meat.

[Seric]

For those who live in the Northwest, Teddy Bear BBQ in Duvall is hands down the best BBQ in this region. Multiple Food Network awards and they conduct a BBQ University course.

I got a smoker for xmas, ribs ribs ribs.

[KFC911]

I'm sure the high $ smokers are even better, but my Weber Smokey Mountain will easily maintain a constant 225 degrees or so for 15 or more hours without replenishing the coals if I do it right. Take the cover off (i.e. to mop, etc) and it'll return back in no time flat. A couple of days would be a LOT of beer

[tabs]

The BBQ is Running HOT!!!

[tabs]

Sunday Mornining Briskit & Pork Roast

[vash]

a few weeks ago, i was lucky enough to put an arrow into a wild pig. i probably wont post a pic. for dinner (at camp), i took the entire hind leg off. my policeman buddy dug into his pack and pulled up some rub. i suspect any rub would do. he did that 3-2-1 method, and made pulled pork sandwiches. we used one of those ubiquitous "firebox on the side" smokers that you find all over the place in the texas hill country. we mowed thru that thing! effen lip smacking good! oh, we burned the local mesquite logs.

[Joeaksa]

Originally Posted by notfarnow

mmmm thanks

My wife is a vegetarianist, so my meat intake is low. Sites like this make me drool.

I was in Montreal a few weeks ago and went to Schwartz's Deli for smoked meat sandwiches. Anyone here ever had been there? It's a MUST in Montreal

Schwartz's is good but Katz's in NYC is better.

[Nathans_Dad]

I did a brisket and 4 racks of ribs for the superbowl. I used a recipe out of a ribs only cookbook I bought a couple months back. The recipe came from some guys who won several national BBQ contests in a row some years back. I have to say, they were the best ribs I have ever done, hands down.

Smoking really isn't hard and once you get it down, you can produce much better food than you will get in 95% of the BBQ restaurants around.

I have a Weber smoky mountain, wife bought it for me a few years back for Christmas...my life has never been the same, lol.

Oh, and I echo the above, I can keep my smoker at 225-250 for 12-15 hours easily, 2 days would require refueling 4-5 times but it could be done.

For my ribs I do a modified 3-2-1, for me 2 hours in foil is too much, the bones tend to just fall out of the meat. Really you want a rib to stick to the bone, but pull easily away when you bite it. For that I have found that 1.5 hours in foil does better. Another nice trick is to baste with your BBQ sauce at the end and then put the rack on your regular grill on medium high heat, just a few minutes to set the sauce.

[austin552]

Ever heard of a Flat Iron steaks? Great smoked.

[Joeaksa]

Why is it that everytime... every frigging time I head overseas for a bit you guys start posting this BBQ/smoked meat BS? There is simply no way to get anything like this in Europe and no matter how nice some of the food/drink is over here, it simply cannot match good ribs or hunk of dead animal.

A pox on you guys !

[tabs]

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Help Top 10 Smokers over $400 for 2007
From Derrick Riches,
Your Guide to Barbecues & Grilling.
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The ten best smokers over $400 for making true, low and slow barbecue. These smokers offer a wide variety of options from electric to charcoal with many great features. If you are serious about smoking, these are the units you should be looking at. This list includes smokers that run off of a variety of fuels and offer everything from true pit master smoking to the best "lazy-Q" smokers around. Updated for 2007

1. Klose 20 inch by 30 inch

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David Klose, BBQPits by KloseIn the world of serious barbecue there is one name that means smoker and that's David Klose. This Texan has made some of the best smokers on the market. He also makes many of the custom units you'll see at the really big cook offs. Klose smokers are top quality, handmade, serious smokers and the 20 inch unit is perfect for your backyard. If you want a Klose smoker your best bet is to contact him directly and set up delivery, you can get it anywhere.
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2. Traeger Pellet Lil' Tex

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Traeger Pellet GrillsThis unit is sold as a grill but works equally well as a smoker. With an optional digital feeder control you can get a low and slow temperature that is perfect for smoking for many hours. This is a pellet grill so it uses small wood pellets, similar to animal feed, that burner cleanly and efficiently. These wood pellets create all the heat and all the smoke so it is as close to smoking with hardwood as you can get without splitting logs. The Traeger unit uses a controlled feeding mechanism so you won't have to keep too close an eye on this smoker.
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3. Big Green Egg (Large)

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Big Green EggOkay, this is marketed as a charcoal grill, but its ability to hold low temperatures for an incredible amount of time has made it and other Kamado cookers very popular amongst smokers. This "smoker" is based on an ancient Japanese design, made of ceramic and looks a little like a vertical water smoker. The ceramic shell absorbs heat and holds it. The top and bottom vents allow you to control the temperature and easily hold it at the ideal smoking temperature for many hours without attention.
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4. Brinkmann Smoke'N Pit Pitmaster

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Brinkmann Corp.If you've wandered the online barbecue world then you've probably run across the term "SnP". This stands for Smoke'N Pit. It is one of the original great smokers of our time. There are a few modifications that you should make to get it up to full speed, but generally this is a great, classic offset barrel type smoker. You get lots of cooking area and relatively good fire control.
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5. Cookshack Smokette

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Cookshack Inc.For more than 40 years Cookshack has been making some of the best electric smokers on the market. They make both residential units and commercial smokers for restaurants and businesses. These smokers give you great, authentic barbecue without a lot of work. If you tend towards the easier to operate smokers then this is a great unit. Basically a kitchen appliance this smoker burns standard wood chunks and gives you control over the temperature, smoke quantity and timing.
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6. Pitts & Spitts P-C1830

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Pitts & SpittsNow these are serious units. The Pitt's and Spitt's smokers might be more expensive than many units but the solid construction and fantastic smoking characteristics make them some of the best units on the market. If you are really serious about barbecue this is a great unit. The firebox is mounted under the cooking chamber for efficient heating and the vent controls give you a level of accuracy that you just can't get in most any other smoker.
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7. Super Cajun Grill
The Cajun Grill is a solidly constructed outdoor cooker that grills and smokes. You get great control from an adjustable coal tray that can be raised for intense direct grilling or dropped for low and slow barbecue. With an optional side mounted firebox you can get real smoker capabilities that make this a perfect "real fire" smoker. The adjustable vents will help you hold an ideal temperature for hours.
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8. Lang Model 48 Patio
The Lang smokers are built like tanks or maybe more like a large propane tank. These are some of the heaviest and most solid smokers you can buy without custom ordering it. While more expensive than many offset smokers, the Lang is so solid it will probably out last your grandkids. Great heating and airflow you can smoke enough for about 100 people on this unit.
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9. J.R. Enterprises 48 inch smoker
This is probably the world's largest and most expensive water smoker. This unit is like a double barrel smoker with a large water reservoir that provides incredibly even, moist heat. These units are frequently used by professional chefs for barbecue demonstrations because they are easy to use and this one can smoke 30 pound of ribs, or so they say. This smoker is one of the most efficient and easy to use of the high end smokers, and it is really built to last.
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10. Kingfisher Kookers 36 inch Gas Smoker
These guys have been making grills and smokers longer than anyone. This combination unit is gas powered and can smoke and grill. Since it is gas powered it is easy to use and since you can grill on it as well you won't need a lot of backyard space for your equipment. This unit has good heating characteristics and while it might not look impressive it can certainly get the job done.
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