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1.) DParker - 09/11/2016
I bought a smoker (it's being shipped and is supposed to ne here in a week or so)...and it wasn't a Smokin' Tex. I really wanted one, but I'm not a hardcore smoker, and given the relatively light use I'll likely make of a smoker I just couldn't justify the cost of a high-end unit like that. After doing a whole lot of reading I went with the [URL="https://www.amazon.com/Camp-Chef-Stainless-Adjustable-Shelves/dp/B000URBBVK"]Camp Chef Smoke Vault 24[/URL]:



It's an LPG smoker, which is OK since I also grill with propane and always keep a tank or two on hand. And I would have had to pay about 8x as much for the Smokin' Tex model with similar capacity. And while the Vault isn't in the same league as the Tex models, the reviews and other comments regarding the Vault are consistently positive enough that I'm willing to gamble that it will meet my modest smoking needs.

I've already tranferred a whole prime brisket from the freever to the fridge to thaw, which I plan on using it to break in the Vault. I'm going to use the point for a classic TX brisket, and use the flat to make homemade pastrami (which takes about 6 days to cure on top of the couple of days the brisket will take to thaw in the fridge). But given the capacity of the smoker I'm thinking about maybe adding one or two other things in along with brisket. Any recommendations for something fairly easy that can be done at the same temperature the brisket requires (225 F or so) on a single ~24" wide rack?
2.) Swamp Fox - 09/11/2016
[PHP][/PHP][Quote]
Any recommendations for something fairly easy that can be done at the same temperature the brisket requires (225 F or so) on a single ~24" wide rack? [/Quote]


A herring!

:wink



I'm not likely to be any help on this thread :wink...but explain "the point" and "the flat" just to keep me occupied and less likely to hijack...:ach:
3.) crookedeye - 09/11/2016
that things going to be a big piece of chit in about 3 months.. trust me.. i have a master built and it was built by a master...
4.) DParker - 09/11/2016
[QUOTE=Swamp Fox;43743]A herring!

:wink



I'm not likely to be any help on this thread :wink...but explain "the point" and "the flat" just to keep me occupied and less likely to hijack...:ach:[/QUOTE]

Since you're from one of the "BBQ = pork" regions you get a pass on that one.

Whole brisket consists of two muscle groups separated by a layer of fat. These two parts of the cut are usually referred to as the "point" and the "flat":

5.) crookedeye - 09/11/2016
them things can only hold so much smoke..
6.) crookedeye - 09/11/2016
its going to be like an old grill you have in youre backyard...trust me in a couple years you going to wish you never bought it...
7.) Swamp Fox - 09/11/2016
Ah...I feel smarter already....


I knew there was some reason I was on this forum...:wink


:beer:
8.) crookedeye - 09/11/2016
i would rather just go to a good bbq joint and buy a pulled pork sammich....
9.) crookedeye - 09/11/2016
trust me its not worth all the hasell...
10.) crookedeye - 09/11/2016
i have clothes that still smell like smoke..
11.) crookedeye - 09/11/2016
you can only smoke so many chickens...
12.) crookedeye - 09/11/2016
after the 4th chicken i smoked i was thinking... is this really worth it....
13.) crookedeye - 09/11/2016
like i'm going to spend 500 dollars on a freakin smoker...
14.) crookedeye - 09/11/2016
i can spend 5 bucks at walmart and eat a chicken...
15.) crookedeye - 09/11/2016
all a smoker is a piece of tin...
16.) crookedeye - 09/11/2016
i can build a smoker out of a 5 gallon bucket...
17.) Swamp Fox - 09/11/2016
LOL...


Everyone needs a friend who is good with a wood-fired pig cooker, a guy with a smoker, a guy with a good fishing pond, a guy with a boat, a girl whose father owns a brewery, and some girls with huge tracts of land...


I'm probably leaving a few people out, but I think those are probably the minimum as far as friends you should have....
18.) crookedeye - 09/11/2016
you have to brine the chicken..soak it for a day..pat it dry.. put seasoning on it..blah blah blah...
19.) crookedeye - 09/11/2016
i gave up on the clean up after the 4th chicken i smoked..
20.) crookedeye - 09/11/2016
if i ever smell a smoked chicken again i'm going to throw up...
21.) crookedeye - 09/11/2016
ok i might have got a little carried away with the smoke chicken thing..

the best thing i ever smoked was mac and cheese..its unbelievable in a smoker...
22.) DParker - 09/11/2016
Have you ever done beer can chicken in the smoker?
23.) crookedeye - 09/11/2016
[QUOTE=DParker;43769]Have you ever done beer can chicken in the smoker?[/QUOTE]

yes i have..it taste like the others chickens i smoked.. try mac and chesse next time you smoke somthing..you'll thank me later..
24.) crookedeye - 09/11/2016
buy the mac and cheese with bacon in it from walmart ..throw it in the smoker for an hour..
25.) crookedeye - 09/11/2016
of course with hickory chips...
26.) crookedeye - 09/11/2016
i have better luck with my george forman rottisserie when it comes to chickens..
27.) crookedeye - 09/11/2016
you do no george forman was the heavyweight champion..
28.) DParker - 09/11/2016
[QUOTE=crookedeye;43774]you do no george forman was the heavyweight champion..[/QUOTE]

Yeah, I watched him win the title on live TV. I'm old.
29.) crookedeye - 09/11/2016
That was back on regular tv... that guy makes a hell of a chicken cooker..
30.) crookedeye - 09/11/2016
warrinka is playing for the us open tennis championship...
31.) Swamp Fox - 09/11/2016
[QUOTE=crookedeye;43773]i have better luck with my george forman rottisserie when it comes to chickens..[/QUOTE]


Maybe you're holding your drip pan wrong...
32.) crookedeye - 09/11/2016
i'm sure you guys dont no but back in the day i used to play tennis..i no all about double faults and winners..
33.) crookedeye - 09/11/2016
plus i would kick billys ass in a game of tennis...
34.) crookedeye - 09/11/2016
i would take it easy on him...
35.) Swamp Fox - 09/11/2016
LOL...


Billy would smoke you with one arm tied behind his back...

It wouldn't even be close.


:bk:
36.) crookedeye - 09/11/2016
my back hand would be to much for him...
37.) crookedeye - 09/11/2016
i would slap so many base line winners on him he wouldnt no to go left are right...
38.) crookedeye - 09/11/2016
lol..
39.) crookedeye - 09/12/2016
wow what a tennis match that was..i called it..
40.) billy b - 09/12/2016
Shut up crookedeye, I could beat you with one leg laying on the ground.
Parker download this, it is your Bible. You'll thank me later. [url]http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf[/url]
41.) crookedeye - 09/12/2016
billy smoke macaroni and cheese is where its at..:wave:
42.) Jon - 09/12/2016
Glad to see that no-one pays any attention to Rick, I mean no-one still pays any attention to Rick.
43.) crookedeye - 09/12/2016
jon did you say somthing?
44.) crookedeye - 09/12/2016
i would run jon around to on the tennis court...
45.) crookedeye - 09/12/2016
it would be like 40-0 40-0 40-0...crookedeye beats jon and billy...
46.) DParker - 09/12/2016
[QUOTE=billy b;43795]Shut up crookedeye, I could beat you with one leg laying on the ground.
Parker download this, it is your Bible. You'll thank me later. [url]http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf[/url][/QUOTE]

Thanks Billy, that [i]does[/i] look mighty handy.
47.) crookedeye - 09/12/2016
jon would be gasping for air...


lol...
48.) bluecat - 09/12/2016
Nice setup DP. How did it all taste?
49.) DParker - 09/12/2016
[QUOTE=bluecat;43820]Nice setup DP. How did it all taste?[/QUOTE]

I'll let you know...eventually.

[QUOTE]"(it's being shipped and is supposed to be here in a week or so)"[/QUOTE]


The photo was a stock one I linked to at a vendor's website. :wink
50.) bluecat - 09/12/2016
Oops, I saw the bag targets in the background. grubby little mitts, got it...LOL!
51.) DParker - 09/12/2016
[QUOTE=bluecat;43833]Oops, I saw the bag targets in the background. grubby little mitts, got it...LOL![/QUOTE]

That's funny, because I didn't even notice those. Nope, definitely not my backyard. I live in the 'burbs, and though I generally get along well with my immediate next door neighbors I'm pretty sure they'd take a dim view of me lobbing pointed sticks at multiple hundreds of feet per second toward our mutual fence lines.
52.) Swamp Fox - 09/12/2016
I was also gonna tell you you need to spray your weeds, but I don't have a lot of room to talk...:wink
53.) billy b - 09/12/2016
DParker there's no use in cooking anything till you get one of these, you have to have instant read or you waste your heat waiting to read it. Order one now.


[url]https://www.amazon.com/Dweller-Instant-Thermometer-Digital-Foldable/dp/B01HUJPK08/ref=sr_1_1?ie=UTF8&qid=1473705308&sr=8-1-spons&keywords=instant+read+thermometer&psc=1[/url]
54.) DParker - 09/12/2016
[QUOTE=billy b;43849]DParker there's no use in cooking anything till you get one of these, you have to have instant read or you waste your heat waiting to read it. Order one now.


[url]https://www.amazon.com/Dweller-Instant-Thermometer-Digital-Foldable/dp/B01HUJPK08/ref=sr_1_1?ie=UTF8&qid=1473705308&sr=8-1-spons&keywords=instant+read+thermometer&psc=1[/url][/QUOTE]

I'm too lazy for all that door-opening and probe-inserting. I've got beer to drink, man! :grin:

Actually, I ordered one of these...

[URL="https://www.amazon.com/gp/product/B01AGNOUBU/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1"]Ivation Long Range Wireless Thermometer - Dual Probe - Remote BBQ, Smoker, Grill, Oven, Meat Thermometer[/URL]



...at the same time that I ordered the smoker. Per Amazon it (along with a cover that I also ordered) should be waiting for me when I get home today. Though I left open the possibility of also getting something like the unit you linked to serve as a backup and also for times when I have multiple items that I need to check on.
55.) crookedeye - 09/12/2016
dont get me wrong..i've always like jon but me and him on the tennis court..it wouldnt fair very well for him...:wave:
56.) crookedeye - 09/12/2016
game set and match...lol...
57.) billy b - 09/13/2016
[QUOTE=DParker;43850]I'm too lazy for all that door-opening and probe-inserting. I've got beer to drink, man! :grin:

Actually, I ordered one of these...

[URL="https://www.amazon.com/gp/product/B01AGNOUBU/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1"]Ivation Long Range Wireless Thermometer - Dual Probe - Remote BBQ, Smoker, Grill, Oven, Meat Thermometer[/URL]



...at the same time that I ordered the smoker. Per Amazon it (along with a cover that I also ordered) should be waiting for me when I get home today. Though I left open the possibility of also getting something like the unit you linked to serve as a backup and also for times when I have multiple items that I need to check on.[/QUOTE]
That is the best thing for long smokes, but for short jobs the instant read works best like steaks, pork tenderloin and such.
58.) DParker - 09/13/2016
[QUOTE=billy b;43877]That is the best thing for long smokes, but for short jobs the instant read works best like steaks, pork tenderloin and such.[/QUOTE]

That makes sense. There's a restaurant supply place nearby that I'm going to stop by to pick up some other goodies. They have a few of those types of instant-read thermometers so I'll grab one while I'm there.
59.) Bob Peck - 09/13/2016
[QUOTE=DParker;43738] After doing a whole lot of reading I went with the [URL="https://www.amazon.com/Camp-Chef-Stainless-Adjustable-Shelves/dp/B000URBBVK"]Camp Chef Smoke Vault 24[/URL]:

[/QUOTE]

I've had the exact model for the last 5 years and it's still going strong. I've smoked everything from Mahi to venison.

Free Tip #1
I found there is such thing as too much smoke. Rather than burn up propane after 6-10 hours (depending on the meat) I take it out of the smoker and use the oven to continue the slow-n-low periodically slathering or just wrapped in foil to continue breaking down the tissue.

Free Tip #2
Don't wait to clean the racks and water pan. Clean them while their hot. When they chill down or days later, it's a total "b" word to get the racks clean. A copper scour pad works great but over time will remove the chrome finish.

Free Tip #3
Don't let the water pan go dry during the smoke. That humidity is important to making sure the meat doesn't dry out.

Free Tip #4
I've had great experiences with this Blue Tooth 4-probe "iGrill2". Once I get the temp stabilized I can go hunting and forget it.
[url]https://store.weber.com/accessories/category/igrill-products/1640[/url]

Free Tip #5
Don't submerge the temp probes. You'll destroy them. Wipe them off and that's it.
60.) DParker - 09/13/2016
[QUOTE=Bob Peck;43879]I've had the exact model for the last 5 years and it's still going strong[/quote]

That's certainly good to hear.

[QUOTE=Bob Peck;43879]I've smoked everything from Mahi to venison.[/quote]

If my attempt at brisket pastrami works out, and if I actually manage to kill a deer this season I really want to try out one of the several venison pastrami recipes I've seen. I've got to think that would go a long way toward improving the taste of most cuts that I can otherwise only enjoy as sausage filling.

[QUOTE=Bob Peck;43879]Free Tip #1
I found there is such thing as too much smoke. Rather than burn up propane after 6-10 hours (depending on the meat) I take it out of the smoker and use the oven to continue the slow-n-low periodically slathering or just wrapped in foil to continue breaking down the tissue.[/quote]

I've seen that mentioned a few times and will keep it in mind.

[QUOTE=Bob Peck;43879]Free Tip #2
Don't wait to clean the racks and water pan. Clean them while their hot. When they chill down or days later, it's a total "b" word to get the racks clean. A copper scour pad works great but over time will remove the chrome finish.

Free Tip #3
Don't let the water pan go dry during the smoke. That humidity is important to making sure the meat doesn't dry out.[/quote]

Those both sound like good advice.

[QUOTE=Bob Peck;43879]Free Tip #4
I've had great experiences with this Blue Tooth 4-probe "iGrill2". Once I get the temp stabilized I can go hunting and forget it.
[url]https://store.weber.com/accessories/category/igrill-products/1640[/url][/quote]

Now, see...that's the one I really wanted because nothing else I found offered support for up to 4 probes simultaneously. But every site that had customer reviews was chock-full of complaints about defective/inaccurate probes and extremely limited Bluetooth range (usually citing a max of 10' or so).. Most said that the company was good about sending replacement probes, but that it was a real hassle...and the range issue was a killer. I take it that neither of those have been your experience?

And...thanks for the tips.
61.) Bob Peck - 09/13/2016
[QUOTE=DParker;43880] Now, see...that's the one I really wanted because nothing else I found offered support for up to 4 probes simultaneously. But every site that had customer reviews was chock-full of complaints about defective/inaccurate probes and extremely limited Bluetooth range (usually citing a max of 10' or so).. Most said that the company was good about sending replacement probes, but that it was a real hassle...and the range issue was a killer. I take it that neither of those have been your experience?[/QUOTE]

Not that long ago Weber bought out this particular product from iDevices. When Weber took over all that true and bad press went away. The probes were redesigned by Weber and with that redesign all the problems disappeared. From what I gathered from the Weber CSR's many consumers with older iDevices probes were trying to defraud Weber into shipping out the newly designed probes for a complete 4-probe set even when their existing probes were not defective.

The probe replacement "hassles" you refer to are really getting Weber to replace the old iDevice probes with the newly designed probes. I provided date of purchase information and shot a short video showing one probe in ice water and the other probe in boiling water both of which were reading incorrectly.

Having said this *all* probes are vulnerable to failure if they're saturated with water through immersion, left out in a soaking rain or believe it or not some dummies put them through the dishwasher. Do I think the new probes @ $25 each are waaaaay overpriced? Hell yeah. Ridiculous and IMHO gouging.

The blue tooth range is sufficient for me. The com link works just fine for me anywhere in my 3-story home. I would estimate effective max range to be approximately 20 meters and that's with my iPhone. My Samsung S5 Droid was slightly less.
62.) DParker - 09/13/2016
[QUOTE=Bob Peck;43894]Not that long ago Weber bought out this particular product from iDevices. When Weber took over all that true and bad press went away. The probes were redesigned by Weber and with that redesign all the problems disappeared. From what I gathered from the Weber CSR's many consumers with older iDevices probes were trying to defraud Weber into shipping out the newly designed probes for a complete 4-probe set even when their existing probes were not defective.[/quote]

The reviews and other reading materials I gleaned all this from were spread out over a rather large time frame, so it's entirely possible that most (if not all) of the negative things I read were from the pre-Weber period.

[QUOTE=Bob Peck;43894]The blue tooth range is sufficient for me. The com link works just fine for me anywhere in my 3-story home. I would estimate effective max range to be approximately 20 meters and that's with my iPhone. My Samsung S5 Droid was slightly less.[/QUOTE]

That'd certainly be sufficient. Then again, the 2.4 GHz band is getting pretty crowded in my house (other Bluetooth devices, wireless phones, numerous WiFi devices, home automation gear, the microwave, the next door neighbors' stuff, etc) so I always run the risk of interference issues with any Bluetooth setup (the few that I do have are operating at ranges that never exceed 10' or so). I believe the unit I ordered runs at 433.92 MHz, which should run into little-to-no interference in my area. Still...I do really like that 4-probe capability. Maybe if I find that 2 probes just doesn't cut it I can sell the one I'm getting at not too much of a loss and upgrade to the iGrill2.
63.) Bob Peck - 09/15/2016
[QUOTE=DParker;43899]Still...I do really like that 4-probe capability. Maybe if I find that 2 probes just doesn't cut it I can sell the one I'm getting at not too much of a loss and upgrade to the iGrill2.[/QUOTE]

I don't know if it's a Virginia thing or an advanced smoker thing but it seems most of my buds have ditched the conventional propane approach and gone to the kamado style Green Egg which to me is more hassle than it's worth not to mention the expense.
64.) DParker - 09/15/2016
[QUOTE=Bob Peck;43982]I don't know if it's a Virginia thing or an advanced smoker thing but it seems most of my buds have ditched the conventional propane approach and gone to the kamado style Green Egg which to me is more hassle than it's worth not to mention the expense.[/QUOTE]

Yeah, those things have become enormously popular, and everyone I know who has one swears by it. But from what I can tell they just don't fit what it is that I want to do with either smoking or grilling.
65.) Swamp Fox - 09/15/2016
Not that I'd ever buy one, but where does a Green Egg fall down on the smoking and grilling, and what is the hassle?

One of the better "camp cooks" I know had one before I had any clue what they were (although maybe that's not as big a feat as I thought, now that I think about it, LOL). I took it as a sign they were something special, though.

Then I looked at the price tag..."That's a lot of Webers!"
66.) Swamp Fox - 09/15/2016
[QUOTE=Bob Peck;43894]

The blue tooth range is sufficient for me. The com link works just fine for me anywhere in my 3-story home. I would estimate effective max range to be approximately 20 meters and that's with my iPhone. My Samsung S5 Droid was slightly less.[/QUOTE]

[QUOTE=DParker;43899]

That'd certainly be sufficient. Then again, the 2.4 GHz band is getting pretty crowded in my house (other Bluetooth devices, wireless phones, numerous WiFi devices, home automation gear, the microwave, the next door neighbors' stuff, etc) so I always run the risk of interference issues with any Bluetooth setup (the few that I do have are operating at ranges that never exceed 10' or so). I believe the unit I ordered runs at 433.92 MHz, which should run into little-to-no interference in my area. [/QUOTE]




You realize our ancestors are laughing at us, right?




[url]http://explorepahistory.com/kora/files/1/2/1-2-B1-25-ExplorePAHistory-a0a3q6-a_349.jpg[/url]




[url]https://s-media-cache-ak0.pinimg.com/736x/d2/aa/d6/d2aad6d017c582583b7106f7f0f4589c.jpg[/url]




[url]http://merryfarmer.files.wordpress.com/2011/11/medieval-food.jpg[/url]





[url]http://www.free-fad-diets.com/Images/cavemen.jpg[/url]
67.) Swamp Fox - 09/15/2016
[QUOTE=Bob Peck;43894]

The blue tooth range is sufficient for me. The com link works just fine for me anywhere in my 3-story home. I would estimate effective max range to be approximately 20 meters and that's with my iPhone. My Samsung S5 Droid was slightly less.[/QUOTE]

[QUOTE=DParker;43899]

That'd certainly be sufficient. Then again, the 2.4 GHz band is getting pretty crowded in my house (other Bluetooth devices, wireless phones, numerous WiFi devices, home automation gear, the microwave, the next door neighbors' stuff, etc) so I always run the risk of interference issues with any Bluetooth setup (the few that I do have are operating at ranges that never exceed 10' or so). I believe the unit I ordered runs at 433.92 MHz, which should run into little-to-no interference in my area. [/QUOTE]




You realize our ancestors are laughing at us, right?
















68.) Swamp Fox - 09/15/2016
[QUOTE=Bob Peck;43894]
The blue tooth range is sufficient for me. The com link works just fine for me anywhere in my 3-story home. I would estimate effective max range to be approximately 20 meters and that's with my iPhone. My Samsung S5 Droid was slightly less.[/QUOTE]

[QUOTE=DParker;43899]

That'd certainly be sufficient. Then again, the 2.4 GHz band is getting pretty crowded in my house (other Bluetooth devices, wireless phones, numerous WiFi devices, home automation gear, the microwave, the next door neighbors' stuff, etc) so I always run the risk of interference issues with any Bluetooth setup (the few that I do have are operating at ranges that never exceed 10' or so). I believe the unit I ordered runs at 433.92 MHz, which should run into little-to-no interference in my area. [/QUOTE]


You realize our ancestors are laughing at us, right?














69.) Swamp Fox - 09/16/2016
Cooking in medieval Britain:

She thought it was the toadstools, but really it was the blue tooth...


70.) DParker - 09/16/2016
Toadstools are what you get after a meal of frog legs, right?
71.) Swamp Fox - 09/16/2016
:applause:

Three points.
72.) Swamp Fox - 09/16/2016
Here's a recipe I whipped up for high-tech cooks. I haven't tried it yet myself because---well, you know---but I think it should work as long as the grid doesn't go down. (Contact your internet provider for cooking times, which may vary.)



[I]Scale of dragon; tooth of blue,
Witches' mummy; maw and roux
Of Swampy's stove and too-hot oven;
Root of hemlock digg'd by the coven;
Liver of a rutting buck
(Have several beers or it will suck);
Sliver'd in the nighttime mode,
Nose of nerd, and lips of toad;
Thumb bones of a texting geek
Ditch-deliver'd by a whore;
Load some apps and then some more.
If thou think'st Siri's voice is hot,
Then surely you are on the pot.

Double, double toil and trouble;
Fire burn, and caldron bubble.

Cool it with Alexa's blood,
Then the meal is firm and good.


[/I]
For a secret version closer to what Hillary Clinton would make, go here:

[url]http://www.potw.org/archive/potw283.html[/url]

Although it may look more complicated, the beauty of her version is that it really is more convenient as long as you wipe everything as soon as you're done.
73.) DParker - 09/16/2016
Well, my fancy-schmancy wireless thermometer showed up on Wednesday, and I arrived home from work last night to find a big ol' box full of smoker parts on my front doorstep...so I guess I know what I'll be doing tomorrow (some assembly required, so if the wind is just right and you listen very carefully while standing outside you might actually be able to hear me cussing). After that, it's brisket time. On that note, for multiple reasons I've decided to just make the whole thing into a plain old Texas-style smoked brisket and defer the pastrami idea for the next giant hunk of cow. I have too much to do with getting the smoker put together, seasoning it, learning how it works (controlling the temp and smoke levels, etc) to throw in another activity like brining the flat for pastrami. KISS. Plus, the brisket I have is a relatively small one at only 10 lbs, so I wouldn't get much smoked brisket out of just the point.

And doing some more reading last night I realized - much to my wife's dismay (and my dogs' delight) - that if I can get my hands on some fresh oysters and herring I can, after chopping down the mightiest tree in the forest, make my own kippers and smoked oysters. This is cool because one of my favorite little break-time snacks on weekends involves stinking up the family room by downing a tin each of these...



...on Ritz crackers.

This smoker is gonna' be fun.
74.) Swamp Fox - 09/16/2016
Ekke Ekke Ekke Ekke Ptang Zoom Boing!-----:grin::grin::grin:
75.) Swamp Fox - 09/16/2016
[QUOTE=Bob Peck;43982]...it seems most of my buds have ditched the conventional propane approach and gone to the kamado style Green Egg which to me is more hassle than it's worth not to mention the expense.[/QUOTE]

[QUOTE=DParker;43987]Yeah, those things have become enormously popular, and everyone I know who has one swears by it. But from what I can tell they just don't fit what it is that I want to do with either smoking or grilling.[/QUOTE]

[QUOTE=Swamp Fox;43989]Not that I'd ever buy one, but where does a Green Egg fall down on the smoking and grilling, and what is the hassle? ...

[/QUOTE]


So my questions still stand. Eggs use charcoal, don't they? Is the hassle that it's charcoal vs. propane? Or is there something else?

Also, I'm guessing that you can't really do a long smoke in one the way you can in a dedicated smoker or on a cooker with a separate firebox? Or is that not even an issue and there's some style of smoking that you can't do very well with an Egg?

Is the problem with grilling temperature control (on coals)?


Ejamucate me, please.
76.) DParker - 09/16/2016
[QUOTE=Swamp Fox;44021]So my questions still stand. Eggs use charcoal, don't they? Is the hassle that it's charcoal vs. propane?[/quote]



Seriously though, I'm the new guy in the smoker neighborhood and have never used a GE, so I can't tell you what the issues are there. All I know is that I don't like having to fool with charcoal when I don't need to, and that the Eggs are too expensive for me to justify owning one even if I did use charcoal.
77.) Swamp Fox - 09/16/2016
:-).....
78.) bluecat - 09/16/2016
Smoked Oysters. YUM!
79.) crookedeye - 09/17/2016
did jon ever except my tennis challenge?
80.) DParker - 09/17/2016
Well, the smoker is assembled and seasoned, the wireless remote thermometer was tested and works great...and there's 10 lbs of of brisket and 24 chicken wing pieces marinating in the fridge waiting for tomorrow.

[video=youtube_share;RYHwX0PlWAc]http://youtu.be/RYHwX0PlWAc[/video]
81.) crookedeye - 09/17/2016
jesus will look upon you..
82.) Swamp Fox - 09/17/2016
[QUOTE=DParker;44039]Well, the smoker is assembled and seasoned, the wireless remote thermometer was tested and works great...and there's 10 lbs of of brisket and 24 chicken wings marinading in the fridge waiting for tomorrow.

[video=youtube_share;RYHwX0PlWAc]http://youtu.be/RYHwX0PlWAc[/video][/QUOTE]


That really, really is a great song...but nowadays every time I hear it, I think of ketchup.

Just goes to show you that maybe you shouldn't sell the rights to your material, everything considered...
83.) Swamp Fox - 09/17/2016
But then again, ketchup has its place in grilling/bbq...So maybe it's genius...
84.) DParker - 09/17/2016
[QUOTE=Swamp Fox;44041]That really, really is a great song...but nowadays every time I hear it, I think of ketchup. ...[/QUOTE]

When I searched YouTube for the song I had to sift through a dozen '70s Heinz commercials before I found this video.
85.) bluecat - 09/18/2016
[QUOTE=DParker;44039]Well, the smoker is assembled and seasoned, the wireless remote thermometer was tested and works great...and there's 10 lbs of of brisket and 24 chicken wings marinating in the fridge waiting for tomorrow.

[video=youtube_share;RYHwX0PlWAc]http://youtu.be/RYHwX0PlWAc[/video][/QUOTE]

Do you even feel bad that you'll be essentially rendering a flock of chickens flightless?
86.) Swamp Fox - 09/18/2016
That depends...

Is it boneless chickens or free-range that we're supposed to root for?
87.) crookedeye - 09/18/2016
thats how we used to settle are differences back in the 80's.. when we had a problem with someone we would settle it on the tennis court..
88.) DParker - 09/18/2016
[QUOTE=bluecat;44046]Do you even feel bad that you'll be essentially rendering a flock of chickens flightless?[/QUOTE]

[QUOTE=Swamp Fox;44047]That depends...

Is it boneless chickens or free-range that we're supposed to root for?[/QUOTE]

89.) DParker - 09/18/2016
I decided that 6:30am was a good time to fire up the smoker so I could get the brisket started. Just as I did, Mother Nature decided it was an even better time for thunder, rain and 40 mph winds. That's all supposed to disappear by ~9am, so it looks like dinner might be a little late.
90.) crookedeye - 09/18/2016
try the mac and cheese..it'll go good with the brisket..

remember it never happen without pics..
91.) DParker - 09/18/2016
Pics, you say?

The victim, after being divided into the flat and point and having the excess fat trimmed off and then put through 24 hours of marinating in a combination of dry rub (a mix of Stubb's BBQ & Beef Spice rubs) and an injected marinade (Tony Chachere's Roasted Garlic & Herb).


The victim in the execution chamber, having just been brought up to a temperature range of 225-235F (that's as stable as I could get it).


The execution in progress. You have to look very closely to make out the thin blue smoke coming from the top vent, but it's there...and you can definitely smell the mesquite.


The wireless thermometer doing its thing.


12 chicken wings, cut into 24 flats and drums, coated in Stubb's Chicken Spice rub, vacuum packed marinated overnight.


The wings taking their sous vide bath for ~2 hours at 160F, after which they'll be smoked for 20-30 minutes and then flash fried for about a minute in 350F peanut oil in my dutch oven.



Yeah, I wimped out and went with store-bought spices and marinade for this first run. But I had so many other things to do and concentrate on with the new smoker and all that I thought it best not to add more tasks to the exercise than necessary. I'll make my own next time.
92.) Swamp Fox - 09/18/2016
I'd like to see what people are doing with their own rubs and marinades, breaders, etc.

That would be an interesting thread.

Any reason you're finishing the wings in oil rather than throwing them on a flame?
93.) Swamp Fox - 09/18/2016
BTW, the earliest flight I can get is 3:47, so if you can pick me up at the airport at 6, that would be great.

I'll be staying through Monday Night Football, so if you can get me back there for a flight Tuesday morning, that would save me a lot of hassle.
94.) crookedeye - 09/18/2016
looks good..

.you are probally the only guy in texas that smokes with propane...change is good though like what obama said..
95.) DParker - 09/18/2016
[QUOTE=Swamp Fox;44054]I'd like to see what people are doing with their own rubs and marinades, breaders, etc.

That would be an interesting thread.[/quote]

Billy could tell us his secrets...but then he'd have to kill us.

[QUOTE=Swamp Fox;44054]Any reason you're finishing the wings in oil rather than throwing them on a flame?[/QUOTE]

Since they're already cooked from the sous vide I don't want them getting over-done with the heat and time required to crisp them over fire. Also, I was inspired to try this as a variation on what a local brew pub does, which is to smoke them and then flash fry them just to crisp the skin. Since the temp and smoke level I'm keeping the smoker at for the brisket isn't geared toward chicken I thought that cooking them fully in the sous vide bath followed by just 20-30 minutes of brisket-level smoke would do the trick, and that the ~1 minute in the fryer would crisp the skin with no further cooking of the meat.

At least, that's my theory. We'll see.
96.) crookedeye - 09/18/2016
this dinner is going to cost you a fortune.. brisket , peanut oil, smoker..just make sure you stay safe..
97.) DParker - 09/18/2016
[QUOTE=Swamp Fox;44055]BTW, the earliest flight I can get is 3:47, so if you can pick me up at the airport at 6, that would be great.[/QUOTE]

I actually read that in Lumberg's voice.

[QUOTE=crookedeye;44056]looks good..

.you are probally the only guy in texas that smokes with propane..[/QUOTE]

You'd think, but given the number of gas grills and smokers being sold at the local stores I appear to have company.
98.) crookedeye - 09/18/2016
and make sure you dont dry out the brisket..

plus no drinking during the actual smoking process..
99.) Swamp Fox - 09/18/2016
[QUOTE=crookedeye;44037]did jon ever except my tennis challenge?[/QUOTE]

[QUOTE=crookedeye;44048]thats how we used to settle are differences back in the 80's.. when we had a problem with someone we would settle it on the tennis court..[/QUOTE]


I'd second for one of you for a cook-off, or hold someone's jacket for a duel...

I'd be no help at tennis, though.
100.) crookedeye - 09/18/2016
[QUOTE=DParker;44059]I actually read that in Lumberg's voice.



You'd think, but given the number of gas grills and smokers being sold at the local stores I appear to have company.[/QUOTE]

so texas isnt what i heard in the history books then...
101.) Swamp Fox - 09/18/2016
LOL...


Ouch!
102.) DParker - 09/18/2016
Remember that I live in the Dallas area...which some contend isn't really Texas anyway.
103.) crookedeye - 09/18/2016
i'm going to start a "black lifes matter" rally here in omaha maybe come monday..i have no life, no job, plus nothing else to do on a monday except see what i can get free from the man..
104.) Swamp Fox - 09/18/2016
Fish are easier to catch on Mondays, plus bucks walk around as if their brains fell out.

Or you could start a blog. That's where the money is.

Well, that and comedy writing.
105.) DParker - 09/18/2016
The wings are done with their bath and have spent 30 minutes keeping the brisket company in the smoker followed by 2 minutes in hot oil. Another advantage of this sequence that I discovered is that the smoker time dries the surface of the wings so that they can go right into the fryer wthout me needing to take a paper towel to them and take half the spice rub off in the process.


My son and I each sampled one at this point...and the meat was incredibly moist (thanks to the sous vide) but not at all greasy, and the seasoning was excellent (I might not bother with making my own rub after all). There was enough mesquite flavor to know that they'd been smoked, but I think I would have liked just a [i]little[/i] bit more. Maybe 40 minutes next time. The skin could have been just a tad crisper too, but I think that's because I got impatient and put too many in the fryer at the same time (2 batches of 12, when I probably should have done 3 batches of 8 instead).

Still, it's Sunday and football is on..so the wings need a light coating of Buffalo sauce to make things right. Some sweet poato fries and bleu cheese dressing complete the ensemble.


The downside? I don't think I'm going to have room for brisket tonight. But who knows when that'll be ready. It just broke the stall it hit at 140 over 3 hours ago, and is only now at 149...with a target temp of 185.
106.) crookedeye - 09/18/2016
wings look good ..billy would be proud of you..i rememeber i did a bone in pork shoulder amd i had people coming over for a fiesta.. the temp wasnt even close to being done when we where suppose to eat...luckily i read chunkys bbq for begginners...i had to do my comdey act and clown suit to entertain the quest for 2 hours while handing out pieces of candy...trust me that went on for another 4 hrs...
107.) DParker - 09/18/2016
Good call. You can't go wrong handing out candy.
108.) DParker - 09/19/2016
I pulled the brisket at 186F. It doesn't feel as tender as I'd like when I stick the instant read thermometer in it so I would have liked to have left it in longer. But the natives are getting restless and the Packers game is going to be on soon, so I have to risk it. A half hour of resting and then some slicing will tell the tale.
109.) DParker - 09/19/2016


We have a smoke ring! It's not as falling apart tender as I hoped, but tender enough. It's cuttable with a fork. I was concerned that I might have trimmed too much of the fat off, but I think what's left is just right. The bark is is both tasty and has decent crust to it. Between the smoke, the rubs and the injected marinade there is tons of flavor.

All-in-all not a brilliant first result, but a more than acceptable one. Once I got the temperature dialed in and stabilized the smoker did its job well. The gas valve knob is a bit crude though (as I'd read it was), making fine temperature adjustments a bit tricky. I can definitely see the benefit of adding a needle valve between the tank and the smoker, so that's on my to-do list now.
110.) Swamp Fox - 09/19/2016
Hey, I've been sitting here in front of Terminal A for over three hours! Just sayin'...:tap:
111.) DParker - 09/19/2016
[QUOTE=Swamp Fox;44072]Hey, I've been sitting here in front of Terminal A for over three hours! Just sayin'...:tap:[/QUOTE]

Well no [i]wonder[/i] I didn't find you at terminal E. I never got your text and I thought you were flying Delta instead of American. Bummer. I had the "Dr. Galackowitz" sign and everything. I was even going to give you the full VIP treatment (not to be confused with the full Monty) and let you ride in the cab instead of the bed.
112.) billy b - 09/19/2016
[QUOTE=DParker;44071]

We have a smoke ring! It's not as falling apart tender as I hoped, but tender enough. It's cuttable with a fork. I was concerned that I might have trimmed too much of the fat off, but I think what's left is just right. The bark is is both tasty and has decent crust to it. Between the smoke, the rubs and the injected marinade there is tons of flavor.

All-in-all not a brilliant first result, but a more than acceptable one. Once I got the temperature dialed in and stabilized the smoker did its job well. The gas valve knob is a bit crude though (as I'd read it was), making fine temperature adjustments a bit tricky. I can definitely see the benefit of adding a needle valve between the tank and the smoker, so that's on my to-do list now.[/QUOTE]


It does look good but the magic take brisket off internal temp
is 195*
113.) DParker - 09/19/2016
[QUOTE=billy b;44074]It does look good but the magic take brisket off internal temp
is 195*[/QUOTE]

That's what I was shooting for (or more accurately, somewhere between 190-200). But like I said, time became an issue and I had to punt. If the weather had cooperated and let me start it at 6:30am instead of 9:00am that would have been perfect, I think.
114.) bluecat - 09/19/2016
Looks great DP.

I think billy told me that once you get to 175, wrap it in foil as it ascend upwards to your magic 195. You get the heat without losing the moisture.
115.) bluecat - 09/19/2016
found it... I was a little off on the temperature but here is the thread.

[url]http://forums.huntingcountry.com/forums/showthread.php?805-question-about-brisket/page3[/url]
116.) Swamp Fox - 09/19/2016
Okay, one more brisket, and then I want to see some [I]Caveman Surprise[/I] out of one of you:


117.) DParker - 09/19/2016
[QUOTE=bluecat;44079]Looks great DP.

I think billy told me that once you get to 175, wrap it in foil as it ascend upwards to your magic 195. You get the heat without losing the moisture.[/QUOTE]

That's definitely one of the things I need to experiment with. There are a dozen or more things/techniques that there are multiple schools of thought on when it comes to smoking briskets...wrapping being one of the controversies. Wrap or not, Foil vs butcher paper, etc.
118.) DParker - 09/19/2016
[QUOTE=Swamp Fox;44086]Okay, one more brisket, and then I want to see some [I]Caveman Surprise[/I] out of one of you:[/QUOTE]

*grunt* Og like little pearl onions. *grunt*
119.) bluecat - 09/19/2016
So what actually did you cook with the sous vide?
120.) bluecat - 09/19/2016
[QUOTE=Swamp Fox;44086]Okay, one more brisket, and then I want to see some [I]Caveman Surprise[/I] out of one of you: [/QUOTE]

[QUOTE=DParker;44088]*grunt* Og like little pearl onions. *grunt*[/QUOTE]

Og watch evening spear chucking contests while eating smoked mammoth and pterodactyl wings. Leave surprise after.
121.) DParker - 09/19/2016
[QUOTE=bluecat;44090]So what actually did you cook with the sous vide?[/QUOTE]

The wings: [URL="http://forums.huntingcountry.com/forums/showthread.php?2260-May-Billy-have-mercy-on-me&p=44053&viewfull=1#post44053"]http://forums.huntingcountry.com/forums/showthread.php?2260-May-Billy-have-mercy-on-me&p=44053&viewfull=1#post44053[/URL]
122.) bluecat - 09/19/2016
Gotcha. You certainly have attention for detail in your cooking endeavors.
123.) DParker - 09/19/2016
[QUOTE=bluecat;44093]Gotcha. You certainly have attention for detail in your cooking endeavors.[/QUOTE]

Well, you know the old saying....

"Anything worth screwing up is worth screwing up with precision."
124.) Swamp Fox - 09/19/2016
[QUOTE=crookedeye;44068]...luckily i read chunkys bbq for begginners...i had to do my comdey act and clown suit to entertain the quest for 2 hours while handing out pieces of candy...trust me that went on for another 4 hrs...[/QUOTE]

[QUOTE=DParker;44069]Good call. You can't go wrong handing out candy.[/QUOTE]




This guy appears to have him beat, though:

125.) Swamp Fox - 09/19/2016
Does that smoker get burning hot on the exterior?

I know the Smoking Tex is insulated and advertises the exterior doesn't get hot.

I could see getting a propane smoker if it would stand up to the elements and not burn the woods down or harm any poodytats...
126.) DParker - 09/19/2016
[QUOTE=Swamp Fox;44096]Does that smoker get burning hot on the exterior?[/quote]

Hot enough that it might have melted the plastic case of the thermometer transmitter if I'd left it sitting on top instead of dangling from one side. The hottest external parts though are the edges of the door, which you have to be real careful with when you open it to put in more wood, spot check the food, etc.

[QUOTE=Swamp Fox;44096]I know the Smoking Tex is insulated and advertises the exterior doesn't get hot.[/quote]

Which is one of the reasons they're able to command the prices they do, I'm sure.

[QUOTE=Swamp Fox;44096]I could see getting a propane smoker if it would stand up to the elements and not burn the woods down or harm any poodytats...[/QUOTE]

A cover is available for it (which I bought and have on it now). Between the hi-temp paint and the seasoning I did of the interior I suspect it should hold up well.

I can't guarantee the safety of your cats, but the heat was detectable enough from a distance to keep my sniff-happy dogs from burning their noses, in spite of the irresistible aromas emanating from it.
127.) Swamp Fox - 09/19/2016
Well, they know enough to stay away from the grill even when I'm cooking chicken, which is their favorite. The grill doesn't provide a high perch from which to survey your rivals, though, and a nice flat surface on which to take a nap after they have been vanquished. LOL.
128.) DParker - 09/24/2016
While waiting to find out whether Swampy's pork loin brining exercise panned out or if the paramedics were forced to intervene I decided to make a pilgrimage to my favorite meat and seafood monger to see what they had that was interesting. I was thrilled to find that they had a special treat in the fish case. While walleye (and big ones to boot).



I fileted it, removed the skin and cut each filet in half, yielding 4 good portions. (Having not done much fishing for the past couple of years I was glad to find out that my fish disassembly skills hadn't completely abandoned me.) I then covered each piece in a light dusting of Prudhomme's [I]Seafood Magic[/I] on each side and then vacuum sealed each one with a pat of butter for...you guessed it...some sous vide time.

I just took them out of the bath after 40 minutes @ 220F and tranfered them to the preheated smoker where they'll spend the next 30 minutes taking on some applewood flavor. Fingers crossed that I don't dry out, over-smoke or otherwise screw up a bunch of the best freshwater fish on planet.

One lesson learned already though: Cooked flaky fish filets without their skin are [i]far[/i] too delicate to handle with tongs. So at a minimum I'm going to lose point for presentation.
129.) DParker - 09/24/2016
Success, says I.



The smoke flavor is just a hair sharp, even after only 30 minutes. I probably used too large a chunk of wood, and will something smaller next time. That minor flaw aside, the fish is moist and flaky, so at least I didn't ruin it. I think this could really elevate something as humble as, say, tilapia.
130.) bluecat - 09/25/2016
Looks great.
131.) Swamp Fox - 09/25/2016
[QUOTE=DParker;44294]... I was thrilled to find that they had a special treat in the fish case. While walleye (and big ones to boot).



[/QUOTE]

DP---Your office called: Check your voice-recognition software.

Did you mean "wily walleye"?

If "Yes", press "1". If "No" press "2".

If you would like to speak with a representative, yell "Help!"

:wink


If you grease the grill, you can get a fillet off whole (sometimes) with a spatula without it falling apart, but I don't know if that would hold with a smoke vs. a grilling. But I do know it helps with grilling. :beer:
132.) DParker - 09/25/2016
[QUOTE=Swamp Fox;44298]DP---Your office called: Check your voice-recognition software.

Did you mean "wily walleye"?

If "Yes", press "1". If "No" press "2".

If you would like to speak with a representative, yell "Help!"

:wink[/quote]

Yeah, yeah. "Whole" walleye. I spotted that too late, and the forum software wouldn't let me edit the post.


[QUOTE=Swamp Fox;44298]If you grease the grill, you can get a fillet off whole (sometimes) with a spatula without it falling apart, but I don't know if that would hold with a smoke vs. a grilling. But I do know it helps with grilling. :beer:[/QUOTE]

The rack was lubed with spray-on cooking oil, and the fish came off of it with no problem at all. My fubar was trying to use tongs to transfer the filets from a glass dish ONTO the rack, which I should have realized was stupid before I tried it. I blame the cold I woke up with this morning, and the fact that my wife was in Waco with her sister, our daughter and granddaughter...leaving me alone with no adult supervision.
133.) Swamp Fox - 09/25/2016
Remember: Nyquil is neither a cordial nor an aperitif!

And it's not a floorwax, either...
134.) DParker - 09/25/2016
[QUOTE=Swamp Fox;44304]Remember: Nyquil is neither a cordial nor an aperitif!

And it's not a floorwax, either...[/QUOTE]

[URL="http://www.nbc.com/saturday-night-live/video/shimmer-floor-wax/n8625"]Shimmer. It's a floor wax [i]and[/i] a desset topping.[/URL]
135.) bluecat - 09/25/2016
You make funny.
136.) DParker - 10/01/2016
After I got back from this morning's season opener with my cooler bereft of deer carcass I got the urge to smoke some cheese curds. I didn't have any rolling papers so I decided to do it this way instead:



"A-Maze-N" cold smoking tube full of applewood pellets. Should give me about 3 hours of smoke:

137.) billy b - 10/01/2016
A little smoke goes a long was on cheese, test & proceed carefully.
138.) DParker - 10/01/2016
[QUOTE=billy b;44466]A little smoke goes a long was on cheese, test & proceed carefully.[/QUOTE]

Right you are. I had planned on leaving them in for 3 hours based on what I'd read from others, but I decided to check them every 30 minutes by tasting a small curd in each batch...and ended up taking the yellow ones out after only 90 minutes, and the white ones after 2 hours. And the only reason I left them that long was because of the other lesson I learned: In spite of the term "cold smoking" the smoldering pellets in the tube generated a fair bit of heat, and after 30 minutes with the door closed the curds had softened and were on the verge of beginning to melt. So I opened the smoker door for the remainder of the time, which of course let most of the smoke escape without touching the curds. But enough did that they took on plenty of flavor from it, and they stayed cool emough to not melt.

It's an interesting flavor that they ended up with. Sort of a cross between cheese and toasted marshmallow...but in a not disgusting way. It's actually quite good. Now I'm going to vacuum pack them and keep them in the fridge for 2 weeks until I fry them coated with panko bread crumbs and wrapped in bacon for a little get-together at my daughter's house.
139.) Swamp Fox - 10/02/2016
[QUOTE=DParker;44467]... Now I'm going to vacuum pack them and keep them in the fridge for 2 weeks until I fry them coated with panko bread crumbs and wrapped in bacon...[/QUOTE]


I like the way you think...


140.) DParker - 10/02/2016
[QUOTE=Swamp Fox;44468]I like the way you think...[/QUOTE]

141.) Swamp Fox - 10/02/2016
LOL...:grin:
142.) billy b - 10/02/2016
I usually freeze them before I shrink wrap, they hold shape & don't stick together.
143.) DParker - 10/02/2016
[QUOTE=billy b;44471]I usually freeze them before I shrink wrap, they hold shape & don't stick together.[/QUOTE]

That makes sense. I'll try that next time.
144.) DParker - 10/03/2016
[QUOTE=Swamp Fox;44470]LOL...:grin:[/QUOTE]

It's been 30 years now since I've been able to hear the phrase, "I like the way you think" without having that scene immediately play itself out in my head.
145.) Swamp Fox - 10/03/2016
I think it says something when Sam Kinnison is in your head, but I'm afraid to explore it too deeply, myself. :wink

The other line of his that I can remember with absolutely no prompting is "It's a desert!"


LOL :shocked:
146.) DParker - 10/03/2016
[QUOTE=Swamp Fox;44500]I think it says something when Sam Kinnison is in your head, but I'm afraid to explore it too deeply, myself. :wink[/QUOTE]

I think it says that the others who got in there before him left the door open.
147.) bluecat - 10/03/2016
[QUOTE=DParker;44465]After I got back from this morning's season opener with my cooler bereft of deer carcass I got the urge to smoke some cheese curds. I didn't have any rolling papers so I decided to do it this way instead:



"A-Maze-N" cold smoking tube full of applewood pellets. Should give me about 3 hours of smoke:

[/QUOTE]

[QUOTE=billy b;44466]A little smoke goes a long was on cheese, test & proceed carefully.[/QUOTE]

Yep, a couple of hours is probably all they need. Looks good DP.
148.) DParker - 10/03/2016
[QUOTE=bluecat;44508]Yep, a couple of hours is probably all they need. Looks good DP.[/QUOTE]

Thanks. They did turn out pretty good...I just forgot to take an "after" photo before I vac-packed 'em.

And I don't know what happened to the original link to the pic of the A-Maze-N cold smoker tube in my post, but I've fixed it now.
149.) bluecat - 10/03/2016
What kind of cheese? It's a pretty easy process that leaves normal people baffled as to how one could possibly do this most complicated method. :wink

It will be our little secret. Makes great Christmas gifts.

I smoked some expensive Havarti, Swiss and good old Cheddar. The Cheddar was my favorite. The smoke didn't treat the intricate flavor of the Havarti as well. Smoked Swiss is pretty good. Being porous, cheese really soaks it up.
150.) DParker - 10/03/2016
[QUOTE=bluecat;44526]What kind of cheese?[/QUOTE]

Curds from just basic white and yellow cheddar. Since I'm not in dairy country I can't get truly fresh curds...with "fresh" defined as "squeak when you bite them"...so they're just not as enjoyable as they were in Wisconsin. As such I thought that smoking and frying them would make them more interesting. We'll see.
151.) billy b - 10/04/2016
Where are you buying the curds? Out here in the country we don't have things like that
152.) DParker - 10/04/2016
[QUOTE=billy b;44535]Where are you buying the curds? Out here in the country we don't have things like that[/QUOTE]

I havs a couple of local sources. There's a "Jerkey Outlet" nearby in Garland that carries beef jerkey, hot sauces, various novelty food items and vacuum packdx curds...at inflated prices. But this batch I found at a Central Market, tucked off in the corner of their large cheese section in some plastic tubs. Of course we can't get them in their highly prized squeaky fresh condition here, but they're still good for this sort of application.
153.) Swamp Fox - 10/04/2016
[QUOTE=DParker;44537] Of course we can't get them in their highly prized squeaky fresh condition here, but they're still good for this sort of application.[/QUOTE]


Well, with Obama wearing them out fighting ISIS and Assad virtually by themselves, what do you expect?

Hillary will want to get her hands on some, too, so you better stock up while you can.
154.) DParker - 10/04/2016
[QUOTE=Swamp Fox;44543]Well, with Obama wearing them out fighting ISIS and Assad virtually by themselves, what do you expect?

Hillary will want to get her hands on some, too, so you better stock up while you can.[/QUOTE]

These ones look like they might squeak if you bite them (gently, of course). Then again, they might just disembowel you where you stand and put your head on a pike on the outskirts of town as an example. But, hey...no risk, no reward...right?

155.) Swamp Fox - 10/04/2016
:applause:


Are we sure the redhead's Kurdish, though? :-)

Looks like a nice Irish girl...LOL
156.) DParker - 10/04/2016
Maybe that's why her name is "Naza O'Beritan".
157.) bluecat - 10/04/2016
She's just a red herring.
158.) Swamp Fox - 10/04/2016
LOL...But she goes by "Molly."


:grin:
159.) DParker - 10/10/2016
Another post-hunt smoker exercise. St. Louis style pork ribs.



I made a rub yesterday using salt, pepper, cayenne, paprika, cumin, garlic powder, onion powder, brown sugar and just a touch of chili powder. I gave the rib rack a good coating of rub on both sides, wrapped it in cellophane and left it in the fridge overnight. My son and I got back from our morning hunt (we saw 2 decent bucks, one of which he got a shot at...and completely missed when some guy hunting squirrels nearby lit off his 12 gauge just as my son was releasing) just before noon, at which time the ribs went in the smoker with just a few small chunks of mesquite. They spent 6 hours in there with the temperature fluctuating between 225-250 (cool, breezy day) and a spritz of apple juice every hour. I opted to skip the traditional foiling. The results:



They were delicious and juicy as all get-out, but a little fatty...even for pork ribs. The only thing I'd do different is either cut the temperature down a bit or cut the cooking time by an hour. They were actually a little [I]too[/I] tender. I like the meat to almost (but not quite) fall off the bone, but still have a little bit of chew to it. But these were borderline mushy. So, one flaw I can easily correct next time.
160.) bluecat - 10/10/2016
Very nice.
161.) Swamp Fox - 10/10/2016
I'm going to have to get some pro photography tips from you. You always have great food-and-drink pics.

I was reading a crockpot recipe recently and they were warning about the meat actually falling off the bone and I wondered about that until this reminder. But you REALLY have to overcook something in a crockpot for meat to get mushy. I'm surprised it's even possible in a smoker.

How does that work? Moisture from the water pan?
162.) bluecat - 10/10/2016
Tell me about St. Louis style ribs. I hear that often and don't know if that is the cut of meat or the spices used.
163.) DParker - 10/10/2016
[QUOTE=Swamp Fox;44627]I'm going to have to get some pro photography tips from you. You always have great food-and-drink pics.[/quote]

Here's my secret:

I upgraded from the Galaxy S4 to the Galaxy S7 Edge, which has a much better camera and software that, combined, are able to compensate for my utter lack of photography skills. Seriously, go back to some of the older threads from a year or more ago and look at how grainy and generally awful most of my posted pics were.

[QUOTE=Swamp Fox;44627]I was reading a crockpot recipe recently and they were warning about the meat actually falling off the bone and I wondered about that until this reminder. But you REALLY have to overcook something in a crockpot for meat to get mushy. I'm surprised it's even possible in a smoker.

How does that work? Moisture from the water pan?[/QUOTE]

I think it was largely due to the extra fat on the ribs combined with the prolonged cooking time. On the plus side, they couldn't have been more juicy. I didn't put any water in the pan, seeing as how I was spraying the ribs with apple juice every hour. Plus, using water tends to slow the cooking of the meat due to evaporative cooling. However, I plan on pickup up a bag of play sand (the stuff they sell for kids' sandboxes, so it has no chemical additives in it) and filling the water pan with that to act as a heat sink, in the hopes that it will stabilize the smoker temperature some.

[QUOTE=bluecat;44631]Tell me about St. Louis style ribs. I hear that often and don't know if that is the cut of meat or the spices used.[/QUOTE]

It's the cut. Specifically, it a rack of full spare ribs that has had the breastbone section trimmed off, leaving a more-or-less rectangular rack of ribs. Here's a pretty good explanation of it: [URL="http://www.seriouseats.com/2014/05/how-to-trim-pork-spare-ribs-st-louis-style.html"]Serious Eats: How to Trim Pork Spareribs Into a St. Louis-Style Cut[/URL]
164.) bluecat - 10/10/2016
[QUOTE=bluecat;44631]Tell me about St. Louis style ribs. I hear that often and don't know if that is the cut of meat or the spices used.[/QUOTE]

[QUOTE=DParker;44632]
It's the cut. Specifically, it a rack of full spare ribs that has had the breastbone section trimmed off, leaving a more-or-less rectangular rack of ribs. Here's a pretty good explanation of it: [URL="http://www.seriouseats.com/2014/05/how-to-trim-pork-spare-ribs-st-louis-style.html"]Serious Eats: How to Trim Pork Spareribs Into a St. Louis-Style Cut[/URL][/QUOTE]

Thanks. Nice reference.

Does that mean you can have St Louis style ribs with either pork or beef?
165.) bluecat - 10/10/2016
I don't have an S7 but their camera is really really good. I have an S5 and even that camera was light years ahead of my digital camera.
166.) DParker - 10/10/2016
[QUOTE=bluecat;44638]Thanks. Nice reference.

Does that mean you can have St Louis style ribs with either pork or beef?[/QUOTE]

I'm no authority on the subject, but I think it only applies to pork ribs. At least, I've never seen the term used WRT beef.

But now you have me wanting beef ribs.
167.) DParker - 10/19/2016
[QUOTE=DParker;44064]Remember that I live in the Dallas area...which some contend isn't really Texas anyway.[/QUOTE]

For instance...

[URL="http://www.dallasobserver.com/restaurants/vegan-brisket-its-a-thing-at-this-new-dallas-vegan-restaurant-and-its-pretty-good-8816822"]Vegan Brisket? It's a Thing at This New Dallas Vegan Restaurant, and It's Pretty Good[/URL]

Ironically that's located near the game processor I use. If I manage to kill something this year I'm going to make a point of strapping it to the hood and driving slowly past the vegan brisket eaters while they're sitting out on the veranda eating their...whatever that stuff really is.
168.) bluecat - 10/19/2016
I think Seitan is the substance used when vulcanizing rubber.
169.) DParker - 10/19/2016
[QUOTE=bluecat;45011]I think Seitan is the substance used when vulcanizing rubber.[/QUOTE]

I don't think there's much call for that, what with Vulcans only getting that itch once every 7 years and all.

170.) Swamp Fox - 10/19/2016
[QUOTE=DParker;45010]For instance...

[URL="http://www.dallasobserver.com/restaurants/vegan-brisket-its-a-thing-at-this-new-dallas-vegan-restaurant-and-its-pretty-good-8816822"]Vegan Brisket? It's a Thing at This New Dallas Vegan Restaurant, and It's Pretty Good[/URL]

[/QUOTE]



171.) Swamp Fox - 10/19/2016
[QUOTE=DParker;45012]I don't think there's much call for that, what with Vulcans only getting that itch once every 7 years and all.

[/QUOTE]




Are you sure that it's the itch not happening vs. the stellar planes not aligning?


Asking for a friend...
172.) DParker - 10/19/2016
[QUOTE=Swamp Fox;45014]Are you sure that it's the itch not happening vs. the stellar planes not aligning?


Asking for a friend...[/QUOTE]

You know, there are mail-order companies in Mexico. Plain brown wrappers and everything.
173.) Swamp Fox - 10/19/2016
The last time I paid $15 for meatless Salisbury steak and $12 for a gin-and-spinach-juice cocktail was in 10 hours of hallucinatory dreams right after pulling an all-nighter in college, taking an 8 AM philosophy essay exam, and going home to eat the product of a whole box of pancake mix, half a stick of butter and a third of a bottle of Aunt Jemima...
174.) Swamp Fox - 10/19/2016
[QUOTE=DParker;45015]You know, there are mail-order companies in Mexico. Plain brown wrappers and everything.[/QUOTE]


I'll pass along the information...
175.) DParker - 10/19/2016
[QUOTE=Swamp Fox;45016]The last time I paid $15 for meatless Salisbury steak and $12 for a gin-and-spinach-juice cocktail was in 10 hours of hallucinatory dreams right after pulling an all-nighter in college, taking an 8 AM philosophy essay exam, and going home to eat the product of a whole box of pancake mix, half a stick of butter and a third of a bottle of Aunt Jemima...[/QUOTE]

Host: "I noticed you had a PhD, an M.A. and a B.A. What have you been doing with all that knowledge?"

Bob Bitchin': "Makin' candles, man."
176.) Swamp Fox - 10/19/2016
LOL...



:applause: