Meat smoking

[Ankf00]

Anyone with a Safeway store close could check there. They have packer cut briskets in cryo bags in back, but rarely display them at the counter. I've been happy with the results the few times I've bought them.
oc

holla, yo. asked the dude at the counter, he went back, chopped off the hunk of cow i wanted, vac-packed it, slapped the label on it, and i was on my way :)

[oddlycalm]

Having tried expensive cuts for smoking my conclusion is that it's money wasted. After 12-15hrs of smoking even the toughest cut is fork tender and extra fat just means more trimming and longer cook times.

We have some great Q restaurants here as well, the best only 5 minutes from home, but open flame cooking goes on around the world and I like more than four basic choices. I rarely cooked pulled pork or ribs and I probably do no more than a half dozen briskets a year at this point.

This weekend it's Asian pork shanks with a 5 spice rub, cooked until the meat is not quite falling off the bone and well blackened on the outside, then served with a dipping sauce, saffron rice and grill wok veggies. I lifted the idea from a local place the serves them as appetizers. They braise their's in liquid but it occurred to me that smoking.... well, you get the idea.

oc

[Ankf00]

those agroids are finally good for something...


It's a mouthful to say "monounsaturated fatty acids," those good-for-you oleic acids found in things such as olive oil, avocados and peanuts that studies have shown help lower heart attack risk and aid in cancer prevention. Wouldn't you rather have a mouthful of brisket or corned beef instead? The good news is that Texas A&M researchers have found that the brisket cut of a corn-fed cow has nearly as much oleic acid as olive oil.
...

If you're a fan of Rudy's extra moist brisket, you're in luck. That juicy, flavorful meat comes from the point section of the brisket, which A&M researchers determined to have the most oleic acid.


http://www.austin360.com/food_drink/content/food_drink/stories/2008/05/0514foodmatters.html

[Ankf00]

anyone got tips for smoking some cabrito?

mmm, goat-y.

[chop456]

Yes - braise it instead. :D

I'm thinking of buying a Weber WSM. Anyone own one? The prices are killing me. I think I might just put a spoiler and some chrome exhaust tips on my old Brinkmann.

[Ankf00]

highly pricey but highly convenient, will hold temp w/in 15F for 8 hrs or better. in the fall the 18 1/2"s were $190 on amazon. the new 22" model is so not worth it though, not at that price.

[G.]

anyone got tips for smoking some cabrito?

mmm, goat-y.

Make sure your neighbors haven't lost a dog recently.

:laugh:

[Methanolandbrats]

"Texas A&M researchers have found ......" :rofl::rofl: That's the first place I'd go for solid research.

[oddlycalm]

Make sure your neighbors haven't lost a dog recently. :laugh:
Amen to that, especially if the lost one the same color as the intended goat. :o Spit roasting it whole out in the open is probably not the best idea either. Just too much similarity in size between a young goat and a dog. :D

oc

[Ankf00]

yea, I don't think the folks in the 20M condos atop the hill would appreciate me digging a hole in the middle of their park

http://fromargentinawithlove.typepad.com/photos/uncategorized/2008/04/25/dsc05016.jpg

and I read your post on the kamado forums, always go sans heuvos :D

[devilmaster]

so even though I have an open restaurant tonite, I swiped one of the Garland ovens for myself and threw a cast iron skillet filled with hardwood right on top of some bricks right over the burner....

Add that wonderful recipe from one of yous about the atomic buffalo turds and we're eatin good food. Threw a couple catfish in there for good measure. :)

[Dvdb]

Anyone try the stovetop smoker?

[Methanolandbrats]

yea, I don't think the folks in the 20M condos atop the hill would appreciate me digging a hole in the middle of their park

http://fromargentinawithlove.typepad.com/photos/uncategorized/2008/04/25/dsc05016.jpg

and I read your post on the kamado forums, always go sans heuvos :D I think I see the Blessed Virgin on that thing.

[cameraman]

I think I see the Blessed Virgin on that thing.

God damn you, I just sprayed coffee on a brand new monitor:cry:

[Sean Malone]

so even though I have an open restaurant tonite, I swiped one of the Garland ovens for myself and threw a cast iron skillet filled with hardwood right on top of some bricks right over the burner....

Add that wonderful recipe from one of yous about the atomic buffalo turds and we're eatin good food. Threw a couple catfish in there for good measure. :)

I've been on an South Asian kick lately. Tonight I'm doing pho ga and bun ga nuong for some friends. I've mastered both dishes except for the grilled chicken for the bun salad. And here I thought the sauces were the hard part and the meat was a breeze! Mine's OK, I've been doing it on my gas grill after 30 minutes marinating in a jazzed up nuoc cham, but it's just not how I've had it up in DC. It has to be the little hibachi's they use and the low heat coals. Anyone have any tips (other than getting a wood burning hibachi)?

[oddlycalm]

yea, I don't think the folks in the 20M condos atop the hill would appreciate me digging a hole in the middle of their park

Well certainly not if you don't send out invites...:gomer: BTW, great pic. :D :thumbup:

oc

[devilmaster]

That one Garland oven is now off limits for regular restaurant service :laugh:

It's my jury rigged smoker from now on... two racks of ribs tonite... staff meal! ;)

[Ankf00]

no go on His Blessed Goatito. no brisket for less than $9/lb in this f'ing town either, buncha nieman ranch eating hippies :mad:

pork shoulders, ribs, and chicken quarters, win. and now i'm going to bed

[cameraman]

Okay I had Mountainland Orchards Apple Salad, Belgian Endive, Arugula, Champagne Vinaigrette, Melting St. Andre Cheese Toast followed by Potato Gnocchi, Seared Mushrooms, Madeira, Basil, Parmesan-Porcini Butter followed by Maple Brined Pork Porterhouse Chop, Beehive Cheddar Grits, Roasted Mushrooms, Apple-Fennel Slaw, Calvados Cider Butter with house vanilla ice cream/raspberry sorbet for dessert. Toss a few Tanqueray '10' & tonics and a few glasses of Taurino “Riserva” ’04, Salice Salentino and you have a very nice meal and no dishes to wash.:thumbup:

[Ankf00]

Okay I had Mountainland Orchards Apple Salad, Belgian Endive, Arugula, Champagne Vinaigrette, Melting St. Andre Cheese Toast followed by Potato Gnocchi, Seared Mushrooms, Madeira, Basil, Parmesan-Porcini Butter followed by Maple Brined Pork Porterhouse Chop, Beehive Cheddar Grits, Roasted Mushrooms, Apple-Fennel Slaw, Calvados Cider Butter with house vanilla ice cream/raspberry sorbet for dessert. Toss a few Tanqueray '10' & tonics and a few glasses of Taurino “Riserva” ’04, Salice Salentino and you have a very nice meal and no dishes to wash.:thumbup:

I see nothing in here involving smoking of critter. fail. epic fail.

[cameraman]

I see nothing in here involving smoking of critter. fail. epic fail.
True it was hardwood charcoal not a smoker but only an idiot would put that kind of pork in a smoker.

[oddlycalm]

That one Garland oven is now off limits for regular restaurant service :laugh:

It's my jury rigged smoker from now on... two racks of ribs tonite... staff meal! ;)

Nice, more than one way to part the feline from it's fur. :thumbup: Now that's the path to staff loyalty. :D

This sort of puts an exclamation point on a growing trend I've been seeing in the use of non-specialized equipment to achieve great smoking results.

oc

[eiregosod]

mmm goat

http://www.shaveyourhead.com/2007/103_goat1.jpg

[STD]

http://www.leelau.net/chai/images/southamerica/bbq.JPG

Crispy

[devilmaster]

quiet night in the restaurant, so more atomic buffalo turds and a small pork butt... :)

[STD]

http://farm3.static.flickr.com/2331/2294246275_f52c47c3a6.jpg?v=0

This is the good stuff!

[Ankf00]

http://farm3.static.flickr.com/2331/2294246275_f52c47c3a6.jpg?v=0

This is the good stuff!

did that when Arkansas came a knockin' last fall.

[chop456]

FYI - Bass Pro Shops has their cheapo bullet smoker on sale for $30 right now. The website says $35 - the mailer said $30.

Not a great smoker, but at 1/10th the price of a Weber...

[Michaelhatesfans]

http://farm3.static.flickr.com/2331/2294246275_f52c47c3a6.jpg?v=0

This is the good stuff!



It's just something about seeing that image at first glance with the initials "STD" next to it...:eek:

[STD]

:rofl: :thumbup:

[Don Quixote]

FYI - Bass Pro Shops has their cheapo bullet smoker on sale for $30 right now. The website says $35 - the mailer said $30.

Not a great smoker, but at 1/10th the price of a Weber...
That looks like the pos that I salvaged from my dad's garage a few years back. I am a cheapskate, so anything free is good. However, you'd be better off cooking on flat rocks under the hot sun. I tried to smoke a brisket in that thing one cold day in the fall and after 12 hours it was barely room temperature. :gomer:

[chop456]

^ Nothing 5 or 6 bags of charcoal can't fix. :D

[Ankf00]

don't forget 2 gallons of 85 octane :D

[cart7]

Just picked up one of these.

http://www.charbroil.com/bps/char-broil/char-broil/product/images/1_1_02204809_large.jpg

I got rid of my H20 bullet. That thing lacked a bottom damper and made temp control nearly impossible.

chicken and ribs on Sat
A 12 lb Turkey on Monday.

[G.]

I want one.

I need my meat smoked. :cry:




:saywhat:

[Opposite Lock]

I finally ordered the 18" Smokey Mountain earlier this week. Amazon had the best price I could find. Hopefully it shows up before next weekend. I coulda paid an extra $100 or so to get it by this weekend, but I figured that money could better be applied to meat purchases for the first four or five smokes.

Also ordered this:
Low and Slow (http://www.amazon.com/Low-Slow-Master-Barbecue-Lessons/dp/0762436093/ref=sr_1_1?ie=UTF8&s=books&qid=1242925972&sr=8-1) The author is a mainstay at LTH, a local foodie forum. He used to have all five of his lessons available for free on-line (http://www.lowslowbbq.com/), (lesson 1 is still available there for free), and I've read them all before, but since he now has the book out, they're no longer free.

[Methanolandbrats]

I need my meat smoked. :cry:




Been married a while, eh :gomer:

[Michaelhatesfans]

Been married a while, eh :gomer:

And kids, obviously.

[chop456]

I finally ordered the 18" Smokey Mountain earlier this week.

What's the over/under on neighbor complaints vs. self-invites? :D

[KLang]

My wife and I attended Steven Raichlen's BBQ University last week. Great time if you ever get the chance to attend. :thumbup:

[Dvdb]

That guy always comes off as a douche when I see him.

[Methanolandbrats]

NU----------->Nitrosamine University. :gomer:

[oddlycalm]

That guy always comes off as a douche when I see him.

My initial reaction was exactly the same. He's not a show business guy for certain, but if you try his recipes you'll be eating great food.

When I came across Raichlen I already had my grill and smoke processes under control but I was cooking was the same stuff all the time. It got boring and it was also way too heavy on a regular basis. It was his recipes that got me interested in making Piri Piri sauce from African bird chiles and Argentine Chimichurri which people really like. As I transitioned to cooking mostly fish it was also Raichlen that got me interested in cooking them on an alder or cedar plank.

oc

[chop456]

I smoked a pork butt on a broken 25-year old Weber kettle yesterday and it turned out better than any I've ever made on my smoker. Only used 2 chimneys of charcoal, too. :shakehead

[eiregosod]

anyone have a good roadkill recipe?

[oddlycalm]

anyone have a good roadkill recipe?

Any pit BBQ recipe works for roadkill. Just make sure it's not more than 3 days old. If you can't find any roadkill a haggis is a good substitute.... :gomer:

oc

http://chileheadrush.homestead.com/files/KevInvadesUK/Haggis.jpeg

[Brickman]

My wife looked at me and said with a raised voice... "Why do you need another BBQ?" :mad: {I now have three}

I asked her why she needed another sewing machine? :confused: {She has 7 including a 12' APQS}

She smiled... "nevermind"... and she loved the ribs. :)

http://s7d3.scene7.com/is/image/VikingRange/VCFS303SS?fmt=jpeg&wid=420&hei=470&resmode=sharp2&op_usm=1,1,10,0

• A thermometer located in the center of
door gives precise readings from 50º to
550ºF, (10º - 288ºC) allowing all foods
to be cooked at required temperatures
• Damper located on firebox maintains
airflow control throughout the smoker
and regulates temperature
o Open valve to increase temperature
for high-temp grilling
o Close valve to lower temperature for
“low and slow” items
• Ash/wood box located inside firebox
serves dual function for easy ash
removal and easy wood chunk or chip
loading
• Removable drip tray under unit
captures grease for easy cleanup
• 6.7 cubic ft. of cooking capacity
• Three heavy-duty oven racks with
u-channel rails

[Don Quixote]

Can you plug me into your trust fund.

[oddlycalm]

My wife looked at me and said with a raised voice... "Why do you need another BBQ?"

So domestic dialogue aside, what do you think of the new cooker?

oc

[dando]

Can you plug me into your trust fund.

No crap. I now have BBQ envy...getting by with my ~12 yo Weber gas grill, which does double duty as a 'smoker'. Some damn good brisket and ribs this weekend, tho. :thumbup:

-Kevin

[Brickman]

So domestic dialogue aside, what do you think of the new cooker?

oc

Well attempting to avoid the obvious pun that it "smokes".

It's simply a hoot. Mine has wheels, hopefully it's still here when I get back from the races.

I had previously bought some Curl Leaf Mt Mahogany from http://www.smokedmeats.com/ and put it to soak and used it along with a marinade on my pork ribs.

Slowly raised the temps and at 250 slid in the 5 racks... adjusting the heat is easy but they have an electronic gizmo one can buy to make it even easier.

Domestic dialogue continued: My wife's comment... "who needs BBQ sauce" kind of says it all.

[Brickman]

Can you plug me into your trust fund.

Wish I had one. You would be better off asking to be in her will for her quilting, sewing (http://www.husqvarnaviking.com/us/), embroidery (http://www.apqs.com/) machines... ;)

IMHO... ebay them. :D

[STD]

http://blog.mrseb.co.uk/wp-content/uploads/2009/06/580-vatnsfjordur-hjallur1.jpg

[eiregosod]

http://blog.mrseb.co.uk/wp-content/uploads/2009/06/580-vatnsfjordur-hjallur1.jpg

smoked fish? mmmmmmmmmmm

[STD]

You bet ya!
Nobody is going to make off with it either.

[oddlycalm]

adjusting the heat is easy but they have an electronic gizmo one can buy to make it even easier.

Domestic dialogue continued: My wife's comment... "who needs BBQ sauce" kind of says it all.

She's right, if it needs sauce it means you didn't cook it right.

I'm a big believer in computer draft controls (http://secure.thebbqguru.com/ProductCart/pc/viewCat_P.asp?idCategory=49) for long cooks and what goes hand in hand is having enough insulation so that long cooks are possible without a lot of fire tending or refueling. I lost interest in giving up a nights sleep to cook a brisket some time ago....[/lazy cook}

oc

[oddlycalm]

You bet ya!
Nobody is going to make off with it either.

That may be the best looking smokehouse I've ever seen, both in aesthetics and functional design. Not only does it have great insulation but it clearly has the ability to dump heat quickly as well so it could be used for drying. Newfoundland maybe?

Add a boat, an old truck, a good woman, a dog and a place to live and the rest of the world wouldn't matter. :thumbup:

oc

[Brickman]

She's right, if it needs sauce it means you didn't cook it right.

I'm a big believer in computer draft controls (http://secure.thebbqguru.com/ProductCart/pc/viewCat_P.asp?idCategory=49) for long cooks and what goes hand in hand is having enough insulation so that long cooks are possible without a lot of fire tending or refueling. I lost interest in giving up a nights sleep to cook a brisket some time ago....[/lazy cook}

oc

Well I haven't ordered it... yet (http://www.vikingrange.com/consumer/products/product.jsp?id=prod9600173)

I won't tell her she' right quite yet, at least not on our anniversary. ;)

[oddlycalm]

Well I haven't ordered it... yet (http://www.vikingrange.com/consumer/products/product.jsp?id=prod9600173)

That's the newest version of the one I use. Shotgun Fred makes a good pit control and uses quality thermocouples instead of cheap thermistors. They also sell a wireless version you can monitor in the house and a USB version you can monitor at work.... :gomer:

BTW, are the Viking parts interchangeable with the Stumps parts?

oc

[Brickman]

That's the newest version of the one I use. Shotgun Fred makes a good pit control and uses quality thermocouples instead of cheap thermistors. They also sell a wireless version you can monitor in the house and a USB version you can monitor at work.... :gomer:

BTW, are the Viking parts interchangeable with the Stumps parts?

oc

Latches and ball valve is about it.

The C4 has a better quality dampers, why they didn't incorporate them into the big smoker I don't know...

http://s7d3.scene7.com/is/image/VikingRange/VCQS001SS?fmt=jpeg&wid=420&hei=470&resmode=sharp2&op_usm=1,1,10,0

[TravelGal]

Latches and ball valve is about it.

The C4 has a better quality dampers, why they didn't incorporate them into the big smoker I don't know...



Just so we're straight here, Brickman....you use C4 to cook to your meat? Crankshaft has nothing on you.

For the humor-challenged, it is a joke. Two of 'em in fact.

[Brickman]

Just so we're straight here, Brickman....you use C4 to cook to your meat? Crankshaft has nothing on you.

For the humor-challenged, it is a joke. Two of 'em in fact.

:)

[TravelGal]

:)

Thank for the :)

TravelGuy wants to know if you can find the pieces after you cook them? And how do you get guests who only want their meat very well done?

:rofl: That's why I married him. :rofl:

[Don Quixote]

Don't laugh, what about this one? Separate fire box, the price is right. I can't tell if this is the same one that cart7 bought (see previous page).

http://www.idealtruevalue.com/servlet/the-4981/American-Gourmet-Deluxe-Smoker%2C/Detail

http://www.idealtruevalue.com/catalog/getimage_new_4981_1.asp

[dando]

Don't laugh, what about this one? Separate fire box, the price is right. I can't tell if this is the same one that cart7 bought (see previous page).

http://www.idealtruevalue.com/servlet/the-4981/American-Gourmet-Deluxe-Smoker%2C/Detail

http://www.idealtruevalue.com/catalog/getimage_new_4981_1.asp

Dude, I actually looked @ one almost exactly like that (http://www.sears.com/shc/s/p_10153_12605_07115897000P?keyword=smoker) @ Sears a month or so ago (until the HVAC needed a $600 blower motor :saywhat:). That one seemed a bit too cheap, so I passed on it. However, there is a similar unit @ Lowe's that was much more sturdy AND a bit cheaper. Unfortunately it's no longer listed on their site. The one @ Lowe's was MUCH sturdier and better insulated.

-Kevin

[chop456]

Beware of the size of the space under the grate in the firebox. Those have a tendency to snuff themselves out once the ashes reach the bottom of the grate and you'll have a hard time regulating the temp. IMO, spend the extra $50 and get the WSM. :thumbup:

[Don Quixote]

Beware of the size of the space under the grate in the firebox. Those have a tendency to snuff themselves out once the ashes reach the bottom of the grate and you'll have a hard time regulating the temp. IMO, spend the extra $50 and get the WSM. :thumbup: Did you buy the 18 1/2? I'm not seeing those at anything less than $239 right now. Maybe they will come down as it gets colder.

[dando]

Did you buy the 18 1/2? I'm not seeing those at anything less than $239 right now. Maybe they will come down as it gets colder.

I also considered an electric model @ Lowe's that was nicely insulated and very affordable. I think it's on their site. The wood model I saw had a larger smoke box than the one you posted, and it was ~$30 cheaper. Or you can just catch the Diners, Drive-ins and Dives episode about the guy who runs a BBQ joint with a homemade smoker made from an old commercial fridge. :gomer:

-Kevin

[KLang]

Diners, Drive-ins and Dives

Guilty pleasure, I love that show. :o

[dando]

Guilty pleasure, I love that show. :o

BTW, Guy F. is originally from Cbus. True. :thumbup:

Have you seen that episode? It was hilarious to see how that guy modified that fridge to hot and cold smoke. Tim Allen is envious. :D

-Kevin

[KLang]

BTW, Guy F. is originally from Cbus. True. :thumbup:

Have you seen that episode? It was hilarious to see how that guy modified that fridge to hot and cold smoke. Tim Allen is envious. :D

-Kevin

I don't think I have see that one yet.

I really didn't care for Guy much personally until I watched FoodTV's chefography about him. He really has worked hard and paid his dues to get where he is today.

[dando]

I don't think I have see that one yet.

I really didn't care for Guy much personally until I watched FoodTV's chefography about him. He really has worked hard and paid his dues to get where he is today.

It's a hoot. I've seen it several times. I'm sure it will be around again. I didn't warm up to Guy @ first either, but now I don't mind Guy's Bite and love Diners. Now if they would quite replacing AB with this Ace of Cakes and Challenge shizzle. :irked: :saywhat: Too much reality crap is invading my FoodTV. :mad:

-Kevin

[Ankf00]

electrics == epic fail. unless you remove the heating element and replace with a bowl for wood/coals.

the one in the pic up above is on smaller end of rate space, but if you're not cooking up much will work well enough

[dando]

electrics == epic fail. unless you remove the heating element and replace with a bowl for wood/coals.

the one in the pic up above is on smaller end of rate space, but if you're not cooking up much will work well enough

Obviously not optimal, but when you're a casual smoker and have kids to chase around, it's an option to consider rather than tending to a fire constantly. YMMV. It was actually a nice looking unit.

DQ, one thing I noted about the unit you posted is that the cooking area wasn't very big height wise. There is a shelf that would probably need to be removed to cook anything of decent size. These aren't the same exact models, but it looks like they share some components.

-Kevin

[Ankf00]

have kids to chase around

-Kevin

isn't that why you got married? :gomer:

if you want to not tend after the fire constantly, get the weber smoky mountain, can't beat it on fire consistency short of dropping $500+

[KLang]

I've been using an electric from CookShack. Awesome, repeatable results. :thumbup:

[dando]

isn't that why you got married? :gomer:


That was for beer fetching, which of course resulted in said kids.... :saywhat: :gomer:

-Kevin

[oddlycalm]

I've been using an electric from CookShack. Awesome, repeatable results. :thumbup:

Good advice. If you're serious and use a pit regularly a steel offset is just too much work for a lot of people. My friends that are competition cooks have either gone to electrics or ceramics to ease the workload and for predictable results. My buddy Fred @ BBQ Guru sells a large knockdown/portable electric designed for competition cooks. Staying up all night to feed the beast is fun once in a while (maybe), but if you cook a lot it's just not realistic.

I've stuck with the ceramic because of the wife approval/backyard art factors, plus it allows me to grill and do high temp pizza cooking on it as well, but it's essentially set up to run like an electric. Computer draft control for solid temp control and ramping, charcoal that is 100% carbonized so it has no flavor and the ceramic will burn for 20hrs on one load of coal and wood chunks. Bottom line is an electric would give the same process control without the add-on draft control and special coal.

Something else that I've figured out after a few years of doing this is that while a lot of salt was necessary back in the day to preserve the food it's not necessary today with modern refrigeration, vacuum bag sealers, etc. I've dialed the salt way back in my rubs and recipes. Instead I'm using a lot of different spices and chiles.

oc

[chop456]

Started at 6:45am Saturday. :saywhat: 8 hours of smoke + 2 hours in the oven. Covered it instead of wrapping it, which was a mistake. Wasn't the best tasting I've made but it sure was the prettiest. :tony:

[Opposite Lock]

I've been using an electric from CookShack. Awesome, repeatable results. :thumbup:

I'm itching to pull the trigger on ordering a Cookshack Amerique.

I'm only one season into smoking, and every smoke I've done so far has been on a WSM, which is a well-designed unit, and I've had mostly great results from it, but it's a bit of a chore for hi-rise balcony Q-ing.

I intend to keep smoking year-round, and one thing I've noticed is that all my walking-distance sources for natural lump charcoal and hickory chunks have switched oot their shelf space for these staples to melting salts and fake Christmas trees for the season.:thumdown:

I have no intention of competition Q-ing. And I think I'd Q more like 3-4 times a week if there was no ash/coal/waterpan factor, 'specially since you can cold-smoke in this thing too.

Can't justify a Green Egg here - just too much weight for the balcony, and too immobile. Doubt I'd want to part with the WSM, y'know, just in case there is ever an occasion to bring a smoker on a camping trip, like say a race at Road America.:irked:

Plus the electronic control of this thing sounds :cool:.

Ain't cheap, though. :\

[chop456]

If you DO decide to part with the WSM in the next couple o' months, let me know. If not, I found a place up on 41 that sells split Hickory. A friend and I are planning on buying half a cord, re-splitting it and cutting it into chunks.

Y'in for a share? :gomer:

[miatanut]

Since your aren't fortunate enough to have GI Joe's stocking them year 'round near you, there is still an easier way:
http://jacks-country-store.amazonwebstore.com/category/17112064321/1/Wood-Chips.htm :D

[KLang]

I'm itching to pull the trigger on ordering a Cookshack Amerique.

Amerique is what I have. It is actually a bit bigger then I need but it was the only model with the electronic controls when I bought it. The new Elite models appear to have similar controls. I'm very happy with mine. Made in the USA too. :thumbup:

[Opposite Lock]

If you DO decide to part with the WSM in the next couple o' months, let me know. If not, I found a place up on 41 that sells split Hickory. A friend and I are planning on buying half a cord, re-splitting it and cutting it into chunks.

Y'in for a share? :gomer:

I already had you earmarked as the first call if I decide to part with the WSM.;)

And I am definitely in for a share, just let me know the details. Is this happening soon? I was just about to order a bunch of wood chunks from http://www.smokinlicious.com/ but I might hold off, depending on your schedule.

Thanks KLang for the mention of the Elite. I had previously dismissed the smaller models, mostly because of their lack of the "hold cycle", but your post caused me to go read through a bunch of threads at the Cookshack forum. For the way I will use it, I'm now thinking that the "hold cycle" falls into the category of "nice but not essential". And in terms of capacity the Elite SM025 is probably sufficient for my needs - I doubt I would max out the 4 shelves in the Amerique more than about once a year. Plus, it's almost $1000 less than the Amerique,:eek: making it much easier to contemplate pulling the trigger, (and far more likely that it will get spousal approval).

[cameraman]

If you DO decide to part with the WSM in the next couple o' months, let me know. If not, I found a place up on 41 that sells split Hickory. A friend and I are planning on buying half a cord, re-splitting it and cutting it into chunks.

Y'in for a share? :gomer:

Cutting dry hickory? Have you ever tried that before (he asks fully knowing how fast hickory flooring dulls carbide chop saw blades)?

[KLang]

Thanks KLang for the mention of the Elite. I had previously dismissed the smaller models, mostly because of their lack of the "hold cycle", but your post caused me to go read through a bunch of threads at the Cookshack forum. For the way I will use it, I'm now thinking that the "hold cycle" falls into the category of "nice but not essential". And in terms of capacity the Elite SM025 is probably sufficient for my needs - I doubt I would max out the 4 shelves in the Amerique more than about once a year. Plus, it's almost $1000 less than the Amerique,:eek: making it much easier to contemplate pulling the trigger, (and far more likely that it will get spousal approval).

I seldom use the hold feature. After a few smokes I know about how long things will take, 8lb pork butt about 18 hrs. I normal start it the night before around 10. Middle of the afternoon it's ready to come out and rest until serving time.

[oddlycalm]

For what it's worth, one of the best places I have found for good quality, clean, bark free wood chunks is here. They carry everything from oak to pecan and grape vine.
charcoal store (http://www.charcoalstore.com/c4500/Wood-Chunks)

Since food absorbs the smoke until the outside temp elevates I only use a couple chunks per cook. Since wood more than a year old tastes musty I just buy what I need as I need it. How much variation is there between smoke wood?
hickory smoke test (http://www.nakedwhiz.com/productreviews/hickorychunks/hickorychunks.htm)

oc

[miatanut]

For what it's worth, one of the best places I have found for good quality, clean, bark free wood chunks is here. They carry everything from oak to pecan and grape vine.
charcoal store (http://www.charcoalstore.com/c4500/Wood-Chunks)
oc

:thumbup:

[chop456]

Cutting dry hickory? Have you ever tried that before (he asks fully knowing how fast hickory flooring dulls carbide chop saw blades)?

No, but it's not my saw. :D


I was just about to order a bunch of wood chunks from http://www.smokinlicious.com/ but I might hold off, depending on your schedule.

$40 for 1 cu. ft.? :eek:

I don't see the buying/splitting/cutting being done before 1/1, so go ahead and buy some if you'll need it before then, Daddy Warbucks. :D

[Opposite Lock]

$40 for 1 cu. ft.? :eek:


Yeah, it seems exorbitant at first, but it's more or less in line with the charcoal store that oddlycalm linked. And when I think of the little bags of hickory that I was buying all summer, it might even be slightly cheaper. But I'm planning on going to a Cookshack, which supposedly only uses 1-3 chunks per smoke (as opposed to the 5-6+ chunks I use in the WSM), so it doesn't seem that bad to me. I'm also thinking about ordering chunks directly from Cookshack, mostly out of concern for moisture content. According to the forums there, too green a wood doesn't smoke in the electrics well, especially at lower temperatures, and I've seen a couple posts indicating that too much moisture content can actually hurt the heating element. I'd rather not have to oven-dry my chunks before I use them.

Btw, Cookshack Elites are 10% off through 12/10. Plus you get a free rib rack. Ooh, a free rib rack!:gomer:

[oddlycalm]

1-3 chunks per smoke (as opposed to the 5-6+ chunks I use in the WSM)
True, because electrics and ceramics are so well sealed and insulated you have to be careful of overdoing the smoke and you almost never want to add moisture. With ceramics you can actually get violent flare ups from steam and unburned volatiles when opening the dome if you try to run it like an WSM or offset.

Since we moved to town I don't have the same amount of storage I had for wood and coal and the vineyard where I got a load of grape and barrel chunks every year is now an hour drive rather than 15 minutes. I'd rather deal with a few small boxes and have the postman walk them up to my door.

oc

[KLang]

But I'm planning on going to a Cookshack, which supposedly only uses 1-3 chunks per smoke (as opposed to the 5-6+ chunks I use in the WSM), so it doesn't seem that bad to me. I'm also thinking about ordering chunks directly from Cookshack, mostly out of concern for moisture content. According to the forums there, too green a wood doesn't smoke in the electrics well, especially at lower temperatures, and I've seen a couple posts indicating that too much moisture content can actually hurt the heating element. I'd rather not have to oven-dry my chunks before I use them.

2-3 chunks is what I use everytime. You'll get a small box of Hickory with the smoker. I have purchased additional Hickory and Apple from cookshack. I've had no problems with it. It comes as 2 oz chunks. Most recipes call for 4-6 ounces. You'll figure out what works for you. You should also get a couple packages of spice rubs. Good stuff, I've ordered more.

[Opposite Lock]

My Cookshack finally arrived and is on the balcony getting its inaugural seasoning, and the oven temp just crested the target temp of 200, with wisps of hickory smoke now visible! :D:thumbup:

Air-drying in the fridge is a small bone-in standing rib roast that seems destined to be my first electrically smoked hunk o' meat* and tomorrow's dinner.

At this point I think it's safe to say that my trusty WSM will soon have a new owner from behind the Cheddar Curtain with a proper back yard. ;)


*aside from a couple of hot italians that I'm going to throw in during the last hour or so of the seasoning process to get some eau de fat scent in there.

[KLang]

Christmas dinner to baptize a new smoker? No pressure there. :D

Congrats, Merry Chrismas and good luck.

[oddlycalm]

Congrats on the new cooker. Just in time for the holidays. :thumbup:

BTW, smoked rib roast end cut sliced thin makes an incredible pizza topping. Takes real discipline to any aside though. ;)

oc

[chop456]

At this point I think it's safe to say that my trusty WSM will soon have a new owner from behind the Cheddar Curtain with a proper back yard. ;)

Ooh! Ooh! Ooh! Can I guess? :D

You know where to reach me. :thumbup:

[chop456]

First smoke of the year and first on the 'new' WSM, courtesy of Opposite Lock. :thumbup:

http://farm4.static.flickr.com/3346/4573446773_b1141a4d29.jpg

[oddlycalm]

Fine looking pair of pork butts, nice bark :thumbup:

oc

[Opposite Lock]

First smoke of the year and first on the 'new' WSM, courtesy of Opposite Lock. :thumbup:

http://farm4.static.flickr.com/3346/4573446773_b1141a4d29.jpg

[Earl's Theme]
"Is it wrong? Is it wrong for a man to tell another man that he has some fine looking butt there? No, not at all."
\
http://720lignes.blog.lemonde.fr/files/2010/03/ironside-raymond-burr.1268983465.jpg
[/Earl's Theme]

Glad you're enjoying it. :thumbup:

[devilmaster]

:thumbup: