redbarron77 Posted February 23, 2013 Report Share Posted February 23, 2013 I'm thinking of buying a smoker today. This thread pretty much sold me on one.Do-It!Do-It!Do-It!Do-It!Do-It!Do-It!Do-It!Do-It!Do-It!Submit to the good kind of peer pressure! Quote Link to comment Share on other sites More sharing options...
Brownsfan1 Posted February 23, 2013 Report Share Posted February 23, 2013 Do-It!Do-It!Do-It!Do-It!Do-It!Do-It!Do-It!Do-It!Do-It!Submit to the good kind of peer pressure! We are having crappy weather(rain) here today,so I'm more than likely to go out shopping around after I get off work. Quote Link to comment Share on other sites More sharing options...
Al Z. Heimer Posted February 23, 2013 Report Share Posted February 23, 2013 apparently the gf wants to have family over sunday which is the perfect excuse for me to smoke/grill up some foods. I think I'm gonna do some pulled pork on the smoker but trying to come up with another recipe for something to throw on the grill in the event the weather doesn't cooperate and it takes far longer than I planBrian,go to App Store and search Weber. Download free one-red grill. Some good recipes. Sorry could not post link. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted February 23, 2013 Author Report Share Posted February 23, 2013 We are having crappy weather(rain) here today,so I'm more than likely to go out shopping around after I get off work.Check into propane, it's much easier when starting out. 1 Quote Link to comment Share on other sites More sharing options...
Brownsfan1 Posted February 23, 2013 Report Share Posted February 23, 2013 Check into propane, it's much easier when starting out. Thanks I'll do that. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted February 23, 2013 Author Report Share Posted February 23, 2013 You don't have to baby sit the coals, just monitor your temps and adjust the regulator accordingly. No guess work of opening and closing intakes and exhausts and such. I like charcoal, and its fun to be able to maintain the fire properly, but it takes alot of time and patients. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted February 23, 2013 Report Share Posted February 23, 2013 I started off on charcoal and ended up picking up my propane to compliment it when I was too lazy or last minute to wanna deal with the charcoal. Well after a few months I sold my charcoal because I just loved the propane used it pretty much solely Quote Link to comment Share on other sites More sharing options...
redbarron77 Posted February 23, 2013 Report Share Posted February 23, 2013 Don't listen to the Blasphemers!!!! Charcoal(or real wood) all the way!!!Seriously, both propane and charcoal work great, it's just a personal preference.Enjoy whatever smoker you get, and then have a large cookout so you can show off your skills. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted February 24, 2013 Author Report Share Posted February 24, 2013 Well chatting about BBQ this morn got me goin .... Impromptu smoke, decided to make chicken at 5, ate and done by 730 Quote Link to comment Share on other sites More sharing options...
jporter12 Posted February 24, 2013 Report Share Posted February 24, 2013 What do you use for chicken (wood, rub?). I'm going to be doing a couple whole chickens soon and some tips would be nice! Quote Link to comment Share on other sites More sharing options...
Brownsfan1 Posted February 24, 2013 Report Share Posted February 24, 2013 I went shopping around yesterday and I still haven't pulled the trigger. I'm torn between the convenience of propane and the authenticity of a charcoal/wood burning smoker. I did go get some BBQ yesterday because all of this talk about it made me want some. I think I'm going to go out again today and do some more smoker shopping and riding if our weather does what its supposed to do. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted February 24, 2013 Author Report Share Posted February 24, 2013 What do you use for chicken (wood, rub?). I'm going to be doing a couple whole chickens soon and some tips would be nice!They were pre seasoned at the grocery! I was lazy. =( . There are some good pre made poultry rubs out there. I used apple wood. The nice thing about chicken is that you don't have to slow cook it like pork or brisket. I just fired up the smoker and ran it up to 350 and alittle over an hour later, dinner was served. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted February 24, 2013 Author Report Share Posted February 24, 2013 Porter, something I have wanted to try lately is marinading a whole chicken before I smoked it. I have no idea what I'd use for marinade though. Quote Link to comment Share on other sites More sharing options...
jporter12 Posted February 24, 2013 Report Share Posted February 24, 2013 They were pre seasoned at the grocery! I was lazy. =( . There are some good pre made poultry rubs out there. I used apple wood. The nice thing about chicken is that you don't have to slow cook it like pork or brisket. I just fired up the smoker and ran it up to 350 and alittle over an hour later, dinner was served.Porter, something I have wanted to try lately is marinading a whole chicken before I smoked it. I have no idea what I'd use for marinade though.Yeah, slow for chicken dries it out from what I've been told. I'm not sure how much a rub is going to get through the skin, anyway. I'm thinking about trying it without rub, just lots of smoke. I'm thinking about throwing in a second chip box to get more smoke in a short period of time. I will be posting about it when I do it. Quote Link to comment Share on other sites More sharing options...
20thGix Posted February 24, 2013 Report Share Posted February 24, 2013 Im doing another pork shoulder today. Getting an ealier start on this one. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted February 24, 2013 Author Report Share Posted February 24, 2013 This is currently my favorite rubs. Hellmutts uncle makes themStop in there sometime for some amazing pulled pork http://www.davismeatmarket.com/ Quote Link to comment Share on other sites More sharing options...
20thGix Posted February 24, 2013 Report Share Posted February 24, 2013 This is currently my favorite rubs. Hellmutts uncle makes themStop in there sometime for some amazing pulled pork http://www.davismeatmarket.com/i think they catered in lunch at my work last week. It was good but i think i Hickory River better. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted February 24, 2013 Report Share Posted February 24, 2013 Judd - the Myron Mixon chicken rub is actually pretty damn good!Looks like I'm just trying another MM recipe smoke and doing some baby backs on the smoker and shish kabobs on the grill Quote Link to comment Share on other sites More sharing options...
Bad324 Posted February 24, 2013 Report Share Posted February 24, 2013 Also or chicken I've heard many many good things about Plowboys Yardbird rub. I've yet to try it but its on my birthday list! Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted February 24, 2013 Author Report Share Posted February 24, 2013 i think they catered in lunch at my work last week. It was good but i think i Hickory River better.I don't care for hickory river at all. It just goes to show, it's all personal preference ! Quote Link to comment Share on other sites More sharing options...
Bad324 Posted February 25, 2013 Report Share Posted February 25, 2013 well I half assed the Myron Mixon rib method yesterday and I'm pleased to say its one of my Top 3 rib efforts to date!I rubbed with the MM Basic BBQ Rub a few hours before throwing on the smoker. Smoked in an aluminum pan for 2 hours at about 275*. Poured apple juice in the pan and covered with foil and smoked another hour. I then turned off the smoker, covered the ribs in sauce and put back in the cooling smoker for another 30 minutes. Pulled them out and let rest 10 mins and ate them up!They came out ridiculously fall off the bone tender (the way I like em best although not the preferred competition consistency) with one of the most perfect amount of smoke taste and color I've been able to achieve yet Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted March 30, 2013 Author Report Share Posted March 30, 2013 those look incredible! I have two chuckies going in the smoke in about 2 hours! =) Planning for a day of motorcycle work, in the garage and bbq! On a side note, anyone smoking their easter ham? Heres my plan of attack... Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted March 30, 2013 Author Report Share Posted March 30, 2013 Dr. Chicken’s Double Smoked HamRecipe Number: 124Contributor: johnRating: 10.00 based on 7 votesRate This RecipeReview This Recipe Serves: Glazing SauceCalories Per Serving: NAPreparation Time: NADifficulty: Print Friendly VersionRecipe ReviewsIngredients:½ cup brown sugar ¼ cup maple syrup (use dark grade B real maple syrup if available)(dark grade B has more flavor than grade A) ¼ cup honey 2 Tbsp cider vinegar 1 – 2 Tbsp Worcestershire sauce 2 Tbsp instant coffee granules (use a good brand because it makes a difference) 1 Tbsp dry ground mustard 2 Tbsp orange juice concentrate (a good brand provides better flavor) Blend all ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a viscous or thick looking sauce. Cooking Instructions:Ham should be a fully cooked or partially cooked ½ shank variety or can be shoulder variety (water added can be used, as long as the water added does not exceed 23% water added product.) If it is pre-smoked with hickory, that seems to work out best. Patti/Jean or Cooks among the best, but other varieties can be used! Update: Use a full shank ham if you want. They work wonderful and they leave less good eatin' areas exposed to the heat to dry out. I've cooked up to a 26 lbs full shank ham. Absolutely one of the best too! An uncooked ham works well too. That way you don't have to limit yourself when choosing a ham. Cooking instructions for the oven: Score outer skin of ham to a depth of ½ inch in a crisscross diamond pattern. This will allow the glazing sauce to penetrate below the skin, into the actual ham. Place ham (un-glazed) into a shallow roasting pan or roasting rack. If pineapple and cherries are desired on the outside, add them when you start the glazing process. Cook in oven @ 275° - 300° with a loose tent of aluminum foil over the top for 25 to 30 minutes per lb. Baste with glazing sauce the last hour of cooking time and continue to cook until the ham reaches an internal temperature of 140°. Remove from oven and allow to sit covered for 20 to 30 minutes before carving! Cooking instructions for ceramic cooker cooking: This can be done on a grill over indirect heat or in a water smoker or other type of cooker, again over indirect heat or “low & slow” type cooking. Do not tent over ham if done on grill, water smoker or other cooker. this would prevent smoke from penetrating the ham. Place water soaked chunks of mesquite, hickory or pecan (we prefer the smoke of pecan over all the others) on coals 5 minutes before putting ham on cooker. This will allow the ham to obtain maximum smoke flavor during the second cook cycle. ( the first cook cycle is the cycle the processor uses.) If even more smoke flavor is desired, place ham in freezer for 1 to 1 ½ hours prior to cooking to allow outer edges of ham to start to freeze. Go easy on this procedure. you don’t want the ham frozen hard! If using a water smoker, fill water pan ¾ full with hot water and add 2 cups of orange, pineapple, or orange/pineapple mix, sweetened grapefruit or apple juice to the water. (all of them act as tenderizer as the steam penetrates the meat.) (I use a ¾ full drip pan when cooking on the Eggs, filled with a 50:50 mix of water and orange juice.) Again, cook for 25 to 30 minutes per lb. until internal temp on the ham shows 140°. A couple of books suggest 145° and 160° respectively. Shirley O. Corriher in her book “CookWise” suggests 140°. We found this to be exactly right. After removing from the Egg, it will climb up to 145° internally. The ham will retain it moistness and the flavor will go thru out the ham this way. Update: Pull the ham from the cooker at 135° internal. Even if it is an "uncooked" ham. Jim Minion and I have been playing around on this issue. Both of us feel 135° internal is enough to carry the ham up to 145° internal while you let it rest wrapped in foil for an hour or so. I wrap the ham in a double wrap of heavy duty foil. That seals the juices inside (relatively speaking!) and keeps the ham from starting to dry out during the resting period. The 135° internal tempperature suggestion is right in line with Shirley O. Corriher and her book "CookWise". This is one gal that has her act together! It is a great reference book for a lot of things. Start your cooking process at 225° on the dome thermometer of your ceramic cooker. Then let it gradually creep up to 250° to 260°. The 275° suggested temp. is a mit too high, in my opinion and after cooking 50 to 60 of these over the last 3 or 4 years. Baste ham with glazing sauce every 10 to 15 minutes during the last hour of cooking time. Glazing compound will burn, so do not start glazing the ham until the internal temp of the ham reaches 120°. Someone on another forum suggested removing all the skin before cooking. DON'T!!!!! That's the easiest way to ruin the ham by drying it out.Serving Suggestions:NOTE: The secret to this process is plenty of smoke and the real maple syrup and granular coffee crystals in the glazing sauce. Use a cheaper cut of ham like mentioned before, and people will think you bought an expensive ham that you had to “hock” your kids for! Yuk! Yuk! (see my pun there?) The glazing sauce will give the ham a fantastic taste, smell and color! Update: Use the "Dr. Chicken's Sweet Kiss of Death" injectable marinade recipe to take the ham up 3 or 4 notches. I can't emphasize enough how much the injectable marinade adds to the finished product. You and your family will be in 7th heaven woofing it down. I'm including it in this e-mail. If you start glazing the ham at 120° internal, you'll only have to apply the glaze twice. Do this 30 minutes apart. That way you won't lose a lot of cooking time trying to apply it every 15 minutes. 2 applications of the glaze will do a wonderful job if you make sure you get it into the cut areas. NOTE: Don't use a spiral cut ham the first time out. They tend to dry out too easily! If you are forced to use one, use 1 & 1/2 X the "Sweet Kiss of Death" injectable marinade I suggest. That will prevent it from drying out during the cooking process. Also, be sure you keep your cooker down to that 260° as a maximum on the dome. Someone on another forum suggested removing all the skin before cooking. DON'T!!!!! That's the easiest way to ruin the ham by drying it out.Additional Comments:Dave Spence (Dr Chicken) Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted March 31, 2013 Author Report Share Posted March 31, 2013 Chuckies I did yesterday . Granda080 and my wife seemed to enjoy ! 1 Quote Link to comment Share on other sites More sharing options...
madcat6183 Posted April 1, 2013 Report Share Posted April 1, 2013 That looks amazing, planning to get something on the smoker this weekend. Also gotta get a new grill this week. Quote Link to comment Share on other sites More sharing options...
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