I am a smoker, the BBQ type.

[SpatiallyAware]

I found a really nice early 2000's performer... Passed on the fireball, for usability I want the ash pan thing on the bottom.

 

[SpatiallyAware]

He'll need to get high heat paint, or suffer through toxic paint flaking everywhere at his next bbq.

The general consensus on repairing porcelain is to sand it smooth, fill with high temp high heat jb weld, then spray with high heat engine enamel.

My performer has a couple of blemishes but I'm no concerned. I don't live in an area with salt and it's kept under cover.

 

[Xstatic1]

Since this post a li'l over a year ago...I've made two different recipes.

I'll probably get some hate for sayin' that I can make a killer Pulled Pork sammiches using my crock pot. :biggrin: I have one minor tweak before I can "finalize" the recipe (it's a bit spicy for my liking, so I'll have to decrease the cayenne a wee bit, but otherwise it rockkkkks!). The dry rub has 9 ingredients. The wrapped tenderloins stay overnight in the fridge, then start slow-cooking 'em the following morning.

Here's a pic of most of the ingredients I use (I forgot to grab the Minced Garlic before I snapped the pic), http://twitpic.com/e1nof7 . Serve it on Kaiser Rolls, and if you like Cole Slaw (which I do), then bam, awesome Pulled Pork sammiches!

 

[Hayabusa Rider]

That size chunk should work depending on how large an area you have for wood. Have never used an electric myself.
As for the bark. If you can remove it easily I would. I've used chunks with the bark and the meat turned out fine.

It isn't necessary for peach, but bark won't burn well most times. With an electric smoker (which I have) it's not a good thing to have.

For those using butts, for heaven sakes take out the lymph node or "gland". That stuff is just nasty.

 

[boomhower]

I'm really thinking of getting an electric smoker this year. Been wanting one for a while, just may bite the bullet this year. Anything stand out?

 

[SpatiallyAware]

Since this post a li'l over a year ago...I've made two different recipes.

I'll probably get some hate for sayin' that I can make a killer Pulled Pork sammiches using my crock pot. :biggrin: I have one minor tweak before I can "finalize" the recipe (it's a bit spicy for my liking, so I'll have to decrease the cayenne a wee bit, but otherwise it rockkkkks!). The dry rub has 9 ingredients. The wrapped tenderloins stay overnight in the fridge, then start slow-cooking 'em the following morning.

Here's a pic of most of the ingredients I use (I forgot to grab the Minced Garlic before I snapped the pic), http://twitpic.com/e1nof7 . Serve it on Kaiser Rolls, and if you like Cole Slaw (which I do), then bam, awesome Pulled Pork sammiches!

For what it's worth, I think a lot of this is personal preference. I grew up with a lot of boiled ribs and crock pot pulled pork. It's not bad food.

But, it's not BBQ. I personally don't like the mush, wet texture of crock pot pork and boiled ribs. I greatly prefer BBQ / smoked versions. But I can absolutely understand some people may prefer that texture.

That being said.. I don't see how you can use a dry rub with crock pot pork?

 

[SpatiallyAware]

Since this post a li'l over a year ago...I've made two different recipes.

I'll probably get some hate for sayin' that I can make a killer Pulled Pork sammiches using my crock pot. :biggrin: I have one minor tweak before I can "finalize" the recipe (it's a bit spicy for my liking, so I'll have to decrease the cayenne a wee bit, but otherwise it rockkkkks!). The dry rub has 9 ingredients. The wrapped tenderloins stay overnight in the fridge, then start slow-cooking 'em the following morning.

Here's a pic of most of the ingredients I use (I forgot to grab the Minced Garlic before I snapped the pic), http://twitpic.com/e1nof7 . Serve it on Kaiser Rolls, and if you like Cole Slaw (which I do), then bam, awesome Pulled Pork sammiches!

For what it's worth, I think a lot of this is personal preference. I grew up with my grandmother baking boiled ribs and crock pot pulled pork. It's not bad food.

But, it's not BBQ. I personally don't like the mush, wet texture of crock pot pork and boiled ribs. I greatly prefer BBQ / smoked versions. But I can absolutely understand some people may prefer that texture. My grandfather (on the other side) in the north georgia mountains made BBQ using a backyard brick smoker. This is where I learned 250f with a water pan for the first 1/2 of the cook (IE georgia BBQ)

All of that being said.. I don't see how you can use a dry rub with crock pot pork?

 

[MongGrel]

For what it's worth, I think a lot of this is personal preference. I grew up with a lot of boiled ribs and crock pot pulled pork. It's not bad food.

But, it's not BBQ. I personally don't like the mush, wet texture of crock pot pork and boiled ribs. I greatly prefer BBQ / smoked versions. But I can absolutely understand some people may prefer that texture.

That being said.. I don't see how you can use a dry rub with crock pot pork?

I hope that was broiled and not boiled, he he.

We still broil em, I used to have a smoker.

do some various rubs etc.

I freaking love this little thing, you can can buy bulk peppercorns, then throw in red peppers and an spices you want etc and spin up a usual spice mix full of ready to use rub in about 15 seconds.

Handy little buggers.

http://www.amazon.com/KRUPS-F20342-E...coffee+grinder

When I bought mine a long time ago it was just called a coffee grinder, looks people figured it out

 

[Hayabusa Rider]

I'm really thinking of getting an electric smoker this year. Been wanting one for a while, just may bite the bullet this year. Anything stand out?

I've had a Masterbuilt for 5 years now and it works well. My only complaint is that the water pan rusted out the first year, but that was easy to work around.

One piece of advice is never ever ever trust the thermostat and I don't care if it's a $200 or $2000 I can guarantee it will be off and sometimes enough to make a big difference. The work around is to use a dual probe thermometer. I have a Maverick wireless unit. One probe goes in the meat and the other down the top vent. Just change the setting until you get the desired temperature.

 

[boomhower]

I've had a Masterbuilt for 5 years now and it works well. My only complaint is that the water pan rusted out the first year, but that was easy to work around.

One piece of advice is never ever ever trust the thermostat and I don't care if it's a $200 or $2000 I can guarantee it will be off and sometimes enough to make a big difference. The work around is to use a dual probe thermometer. I have a Maverick wireless unit. One probe goes in the meat and the other down the top vent. Just change the setting until you get the desired temperature.

I may give it a try, the price is certainly right.

 

[MongGrel]

I'm really thinking of getting an electric smoker this year. Been wanting one for a while, just may bite the bullet this year. Anything stand out?

Hadn't really looked at many in a bit but ya made me look..

http://www.homedepot.com/b/Outdoors...yc1vZbx92Z1z0vo0xZ1z0wsca?browsestoreoption=0

 

[SpatiallyAware]

Any suggestions on grilled hot wings/drumsticks?

I've done fried, but I'd like to figure out a good grilled recipes that results in crispy skin.

I think I'm going to try 400-425f direct, then just toss with some wing sauce...?

 

[Hayabusa Rider]

I may give it a try, the price is certainly right.

Electrics are great IMO. One if the things I like to make is brisket and sometimes I'll make pastrami with it. Once you learn the quirks you can apply as much smoke as you need and let the meat finish while you sleep. You can't really do that by other methods. Purists might balk, but I've yet been convinced that smoke "cares" what heated the wood it came from.

 

[Xstatic1]

For what it's worth, I think a lot of this is personal preference. I grew up with my grandmother baking boiled ribs and crock pot pulled pork. It's not bad food.

But, it's not BBQ. I personally don't like the mush, wet texture of crock pot pork and boiled ribs. I greatly prefer BBQ / smoked versions. But I can absolutely understand some people may prefer that texture. My grandfather (on the other side) in the north georgia mountains made BBQ using a backyard brick smoker. This is where I learned 250f with a water pan for the first 1/2 of the cook (IE georgia BBQ)

All of that being said.. I don't see how you can use a dry rub with crock pot pork?

Of course, it's about personal preference. I just happen to have lived in Memphis (one of the BBQ capitals) and now live in Texas. Unfortunately, there is no comparison. Memphis BBQ joints flavor their meats better than here. There are a few more places that are still on my "must try" list here in Texas, like the #1 ranked place is up in Austin called Franklin's (according to http://www.texasmonthly.com/eat-my-words/list-top-50-barbecue-joints ), but having watched all of Franklin's video clips on YouTube AND noting all of the ingredients he mentions, http://www.youtube.com/user/BBQwithFranklin, I wasn't impressed (I'd soooo love to eat my words though when I officially try Franklin's food one of these days).

My attempts in making pulled pork sammiches spawned from having mediocre BBQ here and not wanting to buy a grill/smoker/whatnot.

I lightly smear mustard all around the tenderloins before coating with the dry rub (I got this mustard idea from two people: A relative who does something similar when he makes chicken wings and a YouTube video clip when he grills ribs). I stick holes (with a fork) in the pork, then wrap 'em with plastic wrap, and stick in the fridge overnight.

To help get a sorta smoky flavor ....I use a tablespoon of Liquid Smoke in the crock pot, and for the salt (as part of the dry rub), I use Hickory Smoked Sea Salt, http://www.williams-sonoma.com/products/hickory-smoked-salt/.

 

[MongGrel]

New Orleans is great too, and there are many great ones down here in Tampa Bay area.

One old guy has a smoked BBQ place that was grandfathered into the Dunedin area that is only open a few times a week, just a little shack off Pinellas Trail.

Is similar to Ted Peters Mullet Fishspread down here, I forget his name off hand.

People line up to buy off him.

*edit* Eli's, I went and looked it up if ya ever here, but of course he's not always open

http://www.urbanspoon.com/r/30/341826/restaurant/Tampa-Bay/Elis-Bar-B-Que-Dunedin

 

[SpatiallyAware]

I have exactly duplicated franklin's recipes, both brisket and ribs, and had great results. I think a lot of his magic is about having insane quality meats. His brisket in particular is marbled almost like ribeye. Combined with his use of 'butcher paper' (ie texas crutch) results in super tender meat.

I don't know that I feel like his stuff is the be all end all of BBQ like many believe, but it's easy to say that when I've never tried it.

 

[ElFenix]

crock pot stuff

this is a barbecue thread, take that weak sauce to the slow cooker thread

now live in Texas.

how you doin'

My attempts in making pulled pork sammiches spawned from having mediocre BBQ here and not wanting to buy a grill/smoker/whatnot.

er, gtfo carpetbagger



(that said, there is a lot of mediocre bbq here and many people don't know any better. no chain has good bbq except maybe rudy's because rudy's has an actual pit and burns actual logs. dickie's is the worst barbecue around.)

 

[Xstatic1]

I have exactly duplicated franklin's recipes, both brisket and ribs, and had great results. I think a lot of his magic is about having insane quality meats. His brisket in particular is marbled almost like ribeye. Combined with his use of 'butcher paper' (ie texas crutch) results in super tender meat.

I don't know that I feel like his stuff is the be all end all of BBQ like many believe, but it's easy to say that when I've never tried it.

Yay, you know about Franklin's! The only reason I haven't made it up there yet is the supposedly crazy wait just to get a spot to eat in the restaurant when they open at 11am, since they're only open for lunch and close when they sell-out (which is quite common I hear).

From the video clip, http://www.youtube.com/watch?v=LbzEa_juegs&list=PLJXFUkVvL7g6tSTue1GN9UEbc1K-9u0rE for Pulled Pork, Franklin's only only uses black pepper & salt (1:1 ratio), paprika, onion powder (granulated), garlic powder (granulated).

http://www.youtube.com/watch?v=0eSFdddaRnk&list=PLJXFUkVvL7g6tSTue1GN9UEbc1K-9u0rE...for Pork Spare Ribs, black pepper & salt (2:1 ratio) chili powder, garlic powder (granulated) onion powder (granulated), paprika.

http://www.youtube.com/watch?v=VmTzdMHu5KU&list=PLJXFUkVvL7g6tSTue1GN9UEbc1K-9u0rE for Brisket, only black pepper & salt (1:1)

Are these similar to your recipes?

 

[ElFenix]

Yay, you know about Franklin's! The only reason I haven't made it up there yet is the supposedly crazy wait just to get a spot to eat in the restaurant when they open at 11am, since they're only open for lunch and close when they sell-out (which is quite common I hear).

john mueller doesn't have the wait that franklin does and has better Q. though, with the kimmel appearance john may now have a wait. could also go out to snow's in lexington and get some Q early in the morning without the wait. franklin's place is kinda designed to have a wait in order to help hype.


although if you grew up with sugar coated bbq you may be beyond help.

 

[Xstatic1]

this is a barbecue thread, take that weak sauce to the slow cooker thread

I'll have you know that my Pulled Pork recipe (yes, with a slow cooker!) kicks butt compared to the restaurants I've tried here in Texas. :awe:

The only BBQ joint that stands out here overall so far is Salt Lick (in Driftwood). Been to City Market in Luling, Black's BBQ in Lockhart, a few places locally. Which of these places on this list should I try? http://www.texasmonthly.com/eat-my-words/list-top-50-barbecue-joints

 

[Xstatic1]

john mueller doesn't have the wait that franklin does and has better Q. though, with the kimmel appearance john may now have a wait. could also go out to snow's in lexington and get some Q early in the morning without the wait. franklin's place is kinda designed to have a wait in order to help hype.


although if you grew up with sugar coated bbq you may be beyond help.

Coolness! All added to "my list". :thumbsup:

 

[ElFenix]

I'll have you know that my Pulled Pork recipe (yes, with a slow cooker!) kicks butt compared to the restaurants I've tried here in Texas. :awe:

The only BBQ joint that stands out here overall so far is Salt Lick (in Driftwood). Been to City Market in Luling, Black's BBQ in Lockhart, a few places locally. Which of these places on this list should I try? http://www.texasmonthly.com/eat-my-words/list-top-50-barbecue-joints

did you go for dinner? bbq places are usually better at lunch (because the meat's been holding all day - worse on weekdays). city market has been going downhill. brisket is inconsistent - again, better before noon.

there's a place up near killeen that is making some pretty kick ass Q and is just starting to get on the radar, i'll see if i can find it's name. edit: miller's in belton


what did you like about salt lick, in particular?

 

[SpatiallyAware]

Yay, you know about Franklin's! The only reason I haven't made it up there yet is the supposedly crazy wait just to get a spot to eat in the restaurant when they open at 11am, since they're only open for lunch and close when they sell-out (which is quite common I hear).

From the video clip, http://www.youtube.com/watch?v=LbzEa_juegs&list=PLJXFUkVvL7g6tSTue1GN9UEbc1K-9u0rE for Pulled Pork, Franklin's only only uses black pepper & salt (1:1 ratio), paprika, onion powder (granulated), garlic powder (granulated).

http://www.youtube.com/watch?v=0eSFdddaRnk&list=PLJXFUkVvL7g6tSTue1GN9UEbc1K-9u0rE...for Pork Spare Ribs, black pepper & salt (2:1 ratio) chili powder, garlic powder (granulated) onion powder (granulated), paprika.

http://www.youtube.com/watch?v=VmTzdMHu5KU&list=PLJXFUkVvL7g6tSTue1GN9UEbc1K-9u0rE for Brisket, only black pepper & salt (1:1)

Are these similar to your recipes?

For brisket I add granulated garlic. Maybe 3:3:1 salt pepper garlic

For pork ribs I use a similar ratio but add a lot of herbs de provence. Sometimes I use dizzy pig or byrons rub with some raw sugar instead.

For butts I use dizzy pig or byrons rub with some raw sugar.


I don't use any one firm recipe. It's a little different every time. But, the ratios above are almost always my 'base' and then I add to it.. sometimes cayenne, mexene chili powder, etc

Also, nowadays I very rarely foil. I just don't like the mushy texture. I do add a water pan for the first 1/3 to 1/2 of the cook for most anything indirect.

 

[Uppsala9496]

I've had a Masterbuilt for 5 years now and it works well. My only complaint is that the water pan rusted out the first year, but that was easy to work around.

One piece of advice is never ever ever trust the thermostat and I don't care if it's a $200 or $2000 I can guarantee it will be off and sometimes enough to make a big difference. The work around is to use a dual probe thermometer. I have a Maverick wireless unit. One probe goes in the meat and the other down the top vent. Just change the setting until you get the desired temperature.

The maverick wireless units are great. Not terribly expensive either. Highly recommend.

 

[Uppsala9496]

11.89 pounds of pork shoulder just went in the smoker.
Should be done in 14 or so hours.

And back to bed for a bit.