DawgTalkers.net Forums DawgTalk Tailgate Forum Smoking Butts!!

Anybody else crazy like me firing up the smoker for the game???


Smoked BBQ in the dead of winter rules.

I just rubbed down 16 lbs of pork shoulder and will be placing it in its final smokey resting place in about an hour or so.

For those of you not familiar with Smoking, think of it as a primal, instinctual, carnivore recreational sport which requires hours of mainly doing nothing and drinking beer.

Any other smokers out there?? What are YOU doing?

MMM Smoked pork I don't own a smoker yet, but will in the very near future.

does smoking winstons count?

i gotta work...so i'm praying for no fires or squad runs....

I grill outside all winter!

We were going to the pub for the game but now it looks like we may stay home....I need to think of things to make right now!!!

So what was your address again


I for one don't think your nuts at all,,,,,

I'm doing a 10lb beef brisket and a 5lb beef tenderloin. Then I'll throw some Alaskan King Crab legs on in the last hour. I've also got some home made baked beans that I'll smoke for about an hour.

Do you serve your pork Carolina style with a nice vinegar based sauce? Mmmm. I've got some pulled pork in my freezer right now - think I might just have to thaw some for lunch.

I love to smoke or grill (CHARCOAL ONLY!!!!) outdoors year round. Cooking any type of meat indoors or over a gas flame is a sin, IMO.

Yes, charcoal only!

Not to rain on your parade, but.........

A number of wood smoke compounds act as preservatives. Phenol and other phenolic compounds in wood smoke are both antioxidants, which slow rancidification of animal fats, and antimicrobials, which slow bacterial growth. Other antimicrobials in wood smoke include formaldehyde, acetic acid, and other organic acids, which give wood smoke a low pH — about 2.5. Some of these compounds are toxic to people as well, and may have health effects in the quantities found in cooking applications. The compounds best demonstrated to have long-term health consequences are the polycyclic aromatic hydrocarbons, or PAHs, many of which are known or suspected carcinogens.

Smoking food tastes good--but if you eat a lot of smoked foods it can create a health concern

Killjoy

I love smoking meat......just not doing it for the game this year.

I usually make clam chowder for the Superbowl, but for the first time in many years....I am going to change things up......going to make a pot of my gumbo...have the chicken going right now....so on and off for the next 4-5 hours, that is what I will be cooking up.

We're kinda changing things up this year also... making chili this year...

I smoke 12 months a year. Just started doing turkeys for thanksgiving a couple years ago. I won't be doing anything this year, the firehouse has a big superbowl party, so, I'll let someone else do the work.

Do your seafood on planks, and don't use strong or green woods. It's real easy to lose all the flavor of the fish.

where do y'all get your wood chips from?

Like, if I want some Mesquite, or even just Oak or Applewood... where the heck can I find it readily? I've always wanted to start smoking things, just never really knew where to get the wood. Also, am I looking for big ole chunks or smaller chips/shavings?

You can normally get them at the grocery in the charcoal section. They may not be as good as higher quality stuff but, it does the trick for me!

I bought a half a bed full of Apple wood off a guy who had an add in the local "tradin times" type paper.


You can order it online as well but it way more expensive. I havent really got to try to many different woods types. I am still pretty green.

Well, lots of places. Home depot and lowes usually have hickory and mesquite chunks, but I prefer fruit and nut trees. My neighbor has the remains of an apple orchard, so in return for doing some pruining for him, I have an unlimited supply of apple. There is also a restaurant a couple miles away that runs a huge smoker 24/7 and I talk to the guy a lot, so he gives me chunks of wood if I want them.

I like chunks larger than a charcoal briquette at the smallest. I use small logs also. It's not as much the size of the wood as it is controlling the air. Moistening some of the wood improves heat conduction into the cooking chamber and moistens the meat. I also, unlike a lot of big time smokers, try not to get too much smoke in the meat. Most people that I feed get turned off if all you can taste is smoke, especially with poultry and fish.

We're having shrimp, burgers, and cheesey dip stufffffff, something my wife makes. rather addictive.

My father in law is a huge Colts fan, and my sister in law is a huge bears fan, and my wife and I? Well, we're Browns fans, so we get to "host" this year......

No "smoking" for me....we grill quite a bit, but use a gas grill.....the way most of you talk, seems like I'm missing out on the "smoking" thing.....May have to look into it.

if you have more than one burner on your gas grill, you're good to go.... just turn one burner off and put the meat above it... then put the wood over the other burner.

HGTV is good for something

Sweet! Headin to Home Depot now then (need a light fixture anyway)

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I also, unlike a lot of big time smokers, try not to get too much smoke in the meat. Most people that I feed get turned off if all you can taste is smoke, especially with poultry and fish.

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There is definitley a limit. I start with about 10-15 all hardwood briquets and then use about 3-4 chunks of wood every 2-3 hours. Seems to keep the temp at about 195-210 pretty easily. 1 1/2 a lb is about the avg cooktime. I havent really ever had a problem with things that take over 4 hours, it seems that is can be too smokey if your cooking something that doesnt take that long.


they are starting to look like they want to get crispy

The wood depends on what you are smoking.

If it is something fairly small....you can buy bags of hickory and mesquite.

If I am smoking hams or a whole hog, then you need cut wood...split and not totally dry.....I can't imaging ever using mesquite for that....mesquite is good for smaller items like steaks and salmon steaks....just soak up a few hand fulls of pure wood chips for 30 minutes then put over the coals....don't fool with those briquetts...those make food taste bad....use real wood charcoal and real wood chips.

As you said.....if you have a gas grill, cook indirectly and put the soaked wood chips in a tim pan over the burner you fire.....but I don't like gas grills myself....gave up on them several years ago....nothing better than pure charcoal. It creates more work if you are smoking something fairly big as you might have to replentish the coals once or twice, but it's not even close when you talk about flavor and heat generated.

If you've got a Gander Mountain nearby, they've usually got a really good selection of chips and chunks.

For all of you charcoal mavens out there, check out this charcoal review website. I've ordered a box of the stuff made from coconut, it's awesome. Whoever made this site has a lot of time on their hands!

http://www.nakedwhiz.com/lumpindexpage.htm?bag

At first I thought this was a Shakira thread.

Just flipped for the first time. The weather is making it tough.

They look purty!!!!


it is gonna be a long night.

Did you move??

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where do y'all get your wood chips from?

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From the forest silly!

I've had half a ham shank and a part leg of lamb smoking for about 4-1/2 hours now... they're starting to look quite tasty

My first time smoking any foods since like 1991.