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New and first smoker


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#1 treffryraxter

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Posted 04 December 2012 - 09:27 AM

Today is the first run on the new and already modified smoker from wally world for around $40 Im going to modify this throughout the day adding the cooking pics but to tag it for the moment here is the smoker setup in the garage just in case mother nature tries to foil me.
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so prep completed just letting the chicks rest a min while I get the smoker going first up is chicks bare, then the rub, and chicks with rub.
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bucket of veg and guts going in the water pan

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#2 ShooterJohn

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Posted 04 December 2012 - 09:46 AM

You may want to think twice about your smoker being in the garage! Not only can you dangerously raise carbon monoxide levels that could migrate into your house but the smoke will chase out in a short time.
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#3 treffryraxter

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Posted 04 December 2012 - 09:50 AM

I have no overhead protection out around the house so im leaving it just inside the door with it open ill park the truck to shield it better if it starts comin down but I do consider myself warned thanks sj

Taking those thoughts Im going to put a box fan in the garage to push the air away from the door leading towards the house. im hopin that'll be enough to keep the house from filling up with smoke I think it will be adequate and also address the Carbon Monoxide buildup if not the detector in the house should make us more than aware

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1 pm looking good at least i think

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#4 sxshooter

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Posted 04 December 2012 - 12:44 PM

Cool. Welcome to the world of real barbeque. You might check out some of the bbq forums for tips. I belong to the Texas BBQ forum as well as the Big Steel Keg forum. Lots to learn and lots of good folks to share info on the bbq sites. Everyone is friendly on those sites.

You might look into a large patio umbrella or just put a cover over the vent that allows side venting. Maybe a modified aluminum pie pan etc.

And get some butt in there...pork butt/shoulder. It makes for some great pulled pork sandwiches, tacos, burritos, etc. About 7-8 hrs at 300F or 12-15 hrs at 250 will get'er done. (195F internal and it'll pull nice)

#5 treffryraxter

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Posted 04 December 2012 - 01:10 PM

sounds awesome need to get an external temp device (the stock one is crap) it's smokin along with a prod or two from me once in a while meat probe in the chicken says it's halfway to temp and I think looking quite nice im updating with a pic now

#6 sxshooter

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Posted 04 December 2012 - 02:06 PM

The Maverick cable type thermometer are the most popular with the bbq crowd. That and a Thermapen instant read to check meat temps is the standard.

#7 treffryraxter

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Posted 04 December 2012 - 02:27 PM

omg I ate..i mean the cat ate half the 1st chicken already :drool: the wife is gonna be soooooo pissed that poor cat he's pretty brave ill give him that Ill take pictures of chicken 2 and fixins before we dig in for dinner Im full and tired (I had a pb&j if the wife asks around) sure looked good and the cat looks like he enjoyed it

#8 KNOCKED UP

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Posted 04 December 2012 - 05:01 PM

If I see the picture correctly,
You have a walkway just outside of your garage side door,
You could keep the smoke out with the closing of the door.
Tom

#9 treffryraxter

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Posted 04 December 2012 - 06:16 PM

you are correct tom that is the front door porch and it "normally" receives quite a bit of water when it rains. After I had thought of it I was already cooking and of course this one time mother nature decided that particular spot was not going to be targeted by her just to rub it in. I am operating under the impression that you shouldnt try to smoke in the rain but after further thought on the pie platw suggestion I am starting to get the impression that yall are telling me as long as water is not getting inside everything will be okay. Am I wrong or is that pretty much what is being said

#10 Mutt

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Posted 05 December 2012 - 05:15 AM

I use my smoker in any weather dont make no difference to it or me lol. I do have second thoughts when it is super windy as I really hate getting out in the wind lol.

#11 treffryraxter

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Posted 05 December 2012 - 08:39 PM

ya I was thinking about a 4 point tie down setup in windy conditions...no more smoking in the garage for me lol. still smells like smoke but the misses doesnt seem to mind.

#12 chuckocaster

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Posted 06 December 2012 - 01:25 PM

Nice pics, thanks for sharing! Just wait, this gets crazy, trust me... It's a lot of fun, and you'll be doing your "tricks" & "secrets" you won't share... :D

#13 Baja_Traveler

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Posted 06 December 2012 - 01:55 PM

Now - get yourself one of these:

http://www.amazenpro...oductCode=AMNTS

Go to Smart & Final and get one or two 5lb blocks of pepperjack or cheddar sliced up in 1/2lb squares and cold smoke it using oak, mesquite or whatever is your favorite pellets for 3-4 hours. Let it age a week or so in the fridge before eating, and your wife will be bugging you to smoke some more before it runs out. Smoked pepperjack shredded on tacos is awesome, but we use it for everything. It's gotten to the point where my wife turns up her nose at regular cheese now.

We are in the perfect season for smoking cheese.

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#14 treffryraxter

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Posted 06 December 2012 - 08:55 PM

oh jeebus...That looks tasty lol

#15 chuckocaster

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Posted 06 December 2012 - 09:50 PM

The sky's the limit dude! In the summer time I cook just about everything on the BBQ! My favorite desert is grilled peaches with grated ginger, super delicious!!! And they're good for you too. I'm addicted to grilling.

#16 treffryraxter

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Posted 07 December 2012 - 12:44 AM

I shoot at a buddies place he has a prune orchard I'm wondering if that wood is any good to use

#17 chuckocaster

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Posted 07 December 2012 - 05:02 AM

IDK, give it a shot. Never heard of anyone using it, but that doesn't mean it ain't worth a try.

#18 Mutt

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Posted 07 December 2012 - 05:28 AM

Here is a list of woods for smoking that may interest all the other smokers on the site.

Alder
Very delicate with a hint of sweetness
Good with fish, pork, poultry, and light-meat game birds. Traditionally used in the pacific Northwest to smoke Salmon.

Almond
A nutty and sweet smoke flavour, light ash.
Good with all meats.

Apple
Slightly sweet but denser, fruity smoke flavour.
Beef, poultry, game birds, pork (particularly ham).

Apricot
The flavour is milder and sweeter than Hickory
Good with most meats.

Ash
Fast burner, light but distinctive flavour.
Good with fish and red meats.

Birch
Medium hard wood with a flavour similar to maple.
Good with pork and poultry.

Cherry
Slightly sweet, fruity smoke flavour
Good with all meats.

Chestnut
Slightly sweet nutty smoke flavour
Good with most meats.

Grape vines
Aromatic, similar to fruit wood.
Good with most meats.

Hickory
Pungent, smoky, bacon-like flavour. The most common wood used.
Good for all smoking, especially pork and ribs.

Lemon
Medium smoke flavour with a hint of fruitiness.
Excellent with beef, pork and poultry.

Lilac
Very light, subtle with a hint of floral.
Good with seafood and lamb.

Maple
Mildly smoky, somewhat sweet flavour.
Good with pork, poultry, cheese, vegetables and small game birds.

Mesquite
Strong earthy flavour.
Good with most meats, especially beef and most vegetables.

Mulberry
The smell is sweet and reminds one of apple
Beef, poultry,game birds, pork (particularly ham).

Nectarine
The flavour is milder and sweeter than hickory
Good on most meats.

Oak
One of the most popular wood's, Heavy smoke flavour.
Good with red meat, pork, fish and heavy game.

Olive
The smoke favour is similar to mesquite, but distinctly lighter.
Delicious with poultry.

Orange
Medium smoke flavour with a hint of fruitiness.
Excellent with beef, pork and poultry.

Peach
Slightly sweet, woodsy flavour.
Good with most meats.

Pear
Slightly sweet, woodsy flavour.
Poultry, game birds and pork.

Pecan
Similar to hickory, but not as strong. Try smoking with the shells as well.
Good for most needs

Plum
The flavour is milder and sweeter than hickory
Good with most meats.

Walnut
Very heavy smoke flavour, usually mixed with lighter woods like pecan or apple. Can be bitter if used alone.
Good with red meats and game.

#19 chuckocaster

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Posted 07 December 2012 - 06:30 AM

Very cool! Thanx for posting that.

#20 sxshooter

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Posted 07 December 2012 - 06:49 AM

On the mesquite, my take after using it for couple years now, is that it's good with beef...if you like a strong pungent flavor. I use it only with beef, but I think it would be good with lamb and probably wild game like deer, antelope, elk, etc. But, I personally wouldn't recommend it on veggies or fish or chicken, nor pork. With veggies, i'm not a fan of any smoke, myself.

So, the thing about mesquite is that a little goes a long way. It's one of my favorites for beef.

#21 treffryraxter

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Posted 07 December 2012 - 08:57 AM

glad I already have this thread tagged :bleh[1]: otherwise I would forget where that list of wood is thanks for posting it and Ill most definitely be referencing it in the future, I have a question though: If a tree falls down..say an oak tree..and I have a chain saw can I cut it up and use it to smoke right away or is there a certain amount of time I should leave the wood exposed to cure in the sun?

#22 Lone Wolf

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Posted 10 December 2012 - 02:56 PM

Just by reading this I have started looking at smokers online. Im definitely gonna get me one.

treffryraxter: how did your $40 smoker from wal mart work out?

#23 chuckocaster

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Posted 10 December 2012 - 11:38 PM

You can do the same thing with a regular full sized Weber. Just build your coals on one side and make sure it's a small fire. Then put your meat on the opposite side of the grill. When you put the lid on make sure the vent is over the meat so the smoke draws across it. I mainly cook indirect heat on the Weber using this method. I pull the big drum out from time to time. But I've found that I can get about the same results with my grill.

Steaks and burgers ALWAYS go over direct flame. Pork, chops or loin, gets seared over the coals then finish on the "cool" side.

#24 treffryraxter

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Posted 11 December 2012 - 06:34 AM

Chicken turned out great you just have to watch your temp starting out and look into the after market modifications they have online like switching the legs, drilling holes in your coal pan, and also I would reccomend a better thermometer and remote meat thermometer but it is a fairly user friend setup

#25 chuckocaster

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Posted 11 December 2012 - 12:51 PM

Remote thermometers are the bomb! Since getting one I can't remember how I functioned before... :
;)

#26 Mutt

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Posted 11 December 2012 - 04:48 PM

Only way to smoke. I use several remote digital ones.

#27 chuckocaster

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Posted 11 December 2012 - 04:56 PM

You got that right!

#28 sxshooter

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Posted 12 December 2012 - 05:34 AM

For my long low smokes like brisket, pork butt, etc, I use a controller called a Stoker. There are many other brands like the Nano Q, Auber, etc.. They all do the same thing. They have a small fan you put in the air inlet and a temperature probe in the bbq. The fan blows air in periodically to keep the temp even. My Stoker has a WiFi feature to show me a termperature trace for the entire smoke duration.


You can see the controller on the right shelf and the fan in the bottom of the keg here.
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This trace is over many hours. You can see the Stoker can hold temperature really closely. You can have the trace show when the fan goes on and off too.

#29 ShooterJohn

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Posted 12 December 2012 - 08:40 AM

That's pretty impressive Chuck. I could see something like that in my future.

#30 Braz

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Posted 12 December 2012 - 08:54 AM

What do you mean Could see Shooter. You mean do see. If it's a new toy you gotta have it. :rofl2: :rofl2:




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