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09-06-2013, 04:46 PM | |
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Got a new smoker, what should I make first?
So I got a new smoker... I'd been wanting a new one for a while, and this one came at the right price: FREE!
It's a Bradley BTIS1 that a friend got and didn't want. Yeah, it's electric, but it was free. So brisket or ribs? I've been in Memphis for the past week, so pork butt is out. Or chicken? I saw some smoked Cornish game hens this week that looked pretty fantastic. |
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01-15-2016, 06:44 PM | #166 |
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01-15-2016, 07:33 PM | #167 | |
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And of course I did cheese too. Cheese is wonderful. |
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01-15-2016, 07:47 PM | #168 |
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Actually, yes I am. Thanks for the correction.
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01-16-2016, 08:30 AM | #169 | |
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01-16-2016, 08:35 AM | #170 |
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Looks very nice BRC.
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01-17-2016, 10:59 AM | #171 | |
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01-18-2016, 09:33 AM | #172 |
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Built my cold smoker on Sunday; I think it will work really well.
I bought a galvanized steel sheet to make a new door for the WSM that way I can just pop it in and out when I want to. Rather than use any washer/dryer vents, I went exclusively with HVAC conduits to make it a bit more durable. Now I'll just have to mess with it to see how well I can manage heat.
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01-18-2016, 09:35 AM | #173 | |
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Pan with ice water in the bullet? |
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01-18-2016, 09:39 AM | #174 |
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Shouldn't need to. That's 6 ft of conduit and the fire in the smokey joe is going to be damn low (maybe 8-12 briquettes).
If needed, I'll have the water pan available. If it turns out that I need something like that, I'll start with the pan full of sand, then move to tap water and then finally ice water if necessary. But really, at temperatures that low, a heat sync probably wouldn't even be that effective. I'm as concerned about getting it to 80 without shredding through my smoke as I am keeping it down.
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01-18-2016, 10:05 AM | #175 |
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Looks good man. I'm betting it will work fine. That is a LOOONG way to dissipate the heat.
I wouldn't have used HVAC as it is made not to conduct heat. I would have just used dryer vent or stove venting. I bet with that distance it will be fine. |
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01-31-2016, 10:13 AM | #176 |
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Taking my biggest challenge today. I'm trying to take Costco frozen chicken thighs and make them tasty. I've also got some nice chicken breasts in the smoker just in case its impossible to make the thighs tasty.
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01-31-2016, 10:16 AM | #177 |
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More
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01-31-2016, 10:18 AM | #178 |
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One more
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01-31-2016, 10:39 AM | #179 |
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If think you'd have a better shot making the thighs good than the breasts. I'll be interested to know how they turn out as well as what you brined / seasoned them with.
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01-31-2016, 11:13 AM | #180 |
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Yeah I injected them. Then seasoned them up well. Cold Aged them a little. Then put some marinade on them for 14 hours. Cooking at 225 for an hour then back down to 200 until they are done. Figuring I'll throw some more of my rub on them after 3 hours or so.
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