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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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09-08-2013, 07:19 AM | #106 | |
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Quote:
Also, to call cajun bland is just crazy talk. It's probably the most un-bland style of food ever created. |
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09-08-2013, 08:30 AM | #107 |
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09-08-2013, 08:31 AM | #108 |
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09-08-2013, 08:35 AM | #109 | |
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Quote:
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09-08-2013, 08:51 AM | #110 | |
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Best store bought BBQ in Houston is at Goode Co, Pappa's BBQ, Rudy's, Carl's, and various hole in the wall joints. As far as Cajun, there is no place like home (NOLA). People think Cajun is about hot but it's about flavor. It can be spicy though. Actually Cajun food is the only true food that is uniquely American. BBQ comes from the Caribbean, etc. Smoked boudin is fantastic. You can buy it smoked but not the same as smoking it yourself. I'm smoking some for the Saints beatdown on the Falclowns that's about to happen. |
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09-08-2013, 09:04 AM | #111 |
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Get it hot, oil the grates and let it cool. First cook for any new grill.
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09-08-2013, 09:05 AM | #112 | |
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Got a new smoker, what should I make first?
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What's even more amusing is that you make a comment about me, and then list Rudy's as good BBQ. |
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09-08-2013, 09:42 AM | #113 |
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So, I had a bottle of LC's sauce from my last trip to KC that I was going to use on the ribs today. The wife dropped it taking it out of the fridge. Shattered glass everywhere. Looks like I'm being forced out of laziness today and into making homemade sauce.
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09-09-2013, 07:38 AM | #114 |
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Not bad. The point turned out pretty well, but the flat was a little dry. For some reason, it stalled for a long time between 150-160 F internal temp. Overall, too much smoke - I put enough in there for about 6 hours. Not sure if it was too much smoke, my vent not open enough, or if the little bisquettes were burning on the bottom of the smoker...
Temperature control is easy, set it/forget it type of deal. |
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11-27-2013, 06:26 PM | #115 |
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Got a quick question....and rather than making a new thread, I thought I'd throw it in here.
Smoking a turkey for Thanksgiving tomorrow. As far as wood chunks go, how long do y'all recommend soaking them in water, if at all. I've heard everything from 1 hour, to overnight, to not soaking them at all. Figure I'd hear y'alls side of it and make that my new norm. |
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11-27-2013, 06:55 PM | #116 |
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I never soak the wood I use in my smoker. Are you using an offset smoker, electric, or what?
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11-27-2013, 06:57 PM | #117 |
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I never soak mine but use chunks so they last longer and burn slower than wood chips.
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11-27-2013, 06:59 PM | #118 |
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11-27-2013, 07:12 PM | #119 |
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If I'm using chips, I'll let them soak overnight, then just keep them in there thruout the day. But I normally use chunks and sometimes throw some chips in.
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11-27-2013, 07:16 PM | #120 |
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