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04-21-2013, 10:44 AM | #16 |
Snacks Are Under My Apron
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Trial and error. Enjoy
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04-21-2013, 10:53 AM | #17 |
Mod Team
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Charcoal or electric? A little more info please.
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04-21-2013, 10:56 AM | #18 |
It's Five O'Clock Somewhere
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What kind of smoker are we dealing with here, post some of the details.
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Adventure is dangerous....but monotony can kill you. Last edited by Bwana; 04-21-2013 at 11:15 AM.. |
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04-21-2013, 10:57 AM | #19 |
Wish I had something clever...
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Thanks, but I was meaning more like: wood or charcoal? Tempeture, etc.
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04-21-2013, 11:08 AM | #20 |
Mammoth penis
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It would help to know what model you have.
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04-21-2013, 11:10 AM | #21 |
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Or even if this person has cooked anything in their entire life that does not include Easy-Mac?
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04-21-2013, 11:14 AM | #22 |
Tossed Salad & Scrambled Eggs
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Buy the book "Low and Slow" by Gary Wivot(?).
It's ****ing awesome and will tell you everything you need to know. I tell everyone just getting started to read that thing. It's the best, man.
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04-21-2013, 11:17 AM | #23 | |
Tossed Salad & Scrambled Eggs
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Quote:
Hickory chunks for smoking. Temp varies by meat. 230 is good smoking temp for ribs. Just read that book I suggested. Fo' realsies.
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04-21-2013, 11:17 AM | #24 | |
Mammoth penis
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Quote:
http://www.virtualweberbullet.com/index.html |
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04-21-2013, 11:17 AM | #25 |
It's Five O'Clock Somewhere
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Dude, post up some details so we know how to direct you here. Lets start with, what's the make and model of the smoker?
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04-21-2013, 11:19 AM | #26 |
Wish I had something clever...
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Sorry guys, I've grilled a ton, never smoked meat though. My father-in-law gave me a charcoal smoker. It a charcoal water smoker, it looks like the Weber on listed above in the link.
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04-21-2013, 11:21 AM | #27 | |
Mammoth penis
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Quote:
http://www.virtualweberbullet.com/index.html |
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04-21-2013, 11:54 AM | #28 | |
www.nfl-forecast.com
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Quote:
If you have the Weber, great. More likely you have an ECB. You can make decent Q with an ECB, but you are going to have to work at it and do some research. It takes some effort to keep a good low and slow fire going for 6 to 8 hours with one of these. Google "ECB mods" to learn how to modify your smoker to make it more suitable for true smoking. Start with a pork butt of around 6-8 pounds. Keep cooking these until you get it right, then you can branch out to other meats. |
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04-21-2013, 12:03 PM | #29 |
....
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04-21-2013, 12:11 PM | #30 |
Don't Be A Dick
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The good news is that you came to the right spot. When it comes to meat, most of the men who are on this site have years of experience with all kinds of meat. They know how to pull it, rub it, moisturize it, tenderize it, and other various treatments that makes that meat just explode in your mouth. Certifiable meat experts they are. I wish I could help, but anytime I try to do something with my meat, it either ends up in the toilet or on a tissue.
Best of luck and I hope soon you have some delicious brown sausage exploding in your mouth. |
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