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Old 06-27-2012, 09:57 PM   #31
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Where do I find this Jack Daniels that you speak of?? And my next experiment is the Turkey!
Bass Pro Shop.

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Old 06-27-2012, 10:24 PM   #32
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Gator tail steak, apple chips, usually for 3 to 5 hours depending on the cut of the steaks are really good.

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Old 06-28-2012, 05:11 AM   #33
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I've found the JD chips at Lowe's, Home Depot and Wal Mart.
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Old 06-28-2012, 05:41 AM   #34
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I've found the JD chips at Lowe's, Home Depot and Wal Mart.

X2 and they smell awesome.. old whiskey barrels.... I use pecan wood it adds a really nice flavor
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Old 06-28-2012, 08:14 AM   #35
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I've been going with apple as it's a nice mellow smoke which is great for most things that I do. I only use about one large block that's been soaked and drained. There's a local hardware store that has a pretty big selections of wood.

I'd like to get out and do some ribs again. First time I fixed anything on the smoker was ribs and I did something like 7-9 racks of them.

Maybe I'll also do a pork belly and post it up. I've been fixing them in the over with a rub of 50/50 salt to sugar. I think doing it on the smoker would have a really nice effect.
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Old 06-28-2012, 08:40 AM   #36
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Yeah I've been looking at the rib racks on eBay, but I could build one if I wont so lazy
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Old 06-28-2012, 08:43 AM   #37
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I've been going with apple as it's a nice mellow smoke which is great for most things that I do. I only use about one large block that's been soaked and drained. There's a local hardware store that has a pretty big selections of wood.

I'd like to get out and do some ribs again. First time I fixed anything on the smoker was ribs and I did something like 7-9 racks of them.

Maybe I'll also do a pork belly and post it up. I've been fixing them in the over with a rub of 50/50 salt to sugar. I think doing it on the smoker would have a really nice effect.

I may have discovered the difference between our "Cowboy" experiences. You are obviously using a very large smoker. I have a small 2 door upright that will only fit a large pork butt or a medium (18lb) turkey.
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Old 06-28-2012, 04:50 PM   #38
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I may have discovered the difference between our "Cowboy" experiences. You are obviously using a very large smoker. I have a small 2 door upright that will only fit a large pork butt or a medium (18lb) turkey.
I agree the shape, size, and configuration of the smoker makes a difference on the technique you have to use and the amount of coals you can have.
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Old 06-28-2012, 05:49 PM   #39
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The trick to this type of smoker is use small amounts of charcoal and soak your wood chips in water first. Continue to add each as needed. This keeps the heat down so the meat doesn't dry out. If you can use fresh, green wood it's even better. I like fresh cherry when I can get it, otherwise I use alder.
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Old 06-28-2012, 07:17 PM   #40
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The trick to this type of smoker is use small amounts of charcoal and soak your wood chips in water first. Continue to add each as needed. This keeps the heat down so the meat doesn't dry out. If you can use fresh, green wood it's even better. I like fresh cherry when I can get it, otherwise I use alder.
This. ALWAYS soak the chips/chunks in water.

Someone above mentioned the charcoal chimney. I just started using one this season and man was I missing out! Lights quick, no need to wait for the fluid to burn off and easy to stoke the firebox. For my Smoke 'n Pit, it's the perfect amount.
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Old 06-28-2012, 07:24 PM   #41
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My smoker.



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Old 06-28-2012, 07:34 PM   #42
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Very nicely done!
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Old 06-28-2012, 07:35 PM   #43
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Very nice!!!!!
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Old 06-28-2012, 10:55 PM   #44
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Thanks. The smoker was sitting on my flatbed when those pictures were taken. It now has it's own trailer I built from an old camper.
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Old 07-06-2012, 05:45 PM   #45
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2 successful racks of ribs smoked on the 4th! Imma try 2 whole chickens sunday
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Old 07-06-2012, 06:16 PM   #46
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This is my smoker. Each shelf is 36"x24". Fire box underneith and a gas stove burner inside for those long overnight smokings.

Did a 12lb brisket, 8lb pork loin, and some chicken breasts for the 4th.

Brisket went on about 930 the night of the third with coals and wood chips, switched to gas around midnight to keep it about 225 all night. Put the pork on around 7am with another batch of coals and wood chips, and the chicken on around 930. everything came off around 1130 and we ate at 1230.

For meat, its all about low and slow. Also make sure you have a tin pan or something with water, apple juice, or beer in it. It will raise the humidity in the smoker and help keep the meat from drying out.
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Old 07-06-2012, 06:28 PM   #47
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Hmmmm imma have to experiment with the beer
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Old 07-08-2012, 01:38 PM   #48
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I've got a whole chicken on the top rack and bottom rack! Been on about 4 hours now, and added all the apple chips I had left during the first hour, maybe the smoke flavor wont be as strong this way
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Old 07-08-2012, 02:15 PM   #49
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Peepers... Nice rig. Sounds like we have the same school of thought on BBQing (Grilling is something entirely different). Just wish I had that gas option, So I could sleep through the night.

kfdjason7620 Apple smoke isn't that strong and it works perfect on chicken and bacon. As long as it wasn't thick heavy smoke for an hour you'll be good. And the beer can up inside the chicken is the way to go!
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Old 07-08-2012, 02:26 PM   #50
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I was wondering if the beer can was just for grilling or could it be used on the smoker also!
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Old 07-08-2012, 04:11 PM   #51
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I was wondering if the beer can was just for grilling or could it be used on the smoker also!
I'd say it needs a little more heat than smoking. I usually do it with indirect heat at 350-400.
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Old 07-08-2012, 04:44 PM   #52
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My smoker.
Nice! Did you build it yourself?
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Old 07-08-2012, 04:53 PM   #53
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I was wondering if the beer can was just for grilling or could it be used on the smoker also!
I tried it on some beer butt chickens on my Traeger Smoker cooking at 250 degrees. After 3 hours only about a 1/3 of the can had evaporated, but it was some of the moistest chicken I've ever done. Beer butt, is probably best reserved for the grill IMHO.
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Old 07-08-2012, 05:19 PM   #54
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My 2 chickens we absolutely perfect!! 6 hours on the smoker and the breast reached 165 and the juices were clear! We injected them with Creole injector and the were dam good!!

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