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Old 06-23-2012, 05:52 PM   #1
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I an looking for great tips and tricks from anyone with experience using this/a smoker!! Some of my wife's family outta state cooks on theirs everytime we are up and it is wonderful! I have absolutely ∅ experience with this but looking forward to learning.
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Old 06-23-2012, 06:00 PM   #2
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Wrap it in Bacon, it makes it delicious, and be sure you cam dedicate several hours to it

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Old 06-23-2012, 06:04 PM   #3
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Yeah I've got 2- 3lbs tenderloins I am gonna put in tomorrow about 1, and I'm gonna mix apple juice into the water and add apple chips to the charcoal. I will definitely remember the Bacon tip!
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Old 06-23-2012, 06:25 PM   #4
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The bacon is tastey too, use tooth picks to hold it on
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Old 06-23-2012, 06:47 PM   #5
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Try some walnut or cherry wood for a different flavor ( soak the wood of coarse )
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Old 06-24-2012, 02:08 AM   #6
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Make sure that you use lump charcoal. I have had great results with Cowboy brand.
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Old 06-24-2012, 02:12 AM   #7
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There's some good information in this thread: Just a diff obsession
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Old 06-24-2012, 05:56 AM   #8
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There's some good information in this thread: Just a diff obsession
We have a BGE, too, and love it! Still tweaking a couple of recipes, tho. Sometimes the longer-cooked meats dry out on us, even with the drip pan filled with beer, apple juice, and spices. But, best burgers and steaks ever!
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Old 06-24-2012, 07:11 AM   #9
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Love my R2D2... Smoke our turkey in it every year and use it to sear steaks, burgers, and such during the week.
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Old 06-24-2012, 09:52 AM   #10
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In 1 hour I will be putting 4 tenderloins on, coated in lemon pepper and lawrys season salt, and gonna use apple wood chips for flavor, and use apple juice mixed with the water!! Wish me luck!
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Old 06-24-2012, 10:24 AM   #11
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Low and slow, keep it moist. Resist the urge to open it up.
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Old 06-27-2012, 09:02 AM   #12
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Make sure that you use lump charcoal. I have had great results with Cowboy brand.
Cowboy burns too fast and too hot for smoking. It's great for grilling where you want a fast hot cooking, but terrible for smoking, IMO. I use plain old Kingsford.

I like to do pork shoulders which take about 10-12 hours. Most I've ever done was about 60 lbs on my Weber Smokey Mount Smoker (large one).

Best technique I've found for a nice long controlled burn is to put enough charcoal in a chimney starter to fill it then dump the charcoal you're using into the smoker. I use one large bag of Kingsford for about 12 hours. One the chimney is started, but the lit coals on top of the pile in the bottom of the smoker. This allows for the coals to slowly light the ones beneath them as opposed to having the heat rise where it would quickly light the coals above them if they were on the bottom. Once you get the coals on top, give it about 30-60 minutes to stabilize the temperature with the vents and you should be good to go for about the full 10-12 hours, just add water as needed.

If you're doing smaller batches of meat use less charcoal. It makes it hard putting out a full batch of charcoals like that and then trying to guesstimate how much time you're going to have left burning on it.
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Old 06-27-2012, 10:25 AM   #13
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I completely disagree. Never use briquettes. You control your heat with dampers and wet wood chips.
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Old 06-27-2012, 11:22 AM   #14
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I really want to learn to smoke a brisket. I've done two but I can't get the melt in your mouth tenderness. Any help?
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Old 06-27-2012, 12:01 PM   #15
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I completely disagree. Never use briquettes. You control your heat with dampers and wet wood chips.
I do control my heat via the vents. I don't use damp wood chips to control it though. I use enough wood to flavor the food because I don't want to over do it. The Cowboy stuff if just too light and burns too fast. I don't see how anyone could get a good straight 12 hours from one bag of that stuff. Kingsford works.

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Old 06-27-2012, 12:40 PM   #16
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I use it all the time and have never experienced any of that.
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Old 06-27-2012, 01:02 PM   #17
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I've actually never seen the cowboy kind
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Old 06-27-2012, 01:20 PM   #18
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I really want to learn to smoke a brisket. I've done two but I can't get the melt in your mouth tenderness. Any help?
How are you doing it? It's been a while, but I smoke mine to a certain temp and then take it off and wrap it in foil to help lock in the juices and put it back on the smoker to finish. I usually try for a nice medium rare.

My last one was just delicious. It take a bit of watching, so it's not something I do a lot as opposed to pork shoulders which take practically no watching at all.

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I've actually never seen the cowboy kind
I believe Home Depot carries it. I used to use it for grilling and used it once when I got my smoker. That was the last time I used it. But to each their own.
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Old 06-27-2012, 01:26 PM   #19
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I use lump charcoal to get the grill up to temp (not a BGE but an offset smoker)
Then use split wood (mesquite, cherry, apple etc...) for the smoking stage. By using the vent to the firebox you can choke the fire out so it just smokes. Then open the vent finish the wood off and back to the lump charcoal if needed. Not always Cowboy brand but that is the easiest to find
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Old 06-27-2012, 02:31 PM   #20
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I really want to learn to smoke a brisket. I've done two but I can't get the melt in your mouth tenderness. Any help?
Again, low, slow and moist.

Smoke at around 250 for at least 10 hours. The first hour, keep the lid closed. After that, every half hour mop it with a sauce, preferably vinegar based. Use very little sugar as it will burn and caramelize.

Once the internal temp is up, wrap it in foil with a bunch of mopping sauce poured inside. Wrap up tightly and crank the heat to around 300. No smoke is needed, so just pour more coals on the fire.

This is right as we put it on the smoker. The rub is mustard powder, onion powder and garlic powder. It was my dad's recipe. I wasn't too hip on it because I'm not that into garlic.



About half way done



Done



Sliced



Sammich the next day

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Old 06-27-2012, 04:33 PM   #21
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Again, low, slow and moist.

Smoke at around 250 for at least 10 hours. The first hour, keep the lid closed. After that, every half hour mop it with a sauce, preferably vinegar based. Use very little sugar as it will burn and caramelize.

Once the internal temp is up, wrap it in foil with a bunch of mopping sauce poured inside. Wrap up tightly and crank the heat to around 300. No smoke is needed, so just pour more coals on the fire.

This is right as we put it on the smoker. The rub is mustard powder, onion powder and garlic powder. It was my dad's recipe. I wasn't too hip on it because I'm not that into garlic.

About half way done

Done

Sliced

Sammich the next day
Very nice
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Old 06-27-2012, 05:32 PM   #22
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Thanks.
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Old 06-27-2012, 05:45 PM   #23
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While I'm sure this is a delicious hobby, I'm just going to say that putting meat smokers in quotation marks leads my brain into a whole different direction.
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Old 06-27-2012, 05:49 PM   #24
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Lmao!!
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Old 06-27-2012, 07:46 PM   #25
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My favorite meats to smoke so far are turkey, pork butt, and the absolutel best was a fresh ham. My favorite wood chips for smoking are Jacj Daniels. It's made from the actual barrels. When you wet down the chips it smells just like an open bottle of JD.

Deb, as I'm sure you're aware, there is a fine art to "smoking meat."
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Old 06-27-2012, 09:18 PM   #26
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Where do I find this Jack Daniels that you speak of?? And my next experiment is the Turkey!
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Old 06-27-2012, 09:19 PM   #27
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The JD chips are great! I've also done apple and pear from trees my dad cut down. The pear was surprisingly smokey but the apple was great with the turkey I did. I'm wanting to try pecan next. Not a fan of mesquite. Too harsh. Hickory is my usual.

A turkey was the first thing I did in my original R2 unit. It took 20 hours thanks to changing the coals, but damn was it worth it!

My favorite are leg quarters and pork butts, though.
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Old 06-27-2012, 09:20 PM   #28
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Quote:
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While I'm sure this is a delicious hobby, I'm just going to say that putting meat smokers in quotation marks leads my brain into a whole different direction.
I actually did put a little thought into the thread title, and nothing awesome came to mind!!
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Old 06-27-2012, 09:22 PM   #29
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20 hours! Wow that's dedication! But I am definetly gonna butcher mine up with the plasma to atleast make the door bigger
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Old 06-27-2012, 09:23 PM   #30
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use smoking woods IE cherry, hickory and things like that sparingly or thats all you will taste is smoke!

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