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Old 07-21-2013, 05:36 PM   #1
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Calling all smokers.

Hey all.

I got a little smoker last weekend, weber smokey mountain, and really want to learn and get good at smoking. Last weekend I did a chicken and today a turkey. Both actually turned out great. Could probably have better results when I get used to cooking.

Anyone else big smokers? If so what kind of advice do you have for a noob like me? Anyone care to share your rubs as I only have bad Byron's butt rub. Any spices to use/stay away from?

Thanks in advanced.

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Old 07-21-2013, 06:23 PM   #2
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My shillings...

Cut down a hickory tree and befriend the owner of an orchird (apple, pear, peach, pecan, etc).

I'm not big on rubs. A little blend is all ya need.

I hickory red meats and hogs, white wood fish, and like peach for chicken. Fresh mountain Rainbow Trout, on a hickory slab, over apple wood is just about the best thing I ever ate. Hickory, however, would be the one wood I'd use if I could only use one.

Above all else, play around and find what YOU like.

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Old 07-21-2013, 06:31 PM   #3
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This ^^ VA boys can cook! I agree on all but, the one and only wood. I like apple if its available and I can afford it at the time. I have a rub recipe but, it's basically whatever I throw in there from what I have on hand. Mostly, the dried herbs from the GF's herb garden and a little brown sugar. Cayenne goes into it if there's going to be more males than me to consume. I mostly smoke for women, bc we have pool parties for her work friends and cheerleaders. She's a prosecutor by day, Cheerleading coach by night. I love pool parties. )
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Old 07-21-2013, 06:33 PM   #4
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Thanks for the reply. My wife's grandpa has cherry, apple, and peach trees behind his house. Might try to sneak some limbs off.

As of now im really just learning how to get my cooker going and stay constant. It's a challenge just trying to do that. Definitely can't wait to try more.
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Old 07-21-2013, 06:33 PM   #5
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What time is dinner?
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Old 07-21-2013, 06:40 PM   #6
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What time is dinner?
Well dinner WAS at 6. BUTTT I have a ton of left overs!!
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Old 07-21-2013, 06:46 PM   #7
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This ^^ VA boys can cook! I agree on all but, the one and only wood. I like apple if its available and I can afford it at the time. I have a rub recipe but, it's basically whatever I throw in there from what I have on hand. Mostly, the dried herbs from the GF's herb garden and a little brown sugar. Cayenne goes into it if there's going to be more males than me to consume. I mostly smoke for women, bc we have pool parties for her work friends and cheerleaders. She's a prosecutor by day, Cheerleading coach by night. I love pool parties. )
I'd say anyone would love pool parties in your position. I have to put cayenne on ALMOST everything I eat. Or Cajun. Just has to be hot.
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Old 07-21-2013, 06:48 PM   #8
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Oh, and you can get a firewood permit for the National Forest to GATHER (not fell) firewood for like 20$... loads of hickory around here. 6 of the 7 types, actually, are found right here in the BlueRidge. Also abundant is wild cherry, which is decent, and black walnut (as well as red & white oak). VT has a good tree ID program/webpage/app for that, if ya need a lil help identifying in the woods.

Tell your kin those trees need a good trimming, for their own good, of course. And you are nice enough to clean up the mess.

And I'd have to say Apple is my 2nd favorite, it's close with peach though. Neither is as strong as hickory (why I like it on reds/pork) but they give a good smoke flavor to white meat without choking the meat flavors out, somehing hickory can do.

And Wrangler, when is the next pool party?! I'm on my way - I'll even bring the Boston Butt.


........

" Permit Information

Fuel Wood Permits
You are allow to gather down and dead wood on the national forest after you obtain a Fuel Wood Permit from a District Office.*Wood gathered under this permit is for personal use only and cannot be resold.
Permits cost $20.00 and are good for one year from date of issue. The permit allows you to gather 6 cords of wood from national forest land.
To purchase a permit, you will need to know the year, make, model, color, license plate number, state of issue, and size of truck bed of the vehicle that you will be using to gather fuel wood.
You can obtain a permit at the nearest*district office, Monday through Friday from 8:00 am to 4:30 pm. The Forest Service accepts cash, credit cards, money orders, and personal or cashier's checks.
You may also obtain a purchase a permit via mail. Print and mail the attached*form*to your nearest Ranger District office.*
Wood Permit Form

Frequently Asked Questions and Directions for Gathering Wood*(Adobe .pdf file)
Directions for Gathering Wood on the George Washington and Jefferson National Forests
Please sign and return one copy of the permit to the ranger district office that issued it.

Where can I gather wood on the forest?
Wood can be gathered anywhere on the George Washington & Jefferson National Forests
EXCEPT: Recreation Areas, Wilderness Areas, Marked Timber Sale Areas

Where can I drive my vehicle to get the wood?
Vehicles can only be operated on open roads. Cross country driving is prohibited.

How much wood can be gathered?
You are permitted to gather SIX cords of wood

How much is six cords?
12 loads in a truck with an 8-foot long bed.
18 loads in a truck with a 6-foot long bed.
24 loads in a mini-pickup truck.Other things to keep in mind
(Actuality - One cord is 8'x4'x4', lots of Jeep trips, lol)

Display your permit on your dashboard while gathering wood.
Make sure you are not on private land. Private land holdings are common within national forestareas. The boundary between private and public land is normally a three-foot corridor with marked trees on each side. Private land is behind ONE red blaze. National forest land is behind TWO red blazes.
Check page 2 of the permit for other restrictions specific to the ranger district you are cutting on."

http://www.fs.usda.gov/main/gwj/passes-permits#fuel (specific to Washington/Jefferson National Forest)
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Old 07-21-2013, 06:56 PM   #9
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I'll look into that permit. Be nice to get out there and explore the woods and get my own wood instead of a bag from Walmart. I used hickory on the chicken and turkey. Chicken was amazing turkey definitely could taste more smoke flavor, still delicious, but it was strong. So I'll keep in mind what flavored work goo with what meats.

And blueridge- are you in the blueridge area like Montvale area?
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Old 07-21-2013, 07:03 PM   #10
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I'll look into that permit. Be nice to get out there and explore the woods and get my own wood instead of a bag from Walmart. I used hickory on the chicken and turkey. Chicken was amazing turkey definitely could taste more smoke flavor, still delicious, but it was strong. So I'll keep in mind what flavored work goo with what meats.

And blueridge- are you in the blueridge area like Montvale area?
Found some info on that permit, edited it into my above post.

No sir, up North of ya. Work at WTG, so I spend a lot of time in Nelson, but I live on the skirts of SNP near the Greene/Albemarle line.
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Old 07-21-2013, 07:16 PM   #11
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Cool. Thanks for that info. Was gonna look it up when I get on the computer.
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Old 07-21-2013, 07:32 PM   #12
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When I was TAD at the amphib base at Little Creek VA, I drove down to Knots Island NC more than once for Carolina-style pulled pork sandwiches. I never knew that cole slaw was a condiment. I'm a big fan now...
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Old 07-21-2013, 07:38 PM   #13
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When I was TAD at the amphib base at Little Creek VA, I drove down to Knots Island NC more than once for Carolina-style pulled pork sandwiches. I never knew that cole slaw was a condiment. I'm a big fan now...
Imagine my surprise when a Georgia boy, from the land of sweet sauce BBQ (and where 'BBQ' specifically means smoked & pulled pork) showed up here to vinager based que with slaw ON the sandwich! Wtf is THAT all about??? Now, however, I do it too. Especially at Strawberrys (Blue Ridge Pig) in Nellysford, the best que outside Georgia. Yes, it somehow found its way to condiment status. Somehow.
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Old 07-21-2013, 07:49 PM   #14
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Imagine my surprise when a Georgia boy, from the land of sweet sauce BBQ (and where 'BBQ' specifically means smoked & pulled pork) showed up here to vinager based que with slaw ON the sandwich! Wtf is THAT all about??? Now, however, I do it too. Especially at Strawberrys (Blue Ridge Pig) in Nellysford, the best que outside Georgia. Yes, it somehow found its way to condiment status. Somehow.
It's WAY good....there's just something about the vinegar-based sauce and the cole slaw. The one little place on Knots Island served them up on simple, white floured buns with Ruffels ridged chips.... And a few sliced pickles. That, and a frosty beer.......
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Old 07-21-2013, 07:51 PM   #15
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I agree, if its beef or pork, I will go with a mix of both hickory and a fruit wood( whatever is on hand). Chicken and turkey (I've only smoked wild turkey breasts) but, I will use a fruit wood exclusively and baste with peach syrup or apple juice. I need to borrow a truck and go scavenge some wood I guess since I found out about this permit, but after I leave the woods that sounds like work. Lol
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Old 07-21-2013, 09:48 PM   #16
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Yes, it somehow found its way to condiment status. Somehow.[/QUOTE]


The story I heard, from my grandmother, is that during WWII they were rationing meat. Cole Slaw was used as a filler to make up for the lack of meat on the sandwich.
On smoking... Don't make it harder than it is. Don't obsess about the thermometer as temp will rise and fall as your wood burns. Charcoal makes a perfectly acceptable smoke taste (but good wood is better).
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Old 07-21-2013, 11:07 PM   #17
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Try some marlboro, I heard they smoke better than camel. Lmao.
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Old 07-22-2013, 09:07 AM   #18
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Quote:
Originally Posted by Tjdude08 View Post
Anyone else big smokers? If so what kind of advice do you have for a noob like me? Anyone care to share your rubs as I only have bad Byron's butt rub. Any spices to use/stay away from?
Hi. I have a Bradley electric smoker. I'm probably not as much of a diehard as some of the guys who smoke something 10x a month but I enjoy an occasional pork butt, brisket, ribs and a few other things.

Here's a link to a whole lot of smoker recipes, rubs and more:

Our Time Tested and Proven Recipes


For the rub, I like Jan's (the spicy version). The recipe for it is on that website. I prefer a milder smoke like apple for pork and a stronger flavor like hickory for beef.
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Old 07-22-2013, 11:50 AM   #19
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Hi. I have a Bradley electric smoker. I'm probably not as much of a diehard as some of the guys who smoke something 10x a month but I enjoy an occasional pork butt, brisket, ribs and a few other things.

Here's a link to a whole lot of smoker recipes, rubs and more:

Our Time Tested and Proven Recipes

For the rub, I like Jan's (the spicy version). The recipe for it is on that website. I prefer a milder smoke like apple for pork and a stronger flavor like hickory for beef.
Cool. Thanks for that link. I'll check it out. I doubt I'll be a die hard but I'd like to try and smoke once or twice a week.
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Old 07-22-2013, 02:37 PM   #20
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Since you're using a Weber Smokey Mountain, I recommend picking up the Weber Smoke book by Jamie Purviance.

It has some good recipes (rubs included), but more importantly, it has a list of woods and what meats they pair best with.

Being from Texas, I like mesquite on my beef (though not too much), hickory and apple on my pork butts, apple and cherry on my pork ribs. I haven't done chicken since I'd be the only one eating it.

I've been using a 22.5" Weber kettle to smoke and it works. I am, however, in the design phase of a home built reverse flow offset pit.
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Old 07-22-2013, 03:07 PM   #21
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Since you're using a Weber Smokey Mountain, I recommend picking up the Weber Smoke book by Jamie Purviance.

It has some good recipes (rubs included), but more importantly, it has a list of woods and what meats they pair best with.

Being from Texas, I like mesquite on my beef (though not too much), hickory and apple on my pork butts, apple and cherry on my pork ribs. I haven't done chicken since I'd be the only one eating it.

I've been using a 22.5" Weber kettle to smoke and it works. I am, however, in the design phase of a home built reverse flow offset pit.
Ill look into that book. Thanks a lot.

That custom job sounds like serious business.
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Old 07-22-2013, 03:42 PM   #22
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I am, however, in the design phase of a home built reverse flow offset pit.
Mmm.... Mesquite.... Long truck ride to get it here, though.

I'd appreciate a peek at your design, assuming you're cool with that. (I am about to home brew, but was leaning more towards a simple stack)

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