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mike dee

Bbq/smoking Thread

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http://amazingribs.com/

I tried this at the last minute, used kind ford coal and a few apple chunks, did the crunch method also with some applejuice.

My Weber mountain smoker kept 235 for about four hours with very little adding once I found my temp. I used the minion method

How did they come out?

Yesterday was Queen Mary West Coast Classic.

Not too shabby. Still not first, but we'll get it soon.

post-16784-1463368024_thumb.jpg

Edited by saychz316

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http://amazingribs.com/

I tried this at the last minute, used kind ford coal and a few apple chunks, did the crunch method also with some applejuice.

My Weber mountain smoker kept 235 for about four hours with very little adding once I found my temp. I used the minion method

How did they come out?

Yesterday was Queen Mary West Coast Classic.

Not too shabby. Still not first, but we'll get it soon.

Had fun and came out free kin amazing.... my previous run were dry and sent to the dipsty dumpster

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http://amazingribs.com/

I tried this at the last minute, used kind ford coal and a few apple chunks, did the crunch method also with some applejuice.

My Weber mountain smoker kept 235 for about four hours with very little adding once I found my temp. I used the minion method

I like this way, it keeps your smoke longer than putting the wood on top.

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Please tell us more about these little bacon wrapped jewels.

post-9969-1462405656.jpeg

I did this same thing but smoked it for like 3 hrs at 200 it was epic.

WTH did I just watch? I'm with you Crusty!!!

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Smokin 22lb turkey in the old POS homedepot smoker. Coals ain't lastin for chit! Wish I had my WSM. Gonna be bomb though :cow:

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Made this.... It made a lot and was good.

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post-5579-1464664213_thumb.jpg

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I have the Ok Joe longhorn

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I just got one of these a couple of months ago from Lowe's. really heavy duty and hopefully the last one I'll ever need.

I've used mesquite, citrus, pecan and oak. there is a firewood dealer here in town that also does wood for cooking.

I don't buy firewood log size because if you put one of those on when your fire gets low, it heats up too much, so I used to

cut the wood with a chop saw into smaller pieces, this helped control the heat. Now the firewood dealer sells smoking woods in chunks.

I just picked up a bag of oak and 2 bags of pecan and smoked a brisket. awesome.

post-649-1464683282_thumb.jpg

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First try at beef jerky on the stick burner. Turned out a little smokey but over all good.

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First try at beef jerky on the stick burner. Turned out a little smokey but over all good.

what temp did you smoke it and for how long? Looks pretty tasty from here!

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I ran between 160 and 165. I added smoke for a hour and a half, and then just heat for about another 2 hours. The next round I will only add smoke for one hour. The finished product was just a little smoker tasting. It was not bad but I think it could be better. I could have left it on for another 30 as well. I took it off a little early because it continues to dry out after you take it out. I used a teriyaki marinate and then did 1/3 with black pepper, 1/3 red pepper flakes, and 1/3 with just the marinade. I will post the marinate recipe if you are interested tonight when I get home tonight. It is also great on chicken.

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I ran between 160 and 165. I added smoke for a hour and a half, and then just heat for about another 2 hours. The next round I will only add smoke for one hour. The finished product was just a little smoker tasting. It was not bad but I think it could be better. I could have left it on for another 30 as well. I took it off a little early because it continues to dry out after you take it out. I used a teriyaki marinate and then did 1/3 with black pepper, 1/3 red pepper flakes, and 1/3 with just the marinade. I will post the marinate recipe if you are interested tonight when I get home tonight. It is also great on chicken.

I have a good marinade, but it is set up for dehydrator jerky.

so you get dry enough in 3 1/2 hours?

One of the worse things that happen when i have made jerky is if I miss a little piece of fat, and it just ruins the whole piece, does this happen when in the smoker as well?

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What is the simplest, no frills and low cost set up?

I know there is a ton of fancy shit and it all costs $$$$$$$

Eff all that noise. I have a gass grill and can appreciate the smoke flavor of slow cooked meat.

What is the dumbed down version for me?

Papa Perry used Weber Smokey Joes and put charcoal on one side and place meat on other. Is that really all it takes?

This

22" Kettle

Plus this

Smokenator

Are two items that produce great food once you learn how to use them.

If you dont want to spring for the smokenator, stack some bricks inside the kettle, keep charcoal and wood on one side of brick, put food opposite of it where there is no coals and wood. Indirect heat. With practice, its works and makes great meals. Always put vent ovwr food so the heat and smoke flows over food and out the vent.

Practice makes perfect. Most important, maintain temps and have a clean fire.

But then again, what do I know...

Did that method a couple of times, turns out great, though I stop at 160* or so before finishing with foil.

Bought a Longhorn-style as well. Super easy to use and wasn't very much from Home Depot.

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Homemade patties with oatmeal and cheese installed. ...all hell ya!

post-63882-1467470418_thumb.jpg

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What temp control yall using , if any? Party Q, pitmaster IQ?

Most of the time I can keep a constant temp on my WSM, but the times I use a water pan I can get very hot and not cool down.

Edited by mike dee

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I use to use the stoker from rocks BBQ it works great

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On 5/15/2016 at 8:05 PM, saychz316 said:

How did they come out?

Yesterday was Queen Mary West Coast Classic.

Not too shabby. Still not first, but we'll get it soon.

 

image.jpeg

do you compete?  team im on we have won peoples choice last 2 years at the west coast classic.  2016 we were 9th overall with 2 calls.

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1 hour ago, Kevin said:

do you compete?  team im on we have won peoples choice last 2 years at the west coast classic.  2016 we were 9th overall with 2 calls.

My best friend competes. I help. I do the ribs, he does the pork and brisket, his wife does chicken. Team has earned a couple 2nd place calls and a 7th place call, all in ribs. Yard Lobster BBQ. 

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Coo :thumbup: l. I'm part of outta gas BBQ. 

 

Newport comp this month!

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heres some of my BBQ pics from comps and just weekend get togethers and stuff

11255736_10200713660199912_3354825612342688377_n.jpg

11251267_10200967911556037_5856422118353200981_n.jpg

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brisket3.jpeg

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taco.jpeg

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12973591_10207639913009856_7089752056931953407_o.jpg

porkcandy.jpg

smokedmac.jpg

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9 minutes ago, Kevin said:

heres some of my BBQ pics from comps and just weekend get togethers and stuff

11255736_10200713660199912_3354825612342688377_n.jpg

11251267_10200967911556037_5856422118353200981_n.jpg

12122655_10201202159012077_219521809958585447_n.jpg

brisket3.jpeg

10154496_10201406692805294_7578978270529131447_n.jpg

taco.jpeg

11127655_10200715191838202_6870040643713229122_n.jpg

1934636_10201790133471071_8913269707767437014_n.jpg

12924330_10201790132751053_3076928187735500897_n.jpg

12936730_10201790133231065_6691105109358357943_n.jpg

12957632_10207639908569745_3784333046685271875_o.jpg

12973591_10207639913009856_7089752056931953407_o.jpg

porkcandy.jpg

smokedmac.jpg

All looks great. Competitions are a lot of work. Fun but we go home exhausted every time. Ribs Pigs and Watermelons is where we have had the most luck. Look up Yard Lobster BBQ on facebook. Craig and Dannielle are the team, I help out when I can. 

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i did. saw you guys were at pretty much all the same comps we were.  we are doing about 10 comps this year.  newport, guinea pig indio, tucson sams club, long beach, santa anita, big bear, vegas, cochella, dana point..

 

its a ton of work but we have a great time doing it.

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Damn, that meat looks incredible  . . .

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nicely done :clap1:

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Some pics from Vegas comp dec 2016

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