Midwest TMS'ers General Communication Thread
12/6/08, 06:53 AM
#6721
Want some pancakes?????? WTF?? 
Anyway any of you guys got a smoker? Not your pipe STD...
I mean a meat smoker. We have wanted one for years and final got one this past weekend and it is burning in or getting seasoned as I type. Tomorrow it's a pork loin and Sunday it's salmon steaks. I sure I will screw up a bunch learning. Any tips??
Anyway any of you guys got a smoker? Not your pipe STD...
I mean a meat smoker. We have wanted one for years and final got one this past weekend and it is burning in or getting seasoned as I type. Tomorrow it's a pork loin and Sunday it's salmon steaks. I sure I will screw up a bunch learning. Any tips??Scott, I have had about 3 different types of Smokers ( and only 1 wife
) . Keep the temperture at 220 ( I think but look it up) by adjusting the vents. Use only a couple of hands full of soaked wood chips. These will burn up within the 1st hour but don't add anymore or the meat will only be super smokee tasting (not good). Keep a temp probe and after 4 or 5 hours check the temp of the meat (180 I think but again look it up). You won't be able to tell by the color of the meat due to the smoke ring. I hope you were talkin a slow smoker cuz thats what I just explained about. I also have a cold smoker (you smoke the meat than pull it out and cook it, I don't like it at all). This is my fravite one.
12/6/08, 07:52 AM
#6722
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Join Date: January 9, 2005
Location: New Carlisle, Ohio (20 miles north of Dayton)
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Scott, I have had about 3 different types of Smokers ( and only 1 wife) . Keep the temperture at 220 ( I think but look it up) by adjusting the vents. Use only a couple of hands full of soaked wood chips. These will burn up within the 1st hour but don't add anymore or the meat will only be super smokee tasting (not good). Keep a temp probe and after 4 or 5 hours check the temp of the meat (180 I think but again look it up). You won't be able to tell by the color of the meat due to the smoke ring. I hope you were talkin a slow smoker cuz thats what I just explained about. I also have a cold smoker (you smoke the meat than pull it out and cook it, I don't like it at all). This is my fravite one.
Attachment 67007
) . Keep the temperture at 220 ( I think but look it up) by adjusting the vents. Use only a couple of hands full of soaked wood chips. These will burn up within the 1st hour but don't add anymore or the meat will only be super smokee tasting (not good). Keep a temp probe and after 4 or 5 hours check the temp of the meat (180 I think but again look it up). You won't be able to tell by the color of the meat due to the smoke ring. I hope you were talkin a slow smoker cuz thats what I just explained about. I also have a cold smoker (you smoke the meat than pull it out and cook it, I don't like it at all). This is my fravite one.Attachment 67007
Thanks for the tips Darrell. Here is what we bought but we got ours from Gander Mountain on sale for $299.
http://www.outdoorcooking.com/catalo...t+24-inch.html
12/6/08, 07:52 AM
#6723
Legacy TMS Member
Thread Starter
Ah shux, it's like two little ol' ladies sitting on a park bench, sharing recipes......
Let me guess, you take two lumps with your tea?
Let me guess, you take two lumps with your tea?
:gay:
12/6/08, 08:56 AM
#6725
Thanks for the tips Darrell. Here is what we bought but we got ours from Gander Mountain on sale for $299.
http://www.outdoorcooking.com/catalo...t+24-inch.html
http://www.outdoorcooking.com/catalo...t+24-inch.html
http://www.youtube.com/watch?v=aBZhNsveZFg
Last edited by dly; 12/6/08 at 09:02 AM.
12/6/08, 09:25 AM
#6726
Shelby GT500 Member
Join Date: October 9, 2006
Location: It's tough in the jungle !
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Scott and Darrell, If your looking for info on meat smoking I would suggest ....Ol' Pam Anderson she seems well informed on the subject and even has a couple instructional videos out on the subject !....and she is obviously qaulified....
12/6/08, 09:40 AM
#6727
Ol' Pam must be trying to save money on her clothes and underwear
12/6/08, 10:56 AM
#6729
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Real men use Charcoal not gas
Hey little Tommie stop by and I'll give you 2 lumps
http://www.youtube.com/watch?v=aBZhNsveZFg
Hey little Tommie stop by and I'll give you 2 lumps
http://www.youtube.com/watch?v=aBZhNsveZFg
I do agree Darrell. Actually I use a gas grill for doing chicken, fish and pork. I have a Weber charcoal grille that I do steaks and burgers on. But I intend to do whole turkeys and turkey breast in this smoker/cooker. When it can take up to 4-6 hrs to cook a turkey charcoal would make it a PITA to keep a even temperature.
12/6/08, 11:29 AM
#6730
Shelby GT500 Member
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I do agree Darrell. Actually I use a gas grill for doing chicken, fish and pork. I have a Weber charcoal grille that I do steaks and burgers on. But I intend to do whole turkeys and turkey breast in this smoker/cooker. When it can take up to 4-6 hrs to cook a turkey charcoal would make it a PITA to keep a even temperature.
12/6/08, 12:27 PM
#6733
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Okay my friend..
#1 traps water like a Hoover dam!!
#2 Looks like you trying to prove something your not.
#3 Me likey.
I like that look but maybe because it's on a white Stang!!P.S. Got a 5 lb pork loin in the smoker/cooker. Feeling like I need to go pee!!
Last edited by 70MACH1OWNER; 12/6/08 at 12:31 PM.
12/6/08, 12:43 PM
#6734
Legacy TMS Member
Thread Starter
Well, if they don't squat, they atleast get out of the shower to take a leak......
2 = no go
3 = great
is 3 the same or close to the same as Chris's hood??
12/6/08, 12:50 PM
#6736
12/6/08, 02:11 PM
#6738
Mach 1 Member
Thanks for the tips Darrell. Here is what we bought but we got ours from Gander Mountain on sale for $299.
http://www.outdoorcooking.com/catalo...t+24-inch.html
http://www.outdoorcooking.com/catalo...t+24-inch.html
I was thinking about getting this smoker.
http://store.cookshack.com/p-112-smo...stainless.aspx
There are zillions of good comments about it online.
Dly what kind of wood do you use when you do ribs or pulled pork?
Last edited by ov3n; 12/6/08 at 02:12 PM.
12/6/08, 02:12 PM
#6739
Mach 1 Member
12/6/08, 02:13 PM
#6740
Mach 1 Member