T1B

Two Ns in Brinkmann.

Rocked a pork roast and a whole chicken in mine last night.

BTW -- I was given an electric Brinkmann -- couln't give the fucker away fast enough... to someone who uses it exclusively for fish.

If there's no combustion, it sucks balls... no controversy here.

And BTW -- there's no controversy over the proper term for someone who runs a smoker or other cooking device on a flammable surface.

It's "fucking idiot."

And you didn't light your deck on fire...

If your really doing "low and slow," ribs should take more like 5-6 hours.
The ribs look tasty, though.

Roasted a leg of lamb today, which we just finished devouring. Best lamb I ever tasted. I discovered this old Danish butcher last year, who is a master at making all kinds of sausages. I was able to order a leg of lamb from him for Easter, the old-fashioned style, with the shank still attached. Fucking awesome roasted with lots of garlic slivers stuck under the fat, rosemary, salt and pepper. I made hummus and tzatziki to go with it and roasted some fingerling potatoes in the pan.

We'll be eating the strawberry shortcake, made with strawberries from the farmers market, soon.

Hope they were done. The meat shrinking up about a quarter inch on the bone ('sup Irie) is usually my ribs natural pop-up timer.

Electric smoker, just not right

KC Scott wrote:90 minutes in

Pardon me, you fucking tool, but do I see Phillips-head screws in those deck boards?

Sincerely,

The Tireless Titan of Tedium

Even though I live in the Northeast, I'm still not selling out

KC Scott wrote:

Cueball wrote:Electric smoker, just not right

I knew I'd hear that at least once more... but not from you. Tru has been conspicously absent from this thread

Controversy, eh? Somewhere, Arthur Bryant is laughing...

Kinda hard to burn a deck when your heat source is an EZ Bake light bulb.

…Suppose the power cord could always short. How well does that cute li’l toaster over of yours do with mini-bagels and pizza rolls?

At least if you torch your crib, I won't hafta move you again.

Why did you wytch a bikini onto our girl?

Jesus, you may as well give Pavarotti laryngitis.

I got nothing against the electric smoker. It just seems that adding and restocking wood chips and slicings apples and adding them to a water pan in an effort to gain flavor is not less effort than lighting some applewood on fire.

Van wrote:Why did you wytch a bikini onto our girl?

I didn't.

It's been lying around in photobucket for a couple of years since I first posted it in response to BSmack and his per usualm tricks. Never saw the "original" until the literacy thread...

Fire pit on a wood deck?


RACK it!

Sin,
Darwin

Of course Easter Sunday cannot go by with out the usual BBQ " accident" RC car fuel for fire starter :doh: :doh: :doh: :doh:

http://www.katu.com/news/local/Boy-6-bu ... 53895.html



Of course, the Messicans see that " Top Fuel " and think BBQ lighter.

KC Scott wrote:Didn't realize in Oakland you could buy (or cut) applewood logs to use in a traditional smoker

Didn't realize that RJerk lived in Oakland now.

But even if he did live a few miles southeast, he'd still be next to the agricultural center of the US, well known for fruit production... dumbass.

But then again, you think packaged chips on an electric element is the same thing as a wood fueled fire, and that having open cumbustion on a wooden deck is acceptable... which I'm sure your local fire department would be thrilled with...

dumbass.

I suspect that Dins' take on outdoor cooking location has a bit to do with the fact that the ribs/chicken/lamb ain't the only thing getting smoked at the time.

That being the case, doing it in the moddle of the yard/driveway, away from flammable surfaces, is prolly a real good idea.

If that argument made any sense, how would wood chips be availible for purchase?

What is this "sense" you speak of?

For that matter, what is "pruning"?

Props to Scrote for putting on a show... and not the video.

Just to show there's no hard feelings, I'll do a rib PET in my oven.

R-Jack wrote:I'll do a rib PET in my oven.

Throw some apple chips in there.

The big difference is one log will get me about 4 hours of burn. I get a whole bag of logs for 25 bucks, so I spend about a buck fifty a log. You spend twice as much on flavoring.

Dinsdale wrote:

R-Jack wrote:I'll do a rib PET in my oven.

Throw some apple chips in there.

Apples in the roasting pan could work well tbh.

BTW -- I live in the U&L. Fruit wood is free for the taking, all day long. I won't need to look for any for quite a while, since there was some heavy pruning of a cherry tree this spring... and still have some left from cutting another one down.


And Electricsmokerguy has decided he's the Arbiter of "credability"[sic]?

Awesome.

Dinsdale wrote:
And Electricsmokerguy has decided he's the Arbiter of "credability"[sic]?

Shouldn't the [sic]...err...[sic] go inside the quotes?

Yes.

Uhhh... no.

But you're an idiot. I know you live in God's Mistake, but round these parts, you can't swing a dead Scewey without hitting a fruit tree. Got several in my yard, in fact.

And I'll help you out some more -- fruit trees, as a general rule, don't live to be all that terribly old.

Walnut trees generally do live quite a while -- and at some point this week, I'm helping my old buddy start cutting down a black walnut that was planted by early settlers almost 150 years ago (nicknamed the World's Biggest Walnut Tree... fucking enormous). Gee, I'm sure that won't provide a few years worth of fuel, to add to the stack of cherry I already have sitting there.

Yeah, I "steal" wood in the wood capital of the world... yeah, that's the ticket. You sure are a bright one, eh?

Strange how the availability of wood sort of depends on what kind of trees grow locally.
I guess city folk pretty much have to buy it by the bag, though.

Lots of avocado wood available around here, often very cheap. No good for smoking but it does fine in the fireplace. Same with eucalyptus.

Oak is also readily avialable, though at a price. It's not red oak but still works well with tri-tips.
(I've got a pile of it in the yard from a tree we removed last year)

Dinsdale wrote:Uhhh... no.

But you're an idiot. I know you live in God's Mistake, but round these parts, you can't swing a dead Scewey without hitting a fruit tree. Got several in my yard, in fact.

And I'll help you out some more -- fruit trees, as a general rule, don't live to be all that terribly old.

Walnut trees generally do live quite a while -- and at some point this week, I'm helping my old buddy start cutting down a black walnut that was planted by early settlers almost 150 years ago (nicknamed the World's Biggest Walnut Tree... fucking enormous). Gee, I'm sure that won't provide a few years worth of fuel, to add to the stack of cherry I already have sitting there.

Yeah, I "steal" wood in the wood capital of the world... yeah, that's the ticket. You sure are a bright one, eh?

Saw some hacks cutting down a cherry tree last week. Sawing it up into logs. They wanted to get rid of it. A couple of phone calls and that bad boy was sawed up into nice chain saw shavings and set to dry.

Dins.. if there is any size to that black walnut, an add on craigslist gets that bitch sold for some major cash..gunstocks and other items pretty popular. I see some semi going past my place a couple times per month with some nice black walnut logs on it.

Avacado is no good? I would have thought it was -- but we don't have avacados here (I've seen them grown, they generally don't bear fruit, although I'm told there's a type that will). Most fruit and nut wood is great.

White oak works awesome, very mild smokiness. I have access to cords of it at present. Need to watch the temp, since oak can really get screaming. Maple is about the same deal.

Ideally, I like a mix of oak, walnut, and cherry. Alder is nice, too, but that grows by rivers, so I have to grab some after fishing. Plum-cherry is also great, which grows right here at Dins Central (and drops branches during winter storms). Been curious to try some magnolia, but I'm not sure.

Avocado is pretty soft and burns fast. I've heard that it was no good for smoking but a quick search on the net shows that some people have used it with good results. Might try it sometime if I run out of oak and trimmings from my nectarine and plum trees.

I'll have to admit that I sometimes buy bags of mesquite and/or hickory chunks. Mesquite and fish go well together. I mostly use it as an addition to the coals when grilling.

Derron wrote:Dins.. if there is any size to that black walnut, an add on craigslist gets that bitch sold for some major cash.

Access is a problem. Liability is also a problem (us hacks are going to take really small slices near the structures). But we're considering keeping the trunks (it has 5 of them above the ground, the smallest of which is over 2' -- did I mention this thing's an absolute beast?) at least 12', and seeing if there's a market for them. Lots of board-feet of really high end wood... with no way to get a truck near it. It'll have to be dragged/dollied to the road/driveway.

Toddowen wrote:In my opinion, the advice I've heard of initially filling the burn pan with a large pile of charcoal that will burn down and provide a longer burn is NOT the way to go.

THIS time I started out with just what the chimney smoker produced, poured it into the pan when glowing, and started cooking from there. Every so often I'd add charcoal. It was MUCH easier to control temperature.


It seems to me that I was always fighting to maintain ideal temp throughout the entire smoke by starting with a coal panned filled to the top. I think I'd also go through a lot more charcoal too.

BTW -- this is exactly what I do. Start with a chimney (aka adapted coffee can), add some wood when it's ready, and add a few coals about once per hour, along with small chunks of wood. If it gets too hot, a small shot of water cools it down. Much easier to control the temp.

Dinsdale wrote: But we're considering keeping the trunks (it has 5 of them above the ground, the smallest of which is over 2' -- did I mention this thing's an absolute beast?) at least 12', and seeing if there's a market for them. Lots of board-feet of really high end wood... with no way to get a truck near it. It'll have to be dragged/dollied to the road/driveway.

Last time I heard, the dudes that buy the stuff cut it down and haul it AND pay cash for the wood. Black walnut is highly prized and over $ 1000 bucks for a 2 foot by a 12 foot long log.

Actually, I'm not 100% sure it's a black walnut.

Although I just came across a pic of the world's largest black walnut tree -- it's up the road on Sauvie's Island.

And looking at the pic, it's not much bigger than my buddy's.

The larch.


The larch.

The Lurch


The Lurch