Printable View
Rick, you were mentioning the other day about smoking some pork this weekend. We kind of touched on loading the firebox with wood. Here's a pick of mine loaded for tomorrow. I put a ruler on it so you can get an idea of the size mine is.
Unless this is of interest to others, just delete this post after you look at it if you want.
http://i106.photobucket.com/albums/m...s/P5090001.jpg
WOW, You had me there for a bit. I was looking for a ruler so I could get an idea of the size mine is. Wow, good thing I opened the photo, that was close.
Looks like yours is 9 1/2" well, I see why your proud ......:)
So...RICK, how big is yours.....and we want a ruler........:rolleyes:
I retyped that a few times trying to avoid alternative references, but there just wasn't anyway around it I guess.
Hmmm. Looks like mine is bigger, Hopeak. Ruler included to prove it.
Tahyo - Here's a snap of mine. I have some lava rocks from an old grill that I tossed in just to help hold the heat and you can see how I "cup" the foil to hold the wood.
I have a couple of nice butts in the box with your recipe just giving them in a good chill. I'll throw them on in the morning.
If you are keeping smoke on for six hours are you reloading your wood box or will that hold you for the full 6?
It will last about 4 or 5 hours depending on how high I have that flame. Usually I'll start off with a high flame to get it to smoldering (no meat in), then once it gets to smoldering, I'll turn the flame down, put the meat in and stabilize the temp.
Tomorrow when I do those ribs, the smoke will almost last the length of time it takes to cook them, usually about 5 or 6 hours.
Thanks. I have your special sauce on simmer as we type.
Which one? If it's that catsup based one, watch it doesn't scorch on the bottom. It will do it in a heart beat. Usually I simmer it really low for about 20 minutes and then just cover it and let it sit or put it in a mason jar.Quote:
Originally Posted by Rick
The other one, you may have to reheat again after it cools. Can't remember if I gave you the one with the butter in it or not. If not, put 3 TBSPs of butter in it. If it cools the butter will solidify on top which is no problem, you'll just have to reheat it. (I'm referring to the finishing sauce)
I'm experimenting with another sauce today. It tastes good so far, but tomorrow is when it gets the true test. I love vinegar based sauces especially when they have brown sugar in them. This one is sort of a Memphis style sauce.
I have the tomato one on low and keeping it stirred.
Ok.. great... if it gets too thick for you, either thin it out with more cider vinegar or with water. If water, try to use bottled water that doesn't have chlorine in it.
I'll be back later. Need to get caught up outside.
I tripled the recipe and used a bit less than 1 Tblsp of corn starch. It turned out perfect. I had enough to fill two squeeze bottles for Sunday and about half a plastic container. I may put the finishing sauce together in the morning just to see which one I like best.
That finishing sauce is good for just dipping that meat in. (Geezuz... that sentence is ripe for hopeak to comment on)
The man is without principles. We're talking talking smoking meat here. This is serious stuff!
http://www.homeofpoi.com/images/ActionMedium/jclub.jpg
This is how I cook my meat....
btw Tahyo, the word "pic" is short for "picture", writing "pick" just gets people like me confused.
http://upload.wikimedia.org/wikipedi...ke_grenade.jpg
Oh yeah, this is how I smoke my meat too.
Yea, I know... it was a typo. Try as I might to catch these little things, sometimes I'm just too lazy to go back and fix them.Quote:
Originally Posted by Assassin Pilot
And that's why no one will be coming to eat your bbq.Quote:
Originally Posted by Assassin Pilot
Pick is just fine. Us old farts knew what you meant. It's good to keep the youngins looking over their shoulder.
I appreciate the compliment Crash, but I'm older than you I believe. :)
Just more proof that I am an old'n,because I knew what you meant as well Tayho.
Tahyo - I do belive we are about the same age. Nell - it's just wisdom.:D