Smokin'! : A Tale of Pure Porcine Pleasure

[Guest sL1k]

i hate bologna. but i like smoked bologna lol I will have to try the stuffed bologna trick.

[peejman]

peejman, that sounds good.  I don't know that I ever would have though of stuffed bologna.  Hmmm...I wonder how it would work to shred up some good cheese (maybe smoked white cheddar) to mix with the 'stuffing' mixture.  Ooh - mix cheese, freshly chopped habaneros and garlic into the stuffing mix and then baste the bologna with a mustard-based sauce a few times during the last half hour or so of smoking.  Yum!

 

 

I hadn't thought of using cheese.... dang it!  You're making me hungry again!  :yum:

 

I use the same cheap Brinkmann smoker.  With a few simple modifications, it works quite well.  I drilled some 1/4" holes in the bottom of the charcoal pan and used a piece of expanded metal as a grate.  I found that during longer sessions (8+ hrs), the charcoal pan would fill up with ash and choke out the coals.  The holes allow the ash to fall out of the bottom (requires a little shaking) and the grate helps keep the coals up out of the ash. 

 

I also use large chunks of wood (baseball/softball sized).  The bagged chips burn up in minutes.  Dad is a wood turner, so I get all kinds of stuff to use (hickory, maple, ash, apple, pecan, cherry, ...).  My favorite so far is pecan simply because it soaks up water quite well and smokes for a long time without burning up.  I can't really tell a difference in the flavor between different woods. 

 

I typically use a mix of cheap beer, water, and occasionally apple juice if we have enough to spare in the "water" pan. 

 

Where do you guys get cheesecloth?  I'd like to try using it but can't find it anywhere.  :shrug:

[JAB]

I hadn't thought of using cheese.... dang it!  You're making me hungry again!  :yum:

 

I use the same cheap Brinkmann smoker.  With a few simple modifications, it works quite well.  I drilled some 1/4" holes in the bottom of the charcoal pan and used a piece of expanded metal as a grate.  I found that during longer sessions (8+ hrs), the charcoal pan would fill up with ash and choke out the coals.  The holes allow the ash to fall out of the bottom (requires a little shaking) and the grate helps keep the coals up out of the ash. 

 

I also use large chunks of wood (baseball/softball sized).  The bagged chips burn up in minutes.  Dad is a wood turner, so I get all kinds of stuff to use (hickory, maple, ash, apple, pecan, cherry, ...).  My favorite so far is pecan simply because it soaks up water quite well and smokes for a long time without burning up.  I can't really tell a difference in the flavor between different woods. 

 

I typically use a mix of cheap beer, water, and occasionally apple juice if we have enough to spare in the "water" pan. 

 

Where do you guys get cheesecloth?  I'd like to try using it but can't find it anywhere.  :shrug:

 

Mine came with a small grate to put into the firebox.  The way it is positioned (a couple of inches above the bottom of the firebox) it does a pretty good job of keeping the wood 'up' so air can flow. 

 

I get cheesecloth at Walmart, back in the arts/crafts and fabric section (or just the arts/crafts section in the stores that don't have fabric.)  It is packaged in plastic and usually hanging somewhere along a shelf.

 

I have also gotten cheesecloth at the grocery store (Food City.)  It never seems to be located in the same place twice at the grocery, though.

 

I like pecan, too, and that is mostly what was used to smoke the above pictured pork roast and ribs (along with just a piece or two of hickory and red oak.)  I really like using pecan when smoke/drying peppers (mesquite or pecan are, apparently, the traditional woods used for making chipotles, etc.)  Unlike many folks, however, I don't soak the wood I use in the smoker.  If I used smaller chunks I would probably need to do so but I think using larger pieces and controlling air flow must allow me to achieve the same thing - a slow smolder - without the need to soak.  Now, if I decide to put a smaller chunk of wood among the charcoals of my charcoal grill I will soak it, first.  I also soak wood chips to use in the 'smoke' box for my gas grill, when I use those.  Yeah, I have a gas grill (super el cheapo, like $30 model from Walmart), a gas grill and a smoker.  I guess I like options.  Honestly, for grilling, I usually prefer the flavor I get from a charcoal grill but for grilling in a hurry, especially when coming home after work, etc. nothing beats being able to turn on and light the gas grill and having it ready to put stuff on in just a minute or two later.

 

I actually have yet another grill that is pretty much permanently placed in my mom's yard (my mom is my next door neighbor so I still have access to it.)  My late father built that one for me.  I wanted something deep enough and tough enough that I could grill over real wood (as in wood-fired steaks, etc.) so he cut an old water tank in half (across the body, not lenghtwise) then used half of it to build a 'deep' grill.  He mounted it on a pipe and then 'planted' the pipe in the yard, sort of like the way the grills you see in public parks are mounted.  He died (cancer) back in 2002 and actually built the grill a few years before he died but that grill is still as solid as ever.  Using it always makes me smile. 

 

I started out doing my smoking on an upright, 'barrel' type grill/smoker kind of like this one:

 

http://www.grillsdirect.com/barbecue-smokers/charcoal-smokers/brinkmannsmokencharcoalgrillsmoker.cfm

 

 

When using that one, smaller chunks were required and soaking them was a good idea.  That little fellah actually did a pretty good job.  It was just a lot more 'labor intensive' to keep the fire fed but not let it burn too hot.  It also didn't really allow for really long, low and slow smoking because of being a direct heat cooking method.  Still turned out some tasty food, though.

Edited April 25, 2013 by JAB

[peejman]

Cheesecloth in the arts/crafts section?  No wonder I can't find it.

 

The smoker you linked above is exactly what I have.  I'd like a bigger/nicer one, but the little cheapy works fine.  I'm sure I'll upgrade when it finally rusts out, but I've had it for about 12 years and it's still in good shape.  I use charcoal for heat and just put the woods chunks on the coals for smoke.

 

I also have a gas grill that I use quite frequently.  Charcoal or wood definitely taste better, but the convienence of gas is hard to beat.  I've been thinking of building some sort of fire pit in my back yard that I could cook over.  If at some point I'm feeling really ambitious, I'd really like to build something like this...  http://www.motherearthnews.com/diy/build-an-all-in-one-outdoor-oven-stove-grill-and-smoker.aspx#axzz2RU2fbrpD

[JAB]

 If at some point I'm feeling really ambitious, I'd really like to build something like this...  http://www.motherearthnews.com/diy/build-an-all-in-one-outdoor-oven-stove-grill-and-smoker.aspx#axzz2RU2fbrpD

 

Funny, I have looked at that same article, before, and dreamt.  I would LOVE to have a combo smoker pit and wood-fired oven.  Being able to do my own wood-fired bread and pizza would be super cool.

Edited April 25, 2013 by JAB

[Woody]

.... I would LOVE to have a combo smoker pit and wood-fired oven.  Being able to do my own wood-fired bread and pizza would be super cool.

 

 

That's why I like my Big Green Egg.  It will do anything from low and slow cooks to insane steak searing temps.  We do Pizza's and bread frequently, and they are always great !

[peejman]

Funny, I have looked at that same article, before, and dreamt.  I would LOVE to have a combo smoker pit and wood-fired oven.  Being able to do my own wood-fired bread and pizza would be super cool.

 

 

My wife loves to bake bread, that's why she wants it.  That and outdoor wood-fired ovens are just plain cool. 

 

That article really glosses over the details around all the metal work involved in making it look like the pictures.  It's far from trivial, unless you've got lots of experience in metal fabrication and access to the proper tools.

 

 

 

 

That's why I like my Big Green Egg.  It will do anything from low and slow cooks to insane steak searing temps.  We do Pizza's and bread frequently, and they are always great !

 

 

I'd love to have an Egg, but just can't get past the sticker shock.  They're probably worth it, but I could buy a nice AK or Garand for that... ;)

Edited April 25, 2013 by peejman

[Woody]

 

 

 

 

I'd love to have an Egg, but just can't get past the sticker shock.  They're probably worth it, but I could buy a nice AK or Garand for that... ;)

 

 

 

 

I hear ya !    A little shopping around will help.  All of the ceramics are warrantied for life, and their Customer Service is really good.  I have had mine for several years, and would not hesitate to buy it again.

[JAB]

I have heard great things about the Big Green Egg but like peejman they are priced a bit steep for me.  I have thought about building a 'poor man's' ceramic grill/cooker.  Alton Brown demonstrated how to do it on one episode of Good Eats.  The problem is, those big terra cotta pots aren't exactly 'cheap'.  Still a lot less expensive than a commercial ceramic cooker though, I guess.

 

I couldn't find the clips from the actual Good Eats episode.  Funny, I have found them on YouTube before.  Anyhow, this write-up:

 

http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-smoker/

 

and this YouTube video:

 

http://www.youtube.com/watch?v=3oGOZmWZ6r8

 

give the basic idea.

 

One thing that would tempt me to build one of those is that it is, basically, an electric smoker.  That would be something different to 'play' with, for me, and would allow for some pretty precise temp control.  It would also make using wood chips/chunks more of an option.  Of course, I guess that one could put some kind of fire bowl in the bottom of the pot and use charcoal instead of an electric power source.

Edited April 25, 2013 by JAB

[Woody]

A few goodies off of the Egg:

 

[URL=http://s19.photobucket.com/user/JTWood/media/egg/100MEDIA_IMAG0719.jpg.html][/URL]

 

 

Tuna Steaks:

[URL=http://s19.photobucket.com/user/JTWood/media/egg/IMAG0287.jpg.html][/URL]

 

 

[URL=http://s19.photobucket.com/user/JTWood/media/egg/Spatchcock.jpg.html][/URL]

 

 

[URL=http://s19.photobucket.com/user/JTWood/media/egg/015.jpg.html][/URL]

 

 

Pork tenderloin wrapped in sausage, then wrapped with Bacon !!

[URL=http://s19.photobucket.com/user/JTWood/media/egg/029.jpg.html][/URL]

 

[URL=http://s19.photobucket.com/user/JTWood/media/egg/031.jpg.html][/URL]

[JAB]

Woody, that is some seriously tasty looking grub.  Those tuna steaks are perfectly marked!  And pork tenderloin wrapped in sausage and then wrapped in bacon?  What are you, some kind of evil super-genius?

 

That pork encased pork tenderloin made me think of something else - something not usually cooked on a smoker, etc.  Have you ever had a Scotch egg?  Yum.

 

http://allrecipes.com/Recipe/Scotch-Eggs/

[Woody]

Woody, that is some seriously tasty looking grub.  Those tuna steaks are perfectly marked!  And pork tenderloin wrapped in sausage and then wrapped in bacon?  What are you, some kind of evil super-genius?

 

That pork encased pork tenderloin made me think of something else - something not usually cooked on a smoker, etc.  Have you ever had a Scotch egg?  Yum.

 

http://allrecipes.com/Recipe/Scotch-Eggs/

 

 

 

I have never had those, but I will now be making them soon !

[peejman]

 

One thing that would tempt me to build one of those is that it is, basically, an electric smoker. 

 

 

Blasphemy!!!!

 

:)

[Troutburger]

I love to take a pork loin, split it down the middle and stuff with hot pork sausage. Wrap it in bacon and let it smoke away.

 

Another good one is to split the loin down the middle and stuff with apple pie filling.  

 

I always wrap stuffed loins in cheese cloth, keeps all the goodies in place. 

 

Gonna have to fire up the smoker this weekend. You guys are starving me to death. 

[JAB]

I have never had those, but I will now be making them soon !

 

Just be sure to have some type of spicy mustard for dipping.  That really does set them off.

[JAB]

Blasphemy!!!!

 

:)

 

Yeah, I know but I'm all about trying different cooking methods.

[JAB]

I love to take a pork loin, split it down the middle and stuff with hot pork sausage. Wrap it in bacon and let it smoke away.

 

Another good one is to split the loin down the middle and stuff with apple pie filling.  

 

I always wrap stuffed loins in cheese cloth, keeps all the goodies in place. 

 

Gonna have to fire up the smoker this weekend. You guys are starving me to death. 

 

Mmmm...apples and pork are always a good pairing.  Ever had pork baked with sauerkraut and apples?  Good stuff.

[peejman]

Finally got the smoker out this weekend.  Didn't get any pics of preparing the bologna, but here's the finished product.  It's yummy. 

 

 

 

[Guest sL1k]

I smoked a Boston butt last week. Going to do another one tomorrow.

[Worriedman]

A favorite of mine (I have the American Made version of a ceramic cooker, the Primo http://primogrill.com/) is Pepper Stout Beef.

 

Couple of chuck roast, a little salt, pepper and some ancho chili powder.  Pop it on the grill offset (I have the d-plates to shield the meat from direct fire) at 225° till the internal temp gets to 165°.  (have to admit to running the smoker with a DigiQ DX2   http://store.thebbqguru.com/weborderentry/DigiQ%20DX2 a little spendy, but wonderful control of temp for long cooks) I then take a throw away aluminum pan and cut up several bell peppers, normally a green, yellow and red one each, a large yellow onion and a couple of large jalapeños seeded and chopped, then add a full Guinness, rest the meat on the veggies and cover the pan tightly.  I return to the pit till the meat hits 205°, then pull like pork and return to the pan and put back in the pit uncovered for another thirty minutes or so, shifting the meat to get a little more smoke. Toast some buns and pile the pulled meat on and add some cheese.

This is what is left of 10 lbs after the kids ate and hauled off last weekend.

[url=http://s4.photobucket.com/user/worriedman/media/PepperStoutBeef_zpscf2ccdec.jpg.html][/URL]

Edited June 3, 2013 by Worriedman

[Guest sL1k]

Well I went to bed before 8pm (I never get to bed that early) I'm used to 5hours of sleep and was wide awake at 1:30am. I had planned to smoke a Boston butt today and I'm glad I got an early start. Threw it on the smoker at 4am. Going to wrap some sweet potatoes and corn in foil for sides. Going to be a good day!

[peejman]

A favorite of mine (I have the American Made version of a ceramic cooker, the Primo http://primogrill.com/) is Pepper Stout Beef.

 

Couple of chuck roast, a little salt, pepper and some ancho chili powder.  Pop it on the grill offset (I have the d-plates to shield the meat from direct fire) at 225° till the internal temp gets to 165°.  (have to admit to running the smoker with a DigiQ DX2   http://store.thebbqguru.com/weborderentry/DigiQ%20DX2 a little spendy, but wonderful control of temp for long cooks) I then take a throw away aluminum pan and cut up several bell peppers, normally a green, yellow and red one each, a large yellow onion and a couple of large jalapeños seeded and chopped, then add a full Guinness, rest the meat on the veggies and cover the pan tightly.  I return to the pit till the meat hits 205°, then pull like pork and return to the pan and put back in the pit uncovered for another thirty minutes or so, shifting the meat to get a little more smoke. Toast some buns and pile the pulled meat on and add some cheese.

This is what is left of 10 lbs after the kids ate and hauled off last weekend.

 

 

That sounds yummy. 

 

So far I've avoided smoking beef.  Getting beef right seems kinda touchy and honestly, I'm scared of it.  I'll be really, REALLY, pissed at myself if I ruin a perfectly good $50 hunk of meat.  Guess I'll have to suck it up and have a go sometime....