First time

[MallenManson]

Originally Posted by bcklash

This is for you Mallon

Attachment 7575

All this time, I thought we were friends...that's just downright mean!
Looks absolutely incredible!

[everettvet]

Daniel, how did the smoker work out for you?

[MississippiBoy]

Originally Posted by everettvet

Daniel, how did the smoker work out for you?

It did great, Danny. I got a ton of innuendos from my friends about the pork butt. Like "I love your butt," "Man, you got a juicy butt," "I can't keep my hands off your butt...."
I smoked it for a little over 12 hours at 200-225 degrees, and took it off when the internal temperature was right at 200, since I wanted pulled pork. For sliced pork, I think 165-175 is better. I'd tested the smoker earlier using wood chips, but they only lasted about an hour, so I went with wood chunks about 3"x3"x2" instead....they last much longer. 3 chunks seemed to get me the right amount of smoke.

[MallenManson]

Lol, I'm betting you expected the innuendos.
I can't wait to get an electric. The charcoal one I was given last year...we just didn't get along.

I picked up a bottle of Famous Dave's Rib Rub a while back. Be a great way to try that out.
I saw a couple video recipes last night at bradleysmoker.com
I don't know how many, but I know cattlemensbbqsauce.com has some smoker videos too.

What did one cannibal say to the other cannibal?
How do you like your butt?

Keep those pics comin! Although...I'd think posting pics of your butt would be against the TOS. (Sorry..not much sleep and first cup of coffee. That's the best I can come up with at the moment)

[MallenManson]

Oops! Cattlemens only has 1 smoker recipe.
Seems odd, especially since that one is the featured recipe on their home page, with video lol.

[everettvet]

Originally Posted by MississippiBoy

It did great, Danny. I got a ton of innuendos from my friends about the pork butt. Like "I love your butt," "Man, you got a juicy butt," "I can't keep my hands off your butt...."
I smoked it for a little over 12 hours at 200-225 degrees, and took it off when the internal temperature was right at 200, since I wanted pulled pork. For sliced pork, I think 165-175 is better. I'd tested the smoker earlier using wood chips, but they only lasted about an hour, so I went with wood chunks about 3"x3"x2" instead....they last much longer. 3 chunks seemed to get me the right amount of smoke.

That is great! I am glad that everyone liked your butt!

Did the smoker come with a cook book? You may have just sold a smoker for lowes. I grill some but I would love to learn to use a smoker.

[MississippiBoy]

No, you're on your own for recipes, cook times, choice of wood, etc. But there's literally TONS of info on the internet for smoking stuff. I found http://smokingmeatforums.com/
There's a lot of good stuff on there. It seems it could turn into an addiction real quick....I'm already thinking about my next smoke...

[bcklash]

Originally Posted by MississippiBoy

No, you're on your own for recipes, cook times, choice of wood, etc. But there's literally TONS of info on the internet for smoking stuff. I found http://smokingmeatforums.com/
There's a lot of good stuff on there. It seems it could turn into an addiction real quick....I'm already thinking about my next smoke...

Thanks for the link Daniel. I've learned alot from the net, but I hadn't found that one yet.

[MallenManson]

Thanks for that link! Saved it to my desktop
That pastrami looked incredible!

[bcklash]

Originally Posted by MallenManson

Thanks for that link! Saved it to my desktop
That pastrami looked incredible!

I smoked a brisket already, it was awesome. Thinking about trying whole chicken Sat.

[MallenManson]

You and ssippi are killin me!
I gotta get a smoker!

[bamabassman]

Hey gang, i told daniel aobut bass pro having some great books for geting sauces, rubs and maraniates form. I love mine. Take what i want out of it and leave the rest. Gonna check out that link too daniel. Thanks man.