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CoffeeRoastersClub
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Espresso: Vintage La Pavoni Lever...
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Posted Sat Jul 9, 2011, 7:36pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

moreshots Said:

the pig was great first one was that one the tall vertical smoker is what I have now made by Pitmaker out of Houston. ot will cook / smoke 120# of Pork at once or like 50 slabs of Ribs
There great and do not use much charcoal at all today 20# for 10 hours of smoking
Bill

Posted July 9, 2011 link

Do you do BBQ for parties, etc.?  Looks like that smoker you have would do the job.

Len

 
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

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BubbaDude
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BubbaDude
Joined: 8 Jan 2011
Posts: 527
Location: High in the Rockies
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Espresso: Breville Dual Boiler
Grinder: Baratza Vario
Vac Pot: Yama
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Roaster: Hottop 2KB
Posted Sat Jul 9, 2011, 10:22pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

Since this is CG, seems appropriate to mention that adding a PID to my New Braunfels Black Diamond  offset fire box smoker improved the temperature stability a lot. The PID turns a fan on and off, which adjusts the temp of the wood fire. Load up the firebox with as much wood as you want, and the PID keeps the temp right until all he wood's gone. Auber Instruments sell kits.

I do baby backs at 225 for about 4.5 hrs, until hey pass the wiggle test, and then eat them, no foil, no grilling.

Brisket is more like 1.5 hrs per lb, first in the smoker for 5-6 hrs, then in foil in the oven until 190 degrees. Let it rest for an hour or two before eating.

There are good web sites on this stuff, and active hacker forums for the New Braunfels Black Diamond as well.

 
"I've Scaced many HX/E61 machines, seeing shot variances of up to 8-10F or more. [The BDB] stays within 1F." - Mark Prince
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germantownrob
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germantownrob
Joined: 2 Dec 2007
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Location: Philadelphia
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Espresso: Duetto 3, A Dead Oscar
Grinder: Vario-W, Preciso w/Esatto,...
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Roaster: Diedrich IR-1, HT B
Posted Sun Jul 10, 2011, 4:10am
Subject: Re: Outdoor cooking Smoking etc!!!
 

BubbaDude Said:

Since this is CG, seems appropriate to mention that adding a PID to my New Braunfels Black Diamond  offset fire box smoker improved the temperature stability a lot. The PID turns a fan on and off, which adjusts the temp of the wood fire. Load up the firebox with as much wood as you want, and the PID keeps the temp right until all he wood's gone. Auber Instruments sell kits.

I do baby backs at 225 for about 4.5 hrs, until hey pass the wiggle test, and then eat them, no foil, no grilling.

Brisket is more like 1.5 hrs per lb, first in the smoker for 5-6 hrs, then in foil in the oven until 190 degrees. Let it rest for an hour or two before eating.

There are good web sites on this stuff, and active hacker forums for the New Braunfels Black Diamond as well.

Posted July 9, 2011 link

I added a pid controller as well, it controls pit temp and also has a meat probe that will run lower pit temp as the food comes to set temp, it sure makes all night cooks a breeze.

The baby backs I used to get from pack stores cooked in 5 hrs but now I have a butcher and his are meatier then most spare ribs I get.

Anyone try any Kobi briskets? I have done a bunch when I can get them local and they are pretty much fool proof since they are so marbled. I actually cook them fat side down for most the smoke or IMO they come out to rich. Paradise meats.com has some excellent selections of meat but shipping is killer, still for a special treat they are worth it, I made a special order from them for entire shoulders ( picnic and butt in one piece) and the pig was slaughtered 2 days before they shipped my order.
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CoffeeRoastersClub
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CoffeeRoastersClub
Joined: 6 Jul 2005
Posts: 4,566
Location: Connecticut
Expertise: Professional

Espresso: Vintage La Pavoni Lever...
Grinder: Breville Smartgrind,...
Vac Pot: Vintage Silex, Nicro...
Drip: Technivorm Moccamaster...
Roaster: javaPRO-CRC AIR Fluid Bed...
Posted Sun Jul 10, 2011, 9:29am
Subject: Re: Outdoor cooking Smoking etc!!!
 

germantownrob Said:

I added a pid controller as well, it controls pit temp and also has a meat probe that will run lower pit temp as the food comes to set temp, it sure makes all night cooks a breeze.

The baby backs I used to get from pack stores cooked in 5 hrs but now I have a butcher and his are meatier then most spare ribs I get.

Anyone try any Kobi briskets? I have done a bunch when I can get them local and they are pretty much fool proof since they are so marbled. I actually cook them fat side down for most the smoke or IMO they come out to rich. Paradise meats.com has some excellent selections of meat but shipping is killer, still for a special treat they are worth it, I made a special order from them for entire shoulders ( picnic and butt in one piece) and the pig was slaughtered 2 days before they shipped my order.

Posted July 10, 2011 link

Heck of an idea, the pid.  Do you rig it up to a system that increases air flow into the firebox?  With fans flowing in when increased air flow is desired, or do you have a setup that manipulates the damper?

Len

 
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

Bitcoin Merchant www.CoffeeRoastersClub.com     www.javaPRO-CRC.com
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germantownrob
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germantownrob
Joined: 2 Dec 2007
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Espresso: Duetto 3, A Dead Oscar
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Posted Sun Jul 10, 2011, 9:50am
Subject: Re: Outdoor cooking Smoking etc!!!
 

CoffeeRoastersClub Said:

Heck of an idea, the pid.  Do you rig it up to a system that increases air flow into the firebox?  With fans flowing in when increased air flow is desired, or do you have a setup that manipulates the damper?

Len

Posted July 10, 2011 link

The system I have is the DigiQ DX from BBQ Guru.
  Click Here (www.thebbqguru.com)

The fan is hooked up to one of the vents and all others are closed so the fan controls all the air flow. Once the pit temp is set the fan comes on when needed to maintain the set temp, of course if you over fire the pit the temp will be high. A nice feature is the controller has "open lid detect" so when the pit temp drops rapidly the controller won't turn on the fan and over falsely heat the pit.

I don't have any relation to bbg guru but they are just 10 miles from me, a very cool local business created and run by hobbyist.
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BubbaDude
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BubbaDude
Joined: 8 Jan 2011
Posts: 527
Location: High in the Rockies
Expertise: I love coffee

Espresso: Breville Dual Boiler
Grinder: Baratza Vario
Vac Pot: Yama
Drip: Clever Coffee Dripper
Roaster: Hottop 2KB
Posted Sun Jul 10, 2011, 10:32am
Subject: Re: Outdoor cooking Smoking etc!!!
 

Heh, I'm getting upgrade fever for the BBQ Guru CyberQ II. Mine doesn't have the meat probe or the PC interface, just a basic firebox control by fan.

 
"I've Scaced many HX/E61 machines, seeing shot variances of up to 8-10F or more. [The BDB] stays within 1F." - Mark Prince
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germantownrob
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germantownrob
Joined: 2 Dec 2007
Posts: 2,156
Location: Philadelphia
Expertise: I love coffee

Espresso: Duetto 3, A Dead Oscar
Grinder: Vario-W, Preciso w/Esatto,...
Drip: Brazen
Roaster: Diedrich IR-1, HT B
Posted Sun Jul 10, 2011, 12:42pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

BubbaDude Said:

Heh, I'm getting upgrade fever for the BBQ Guru CyberQ II. Mine doesn't have the meat probe or the PC interface, just a basic firebox control by fan.

Posted July 10, 2011 link

A friend turned me on to BBQ Guru and gave me his analog controller which I passed on to my friend mentioned above, the thing was the first model they made and was ancient, they did some test for free to make sure all was working, bought new probes and a fan now my buddy can get sleep on all night cooks as well. Good people that stand behind their products.

I have been thinking about the cyberQ II myself, I could use more cooking space so planning on adding a smokey mountain 21" to my 18" and that controller will run them both.

Anybody make their own jerky? I have done a few batches and learned some tricks like hanging 2 slices on toothpicks and putting the meat in the freezer for 20 minutes before slicing but it still a lot of work.
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germantownrob
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germantownrob
Joined: 2 Dec 2007
Posts: 2,156
Location: Philadelphia
Expertise: I love coffee

Espresso: Duetto 3, A Dead Oscar
Grinder: Vario-W, Preciso w/Esatto,...
Drip: Brazen
Roaster: Diedrich IR-1, HT B
Posted Sun Jul 10, 2011, 1:59pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

All this chat about smoking and I had to cook something tonight. I picked up a tri- tip and smoking it with some white oak, I know this isn't low and slow but in 1.5-2 hrs I will have a wonderful hunk of beef!
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moreshots
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Joined: 17 Apr 2011
Posts: 228
Location: west of Chicago
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Espresso: Cimbali DT1//Jura Z5
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Roaster: Made my own 2KG roaster
Posted Sun Jul 10, 2011, 2:03pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

No only freinds and there " fortunately " a lot of them!!!

Its great fun just like coffee!!!!!!!!!!!!!!!!


CoffeeRoastersClub Said:

Do you do BBQ for parties, etc.?  Looks like that smoker you have would do the job.

Len

Posted July 9, 2011 link

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moreshots
Senior Member


Joined: 17 Apr 2011
Posts: 228
Location: west of Chicago
Expertise: I love coffee

Espresso: Cimbali DT1//Jura Z5
Grinder: Mazzer Mini, Pharos
Drip: Technivorm
Roaster: Made my own 2KG roaster
Posted Sun Jul 10, 2011, 2:05pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

I do not use the GURU I use its competitor the Stoker!!!

its a great unit I love it , I beleive its able to do more than the GURU but just my opinion, now almost always run manual in that one you get used to your equipment you control it a lot better

Bill


germantownrob Said:

A friend turned me on to BBQ Guru and gave me his analog controller which I passed on to my friend mentioned above, the thing was the first model they made and was ancient, they did some test for free to make sure all was working, bought new probes and a fan now my buddy can get sleep on all night cooks as well. Good people that stand behind their products.

I have been thinking about the cyberQ II myself, I could use more cooking space so planning on adding a smokey mountain 21" to my 18" and that controller will run them both.

Anybody make their own jerky? I have done a few batches and learned some tricks like hanging 2 slices on toothpicks and putting the meat in the freezer for 20 minutes before slicing but it still a lot of work.

Posted July 10, 2011 link

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