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

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Posted Sat Jul 9, 2011, 12:43pm
Subject: Outdoor cooking Smoking etc!!!
 

In another thread there was a question on smoking things ,
Ribs are a 3-2-1 method and that works really well. the 3 is smoke for 3 hours at 225
2 is wrap in foil and continue to cook for 2 hours " no need to add wood as smoking part is done"
1 is to just crisp them up on a grill ,

This should help

What else are you interested in Pastrami??

this is an easy one but I cook 40# at a time and also cook it for 3 hours unwrapped or smoke it for 3 hours then 5-6 more hours wrapped in foil.
here is a simple and easy link I found on video

No its not me !!!!!!!!!!!

Click Here (video.google.com)
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dana_leighton
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dana_leighton
Joined: 11 Jan 2002
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Posted Sat Jul 9, 2011, 1:45pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

Moderator note: moved to Off Topics forum.

 
Dana Leighton - Espresso hack and CoffeeGeek moderator
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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 Sat Jul 9, 2011, 1:45pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

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CoffeeRoastersClub
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CoffeeRoastersClub
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Posted Sat Jul 9, 2011, 3:17pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

Thanks for the info.  I will check it out.

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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germantownrob
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germantownrob
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Posted Sat Jul 9, 2011, 3:20pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

No need to crisp them up on the grill if you don't rap them in foil. I cook spare ribs for around 8 hrs on the smoker at 225f and do baby backs for around 6-7 hrs at 225f. A friend of mine gets very fancy will his pork butts, he smokes for so many hours, then removes to add a wrap mix, wraps in foil then puts back on smoker for so many hours, then removes to put a glaze on and finishes on the smoker at a higher temp, it is very good. When his wife wants ribs or brisket she calls me to bring them over, his technique does not satisfy her southern bellness for ribs and brisket.
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CoffeeRoastersClub
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CoffeeRoastersClub
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Posted Sat Jul 9, 2011, 3:21pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

]]]]]
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Nice smoker you have there.  Is it electric?  The pig I bet was awesome.  I often wanted to do a whole pig.

My BBQ photo is attached.

Len

CoffeeRoastersClub: picture1b.jpg

 
"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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CoffeeRoastersClub
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CoffeeRoastersClub
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Espresso: Vintage La Pavoni Lever...
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Posted Sat Jul 9, 2011, 3:27pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

germantownrob Said:

No need to crisp them up on the grill if you don't rap them in foil. I cook spare ribs for around 8 hrs on the smoker at 225f and do baby backs for around 6-7 hrs at 225f. A friend of mine gets very fancy will his pork butts, he smokes for so many hours, then removes to add a wrap mix then puts back on smoker for so many hours, then removes to put a glaze on and finishes on the smoker at a higher temp, it is very good. When his wife wants ribs or brisket she calls me to bring them over, his technique does not satisfy her southern bellness for ribs and brisket.

Posted July 9, 2011 link

I've do shoulders and butts for 1 1/2 hours per pound at around 225f.  I brine them for about 3 days (brine injection prior to brine soak) prior to BBQ.  After lighting the BBQ and letting it stabilize (about 1/2 hour into light), I put pork in and don't touch it till 1/2 way through  BBQ.  Then every hour on the hour I flip and mop them with leftover cooked brine.  I pull them out when internal hits 195f, wrap in foil and let rest at least 1/2 hour, then pull apart.

Any leftover skin chunks we fry up till crisp for dog treats.

Since there is alot of red oak where I live that is what I use for wood.

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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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 Sat Jul 9, 2011, 3:38pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

CoffeeRoastersClub Said:

I've do shoulders and butts for 1 1/2 hours per pound at around 225f.  I brine them for about 3 days (brine injection prior to brine soak) prior to BBQ.  After lighting the BBQ and letting it stabilize (about 1/2 hour into light), I put pork in and don't touch it till 1/2 way through  BBQ.  Then every hour on the hour I flip and mop them with leftover cooked brine.  I pull them out when internal hits 195f, wrap in foil and let rest at least 1/2 hour, then pull apart.

Any leftover skin chunks we fry up till crisp for dog treats.

Since there is alot of red oak where I live that is what I use for wood.

Len

Posted July 9, 2011 link

My mouth is watering, and I just ate!

I have not used red oak yet, I have a ton of white oak and maple I have from clearing some trees off my property and above mentioned friend's wife has an uncle with a Pecan orchard so we get wood from him when they drive south for a visit. I do buy cherry, it just makes a very impressive smoke ring and sweet mesquite is awesome for whole tenderloins.
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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 Sat Jul 9, 2011, 5:36pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

germantownrob Said:

My mouth is watering, and I just ate!

I have not used red oak yet, I have a ton of white oak and maple I have from clearing some trees off my property and above mentioned friend's wife has an uncle with a Pecan orchard so we get wood from him when they drive south for a visit. I do buy cherry, it just makes a very impressive smoke ring and sweet mesquite is awesome for whole tenderloins.

Posted July 9, 2011 link

White oak and maple should be top notch.  I've done a mixes of red oak and maple, always come out great.

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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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 Sat Jul 9, 2011, 7:16pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

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
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