Smoking Food & Smokers

benzguy · 01-17-2020, 11:30 AM

Ever looked into Big Green Egg

upthesaukee · 01-17-2020, 11:41 AM

When we lived in NW Louisiana, several of my friends had home made ones, made from old single door refrigerators.

They gutted the insides to the outside metal. The motor and tubing were all removed. The top had a small chimney ( 3-4 in ?) installed with a damper to control smoke and a cap to keep out rain.

They were installed over a fire pit made from cement blocks and lined with fire bricks. A hole in the bottom allowed the smoke to enter the "smoker". Pretty sure sure some of them had temperature probes.

Really worked well, and held a lot of meat, poultry, fish, etc.

Dave

Trail Goer · 01-17-2020, 12:00 PM

Quote:

Originally Posted by upthesaukee

When we lived in NW Louisiana, several of my friends had home made ones, made from old single door refrigerators.

They gutted the insides to the outside metal. The motor and tubing were all removed. The top had a small chimney ( 3-4 in ?) installed with a damper to control smoke and a cap to keep out rain.

They were installed over a fire pit made from cement blocks and lined with fire bricks. A hole in the bottom allowed the smoke to enter the "smoker". Pretty sure sure some of them had temperature probes.

Really worked well, and held a lot of meat, poultry, fish, etc.

Dave

I've never seen a homemade smoker myself but YouTube has some great videos of peoples homemade smokers and some are very impressive looking.

Trail Goer · 01-17-2020, 11:53 AM

Benzguy - Yes along with Pit Barrel Cooker, both good smokers but your over direct heat, I'm looking for indirect heat, where the smoke cooks the food more than the heat. Big Green Egg, has a heat shield you can use but its still getting a lot of heat.

benzguy · 01-22-2020, 05:28 PM

Quote:

Originally Posted by Trail Goer

Benzguy - Yes along with Pit Barrel Cooker, both good smokers but your over direct heat, I'm looking for indirect heat, where the smoke cooks the food more than the heat. Big Green Egg, has a heat shield you can use but its still getting a lot of heat.

not at 225 degrees- most desired smoking temp

Grant · 01-23-2020, 12:08 PM

Love my Traeger, and agree with the earlier comment about getting the big one. I've smoked the Thanksgiving turkey on it the past two years (bourbon brined), and it was fantastic.

As far as pellets go, I've found that WalMart has the cheapest prices, and carry the "Pit Boss" brand. It's the only thing I buy @ WalMart. They move them quickly (at least here in PA) so they are still intact and not dried-out.

I use the Traeger on average 3-4x per week, all year round. GREAT unit.

Trail Goer · 01-23-2020, 04:45 PM

What's a good dry rub/BBQ sauce recipe, I'm just looking for some ideas. I don't mind some store bought BBQ's sauces but I'm really looking into to making my own. Personally I'm a dry rub fan but my wife likes the BBQ sauces more. We've already started experimenting with different flavors, she's favoring the mustard base, I'm leading more towards bourbon. As for store bought brands, Stubbs is my go to, they don't use High Fructose Corn Syrup or Corn Syrup (at least's the ones I get, I haven't had them all), that's a huge no, no for me. I don't mind regular sugars (like cane sugar/brown sugar), honey or maple syrup but that's about it.

jbolty · 01-23-2020, 05:13 PM

Quote:

Originally Posted by Trail Goer

What's a good dry rub/BBQ sauce recipe, I'm just looking for some ideas. I don't mind some store bought BBQ's sauces but I'm really looking into to making my own. Personally I'm a dry rub fan but my wife likes the BBQ sauces more. We've already started experimenting with different flavors, she's favoring the mustard base, I'm leading more towards bourbon. As for store bought brands, Stubbs is my go to, they don't use High Fructose Corn Syrup or Corn Syrup (at least's the ones I get, I haven't had them all), that's a huge no, no for me. I don't mind regular sugars (like cane sugar/brown sugar), honey or maple syrup but that's about it.

I usually slap together a rub and am too lazy to measure anything or keep track but if you follow Alton Brown his rule is:

Quote:

This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

And his starter recipie

Dry Rub:

8 tablespoons light brown sugar, tightly packed

3 tablespoons kosher salt

1 tablespoon chili powder

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon jalapeno seasoning

1/2 teaspoon Old Bay Seasoning

1/2 teaspoon rubbed thyme

1/2 teaspoon onion powder

mhtranger · 01-23-2020, 06:22 PM

Stubbs is a great bbq sauce. Here is the rub I use and I use it on ribs and pork butts/shoulder. I spread yellow mustard on first and then use the rub liberally.
1/2 cup light brown sugar
1/4 cup sweet paprika (not smoked or hot)
2 tbsp salt
1 tbsp chili powder
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp pepper
1 tbsp mustard powder
2 tsp cumin
1 tsp cayenne pepper

mcdude · 01-24-2020, 08:44 AM

Check out Humphrey's Smokers made right down the street from my place.

https://www.humphreysbbq.com/

Y2K · 01-24-2020, 08:52 AM

Quote:

Originally Posted by Trail Goer

What's a good dry rub/BBQ sauce recipe, I'm just looking for some ideas. I don't mind some store bought BBQ's sauces but I'm really looking into to making my own. Personally I'm a dry rub fan but my wife likes the BBQ sauces more. We've already started experimenting with different flavors, she's favoring the mustard base, I'm leading more towards bourbon. As for store bought brands, Stubbs is my go to, they don't use High Fructose Corn Syrup or Corn Syrup (at least's the ones I get, I haven't had them all), that's a huge no, no for me. I don't mind regular sugars (like cane sugar/brown sugar), honey or maple syrup but that's about it.

I use Meathead's Memphis dust on pork and chicken:
https://amazingribs.com/tested-recip...ust-rub-recipe

For BBQ sauce I love Sweet Baby Ray's Sweet Golden Mustard Barbeque Sauce and others like it on everything (it does contain High Fructose Corn Syrup). I never put it on the meat while cooking, just on the side, that way if someone wants just dusted ribs/pulled pork it's available. For homemade maybe try https://amazingribs.com/tested-recip...q-sauce-recipe

Trail Goer · 01-24-2020, 04:19 PM

I used to love Sweet Baby Rays but stopped getting it when I cut HFCS and regular CS out of my diet.

01-17-2020, 11:41 AM	#2
upthesaukee Senior Member Join Date: Jan 2003 Location: Alton Bay Posts: 5,596 Blog Entries: 2 Thanks: 2,453 Thanked 1,979 Times in 1,080 Posts	Homemade When we lived in NW Louisiana, several of my friends had home made ones, made from old single door refrigerators. They gutted the insides to the outside metal. The motor and tubing were all removed. The top had a small chimney ( 3-4 in ?) installed with a damper to control smoke and a cap to keep out rain. They were installed over a fire pit made from cement blocks and lined with fire bricks. A hole in the bottom allowed the smoke to enter the "smoker". Pretty sure sure some of them had temperature probes. Really worked well, and held a lot of meat, poultry, fish, etc. Dave __________________ I Live Here... I am always UPTHESAUKEE !!!!

01-23-2020, 12:08 PM	#6
Grant Senior Member Join Date: Jul 2002 Location: Pennsyltuckey, Tuftonboro, Moultonborough Posts: 1,499 Thanks: 374 Thanked 229 Times in 123 Posts	Love my Traeger, and agree with the earlier comment about getting the big one. I've smoked the Thanksgiving turkey on it the past two years (bourbon brined), and it was fantastic. As far as pellets go, I've found that WalMart has the cheapest prices, and carry the "Pit Boss" brand. It's the only thing I buy @ WalMart. They move them quickly (at least here in PA) so they are still intact and not dried-out. I use the Traeger on average 3-4x per week, all year round. GREAT unit. __________________ "When I die, please don't let my wife sell my dive gear for what I told her I paid for it."

01-24-2020, 08:44 AM	#10
mcdude Senior Member Join Date: Jul 2002 Location: Rock Haven Lake - West Newfield, ME Posts: 5,367 Thanks: 374 Thanked 1,057 Times in 495 Posts	Check out Humphrey's Smokers made right down the street from my place. https://www.humphreysbbq.com/ __________________

01-17-2020, 11:30 AM	#1
benzguy Junior Member Join Date: Sep 2012 Posts: 18 Thanks: 0 Thanked 1 Time in 1 Post	Ever looked into Big Green Egg

The Following User Says Thank You to upthesaukee For This Useful Post:
Trail Goer (01-17-2020)

01-17-2020, 11:53 AM	#4
Trail Goer Senior Member Join Date: Aug 2018 Location: New Durham Posts: 177 Thanks: 122 Thanked 98 Times in 59 Posts	Benzguy - Yes along with Pit Barrel Cooker, both good smokers but your over direct heat, I'm looking for indirect heat, where the smoke cooks the food more than the heat. Big Green Egg, has a heat shield you can use but its still getting a lot of heat.

The Following 2 Users Say Thank You to Grant For This Useful Post:
jbolty (01-23-2020), Trail Goer (01-23-2020)

01-23-2020, 04:45 PM	#7
Trail Goer Senior Member Join Date: Aug 2018 Location: New Durham Posts: 177 Thanks: 122 Thanked 98 Times in 59 Posts	What's a good dry rub/BBQ sauce recipe, I'm just looking for some ideas. I don't mind some store bought BBQ's sauces but I'm really looking into to making my own. Personally I'm a dry rub fan but my wife likes the BBQ sauces more. We've already started experimenting with different flavors, she's favoring the mustard base, I'm leading more towards bourbon. As for store bought brands, Stubbs is my go to, they don't use High Fructose Corn Syrup or Corn Syrup (at least's the ones I get, I haven't had them all), that's a huge no, no for me. I don't mind regular sugars (like cane sugar/brown sugar), honey or maple syrup but that's about it.

The Following User Says Thank You to jbolty For This Useful Post:
Trail Goer (01-23-2020)

01-23-2020, 06:22 PM	#9
mhtranger Senior Member Join Date: Feb 2012 Posts: 130 Thanks: 321 Thanked 69 Times in 40 Posts	Stubbs is a great bbq sauce. Here is the rub I use and I use it on ribs and pork butts/shoulder. I spread yellow mustard on first and then use the rub liberally. 1/2 cup light brown sugar 1/4 cup sweet paprika (not smoked or hot) 2 tbsp salt 1 tbsp chili powder 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp pepper 1 tbsp mustard powder 2 tsp cumin 1 tsp cayenne pepper

01-24-2020, 04:19 PM	#12
Trail Goer Senior Member Join Date: Aug 2018 Location: New Durham Posts: 177 Thanks: 122 Thanked 98 Times in 59 Posts	I used to love Sweet Baby Rays but stopped getting it when I cut HFCS and regular CS out of my diet.