bobberineyes Posted July 13, 2017 Author Share Posted July 13, 2017 Looks fabulous rl_sd! Thanks for the reminder, think it's time for a batch. Quote Link to comment Share on other sites More sharing options...
smurfy Posted July 13, 2017 Share Posted July 13, 2017 Boober, no wonder you ain't got time for fishing, your always smoming your meat!! leech~~ 1 Quote Link to comment Share on other sites More sharing options...
leech~~ Posted July 13, 2017 Share Posted July 13, 2017 11 hours ago, bobberineyes said: Looks fabulous rl_sd! Thanks for the reminder, think it's time for a batch. Agree, I need to break out the new smoker soon. Picked up a nice brisket last night and have two chickens to smoke as so. Quote Link to comment Share on other sites More sharing options...
leech~~ Posted September 5, 2017 Share Posted September 5, 2017 2 hours ago, rl_sd said: The Smoker has been busy over the last week........... Had a 40th Bday party for a friend and got put in charge of food for 60 people..... Pork loin is easy-peasy> I ran my "supplemental" tube smoker for the first time. For $12 on FleaBay it seemed to work well and also sped up the end to end time since I was able to cut the amount of time on the "smoke" setting in half. While I was at the grocery store picking up the pork loins, I notice that the meat dept had Riblets on sale... $1/pound - So naturally I had to pickup 10 #. Although they aren't as meaty as a Baby Back or Sirloin full slab rib, it is kind of nice to use them to experiment different rub flavors and cooking techniques... and at the end of the day if even the dog wont eat it... you are only out pennies on the dollar And finally.... yesterday afternoon we had to try out some fish. My neighbor has a nephew that guides in Alaska and is always sending him care-packages of fish. SO.... yesterday we had some smoked salmon and baked rockfish and halibut. Wow, did you even get time to eat? Looks good. Quote Link to comment Share on other sites More sharing options...
Popular Post Grainbelt Posted September 5, 2017 Popular Post Share Posted September 5, 2017 1 hour ago, rl_sd said: That was Friday, Saturday, and Sunday smoking pictures.... So basically eating and smoking is the only thing I did all weekend! No beverage while cooking? What? It all looks very tasty! I picked up a case of turkey legs and ended up cooking some up on the Weber kettle yesterday. Nice fall apart cuisine! bobberineyes, Jim Almquist, leech~~ and 2 others 5 Quote Link to comment Share on other sites More sharing options...
smurfy Posted September 5, 2017 Share Posted September 5, 2017 AH MAN i love me smomed turkey legs!!!!!!! Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted September 10, 2017 Author Share Posted September 10, 2017 (edited) Looking good rl_sd, woulda shoulda coulda, doesn't matter there's always next time!! I did a small batch as well, trying my best in the offset to smoke and dry out some peppers. It's taking a bit but coming along perty good. Edited September 10, 2017 by bobberineyes Big Dave2 1 Quote Link to comment Share on other sites More sharing options...
otterman91105 Posted September 11, 2017 Share Posted September 11, 2017 I bet those peppers will taste great with some smoke Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted September 11, 2017 Author Share Posted September 11, 2017 (edited) Took 3 afternoon's with at the most a 1/2 bag of charcoal. Tried to keep it at around 140 or so. Ran them through the ninja yesterday. Ya not to bad otterman, pretty warm to. Edited September 11, 2017 by bobberineyes Quote Link to comment Share on other sites More sharing options...
smurfy Posted September 11, 2017 Share Posted September 11, 2017 18 minutes ago, bobberineyes said: Took 3 afternoon's with at the most a 1/2 bag of charcoal. Tried to keep it at around 140 or so. Ran them through the ninja yesterday. Ya not to bad otterman, pretty warm to. 3 afternoons??????? maybe you should avoid passing out?????? Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted September 11, 2017 Author Share Posted September 11, 2017 Ya well us union guys work smurf...ever heard of it!! the first 4 hrs was smoke only then heat for probably 4 hrs each afternoon. I brought a shaker full to work last year but someone thought they needed it at home so I'll never do tgat again. So rl_sd, you jar them up for spaghetti and chili?? I gotta try them!! Quote Link to comment Share on other sites More sharing options...
smurfy Posted September 11, 2017 Share Posted September 11, 2017 49 minutes ago, bobberineyes said: Ya well us union guys work smurf...ever heard of it!! the first 4 hrs was smoke only then heat for probably 4 hrs each afternoon. I brought a shaker full to work last year but someone thought they needed it at home so I'll never do tgat again. So rl_sd, you jar them up for spaghetti and chili?? I gotta try them!! yea i read about it once!!!!!!!!!!!!!! Quote Link to comment Share on other sites More sharing options...
rundrave Posted September 12, 2017 Share Posted September 12, 2017 to get skin crispy i like to put them in a steam pot for about 15mins, let cool and dry and then put some oil on them and then rub. let them sit over night in the fridge uncovered and then smoke the next day. I may turn the heat up a little bit at the end just to get them extra crispy. My family likes our wings with a dry rub and no sauce so this method works great for us. made the same thing a bunch of wings and some bacon wrapped pheasant for the vikes game. was hoping for leftovers today but wife and kids didnt leave any for leftovers. bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
Grainbelt Posted September 14, 2017 Share Posted September 14, 2017 The peppers are ripening up, here's todays harvest. This little smoker has been busy lately! I'll start dehydrating this batch tomorrow morning. leech~~, bobberineyes and Jim Almquist 3 Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted September 16, 2017 Author Share Posted September 16, 2017 (edited) Looks awsome Grainbelt I need to get a dehydrator that's for sure. Cold smoking on some salmon, tilapia and some cod ( just for a few hours then some heat and more smoke). Dry brined the salmon over night but the cod and tilapia was for a few hours. Never done cod before so we'll see. Never know, it might be a popcorn dinner after I'm done with these! Edited September 16, 2017 by bobberineyes Quote Link to comment Share on other sites More sharing options...
Mike89 Posted September 16, 2017 Share Posted September 16, 2017 that looks good!! Quote Link to comment Share on other sites More sharing options...
kentatas Posted September 17, 2017 Share Posted September 17, 2017 On 9/5/2017 at 9:09 PM, rl_sd said: The Smoker has been busy over the last week........... Had a 40th Bday party for a friend and got put in charge of food for 60 people..... Pork loin is easy-peasy> I ran my "supplemental" tube smoker for the first time. For $12 on FleaBay it seemed to work well and also sped up the end to end time since I was able to cut the amount of time on the "smoke" setting in half. While I was at the grocery store picking up the pork loins, I notice that the meat dept had Riblets on sale... $1/pound - So naturally I had to pickup 10 #. Although they aren't as meaty as a Baby Back or Sirloin full slab rib, it is kind of nice to use them to experiment different rub flavors and cooking techniques... and at the end of the day if even the dog wont eat it... you are only out pennies on the dollar And finally.... yesterday afternoon we had to try out some fish. My neighbor has a nephew that guides in Alaska and is always sending him care-packages of fish. SO.... yesterday we had some smoked salmon and baked rockfish and halibut. Look yummy. My mouth starts to water chaffmj and Jim Almquist 2 Quote Link to comment Share on other sites More sharing options...
Grainbelt Posted September 17, 2017 Share Posted September 17, 2017 18 hours ago, bobberineyes said: Never done cod before so we'll see. How did it turn out? Looks good! Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted September 17, 2017 Author Share Posted September 17, 2017 5 hours ago, Grainbelt said: How did it turn out? Looks good! It all turned out good, a little salty from the brine but good. Think I'll back off on the salt and give the cod another shot. Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted September 30, 2017 Author Share Posted September 30, 2017 9 pounder is on, throwing some more hickory at it for about an hour then let the coals do the rest. They sure are good and make great soup bones!! Jim Almquist 1 Quote Link to comment Share on other sites More sharing options...
PurpleFloyd Posted November 29, 2017 Share Posted November 29, 2017 Making some quality wood chips this week. White oak and cherry. Anyone in the Mankato area looking for chips let me know. VID_20171129_124643313.mp4 leech~~ 1 Quote Link to comment Share on other sites More sharing options...
Big Dave2 Posted November 29, 2017 Share Posted November 29, 2017 PF, do you make cabinet doors? I only ask because I know some cabinet makers buy the doors. I would PM you but that feature seems to be gone again? Quote Link to comment Share on other sites More sharing options...
PurpleFloyd Posted November 29, 2017 Share Posted November 29, 2017 Some but not all. When my first shop went up in smoke in 2009 all my door making machinery was literally toast and after that I decided anything except shaker style doors would be ordered from a cabinet door company. I am looking at buying the tooling to make mdf doors on the router. Quote Link to comment Share on other sites More sharing options...
leech~~ Posted November 29, 2017 Share Posted November 29, 2017 1 hour ago, PurpleFloyd said: Making some quality wood chips this week. White oak and cherry. Anyone in the Mankato area looking for chips let me know. VID_20171129_124643313.mp4 Looks like you need to lower your dust pickup a bit. Then may be you wouldn't have such a pile of chips to clean up and give away! Quote Link to comment Share on other sites More sharing options...
PurpleFloyd Posted November 29, 2017 Share Posted November 29, 2017 1 hour ago, leech~~ said: Looks like you need to lower your dust pickup a bit. Then may be you wouldn't have such a pile of chips to clean up and give away! Not an option. It's fixed at that height and would mess with the auto tool changer if I did. This is an extra tall bit because I am machining a lot of 2-3" thick solid lumber so the dust collection is basically useless for these things. The benefit is that I have a very large stash of white oak chips for smoking and a pile of Cherry coming up in the next few days. But back to the subject- Does anyone use white oak in their smoker? I haven't yet but I have read where is is the primary wood used for smoking in many of the places where BBQ has it's origins. Quote Link to comment Share on other sites More sharing options...
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