OT not getting to Barbados the hard way
 

On Fri, 26 Nov 2010 12:10:57 -0800 (PST), "JustWaitAFrekinMinute!"
wrote:

On Nov 26, 1:29*pm, wrote:
On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk

wrote:
What is a "Water Smoker"?

A smoker with a pan of water under the food. It puts some steam in the
smoke.
Most of them do it.

How low can you keep the temps on something like that? I smoke my meat
at 160 degrees F and don't let the smoke house get hotter. I do that
with a length of 8" pipe from the fire box to the smokehouse... I
always wondered how you kept the temps that low for so long without
some flame in the firebox...

Here's the smoker:

http://www.brinkmann.net/products/de...tem=810-7080-K

The temps are pretty low, but hot enough to do a 15lb turkey in about 8-10
hours. Of course, the outside temp will have a lot to do with that.
--

Hope you're having a great day!

John H

OT not getting to Barbados the hard way
 

On Fri, 26 Nov 2010 16:03:08 -0500, I am Tosk
wrote:

In article ,
says...

On Fri, 26 Nov 2010 12:10:57 -0800 (PST), "JustWaitAFrekinMinute!"
wrote:

On Nov 26, 1:29*pm, wrote:
On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk

wrote:
What is a "Water Smoker"?

A smoker with a pan of water under the food. It puts some steam in the
smoke.
Most of them do it.

How low can you keep the temps on something like that? I smoke my meat
at 160 degrees F and don't let the smoke house get hotter. I do that
with a length of 8" pipe from the fire box to the smokehouse... I
always wondered how you kept the temps that low for so long without
some flame in the firebox...

Here's the smoker:

http://www.brinkmann.net/products/de...tem=810-7080-K

The temps are pretty low, but hot enough to do a 15lb turkey in about 8-10
hours. Of course, the outside temp will have a lot to do with that.

How do you know when it's done?

Most of the turkeys I've used have the built in thermometer, which usually
allows them to be a little overcooked. When the thigh is loose, it's done. The
nice thing about the smoker is that you can leave the bird on for an extra hour
or two with no severe consequences.

But, now that I've started the rotisserie turkeys, I don't do them on the smoker
any more.
--

Hope you're having a great day!

John H

OT not getting to Barbados the hard way
 

On Fri, 26 Nov 2010 16:26:30 -0500, wrote:

On Fri, 26 Nov 2010 15:37:24 -0500, John H
wrote:

On Fri, 26 Nov 2010 12:10:57 -0800 (PST), "JustWaitAFrekinMinute!"
wrote:

On Nov 26, 1:29*pm, wrote:
On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk

wrote:
What is a "Water Smoker"?

A smoker with a pan of water under the food. It puts some steam in the
smoke.
Most of them do it.

How low can you keep the temps on something like that? I smoke my meat
at 160 degrees F and don't let the smoke house get hotter. I do that
with a length of 8" pipe from the fire box to the smokehouse... I
always wondered how you kept the temps that low for so long without
some flame in the firebox...

Here's the smoker:

http://www.brinkmann.net/products/de...tem=810-7080-K

The temps are pretty low, but hot enough to do a 15lb turkey in about 8-10
hours. Of course, the outside temp will have a lot to do with that.

I have a Brinkman a little older than that (early 90s) and it really
runs too hot for my taste. The element is 1650w tho. I am still not
sure how UL ever listed that with a NEMA 5-15 plug. If you have it
stuffed with 3 racks of ribs and a couple chickens it works OK but if
you are just doing a couple racks of ribs they cook too hot. We had a
big diode in series with the element when we were using at the IBM
office but that wasn't hot enough. If I used it more I would put a
thermostat on it. I think a regular cooktop type control would work.
(Pulse width modulation)

I use a pan almost as big around as the base of the smoker to hold my wood
chips. I think that might cut down on the heat, as I've never experienced a
problem. When smoking a bird at Christmas, I've put cardboard around the outside
of the smoker (not touching) to keep the cold wind off. Cold winds or temps can
easily add a couple hours to the smoking time. Many of the recipes call for
about 30 minutes a pound for a turkey. But I think that is when the temp is in
the mid-70s. If the temp is in the 30-40F range, I use about 45 minutes per
pound.
--

Hope you're having a great day!

John H

OT not getting to Barbados the hard way
 

On Thu, 25 Nov 2010 15:13:18 -0500, wrote:

On Thu, 25 Nov 2010 11:44:40 -0800, wrote:

On Thu, 25 Nov 2010 13:26:50 -0500, wrote:

On Thu, 25 Nov 2010 10:13:19 -0800, wrote:

If you want to be safer while flying, don't allow the cockpit doors to
be opened during flights. Then, no matter what sharp implement is
available (and there are plenty) the pilots can't be involved other
than landing the plane.

Have you ever watched the dance they go through when a pilot uses the
rest room? (it involves most of the air crew)
A bad guy is not going through that door, knife or not.

The Israelis don't have this problem...

Why not? short flights?

I don't know if they have the inaccessible from the passenger
compartment doors for long flights, but they fly internationally.

OT not getting to Barbados the hard way
 

On Fri, 26 Nov 2010 08:56:16 -0500, Crotchedy Harry
wrote:

In article ,
says...

On Thu, 25 Nov 2010 13:26:50 -0500, wrote:

On Thu, 25 Nov 2010 10:13:19 -0800, wrote:

If you want to be safer while flying, don't allow the cockpit doors to
be opened during flights. Then, no matter what sharp implement is
available (and there are plenty) the pilots can't be involved other
than landing the plane.

Have you ever watched the dance they go through when a pilot uses the
rest room? (it involves most of the air crew)
A bad guy is not going through that door, knife or not.

The Israelis don't have this problem...

Because they profile. Most hard core liberals are against profiling,
don't you know?

We profile also, but we don't do enough of intelligent profiling. Most
right-wing morons are against rational thought, don't you know?

OT not getting to Barbados the hard way
 

On Thu, 25 Nov 2010 14:03:33 -0800 (PST), "Jack."
wrote:

On Nov 25, 1:13*pm, wrote:
On Thu, 25 Nov 2010 07:48:26 -0800 (PST), "Jack."





wrote:
On Nov 24, 8:39*pm, wrote:
On Wed, 24 Nov 2010 14:19:37 -0800 (PST), "Jack."

wrote:
On Nov 24, 4:42*pm, wrote:
On Wed, 24 Nov 2010 15:18:16 -0500, "MMC" wrote:
I agree with Ken, I'm not afraid of someone seeing my scanned image,
having some guy search me for contraband or making me take off my
jacket and shoes. As long as EVERYONE has to follow the same
production and EVERYONE is subjected to the same inconvenience, we'll
all stay safe.

It's unfortunate things have gotten to this point but, maybe because
of the new rules, at least they got home safe.

-------

The company that makes the screening machines is represented by Michael
Chertoff, former DHS head (DHS owns TSA) and the machines are being bought
with Obama bailout money (another 1,000 for $300M). I guess that makes it
bipartisan?
If the new measures were above board, why can you be charged (and fined up
to $11k) for not playing along instead of just not being allowed to board,
like before?
It's about corruption and coercion, under the BS cover of security.

I'm boycotting air travel until Obamas wife and kids go thru this cr*p.

There's a big diff between being safe and feeling safe. It's a pretty
widely held understanding that the scanning and groping don't make us
safe. We need intelligent profiling, and we need a layered approach.
Most of this should happen before the airport.

This is all to make flying on a commercial flight safer, and it does
achieve something toward that. *It does not try to make the airport
itself safe... that has never been the goal. *If a terrorist simply
wants to kill lots of people, there are many environments that are
more target dense and less secure than an airport. *Concerts and
sporting events, to name two.

Something, but not very much. Why would a terrorist care if he killed
people on the ground vs. in the air? It's pretty obvious that anyone
trying to get on a plane has to go through a lot more hassle than
simply walking into the airport.

I thought the point was to make us safer? I don't recall DHS claiming
to make us safer only on the plane.

The conversation is about TSA agents and security screening at
airports. *That's only about airborne security.

Wider DHS measures are another thing completely.

So boarding isn't related to airborne security? Nice try!

??????? The boarding process is exactly what we were talking about.
That begins when you leave the general area, process through TSA
security, and go to the gate area. Ticketed passengers only. It's
not just walking down the jetway. Do you understand the distinction,
and process?

You said it was all about agents and security screening. I said that
the point was to make us safer when we fly. That has to include the
in-the-airport part, which is pre-boarding also.

If you want to be safer while flying, don't allow the cockpit doors to
be opened during flights. Then, no matter what sharp implement is
available (and there are plenty) the pilots can't be involved other
than landing the plane.

?????? The cockpit doors were reinforced after 9/11 to prevent forced
entry.

Have you not flow in the last 9 years?

Reinforcing them and not allowing them to be opened are two different
things. Have you not read anything related in the last 9 years?

OT not getting to Barbados the hard way
 

John H wrote:
On Fri, 26 Nov 2010 11:19:19 -0500,
wrote:


On Fri, 26 Nov 2010 09:28:13 -0500, wrote:


Liberals don't want you profiling. They do it all the time. It's called "sizing up" the opponent. The thing is when they make a mistake, they never admit they were wrong. Check out Krause, Deplume, Jps, Donny etc. You'll see what I mean.

Knock it off. Seriously.

Hope your Thanksgiving went well! My rotisserie turkey was spectacular. Just
wish I could do one bigger than 15 lbs, 'cause there's not enough leftovers for
another meal. This year I put the ham on a water smoker for about four hours.
Wow. What a great flavor.

I have a WSM and the water pan is just a messy heat-sink. I use mine a
lot for other meats and have learned that filling it with clean sand and
covering that with foil does the same job - maybe better, without the
need to watch the water and clean the pan later.

OT not getting to Barbados the hard way
 

OT not getting to Barbados the hard way
 

JustWaitAFrekinMinute! wrote:
On Nov 26, 1:29 pm, wrote:

On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk

wrote:

What is a "Water Smoker"?

A smoker with a pan of water under the food. It puts some steam in the
smoke.
Most of them do it.

How low can you keep the temps on something like that? I smoke my meat
at 160 degrees F and don't let the smoke house get hotter. I do that
with a length of 8" pipe from the fire box to the smokehouse... I
always wondered how you kept the temps that low for so long without
some flame in the firebox...

160º is low. 225º+ is typical. Since most meat has to be cooked to
more than 160º it must take a long time to get it to pit temp.

OT not getting to Barbados the hard way
 

John H wrote:
On Fri, 26 Nov 2010 13:29:56 -0500, wrote:


On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk
wrote:


What is a "Water Smoker"?

A smoker with a pan of water under the food. It puts some steam in the
smoke.
Most of them do it.

For the ham, I also throw in some cloves and half a bottle of red wine. Gives a
nice flavor.

Have you looked here, yet? They have a lot of good information...

http://www.virtualweberbullet.com/cook.html