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OT not getting to Barbados the hard way
John H wrote:
On Fri, 26 Nov 2010 22:11:35 -0500, L wrote: 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. Normally, the water pan lasts for about six hours before needing a refill. I use it to add flavor to whatever I'm smokings, unless it's fish. With fish I just use water. A decent sized turkey will take about ten hours to smoke, so I usually have to add water (or wine, etc) only once or twice. Water, and especially wine, are a waste. Try it both ways. I was skeptical, too! I use sand sealed with foil to keep the grease out. It's easier and better! |
OT not getting to Barbados the hard way
I am Tosk wrote:
In , says... On Fri, 26 Nov 2010 18:02:58 -0500, I am wrote: In , says... On Fri, 26 Nov 2010 17:23:44 -0500, John wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... Why do you say, "If the pop up timer....?" The timer indicates the internal temp of the meat has reached a 'safe to eat' state. Whether or not the bird has a pop up gauge (not a timer), it must still be 'cooked' to a state of doneness. No, not if it's smoked... My smoked meat never gets above 160 degrees, it's smoked, not cooked. What sort of meat are you talking about? |
OT not getting to Barbados the hard way
On Sat, 27 Nov 2010 22:15:08 -0500, I am Tosk
wrote: In article , says... I am Tosk wrote: In articlew_idnRYXdLCu523RnZ2dnUVZ_vydnZ2d@giganews. com, says... 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. No, 225 is way to high, that is cooking the meat. Properly smoked meat never get's above 160 to 165 degrees... If you are hotter than that, you are cooking the meat. When I am done smoking pork, it's still reddish as if it's raw but the taste and texture are fine... And it is safe to eat. Once smoked properly, it keeps real well too. Don't be fooled by the BBQ equipment makers play on words... Those things you guys are using are BBQ grills, not smokers. They cook the meat, they don't smoke it.. Come by my place sometime and I will show you some smoked meat;) Not trying to be a prick but I am getting ready to build a new smoke house, and was curious... Properly smoke pork shoulder is 190º and beef brisket is 170º. How can you reach those temps with a 165º smoker? We have a different understanding of smoke preserving meats. Scotty, I'm beginning to see what the difference may be. It sounds like you are making what we might call 'beef jerky', something that is in the smoker for a few days at a lower than normal temp. Here is what I read about a smoked brisket, for example: "Low and Slow Brisket needs low and slow smoker cooking to reach its ultimate taste and texture. A rule of thumb is that brisket needs one hour per pound at 220 degrees Fahrenheit. It could take more or less time, depending on the smoker temperature and the quality of the brisket." [From: http://www.smoker-cooking.com/howtosmokeabrisket.html] It might be interesting to note that the Red, Hot, and Blue folks do their briskets the same way, at 220F. I learned this when the manager of our local one took me on a tour of his kitchen for my birthday. When you turn 65 and celebrate at R,H,and B, you'll understand! -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
In article ,
says... On Sat, 27 Nov 2010 22:15:08 -0500, I am Tosk wrote: In article , says... I am Tosk wrote: In articlew_idnRYXdLCu523RnZ2dnUVZ_vydnZ2d@giganews. com, says... 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. No, 225 is way to high, that is cooking the meat. Properly smoked meat never get's above 160 to 165 degrees... If you are hotter than that, you are cooking the meat. When I am done smoking pork, it's still reddish as if it's raw but the taste and texture are fine... And it is safe to eat. Once smoked properly, it keeps real well too. Don't be fooled by the BBQ equipment makers play on words... Those things you guys are using are BBQ grills, not smokers. They cook the meat, they don't smoke it.. Come by my place sometime and I will show you some smoked meat;) The difference is smoking as opposed to cooking. Smoking was/is done as a means of preserving meat. Hot smoking is used to cook meat while infusing a smoke flavor. http://www.ehow.com/how_2121725_pres...d-smoking.html As opposed to smoke cooking: http://www.smoker-cooking.com/ |
OT not getting to Barbados the hard way
On Sat, 27 Nov 2010 21:32:36 -0500, L G wrote:
John H wrote: On Fri, 26 Nov 2010 22:11:35 -0500, L wrote: 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. Normally, the water pan lasts for about six hours before needing a refill. I use it to add flavor to whatever I'm smokings, unless it's fish. With fish I just use water. A decent sized turkey will take about ten hours to smoke, so I usually have to add water (or wine, etc) only once or twice. Water, and especially wine, are a waste. Try it both ways. I was skeptical, too! I use sand sealed with foil to keep the grease out. It's easier and better! OK, the purpose of the water, etc, is to add moisture and flavor to the process. What is the purpose of the sand, other than soaking up the drippings? The wine is not a waste! It's a perfectly acceptable means of disposing of a ****ty rred wine someone gave you! -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Sat, 27 Nov 2010 22:14:08 -0500, I am Tosk
wrote: In article , says... I am Tosk wrote: In , says... On Fri, 26 Nov 2010 18:02:58 -0500, I am wrote: In , says... On Fri, 26 Nov 2010 17:23:44 -0500, John wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... Why do you say, "If the pop up timer....?" The timer indicates the internal temp of the meat has reached a 'safe to eat' state. Whether or not the bird has a pop up gauge (not a timer), it must still be 'cooked' to a state of doneness. No, not if it's smoked... My smoked meat never gets above 160 degrees, it's smoked, not cooked. What sort of meat are you talking about? Pork is what I usually smoke... I make Kielbasa. I have no doubt that you smoke pork, and that it's internal temp reaches 160F, but I have a doubt that the smoker temp is also 160F. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Sat, 27 Nov 2010 21:30:44 -0500, L G wrote:
John H wrote: On Fri, 26 Nov 2010 18:14:59 -0500, I am wrote: In , says... In , says... On Fri, 26 Nov 2010 17:23:44 -0500, John wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... What kind of wood do you guys use? The reason I have to ask here is I need to make a new smokehouse and I am trying to decide if I should do that or just buy one of these "smokers"... I have thought of making a hybrid using one of them though with my Father in laws' Baffle system for redirecting smoke and at least 6 feet with 8 inch stovepipe... I could make a nice box out of wood if I wanted to... I use hickory, mesquite, or, if I can get it, apple. We had to cut down a hickory tree in the back yard, so I've had lots of hickory to use. Toss the mesquite or save it for beef - and use it sparingly. I prefer fruit woods with hickory. The mixture depends on the meat. I like the mesquite with both beef and pork. It's strong. Fruit trees are great with poultry and fish. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Sun, 28 Nov 2010 08:45:10 -0500, Crotchedy Harry wrote:
In article , says... On Sat, 27 Nov 2010 22:15:08 -0500, I am Tosk wrote: In article , says... I am Tosk wrote: In articlew_idnRYXdLCu523RnZ2dnUVZ_vydnZ2d@giganews. com, says... 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. No, 225 is way to high, that is cooking the meat. Properly smoked meat never get's above 160 to 165 degrees... If you are hotter than that, you are cooking the meat. When I am done smoking pork, it's still reddish as if it's raw but the taste and texture are fine... And it is safe to eat. Once smoked properly, it keeps real well too. Don't be fooled by the BBQ equipment makers play on words... Those things you guys are using are BBQ grills, not smokers. They cook the meat, they don't smoke it.. Come by my place sometime and I will show you some smoked meat;) The difference is smoking as opposed to cooking. Smoking was/is done as a means of preserving meat. Hot smoking is used to cook meat while infusing a smoke flavor. http://www.ehow.com/how_2121725_pres...d-smoking.html As opposed to smoke cooking: http://www.smoker-cooking.com/ Well, there you go then. I'm 'smokey cooking' 'cause I want something I can eat that day, not in six months. Thanks for that second site. Lots of good info there. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Sun, 28 Nov 2010 09:07:03 -0500, I am Tosk
wrote: In article , says... On Sat, 27 Nov 2010 22:14:08 -0500, I am Tosk wrote: In article , says... I am Tosk wrote: In , says... On Fri, 26 Nov 2010 18:02:58 -0500, I am wrote: In , says... On Fri, 26 Nov 2010 17:23:44 -0500, John wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... Why do you say, "If the pop up timer....?" The timer indicates the internal temp of the meat has reached a 'safe to eat' state. Whether or not the bird has a pop up gauge (not a timer), it must still be 'cooked' to a state of doneness. No, not if it's smoked... My smoked meat never gets above 160 degrees, it's smoked, not cooked. What sort of meat are you talking about? Pork is what I usually smoke... I make Kielbasa. I have no doubt that you smoke pork, and that it's internal temp reaches 160F, but I have a doubt that the smoker temp is also 160F. My smoke house is a 55 gallon barrel which has been extended and nice doors and vents welded on by my wife's papa. There is a cork bunghole about half way up the side and you stick a meat thermometer in that hole. At the bottom of the smoke house is a set of baffles which direct the smoke either up into the smoke house, or out the side. This baffle has a wire hanging off which I manipulate depending on the temp changes on the thermometer and never let the smoke house get above 165 degrees for about 3 1/2 hours for Kielbasa... The idea is to keep it about 160. The firebox is usually from 4-8 feet away from the box depending on the ambient temps that day. We sit around with a case of beer and a guitar and watch the thermometer for a few hours while the women folk play inside;) I think Crotchedy solved the dilemma. You're 'curing' and I'm 'smoke cooking'. It makes sense when viewed in that light. -- Hope you're having a great day! John H |
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