Pulled Pord - Here it is!
 

On 8/11/2014 10:56 PM, KC wrote:
On 8/11/2014 10:43 PM, wrote:
On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote:

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

They don't catch on fire quite as fast.


I think a bit of steam helps infuse the meat too...

what temp are you running to make steam?

--
"I predict future happiness for Americans if they can prevent the
government from wasting the labors of the people under the pretense of
taking care of them".
Thomas Jefferson

Pulled Pord - Here it is!
 

On 8/12/14, 10:37 AM, wrote:
On Tue, 12 Aug 2014 07:32:25 -0600, H*a*r*r*o*l*d
wrote:

On 8/11/2014 10:56 PM, KC wrote:
On 8/11/2014 10:43 PM, wrote:
On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote:

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

They don't catch on fire quite as fast.


I think a bit of steam helps infuse the meat too...

what temp are you running to make steam?

Over 100c
The chips are right over the fire, if not actually on fire so the
temperature is a lot higher than the overall cooking box temperature.
Several hundred degrees anyway.


What? Water turns to steam at the same temp in Florida as it does up
north? Amazing!

Pulled Pord - Here it is!
 

"F.O.A.D." wrote:
On 8/12/14, 10:37 AM, wrote:
On Tue, 12 Aug 2014 07:32:25 -0600, H*a*r*r*o*l*d
wrote:

On 8/11/2014 10:56 PM, KC wrote:
On 8/11/2014 10:43 PM, wrote:
On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote:

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

They don't catch on fire quite as fast.


I think a bit of steam helps infuse the meat too...

what temp are you running to make steam?

Over 100c
The chips are right over the fire, if not actually on fire so the
temperature is a lot higher than the overall cooking box temperature.
Several hundred degrees anyway.


What? Water turns to steam at the same temp in Florida as it does up north? Amazing!

Depends where up north.

Pulled Pord - Here it is!
 

On 8/12/2014 9:32 AM, H*a*r*r*o*l*d wrote:
On 8/11/2014 10:56 PM, KC wrote:
On 8/11/2014 10:43 PM, wrote:
On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote:

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

They don't catch on fire quite as fast.


I think a bit of steam helps infuse the meat too...

what temp are you running to make steam?


Don't you know the answer to that, I learned that in probably the fourth
grade?

Pulled Pord - Here it is!
 

On 8/12/2014 10:37 AM, wrote:
On Tue, 12 Aug 2014 07:32:25 -0600, H*a*r*r*o*l*d
wrote:

On 8/11/2014 10:56 PM, KC wrote:
On 8/11/2014 10:43 PM, wrote:
On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote:

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

They don't catch on fire quite as fast.


I think a bit of steam helps infuse the meat too...

what temp are you running to make steam?

Over 100c
The chips are right over the fire, if not actually on fire so the
temperature is a lot higher than the overall cooking box temperature.
Several hundred degrees anyway.


I wasn't gonna' answer, in his haste to be agitate, he pulled a harry
question out of his hat.. It's like my dad used to say, "only opened his
mouth to change feet"... LOL!

Pulled Pord - Here it is!
 

On Sun, 10 Aug 2014 23:13:13 -0400, wrote:

On Sun, 10 Aug 2014 22:05:37 -0400, KC wrote:

On 8/10/2014 9:12 PM, wrote:
On Sun, 10 Aug 2014 20:45:53 -0400, KC wrote:

Then it is just an auto-feed weber. Briquettes do not smoke.


They do if you mix in wet Hickory chips...

I do the hickory trick in my gas grille all the time. Sometimes I
"smoke up" on one burner and cook on the one next to it in case the
chips flame up on me. Other times I am OK with a little flame. It
depends on what I am cooking.
It doesn't hurt to singe mahi a little


I make a wall of briquettes about two wide all mixed in with wet
hickory and get one end going well. If you do it right, it will go for
hours one end to the other...

Of course my real smoker was made by grandpa.. It's the top half of a
100 pound gas tank with a couple doors and small adjustable holes for
air flow that leads into 8 inch stove pipe out the top. That part sits
on the ground. The 55 gallon barrel sits from 4-8 feet away and is
connected with the 8 inch pipe to a valved T under the barrel.. Thre is
a samll handle on the T and you pull or push to send smoke to the
barrel, or bypass while watching the thermometer in the barrel...

The barrel has two doors welded in and each door has... damn, I can't
think of those round fan looking things that you turn on a grill to
adjust air flow but each door has one of those too..

Smoking in winter we have used as little as 4 feet of pipe between the
two, in the fall, up to 8 to get the temps in the barrel where I want
them. For 30 pounds of sausage, about 3-1/2 hours at about 160 degrees,
half hickory, half apple is my preferred recipe....

I have a Brinkman smoker the shed but it is such a PITA to clean I
seldom use it

Clean? Do you mean the racks and water pan? Are you talking about one of these?

http://tinyurl.com/lltv5bk

I don't think they're much of a hassle. I clean the racks and pan whenever I'm ready to smoke
something, and just carry the meat out on the racks. Haven't gotten any food poisoning yet.

Pulled Pord - Here it is!
 

On Mon, 11 Aug 2014 10:19:45 -0400, wrote:

On Mon, 11 Aug 2014 08:59:43 -0400, "F.O.A.D." wrote:

I suppose if you fellas don't like the taste of the meat you are
cooking, all the effort to change its basic flavor is worth the effort. :)

I am surprised a lefty like you does not understand the history and
tradition of soul food.
This is the trick of turning less than desirable cuts of meat into a
totally different taste sensation. I guess that is what happens when a
liberal seldom actually gets out of his limousine

Harry eats his brisket and ribs raw, doncha no.

Pulled Pord - Here it is!
 

On 8/11/14, 10:19 AM, wrote:
On Mon, 11 Aug 2014 08:59:43 -0400, "F.O.A.D." wrote:

I suppose if you fellas don't like the taste of the meat you are
cooking, all the effort to change its basic flavor is worth the effort. :)

I am surprised a lefty like you does not understand the history and
tradition of soul food.
This is the trick of turning less than desirable cuts of meat into a
totally different taste sensation. I guess that is what happens when a
liberal seldom actually gets out of his limousine


Oh. I thought it was a way to conceal you were eating fatty food and
adding carcinogens to them. Who started this thread, anyway, some dork
who couldn't spell pork?

Pulled Pord - Here it is!
 

On 8/12/14, 4:13 PM, Poco Loco wrote:
On Mon, 11 Aug 2014 10:19:45 -0400, wrote:

On Mon, 11 Aug 2014 08:59:43 -0400, "F.O.A.D." wrote:

I suppose if you fellas don't like the taste of the meat you are
cooking, all the effort to change its basic flavor is worth the effort. :)

I am surprised a lefty like you does not understand the history and
tradition of soul food.
This is the trick of turning less than desirable cuts of meat into a
totally different taste sensation. I guess that is what happens when a
liberal seldom actually gets out of his limousine

Harry eats his brisket and ribs raw, doncha no.


Sorry, John the Racist, but I'm not a fan of barbecued brisket or pulled
"pord," or barbecued ribs. How's your guitar playing coming along?

Pulled Pord - Here it is!
 

On 8/12/2014 10:54 AM, Califbill wrote:
"F.O.A.D." wrote:
On 8/12/14, 10:37 AM, wrote:
On Tue, 12 Aug 2014 07:32:25 -0600, H*a*r*r*o*l*d
wrote:

On 8/11/2014 10:56 PM, KC wrote:
On 8/11/2014 10:43 PM, wrote:
On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote:

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

They don't catch on fire quite as fast.


I think a bit of steam helps infuse the meat too...

what temp are you running to make steam?

Over 100c
The chips are right over the fire, if not actually on fire so the
temperature is a lot higher than the overall cooking box temperature.
Several hundred degrees anyway.


What? Water turns to steam at the same temp in Florida as it does up north? Amazing!

Depends where up north.

Where I am, water boils at 205f

--
"I predict future happiness for Americans if they can prevent the
government from wasting the labors of the people under the pretense of
taking care of them".
Thomas Jefferson