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On Tue, 12 Aug 2014 19:47:34 -0400, wrote:

On Tue, 12 Aug 2014 16:11:38 -0400, Poco Loco
wrote:

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

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.

I guess I don't like to store them with bits of meat on them. I also
like to get most of the crud out of the can itself.

I've not noticed any crud in the can itself. Maybe I just try to keep my meat centered a bit more.

Pulled Pord - Here it is!
 

On 8/12/2014 8:21 PM, Earl wrote:
KC wrote:
On 8/11/2014 8:25 PM, Earl wrote:
KC wrote:

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

No need for them to be wet.


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

You want to get as much smoke into the meat as early as possible. Once
it's "sealed" the benefit is diminished. There are also discussions
that wet smoking woods add a bitter taste. I smoke the hell out of
brisket and pork shoulders immediately and never add any more for the
12-16 hour process.



All great points, but to be honest I just don't bother answering
harrold2 when he is just looking to stir **** up.... that's why I gave
the smart ass answer... just sayin' :)

Pulled Pord - Here it is!
 

On 8/12/2014 6:25 PM, Earl wrote:
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.
And the altitude.

Thar ya go. I wonder why smart ass Harry didn't know that?

--
"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 Tue, 12 Aug 2014 21:12:05 -0600, H*a*r*r*o*l*d
wrote:

What? Water turns to steam at the same temp in Florida as it does up
north? Amazing!
Depends where up north.
And the altitude.

Thar ya go. I wonder why smart ass Harry didn't know that?

===

He majored in Basket Weaving and Olde English Literature.

Pulled Pord - Here it is!
 

wrote:
On Tue, 12 Aug 2014 20:31:57 -0400, Poco Loco
wrote:

On Tue, 12 Aug 2014 19:47:34 -0400, wrote:

On Tue, 12 Aug 2014 16:11:38 -0400, Poco Loco
wrote:

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

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.

I guess I don't like to store them with bits of meat on them. I also
like to get most of the crud out of the can itself.

I've not noticed any crud in the can itself. Maybe I just try to keep my
meat centered a bit more.

I seem to get a greasy smoky coating on the inside that smells up
wherever I keep it.

I have one of these.
http://www.lowes.com/pd_551862-451-1...&kpid=50213399

Pulled Pord - Here it is!
 

Poco Loco wrote:
On Tue, 12 Aug 2014 19:47:34 -0400, wrote:

On Tue, 12 Aug 2014 16:11:38 -0400, Poco Loco
wrote:

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

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.

I guess I don't like to store them with bits of meat on them. I also
like to get most of the crud out of the can itself.

I've not noticed any crud in the can itself. Maybe I just try to keep my
meat centered a bit more.

I have an offset smoker. Not he electric can and rack smoker. Small fire
box on the end, and an about 30 gallon barrel where the meat sits. So
smoke and hear get to the meat, but is not over a fire. And keep the temps
low in the offset part.

Pulled Pord - Here it is!
 

Earl wrote:
Califbill wrote:
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.
They smoke better. As to cleaning the smoke chamber of the Brinkman, I
shoot some starter in to the area and burn off the grease,

It will smoke longer, not better.

They smoke instead of flame.

Pulled Pord - Here it is!
 

wrote:
On Tue, 12 Aug 2014 11:54:15 -0500, Califbill
wrote:

"F.O.A.D." wrote:

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

Depends where up north.

Yup with "up" being the operative word.
It will be 205 on a mountain in North Carolina, around 200f in Denver
and ~187 on the top of the mountain in Jackson.

Harry is a liberal arts major. Probably never had to take science courses.

Pulled Pord - Here it is!
 

On 8/12/14, 8:18 PM, KC wrote:
On 8/12/2014 8:03 PM, wrote:
On Tue, 12 Aug 2014 17:01:15 -0400, "F.O.A.D." wrote:

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?

Waaaaahhhh, what a ****in' pussy.... Holy ****, you have more chins than
the Mormon Tabernacle Chior... so don't be talking to us about how we
eat.. LOL!

You really are an ignorant ass. You've never seen me, you've never even
seen a photo of me, and you have no idea what I look like. You, on the
other hand, have your photos pasted all over Facebook and what you look
like most of all is an unkempt little troll who is aging badly, with
scraggly hair, a bad complexion, and raggedy clothes. You look like one
of the homeless souls who hawks newspapers in the morning on the busy
street corners in Washington, D.C.

Actually, you don't. Those poor fellows have jobs. You can't get a job.

Pulled Pord - Here it is!
 

On 8/12/14, 7:47 PM, wrote:

Haven't gotten any food poisoning yet.

*****

The world waits patiently...