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#21
posted to rec.boats
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Happy Thanksgiving!
"Dan Krueger" wrote in message k.net... Sir Rodney Smithers wrote: "Dan Krueger" wrote in message k.net... On Topic (maybe) - I also frequently smoke kingfish and dolphin. It's great to eat warm, cold, or mixed with some cream cheese and spices in a fish dip. Dan, That is sick, I can't believe you would eat Flipper. ps - I know it was the fish Dolphin and not the mammal dolphin, but I couldn't help myself. ; ) No, it was a Bottlenose dolphin. I just happen to have a HUGE smoker. The dorsal fin was sold to a local shop that makes beautiful handbags. Dan Yeah, sure Dan. You are a very, very bad man. (Seinfeld) http://tinyurl.com/27zyv insert smiley face |
#22
posted to rec.boats
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Happy Thanksgiving!
*JimH* wrote:
"Dan Krueger" wrote in message k.net... Sir Rodney Smithers wrote: "Dan Krueger" wrote in message link.net... On Topic (maybe) - I also frequently smoke kingfish and dolphin. It's great to eat warm, cold, or mixed with some cream cheese and spices in a fish dip. Dan, That is sick, I can't believe you would eat Flipper. ps - I know it was the fish Dolphin and not the mammal dolphin, but I couldn't help myself. ; ) No, it was a Bottlenose dolphin. I just happen to have a HUGE smoker. The dorsal fin was sold to a local shop that makes beautiful handbags. Dan Yeah, sure Dan. You are a very, very bad man. (Seinfeld) http://tinyurl.com/27zyv insert smiley face LOL! Very nice! Dan |
#23
posted to rec.boats
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Happy Thanksgiving!
On Sat, 26 Nov 2005 01:57:28 GMT, Dan Krueger
wrote: John H. wrote: On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger wrote: Sir Rodney Smithers wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan Charcoal smokers are a pain in the ass. The charcoal must be replaced about every 3 hours or so, and doing so is a lot of work. The electric unit in the bottom of the Brinkman makes the job much easier, and provides an even heat source. I know my turkey will take 40 min per lb. With charcoal, it's a guessing game. John, For starters, you don't use conventional charcoal. You use lump charcoal - the real thing. The right stuff will last for 6-8 hours without any intervention. Dry wood chips added early in the process smoke the meat. As for the guessing game, a remote thermometer will show you your smoker temp as well as your meat. You can set alarms to warn you if it's too cold or when the meat is done. Good smokers like the WSM, Kamados ($$), etc. will hold their temperature very well for a long period of time. The OP (Smithers?) was looking at an offset smoker. They aren't available in any electric form that I have seen. Once you try a lump charcoal smoker (in any configuration) you won't go back! Dan Now you may have a point there. I've never used lump charcoal for something like that. What's a remote thermometer? That's something else I've never heard of. I didn't see a thermometer on the Weber smoker, although there is one on my Weber grill. Coincidentally, my brother out in Seattle just bought a new grill/smoker called a Big Green Egg. http://www.biggreenegg.com/ Expensive as hell, but he thinks he'll get great results from it. BTW, I looked up Kamado only to find the the BGE has a close relationship with same. http://www.biggreenegg.com/history.htm Have you used one of these? Should I invest in one of those or a new Nikon D200? -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Self-obsessed Hypocrite |
#24
posted to rec.boats
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Happy Thanksgiving!
JohnH,
I used to eat meat, mostly chicken and fish, with every meal. Today, I eat substantially less meat, so I don't think I would buy a smoker, even though I love the taste of a smoked meat. My brother had the indirect smoker, and it cooked at a very low temp. You controlled the heat with vents in the charcoal chamber. There was a temp. gauge for the food chamber, and he used an remote temp. probe to keep up with the internal temp. of the meat. Since I didn't have a smoker, I tried a new recipe for cooking Turkey in a oven. It was by far the best Turkey I have had. The white meat was moist as can be. I purchased a fresh turkey, without the flavor solution (or self basting solution) injected into the bird. For the first time ever, I did not use stuffing (according to Alton Brown, the slower cooking time dries out the white meat). I placed fresh herbs and onions inside the bird to use aromatics to improve the taste of the meat. I used a broiler pan (flat with no sides) instead of a roasting pan. The roasting pan high sides, diverts the hottest air from the dark meat where it is needed, and directs it towards the white meat, causing the white meat to dry out. Since it would not be basted at all, I used olive oil to coat the skin, then applied a poultry rub to the skin. I preheated the oven to 500 degrees, and cooked the Turkey at 500 degrees for 30 min. This seared the outside of the bird, to keep the juices inside the bird. I then lowered the temp. to 350 degrees, covered the bird with aluminum foil, and cooked for approximately 2 1/2 to 3 hrs. I had an internal temp probe similar to this one ( http://www.amazon.co.uk/exec/obidos/...845067-0161568) so I could watch the temp of the turkey breast without opening the oven door. At 161 degrees (not at 160 or 162 degrees), I took the Turkey out of the oven, covered it with aluminum foil and let it rest for 30 min. This was the best bird ever, outside of a perfectly smoked turkey. ; ) This recipe is adapted from my favorite food scientist, Alton Brown. http://www.foodnetwork.com/food/reci...6_8389,00.html "John H." wrote in message ... On Sat, 26 Nov 2005 01:57:28 GMT, Dan Krueger wrote: John H. wrote: On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger wrote: Sir Rodney Smithers wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan Charcoal smokers are a pain in the ass. The charcoal must be replaced about every 3 hours or so, and doing so is a lot of work. The electric unit in the bottom of the Brinkman makes the job much easier, and provides an even heat source. I know my turkey will take 40 min per lb. With charcoal, it's a guessing game. John, For starters, you don't use conventional charcoal. You use lump charcoal - the real thing. The right stuff will last for 6-8 hours without any intervention. Dry wood chips added early in the process smoke the meat. As for the guessing game, a remote thermometer will show you your smoker temp as well as your meat. You can set alarms to warn you if it's too cold or when the meat is done. Good smokers like the WSM, Kamados ($$), etc. will hold their temperature very well for a long period of time. The OP (Smithers?) was looking at an offset smoker. They aren't available in any electric form that I have seen. Once you try a lump charcoal smoker (in any configuration) you won't go back! Dan Now you may have a point there. I've never used lump charcoal for something like that. What's a remote thermometer? That's something else I've never heard of. I didn't see a thermometer on the Weber smoker, although there is one on my Weber grill. Coincidentally, my brother out in Seattle just bought a new grill/smoker called a Big Green Egg. http://www.biggreenegg.com/ Expensive as hell, but he thinks he'll get great results from it. BTW, I looked up Kamado only to find the the BGE has a close relationship with same. http://www.biggreenegg.com/history.htm Have you used one of these? Should I invest in one of those or a new Nikon D200? -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Self-obsessed Hypocrite |
#25
posted to rec.boats
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Happy Thanksgiving!
My favorite recipe is similar.......it uses apples and pears along with
onions and fresh herbs in the body cavity......and I baste it with masala wine during the roasting. "Sir Rodney Smithers" Ask me about my knighthood. wrote in message ... JohnH, I used to eat meat, mostly chicken and fish, with every meal. Today, I eat substantially less meat, so I don't think I would buy a smoker, even though I love the taste of a smoked meat. My brother had the indirect smoker, and it cooked at a very low temp. You controlled the heat with vents in the charcoal chamber. There was a temp. gauge for the food chamber, and he used an remote temp. probe to keep up with the internal temp. of the meat. Since I didn't have a smoker, I tried a new recipe for cooking Turkey in a oven. It was by far the best Turkey I have had. The white meat was moist as can be. I purchased a fresh turkey, without the flavor solution (or self basting solution) injected into the bird. For the first time ever, I did not use stuffing (according to Alton Brown, the slower cooking time dries out the white meat). I placed fresh herbs and onions inside the bird to use aromatics to improve the taste of the meat. I used a broiler pan (flat with no sides) instead of a roasting pan. The roasting pan high sides, diverts the hottest air from the dark meat where it is needed, and directs it towards the white meat, causing the white meat to dry out. Since it would not be basted at all, I used olive oil to coat the skin, then applied a poultry rub to the skin. I preheated the oven to 500 degrees, and cooked the Turkey at 500 degrees for 30 min. This seared the outside of the bird, to keep the juices inside the bird. I then lowered the temp. to 350 degrees, covered the bird with aluminum foil, and cooked for approximately 2 1/2 to 3 hrs. I had an internal temp probe similar to this one ( http://www.amazon.co.uk/exec/obidos/...845067-0161568) so I could watch the temp of the turkey breast without opening the oven door. At 161 degrees (not at 160 or 162 degrees), I took the Turkey out of the oven, covered it with aluminum foil and let it rest for 30 min. This was the best bird ever, outside of a perfectly smoked turkey. ; ) This recipe is adapted from my favorite food scientist, Alton Brown. http://www.foodnetwork.com/food/reci...6_8389,00.html "John H." wrote in message ... On Sat, 26 Nov 2005 01:57:28 GMT, Dan Krueger wrote: John H. wrote: On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger wrote: Sir Rodney Smithers wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan Charcoal smokers are a pain in the ass. The charcoal must be replaced about every 3 hours or so, and doing so is a lot of work. The electric unit in the bottom of the Brinkman makes the job much easier, and provides an even heat source. I know my turkey will take 40 min per lb. With charcoal, it's a guessing game. John, For starters, you don't use conventional charcoal. You use lump charcoal - the real thing. The right stuff will last for 6-8 hours without any intervention. Dry wood chips added early in the process smoke the meat. As for the guessing game, a remote thermometer will show you your smoker temp as well as your meat. You can set alarms to warn you if it's too cold or when the meat is done. Good smokers like the WSM, Kamados ($$), etc. will hold their temperature very well for a long period of time. The OP (Smithers?) was looking at an offset smoker. They aren't available in any electric form that I have seen. Once you try a lump charcoal smoker (in any configuration) you won't go back! Dan Now you may have a point there. I've never used lump charcoal for something like that. What's a remote thermometer? That's something else I've never heard of. I didn't see a thermometer on the Weber smoker, although there is one on my Weber grill. Coincidentally, my brother out in Seattle just bought a new grill/smoker called a Big Green Egg. http://www.biggreenegg.com/ Expensive as hell, but he thinks he'll get great results from it. BTW, I looked up Kamado only to find the the BGE has a close relationship with same. http://www.biggreenegg.com/history.htm Have you used one of these? Should I invest in one of those or a new Nikon D200? -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Self-obsessed Hypocrite |
#26
posted to rec.boats
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Happy Thanksgiving!
Paul,
Do you start off cooking the bird at 500 degrees? If not give it a try. I had always heard a low temp was the key to a moist bird, they were wrong. "P. Fritz" wrote in message ... My favorite recipe is similar.......it uses apples and pears along with onions and fresh herbs in the body cavity......and I baste it with masala wine during the roasting. "Sir Rodney Smithers" Ask me about my knighthood. wrote in message ... JohnH, I used to eat meat, mostly chicken and fish, with every meal. Today, I eat substantially less meat, so I don't think I would buy a smoker, even though I love the taste of a smoked meat. My brother had the indirect smoker, and it cooked at a very low temp. You controlled the heat with vents in the charcoal chamber. There was a temp. gauge for the food chamber, and he used an remote temp. probe to keep up with the internal temp. of the meat. Since I didn't have a smoker, I tried a new recipe for cooking Turkey in a oven. It was by far the best Turkey I have had. The white meat was moist as can be. I purchased a fresh turkey, without the flavor solution (or self basting solution) injected into the bird. For the first time ever, I did not use stuffing (according to Alton Brown, the slower cooking time dries out the white meat). I placed fresh herbs and onions inside the bird to use aromatics to improve the taste of the meat. I used a broiler pan (flat with no sides) instead of a roasting pan. The roasting pan high sides, diverts the hottest air from the dark meat where it is needed, and directs it towards the white meat, causing the white meat to dry out. Since it would not be basted at all, I used olive oil to coat the skin, then applied a poultry rub to the skin. I preheated the oven to 500 degrees, and cooked the Turkey at 500 degrees for 30 min. This seared the outside of the bird, to keep the juices inside the bird. I then lowered the temp. to 350 degrees, covered the bird with aluminum foil, and cooked for approximately 2 1/2 to 3 hrs. I had an internal temp probe similar to this one ( http://www.amazon.co.uk/exec/obidos/...845067-0161568) so I could watch the temp of the turkey breast without opening the oven door. At 161 degrees (not at 160 or 162 degrees), I took the Turkey out of the oven, covered it with aluminum foil and let it rest for 30 min. This was the best bird ever, outside of a perfectly smoked turkey. ; ) This recipe is adapted from my favorite food scientist, Alton Brown. http://www.foodnetwork.com/food/reci...6_8389,00.html "John H." wrote in message ... On Sat, 26 Nov 2005 01:57:28 GMT, Dan Krueger wrote: John H. wrote: On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger wrote: Sir Rodney Smithers wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan Charcoal smokers are a pain in the ass. The charcoal must be replaced about every 3 hours or so, and doing so is a lot of work. The electric unit in the bottom of the Brinkman makes the job much easier, and provides an even heat source. I know my turkey will take 40 min per lb. With charcoal, it's a guessing game. John, For starters, you don't use conventional charcoal. You use lump charcoal - the real thing. The right stuff will last for 6-8 hours without any intervention. Dry wood chips added early in the process smoke the meat. As for the guessing game, a remote thermometer will show you your smoker temp as well as your meat. You can set alarms to warn you if it's too cold or when the meat is done. Good smokers like the WSM, Kamados ($$), etc. will hold their temperature very well for a long period of time. The OP (Smithers?) was looking at an offset smoker. They aren't available in any electric form that I have seen. Once you try a lump charcoal smoker (in any configuration) you won't go back! Dan Now you may have a point there. I've never used lump charcoal for something like that. What's a remote thermometer? That's something else I've never heard of. I didn't see a thermometer on the Weber smoker, although there is one on my Weber grill. Coincidentally, my brother out in Seattle just bought a new grill/smoker called a Big Green Egg. http://www.biggreenegg.com/ Expensive as hell, but he thinks he'll get great results from it. BTW, I looked up Kamado only to find the the BGE has a close relationship with same. http://www.biggreenegg.com/history.htm Have you used one of these? Should I invest in one of those or a new Nikon D200? -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Self-obsessed Hypocrite |
#27
posted to rec.boats
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Happy Thanksgiving!
Similar, this recipe calls for preheating to 450, then turning it down to
350 after you place the bird in the oven. "Sir Rodney Smithers" Ask me about my knighthood. wrote in message . .. Paul, Do you start off cooking the bird at 500 degrees? If not give it a try. I had always heard a low temp was the key to a moist bird, they were wrong. "P. Fritz" wrote in message ... My favorite recipe is similar.......it uses apples and pears along with onions and fresh herbs in the body cavity......and I baste it with masala wine during the roasting. "Sir Rodney Smithers" Ask me about my knighthood. wrote in message ... JohnH, I used to eat meat, mostly chicken and fish, with every meal. Today, I eat substantially less meat, so I don't think I would buy a smoker, even though I love the taste of a smoked meat. My brother had the indirect smoker, and it cooked at a very low temp. You controlled the heat with vents in the charcoal chamber. There was a temp. gauge for the food chamber, and he used an remote temp. probe to keep up with the internal temp. of the meat. Since I didn't have a smoker, I tried a new recipe for cooking Turkey in a oven. It was by far the best Turkey I have had. The white meat was moist as can be. I purchased a fresh turkey, without the flavor solution (or self basting solution) injected into the bird. For the first time ever, I did not use stuffing (according to Alton Brown, the slower cooking time dries out the white meat). I placed fresh herbs and onions inside the bird to use aromatics to improve the taste of the meat. I used a broiler pan (flat with no sides) instead of a roasting pan. The roasting pan high sides, diverts the hottest air from the dark meat where it is needed, and directs it towards the white meat, causing the white meat to dry out. Since it would not be basted at all, I used olive oil to coat the skin, then applied a poultry rub to the skin. I preheated the oven to 500 degrees, and cooked the Turkey at 500 degrees for 30 min. This seared the outside of the bird, to keep the juices inside the bird. I then lowered the temp. to 350 degrees, covered the bird with aluminum foil, and cooked for approximately 2 1/2 to 3 hrs. I had an internal temp probe similar to this one ( http://www.amazon.co.uk/exec/obidos/...845067-0161568) so I could watch the temp of the turkey breast without opening the oven door. At 161 degrees (not at 160 or 162 degrees), I took the Turkey out of the oven, covered it with aluminum foil and let it rest for 30 min. This was the best bird ever, outside of a perfectly smoked turkey. ; ) This recipe is adapted from my favorite food scientist, Alton Brown. http://www.foodnetwork.com/food/reci...6_8389,00.html "John H." wrote in message ... On Sat, 26 Nov 2005 01:57:28 GMT, Dan Krueger wrote: John H. wrote: On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger wrote: Sir Rodney Smithers wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan Charcoal smokers are a pain in the ass. The charcoal must be replaced about every 3 hours or so, and doing so is a lot of work. The electric unit in the bottom of the Brinkman makes the job much easier, and provides an even heat source. I know my turkey will take 40 min per lb. With charcoal, it's a guessing game. John, For starters, you don't use conventional charcoal. You use lump charcoal - the real thing. The right stuff will last for 6-8 hours without any intervention. Dry wood chips added early in the process smoke the meat. As for the guessing game, a remote thermometer will show you your smoker temp as well as your meat. You can set alarms to warn you if it's too cold or when the meat is done. Good smokers like the WSM, Kamados ($$), etc. will hold their temperature very well for a long period of time. The OP (Smithers?) was looking at an offset smoker. They aren't available in any electric form that I have seen. Once you try a lump charcoal smoker (in any configuration) you won't go back! Dan Now you may have a point there. I've never used lump charcoal for something like that. What's a remote thermometer? That's something else I've never heard of. I didn't see a thermometer on the Weber smoker, although there is one on my Weber grill. Coincidentally, my brother out in Seattle just bought a new grill/smoker called a Big Green Egg. http://www.biggreenegg.com/ Expensive as hell, but he thinks he'll get great results from it. BTW, I looked up Kamado only to find the the BGE has a close relationship with same. http://www.biggreenegg.com/history.htm Have you used one of these? Should I invest in one of those or a new Nikon D200? -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Self-obsessed Hypocrite |
#28
posted to rec.boats
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Happy Thanksgiving!
John H. wrote:
On Sat, 26 Nov 2005 01:57:28 GMT, Dan Krueger wrote: John H. wrote: On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger wrote: Sir Rodney Smithers wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan Charcoal smokers are a pain in the ass. The charcoal must be replaced about every 3 hours or so, and doing so is a lot of work. The electric unit in the bottom of the Brinkman makes the job much easier, and provides an even heat source. I know my turkey will take 40 min per lb. With charcoal, it's a guessing game. John, For starters, you don't use conventional charcoal. You use lump charcoal - the real thing. The right stuff will last for 6-8 hours without any intervention. Dry wood chips added early in the process smoke the meat. As for the guessing game, a remote thermometer will show you your smoker temp as well as your meat. You can set alarms to warn you if it's too cold or when the meat is done. Good smokers like the WSM, Kamados ($$), etc. will hold their temperature very well for a long period of time. The OP (Smithers?) was looking at an offset smoker. They aren't available in any electric form that I have seen. Once you try a lump charcoal smoker (in any configuration) you won't go back! Dan Now you may have a point there. I've never used lump charcoal for something like that. What's a remote thermometer? That's something else I've never heard of. I didn't see a thermometer on the Weber smoker, although there is one on my Weber grill. Coincidentally, my brother out in Seattle just bought a new grill/smoker called a Big Green Egg. http://www.biggreenegg.com/ Expensive as hell, but he thinks he'll get great results from it. BTW, I looked up Kamado only to find the the BGE has a close relationship with same. http://www.biggreenegg.com/history.htm Have you used one of these? Should I invest in one of those or a new Nikon D200? Here's the link for the remote thermometer I own: http://www.maverickhousewares.com/th...mote_therm.htm The BGE's and Kamado's are very nice. Since is doesn't get very cold here, I am happy with my Weber Smokey Mountain that cost $169.00 or so. Here's the lump charcoal I have been using lately. 8 hours at a constant 250º is not out of the question and the results are excellent! http://www.nakedwhiz.com/lumpdatabase/lumpbag54.htm Get the WSM and the D200! Dan |
#29
posted to rec.boats
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Happy Thanksgiving!
On Sat, 26 Nov 2005 20:53:34 GMT, Dan Krueger
wrote: John H. wrote: On Sat, 26 Nov 2005 01:57:28 GMT, Dan Krueger wrote: John H. wrote: On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger wrote: Sir Rodney Smithers wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan Charcoal smokers are a pain in the ass. The charcoal must be replaced about every 3 hours or so, and doing so is a lot of work. The electric unit in the bottom of the Brinkman makes the job much easier, and provides an even heat source. I know my turkey will take 40 min per lb. With charcoal, it's a guessing game. John, For starters, you don't use conventional charcoal. You use lump charcoal - the real thing. The right stuff will last for 6-8 hours without any intervention. Dry wood chips added early in the process smoke the meat. As for the guessing game, a remote thermometer will show you your smoker temp as well as your meat. You can set alarms to warn you if it's too cold or when the meat is done. Good smokers like the WSM, Kamados ($$), etc. will hold their temperature very well for a long period of time. The OP (Smithers?) was looking at an offset smoker. They aren't available in any electric form that I have seen. Once you try a lump charcoal smoker (in any configuration) you won't go back! Dan Now you may have a point there. I've never used lump charcoal for something like that. What's a remote thermometer? That's something else I've never heard of. I didn't see a thermometer on the Weber smoker, although there is one on my Weber grill. Coincidentally, my brother out in Seattle just bought a new grill/smoker called a Big Green Egg. http://www.biggreenegg.com/ Expensive as hell, but he thinks he'll get great results from it. BTW, I looked up Kamado only to find the the BGE has a close relationship with same. http://www.biggreenegg.com/history.htm Have you used one of these? Should I invest in one of those or a new Nikon D200? Here's the link for the remote thermometer I own: http://www.maverickhousewares.com/th...mote_therm.htm The BGE's and Kamado's are very nice. Since is doesn't get very cold here, I am happy with my Weber Smokey Mountain that cost $169.00 or so. Here's the lump charcoal I have been using lately. 8 hours at a constant 250º is not out of the question and the results are excellent! http://www.nakedwhiz.com/lumpdatabase/lumpbag54.htm Get the WSM and the D200! Dan Cool! Thanks. I bought the D200 today.I'm hoping it'll get here before Christmas. -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Self-obsessed Hypocrite |
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OT A BushCo Conservative Thanksgiving | General | |||
OT--A very happy Thanksgiving for the President | General | |||
Happy Thanksgiving | ASA | |||
Ping: Dr. Happy Tooth | General | |||
OT, Happy Camper | General |