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Just another Sunday Smoke - Page 2

post #21 of 35
Wow that's a load of meat and eats, is that a typical Sunday? You must have some real happy friends
post #22 of 35

icon_cool.gif

Yes sir ree thats so might fine smoking and I relly like to see a good and full smoker like that on there Raptor.

post #23 of 35

Great looking brisket, awesome smoke ring. Really looks juicy & tender!   PDT_Armataz_01_37.gif

post #24 of 35

smoked cabbage ??????

 

please tell me how long and what temp ??

 

do you cover them or leave them in the open do i need to add some water to the pan ?

 

please give me some more info !!!!!

 

Thank You !

 

post #25 of 35
Quote:
Originally Posted by Pineywoods View Post

Looks awesome well except maybe the spam ROTF.gif


X2 - I cant stand that stuff
 

post #26 of 35

Wow!!! That's one heck of a smoke ring on that brisket! I can't get anywhere close to that with my electric smoker. Is it even possible? Nice work!!!

post #27 of 35

Oh wow... nice job there... That looks like an amazing spread! mmmm mmmm good!

post #28 of 35

Great looking feast! Holy smoke ring on that brisket. I want to make one of those cabbages. I guess I will have to wait for next summer when my dad has them ready in the garden.

post #29 of 35
Thread Starter 
Quote:
Originally Posted by RavenClan View Post

smoked cabbage ??????

 

please tell me how long and what temp ??

 

do you cover them or leave them in the open do i need to add some water to the pan ?

 

please give me some more info !!!!!

 

Thank You !

 


Thanks Raven,

You can quarter them as seen in the pic, but make sure not to slice all the way through.

I like to add a little water and smoke uncovered till it gets a nice smokey color

Then add more water and cover to help steam and soften it up a bit.

This time I was running my temps around 225º because of the brisket I had in with it.It added to the cook time some,

It depends on the size of the cabbage, and what temp your smokin' at to determine how much time it will take. This one took (if i remember correctly) around 3-4hrs

I normally smoke it around 250º-275º

Try one, they are great

 

 

 

 

 

 

 

102_0305.JPG


 

post #30 of 35

Should we say: "Holy Smoke"? Amazing.

post #31 of 35
WOW! It all looked great to me! Even the spam! Never heard of the smoked cabbage though, but I will attempt!
post #32 of 35

LOL things look wonderful. I can't wait until this awful winter is over. Spam is under appreciated. I must not eat ham because of the chemicals. The chemicals are awful. Hickory Spam has no chemicals and I use it like ham. It is delicious. I love this web site. LOL I know that I will gain weight. I am still the same weight as when I went to Viet Nam. I am 155 lbs. I can't use the excuse to fatten up for the winter. Winter is half over and it is still too cold to fire up my smoker for the first time. I lurk here and I drule (sp).  

post #33 of 35

Please talk to us about the cabbage.

post #34 of 35

Great look'in spread. Wish I was there to take part in that wonderful feast. Might have to try the cabbage. Thanks for sharing.

post #35 of 35

That looks awesome. I am not near the point where i can attempt to do that much at on time, but I have to say, seeing a smoker that can do that much has me GAS-ing for something capable of attempting it.  (Gear Aquisition Syndrome)

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