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**New Member = First Reverse Flow Smoker Build from 60 Gallon Compressor Tank** - Page 13

post #241 of 249
Quote:

Originally Posted by Mad Dart View Post

 

.... the stuff was the best Pork I have had in my life! Gosh dang!

 

Don't get no better than that.

Congratulations!

post #242 of 249
Sounds like success to me....
post #243 of 249

Awesome job on this smoker! I just followed it all the way through and really take my hat off to your fabrication skills!

That smoker will be in your family for many lifetimes to come. Great Job!

post #244 of 249
Thread Starter 
Thanks for all the nice comments!

I am on a trip and headed back tomorrow. When I get back I will be doing some beer marinated chicken Breast's that I use to sear & charbroiled on the grille then offset cook to finish them
Up. I turned them into charbroiled chicken sandwiches that were the bomb. . I think they will be a smash hit on the smoker as well. Probabably even better! I will post the results.
post #245 of 249
Thread Starter 

Well, I ended up smoking some tri tips today. They we're very good. Light smoke flavor and juicy as all get out. Took 4 hours to get to 145* internal meat temperature at 225* Cook temps on the top grate. 

 

Again it was very easy to control the temps and there was absolutely no wind today at all. It was still as it could be outside. 

post #246 of 249
4 hours at 225*? Never had them take over 2 hours on the Egg, cooking indirectly. Although I have never cooked more than 1 at any given time.
Sounds like you have your smoker some hat dialed in, temperature control wise. How much wood did you use?
post #247 of 249
Thread Starter 

Maybe 5 lbs of lump and 8 little chunks of wood total. Small chunks that fit in your hand, hardly any wood at all.

 

I wrapped them in foil for the last hour and held them at 145*. Forgot to mention that. Then I put them on the counter on a cookie sheet with a towel under the cookie sheet and 2 beach towels wrapped over the top for 45 minutes letting them sit. I like to believe that holding them at that temperature and letting them stand for almost 1 hour helps to caramelize the fat in the meat for a better taste. 

 

I bought a butcher bag of Tri Tips from Smart & Final in town. $4.00 per pound that way instead of 8.99 lb at Costco. They were huge compared to the ones I usually get. These were a little over 4 Pounds each. 

 

I have some chicken that I will be preparing for tomorrow. These are the charbroiled ortega chicken sandwiches that I spoke about earlier. These will get smoked instead.

 

Here is the Recipe for grilling. I am just changing it a bit and smoking them.

 

Marinated Charbroiled Chicken Ortega Sandwiches! Oh boy!

1-2 table spoons Sea salt, 2 tablespoons crushed fresh peppercorns, 3 minced garlic cloves , 1/2 large chopped onion. 2 table spoons Red pepper flakes & 32 oz Corona beer. Marinated for 5 hours. EDIT: I also chopped up 3 Jalapeños real fine and put them in the marinade as well. I also hand dropped more of the marinade on the chicken as I seared them.

I took 5 chicken breast and then smashed them flat with a frying pan between 2 zip lock
Bags before throwing them in the marinade.

Sear them both sides on BBQ 4 minutes or so , then to indirect heat until internal temp is 165*.  Place breasts on a cookie sheet then add Ortega chile and pepper jack cheese on top of them

 

. Back in BBQ lid closed until cheese melts... I used Texas Toast but you can use your bread of choice or eat it without bread. Tomato, mayo..... whatever you want. 

This stuff is KILLER!

 

 

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 75

post #248 of 249
Quote:
Originally Posted by Mad Dart View Post

Maybe 5 lbs of lump and 8 little chunks of wood total. Small chunks that fit in your hand, hardly any wood at all.

I wrapped them in foil for the last hour and held them at 145*. Forgot to mention that. Then I put them on the counter on a cookie sheet with a towel under the cookie sheet and 2 beach towels wrapped over the top for 45 minutes letting them sit. I like to believe that holding them at that temperature and letting them stand for almost 1 hour helps to caramelize the fat in the meat for a better taste. 

I bought a butcher bag of Tri Tips from Smart & Final in town. $4.00 per pound that way instead of 8.99 lb at Costco. They were huge compared to the ones I usually get. These were a little over 4 Pounds each. 

I have some chicken that I will be preparing for tomorrow. These are the charbroiled ortega chicken sandwiches that I spoke about earlier. These will get smoked instead.

Here is the Recipe for grilling. I am just changing it a bit and smoking them.

Marinated Charbroiled Chicken Ortega Sandwiches! Oh boy!


1-2 table spoons Sea salt, 2 tablespoons crushed fresh peppercorns, 3 minced garlic cloves , 1/2 large chopped onion. 2 table spoons Red pepper flakes & 32 oz Corona beer. Marinated for 5 hours. EDIT: I also chopped up 3 Jalapeños real fine and put them in the marinade as well. I also hand dropped more of the marinade on the chicken as I seared them.


I took 5 chicken breast and then smashed them flat with a frying pan between 2 zip lock

Bags before throwing them in the marinade.


Sear them both sides on BBQ 4 minutes or so , then to indirect heat until internal temp is 165*.  Place breasts on a cookie sheet then add Ortega chile and pepper jack cheese on top of them

. Back in BBQ lid closed until cheese melts... I used Texas Toast but you can use your bread of choice or eat it without bread. Tomato, mayo..... whatever you want. 


This stuff is KILLER!


CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 75
Thanks for the recipe. Will be giving them a try....
post #249 of 249
Thread Starter 

Well I tried the chicken sandwich recipe on the smoker. That one belongs on the original recipe for me! Everyone who was here said they came out really good but I know better. 

 

On another note I did a quick smoke recipe on some salmon. Fast 1 hour brine with water and salt. I rinsed them and dried them with a fan for about 2 hours while I got the smoker going.

 

I smoked the 2 large fillets for about 1 hour and 15 minutes at 215*.... The last 15 minutes I put a glaze on 1 of the pieces. "Soy sauce, Honey, Brown sugar and 3 minced garlic cloves that I wisked up together to make a paste. 

 

That salmon was the best I have ever cooked in my life. Nothing comes close to smoked salmon. It was Juicy, Juicy too. Drying the salmon after the brine put a coat on it and I am guessing 

that holds in the moisture. I also put a tinfoil bin of water on the RF Plate to help keep it moist. 

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