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What to do with a broken arm?

post #1 of 9
Thread Starter 

I broke my wrist Monday at work and am in a cast now and can't work.  What's a guy to do?  Experiment with his brothers smoker he left, that's what. :banana_smiley: As I have stated before, I was looking for an upgrade to my Masterbuilt 7-in-1.  I found it.  It's just a Brinkman offset horizontal, but I am happy and he already made all the mods it needs.


On to the food.  We started simple with a 6.5 lb Boston Butt.  It got rubbed last night and went on at 7am.


Butt going on




Butt coming off



Then my dad decided we needed to try a piece of cod he brought back from Alaska.  I told him the heat would be to high and his exact words were "It's just cod.  We have halibut for when we want to eat good."  


Cod after cooking 



I figured since I had the room and it was cooking anyway, lets try some salt.  (Sorry, no individual pics of salt but imagine a tiny white rock in aluminum foil).


Lastly, we decided to go strange.  My mom makes an awesome chocolate caramel brownie and I thought, why not add smoke?  


Brownies after smoking 



And brownies after frosting, caramel, and smoked salt on top.  



Here's a shot of everything at once 



So the taste results?  Everything is good, with the butt being amazing.  The salt adds a nice flavor to things, but I need to use a pan next time as the foil stuck, ripped, and I lost half.  The cod tastes good but is rubbery.  Not my favorite smoked fish.  The brownies are worth doing again, but I didn't watched it close enough and the overcooked and dried out.  I feel like an idiot for that because they could be so good.  

post #2 of 9
And that's how we turn lemons into lemonade! Nice smoke!
post #3 of 9
Thread Starter 
Originally Posted by dirtsailor2003 View Post

And that's how we turn lemons into lemonade! Nice smoke!

Thanks Case. It was fun trying new things. Now I'm thinking about nuts. Anything different.
post #4 of 9

Sorry about the Arm. Interesting use of time! Very creative and diverse choices. What temps are you smoking at? And to what IT's? Fish is done at 145°, Cupcakes at 200° and Pork, that I am sure you know...JJ

post #5 of 9
Thread Starter 
There are tuning plates in the smoker but I on purpose didn't use them so that I could use the different temps. You can see that the fish was as far left as possible. I'd rather it be even cooler then it was but it was 220*. The salt just went in the middle until everything else was done. I didn't check temp there. The pork was at 250* and I pulled it when the bone slid out. This time, that was at 197*. The cupcakes cooked at 265 and I overcooked them. They still looked runny on top, but they weren't. That's just how the look when smoked I guess. Live and learn.
post #6 of 9

Bravo for experimenting :biggrin: No better way to learn :icon_exclaim:


Keep it up , and as always . . .

post #7 of 9

Hey MC


That's quite a variety of food you smoked.  The butt looks just great.  As for the cod, if it was rubbery, it was probably just overdone.  Next time just pull it off sooner and it should turn out fine.

Sure hope you have better luck smoking nuts than I did!!!



post #8 of 9
Thread Starter 

My salmon (see avatar) always turns out good.  I think I'll leave the cod for frying.  Nuts should be interesting.  

post #9 of 9

That almost makes me wish I was home with a broken arm!  Not quite, but great use of the time and bravo on the experimenting!



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