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  1. garand555

    Woods For Smoking

    Now I have to wonder if the Aspens that grow natively in high elevations around here are any good for smoking. I've used it for campfires, but never for any kind of cooking at all. I can get a decent supply of the stuff.
  2. garand555

    Smoked Boston Butt???

    You'll have to experiment with what you like. As long as your smoke is thin and blue, put as much or as little as suits your tastes. Same with the finishing sauce. I sometimes eat pulled pork without a finishing sauce. It depends on my mood. When I do use one, I make a very New Mexicanish...
  3. garand555

    Smoked Boston Butt???

    I've had them take anywhere from 1 1/2 to 2 1/2 hours per lb. (Except for the time that I had to go to the store and had somebody else watching the smoker - that one ended up being 3 hrs per lb due to a precipitous temperature drop.) I can run charcoal or burn sticks in my smoker, and I've...
  4. garand555

    Woods For Smoking

    Not all Poplars are Aspens ;) As for cottonwood, I have a whole friggin forest of the stuff behind my house, and I've not tried smoking with it yet, though I have been meaning too for over a year now. You aren't supposed to take the wood even if its dead and down, even though the dead stuff...
  5. garand555

    what (non pork) meat cooks relatively quickly in a smoker?

    I make green chile cheeseburgers in mine all the time. I normally bring the temp of the biggest burger up to 140f, flip the burgers, put the green chile, some diced onion on and add the cheese and finish them off. Even wax (i.e. American cheese) comes out better, but blue cheese or a nice...
  6. garand555

    Housing a smoker in a shed?

    Depending on the smoker, you might even want to go to some double walled pipe if it is in an area where the tubing could get cool enough to screw with the airflow. FYI, my smoker is under my gazebo. It's protected from rain and the gazebo is in a spot that doesn't catch very much wind.
  7. garand555

    Where does everyone get there wood??

    It's an hour and a half drive to the nearest fuel wood cutting areas that aren't private land, and those only allow 5 cords per year. It's 3 1/2 hours to the Gila where no permit is required in some parts of the forest, it's already bucked up and they don't care how much you get. Problem is...
  8. garand555

    Where does everyone get there wood??

    Normally, at least in my area, buying wood by weight is only for small quantities. Once you get up to tons, people normally sell by volume, and I'm pretty sure price is going to vary depending on what state you live in. A standard measure that it's sold by is the cord, which is 4'x4'x8' (1.22m...
  9. garand555

    seasoned or green? with or without bark?

    That'll also depend on the climate you live in. It's not that we never get moldy wood out here in the desert, it's just that it's not terribly common.
  10. garand555

    Cutting BBQ wood with a chainsaw

    Same here. I go through too much wood to use anything but a chainsaw.
  11. garand555

    Where does everyone get there wood??

    I get my wood with a chainsaw. I have just under 1/2 cord of oak that I've acquired over the past month or so of sniffing around the mountains. Yes, I have a woodcutting permit. I have an apple tree, two peach trees, two plum trees, a fruitless dwarf plum tree and a cherry tree, which all get...
  12. garand555

    Dog Woes

    Naw, but I'm starting to question if it's payback because I'm stingy and eat all of the smoked meats myself.
  13. garand555

    Dog Woes

    Sooo, I'm currently overrun with dogs. I have four myself, and I'm also babysitting my friend's English Mastiff. One of mine is a Great Dane and the other three are rescues. I have a feral coyote-shepherd-something else mix and another that has some sort of heeler in her. Then there's the...
  14. garand555

    Cook chamber gasket using caulking

    This. The door on mine is 1/4" steel that is slightly warped simply because I already had the steel and it was already slightly warped. I used silicone that you can get from just about any hardware store, put a bead around the door, applied the plastic wrap, shut the door so it was almost but...
  15. garand555

    Creosote/proper smoke flavor

    Yeah, the key is a nice clean burning fire. I get more smoke out of mine than oldschoolbbq, but mine is still blue. If I get white billowing smoke for more than a short time, I'm in there with a propane or mapp gas torch getting things hotter. It's normally not a problem though. If I do have...
  16. garand555

    Gambel's/Scrub Oak FYI

    The short of it is, it is good stuff to smoke with. I burn straight wood in my smoker for a source of both heat and smoke, so I go through a good amount of wood. Where I live, we can get a lot of Gambel's Oak: http://en.wikipedia.org/wiki/Quercus_gambelii It's commonly referred to as scrub...
  17. garand555

    Brisket/Chuckie foiling question (Now with qview!)

    Again, thanks guys. I probably would have dried that one out way too much had I been left on my own. And no Bear, you don't need to say more. That 4.65lb (uncooked weight) chucky was gone rather quickly, and it were only 6 people eating it. One of them is on a diet and didn't take a whole...
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  20. garand555

    Brisket/Chuckie foiling question (Now with qview!)

    I tasted the picnic and there's something off about it, but the butt is superb. No pics of the picnic due to the offness of it, and the pics of the butt where I tried to take care of the bad lighting didn't turn out, but I do have a couple. Just starting to pull the butt: Pulled...
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