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Need some help on times!
I am cooking an 8 lb beef top butt roast. At least that is what I think it is. I is choice angus and in a cryovac. The neighbor works at a food warehouse and one of the drivers gave it to him. It has a small fat cap on the bottom and is round like a ball, not flat. Anyway, I plan to cook... -
Big Green Egg
I have a friend who just became a distributor for BGE and I can purchase one at cost. I am going to pull the trigger. I am still trying to sell my big unit but it is going to be hard to say goodbye. I just cooked 240 lbs of butt for a friend's company event this last weekend and made a...- rubmymeat
- Post #9
- Forum: Charcoal Smokers
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Big Green Egg
I have owned the offset for two years and have done one very large smoke and a ton of small ones. Regardless of the amount of meat I smoke, I have to use a lot of dried wood to get the cooker up to temp and keep it there. I am excited about the egg because I can use charcoal and wood chips and...- rubmymeat
- Post #5
- Forum: Charcoal Smokers
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Big Green Egg
I am thinking about selling my offset smoker on a trailer and buying a few XL Big Green Eggs instead. I like that they use very little fuel, are easy to control and fit nicely on my back deck. They can be used to cook steaks at 700 degrees or to keep a steady 220 on an overnight brisket smoke...- rubmymeat
- Thread
- Replies: 16
- Forum: Charcoal Smokers
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Cooking a 8.5 lb brisket and a Turkey Breast
I bought this smoker in Northwest Illinois. It was built by a retired welder using bent steel from a specialty shop in Rockford, IL. I believe it is 1/4 inch. It is a brick S*#$house!!!! It is equipped with propane(which I use only to burn crap off the rack) and I have modified the bottom... -
Cooking a 8.5 lb brisket and a Turkey Breast
The turkey will be for later today and the brisket will be for dinner tomorrow as I have guests coming into town. As long as the Cards beat the Cubs, it will be a perfect day. Oh, did I mention there is a fresh case of Miller Lite in the fridge? God Bless the end of winter!!!!!!!!! -
Boston Butt Prices
I just bought a case of butt at Sam's Club in Indianapolis for .99 a lb. That is the case price. The price for individual butts is 1.30 something. I imagine Sam's Club prices are the same no matter where the store is located. The case I bought was 69 lbs. We are going to have a party this... -
Need help getting even heating
I have two propane strips running lengthwise down my smoker. Each one is covered by a 90 degree angled piece of heavy steel point upwards to shield the strips from dripping fat. These strips may actually allow me to rig some sheets of metal to distribute the heat more evenly. i could hang the...- rubmymeat
- Post #8
- Forum: Wood Smokers
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Need help getting even heating
Thank you for the advice. Do you have pics of these plates?- rubmymeat
- Post #3
- Forum: Wood Smokers
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Need help getting even heating
As you can see from picture I have an offset smoker box and two smokestacks. When a fire is roaring in the smoker box the fire and heat shoot through the opening and make the area near the fire box significantly hotter than the rest of smoker. I have thought about putting a pizza stone 6-10...- rubmymeat
- Thread
- Replies: 12
- Forum: Wood Smokers
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Anybody ever smoke a hamloaf
I have never done a ham loaf but I have done a sausage/hamburgerloaf that is delicious. I take a long polish sausage(from Battaglia Dist. in Chicago) and wrap it in a few inches of hot cajun sausage. Then I wrap that in a few inches of ground beef. I also like to throw some onion in the... -
3-2-1 ?
First of all I am not a big boy. I have never competed before, however I have judged many and spoken with many top cooks. I am just relaying my experience using this method 4-5 times. I just believe this method gets the meat too soft and it completely falls off the bone. I do not like that... -
3-2-1 ?
I have used the 3-2-1 method on St. Louis Style ribs many times in the past keeping the temp at 225 degrees. I have not been real pleased with the method. The rib meat gets too done and and falls off the bone. I like ribs that are still attached to the bone a small bit. Rib meat should be... -
Smoking a turkey breast???
Very happy to hear it turned out so well. Your success has made me decide to throw a turkey breast on the smoker tomorrow with my pork butt. I can't wait. -
Question about my smoker
Also, I did get a piece of thick expanded metal that I am going to try out tomorrow when I do 4 racks of ribs and a couple chickens. I think it make a huge improvement. Thanks for the suggestions everyone.- rubmymeat
- Post #11
- Forum: Wood Smokers
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Question about my smoker
I am burning all wood. I honestly don't know if charcoal would put off enough heat to get my smoker up to temp. I used some whole chunk charcoal(to experiment with) that I bought at Home Depot last weekend and it didn't cut the mustard. Luckily I just came across a dried and already cut up...- rubmymeat
- Post #10
- Forum: Wood Smokers
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Cleaning Smoker
I am going to get the pressure washer out and get the pork fat out of my smoker. Any suggestions on a degreaser that won't leave a chemical smell or residue would be appreciated. Any opinions on the proper way to clean my smoker would also be helpful.- rubmymeat
- Thread
- Replies: 5
- Forum: Wood Smokers
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Question about my smoker
Thanks for the help guys. I left a message with a friend of mine who has a welding shop. He has some real thick expanded metal sheets and I hope that makes the difference. I am also thinking of lining the inside of my smoker box with brick to keep the heat in. A few modifications will...- rubmymeat
- Post #8
- Forum: Wood Smokers
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Smoking a turkey breast???
I smoked a 7 lb turkey breast on my smoker a few weeks ago and it turned out great. I like to put garlic salt and pepper under the skin and everywhere there is exposed meat. I put in on the smoker bone side down and cook around 225 degrees. It will turn out awesome! Smoked turkey can be as...
