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  1. ol' smokey

    Chicken and Spuds on the Keg

    Setup the CyberQ Wifi for 300° and let it bring the Keg up to temp. Chicken and Spuds on the Keg. Here's the graph of the entire cook. 1. First spike was the chicken going on. 2. Second was just a food check. 3. At 2:10 I raised the Pit temp up to 350° 4. The third dip was to sauce the...
  2. ol' smokey

    Smoke ring in BBQ meats

    First off I'm not trying to start another great debate. I found this paper hanging out on my computer this morning while I was cleaning up. Whether or not one agrees or disagrees with this explanation doesn't matter, it's still an interesting read.  Enjoy Joe Smoke Ring in Barbeque Meats...
  3. ol' smokey

    Pork Butts on my Big Steel Keg

    I started the Keg and got the butts on at 6 pm Thursday. They were rubbed with McCormicks Sweet & Smokey Rub. Here's a pic of them going on the Keg. The Keg temp was stable at 250°. At 2 am Friday I rotated and foiled. The internal temps were at 160°. I took until 8 am to reach 200° internal...
  4. ol' smokey

    Mostly leftovers on the BSK

    Started out with cream cheese stuffed Japs topped off with some pre smoked hot cheese. Corn, chicken thigh and potatoe from yesterday. Bushes baked beans, sorry. The corn is gonna be added to salsa and used on the sausage. The ATB's are a snack... It's hard to see the TBS but the Keg is...
  5. ol' smokey

    Meet Molly my Big Steel Keg

    Here she is; Been testing for temperature control and fuel usage. I've used both briquet's and lump with excellent results although lump leaves a lot less ash. Below is a chart I made using lump. It took me about 1.5 hrs. to get the vents adjusted after that I basically walked away After...
  6. ol' smokey

    Testing picture upload

  7. ol' smokey

    Dinner rolls

    I've been making these for a while now. The following qview is of dinner rolls for Christmas. I also make hamburger size buns and regular loaf bread using the same recipe. These won't fall apart with a juicy burger patty or pulled pork like the store bought ones. I'll save you the torture of the...
  8. ol' smokey

    Smoked Kielbasa

    This time I cut 1" chunks of pork butt. seasoned and included the proper amount of cure for 12 Lbs. I let this cure covered in the fridge for 24 hours before grinding with a 3/16" plate. I stuffed 2 lbs. into small lamb casings for snack sticks. The remaining 10 lbs. was stuffed into regular...
  9. ol' smokey

    Another Buckboard Bacon

    Two weeks ago I boned out a butt for the bacon and cut it into smaller hunks, just to speed up the cure. I used a all purpose dry cure recipe from the book CHARCUTERIE, the same one I use for all my dry cures. Cured the meat for two weeks, turning every couple of days. Next time I think I'm...
  10. ol' smokey

    PID fan controller for the drum

    I’ve been meaning to try this for awhile now. Already had the PID controller built and was using it to control temps in my Bradley smoker. Don’t laugh at the cardboard box, this is just an experiment. The idea is to use my PID temperature controller to operate a small 4 CFM fan to feed air into...
  11. ol' smokey

    First try at Buckboard Bacon QVIEW

    I've been meaning to try this for some time now. Had a package of 2 boneless butts I was gonna use for PP. I decided to use the part of each butt that had the bone in and tie them up for the PP. The two other pieces were totally intact and weighed about 4 lbs. each. I used a the basic dry rub...
  12. ol' smokey

    Pizza on the smoker

    I just had to try Pizza on the smoker. So I fired up the ECB with about 1/2 chimney of charcoal, left the water pan out and warmed it up to 300°. Toppings included were onions, tomatoes, cheese and pepperoni. Here it is ready and on the ECB The watch dog checking the temp Finished Pizza...
  13. ol' smokey

    Smoked deboned chicken thighs

    The first of this weekends smokes. Boned chicken thighs w/bbq sauce. Baked potato diced w/onions, cheese, mushrooms topped with butter. Spiced up baked beans. Boned chicken thighs Baked potato ingredients. We nuked the potato's until soft then cut into 1/2" cubes and mixed the ingredients...
  14. ol' smokey

    Last nights supper

    Wanted to make abt's, however I could'nt find any. My neighborhood market place did have hot hungarian's. So here we go. Shopping list: hot hungarian peppers spicy mariana sauce mozerella cheese Italian bread left over rib roast Started by slicing the roast into thin strips. Then I halved...
  15. ol' smokey

    Pulled pork again with qview

    Pork is on the left just going in the smoker This time it took almost 14 hours to reack 195° and it stalled big time at 170°. Just prior to pulling And pulled thanks for lookin again
  16. ol' smokey

    My first Brisket with qview

    Started with an 11 1/4 lb. brisket prior to trimming, after trimming 9 lb. Rubbed it down, covered and into the fridge for a few hours. Also had a pork butt to do so I prepared that the same way. Here's the brisket Both hunks on the smoker 10 hours later I pulled the brisket to rest and...
  17. ol' smokey

    Slab bacon is done qview

    Started with a 11 1/2 lb. belly, ended up with 8 lbs sliced plus scraps for soup. Here we go......... All salted up with Mortons sugar cure. Then in plastic containers and into the fridge. 7 days later and ready for the smoker, much different color due to the cure. In the smoker After 8...
  18. ol' smokey

    Char Griller Pro temp gage upgrade

    1. On ebay I found a temp gage with a 3" face, a 4" stem and a 50* to 550* range. 2. Removed the glass cover from the original gage then removed spring and post. Using a 7/8" hole saw I cut the hole. 3. Used two 7/8" flat washers for support. Needed to grind the ID and OD slightly so the new...
  19. ol' smokey

    Canadian Bacon

    I started with an 8.5 Lb loin. Trimmed some fat off but not much. My shoebox size containers will accept 1/2 a loin so I cut them in half. Rubbed them Mortons Sugar Cure. One of the halfs got a dose of real maple syrup a friend had given me. Into the fridge for 7 days and turning every 2 or 3...
  20. ol' smokey

    Pulled Pork QVIEW

    Made 2 10 pounders for a bar restaurant I frequent. I smoked them for 6 hours then into the oven at 250* to cook to 200* internal. Covered and rested for a couple hours more then pulled. Rubbed them down and put them in pans. I want to save the grease to add some back in later...
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