Hi everyone, cool site.. been lurking around for days now and it looks like ill be hanging around with ya,had to join.. a lot of good info and people here..
Im from southern Indiana and just moved to Louisville Ky, we call it Kentuckiana lol.. This is my 2cnd year smoking meat and slow n low took me a little bit to learn.. My grandfather used to say it took a while for it to grow so its gonna take a me a while to cook it.. he had a smoke house on the farm and salt cured, then smoked a lot of Hogs back in the day..That process took as long as a 3 weeks to a month sometimes..
I used to love to grill out, and my dad mentioned something about the smokehouse one night while we were sippin on some clear corn juice..wasn't much longer I had me a smoker and I was turning wrenches makin sure she was good and stable.. I just had to try it for myself so the next thing was slapping some Bacon grease all over the new steel and firing this baby up.. I did really good at that and it smelled great after I got done.. so im off to the store in search of nice big piece of meat to put on my new smoker.. Ahhhh found it, a nice size Tip weighing about 10 lbs.. yea that's my first mistake and ill admit it lol but im not done yet.. I take this prime Tip and brine it in a concoction I made up of salt,pepper and garlic, wanted to keep it simple for my first time.. I let it soak for 2 full days and its now Friday and im off work.. Put my charcoal in and got it fired up, my temps are hitting 250 and im ready to put this Tip on the grates.. I pulled some Hickory out of my bucket and put it in a little pot that the handle was broken off of.. she started smoking like a chimney and im thinking to myself " this is whats its all about rite here".. as time goes by im adding fuel and wood and fuel and wood and I was sipping some Sky and Sprite and im starting to get tired as its around 230 am and I worked all day plus the addition of white liquor surely wasn't helping out much.. I thought well ya know I hear all these folks saying they just let it smoke and cook slow so I should be ok.. I added more charcoal and a big huge load of hickory because I love that smokey taste... I went to bed and woke up about 930 the next morning.. I had to check that Tip, I didn't even get fully dressed a pair of gym shorts and im out the back door... To my amazement she was still smoking a lil bit .. I couldn't smell it as the wind was blowing it away from me.. I opened up the smoker to a fully blackened , shriveled , burnt chunk of beef.. OMG I ruined a $50.00 piece of meat.. I had to see how bad it was sooooo I got a serated butcher knife and cut it open like chopping a coconut in half.. It was burnt not Bark for the first 2 to 3 inches of the outside and all I had was about a pound and a half of meat on the inside.. It was good if once you got past the burnt taste and added extra salt and a bottle of Heinze steak sauce though..
Wish I would have started with pork LOL...
Thank God I have come a long ways in a short period of time and rite now I have a nice Pork loin marinating in a Caribbean orange juice marinade..
I use a Char Griller Pro Smoker with side fire box and shes got some mods done to it... very efficient now and getting pretty good results...
keep it real and keep on smoking...JD
Im from southern Indiana and just moved to Louisville Ky, we call it Kentuckiana lol.. This is my 2cnd year smoking meat and slow n low took me a little bit to learn.. My grandfather used to say it took a while for it to grow so its gonna take a me a while to cook it.. he had a smoke house on the farm and salt cured, then smoked a lot of Hogs back in the day..That process took as long as a 3 weeks to a month sometimes..
I used to love to grill out, and my dad mentioned something about the smokehouse one night while we were sippin on some clear corn juice..wasn't much longer I had me a smoker and I was turning wrenches makin sure she was good and stable.. I just had to try it for myself so the next thing was slapping some Bacon grease all over the new steel and firing this baby up.. I did really good at that and it smelled great after I got done.. so im off to the store in search of nice big piece of meat to put on my new smoker.. Ahhhh found it, a nice size Tip weighing about 10 lbs.. yea that's my first mistake and ill admit it lol but im not done yet.. I take this prime Tip and brine it in a concoction I made up of salt,pepper and garlic, wanted to keep it simple for my first time.. I let it soak for 2 full days and its now Friday and im off work.. Put my charcoal in and got it fired up, my temps are hitting 250 and im ready to put this Tip on the grates.. I pulled some Hickory out of my bucket and put it in a little pot that the handle was broken off of.. she started smoking like a chimney and im thinking to myself " this is whats its all about rite here".. as time goes by im adding fuel and wood and fuel and wood and I was sipping some Sky and Sprite and im starting to get tired as its around 230 am and I worked all day plus the addition of white liquor surely wasn't helping out much.. I thought well ya know I hear all these folks saying they just let it smoke and cook slow so I should be ok.. I added more charcoal and a big huge load of hickory because I love that smokey taste... I went to bed and woke up about 930 the next morning.. I had to check that Tip, I didn't even get fully dressed a pair of gym shorts and im out the back door... To my amazement she was still smoking a lil bit .. I couldn't smell it as the wind was blowing it away from me.. I opened up the smoker to a fully blackened , shriveled , burnt chunk of beef.. OMG I ruined a $50.00 piece of meat.. I had to see how bad it was sooooo I got a serated butcher knife and cut it open like chopping a coconut in half.. It was burnt not Bark for the first 2 to 3 inches of the outside and all I had was about a pound and a half of meat on the inside.. It was good if once you got past the burnt taste and added extra salt and a bottle of Heinze steak sauce though..
Wish I would have started with pork LOL...
Thank God I have come a long ways in a short period of time and rite now I have a nice Pork loin marinating in a Caribbean orange juice marinade..
I use a Char Griller Pro Smoker with side fire box and shes got some mods done to it... very efficient now and getting pretty good results...
keep it real and keep on smoking...JD
