• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Thanks to you!

cmacv

Smoke Blower
101
10
Joined Mar 6, 2006


I smoked 2 racks spareribs cut in half 2 beercan chickens 1cornedbeef 1 fatty and 1 sausage stuffed porkloin




everything finished at about the 6 hour mark except the chicken, so i wrapped in foil put in brown paper bags and put in cooler untill the chicken was done, which i cranked up the temp to finish off




i wish i laid out the food better for the pics




everything i cooked was with help from the peeps @ smoking-meat.com
from beercan chicken,321 ribs,earl d's sausage stuffed porkloin,corned beef,and of course i tried a fatty




special thanks to Earl d, jlloy99, azbarbeque, bob-bqn, and scott in kc for your help in making this awsome bbq with you tips and help from applejuice spray, digital therm(i used a 13$ pyrex model from super wal-mart my maverick hasnt arrived yet) smoking issues to recipes
thank you so much!!!! /bows
 

jlloyd99

Meat Mopper
OTBS Member
284
10
Joined Feb 13, 2006
I'm glad it all worked out for you cmacv. Carfull now this smoking can get to be pretty addictive. The boy and I havn't gone a weekend yet without smoking something. The pics look great BTW.
 

cmacv

Smoke Blower
101
10
Joined Mar 6, 2006
it may be to late im already gearing up for a couple pull pork next weekend, houston i think i have a problem! if any of you see me holding a sign that says will work for que. call for help!
 

bob-bqn

Smoking Fanatic
OTBS Member
674
10
Joined Aug 5, 2005
Most excellent meal(s) cmacv! 8) I sure love all those pictures, great detail of all that wonderful food.

Speaking of Houston, I'm supposed to be going there next week to pick up my new pit.

Good luck on the pulled pork. BTW, it's not that bad, you can quit any time that you want.
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,026
196
Joined Jul 7, 2005
After looking at your awesome pixs cmacv the candy bar I'm knoshing on doesn't taste very good~guess it's needs a little smoke applied to it :shock:

Glad things went well for you. FWIW-When I do a smoker full of meat like you just did, I put the chicken on the bottom rack due to the fact that the bird can take a little long to get done. The little bit of hotter heat that the bottom rack gets kind of speeds things along.
 

sasquatch

Fire Starter
OTBS Member
69
12
Joined Jan 6, 2006
Cmavc.....what happened...no salmon, jerkey,or ABTs....ahhh save that for another weekend. All kidding asside...that is one great spread...congradulations..it all looks awesome, im sure that all of the monitor sniffers and keyboard droolers (including myself) will be hard at work going over your pics. Keep up the good work,
Todd
 

scott in kc

Meat Mopper
OTBS Member
220
10
Joined Feb 3, 2006
cmacv, what an awesome looking spread!!

To expand on Earl's suggestion of putting chicken nearer the bottom, this will also keep drippings from the not yet done chicken off of the other foods. I will admit to being a bit paranoid about "chicken cooties" and have always cooked it below everything else in a vertical cooker.

That stuffed loin looks awesome. I've never done them with the butterfly and tie method, I'll have to give that a try sometime.
 

soflaquer

Smoking Fanatic
OTBS Member
532
82
Joined Jul 3, 2005
Awesome job there, Cmac! Without a doubt, bring your chicken down to the bottom rack.

Isn't it nice to have a place to share your "Passion-of-the-Pit"?!!!!!!!!

Keep those Pit Fires Burnin'!

Jeff
 

y2kpitt

Smoke Blower
95
10
Joined Jan 11, 2006
Cmavc,

I just got back to home to real computer, the one at the job site was a real POS, and I was finally able to view your pics. That looks like an awesome spread. Great Job and thanks for sharing!

I assume that you were smoking at around 225*, but I'm cerious about the chickens; how long did the chicken end up taking, and how many pounds were they?
 

cmacv

Smoke Blower
101
10
Joined Mar 6, 2006
each chicken was a little over 5 pounds took about 6 and 1/2 hours to reach temp
 

jaynik

Smoking Fanatic
307
12
Joined Jan 22, 2006
Looks good! Where you get the recipe for the stuffed loin?

Also notice the sweet baby ray's. It's our favorite store-bought bbq sauce. It's great on grilled chicken thighs when burnt just a bit..
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,026
196
Joined Jul 7, 2005
jaynik, Here is the link to my Smoked Stuffed Pork Loin. The only difference between the two is the way they are rolled.
 

jaynik

Smoking Fanatic
307
12
Joined Jan 22, 2006
Thanks Dutch. I'm going to give this a try this coming weekend or the next. I have a loin in the freezer that's begging to be cooked!

BTW, will the smoke penetrate the whole loin?
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,026
196
Joined Jul 7, 2005
If your wondering if the smoke will penetrate to the center of the loin-No it won't. The smoke only penetrates into the meat about 1/4 - 3/8 of an inch. If you look at the picture you will notice a ring along the edge of the sliced pork loin that is darker that the rest of the meat-this is the smoke ring.

 

Latest posts

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.