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Thread: Sausage and Smoke Cooking

  1. #1251
    Senior Member blabbermouth outback's Avatar
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    Set it up for a test run. I wanted to find out what was going to be needed to maintain proper heat and smoke.


    Didn't seem to be a problem keeping temp around 250-255 for the past 3-4 hours. I kept a digital temp probe on the cooking grate, the whole time.

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    As of right now.
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    So I think I got this part, down. Tomorrow I'll be under live fire, with a pork tenderloin.

    For now, I've got burger patties made up, and Thinkin I might put some smoke to um for a bit, then finish them in the grill.
    Mike

  2. #1252
    Senior Member blabbermouth RezDog's Avatar
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    Looks like a good interim design to me. It will of course evolve, these things often do.
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  3. #1253
    Senior Member blabbermouth outback's Avatar
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    Patties came out nice and flavorful. Though close to over smoked, just a bit bitter Maybe 20 minutes next time, instead of 30.

    Sorry, burgers were built before pics.

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    I typically season patties w/ liquid smoke, for grilling. Natural smoke was more subtle, but way better in the palette. Sooo yummy.!
    Mike

  4. #1254
    Senior Member blabbermouth outback's Avatar
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    Tonite was a pork, tenderloin.
    Smoked with one each, apple and cherry wood chunks.
    Rubbed with.Tennessee Rub, then wrapped in plastic wrap and refrigerated 2 hrs. Then brought to room temp, before cooking.

    Cooked to IT of 145°f, pulled and let rest

    The wife started cutting away, before I could grab my phone for a pic of it still whole. So here's it is.

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    By far, the juiciest, most tender, and
    flavorful, I've ever had in my life.!!

    I could of sworn I was eating a 1/2" slice of ham, with a hint of bacon.in there at times.
    Mike

  5. #1255
    Senior Member blabbermouth outback's Avatar
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    Beef chuck roast.

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    Played hell with temps, for the first 3 hours, as a few showers decided to come thru each time I got things back to temp.

    Smoked with hickory and pecan, with some cherry tossed in at the end, for kicks.

    Ended up with a total of 10 hrs., start to finish. I know I lost an easy hour or more, cause of the rain. But the results were worth the effort. Good stuff.!!
    Mike

  6. #1256
    Str8Faced Gent. MikeB52's Avatar
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    Looks pretty tasty Mike. So did you buy a smoker after all?
    That doesn’t look like the home smoker few pictures back..
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    Senior Member blabbermouth tcrideshd's Avatar
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    That’s what I was thinking
    “ I,m getting the impression that everyone thinks I have TIME to fix their bikes”

  8. #1258
    Senior Member blabbermouth outback's Avatar
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    Yep, sure is. Home depot marked them down to $199.
    I couldn't resist...and the wife told me to.!!.

    She's the one who's been wanting me to do some smoking, for years. The one I made works great for smaller stuff, but it would have been like shoveling coal to a steam engine going uphill, with that chuck roast.

    The chuck roast was a test, before I try a brisket.... Someday.

    Wife is already talking about a turkey breast and some legs, for Thanksgiving. Grand kids are crazy about the legs, if they don't like um, I'll make a pot pie out of um.
    Last edited by outback; 09-16-2021 at 11:07 AM.
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    Mike

  9. #1259
    Senior Member blabbermouth RezDog's Avatar
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    Brined and smoked Turkey parts are very good. You can do whole turkeys too. If you split them down the back and make flat turkeys they cook way faster.
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  10. #1260
    Senior Member blabbermouth
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    Quote Originally Posted by RezDog View Post
    Brined and smoked Turkey parts are very good. You can do whole turkeys too. If you split them down the back and make flat turkeys they cook way faster.
    I’ve done that with whole chickens on my Weber charcoal bbq. It’s harder to keep the temperature in the target range than with a dedicated smoker, but it worked.
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