Are you ready to cook me some big meat? Maybe you're not! Here, we will tell you what to buy to make the magic happen.
Bring it: http://kenwheaton.files.wordpress.com/2012/04/smoker.jpg
@KenWheaton Yep. Just about ready to toss 40# of pork butt into my New Braunfels offset. Slow fire of applewood cut in December.
I'm going brisket, shoulder, chicken with oak that I … uh … got from Amazon because that's the easiest thing for me to do. (Though I do love the look on the coworkers' faces when I get bags of wood delivered to Manhattan office)
@KenWheaton Let them stare, you have brisket.
FWIW, I have a gas grill, electric smoker, and charcoal smoker grill ready to bring on the carnage.
@BadUncle Broke down and bought a gas grill a couple months ago for week-night cooking. Have to admit I love the damn thing, especially after ordering GrillGrates for it. And I'm also babysitting an electric smoker for a friend who lost his outdoor space. Used it once but it was so easy and convenient it almost took all the fun out of it.
@BadUncle I was skeptical about electric smokers until we bought one for a restaurant I was partners in down in Atlanta. Easy to use and consistent results. Alas, the restaurant hit a rough patch and we decided to close. My partner and I had been friends for 15 years and the issue of who got to take the Smokin Tex 1500 put an end to that. It's that good of a smoker.
@WindowSeat I was skeptical about electric smokers until my latent torpor took control of my higher brain functions. And the first time I used one, I was hooked. The downside of my Brinkman is that you can't control the temperature. At 250 degrees, it cooks brisket too quickly. So I precook in a crockpot, then smoke it for a couple of hours. Which offends my torpor with labor.
@KenWheaton I do almost all my day-to-day cooking on the gas grill. There is no reason to set off a smoke alarm inside when you can unfurl clouds into your neighbors' apartments.
@BadUncle Before I had the Smokin Tex, I would hot smoke (250-ish) stuff for about an hour and a half then wrap it in plastic wrap twice (opposite directions) and the same with foil. Toss it in an oven at 180 for 12 – 14 hours and you're good to go. You still get a nice smoke ring.
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