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 Smoker thread? Smoker thread. 
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Ah, well, must mean you have to do it again very, very soon! :wink05:

Still looks good :thumbsup2:


Sun May 22, 2022 6:18 pm
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Yeah, if those don't meet your requirements, let me know and I'll come dispose of them....

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Sun May 22, 2022 6:22 pm
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Thanks guys.
The problem was it was point and flat. I trimmed it up before smoking, but i should have gone ahead and separated the two cuts. So in the end i had to do that to trim that fat line out and then you have one have with Bark, and one without.
It was still good, but just odd with pieces with no Bark.
I usually buy a whole packer and separate the two muscles myself, but wifey found the "point" at Winco and when she called i said go ahead and buy it. Nothing wrong with the meat, just wasn't quite right that way.
Oh well, i'm my own worst critic when it comes to BBQ. Wifey didn't complain so there's that. :bigsmile:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sun May 22, 2022 6:56 pm
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usrifle wrote:
Thanks guys.
Wifey didn't complain so there's that. :bigsmile:


That’s all that matters sometimes… :wink05:


Sun May 22, 2022 7:09 pm
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well since i skipped breakfast this morn worked an appetite


stuffed pork loin.... onion, garlic, spinach, carrots shreds, cream cheese and yep bacon




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Sun May 22, 2022 7:32 pm
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Nice! :thumbsup2:


Sun May 22, 2022 7:37 pm
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Damn Chris! I would have been on that like a Pitbull on a Porkchop!

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sun May 22, 2022 8:37 pm
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Good God. That's just porn right there.

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Sun May 22, 2022 8:38 pm
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Is it weird if your junk wiggles a little bit when looking at some food?

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Sun May 22, 2022 9:45 pm
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KeystoneCowboy wrote:
Is it weird if your junk wiggles a little bit when looking at some food?


Nope, but that only applies to BBQ. If your junk wiggles at the sight of McDonald's, you have issues.

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sun May 22, 2022 9:54 pm
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JohnMBrowning wrote:


stompah wrote:

The Knottywood plum is my new go to. The smoke coming off the smoker is exactly what I like. I have yet to do some ribs or a whole chicken with plum yet. I'm expecting good results tho.


More and more people are coming to that conclusion.... I know my WSM just loves the plum chunks I picked up last year! It never disappoints. I do toss a couple of chunks of cherry in with it.... gonna have to try some apple and pecan too...

The last cook of the monster legs I did was with 1/3 plum 2/3 almond.... they turned out REALLY good, but I wish the almond would come thru more..... I seem to be 'chasing the dragon' with the almond - the first cook was just so spectacular - I haven't been able to recreate it yet.

I was worried about the 1/2#+ legs being tuff --- but they were in fact DELICIOUS --- just as tender and juicy as the smaller ones. My neighbor was floored over how good they were --- and how ONE leg made a GOOD meal.


I went through 3/4 of a bag of almond. It didn't do as well as the plum.

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Sun May 22, 2022 10:40 pm
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Yeah - the almond is much more subtle and subdued than the plum --- but when you get the meat right to absorb it, it is fantastic.
The plum is - hands down - just REALLY good. There is something intoxicating about the perfumy fragrance of the plum smoke...

The last two chickens I did on the WSM was with plum and cherry to start. Anytime I walked past and didn't smell 'smoke' I'd toss another (small) chunk of plum on it..... I was worried that I 'may' have gone too far and hit the point of 'too much' smoke ---- NOT even close - the meat had that wonderful plum smoky flavor! I'm afraid to think how much plum smoke would be too much...

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Plan B is actually repeating Plan A.... it just involves much more alcohol.

Of the ten voices I hear in my head, only three keep telling me NOT to shoot....
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Mon May 23, 2022 10:18 am
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I just saw this and it got me wondering......

Attachment:
Horse chestnut.png


I can't say I've ever heard of anyone smoking with chestnut...?...? Has anyone ever tried it before? I'm thinking that its a 'nut' hardwood that 'should' be OK..... but I don't know if it ventures over the line like walnut does.....


You do not have the required permissions to view the files attached to this post.

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Plan B is actually repeating Plan A.... it just involves much more alcohol.

Of the ten voices I hear in my head, only three keep telling me NOT to shoot....
Do I go with the majority or common sense?


Wed May 25, 2022 1:31 pm
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Next you'll be using pine to get that pine nut flavor :bigsmile:


Thu May 26, 2022 7:01 pm
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I had to stop my neighbor from using cedar in his kamodo because he thought 'you smoke salmon on a cedar plank'..... I'm only about 2 years into smoking.... but I like to believe I've come a loooong way in that time --- he's had that kamodo for 10+ years and still hasn't really figured it out.

Also make me wonder about hazelnut.... people seem to like it in their coffee - I don't - but if I saw an ad for someone that just cut down a hazelnut tree....... I think I'd be game to try it out. I'm hoping that my neighbor's will let me know when they do a 'big' prune on their fig tree....

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Plan B is actually repeating Plan A.... it just involves much more alcohol.

Of the ten voices I hear in my head, only three keep telling me NOT to shoot....
Do I go with the majority or common sense?


Thu May 26, 2022 7:27 pm
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