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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20754
Real Name: John
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JohnMBrowning wrote: 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.... Is that the neighbor you smoke Yard bird for?? 10 years with a Kamodo and he still hasn't figured it out? He needs to sell that thing and just let you smoke his Chicken for him.
_________________ 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.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Thu May 26, 2022 7:36 pm |
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cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15212
Real Name: chris
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JohnMBrowning wrote: 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..... use it for pork its not really strong. next time add cherry to the mix or even your plum. somewhere I think you mentioned the amount of smoke, after a few hrs you can not infuse it more even if you do it say 12 hrs it will not flavor more.
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Thu May 26, 2022 10:03 pm |
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JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4843
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usrifle wrote: JohnMBrowning wrote: 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.... Is that the neighbor you smoke Yard bird for?? 10 years with a Kamodo and he still hasn't figured it out? He needs to sell that thing and just let you smoke his Chicken for him. No -- different neighbors.... The one I cook for - his idea of 'cooking' chicken is throwing boneless/skinless breasts on the grill and smearing some Franks on it when its done.... I've shown him that there is soooooo much more that can be done. I have successfully converted them over to bone in/skin on chicken now. The one with the kamado --- I assumed he knew what he was doing.... When I picked up the WSM, I was picking his brain for tips.... It became pretty evident by a lot of his comments that he really hadn't figured it out --- he was more interested in trying all sorts of marinades/seasonings/recipes rather than running the kamado properly. He would always say 'I like lump because it burns hotter and doesn't leave as much ash as briquettes --- but I don't know why my meats are over cooked and not very smoky'.... (He also thought that briquettes had BAD things in it that 'ruin the taste and are bad for you') He would run the grill up REALLY hot and then wait for it to come back down.... basically too hot from the get go and then NO air flow or draft for the smoke. I had to help him along with all the 'fizicks' of what is really going on with a ceramic cooker -- the difference between high and low heat fuel in an insulated grill and the importance of air flow.... Once he started listening to me, he started getting MUCH better results. He and his family were totally blown away when I gave him some plum pucks and he had things under control. He now apricates the differences in smoke flavors too --- something that he was never able to pick up on...
_________________ 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?
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Fri May 27, 2022 9:17 am |
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JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4843
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Getting ready to smoke a meatloaf today..... trying to decide what smoke to use.... too many to choose from. Last one was oak/cherry/pecan --- pretty much my standard. I was thinking about using just plum, but I was talking with my BiL who said when he used it - it turned out great, but a bit too sweet for him.... So that got me thinking --- should I just use almond? I've got just about every flavor at my disposal for any kind of mix.... I'm trying to make my choice 'wisely'.
Bonus too --- I finally cut out a sheet of the SS perf for a smoking tray/rack that should work really well... pretty fired up to see how it will do!
_________________ 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?
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Mon May 30, 2022 10:23 am |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20754
Real Name: John
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Give it a shot with just the Almond.
_________________ 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.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Mon May 30, 2022 10:26 am |
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JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4843
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Thats pretty much what my gut is telling me..... its also telling me to add ~10% plum just for the hell of it for some sweetness.
_________________ 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?
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Mon May 30, 2022 11:14 am |
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chasin Tail
Site Supporter
Location: Oly/Thurston Co Joined: Tue Oct 9, 2012 Posts: 448
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Speaking of Kamado's... I picked one up about 2 months ago. (Kamado Joe Classic 2)
I have to say, this thing Rocks!
Ive done everything from Dino Ribs, Baby Backs, Pork Butts, High heat Sear on NY's and RibeEyes and 700*+ Home Made Pizza and it has worked great on all of it. Im blown away at how easy it is to control heat, and both how Hot and how LOW & SLOW I can cook with it. Its a very versatile back yard cooker
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Mon May 30, 2022 4:01 pm |
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cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15212
Real Name: chris
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Mon May 30, 2022 4:45 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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Chasin Tail, you’ve been busy! Those cooks look amazing!
Chris, whatcha cooking there?
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Mon May 30, 2022 4:52 pm |
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cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15212
Real Name: chris
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pork rib tip
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Mon May 30, 2022 5:04 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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Ooooh. I’ve never tried those.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Mon May 30, 2022 5:14 pm |
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NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
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ChasinTail & cmica, nice !
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Mon May 30, 2022 7:19 pm |
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olydemon
Site Moderator
Location: Olympia, Warshington. Joined: Fri May 27, 2011 Posts: 12506
Real Name: Oly Damon
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Did double duty on the Kettles today. One ran a smallish pork butt, the other I did ribs. On the ribs I made one with the normal rub and 3-2-1(ish) wrap, the other I just tried SPG and no wrap. The SPG version was a bit of a miss, A little too dry and a bit saltier than I like. Also with no wrap they were also much firmer. Overall still a good cook... Attachment: 20220530_181345.jpg Attachment: 20220530_181342.jpg Attachment: 20220530_141643.jpg
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Mon May 30, 2022 7:26 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20754
Real Name: John
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Looks damn good Damon! I have never done ribs without rub, how did they taste?
_________________ 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.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Mon May 30, 2022 7:49 pm |
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olydemon
Site Moderator
Location: Olympia, Warshington. Joined: Fri May 27, 2011 Posts: 12506
Real Name: Oly Damon
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usrifle wrote: Looks damn good Damon! I have never done ribs without rub, how did they taste? They were ok. I just made up a shaker of coarse pepper, kosher salt and garlic powder. I think I overdid the coating a bit. I've seen it mentioned a few times on reddit or in videos just doing Salt and pepper on ribs so I wanted to give it a try. I think however I preferred the modified 3-2-1 way.
_________________www.olydemon.com
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Mon May 30, 2022 7:53 pm |
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