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Rigged up a camping grill to make a cold smoker to do some salmon. Needs some fixes but so far it's smoky and doesn't hit over 50.  
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Jul 2, 2016 21:27
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Woah, that looks cool. I actually have one of those mini Webers. Sadly the intake at the botom of my keg is rectangular, otherwise I would rig up something similar.
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Jul 2, 2016 22:12
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Bisket or Brussels? LETS HAVE BOTH 
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Jul 3, 2016 20:28
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Fish is a meat for weak men A true man eats only land-roaming animals that he can look in the eye from birth to death and then slaughter
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Jul 3, 2016 21:03
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Cartouche posted:Woah, that looks cool. I actually have one of those mini Webers. Sadly the intake at the botom of my keg is rectangular, otherwise I would rig up something similar. I really wanted a cold smoker and now I can smoke blocks of cheese and eat them all at once!
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Jul 3, 2016 21:35
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This iswhy you're the king, bees
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Jul 3, 2016 21:36
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Teikanmi posted:Fish is a meat for weak men Hell, I'll kill and eat any thing. Even spiders! I'm eating one right now. What were we talking about again?
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Jul 3, 2016 21:37
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I don't have a smoker, but can I make some decent brisket using my charcoal grill? found a tutorial online, going to cook me up some brisket! Edgar fucked around with this message at 21:42 on Jul 3, 2016 |
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Jul 3, 2016 21:38
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Cartouche posted:Bisket or Brussels? Looks awesome
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Jul 3, 2016 21:38
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holy moly, 6 hours to cook a brisket.
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Jul 3, 2016 21:43
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jonathan posted:I find that foil wrapping can be unpredictable where as if your brisket is around 12 - 15lbs, it's going to take 14 hrs on the smoker almost always, and the bark will turn out better. Anyone that foils brisket is legit retarded. I can see it on ribs but it makes no sense on brisket or pork shoulders. Edgar posted:I don't have a smoker, but can I make some decent brisket using my charcoal grill? It really depends on what grill. Some charcoal grills are much better than others at being able to do indirect heat and low temps. King of Bees posted:Rigged up a camping grill to make a cold smoker to do some salmon. Needs some fixes but so far it's smoky and doesn't hit over 50. That is pretty awesome. Well done. bird with big dick fucked around with this message at 22:21 on Jul 3, 2016 |
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Jul 3, 2016 21:47
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Tri tips, The Lord's chosen cut of meat, for the fourth:
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Jul 3, 2016 21:52
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Edgar posted:I don't have a smoker, but can I make some decent brisket using my charcoal grill? I posted a picture of me doing a brisket on an old lovely Weber and it turned out fine. You just pile coals around the edge of the grill (about 180 degrees is enough, you don't need the full 360) and put a pan of water in the middle. Sprinkle wood chips on top of the coals. The coals should go about up to where the grate rests and will be a band of about three inches across when this happens. You light one end of the coals only -- it helps to use smaller coals here (you want your coals to be fairly uniform elsewhere) and lots of fluid. Once it takes the lit coals will burn slowly into the unlit ones around the edge and you get a smokey oven for 4-8 hours. You adjust the temp with the air you let in -- more air will increase the temp, less will decrease it, but if you roughly follow what I said and have the vents mostly open it will be okay even without a thermometer -- if you do have a thermometer you want about 225 inside. I place the brisket fat side down (fat shaved to about 1/4 inch) and take it out when it's at 150 internal, wrap it tightly in foil, and finish it in the oven inside to 203 internal. Whole process on a 12 lb or so piece is maybe five hours. There's enough smoke here that your rub doesn't make a big difference imo so you can do whatever you want there. Salt and pepper is enough. You could also add mustard and chipotle powders. Onion and garlic powders. Msg. You could inject it too. I would not put fresh garlic or onion on the surface as it will probably torch. The hardest thing is finding a good brisket to buy in the first place. You want some marbling just like with any beef but marbled brisket is rare. raton fucked around with this message at 22:12 on Jul 3, 2016 |
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Jul 3, 2016 22:01
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Cartouche posted:
Don't doxx me
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Jul 3, 2016 22:09
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Lol if you don't smoke your ribs until they're pink like a ham
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Jul 3, 2016 22:12
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FogHelmut posted:Lol if you don't smoke your ribs until they're pink like a ham Jesus, looking at that is like a visit to the burn ward. I applaud your ribs
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Jul 4, 2016 07:01
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That's called bark, bro Also lol at these contraptions, just use a basic Weber kettle.
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Jul 4, 2016 08:15
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