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marks
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« on: October 02, 2012, 10:14:06 am » |
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Halfbreed says smking and BBQing are different so lets see what you boys can do with BBQ smoker. Pics, recipes, woods, temps, cooking times. I'm getting ready to take up smoking. Yall can help get me started. That whole pig from the other thread looked great.
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WayOutWest
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« Reply #1 on: October 02, 2012, 10:56:20 am » |
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I have a yuppie smoker that my wife got me for Valentines day this year. It is a Traeger and I love it. Uses pellets with an auger feed, works well on many things. You can turn it way up and do steaks or burgers also. It does have to have 110 to run it but works good for a beginner. They used to be made in Oregon but haved moved the manufacturing overseas.
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R.ScHmIdT
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« Reply #2 on: October 02, 2012, 04:38:36 pm » |
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i use good dry pecan when smoking my ribs. get a good rub on them start off about 300F get a good chared look on both sides usually takes about 30 to an hour depending on your cooker wrap in foil cool down to about 200F let'em cook for about 3 to 5 hrs depending how tender you want them easy as pie i like mine to fall apart so i go closer to 5hrs
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M Bennet
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« Reply #3 on: October 02, 2012, 04:43:18 pm » |
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i let some one else do the smoking i just come over and taste it
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Monty Bennet
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halfbreed
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« Reply #4 on: October 02, 2012, 05:55:31 pm » |
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ha ha i nkow alot of people like that lo l
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hattak at ofi piso
469-658-2534
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marks
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« Reply #5 on: October 03, 2012, 11:39:14 am » |
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I've only recently got a smoker. It is a charcoal grill with a smoker box on the side. So far I have just smoked chicken quarters a few times. Caught a 30lb pig the other day and quartered it up. Plan on smoking it soon but I'm new to pigs. In fact it was the first pig my dog has ever caught outside of a controled situation. I actually have 2 squirrel dogs who are gonna combo on hogs when we run across them squirrel hunting.
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halfbreed
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« Reply #6 on: October 03, 2012, 11:53:22 am » |
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marks i'll tell you that smoking a quartered up or whole small pigs is bout like a brisket time wise i would allways take the ribs off the hog because they will usually get done before the rest of the pig . but there is a product called STUBBS PORK MARINADE that i use when i don't feel like making my own , and i actually like it better than mine lol but i haven't quite yet mastered duplicating it [ close but not yet ] but if you like a little KICK to your b.b.q. it is really good .
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hattak at ofi piso
469-658-2534
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boarsnesthogdogs
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« Reply #7 on: October 03, 2012, 12:06:44 pm » |
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marks i'll tell you that smoking a quartered up or whole small pigs is bout like a brisket time wise i would allways take the ribs off the hog because they will usually get done before the rest of the pig . but there is a product called STUBBS PORK MARINADE that i use when i don't feel like making my own , and i actually like it better than mine lol but i haven't quite yet mastered duplicating it [ close but not yet ] but if you like a little KICK to your b.b.q. it is really good .
stubbs pork marinade is great i like the way you think |
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