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I'll do 3-2-1 for st louis style, but the smaller babybacks work well for me at 2-2-1 (or even a little less). Based on the tenderness and the amount of bone showing after cooking, I could have trimmed some time off the first 2 phases. But they were still better than anything I've had in a bbq joint.
Latest batch of bacon going in the smoker either tomorrow night or Wednesday night after work...
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I won a 2lb culotte at work on Friday so that was rubbed with S&P and put on the smoker for an hour and a half. I just took it off at 145 and will let it rest for 20 minutes before I slice it. We'll see how it turns out.
Large pork roast, chicken legs and some pork/beef sausage. Going in about 7PM, roast should finish between 10-11, rest done by 9.
The smoker has become our Saturday nite entertainment. Prep smoker, load movie, mix up fav drinks, check hourly.
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The culotte turned out extremely well. I love a quick smoke that turns out something that good.
I did the bacon last night over maple chips. I'll know more about how it turned out in the morning...
Light a fire for a man, and he'll be warm for a day, light a man on fire, and he'll be warm for the rest of his life...
Discussion is an exchange of intelligence. Argument is an exchange of
ignorance. Ever found a liberal that you can have a discussion with?
Originally Posted by buffalobo
I'll be the odd person out on this combo. I never mix poultry with any other meat on the smoker or grill. Unless the poultry is on the way off when others going in.
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What to put in the smoker this weekend?
Not exactly "in the smoker" but we had some steaks on a spit over some coals and hickory at our campsite this week and decided to throw the fish we caught that afternoon on as well. Tasted great. Probably wouldn't do fish and anything else at the same time in a closed grill or smoker but no fishy influenced steak over the open pit. Of course not much smoke flavor either but there was a little.
Last edited by yz9890; 06-25-2016 at 20:23.
Pretty much how it turns out.
Most of our smoking is for prep and ingredients in other recipes, so I lean to minimums in temp and "doneness", I am looking for smoke. Typically transfered to another vessel for finishing recipe.
I tend to smoke at a slightly higher temp (25° usually) than most. I am looking to hit my target temp max 4hrs for large pork roasts. Typically 90mins for chicken legs(temp usually 300°+)
We also use the smoker as high temp smoker/oven. For breads, smoked and not. For finishing meats in other recipes requiring baking/roasting after smoking.
Tonites smoke. Each family gets its own prep and utinsils. Like 3 different smokes going on.
Chicken goes in when pork roast comes off(approx 3.5 hrs) to be cut for 3 different recipes. 1/3 of pork roast goes into roaster pan with potatoes, onions and carrots(been simmering in vegetable stock waiting for pork) and back into smoker @ 300° (where I like to do cut chicken pieces at, doing chicken legs tonite) for 90+ mins.
60-90 mins for the chicken then into scalding hot fryer for x time, then into tub with one of 3 different sauces.
Sausage is precooked packaged that I like to throw in top of smoker to heat up.
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Smoked some hamburgers last nite for the wife's birthday meal....simple prep, outstanding tastes
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