Smoked Meat

[aigheadish]

I just bought the little mini-grill or smoker attachment for my barrel grill. I haven't tried it yet but it looks like it should do ok. I just bought a couple hundred pounds of pig too, so I'm sure it'll get some use!

[DDW_OR]

following



 

[newoodguy78]

That 90-95 degrees for cheese is what I tried for seemed to work well. Anything much over 100 and it goes squirrelly pretty quick.

[K-Guy]

These are from a week ago. I took the week off to help take care of the wife and get ready for winter and it feels like I was busier at home than work.

I smoked a whole pork butt with cherry wood chips. Before I put it in I injected a mix of orang juice, soy sauce, garlic powder, ginger powder and brown sugar. i used no sauce or rub. After it was smoked 4 hours, I wrapped and finished it for another 4 or so. Lots of pulled pork. The 2 sauces are the difference between me and my wife, Kraft brown sugar for her and vinegar based for me.

 

After 4 hours smoke

Pulled and ready to eat.

 

[DDW_OR]

That 90-95 degrees for cheese is what I tried for seemed to work well. Anything much over 100 and it goes squirrelly pretty quick.

a thought.
use a working fridge as a smoker.
fridge will keep it cool while it is smoking.
do a dry run with smoke and an indoor/outdoor temperature setup.
then adjust fridge setting till it is 60 to 70
or make a cold smoke generator