Less horse poop at downtown parade

[custosnox]

I've got to go, my youngest is going to be in it...

[Red Arrow]

I think I'll smoke some ribs instead!

Good luck. The small smoker I use for peppers and an occasional turkey just barely got warm enough on Thanksgiving for a turkey.  After it was thoroughly smokey, we brought it up to temperature in the microwave.  Still tasted pretty good.

[BKDotCom]

The cold weather is just our benevolent god's retaliatory strike in our war on Christmas.

[Red Arrow]

Global warming.  (That ought to open a can of worms.)

[Gaspar]

Good luck. The small smoker I use for peppers and an occasional turkey just barely got warm enough on Thanksgiving for a turkey.  After it was thoroughly smokey, we brought it up to temperature in the microwave.  Still tasted pretty good.

I'm usually a stick burner, but for the back patio I also have this unit.  It's insulated, allows for wood to be added through a chute on the side and has electronic temp and time controls.  Basically set it and forget it.

For ribs I use the 3,2,1 principal.  Smoke 3 hours. Cook an additional 2 hours wrapped in foil with apple juice and butter.  Glaze with (beware, shameless plug) 3 Guys Smokin' Award Winning Bold & Spicy Razz BBQ sauce, 2nd place winner of the 2010 Kansas City Royal sauce championship, for 1 hour uncovered.

The Masterbuilt has no problems with cold weather, and if you shut the stack it will maintain temp for hours after it's timer shuts it down.  Great for doing big cuts while your're at work!

[Conan71]

I'm usually a stick burner, but for the back patio I also have this unit.  It's insulated, allows for wood to be added through a chute on the side and has electronic temp and time controls.  Basically set it and forget it.

For ribs I use the 3,2,1 principal.  Smoke 3 hours. Cook an additional 2 hours wrapped in foil with apple juice and butter.  Glaze with (beware, shameless plug) 3 Guys Smokin' Award Winning Bold & Spicy Razz BBQ sauce, 2nd place winner of the 2010 Kansas City Royal sauce championship, for 1 hour uncovered.

The Masterbuilt has no problems with cold weather, and if you shut the stack it will maintain temp for hours after it's timer shuts it down.  Great for doing big cuts while your're at work!

That's pretty much how I do it, three hours of the live smoke, then wrap it to keep it from drying out.  I use a Brinkman box type I rescued from the dumpster at a friend's apartment complex a few years ago, it had been used sparingly.  I've made a couple of modifcations and it's been much better appreciated under my stewardship.  It's straight wood, no electricity or propane.  I've also got a Cameron's stove top smoker.  That seemed sacriligious to me until I figured out you can make fall-off the bone baby backs in two hours.

I thought I was pretty clever making my own chipotle this year with jalapenos from FMC's garden, turns out Red Arrow does it too.

Old reliable:

[Conan71]

Oh and since we are so far OT now, I might as well say it:

MARSHALL'S

[Hoss]

Oh and since we are so far OT now, I might as well say it:

MARSHALL'S

You and the FMC ever coming out to a hockey game?  Still have several on the books.  And I"m still looking at going to one of the Barons games down there.

[Red Arrow]

It took me a while to find my photos on my broken XP WIN98SE machine that only works in safe mode.  Then I had to transfer them via 3-1/2" Floppy to my Win95 laptop that has a FDD. Then transfer to an SD card via the PCMCIA slot so I could read the card via USB to the iMac.  Whew!

Anyway, I wanted a small smoker to turn Jalapenos into Chipotles but knew the small firebox would be hard to work.  I found a place that provides propane conversions.  A small propane burner is put in the firebox.  A juice can is used to hold the smoke wood (Pecan in my case) over the burner but not in the direct flames. A juice can full of wood makes about an hour of smoke.  Overall pretty easy but the burner is actually a bit large in normal temperature weather to keep the smoking temperature down to 140F so I don't cook the peppers.  I had to add a baffle to the outside of the firebox to keep wind gusts from blowing out the burner.

The peppers turn to almost black when smoked for about 8 to 10 hours.  Then I put them in the food dehydrator to finish drying them.

[Red Arrow]

I almost forgot, I added a thermometer at Chipotle level.

[Gaspar]

Nice Red!

About once ever two weeks I smoke cheese on the Masterbuilt.  I can smoke as low as 100 degrees, but it takes some engineering.  I start it at 275 with the door open until I get a good amount of wood smoke, then shut it down, add the cheese and keep adding small amounts of apple wood, keeping an eye on the temp.  I also start with frozen blocks of Wisconsin cheddar.   

Makes the best smoked cheese!

[nathanm]

Makes the best smoked cheese!

Vermont cheddar is better.

Not that I would complain about smoked Wisconsin cheddar...

[patric]

Vermont cheddar is better.
Not that I would complain about smoked Wisconsin cheddar...

Mmmmm, and all this on a thread titled horse poop...

[heironymouspasparagus]

Horse poop spread liberally on about 100 acres of land.  Plant half to corn, half to wheat.  Harvest and feed to cow until grown.  Butcher cow, age at 35 degrees for about 2 weeks.  Cut off the brisket and ribs, place in smoker using the previous recipe and method of choice.
Eat.

Yay!!!!


Gaspar,
Have you ever used (or know anyone who has used) a Traeger smoker?  Any input?

[Gaspar]

Well, we ended up going.  It was very cold.  The crowd was sparse.  Hot coco and Bailys made things bearable. 

There was one performance to note.  The Riverfield percussion band was amazing.  It was all drums yet they were able to put out a wall of melodic rhythm.  Very Neil Pertish.

None of the other performances were worth mention.