Author Topic: BBQ Style  (Read 250951 times)

Offline nicneufeld

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Re: BBQ Style
« Reply #420 on: September 28, 2010, 05:10:40 AM »
If you have a 22.5 weber kettle, these work wonders: 
http://smokenator.com/default.htm

I bought one and used it for a long time.  Then I finally gave in and bought a brand new 2009 model WSM, with the new features, thermometer, etc.  I use my WSM, well, a few times a year.  The Smokenator is easier to operate for smaller quantities of food...up to a modest size brisket or turkey. 

Offline deepsouth

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Re: BBQ Style
« Reply #421 on: September 28, 2010, 05:16:24 AM »
It's a combo of the cook and the cooker and knowing how to use your tools of Q.
Hoppy Homebrewers of South Mississippi (est. 2009)

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bottled:     white house honey ale

Offline deepsouth

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Re: BBQ Style
« Reply #422 on: September 28, 2010, 05:17:34 AM »
Oh, that bird looks divine!  Check out that skin!
Hoppy Homebrewers of South Mississippi (est. 2009)

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bottled:     white house honey ale

Offline markaberrant

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Re: BBQ Style
« Reply #423 on: September 28, 2010, 09:46:34 AM »
Anyone know if you can easily use a WSM or UDS for smoking sausage?  I'm talking sub 200F temps, and possibily some sort of rack to hang multiple coils?

Offline bluesman

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Re: BBQ Style
« Reply #424 on: September 28, 2010, 09:57:21 AM »
Anyone know if you can easily use a WSM or UDS for smoking sausage?  I'm talking sub 200F temps, and possibily some sort of rack to hang multiple coils?

Sure do...

They can be loaded on top as shown and on the lower rack as well.  Smoked sausage is one of my favorites.

Ron Price

Offline nicneufeld

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Re: BBQ Style
« Reply #425 on: September 28, 2010, 05:25:25 PM »
Anyone know if you can easily use a WSM or UDS for smoking sausage?  I'm talking sub 200F temps, and possibily some sort of rack to hang multiple coils?

If you want really cool smoking...sorry for the incessant reposting, but:
http://www.macsbbq.co.uk/CSG.html

Love this gadget.  I've missed out on cold smoked cheese all summer, I'm gearing up for a nice winter cold smoking season.  Zero heat, nice light trickle of smoke.  Won't cook the sausages, though.

Offline beerocd

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Re: BBQ Style
« Reply #426 on: September 28, 2010, 05:38:57 PM »
man why don't you become their US distributor and make something out of all this promoting you do for them?
The moral majority, is neither.

Offline nicneufeld

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Re: BBQ Style
« Reply #427 on: September 28, 2010, 05:48:19 PM »
Don't worry, my enthusiasm may wane a bit when I try it, again, at subzero temperatures and incessantly swear at it for not lighting and staying lit.  I think it operates best at cool/cold temperatures, not necessarily freezing temps!

Offline deepsouth

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Re: BBQ Style
« Reply #428 on: September 28, 2010, 06:01:13 PM »
venison tenderloin....

soaked 24 hours in buttermilk and drained off.  seasoned 24 hours with sea salt, dizzy pig raising the steaks and dizzy pig dizzy dust.

seared on the spider and brought it up and cooked it to 130 internal.

venison tenderloin....











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bottled:     white house honey ale

Offline bluesman

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Re: BBQ Style
« Reply #429 on: September 28, 2010, 06:26:19 PM »
Nice bark on that t-loin.  I've never had a venison t-loin.  I don't hunt, but if I did I'm sure it would be on the grill.
Ron Price

Offline tschmidlin

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Re: BBQ Style
« Reply #430 on: September 28, 2010, 08:54:01 PM »
Anyone know if you can easily use a WSM or UDS for smoking sausage?  I'm talking sub 200F temps, and possibily some sort of rack to hang multiple coils?

If you want really cool smoking...sorry for the incessant reposting, but:
http://www.macsbbq.co.uk/CSG.html

Love this gadget.  I've missed out on cold smoked cheese all summer, I'm gearing up for a nice winter cold smoking season.  Zero heat, nice light trickle of smoke.  Won't cook the sausages, though.
For those of us in the US . . .

http://www.macsbbq.co.uk/Order%20USA.html

Very tempting, I might have to do that.

venison tenderloin....
That looks fabulous!
Tom Schmidlin

Offline tschmidlin

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Re: BBQ Style
« Reply #431 on: September 28, 2010, 09:52:44 PM »
For those of us in the US . . .

http://www.macsbbq.co.uk/Order%20USA.html

Very tempting, I might have to do that.
And . . .done.  Plus I ordered some cherry and hickory dust to go in it.  I want to smoke some cheese before Thanksgiving, this will give me a chance to practice a bit and get it done.  Thanks, I hadn't heard of that product.
Tom Schmidlin

Offline euge

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Re: BBQ Style
« Reply #432 on: September 28, 2010, 10:04:13 PM »
Rarely gets cold enough to use it safely around here. Maybe a few select days or night. Either that or adapt a fridge somehow.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline tschmidlin

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Re: BBQ Style
« Reply #433 on: September 28, 2010, 11:12:34 PM »
I don't know, the directions say you can do cheese as long as the ambient is below 86F and the box doesn't get above 92F.  Should be fine most places, at night and for many months during the day.  Salmon should apparently be kept below 86F, but still, as long as it's below 80F for 5 hours it should be no problem.  Even in South Central Texas.  :)
Tom Schmidlin

Offline euge

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Re: BBQ Style
« Reply #434 on: September 28, 2010, 11:19:50 PM »
Oh I thought it had to be below 40F? The temps you describe sound better to me. Interesting.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman