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How to Smoke a Turkey in a Smoker

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How to Smoke a Turkey in a Smoker Tube. Duration : 13.40 Mins.


How to smoke a Turkery using a wood charcoal grill. Brining recipe, techniques and how to start and maintain the fire. ENJOY!

Tags: Brining recipe, Charcoal Smoker
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Beef Short Ribs Barbecue Recipe by the BBQ Pit Boys

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Beef Short Ribs Barbecue Recipe by the BBQ Pit Boys Tube. Duration : 9.62 Mins.


Tender "Low and Slow" Beef Ribs served with Roasted Potatoes, Sweet Onions, and Mushrooms hot off the barbecue grill makes for some good eating, as demonstrated by the BBQ Pit Boys.

Keywords: bbq, barbecue, barbeque, beef, ribs, recipe, food, grill, recipes, texas, grilling, weber, cooking, cook, grilled, how-to
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Attempt at Smoker

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Attempt at Smoker Tube. Duration : 0.33 Mins.


I took an old pot and drilled some wholes in the sides towards the bottom. Then I started a small fire in it and let it go for a while, blew out the fire and added hickory chips on top, and put over the burner that was on. Added chips every so often. Kept smoking the whole 5 hours. Ribs weren't as tasty as if they were cooked in a real smoker, but they still had a good smokey flavor, not bad for a gass grill.

Tags: homemade, smoker, BBQ, Ribs, Barbeque, babyback, hickory, pork, cooking, grilling, gas, grill
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Is Smoker Cooking For You?

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There are many ways to cook outdoors. And if you ask anyone that loves to get ready their meals this way, you will find many differing opinions as to what is the best way to perform this task. There are probably two main ways to cook surface and that is with the barbecue grill or with a smoker.

Many will construe that using the barbecue grill is the best way. This way of cooking is a great way to get ready a meal in a relatively short time and is ordinarily the first method that is learned by many. anyone that uses this method will have separate opinions as to which is great the wood grill, the propane grill or the charcoal grill.

Smoker Grill

Those in the other camp will rave about how smoker cooking is the best route. This is a longer method but delivers a very delicious, moist flavorful meal. And, again, those that withhold this method will be divided as to the best smoker be it gas, wood, or electric.

Both methods have their pros and cons but the one that I prefer is smoker cooking.

What Is A Smoker?

Most cookers do not furnish the heat directly to the meat. They are constructed so that the fire is ordinarily in an offset fire chamber. This is so that the heat and smoke will move nearby and thru the meat indirectly. The food will never come in direct palpate with the flame and as such will not get burned. Also, because the meat is not directly over the flame, any juices or oils that may drop will not cause the flame to flare up.

Probably the biggest inequity between barbecue cooking and smoker cooking is that the wood is used to originate a flavorful smoke and not just the heat. There are many types of wood that can be used in a smoker. The separate types will furnish a very separate flavor.

One of the most favorite wood to use is that of the hickory tree. This creates a heavy, smoky flavor. The smoke created by wood from fruit trees like apple and pecan will originate a lighter, sweeter flavor. Someone else wood that is used in the southwest is that of the mesquite tree.

If You Are An Impatient Person, Do Not Use A Smoker

If you want a meal that will be ready in a short period of time, smoker cooking is not for you. It is a process that takes more time than it would using the barbecue grill. This is due to the fact that the meat is not settled directly over the heat source. Obviously, the length of time will vary with the type of meat and the climatic characteristic in the smoker.

When you are smoking a piece of meat that weighs about 4 pounds this should take more than two hours. On the other hand, cooking the same piece of meat on a barbecue grill may take less than an hour.

What Can You Smoke?

The only limitation as to what you can cook on a smoker is your imagination. Any meat that you can cook on a kitchen stove or a barbecue grill, you can cook on a smoker. You will find many recipes for cooking all kinds of separate meats. Some of the more favorite dishes contain pork ribs, fish, chicken, turkey, and the renowned beef brisket.

Along with the separate flavors you will get from the separate woods, you can change the taste by the use of the meal by the way you season the dish. Someone else way to heighten the flavor is to place fruit juices in a bowl over the heat source. I have used pineapple and apple juices with some garlic in a bowl to originate a very separate taste.

There are many ways to cook outdoors. And you will find most cooks will have their favorite way and will argue that their way is best. But, one way that I have found to originate breathtaking meals is thru the use of smoker cooking.

Is Smoker Cooking For You?

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Bluegrass Camping Cooking Toccoa Valley Campground Blue Ridge Ga

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Bluegrass Camping Cooking Toccoa Valley Campground Blue Ridge Ga Tube. Duration : 3.92 Mins.


We was camping last weekend in Dial Ga where my people are from. We pick some good music, done some fishing, and some good eatin! Here are a few of the highlights. Check out the smoker/grill that my friend made to cook the pork. He used a new horse needle to inject the pork with apple juice, needless to say it was very tasty. We also fish the river and then went up to the Rock Creek Hatchery to watch some kids fish the trout release. Downstream a bit there were folks fishing all over the top of each other like a madhouse. I bet those fish were so full of corn they wouldn't hardly bite anything LOL!

Tags: Bluegrass, country, cooking, entertainment, food, camping, music
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Barbecue Grill Smoker - How to Smoke it Right

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Barbecue and grilling are one and the same, right? Surprisingly not. Both involve cooking directly over fire however; there is a major difference. While grilling means cooking over high heat for a few minutes, barbecue, on the other hand, refers to slow cooking over lower temperatures than grilling. With slow cooking, you allow the smoke to perforate the meat and tenderize it. This will also cause the natural flavors of the meat to come out. A barbecue grill smoker is usually used for this kind of cooking.

Here are some tips to guide you as you use a barbecue grill smoker to cook your food:
Make sure that you clean your barbecue grill smoker before you use it. If you use a grill that is dirty, the smoke get can get too heavy. You do not want this, as this will give your food a bitter taste. Also, operate the air vents on your grill to forestall smoke from building up. Position your barbecue grill smoker in an area where the wind will not be much of a factor. Place it in a way that allows the path of the grill's airflow to be in the same direction as the wind. You can also use something to block the wind if it is blowing too much. integrate the use of wood and charcoal as fuel. Why? Charcoal gives your meat the heat it needs and the distinct "smoked" taste, while wood adds to the unique barbecue flavor. To start the fire, stack the charcoal or wood tightly. When arranged like this, the pile is able to escort more heat. You can use fruit woods such as hickory, mesquite, maple, or oak. Do not use eucalyptus, cypress, or redwood. For the charcoal, use lump charcoal as it burns longer and provides a more flavorful smoke. Soak the wood chips an hour prior to cooking. This will vocalize the level of humidity. However, there are times when you will need to add water or soaked wood chips during the cooking. Use a chimney starter (which you can buy in hardware stores) to get the fire started. In this way, you will not be using lighter fluids that can influence your food's taste. Stuff your barbecue smoker grill with sheets of newsprint, then place charcoal on top of it. Light the newspaper, then, expect your coals to be ready in 15 to 20 minutes. operate the climatic characteristic of your barbecue grill smoker by manipulating the air vents. Cooking climatic characteristic should be between 180 to 220 degrees F. Rarely, should it exceed 250 degrees F. If your barbecue grill smoker doesn't have a built-in thermometer, you can purchase a barbecue thermometer and use it. The demand here is how to get an exact reading. The climatic characteristic will not be uniform or consistent inside the grill. So, the best way to do this is to get a reading near the meat, but not touching it. Baste food often while you barbecue, this will help keep the climatic characteristic from getting too hot. Aside from adding flavor to your meat, this will also keep your meat and the barbecue grill smoker moist. After using your barbecue grill smoker, make sure that you clean it. Do not allow the greases to accumulate, or you will have a hard time scrubbing these out. You can also make use of washing soda to clean it. Then, store your barbecue grill smoker in a covered area.Barbecue cooking is more of an art than a science, so there is no definite way to do things. You will have to learn how to manipulate your barbecue grill smoker through experience, but you can use the tips mentioned above to guide you.

Smoker Grill

Barbecue Grill Smoker - How to Smoke it Right

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Getting Started Charcoals.MOV

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Getting Started Charcoals.MOV Video Clips. Duration : 0.65 Mins.


My smoker with about 20 lbs of charcoal just getting ready to grill.

Keywords: Charcoal, Turkey, Smoke, Brine, BBQ
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Luxury home for sale - Monet's "Other" Garden - Carmel, CA

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Luxury home for sale - Monet's "Other" Garden - Carmel, CA Tube. Duration : 1.07 Mins.


www.tradeaddresses.com Monet's "Other" Garden Carmel, CA Welcome to a remarkable property in a truly special setting . The original estate has been lovingly remodeled, down to the studs, including a major addition to the main residence and a new 760sf self-contained caretaker's residence. Resting on over an acre, the gardens are enchanting. Highlighted by draping wisteria, a rose covered trellis, exotic trees, kiwi, wildflowers, and an apple orchard, an outdoor built-in grill, smoker and fireplace create an entertaining retreat around the solar heated pool. This estate features spacious single level luxury in a prized Carmel school district just a short distance to Carmel-by-the-Sea

Keywords: Carmel luxury home, CA real estate, residential property Carmel, residential property for sale
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Classic Grilled Beef Stew Cooking Recipe by the BBQ Pit Boys

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Classic Grilled Beef Stew Cooking Recipe by the BBQ Pit Boys Video Clips. Duration : 16.42 Mins.


This delicious classic Beef Stew, brim full of tender beef, beef bones, potatoes, onions, celery, and carrots, will surely cure what's ailing you. Watch the BBQ Pit Boys show you how easy it is to do using a barbecue grill and a few Pit Master tips and techniques. .

Keywords: bbq, barbecue, barbeque, beef, stew, cooking, cook, food, grill, grilling, grilled, howto
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Smoked Turkey - A Holiday Alternative to Oven Roasting

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For generations population have been dropping turkeys into the oven and roasting for hours. They use stuffings and limited pop up timers. Guess what? You can make a great turkey this way. But wouldn't it be great to go one step better? Smoked turkey is more flavorful and is tenderer than oven roasting. Breaking away from tradition can be hard but I'm here to walk you through the process.

When cooking your turkey in the Smoker you need to make sure to cook it to an internal temperature of 165 degrees F. This means that the coldest part of the turkey is 165 degrees F. This isn't a suggestion. Test in at least two places and remember that turkey bones heat faster so keep the thermometer away from bone and white meat cooks faster than dark meat. Run the smoker at temperature range of 220 degrees F to 240 degrees F. Plan on 30 to 40 minutes per pound.

Smoker Grill

What you need to smoke a turkey:

The first thing in you need for a great smoked turkey is a good turkey. Now either you are going to hunt your own or buy one, you want a fresh turkey. A free range Turkey is what to look for. Now I know this isn't always cheap or easy but if you can then I advise it. If you do pick up a icy turkey always ensue the instructions for defrosting. Also do not get too large of a turkey. A 20 pound turkey will take 10-14 hours and larger turkeys greatly increase food contamination risks. A 12-16 pound turkey will be good.

You also need a smoker, a good meat thermometer, a good hardwood like cherry or apple, and patience. For the smoker you can use a kettle style grill if you are familiar with low temperature cooking in it. Most population don't do turkeys very often so even if you are a master of smoked brisket or low n' slow barbecue ribs you should pay single concentration to what you are doing. Nothing can take the place of experience.

The good meat thermometer is a must. It should read fast and be very reliable. For the wood I advise a fruit wood because the flavor works best with turkey. Something like a cherry or apple would be good, though hickory and oak can add a nice flavor as well. Be right not to over smoke a turkey, especially if you are doing a long smoke.

Smoked turkey has a distinct color and texture than oven roasted turkey. The meat may appear pink and have a smoother texture. This is normal. The smoking process causes a chemical change in turkey that causes this color change. As long as the turkey registers a temperature of 165 degrees F. It is safe to eat no matter the color.

Make sure you have everything together before you start. The turkey needs to be thoroughly thawed. Remove all the stuff inside and trim off any excess skin. Remove any pop up timer devices, wash in cold water and pat thoroughly dry.

Prepare your smoker. You will want to build a fire to hold a steady temperature right nearby 230 degrees F. Since most smokers start hot and cool down as the fire settles into a good smoke that you plan on putting the turkey in at about 250 degree F and let the smoker drop down to the cooking temperature. Use a smoker that will contribute you with a consistent heat, like a Bradley Smoker.

Putting the turkey in at this point will give you a great meal. However there are several options you can ensue to heighten the flavor of your bird. One choice is to use a brine. This will wish you to soak the turkey in the brine for a good 24 hours before you cook. You could also apply your beloved dry rub. Of procedure the simplest recipe would be to brush some olive oil to keep the skin moist and help your turkey establish a rich deep tan.

Put the turkey in the smoker breast side up. You can use a roasting pan or heavy foil to help sacrifice any mess or just set it on the rack.

Wash everything. Once I get a piece of poultry on the grill or in the smoker I like to sterilize everything that might have come into feel with it. Salmonella is not something to take lightly. Once everything is thoroughly clean you can relax. Check the smoker temperature every hour or so to make sure it's behaving properly but you won't need to do anything with this turkey for several hours.

Calculating 30 minutes per pound at about 230 degrees F, determine the approximate time that the turkey could be ready at the earliest. This is when you want to start testing the Turkey to see if it is done. Using a good meat thermometer to test the internal temperature turkey in two distinct places, leaving the thermometer in long adequate to get a good reading. Remember, don't test too close to bone. When you have two reading about 165 degrees F. Then you can take the turkey out.

Let the turkey rest for about 15 minutes and carve. Giving the turkey a rest will allow the meat to relax, the juices to flow and the temperature to come up a limited and even out. This is one of the secrets to a great bird. Don't rush to carve or your turkey will be dry.

What a great way to start a new house tradition.

Smoked Turkey - A Holiday Alternative to Oven Roasting

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Traeger Pork Chops

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Traeger Pork Chops Tube. Duration : 3.70 Mins.


Pork Cops that were done on the grill between 225 for a while then finished at 350.The pork chops were then glazed and removed from the grill

Keywords: Traeger, Pork, Chops, Bbq, Smoker, Pit, Master, Grill, Cookout, Outside, Diy, Food, How, To
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Cooking with Rich Future Smoke Out Episode Part 1

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Cooking with Rich Future Smoke Out Episode Part 1 Tube. Duration : 7.70 Mins.


Singer Nate Landers makes a guest appearance on this Smoke Out episode of Cooking with Rich Future. Rich shows us how to cook a special recipe of garlic and ginger shrimp on his smoker grill, and follows it up with a double cheeseburger than leeeaaannss. Produced by Parker Village Productions. parkervillageproductions.com www.myspace.com www.myspace.com www.myspace.com jaymesleavitt.com

Tags: cooking with rich future, show, nate landers, garlic shrimp, cooking, future, steak, grill, grilling bbq, food, recipe, recipes, tv, television, boston, roxbury, ma, massachusetts chefs, chefs, cooking demo, demo, bbq
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Some Meat Smoking and Grilling Tips

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Smoking meat is all about cooking the meat low and slow unlike grilling where grill fare are seared at searing temperatures. If you are truly serious about barbecue and smokey meats, then you need to learn a bit about it. Smoking meat is part skill, part experience, and part equipment. If someone is new to meat smoking, asking peers about basic things one needs to learn will literally help. Most burgeoning pit masters won't share secrets about their recipes, but they will share the basics of what to do. One can look on the Internet for recipes and some of that great taste. The longer someone is an active meat smoker, gaining caress and caress with other smokers, the more opportunities for studying new techniques and private recipes will arise.

The indirect recipe of smoking allows you to use an commonplace grill as a smoker and believe it or not, you can turn out some challenging fare this way. Smoking meat is a great way to break down tough cuts of meat, such as ribs, brisket and pork shoulder. Smoking meat is cooking it between 190f and 225f while in the meat smoker. Cold smoking meat is primarily for cured meat like ham, bacon etc. And is done inside the meat smoker at temperatures below 80f. Cold smoking all the time takes longer than hot smoking. You can short smoke meat like steaks and chops on the barbecue grill with gas grills smokers or long smoke meat inside gas grills smokers. Whether you smoke your meat inside a conveyable grill or meat smoker, any way that you settle to push smoke into the meat is a great way to enjoy it.

Smoker Grill

Smoking meat calls for acquiring the permissible internal temperature. Because outdoor temperatures will dictate cooking time, you cannot rely on time alone. There are many recipes available but they cannot be applied over the board. Meat smoking is also a growing trend for great flavor by adding taste to food without adding extra fat. When the smoke covers mild meats like pork, fish and poultry, it produces a mouth-watering flavor and rich color that's hard to resist. Smoking is easy to do and can be ended in a kettle-style grill using indirect heat and adding wood chips to banked coals. At least two hours before you plan to start cooking, place wood chips or wood chunks in water to soak. Assessment two chunks of wood or a good handful of wood chips for each hour of planned smoking time. If you have unburned soaked wood after completing smoking, it can be dried and used at another time. Build the fire about 40 minutes before you plan to start cooking. Remove the cooking grate from the covered grill and build a mound of about 25-30 charcoal briquettes on one side of the fire grate, light them, and let them burn down to glowing embers, covered with gray ash. Leave only one of the lowest air vents open directly under the charcoal. Place an aluminum loaf pan filled two-thirds with water over from the charcoal.

Smoking meat is mainly used to soften and add flavor to the meat. It can also be a low heat and slow recipe that works superbly for fatty or tough meat like beef brisket, beef ribs, pork spareribs, or lamb shoulder. For that signature smoky flavor, you need wood chips. Apple, maple, mesquite, and hickory are the best wood chips to use. There are some considerations when smoking meat on your own. To forestall food poisoning, study cleanliness when working with raw meat. Wash surfaces and your hands often, cut off meats in dissimilar stages of preparation, and cook & chill using permissible temperatures. Defrosting the meat properly is an prominent step in the process. Defrosting in the smoker can cause bacteria to breed within the meat. Remember, smoking takes longer. Quarterly grill cooking happens much faster and the bacteria would not have time to grow, but with smoking it is a real possibility.

Smoking meat is by far the exceptional means of achieving that desired flavor but it also requires the most effort. With the benefits of our up to date barbecuing tools the same results can be realized without all of the extra work involved. The quickest way to add the smoke flavor to any meat is by using liquid smoke. This can be added to any food from baked beans to grilled fish. There are any pitfalls to this item as it does not quote a true smoke flavor to your recipe nor should the liquid be employed on an ongoing daily basis. We recommend this stock only to generate more challenging homemade sauces. You can use your backyard gas grills smoker to smoke meats. any manufacturers of grills now consist of a smoke trough where you can insert a composition of wood chips, pellets or chunks of hardwood for use as smoking material. The hoods on these grills commonly call for closure when meat smoking is indicated. If you have an older grill which lacks the trough don't worry, as you can buy a smoke box at your local agency store, or you can assemble your own out of aluminum foil pockets to hold the wood pieces. The only question with using gas grills smokers for smoking is that the grill tends to cook the meat rather quickly. Please remember that the art of correctly smoking meat is to cook the meat gradually over a longer duration of time at lower temperatures. Making use of the typical backyard grill setup for smoking the meat can effect in the food being done much too rapidly while failing to quote the desired subtle wood characteristics. This is why you need low temperatures and the correct equipment. Fortunately such equipment is available today for minimal cost.

Smoking meat is great for providing a cozy and kindly atmosphere for guests, possibly inside a nice gazebo or nearby a picnic table. Most of us enjoy the simple joy of staying outdoors and eating appetizing grilled meat but it often doesn't cross our minds that what appears to be healthy grilling can turn out to be less than healthy. Heterocyclic amines and polycyclic aromatic hydrocarbons may sound like complicated words to most of us, but if we look considered into their meanings we may look at grilling in a whole dissimilar way. Heterocyclic amines are cancer causing compounds that appear related with the grilling of meat from muscle fibers and they have been shown to possibly cause cancer in animals and possibly even in people.

Polycyclic aromatic hydrocarbons, for example, are cancer causing compounds produced by fats leaking onto the hot coals or grill burner surfaces and then being released straight through the smoke. The smoke produced releases these compounds which in turn coat the meat. There is a silver lining though! The above cancer causing compounds do not necessarily mean that you should ban grilling from your summer time gatherings. There are some steps you can take to sacrifice the amount of these substances from coating your meats. Marinate your meats before grilling and grill a lot of vegetables along with the meat to avoid filling up on meat alone. Also, do not overcook or char your meat. The more charring, the more cancer causing compounds will be formed and found on your smokey treat. Cook your meat slower and at lower temperatures, and grill every other night because in moderation, grilling and meat smoking can be wholly enjoyed.

I hope that this has served as an easy to read and understand introduction to this very rewarding extenstion to an already beloved pastime. Turn your gas grills into smokers, or any grill into a smoker. More and more products and gas grills accessories are arrival onto the store to serve this phenomenal outgrowth of the whole backyard grilling passtime. Today's gas grills are built to last, so you already have the leg up by being able to get some of the best equipment to be in the market, ever.

Some Meat Smoking and Grilling Tips

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BBQ Smoker- One step Closer Pt.6

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BBQ Smoker- One step Closer Pt.6 Tube. Duration : 0.88 Mins.


This is after the second coat of paint.I also painted the wheels and my little charcoal cooker that I made out of a small air tank.I still have some small modifications to do, but shes looking good so far :)

Keywords: homeade, bbq, grill
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Barbeque in the Dead of Winter!

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Firing up the charcoal barbeque smoker or grill in the dead of winter is not all the time practical. Snow is still falling in the northwest, the northeast, southeast and parts of Texas. As any southern boy instinctively knows, you have to sometimes adapt to the conditions if you're going to enjoy good barbeque.

Barbeque has been a favorite way to spice up a party since man first discovered fire. Either the meat was skewered on a stick and held over the fire and cooked like marshmallows or simply laid on a rock close to the fire, it was way ahead of eating a raw, bloody ham off of a dinosaur.

Smoker Grill

Electric barbeque grills and smokers never indeed caught on back in cave man days. There was no doubt, a big controversy as to which was the best way to cook the meat; Either it should be with a charcoal or an electric grill. That same consulation still rages today.

For smoking a pork shoulder or a turkey in the snow, an electric smoker is much easier to use and the meat can tastes just as good, if not great than when cooked on the old charcoal rig. Just make sure the electrical connections are protected from the elements and are not lying in the snow.

Except for steaks and chops cooked on the gas grill in the winter, I use a smoker for larger chunks of meat. Once I have the meat on the grates, I toss in a few four inch by two inch chunks of hickory that I cut a combine of summers ago. Then I go inside and relax.

All I have to do is add more wood every combine of hours. The colder the day, the longer you have to leave the meat in the smoker. Most of the time a shoulder or a turkey will cook in about 10 to 14 hours depending, on the temperature. Ribs will be ready to eat in about 7 hours.

Wind is the main villain in keeping the heat level consistent in the smoker. In the winter most of our cold breezes are out of the north. Since I don't want to put the hot grill next to my house and take the opportunity of me winding up barbequed, I made a wind blind that works quite well.

To keep my grill or smoker out of the wind, I made a wind screen that has a dual purpose. Out of two scrap pieces of wood siding I found on the curb, I built a two sided "A Frame" structure that when turned on its side, makes a great wind break for my grills.

When I'm not cooking I turn the wind screen down with both ends on the deck and push it up against the house. This makes it a exquisite home for my raccoon. indeed no one indeed owns a raccoon, but he uses this place to rest from his long nights of prowling through the woods seeing for food.

Apartments and condos usually have fire codes that prohibit grills and smokers with an open flame from being used on their property, unless they're a certain distance from the buildings. electric grills are usually exempt from these restrictions because they have no fire or flames.

The follow of any barbequing experience is how the meat tastes when you're finished. Add a few wood chips or chunks to the electric wand ever so often and you will have exquisite barbeque. One foremost tip is not to use wet wood to lay on the heating element. I did that once and the electric wand blew up.

Using an electric grill or smoker is an easy way to have great barbeque. I like easy!

Barbeque in the Dead of Winter!

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Super smoker #4 catering rig grill smoke box full door smoker BBQ

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Super smoker #4 catering rig grill smoke box full door smoker BBQ Video Clips. Duration : 2.70 Mins.


smoker sold.... smoker is a 250 gal tank with a 150lb cyl as fire box has 64" x 28" cooking surface in smoker with an aux grill ( made out of a peace of a flute style water tank. on jetski trailer. really great smoker nice even heat with adjustable heat from 180 to 500 degrees

Keywords: Super, smoker, #4, catering, rig, grill, smoke, box, full, door, bbq
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The incompatibility between Barbecuing And Smoking

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If you've ever had the delight of tasting barbecued ribs cooked in competition, then you know what real barbecue cooking tastes like. Don't get me wrong, there is nothing wrong with the weekend warriors that fire up their weber charcoal grill to throw on a couple steaks. But for unparalleled flavor and tenderness, there is no barbecue grilling that can match the heavenly fare that comes out of barbecue smokers.

The main inequity between barbecue grills and smokers is the time and the climatic characteristic the meat is cooked at. In barbecue smokers, meat is cooked all day; until it just falls off the bone. Grilling, on the other hand, is just using a fire to heat meat quickly. The inequity is like night and day.

Smoker Grill

Smoking meat involves cooking the meat in a lower (very controlled) climatic characteristic for a longer period of time. In addition, separate types of wood are added to the heat source to give the meat separate flavors depending on the type of wood used. Examples of woods used are: Hickory (the most widely used), oak, and separate varieties of fruit wood; apple, cherry, etc. But Do Not use any wood from needle bearing trees such as pine or spruce, they will make you sick! For the same reason, don't use scraps from the lumberyard, as they may be treated in some way and give off noxious smoke.

Ordinary grills such as a weber charcoal grill can be used to smoke meat, but it involves incorporating an indirect heat. The charcoal is burned in a ring, and the meat is cooked above the center. This works fairly well with a two burner propane grill, but with a charcoal grill, because of the long cook time, the charcoal has to be constantly replenished, meaning the lid has to be raised a lot; and there is an old saying among seasoned smokers, "if you're looking, you ain't cooking!"

If you are serious about smoking meat, you can pick up a starter smoker grill to try your skill. Then if it seems like something you like to do, you can always move up to a larger, more high-priced smoker.

The incompatibility between Barbecuing And Smoking

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How To Build A Smoker For Under $200

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Ever since I was a child is I always enjoyed eating smoked food, whether it was smoked cheese or simply the smell of smoked bacon cooking for breakfast, so I guess that's where it all started.

In my youth however, my father bought our first barbecue grill and after the novelty of spit roasting my first chicken without the use of a battery motor my enthusiasm faded, only to be rekindled when I left home and started to cook for myself. Ever since then, barbecue has been part of my life and fortunately for me, it now is my life.

Smoker Grill

At university I started out grilling lots of different foods over charcoal for my fellow students. of course whenever there was a barbecue party it will always me that took over the cooking to ensure we had good grilled food and not a burnt offering. I was christened 'Bk' or 'Barbecue King'. The fame of Manchester learner habitancy however did not go to my head!

20 years later and I'm finally pursuing the dream, my barbecue website is now my full-time occupation and I have the occasion to learn more and discover those avenues that I've always wanted to do. I started to learn about curing and brining but in order to complete the process I had to have a smoker, my own home made smoker.

Three years ago I bought a Big Green Egg and this has in case,granted me with no end entertainment, lots of appetizing hot smoked food but most importantly, an appetite to learn more. Given the cost of buying a big green egg or equivalent I wanted to build my own smoker and see whether I could do it for less than 0. It took quite a lot of idea a incorporate of days of amateur joinery but I think I found a inexpensive beginning point.

In order to key that costs down it was very prominent to plan out the materials that were going to be used and what were sensible units in which to purchase. My conclusion was to institute from three ply wood and use three-quarter by three-quarter inch batons to fix it all together. The results of this first construction have not been to bad however there is room for improvement.

To give you some background I have used what I think to be the underlying institute of any smoker in that there is a fire box where I generate the smoke and a smoke room where I place the food. In between the fire box and the smoke room is a smoker spreader designed to ensure that we have even distribution of smoke throughout the smoke chamber. Smoke is generated in the fire box use a gas burner, an old frying pan and wood chips with vents top and bottom to regulate the flow or smoke and the climatic characteristic of the food chamber. It works very well however I was expecting there to be more of a similarity in the way that the Big Green Egg works.

The Big Green Egg follows exactly the same principle however the draft vents bottom and top serve to control the climatic characteristic in a completely different way. occasion the vents increase airflow and therefore raises the temperature, with my home-made smoker, the converse is true.

In fact, I have found that one of my biggest challenge is easy to get sufficient heat into the food room so there's still work to be done. The heat loss is down to the number tiny gaps in the construction and also to some extent a follow of the fact that I used the thinnest plywood that is commercially ready in my local lumber yard. I'm going to build mark 2 and these are the changes that I will make to the design:

I will use five ply wood. The plywood and batons will be fixed together not only with screws at way Pva adhesive The hinge construction of the door will be a puny more technical

I suspect that the total cost of construction materials was about 0 so the below 0 box was ticked but for a puny extra money I think I can yield something that will accomplish significantly better. I will article back following the construction of my new improved design.

How To Build A Smoker For Under 0

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DragonFire Kamado Grill PT-1 Assembly & Commentary

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DragonFire Kamado Grill PT-1 Assembly & Commentary Video Clips. Duration : 8.70 Mins.


We just received our first shipment of the new DragonFire Kamado cooker / smoker and grill. In this part one video, we unbox the unit and start the assembly, inspection and commentary

Keywords: dragonfire, kamado, dragon, fire, kamodo, fredsmusicandbbq, big, green, egg, fredsmusic, fred, bernardo
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BBQ SMOKER ROTISSERIE GAS WOOD PIT GRILL RIG NEW part 2

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BBQ SMOKER ROTISSERIE GAS WOOD PIT GRILL RIG NEW part 2 Tube. Duration : 3.38 Mins.


This smoker is for sale on Ebay here is a link to the listing cgi.ebay.com

Tags: BBQ, SMOKER, ROTISSERIE, GAS, WOOD, PIT, GRILL, RIG, NEW, part
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Grilling and Smoking Chicken

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Chicken is one of my popular meats to cook. It is low in fat, high in protein, and if
cooked correctly, it will absolutely be a crowd pleaser. There are many distinct
recipes for grilling and smoking chicken, and I have included my two popular
recipes below. I am known as The Smoker King, and I am the author and
Webmaster of "Outdoor Cooking: Barbeque, Sauces, Mops, Rubs," so you can bet
that my popular way to cook chicken is outdoors, on a grill or smoker.

The first formula is one that I use when I cook chicken fajitas. The marinade gives a
tequila-lime twist to the chicken, which is great for Mexican-type dishes. The
second formula is my take on the paramount beer can chicken recipe. straight through my
experience, I have found that placing the chicken on a beer can throne while it is
smoking produces a juicy, tender bird. Smoking chicken is one of my popular ways
to cook chicken, and after you have tried this recipe, I believe that you will easily like
smoking chicken too.

Smoker Grill

Grilled Tequila Lime Chicken

Ingredients:

4-Chicken Breasts

2-Cups of Margarita Mix (I prefer Mr. And Mrs. T's)

1/2-Cup Vinegar

1/2 Cup Olive Oil

1-Tbsp Onion Powder

1-Tbsp Garlic Powder

1-Tbsp Cajun Seasoning

Lemon Pepper

Option for a kicked up version: Add one shot of Tequila

Recipe:

1. Trim chicken breasts to remove fat

2. Using the flat side of a meat tenderizer, pound the each chicken breast until they
are about 3/8 to 1/2 inch thick.

3. Mix all ingredients into a bowl just big adequate to hold the chicken breasts while
they are completely covered in the marinade.

4. Add chicken breasts, and refrigerate for 1/2 to 1 hour. The longer they stay in
the marinade, the more Tequila lime taste they will have.

5. Season both sides of the chicken with Lemon Pepper before grilling.

6. Grill over medium heat for about 3-5 minutes per side. Times may vary
depending on heat, just make sure that the meat is white throughout the breast,
and the juices run clear.

This is a great formula for chicken fajitas.

Here is my formula for Cajun smoked, beer-can chicken.

Injection Ingredients:

1. A 3 or 4 pound chicken

2. 1/2 cup melted butter (room temperature)

3. 2 tablespoons of Tony Chachere's seasoning (more for a spicier chicken)

4. 1-teaspoon garlic powder

5. 1/2 cup vinegar

Rub Ingredients:

1. Olive oil

2. Tony Chachere's seasoning.

Mop Ingredients:

1. Apple Cider

2. A Spray Bottle

Other:

1. A beer of your selection (1/2 full)

2. 3 cloves of garlic

3. About 3 tablespoons of chopped garlic

Directions:

1. Whisk all injection ingredients together.

2. Using a kitchen syringe, inject the liquid into discrete spots on the chicken. Try to
be even as possible, injecting about 1/2 of the mixture into the breasts, and the
other 1/2 throughout the rest of the chicken.

3. Rub the chicken down with olive oil, and apply an even layer of Tony's to the bird.

4. Drink half of the beer, widen the occasion at the top of the can, then put the garlic
and onion in the can.

5. Place the bird on the can. It should sit up by itself.

6. Preheat your smoker to about 250 F degrees. I use hickory for chicken, charcoal
works well too.

7. Put the chicken on the smoker and spray the chicken with the apple cider about
every 30 minutes.

8. Smoke the chicken for 3-4 hours, or until the internal climatic characteristic of the thickest
meat reaches 180 F Degrees.

I hope you enjoy both recipes as much as I do. You can find many more at my
website listed below.

Grilling and Smoking Chicken

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Ture North Electric Smoker

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Ture North Electric Smoker Video Clips. Duration : 1.35 Mins.


This is a short video showing modification that I made to a True North Electric Smoker.Modifications included removal of the original heat element and replacment of a hotpate.Other modifications include a door modification with hindges , also a termostat instalation as there was none originally.These modifications allow for better ease of use and for both hot and cold smoking.

Tags: Bbq, Smoker, Electric, True, North, Food, Fun, Diy, Projects, How, To, Modifications, Grill, Master, Conversions
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The Awesome Ugly Drum Smoker - Barbecue Party

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The Awesome Ugly Drum Smoker - Barbecue Party Video Clips. Duration : 2.52 Mins.


www.barbecue-party.com - The Awesome Ugly Drum Smoker. Barbecue Party has the largest archive of BBQ recipes on the Internet plus hundreds of guides & how-to's, as well as a daily updated BBQ blog. All the BBQ goodness you need, right there!

Keywords: barbecue party, barbecue recipe, bbq recipe, barbecue, bbq, barbeque, grill, gas, charcoal, smoker, smoking, food, recipes, cooking, grilling, bbq joints, cookers, how to, how-to, bbq secrets, contests, event, sauce, ribs, beef, chicken, lamb, seafood, traeger, weber, char-broil, landmann, chargrill, diy
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New Year Steak, Shot and a Beer by the BBQ Pit Boys

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New Year Steak, Shot and a Beer by the BBQ Pit Boys Video Clips. Duration : 6.40 Mins.


Thanks to all our family, friends, and Subs for your many kind words and support over the years. May you all have a happy and prosperous New Year...! Now go fire up that grill and throw on a big ol' T-Bone Steak..! -bob, ray, jeff, hector, chris, tim, gary, jes, chase...

Tags: bbq, steak, t-bone, food, cooking, beef, grill, grilled, cuisine, recipe, recipes
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Homemade Meat Smokers - Get the Most From Barbecuing

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The Bbq is a favourite with habitancy all over the world! everywhere the sun shines, habitancy take every chance to get out and cook in the fresh air. This global love of cooking covering has led to great diversity in how we put in order and cook our food. Meat smoking has emerged as an increasingly popular way to put in order food, that is gradually but in effect fascinating the popularity of the former Bbq grill.

The use of a smoker allows the cook a whole new dimension to work with in terms of the tastes and flavours they can achieve with there meats. This explosion in flavours is facilitated by the use of assorted fuels used to fire the meat smoker. Distinct woods used to fire the smoker produce unique flavours in the meat that naturally can't be achieved with a proper Bbq grill.

Smoker Grill

The meat smoker requires a more subtle touch; the risk being that the food may come to be infused with stale smoke of the smoker isn't used correctly. It's this extra effort and skill that's required that means the feeling of pleasure is gigantic when you produce a tasty meal. While it may take a few trial runs before you specialist the art so to speak its well worth the time and effort.

You have two basic options for obtaining a meat smoker, you can go and buy one or you can build your own. Both of these options have their merits. Buying a meat smoker is obviously more expensive, so with money becoming tighter and tighter these days I would extremely advise building your own. It's cheap, pretty uncomplicated and very satisfying!

The proper homemade smoker is made from an old 55 gallon oil drum, if you've read any of my other articles, you'll probably realise I love the 55 gallon oil drum, you can use them for pretty much anyone with a miniature know-how and imagination! All you need are some uncomplicated tools, if you're a Diy kind of man you may have a lot of them already. As with any self-build job, you can drastically reduce your level of effort by using best (usually power) tools. It's up to you, borrowing tools from friends or family may be an choice if you're stuck and want to keep costs down.

For more info on how to Build Your Own Smoker Click Here, As well as links to free step by step guides and plans.

Homemade Meat Smokers - Get the Most From Barbecuing

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BBQ Smoker. Welcome Academy Sports and Outdoors by Pitts and Spitts

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BBQ Smoker. Welcome Academy Sports and Outdoors by Pitts and Spitts Video Clips. Duration : 1.77 Mins.


Promotional video for Pitt's and Spitt's and Academy Sports and Outdoors.

Tags: Pitts, pitt, spitts, spitt, pit, spit, smoker, grill, charcoal, BBQ, barbecue, academy, trailers
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The Redneck Smoker

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The Redneck Smoker Video Clips. Duration : 0.95 Mins.


Commentary by Me, and Mr. Bud Light.

Tags: food, grill, chicken, redneck, smoker
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Meat Masters BBQ 9

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Meat Masters BBQ 9 Video Clips. Duration : 2.35 Mins.


How to smoke on the new Meat Masters BBQ Smoker

Tags: BBQ, Grill, Smoking, Food, Barbecue, physical exercise, defence, defense
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