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germantownrob
Senior Member
germantownrob
Joined: 2 Dec 2007
Posts: 2,153
Location: Philadelphia
Expertise: I love coffee

Espresso: Duetto 3, A Dead Oscar
Grinder: Vario-W, Preciso w/Esatto,...
Drip: Brazen
Roaster: Diedrich IR-1, HT B
Posted Sun Apr 8, 2012, 4:13pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

tjkoko Said:

To light my charcoal/smokewood mixture, I use a chimney charcoal lighter made by Weber and never looked back at anything else for lighting charcoal.

Posted April 8, 2012 link

I use the chimney to do a short cook or a hot cook but for 10 plus hours I use a torch to light 3 areas of the hardwood charcoal. I can get 12-15 hours without refueling in my SMW this way.
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CoffeeRoastersClub
Senior Member
CoffeeRoastersClub
Joined: 6 Jul 2005
Posts: 4,507
Location: Connecticut
Expertise: Professional

Espresso: Vintage La Pavoni Lever...
Grinder: Breville Smartgrind,...
Vac Pot: Vintage Silex, Nicro...
Drip: Technivorm Moccamaster...
Roaster: javaPRO-CRC AIR Fluid Bed...
Posted Sun Apr 8, 2012, 8:30pm
Subject: Re: Outdoor cooking Smoking etc!!!
 

germantownrob Said:

I have done pretty well with beef, knock on wood, lean cuts like sirloin roasts I rap in bacon. Brisket I find 1 out of 4 comes out perfect 2 others come out ok and 1 is always dry unless I use Kobi (Waygu) they always come out perfect. Chuck is also pretty fool proof and is a beef version of pork butt. Beef tenderloin done on the smoker with sweet mesquite is out of this world using temps of 275f-300f get it done in 2.5 hrs or less. Tri tip, a sirloin cut, can be done at 225f or 275-300f and either way come out flavorful and juicy with just salt and pepper and oak smoke.

The short ribs came out a little underdone so they are back on the smoker in some foil. They are very tasty but the collagen is not melted all the way, a man has to eat when he has to eat, the wife and I will finish them off in another hour of cooking. I did a simple rub of pepper, salt, and chili powder, no mop. Next cook I will have my timing better and will go with paprika or old bay instead of chili powder.

Posted April 8, 2012 link

Thanks for the heads up on the chuck roast.  I am definitely trying that next.  

Len

 
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

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germantownrob
Senior Member
germantownrob
Joined: 2 Dec 2007
Posts: 2,153
Location: Philadelphia
Expertise: I love coffee

Espresso: Duetto 3, A Dead Oscar
Grinder: Vario-W, Preciso w/Esatto,...
Drip: Brazen
Roaster: Diedrich IR-1, HT B
Posted Tue Apr 10, 2012, 11:21am
Subject: Re: Outdoor cooking Smoking etc!!!
 

CoffeeRoastersClub Said:

Thanks for the heads up on the chuck roast.  I am definitely trying that next.  

Len

Posted April 8, 2012 link

Can feed many mouths with a couple of 20lbs chuck rolls.
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