the pig was great first one was that one the tall vertical smoker is what I have now made by Pitmaker out of Houston. ot will cook / smoke 120# of Pork at once or like 50 slabs of Ribs There great and do not use much charcoal at all today 20# for 10 hours of smoking Bill
Do you do BBQ for parties, etc.? Looks like that smoker you have would do the job.
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
Since this is CG, seems appropriate to mention that adding a PID to my New Braunfels Black Diamond offset fire box smoker improved the temperature stability a lot. The PID turns a fan on and off, which adjusts the temp of the wood fire. Load up the firebox with as much wood as you want, and the PID keeps the temp right until all he wood's gone. Auber Instruments sell kits.
I do baby backs at 225 for about 4.5 hrs, until hey pass the wiggle test, and then eat them, no foil, no grilling.
Brisket is more like 1.5 hrs per lb, first in the smoker for 5-6 hrs, then in foil in the oven until 190 degrees. Let it rest for an hour or two before eating.
There are good web sites on this stuff, and active hacker forums for the New Braunfels Black Diamond as well.
"I've Scaced many HX/E61 machines, seeing shot variances of up to 8-10F or more. [The BDB] stays within 1F." - Mark Prince
Since this is CG, seems appropriate to mention that adding a PID to my New Braunfels Black Diamond offset fire box smoker improved the temperature stability a lot. The PID turns a fan on and off, which adjusts the temp of the wood fire. Load up the firebox with as much wood as you want, and the PID keeps the temp right until all he wood's gone. Auber Instruments sell kits.
I do baby backs at 225 for about 4.5 hrs, until hey pass the wiggle test, and then eat them, no foil, no grilling.
Brisket is more like 1.5 hrs per lb, first in the smoker for 5-6 hrs, then in foil in the oven until 190 degrees. Let it rest for an hour or two before eating.
There are good web sites on this stuff, and active hacker forums for the New Braunfels Black Diamond as well.
I added a pid controller as well, it controls pit temp and also has a meat probe that will run lower pit temp as the food comes to set temp, it sure makes all night cooks a breeze.
The baby backs I used to get from pack stores cooked in 5 hrs but now I have a butcher and his are meatier then most spare ribs I get.
Anyone try any Kobi briskets? I have done a bunch when I can get them local and they are pretty much fool proof since they are so marbled. I actually cook them fat side down for most the smoke or IMO they come out to rich. Paradise meats.com has some excellent selections of meat but shipping is killer, still for a special treat they are worth it, I made a special order from them for entire shoulders ( picnic and butt in one piece) and the pig was slaughtered 2 days before they shipped my order.
I added a pid controller as well, it controls pit temp and also has a meat probe that will run lower pit temp as the food comes to set temp, it sure makes all night cooks a breeze.
The baby backs I used to get from pack stores cooked in 5 hrs but now I have a butcher and his are meatier then most spare ribs I get.
Anyone try any Kobi briskets? I have done a bunch when I can get them local and they are pretty much fool proof since they are so marbled. I actually cook them fat side down for most the smoke or IMO they come out to rich. Paradise meats.com has some excellent selections of meat but shipping is killer, still for a special treat they are worth it, I made a special order from them for entire shoulders ( picnic and butt in one piece) and the pig was slaughtered 2 days before they shipped my order.
Heck of an idea, the pid. Do you rig it up to a system that increases air flow into the firebox? With fans flowing in when increased air flow is desired, or do you have a setup that manipulates the damper?
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
Heck of an idea, the pid. Do you rig it up to a system that increases air flow into the firebox? With fans flowing in when increased air flow is desired, or do you have a setup that manipulates the damper?
The fan is hooked up to one of the vents and all others are closed so the fan controls all the air flow. Once the pit temp is set the fan comes on when needed to maintain the set temp, of course if you over fire the pit the temp will be high. A nice feature is the controller has "open lid detect" so when the pit temp drops rapidly the controller won't turn on the fan and over falsely heat the pit.
I don't have any relation to bbg guru but they are just 10 miles from me, a very cool local business created and run by hobbyist.
A friend turned me on to BBQ Guru and gave me his analog controller which I passed on to my friend mentioned above, the thing was the first model they made and was ancient, they did some test for free to make sure all was working, bought new probes and a fan now my buddy can get sleep on all night cooks as well. Good people that stand behind their products.
I have been thinking about the cyberQ II myself, I could use more cooking space so planning on adding a smokey mountain 21" to my 18" and that controller will run them both.
Anybody make their own jerky? I have done a few batches and learned some tricks like hanging 2 slices on toothpicks and putting the meat in the freezer for 20 minutes before slicing but it still a lot of work.
All this chat about smoking and I had to cook something tonight. I picked up a tri- tip and smoking it with some white oak, I know this isn't low and slow but in 1.5-2 hrs I will have a wonderful hunk of beef!
I do not use the GURU I use its competitor the Stoker!!!
its a great unit I love it , I beleive its able to do more than the GURU but just my opinion, now almost always run manual in that one you get used to your equipment you control it a lot better
Bill
germantownrob Said:
A friend turned me on to BBQ Guru and gave me his analog controller which I passed on to my friend mentioned above, the thing was the first model they made and was ancient, they did some test for free to make sure all was working, bought new probes and a fan now my buddy can get sleep on all night cooks as well. Good people that stand behind their products.
I have been thinking about the cyberQ II myself, I could use more cooking space so planning on adding a smokey mountain 21" to my 18" and that controller will run them both.
Anybody make their own jerky? I have done a few batches and learned some tricks like hanging 2 slices on toothpicks and putting the meat in the freezer for 20 minutes before slicing but it still a lot of work.
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