- Joined
- Dec 21, 2011
- Messages
- 1,641
-
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Smoking and BBQ Pictures and Tips...
- Thread starter chad1043
- Start date
- Joined
- Jul 24, 2011
- Messages
- 1,974
Looking good! I'm seeing some nice pink smoke rings and great color.
I use a grill with an offset firebox. I start with charcoal and add hickory and apple wood for a great flavor.
I try to keep the heat around 250 for a few hours and then wrap the meat in tin foil for a few more hours depending on the size.
When I unwrap I'll sauce it up and toss it back on for 30 to 45 min to caramelize and I'm done.
I really moved to the next level when I started brining. Try mixing sugar, salt and water and let the meat soak overnight.
It helps with moisture, definitely makes it tender and adds incredible flavor.
Before the offset firebox arrived I got some pretty good results with this indirect heat rig I made with heavy tin foil.
[/URL][/IMG]
[/URL][/IMG]
[/URL][/IMG]
[/URL][/IMG]
I use a grill with an offset firebox. I start with charcoal and add hickory and apple wood for a great flavor.
I try to keep the heat around 250 for a few hours and then wrap the meat in tin foil for a few more hours depending on the size.
When I unwrap I'll sauce it up and toss it back on for 30 to 45 min to caramelize and I'm done.
I really moved to the next level when I started brining. Try mixing sugar, salt and water and let the meat soak overnight.
It helps with moisture, definitely makes it tender and adds incredible flavor.
Before the offset firebox arrived I got some pretty good results with this indirect heat rig I made with heavy tin foil.
Last edited:
- Joined
- Apr 28, 2013
- Messages
- 1,137
U guys r killing me!!! I wanna go smoke some more lol but since I'm kinda down for a few weeks I eat over did it last week!!! Bbq and bad gallbladder does NOT mix!!! Please keep the pic coming I love reading your alls stories and watching for ideas!!! Bbq Mac and cheese is first in my list once I have surg and recover from it!! Does anyone have a rec or directions on how to do this???
- Joined
- Feb 28, 2003
- Messages
- 19,864
If you haven't seen it, look up "virtual WSM". Their dedicated to the Weber smoker, but there are lots of good recipes that can be adapted for a horizontal smoker. There's also Steve Reichlan (BBQ U show host) for some unique ideas. One recipe I used from him is "Smoke Roasted Pears". I'm not usually a fan of pears, but holy crap, this
try bacon wrapped figs and apricots
add some chili pepper for variety