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General Discussion (Everything Else) Discuss anything that doesn't belong in any other forums here. |
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#1
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First attempt to smoke a fatty.
Once everything is done ill post up some finished pictures. Sent from my stupid iPhone using Tapatalk |
#2
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Looks good so far.
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#3
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Thanks
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#4
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I thought you was gonna say she smoked you
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#5
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Perv. :-)
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#6
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Just take your time and let the heat level out in your smoker for a while before you try adjusting the heat.
Your bacon weave looks good.... What you got in that fatty? |
#7
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Quote:
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#8
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It will come out good... Trust me lol... You will be amazed.
Are you cooking to an internal temperature? Do you have a thermometer. I strictly smoke my meat by temp.... I know it's lazy but I have a few wireless thermometers and I put the monitor on the coffee table next to me and watch my smoker temp and my meat temp while I watch football. |
#9
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From what I've read they say cook until 165. I have digital meat thermometer. Where did you find an wireless one at?
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#10
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ImageUploadedByTapatalk1348951011.849279.jpg
You can't really tell from the picture but its smoking the whole neighborhood up. Sent from my stupid iPhone using Tapatalk |
#11
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What did the smoker run ya?
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#12
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She got in on sale for $109. It's not the top of the line by no means but it had good reviews. It'll also let me know if this is the style of smoker I want before I invest in a more expensive one. So far it's doing what it's suppose to do.
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#13
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Quote:
And my son has turned on our road before and said, dad I could smell it as soon as I turned in the neighborhood, especially on wet, humid days... Do a search for wireless thermometers on smokingmeatforums.com This site will teach you how to smoke some awesome food, that's for sure. |
#14
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Man that looks great. I wish I knew how to wrap it like that.
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#15
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Usually once a month I will smoke 4 chickens and debone and vacuum pack. Quick easy meals when we get home late. Smoked chicken salad (my favorite), quesadilla's, etc We love our smoker. |
#16
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I smoke racks of ribs and vacuum pack 4 or 5 ribs together. Throw in a pot of boiling water to warm them up and when you cut the pack open its just like you pulled them off the smoker.
Also do this with pulled pork and brisket. Put a little sweet baby rays on there and game on !!! |
#17
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Quote:
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#18
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Quote:
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#19
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If you have a vacuum packer, your set. We have many of quick but good late evening meals with smoked food being warmed up and a pot of Mac and cheese. Dinner is served lol.
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#20
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Quote:
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