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Worst smoke ever.


Art

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So, today is my annual meat party where I tenderly rub food, then cook for 20-straight hours so it's perfect. Thursday was the rub, where I use a variety I'd heard big things about, but, it turns out more powdery than I like, which sets the smoke back as I struggle with how to proceed. After rub and a 24-hour-rest in the fridge, the smoker is fired up precisely five minutes before a massive thunderstorm.

The meat hits the smoker at a perfect 210 degrees at precisely 8 p.m. before the rain gets angry. Those who smoke know it's harder to cook in wind and cold than it is without wind and cold, but, the HARDEST is rain -- actually, thick snow is worse cause you also have cold. Heavy rain sapping the energy from my quarter-inch rolled steel pit. Forcing open vents to counter.

This is, itself, not a problem.

The problem is I have to TRY to get SOME effing sleep. The rain is absolutely constant for three hours. I couldn't even watch Skinamax because the satellite was out. So, I feed the flames, check temp, knowing it'll run slightly high, but, it usually is pretty stable for up to four hours on a perfect day. I sleep for exactly 2 hours and 10 minutes, waking, to find the fire is dead. The rain stopped, causing a massive acceleration of the fuel, then rapid burn out.

So, not since my Weber grill days where you always had extra fire going, I have to go with an emergency fire start. Things are lovely again, though the slow down in temp will delay the finish. I go back in, and try another nap, when, the storm returns with a fury that apparently decides to beat the temp down while the fuel can't keep up since I put just enough in for a non-wet experience. I get back out after three hours, and DAMN, the effing thing is spent again and sitting at 125 degrees.

Another emergency start.

This is damn pork may not be ready until midnight :). Going with a quick temp spike to 300 then tight vents and letting her ride at 250 to catch up a little without doing too much damage to the connective tissue which doesn't like those temps. It'll be interesting.

At least I have 100 sausages to throw on and use in a pinch :).

The baby has made me an average pit master. I must regain my skills :).

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Just got a smoker a few weeks ago. The ribs and sausage can't be screwed up even by a rookie, they are fighting over them. But whole chickens have not gone over well. Haven't tried the all nighter ham yet (not until I can walk again). :handicap:

What kind of pork are you cooking?

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Just got a smoker a few weeks ago. The ribs and sausage can't be screwed up even by a rookie, they are fighting over them. But whole chickens have not gone over well. Haven't tried the all nighter ham yet (not until I can walk again). :handicap:

What kind of pork are you cooking?

You can screw up ribs guy. Well, babyback ribs at least, given how thin they are, if you use too strong a wood and it soaks in too much, you will kill it. Of course, because it's thin, it usually hits temp that prevents smoke from penetrating quickly anyway :). Sausage you can't screw up though :).

Chicken is actually quite tasty and nice if you have beer or a nice cider mix in a can on the inside to add flavor. The problem is the skin is useless on a smoked bird, and there's so much flavor lost without the bark. That's why it's really hard to improve chicken or turkey as well as other meat in the smoker.

Today we're doing 40-pounds of Boston Butt. Bone-in pork shoulder. We're in hour 14 now, so, I'm about to check the internal temp and see how far away I am :).

North Carolina pulled pork. It's the best thing on earth.

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Ahh, the challenges of the smoke warrior are plenty,but I see you perseveer. ;)

Fight the good fight with honor and you always prevail :cheers:

Ps: a cheap awning is indespensible in the struggle ,especialy here. :2cents:

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Art' date=' are you cooking or performing surgery? :)

I have never used a smoker but love to grill (and eat obviously). It sounds like a fun and addicting activity. I must partake!

Art rubbed his meat.....hehe.[/quote']

Bugs,

Proper smoking is harder than surgery, and performed well by fewer men on this planet :). It is a wonderful hobby to take up. Harder with children obviously, as you essentially have to get the wife to give you one day off of baby duty to baby the smoker, one day off to be drunk at the party, then, one day off to sleep.

As yet, I can't get my wife to surrender these days easily, so I have to go to easier smokes for shorter durations which just take one day away from poop in a diaper :).

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Ahh, the butt is fighting through nicely.

Looks good for, oh, about 3 p.m. to yank the first one off.

So, today is my annual meat party where I tenderly rub

Thursday was the rub,

After rub and a 24-hour-rest

At least I have 100 sausages to throw on

Out of Context Thread gold.

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About to go buy some babybacks to marinate tonight and smoke tomorrow. Really want to do a brisket, but don't feel like getting up at 4am tomorrow to start it......and don't trust my smoker on the new wooden deck overnight unattended. I miss my concrete patio. Could let stuff smoke all night without worrying about it too much.

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Ran into the same problem recently Art. I tried smoking 36lb of butt while tending to the newborn and 2yr old, not to mention I had to work the next morning. Needless to say I petered out around 3 am and the butts hadn't quite made it to temp. I had to break down and wrap them up and put them in the oven at 200 to finish off. Good thing was they already had about 12hrs in the smoker so all the good stuff had already happened to them except reaching the proper internal temp. All and all they turned out pretty darn good. I whipped up some homemade sauce, your recipe from right here on ES, and off to work I went. After pulling I had about 20lbs of pork and my coworkers went freaking nuts. Now I'm stuck making BBQ everytime someone leaves the squadron. :doh: It's all good though, you have to love it. :applause:

Oh, by the way the redwine vinegar and water baste kept my butts plenty juicy and after mingling with rub the burned ends were exceptional. Matter of fact I had so much pork I took some of the ends and added them to my baked beans for a little touch of smoke and flavor, WOW! :applause:

Go ahead boys butts, plenty juicy and peter all in one post. :D

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Dude, you have way to much time on your hands when it comes to cooking.

That which is splendid takes time to accomplish :).

Things came out well. The smallest butt came off at around 4. I took the next one off at 5 and the last two off at 7. In the end, they survived a rocky start, though, 23 hours is a bit longer than even I like to go, unless there's a brisket involved :).

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You can screw up ribs guy. Well, babyback ribs at least, given how thin they are, if you use too strong a wood and it soaks in too much, you will kill it. Of course, because it's thin, it usually hits temp that prevents smoke from penetrating quickly anyway :). Sausage you can't screw up though :).

Chicken is actually quite tasty and nice if you have beer or a nice cider mix in a can on the inside to add flavor. The problem is the skin is useless on a smoked bird, and there's so much flavor lost without the bark. That's why it's really hard to improve chicken or turkey as well as other meat in the smoker.

Today we're doing 40-pounds of Boston Butt. Bone-in pork shoulder. We're in hour 14 now, so, I'm about to check the internal temp and see how far away I am :).

North Carolina pulled pork. It's the best thing on earth.

Chicken is awesome if done right. In a stir fried rice if you throw the chicken in at the last minute/after smoking it retains all the smoke flavor and makes the dish taste great. Makes good bbq too but I'll never argue with Carolina BBQ..
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Chicken is awesome if done right. In a stir fried rice if you throw the chicken in at the last minute/after smoking it retains all the smoke flavor and makes the dish taste great. Makes good bbq too but I'll never argue with Carolina BBQ..

I love smoked chicken, no doubt. I just mean it's harder to really improve chicken like you can other meat. Chicken tastes pretty good so many ways you can prepare it. Pork, especially the bad stuff you make pulled pork out of, can really only be had one way :). The cheapest cut of meat comes out like gold if you cook it right. Chicken is just good pretty much however you do it if you do it right.

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Art -- what is your bbq sauce recipe, by the way?? I'm looking for a good one. My ex-girlfriend's father used a 50/50 mix of white vinegar and yellow mustard, mixed with salt and pepper. Besides the color being off, it was pretty damn good for being so basic.

Anway, thanks in advance for the recipe!! :)

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Art -- what is your bbq sauce recipe, by the way?? I'm looking for a good one. My ex-girlfriend's father used a 50/50 mix of white vinegar and yellow mustard, mixed with salt and pepper. Besides the color being off, it was pretty damn good for being so basic.

Anway, thanks in advance for the recipe!! :)

Mustard based sauces are South Carolina style. I don't like them as much, but, I have a recipe I've used people rave about that is onions, white vinegar and yellow mustard with a little added boost. I'm partial to North Carolina style.

Cider vinegar, ketchup, brown sugar and hot pepper flakes. It's not an exact science. I like mine sweeter, so use more sugar than some might. It's a quick, easy, room temperature sauce. Whisk it up, top it on the pork. And if you do, you MUST use cole slaw ON the top as something to equalize the vinegar.

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