[skinnycow]

Originally Posted by iBoost

Nice to see you're doing your job skinny

always have been

[Tondtar]

If you are into smoking meat, mesquite wood is a must. Even for BBQ's and steaks, putting some mesquite wood chips to the fire makes all the difference. Make sure you soak them in water for a few good hours before doing so. Remember, you want them to not burn immediately and make lots of smoke to give meat that unique taste and smell. Take from a guy who cooked tens of thousands of ribs, steaks and chicken in a single summer.

http://www.ehow.com/how_5638376_star...-wood-bbq.html

So, when will be the date for the official "OT BBQ Cook Off" at your place?

[skinnycow]

after 4 hours...

i had the vent open too wide and it increased the temperature, so the skin is all burnt, but it's delicious

[CollinsE90]

Jesus christ I would pulverize that food

[JayKay335i]

dry ice and mail me that shit

[MisterSkiMask]

Originally Posted by Tondtar

If you are into smoking meat, mesquite wood is a must. Even for BBQ's and steaks, putting some mesquite wood chips to the fire makes all the difference. Make sure you soak them in water for a few good hours before doing so.

I must disagree. Mesquite can easily overpower your food if you are smoking low and slow. If you are grilling then mesquite is good.

Mesquite is a big and powerful flavor, if you are smoking salmon, turkey or pork there are much better choices. Mesquite is great for something that can stand up to it, like briskit.

Soaking the chips is not necessary if you have a smoker box (cast iron box in which to place the chips) but it is a good idea if they will be exposed to direct heat.

For smoking fish my favorite wood is alder, very mild and does not overpower the fish.

Another of my go-to woods is apple, it is very good for pork or poultry. Hickory is another good wood, but like mesquite it can overpower your food.

With pork shoulder for example I have started with a more stout wood like hickory or mesquite for an hour or two, and then backed off to a more mild wood for the next several hours. I usually stop adding chips after 4 to 6 hours depending on what I am cooking.

[MisterSkiMask]

Originally Posted by skinnycow

after 4 hours...

i had the vent open too wide and it increased the temperature, so the skin is all burnt, but it's delicious

What temp are you smoking at?

[skinnycow]

Originally Posted by MisterSkiMask

What temp are you smoking at?

like 250

[MisterSkiMask]

Originally Posted by skinnycow

like 250

Thats about right, I'm surprised the skin burned like that.

I have found that my built in thermometer is not very accurate, I use an electronic thermometer to keep an eye on the temp.

[Tondtar]

Originally Posted by MisterSkiMask

I must disagree. Mesquite can easily overpower your food if you are smoking low and slow. If you are grilling then mesquite is good.

Mesquite is a big and powerful flavor, if you are smoking salmon, turkey or pork there are much better choices. Mesquite is great for something that can stand up to it, like briskit.

Soaking the chips is not necessary if you have a smoker box (cast iron box in which to place the chips) but it is a good idea if they will be exposed to direct heat.

For smoking fish my favorite wood is alder, very mild and does not overpower the fish.

Another of my go-to woods is apple, it is very good for pork or poultry. Hickory is another good wood, but like mesquite it can overpower your food.

With pork shoulder for example I have started with a more stout wood like hickory or mesquite for an hour or two, and then backed off to a more mild wood for the next several hours. I usually stop adding chips after 4 to 6 hours depending on what I am cooking.

Are you from the Deeeeeeeeeeeeeeeeeeeeeeeeeeeeep South?

[Blake]

Originally Posted by skinnycow

like 250

that should be the absolute max you should smoke anything. i prefer a lower temperature for longer. like the ribs, i would have done 225 for 5 hours for a full rack. that seems about perfect.

[Blake]

btw the crispy outside is perfect. smoke a big brisket and those 'burnt ends' are the delicacy. it's the most flavorful part of the meat.

[MisterSkiMask]

Originally Posted by Tondtar

Are you from the Deeeeeeeeeeeeeeeeeeeeeeeeeeeeep South?

Naah, but some say that I belong there....

[MisterSkiMask]

Originally Posted by Blake

that should be the absolute max you should smoke anything. i prefer a lower temperature for longer. like the ribs, i would have done 225 for 5 hours for a full rack. that seems about perfect.

Agreed, I always aim for 225, and start to panic at 250

[Blake]

as far as sauce is concerned, my personal favorite is head country. http://www.headcountry.com/ the dry rub is incredible as well.

[Tondtar]

Originally Posted by MisterSkiMask

Naah, but some say that I belong there....

Yep .....Go here now :

http://www.memphisinmay.org/bbq

[MisterSkiMask]

Originally Posted by Tondtar

Yep .....Go here now :

http://www.memphisinmay.org/bbq

[ErvGotti]

Originally Posted by skinnycow

BTW do you guys have any TIPS for smoking meats? Recipes? Types of meat to smoke? BBQ sauce?

Try beef short ribs marinate them over night in 3 cups soy sauce, 1/2 cup vinegar or apple cider, 1/2 cup brown sugar, 2 chopped up garlic cloves and 1 med onion, a couple of limes squeezed, and about a small palm full of whole peppercorns. You can add or subtrack to taste. Traditional island marinade. At 200-220f it should be cooked in about an hour and a half to two.

[JayKay335i]

I went to a BBQ festival in some small town outside of Kansas City when I was driving cross country. It was some serious the hills have eyes type shit. I thought I was going to wind up on a meat hook in somebodies basement.

[Blake]

Originally Posted by JayKay335i

I went to a BBQ festival in some small town outside of Kansas City when I was driving cross country. It was some serious the hills have eyes type shit. I thought I was going to wind up on a meat hook in somebodies basement.

were you the only black dude there? haha

[lopealle]

A woman that can smoke my meat,stay in the kitchen, and smoke my meat...I think i'm in love

[skinnycow]

Originally Posted by JayKay335i

I went to a BBQ festival in some small town outside of Kansas City when I was driving cross country. It was some serious the hills have eyes type shit. I thought I was going to wind up on a meat hook in somebodies basement.

I want to go to a BBQ festival! I always see it on the food channel and it looks like a lot of fun, they always have interesting foods on there.