Smoking Pork

[MobCounty]

Heh, how sick am I? I'm on the stupid fat smash, so I decided to just look through my food pictures for some relaxation.

Then I realized, since we have a food themes going, I figure one of my personal hobbies might be appreciated amongst you guys.

Here is a Q-view of a 7lb pork butt being smoked and turned into pulled pork. I love smoking, and I'm considered to be pretty good at it in our area. If I can find them I'll post a Q-view of a smoker filled with 50 lbs. of pork and tri-tip.

If I ever get out to the show, I'll have to arrange to get some smoking done for you guys.




http://i45.photobucket.com/albums/f87/MobCounty/pork_01.jpg
Here's the smoker.


http://i45.photobucket.com/albums/f87/MobCounty/pork_02.jpg
Here is one of the local's appreciating the smell of fine cuts of pork.

http://i45.photobucket.com/albums/f87/MobCounty/pork_04.jpg
Here is mid smoke, with a bath of apple cider vinegar and beer keeping the temp nice and even.


http://i45.photobucket.com/albums/f87/MobCounty/pork_05.jpg
The pork before it is wrapped in foil, just before the final stages of cooking.


http://i45.photobucket.com/albums/f87/MobCounty/pork_06.jpg
Ready to come off the smoker 12 hours later...

http://i45.photobucket.com/albums/f87/MobCounty/pork_07.jpg
A fine cut of meat still very moist

http://i45.photobucket.com/albums/f87/MobCounty/pork_08.jpg
Close examination shows the meat pulling from the bone, a good sign.

http://i45.photobucket.com/albums/f87/MobCounty/pork_09.jpg
A closeup of the smoke ring. The bright pink edge means the smoke took well.

http://i45.photobucket.com/albums/f87/MobCounty/pork_10.jpg
Ahhh, fall off the bone.. The meat was the perfect tenderness for pulled pork sandwiches.
After adding a bit of hog wash, (sweet spicy cider) the pork was ready to go...


sigh.. Pork, I miss you.. I promise to come and visit as soon as my diet is over.


MC

[A.J.]

http://andy.mm2c.com/vortex/homer_drooling.jpg

[jonyrotn]

That's looks smokin'!!!
You're the second person to mention fat smash, is that a new diet?

[Devo37]

Smoking Pork

is that some sort of gay slang?

[King Hippos Bandaid]

nowhere near as good as my plain grilled chicken breast

it had char grills stamped on it

[Chip196]

I recently decided to begin researching Smokers. Any advice for a novice? Any sites or books that you can reccomend?

[MobCounty]

I recently decided to begin researching Smokers. Any advice for a novice? Any sites or books that you can reccomend?

Absolutely,
The best bang for your buck is the propane Greater Outdoor smoker. Here is the wide body one http://www.walmart.com/catalog/product.do?product_id=3342508 . There is a smaller one, for $99.

Propane is the way to go. The key to real smoking is keeping the temp correct and consistant. Wood and charcoal is very hard to work with.

[underdog]

http://andy.mm2c.com/vortex/homer_drooling.jpg

What he said.

[hurlmon]

Propane is the way to go. The key to real smoking is keeping the temp correct and consistant. Wood and charcoal is very hard to work with.

Mobcounty, I do some smoking as well. Started really getting into it in the last few years. Unfortunatly I have to disargee with the propane route, it's wood and charcoal for me. Once you learn your smoker and fuel, It's really quite easy, not as set it and forget it as propane and I'm just using a cheap Brinkmans Gourmet water smoker with a few mods. Besides, I need something to do while drinking and waiting for the meat to come up to temp.

So far my best/favorite of my own is my pulled beef,with my pulled pork coming in second. I just can't get any consistency with my ribs.

Have you heard of ATB's? (Atomic Buffalo Turds) They're an appetizer.


Are you a member of KCBS? I recently started judging at KCBS events, now those are great ways to volunteer your time. You show up and get fed great BBQ. I have 4 planned so far for this summer.

[Midkiff]

When I saw this thread title, I thought it was about cop killers.

http://images.amazon.com/images/P/B000002MHE.01.LZZZZZZZ.jpg

[Dougie Brootal]

dude i cant wait for you to smoke my pork mobbie!

[LordJezo]

http://andy.mm2c.com/vortex/homer_drooling.jpg

That is pretty much the exact face I was making as I was looking at his pics.

So, RF.net meet up at Mob Country's house for some smoked pork?

[ONYONN]

I was thinking about getting this one. It looks more like a set it and forget model. http://www.cabelas.com/cabelas/en/templates/product/standard-item.jsp;jsessionid=2CQ50QWUDL3FZLAQBBKCCOVMCAEFKI WE?id=0004365514812a&navCount=10&podId=0004365&parentId=cat20120&masterpathid=&navAction=push&cmCat=MainCatcat602009-cat20120&catalogCode=IJ&rid=&parentType=index&indexId=cat20120&hasJS=true&_requestid=1498

[Melissa the Accountant]

I recently decided to begin researching Smokers. Any advice for a novice? Any sites or books that you can reccomend?

http://www.traegergrills.com/grills/lil_tex.cfm

We just got this one at Christmastime from Cabela's and we have been really happy with it. We have a covered area outside, so we keep it out there when it's not being used, and it is electric, so we plug it into an exterior outlet and move it to the patio when we're smoking. It takes pellets, too, which is fairly easy and convenient. If you want to be truly authentic you're technically supposed to go with real fire and wood and so on. But when you're a complete beginner, that's a little intimidating. So that said, we have had very good results with our Traeger. I can't complain. Is our smoked tenderloin as good as some of the joints here around Kansas City? Obviously not. Can I live with that gap, since I normally wouldn't have time to do it the "real" way? Yeah.

If you want a good starter smoker, I highly recommend this one. It's a decent size for a family, and doesn't completely destroy your budget, although it's obviously more expensive than a regular grill.

Oh, and if you have a way to get your hands on some Carolina Treet (http://www.carolinatreet.com/), it's terrific on pork.

[Chigworthy]

We have a similar indirect smoker that I feed with apple prunings from our apple trees. I use that to do dinners and what not. It's nice because you can use it as a smoker for the first part of cooking, then transfer coals to the main compartment to finish her off.

We were recently given one of those Little Indian electric cabinet smokers, which works out nice after a decent fishing trip, where we have a lot of smoking that needs to be done quickly and consistently. Unfortunately, we won't be needing to do that until 2009 or later. (http://www.nytimes.com/2008/04/11/us/11salmon.html?ref=us)

Also, for a real light smoke flavor on just about anything, you can throw some hardwood chips right on the coals of a kettle-style barbecue towards the end of grilling, and cover for a bit.

My ultimate goal is to figure out cold-smoking, if there is ever a salmon season again.

[BoondockSaint]

I had this Char-Griller (http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100342154&N=10000003+90116+500439) and it was very, very good and versatile. I gave it away when I moved but I'm going to get another one. I don't think it can be beat for the price.

http://www.homedepot.com/catalog/productImage/3c37b163-a057-4945-a738-fc506d2b933e_300.jpg

[Melissa the Accountant]

My ultimate goal is to figure out cold-smoking, if there is ever a salmon season again.

Oh, I want to do that too. For our grill, there is an attachment Traeger makes for cold smoking, but we haven't gotten it yet. I have been wanting to attempt making cheese at home, and it would be great to try smoking it.

I need to make smoked salmon again soon!

[MobCounty]

Mobcounty, I do some smoking as well. Started really getting into it in the last few years. Unfortunatly I have to disargee with the propane route, it's wood and charcoal for me. Once you learn your smoker and fuel, It's really quite easy, not as set it and forget it as propane and I'm just using a cheap Brinkmans Gourmet water smoker with a few mods. Besides, I need something to do while drinking and waiting for the meat to come up to temp.

So far my best/favorite of my own is my pulled beef,with my pulled pork coming in second. I just can't get any consistency with my ribs.

Have you heard of ATB's? (Atomic Buffalo Turds) They're an appetizer.


Are you a member of KCBS? I recently started judging at KCBS events, now those are great ways to volunteer your time. You show up and get fed great BBQ. I have 4 planned so far for this summer.

Hurlmon, your right. Propane is definately the step sister compared to natural fuel. A seasoned smoker with natural fuel will always beat propane ribs. However, I usually say it's a good way to start. Wood chips will get them most of the way, and noobs usually have tanks available. In my areas they might not have good natural fuel near by. I also find its easier for noobs to keep consistant temps for 12 hours at a time with propane. Especially when day turns to night and they never expected to be cooking for a few more hours. :thumbup:

I should look into joining KCBS, are there events in Ca.? I'd love to judge some day. :thumbup:

My personal best is Pulled Pork. I'm also working on a Santa Maria Tri-Tip that is pretty good.

I'll have to look at bufallo turds, never heard of them. I do have a pretty good baked bean dish though. My secret is adding 2lbs of sausage and 1lb of bacon per pan.

Are you on SMF?

MC,

[MobCounty]

More Q-view



Mob County beans:
http://i45.photobucket.com/albums/f87/MobCounty/100_0082.jpg
Sausage and Bacon ready to mix into the beans.



http://i45.photobucket.com/albums/f87/MobCounty/100_0094.jpg
The pans of beans after the smoke.



http://i45.photobucket.com/albums/f87/MobCounty/100_0092.jpg
Pork as well as beans on the smoker.



http://i45.photobucket.com/albums/f87/MobCounty/100_0096.jpg
Tri-Tip and Pork on smoke.



http://i45.photobucket.com/albums/f87/MobCounty/100_0102.jpg
Pork butt just before pulling.



http://i45.photobucket.com/albums/f87/MobCounty/100_0104.jpg
A finished pan of pulled pork.


Damn, I am hungry now...


MC

[Death Metal Moe]

This is the best porn I've ever seen.

[sr71blackbird]

Holy crap Mob! That looks awesome! You ever hear of the Big Green Egg?

http://www.coolbusinessideas.com/images/big-green-egg.jpg

[MobCounty]

Holy crap Mob! That looks awesome! You ever hear of the Big Green Egg?

http://www.coolbusinessideas.com/images/big-green-egg.jpg

Nice BB, one of my buddies loves them and has several, I hear they are very good at holding heat and making some very tender meat. I also hear that they don't need a lot of fuel. I'm still waiting to run across a deal on one to try it out. I guess, the good ones are not cheap.

I look forward to the day I get some chicken off it.

[Melissa the Accountant]

Holy crap Mob! That looks awesome! You ever hear of the Big Green Egg?

For a second before the image loaded, I was sitting here thinking, "Green Eggs? And Ham? Or what?"

Then I realized what you were talking about. They sell those at the barbecue supply store here in town that we like to go to. They are supposed to be really nice, although they're a bit expensive if I recall correctly.

[Chigworthy]

I think it's based off an Middle Eastern or Indian (kind of like a tandoor) design. Before that green thing came out, people were making those types by hand out of ceramic and other stuff I seem to remember. There may be plans available for building your own.

[MobCounty]

I'm also a master of the griddle. I think griddle cooking is becoming a lost art.
http://i45.photobucket.com/albums/f87/MobCounty/100_0081.jpg
I've cooked everything on my griddle while camping, even a birthday cake. This pic makes me think of Hippo for some reason.




http://i45.photobucket.com/albums/f87/MobCounty/100_0083.jpg
Here is a pic of 'backyard kitchen stadium'. I love the Vermont Castings BBQ. It holds heat and temp very well and it's built like a rock. From this setup I cooked pulled pork, baked smoked beans and Santa Maria Tri-tip for 75 peeps. ... and it only took me 12 beers and it only took me 16 hours to do it.:drunk:

Oh and my backyard does not usually look that shitty.. it was the dead of winter out here.

[hurlmon]

Hurlmon, your right. Propane is definately the step sister compared to natural fuel. A seasoned smoker with natural fuel will always beat propane ribs. However, I usually say it's a good way to start. Wood chips will get them most of the way, and noobs usually have tanks available. In my areas they might not have good natural fuel near by. I also find its easier for noobs to keep consistant temps for 12 hours at a time with propane. Especially when day turns to night and they never expected to be cooking for a few more hours. ,

I use hardwood lump charcoal and wood chunks. Most hardware stores and anyplace with grills usually have them.

I also think fire management is part of the cooking experience. I finally can get a consistant 230-240 degrees for about 4-5 hours out of one chimney of charcoal now. Took a good amount of cooks to get it down and I'm looking for better, amount of charcaol and vent adjustments. But the practice was delicious and I probably won't do much better due to the limitations of my cheap smoker.

I should look into joining KCBS, are there events in Ca.? I'd love to judge some day. ,

They do have events in CA check out their website and see if any are local, at least to go eat. http://www.kcbs.us/ Judging is great, you get a fun day at a festival and get fed great BBQ. Down side is you have to wait till your done judging for your first beer.


I'll have to look at bufallo turds, never heard of them. ,

Here's a link to the recipe. They're great. Atomic Buffalo Turds (http://www.thesmokering.com/forum/viewtopic.php?t=6253&highlight=atomic+buffalo) if you look around these forums you'll see people have tried all diiferent types of meat in them. I prefer a nice breakfast sausage in there. Smoked chicken aslo works nice.

One thing I have yet to try but sounds good is a fattie. A package of jimmy Dean ground sausage flattened out. add a layer of filling, say some cheese, peppers and a another meat. Then you roll it up like a yodel and smoke it till about 160-170 internal. Slice up and serve

And the forums on this site (http://www.thesmokering.com/forum/index.php) are great for ideas and BBQ info and some fantastic food porn.


What's SMF?
Oh and nice set up. Love the griddle.

[Thebazile78]

I think it's based off an Middle Eastern or Indian (kind of like a tandoor) design. Before that green thing came out, people were making those types by hand out of ceramic and other stuff I seem to remember. There may be plans available for building your own.

Like this (http://www.twothirds.org/2005/09/26/smoking-pot-a-cheap-terracotta-flower-pot-smoker-ala-alton-brown/)?

[MobCounty]

man, ABT's look amazing.. I'm on it.

I dunno if everyone gets the same, but on the board side adds, shopzilla has been showing smokers since we started this thread. Thats kinda cool.

[hurlmon]

man, ABT's look amazing.. I'm on it.

I dunno if everyone gets the same, but on the board side adds, shopzilla has been showing smokers since we started this thread. Thats kinda cool.

Make extra abt's they always go fast.

I get the smoker ads too.

[MobCounty]

Since we are talking about beef lately, here is some tri-tip on the smoker
http://i45.photobucket.com/albums/f87/MobCounty/100_0097.jpg

I usually hate Santa Maria tri-tip. I live pretty close to SM, and it's always rare in the center and tough on the ends.. err and salty.. They suck at cooking it.

However, I on the other hand have has some decent results after I applied a tad of smoke.

http://i45.photobucket.com/albums/f87/MobCounty/100_0099.jpg
Here she is just before an hour of rest while wrapped.



http://i45.photobucket.com/albums/f87/MobCounty/100_0101.jpg
Here is the final meaty goodness. Ahhh, smoke ring...
Sooo tasty.. now I'm hungry again.

[hurlmon]

Nice!

[Jughead]

Are you feeding a Mob or.....Oh wait never mind..:tongue:.It does look great I just have a H20 smoker...

[Hottub]

When I was growing up, my neighborhood was so tough...

We smoked pork!:smoke:


Mobby your stuff looks absolutely delicious! I'll definitely have to look into it.

[Chip196]

Mob ... your stuff looks amazing, makes me can't wait for my birthday!!! I've been doing research and will be getting a smoker (yet to be determined) at the end of the month for my birthday. I look forward to adding pics to this thread. Thanks again for the tips.

[hurlmon]

Mob ... your stuff looks amazing, makes me can't wait for my birthday!!! I've been doing research and will be getting a smoker (yet to be determined) at the end of the month for my birthday. I look forward to adding pics to this thread. Thanks again for the tips.

Just wondering what smokers your looking into?

Gas or wood?

[ONYONN]

Mob what do you think about this unit? I think it might be a little messy too clean up but for $300. I don't think you can beat it. Checked out the lil tex that ran about $600.looks easy too clean but is it worth the extra $$. http://www.grillsdirect.com/barbecue-smokers/charcoal-smokers/originalbradleysmoker.cfm

[MobCounty]

Mob what do you think about this unit? I think it might be a little messy too clean up but for $300. I don't think you can beat it. Checked out the lil tex that ran about $600.looks easy too clean but is it worth the extra $$. http://www.grillsdirect.com/barbecue-smokers/charcoal-smokers/originalbradleysmoker.cfm

A lot of people love those Bradleys. You just load the pucks and your good to go. The only down side for me, was that they are electric, and I'm often camping when I am smoking. I think costco carries Bradleys.

This is the small version of mine, http://www.walmart.com/catalog/product.do?product_id=3342513 it only runs 99.00 but you gotta have your own tank. It will smoke like a champ and could easily feed 20 people in one smoke. It is however, pretty cheaply built, but at that price, I plan on replacing it after a couple years.

Here is another really popular one http://www.dickssportinggoods.com/product/index.jsp?productId=2817239 .

[biggestmexi]

Electric is the way to go. When u use propane it makes a moisture barrier around the smoke not letting it get in. plus temp cntl is rather easy depending on what you get.

check out Alton Browns smoking special he explains it all. and makes a e. smoker for less than $50