My new hobby, and dare I say it, addiction.
The Smoker (hardwood charcoal is the fuel, apple wood for smoke this time):
5-pound Brisket is the result (6-hours at 225F):
Left over Brisket, in a Chili of course, this is Texas:
I moved up and got an electric smoker this spring, set the temp and timer then go about doing the yard work and/or watching my NASCAR while it smokes. Every once in a while just add some more wood chips. I did a Boston butt roast last week but I enjoy the ribs or whole chicken more.
I've got the big egg knockoff for smoking. Pork butts and shoulders for me, we do live near the largest pig production area in the world.
Though I have to say cooking a nice thick steak off the heat for about an hour or so is the best.
YES - it can be done. Sear it then bake it at low temps. Gracious that's good!
Regards, Charles Shade
CSHADEDESIGN | AUTOCAD LT | LT-KB | DYNAMIC BLOCKS
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This is what I use. Gas on one side, charcoal on the other. I can do some smoking on the right, with a rotisserie attachment. It's not the same as low and slow in a smoker, but I've had pretty satisfactory results with it on pork loin, turkey breast, chicken.... have yet to do a brisket.
Chris Benner
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I hope to never have to live w/o a toaster oven again. As the only person in my household it gets used probably more than any other appliance I own. (I don't care for microwaved leftovers.)
Doesn't really cut the mustard for baking things like cream cheese danish, either.
I saw the thread title and thought someone was putting a rasher of bacon in a rollup
Howard Walker
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@hwalker wrote:I saw the thread title and thought someone was putting a rasher of bacon in a rollup
Sounds like a good plan to me! 🙂
This past weekend I also smoked my first Pastrami: Montreal Style (skips the boiling process that make Corned Beef first). Delicious warm and even better the next day cold.
Oh.... that looks good.
Chris Benner
Inventor Tube & Pipe, Vault Professional
Cad Tips Tricks & Workarounds | Twitter | LinkedIn
Autodesk University Classes:
Going With The Flow with Inventor Tube and Pipe | Increasing The Volume with Inventor Tube and Pipe | Power of the Autodesk Community | Getting to Know You | Inventor Styles & Standards |Managing Properties with Vault Professional | Vault Configuration | Vault - What is it & Why Do I Need It? | A Little Less Talk - Tube & Pipe Demo | Change Orders & Revisions - Vault, Inventor & AutoCAD | Authoring & Publishing Custom Content
Planning a pork loin on the rotisserie this weekend, prolly use my Jack Daniel's smoking chips. My wife asked what I wanted for Father's Day dinner... smoked pork!
Chris Benner
Inventor Tube & Pipe, Vault Professional
Cad Tips Tricks & Workarounds | Twitter | LinkedIn
Autodesk University Classes:
Going With The Flow with Inventor Tube and Pipe | Increasing The Volume with Inventor Tube and Pipe | Power of the Autodesk Community | Getting to Know You | Inventor Styles & Standards |Managing Properties with Vault Professional | Vault Configuration | Vault - What is it & Why Do I Need It? | A Little Less Talk - Tube & Pipe Demo | Change Orders & Revisions - Vault, Inventor & AutoCAD | Authoring & Publishing Custom Content
Smoking Meat, grilled cheese sandwiches, breakfast tacos... All this topics make me think you are the realy tasty food devotees! And I am totaly in sympathy with it... but this mouthwatering pictures make me dreaming about dinner! 🙂
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