"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 04-10-2011, 10:55 AM   #41
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
Quote:
Originally Posted by BigAL View Post
Rock, I suggest getting a pellet smoker. They are just so easy, with a digital therm. They are like an oven, with smoke. Down side is cost, they can be a bit pricey for sure.

I heat up the smoker, set the temp I want, fill the hopper full of pellets, throw the meat on and I can be gone for 2-3hrs, have even gone 4hrs.
Yes. I have checked them out and they are very nice. Not a common item around these parts. Neither are the pellets.
__________________

__________________
Rocklobster is offline   Reply With Quote
Old 04-10-2011, 12:52 PM   #42
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,641
Quote:
Originally Posted by Uncle Bob View Post
Mankind has been cooking meat over the dry heat of wood fires (coals) for about a million years or so with great success...Generally growing taller, getting stronger and smarter as a result. ~~ For hundreds, if not thousands of years the mysteries of the ancient art were passed down from mouth to ear...from father to son, from mother to daughter. ~~ It’s not been but in the last 40-50 or so years that he began to screw things up...He (Mankind) got lazy, He got sucked onto the “fast food” mentality. He wanted BBQ and he wanted it NOW. He did not want to spend the requisite time to learn the art, much less invest in the requisite time to master it...So he began to look for, and take short cuts. With the help of likeminded uninformed individuals of the “fast food” culture he began his journey into the dark abyss of misunderstanding, misinformation, and misfortune. Corporate America was more than willing to aided him in his quest ~~ The knowledge which had been passed down through the generations began to fade in man’s consciences ~~~ Today a whole generation is all but lost, and another is well on it’s way ~~ At no other time in history has a roll of aluminum foil, a pound of brown sugar, a quart of apple juice, a jar of mustard, two old towels, and a 48 qt, Igloo cooler been required to cook a pork butt ~~ Horace Greeley said “Go west young man, Go west. ~~~ I say, “Look behind you young man...Look behind you” ~~ There you will find enlightenment!
Using retained heat two days after firing the wood oven for pizza I often slow cook ribs or roasts in it. Bone dry heat, they come out great. And since I have no control over the oven temperature, time is my only variable. Ribs generally take anywhere from 3 to 6 hours using this ancient method.
__________________

__________________
roadfix is offline   Reply With Quote
Old 04-12-2011, 11:59 PM   #43
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by roadfix View Post
Using retained heat two days after firing the wood oven for pizza I often slow cook ribs or roasts in it. Bone dry heat, they come out great. And since I have no control over the oven temperature, time is my only variable. Ribs generally take anywhere from 3 to 6 hours using this ancient method.

Now yer just showing off...


Looks good.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 04-13-2011, 11:44 AM   #44
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,641
Quote:
Originally Posted by FrankZ View Post
Now yer just showing off...


Looks good.
Whatever works, and my wife says the same thing....but thanks anyway...
__________________
roadfix is offline   Reply With Quote
Old 05-15-2011, 05:05 PM   #45
Assistant Cook
 
Join Date: May 2011
Posts: 47
I have had problems in the past when cooking with gas...I find that it is a drier kind of heat than even wood. I don't have anything more than anecdotal experience to support this - but it has always been a bit more of a challenge for me. The pellet cookers *do* produce a finished product that retains more moisture for sure.
Perhaps in the interim - a pan of beer and seasonings in with your ribs for moisture/aromatics...
__________________
teesquare is offline   Reply With Quote
Old 05-15-2011, 05:09 PM   #46
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,306
Quote:
Originally Posted by roadfix View Post
Using retained heat two days after firing the wood oven for pizza I often slow cook ribs or roasts in it. Bone dry heat, they come out great. And since I have no control over the oven temperature, time is my only variable. Ribs generally take anywhere from 3 to 6 hours using this ancient method.
I missed this...those look awesome!

Will you come build me a pizza oven????
__________________
PrincessFiona60 is offline   Reply With Quote
Old 05-15-2011, 05:45 PM   #47
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Actually, gas fuel produces a moister environment due to the way it burns. I'm not sure if that could be noticed in a grill or smoker, but it is why home bakers prefer electric in their ovens. Or so I'm told. I don't do enough baking to know if I'm even doing it right, lol.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 05-15-2011, 06:17 PM   #48
Assistant Cook
 
Join Date: May 2011
Posts: 47
I know less than nothing about baking - but theis site will help remedy that I hope!
__________________

__________________
teesquare is offline   Reply With Quote
Reply

Tags
smoker

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:46 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.