"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Gear: Grills, Smokers & Pits
Reply
 
Thread Tools Display Modes
 
Old 08-22-2006, 03:20 PM   #11
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
Quote:
Originally Posted by dashingdoxie
I am smoking in a cast iron made smoke with the stack and no firebox, just indirect heat with charcoal and soaked hickory. Doing pork spare ribs and boneless beef ribs. 1st time ever
Is there brand name on the smoker? Do you have any pics of it?
__________________

__________________
vagriller is offline   Reply With Quote
Old 08-24-2006, 02:03 PM   #12
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
My son in law asked me to find if anyone has any T & T recipes for a Big Green Egg smoker.....any and all appreciated...thanks
__________________

__________________
ella/TO is offline   Reply With Quote
Old 08-24-2006, 02:57 PM   #13
Assistant Cook
 
Join Date: Aug 2006
Posts: 5
I'm a newbie since yesterday

l smoked spare ribs and beef ribs and they turned out wonderful. Tomorrow going to smoke a 3 1/2 lb pork butt!!!!!!
__________________
dashingdoxie is offline   Reply With Quote
Old 08-24-2006, 03:41 PM   #14
Head Chef
 
goboenomo's Avatar
 
Join Date: Aug 2006
Location: Canada
Posts: 2,208
Send a message via AIM to goboenomo Send a message via MSN to goboenomo Send a message via Yahoo to goboenomo
how long does your smoker take to finish the ribs?

do all smokers use wood chips?
the one at my work uses chips and take 2.5 hours smoking time and then it's held for 30 mins im not sure if holding is any different
i think it means that the heat is off but the smoke is still going and heating the ribs

but i could be wrong
__________________
Zzyxk - Short baked goods slideshow! Homemade
Please check it out.
goboenomo is offline   Reply With Quote
Old 08-25-2006, 12:06 PM   #15
Head Chef
 
ronjohn55's Avatar
 
Join Date: Jul 2004
Posts: 2,080
When I cook them on the smoker here at the house they generally take from 4 to 6 hours. Of course, I use an approach that probably isn't practical for a business model - They're done when they're done.
Kind of hard to tell that to a paying customer who's showing up for lunch or dinner.

John
__________________

ronjohn55 is offline   Reply With Quote
Old 08-25-2006, 07:26 PM   #16
Head Chef
 
goboenomo's Avatar
 
Join Date: Aug 2006
Location: Canada
Posts: 2,208
Send a message via AIM to goboenomo Send a message via MSN to goboenomo Send a message via Yahoo to goboenomo
Quote:
Originally Posted by ronjohn55
When I cook them on the smoker here at the house they generally take from 4 to 6 hours. Of course, I use an approach that probably isn't practical for a business model - They're done when they're done.
Kind of hard to tell that to a paying customer who's showing up for lunch or dinner.

John
Yes, that makes sense.
I was just wondering if restaurants used different models that cooked them alot faster by using more heat, or different techniques.
__________________
Zzyxk - Short baked goods slideshow! Homemade
Please check it out.
goboenomo is offline   Reply With Quote
Old 08-26-2006, 11:07 AM   #17
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
rather than start another newbie thread on smokers/smoking, if it`s ok with all I`ll post a few of my questions in here too.

1) when you smoke something, can you eat it right away or do you then have to cook it?
2) can you use smoked chilis (not to dryness) in a fermentation to make chili sauce afterwards, like the old Tabasco type fermentation?
3) what do you neighbors say when you run a smoker for upwards of 8 hours?
mine would go Ballistic! :(

the only smoking experience I`ve had is the Hickory chips on a BBQ with a lid and with Salt (that I did indoors in the oven and stunk the whole house out for weeks).

as a Scientist, I realise the potential dangers of excess polycyclic aromatic hydrocarbons, but non the less I throw caution to the wind and would Also like to make my own Liquid Smoke, anyone ever tried this before?
curiosity is getting the better of me :)

EDIT: and I also did the tinfoil in a wok with rice, tea and brown sugar smoker indoors too (a Disaster!)
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 08-26-2006, 08:06 PM   #18
Head Chef
 
goboenomo's Avatar
 
Join Date: Aug 2006
Location: Canada
Posts: 2,208
Send a message via AIM to goboenomo Send a message via MSN to goboenomo Send a message via Yahoo to goboenomo
well
1) You can eat them right away. I know this because the managers at my restaurant taste them when they are done in the smoker, to make sure they are done. And also because the line cooks have taken them straight from the smoker and served them.

I dont know about 2.

3) The smoke mostly stays in the smokers itself. I don't see much coming out of it at all. When you open it, thats when you get alot! Don't keep your face too close... and take off your glasses so you can see.
__________________
Zzyxk - Short baked goods slideshow! Homemade
Please check it out.
goboenomo is offline   Reply With Quote
Old 08-26-2006, 09:08 PM   #19
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
When barbecueing, you have to accomplish several things:

1 Smoking to add that flavor to the meat
2 Cooking the meat to a safe temperature for consumption
3 Cooking the meat beyond safe to "pullable" or "falling off the bone" level.

For ribs. smoking and cooking can happen together. For larger pieces, such as a butt for pulled pork, you need a few hours of smoke and several more hours of cooking to accomplish #s 2 & 3.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-27-2006, 12:09 AM   #20
Head Chef
 
goboenomo's Avatar
 
Join Date: Aug 2006
Location: Canada
Posts: 2,208
Send a message via AIM to goboenomo Send a message via MSN to goboenomo Send a message via Yahoo to goboenomo
I'm not sure what my mom does exactly, but she puts the ribs in a big roast pot in the over for a few hours, maybe they are on some type of rack over water or something, im not sure, but when it's done she has my dad put it on the BBQ for a while.
__________________

__________________
Zzyxk - Short baked goods slideshow! Homemade
Please check it out.
goboenomo is offline   Reply With Quote
Reply

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 11:08 PM.


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