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Thread: Smoking Meat and Dry Rub

  1. #11

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    I've been wanting to build an offset one from an old air tank.


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  2. #12
    SUPPORTER matth_85's Avatar
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    I'll be starting Friday sometime. Come on out.

    And I like the charcoal based. I bought an infared stand up smoker and it just doesn't give the same texture or flavor. It's good for short runs like tenderloins and chickens. Great for steaks. But the offset smoker just does it for me. Kinda have to maintain them so it keeps you busy through the cook.

    On Memorial Day I started my butt at 12AM and woke up twice to add coals. It was done around 1pm iirc. It was money.
    Harvard

  3. #13

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    Im going to try ribs a little diff than I normally do. In a effort to really put some moisture and flavor in them. Im putting them in the crock pot a few hours on low with a variety of liquids for flavor and then to the smoker for a few hours with some natural lump charcoal and some Mr Stubbs chips.

  4. #14
    SUPPORTER matth_85's Avatar
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    Katherine's dad does his that way. I'm not a big fan. They aren't bad but aren't the same.
    Harvard

  5. #15
    SUPPORTER 97TJGUZZY's Avatar
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    Will it absorb any smoke that way? I have done them in the oven first then put them on the grill, but never the crock pot first. What about smoking them first then in the crockpot? I have also grilled them over high heat then steamed them in a pan for a few hours then threw them on the grill to tighten them back up.


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    --Brooks

  6. #16
    SUPPORTER matth_85's Avatar
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    ImageUploadedByTapatalk1435963457.119622.jpg
    Did some chicken quarters for a test run on the new unit today. Did very well. Ready to eat on one.
    Harvard

  7. #17

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    It was just gone be an experiment but after Matt made his comment I decided against it. But there are in the fridge marinating in some secret sauce I made up. I'll post a pic once they are done.

  8. #18
    SUPPORTER matth_85's Avatar
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    Your ribs are always killer. Would hate to see good meat wasted
    Harvard

  9. #19
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    ImageUploadedByTapatalk1436037980.242223.jpg

    Ribs were on point today. Happy 4th!
    --Brooks

  10. #20

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    We call that on fleek now old man.

    Happy 4th


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