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PostPosted: Sun Oct 12, 2014 2:46 pm 
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90 minutes in and smelling very very good.

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PostPosted: Mon Oct 13, 2014 7:58 am 
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Darkside wrote:
90 minutes in and smelling very very good.

You are not doing it right, we needed pictures.

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PostPosted: Mon Oct 13, 2014 8:31 am 
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Bagels wrote:
anyone done lamb before ? leg of lamb was on sale so i picked one up, gonna throw it in the smoker this weekend......read the Virtual Weber Bullet site topic on it....basically says to marinate it in fresh rosemary, honey, dijon mustard, lemon zest and garlic then smoke for ~3hrs @ 225


Bagels, how did this turn out for you?

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PostPosted: Mon Oct 13, 2014 8:45 am 
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T-Bone wrote:
Bagels wrote:
anyone done lamb before ? leg of lamb was on sale so i picked one up, gonna throw it in the smoker this weekend......read the Virtual Weber Bullet site topic on it....basically says to marinate it in fresh rosemary, honey, dijon mustard, lemon zest and garlic then smoke for ~3hrs @ 225


Bagels, how did this turn out for you?


i didn't make it.....i made some burgers & bacon sausage on Saturday for dinner and had leftovers, so i ate that yesterday so as not to waste it
im gonna put the marinade on tonight and cook it tomorrow night , will report back.


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PostPosted: Sat Sep 05, 2015 8:50 pm 
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Very nice pics Dr Ken

I will be doing a 14lb brisket tonight starting about 2am. I've been smoking my ass off this summer, really trying to perfect my brisket.I've done a shit load of pulled pork and my fair share of ribs this summer with great results. Nothing like firing up that smoker and watching the sunrise.

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PostPosted: Sun Sep 06, 2015 12:26 am 
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Free Ajent wrote:
I've been smoking my ass off this summer.

No. Way. :o

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PostPosted: Sun Sep 06, 2015 2:14 am 
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spanky wrote:
Free Ajent wrote:
I've been smoking my ass off this summer.

No. Way. :o

Obviously smoked herbs and meats go hand in hand. :afro:

I ended up saying fuck it and started it at 11pm so i dont have to feel rushed. Always feel better when your not up against the clock;im a little over 3 hours in and running at a steady temp of 230deg. Im using a mix of cherry and apple wood with some stubbs charcoal,it burns really steady.

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PostPosted: Sun Sep 06, 2015 11:39 am 
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Brisket will be pulled off the smoker shortly and wrapped as im almost to 185° internal. I just put on the bacon wrapped jalepeno poppers and 2#'s of candy bacon on the smoker. I Will be preparing my jalepeno cheddar cheese cornbread shortly. I have pics but dont have the time at the moment to post them,will try to get to them later if I'm not passed out.

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PostPosted: Sun Sep 06, 2015 1:46 pm 
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Nice.

Looking forward to the pics and my invitation.

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PostPosted: Mon Sep 07, 2015 9:17 pm 
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Sunday I helped cook a 69 lb. whole hog. First time for me. Used a "La Caja China" to cook it. A steel lined box with the fire on top.
I was not in charge just enlisted as a consultant and cheap labor. Everybody who ate loved it, but I thought it could be more tender.
Probably needed about 2 more hours of cooking. People love the theater of cooking the whole pig. For a crowd, give me shoulders
every time. The other thing is with this box you get no smoke on the meat.

Last weekend I competed in the KCBS BBQ competition in Kenosha. We finished in the bottom half, but we had fun. Tomorrows lunch
is the last of the pulled pork from that weekend.

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PostPosted: Mon Sep 07, 2015 10:16 pm 
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I'm doing about 25 lbs of pork shoulder a couple Wednesdays from now.

Stay tuned.

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PostPosted: Mon Sep 07, 2015 10:17 pm 
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Dr. Kenneth Noisewater wrote:
I'm doing about 25 lbs of pork shoulder a couple Wednesdays from now.

Stay tuned.


Thanks for the 2 weeks advanced notice!

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Last edited by Scorehead on Mon Sep 07, 2015 10:18 pm, edited 1 time in total.

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PostPosted: Mon Sep 07, 2015 10:18 pm 
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On a Wednesday?
Your kids must have the BEST cold lunches at school.

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PostPosted: Mon Sep 07, 2015 10:20 pm 
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spanky wrote:
On a Wednesday?
Your kids must have the BEST cold lunches at school.


It's for the school.

I'm not real bright. But I do enjoy an all-night smoke.

They have to like it because it's free.

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PostPosted: Mon Sep 07, 2015 10:32 pm 
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Scorehead wrote:
Dr. Kenneth Noisewater wrote:
I'm doing about 25 lbs of pork shoulder a couple Wednesdays from now.

Stay tuned.


Thanks for the 2 weeks advanced notice!


Don't say you weren't prepared.

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PostPosted: Tue Sep 22, 2015 10:56 am 
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Firing up the smoker tonight for about 34 lbs of pork shoulder.

All-night smoke and I can't drink anything. That takes a bit of the fun out of things. Still pretty fired up about it though.

Going to use some new lumber. I have some full stick hickory logs and going to mix that with some cherry and apple wood to reinforce a pineapple/apple juice based injection.

Anybody that wants my drowsy thoughts on curling, corn shelling, canned vegetables, or any other pressing current events at 3am, be prepared.

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PostPosted: Tue Sep 22, 2015 11:06 am 
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Dr. Kenneth Noisewater wrote:
Firing up the smoker tonight for about 34 lbs of pork shoulder.

All-night smoke and I can't drink anything. That takes a bit of the fun out of things. Still pretty fired up about it though.

Going to use some new lumber. I have some full stick hickory logs and going to mix that with some cherry and apple wood to reinforce a pineapple/apple juice based injection.

Anybody that wants my drowsy thoughts on curling, corn shelling, canned vegetables, or any other pressing current events at 3am, be prepared.

Holy hell, what the hell are you cooking all of that for and will you be up all night?

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PostPosted: Tue Sep 22, 2015 11:10 am 
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34 pounds of pork shoulder? Wow!

What kind of smoker are you using for that? How big is it?

I love using a combination of hickory and apple for pork. I haven't noticed that cherry imparts much of a flavor.

Keep us posted on your progress. Good luck!

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PostPosted: Tue Sep 22, 2015 11:15 am 
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Tall Midget wrote:
34 pounds of pork shoulder? Wow!

What kind of smoker are you using for that? How big is it?

I love using a combination of hickory and apple for pork. I haven't noticed that cherry imparts much of a flavor.

Keep us posted on your progress. Good luck!


Never used cherry before, usually just do apple and hickory but I thought I'd give it a shot. Don't have much cherry anyway.

I'm helping cater a party tomorrow for about 75+ people. I did about 20 lbs. last year (in this thread) and it went pretty well.

I have a modified Oklahoma Joe that I bought last year. I added some ceramic baffling to distribute the airflow and added a custom metal plate between the firebox and the cook chamber to get the air lower so it isn't directly getting up to grill level. I've been very happy with it.

Probably wouldn't be able to get much more on it than this but that's not a problem. I'll try to do some updates through the night. That usually helps me stay awake.

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PostPosted: Tue Sep 22, 2015 11:16 am 
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Dr. Kenneth Noisewater wrote:
Tall Midget wrote:
34 pounds of pork shoulder? Wow!

What kind of smoker are you using for that? How big is it?

I love using a combination of hickory and apple for pork. I haven't noticed that cherry imparts much of a flavor.

Keep us posted on your progress. Good luck!


Never used cherry before, usually just do apple and hickory but I thought I'd give it a shot. Don't have much cherry anyway.

I'm helping cater a party tomorrow for about 75+ people. I did about 20 lbs. last year (in this thread) and it went pretty well.

I have a modified Oklahoma Joe that I bought last year. I added some ceramic baffling to distribute the airflow and added a custom metal plate between the firebox and the cook chamber to get the air lower so it isn't directly getting up to grill level. I've been very happy with it.

Probably wouldn't be able to get much more on it than this but that's not a problem. I'll try to do some updates through the night. That usually helps me stay awake.

*LIKE*

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PostPosted: Tue Sep 22, 2015 11:18 am 
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Hawg Ass wrote:
Holy hell, what the hell are you cooking all of that for and will you be up all night?


On my old crappy smoker, I had to stay up all night because the temps fluctuated so much.

This new one, I've been able to just set it up and check it at the top of each hour and usually get 35-45 minutes of sleep each hour and just add some wood at the top of the hour.

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PostPosted: Tue Sep 22, 2015 11:26 am 
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Dr. Kenneth Noisewater wrote:
Hawg Ass wrote:
Holy hell, what the hell are you cooking all of that for and will you be up all night?


On my old crappy smoker, I had to stay up all night because the temps fluctuated so much.

This new one, I've been able to just set it up and check it at the top of each hour and usually get 35-45 minutes of sleep each hour and just add some wood at the top of the hour.

I want a smoker really bad, I just don't think I have the room to store it at my condo.

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PostPosted: Tue Sep 22, 2015 11:48 am 
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Hawg Ass wrote:
Dr. Kenneth Noisewater wrote:
Hawg Ass wrote:
Holy hell, what the hell are you cooking all of that for and will you be up all night?


On my old crappy smoker, I had to stay up all night because the temps fluctuated so much.

This new one, I've been able to just set it up and check it at the top of each hour and usually get 35-45 minutes of sleep each hour and just add some wood at the top of the hour.

I want a smoker really bad, I just don't think I have the room to store it at my condo.


Your son thought it would be a good idea if I remember correctly.

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PostPosted: Tue Sep 22, 2015 11:50 am 
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T-Bone wrote:
Hawg Ass wrote:
Dr. Kenneth Noisewater wrote:
Hawg Ass wrote:
Holy hell, what the hell are you cooking all of that for and will you be up all night?


On my old crappy smoker, I had to stay up all night because the temps fluctuated so much.

This new one, I've been able to just set it up and check it at the top of each hour and usually get 35-45 minutes of sleep each hour and just add some wood at the top of the hour.

I want a smoker really bad, I just don't think I have the room to store it at my condo.


Your son thought it would be a good idea if I remember correctly.

I am sure he does :lol: .

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PostPosted: Tue Sep 22, 2015 2:20 pm 
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Dr. Kenneth Noisewater wrote:
usually get 35-45 minutes of sleep each hour and just add some wood at the top of the hour.


That's how I like my nights to go as well.


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PostPosted: Tue Sep 22, 2015 2:21 pm 
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Spaulding wrote:
Dr. Kenneth Noisewater wrote:
usually get 35-45 minutes of sleep each hour and just add some wood at the top of the hour.


That's how I like my nights to go as well.

:lol:

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PostPosted: Tue Sep 22, 2015 2:23 pm 
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Spaulding wrote:
Dr. Kenneth Noisewater wrote:
usually get 35-45 minutes of sleep each hour and just add some wood at the top of the hour.


That's how I like my nights to go as well.


Solo road trip, huh?

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PostPosted: Tue Sep 22, 2015 2:36 pm 
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I'm staying home. I'm a homebody. :P

I think some in my group have not found What to do next and are trying to figure it out. This is one way and I get the need. Some people are on board and doing it, some are worrying about the ones doing it,etc. lots of different opinions and just wondered what you guys' ones would be.


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PostPosted: Tue Sep 22, 2015 3:09 pm 
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Spaulding wrote:
I'm staying home. I'm a homebody. :P

I think some in my group have not found What to do next.

Drink more.
Get some tattoos.
Get really, really freaky.
Take a nap.

What else is there?

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PostPosted: Tue Sep 22, 2015 10:13 pm 
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