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PostPosted: Wed Sep 23, 2015 7:09 pm 
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Finished product. Up to temp. Pulled very nicely.

Went over well.

Thanks for indulging me. Things get pretty boring around 3am on a Wednesday morning.


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PostPosted: Wed Sep 23, 2015 7:54 pm 
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Dr. Kenneth Noisewater wrote:
Spaulding wrote:
I'm filling out a tax form. Can my husband claim me as a dependant?


No.

You don't qualify as dependent if you vacation separately.



:lol: :lol:

Doc, replacing Craig Ferguson on the Late, late Show.

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PostPosted: Wed Sep 23, 2015 7:55 pm 
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Dr. Kenneth Noisewater wrote:
Tall Midget wrote:
Dr. Kenneth Noisewater wrote:
Went on around 9:30pm.

I'm a big fan already of the mini BBQ hickory logs.



Are the mini hickory logs widely available? Do you have any info about the product you used (brand, package description, etc)?

The pictures look terrific!

Thanks for sharing.


I used Western brand mini BBQ Hickory logs from Bass Pro Shops. Bass is where I get all the sticks.

The Hickory is a big bag.

http://www.basspro.com/Western-BBQ-MiniLogs/product/10230377/

So, for last night, I had about 10 hours on the smoker hovering in the 225-250 range. I went through about 1/2 a bag of the hickory and a bag each (smaller) of the Cherry and Apple.

I do like that the hickory is much easier to handle and much less messy than the lump charcoal, this stuff -

http://www.amazon.com/WESTERN-78182-Real-Wood-Charcoal/dp/B004LL9CJ4

However, while its easier to handle, it's probably designed for a larger firebox than mine as it will catch fire. Rather than a slow steady burn, it burns hot and fast. So, it requires a lot more attention to manage the spikes. There were some big time flames firing up at times.

That said, I plan to use the mini logs going forward. I think it's just a matter of learning how to deal with it. You get a lot more bang for your buck compared to the wood charcoal and I just hate that stuff as it tends to be dust all though the bottom of the bag. I might try to soak the hickory overnight next time to see if that tempers the flame ups.

Overall, though, a fun smoke.


I find that soaking the wood definitely controls the flare ups, I think it slowly burns and creates a nice smoke compared to throwing the chunks on that catch fire really fast. I haven't used the mini logs but will have to try them in the future.

The shoulders look really good though, good job Doc! I'm going to get around to posting the pics I have, I just have to get them off my phone and onto my PC. I'm currently using the Brinkmann Trailmaster, the steel is more heavy duty than the other off sets I've seen.
http://www.brinkmann.net/products/details.aspx?item=855-6305-S

I've got to add a tuning plate to it and drop the thermometer to grate level as the position it's at now is way too high, would also like to get something to raise the coals/wood closer to grate level, but I love this thing, no complaints.

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PostPosted: Thu Sep 24, 2015 9:00 am 
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How was it?


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PostPosted: Thu Sep 24, 2015 10:25 am 
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Spaulding wrote:
How was it?


It was great. Had some friends there ask seriously if I'd cater a party.

I got the general impression, though, that they all thought I was a crazy person. They probably weren't looking for detailed five minute answers to the question "How did you make it?"

In hindsight, also, I probably shouldn't have started swearing at the woman who asked what time I started it in the crock pot that morning.

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PostPosted: Thu Sep 24, 2015 10:33 am 
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Dr. Kenneth Noisewater wrote:

It was great. Had some friends there ask seriously if I'd cater a party.

I got the general impression, though, that they all thought I was a crazy person. They probably weren't looking for detailed five minute answers to the question "How did you make it?"

In hindsight, also, I probably shouldn't have started swearing at the woman who asked what time I started it in the crock pot that morning.


Cool. Did you tell them about us? :wink:


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PostPosted: Thu Sep 24, 2015 10:34 am 
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Dr. Kenneth Noisewater wrote:
Spaulding wrote:
How was it?


It was great. Had some friends there ask seriously if I'd cater a party.

I got the general impression, though, that they all thought I was a crazy person. They probably weren't looking for detailed five minute answers to the question "How did you make it?"

In hindsight, also, I probably shouldn't have started swearing at the woman who asked what time I started it in the crock pot that morning.


You should have just told her you couldn't use a crock pot because there was nowhere to plug it in.

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PostPosted: Thu Sep 24, 2015 10:38 am 
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Spaulding wrote:
Dr. Kenneth Noisewater wrote:

It was great. Had some friends there ask seriously if I'd cater a party.

I got the general impression, though, that they all thought I was a crazy person. They probably weren't looking for detailed five minute answers to the question "How did you make it?"

In hindsight, also, I probably shouldn't have started swearing at the woman who asked what time I started it in the crock pot that morning.


Cool. Did you tell them about us? :wink:


I did. I said I knew somebody about to do a Thelma & Louise with no Louise.

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PostPosted: Fri Sep 25, 2015 11:07 pm 
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How do you find the time for brisket with all this, too?
http://abc.go.com/shows/dr-ken


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PostPosted: Sat Sep 26, 2015 9:15 am 
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K Effective wrote:
How do you find the time for brisket with all this, too?
http://abc.go.com/shows/dr-ken


Dr. Ken has many irons in the fire. He also has a long line of salad dressings.

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PostPosted: Sat Sep 26, 2015 9:29 am 
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Chus wrote:
K Effective wrote:
How do you find the time for brisket with all this, too?
http://abc.go.com/shows/dr-ken


Dr. Ken has many irons in the fire. He also has a long line of salad dressings.

Image


I do use that low fat blue cheese. It's good.

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PostPosted: Sat Sep 26, 2015 9:43 am 
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Dr. Kenneth Noisewater wrote:
Chus wrote:
K Effective wrote:
How do you find the time for brisket with all this, too?
http://abc.go.com/shows/dr-ken


Dr. Ken has many irons in the fire. He also has a long line of salad dressings.

Image


I do use that low fat blue cheese. It's good.


I'm a fan.

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PostPosted: Sat Sep 26, 2015 2:23 pm 
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Ironically enough, Dr Ken bought his 3rd vacation home in Blandsville.

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PostPosted: Sat Sep 26, 2015 10:00 pm 
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Frank Coztansa wrote:
Ironically enough, Dr Ken bought his 3rd vacation home in Blandsville.

It's now been renamed, "Kensville"...

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PostPosted: Sun Sep 27, 2015 3:59 pm 
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Frank Coztansa wrote:
Ironically enough, Dr Ken bought his 3rd vacation home in Blandsville.


I think the second vacation home is in Hooterville.

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PostPosted: Sun Sep 27, 2015 6:08 pm 
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Chus wrote:
Frank Coztansa wrote:
Ironically enough, Dr Ken bought his 3rd vacation home in Blandsville.


I think the second vacation home is in Hooterville.

The welcome wagon...

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PostPosted: Sun Nov 15, 2015 11:22 am 
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Not smoking today but it would be a great day for it. It's really nice out.

But, I am about to pull out the first of 3 fried turkeys for the day. Three Floyd's are open!

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PostPosted: Sun Nov 15, 2015 11:41 am 
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PostPosted: Sun Nov 15, 2015 1:29 pm 
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Dr. Kenneth Noisewater wrote:
Not smoking today but it would be a great day for it. It's really nice out.

But, I am about to pull out the first of 3 fried turkeys for the day. Three Floyd's are open!


I'm smoking a Cohiba. Its a beautiful day.

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PostPosted: Sun Nov 15, 2015 1:32 pm 
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BBQ smoke chili in the pot. Wife is out for the day. Windows open.
Just me, Lily the Lab, beer, and football. 8)

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PostPosted: Sun Nov 15, 2015 2:55 pm 
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Dr. Kenneth Noisewater wrote:
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That looks delicious.. I've been watching a show Pitmaster or something and thinking bout trying to smoke.. Can you recommend a cheap but good one?

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PostPosted: Sun Nov 15, 2015 3:21 pm 
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convert an old fridge into a smoker.


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PostPosted: Mon Nov 16, 2015 8:02 am 
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Hussra wrote:
convert an old fridge into a smoker.


Can I use an old wine fridge that doesn't work?

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PostPosted: Wed Nov 18, 2015 10:30 pm 
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312player wrote:
Dr. Kenneth Noisewater wrote:
Image






That looks delicious.. I've been watching a show Pitmaster or something and thinking bout trying to smoke.. Can you recommend a cheap but good one?


I have a 22" Weber Smoky Mountain Cooker aka a bullet. There are 3 sizes: 14.5", 18.5" and 22". Prices go from $200 - $400. There are cheaper
smokers but most will disappoint. We use two 22" WSMs for BBQ competitions. Load it with charcoal and wood chunks and it will go for 8 hours.
We used to use a 7 ft Lang trailer smoker. Great cooker, but you had to feed it wood every 20 - 30 minutes. It's nice to get a little sleep during a
cook. There are other decent smokers. Just don't buy a cheap Brinkmann. A good catalog is firecraft.com.

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PostPosted: Wed Nov 18, 2015 10:31 pm 
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Woah.
Again, not often we hear from a 12x12. :shock:

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PostPosted: Wed Nov 18, 2015 11:22 pm 
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Thanx don ..I'm on it.

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PostPosted: Wed Nov 18, 2015 11:31 pm 
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I actually learned on a cheap Brinkmann. Got it right about this time of year on clearance at Home Depot for about $150.

It sucked. No question. But it required you to watch it because the metal was so thin and you needed to figure out the heat zones.

They suck for insulating the firebox. But, it really helps you to understand the kind of smoker you want - in an inexpensive way. And if you're willing to watch your cook, you can still make some great food.

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PostPosted: Thu Nov 19, 2015 8:14 am 
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Just looked at the Weber Smoky Mountain Cooker and you tube videos. Seems fool proof and quite nice.

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PostPosted: Thu Nov 19, 2015 8:23 am 
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pittmike wrote:
Just looked at the Weber Smoky Mountain Cooker and you tube videos. Seems fool proof and quite nice.


yea that's what I have and it is pretty nice
it is fairly fool proof...the only thing that took me a bit to get the hang of was how to regulate the vents to maintain a steady temp
When you're doing something that's only a few hours like chicken it's not too big of a deal but if you're doing a ~12 hour smoke on something like pulled pork or brisket it's a lot more important


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PostPosted: Thu Nov 19, 2015 7:21 pm 
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Dr. Kenneth Noisewater wrote:
I actually learned on a cheap Brinkmann. Got it right about this time of year on clearance at Home Depot for about $150.

It sucked. No question. But it required you to watch it because the metal was so thin and you needed to figure out the heat zones.

They suck for insulating the firebox. But, it really helps you to understand the kind of smoker you want - in an inexpensive way. And if you're willing to watch your cook, you can still make some great food.


My 1st smoker was a little vertical Brinkmann. Shelves were so small you had to cut the slabs of ribs in half. The biggest problem was the little pan
for the fire. Barely enough room for 3 hrs of fuel, and just one small hole in the fire pan for ash to fall through. Even when I drilled more holes in it
ash still clogged it up. There was no way to regulate air flow either. I had little pieces of foil on the intake holes that I moved around to slow the air
flow.

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