Re: OT meat smokers and recipes

Posted by Texasmark1 on January 29, 2012 at 08:25:16 from (67.142.164.23):

In Reply to: OT meat smokers and recipes posted by ron wis on January 29, 2012 at 07:27:29:

I built my own. 50 gallon hot water (glass lining is super to prevent heat generated rust out) lying on it's side on a mobile platform (used an old riding lawn mower platform and worked perfect)

I put two life up doors on one side, a handle on one end for mobility and duals as a place to put a shelf for assistance items, a lift door on the other end almost as large as the diameter of the cylinder. Put 4 grates in the interior: 3 that are just below the bottom of the doors and one on the bottom in the fire end to support the fire. A large SS bowl of water sits on the grate above the fire. There is a smoke stack on top at the end where the handle is.

I try to position it such that the wind is blowing from the load end to the vent end. I use Hickory, Oak, Mesquite, and Applewood charcoal and also wood chips soaked in water.

I start out with a good hot fire and after the cooker has come up to temp, place the meat the alum foil grate covering, especially made for pits....has a slick surface and things don't stick...at your local grocer. I have one of the Harbor Freight infrared thermometers and try to keep the cooker around 150F give or take... surface temp. Obviously the fire end is hotter than the vent end.

I use course ground sausage that comes from the German areas of Central Texas. I find coarse ground has better texture and the spices they use are perfect. Additionally I use Baby Back Pork Ribs (small bones and very lean and meaty....worth the extra $$) and cook them and the sausage whole. The day before I start cooking I marianate the meat in the ref in a solution of Italian salad dressing and popular BBQ sauces, using about a 1-2 part mixture. The ribs are rubbed with BBQ seasoning available at most grocers.

BBQ has to be done slowly and the fire has to be maintained on the low side. 140F is what the famous chefs like to use. Don't get hung up on the USDA 160F thing. You aren't frying a chicken in a skillet of grease for 15 minutes. Gotta keep the fire producing smoke which requires pretty much continuous attention if you want it perfect. The water in the bowl should be boiling (it's sitting right above the fire on an grille) and replace as needed. The water keeps the meat moist.

I want my ribs pink throughout and the way do do that is smoke. To get smoke to do that it takes hours....I cook for 2 days when I am smoking. Cook about 10 hrs one day, ref the meat over night and back on the pit another 5-6 hrs scheduling the cooking so that the meat will be ready about half an hour B4 serving. I have additional BBQ sauce available but usually no one uses it as I keep the meat coated during the cooking process.

I slice the sausage (which really only goes into the smoker to get hot as it is pretty well prepared when you buy it) and slice the ribs after every second rib.

That's about it and people rave about it.....I kinda like it too.

HTH,

Mark

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