very newbie?

Brother Bill · December 28, 2005, 10:04:25 PM

Ash... DRIP PAN CLEAN UP! Soak over night in wash tub ( or kitchen sink if your wife will let you) with 8oz of OXY CLEAN DETERGENT.Rinse with hot water. The rest of the CRUD will come off with no trouble!

Brother Bill

Ash · December 29, 2005, 12:04:26 AM

I like the idea of Oxy Clean. Anything to reduce the toxic chemical
factor makes me feel better.

Thanks for the advice on the ribs. I've been using my weber kettle
grill to smoke them for the last couple of years. These worked well,
but I had trouble keeping the temp low & cooking too fast.[:(!]

Speaking of temp. I've been smoking salmon all day and have realized the effects of ambient temp are more than I'd thought. Had trouble keeping the temp low ~120 F. Ambient high temp was ~75 F, but now temp is dropping ~ 5 deg hour and I'm having trouble raising temp to
170.

I had to resort to icing the bowl earlier in the day. Now I'm crankin up the tower. I'm suprised at how insensitive the slider control on the tower seems. Oh well still beats the old smoker method, its all part of the learning process.

Cheers

iceman · December 29, 2005, 02:01:46 AM

What the heck is in Oxy Clean? I'm sure into the organics and biodegradable stuff if it works. I'm not a tree hugger but if it helps Mom Nature I'll try it.

Big or small you can smoke'm all!!!

TomG · December 29, 2005, 03:23:48 AM

Two minutes with my ever handy electric pressure washer and the drip pan looks brand new without a toxic spill.[:)]

cinchup · December 29, 2005, 03:56:47 AM

thanks guys for all the support sorry I havent replied sooner, just havent been on the pc. I am for sure going to try this weekend for the holiday, and easiest is better, but if its like rob said "its like a low temp bbq" and all I have to do is season the meat and cook then I can do that, or I think so. But any suggestions on a simple easy first cook is welcome.

JJC · December 29, 2005, 05:14:08 AM

Do the chicken breast thing that Rob mentions because its easy and relatively "quick". Then try a Boston Butt. There are lots of ways to enhance the recipe below, but this is about as simple as it gets:

1) buy a Boston Butt at your local butcher or market, preferably with a decent layer of fat on one side

2) rub generously with your favorite rub and put in fridge overnite in a plastic baggie or wrapped in plastic wrap; if you don't have time to do it overnite, do it for as long as you can; if you don't have any time (or even any rub) at all, don't worry--just go right to step 4 and it will still be excellent, just not as excellent as it could be.

3) if possible, let it sit at room temp for 1-2 hr before putting in BS; if not possible, no problem--it will simply take a bit longer to cook

4) put in BS on second shelf from bottom, open damper about 1/3, and move temp slide about 3/4 way to right and smoke with hickory (pecan, oak, maple also work) for 4 hr.; watch cabinet temp and adjust slider to achieve/maintain a temp of about 210 (give or take 10-15 degrees); you might want to check the accuracy of your BS thermometer with a reliable oven thermometer that you can hang in the cabinet through the damper.

OPTIONAL: add a rack of sliced bacon (cheaper the better) above the BB to let the flavors drip onto the meat and keep it moist--you also end up with delicious bacon!

VERY VERY VERY IMPORTANT (REALLY!!!): do NOT open door of BS to peek inside except as directed below--heat loss is a killer . . .

5) after 4 hr, open door and quickly add hot water to refill bowl; do this every 4 hr until meat is done

6) when meat reaches 190F internal temp (could be 8-24hr depending on how much meat you have in the smoker, cabinet temp, etc), remove and wrap in aluminum foil, adding about 1/4-1/2 cup apple juice; wrap in a large towel and place in a cooler for 2-6 hr. This is referred to as FTC and is ABSOLUTELY CRITICAL for tenderness and good taste.

DO NOT panic if meat temp appears to be stuck around 165-175F for several hours. This is normal and is due to the heat energy going into breaking down the connective tissues in the meat. Rest assured the temp will eventually rise to the intended mark!

7) after FTC, pull and eat, then post your delicious success on Forum!

John
Newton MA

cinchup · December 30, 2005, 01:53:09 AM

thanks jjc and everbody else I will probably try this weekend. Im going tomorrow to buy meat.

cinchup · December 30, 2005, 01:55:03 AM

Oh quick ? on maybe a smaller size bb what rack should I cook it on? thanks

SMOKEHOUSE ROB · December 30, 2005, 02:08:18 AM

second shelf from bottom,

cinchup · December 30, 2005, 03:22:33 AM

thank you sir

cinchup · January 02, 2006, 06:26:22 AM

Well had a little change of plans but still smoked. Friday I smoked a couple #'s of cheese, smells good but havent tried it. Today I smoked some chicken fajtis and finished on the grill and itwas very good. And tonight I smoked some more cheese. I ended up "building" a cold smoke box that is working very well. I will try to post some pics tomorrow.

Muskwa · January 02, 2006, 03:14:55 PM

The great advice on this forum is almost overwhelming. I have been spending more time "reading" than "posting" the last few days. I'm new to the BS, but have been smoking for years. I've only ever used a homemade charcoal/wood barrel smoker/bbq. I'm getting more and more requests from hunting buddies to make their venison sausage etc. I'm looking forward to getting used to the BS and seeing how things turn out. The weather has been pretty cooperative up here in Manitoba so far this winter, but January is just starting! It's only the coldest month or two that usually gives me any grief. Otherwise the weather only adds a beer or two to my smoking time. I sure wish all the info here was available when I started out!

Happy New Year to you all!

JJC · January 03, 2006, 12:50:37 AM

Hi Al,

Glad the info here is useful to you. With all of your smoking experience, I'm sure you will have lots to ofer to the BSers. best wishes for a smokin' 2006--please don't hesitate to share you experiences with us.

John
Newton MA

IKnowWood · January 03, 2006, 05:50:19 PM

cinchup, how did you do those chicken for Fajita?

I have done some london broil for various items. I do it simply.

trimmed London Broil.
sprinked Cayenne all over
sprinkled Chipotle all over
sprinkled Cilantro Leaves all over
dash of salt
dash of Oregano
Rub.

Smoke for 3 hours to about 140 degrees. FTC for 2 hours. Slice thin.

Then use for watever. Its very red in the middle and intensly juicy. To a low end Medium Rare.

It could be tossed on a Grill for a short time, warmed in some Au Jus, or warmed in some Chili sauce like I do it.

The Medina's in Maryland's Eastern Shore

JJC · January 04, 2006, 01:05:15 AM

sounds delish, Johnny!

John
Newton MA