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Smoking Today


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#1 Amigatec OFFLINE  

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Posted October 07, 2012 - 10:45 AM

I have a 1/3 of a brisket and some provolone cheese on the smoking and collards abd chittlins on the charcoal grill.

There ain't nothing a big, hot, steaming bowl, of hog guts!!!!!
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#2 bgkid2966 ONLINE  

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Posted October 07, 2012 - 10:56 AM

Sounds great to me. I am not smoking today. :boo_hoo: Normally I have some type of large meat product over smoldering wood.


Geno

#3 Alc ONLINE  

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Posted October 07, 2012 - 02:18 PM

Hate to say this but I've never smoked anything,,,,,, well ok ,,,back in 1975 but I was in HS lol . Could you explain how you do it ? Thanks , Al

#4 Amigatec OFFLINE  

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Posted October 07, 2012 - 02:35 PM

Use a smoker.............well you marinate the meat over night, you can make your own, or buy a kit. Wood goes in the firebox and meat goes in the meat box. I start the fire with charcoal and switch to wood. The trick is to keep the temp to around 180* to 225*. You also need a pan of water in the bottom keep the meat from drying out. It can take all day to cook it through. Sometimes I will smoke it for a few hours and finish it in the oven.

Keep the heat low and slow.

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#5 MH81 ONLINE  

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Posted October 07, 2012 - 03:50 PM

Sounds good.
Lets see 17 hrs straight thru PA to OK
Think you can stretch that smoke out until say 11 AM tomorrow morning?

I guess I'll just have to take your word on how good it was :boo_hoo:
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#6 Alc ONLINE  

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Posted October 07, 2012 - 04:28 PM

Are you using the propane grill for heat or just as a place for the smoke to go across ?

#7 Amigatec OFFLINE  

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Posted October 07, 2012 - 05:04 PM

I was using the propane to start the fire, but the pipe burned out. I just use charcoal to start it now.
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