Smoking

Baby back ribs ;0) ;o)

I am a little light duty in the garden but I can still smoke. I used Royal Oak charcoal and Sweet Baby Rays BBQ sauce. The temp was at 225 to 255deg . for 4 1/2 hours and 300+deg. for 1 1/2 hours. OH I used the smoker in my journal.

The first photo is at about 2 hours.

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This photo is finished ribs, notice the pink halo. Dinner is over and I won’t be able to move for a couple of hours.

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Making Sausage

Thick smoke

You can buy sausage for about the same $ as making your own. But when making your own sausage, you control what goes into it. For my first try I bought English roast (BOGO) and trimmed all the surface fat off which produced a very lean ground meat. Then I blended in a commercial seasoning kit and stuffed the casings.

This is my smoker, I have the door open because I put too many hickory chips on the charcoal and I want a thin blue smoke. The sausages on the left are summer sausage and the sausages on the right are venison hot Italian sausage. Both turned out Grrrrr8. I kept one summer sausage and gave the rest to my kids and the Italian sausage to a friend. All the sausage lasted about one day.

Categories: Smoking, Smoking meats | Tags: , | 2 Comments
 
 

Adding an offset fire box to a vertical smoker.

I used a “smoky Mountain” vertical smoker and a “Brinkman” off set fire box. I thought this would be a long and detailed post but the big time consuming part was assembling the smoker and fire box. The tools you would need to join the two are a Phillips screw driver, crescent wrench, drill/w 1/4” drill bit and a saber saw with a metal cutting blade.  I put the two on a work table for a more comfortable working height.

I positioned the two where they would be located. I was surprised that the fire box had a large elliptical shaped hole for heat/smoke transfer. I traced the ellipse and bolt holes with a pencil then cut the ellipse and drilled the bolt holes.

Man that looks like a big hole but every thing lined up nice.

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Brinkman includes the parts necessary to use the fire box as a stand alone grill, a larger elliptical plate with draft control. I decided to use them to reduce the heat/smoke to the smoker. If the reduction is to much I will cut a 4” diameter hole through the ellipse. If the reduction is still to much I will just eliminate the ellipse. As soon as the weather breaks I plan to build a fire in the fire box and burn off any manufacturing residue and see what kind of temperature range I will have.

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Categories: My Gardening Journals, Smoking, vegetables and fruits | Tags: | 7 Comments

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