Smokers

Rich McVey · Post by **Rich McVey** » Sun Mar 08, 2009 11:38 am

Well, Its Sunday, 12:30. Got a Rum & Coke in hand, and its snowing, big fluffy quarter sized flakes. Ribs and sausage come off the smoker in 30 minutes. Family is swarming around playing xbox 360 and the critters are playing chase.

Aaahhh... weekends.. Its days like this!!!

Post by **Toni** » Sun Mar 08, 2009 5:44 pm

It is Sunday 6:40pm and there is blue skies (and a few clouds) over Graham. Chicken enchiladas are in the oven. Grandkids are watching Diego on tv. The kids are waiting on the food in the oven. But this is my Tuesday (I worked yesterday and today).It is all good. I will have to smoke another day.

Rich McVey · Post by **Rich McVey** » Mon Mar 09, 2009 6:56 am

The ribs from Sat were de-lish!!

I started out boiling them with a half cup of vinager added to the pot.

I then added a generous amount of the dry rub I have been using lately and let that sit for an hour and added a coat of Baby Rays BBQ sauce to it to help keep the dry rub moist and tossed them on the smoker for 4 hours at 180. 2 trays of Hickory.

For the last hour I added another coat of BBQ sause and tossed in some of those pre-cooked sauages with chedar, coated with BBQ, and a tray of Misquite. =p~

Add in a salad... :chef:

When we got the side of beef, they tossed in a dozen packs of soup bones/knuckles. I'll smoke a pack for them once or twice a month for the dogs while our stuff is cooking. They love it.

saltyseadog · Post by **saltyseadog** » Tue Mar 17, 2009 7:22 pm

hey ray have you ever heard of smoking with plum wood

is there to much sap in it I was just wonderin i cut down a huge plum tree today

Rich McVey · Post by **Rich McVey** » Wed Mar 18, 2009 4:31 am

Are you talking to me? I get called...

Ra
Ray

Sometimes Im not sure if Im being addressed, but feels like I am, in some of these threads

Ive never used Plum, never crossed my mind. Most of the woods I use come in 5-10 pound pags from Fred Meyer or Lowes. Hickory, Misquite, Apple, Cherry and the main ones I use.

Id let the wood cure before I used it, at least a year or so like you would with fire wood. But yea, it would be worth trying. I probably wouldnt use it green.

Rich

Rich McVey · Post by **Rich McVey** » Wed Apr 08, 2009 6:28 am

saltyseadog wrote:hey ray have you ever heard of smoking with plum wood is there to much sap in it I was just wonderin i cut down a huge plum tree today

Saw this on another website. (http://www.rivercityrub.com/woods_to_use.htm)

swedefish4life1 · Post by **swedefish4life1** » Wed Apr 08, 2009 11:52 am

Good information Big Dog!:chef:

Post by **racfish** » Wed Apr 08, 2009 12:59 pm

Great list of woods to smoke with but they forgot a few.
Plywood- Heavy glue black smoke flavoring with a hint of mercury
Treated Lumber- for that creosoty taste with a hint of arsenic
Cotton wood- nice heavy flavor and the smoke will kill your eyes.
Hehehe

Nice list RA.

Rich McVey · Post by **Rich McVey** » Fri Apr 10, 2009 8:10 am

Got a ham to smoke tomorrow, Albertsons has them for $0.98/lb with the card.

Gonna go with cloves and a honey/brownsugar baste. Im fresh out of plywood so hickory will be the wood of choice. Im going to cook it at 200 until the center hits 160. Then lower the temp and let it continue for a bit.

:chef: I'll let ya know tomorrow how it turns out with more details on time, temp and end results, today... Im going fishin.

Post by **racfish** » Fri Apr 10, 2009 1:57 pm

I have a ham recipe thats so good.Dry mustard,dry ginger and brown sugar all wrapped on a dry smoked ham.I dont like the water added hams.First score the ham and put in the cloves then rub it in the mixture and bake uncovered for an hour.MMMMMMMM.

Rich McVey · Post by **Rich McVey** » Mon Apr 13, 2009 8:38 am

I'll be trying that soon. Did I mention I bought 2 of them?

Mine fron Sat turned out great, its was juicy and sweet.

I made up a glaze honey and brown sugar.

Preheated the smoker to 200 and smoked it from 7 untill noon (5 hours).
The internal temp was about 152 so I turned the smoker down to 160 and let it go until 5pm. Two trays of Hickory were used during the first 3 hours. Glaze was put on every 3 hours.

Morpheous · Post by **Morpheous** » Tue Apr 14, 2009 1:54 pm

Thats a delicious looking Ham!

VHMLLC · Post by **VHMLLC** » Tue Apr 14, 2009 9:15 pm

racfish wrote:Great list of woods to smoke with but they forgot a few.
Plywood- Heavy glue black smoke flavoring with a hint of mercury
Treated Lumber- for that creosoty taste with a hint of arsenic
Cotton wood- nice heavy flavor and the smoke will kill your eyes.
Hehehe

Nice list RA.

thanks racfish i fell on the floor.

:viking:

Rich McVey · Post by **Rich McVey** » Thu May 28, 2009 6:08 am

I was at the Auburn Sams Club yesturday and saw a Masterbuilt Stainless Smoker w/ window for $289. The retail for $349 on their website.

I got mine last summer for $305 but they were retailing for $399 at the time.... interesting.

flippinfool · Post by **flippinfool** » Thu May 28, 2009 6:52 am

RaMcVey wrote:I was at the Auburn Sams Club yesturday and saw a Masterbuilt Stainless Smoker w/ window for $289. The retail for $349 on their website.

I got mine last summer for $305 but they were retailing for $399 at the time.... interesting.

JUST DONT DROP YOUR KEYS IN THERE!:cyclopsan

Rich McVey · Post by **Rich McVey** » Thu May 28, 2009 7:23 am

flippinfool wrote:
RaMcVey wrote:I was at the Auburn Sams Club yesturday and saw a Masterbuilt Stainless Smoker w/ window for $289. The retail for $349 on their website.

I got mine last summer for $305 but they were retailing for $399 at the time.... interesting.
JUST DONT DROP YOUR KEYS IN THERE!:cyclopsan

Um... Yea...

At least they would be easier to recover, and might taste like BBQ

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