The RetrieverTraining.Net Forums The Retriever Academy
Total Retriever Training with Mike Lardy
Hawkeye Media Gunners Up Tritronics Gun Dog Broker
Page 3 of 11 FirstFirst 12345 ... LastLast
Results 21 to 30 of 106

Thread: Anyone smoke their own meat?

  1. #21
    Senior Member mitty's Avatar
    Join Date
    Dec 2010
    Location
    Salt Lake City
    Posts
    2,204

    Default

    One year, during the Indian food phase, I was on the verge of getting a Tandoori oven
    Renee P

  2. #22
    Senior Member Mountain Duck's Avatar
    Join Date
    Mar 2010
    Location
    Chilhowie, VA
    Posts
    186

    Default

    I've had a Bradley for several years. Overall I'm pleased with the job it does, but IMO the proprietary wood pucks are a pain! I have to order them as no local place stocks them. Also the mechanism that feeds the pucks can stick, and not feed new wood. Does a great job on brisket, butts and snack sticks. A friend borrowed it to cold smoke bacon, and he said it did a really good job.

    On a side not, aren't all natural sugars basically the same in the way the body processes them...fructose, sucrose, dextrose? I know "nitrite free" bacon often has more nitrite from the celery juice they use to preserve it, than the traditionally cured bacon.
    Wildlife and Outdoor Photography

    http://www.ericrutherford.net

  3. #23
    Junior Member
    Join Date
    Mar 2012
    Posts
    21

    Default

    UDS (Ugly Drum Smoker)!

  4. #24
    Senior Member
    Join Date
    Feb 2008
    Location
    Fall City, WA
    Posts
    4,640

    Default

    If you spend at least $400 and get an electronic controlled smoker doing all and any cured meats is as easier as making a cake. Endless recipes available. Get a cheap one and you become more limited mainly due to lack of temperature range and control.

    For Marvin, a friend of mine included "green" oil in his jerky brine and used trimmings from "plants" in the smoking tray. I hear of some other guys feeding hogs the leaves and stems with hopes of flavoring the meat. The aforementioned jerky wasn't all that bad.

  5. #25
    Senior Member Bubba's Avatar
    Join Date
    Jan 2003
    Location
    S.W. Washington
    Posts
    3,346

    Default

    So Saturday night I fired up the Big Green Egg and grilled some Lamb Chops.....MMmmmmmm and then Sunday I cranked it up again with a couple of picnic butts for some pulled pork....... Mmmmmmma and then last night it being New Years Eve and all I fired that baby up and baked a couple of pizzas. Most versatile piece of cooking equipment ever!!! You can trim it back to hold 275 for HOURS or go full throttle and cook at 600+ all on a hat full of lump charcoal. With the chimney and a couple of paper towels soaked in cooking oil I'm ready to cook in 20 minutes. Throw in your choice of cherry, pecan, hickory, oak, mesquite chunks for flavor and wallah- Good Eats!!!

    Buy once cry once regards

    Bubba
    There are three classes of people: those who see...those who see when shown...and those who do not see. - Leonardo da Vinci

  6. #26
    Senior Member mitty's Avatar
    Join Date
    Dec 2010
    Location
    Salt Lake City
    Posts
    2,204

    Default

    Quote Originally Posted by Mountain Duck View Post
    I've had a Bradley for several years. Overall I'm pleased with the job it does, but IMO the proprietary wood pucks are a pain! I have to order them as no local place stocks them. Also the mechanism that feeds the pucks can stick, and not feed new wood. Does a great job on brisket, butts and snack sticks. A friend borrowed it to cold smoke bacon, and he said it did a really good job.

    On a side not, aren't all natural sugars basically the same in the way the body processes them...fructose, sucrose, dextrose? I know "nitrite free" bacon often has more nitrite from the celery juice they use to preserve it, than the traditionally cured bacon.
    Fructose and glucose/dextrose are monosaccharides. Sucrose is a disaccharide. The digestive enzyme sucrase breaks the sugar bond in sucrose into glucose and fructose. If your body does not produce sucrase then you cannot break the sucrose down into its components for digestion. If you eat it anyhow, the sugar will ferment in the gut and make you sick.

    Table sugar is sucrose, and lots of produce contain high amounts of natural sucrose, too.
    Last edited by mitty; 01-01-2014 at 09:24 AM.
    Renee P

  7. #27
    Senior Member DoubleHaul's Avatar
    Join Date
    Jul 2008
    Location
    N. Cackalacky
    Posts
    2,227

    Default

    Another vote for the Big Green Egg. Not only is it excellent for low slow smoking of stuff, it cooks a steak like nothing else.

  8. #28
    Senior Member chuck187's Avatar
    Join Date
    Feb 2012
    Location
    Asheville, NC
    Posts
    179

    Default

    I use the Green Egg about 3 times a week. We just call it Greg....
    HRCH UR01 CH UNJ WHISKEY CREEK'S DUKE CHASCERI MH
    Cherokee Foothills HRC

  9. #29
    Senior Member achiro's Avatar
    Join Date
    Jun 2003
    Location
    Enid, OK
    Posts
    2,047

    Default

    I wouldn't mind having a BGE for specific uses and in case of power outage but I have a Traeger and really don't see myself giving up on it to use anything else. It is a piece of cake to use and I would hold up the results with any smoker out there. Fill the bin with pellets of choice(ie maple and apple), turn it to the temp I need, place meat in, put in a remote temp probe, wait until meat is to desired temp, and it's done. No waking up 2-3 times a night to check smoker temps. It also grills and we use it all the time just for that.
    "The thing I admire about the rat tail is that it takes commitment. It's not like one day you just decide you want one, you have to grow out that bad boy and you have to repeatedly convince the hairdresser to trust you because it's a great idea."

  10. #30

    Default

    My wife bought me a Master Built for Christmas and It is very easy to use I just pulled out a 7# brisket just an hour away from happiness

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •