BBQ Smoker - Page 3 - TundraTalk.net

ramoine · 06-01-2008, 10:46 PM

NO Comment from me .

jpnca · 06-02-2008, 12:10 AM

Quote:

Originally Posted by 4x4Balls

did a brisket the other day. here's how it came out.

URL]

Nice. So there I was drinking my high end beer (Coors Light) and I said to myself " I think I'll take some picts" so I'll post them in a day or so

4x4Balls · 06-10-2008, 02:45 AM

Quote:

Originally Posted by jpnca

Nice. So there I was drinking my high end beer (Coors Light) and I said to myself " I think I'll take some picts" so I'll post them in a day or so

where are the pics?

jpnca · 06-10-2008, 08:56 AM

Quote:

Originally Posted by 4x4Balls

where are the pics?

In the camera...... I'll see what I can do

jarheadfor4 · 06-10-2008, 12:16 PM

You need to keep the heat way below 250 - 275.

I keep the cooker around 200 after I keep it at 170 for 2 hours. I want to make it cook very slowly.

Take some time and do some research on the internet. You will find a ton of information that will help you become an expert smoker.

I cooked a pork loin last Saturday. It cooked on the smoker for 10 hours. LOW and SLOW works best. I add wood all day long for the best smoke flavor.

If you find you have too strong of a smoke flavor, you need to baste the meat with a mop sauce or something like apple juice on the meat.

By the way, the Tundra is a great wood hauler (Tundra reference)

2008_CrewMax · 06-10-2008, 12:44 PM

i am interested in doing this!

im gunna have to go get a smoker and start trying

trial by error haha

4x4Balls · 06-10-2008, 12:50 PM

jarhead, i feel like if i smoke at less than 250˚ then all that ends up happening is the meat dries instead of slowly cooks. ive also heard that the smoke flavor only permeates the first 3 or 4 hours, after that adding wood for smoke is pointless. they told me all this on the texas bbq forum. so after the 4 hour smoke period i just put whatever im doing into the oven, where the temperature stays at a constant and i dont have to worry.

Smed · 06-10-2008, 01:41 PM

I'm reading this right before lunch and wow am I motivated to go get a smoker!!

4x4Balls · 06-10-2008, 01:43 PM

i gained 10 lbs the first week i got a smoker. STAY AWAY!

Smed · 06-10-2008, 02:21 PM

Man, I don't need any more weight - my wife and desk job added way to much already....

or... If I say it is organically smoked - I can have all I want! If I remember my college chemistry correctly - organic means carbon containing - wood certainly contains carbon!

Quote:

Originally Posted by 4x4Balls

i gained 10 lbs the first week i got a smoker. STAY AWAY!

4x4Balls · 06-10-2008, 02:22 PM

hahahaha. never thought of it that way!

jpnca · 06-21-2008, 05:08 PM

Quote:

Originally Posted by 4x4Balls

where are the pics?

Here ya go sorry for the delay

sxd45 · 06-29-2008, 04:31 PM

Everything is bigger here in Texas!

Gator Pit of Texas - The Texas Legend

4x4Balls · 06-29-2008, 04:36 PM

thats my dream set up.

sxd45 · 06-29-2008, 05:16 PM

$55,000 plus!!!!!!!!!!!!!!!

06-01-2008, 10:46 PM	#31 (permalink)
ramoine Senior Member Join Date: Jan 2008 Location: Huntington,Indiana Posts: 4,982	NO Comment from me . __________________ 2008 Crewmax X-SP carbon Fiber Dash kit 20" JTI Rims BFG AT KO 285/55/20 AFE C.A.I w/ Dry Pro filter and the AFE Mod Blacked out Headlight Mod. Flo~Pro muffler #744 Toytec 3" front , 1" rear blocks and Diff. lowering kit

06-10-2008, 12:16 PM	#35 (permalink)
jarheadfor4 Member Join Date: Jun 2008 Location: Missouri Posts: 74	too hot You need to keep the heat way below 250 - 275. I keep the cooker around 200 after I keep it at 170 for 2 hours. I want to make it cook very slowly. Take some time and do some research on the internet. You will find a ton of information that will help you become an expert smoker. I cooked a pork loin last Saturday. It cooked on the smoker for 10 hours. LOW and SLOW works best. I add wood all day long for the best smoke flavor. If you find you have too strong of a smoke flavor, you need to baste the meat with a mop sauce or something like apple juice on the meat. By the way, the Tundra is a great wood hauler (Tundra reference)

06-10-2008, 12:44 PM	#36 (permalink)
2008_CrewMax Senior Member Join Date: Mar 2008 Location: Southern California Posts: 4,723	i am interested in doing this! im gunna have to go get a smoker and start trying trial by error haha __________________ White Tundra Club Member #2

06-29-2008, 04:31 PM	#43 (permalink)
sxd45 Super Moderator Join Date: Feb 2008 Location: friendswood tx Posts: 2,747	Check this out Texas style Everything is bigger here in Texas! Gator Pit of Texas - The Texas Legend __________________ White Tundra Club Member #1

06-29-2008, 05:16 PM	#45 (permalink)
sxd45 Super Moderator Join Date: Feb 2008 Location: friendswood tx Posts: 2,747	$55,000 plus!!!!!!!!!!!!!!! __________________ White Tundra Club Member #1

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06-10-2008, 12:50 PM	#37 (permalink)
4x4Balls Senior Member Join Date: Apr 2008 Posts: 1,968	jarhead, i feel like if i smoke at less than 250˚ then all that ends up happening is the meat dries instead of slowly cooks. ive also heard that the smoke flavor only permeates the first 3 or 4 hours, after that adding wood for smoke is pointless. they told me all this on the texas bbq forum. so after the 4 hour smoke period i just put whatever im doing into the oven, where the temperature stays at a constant and i dont have to worry.

06-10-2008, 01:41 PM	#38 (permalink)
Smed Senior Member Join Date: Apr 2008 Posts: 425	I'm reading this right before lunch and wow am I motivated to go get a smoker!!

06-10-2008, 01:43 PM	#39 (permalink)
4x4Balls Senior Member Join Date: Apr 2008 Posts: 1,968	i gained 10 lbs the first week i got a smoker. STAY AWAY!

06-10-2008, 02:22 PM	#41 (permalink)
4x4Balls Senior Member Join Date: Apr 2008 Posts: 1,968	hahahaha. never thought of it that way!

06-29-2008, 04:36 PM	#44 (permalink)
4x4Balls Senior Member Join Date: Apr 2008 Posts: 1,968	thats my dream set up.

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