The smoker , that is . Put a 11-12 pound butt on a little after 9 for
dinner tomorrow , as soon as I'm sure the temps have stabilized between
185°-195° I'll be toddling off to bed . Been a trying weekend ... yesterday
we broke ground for the next phase of Casa Snag , the kitchen . I spent most
of both days on a little trackhoe and I'm tarred . I now have a pit next to
the house that's 14' wide and about 20something feet long , and deep enough
that the basement/storm shelter/storage room will have near 8' ceiling
height . The space will be about 8'8" by 14'8" floor space , outside dims
are 10 by 16 .
--
Snag

On Sun, 13 Sep 2015 23:25:07 -0500, "Terry Coombs"
wrote:

The smoker , that is . Put a 11-12 pound butt on a little after 9 for
dinner tomorrow , as soon as I'm sure the temps have stabilized between
185°-195° I'll be toddling off to bed . Been a trying weekend ... yesterday
we broke ground for the next phase of Casa Snag , the kitchen . I spent most
of both days on a little trackhoe and I'm tarred . I now have a pit next to
the house that's 14' wide and about 20something feet long , and deep enough
that the basement/storm shelter/storage room will have near 8' ceiling
height . The space will be about 8'8" by 14'8" floor space , outside dims
are 10 by 16 .

They meat should be about down, no? What kind of smoker and fuel?

Oren wrote:
On Sun, 13 Sep 2015 23:25:07 -0500, "Terry Coombs"
wrote:

The smoker , that is . Put a 11-12 pound butt on a little after 9
for dinner tomorrow , as soon as I'm sure the temps have stabilized
between 185°-195° I'll be toddling off to bed . Been a trying
weekend ... yesterday we broke ground for the next phase of Casa
Snag , the kitchen . I spent most of both days on a little trackhoe
and I'm tarred . I now have a pit next to the house that's 14' wide
and about 20something feet long , and deep enough that the
basement/storm shelter/storage room will have near 8' ceiling height
. The space will be about 8'8" by 14'8" floor space , outside dims
are 10 by 16 .

They meat should be about down, no? What kind of smoker and fuel?

The meat is done ... the smoker is a Brinkman smoke-n-grill , horizontal
tube wurh a fire box on the left end , fired with lump charcoal and a few
chunks of Mesquite . I've been using cherry , but the grocery I buy my
charcoal at had mesquite on sale last time I was in so ... right now the
smoker is in "kepp warm" mode , running around 150° .

--
Snag

On Mon, 14 Sep 2015 14:05:41 -0500, "Terry Coombs"
wrote:

They meat should be about down, no? What kind of smoker and fuel?

The meat is done ... the smoker is a Brinkman smoke-n-grill , horizontal
tube wurh a fire box on the left end , fired with lump charcoal and a few
chunks of Mesquite . I've been using cherry , but the grocery I buy my
charcoal at had mesquite on sale last time I was in so ... right now the
smoker is in "kepp warm" mode , running around 150° .

I have several smokers. One is electric for good temp control in
winter. For pork, Cherry or apple wood flavor is best. Mesquite is
better for beef.

Told a guy I was smoking a turkey. Being a smarty, he asked how I got
it rolled up without breaking the papers.

On 9/14/2015 3:05 PM, Terry Coombs wrote:


The meat is done ... the smoker is a Brinkman smoke-n-grill , horizontal
tube wurh a fire box on the left end , fired with lump charcoal and a few
chunks of Mesquite . I've been using cherry , but the grocery I buy my
charcoal at had mesquite on sale last time I was in so ... right now the
smoker is in "kepp warm" mode , running around 150° .


You buy wood? No tree trimmers or fruit orchards around?a Trimmings
from a woodworker?

"Ed Pawlowski" wrote in message
...

On 9/14/2015 3:05 PM, Terry Coombs wrote:


The meat is done ... the smoker is a Brinkman smoke-n-grill , horizontal
tube wurh a fire box on the left end , fired with lump charcoal and a few
chunks of Mesquite . I've been using cherry , but the grocery I buy my
charcoal at had mesquite on sale last time I was in so ... right now the
smoker is in "kepp warm" mode , running around 150° .


You buy wood? No tree trimmers or fruit orchards around?a Trimmings
from a woodworker?


How about trimmings from an oral circumcisionist?
Ever think about that?

Ed Pawlowski wrote:
On 9/14/2015 3:05 PM, Terry Coombs wrote:


The meat is done ... the smoker is a Brinkman smoke-n-grill ,
horizontal tube wurh a fire box on the left end , fired with lump
charcoal and a few chunks of Mesquite . I've been using cherry , but
the grocery I buy my charcoal at had mesquite on sale last time I
was in so ... right now the smoker is in "kepp warm" mode , running
around 150° .

You buy wood? No tree trimmers or fruit orchards around?a Trimmings
from a woodworker?

Mesquite is not native to our area . The cherry is from a downed tree on my
property . I also have hickory , black gum (worthless except as a nectar
source for the bees and charcoal for black powder) , red and white oak ,
sassafras (haven't tried it for smokin') , maple , and several other species
.. I have a TLUD charcoal stove , but haven't had the time and inclination to
use it . Last time I tried I got sidetracked and ended up with ashes ...

--
Snag

On 9/14/2015 5:59 PM, Terry Coombs wrote:

You buy wood? No tree trimmers or fruit orchards around?a Trimmings
from a woodworker?

Mesquite is not native to our area . The cherry is from a downed tree on my
property . I also have hickory , black gum (worthless except as a nectar
source for the bees and charcoal for black powder) , red and white oak ,
sassafras (haven't tried it for smokin') , maple , and several other species
. I have a TLUD charcoal stove , but haven't had the time and inclination to
use it . Last time I tried I got sidetracked and ended up with ashes ...


OK, that makes sense. I've heard of people using sassafras but never
had any. I saw where one person said it gives a root beer taste. Have
you tried to burn any to see what it smells like? Others say not to use it.

I have hickory, oak, maple, cherry, and can get apple, peach, walnut.

I smoke my butts and briskets hotter than you do, about 275.

Terry Coombs wrote:
The smoker , that is . Put a 11-12 pound butt on a little after 9 for
dinner tomorrow , as soon as I'm sure the temps have stabilized
between 185°-195° I'll be toddling off to bed . Been a trying weekend
... yesterday we broke ground for the next phase of Casa Snag , the
kitchen . I spent most of both days on a little trackhoe and I'm
tarred . I now have a pit next to the house that's 14' wide and about
20something feet long , and deep enough that the basement/storm
shelter/storage room will have near 8' ceiling height . The space
will be about 8'8" by 14'8" floor space , outside dims are 10 by 16 .

The pork butt is awesome ... and I checked the cellar excavation last
night with my laser level, it's within an inch of level , had one area at
the end closest to the living room that was about 4" high , took care of
that this morning before I returned the machine . Next step is forming and
pouring the footings (14" wide and 6" deep) for the block walls . I'll be
using my brandynew cement mixer .
The adventure begins ... I'll take some photos tomorrow , to be posted in
a new folder on my photobucket page ,
--
Snag

Ed Pawlowski wrote:
On 9/14/2015 5:59 PM, Terry Coombs wrote:

You buy wood? No tree trimmers or fruit orchards around?a Trimmings
from a woodworker?

Mesquite is not native to our area . The cherry is from a downed
tree on my property . I also have hickory , black gum (worthless
except as a nectar source for the bees and charcoal for black
powder) , red and white oak , sassafras (haven't tried it for
smokin') , maple , and several other species . I have a TLUD
charcoal stove , but haven't had the time and inclination to use it
. Last time I tried I got sidetracked and ended up with ashes ...

OK, that makes sense. I've heard of people using sassafras but never
had any. I saw where one person said it gives a root beer taste. Have you
tried to burn any to see what it smells like? Others say not to
use it.
I have hickory, oak, maple, cherry, and can get apple, peach, walnut.

I smoke my butts and briskets hotter than you do, about 275.

How long do you smoke them ? I usually go for an hour and a quarter per
pound . I have some nice walnut boards , but I'm not planning on burning
them ...

--
Snag

On 9/14/2015 9:35 PM, Terry Coombs wrote:
Ed Pawlowski wrote:
On 9/14/2015 5:59 PM, Terry Coombs wrote:

You buy wood? No tree trimmers or fruit orchards around?a Trimmings
from a woodworker?

Mesquite is not native to our area . The cherry is from a downed
tree on my property . I also have hickory , black gum (worthless
except as a nectar source for the bees and charcoal for black
powder) , red and white oak , sassafras (haven't tried it for
smokin') , maple , and several other species . I have a TLUD
charcoal stove , but haven't had the time and inclination to use it
. Last time I tried I got sidetracked and ended up with ashes ...

OK, that makes sense. I've heard of people using sassafras but never
had any. I saw where one person said it gives a root beer taste. Have you
tried to burn any to see what it smells like? Others say not to
use it.
I have hickory, oak, maple, cherry, and can get apple, peach, walnut.

I smoke my butts and briskets hotter than you do, about 275.

How long do you smoke them ? I usually go for an hour and a quarter per
pound . I have some nice walnut boards , but I'm not planning on burning
them ...


Usually a good eight hours for butts. Until I can put the bone out by
hand. Brisket goes about 12 hours. I put it on the night before.

On Tue, 15 Sep 2015 05:46:31 -0400, Ed Pawlowski wrote:

Brisket goes about 12 hours. I put it on the night before.

Story for you

_Flying brisket injures woman during fight at Danville barbecue
festival_

http://www.kentucky.com/2015/09/14/4036533_flying-brisket-injures-woman-during.html?rh=1

Oren posted for all of us...


I have several smokers. One is electric for good temp control in
winter. For pork, Cherry or apple wood flavor is best. Mesquite is
better for beef.

Told a guy I was smoking a turkey. Being a smarty, he asked how I got
it rolled up without breaking the papers.


Should have told him you didn't papers, that's what feathers are for.

--
Tekkie