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  #61  
Old 07-05-2010, 11:37 AM
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Wet_Boots Wet_Boots is online now
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Can you get decent results from wood chips? I have a few bags of hickory chips someone gave me, and no smoker to use them in.
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  #62  
Old 07-05-2010, 11:47 AM
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DanaMac DanaMac is online now
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Quote:
Originally Posted by Wet_Boots View Post
Can you get decent results from wood chips? I have a few bags of hickory chips someone gave me, and no smoker to use them in.
Used hickory chips in my gas grill yesterday for my sweet ribs. They rocked!
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  #63  
Old 07-05-2010, 11:48 AM
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mowerman111 mowerman111 is offline
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Here's a picture of the smoker after I converted it to propane, the wood stove didn't work, I couldn't get enough draw on it to keep it at the temperature I wanted. So mounted a burner in the box and used a old dutch oven to put wood chunks in, I have to say it works good I can control temps perfectly and get a good smoke flavor.

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  #64  
Old 07-05-2010, 11:54 AM
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mowerman111 mowerman111 is offline
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Actually I was glad the wood stove didn't work, I was able to figure out how to use it in the house (long story) were I wanted to use it anyway but the ex-wife wouldn't have it.

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  #65  
Old 07-05-2010, 11:58 AM
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Wet_Boots Wet_Boots is online now
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looks kind of like a coal stove I've seen
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  #66  
Old 07-05-2010, 12:01 PM
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mowerman111 mowerman111 is offline
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Originally Posted by Wet_Boots View Post
looks kind of like a coal stove I've seen
This one can burn coal or wood, it is made in Germany
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  #67  
Old 07-05-2010, 12:24 PM
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FIMCO-MEISTER FIMCO-MEISTER is offline
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Here is what this dude says on green wood

Letís talk wood. Goode Co. uses green mesquite for smoking and drier, more aged mesquite for grilling. Why?

ďIf youíve ever had barbecue where itís been over smoked, itís almost got a numbing effect to the mouth, almost bitter-type taste. Anytime that youíre cooking at a real low temperature for a real long period of time, weíve found that using wood thatís got a fresh cut tends just to be a superior product ... On grilling, you use more tender cuts of meat ó naturally tender cuts of marinated meat that is over direct heat or direct flame, as opposed to indirect heat Ė so itís a quicker process. So what youíre trying to achieve there is altogether different than coming off of a smokerĒ

http://www.goodecompany.com/levi-liv...-mesquite.html

Interesting huh? We'll have to test his theory and compare notes.

He also cooks 1 hr per pound at 200 degrees.

I'd love to get slices like he has on his plate. mine are too tender. I'd actually like to cut back on the tender and get a firmer cut of meat. Saw another guy on some forum who does his briskets at 450-500 degrees for 4-5 hours. I wonder how that would work?

Do you make your rub?
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  #68  
Old 07-05-2010, 12:57 PM
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mowerman111 mowerman111 is offline
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Interesting might have to try it.

I tried the high heat method once and it turned out ok, I like the low and slow method better. I do make my own rub I start out with whole coriander seed and whole black pepper and grind it up in a Magic Bullet grinder, then add " Sugar In The Raw"
Granulated Garlic
Lawry's seasoning salt
cayenne pepper (careful not to much) LOL
cumin
onion powder
and sometimes a little kosher salt if I need to add a little more salt, sorry I dont have any measurements I just wing it each time and it comes out tasting about the same. I end up with about a cup and a half or so of finished rub.
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  #69  
Old 07-05-2010, 04:19 PM
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Mike Leary Mike Leary is online now
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I can vouch for Mowerman's cooking style; perfect! See you in November, Mel?
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  #70  
Old 07-05-2010, 04:47 PM
Tom Tom Tom Tom is offline
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Quote:
Originally Posted by DanaMac View Post
Used hickory chips in my gas grill yesterday for my sweet ribs. They rocked!
Thanks for the invite, we had a great time. The ribs were delicious.
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