Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

old smoker

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Huskee
    replied
    Welcome to The Pit bucephalis! Glad to have you here. Dr Blonder's seminar on smoke is very cool, you should check it out if you haven't yet. He talks about what smoke does do and doesn't do with regards to meat.

    Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

    Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

    Hope to hear & see more from you!

    Leave a comment:


  • Breadhead
    commented on 's reply
    Hmmm... Asking for forgiveness is better than asking for permission.😁

  • risawyer
    replied
    Great story! I'm trying to talk the wife into another brisket this weekend (a few vacuum sealed ones already in the freezer) and I will follow this advice IF I get the go-ahead!!

    Leave a comment:


  • Ernest
    replied
    Interesting.
    Welcome to the Pit bucephalis

    Leave a comment:


  • Breadhead
    replied
    bucephalis ... welcome to the Pit.

    Great story of such a huge smoking operation. I would love to know what small modern day smoking device you are now smoking meat with and how you use it. Are you saying the meat quits absorbing the smoke flavor at 120°/130°? What temperature would you finish the cook at for pork butts and briskets?

    Leave a comment:


  • (mr.brisket)
    replied
    Great story, I would have liked to see that smoker!!

    Leave a comment:


  • Danjohnston949
    replied
    @brucephallis, Welcome to the Pit, a little old school knowledge is a desirable attribute! Dan

    Leave a comment:


  • smarkley
    replied
    Welcome Aboard

    Leave a comment:


  • bucephalis
    started a topic old smoker

    old smoker

    Just ran across your site. I enjoy preparing my own meats. I literally grew up in a meat packing plant that served the southern half of Missouri. My family owned it and my dad ran it. The building was old, built before 1900. Refrigeration was supplied by a huge ammonia system, driven by an enormous compressor pump. A lot of stuff was run with steam, there were two huge coal-fired boilers going all the time. Water from an 8" (or so) well drilled slightly over 1000 ft. to a really pure aquifer. My education in smoking meat started there. The smokehouse part was four stories. There were three smokers, each fired on the bottom floor with four foot hickory logs. The first floor was for meats that just had to be cooked, as it was the hottest. Weiners, Franks, Bologna, Salami, etc., were cooked there. The second floor was where hams were smoked and cooked, and the top floor was where the bacon was smoked. Tending the fires was a fine art. They had to be low and smokey, and then at the appropriate time increase the heat. No dials or meters. Just some old men that knew what kind of fire they needed to smoke the hams, then cook them.

    I learned a couple of things about smoking meat. The meat will only absorb the smoke (flavor) at lower temperatures. Keep the smoky low temps quite a while. When the meat starts to get hotter, and cooks, it stops absorbing the flavor. Then it's just the smoke on the surface. They always told me when it gets over 120 - 130 degrees it won't smoke any more, but you can lose a lot of juices, so when you are ready to cook it, cook it faster. The smoke is mainly absorbed in the fatty tissue and when the fat starts to melt, you start to lose the flavor. When you are smoking a couple of tons of meat essentially over an open fire, you better know what you are doing!

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailedreview


The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

Click here for our article on this exciting cooker


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review