What's on the smoker today?

[Islander]

Sorry, no photos. Couple racks of pork ribs in the Smokin-it electric. Huge ancient grape vine is the perfect wood for pork.

 

[Bigjay73]

Where do you get huge ancient grape vine?

 

[Nick87]

Id smoke them more often, but my wife won't tolerate the smell of keeping one in the oven for hours. Id like to find something I can leave outside that I can justify financially.

Shouldn't cost you much just tell her to dress warm before you leave her outside.

 

[Wildabeest]

Shouldn't cost you much just tell her to dress warm before you leave her outside.

You’ve really got your lady charm working today Nick!

 

[Islander]

Where do you get huge ancient grape vine?

Our woods are absolutely filled with them, up to 12" diameter and 50 feet long or more, but this one came from my backyard.

 

[Nick87]

You’ve really got your lady charm working today Nick!

The holidays have begun.

 

[Gulf of America]

Anyone use a turkey roaster, or any other type of cheap warmer as a holding box for brisket? Id smoke them more often, but my wife won't tolerate the smell of keeping one in the oven for hours. Id like to find something I can leave outside that I can justify financially.

I wrapped in foil and had it in the yeti with towels for 7 hours and it still came out steaming hot. I did preheat the yeti with a big pot of boiling water but I almost think there was too much heat retention.

 

[Nick87]

I wrapped in foil and had it in the yeti with towels for 7 hours and it still came out steaming hot. I did preheat the yeti with a big pot of boiling water but I almost think there was too much heat retention.

In all seriousness I do the same and like you said more than enough heat.

 

[Khunter]

Anyone use a turkey roaster, or any other type of cheap warmer as a holding box for brisket? Id smoke them more often, but my wife won't tolerate the smell of keeping one in the oven for hours. Id like to find something I can leave outside that I can justify financially.

wrapped in pink butcher paer or foil, the. wrapped in towels and tossed in a cooler. They retain heat for many hours no problem. Very common method.

 

[WildWill]

I wrapped in foil and had it in the yeti with towels for 7 hours and it still came out steaming hot. I did preheat the yeti with a big pot of boiling water but I almost think there was too much heat retention.

I do about the same wrap in paper, then towels, and into the yeti. Never thought to pre heat the cooler good idea!

 

[MarvB]

How do you do the crackers?

Dave I preheat the oven to about 250; the crackers are "Club Crackers", place them on a wire cooling sheet (like in the pic) and top each with a piece of thick cut bacon to just a little less length than the cracker. Sprinkle the top of the bacon with a liberal amount of dark brown sugar. Then I add a dusting of "Slap Ya Mamma" Cajun seasoning (or any kind of a spicy dry type rub). Finally I drizzle back over the top with a touch of (your favorite) BBQ sauce mixed with Mike's Hot Honey. Cook for 60-75 mins (depends on the oven). The bacon tends to render down in to the cracker and they don't get soggy.
Let cool a touch and break out the beer!!

Sounds a lot more involved than it is...I can prep a whole tray of them in about 10 mins.
Always the first thing to go during the Super Bowl....

 

[wyoboypt]

Long time no post fellas. Trying non “jerky kit” jerky. I have 54 lbs to smoke. Meat slicer was freaking awesome. Please feel free to shoot me some recipes. I’m very skeptical about this batch which is mainly 50/50 soy sauce and Worcestershire. Worcestershire seems to have taken over by the smell.

 

[Wildabeest]

Long time no post fellas. Trying non “jerky kit” jerky. I have 54 lbs to smoke. Meat slicer was freaking awesome. Please feel free to shoot me some recipes. I’m very skeptical about this batch which is mainly 50/50 soy sauce and Worcestershire. Worcestershire seems to have taken over by the smell.

I’ve been using Hank Shaw’s chipotle marinade. Everyone I give some to seems to really like it.

 

[Rack Daniels]

Fresh elk tenderloin. Tri Tip style.

 

[Archelk]

A little late but I done another load of brisket for Thanksgiving again! Delicious!!

 

[Sheltowee]

A little late but I done another load of brisket for Thanksgiving again! Delicious!! View attachment 395270

Great smoke ring!