WE BE SMOKIN' ! SMOKER RECIPES

[floridadeckie]

galazio, dont worry too much about getting ALOT of smoke out of it. as long as you are seeing a wisp or two of TSB (thin blue smoke) coming out of the vents, you've got plenty of smoke. too much and you get a bitter creosote buildup on the meat and inside the smoker. I like to use hickory chunks mixed up with mesquite shavings for a sweet but kinda tangy smoke.

when i make my rub, its all by eye. but most of the measurements are 1-2 tablespoons depending on your preferences:

pork butt rub
-paprika (1/4 C)
-chili powder (1TBSP)
-cayenne (1TBSP)
-brown sugar (light or dark) (2TBSP)
-salt (1TBSP)
-pepper(")
-garlic powder(")
-cumin(")

score the butt across the fat cap a few times to increase surface area, then rub the entire butt down with yellow mustard. this will provide a medium to the rub to stick to as well as contribute to a nice bark, but all the mustard taste burns off. set the smoker to keep an even 225-250, get your smoke rollin, and throw that butt in there.

If you wanna pull the pork, yank the butt out once it hits 195 internal, wrap it in foil as well as a towel (for insulation), then throw it in a cooler until it hits 205. this is optimal pulling temp. if you want to slice it, I like to let my pork get to about 170, let it coast in the cooler, then slice and chop around 185*

[Mike Boehler]

Started the ribs at 8:30 and the fatties went on at about 10:00. Getting ready for the Giants game!

We made 4 different fatties:
1. Philly steak fatty (steak, peppers onions)
2. Sopprasatta and Provolone fatty
3. french toast sticks and maple syrup fatty
4. Apples and brown sugar fatty.

Hickory smoke pellets in the cast pellet oven.

Toughest part is the temp. Got up this AM and the temp was about 10 degrees. Use a LOT of charcoal. Using lump coal today as well, it burns a little hotter.

[sportfishingusa]

use kingsford..

dont use anything else.. kingsford charcoal is the best.. use chunks if you can..

if it gets cold at night make sure it gets hot and add coals..

you got to look at the coals once in a while and monitor the temps! takes some getting used to but you will soon know after a few uses how long your coal will last..

we have a medium spice wine works box smoker and i can fill it with coal and it will hold temp for about 10 hours!!!

you will get it going good.. keep trying..

and those fattys sound awesome!!

i love the cheesesteak fatty!! they are awesome man!