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Using a Smoker
Posted: 16 February 2012 09:52 AM   [ Ignore ]   [ # 16 ]
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In regards to gas vs electric what MATT said is spot on…Electric is by far the easiest to use and get the results without error…As for gas and my experience, they are as much work as charcoal/wood…So if I am going to spend the time to just hang out and play with the smoker I will take the charcoal/wood over gas…

All have their place and it truly is what you prefer…I guess if I had to give you the 1 2 3 it would be…

1. Wood
2. Electric
3. Gas

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Posted: 16 February 2012 10:23 AM   [ Ignore ]   [ # 17 ]
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Anyone ever tried smokin a fattie???They look easy too do and AWESOME eatin….

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Posted: 16 February 2012 10:48 AM   [ Ignore ]   [ # 18 ]
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I didn’t inhale. 

This is one.  Take out the deer and its a normal fattie

http://www.heartlandoutdoors.com/HOforum/viewthread/1238/

Here is another

 

 

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Posted: 16 February 2012 10:53 AM   [ Ignore ]   [ # 19 ]
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I heard ya did matt,,,,LOL…..That looks AWESOME!!!!Thinkin about trying too make one sunday night and cookin monday…

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Posted: 16 February 2012 10:56 AM   [ Ignore ]   [ # 20 ]
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They don’t take long to smoke.  Just a few hours.  Depends on what you stuff it with.  Doesn’t hurt to precook stuffing.

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Posted: 16 February 2012 11:00 AM   [ Ignore ]   [ # 21 ]
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Thinkin about pepperjack cheese,mushrooms,green pepper,onion:)

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Posted: 16 February 2012 11:14 AM   [ Ignore ]   [ # 22 ]
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sounds good.  I would grill up the veggies first in some butter.

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Posted: 16 February 2012 02:16 PM   [ Ignore ]   [ # 23 ]
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Very interesting.  As for the gas or wood, how closely do you have to monitor them,  can you leave them for a few hours, a work day, overnight, etc.?

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Posted: 16 February 2012 06:11 PM   [ Ignore ]   [ # 24 ]
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Murdy, Im doing mine at 225deg until I have an internal temp of 160….Thinking maybe 2-3hrs

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Posted: 16 February 2012 07:13 PM   [ Ignore ]   [ # 25 ]
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At a couple hours, you’re talking about a fattie, WTF?  Other things go longer?  I worked in a couple commercial sausage kitchens a long time ago, and I don’t think there was much that went less than 8 hours, and some things up to 24.  Summer sausage was 18, if I remember right.

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Posted: 16 February 2012 07:29 PM   [ Ignore ]   [ # 26 ]
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yes, at 225 a fattie will be done in 2-3 hours.  The smoke fast because there isn’t much meat to smoke and everything inside doesn’t need cooked or if it does, it usually doesn’t need much to cook it or melt it. 

Different meats take longer and obviously temp determines a lot.  I get pork butts done in 8-12 hours at 220-240.  The meat seems to smoke faster in wood/charcoal smokers than it does in gas smokers.  At least in mine they do.

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Posted: 16 February 2012 07:43 PM   [ Ignore ]   [ # 27 ]
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Matt, You have a good rib recipe for the smoker???

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