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What's Hittin' the Grill or Smoker?

Discussion in 'Cooking and Recipe Forum' started by USMC615, Jan 25, 2016.

  1. stillhunter

    stillhunter Addicted to ArboristSite

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    Smoking some Spanish today....
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    getting the pellicle under the ceiling in the kitchen.
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    .....well there was some shrinkage, many pieces must of fell off the grate. I like it but I won't put garlic powder or 4 drops of liquid smoke in the brine for these oily fish. I did sample it many times throughout the smoking and this is all that's left......

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  2. 5155

    5155 ArboristSite Lurker

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    You people make this look easy, and yummy.
    I recently got a brinkmann charcoal smoker. Today is my second try.
    So far, it looks like this thing is going to the scrap yard. Supose I can use it aas a regular grille. Always preferred the dollar store grilles over this pet rock lol.

    Not hot enough, no vent, no degrees on gauge, having no manual is not helping.
     
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  3. Backyard Lumberjack

    Backyard Lumberjack Tree Freak

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    ck out utube on it... plenty of info. new and no manual? really??.... maybe u can find an online pdf of it... good luck! these units usually do well. they are slow cookers, though....
     
  4. 5155

    5155 ArboristSite Lurker

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    Actually after my whine the food turned out great.
    Brined chicken parts smoked for 2 hours then finished in kitchen oven for a short time. Then whole ear sweet corn. I used charcoal hickory and sassafras.
    No water this time.

    A learning curve thing I am sure.
    No manual because the unit came with a load of scrap.
    Looks used very little.
     
  5. Backyard Lumberjack

    Backyard Lumberjack Tree Freak

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    :)
     
  6. stillhunter

    stillhunter Addicted to ArboristSite

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    I admit that batch was not as good as the last time I smoked some mackerel. I smoked it on a weber kettle but just as I was ready to put it on, a downpour came down for 10 mins.
    The grill was ready and I put the fish on but the humidity was high and steamy when the sun came out and stayed that way for hours. I think it took much longer to dry the fish because of the humidity I could feel and see. I also overloaded the kettle, not enough space between the pieces for the smoking......grill/smoke and learn :cheers:
     
  7. Biigg50

    Biigg50 Addicted to ArboristSite

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    The kids came home last night, had some flank steak and pork tenderloins.


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  8. Stonesforbrains

    Stonesforbrains ArboristSite Member

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    Step father requested smoked/grilled game hens for our Fourth of July bbq. It’s been over ten years since I made them for the family get together.
     
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  9. stillhunter

    stillhunter Addicted to ArboristSite

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    A one.....
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  10. stillhunter

    stillhunter Addicted to ArboristSite

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    Grilling/smoking some sausage patties this morning for biscuits............but I'm thinking about venison :confused::barbecue:

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  11. Biigg50

    Biigg50 Addicted to ArboristSite

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    St. Louis pork ribs smoked with applewood and coated in Apricot/plum sauce.


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