Author Topic: JW's Smoker -part 3  (Read 25346 times)

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Mary B

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Re: JW's Smoker -part 3
« Reply #33 on: July 02, 2015, 04:00:40 PM »
I cook ribs at 275 so no water pan would work if the temps don't spike to high!

klsmurf

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Re: JW's Smoker -part 3
« Reply #34 on: July 02, 2015, 05:53:38 PM »
I must agree with Dave A.
 You can't share a link with someone who is not a member.  Say I want to explain to a friend, how I built my little wind turbine.  I give them a link and they would have to join to see it.  When I made my diary, the hope was to help others, not just members. 

I knew my diary would be viewed by the public when I did it.

There are other diaries that I personally feel should be in public view.   Ghurd's controller comes to mind.

respectively,  Kevin
" A man's got to know his limitations " ------ Harry Callahan

JW

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Re: JW's Smoker -part 3
« Reply #35 on: February 07, 2018, 09:37:35 PM »
Hi Dave I corrected that.

I had some nice mahi mahi filet in the freezer for a copula years I thawed it out. I did it blackened seasoning on the grill. It came out great.

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JW

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Re: JW's Smoker -part 3
« Reply #36 on: March 02, 2018, 06:18:50 PM »
Ya I got some plans for tomorrow sleeping in smoking some fish-  Swordfish and some tuna steaks.

I also own a company the past couple of months have been slow. I just decided hey take sometime for you....

Will post some pics when im doing them   

JW

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Re: JW's Smoker -part 3
« Reply #37 on: March 03, 2018, 09:18:11 PM »
Smoked some tuna and sword I think the tuna was better. I was careful not to over smoke the fish I think the swordfish would be better on the grill with blackened seasoning.


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JW

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Re: JW's Smoker -part 3
« Reply #38 on: June 09, 2018, 07:09:38 PM »
Getting ready to do an new batch on the smoker. This is my new smoker. I have selected the best results I can get with the local grocery. I get excellent results with tuna steaks. Will be smoking them on my birthday tomorrow. I also smoke corn with tinfoil wrapped.

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JW

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Re: JW's Smoker -part 3
« Reply #39 on: November 09, 2018, 08:42:27 PM »
https://www.fieldlines.com/index.php/topic,129125.msg836001.html#msg836001

Check this link, I am going to put the raw ribs on the smoker at about 180F then take them off put in the oven for 250 for an hour or two, then put back in the smoker. As Mary recommended the ribs only take the smoke at under 180f, then fully cook them in the oven then back to smoker. We will see how they come out. :)

I have a new tenant moving in and they do barbeque, so im interested seeing how my ribs will come out.

Mary B

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Re: JW's Smoker -part 3
« Reply #40 on: November 09, 2018, 09:06:21 PM »
I do start to finish on the smoker at 225-250 for ribs... mop with 50/50 olive oil/cider vinegar every hour then as they start to get done every half hour...

JW

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Re: JW's Smoker -part 3
« Reply #41 on: November 10, 2018, 04:32:46 PM »
Im not sure of the temp on these but they have been on the smoker for a while

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Mary B

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Re: JW's Smoker -part 3
« Reply #42 on: November 10, 2018, 05:51:14 PM »
I never cook ribs by temp... if I pick a slab up in the middle and the ends droop and the meat starts cracking where it is bending then they are done or very close to done. If they tear they are over done.

https://www.youtube.com/watch?v=XB0QeCBkBxA

John Bouchard

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Re: JW's Smoker -part 3
« Reply #43 on: December 19, 2018, 01:08:15 PM »
Depends.  Lamb, pork ribs on grill is hard to beat,   but traditional roasted beef ribs with potatoes  swimming in  juices is equally tantalizing!

JW

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Re: JW's Smoker -part 3
« Reply #44 on: December 31, 2018, 08:58:32 PM »
Doing some grilled Tuna steak tonight sounds good to me.

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JW

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Re: JW's Smoker -part 3
« Reply #45 on: December 31, 2018, 10:46:10 PM »
Ok you have to put rub on the steak, I have good rub that I have made over the years, but keep it as a special secret.


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JW

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Re: JW's Smoker -part 3
« Reply #46 on: December 31, 2018, 11:23:19 PM »
I only will put it on the grill about 15 minutes easy cook. :)


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Mary B

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Re: JW's Smoker -part 3
« Reply #47 on: January 01, 2019, 03:28:29 PM »
Reminds me, I need to make some of my general purpose rub. Just a simple mix of salt, onion powder, garlic powder, black pepper that can serve as a base for other rubs or as a stand alone on a burger/steak etc. Don't ask for quantities! I eyeball it!

John Bouchard

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Re: JW's Smoker -part 3
« Reply #48 on: January 01, 2019, 04:43:16 PM »
JW your rub looks like home grown herbs? 

JW

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Re: JW's Smoker -part 3
« Reply #49 on: January 01, 2019, 06:19:35 PM »
Hi John,  I like to work with dried herbs, generally add stuff I find in the grocery store. Do a search on making blackening rub.

John Bouchard

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Re: JW's Smoker -part 3
« Reply #50 on: January 02, 2019, 02:08:08 PM »
At times folks ask me where I learned to grill/cook.  I tell them I have a culinary arts degree from the US Army. Lol  when I was a field cook.   I mostly marinade meat then but more recently experimenting with dry rubs containing turmeric and ginger ;)  for lamb as a couple of my my secret ingredients.
« Last Edit: January 02, 2019, 02:17:30 PM by John Bouchard »

JW

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Re: JW's Smoker -part 3
« Reply #51 on: September 06, 2019, 09:09:51 PM »
Lots of stuff going on the smoker.

Im working on the type of smoker for ribs and brisket. But the other smoker does fish..

Will update :) 

JW

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Re: JW's Smoker -part 3
« Reply #52 on: October 03, 2020, 09:56:59 PM »
Just searching thru the database, will find what im looking for in a bit :)

JW

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Re: JW's Smoker -part 3
« Reply #53 on: February 21, 2022, 04:29:26 PM »
« Last Edit: February 21, 2022, 04:46:07 PM by JW »

JW

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Re: JW's Smoker -part 3
« Reply #54 on: February 21, 2022, 06:07:00 PM »
Haaaaa!!!!!

Triple redundancy  Baby.....

Here is the 3 .

I wanted them understand that my internet access is more sophisticade4

They pulled an ethernet cable Haa::
Im at my work station.... Running