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My butt is bigger than Cannoli's

Discussion in 'General' started by 2Fer, Jul 9, 2011.

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  1. Mongo

    Mongo Administrator

    Pussy. Use mesquite :D
     
    Mongo, Jul 9, 2011
    #21
  2. 2Fer

    2Fer Is good

    Amateurs use mesquite.

    :Poke:
     
    2Fer, Jul 9, 2011
    #22
  3. Mongo

    Mongo Administrator

    Nope, pussies have issues with strong flavored wood. Fruit trees are for fish :p
     
    Mongo, Jul 9, 2011
    #23
  4. 2Fer

    2Fer Is good

    Mesquite is for people who don't know how to extract flavor out of other woods and spices.
     
    2Fer, Jul 9, 2011
    #24
  5. Cannoli

    Cannoli Typical Uccio

    Mesquite is fine for a big piece of beef. Apple or cherry is perfect for every thing else.

    Mesquite is good to mask the poor dry rub and preparation by the chef. :Poke:

    And we all know apple wood smoked bacon is for pussies... :moon:
     
    Cannoli, Jul 9, 2011
    #25
  6. Mongo

    Mongo Administrator

    Wah wah wah. Keep trying, it ain't working over here in the real world. :D
     
    Mongo, Jul 9, 2011
    #26
  7. HPPT

    HPPT !!!

    Am I the only one seriously confused by this conversation? Are you guys discussing barbecuing, or what you want to do to each other?
     
    HPPT, Jul 9, 2011
    #27
  8. Cannoli

    Cannoli Typical Uccio

    :crackup:
     
    Cannoli, Jul 9, 2011
    #28
  9. Mongo

    Mongo Administrator

    If you're masking the rub flavor you need to work on your recipe...

    Seriously tho - Mesquite is good for beef and basic pork shoulders. Hickory is better for the smaller stuff (or Oak even) as well as the bigger depending on my mood and how strong a flavor I want, unless you're using no rub or no sauce the subtler flavors of the fruit woods are just hidden by the flavor of the meat.
     
    Mongo, Jul 9, 2011
    #29
  10. Mongo

    Mongo Administrator

    Discussing real barbecuing yes :D
     
    Mongo, Jul 9, 2011
    #30
  11. Cannoli

    Cannoli Typical Uccio

    I'll stick with fruit wood, thanks :up:
     
    Cannoli, Jul 9, 2011
    #31
  12. 2Fer

    2Fer Is good

    Well you are fruity so that makes sense.
     
    2Fer, Jul 9, 2011
    #32
  13. Scotty87

    Scotty87 Lacks accountability

    How long does a regular BBQ sized tank of propane last on one of these? If it's running for 10-12 hours, wouldn't that pretty much empty most of the tank?

    Where is a good place for some basic smoker recipes or how-to's? Id love to pick one up and give it a go.
     
    Scotty87, Jul 9, 2011
    #33
  14. Mongo

    Mongo Administrator

    Keeping it around 200 it'll last many many days.
     
    Mongo, Jul 9, 2011
    #34
  15. Cannoli

    Cannoli Typical Uccio

    :stupid:

    175-215 will last several outings...
     
    Cannoli, Jul 9, 2011
    #35
  16. Shenanigans

    Shenanigans in Mr.Rogers neighborhood

    I fucking knew you were a guido 'mo!
     
    Shenanigans, Jul 9, 2011
    #36
  17. Mad_Max

    Mad_Max Well-Known Member

    Thanks for the info guys will be picking one up next week. Think i'm gonna go with the Bradley BTIS1.
     
    Mad_Max, Jul 10, 2011
    #37
  18. LabRat

    LabRat Well-Known Member

    I have an 18" Weber Smokey mountain. It holds smoker temp solid for about 6 hours once the charcoal gets started. I can start a pork butt at around 10pm, wake up at 4 or 5 to refill the charcoal and then get woken up by the remote temp alarm saying we are at 200 meat temp the next morning. It is all about air control and having a big load of coal. However, If I cook on a larger offset for lots of food it takes almost hourly tending. If you like the set and forget of a propane smoker, try a smokey mountain or an upright drum (I would have built an ugly drum smoker if didnt think my HOA would have shit having a smoking 55G drum in the yard). The most I have put in my WSM was a 36lb in 4 butts. So you can make a lot of food in the small smoker.

    http://www.smokingmeatforums.com/forum/ is a good resource for recipes, reviews, etc
     
    LabRat, Jul 10, 2011
    #38
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