Text 8106, 88 rader
Skriven 2008-06-01 01:34:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Smoker
==================
 -=> On 05-31-08  06:43,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Smoker <=-

 DSh> What kind of door latch / seal.

 DSac> Ah, see, this is the one thing that I really would prefer be
 DSac> different. [g]  The door runs the full face of the smoker,

Do you remember my smoker?  It has a gasket seal that runs around the
entire door.  There is a single latch in the center on left side and
hinges on the right.  The latch has a turn screw that lets you adjust
the tension.  Holds it pretty securely.  The same manufacturer also sold
models which look quite similar, but have the door held in place with
magnets behind the gasket.  From what I read, that system breaks down
within a year!

 DSac> so when I add more chips, I have to open the smoking chamber too.

On mine, I add more chips through a special thing on the right hand
side.  There is a circular opening, and a half cylinder with a handle on
one end.  You fill the half cylinder with chips.  Shove in.  Rotate 180
degrees and they drop out into the wood chip box.  I can get about three
loads in before the chips interfere with further turning of the
cylinder.  You leave the cylinder inserted while smoking.  There is a
little heat / smoke loss around the edges of the cylinder, but not much.

 DSac> I'm not crazy about that because of the temperature drop, but
 DSac> the temp recovers quickly and since I only have the door open
 DSac> a second or two, I don't fret it.  It seals loosely with a single
 DSac> "turn handle" latch.   I would prefer three bucklers for a better
 DSac> seal, but as long as the door stays closed, it's good.

Mine takes about 30 minutes to heat up the first time.  Once it is up to
heat, If I open the door for five minutes or less, it only takes 5-10
minutes to recover.

Do you use your remote meat thermometer?   We have one, and I really
like it.  It gives me a better idea of whether the meat is done than
relying on time alone.  I have even used it to judge an extra thick
steak being cooked on the grill.  Took it off at about 115 and it was
the way we like it.
 
 DSac> The whole thing is a bit more "hands on" than your electric one, eh?

Yep -- Except for the thought of attracting wild critters, I would be
comfortable firing up our smoker when we go to bed and having the food
done eight hours later about noon:-}}
 
 DSh> I have looked at meat hooks and worried about the meat pulling 
 DSh> off of the hook when it gets done.  Have you ever had that 
 DSh> problem, or am I being unnecessarily concerned?

 DSac> I've always used hooks; at Burt's for example when I did the ribs
 DSac> I hung them in the round smoker between the racks using homemade

Did you hang them rib bones going up and down, or horizontal?  I'd guess
horizontal.  We got some stand up racks that serve a similar purpose.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Basic Bbq Sauce
 Categories: Barbeque, Sauce
      Yield: 1 servings
 
    1/2 c  Water
    1/2 c  Cider vinegar
    1/4 c  Minced onion
      1 tb Shire sauce
      2 tb Brown sugar
    1/2 ts Dry mustard
    1/4 ts Cayenne pepper
      1 c  Tomato sauce
      1 tb Cornstarch
 
  Makes about 2 1/4 cups
  This is where my "secret" sauce started.
  From: Joe Ferenchik                   Date: 12-14-94
 
MMMMM



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