sf wrote:
>
> On Thu, 11 Sep 2014 13:23:59 -0600, Mayo > wrote:
>
> > On 9/11/2014 12:47 PM, sf wrote:
> > > On Thu, 11 Sep 2014 11:56:20 -0500, "Pete C." >
> > > wrote:
> > >
> > >>
> > >> sf wrote:
> > >>>
> > >>> On Thu, 11 Sep 2014 10:46:23 -0500, "Pete C." >
> > >>> wrote:
> > >>>
> > >>>> Outdoor smoking on an
> > >>>> offset is easy once you've gone through it once.
> > >>>
> > >>> Thanks, Pete! Today's the big day. How long should I allow for ribs?
> > >>> I read that chicken parts take 3 hours (yikes).
> > >>
> > >> St. Louis ribs can go 4-8 hours depending on the temp and how stable it
> > >> is. Baby back ribs a bit less, but I rarely do those. Food generally
> > >> won't absorb smoke after the first 2-3 hours so there isn't any point in
> > >> adding smoking wood past that point, all you need is heat for the rest
> > >> of the time. Since a big full packer cut brisket (~18#) can go 20+ hours
> > >> I sometimes cheat and move it in to the oven at the same 275F after 6
> > >> hours or so.
> > >
> > > I forgot to ask about what to use to produce the smoke - chips,
> > > chunks, lump - charcoal?
> >
> > In an offset smoker you will be able to use actual wood - but temp.
> > control is chancey.
>
> Aha! That explains the bundles of what I think of as firewood at the
> grocery store.
> >
> > I'd go charcoal with soaked wood chunks on top. Chips will burn off too
> > fast.
>
> Thanks - I wouldn't have soaked it if you hadn't pointed that out.
> How long does one soak a hunk of wood anyway?

Not at all in my opinion. Just put the chunks on at the perimeter of the
charcoal so they don't get going too quickly.

> >
> > > No idea what St. Louis ribs are. We have no
> > > name "ribs" and baby back.
> >
> > This will really help:
> >
> > http://amazingribs.com/recipes/porkn...pork_cuts.html
>
> Looks like our "no name" ribs are your St. Louis. There isn't a third
> type, is there? I just see "tips" and that wouldn't be it.
> >
> > > Regular ribs have less meat than baby
> > > back, they are also less expensive.
> >
> > Less, are you sure?
>
> Yes!Sorry, I guess it's the full spareribs I get, per that site, the St. Loius trims off the rib tips where a lot of good meat is.

> >
> > > I was going to buy the regular
> > > ribs for two reasons: hubby loves gnawing on bones and I need to
> > > practice on something that doesn't cost a fortune.
> >
> > Plus they will take a longer smoke and may be less prone to drying out
> > if your temperatures get too high.
> >
> > You're going to want to shoot for about 250F in the cooking drum.
>
> Okay, I use 250-300° when I oven bake - so no problem there. Thanks
> again!

That's the range, I shoot for 275, if I see it drifting down towards 250
that's my queue to start another chimney of charcoal to add, if it's
heading for 300 I close the dampers a bit.

sf wrote:
>
> On Thu, 11 Sep 2014 12:11:15 -0700, "Cheri" >
> wrote:
>
> > > Thanks! I may end up boring people with my BBQ "discoveries". LOL
> >
> > You won't bore me with it. I like hearing about peoples experiences with
> > different cooking methods.
>
> LOL! Don't say I didn't warn you.

You may find you are one of the few in SF doing real BBQ... amaze your
friends and neighbors...

I never did real BBQ until I moved to Texas in 2004. Since then I've
apparently figured it out since I have native Texans commenting on how
good it is and asking me to bring BBQ to events.

On Thu, 11 Sep 2014 15:30:15 -0500, "Pete C." >
wrote:

> That's the range, I shoot for 275, if I see it drifting down towards 250
> that's my queue to start another chimney of charcoal to add, if it's
> heading for 300 I close the dampers a bit.

I like that method, thanks!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 11 Sep 2014 15:32:29 -0500, "Pete C." >
wrote:

>
> sf wrote:
> >
> > On Thu, 11 Sep 2014 12:11:15 -0700, "Cheri" >
> > wrote:
> >
> > > > Thanks! I may end up boring people with my BBQ "discoveries". LOL
> > >
> > > You won't bore me with it. I like hearing about peoples experiences with
> > > different cooking methods.
> >
> > LOL! Don't say I didn't warn you.
>
> You may find you are one of the few in SF doing real BBQ... amaze your
> friends and neighbors...
>
> I never did real BBQ until I moved to Texas in 2004. Since then I've
> apparently figured it out since I have native Texans commenting on how
> good it is and asking me to bring BBQ to events.

Yay for you! BTW: Thanks for the FAQ link, I didn't realize Ed was so
into Q. George Leppla seems to be another good resource (and you, of
course).


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 11 Sep 2014 20:51:53 GMT, "l not -l" > wrote:

>
> On 11-Sep-2014, sf > wrote:
>
> > On Thu, 11 Sep 2014 11:04:01 -0700, "Cheri" >
> > wrote:
> >
> > > I haven't found it to be a problem either, but don't know how others are
> > >
> > > using theirs.
> >
> > What happens when you open it up or do you just put the entire thing
> > into the oven to finish and by the time it's ready, there's no more
> > smoke left inside?
>
> IME; by the time food is done, on top or in oven, the smoke has dissipated.
> When you open it, there will be a strong smoke smell; but, no actual smoke
> to escape into the air.

Well, that settles that! Thanks.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 11 Sep 2014 09:54:54 -1000, dsi1
> wrote:

> On 9/11/2014 9:52 AM, sf wrote:
> > On Thu, 11 Sep 2014 09:07:20 -1000, dsi1
> > > wrote:
> >
> >> I don't believe it to be rocket science although you'll have to do some
> >> experimenting at first. My dad used to make wonderful smoked meats with
> >> an old 55 gal drum and a hibachi. I asked him how he learned to do it
> >> and he said it was just something he picked up.
> >
> > See? If you "pick it up", you're observing someone do it and I don't
> > have that.
> >
> >
>
> Actually, I think it was something that he cooked up himself.

Aha, self taught - in Hawaii? I thought every third person BBQs
(Hawaiian style) over there.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/11/2014 11:16 AM, sf wrote:
> On Thu, 11 Sep 2014 09:54:54 -1000, dsi1
> > wrote:
>
>> On 9/11/2014 9:52 AM, sf wrote:
>>> On Thu, 11 Sep 2014 09:07:20 -1000, dsi1
>>> > wrote:
>>>
>>>> I don't believe it to be rocket science although you'll have to do some
>>>> experimenting at first. My dad used to make wonderful smoked meats with
>>>> an old 55 gal drum and a hibachi. I asked him how he learned to do it
>>>> and he said it was just something he picked up.
>>>
>>> See? If you "pick it up", you're observing someone do it and I don't
>>> have that.
>>>
>>>
>>
>> Actually, I think it was something that he cooked up himself.
>
> Aha, self taught - in Hawaii? I thought every third person BBQs
> (Hawaiian style) over there.
>
>

He spent years on remote atolls building radar installations. I assumed
that's where he learned to do this. Maybe he learned it from some gooney
birds. Sometimes they would cook turkey using the radar. Sometimes a guy
would get cooked by the radar. Boy, that must feel strange.

On 9/11/2014 1:48 PM, sf wrote:
> On Thu, 11 Sep 2014 13:23:59 -0600, Mayo > wrote:
>
>> On 9/11/2014 12:47 PM, sf wrote:
>>> On Thu, 11 Sep 2014 11:56:20 -0500, "Pete C." >
>>> wrote:
>>>
>>>>
>>>> sf wrote:
>>>>>
>>>>> On Thu, 11 Sep 2014 10:46:23 -0500, "Pete C." >
>>>>> wrote:
>>>>>
>>>>>> Outdoor smoking on an
>>>>>> offset is easy once you've gone through it once.
>>>>>
>>>>> Thanks, Pete! Today's the big day. How long should I allow for ribs?
>>>>> I read that chicken parts take 3 hours (yikes).
>>>>
>>>> St. Louis ribs can go 4-8 hours depending on the temp and how stable it
>>>> is. Baby back ribs a bit less, but I rarely do those. Food generally
>>>> won't absorb smoke after the first 2-3 hours so there isn't any point in
>>>> adding smoking wood past that point, all you need is heat for the rest
>>>> of the time. Since a big full packer cut brisket (~18#) can go 20+ hours
>>>> I sometimes cheat and move it in to the oven at the same 275F after 6
>>>> hours or so.
>>>
>>> I forgot to ask about what to use to produce the smoke - chips,
>>> chunks, lump - charcoal?
>>
>> In an offset smoker you will be able to use actual wood - but temp.
>> control is chancey.
>
> Aha! That explains the bundles of what I think of as firewood at the
> grocery store.
>>
>> I'd go charcoal with soaked wood chunks on top. Chips will burn off too
>> fast.
>
> Thanks - I wouldn't have soaked it if you hadn't pointed that out.
> How long does one soak a hunk of wood anyway?

I generally go a few hours, same for chips.

>>
>>> No idea what St. Louis ribs are. We have no
>>> name "ribs" and baby back.
>>
>> This will really help:
>>
>> http://amazingribs.com/recipes/porkn...pork_cuts.html
>
> Looks like our "no name" ribs are your St. Louis. There isn't a third
> type, is there? I just see "tips" and that wouldn't be it.

No I believe that's it.

Dang, rib tips do sound good, but that requires a trip to the butcher.

>>
>>> Regular ribs have less meat than baby
>>> back, they are also less expensive.
>>
>> Less, are you sure?
>
> Yes!

Ok.

>>
>>> I was going to buy the regular
>>> ribs for two reasons: hubby loves gnawing on bones and I need to
>>> practice on something that doesn't cost a fortune.
>>
>> Plus they will take a longer smoke and may be less prone to drying out
>> if your temperatures get too high.
>>
>> You're going to want to shoot for about 250F in the cooking drum.
>
> Okay, I use 250-300° when I oven bake - so no problem there. Thanks
> again!

My pleasure.

On 9/11/2014 2:23 PM, Pete C. wrote:
>
> sf wrote:
>>
>> On Thu, 11 Sep 2014 11:56:20 -0500, "Pete C." >
>> wrote:
>>
>>>
>>> sf wrote:
>>>>
>>>> On Thu, 11 Sep 2014 10:46:23 -0500, "Pete C." >
>>>> wrote:
>>>>
>>>>> Outdoor smoking on an
>>>>> offset is easy once you've gone through it once.
>>>>
>>>> Thanks, Pete! Today's the big day. How long should I allow for ribs?
>>>> I read that chicken parts take 3 hours (yikes).
>>>
>>> St. Louis ribs can go 4-8 hours depending on the temp and how stable it
>>> is. Baby back ribs a bit less, but I rarely do those. Food generally
>>> won't absorb smoke after the first 2-3 hours so there isn't any point in
>>> adding smoking wood past that point, all you need is heat for the rest
>>> of the time. Since a big full packer cut brisket (~18#) can go 20+ hours
>>> I sometimes cheat and move it in to the oven at the same 275F after 6
>>> hours or so.
>>
>> I forgot to ask about what to use to produce the smoke - chips,
>> chunks, lump - charcoal? No idea what St. Louis ribs are. We have no
>> name "ribs" and baby back. Regular ribs have less meat than baby
>> back, they are also less expensive. I was going to buy the regular
>> ribs for two reasons: hubby loves gnawing on bones and I need to
>> practice on something that doesn't cost a fortune.
>
> I use charcoal for heat, usually lump if I can get it reasonably priced,
> briquettes if necessary. I use wood chunks for smoke and I don't soak it
> or anything, that tends to risk creosote. It's also important to get the
> meat to room temp before putting it in the smoker for large cuts like
> brisket or pork butt, cold meat can condense the smoke i.e. creosote
> again.

One caution there, the wood chunks will ignite of not soaked and can
play havoc with keeping a steady temp.

I've done a lot of smokes with no creosote taste, which would be
extremely acrid.

>
> St. Louis ribs are a full cut, longer, more meat, the section the ribs
> connect to with cartilage bits and a whole lot of good meat in that area
> and some more meat in a flap as well. Baby back ribs are basically the
> ribs with the connecting section cut off so less meat and more $ for
> what meat you do get, but you get standalone ribs with no connecting
> cartilage. Probably nicer for presentation and "dainty" eaters, but more
> cost for less meat, and the meat you loose is very good.
>

On 9/11/2014 4:54 PM, dsi1 wrote:
> On 9/11/2014 11:16 AM, sf wrote:
>> On Thu, 11 Sep 2014 09:54:54 -1000, dsi1
>> > wrote:
>>
>>> On 9/11/2014 9:52 AM, sf wrote:
>>>> On Thu, 11 Sep 2014 09:07:20 -1000, dsi1
>>>> > wrote:
>>>>
>>>>> I don't believe it to be rocket science although you'll have to do
>>>>> some
>>>>> experimenting at first. My dad used to make wonderful smoked meats
>>>>> with
>>>>> an old 55 gal drum and a hibachi. I asked him how he learned to do it
>>>>> and he said it was just something he picked up.
>>>>
>>>> See? If you "pick it up", you're observing someone do it and I don't
>>>> have that.
>>>>
>>>>
>>>
>>> Actually, I think it was something that he cooked up himself.
>>
>> Aha, self taught - in Hawaii? I thought every third person BBQs
>> (Hawaiian style) over there.
>>
>>
>
> He spent years on remote atolls building radar installations. I assumed
> that's where he learned to do this. Maybe he learned it from some gooney
> birds. Sometimes they would cook turkey using the radar. Sometimes a guy
> would get cooked by the radar. Boy, that must feel strange.

Oh wow.

That's really creepy, that stuff goes right for the soft tissue first. Damn.

On Thu, 11 Sep 2014 17:40:57 -0600, Mayo > wrote:

> Doesn't a wood-fired pizza sound tasty?

If I had the pizza oven conversion kit, yes indeedy!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 11 Sep 2014 12:54:09 -1000, dsi1
> wrote:

> On 9/11/2014 11:16 AM, sf wrote:
> > On Thu, 11 Sep 2014 09:54:54 -1000, dsi1
> > > wrote:
> >
> >> On 9/11/2014 9:52 AM, sf wrote:
> >>> On Thu, 11 Sep 2014 09:07:20 -1000, dsi1
> >>> > wrote:
> >>>
> >>>> I don't believe it to be rocket science although you'll have to do some
> >>>> experimenting at first. My dad used to make wonderful smoked meats with
> >>>> an old 55 gal drum and a hibachi. I asked him how he learned to do it
> >>>> and he said it was just something he picked up.
> >>>
> >>> See? If you "pick it up", you're observing someone do it and I don't
> >>> have that.
> >>>
> >>>
> >>
> >> Actually, I think it was something that he cooked up himself.
> >
> > Aha, self taught - in Hawaii? I thought every third person BBQs
> > (Hawaiian style) over there.
> >
> >
>
> He spent years on remote atolls building radar installations. I assumed
> that's where he learned to do this. Maybe he learned it from some gooney
> birds. Sometimes they would cook turkey using the radar. Sometimes a guy
> would get cooked by the radar. Boy, that must feel strange.

Are you saying he was one of the Japanese soldiers who didn't
surrender? Those guys were really something.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Mayo wrote:
>
> On 9/11/2014 2:23 PM, Pete C. wrote:
> >
> > sf wrote:
> >>
> >> On Thu, 11 Sep 2014 11:56:20 -0500, "Pete C." >
> >> wrote:
> >>
> >>>
> >>> sf wrote:
> >>>>
> >>>> On Thu, 11 Sep 2014 10:46:23 -0500, "Pete C." >
> >>>> wrote:
> >>>>
> >>>>> Outdoor smoking on an
> >>>>> offset is easy once you've gone through it once.
> >>>>
> >>>> Thanks, Pete! Today's the big day. How long should I allow for ribs?
> >>>> I read that chicken parts take 3 hours (yikes).
> >>>
> >>> St. Louis ribs can go 4-8 hours depending on the temp and how stable it
> >>> is. Baby back ribs a bit less, but I rarely do those. Food generally
> >>> won't absorb smoke after the first 2-3 hours so there isn't any point in
> >>> adding smoking wood past that point, all you need is heat for the rest
> >>> of the time. Since a big full packer cut brisket (~18#) can go 20+ hours
> >>> I sometimes cheat and move it in to the oven at the same 275F after 6
> >>> hours or so.
> >>
> >> I forgot to ask about what to use to produce the smoke - chips,
> >> chunks, lump - charcoal? No idea what St. Louis ribs are. We have no
> >> name "ribs" and baby back. Regular ribs have less meat than baby
> >> back, they are also less expensive. I was going to buy the regular
> >> ribs for two reasons: hubby loves gnawing on bones and I need to
> >> practice on something that doesn't cost a fortune.
> >
> > I use charcoal for heat, usually lump if I can get it reasonably priced,
> > briquettes if necessary. I use wood chunks for smoke and I don't soak it
> > or anything, that tends to risk creosote. It's also important to get the
> > meat to room temp before putting it in the smoker for large cuts like
> > brisket or pork butt, cold meat can condense the smoke i.e. creosote
> > again.
>
> One caution there, the wood chunks will ignite of not soaked and can
> play havoc with keeping a steady temp.

They do ignite, but in the somewhat O2 starved firebox which I have
throttled down to limit the charcoal burn the wood produces plenty of
smoke, and doesn't have a notable affect on the temps.

> I've done a lot of smokes with no creosote taste, which would be
> extremely acrid.

Yes, but it's one more thing I'm careful of, same with bringing the meat
to room temp before putting it in the smoker. I haven't had ay creosote
issues either though. I also use no sugars in my rubs, those are prone
to burning and I don't care for sweet rubs anyway.

On 9/11/2014 6:18 PM, sf wrote:
> On Thu, 11 Sep 2014 17:40:57 -0600, Mayo > wrote:
>
>> Doesn't a wood-fired pizza sound tasty?
>
> If I had the pizza oven conversion kit, yes indeedy!
>
>
It'd be the first goodie I'd buy.

http://www.amazon.com/KettlePizza-18.../dp/B005SFJLOI

On 9/11/2014 7:03 PM, Pete C. wrote:
>
> Mayo wrote:
>>
>> On 9/11/2014 2:23 PM, Pete C. wrote:
>>>
>>> sf wrote:
>>>>
>>>> On Thu, 11 Sep 2014 11:56:20 -0500, "Pete C." >
>>>> wrote:
>>>>
>>>>>
>>>>> sf wrote:
>>>>>>
>>>>>> On Thu, 11 Sep 2014 10:46:23 -0500, "Pete C." >
>>>>>> wrote:
>>>>>>
>>>>>>> Outdoor smoking on an
>>>>>>> offset is easy once you've gone through it once.
>>>>>>
>>>>>> Thanks, Pete! Today's the big day. How long should I allow for ribs?
>>>>>> I read that chicken parts take 3 hours (yikes).
>>>>>
>>>>> St. Louis ribs can go 4-8 hours depending on the temp and how stable it
>>>>> is. Baby back ribs a bit less, but I rarely do those. Food generally
>>>>> won't absorb smoke after the first 2-3 hours so there isn't any point in
>>>>> adding smoking wood past that point, all you need is heat for the rest
>>>>> of the time. Since a big full packer cut brisket (~18#) can go 20+ hours
>>>>> I sometimes cheat and move it in to the oven at the same 275F after 6
>>>>> hours or so.
>>>>
>>>> I forgot to ask about what to use to produce the smoke - chips,
>>>> chunks, lump - charcoal? No idea what St. Louis ribs are. We have no
>>>> name "ribs" and baby back. Regular ribs have less meat than baby
>>>> back, they are also less expensive. I was going to buy the regular
>>>> ribs for two reasons: hubby loves gnawing on bones and I need to
>>>> practice on something that doesn't cost a fortune.
>>>
>>> I use charcoal for heat, usually lump if I can get it reasonably priced,
>>> briquettes if necessary. I use wood chunks for smoke and I don't soak it
>>> or anything, that tends to risk creosote. It's also important to get the
>>> meat to room temp before putting it in the smoker for large cuts like
>>> brisket or pork butt, cold meat can condense the smoke i.e. creosote
>>> again.
>>
>> One caution there, the wood chunks will ignite of not soaked and can
>> play havoc with keeping a steady temp.
>
> They do ignite, but in the somewhat O2 starved firebox which I have
> throttled down to limit the charcoal burn the wood produces plenty of
> smoke, and doesn't have a notable affect on the temps.

Sounds reasonable.

>> I've done a lot of smokes with no creosote taste, which would be
>> extremely acrid.
>
> Yes, but it's one more thing I'm careful of, same with bringing the meat
> to room temp before putting it in the smoker.

Ditto that!

> I haven't had ay creosote
> issues either though. I also use no sugars in my rubs, those are prone
> to burning and I don't care for sweet rubs anyway.

I like the caramelization, so we're on different poles there, but I am
careful when using honey on chicken.

On 9/11/2014 2:01 PM, Mayo wrote:
> On 9/11/2014 4:54 PM, dsi1 wrote:
>> On 9/11/2014 11:16 AM, sf wrote:
>>> On Thu, 11 Sep 2014 09:54:54 -1000, dsi1
>>> > wrote:
>>>
>>>> On 9/11/2014 9:52 AM, sf wrote:
>>>>> On Thu, 11 Sep 2014 09:07:20 -1000, dsi1
>>>>> > wrote:
>>>>>
>>>>>> I don't believe it to be rocket science although you'll have to do
>>>>>> some
>>>>>> experimenting at first. My dad used to make wonderful smoked meats
>>>>>> with
>>>>>> an old 55 gal drum and a hibachi. I asked him how he learned to do it
>>>>>> and he said it was just something he picked up.
>>>>>
>>>>> See? If you "pick it up", you're observing someone do it and I don't
>>>>> have that.
>>>>>
>>>>>
>>>>
>>>> Actually, I think it was something that he cooked up himself.
>>>
>>> Aha, self taught - in Hawaii? I thought every third person BBQs
>>> (Hawaiian style) over there.
>>>
>>>
>>
>> He spent years on remote atolls building radar installations. I assumed
>> that's where he learned to do this. Maybe he learned it from some gooney
>> birds. Sometimes they would cook turkey using the radar. Sometimes a guy
>> would get cooked by the radar. Boy, that must feel strange.
>
> Oh wow.
>
> That's really creepy, that stuff goes right for the soft tissue first.
> Damn.

I knew a guy that was adjusting a portable radar and stuck his hand on
the dish to aim it. He said his fingers felt warm and after that it was
like the worst burn he ever had. He still had all his fingers though.

On 9/11/2014 2:20 PM, sf wrote:
>
> Are you saying he was one of the Japanese soldiers who didn't
> surrender? Those guys were really something.
>
>

That would be really nuts! Unfortunately, he was just a regular guy
working on radar defense systems Evidently there's a line of these
radars on these small islands although, maybe people aren't supposed to
know about them.

Mayo wrote:
>
> On 9/11/2014 7:03 PM, Pete C. wrote:
> >
> > Mayo wrote:

> > I haven't had ay creosote
> > issues either though. I also use no sugars in my rubs, those are prone
> > to burning and I don't care for sweet rubs anyway.
>
> I like the caramelization, so we're on different poles there, but I am
> careful when using honey on chicken.

I tend not to do BBQ chicken, I just smoke chicken when making gumbo
(chicken and andouile sausage gumbo).

"sf" > wrote in message
...
> On Thu, 11 Sep 2014 12:11:15 -0700, "Cheri" >
> wrote:
>
>> > Thanks! I may end up boring people with my BBQ "discoveries". LOL
>>
>> You won't bore me with it. I like hearing about peoples experiences with
>> different cooking methods.
>
> LOL! Don't say I didn't warn you.

Bring it on! :-)

Cheri

"sf" > wrote in message
...
> On Thu, 11 Sep 2014 11:04:01 -0700, "Cheri" >
> wrote:
>
>> I haven't found it to be a problem either, but don't know how others are
>> using theirs.
>
> What happens when you open it up or do you just put the entire thing
> into the oven to finish and by the time it's ready, there's no more
> smoke left inside?

Actually I take it off the stove, let it sit for a couple of minutes and
there's very little smoke left since the chips have pretty much burned out
by then. I like to transfer the food to a different pan before putting in
the oven though.


Cheri

On 9/11/2014 7:40 PM, dsi1 wrote:
> On 9/11/2014 2:01 PM, Mayo wrote:
>> On 9/11/2014 4:54 PM, dsi1 wrote:
>>> On 9/11/2014 11:16 AM, sf wrote:
>>>> On Thu, 11 Sep 2014 09:54:54 -1000, dsi1
>>>> > wrote:
>>>>
>>>>> On 9/11/2014 9:52 AM, sf wrote:
>>>>>> On Thu, 11 Sep 2014 09:07:20 -1000, dsi1
>>>>>> > wrote:
>>>>>>
>>>>>>> I don't believe it to be rocket science although you'll have to do
>>>>>>> some
>>>>>>> experimenting at first. My dad used to make wonderful smoked meats
>>>>>>> with
>>>>>>> an old 55 gal drum and a hibachi. I asked him how he learned to
>>>>>>> do it
>>>>>>> and he said it was just something he picked up.
>>>>>>
>>>>>> See? If you "pick it up", you're observing someone do it and I don't
>>>>>> have that.
>>>>>>
>>>>>>
>>>>>
>>>>> Actually, I think it was something that he cooked up himself.
>>>>
>>>> Aha, self taught - in Hawaii? I thought every third person BBQs
>>>> (Hawaiian style) over there.
>>>>
>>>>
>>>
>>> He spent years on remote atolls building radar installations. I assumed
>>> that's where he learned to do this. Maybe he learned it from some gooney
>>> birds. Sometimes they would cook turkey using the radar. Sometimes a guy
>>> would get cooked by the radar. Boy, that must feel strange.
>>
>> Oh wow.
>>
>> That's really creepy, that stuff goes right for the soft tissue first.
>> Damn.
>
> I knew a guy that was adjusting a portable radar and stuck his hand on
> the dish to aim it. He said his fingers felt warm and after that it was
> like the worst burn he ever had. He still had all his fingers though.


I will say this, he was one very darned lucky guy.

One of the softest tissues is the eye - RF burn is no joke.

On 9/11/2014 7:53 PM, Pete C. wrote:
>
> Mayo wrote:
>>
>> On 9/11/2014 7:03 PM, Pete C. wrote:
>>>
>>> Mayo wrote:
>
>>> I haven't had ay creosote
>>> issues either though. I also use no sugars in my rubs, those are prone
>>> to burning and I don't care for sweet rubs anyway.
>>
>> I like the caramelization, so we're on different poles there, but I am
>> careful when using honey on chicken.
>
> I tend not to do BBQ chicken, I just smoke chicken when making gumbo
> (chicken and andouile sausage gumbo).
>

Chicken is hands down the hardest thing to Q.

Indirect heat is the way to go, but at some point you have to crisp that
skin.

Smoked chicken in gumbo, oh yes!

On Thu, 11 Sep 2014 19:11:01 -0600, Mayo > wrote:

> On 9/11/2014 6:18 PM, sf wrote:
> > On Thu, 11 Sep 2014 17:40:57 -0600, Mayo > wrote:
> >
> >> Doesn't a wood-fired pizza sound tasty?
> >
> > If I had the pizza oven conversion kit, yes indeedy!
> >
> >
> It'd be the first goodie I'd buy.
>
> http://www.amazon.com/KettlePizza-18.../dp/B005SFJLOI

That's the one.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 11 Sep 2014 20:03:27 -0500, "Pete C." >
wrote:

> > One caution there, the wood chunks will ignite of not soaked and can
> > play havoc with keeping a steady temp.
>
> They do ignite, but in the somewhat O2 starved firebox which I have
> throttled down to limit the charcoal burn the wood produces plenty of
> smoke, and doesn't have a notable affect on the temps.

I was at the grocery store and did look at the wood bundles, but they
weren't anything special like hickory or fruitwood, just ordinary wood
(not pine). Should I buy them anyway or search for something else?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/11/2014 10:33 PM, sf wrote:
> On Thu, 11 Sep 2014 19:11:01 -0600, Mayo > wrote:
>
>> On 9/11/2014 6:18 PM, sf wrote:
>>> On Thu, 11 Sep 2014 17:40:57 -0600, Mayo > wrote:
>>>
>>>> Doesn't a wood-fired pizza sound tasty?
>>>
>>> If I had the pizza oven conversion kit, yes indeedy!
>>>
>>>
>> It'd be the first goodie I'd buy.
>>
>> http://www.amazon.com/KettlePizza-18.../dp/B005SFJLOI
>
> That's the one.
>
>
Oh so much fun, now you need a round stone!

On 9/11/2014 10:35 PM, sf wrote:
> On Thu, 11 Sep 2014 20:03:27 -0500, "Pete C." >
> wrote:
>
>>> One caution there, the wood chunks will ignite of not soaked and can
>>> play havoc with keeping a steady temp.
>>
>> They do ignite, but in the somewhat O2 starved firebox which I have
>> throttled down to limit the charcoal burn the wood produces plenty of
>> smoke, and doesn't have a notable affect on the temps.
>
> I was at the grocery store and did look at the wood bundles, but they
> weren't anything special like hickory or fruitwood, just ordinary wood
> (not pine). Should I buy them anyway or search for something else?
>
>
Do NOT buy them.

Go to a dedicated BBQ store and get real fruit wood, or pecan, or hickory.

The store bundles are trash wood.

sf wrote:
>
> On Thu, 11 Sep 2014 20:03:27 -0500, "Pete C." >
> wrote:
>
> > > One caution there, the wood chunks will ignite of not soaked and can
> > > play havoc with keeping a steady temp.
> >
> > They do ignite, but in the somewhat O2 starved firebox which I have
> > throttled down to limit the charcoal burn the wood produces plenty of
> > smoke, and doesn't have a notable affect on the temps.
>
> I was at the grocery store and did look at the wood bundles, but they
> weren't anything special like hickory or fruitwood, just ordinary wood
> (not pine). Should I buy them anyway or search for something else?

Those bundles are usually intended for the sad apartment dwellers to use
in their pseudo fireplaces. Smoking wood chunks are usually found in
bags next to the charcoal. There are of course online sources if they
aren't carried in your area.

On Thursday, September 11, 2014 9:35:52 PM UTC-7, sf wrote:

> On Thu, 11 Sep 2014 20:03:27 -0500, "Pete C." >
> wrote:
>
>
>
> > > One caution there, the wood chunks will ignite of not soaked and can
> > > play havoc with keeping a steady temp.
>
> > They do ignite, but in the somewhat O2 starved firebox which I have
> > throttled down to limit the charcoal burn the wood produces plenty of
> > smoke, and doesn't have a notable affect on the temps.
>
>
>
> I was at the grocery store and did look at the wood bundles, but they
> weren't anything special like hickory or fruitwood, just ordinary wood
> (not pine). Should I buy them anyway or search for something else?
>

SF is just a short drive away from one of the greatest barbecue resources
on the planet -- Lazzari Fuel in Brisbane. They sell at retail during the
week both Mesquite and Oak LUMP charcoal, not just the trimmings from
Model T construction or whatever Kingsford is. Moreover, they sell both
chips and chunks of Hickory, Mesquite, Apple, Alder, and Cherry

http://www.lazzari.com/retail-main.html

On Thu, 11 Sep 2014 23:05:07 -0600, Mayo > wrote:

> On 9/11/2014 10:33 PM, sf wrote:
> > On Thu, 11 Sep 2014 19:11:01 -0600, Mayo > wrote:
> >
> >> On 9/11/2014 6:18 PM, sf wrote:
> >>> On Thu, 11 Sep 2014 17:40:57 -0600, Mayo > wrote:
> >>>

> >>>> Doesn't a wood-fired pizza sound tasty?
> >>>
> >>> If I had the pizza oven conversion kit, yes indeedy!
> >>>
> >>>
> >> It'd be the first goodie I'd buy.
> >>
> >> http://www.amazon.com/KettlePizza-18.../dp/B005SFJLOI
> >
> > That's the one.
> >
> >
> Oh so much fun, now you need a round stone!

People have really jumped on the pizza bandwagon. The last time I
looked at that kit (which was only last year), it was half the price
and included the stone! It must be one of those things that they gift
to people who are hard to buy for. I like all the new accessories I'm
seeing.
http://www.shopatdean.com/store/pc/4...597--p1022.htm
http://www.amazon.com/Kettle-Pizza-K...6BBYDEBEADH H


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 11 Sep 2014 23:06:58 -0600, Mayo > wrote:

> On 9/11/2014 10:35 PM, sf wrote:
> > On Thu, 11 Sep 2014 20:03:27 -0500, "Pete C." >
> > wrote:
> >
> >>> One caution there, the wood chunks will ignite of not soaked and can
> >>> play havoc with keeping a steady temp.
> >>
> >> They do ignite, but in the somewhat O2 starved firebox which I have
> >> throttled down to limit the charcoal burn the wood produces plenty of
> >> smoke, and doesn't have a notable affect on the temps.
> >
> > I was at the grocery store and did look at the wood bundles, but they
> > weren't anything special like hickory or fruitwood, just ordinary wood
> > (not pine). Should I buy them anyway or search for something else?
> >
> >
> Do NOT buy them.

Thanks.
>
> Go to a dedicated BBQ store and get real fruit wood, or pecan, or hickory.
>
> The store bundles are trash wood.

Those things are scarce as hen's teeth around here. You just jogged
my memory. We do have a place that sells their own brand of fuel to
restaurants and bags charcoal for home use. I looked at their website
and they sell wood too... "Gourmet Hardwood Logs, Chunks, Sawdust and
Wood Chips". Thanks, I would have remembered them eventually, but you
kicked my brain cells into high gear.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 12 Sep 2014 07:37:27 -0500, "Pete C." >
wrote:

>
> sf wrote:
> >
> > On Thu, 11 Sep 2014 20:03:27 -0500, "Pete C." >
> > wrote:
> >
> > > > One caution there, the wood chunks will ignite of not soaked and can
> > > > play havoc with keeping a steady temp.
> > >
> > > They do ignite, but in the somewhat O2 starved firebox which I have
> > > throttled down to limit the charcoal burn the wood produces plenty of
> > > smoke, and doesn't have a notable affect on the temps.
> >
> > I was at the grocery store and did look at the wood bundles, but they
> > weren't anything special like hickory or fruitwood, just ordinary wood
> > (not pine). Should I buy them anyway or search for something else?
>
> Those bundles are usually intended for the sad apartment dwellers to use
> in their pseudo fireplaces. Smoking wood chunks are usually found in
> bags next to the charcoal. There are of course online sources if they
> aren't carried in your area.

These bundles of wood were right next to the charcoal, no smoking
chunks etc. Just them, hence my confusion.

Fortunately, Mayo jogged my memory cells. We have Lazzari Fuel (which
is mainly a wholesaler, to the trade type) as a resource and even
better, it's only 4+ miles away in almost a straight shot. I know they
used to sell to the public years ago, but I'll call and double check
if they still do. If they don't, at least they'll be able to tell me
who stocks what I want locally. Whew! What I thought was going to be
a big problem, suddenly isn't.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 12 Sep 2014 06:02:36 -0700 (PDT),
wrote:

> SF is just a short drive away from one of the greatest barbecue resources
> on the planet -- Lazzari Fuel in Brisbane. They sell at retail during the
> week both Mesquite and Oak LUMP charcoal, not just the trimmings from
> Model T construction or whatever Kingsford is. Moreover, they sell both
> chips and chunks of Hickory, Mesquite, Apple, Alder, and Cherry
>
> http://www.lazzari.com/retail-main.html

Thanks, and yes! They sell retail during the week? Great, thanks for
that info. I'll get down there today and pick up some BBQ supplies.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 12 Sep 2014 08:26:03 -0700, sf > wrote:

>On Thu, 11 Sep 2014 23:06:58 -0600, Mayo > wrote:
>
>> On 9/11/2014 10:35 PM, sf wrote:
>> > On Thu, 11 Sep 2014 20:03:27 -0500, "Pete C." >
>> > wrote:
>> >
>> >>> One caution there, the wood chunks will ignite of not soaked and can
>> >>> play havoc with keeping a steady temp.
>> >>
>> >> They do ignite, but in the somewhat O2 starved firebox which I have
>> >> throttled down to limit the charcoal burn the wood produces plenty of
>> >> smoke, and doesn't have a notable affect on the temps.
>> >
>> > I was at the grocery store and did look at the wood bundles, but they
>> > weren't anything special like hickory or fruitwood, just ordinary wood
>> > (not pine). Should I buy them anyway or search for something else?
>> >
>> >
>> Do NOT buy them.
>
>Thanks.
>>
>> Go to a dedicated BBQ store and get real fruit wood, or pecan, or hickory.
>>
>> The store bundles are trash wood.
>
>Those things are scarce as hen's teeth around here. You just jogged
>my memory. We do have a place that sells their own brand of fuel to
>restaurants and bags charcoal for home use. I looked at their website
>and they sell wood too... "Gourmet Hardwood Logs, Chunks, Sawdust and
>Wood Chips". Thanks, I would have remembered them eventually, but you
>kicked my brain cells into high gear.

http://www.amazon.com/s/ref=nb_sb_no...smoking%20meat
http://www.vaughnwoodproducts.com/products.html
http://www.cabelas.com/product/Home-...cat10458288 0
Probably lots more sources on line.

On Fri, 12 Sep 2014 08:41:12 -0700, sf > wrote:

>On Fri, 12 Sep 2014 06:02:36 -0700 (PDT),
>wrote:
>
>> SF is just a short drive away from one of the greatest barbecue resources
>> on the planet -- Lazzari Fuel in Brisbane. They sell at retail during the
>> week both Mesquite and Oak LUMP charcoal, not just the trimmings from
>> Model T construction or whatever Kingsford is. Moreover, they sell both
>> chips and chunks of Hickory, Mesquite, Apple, Alder, and Cherry
>>
>> http://www.lazzari.com/retail-main.html
>
>Thanks, and yes! They sell retail during the week? Great, thanks for
>that info. I'll get down there today and pick up some BBQ supplies.
>

When they don't list prices at their web site you can bet they will be
over priced.

On 9/12/2014 9:10 AM, sf wrote:
> On Thu, 11 Sep 2014 23:05:07 -0600, Mayo > wrote:
>
>> On 9/11/2014 10:33 PM, sf wrote:
>>> On Thu, 11 Sep 2014 19:11:01 -0600, Mayo > wrote:
>>>
>>>> On 9/11/2014 6:18 PM, sf wrote:
>>>>> On Thu, 11 Sep 2014 17:40:57 -0600, Mayo > wrote:
>>>>>
>
>>>>>> Doesn't a wood-fired pizza sound tasty?
>>>>>
>>>>> If I had the pizza oven conversion kit, yes indeedy!
>>>>>
>>>>>
>>>> It'd be the first goodie I'd buy.
>>>>
>>>> http://www.amazon.com/KettlePizza-18.../dp/B005SFJLOI
>>>
>>> That's the one.
>>>
>>>
>> Oh so much fun, now you need a round stone!
>
> People have really jumped on the pizza bandwagon. The last time I
> looked at that kit (which was only last year), it was half the price
> and included the stone! It must be one of those things that they gift
> to people who are hard to buy for. I like all the new accessories I'm
> seeing.
> http://www.shopatdean.com/store/pc/4...597--p1022.htm

The 40' brush you would not need, imo - a kettle just doesn't get so hot
as to require it.

> http://www.amazon.com/Kettle-Pizza-K...6BBYDEBEADH H

Now that is a winning combo!

On 9/12/2014 9:26 AM, sf wrote:
> On Thu, 11 Sep 2014 23:06:58 -0600, Mayo > wrote:
>
>> On 9/11/2014 10:35 PM, sf wrote:
>>> On Thu, 11 Sep 2014 20:03:27 -0500, "Pete C." >
>>> wrote:
>>>
>>>>> One caution there, the wood chunks will ignite of not soaked and can
>>>>> play havoc with keeping a steady temp.
>>>>
>>>> They do ignite, but in the somewhat O2 starved firebox which I have
>>>> throttled down to limit the charcoal burn the wood produces plenty of
>>>> smoke, and doesn't have a notable affect on the temps.
>>>
>>> I was at the grocery store and did look at the wood bundles, but they
>>> weren't anything special like hickory or fruitwood, just ordinary wood
>>> (not pine). Should I buy them anyway or search for something else?
>>>
>>>
>> Do NOT buy them.
>
> Thanks.

Unless you're going to make a beach bonfire or such...

>>
>> Go to a dedicated BBQ store and get real fruit wood, or pecan, or hickory.
>>
>> The store bundles are trash wood.
>
> Those things are scarce as hen's teeth around here. You just jogged
> my memory. We do have a place that sells their own brand of fuel to
> restaurants and bags charcoal for home use. I looked at their website
> and they sell wood too... "Gourmet Hardwood Logs, Chunks, Sawdust and
> Wood Chips". Thanks, I would have remembered them eventually, but you
> kicked my brain cells into high gear.
>
>
Awesome!

On Thursday, September 11, 2014 6:35:52 PM UTC-10, sf wrote:
> On Thu, 11 Sep 2014 20:03:27 -0500, "Pete C." >
>
> wrote:
>
>
>
> > > One caution there, the wood chunks will ignite of not soaked and can
>
> > > play havoc with keeping a steady temp.
>
> >
>
> > They do ignite, but in the somewhat O2 starved firebox which I have
>
> > throttled down to limit the charcoal burn the wood produces plenty of
>
> > smoke, and doesn't have a notable affect on the temps.
>
>
>
> I was at the grocery store and did look at the wood bundles, but they
>
> weren't anything special like hickory or fruitwood, just ordinary wood
>
> (not pine). Should I buy them anyway or search for something else?
>

My dad used plain old ordinary charcoal brickettes although he may have tried out some bagged wood chips later on. He would use plain old ordinary Hawaiian salt and black pepper to season beef chuck and whole chickens. His smoked meats never came out dry and was always tender. The process would cause the meats to come out a pale cherry red. It was the darndest thing I ever seen. I'll never have smoked meats like my dad used to make again. I will try to pick his brain the next time I see him.

>
>
>
>
> --
>
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 12 Sep 2014 13:02:23 -0700 (PDT), dsi1 >
wrote:

> My dad used plain old ordinary charcoal brickettes although he may have tried out some bagged wood chips later on. He would use plain old ordinary Hawaiian salt and black pepper to season beef chuck and whole chickens. His smoked meats never came out dry and was always tender. The process would cause the meats to come out a pale cherry red. It was the darndest thing I ever seen. I'll never have smoked meats like my dad used to make again. I will try to pick his brain the next time I see him.
>
> >
Thanks!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thursday, September 11, 2014 3:32:29 PM UTC-5, Pete C. wrote:
> sf wrote:
>
> >
>
> > On Thu, 11 Sep 2014 12:11:15 -0700, "Cheri" >
>
> > wrote:
>
> >
>
> > > > Thanks! I may end up boring people with my BBQ "discoveries". LOL
>
> > >
>
> > > You won't bore me with it. I like hearing about peoples experiences with
>
> > > different cooking methods.
>
> >
>
> > LOL! Don't say I didn't warn you.
>
>
>
> You may find you are one of the few in SF doing real BBQ... amaze your
>
> friends and neighbors...
>
>
>
> I never did real BBQ until I moved to Texas in 2004. Since then I've
>
> apparently figured it out since I have native Texans commenting on how
>
> good it is and asking me to bring BBQ to events.

What constitutes "real BBQ" varies by region. St. Louis Style BBQ is done
with this (admittedly) strange stuff called Maull's. It doesn't taste good
out of the bottle. It has to be cooked on, which mellows the vinegar and caramelizes the sugar. I assume that many of those who dislike it have had
it used improperly.
https://www.youtube.com/watch?v=PPYVPjfZMGc

Here's a post of mine from 1999--
https://groups.google.com/forum/#!searchin/alt.punk/Maull$27s$20Pure$20Cap/alt.punk/7L5h9EkE154/xBoFLrabZwwJ

--Bryan

On Fri, 12 Sep 2014 18:55:09 -0600, Mayo > wrote:

> Two others I regularly use are Peach wood and some Maple.

I know for sure that they didn't have any (at least at this time).
>
> I think many of us here are really looking forward to hearing how some
> of your cooks go.

Thanks, but it will be very tenuous at first.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.