angst
Well-known member
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I started with modifying the smoker a bit. I drilled new holes lower down for where the coal basket sits. This makes it easier to add fuel while its running and and allows setting a water pan where the coal basket used to sit. In prior runs the smoker seemed to consume a lot of fuel presumably because of the way the air flowed. This lowering of the basket seemed to help with that. I was also going for a lower temp all day smoke and prior runs seemed to hold at around 225f. With the lower basket they stayed closer to my target of 200f. </p>
Im a big proponent of not using lighter fluid on coals. In this attempt I tried putting used veggie oil on the coals and lighting them in a paper bag with a candle in the bottom to supply heat until it got up to speed. Big fail. I did however develop a new fantastic technique. I drizzle some used veggie oil on the coals and then point a propane torch at them for a couple minutes. I think this technique could also be done sans oil. Its worth a try. </p>
Another technique worth sharing for if you are putting any sort of water dish or drip pan in a smoker or grill. This one goes back to boy scout days. Coat the bottom of it with soap. The soap will blacken immediately but will serve as a barrier. Come clean up time it just comes right off. No more scrubbing black pans forever.
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The subject is a ~4lb lamb. Look at the price tag. That would buy a lot of boat gas. </p>
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Some late season peppers still hanging on in the garden. </p>
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Now for the wood. </p>
Ala another thread where I put out the call for some free wood Stevotcb81 stepped up and hooked me up with some pecan wood. I went to his place and cut a few disks and a trunk worth of logs. He also gave me some good crappie technique tips and even some of his favorite color crappie jig bodies. </p>
Here is a look at the wood naturally next to some that was soaked overnight.</p>
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If you can't wait till the punch line (I can't either). Pecan is a superior wood for smoking. I plan on using it as my first choice going forward for any slow all day smokes. Compared to Hickory it tastes much more balanced and subtle. By comparison Hickory seems overpowering and edgy. Pecan is ideal for white meats like birds. Ive since tried it with chicken and can say that if you used this for a turkey you would def. not be disappointed. </p>
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I dry rubbed on the usual suspects. Everything you see here plus a couple more ready made steak blends and threaded in some rosemary from the wifes front garden. </p>
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With the smoker going I raided the fridge for anything else I could find that involved an animal. I came up with some Chirozo sausages. Holy cow these are freaking good on the smoker. They are like crack. You have to try them. Brats or anything in this genre taste absolutely amazing and only need about an hour on the smoke.
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I flipped the lamb over about 3 hours in. Here is how it looked after about 6 hours. And yes you do want it that rare.
</p>
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</p>
While it rested I set up my smoker as a grill and put a grill grate directly over the coal basket. I sliced the lamb into serving sizes and placed them on the direct coals for about 2 1/2 minutes a side. This gives a nice sear but still retains the rareness of the middle. </p>
</p>
</p>
</p>
</p>
And here is the final product ready to go. Thanks again to Stevotcb81 for the wood. </p>
</p>
</p>
</p>
</p>
</p>
</p>
I started with modifying the smoker a bit. I drilled new holes lower down for where the coal basket sits. This makes it easier to add fuel while its running and and allows setting a water pan where the coal basket used to sit. In prior runs the smoker seemed to consume a lot of fuel presumably because of the way the air flowed. This lowering of the basket seemed to help with that. I was also going for a lower temp all day smoke and prior runs seemed to hold at around 225f. With the lower basket they stayed closer to my target of 200f. </p>
Im a big proponent of not using lighter fluid on coals. In this attempt I tried putting used veggie oil on the coals and lighting them in a paper bag with a candle in the bottom to supply heat until it got up to speed. Big fail. I did however develop a new fantastic technique. I drizzle some used veggie oil on the coals and then point a propane torch at them for a couple minutes. I think this technique could also be done sans oil. Its worth a try. </p>
Another technique worth sharing for if you are putting any sort of water dish or drip pan in a smoker or grill. This one goes back to boy scout days. Coat the bottom of it with soap. The soap will blacken immediately but will serve as a barrier. Come clean up time it just comes right off. No more scrubbing black pans forever.
</p>
</p>
The subject is a ~4lb lamb. Look at the price tag. That would buy a lot of boat gas. </p>
Some late season peppers still hanging on in the garden. </p>
</p>
</p>
Now for the wood. </p>
Ala another thread where I put out the call for some free wood Stevotcb81 stepped up and hooked me up with some pecan wood. I went to his place and cut a few disks and a trunk worth of logs. He also gave me some good crappie technique tips and even some of his favorite color crappie jig bodies. </p>
Here is a look at the wood naturally next to some that was soaked overnight.</p>
</p>
If you can't wait till the punch line (I can't either). Pecan is a superior wood for smoking. I plan on using it as my first choice going forward for any slow all day smokes. Compared to Hickory it tastes much more balanced and subtle. By comparison Hickory seems overpowering and edgy. Pecan is ideal for white meats like birds. Ive since tried it with chicken and can say that if you used this for a turkey you would def. not be disappointed. </p>
</p>
I dry rubbed on the usual suspects. Everything you see here plus a couple more ready made steak blends and threaded in some rosemary from the wifes front garden. </p>
</p>
With the smoker going I raided the fridge for anything else I could find that involved an animal. I came up with some Chirozo sausages. Holy cow these are freaking good on the smoker. They are like crack. You have to try them. Brats or anything in this genre taste absolutely amazing and only need about an hour on the smoke.
</p>
</p>
</p>
</p>
I flipped the lamb over about 3 hours in. Here is how it looked after about 6 hours. And yes you do want it that rare.
</p>
</p>
While it rested I set up my smoker as a grill and put a grill grate directly over the coal basket. I sliced the lamb into serving sizes and placed them on the direct coals for about 2 1/2 minutes a side. This gives a nice sear but still retains the rareness of the middle. </p>
</p>
</p>
And here is the final product ready to go. Thanks again to Stevotcb81 for the wood. </p>
</p>
</p>
</p>
</p>
</p>
