Offset Smoker Experiments & Cooking. - Page 4

Worth1 · January 26, 2019

Sneak preview.
Running about 125F
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encore · January 26, 2019

looking good worth! but what the heck you going to do with 3 of them? might as well send one my way! LOL Wed. is only going to be a HIGH of -12 here so I know it won't go bad! lol---tom

Rajun Gardener · January 26, 2019

Looks like bacon in the making

I just fired up the Copperhead to make some Char Siu. It's a test run for my raman addiction.

Rajun Gardener · January 30, 2019

Let's see that bacon!!!!

DonDuck · January 31, 2019

Quote:

Originally Posted by Worth1

Thanks Arlie.
I'm sure everyone reading this thinks the idea is stupid and on the verge of insanity.

Long after the coals were dead and cleaned out of the fire box, the main chamber still read 150F from the hot cast iron.
I got the idea from what is called thermal mass.
This is one of the reason cheaper offset BBQ pits like mine are so hard to operate and cook on.
That and size.
Some are even cheaper.

Actually, the heat sink idea is a great idea. It gives you a lot of flexibility in how you cook for an extended period and allows you to better utilize the energy from the fuel you use to generate heat.

You may have no interest, but I follow a lot of forums on tapatalk. I found the following post interesting for both what was cooked and how it was cooked.

https://www.bbq-brethren.com/forum/s...d.php?t=268812

Worth1 · January 31, 2019

I think I have accidentally been to that site a few times.
Here is the bacon.
It took several days of not smoking meat for me to enjoy the flavor.

Cut some up in big cubes last night and deep fried it then ate it with crispy hash browns.
It sure was good.
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upcountrygirl · January 31, 2019

Worth, that looks awesome!

Rajun Gardener · January 31, 2019

There it is!!!!!

Looks good, I may have to try that soon.

whistech · January 31, 2019

Excellent job Worth! Eat a couple of pounds for me.

Worth1 · February 2, 2019

Thanks everyone.
The cure is a little on the lite side but it works and the pan isn't covered in salt after cooking.

Later today I will post what is my idea of the ultimate BLT from this heavenly stuff.
It wont be like any BLT ever seen before here on this forum.
Fit for King Henry VIII himself.

Worth1 · February 2, 2019

BLT made from deep fried bacon chunks in a submarine roll with extra Dukes mayonnaise.
It had to be wrapped in a paper towel like a mummy so I could eat it.
This by far was the best BLT I have ever had in my life., it really was.

The salty smoke flavor that came through was unbelievable.

Rajun Gardener · February 2, 2019

That looks like a good breakfast!! The only thing I would change is the mayo, I gotta have Blue Plate.

Worth1 · February 15, 2019

Next I have a Fajita experiment going on but need to go to the store to get the ingredients.
Stay tuned.

Worth1 · February 15, 2019

Progress so far.
My mouth is on fire from making and testing the beak of the rooster.
Habanero jalapeno tomato onion.
Added leftover black pepper salt and cumin from meat rub and lime juice on everything.
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Worth1 · February 15, 2019

Who would have thought.
Nothing I hate worse than tough fajitas with the meat pulling out.
Off to the Steam Punk pressure cooker.

Gonna see what happens at 10 psi for 25 minutes.
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January 26, 2019	#46
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Sneak preview. Running about 125F IMG_20190126_32524.jpg Last edited by Worth1; January 26, 2019 at 07:06 PM.

January 26, 2019	#48
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	Looks like bacon in the making I just fired up the Copperhead to make some Char Siu. It's a test run for my raman addiction. __________________ Rob Last edited by Rajun Gardener; January 26, 2019 at 09:37 PM.

January 30, 2019	#49
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	Let's see that bacon!!!! __________________ Rob

January 31, 2019	#53
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	There it is!!!!! Looks good, I may have to try that soon. __________________ Rob

January 31, 2019	#54
whistech Tomatovillian™ Join Date: Aug 2012 Location: Between The Woodlands and Spring, Texas Posts: 553	Excellent job Worth! Eat a couple of pounds for me. __________________ Arlie

January 26, 2019	#47
encore Tomatovillian™ Join Date: May 2015 Location: wisconsin Posts: 536	looking good worth! but what the heck you going to do with 3 of them? might as well send one my way! LOL Wed. is only going to be a HIGH of -12 here so I know it won't go bad! lol---tom

January 31, 2019	#52
upcountrygirl Tomatovillian™ Join Date: Sep 2015 Location: south carolina Posts: 562	Worth, that looks awesome!

February 2, 2019	#55
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Thanks everyone. The cure is a little on the lite side but it works and the pan isn't covered in salt after cooking. Later today I will post what is my idea of the ultimate BLT from this heavenly stuff. It wont be like any BLT ever seen before here on this forum. Fit for King Henry VIII himself.

February 15, 2019	#58
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Next I have a Fajita experiment going on but need to go to the store to get the ingredients. Stay tuned.