I had an epiphany today: I'm not a smoker

[Meatguyver]

Disagree, if your meat smells like smoke and tastes like smoke, youre smoking regardless of all other technicalities suchas as temp.

 

[Fwismoker]

Disagree, if your meat smells like smoke and tastes like smoke, youre smoking regardless of all other technicalities suchas as temp.

I agree with you, might have been a little facetious. Many get caught up in temps and i just don't care about that anymore which is why i'm selling my ATC's.

Clean burning fire, invisible or barely visible smoke and you get the texture inside/out that you want then it's all good! :thumb: IMO a good cook is where even the people that say they don't like smoke foods like it because it's so clean of a smoke taste.

 

[landarc]

I miss that guy, Fwismoker? Whatever happend to him

 

[Diesel Dave]

Having had some ribs you did using this style, you are still a smoker and those were some of the best ribs I've had. Mine not included in that comparison :becky:

 

[Fwismoker]

I miss that guy, Fwismoker? Whatever happend to him

Oh I believe he's still around Bob, he evolved from L&S to something not recognized by many in the BBQ community so he went into hiding. Some say he fell of the deep end but others say he came full circle to the origins of BBQ in a modern day sense :heh:

 

[Fwismoker]

Having had some ribs you did using this style, you are still a smoker and those were some of the best ribs I've had. Mine not included in that comparison :becky:

Appreciate that Dave! You were a guinea pig so to speak because you were the first person to try ribs from the new method....glad they didn't make you sick :becky:


Still think they coulda cooked another 10 minutes and maybe they "might" have compared to yours. :wink:

 

[Thingfish]

You're moving into Fwiroaster territory. :shocked:

 

[aawa]

I miss that guy, Fwismoker? Whatever happend to him

I hear he is in BBQ Heaven with HomeTruckin

 

[NickTheGreat]

Then LEAVE!

:mrgreen:

 

[Ron_L]

I hear he is in BBQ Heaven with HomeTruckin

Yeah, and trp1fox and that big-something guy.

 

[Fwismoker]

Then LEAVE!

:mrgreen:

:shock: lane:

 

[Fwismoker]

:rip: My demise as a smoker has been greatly exaggerated as I still am a cold smoker for cheese, salmon, eggs etc... At least I can still keep my name! :thumb:

 

[smoke ninja]

This was posted the other day

http://www.tmbbq.com/the-year-of-alabama-barbecue/

Apparently your a traditional Alabama pitmaster:

Another hallmark of Alabama-style barbecue is using a live hickory fire directly under the meat. If a joint is working with a brick pit, chances are that they’re cooking with direct heat. They don’t burn the wood down to coals before adding it to the pit like they do in the Texas Hill Country. They just throw another log into the fire below the cooking grate. Instead of smoking for six or eight hours, a big rack of spare ribs in Alabama might get done in 45 minutes. Willie Gardner at the original Dreamland Bar-B-Que (1958) in Tuscaloosa says his target is about an hour.

 

[Grain Belt]

[ame="https://www.youtube.com/watch?v=e9mf3Bypyk8"]Meatballs - Great Motivational Speech - It Just Doesn't Matter - YouTube[/ame]

 

[Fwismoker]

This was posted the other day

http://www.tmbbq.com/the-year-of-alabama-barbecue/

Apparently your a traditional Alabama pitmaster:

Another hallmark of Alabama-style barbecue is using a live hickory fire directly under the meat. If a joint is working with a brick pit, chances are that they’re cooking with direct heat. They don’t burn the wood down to coals before adding it to the pit like they do in the Texas Hill Country. They just throw another log into the fire below the cooking grate. Instead of smoking for six or eight hours, a big rack of spare ribs in Alabama might get done in 45 minutes. Willie Gardner at the original Dreamland Bar-B-Que (1958) in Tuscaloosa says his target is about an hour.

Good info Steve! This all is starting to make sense as my BBQ closely resembles what they describe.... Plus i really like Sweet Home Alabama:-D Oh and i love me some Alabama white sauce on my chicken and taters.....Just can't root for that team with the big "A" :shock:

[ame="https://www.youtube.com/watch?v=ye5BuYf8q4o"]Lynyrd Skynyrd - Sweet Home Alabama - YouTube[/ame]

 

[Bludawg]

BBQ is Live all Wood Fire & meat YDMV (Y. our D .istance M. ay V. ary) all fire produces smoke Keep your citizenship TOGO box sampler

 

[Fwismoker]

[ame="https://www.youtube.com/watch?v=3QADgnBRjSk"]Dreamland BBQ - YouTube[/ame]

 

[Fwismoker]

Build a UDS and go to bed. Come back 12 to 16 hours later (without looking), good to go.

For me it's better texture and rendered fat. I have a buddy that does hot n fast and there is a difference. Not saying it's not good eats but a whole different texture and moisture profile IMO

In some cookers H&F might result in what you experienced but not true with all cookers that I promise you, some do way better with hot cooks than others do. Gotta know your limitations in what you're using and you shouldn't put all cookers/styles of cooking in the same basket.

 

[jbounds286]

Build a UDS and go to bed. Come back 12 to 16 hours later (without looking), good to go.

For me it's better texture and rendered fat. I have a buddy that does hot n fast and there is a difference. Not saying it's not good eats but a whole different texture and moisture profile IMO

had a uds....hated it...it would never do what i wanted....do the same thing every time for startup....it would run a diff temp every time..sometimes 250..sometimes 450....stick burner is way way easier...i can actually control the temp to whatever i want easily

next month...what the uds should of been from the beginning.....a child of keith's creation will be born unto me!

 

[aawa]

had a uds....hated it...it would never do what i wanted....do the same thing every time for startup....it would run a diff temp every time..sometimes 250..sometimes 450....stick burner is way way easier...i can actually control the temp to whatever i want easily

I think you are the only one that I have heard of that has said a stickburner is easier than a UDS.