Austin BBQ in Wheaton serves up flavors from Texas with love
May 19, 2012 | When Doug and Ellen Pierce fell in love with Texas-style barbecue, they bid arrivederci to their pizza business and opened Austin BBQ a year ago — starting with a 4,200-pound J&R smoker. Knowing that brisket takes 12 to 14 hours to cook, and the pork butt used for pulled pork a good 14 to 16 hours, Doug says he anticipated being at the restaurant in the middle of the night to stoke the fire, and picked his home turf of Wheaton to... 7 feet tall, 9 feet deep, it’s all
wood burning, not gas or
electric,” Doug says. On the couple’s initial research trip to the Hill Country of Austin to visit a dozen Texas barbecue hot spots, they discovered Kreuz Market. What he didn’t realize was that his site was serendipitously close to Wheaton College’s many homesick-for-barbecue students from Texas. “It was custom made for us in Mesquite, Texas.
Read more »
Sep 02, 2011 | The Smoking Pig BBQ is a-cookin' in North San Jose, with the pulled pork and pork ribs already drawing rave reviews from the always-discriminating 'cue crowd. A high-tech sales manager, Reddick moved from grilling to barbecuing -- building a smoker out
Sep 05, 2011 | When I made the mistake of opening my smoker to give them a peek at the tender meat, they talked me into boning the meat in a big aluminum pan. In no time, they were making BBQ sandwiches. In a matter of minutes, our noon meal was gone!
Sep 04, 2011 | It's the first time Holy Smokes is getting to take its fully functional mobile BBQ cooker and smoker to provide food for people in disaster areas. Six team members loaded up two trailers full of food at First Presbyterian Church before they left
Sep 03, 2011 | Before buying a dedicated BBQ smoker, you'll need to decide whether to go with a charcoal, electric, or propane-fueled model. Each type has pros and cons, and in the end what's best for you depends on whether
Sep 01, 2011 | I love using my smoker for a number of reasons. First, it's an effortless appliance. I have an electric version with a temperature probe. I place items inside and literally let the smoker do its job until the meat is done. A smoker is also great for
Who has made a smoker for smoking meat?
May 19, 4738 by hotshot
I have a idea to make a meat smoker from a old fridge using a hotplate and of course adding a vent chimney. Just not sure how to automaticly regulate the temperature, any ideas?
All you really need to do is get or use an old charcoal grill, build fire at opposite ends leaving the middle clear of coals. Place any type of pan or tray in center to capture and juices that collect. Start fire on both sides while coals take hold soak large amount of either wood or dried herbs. Once the coals turn grey put wet wood or whatever you are using over the coals and put the protein (beef, poultry, pork et al) over the drip pans. You will need to replenish both the coals and wet wood as the protein cooks. As far as regulating temperature - it comes with experience - but the touch test works well.
Has any one built a meat smoker?
May 19, 4437 by hotshot
I have a idea to make a meat smoker out of a old refridgerator, I want to control the heat ,any sugestions?
Here's a link to check out.
The "Smokerator"
Electric cold smoker: find an old refrigerator. Remove the innards - all the innards. The fridge you use should have metal shelving rather than plastic. Poke a hole about 1.5 inches in diameter in the top. There should be a hole in the back, bottom about the same size where some of the wires/piping etc. came out. Using an old beer can or some sheet metal and self-tapping screws, mount a sliding flap over each hole so you can control the air flow. Buy a single burner electric hotplate, and a small cast-iron skillet. Go to Costco or Sam's or your neighborhood fishing supply store and buy a box of Little Chief Smoker smoking wood sawdust. Mount the hotplate in the bottom of the old fridge, put the skillet on top of the hotplate, run the cord out a hole in the side or back, plug it in, turn it on medium low, fill the skillet with the sawdust, pellets or wood chunks. Put your smokin' meat on the metal shelves, (that you've cleaned really good, first), close the door. Every 3-4 hours refill the skillet. Do this for 12, 18 or 24 hours, until the meat is smoked.
Cheap and easy. It works! Been working for me for about 30 years.
Bill Martin
Note: To cold smoke with a smokerator, you need to use an outside source of smoke. Cut a 4" diameter hole in the side near the bottom. Use an old woodstove or firebox and 4" metal stovepipe. The longer the pipe, the cooler the smoke. Dan
http://members.tripod.com/~DanGill/Smoker.htm
Hope it helps