Sunday, February 12, 2012

Now We're Smoking!



Wind is way down today and we got the smoker seasoned this morning. To season it the smoker has to run for 3 hours and then you add wood chips for the last 45 minutes. We added mesquite chips to season it with and were lucky we did because though I knew mesquite was strong I didn't know how strong until we smelled that smoke. Really kind of awful smelling. Good thing I had found some hickory chips yesterday. After it was seasoned we put a couple small slabs of ribs in it to have for supper. I meant to get a picture but then forgot so you all will have to wait until we open it again before I can show them to you. I was told on a forum that you should smoke it for 3 hours, then wrap it in foil for two hours then without the foil for another hour or so. Mine are kind of small so it might not take quite that long.
I was also told that you should only have a thin blue smoke coming out and not a thicker white one. We are doing pretty good with that. Phil is handling all the loading of the chips and seems to really enjoy doing this.

Besides smoking I have yogurt in the oven growing and sourdough bread in the oven as well-not really growing so well. It is incredibly slow rising today. I am thinking about doing only one rising since it may take forever to get a second one.

6 comments:

  1. I think I want one of those... (I'll wait to see what results you achieve with it first though!)

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  2. Love it!! Can't wait to "see" the ribs! And hear about the taste. I"m with Mark, think we might have to have one of these...

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  3. 1st Man I posted pictures of them after the first three hours on my facebook page.
    http://www.facebook.com/profile.php?id=1649643145

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  4. What a lovely and informative blog you have here...enjoying my first visit!

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  5. Inspiring! I've wanted to smoke trout and ducks. First, I need to get a smoker...Have fun with yours. Good luck!

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  6. Don't you just love smoking on a smoker - just read your comment on coldantlerfarm and glad to have found your blog. Will now follow you too - hopefully will get my own blog going and through all our respective blogs we can expand our self sufficiency horizons (and recipe/technique books)

    I highly recommend Michael Ruhlman's Charcuterie if you haven't seen it yet

    are you into smoking fish and curing fish - if so I have some excellent recipes for smoking and curing - we have a Bradley smoker

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