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FiggyFrank

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Posted Reply with quote  #1 
After 12 hours on the smoker, 13 lbs of pulled pork should give us some nice meals throughout the next 2-3 months.  My 5 year old son can't get enough of it.  I even sent both kids to school with some pork!  They use a thermos that keeps the food warm for 4 hours.
Any other smoker fans here?  I know Garlic_Mike takes his grilling serious.  ;)

[pork]
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Frank
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wbni59

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Posted Reply with quote  #2 
Wow, Nice work!!!
sergio

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Posted Reply with quote  #3 
That's perfection, congrats.
toisanwu

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Posted Reply with quote  #4 
Great job! Thanks for sharing the photos.

This reminds me I need to do one soon.  I'd do mine in my ceramic kamado.
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Bill
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sobelri

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Posted Reply with quote  #5 
Looks good.  What kind of smoker do you have/use? 
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VeryNew2Figs

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Posted Reply with quote  #6 
Mmmmmm.  'Nuf said.
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FiggyFrank

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Posted Reply with quote  #7 
Thanks, everyone.  I use the 14.5" Weber Smokey Mountain.  Perfect size for a family of 4.

[41nIhbg8PEL]
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Frank
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Dave

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Posted Reply with quote  #8 
Hey Frank thats some bark you got on that pork Beautiful job that must be a sight to see your kids at lunch eating smoked pork while all the other kids are eating peanut butter & jelly sandwiches LOL I also have the Weber Smoker The best smoker out there for the money Heres a Turkey I did last year It came out fantastic nice smokey flavor and moist I'll never eat another turkey out of the oven again 


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Dave

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Posted Reply with quote  #9 
Frank not sure if you saw this site lots of great information for cooking with the WSM   http://www.virtualweberbullet.com/index.html
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vito12831

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Posted Reply with quote  #10 
Hi Frank and Dave.
I want to come to your houses for a barbecue: :-):-)
I do some smoking too, I use a Brickman and a Weber kettle, I've smoked salmon and steelhead trout ,duck ,turkey, brisket. Next year I plan on getting a ca ja China pig toaster and have a pig roast, you and Dave are invited :-):-)
Vito
sobelri

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Posted Reply with quote  #11 

Nice looking bird.  Turkey has to be one of my favorite things to cook on my Weber Smokey Mountain.  

Quote:
Originally Posted by Dave
I also have the Weber Smoker The best smoker out there for the money 


I'm betting that Dave's post will bring out a few comments from the Big Green Egg supporters.  Brace yourselves for another heated debate on the forum.
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cis4elk

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Posted Reply with quote  #12 
Bradley all the way. Load it up and walk away, maybe come back every hour or two to rotate the trays if you want or check the temp.
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FiggyFrank

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Posted Reply with quote  #13 
Dave,

What a beautiful turkey!  I've only done turkey legs on the 22" Weber kettle and they come out great.
Yes, I love that my kids can have quality lunches (thanks to the thermos!)
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Frank
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FiggyFrank

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Posted Reply with quote  #14 
Quote:
Originally Posted by vito12831
Hi Frank and Dave. I want to come to your houses for a barbecue: :-):-) I do some smoking too, I use a Brickman and a Weber kettle, I've smoked salmon and steelhead trout ,duck ,turkey, brisket. Next year I plan on getting a co ja China pig toaster and have a pig roast, you and Dave are invited :-):-) Vito


That sounds wonderful, Vito.  Imagine if you, me, and Dave were all neighbors that loved to BBQ AND grow figs!  :)
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Frank
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Woodville

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Posted Reply with quote  #15 
Looks great Foggy Frank. What kind of wood do you use for smoke? I love smoked foods!
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Dave

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Posted Reply with quote  #16 
Vito The master of dried meats and now I find out that you are a smoker too Are there any limits to your talents? We should have a smoked meat and Fig gathering they will be flying in from all over the country 

Sorelrl Your from Texas? Ever been to Franklin's? The Big Green Egg thats way out of my price range I'd love to have one 

Calvin I guess you could talk to 10 different people and get 10 different answers as long as it comes out good in the end who cares what you used to get it there LOL 

Frank I'm glad were not neighbors I'm already over 100 lbs over weight LOL Your kids are the envy of the school no doubt about it! 
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rcantor

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Posted Reply with quote  #17 
I'm known for smoking my chickens by the flock for big parties.  I'll smoke or grill almost anything edible. (Not ice cream) I've used the generic R2D2 style ($29 at the end of the season) and a char griller ($59 - 129 at the end of the season).  For bang for the buck those are the 2 best smokers around.  Others have some improvements but at a much higher cost.  The Char griller has more room for a bigger turkey than anything I've seen.
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cis4elk

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Posted Reply with quote  #18 
I couldn't agree more Dave. The best smoker is whichever one you can make good food with. I was just stirring the pot a bit base on the last comment before mine. :)

Good looking eats guys! Thanks Frank, now I hear a Bama Style pulled pork sandwich calling my name.
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sobelri

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Posted Reply with quote  #19 
Quote:
Originally Posted by Dave

Sorelrl Your from Texas? Ever been to Franklin's?


Haven't been to Franklin's.  I'm sure it's good but life is too short to spend it waiting in line for a few hours for someone else's BBQ.
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tinyfish

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Posted Reply with quote  #20 
Now your talking my language.

Thats some great looking pulled pork and turkey.

I was trying to upload a couple pictures but the sites saying error. I'll try later.
FiggyFrank

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Posted Reply with quote  #21 
Quote:
Originally Posted by Woodville
Looks great Foggy Frank. What kind of wood do you use for smoke? I love smoked foods!


I use Kingsford (blue) and lately I've been using apple wood.  Nothing like smoked foods!


Quote:
Originally Posted by Dave

Frank I'm glad were not neighbors I'm already over 100 lbs over weight LOL Your kids are the envy of the school no doubt about it!


Dave, but we would be so happy!  lol
Yes, they don' t know how good they have it.


Quote:
Originally Posted by tinyfish
Now your talking my language. Thats some great looking pulled pork and turkey. I was trying to upload a couple pictures but the sites saying error. I'll try later.


Thanks!  For now, pictures posted here will have to link to an external site, like Photobucket, until this site is fixed.
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Frank
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tinyfish

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Posted Reply with quote  #22 
First time doing this so I hope it works.

Here is a link to Photobucket for a couple of my cooks http://s1259.photobucket.com/user/tinyfish1/library/.
Smyfigs

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Posted Reply with quote  #23 
Uh, i just got home. Was about to cook dinner then I see this post! Wow! Now im hungry for pulled pork! :-/. Thanks for sharing! :-) :-(
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AndyInNYC

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Posted Reply with quote  #24 
Can you provide a link as to what your referencing as the $29 end of season smoker?  From where do you/can you pick it up for this price?  Doesn't sound like a Home Depot kind of thing.



Quote:
Originally Posted by rcantor
I'm known for smoking my chickens by the flock for big parties.  I'll smoke or grill almost anything edible. (Not ice cream) I've used the generic R2D2 style ($29 at the end of the season) and a char griller ($59 - 129 at the end of the season).  For bang for the buck those are the 2 best smokers around.  Others have some improvements but at a much higher cost.  The Char griller has more room for a bigger turkey than anything I've seen.



Andrew
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Posted Reply with quote  #25 
Those look great!  I just bought a no-name gas cabinet style smoker this summer.  So far I've smoked a bunch of pork ribs and salmon, both turned out well!  The cheaper smokers do make it somewhat difficult to keep the temperature steady, but everything turned out really well.
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Garlic_Mike

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Posted Reply with quote  #26 
Andy,

Get the smaller Weber!

The difference in quality (sealing/porcelain coated/large water bowl/heavier gauge metal) significantly add to your ability to maintain a more consistent temperature over time.

My Weber is an 18". After figuring it out, weather permitting, I can start the smoker at midnight and stabilize with a 9lb boned shoulder @1;30 (2nd shift), go to sleep, and take it off 9-10 hours later. Wrap, sit, pull.

Dave!,

You are waaaayy, too close, lmao! I am sooo busy right now. Over 1000 cloves planted and another 500 or so to go.

I could make that 100 seem like a diet. Will do the turkey when things easy up.

Frank!

Hello my friend, I was going to throw in my 2 cents, but the picture/file sizes are too big to share with everyone.
I have not had time yet to do the rub, or experiment with a version people can share. Have to drool for now. Killing me!!!
Check my last PM and let me know

MUST MAKE RIBS!!!

                AAAGGGGHHHHH!!!!!!!!!!!
kingoceanos

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Posted Reply with quote  #27 
You guys are killing me, now I want pulled pork and it's a little after six a.m. I love,love,love b.b.q. any way I can get it. Personally I've mostly grilled, but have been thinking about adding a smoker to my collection of outdoor cooking appliances. I love the old school antique grills and currently have a Char-o cast aluminum kettle style pit that uses briquettes and a Falcon cast aluminum propane pit. Both are probably forty plus years old and have been restored to their former glory. So now the question is what brand of antique old smoker was considered the best and built to last? If I'm going to add a smoker to the collection I want to find a quality antique to restore and put back in use.
P.S. I will gladly accept all b.b.q samples:)
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Garlic_Mike

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Posted Reply with quote  #28 
I think that would be an old 55 gallon oil drum.

OK, who is going to build the smokehouse first?

Lol, good luck with the wives,.

  Mike
kingoceanos

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Posted Reply with quote  #29 
Ha,ha,ha only way that's going to happen is if the wife takes a long separate vacation and it's already up and running when she gets back...
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Dave

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Posted Reply with quote  #30 
Calvin I knew you were trying to start trouble LOL 

Sobelrl Your exactly right I see people on TV standing in line at Franklin's for 3 to 4 hours how ridiculous when I'm sure there is someone right around the corner with same quality brisket 

tinyfish you did one hell of a job for the first time so along with Frank and Vito we are going to need you to cook at the Fig and Smoked Meat gathering when we get it together 

King I think Mike is right a 55 gallon drum or another popular old time smoker would be an old refrigerator they actually worked rather well because of the insulation in them thats what a friend of mine uses 
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Dave

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Posted Reply with quote  #31 
Posting pictures isn't working unless I upload them to a website first and now I noticed I can't use the quote feature ????? 
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AndyInNYC

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Posted Reply with quote  #32 
The 18" Webber appears to be about $299 - obviously more than $29 and also not an Impulse buy.

Are we talking about the same model?

I'm likely to use this a couple times a season - maybe - so a $300 toy will just annoy my spouse (as I think it should).

Andrew
kingoceanos

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Posted Reply with quote  #33 
An old refrigerator would be funny, but would probably wind up full of beer. I might try making a brick and mortar one for a old time look if nothing else. Were there any old time commercially made smokers that withstood the test of time? I've seen the old barrel smokers around for years but they do tend to rust out.
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Garlic_Mike

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Posted Reply with quote  #34 
I think the 14" is around half that.

When I got mine several years ago it was $349-$399.

Got it on a search engine delivered w/cover for $269.

At the time Ace Hardware was almost the same. Worth looking there to see what they have.
FiggyFrank

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Posted Reply with quote  #35 
Seriously, if you're only feeding 4 or less, the 14.5" WSM is plenty.  I got over 7 hours on the first basket of charcoal before needing to add more.  It doesn't make sense to get anything larger.  Read the reviews on Amazon and you'll hear the same thing.  It costs $200.  If you think you'll be entertaining more people on a regular basis, it would make sense to get the larger one.
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Frank
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Dave

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Posted Reply with quote  #36 
heres the 14" on ebay $154.00 to your door http://www.ebay.com/itm/New-Weber-711001-14-in-dia-Smokey-Mountain-Cooker-Smoker-/222254765534?hash=item33bf6a95de:g:bigAAOSwYIxX33HP
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FiggyFrank

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Posted Reply with quote  #37 
Quote:
Originally Posted by Dave
heres the 14" on ebay $154.00 to your door http://www.ebay.com/itm/New-Weber-711001-14-in-dia-Smokey-Mountain-Cooker-Smoker-/222254765534?hash=item33bf6a95de:g:bigAAOSwYIxX33HP


That's a great deal!
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Frank
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sobelri

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Posted Reply with quote  #38 
Quote:
Originally Posted by Dave


Sobelrl Your exactly right I see people on TV standing in line at Franklin's for 3 to 4 hours how ridiculous when I'm sure there is someone right around the corner with same quality brisket 



While it's not around the corner, Smitty's in Lockhart (30-40 min away from Austin) is hard to beat.  

Again, nothing against Franklin other than the wait.  He a fan of figs...
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kingoceanos

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Posted Reply with quote  #39 
Sweet:)
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Ework

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Posted Reply with quote  #40 
Quote:
Originally Posted by sobelri


Haven't been to Franklin's.  I'm sure it's good but life is too short to spend it waiting in line for a few hours for someone else's BBQ.


I am from Austin, Texas and yes, Franklin's lives up to its name! Of course, we had someone ELSE wait in line and order enough BBQ for 6 and then we ate outside in a fold out table we brought along so that ALL of us wouldn't have to wait in line for 3 hours! It was worth it!
CliffH

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Posted Reply with quote  #41 

Quote:
Originally Posted by sobelri


While it's not around the corner, Smitty's in Lockhart (30-40 min away from Austin) is hard to beat.  



If you did make it to Lockhart, Smitty's is great sausage and ribs. But don't miss Black's BBQ. Better brisket (IMO). Just avoid Kreuz's, it does not live up to its hype (not in 4 visits). I'm not trying to start a war with the Texas people here! Just my experiences.

Oh, and if you made it as far as Lockhart, you might as well go on down to Luling.

I did get to try Franklin's brisket, or a sample anyway, at an event that he was at. Not sure it was better than Blacks or not. Not without have both at the same time, but it was very good. I don't know about standing in line for hours for it......

I did look at a nice Traeger electric smoker today, and hinted to the wife about x-mas. 

Great looking pork and turkey, BTW!


Cliff
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kennyrayandersen

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Posted Reply with quote  #42 
I live just west of Ft. Worth and yes we BBQ. I have an Oklahoma Joe's and a homebrew ceramic egg and am thinking of adding a barrel cooker. They say unless you are willing to spend a LOT of money on a smoker, a Pit Barrel cooker is about as good as it gets. There is another one called the Barrel House cooker. Both look to be very interesting and not too expensive if one is wanting to make some good Q on a budget.
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Tropicalgrower

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Posted Reply with quote  #43 
We just did our first pulled pork on my newly constructed UDS (Ugly Drum Smoker).I used a recipe for the rub of the Amazing Ribs website,because there is NO rubs available in this country.My 7lb butt :) smoked for 13 hours.Although I was a little disappointed in the flavor (good flavor in some spots,but bland in others) it was still a good learning experience.

Trop
sobelri

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Posted Reply with quote  #44 
Quote:
Originally Posted by Tropicalgrower
We just did our first pulled pork on my newly constructed UDS (Ugly Drum Smoker).I used a recipe for the rub of the Amazing Ribs website,because there is NO rubs available in this country.My 7lb butt :) smoked for 13 hours.Although I was a little disappointed in the flavor (good flavor in some spots,but bland in others) it was still a good learning experience.

Trop


What kind of wood did you smoke with?  
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Tropicalgrower

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Posted Reply with quote  #45 
I used locally produced lump charcoal,no wood (fruit or otherwise) added.
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Posted Reply with quote  #46 
Well this thread has given me the itch to try my hand at smoking some meat! I was torn between the weber smokey mountain 18" and the Napoleon Apollo 3-in-1. Here in Canada the WSM are $399 at home depot but Canadian Tire had the Napoleon 200 on clearance at $199. It has 16" grills which is a bit smaller but I think will be plenty for me. Plus I like the versatility of it.


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Dave

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Posted Reply with quote  #47 
Wow Tyler that looks like a great smoker I think it will give the WSMS a run for it's money Post some pictures when you fire it up 
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tinyfish

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Posted Reply with quote  #48 
Quote:
Originally Posted by tylerj
Well this thread has given me the itch to try my hand at smoking some meat! I was torn between the weber smokey mountain 18" and the Napoleon Apollo 3-in-1. Here in Canada the WSM are $399 at home depot but Canadian Tire had the Napoleon 200 on clearance at $199. It has 16" grills which is a bit smaller but I think will be plenty for me. Plus I like the versatility of it.



I had the bigger Apollo and it is very versatile. It makes for a great little travel bbq.
sobelri

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Posted Reply with quote  #49 
Quote:
Originally Posted by Tropicalgrower
I used locally produced lump charcoal,no wood (fruit or otherwise) added.


Can you get your hands on any sugarcane stalks?  Makes for a nice sweet smokey flavor. 
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AndyInNYC

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Posted Reply with quote  #50 
Please stop this thread.

I love figs.
I love BBQ.

If we discuss both at the same time, I will become morbidly obese.
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