Post by: tonymoe on October 29, 2013, 07:36:10 AM
Thanks
Post by: Blacklab on October 29, 2013, 08:11:24 AM
Post by: tonymoe on October 29, 2013, 08:16:09 AM
FYI, lopes is good eating! I've never had antelope I didn't like.
Post by: LndShrk on October 29, 2013, 08:21:16 AM
http://bbq.about.com/od/rubrecipes/tp/aatp042607a.htm (http://bbq.about.com/od/rubrecipes/tp/aatp042607a.htm)
On the Antelope and the propane smoker try and keep that temp right around 200 deg.
Hotter on wild game really drys out fast.
Post by: mossy8352 on October 29, 2013, 08:40:34 AM
Post by: tonymoe on October 30, 2013, 06:44:59 AM
Post by: MacAttack on October 30, 2013, 07:18:17 AM
I used this for my ribs. http://www.ribrubb.com/ (http://www.ribrubb.com/)
Post by: LndShrk on October 30, 2013, 07:47:35 AM
Great! Thanks for the help guys. You think I should soak it in a brine over night to keep it more moist?
Wet Brine vs Dry rub does not equal a more moist meat.. :tup: in fact sometimes wet brine can work against you depending on the salt content. Salt / Sugar is a drying agent good for curing meat. i.e. long slow low temp smoking. A good dry rub will dry the outside a bit allowing the smoke to penetrate and build a good smoke ring.
You are trying to cook and hold moisture not cure this roast (I assume)
Temp and humidity is what is going to hold your moisture. Getting a good solid smoke ring on the outside of the meat will help hold moisture in.
200 deg is a safe temp for wild game with no curing agents (nitrates). You can go lower but there are risks. A pan of water will help you in holding moisture.
Typically in WA (wet side) we have a relatively good humidity level already that combined with the fact that you stated you are using a propane smoker also adds to the humidity factor.
When Smoking as the temp rises humidity will go down. Hence the earlier comment about holding as close to 200 as possible. My guess (Without knowing the weight of the roast etc) would be 6 to 8 hours at that temp will get you to your internal temp of 160 deg.
Personally for me I would stick to a dry rub for this type of game and do a wet mop at the end. Mop it a couple of hours prior to being done.
This is a really great article that describes the "Stall"
http://www.amazingribs.com/tips_and_technique/the_stall.html (http://www.amazingribs.com/tips_and_technique/the_stall.html)
Post by: tonymoe on October 30, 2013, 08:57:39 AM
I'll Let you guys know how it goes I'm going to try one in a couple weeks and then hopefully do one for Christmas if it turns out
Post by: Blacklab on October 30, 2013, 08:16:35 PM
Post by: tonymoe on October 31, 2013, 10:31:18 AM
Sorry, I guess I should of started my thread with "gas or electric"
I was going to run out and by a propane smoker, but am torn now?
Sure is a lot to choose from
Post by: DOUBLELUNG on October 31, 2013, 10:34:58 AM
Post by: mossy8352 on October 31, 2013, 10:58:54 AM
Post by: tonymoe on October 31, 2013, 02:53:28 PM
Try a Traeger you might like it I hardly use my gas smoker anymore. You can control the smoke and heat better and clean up is with a vacuum cleaner!
I'm an electrician......not a fireman, I can't afford that!
:chuckle: :chuckle:
Post by: LndShrk on October 31, 2013, 03:00:28 PM
Well I jumped the gun!
Sorry, I guess I should of started my thread with "gas or electric"
I was going to run out and by a propane smoker, but am torn now?
Sure is a lot to choose from
What do you want to do with it?
Electrics advantage is doing cold smoking (Temps at 180 & Below) for sausage / fish etc.
Gas is good for hot smoking (200 and Higher) Pulled pork, ribs etc..
With that said. I run Bradley smokers which I have added a second element to and can do ribs / pork etc in at 250 no problem. As well as do low temps for sausage and fish etc.
Before the second element addition whenever I ran hot smoking the elements would not last they would burn up.
Currently I have
One of these
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fecx.images-amazon.com%2Fimages%2FI%2F412nqgtZOIL._SX385_.jpg&hash=81a4eb1f0e21fd09130bd31166b9f7239c14806c)
One of these Modified
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fecx.images-amazon.com%2Fimages%2FI%2F518CKF4B17L._SX450_.jpg&hash=3f3d7f0c861983467276ce941dd770653064d5ad)
And one of these Modified
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fecx.images-amazon.com%2Fimages%2FI%2F51wtI18SleL._SL1000_.jpg&hash=cd0bbf7d03384052150e22ca77a1e08ef0dfd4c4)
Post by: mossy8352 on October 31, 2013, 03:10:24 PM
I am retired and found a way at Costco. :sry:Try a Traeger you might like it I hardly use my gas smoker anymore. You can control the smoke and heat better and clean up is with a vacuum cleaner!
I'm an electrician......not a fireman, I can't afford that!
:chuckle: :chuckle:
Post by: tonymoe on October 31, 2013, 04:41:06 PM
So now I am on the look out for something that would allow me to smoke meat and also cold smoke cheese!!
The good thing is there's only 8 million different kinds of smokers..
Hahaha
Post by: Bshiftbc on October 31, 2013, 07:48:24 PM
Try a Traeger you might like it I hardly use my gas smoker anymore. You can control the smoke and heat better and clean up is with a vacuum cleaner!
I'm an electrician......not a fireman, I can't afford that!
:chuckle: :chuckle:
Lame...You could charge people for a ride in your gold-plated Tundra!
Post by: LndShrk on October 31, 2013, 07:54:50 PM
Honestly I just wanted to smoke some meat but then after talking to a couple friends they said you definitely want to be able to do cheese so now I'm all messed up!!
So now I am on the look out for something that would allow me to smoke meat and also cold smoke cheese!!
The good thing is there's only 8 million different kinds of smokers..
Hahaha
A Bradley is a very good place to start.
Smoking cheese is easy. You can either build or buy one of their cold smoker boxes
http://www.bradleysmoker.com/product/cold-smoke-adaptor/ (http://www.bradleysmoker.com/product/cold-smoke-adaptor/)
I built mine out of wood..
Post by: Blacklab on October 31, 2013, 08:10:33 PM
www.smokingmeatforums.com (http://www.smokingmeatforums.com)
It works great! I love the hell out of mine. Since I built my TBS house and smoke cheese. The temp doens't go above 65 degrees. here's a pic of mine try to find more
Post by: tonymoe on October 31, 2013, 08:32:59 PM
Try a Traeger you might like it I hardly use my gas smoker anymore. You can control the smoke and heat better and clean up is with a vacuum cleaner!
I'm an electrician......not a fireman, I can't afford that!
:chuckle: :chuckle:
Lame...You could charge people for a ride in your gold-plated Tundra!
You azz!!
Ladies and gentlemen, your traeger owning fireman!
Post by: Blacklab on November 01, 2013, 04:08:34 AM
Post by: Taco280AI on November 01, 2013, 04:26:11 AM