A little this, a little that...

[Ka Honu]

Decided to play with lots of toys and experiment a bit.  Started by using the A-Maze-N Smoker in the Bradley to smoke some beef ribs and resmoke a cut up brisket point for burnt ends.  Put paprika and salt on filters to fill the leftover space on the top rack.  Part of the experiment was to get an idea of how hot the Bradley gets with the A-Maze-N Smoker running so I could see if I can use it for cold-smoking cheese.  Answer - cabinet temp read about 100°F so I guess it's doable with an ice bath.


Then fired up the PBC for some brined & rubbed chicken thighs. 


Cooked for 45 minutes and replaced them with the ribs and (now sauced) burnt ends.


Sent SWMBO out sailing with friends (along with her cooler of veggies and grapes) and called a couple of the guys over for "greens-free man food" and beer.


Sometimes you just gotta do it that way.

[Wing Commander]

I love greens-free man food and beer, too. Nice cook.

[HighOnSmoke]

That is some tasty looking chicken and ribs Turtle!

[RAD]

Looks really great and l think brunt ends are in my future.

[MJSBBQ]

Nice!

What was your smoke time with A-Maze-N? I am still trying to figure out the best times with my A-Maze-N tube when on use it on my RED.

On my RED, the tube gets the inside temp to 90 degrees in the shade of the porch.

I like the ice bath idea. I wonder if the temperature difference makes any difference in the amount of smoke flavor to the meat or cheese?

[Hub]

I love greens-free man food and beer, too. Nice cook.

X2

Hub

[drholly]

Looks great, Ka Honu!

[smokeasaurus]

I love greens-free man food and beer, too. Nice cook.

X2

Hub

X3

[ACW3]

Looks like the PBC is getting a pretty good workout.  Love the greens-free food and beer idea.

Art

[deestafford]

Turtle, I like the way you shielded the Amazn smoker from drippings. 

MJSBBQ,  I think you'll be find at that temp. From what I understand 100 is about the upper limit and I don't know if there is a floor limit. 

Dee

[Pam Gould]

An ice bath above the amazin smoker will help..it will diffuse the heat. I use a gallon jug of frozen water. it's 36º here now so it's time for me to smoke some cheese too. I will have it for Thanksgiving. I use a smoke daddy with an airline from an aquarium to push the smoke, works real well for the ice thingi. Keeps temp about 50º. Above 80º is start to get melty. The cheese can be partially frozen when you start..won't hurt anything. your only gonna smoke it about 2 hours works perfect for me.
Send recipe for burnt ends please. I really like the ones at the gathering. Not too much sauce. Pam .☆´¯`•.¸¸. ི♥ྀ

[muebe]

Turtle that is the ultimate caveman cook! Multiple protein sustenance

Great job multitasking those cookers

[fishingbouchman]

Wonderful. 

[pz]

Looks like a good day with good food and good friends

[sliding_billy]

Heck of a spread.