smokers DIY: Smoker Project EVO 1 "by Cypresshill1973"

[cypresshill1973]

DAY 9
 
Upgrade > EVO 2
 
Finally chooses to extend the heat input. I had some difficulty in handling temperature. 
While most able to maintain stable @ 225 time, coal combustion always have to do with fire. Wet chips take very little time and I had to replace them often.
 
This time I play it safe and put a more larger double pipe.
 

 

 

 

 
Now I think I'll have no problems keeping coal heat without fire.

 

[cypresshill1973]

Saturday night Pizzas (Used in oven mode)
 

 

 
Sunday noon. Asado y Vacio.... (in bbq mode)
 

 
 
Here we use a combination of hard wood coals, traditionally combined with the heat from the firebox. 
We had to keep the door open to regulate the temperature.
 
 

 
This warranted uncover a high-end wine.
 

 
2.30 huors before
 

 

 

 

 

Very satisfied with the performance of this appliance. 
 
Next mission, do a good smoked and learn to master technique.

 

[lucilanga]

I think you're all setup for the next TD. Ah man I'm really envious of you!

 

[cypresshill1973]

Here there is no tradition make smoked. So it's something I have to learn to manage. Gradually go to this fantastic world

 

[lucilanga]

The way you master the iron, I wouldn't worry about it!

 

[SavinaRed]

The results look great !!!

 

[The Hot Pepper]

Lookin' good!
 
Remove the membrane next time. In the last pic... looks like plastic wrap.
 
http://bbq.about.com/od/ribs/ss/aa102508a_3.htm

 

[cypresshill1973]

Have you ever tasted that membrane??

My kids fight a duel for who eats first. I never get to try. Here we call "El Cuerito" And it is the most flavorfull part of the bone.

 

[The Hot Pepper]

I have and it has a crispy plastic-like texture that ruins the rib, imo. Like eating fish scales. Don't like it on the rib.

 

[cypresshill1973]

Here, we really like the shell that forms behind the bone. Surely never actually been tested. It is the most flavorful part of the bone.

My kids peel the bone to leave nothing in the. Stop eating meat to eat the rind. I understand that might not be healthy, but it is the tastiest part. Someday I will show photos as they leave bones. (I've taught them to eat well)

 

[The Hot Pepper]

Hmm maybe it's different on beef ribs... on pork ribs, it's horrible. It's real thin, like paper and not fun to eat. I can imagine on beef it's thicker... so I dunno. Maybe it's good to leave on. I don't think I've ever cooked beef ribs!

 

[cypresshill1973]

Ahhhh. I agree there. Never try it with pork! It's horrible. With beef is different. Think we spoke beef from the beginning.

Pig in that case must be cooked the day before and eat cold the next day, so even peeling bone is not as nice

 

[The Hot Pepper]

I knew they were beef ribs but figured the membrane was the same. Now I know, it's not. Thanks! It does look a little like turkey skin.

 

[cypresshill1973]

Each type of meat is very different. At least here...

For example, in a piglet, what are "el cuerito" is yummy ribs, but in an adult pig things change, its not tasty

 

[Booma]

Beef rib membrane aint too bad, harder to remove than pork but hell of a lot easier to eat haha