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Smoke #2 on the WSM - Wild Game Theme

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AZSmoke

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We'll, I'm prepping for the second smoke on the WSM, it's going to be venison roast, venison breakfast sausasge fatty, venison italian sausage fatty, and I'm going to toss on some of this years quail probably wrapped in bacon with a little salt and pepper.

Here's some pics of the prep work tonight.

The main ingredients:

My 2 last roast from last years deer, these will soak over night in buttermilk and I'll apply a rub on them tomorrow
1 pound of breakfast sausage from that same deer (home made)
1 pound of italian sausage from that same deer (home made)
Avocado's for juacomoli (or how ever you spell it)
Tomatoes for the jauc.
and last some veggies that I'll saute and put in the fatties (egg plant, portabello mushrooms, sweet onion, and tomatoes)

Went ahead and made up the fatties tonight and put them back in the fridge, and the roast are busy soaking in the buttermilk.  I'll be stopping by BBQ Island tomorrow to pick up some more charcoal, and if all goes well will be smoking these by tomorrow afternoon.


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#1 - December 04, 2009, 08:23:39 pm

jmcrig

I'm jealous, That looks fantastic and I'm stuck here without a smoker. Oh well.
#2 - December 04, 2009, 08:59:03 pm

AZSmoke

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We'll see how it turns out tomorrow, looks aren't everything :D
#3 - December 04, 2009, 09:18:27 pm

jmcrig

Low and slow, can't go wrong with that.
#4 - December 04, 2009, 09:22:56 pm

tbonejc

  • Karma: 2
I'm stuck here without a smoker. Oh well.

That's not good?  How did that happen and how can we help?   :)
#5 - December 05, 2009, 12:59:16 am

Gizzy's Smokin Crew

  • Karma: 1
Looking good, can't wait to see the pictures of the finished product
#6 - December 05, 2009, 06:27:18 am
Gizzy's Q'N Crew......"FANG" Tastic BBQ
Brinkman Pitmaster Deluxe
Weber Genesis Gas Grill

jmcrig

That's not good?  How did that happen and how can we help?   :)

Pictures, Pictures, and more Pictures.
I'm in San Antonio for work living out of the no-tell motel. On the positive side, Lockhart, TX. is right down the road and Grady's BBQ is less than a mile away.
#7 - December 05, 2009, 07:33:32 am

azkitch

  • Karma: 9
You can always do like Alton. Get yourself a cardboard box, hot plate, and frying pan. That one where he went fishin'. Cooked on the front porch of his cabin.
Not to worry. Mark got an inside grill.
#8 - December 05, 2009, 08:08:35 am
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

jmcrig

You can always do like Alton. Get yourself a cardboard box, hot plate, and frying pan. That one where he went fishin'. Cooked on the front porch of his cabin.
Not to worry. Mark got an inside grill.

Maybe it's a good thing, I'll lose some weight.  ^-^ ^-^ ^-^
#9 - December 05, 2009, 08:22:56 am

mullet83

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I keep a pro q in my backseat for just this type of emergency... yet i dont have a spare tire :-\ :-\
#10 - December 05, 2009, 09:05:53 am
Horseshoes and barbecues

jmcrig

OK Kark, I think we've hijacked your thread. Sorry. ;D ;D ;D
#11 - December 05, 2009, 09:16:15 am

AZSmoke

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No problem guys, it's was good filler :D  I got off to a late start on the smoke, had to hit the gun range to prep for a hunt in a couple of weeks, and then headed over to BBQ Island (I'm in Buckeye), to get some more charcoal and check out the comp.  On the drive home, I had to stop in at "The Meat Shop" and pick up another pork butt and a chuck roast.  After that, I10 was a mess at the 101, so needless to say, after stopping at the grocery store for some spices, and jalepeno's for some poppers, it was 3:30pm by the time I got home.  It was a mad rush to make up some rub to put on the butt and roast, then take out the venison roast and apply the rub, then get the charcoal started and a some what steady temp.   Also took Mark's (jmcrig) advice and drilled a couple of holes toward the top of my WSM to put my maverick probes through.

By 4:15pm had the coals going good, and put on the middle section of the WSM, filled the water pan, put the lower grate in place.  Went back and applied the rub to the butt and roast, no time to let it set in the fridge so we'll see how that turns out.  Put these on the lower rack, inserted the probes,  and put the top on.  Went back to the kitchen and got the venison roast out and applied the same rub, out to the WSM and onto the top rack and another probe.  Back to the kitchen to get the 2 venison fatties and out to the WSM on the top rack as well.

After getting all the meat on the smoker, remembered about pictures.   

Here's one of all the meat on, the pork and beef on the bottom grill as they'll take longer, and the venison on top.



And all closed up running about 260 degree's, with my faith full GeeGee wanting to know where the quail are!! Forgot about them so I had to go back and prep them, put them on the upper rack as well, no picture for now, I'll share the final version.



Wish me luck!  Any suggestions on maintaining temps, I was running a little high, 265-270, so I shut all the vents, started dropping and got a little below 250 so I opened the top vent.  What I worried about is getting lower, opening the vents and not getting the temp up in a reasonable time, so I'd appreciate any advice on handling that situation.

Karl

 
#12 - December 05, 2009, 06:13:17 pm

azkitch

  • Karma: 9
Going up is easier than lowering. Everything I've read says to always leave the top vent open to prevent buildup of nasty tasting, creosote carrying smoke, control temps with fuel volume and intakes. If it gets too low, you can always open the large door, or lift the top off. Every time I pull the top from my drum, the firebox ignites. You'll loose heat, but the fire will get much more oxygen, and fire up faster. Pick your poison, I guess.
#13 - December 05, 2009, 06:22:37 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

jmcrig

With the top vent open, I close two of the bottom vents and work with one vent about a quarter to half open. For my fire, I put a large(#10) coffee can open on the top and bottom on the grate in the middle. I fill the rest of the ring with charcoal. I'll get about half a chimney of charcoal going and pour in the can in the center. Take my Channel Locks and lift can out, put the smoker back together and cook. I also always use some kind of liquid in the bowl.
#14 - December 05, 2009, 06:30:36 pm

AZSmoke

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Thanks Kitch, I'll give those a try and see how it goes.
#15 - December 05, 2009, 06:32:00 pm

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