The Little Chief Smoker & of course the Big Chief; Little does 25#s of meat, Big does 50#s. Old timers up here in northern MN swear by them, the Little being the hands down favorite. $100 & $140.
The Little Chief Smoker & of course the Big Chief; Little does 25#s of meat, Big does 50#s. Old timers up here in northern MN swear by them, the Little being the hands down favorite. $100 & $140.
I'd drown these sumbitches in hollandaise sauce.......
part of the castle's kitchen???
Looks too much like my oven in the kitchen.
Especially that electric element.
Weber Smokey Mountain, FTW!!!
All that copper on the other hand, VERY nice, I'll take it...
The ribs are looking really nice..Can't wait to see them finished.
Do you have any advice for the dryrub?? Going to have my first BBQ with my Smoker in a couple of days
Already bought some Hickory Chips for the smoke, just need some good recipe for a true american rub 
speula, I didn't take any pics of the ribs cut into portions, but a few posts back they're done.
The rub in the pic is from the last butt I did. I never measure the spices for My rub, so it is allways slightly different. I tend to like savory/spicy BBQ.
Starting the middle is garlic, then starting from the left clockwise we have fresh ground black pepper, cumin, chipotle, sage, paprika, cinnamon, and thyme. Iuse the same basic rub on pork, and chicken. I do add bbout double the thyme, and a little more sage for chicken.
This time I measured out everything, and it was My worst BBQ in a long time. I got it way to spicy(to much chipotle). Just to heavy on the rub in general.
I also was hauling brush My but was right next to the firebox due to to how big the ribs were, and ran to hot, making it slightly dry.
My suggestion for rubs is use what Ya like. Garlic, and paprika are all ways My starting point. Sprinkle Your meat with rub, go light. Rub the spices into Your meat(room temp.) If it looks like it can soak in a little more add a little more, and shake any thing that wont stick to the meat off.
Just take the time to learn what Your smoker likes, and you will find just where to set You vents to maintain temps.
Maintaining as steady temp. is very important to consistently good Q.
Speula if You said what kind of smoker Ya have, I missed it. Whatcha workin with?
Peace; 1TT
Looks killer ZZ!!
Did some more ribs myself this weekend, with some hot wings, should have taken pics, my bad!
Battling temps is a PITA, I need a real smoker!!!!!!!
Looks killer ZZ!!
Did some more ribs myself this weekend, with some hot wings, should have taken pics, my bad!
Battling temps is a PITA, I need a real smoker!!!!!!!
AYup, I smoked for a whole year in a 22.5" cheap assed kettle.
I love My Horizon. I have some mods planned to fix its short comings.
I want to get a fan set up with a temp probe. This thing is still affected some what by changing winds. All the pros use one form or another of these set ups.
Of course I want to build My own LARGE smoker.
I LOVE to feed Folks Who love to eat. only a few things in life make Me happier than seeing the smile grow when They stick food I made in their faces.
I get the same feeling when Folks smoke something I've grown.
Y'all know what I Mean,,, RIGHT???
Peace; Twisted
I'm seeing a lot more gravity fed, pellet style insulated vertical smokers being used in competition.
Off set smoker guys don't like it, because the gravity/pellet smokers with a fan system, are basically set it and forget it.
No tending a fire, as with a stick burner.
To each their own, IMO, I'd be happy with either.
I'll take a Stump's Gravity fed smoker , or, a Jambo off set, any day!!!
My head was spinning looking at all the new Digital/Pellet Smokers, Wood, Gas and Electric Smokers...l
Did not want to sit for hours tending a fire, Kool sometimes but life gets busy...
In the end for me it was between the Traeger lil' Tex Elite ( $700 ) Digital/Pellet Smokers and the MasterBuilt Electric Smoker ( $270 ) so I went with the MasterBuilt just to get me started and it's working out very well so far...
MasterBuilt Pro's...
Almost All Commercial Smokers are this design for a reason and can cost Thousands...
Has 1' to 3/4" Insulated walls all the way around and is not effected as much by wind, cold and the such...
Set it and Forget It, Stays +/- 5*F Temp for days on end, comes in handy for Boston Butts that can take 12 to 16 hours to Smoke/Cook...
Has a Viewing Window, Light, Meat Prob, Remote Controll, 4 racks with more capacity then the Traeger Lil' Tex or sumular...
Easy to Clean and you can move it around like a dolly as it has wheels and a handle on the back...
MasterBuilt Cons... ( So far )
Very low to the Ground, I'm thinking about building a cart to house it with shelf's, storage and the such to raise it 12" to 24" for ease of access...
Top temp is 275*F will shut down if you leave it in the sun on a hot day as the temps go above the 275*F...
Hard to read the Digital read out in the Sun or heavy light but you can work around it with the remote control in your hand...
Conclusion... More Smoker then a Small Family Needs but is Only a Smoker, If You want to Grill and Smoke the Traeger or like is more suitable but at a higher cost...
Hope That Helps a Few Out There...
Smoke On The Water My Friends...
Did not want to sit for hours tending a fire, Kool sometimes but life gets busy...
In the end for me it was between the Traeger lil' Tex Elite ( $700 ) Digital/Pellet Smokers and the MasterBuilt Electric Smoker ( $270 ) so I went with the MasterBuilt just to get me started and it's working out very well so far...
MasterBuilt Pro's...
Almost All Commercial Smokers are this design for a reason and can cost Thousands...
Has 1' to 3/4" Insulated walls all the way around and is not effected as much by wind, cold and the such...
Set it and Forget It, Stays +/- 5*F Temp for days on end, comes in handy for Boston Butts that can take 12 to 16 hours to Smoke/Cook...
Has a Viewing Window, Light, Meat Prob, Remote Controll, 4 racks with more capacity then the Traeger Lil' Tex or sumular...
Easy to Clean and you can move it around like a dolly as it has wheels and a handle on the back...
MasterBuilt Cons... ( So far )
Very low to the Ground, I'm thinking about building a cart to house it with shelf's, storage and the such to raise it 12" to 24" for ease of access...
Top temp is 275*F will shut down if you leave it in the sun on a hot day as the temps go above the 275*F...
Hard to read the Digital read out in the Sun or heavy light but you can work around it with the remote control in your hand...
Conclusion... More Smoker then a Small Family Needs but is Only a Smoker, If You want to Grill and Smoke the Traeger or like is more suitable but at a higher cost...
Hope That Helps a Few Out There...
Smoke On The Water My Friends...
Ugly dogE taco's
Ugly dogE taco's
I make basic yet awesome salsa a day before making my tocos.
I take the Asada and start it in a pan and then add some salsa with lots of juice.
Let it cook a minute while a 2nd pan with oil gets hot.
I add green peppers to the oil then a touch of fresh garlic then strain the
meat from the juice and add to the oil...
While that's going I turn up the heat on the salsa juice and
condense it to a paste...
Once the meat is fried a little
I add it back to the paste and mix....
Add chopped cilantro and onion and go to town...
Awesome white guy tacos every time!!!
Ugly dogE taco's
I make basic yet awesome salsa a day before making my tocos.
I take the Asada and start it in a pan and then add some salsa with lots of juice.
Let it cook a minute while a 2nd pan with oil gets hot.
I add green peppers to the oil then a touch of fresh garlic then strain the
meat from the juice and add to the oil...
While that's going I turn up the heat on the salsa juice and
condense it to a paste...
Once the meat is fried a little
I add it back to the paste and mix....
Add chopped cilantro and onion and go to town...
Awesome white guy tacos every time!!!
A
Asche
What Would Happen If Everyone In The World Gave Up Meat
The meat industry is one of the top contributors to climate change, directly and indirectly producing about 14.5 percent
of the world’s anthropogenic greenhouse gas emissions, and global meat consumption is on the rise.
People generally like eating meat—when poor people start making more money,
they almost invariably start buying more meat.
As the population grows and eats more animal products, the consequences for climate change,
pollution, and land use could be catastrophic.
Attempts to reduce meat consumption usually focus on baby steps—Meatless Monday and “vegan before 6,”
passable fake chicken, and in vitro burgers.
If the world is going to eat less meat, it’s going to have to be coaxed and cajoled into doing it,
according to conventional wisdom.
But what if the convincing were the easy part? Suppose everyone in the world voluntarily stopped eating meat,
en masse. I know it’s not actually going to happen.
But the best-case scenario from a climate perspective would be if all 7 billion of us woke up one day
and realized that PETA was right all along. If this collective change of spirit came to pass,
like Peter Singer’s dearest fantasy come true, what would the ramifications be?
At least one research team has run the numbers on what global veganism would mean for the planet.
In 2009 researchers from the Netherlands Environmental Assessment Agency published their projections
of the greenhouse gas consequences if humanity came to eat less meat, no meat, or no animal products at all.
The researchers predicted that universal veganism would reduce agriculture-related carbon emissions by 17 percent,
methane emissions by 24 percent, and nitrous oxide emissions by 21 percent by 2050.
Universal vegetarianism would result in similarly impressive reductions in greenhouse gas emissions.
What’s more, the Dutch researchers found that worldwide vegetarianism or veganism would achieve these gains
at a much lower cost than a purely energy-focused intervention involving carbon taxes and renewable energy technology.
The upshot: Universal eschewal of meat wouldn’t single-handedly stave off global warming,
but it would go a long way toward mitigating climate change.
The Dutch researchers didn’t take into account what else might happen if everyone gave up meat.
“In this scenario study we have ignored possible socio-economic implications such as the effect of health changes
on GDP and population numbers,” wrote Elke Stehfest and her colleagues.
“We have not analyzed the agro-economic consequences of the dietary changes and its implications;
such consequences might not only involve transition costs, but also impacts on land prices.
The costs that are associated with this transition might obviously offset some of the gains discussed here.”
Indeed. If the world actually did collectively go vegetarian or vegan over the course of a decade or two,
it’s reasonable to think the economy would tank.
According to “Livestock’s Long Shadow,” the influential 2006 U.N. report about meat’s devastating environmental effects,
livestock production accounts for 1.4 percent of the world’s total GDP.
The production and sale of animal products account for 1.3 billion people’s jobs, and 987 million of those people are poor.
If demand for meat were to disappear overnight, those people’s livelihoods would disappear,
and they would have to find new ways of making money.
Now, some of them—like the industrial farmers who grow the corn that currently goes to feed animals on factory farms
—would be in a position to adapt by shifting to in-demand plant-based food production.
Others, namely the “huge number of people involved in livestock for lack of an alternative, particularly in Africa and Asia,”
would probably be out of luck. (Things would be better for the global poor involved in the livestock trade if everyone continued
to consume other animal products, such as eggs, milk, and wool, than if everyone decided to go vegan.)
As the economy adjusted to the sudden lack of demand for meat products,
we would expect to see widespread suffering and social unrest.
A second major ramification of global vegetarianism would be expanses of new land available.
Currently, grazing land for ruminants—cows and their kin—accounts for a staggering 26 percent of the world’s ice-free land surface.
The Dutch scientists predict that 2.7 billion hectares (about 10.4 million square miles) of that grazing land would be freed
up by global vegetarianism, along with 100 million hectares (about 386,000 square miles) of land that’s currently
used to grow crops for livestock.
Not all of this land would be suitable for humans, but surely it stands to reason that this sudden influx of new territory
would make land much cheaper on the whole.
A third major ramification of global vegetarianism would be that the risk of antibiotic-resistant infections would plummet.
Currently, the routine use of antibiotics in animal farming to promote weight gain and prevent illness in unsanitary conditions
is a major contributor to antibiotic resistance.
Last year the Centers for Disease Control and Prevention announced that at least 2 million Americans fall ill
from antibiotic-resistant pathogens every year and declared that “much of antibiotic use in animals is unnecessary
and inappropriate and makes everyone less safe.”
The overprescription of antibiotics for humans plays a big role in antibiotic resistance, but eradicating the factory farms
from which many antibiotic-resistant bacteria emerge would make it more likely that we could continue
to count on antibiotics to cure serious illnesses.
(For a sense of what a “post-antibiotics future” would look like, read Maryn McKenna’s amazing article on the topic for Medium
and her story about a possible solution for chicken farming in Slate.)
So what would be the result, in an all-vegetarian world, of the combination of widespread unemployment and economic disruption,
millions of square miles of available land, and a lowered risk of antibiotic-resistant gonorrhea?
I can only conclude that people would band together to form communes in order to escape capitalism’s ruthlessness,
squat on the former pasture land, and adopt a lifestyle of free love.
I kid. Mostly. It’s easy to get carried away when you’re speculating about unlikely scenarios—and sudden intercontinental vegetarianism
is very much an unlikely scenario.
But if the result of a worldwide shift to a plant-based diet sounds like a right-winger’s worst nightmare, it’s worth pointing out
that continuing to eat as much meat as we currently do promises to result in a left-winger’s worst nightmare:
In a world of untrammeled global warming, where disastrous weather events are routine, global conflicts will increase,
only the wealthy will thrive, and the poor will suffer.
Let’s try a middle path. We’re not all going to become vegetarians, but most of us can stop giving our money to factory farms
—the biggest and worst offenders, from a pollution and public health perspective.
We can eat less meat than we currently do, especially meat from methane-releasing ruminants (cattle, sheep, goats, etc.).
Just because a sudden global conversion to vegetarianism would have jarring effects doesn’t mean we can’t gradually reduce
our consumption of meat, giving the market time to adjust. We not only can; we must. After all, with the world’s population
slated to grow to 9 billion by 2050, we’ll be needing to take some of the 25 percent of the world’s land area back from the cows.
http://www.businessinsider.com/what-would-happen-if-everyone-in-the-world-gave-up-meat-2014-5
I personally like My Food WITH OUT a bunch of Bull Shit Politics.
All those studies act as though all these herds of cattle, sheep, goats, etc will magically stop producing methane. The herds will not just disappear, but expand eponetially. if We aint killing them to eat, then Their populations will continue to grow.
I'm just a Simple Man, but this seems obvious to Me. How ever inconvenient this may be to consider.
All these premises spouted in those Studies act as though if, We stop eating meat, that the animals will quit breeding, eating, and farting.
I agree I eat more Red Meat than I need to, but Anyone that expects Me to buy into this contributing to "Global Warming" can KISS MY SIMPLE ASS!!!
Twisted
All those studies act as though all these herds of cattle, sheep, goats, etc will magically stop producing methane. The herds will not just disappear, but expand eponetially. if We aint killing them to eat, then Their populations will continue to grow.
I'm just a Simple Man, but this seems obvious to Me. How ever inconvenient this may be to consider.
All these premises spouted in those Studies act as though if, We stop eating meat, that the animals will quit breeding, eating, and farting.
I agree I eat more Red Meat than I need to, but Anyone that expects Me to buy into this contributing to "Global Warming" can KISS MY SIMPLE ASS!!!
Twisted
A
Asche
i dont know if it impacts global warmingi just found that today and thought it may be interesting.
and your idea has sure a point, but also a flaw.
animals reproducing in a normal environment naturally
and not in mass production which is for consumption only
may not thrive so good and would adapt to their environment.
A
Asche
but if you are looking for that meat to equalize the environment i guess you would make them aussies
a real nice favor if you´d be hunting down a few of those roos
they are hugely overpopulating the country and the meat is also quite tasty from what i tried.
a real nice favor if you´d be hunting down a few of those roos
they are hugely overpopulating the country and the meat is also quite tasty from what i tried.
A
Asche
porn or not.. school is never over.
πόρνη how it was written in greek initially
ment girl, but nowadays the word is so abused
the even the greek refuse to use it as such
and associate with it whore, slut, whatever only.
the thread maker is unfortunately long "dead"
so lets at least continue with food
maybe healthy for a change !!!
πόρνη how it was written in greek initially
ment girl, but nowadays the word is so abused
the even the greek refuse to use it as such
and associate with it whore, slut, whatever only.
the thread maker is unfortunately long "dead"
so lets at least continue with food
maybe healthy for a change
!!!
