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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-28-2009, 04:20 PM   #1
bigdogphin
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Default Hangin Meat?

Anyone here hang meat or familiar with the technique in a smoker?

I have come across a large tank that I was thinking this might be the way to go. I just have no idea how to go about this type of cooking.(pics later)
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Unread 06-28-2009, 05:00 PM   #2
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Only thing i've seen in regards to hanging meat is the Orion Cooker and hanging ribs. I thought about building the feature into my UDS and using a dome lid, should be able to accomdate about 9 racks of ribs, three per hanger. Just a thought tho.
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Unread 06-28-2009, 05:43 PM   #3
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I've seen some walk-in smokers in which the meat is hung from special hooks...the restaurants that use them keep them smokin' 24/7 and rotate meats in and out all the time -
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Unread 06-28-2009, 05:46 PM   #4
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I know the Wham Cookers work on pellets, wood , or charcoal and the meat is hung in the smoker check it out
http://www.willinghams.com/index.cfm...public.cookers
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Unread 06-28-2009, 10:15 PM   #5
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You mean like this? For some reason hanging is my preferred method.
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Unread 06-29-2009, 04:52 AM   #6
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Quote:
Originally Posted by helljack6 View Post
Only thing i've seen in regards to hanging meat is the Orion Cooker and hanging ribs. I thought about building the feature into my UDS and using a dome lid, should be able to accomdate about 9 racks of ribs, three per hanger. Just a thought tho.


I want to do that as well when I saw this pic below.
Not exactly meat but you get the idea.


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Unread 06-29-2009, 07:27 AM   #7
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Phubar, Are those snakes or eels?
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Unread 06-29-2009, 07:47 AM   #8
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Quote:
Originally Posted by garyk1398 View Post
Phubar, Are those snakes or eels?
almost looks like monkfish.

i believe norcoredneck bought 1 of those chinese hanging cookers a while back.
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Unread 06-29-2009, 07:51 AM   #9
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Hihi!!
Those are smoked eels yeah,we love them down here in Holland.
You should try some if you never had one.
Melts on your tongue!
This is what they look like when they're dun.





Here is a link: http://www.palingulicoten.nl/pivot/entry.php?id=8
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Unread 06-29-2009, 09:40 AM   #10
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I have a hanging rack for my BDS, until now I've just done jerky and sausage.....but I'd love to try ribs or even a brisket.
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Unread 06-29-2009, 05:30 PM   #11
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Quote:
Originally Posted by Bossmanbbq View Post
I know the Wham Cookers work on pellets, wood , or charcoal and the meat is hung in the smoker check it out
http://www.willinghams.com/index.cfm...public.cookers
Quote:
Originally Posted by smooookin View Post
You mean like this? For some reason hanging is my preferred method.



Yes like this. I know John Willingham and Paul Kirk hang meat.

I want to know how the meat doesnt fall of the hooks as it gets closer to being done? Also, Does the bottom of the meat(closest to the fire) get done first? Mopping technique?
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Unread 06-29-2009, 09:29 PM   #12
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No mops here and i can honestly say I have dropped very pieces. When I made my hooks I made them so they would go deep and come all the way through so I could get them to "grip" the meat. On the rare occasion something does fall, I have installed a grate to act as a catchers mitt.
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