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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-14-2015, 11:23 AM | #1 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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***The Hanging and Spinning Meat Appreciation Thread***
This isn't an anti PBC thread but rather a place where people can post and share their experiences with hanging or even spinning meats in various style cookers. Some are making their own hanging hooks so this could be a great resource for that as well.
Ebijack has a great setup he made and can turn out some incredible looking Q in it. Ssv even though he owns a PBC just used his LSG warmer to hang a prime brisket and some chicken. So post your hanging cooks, share and discuss ideas and ask questions! Here's some pics of the cookers I've used to hang some meats and some cooks. Jumbo mini aka Jimmy Hanging a bone in butt start to finish (no pulling and foiling) My vertical wood burner rotisserie I also use for things like hanging baked potatoes and corn on the cob while i'm rotissering. The corn now i just hang on the sides Chicken and potatoes in the mini wsm Steaks and kabobs on the jimmy (using hinged grate) Brussels sprouts kabobs on the wood roti Shoulder CSR's on the Jimy Corn sitting above the hanging CSR's Chicken drums on the hinged grate and kabobs hanging I've used the UDS on some cooks too but the smaller cookers do just fine so I usually stick with them.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] Last edited by Fwismoker; 07-14-2015 at 11:51 AM.. |
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Thanks from: ---> |
07-14-2015, 11:31 AM | #2 |
is one Smokin' Farker
Join Date: 07-14-08
Location: Yardley, PA
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looks like you're just laying rods across top of cooker...any issue with temps secondary to too much airflow?...good lookin' grub btw!!
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[FONT=Comic Sans MS][SIZE=3][U]Keith [/U][/SIZE][/FONT] [FONT=Comic Sans MS]Big Drum Smoker,Stainless Steel Gasser, Mini "UDS", Weber Jumbo Joe, [COLOR="DarkOrange"]ORANGE[/COLOR] Kamado Cadet, Weber OTS, Weber "Baby Q", Blackstone Pizza Oven, Blackstone Griddle, Turkey Fryer/"Low Country Boil Maker" [/FONT],[FONT="Comic Sans MS"]Big Easy Oil-Less Turkey Fryer[/FONT], [FONT="Comic Sans MS"]various other nonsense devices[/FONT] [LEFT][COLOR=#000000][FONT=Comic Sans MS]“I make it a rule never to smoke more than one cigar at a time.” Mark Twain [COLOR=red](Obviously doesn't apply to fatties)[/COLOR][/FONT][/COLOR][/LEFT] |
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07-14-2015, 11:35 AM | #3 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Quote:
No problem with air flow, actually I didn't need much or sometimes no bottom air. It gets a great convection and did awesome in the mini and jumbo.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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07-14-2015, 11:37 AM | #4 | |
is one Smokin' Farker
Join Date: 07-14-08
Location: Yardley, PA
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Quote:
__________________
[FONT=Comic Sans MS][SIZE=3][U]Keith [/U][/SIZE][/FONT] [FONT=Comic Sans MS]Big Drum Smoker,Stainless Steel Gasser, Mini "UDS", Weber Jumbo Joe, [COLOR="DarkOrange"]ORANGE[/COLOR] Kamado Cadet, Weber OTS, Weber "Baby Q", Blackstone Pizza Oven, Blackstone Griddle, Turkey Fryer/"Low Country Boil Maker" [/FONT],[FONT="Comic Sans MS"]Big Easy Oil-Less Turkey Fryer[/FONT], [FONT="Comic Sans MS"]various other nonsense devices[/FONT] [LEFT][COLOR=#000000][FONT=Comic Sans MS]“I make it a rule never to smoke more than one cigar at a time.” Mark Twain [COLOR=red](Obviously doesn't apply to fatties)[/COLOR][/FONT][/COLOR][/LEFT] |
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07-14-2015, 11:43 AM | #5 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Yea it'll work great, just no diffuser.
I'd use air to bottom vent air to start but you might not need it after it really heats up. Post pics!
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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07-14-2015, 11:49 AM | #6 |
Babbling Farker
Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : tom
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Nice! I'll get some photos added later. I have to admit, I really didn't think there would be much of a flavor profile difference from laying on a grate to hanging, but there really is a difference being basted in it's own juices while things cook/smoke. The chuck roasts were probably the biggest difference besides the amazing ribs.
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07-14-2015, 05:14 PM | #7 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Quote:
Depending on the temps you want, and how much charcoal you load and light will depend on if or how much bottom air i use.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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07-14-2015, 05:18 PM | #8 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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07-14-2015, 11:28 PM | #14 | |
Babbling Farker
Join Date: 04-19-13
Location: Live Oak, Texas
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Quote:
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55 gal.UDS stick burner mini WSM red Thermapen There are two kinds of countries in the world, those that use the metric system and the one that sent men to the moon and back. |
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07-15-2015, 04:04 AM | #15 |
Babbling Farker
Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : tom
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Well I will be making a hanging grate for my mini pretty soon. I just prefer to have the lid in place as I know I could knock those re-bar rods right off at the worst moment. My first UDS grate I found using the angle metal upside down like V, allows me to place and remove the hooks without being able to knock the hooks off while trying to grab the hooks with a handle. I allowed a lot of room to get large pieces of ribs/roasts etc on both sides of each "rod" so to speak. My second grate I made ( still have to try it for bacon) mostly for hanging lots of strips of bacon over the rods. I hung chops on this grate last weekend, just didn't get any photos. Any questions, just ask.
Last edited by ebijack; 07-15-2015 at 05:04 AM.. |
1 members found this post helpful. |
Tags |
fire pits, hanging without horseshoes, meat hanging, non PBC, PBC, rotisserie, spinning |
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