A New Venture

Discussion in 'Roll Call' started by joshuaflores, Jun 19, 2011.

  1. Well I’m from Fontana C.A. which is near San Bernardino.  I have always grilled carne asada, (usually thin cuts of steak suck as ranchera, diesmillo, al pastor, adovada things you find at a Mexican restaurant) marinated chicken, pork chops etc.  Well those things are getting boring now and wanted to try something new.  I use to drive big rigs and spent a lot of time is the south and mid west and fell in love with smoked BBQ, ya I ate ribs before but I’m talking about brisket and pulled pork plus all the sauces and rubs.  All I want to do is to smoke some good meat, not poison people, and it is a good bonding experience with my kids.  I use a basic Weber grill set up as a smoker, but looking to buy a good smoker.  Does anyone know if the black dog line of smokers are any good.  I have only smoked a few things so far, ribs which turned out ok and a brisket which was a little dry.  I am experimenting with different rubs, trying to make my own bbq sauces, what wood chips to use etc.  I’m just looking for tips and advice, and hopefully I will be able to return the favor with some tips of my own one day. I was also wondering if anyone knew a good butcher in this area?
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Glad you joined us JoshuaFlores and welcome to SMF!

    If this is the Landmann Blackdog you are looking at, I would steer away because of design of door handles (hot to the touch), poorly welded seams and from what I can tell, lack of a chimney for exhaust in my opinion. Looks like it is built like a brick besides those flaws. Again, this is just my opinion, I would also pay attention to what others have to post about this smoker.
  3. Ya I saw their was no exhaust and know about the handles.  The reason I asked about the Black dog is because I can attain one almost for free, so I was also wonder about any mods I could do to it to make it work better?  If I could find a way to make it work good it would elevate my search for a smoker? Thanks for the advice!!!
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!
  5. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    If the price is that good, go for it! Anything can be modified....
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member


    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

    Sign up for Jeff's 5-Day eCourse.   Click Here

    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    14. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
  7. A quick search shows that the Landmann Black Dog 42 inch is going for just under $600, so almost free down from that sounds like a heck of a deal to take advantage of.  New handles and installing a exhaust chimney wouldn't cost more that $50, so go for it and have fun with it!!!!
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Joshua. Looking forward to your input here!
  9. Welcome JoshuaFlores!  you will find a wealth of information on the forums!

    Brisket and Pulled Pork are two of my favorites!   IMHO, no secret to cooking.  Low and slow.   

    I've had better luck with drum smokers than offset smoker.  i find the cheaper offset smokers are more difficult to maintain consistent temperatures.  There are some great  offset smokers,  but, i'll let others comment on those.  I'm cheap and i bought a food grade 55 gallon drum and built my own "Ugly Drum Smoker".    

    Here are some general things to do you want to keep the smoker temp. at a minimum 225, 250 MAX


    The secret is low and slow cooking until the internal temp is a minimum 180/190 for slicing.  higher temp if you plan to shred/pull the brisket.  

    Rubs on brisket, it's more of a personal preference.  i get more compliments on my brisket when i use a simple 1/2 kosher salt 1/2 coarse black pepper rub.    I've used alot of rubs over the years and i've never really had one come out bad or get anyone sick!!  

    I don't brine brisket or marinade it or rub and fridge overnight.  i take the brisket our a few hrs before i plan on cooking and let it get close to room temp.  i rinse it, pat dry and trim off the thickest piece of fat on the thick side of the brisket.  the rest of the fat i leave on.  rub on the 1/2 kosher salt 1/2 coarse black pepper rub and i put it on the smoker.  i check the temperature at 8 hrs and pull the brisket off once i get above 185.  then i put the brisket in a foil pan covered in foil or wrap it really good in foil and let it sit for at least 1.5 hrs before slicing.  

    Use lump wood charcoal.   you are in LA area and you can get the best lump here:


    if you go to this place bring cash unless you want to buy over $100 of product.   i bought three bags and its been over a year and i just cracked my last one.  EXCELLENT product.

    I like the Oak and Hickory lump

    Pulled pork

    same drill, i just take it out a few hours to warm up.  then i rinse it and coat the shoulder with yellow mustard really good.  then i sprinkle on whatever rub i want so, it's coated good.

    cook the pork with lump charcoal at 225-250 until it's at least 195 to 205 for pulling.  

    now, here is the secret that was passed on to me thru this forum.  I'm cutting and pasting from my recipe archives.  I'm not sure which member i got this from or the thread.  But, whoever it was THANK YOU AND YOU GET CREDIT FOR THIS!! LOL  here is what they recommended.

    The Finishing Sauce I use is as follows: 

    1 Cup Cider Vinegar 

    2 Tablespoons Brown Sugar 

    1 Teaspoon Tony Chachere's Cajun Seasoning 

    1 Teaspoon Course Black Pepper 

    1 Teaspoon Red Pepper Flakes 

    Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients. 

    I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously. 

    Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork. 

    here are some rubs i have used.  I got these on the forum too.  feel free to adjust the ingredients to your personal tastes.

    Pork RUB

    8 tablespoons paprika

    3 tablespoons cayenne

    5 tablespoons freshly ground black pepper

    6 tablespoons garlic powder

    3 tablespoons onion powder

    6 tablespoons salt

    2 1/2 tablespoons dried oregano

    2 1/2 tablespoons dried thyme

    Combine all ingredients and store in an air-tight container.

    Good for any pork BBQ.  Good on Chicken too!

     Chris Lilly's six-time world championship pork shoulder rub recipe,

    1/4 cup dark brown sugar

    1/2 cup white sugar

    1/2 cup paprika

    1/3 cup garlic salt

    1/3 cup kosher salt

    1 tablespoon chili powder

    1 teaspoon oregano leaves

    1 teaspoon cayenne pepper

    1 teaspoon ground cumin

    1 teaspoon black pepper

    Hope that helps!! good luck with the smoking and family bonding!
    kenthanson likes this.
  10. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. [​IMG]
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    Glad to have you with us Josh

  12. Thanks smokinjoeB and everyone for the welcome and tips.  I seeing that a exhaust pipe on a smoker is a must but, then why would the landmann blackdog offer theirs with out one?  It seems weird if the smoker is $600 and they don't make it with a exhaust stack, or could there be a good reason for not having a exhaust stack?  I'm trying to make this thing work to the best of it's abilities with the littlest amount of mods due to my limited knowledge of fabrication.  I am gonna get it due to the fact of the deal and how sturdy the thing is.
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  I am glad you joint us

    You are in the right place the folks here are help full and knowledgeable

    Don’t forget the Qview  

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