Ordered a Tamale Steamer - Page 2 - Fiberglass RV


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Old 03-11-2018, 06:39 PM   #15
Raz
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As I said the folks at Weber deserve most of the credit. I've never had a smoker so I can't say what effect the smoke will have on the flavor but it's good on grilled food. Do let me know what you think.
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Old 03-12-2018, 01:39 AM   #16
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We enjoy bar b que. Easy to find when we travel south, but not so here in Vermont. So I have decided to build a smoker. I started looking at 55 gallon drum designs but that's just too big. It occurred to me that I could convert my Weber Smokey Joe grill into a small smoker with a piece of sheet metal. I did an internet search for ideas and much to my delight some genius had the perfect solution, a $20 tamale steamer sold by Walmart. I quickly ordered one hoping to beat the price increase, tarrifs are coming.
So, I'm wondering if anyone here has built and/or used a Smokey Joe Smoker. Any suggestions, stories, etc. are welcome. Raz
The tariff on aluminum is 10% and that tariff is not being applied to aluminum produced in the USA. Canada or Mexico. We do get a lot of aluminum materials from Canada. So the price increase on your pot would not amount to more than two dollars at the most if it was being made from imported aluminum and if it was being imported as a finished product from countries other than Canada and Mexico. I just bought a steel mounting bracket for my TV that was made in Canada, no tariffs on it.
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Old 03-17-2018, 03:20 AM   #17
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Well, it took FedEx three tries but they were able to deliver my tamale steamer. A few dings but nothing major. The bottom fits the Smokey Joe like a glove. Very stable. On top the lid is a hair small and will need some tweaking. The grill fits inside with about 1/8" to spare. The indent a few inches up from the bottom will hold the grill for cooking taller food like chicken that normally the lid would touch. A few screws will keep it at the top for smoking.

As winter has returned bringing us 30" of snow in the last week I don't see a bar b que opportunity for a while, so I'm going to study my options before proceeding. More to come.
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Old 03-17-2018, 08:17 AM   #18
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This is my favorite rub. It's a variation of a rub published by Weber. Good on pork and chicken, especially beer can chicken. I apply a day or two ahead. Enjoy, Raz

1 tsp dry mustard
1 tsp granulated onion
1 tsp paprika
1/2 tsp kosher salt
1/2 tsp granulated garlic
1/2 tsp ground coriander
1/2 tsp cumin
1/2 tsp pepper
Hi: Raz... Sounds good as long as it doesn't rub you the wrong way!!!
Alf S. North shore of Lake Erie
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Old 03-17-2018, 11:41 AM   #19
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Put my Costco 6 Lb Brisket "flat" in the fridge yesterday with my dry rub on it. (I like Costco's meat, but they don't carry the full "Packer Brisket" with both the point and the flat. All they stock are "cryovac" flats.) Rather than the traditional corned beef I usually do for St Patty's Day, I'm going to make this brisket instead.

I'm gonna inject a little low sodium beef broth in it before I put it in my new Cuisinart smoker for dinner tonight. I figure that it will be a good chunk of meat to break in my new smoker. I plan on using Oak chips, and run it at about 220~225 degrees, and when the brisket hits about 150 degrees F, (aka, the "stall,") I'll wrap it in heavy duty foil, (aka "Texas crutch,") add a little more beef broth in the bottom of the foil, and transfer it to the oven with temp probe inserted. Perfect temp to shoot for is 203 degrees F, and rest it in one of my insulated coolers for a few hours wrapped in the foil and a towel around it. Toss it under the broiler without the foil for a couple of minutes to firm up the bark before serving. Yum!

This my new present "from me to me."
https://www.amazon.com/Cuisinart-COS...isinart+smoker

My dry rub recipe for beef, (makes about half a cup.)

Ingredients:
Kosher Salt, (1/2 tsp/per Lb. of meat)
3 Tbsp. Black Pepper, (course grind)
1 Tbsp. White Sugar, (granulated)
1 Tbsp. Onion Powder
2 tsp. Mustard Powder
2 tsp. Garlic Powder
2 tsp. Ancho Powder
1 tsp. Chipotle Powder
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Old 03-17-2018, 12:02 PM   #20
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Sounds good. We'll all be over for dinner. . Have to confess I've never been to a Costco. The nearest one is about 75 miles from here.
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Old 03-17-2018, 12:05 PM   #21
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Can't find the reference in my dozen BBQ books, but one author says, "hickory makes everything taste like ham". I tend to agree. I use hickory on ribs and for pulled pork.
Weber Big Book of Grilling recommends oak for beef brisket. Also, mesquite or apple.
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Old 03-17-2018, 12:10 PM   #22
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Thanks for the insight Glenn. I do have a lot of Oak, Apple and some Mesquite chips lying around. I'll try the Oak for this instead. I didn't really think much about the wood when I wrote this, because most of my smoking and BBQ'ing is pork, where I usually do use Hickory and Apple wood chips. Good catch. I amended my above post to reflect Oak (preferred) vs Hickory.
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Old 03-17-2018, 12:35 PM   #23
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I recommend Steven Raichlen's "Barbeque Bible" as a reference and recipe source.
https://barbecuebible.com/
Get in hard cover because the paperback will fall apart from generous thumbing.
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Old 03-17-2018, 12:43 PM   #24
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Both books are good. I used to get a news letter from Weber. The rub recipe I posted originated in one of those or perhaps the grilling book?
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Old 03-17-2018, 01:08 PM   #25
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Yup. I thought the ingredients sounded familiar.
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Old 03-17-2018, 02:59 PM   #26
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Originally Posted by Glenn Baglo View Post
I recommend Steven Raichlen's "Barbeque Bible" as a reference and recipe source.
https://barbecuebible.com/
Get in hard cover because the paperback will fall apart from generous thumbing.
I have Steven Raichlen's book "Project Smoke," in hardcover, and "Meathead" Goldwyn's book "The Science of Barbecue and Grilling," also in hardcover, among my many various culinary and cook books. I consider both to be excellent resources and have a lot of good information. Here's a link to Amazing Ribs, which is Goldwyn's site. Tremendous amount of information on it. Worth checking out.

https://amazingribs.com/

Also, a few pictures of my cookbook collection and my home kitchen.
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Old 03-17-2018, 03:31 PM   #27
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Very nice. I'm envious.
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Old 03-17-2018, 04:38 PM   #28
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Must make one hell of a racket getting that saucier from the back of the pot rack.
My wife, Leslie, worked at a retail kitchen store for several years. We were forced to buy everything with her employee discount.
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