Mississippi 44"

[Gulf]

Re: Mississippi 44"

Great pics V-wiz!. I got a little hungry before I could scroll all the way to the bottom. Smokin' and BBQ'n is getting more high tech every day.

[V-wiz]

Re: Mississippi 44"

275 is not hot enough for a bird, birds like medium heat like 325-350, as it get the skin nice and crispy, ofcourse you have to manage it so you dont burn the bird and give a good distance from the fire. As far as smoking goes, i would just gather small amounts of ambers from your wood and put a nice chunk of fruit wood over it, dont bother with chips, they will go out in no time. Put a nice chunk in there and enjoy the aroma. Chew on this while you think of more ideas, its no bird but you will like it, i did this a few months ago.
12 HR Smoked Pork Butt. (Pron Galore) -.

[Gulf]

Re: Mississippi 44"

Hi Gulf. Happy new year. We have a smoked turkey from a local barbecue place over the holidays that was delicious. I'm thinking about replicating the same in my oven. I don't have an amazing ante chamber with the flu like you do just the standard 42 inch dome and chimney. I was thinking about putting the bird on raised rack with a pan underneath to catch drips starting when the oven is down to 275. I was going to see if I can get my thermometer probe in the bird and out the door. So how can I get good smoke in there? I am afraid that wet chips on the coals will dry out and ignite. Thoughts?

I intend to try every suggestion that I read about on this site. Laurentius' technique should work. The hardwood should not flame up if it is starved for oxygen (closing the door).

I don't have a problem with building multiple doors in order to make the most of what I am sure will be a multiple purpose oven. It is just in the idea stages, but I was thinking about a portable sidesmoker type of arangement. Ducting the sidesmoker to the bottom of a specialy made door and venting it near the top. The inlet may have to extend into the oven a few inches to a foot inside the oven in order to permeate the oven with smoke instead of it escaping right back out the vent.

[Laurentius]

Re: Mississippi 44"

Put a layer of ash on the coals, once it starts smoking close the door and it should be fine.

[dvm]

Re: Mississippi 44"

Hi Gulf. Happy new year. We have a smoked turkey from a local barbecue place over the holidays that was delicious. I'm thinking about replicating the same in my oven. I don't have an amazing ante chamber with the flu like you do just the standard 42 inch dome and chimney. I was thinking about putting the bird on raised rack with a pan underneath to catch drips starting when the oven is down to 275. I was going to see if I can get my thermometer probe in the bird and out the door. So how can I get good smoke in there? I am afraid that wet chips on the coals will dry out and ignite. Thoughts?

[Gulf]

Re: Mississippi 44"

The brisket turned out pretty good. Not like what I was raised with, but still good .
I'm glad that I got all the cooking done yesterday. Today started with rain and looks like it will end with storms. We are currently under a tornado warning and everyone is in the saferoom for a while. I got the french drain finished today between rains. Two good sized pickup truck loads of gravel, by shovel .
Christmas is supposed to be at least cool weather in MS. Short sleeves and tornadoes are usually a spring thing .

Merry Christmas.

[Gulf]

Re: Mississippi 44"

I do find that I make Pizza much less than bread, roasts and other cooked items, Pizza is about #6 on the list in terms of frequency. Making Cornbread and egg bake for tomorrow.

Chip,
I had to look up egg bake. Sounds great! I found out sort of late in life that there are northern recipees for cornbread. I liked the one that I was served, but it was a lot different than the course yellow cornbread that I grew up with. I would like to try some southern style cornbread later in the WFO. Maybe even some cracklin bread.

Between storms this morning I, removed the brisket from the oven. It had been in there about 12 hours.

I added a little more BBQ basting and covered it back up to be reheated for a little soiree tonight .

[mrchipster]

Re: Mississippi 44"

Thank's for the advice Chip.

I intend to do just that. Actually I am but, pizza is just not on the top of my A list ("lord I appoligize for that and bless the little pigmies down in New Guinee") .

I do find that I make Pizza much less than bread, roasts and other cooked items, Pizza is about #6 on the list in terms of frequency. Making Cornbread and egg bake for tomorrow.

[deejayoh]

Re: Mississippi 44"

Gulf -
Congrats on getting started cooking. I am sure that in time you will tackle dough making with the same passion you've applied to building the oven and we will all be in awe.

I made 6 pies tonight for the family using the America's Test Kitchen "crispy pizza" dough recipe. I usually go with a sourdough culture - but this recipe was a winner for using IDY. Good one to try out.

[Gulf]

Re: Mississippi 44"

jump in the pool the water is nice, you have an oven....now use it.

Chip

Thank's for the advice Chip.

I intend to do just that. Actually I am but, pizza is just not on the top of my A list ("lord I appoligize for that and bless the little pigmies down in New Guinee") .

[mrchipster]

Re: Mississippi 44"

Tscarborough, brickie in oz,
10-4, copied direct .

jump in the pool the water is nice, you have an oven....now use it.

Chip

[Gulf]

Re: Mississippi 44"

Tscarborough, brickie in oz,
10-4, copied direct .

[brickie in oz]

Re: Mississippi 44"

Cleared the dome again last night and cooked my first two pizzas. Sorry to say that they were Hunt's Brothers . (You have to crawl before you can walk) My wife bought them raw from the local store. They asked her twiced If she really meant that she wanted them uncooked .

You heathen you......

[Tscarborough]

Re: Mississippi 44"

Why bother driving a Ferrari to the drive up window at Mcdonalds?

Dough is the easiest thing in the world to make: Flour, water, salt, and yeast.

Sauce: crushed tomatoes

Cheese: anything

Toppings: anything

Get after it!~

[Gulf]

Re: Mississippi 44"

Cleared the dome again last night and cooked my first two pizzas. Sorry to say that they were Hunt's Brothers . (You have to crawl before you can walk) My wife bought them raw from the local store. They asked her twiced If she really meant that she wanted them uncooked .

They were the best Hunt's brothers pizza that we have ever had. Cooked some "oven style" BBQ chicken to day for lunch. It was OK but nothing to really brag about.

I put in a 14 pound brisket that I smoked and seared on my grill and side smoker. Put it in at 6:00 pm at approximately 240 degrees. At 7:30 pm I removed the Willie G. Door (approximately 230 degrees) and set the insulated door for the night.

I used a dry rub before searing on the grill. It was placed in a foil pan, baisted widh a homemade BBQ sauce, and covered with foil. The sauce was spiked with minced grape tomatoes, bell pepper,and just a little minced jalapeno pepper.

Just experimenting .