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Post by rangerone on Aug 3, 2014 8:26:55 GMT -5
Yesterday, I decided to try a Sirloin Tip Roast with some potatoes, a sweet potato, and some corn. This was my first time cooking so many different things at once, and I have to admit it turned out great! The only issue was I got distracted and let the roast go to well done instead of med-well, but it was still really tender and had great flavour. This was my first time smoking beef. The whole cook took about 4 hours, with the potatoes going on first, and the rest of the food going on an hour later. I used oak barrel wood chunks for the smoke and this seems to have been a good choice. I kept the temperature up around 250F for the first hour with the potatoes only, then brought it back down to the 225F - 235F range for the rest of the cook. It is getting to be easy to adjust temperatures now. The more I use the Web + Smokentator, the more fun I am having. Here is a picture of the cook, about 3 hours in as I was stirring the coals and topping off the water pan.  |
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Post by ncsmoker on Aug 3, 2014 13:09:58 GMT -5
Good job guy. Love beef and oak. I usually add a little apple with it also some time during the long smokes like brisket. During the summer we always have corn to put on the grill whether to smoke or grill but it never goes less than 2 hours of smoke on the corn. I also love sweet potatoes on the grill especially with a fruit wood but heck I just love sweet potatoes being here from NC.
Have fun and keep trying different things. Keep us updated as you expand your testing. I haven't figured out how to post pics on this forum yet. I think it's my camera and I have it set to too high a resolution.
Regards, NC
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Post by rangerone on Aug 3, 2014 14:03:06 GMT -5
Hello NC. In my photo editor, I get options for saving my pictures in different sizes. I usually choose the option for EMAIL - Medium JPG. This makes the files around 300KB or so, with dimensions of 1024 x 768. I am sure that you have a similar option somewhere as well.
The size limit per picture is 1024 KB (1MB) and you are limited to 3 pictures per post. You will see that info when you click on the Add Attachment button when posting.
It would be great to see some of your cooks!! I am sure it would make me hungry every time.
Allan aka RangerOne
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Post by pilfjd on Aug 7, 2014 11:24:33 GMT -5
That looks yummy, ranger! So you smoke corn with the husk on, it looks like? I imagine trying to smoke without the husk would dry out the corn, but the smoke can penetrate well enough? I loved grilled corn over high heat but never thought of trying it smoked. I may have to give it a shot.
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Post by rangerone on Aug 8, 2014 12:22:45 GMT -5
Hi pilfjd,
Yes, I have grilled my corn as well, especially when doing hamburgers or hotdogs, and that is very good as well. But if you are smoking something anyways, put the corn on for around 2 - 2.5 hours (at about 225F) and it comes out very nice. I pull back the husks to remove the silk first, then soak them in water for about an hour or two. I brush them with EVOO, pull the husks back up and tie off the end with a thin piece of husk. The husks are loose and allow some smoke in. I have only done this a few times, but it has turned out nice each time.
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Post by ncsmoker on Aug 8, 2014 14:32:09 GMT -5
Hi pilfjd, agree with rangerone on the corn smoked for a couple of hours or so it is excellent, I don't even take the silks off they come off very easily once they are done cooking. I also do summer squash sliced the long way about 1/4 to 1/2" thick and marinated in an Italian dressing I make with balsamic vinegar and put in the smoker the last hr. is also great or just grilled till tender.
NC
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