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Tri-Tip is really popular in the south and the west. I have been to every butcher shop within 30 miles of me and not one of them stocks it or even knows how to get it. I even went as far as bringing them a diagram so they could specially cut it for me, that didnt work out either.
You may luck out and be able to find it by you, but I'm guessing since you are still in the North East you will have the same problem.
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There's a really good butcherover by my mother-in-law (For Rob - "my wife's mother").
She uses them all the time. She's like Julia Child in the kitchen. I'll ask her later on today.
Thanks again Mark!
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Jan, Mark is right. I use lump coal and soap my wood either Hickory or Mesquite in water for a couple of hours and than put them in the fire box about half way through for added smoke. I use a couple of different coals that I can get locally.
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How long does the coal usually burn?
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Tonto The Long Island Sidekick Wrote:How long does the coal usually burn?
It depends on alot of things:
What the outside air temp is
How much meat you are smoking
How big your smoker is
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Mark, Po, besides the smoker, coal, hickory (or other wood), and, of course, the meat, What else do I need to get started?
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You'll need a charcoal chimney and a meat thermometer
I'd suggest a wireless thermometer with 2 probes, 1 for the meat and 1 for the smoker temp. I use this one,
http://www.ekitchengadgets.com/maresmth.html
It's the
Maverick Remote Smoker Thermometer ET-73
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Tonto The Long Island Sidekick Wrote:How long does the coal usually burn?
I usually load up the fire box with about 5 Ib.s of coal and that lasts about oh I'd say 3-4 hours, I usually end up adding coal twice through my smoking. Put too much in and your fire is too hot and don't put enough in the fire is not hot enough. Oh the other thing I would invest in Jan is a wireless thermometer that way you don't have to lift the lid as often.
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Tonto, did you ever pick up your new smoker?
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