What should I smoke?

patrickblo13

I got a smoker for father's day and want some suggestions of things to cook. I have already cooked a whole turkey, beef brisket, ribs and chicken wings.

Anyone have some ideas? I would like to do fish but my wife doesn't like fish. Anyone ever smoke pork butt or pork shoulder?

vmlabute

I smoked a whole pic for my graduation it was delicious

patrickblo13

I smoked a whole pic for my graduation it was delicious

If my smoker was that big I would do that...unfortunately it is not

parkscs

I haven't smoked pork shoulder before, but I have done a roasted Pernil Al Horno and it was one of the most amazing things I've ever made. I can only imagine the awesomeness if smoke was introduced to the mix.

Snip8241

When we were in Florida we had smoked mackerel. Folks smoke other fish and make dips. Smoked tuna dip is great.

arickettsjr

You've definitely got to try a pork butt or picnic. Both make great pulled pork. I do mine with a dry rub, let it sit in the fridge overnight, and smoke it at 225-250 until the internal temperature hits 190-200. Let it rest for 30 minutes to an hour and then pull it. Add warmed BBQ sauce if you like.

I'd also recommend trying country style pork ribs, tri-tip beef sirloin, and beef ribs. Check out smoking-meat.com for a lot of great ideas and tips.

doesthisappmakemelookfat

I don't like fish, but I don't mind it smoked. I would try that. she might like it. You can get some awesome marinades and you really can't tell it's fish.

99clmsntgr

A fried of mine from high school bought a small cheese wheel and smoked that. I think he went with cheddar.

http://www.smoking-meat.com/how-to-smoke-cheese

patrickblo13

You've definitely got to try a pork butt or picnic. Both make great pulled pork. I do mine with a dry rub, let it sit in the fridge overnight, and smoke it at 225-250 until the internal temperature hits 190-200. Let it rest for 30 minutes to an hour and then pull it. Add warmed BBQ sauce if you like.

I'd also recommend trying country style pork ribs, tri-tip beef sirloin, and beef ribs. Check out smoking-meat.com for a lot of great ideas and tips.

Thank you! Great website

BigGuy47

Stuffed jalapenos. Crazy goodness.

Halve the Jalapenos.
Fill the jalapenos with cream cheese.
Press a lil smokey (sausage) into the cream cheese.
Wrap with bacon.
Dust with your favorite rub or just salt and pepper.
Smoke for about an hour and a half to 2 hours at 225.

Enjoy. If you make these for a party make a bunch, they don't last long.

Do not ask about the calorie count. Just know that amazing taste is worth the calories.

Other fun things to smoke: pork tenderloin, Scotch eggs

Do not mess up your smoker by smoking fish.

LadyGrey75

Venison - if you can get your hands on it. Try a back strap butterfly cut with cream cheese, mushrooms, onion and colored peppers, wrapped in bacon -UMMMM

CrusherKun

My father and I smoke our own homemade venison products (Jalapeno Cheddar Summer Sausage and Hot (Snack) Sticks) every deer season. Its really all about trial and error and finding what you like. We also do our own Pork Shoulders for sliced BBQ pork (shredded is ok too but we like the slices for later too). I would suggest starting with something small like chicken thighs to dial in the process itself, and then from there I would try Pork Shoulder.

I would also suggest you do some research on brines as your first few attempts you will likely over cook if you are not careful, and the brine helps add extra juiciness to avoid such troubles and adds flavor as well.

Above all, just have fun with it!!!

Tony_Von_Stryfe

Eggplant, it's delicious smoked

Wookinpanub

I love my smoker but am still learning the different techniques. I have tried pork butt, beef brisket, ribs and brats. Besides brats, each has their own challenges. Maybe it is just me but if the meat is on the smoker too long, it has that campfire taste - too much smoke. I have smoked ribs for a couple hours then put them in a cooking bag with some liquid to steam them and that works.

My friends in the neighborhood smoke much better than I do.

patrickblo13

I love my smoker but am still learning the different techniques. I have tried pork butt, beef brisket, ribs and brats. Besides brats, each has their own challenges. Maybe it is just me but if the meat is on the smoker too long, it has that campfire taste - too much smoke. I have smoked ribs for a couple hours then put them in a cooking bag with some liquid to steam them and that works.

My friends in the neighborhood smoke much better than I do.

I would say I am still learning my smoker. From my experiences so far everything is cooking faster than it should. I don't have a big fancy smoker (yet) and what I don't like about mine is it doesn't have a temperature gauge. So I bought a magnetic one to stick on it.

This is what I am using

http://www.atgstores.com/smokers/brinkmann-852-7080-gourmet-charcoal-smoker-and-grill_3862248.html?af=2615&cse=2615&gclid=CMuq64bb_L8CFScV7AodUXkA5A&gclsrc=aw.ds

Kitten2629

hmmmmmm brisket!

patrickblo13

Venison - if you can get your hands on it. Try a back strap butterfly cut with cream cheese, mushrooms, onion and colored peppers, wrapped in bacon -UMMMM

I actually have some Venison left in the freezer. I was hesitant to try venison because it is easy to over cook on a normal grill, I thought it would be rather challenging on the smoker

xcalygrl

Smoked salmon. (I do a dry marinade the night before of 2 cups brown sugar, 1/2 cup kosher salt, 1 tablespoon of black pepper for about 2 pounds of fish. Cover the salmon completely top and bottom with the marinade, let it set in the fridge overnight. The next day, rinse and smoke for about 1.5-2 hours. I eat it like it's the last thing on the planet when I make it. So good.)

dbmata

Still learning my smoker too.

I'm thinking of smoking some lamb leg over cherry and fresh thyme if I can find it.

Another thing I'm thinking about is wrapping some pork in banana leaves, and smoking it for a 12-14 hour smoke at probably around 210? Smoke on for the first 3 hours.

HarrietSabre

Lucky Strikes

KseRz

A Brisket

LoneWolfRunner

This thread wasn't at all what i thought...

whovian67

Smoked a wild hog at 4th of July... so pork is pretty good....

It was a real ***** to get the rolling paper around it though.

abuck_13

I love my smoker....

Smoked chicken:

whole birds brined overnight, use ones around the 5 to 6 pound mark

salt well, about 1/4 cup of salt or so
2 cups apple juice or cider
1 cup apple cider vinegar
water to cover

ensure it is mixed well and brine in fridge overnight
remove the next day, smoke 5 to 6 hours



Pork shoulder:

as stated, good dry rub for at least 24 hours, then smoke for roughly 6 hours, while mopping with an apple cider vinegar mix occasionally


and I could go on and on and on.....

abuck_13

A Brisket

Brisket is very good and time consuming - I'd definitely get used to the smoker with a couple of other things before jumping into brisket myself - I've seen many a ruined brisket in the early days of learning a smoker

patrickblo13

This thread wasn't at all what i thought...

That is to kill time while I am smoking the food

patrickblo13

I love my smoker....

Smoked chicken:

whole birds brined overnight, use ones around the 5 to 6 pound mark

salt well, about 1/4 cup of salt or so
2 cups apple juice or cider
1 cup apple cider vinegar
water to cover

ensure it is mixed well and brine in fridge overnight
remove the next day, smoke 5 to 6 hours



Pork shoulder:

as stated, good dry rub for at least 24 hours, then smoke for roughly 6 hours, while mopping with an apple cider vinegar mix occasionally


and I could go on and on and on.....

Please do....more suggestions

patrickblo13

A Brisket

Brisket is very good and time consuming - I'd definitely get used to the smoker with a couple of other things before jumping into brisket myself - I've seen many a ruined brisket in the early days of learning a smoker

I did a brisket a few weeks ago. It turned out good, not great. It was a bit over cooked and too much smoke flavor. It was still delicious but I have had better

redromad275

When we were in Florida we had smoked mackerel. Folks smoke other fish and make dips. Smoked tuna dip is great.

Smoked tuna is the bomb!

Timshel_

I did a turkey last year for Thanksgiving, and it was decent. Gotta work on that one to impart the smoke a bit lighter.

Did a ham for Easter this year and it was absolutely RAVISHED. We had the one I smoked and a good ol' Honey Baked. The smoke one was gone by days end.

Timshel_

Two things I haven't done myself but read about were smoking a pizza and smoked apples.