What should I smoke?
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Two things I haven't done myself but read about were smoking a pizza and smoked apples.
Pizza....that sounds interesting0 -
I've used my smoker for just about anything from Pork-Fish -Beef--Peppers-even Kosher Salt--bugers chicken wings-even hot dogs. I have a Bradely Smoker and I will Usually stop the smoke about halfway thru the cooking time, still gives a nice mellow smoke flavor without the campfire taste. I will also usually use beer in the water bowl to help keep the meat moist.
Luv it0 -
Two things I haven't done myself but read about were smoking a pizza and smoked apples.
Haven't tried a pizza yet , but the apples work pretty good and I use them in a baked bbq bean recipe. Gonna give the pizza a shot I think.0 -
This isn't going to sound right considering we are talking about smoking. But, look up some fatty recipes. The bacon wrapped ones are the best.
Here is cheeseburger fatty
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What a dissapointment reading this thread.
BUT ribs, man! MAKE SOME RIBS!
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This thread wasn't at all what i thought...
Oh its just food
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This isn't going to sound right considering we are talking about smoking. But, look up some fatty recipes. The bacon wrapped ones are the best.
Here is cheeseburger fatty
That I gotta try !0 -
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
The most important thing about brisket, to me, is to smoke it low and slow until the internal temp hits 200 degrees. Then, after letting it rest, cut it against the grain, otherwise it will be tough. Leave a good quarter inch of fat cap and smoke it with the fat cap up to let those juices soak through while it smokes. Count on 1.5 - 2 hours per lb with smoke rolling about half of that time.
Are you using briquettes or lump charcoal? I recently switched to lump charcoal and find it much easier to work with. I have a similar little smoker that I modified to control the air flow (and thus the temperature) and recently did 20lbs (four 5+lb roasts) of pork butt for over 15 hours without having to add charcoal or wood for smoke.0 -
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
The most important thing about brisket, to me, is to smoke it low and slow until the internal temp hits 200 degrees. Then, after letting it rest, cut it against the grain, otherwise it will be tough. Leave a good quarter inch of fat cap and smoke it with the fat cap up to let those juices soak through while it smokes. Count on 1.5 - 2 hours per lb with smoke rolling about half of that time.
Are you using briquettes or lump charcoal? I recently switched to lump charcoal and find it much easier to work with. I have a similar little smoker that I modified to control the air flow (and thus the temperature) and recently did 20lbs (four 5+lb roasts) of pork butt for over 15 hours without having to add charcoal or wood for smoke.
I am using briquettes. I have lump charcoal for our smoker at our cabin but I find it burns out much faster than the briquettes0 -
This isn't going to sound right considering we are talking about smoking. But, look up some fatty recipes. The bacon wrapped ones are the best.
Here is cheeseburger fatty
That I gotta try !
They are awesome. Try it with cheese, pizza sauce, and some pepperoni in it. Awe man. I'm hungry now.0 -
Seeing a few people post about over "smokey" flavors of their meats. One thing to keep in mind is that smoke is essentially the moisture of the fuel source burning out of it. In order to impart that flavor onto the meat, you need to first draw out moisture from the product before trying to add the moisture to the meat (i.e. adding the flavor). This means not using the wood you wish to smoke with right off the bat (with exception with quick smokes for chicken or smaller cuts of meat). Instead start by using a no-smoke cook to get it up to your finish temp, and then introduce the smoke. My father an I use a electric heating element to heat the inside of our double door smoker we built out of an old double door commercial stand up freezer we found at the junkyard. After we got the product (usually out summer sausage) up close to the desired temp, only then would we add the wood. Play with the time at which to add the wood to adjust the flavor to your personal preference.0
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A couple of outside the box smoker ideas:
Chex mix or just pretzels...
Or mixed nuts (especially almonds)
All delicious smoked!0 -
Seeing a few people post about over "smokey" flavors of their meats. One thing to keep in mind is that smoke is essentially the moisture of the fuel source burning out of it. In order to impart that flavor onto the meat, you need to first draw out moisture from the product before trying to add the moisture to the meat (i.e. adding the flavor). This means not using the wood you wish to smoke with right off the bat (with exception with quick smokes for chicken or smaller cuts of meat). Instead start by using a no-smoke cook to get it up to your finish temp, and then introduce the smoke. My father an I use a electric heating element to heat the inside of our double door smoker we built out of an old double door commercial stand up freezer we found at the junkyard. After we got the product (usually out summer sausage) up close to the desired temp, only then would we add the wood. Play with the time at which to add the wood to adjust the flavor to your personal preference.
I have always read that after a couple hours of smoking that the meat won't absorb more smoke flavor basically being useless at that point0 -
This thread wasn't at all what i thought...
Me neither.,. I was just gonna write : Pot0 -
O0
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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?
Smoked pork butt is AMAZING try it!0 -
This isn't going to sound right considering we are talking about smoking. But, look up some fatty recipes. The bacon wrapped ones are the best.
Here is cheeseburger fatty
That I gotta try !
They are awesome. Try it with cheese, pizza sauce, and some pepperoni in it. Awe man. I'm hungry now.
Oh Me too , and all I Got right now is a hardboiled egg. !!
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CHEEZ N JERKY.
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Pork shoulder is one of the best cuts to learn smoking... Its relatively inexpensive, large enough to let you work on your fire control over an extended time, and fairly forgiving if you get temp spikes along the learning curve.
What kind of smoker did you get?0 -
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.
ROFL0 -
This topic is not what I thought the post would be about. I'll just take my bong and go.0
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A Brisket
Now I want a brisket. And a smoker.0 -
In addition to the regular meats (turkey, chicken, pork, fish, etc.) we've done stuffed portabella mushrooms, stuffed clams, and peanuts. The peanuts are delish! I've also read you can smoke cheese, but I've never tried it.0
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Seeing a few people post about over "smokey" flavors of their meats. One thing to keep in mind is that smoke is essentially the moisture of the fuel source burning out of it. In order to impart that flavor onto the meat, you need to first draw out moisture from the product before trying to add the moisture to the meat (i.e. adding the flavor). This means not using the wood you wish to smoke with right off the bat (with exception with quick smokes for chicken or smaller cuts of meat). Instead start by using a no-smoke cook to get it up to your finish temp, and then introduce the smoke. My father an I use a electric heating element to heat the inside of our double door smoker we built out of an old double door commercial stand up freezer we found at the junkyard. After we got the product (usually out summer sausage) up close to the desired temp, only then would we add the wood. Play with the time at which to add the wood to adjust the flavor to your personal preference.
I have always read that after a couple hours of smoking that the meat won't absorb more smoke flavor basically being useless at that point
I use apple wood mostly, lighter smoke. You only need to add smoke for a half an hour or so. If you have a water pan, the steam will still add smoke to the meat. One thing a buddy turned me on to is if you smoke a butt roast or picinic roast, put on your dry rub and just before you smoke it, cover it with yellow mustard. It is amazing! Nice bark, no mustard flavor, and stays moist! After I "pull" the pork I mist it with apple cider vinegar until it shines. Old school!0 -
I am using briquettes. I have lump charcoal for our smoker at our cabin but I find it burns out much faster than the briquettes
I've found that to be true when I'm grilling, but not when I'm smoking. When you're controlling the air going in it burns much slower while still burning hotter than briquettes. Burning hotter = less fuel used.0 -
This topic is not what I thought the post would be about. I'll just take my bong and go.
Puff Puff give?0 -
I've not gotten into the whole smoked-meat craze. Should I?0
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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
Good call!
Smoked Wild boar ribs and boar ham roast are my favorite smoker items as well0 -
I decided this weekend I am going to keep in simple and do a couple whole chickens. I am going to tackle a pork shoulder next weekend after I modify a few things on my smoker....keep the ideas coming though0
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