Food Smokers and Smoking Tips/Tricks/Techniques

Smoke it and it melts. Re-freeze it and use it in cocktails such as whiskey.

 

Haven't done it myself, but it is what they do. I guess it could make a shitty bourbon taste better.

 

This.

I saw it a couple weeks ago and wanted to try it. It took almost zero effort to stick that pot on there with another chunk of hickory on the charcoal. I haven't tried it yet.

http://amazingribs.com/recipes/drinks/smoked_ice.html

 

Better known as liquid smoke... Only, frozen
And much milder!

 

My understanding is that liquid smoke is condensed, so the water evaporates in the smoker and is condensed back into water, sorta like distilling alcohol.

 

This is going to become beef jerky and some dried beef. Hell of a price

 

Wow $2.47 a lb is awesome.

Should make for some tasty jerky.

 

Decided to roast a chicken for dinner. Found a recipe that calls for 250f in the oven for about 5 hours or until it hits temp. Supposed to make awesome moist chicken (thousands of 5 star reviews). I always thought slow cooked would be dry and rubbery. Figured if it can be good doing this in the oven then why not the smoker? So 4-5 hours with applewood and a little hickory... We'll see how this turns out at dinner tonight.

Got it rubbed and sitting in the fridge...

 

cooked my first brisket on the traeger yesterday. 8.5 lbs. smoked for 4 hours at like 155, 3 hours unwrapped at 250 and 3 more at 250 in foil. light mustard rub with a buddies comp rub and chilled for 24 hours. pretty pleased with myself

 

That looks real good!

 

thanks dude. for my first brisket i dont think it could have turned out any better. Now its time to start working on my own rub

 

Best batch of summer sausage I've ever made!

60/40 mix of Axis deer and wild hog.

Cracked pepper and garlic seasoning.

Pecan smoked for 16 hours at 160 degrees F.

 

I went that route as well. Store bought spices add up quick $$$$. I found this place and bought in bulk for much less.


http://www.sfherb.com

 

I wouldn't cook a chicken in the smoker for 5 hours at 250. Maybe 2 or 3.

 

Kinda defeats the purpose of the smoke. It makes poultry skin rubbery. For pork and beef, it's similar to the Texas crutch, where you wrap the meat with foil after a set amount of time. With that, you usually add a fat like butter to moisten the meat and soften it.


Also if your meat on the smoker isn't moist, you are doing something wrong, usually temperature or cook time.

 

I've been wanting to make my own sausage. I need to get the meat grinder/stuffer attachment for our kitchenaid mixer. Have you ever done your own brats and such? Where did you buy the casing for the summer sausage? Ya I have WAY more questions lol.

 

For summer sausage, casings and the spices can be bought in a starter kit at most outdoor stores like Cabelas. It's a good way for a beginner to get the curing and spice measurements correct on the first go around. I will say that I've put about 1.5 times the suggested spices in my sausage to give them a little more kick. After you get comfortable making them you can change up the recipes and try new things.

 

Here are some pictures from our last processing party a few weeks ago. Venison summer sausage, ended up w/ 10 logs @ about 3lbs each.

 

Thank you, I'm probably headed to Bass Pro this weekend I will see what they have. Need to order the attachment also. Just looked that up on Amazon

 

Yep. I just made 40 brats last night. I usually make all my own sausage as well. The last few years I have been using the sausage kits and mixes from Bass Pro and Academy. Also, for the summer sausage I like to use the Mahogany cases rather then the clear cases.