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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Jul 15, 2012 at 1:07 PM
    #1
    Polymerhead

    Polymerhead [OP] Well-Known Member

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    I tend to clutter up the Food BS thread with smoking commentary, so I thought I'd start a new thread dedicated to smoking food. If you have tips, tricks or techniques, post 'em here! Photos are welcome, too!
     
  2. Jul 15, 2012 at 1:13 PM
    #2
    Polymerhead

    Polymerhead [OP] Well-Known Member

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    Here are the steps I take for shoulders:

    Mustard (sometimes I leave this off)
    [​IMG]

    Spread into a fine coat:
    [​IMG]

    Season generously. Look for a rub that doesn't list sugar or brown sugar as the first ingredient - they usually burn. I like paprika-based rubs like Sticky Pig (a local rub)
    [​IMG]

    Load up your smoker:
    [​IMG]

    Here it is smoking away:
    [​IMG]

    After about 6 hours, ready to go into the oven:
    [​IMG]

    After it reached 190 or so, rested and was pulled. Ready to provide several meals:
    [​IMG]
     
  3. Jul 15, 2012 at 1:15 PM
    #3
    Polymerhead

    Polymerhead [OP] Well-Known Member

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    Turkey breast I did a few weeks ago:

    [​IMG]

    [​IMG]

    My brine is a gallon of apple juice, a cup of salt and a cup of sugar. I usually add some crushed garlic and honey.
     
  4. Jul 15, 2012 at 1:15 PM
    #4
    Polymerhead

    Polymerhead [OP] Well-Known Member

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    My very first brisket:
    [​IMG]
     
    silver80surfer and tcBob like this.
  5. Jul 15, 2012 at 1:17 PM
    #5
    BAMFTACO

    BAMFTACO Pabst Blue Ribbon on ice

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  6. Jul 15, 2012 at 1:19 PM
    #6
    goomba

    goomba It is a Fluid Situation

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  7. Jul 15, 2012 at 1:24 PM
    #7
    Texoma

    Texoma Well-Known Member

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    I have the Chargriller with one side gas and the other charcoal with a side fire box. So far I've smoked pork ribs, 2 briskets, and a pork loin. The ribs and my first briket were crap since it was my first time. 2nd brisket came out better since I paid closer attn to temp control and I had it in some beef broth. All of that was done with Hickory. Then I did the pork loin with some apple wood branches. I was really impressed with the flavor there. I am gonna try some mulberry next, maybe on some ribs.
     
  8. Jul 15, 2012 at 1:27 PM
    #8
    coffeesnob

    coffeesnob Well-Known Member

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    I have trouble with keeping the temperture at the right setting. Its either too hot or near the end of the warm setting. I have tried putting in a whole lot of charcoal which gets things really hot for a while then dies down and it leaves so much charcoal dust that it smothers the new ones I put in.On the other hand I have tried just using fewer briquets but then it don't get hot enough. Yesterday it rained on me so I just put the darn thing in the overn/
     
  9. Jul 15, 2012 at 1:31 PM
    #9
    OffroadToy

    OffroadToy The dog did it...I swear!

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    This is a dry brine for smoking kokanee... here's the main ingredients:

    4 cups of brown sugar
    1 cup of pickling salt (I used kosher salt)
    4 tablespoons rosemary
    3 tablespoons oregano
    3 tablespoons basil
    3 tablespoons of bay leaf

    This was mixed and layered between the fillets...put in the refer over night and rinsed off in the morning. Fillets were placed skin side down in the smoker. Burned 4 pans of alder chips and removed after around 3 1/2 hours.
    [​IMG]
     
  10. Jul 15, 2012 at 1:31 PM
    #10
    MightyMouse-SCT

    MightyMouse-SCT Well-Known Member

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    Damn . Always wanted to buy a smoker . Maybe I will now .
     
  11. Jul 15, 2012 at 1:35 PM
    #11
    jtav2002

    jtav2002 Kenny Fuckin Powers

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    I've been looking to pick up a smoker recently as well. Anyone have any suggestions for a cheaper one for a beginner?
     
  12. Jul 15, 2012 at 1:36 PM
    #12
    BamaToy1997

    BamaToy1997 ASE Master Tech Vendor

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    It's funny how you just started this particular thread, and I am about to pull of the Sirloin roast that I just finished cooking. I will have to post pictures later.

    I used a generic rub, but also made my own marinade. The night before I took the roast and left it inside the package (it was in a sealed full wrap, NOT a foam container with a plastic cover) I made my marinade, which consisted of vinegar, brown sugar, and a long list of spices that even my own mother doesn't know I use. After mixing it all well, I used an injector to inject the marinade inside at several locations, by simply piercing through the plastic package. It then sat overnight (about 14 hours) in the refrigerator.

    This morning I set up the firebox using charcoal as my medium for cooking. Propane grills are fine for some things, but I refuse to use them for slow cooking. I prefer not only the style, but the flavor and smell that comes from using charcoal. After getting the temp inside the grilling area at a consistent 250 degrees, I removed the roast from its package, and applied the rub.

    One of the most common problems with slow cooking is drying out the meat. Everyone has their own methods. The one I have always used for over 20 years is taking a couple of paper towels and soaking them in water, then drape them over the top. After the 4 hours (time of course depends on the weight, as well as things like temperature outside, and humidity) I then removed the paper towel, and let it finish the last 45 minutes uncovered.

    It looks great, and like I said, I will post the pictures tomorrow.
     
  13. Jul 15, 2012 at 1:38 PM
    #13
    BamaToy1997

    BamaToy1997 ASE Master Tech Vendor

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    Depending on how much you consider "cheap" but mine cost only $140. I prefer as I mentioned charcoal, so this is the one I have. A side firebox is a MUST for slow cooking, or smoking.

    [​IMG]
     
  14. Jul 15, 2012 at 1:43 PM
    #14
    OffroadToy

    OffroadToy The dog did it...I swear!

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    I use the Luhr-Jensen smokers...got a Little Chief and a couple Big Chief's. There's better smokers out there but these will get you going and work well. I've been useing them (mainly for smoking fish and making jerky) for the last 10 years and have never had a problem.
     
  15. Jul 15, 2012 at 1:44 PM
    #15
    Texoma

    Texoma Well-Known Member

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    I got my Char griller at Lowes with the dual gas/charcoal for $199 about 2 years ago, then bought the side smoker for $25 that attaches to the charcoal side. It's a big ole cast iron thing, but is very convenient for when ya just wanna grill up some burgers n dogs real quick on the gas side, or Q up some steaks on the charcoal side, then get real crazy n smoke a rack o lamb when your doing yard work n pounding back a few cold ones.
     
  16. Jul 15, 2012 at 1:47 PM
    #16
    PAlittlematty

    PAlittlematty "the soulless ginger"

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    I smoke venison bologna, different cheeses, and venison jerky. Never used a small cabinet though. And I smoke bologna or jerky for no less than 12 hours. Cheese no less than 24
     
  17. Jul 15, 2012 at 1:53 PM
    #17
    jjew18

    jjew18 the Nightman cometh!

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    Yum, I'm in. Get those pics posted BamaToy:drool:
     
  18. Jul 15, 2012 at 1:55 PM
    #18
    Polymerhead

    Polymerhead [OP] Well-Known Member

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    I bought mine off a friend for $50, and if I ever use it up, I'll make another just like it. It's made out of a keg, with a stainless chimney welded to it and a thermometer in the top. Stabilizes really well at 225-250, and runs for 4-6 hours on one chimney-starter-full of lump hardwood charcoal. Only complaint is that it only holds a single shoulder, around 12 lbs would be the max size at a time. Small and efficient. Kegs are made out of a really nice stainless metal, so it should last a while.

    [​IMG]
     
  19. Jul 15, 2012 at 1:56 PM
    #19
    Jon850FL

    Jon850FL is Lurkin'

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    i wont give out my secrets....


    but i do have a spare keg lying around from the 4th of july. may have to chop it up...lol
     
  20. Jul 15, 2012 at 3:01 PM
    #20
    PAlittlematty

    PAlittlematty "the soulless ginger"

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    Kegs are aluminum I believe
     
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