Food Smokers and Smoking Tips/Tricks/Techniques

I just used a bit more then usual, I havent smoked for 15 hours since Oct. for my Oktoberfest food bash. I am glad that I broke the smoker out today. Once the wind died down it stayed hot.

 

Squeeze me, it's saved in favs...

 

Yesterday i smoked some ribs for about 3-4hrs... just put some of the mccormic bbq season on it, then after about an hr drizzled some honey on it, then towards the end put some sweet baby rays on it. They still had some chew to it but were sooooooooo good!

 

Just put two whole chickens in my masterbuilt electric smoker, Never smoked before, brand new smoker. We will see how this goes. I set the temp for about 250

 

Good luck sir. Send some to NV if they turn out good

 

Hopefully you cured it a bit first.

 

Anyone ever cook a pizza on their smoker/grill? I am looking for a good pizza recipe to maybe surprise the wife on valentines day with. I'm not much of a chef and the grill is about the only thing I can use.

 

Yes! I love smoked pizza. No recipe though. I cheat and use take and bake. Usually ramp up smoker temp to about 300-350* and just cook until done. Time may vary.

 

we've done them on the grill before. take your dough and roll out the crust, put it on the grill to cool a little bit, take it off and build your pizza with the cooked side up and then put it back on the grill to finish up. Works really well.

 

Yeah pretty much just grill your pizza crust as you would grill anything. If you want to build it on the grill that is fine the sauce, cheese and fixins will take the heat just dont let it burn. Make sure your grill is super clean and either mop some oil onto it or spray it will cooking spray.

 

When you do a default favorites save it says "Smoking Meat forum", when you look at the address bar it's smokingmeatforums dot com

 

I am thinking about smoking a salmon either today or tomorrow. Anyone know how long? It is going to be in the 2 lb range. I am guessing anywhere from 60 to 90 minutes.

 

90 minutes is about right. Smoked salmon is sooo good

 

Ok that is what i thought. I got 2 lb of salmon, 2 racks of baby back ribs and a 10 lb pork shoulder for pulled pork that I will probably smoke for around 10 hours. I think I might start the pork shoulder around 7 or 8 am. I cant wait to try that. I am excited about the salmon as well. Dinner tonight btw is going to be roasted broccoli with roasted garlic and homemade cheese sauce. Pan fried Sea Bass, pan fried crab cakes with a home made papaya salad with watercress. Dont worry pics to follow, this is going to be a bit of a cooking weekend. We are also making beef chili for the week. I am getting hungry as we speak.

 

Gonna give her hell tomorrow. Got a 7lb Boston Butt in a brine now. Hope to put it in the smoke at about 0300.

This will be my first cook in the pot. I've seen a few others guy try this on the web, but never first hand.

The pic is just a test run to see how it would hold temp.

 

That is cool, I dont get how you would add the coals or wood on that set up. I am guessing that you put the food on racks on top but it also looks like it would be difficult to get the heat source into the smoker. It definitely looks good though....

 

That is the only bad part about this concoction. I need to lift the meat off the grate to add wood. The plus is it holds temp super well. Ive got an electric burner in the bottom that allows me good temp control. I can heat it up fast then dial it back to maintain the heat. I should get about 4-5hrs per batch of wood chunks.

Been up today since 0200 and had the smoker to temp and the meat on by 0230.

So far so good. 210* and a slow steady pecan aroma seeping from the top.

 

I'm in the same boat with mine, but it works so well that I can get 225 deg for 4 to 6 hours on a load of charcoal. The wood I add initially for smoke (hickory usually) is usually in softball size chunks so it lasts an hour or two. By that time I let the charcoal add the rest of the smoke flavor and it usually ends up about right.

Looking forward to see how yours works out!

 

Had 2 8lb butts on since 2:15 am. It's chilly here right now so I'm burning charcoal faster than normal, but still on my first load running on 6 hours at 240 degrees. Hoping for 13 hours total on the smoker, but might need to finish in the oven because of time.

 

Gonna do some ABT's and a couple pizzas for the game today!