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Food Smokers and Smoking Tips/Tricks/Techniques

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

Page 5 of 2827
  1. Jul 19, 2012 at 7:22 PM
    #81
    toughtaco

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    toughtaco Well-Known Member

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    Here is a pic since my camera decided to work


    [​IMG]

    Got about an hour left of smoke time. Maybe the wife will be hungry when she gets home from dinner. Who knows.... This is my first attempt on smoking chicken.
     
    toughtaco, Jul 19, 2012
    #81
  2. Jul 19, 2012 at 7:25 PM
    #82
    toughtaco

    #82
    toughtaco Well-Known Member

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    It seems hot but I am not going to mess with it for like 45 minutes. These lump charcoal are still so hot I wish I had something else to throw on the smoker. I want to smoke some sausage or kielbasa. I am so into this smoker....
     
    toughtaco, Jul 19, 2012
    #82
  3. Jul 20, 2012 at 7:36 AM
    #83
    toughtaco

    #83
    toughtaco Well-Known Member

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    Well I threw a hot dog onto the smoker, I know that doesnt count but it was good


    [​IMG]
     
    toughtaco, Jul 20, 2012
    #83
  4. Jul 20, 2012 at 7:43 AM
    #84
    JLee

    #84
    JLee The Man! Vendor

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    I lost track thousands of dollars ago.
    I've cool smoked some hot links once at about 180 for a few hours and they turned out awesome!
     
    JLee, Jul 20, 2012
    #84
  5. Jul 20, 2012 at 9:00 AM
    #85
    toughtaco

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    toughtaco Well-Known Member

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    ^ I know I had nothing else to throw in the smoker. It was a good midnight snack.
     
    toughtaco, Jul 20, 2012
    #85
  6. Jul 20, 2012 at 9:08 AM
    #86
    t4daddy

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    t4daddy Well-Known Member

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    I always throw a pack of dogs on whenever I fire up the smoker. Awesome with some homemade mustard slaw!!!
     
    t4daddy, Jul 20, 2012
    #86
  7. Jul 20, 2012 at 9:09 AM
    #87
    toughtaco

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    toughtaco Well-Known Member

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    One of the ladies from work just gave me a smoker cook book and it happens to be made by Brinkmann so I will be getting some good ideas once I read it. Your mustard slaw sounds good can you share the recipe?
     
    toughtaco, Jul 20, 2012
    #87
  8. Jul 20, 2012 at 9:39 AM
    #88
    t4daddy

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    t4daddy Well-Known Member

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    Sure, it's very simple, although I don't have exact amounts for parts of it, I just add till it looks/taste right. I start with a bag of shredded cabbage/carrots from the produce section, empty into a large bowl, add a half a cup of white vinegar, half cup of sugar, let this set awhile and let the cabbage wilt, mixing to distribute the sugar. Then add regular mustard (prolly some where between 1/4 and 1/2 cup) and then ketchup, about half of the mustard amount, black peper to taste, I also add a dash of red pepper as well. The slaw will be better and hotter if allowed to sit overnight, but it's not necessary.
     
    t4daddy, Jul 20, 2012
    #88
  9. Jul 20, 2012 at 4:36 PM
    #89
    toughtaco

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    toughtaco Well-Known Member

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    Here is the chicken from last night that I heated up at 250 for around an hour. I grilled up some broccoli which cam out awesome.


    [​IMG]
     
    toughtaco, Jul 20, 2012
    #89
  10. Jul 20, 2012 at 5:21 PM
    #90
    Polymerhead

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    Polymerhead [OP] Well-Known Member

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    Looks good man - that's one of the best things about smoking. Leftover pork shoulder is good for a couple weeks. Seems like smoked meat stays good in the fridge for a long time.
     
    Polymerhead, Jul 20, 2012
    #90
  11. Jul 20, 2012 at 5:25 PM
    #91
    themuffinman619

    #91
    themuffinman619 Play stupid games, win stupid prizes

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    Time to start shopping around for a smoker... Long overdue.
     
    themuffinman619, Jul 20, 2012
    #91
  12. Jul 20, 2012 at 5:27 PM
    #92
    toughtaco

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    toughtaco Well-Known Member

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    Well I already plan on smoking an entire turkey for Thanksgiving. That means sometime in early November I will be doing a test run. I might go shopping late next week to go out and find somethings to smoke. I dont know what yet, I need some motivation. I am excited to see what I come up with.
     
    toughtaco, Jul 20, 2012
    #92
  13. Jul 21, 2012 at 8:09 PM
    #93
    afd23a

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    afd23a Well-Known Member

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    I used my smoker for the first time tonight. Smoked a chuck roast because it was what I had in the freezer. Salt and peppered it and wrapped in bacon. Smoked over hickory chips with apple juice bath for about 4 hours at 200*. When it got to 165 I put it on a pan with a little apple juice covered with foil and let it sit in a cooler for a couple of hours. Turned out really good. Great smokey flavor and very tender for a chuck roast. Sliced up almost like a prime rib. I think I'm going to try a chicken next.
     
    afd23a, Jul 21, 2012
    #93
  14. Jul 21, 2012 at 8:16 PM
    #94
    Forster46

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    Forster46 Very nice how much?

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    I'm kinda gettin a rager from seein all this smoked food.

    No homo.
     
    Forster46, Jul 21, 2012
    #94
  15. Aug 18, 2012 at 6:48 AM
    #95
    toughtaco

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    toughtaco Well-Known Member

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    Smoking again last night for a dinner party. I grilled london broil and 2 thin ribeyes. I smoked a thick cut ribeye that weighed over 2 pounds.

    [​IMG]

    Here is the ribeye alone, man it was good.

    [​IMG]

    I know that it took a long time to smoke it but it was really worth it.
     
    toughtaco, Aug 18, 2012
    #95
  16. Oct 4, 2012 at 6:11 PM
    #96
    mccarroll

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    mccarroll Well-Known Member

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    So where you guys get your recipes for rubs,etc. I know I can't compete with you guys on smoking recipes (I'm canadian) :D but I have a favorite homemade rib rub and chicken rub that I enjoy. I'll show you mine if you show me yours :cool:
     
    mccarroll, Oct 4, 2012
    #96
  17. Oct 4, 2012 at 6:40 PM
    #97
    Ragin Devildoc

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    Ragin Devildoc MOLON LABE

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    I love smoking food; been doing it for a year now....primarily shoulders and ribs. Got an Masterbuilt 30" electric smoker with a digital meat thermometer. Thing is a champ with temp control and timer. Just keep a sack of wood chips beside it and is marvelous.
     
    Ragin Devildoc, Oct 4, 2012
    #97
  18. Oct 4, 2012 at 6:42 PM
    #98
    Ragin Devildoc

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    Ragin Devildoc MOLON LABE

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    I usually experiment with rubs (dry and wet) along with some injections.
    One rub that all my friends and family love is equal parts paprika, salt, pepper, chili powder, and cinnamon. Creates a nice bark on shoulder and butts.
     
    Ragin Devildoc, Oct 4, 2012
    #98
  19. Oct 5, 2012 at 5:03 AM
    #99
    t4daddy

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    t4daddy Well-Known Member

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    If you want your Masterbuilt to really rock, throw your wood chips away. Buy your self a A-MAZ-N smoke generator. It's the greatest $25.00 you'll ever spend on your smoker. Check'em out over on smokingmeatforum.com or A-MAZ-N.com
     
    t4daddy, Oct 5, 2012
    #99
  20. Oct 5, 2012 at 7:38 AM
    #100
    toughtaco

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    toughtaco Well-Known Member

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    [​IMG]

    This is a 2 lb boneless Ribeye that I smoked for almost 5 hours. It was absolutely delicious...... better then the last one.
     
    toughtaco, Oct 5, 2012
    #100
Page 5 of 2827

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