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Anyone have a smoker? What do you smoke?
Let’s see em!
Let’s see em!
Meat Smoker
- Thread starter Double R
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I have a couple smokers. One is a stainless steel electric cabinet and the other is a multi-fuel smoker/grill. They each have their positive attributes but the big difference is the electric one needs far less attention and monitoring than the other, but the multi-fuel smoker does a little better job (especially when using wood for heat). In the coldest parts of the winter the electric one struggles too much to maintain temps so it goes into the garage.
I smoke a lot of pork and chicken, some beef tri-tip and brisket, and from time to time I will smoke an entire turkey. A lot of people think the smoker is only for big jobs like a pork butts, but we make a lot of short smoke foods too. Bacon wrapped little smokies, chicken lollipops, bone in pork chops, etc.
I smoke a lot of pork and chicken, some beef tri-tip and brisket, and from time to time I will smoke an entire turkey. A lot of people think the smoker is only for big jobs like a pork butts, but we make a lot of short smoke foods too. Bacon wrapped little smokies, chicken lollipops, bone in pork chops, etc.
I just got my first electric smoker this Fall and went wild trying everything I could and as many woods as I could.
First thing I tried was a smoked chicken. Really tasty and easy to do.
Then I tried some pork products and fell in love with doing ribs in the smoker.
Around Thanks Giving when turkeys were $6 I of course had to try one.
But since my mom got a turkey for thanksgiving I just smoked some cornish hens as a sampler for family.
It made for a funny dinner plate.
I've also enjoyed some smoked ham wrapped in bacon and thin cut steaks.
I've learned that cleaning the smokes out is the worst part and the putting a tray under the meat does help keep juices from dripping all over. It also keeps the meats better hydrated and flavor filled but make it harder to get temps high enough to cook thick meats on colder days. Don't use a long low gage extension cord as it will cook itself.
Mostly I've learned how marinading the meats really effects the end flavors and that I can't really tell any difference between the smoking woods So I just use hickory or Mesquite.
I still have not tried fish, but then Ohio isn't great for salmon or trout.
First thing I tried was a smoked chicken. Really tasty and easy to do.
Then I tried some pork products and fell in love with doing ribs in the smoker.
Around Thanks Giving when turkeys were $6 I of course had to try one.
But since my mom got a turkey for thanksgiving I just smoked some cornish hens as a sampler for family.
It made for a funny dinner plate.
I've also enjoyed some smoked ham wrapped in bacon and thin cut steaks.
I've learned that cleaning the smokes out is the worst part and the putting a tray under the meat does help keep juices from dripping all over. It also keeps the meats better hydrated and flavor filled but make it harder to get temps high enough to cook thick meats on colder days. Don't use a long low gage extension cord as it will cook itself.
Mostly I've learned how marinading the meats really effects the end flavors and that I can't really tell any difference between the smoking woods So I just use hickory or Mesquite.
I still have not tried fish, but then Ohio isn't great for salmon or trout.
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I just got my first electric smoker this Fall and went wild trying everything I could and as many woods as I could.
First thing I tried was a smoked chicken. Really tasty and easy to do.
View attachment 2421
Then I tried some pork products and fell in love with doing ribs in the smoker.
View attachment 2422
Around Thanks Giving when turkeys were $6 I of course had to try one.
View attachment 2423
But since my mom got a turkey for thanksgiving I just smoked some cornish hens as a sampler for family.
View attachment 2424
It made for a funny dinner plate.
View attachment 2425
I've also enjoyed some smoked ham wrapped in bacon and thin cut steaks.
View attachment 2426 View attachment 2427
I've learned that cleaning the smokes out is the worst part and the putting a tray under the meat does help keep juices from dripping all over. It also keeps the meats better hydrated and flavor filled but make it harder to get temps high enough to cook thick meats on colder days. Don't use a long low gage extension cord as it will cook itself.
Mostly I've learned how marinading the meats really effects the end flavors and that I can't really tell any difference between the smoking woods So I just use hickory or Mesquite.
I still have not tried fish, but then Ohio isn't great for salmon or trout.
I guess I hit the Button for the wrong Post, I meant to reply to the Post about Smoking Fish. Salmon and Trout aren't the only Fish you can Smoke, my Grandfather used to Smoke Catfish, Carp and Sheepshead, they were delicious.
We like to do pork ribs and beef brisket on the smoker. I don't have any pictures. But, I'll get some next time around. We just have an electric smoker. My son in law has a big barrel type smoker that we use when we're going to a lot of meat.
Mostly I've learned how marinading the meats really effects the end flavors and that I can't really tell any difference between the smoking woods So I just use hickory or Mesquite.
I still have not tried fish, but then Ohio isn't great for salmon or trout.
Depending on what cut of meat we are talking about, I tend to brine and inject versus marinade. Apple cider vinegar is almost mandatory for me. I am also very very picky about my meat rubs and which fat or mustard to coat which meats with. Smoking (for me anyway) is all about finding the perfect balance between the injection, the fat, the rub, the wood, the mop, the time, the temp, the rest and the sauce (if there is one). Which is more challenging for me because I eat keto. No sugar, brown sugar, molasses, honey, etc.
I have yet to make a perfect beef brisket after a good 10 attempts, but I can make pork ribs and pork loins that people talk about l-o-n-g after dinner. In fact my parents stopped by the house a few weeks ago, dropped off 2 large pork loins and said "these are for the next time we come spend the weekend".
I started working on making my own bratwurst and other sausages last summer, hoping to do some recipe tweaking this spring. My goal is always to produce something better than I can buy at a restaurant or grocery store for less money. Not quite there yet with sausage.
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We have one, but rarely use it....we have done chicken, pork chops, and beef......sure does a nice job....ours uses pellets
I have a small electric Bradley. We make our own chip pucks as they are way too costly at the store. The plan is to build a big smoker this summer for more volume. Aside from all the stuff listed above, I like to make my own hot dogs. Smoked home made hotdogs are unbelievably good.
We use Claude's meat marinate. It's actually called Claude's Barbeque meat marinate, but it's not a sauce at all. We marinate 2 or 3 days in the fridge. Jim cooks it about half way on the smoker and finishes in the oven at 250° to 275° for 2 or 3 hours. There's never any thing left!
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I have an older smoker, not even sure of the name. I don't use it very often, but I usually cook ribs in it.
My daughter has a Green Egg. We had a turkey smoked on it at Thanksgiving. The green egg is expensive, but it is a great option. You can grill, smoke and bake in it.
My daughter has a Green Egg. We had a turkey smoked on it at Thanksgiving. The green egg is expensive, but it is a great option. You can grill, smoke and bake in it.
I guess I should clarify that salmon and trout are MY FAVORITE smoked fish and the ones I want to learn to smoke. ;-)
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I have a Big Green Egg as well. I am still trying to figure out how to use it. Any pointers are appreciated.
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Fort, I have never cooked on the green egg. I think it is an awesome type of grill that can be used in many ways. I would love to have one, especially for preparedness purposes. I would love to be able to have something like that to be able to cook and bake just about anything in.I have a Big Green Egg as well. I am still trying to figure out how to use it. Any pointers are appreciated.
My daughter has a few friends who have green eggs, and she decided she wanted one. She searched on Craigslist until she found a used one in great condition for a reduced price. She is always negotiating as well. They practiced on it all summer and have gotten very good at it.
There is an egghead forum, for green egg users, with all kinds of advice and recipes. http://eggheadforum.com/
What kind of sausages are you wanting to make. It might take me a little time to dig out my recipes. I have recipes for simple link sausage, breakfast sausage, brats (several with many variations), blood sausage, stips. Those are the main recipes I have.
I am making mostly German sausages. But as I eat keto I have to avoid all non-keto ingredients and fillers. Thus the trial and error.
Here's me in earlier years, guarding a smoker full of pork butts. (J&R Oyler smoker)
Older propane unit fer small stuff, UDS (ugly drum smoker) what be my primary unit, cold smoker I built outa a old fridge.
I've smoked perty much everthin. Pork, beef, poultry, a coon er two, cheese, sausage, ham an so on. Done a bit a caterin in my day ta boot.
I've smoked perty much everthin. Pork, beef, poultry, a coon er two, cheese, sausage, ham an so on. Done a bit a caterin in my day ta boot.
We have an offset barrel type smoker but a smoke house is on the long to do list for the new place.
