Everything smoking...meat smoking !! Tips, tricks, and recipes + (poll added)

Chickens are done and resting for and hour or two. Will pull for this weeks meals!

 

Sear just a couple minutes per side then close all dampers and let em roast for 20 mins.

 

Frying some bluegill I caught at the lake. First time doing this on the Primo. Used a large cast iron dutch oven to ensure there was no grease spill over.

Turned out great and no fish smell in the house!

 

Smoked a 7 lb Boston but today on the pellet smoker. Drained the juice after but forgot to take a picture. grr

 

What temp and for how long on the salmon? Thanks

 

As crazy as it sounds, I have never temped salmon. I usually go about 250. However, it can take heat and if you want it done sooner or later you can go 350 or so.

It is just a feel thing, but about 1.5 to 2 hours give or take depending on size of salmon filet. Should be about 145 internal temperature. I just take a fork and when it is tender and sort of starts coming apart easily I pull it. It is usually still just firm enough that it will come off in one piece.

 

I used to cold smoke salmon at around 100-120 deg. It would take roughly 4 to 6 hours depending on how many pieces I did. I would kick back in a camping chair, pop some beers, and enjoy the leisurely time consuming smoking process.

 

I had heard about cold smoking, here in TX we would not even have to light the coals to get 120 in the smoker!! Seriously if I leave my weber smokey mtn in the sun it will read over 100 on sunny days.

 

I had a home made smoker then. I would have an indirect fire box that would send smoke through a pipe and I would have to monitor smoke temp the whole time.

 

@NewImprovedRon “smoking” deal in your neck of the woods.

 

@Swfltoyomafia show these guys your meat!

 

So to my excitement and solid advice from my crew I picked up a new smoker and ran a brisket on it for the first cook. Simply amazing!! Big props to my sponsors @War Machine @Larmand

 

Damn that looks good. Best smoker on the planet, hands down.

 

What did you season it with?

 

Salt pepper garlic

 

I hear you. Just thought I’d share since you’re close by. That set up is probably over 4K new right now, so it’s a heck of deal if you know anyone who’d be interested. These things are built like a tank, so I wouldn’t hesitate to buy a used one.

Which Weber did you get, their new pellet smoker?

 

Good deal. I went with just salt and pepper on my last one and it was my favorite I’ve made so far.

 

Found this seasoning at Costco otherwise I was just gonna do salt and pepper. I don’t like a typical bbq rub on brisket.

 

Nice! I’ve eyeballed their offset smokers!

 

Been a while since I contributed. Prime 15lb brisket on the rectec 700! Turned out phenomenal

 

Lost my momma a few weeks ago at the young age of 53. Idk if it was grieve spending or if I knew she would have wanted me to have one but I went and snagged me a Hunsaker smoker after years of drooling. Cooked a rack of ribs for lunch and a butt for dinner. Didn’t take enough pics but everything was bomb. I’ve cooked countless racks and butts and can definitely say the drum smoker is second to none!

 

All I can say is do it!!!

 

Sorry about your loss. She’s looking down wanting some of that grub.

 

Poppas and wings!

@Swfltoyomafia thank you sir!

 

This took more than twice as long as I thought it would, but dammit, worth it. Pastrami, reubens tomorrow. Unless I eat the rest of it tonight.

 

what kind of poppers? I made a bunch of duck poppers the other day! Absolutely mouth watering delicious.
I have some venison jerky marinading right now that'll go on the smoker tomorrow as long as the rain moves through tonight. My wife got me a pellet grill two years ago for father's day and I am absolutely in love with it. I'll put a toothpick through the end of each piece of meat and hang it from my top rack, set the pellet grill to "Lo-Smoke" (160 degrees) and let it roll for 3 1/2 to 4 hours.

 

Finally getting my corned beef on!!

 

Coated up some corned beef and smoked it for pastrami.

 

man those are just simple jalapeño, cream cheese and bacon. My favorite recipe is the same but I add some browned ground breakfast sausage to the cream cheese and they are phenomenal. I’ve put dove breast, quail, deer backstrap, boudin sausage, shrimp, tounge, and Saturday we did deer heart poppers with breakfast. It’s all good!

I love my pellet smoker and will never not own one. Been wanting to try jerky on mine. How does that turn out?