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

Ribs up top, beans with smoked trimmings on the bottom.

Almost done....



And done. Spare ribs were perfect by my standard. Pulled off bone gently, bones left clean and meat was still juicy. Beans were a bit overdone but flavours were awesome, texture was too thick.

 

First try at smoked oysters. It's a good thing that oysters are cheap right now. I could go broke over these. Steamed first and then smoked.

 

Sear box showed up for my camp chef. Its actually bigger than I thought it would be and this thing gets HOT really fast. They claim 400° on low and 900°+ on sear which is awesome. I can cook a quick burger or reverse sear some ribeyes.

 

Sweet Jesus I need some

 

This baby is done. Time to let it rest. 13 hour smoke, no crutch.

 

So much good stuff the past few posts....

Bacon marshmallows! Those look perfect...

Welcome to the next level of your addiction. It will go crazy from here once you see how easy it is now to smoke anything.

That looks amazing...and I hope you made gravy out of the drippings. That's smoked love in the pan...

Beans warming below the ribs and catching the drippings....Expert level right there.

I could never smoke oysters. It would be Shuck-eat-whoops-shuck-(give to wife)-whoops again...repeat.

 

All the talk of meat processors shutting down this past week got me day dreaming about steak. So I picked up some Prime filet mignon. They're at least 3" thick.

Put some pepper, salt, garlic, smoked paprika and oregano in a bowl, next to a bowl of EVOO. A little assembly line...


Let them rest for about 45 minutes and then onto the smoker. Smoker is 200f at the grill. Taking the meat to 110 and then will do a hot sear in a cast iron skillet before resting and devouring

 

I won't say all of them made it to the smoker.
Of the ones that did, not all of them made it into the house.

 

My wife does the same thing except she melts wax and drizzles it over the lint. We use them to start a fire in our fireplace.

 

At $10 a bushel right now, I'm living in tall cotton. I might regret it if the gout comes back though.

 

I always wanted to make them in cupcake liners. They sell them at the park offices up here but they would be pennies to make and the kids would get a kick out of them

 

Pretty much free. Dryer lint, TP rolls, and she melts old candles for the wax. They actually work really well.

 

Vasoline or cooking oil also works for fuel, slowwww burn.

 

What a sweet setup!!! Now I want one..ha.

 

I had too much salt in my rub, but they were otherwise outstanding. I've never been able to pick out flavors from the wood, but the level of smoke was awesome (apple and oak blend). Pulled from the smoker at 110 internal temp. Did a hot sear on a cast iron (4min / side) and let them rest. The meat was so soft and tender, I could have gummed it.

 

One of my favorites. Smoked armadillo eggs on my RecTec Mini pellet smoker.

 

That looks awesome. Nicely done

 

Those are good. I have made em several times now. I’m due for another batch.

 

The whole chicken has a garlic jalapeno rub.

The thighs have a chili lime with Red Hot rub.

 

My wife informed me that I have a new responsibility and she’s never cooking a turkey in the oven again.

 

It really is the best way to cook a bird. Everyone I know likes it better than frying too, especially if you were the person frying the bird. It also frees up the oven for more cooked/warmed side dishes, which is NEVER a bad thing...

 

like every red blooded american man, i've toyed with the idea of getting a smoker for years. Quarantine finally pushed me to do it. I found this:

$330 Char-Broil Bullet Charcoal Smoker 20" - 18202076, Black

https://www.amazon.com/Char-Broil-Bullet-Charcoal-Smoker-20/dp/B074Y9LXG7?th=1 for $75 on craigslist. It had only been used 3 times before the owner won a new pellet style smoker in a raffle. It came with a weber cover and a weber charcoal chimney, so i think i did OK. Just ordered a some jealous devil charcoal, a chicken and pork shoulder to christen it, as well as this meat thermometer

Veken Meat Thermometer for Grilling, BBQ Wireless 4 Probe Remote, Instant Read Digital Cooking Grill Thermometer, Food Thermometer for Oven & Smoker & Roasting, 490 Feet

https://www.amazon.com/gp/product/B07PRKYJR8/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1. Previous owner said he already installed some additional insulation around the door and chamber connection.

I apologize for jumping into this thread 45 pages late, but if there are any rookie mistakes that you've made that i could avoid, i'd love to hear any tips!
Thanks in adance.

 

• Your first smoke likely won't be an indication of how good the food can be.
• There is a difference between smoke and good smoke.
• If you plan on a butt to be done at 6 for supper, it won't be. Don't let the family rush you into plating it.

 

Turned out pretty daggum good. I highly recommend the garlic and jalapeno rub. It seemed to be the favorite.

 

homemade rub or something I can grab online?

 

Just tried a pellet grill for the first time. Got a Rec Tec 340 for camping and decided to do pulled pork for its maiden voyage here at the house. Turned out really good. Like the set it and forget it feature of pellet grills but I think the flavor off my BGE is a little better. The rec tec seemed to dry it out more. Still very happy with how it turned out and there wasn't much talking at the table since everyone was too busy eating. I don't know how to post pics here. Do they have to be on a server somewhere or can I post straight from my computer?

 

You can buy it. I will be getting more of this!

 

I usually leave a water tray in the chamber for just this reason. Not sure why that happens, but I bet it's the fan that keeps the fire stoked that pushes the air faster.

Not sure if there's a minimum post count to load pictures, but you can do it to the forum two ways. I just select the "upload a file" option:

 

All in all, took about 11 hours for the two 8ish lbs pork shoulders. Came out excellent. Wrapped in foil with a little bit of apple juice around 165-170 for a couple hours until 205. Let rest about an hour, pulled and finished with some cider vinegar/brown sugar/rub that was used initially.

edit: bigger pictures because why not