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

Discussion in 'Food Talk' started by Pudge, Feb 11, 2017.

?

What kind of smoker do you have?

This poll will close on Sep 27, 2024 at 9:10 PM.
  1. Electric

    39 vote(s)
    15.2%
  2. Propane

    19 vote(s)
    7.4%
  3. Pellet pooper

    117 vote(s)
    45.5%
  4. Stick burner

    26 vote(s)
    10.1%
  5. Charcoal

    54 vote(s)
    21.0%
  6. Ceramic/Egg/Kamado

    41 vote(s)
    16.0%
  7. Homemade

    8 vote(s)
    3.1%
  8. Other

    5 vote(s)
    1.9%
Multiple votes are allowed.
  1. Feb 11, 2017 at 4:47 PM
    #1
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    I wanted to make a smoking thread. I don't think there is a dedicated one. The one over at tacomaworld is great so let's get this going.
    I dont care if you have a gas, wood, charcoal or electric smoker. Let's see what you do with it.
    Today I made pastrami. I got some corned beef months for next to free. Froze them. I desalinated it by soaking a half day. Applied a pastrami rub for 24 hrs. And smoked it today. It will rest overnight and get steamed tomorrow to 202°
    I have a masterbuilt 30" electric smoker with an Amazn dust tray. It's perfect for me and I can leave it 12 hours without touching it

    20170211_183544.jpg
     
    Last edited: Dec 24, 2017
  2. Feb 11, 2017 at 5:36 PM
    #2
    Grizzly660

    Grizzly660 15' MGM Crewmax

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    Smoked 2 pork Butts for super bowl. Master built Sportsmans elite 30 inch. Smoked using a mix of apple and pecan wood chips for first 3 hours then cook to internal temp of 190.Snapchat-971091474.jpg Screenshot_20170211-193301.jpg
     
  3. Feb 11, 2017 at 5:39 PM
    #3
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    That looks absolutely amazing!!

    Apple has become my go to wood. I have some hickory but mostly use apple these days.

    Did you slice? Chunk? Or pull that pork?

    I have a great Carolina BBQ sauce recipe if you're interested. I dont like sweet. I'm a vinegar guy.
     
  4. Feb 11, 2017 at 5:47 PM
    #4
    Grizzly660

    Grizzly660 15' MGM Crewmax

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    After letting it rest for about an hour I just pulled it using my hands
     
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  5. Feb 11, 2017 at 5:52 PM
    #5
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    Nice man. That's my favorite way. I get picnic shoulders cheap in the summer and do that.

    BBQ sauce is
    A little white vinegar
    Apple cider vinegar total about 1 cup vinegar
    Ketchup 1/2- 3/4 cup
    Brown sugar 1/4 cup
    Salt, pepper, garlic pepper, mustard powder, some crushed red pepper.
    Worchestershire sauce

    I think that's it
     
    NewImprovedRon likes this.
  6. Feb 11, 2017 at 6:04 PM
    #6
    RLHOK

    RLHOK Keeper of the smoke.

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    No longer rolling stock baby....
    I have a few pics here and there.

    I use a 18in weber smokey mountain and a 22in weber performer kettle.

    I use blue bag kingsford and apple wood chunks.
     
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  7. Feb 12, 2017 at 10:22 AM
    #7
    Patriot

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    Treager pellet grill/smoker here...love it! Use an Igrill internal meat thermometer, this app sends the temp reading to my iPhone.

    Smoked some Texas Pete drums up the other night...

    image.jpg

    Venison bacon wrapped tenderloin, off the chain!
    image.jpg

    My Treager smoker...
    image.jpg

    Chicken breasts-
    image.jpg

    Ribs-
    image.jpg
     
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  8. Feb 18, 2017 at 7:26 PM
    #8
    JMB

    JMB Not new, just a little old.

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    I have a 30" masterbuilt electric smoker. My wife thinks that I should clean it like an operating room every time I use it. I think a quick rub down after use and about once a year disassembly and thorough cleaning is enough. What say ya'll?

    I did figure out a quick way to get excess grease out, mapp gas torch and a paper towel. Paper towel after it cools to get the ash out.
     
  9. Feb 19, 2017 at 3:57 AM
    #9
    Patriot

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    Traeger Pellet grill...smoke all night while you sleep...lol! No brainer! :rofl::rofl:

    Turkey last Thanksgiving...it was awesome.

    image.jpg

    8# beef brisket...give me Bark! :rofl:
    image.jpg
     
    Last edited: Jun 24, 2017
  10. Feb 19, 2017 at 6:43 AM
    #10
    Grizzly660

    Grizzly660 15' MGM Crewmax

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    -If you have the glass window like mine after your food is done and still moisture in the smoker take the wood chip ashes and rub down the inside of the glass cleans fast and just wipe with another wet papertowel.
    -Or with a spray bottle hose down the inside with apple cider vinegar and let sit then wipe down
     
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  11. Mar 5, 2017 at 6:26 AM
    #11
    msocko3

    msocko3 New Member

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    I'm a Big Green Egg fan, bought a large a few years ago and love it.
    egg_zpsdymggbfa_f9f2e26cc7a81353e754bc5e5d1d6c9b8cc15f77.jpg
    I've done pork butt.
    butt_zpst6b2tuuo_e3cc713747622bb0698b2c974ffb750841c6febd.jpg

    Ribs
    rib_zpsnaae53cx_bde19738b516e674ea8c873c5511854824bcf6b8.jpg

    Brisket
    brisket_zpsxsdu1pgb_14a91de3e6b81290cc3db84c5321e6fda37a95b3.jpg

    And even pizza on it, countless steaks, burgers and other misc treats.
    pizza_zpsq1shkfic_07437d18c4742baaf89261766c014b578826d33d.jpg
     
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  12. Mar 12, 2017 at 6:34 PM
    #12
    lightningtundra

    lightningtundra New Member

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    I love my green egg as much as i love my tundra! egg on man!
     
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  13. Mar 25, 2017 at 3:59 PM
    #13
    Grizzly660

    Grizzly660 15' MGM Crewmax

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    Smoked a chicken today 4.5 hr cook with 1 hours smoke with pecan and apple chips. Maple jalapeño rub

    20170325_141412.jpg
    20170325_175757.jpg
     
  14. Mar 25, 2017 at 4:02 PM
    #14
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    That looks amazing. I love doing chicken. So easy. Did you brine it first? I have done both ways with and without brine. I prefer brining but it's delicious either way
     
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  15. Mar 25, 2017 at 4:05 PM
    #15
    Grizzly660

    Grizzly660 15' MGM Crewmax

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    First chicken I've done. I didn't brine it this time but still had good juice, next time I will try brine it.
     
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  16. Mar 25, 2017 at 4:28 PM
    #16
    aperezsh

    aperezsh Blessed are the peacemakers

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    A little this and that...Broke now
    Maple jalepeno rub recipe please
     
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  17. Mar 25, 2017 at 5:29 PM
    #17
    Grizzly660

    Grizzly660 15' MGM Crewmax

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    20170325_192829.jpg
    It's a seasoning but i figured it had enough sugar in it so used it as a rub
     
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  18. Jun 20, 2017 at 7:37 PM
    #18
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    Gonna smoke up some baby back ribs tomorrow. Just made and applied a little home made rub. I'll throw up some pics of the rubs tomorrow. Haven't fired up the smoker in a while, looking forward to it.

    Oh and I'm really looking forward to trying out my new jar of bbq sauce @driverdog. Been staring at that bottle too long. Will try some tomorrow and next week I'm gonna smoke a butt and that'll soak up the rest of that sauce.
     
  19. Jun 20, 2017 at 7:52 PM
    #19
    Bprose

    Bprose Old member

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  20. Jun 21, 2017 at 11:20 AM
    #20
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    Ribs going on with apple chips in my amazen smoke tray. I love that thing

    20170621_141902.jpg
     
  21. Jun 21, 2017 at 1:29 PM
    #21
    TXRailRoadBandit73

    TXRailRoadBandit73 TÜNDRA CRÜE

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  22. Jun 21, 2017 at 2:53 PM
    #22
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    I use this tray and these "chips" , they are more like sawdust. The pellets do not work well at all. I can get a good 6-8 hours of smoke from this. Between that and the electric smoker, I love it. Set it up and I don't have to fuss with it. I know some guys like adding wood, maintaining temps with charcoal but this combo is the best for me.

    Screenshot_20170621-174828.jpg
    Screenshot_20170621-175002.jpg
     
  23. Jun 22, 2017 at 7:34 PM
    #23
    Areith762

    Areith762 Go Avs!!!

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  24. Jun 22, 2017 at 7:58 PM
    #24
    gosolo

    gosolo “The .com stands for communist”, Dale Gribble

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    I've a question for the experts: have you gotten into smoking salmon? I'm interested in this for certain. I'm living in AZ now, but soon to be in Oregon on the coast. I tried to make a cold air smoker a few years back but it's too warm in the winter here to work.
     
  25. Jun 24, 2017 at 8:59 AM
    #25
    JMB

    JMB Not new, just a little old.

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    I have a friend that makes the best smoked salmon I've ever eaten. I've tried three or four times, but haven't gotten the temp/time exactly right yet. But that's part of smoking, figuring it out. This recipe is very close to the dry brine she uses.

    https://www.justapinch.com/recipes/appetizer/seafood-appetizer/dry-brine-for-smoking-salmon.html
     
  26. Jun 24, 2017 at 9:38 AM
    #26
    Dustydirt19

    Dustydirt19 Hoghead

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    I've got the same setup except I have the pellet tray
     
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  27. Jun 24, 2017 at 10:22 AM
    #27
    gosolo

    gosolo “The .com stands for communist”, Dale Gribble

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    I like this and will print it to save with other stuff I'm collecting. By all accounts, salmon smoking seems to be a particularly specialized process.
    Most smoking is actually just cooking with smoke at the same time and I usually use a meat thermometer to check for when done. From what I'm learning, with salmon, you don't want it hot enough to cook because you loose the oils. (When cooking salmon you see all these oils coming out as congealed white stuff on the surface)
     
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  28. Jun 24, 2017 at 11:10 AM
    #28
    Patriot

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    Smoking Wild Caught Salmon, I like using Apple wood pellets...but here is a video that makes it pretty easy. There are a few steps involved, but man off the chain good.

    https://m.youtube.com/watch?v=6MaSZohjiO8
     
  29. Jun 24, 2017 at 12:23 PM
    #29
    gosolo

    gosolo “The .com stands for communist”, Dale Gribble

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    Very interesting. I always wondered what people used vodka for. I know nobody drinks that stuff.
     
  30. Jun 24, 2017 at 12:25 PM
    #30
    Patriot

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    Vehicle:
    2014 4x4 Silver Sky Platinum
    TT 3/1 Boss lift, XPEL paint protection, tint front windows, door ding protectors aka- s/s running boards, OEM painted flares, TRD shifter, Weathertecs, ARE "Z" topper, locker-down console vault. 285/60/20 Michelin Defender tires, Blackrhino mint wheels, Pro Grill, OEM drivers side grab handle, color matched mirror caps, and door handles. Rough Country LED lower grill lightbar. Blackrhino "mint" wheels.
    :rofl:..just another way to smoke a salmon.
     
    gosolo likes this.
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