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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

    58 vote(s)
    13.1%
  2. Propane

    32 vote(s)
    7.2%
  3. Pellet pooper

    223 vote(s)
    50.5%
  4. Stick burner

    39 vote(s)
    8.8%
  5. Charcoal

    85 vote(s)
    19.2%
  6. Ceramic/Egg/Kamado

    67 vote(s)
    15.2%
  7. Homemade

    19 vote(s)
    4.3%
  8. Other

    14 vote(s)
    3.2%
Multiple votes are allowed.
  1. Jun 25, 2017 at 6:14 PM
    #31
    warwickscout

    warwickscout New Member

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  2. Jun 25, 2017 at 6:19 PM
    #32
    warwickscout

    warwickscout New Member

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  3. Jun 25, 2017 at 10:03 PM
    #33
    csuviper

    csuviper Moderator Staff Member

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    Some Mods :) See build thread for details
    oh man those look good
     
  4. Jun 25, 2017 at 11:15 PM
    #34
    Pvarela07

    Pvarela07 New Member

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    Dang, you don't play around..looks amazing - do you own a restaurant or what's the occasion?!
     
  5. Jun 29, 2017 at 5:55 PM
    #35
    warwickscout

    warwickscout New Member

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    tint 295/70/18 terras iron cross hd steps.wheel spacers,nder seat storage,l.e.d lights cut into rear bumper,spacers,
    mobile bbq smoking catering
     
    driverdog, Patriot and Pudge[OP] like this.
  6. Jun 29, 2017 at 9:00 PM
    #36
    FLTrucks

    FLTrucks New Member

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  7. Jun 29, 2017 at 9:04 PM
    #37
    Areith762

    Areith762 Go Avs!!!

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    I was so anxious to taste it, that apparently I forgot to take pics. It was pretty good.
     
  8. Jul 28, 2017 at 5:31 PM
    #38
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    My friends bday is Sunday. They are having a few people over and I asked what I could bring. She loves my smoked meats and asked for anything I could do... so I went out and got a nice 9 lb. bone in pork shoulder on sale for $0.79/lb. I just applied a rub i mixed after a little trimming. I'll smoke it overnight tomorrow probably or throw it on early Sunday morning.

    20170728_195913.jpg
     
  9. Jul 29, 2017 at 9:50 AM
    #39
    Dustydirt19

    Dustydirt19 Hoghead

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    What are those?
     
  10. Jul 30, 2017 at 6:27 AM
    #40
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    It's been on for about 9 hrs at 215°
    Coming along nicely. Bark looks great and it's up to 173° internal. I just put it down into the pan and will probably wrap it in an hour or so to push it to 195-200 for shredding after a little rest.

    20170730_090343.jpg
     
    driverdog, RLHULK, Patriot and 3 others like this.
  11. Jul 30, 2017 at 8:19 AM
    #41
    Pvarela07

    Pvarela07 New Member

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    Just getting started
    Nice looking bark :drool:
     
    RLHULK and Pudge[QUOTED][OP] like this.
  12. Jul 30, 2017 at 6:11 PM
    #42
    warwickscout

    warwickscout New Member

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    tint 295/70/18 terras iron cross hd steps.wheel spacers,nder seat storage,l.e.d lights cut into rear bumper,spacers,
    pork butts,about 30 of them
     
  13. Aug 8, 2017 at 6:01 PM
    #43
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    Came across a nice chunk of blue marlin today. Not the best eating fish but it takes me back to my days fishing the gulf stream with my dad in Jupiter Fl. It's been a long time. His friend used to smoke the sailfish or marlin we caught and make a great dip. I'm going to try to do the same thing. The fish will brine tonight and I'll smoke it tomorrow for probably 4 hours with applewood.

    20170808_202457.jpg
     
  14. Aug 8, 2017 at 6:13 PM
    #44
    Patriot

    Patriot Member

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    Looking forward to pics brother! Nice catch!!;):thumbsup:
     
  15. Aug 8, 2017 at 6:26 PM
    #45
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    I wish I caught it. I just saw it at a local market and went for it. Nostalgia will make me buy weird shit haha. I'll post pics tomorrow for sure.
     
    BashFab likes this.
  16. Aug 9, 2017 at 11:18 AM
    #46
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    Smoking with Apple at 200° for a few hours. I think I'll pull it off when internal temp is 155-160, I'm at 134° now. It'll go in the fridge then I'll slice some up and use the rest for some dip.

    20170809_141204.jpg
     
    driverdog and NewImprovedRon like this.
  17. Aug 9, 2017 at 1:13 PM
    #47
    JMB

    JMB Not new, just a little old.

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    I'm surprised that you can find it in a store. On the east coast not a lot of marlins are kept. Hawaii is a different story. In grocery stores everywhere. Love some smoked marlin on top of a salad or as a dip.
     
    Pudge[QUOTED][OP] likes this.
  18. Aug 9, 2017 at 3:50 PM
    #48
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    It came out pretty damn good

    20170809_184133.jpg
     
  19. Oct 4, 2017 at 6:46 PM
    #49
    edwin729

    edwin729 Tundra Life

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    Just joined the Treager family can’t wait to put it to work!! :hungry:
    A75535E5-A6B6-4B95-B138-12BE6F45247E.jpg
     
  20. Nov 3, 2017 at 11:37 PM
    #50
    BDell52

    BDell52 New Member

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    I can get down on this thread. I just started smoking in March of this year, so I am relatively knew to all of this but I will post up some of my smokes so far. I am using a Pit Boss fully ceramic smoker, similar to a big green egg.

    Smoker:

    IMG_4813.jpg IMG_4815.jpg

    Ribs:

    IMG_4903.jpg IMG_4842.jpg IMG_4844.jpg IMG_4845.jpg

    Prime Rib:

    IMG_4552.jpg IMG_4555.jpg IMG_4850.jpg

    Beef Tenderloin:

    IMG_4851.jpg

    Pork Butt:

    IMG_4943.jpg

    Seasoning:

    IMG_4875.jpg
    Believe I used this for beer can chicken.

    If you have any questions about any of these feel free to ask. So far I have had a good outcome with almost everything I have smoked, and enjoy putting the time into the process.
     
  21. Nov 4, 2017 at 4:45 PM
    #51
    Berettafan

    Berettafan New Member

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    Just got my gmg Davy Crockett a few weeks ago. Digging it for sure. Just finished some sliced bacon. Too Smokey by itself but should be good on a sandwich.
     
  22. Nov 5, 2017 at 7:14 AM
    #52
    edwin729

    edwin729 Tundra Life

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    @BDell52 Is the last pic your rub? Whats do you use?
     
    convex likes this.
  23. Nov 8, 2017 at 3:26 PM
    #53
    BDell52

    BDell52 New Member

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    I have only used a ceramic cooker (kamado style smoker) so I can't compare it against any other style of smokers. They are very fuel efficient from my experience with them. The Pit Boss seems to be very good build quality, but again I haven't used any others to compare it to. The upper ceramic portion I think was close to 300 lbs and it has large fittings and springs for the lid. Feels very solid. I went with the Pit Boss because Costco had a sale on them and I got if for somewhere around 480 I believe.

    Let me know if you have any more questions and I will try to answer it as best as I can.
     
  24. Nov 8, 2017 at 3:32 PM
    #54
    BDell52

    BDell52 New Member

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    @edwin729 The rub is called " Procine-Pleasing Rub " and it goes with any meat or veggies.

    It consists of:

    2 tbsp Kosher Salt
    2 tbsp Sugar in the raw (or any other raw sugar)
    1 tbsp Paprika
    1 tsp Black Pepper
    1 tsp Granulated Onion
    1 tsp Granulated Garlic
    1/4 tsp Ground Corriander
    1/4 tsp Cinnamon
    1/4 tsp Dried Marjoram Leaves
    1/4 tsp Dried Thyme Leaves

    I put it through the food processor to make the rub a little finer, but you don't have to. If you try this rub out, let me know what you think of it.
     
    edwin729[QUOTED] likes this.
  25. Nov 9, 2017 at 7:50 AM
    #55
    edwin729

    edwin729 Tundra Life

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    Sounds good, will definitely let you know. I need to get some of the spices listed but will give it a try. Thanks!
     
  26. Nov 10, 2017 at 12:46 PM
    #56
    Grizzly660

    Grizzly660 21 Army Green Sport

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    Saved the heart from my recent shot whitetail. Brined it then put a rub on it then into the smoker for 3.5 hours. Turned out pretty well.

    20171109_183841.jpg
     
    Casper3, RLHULK, JMB and 1 other person like this.
  27. Nov 22, 2017 at 9:58 AM
    #57
    Grizzly660

    Grizzly660 21 Army Green Sport

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    Just smoked a 9 lb pork butt. Ended up being a 15 hour smoke overnight. First 3 hours of smoke using pecan and apple wood chips. Masterbuilt sportsman electric smoker. Time for an upgrade to a pellet smoker soon. Looking at green mountain grill over traeger.Snapchat-1986582188.jpg Snapchat-549046872.jpg Snapchat-1536678968.jpg 20171119_112716.jpg
     
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  28. Dec 14, 2017 at 8:32 PM
    #58
    BDell52

    BDell52 New Member

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  29. Dec 15, 2017 at 2:30 AM
    #59
    Adam

    Adam And poof! All my patience is gone. TA-DAA!

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    I think Ace Hardware also has them at that price right now. I have one. I love it.
     
  30. Dec 18, 2017 at 4:42 PM
    #60
    Pvarela07

    Pvarela07 New Member

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    Just getting started
    Since hunting season is over, i decided to make some venison sausages this weekend:

    10lbs of smoked summer sausage

    96D4C5B2-AB06-4EDE-84E4-F28C141578CA.jpg

    5 lbs of polish sausage, 5 lbs of chorizo, and 5 lbs of breakfast sausage links.

    4F827365-251E-4ED8-B38E-50C41E5846FE.jpg
     
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