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

Started

 

Very nice, set it and forget it !

 

Still too hot to rip up yet, but stupid tender and really good. Not the best I’ve done but it’s my first time with an electric smoker. I set it way too low for the first couple of hours. But still really good.

 

Ham with mustard whiskey glaze. Smells amazing

 

Yummy!!! I thought about trying a whiskey glaze on mine tomorrow but went a different route. That looks delicous.

 

How many times did you have to change the wood chip trays?

Looks great by the way!!!!

 

Not at all. I filled both though. One was for water so I filled it with chips and water. It worked out well.

 

That is awesome! About 15 years ago I got my first smoker and it was exact same size as yours except it was propane. It was a Kenmore from Sears. It had a real small wood chip box in the bottom like yours. I had to open the smoker, dump the chips, put new chips in every 45 minutes, haha. It truly was an overnight smoke where I got no sleep!

Glad yours is more efficient.

 

Pulled pork nachos...

 

awesome

 

Oh my.....we had pulled pork sandwiches again with some leftovers

But I may see if I can pull this off for lunch with the remaining

Got a 10lb double smoked, bone in ham going on for supper tonight. 15min/lb, glaze at the end. Hope it turns out

 

2.25 lbs Tri-tip

 

I finally finished my 2 10lb. Hams. On the left is a homemade glaze consisting of brown sugar, bbq rub, cinnamon, woschestershire, Dijon mustard, and honey. It looks good!

On the right is an apple habanero glaze with sweet bbq rub. It came off about 15 minutes before the other. The family has been picking at it. In 15 years they say that is one of the best things to ever come off a smoker. I must say that it is freaking delicious!!!!

I am going to package up the meat in the food saver and make lunch meat packets for the week.

We also got some Hawaiian Rolls and put on some ham, Swiss cheese, and Dijon mustard to make some sliders.

 

I remember when my smoker looked like that! Looking good man !

 

How long did those 10lbers take and what temp were you workinf with?

I hope mine turns out half as well as yours look and sound.

 

I set mine at 275. It took right at 3.5 hours to get them to 140. The temps started coming up real slow. Once it got up to about 100, they got up to 140 rather quickly. I also did a couple sprays of apple juice on them to keep them moist.

One ran about 10 to 15 degrees warmer also the whole time. It was the one where the spiral cuts were large and a little messy. It let more heat get into it so it was done about 15 minutes before the other one.

We got a bunch of meat that I packaged up for lunch meat during the week. I saved the bones and I am going to throw them in my large Lodge cast iron and add broth, green beans, potatoes, and onions for a big pot of potatoes and green beans.

 

This bad boy today. Happy Easter folks. Tomorrow is a pork but starting at 3am.

 

138 degrees

 

Damn that looks good!!

 

Lots of smoke in here today!

 

Just had a burger for lunch and this is making me hungry again. Tell me you stood up and thanked yourself for the sandwich when you were done eating!

 

Always bro......lol.....even my little boy always says thank you papa you are the best barbequer

 

Best words a man can hear

 

That's the ultimate compliment . Doesn't get any better than that