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

Mores smoke in a pellet smoker.

 

No need to tend the smoke portion and holds temps better, more room and you can grill on them. Thats what steered me that way, however if I didn't need a new grill I would be still using my electric smoker. Figured why spend money on a new grill when I can get something like this for the same price and get more use

 

Then your all set.

I have transition (at least in summer), to a full wood/stick offer smoker.

That thing requires constant tending, adding logs and is 100% wood smoked/fuel.

It's a lot of work....but fun for the weekend.

 

Was easy way for me to get into smoking. I’m looking to “upgrade” to a ceramic smoker like BGE or Kamodo.

 

Tell me how you did the water...I put a bag of ice in a big aluminum tray a few years ago to try this out. Wife and I were dreaming of smoked ice cubes in our bloody marys. But the water turned brown and had a lot of ash in it. I'd like to try again, but am curious how you handled the water.

Regarding the blanket, I bought a blanket a few years ago when the weather forecast called for snow. Probably the best accessory I've bought for any of my toys. Never measured consumption before and after, but I can get nearly 6hrs on a full hopper in the winter, which is about 15-16lbs of pellets. My guess is that added about an hour of cooking. I never take it off...I used maybe 12lbs for my 8hr turkey this past week (weather was in the 50s). I now the quality and effectiveness can vary brand to brand, but it's awesome in general.

 

I just put a Mason jar of water on the top shelf near the exhaust vent. I use the amazen maze tray with sawdust so no ask. I would try something with a smaller opening and see how that works. No need to start with ice or a metal cube container, all you need is water.
Oh and when you fill your cube trays heat the water back up, it makes the ice more clear

 

I had a masterbuilt electric for about 10 years. The one with the window. I loved it and smoke a lot of stuff on it. It started tripping the GFCI so I replaced the heating element. About a year of so later started tripping it again so I replaced it with another masterbuilt electric, two actually, gave one to my daughter. Neither worked pretty much right out of the box, mine struggled to maintain 220 on the highest setting (275), my daughter's wouldn't go higher than 165. I gave up and replaced it with a Pit Boss copperhead, the main difference I see is a little less smoke flavor with the pellet smoker. I'm figuring out how to improve that. The other difference is you get a smoke rink with the pellet, no taste difference, but it looks cool. I can also get up to about 450 with the Pit Boss if I want to. I did a turkey at 350 and the skin was nice and crisp.

 

I don't know if this counts as smoking, but I finally got off my lazy ass and did something today. Jerky

 

2 pork tenderloins for today.

One basic one (why I’m not sure) and one stuffed with cream cheese, green chili and bacon weave.



Hoping rain stops so I can use the smoker for this.

 

Bacon weave looks good, what kind of green chili you use?

 

Smoked chicken. Should have put in a second package for sure.

 

Out of a can

 

Anyone on here smoked a turkey in an electric smoker? any input or info on it?
I smoked damn near everything in my old charcoal smoker, but never a turkey and I’ve got three dead birds in my freezer.

 

Yup and it was awesome. Did a big bird for Thanksgiving one year, you absolutely have to pull it and finish roast in the oven to get the crisp skin. I think a couple hours then roast it. Came out so good and catch the drippings for smoked gravy, its amazing

 

I've only done a turkey breast on an electric. It came out good, but if you want crispy skin, you need to finish in an oven or on the grill, at least with my electric you did.

Brine at least overnight. 1/2 pound of salt in 1 gallon of water. You don't need to weigh it. Add one cup of hot water to a two cup measuring cup. Then pour in salt, any salt, until the water line reaches 1.5 cups. The water will swallow up almost exactly 1/2 pound regardless of whether you use table salt, kosher salt, pickling salt, or sea salt.

I used Simon and Garfunkle rub, which I really like on poultry.

1 tablespoon dried crushed parsley
2 tablespoons dried crushed sage
1 tablespoon dried crushed rosemary
1 tablespoon dried crushed thyme
1 tablespoon dried crushed oregano
1 tablespoon dried crushed basil
1 tablespoon dried crushed bay leaf
1 tablespoon ground black pepper
1 tablespoon sugar
Measure everything and dump it into a blender. Put the lid on the blender (very important), and run it on medium for a few seconds, turn it off, and run it again. Continue pulsing about until you have a powder. Dump the whole thing in a jar and label it.

Spritz a little water or oil on the turkey and rub. I injected the ones I did with butter.

Smoke to internal temperature of 160 to 165.

 

Done!





Time to work on some taters and asparagus

 

yes sir, that looks like it came out great? How was the smoke flavor on it?

 

Every weekend now is fajita night. Got the Camp Chef flat top heating up, about to grill some fajita vegetables. Just got done with a 40 minute smoke on the chicken at 200. Pulled the chicken off, cranked the Yoder up to 600, will sear off the chicken to get it carmelized and have some family fajitas!!!!

 

Smells like the dang good county fair as soon as the peppers and onions hit the flat top!!!

 

Jesus man. That looks great

 

Not a lot of smoke. My grill has 2 smoke settings/temps. It seems to smoke more at the lower setting. So next time I will smoke lower for longer or switch to high after a new hours. Low is 170, hi is 220.
I could also always throw my amazen smoke tube in too

 

Camp chef? I want one so bad. Next purchase maybe.

 

Here is the key to family fajita night......

Lightly toasted tortillas!

 

It IS a camp chef, nice man. Looks amazing

 

Yes, and we love it! I resisted for so long thinking that is an oversized skillet. Food tastes amazing some how on it. I do hibachi, cheese steaks, steak tips and vegetables and they all taste great on it. I looked at the Blackstone but the consensus is that the. Amp Chef gets a lot hotter. It for sure does and will really brown and sear anything if not careful. It for sure gets hotter than my buddy's Blackstone.

 

Outstanding. Thank you very much.

 

I do bacon bombs a few times a year. Super fire. Takes time to do the bacon but it’s a most to keep that cream cheese in place. I do with jalapeños but green chilies sound good as well