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

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

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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. May 12, 2020 at 10:23 AM
    #1411
    Jota21

    Jota21 New Member

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    i'll be doing my first whole chicken on Saturday. Our neighbor has asked if she bought a chicken, could we put hers in at the same time. About how much cook-time will a 2nd bird add? I've read that a chicken should take 4-5 hours at 220, and a 2nd bird would only add ~30 minutes, and i've also heard that it'll take twice as long. Anyone with experience?
     
    Rica25 and Newbie_19 like this.
  2. May 12, 2020 at 10:51 AM
    #1412
    Newbie_19

    Newbie_19 New Member

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    I have never heard of this but now have a little smoker envy. This is a marriage of charcoal and pellet smokers. Really cool. I will have to blame you if I end up getting one. This forum used to only cost me with Tundra parts but now it's going to cost me more with grilling/smoking
     
    Green Thunder and Rica25 like this.
  3. May 12, 2020 at 10:52 AM
    #1413
    Newbie_19

    Newbie_19 New Member

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    Depends what you're cooking on, but I've done 4 beer can chickens with only about a 30 min add-on. This is because that much cold meat dropped the temp in the smoker more at first. Using WSM.
     
    Rica25 likes this.
  4. May 12, 2020 at 11:07 AM
    #1414
    Tchase

    Tchase MostlyLurk

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    Mothers day request smoked Salmon

    1 Cup kosher salt

    1 Cup packed brown sugar

    To Taste ground black pepper

    Remove all pin bones from salmon. In a small bowl combine salt, sugar and black pepper.

    Lay a large piece of plastic wrap on a flat surface that is at least six inches longer than the fillet. Spread 1/2 of the mixture on top of the plastic and lay the fillet skin side down on top of the cure. Top with another 1/2 of the cure spreading it evenly over the top of the fillet. Fold up the edges of the plastic and wrap tightly.

    Place the wrapped salmon fillet in the bottom of a flat, rectangle baking dish or hotel pan. Place another identical pan on top of the fillet. Place a couple of cans or something heavy inside the top pan to weigh it down making sure the weight is distributed evenly. Transfer the weighted salmon to the refrigerator and cure for 8-12 hours.

    Remove the salmon from the plastic wrap and rinse the cure completely. Place skin side down on a wire rack atop a sheet tray and pat dry. Place the sheet tray in the refrigerator and allow the salmon to dry overnight. This allows a tacky film called a pellicle to form on the surface of the salmon. The pellicle helps smoke adhere to the fish.

    When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    Place the salmon skin side down directly on the grill grate and smoke for 3-4 hours or until the internal temperature of the fish registers 150℉. Serve warm or chilled. Enjoy!

    IMG_0057.jpg
     
  5. May 12, 2020 at 4:31 PM
    #1415
    YsoSeRiouS!

    YsoSeRiouS! A good day...for a good day

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    Already practicing for those 4 prime time bills games this year eh...
     
    OV-1794[QUOTED], Tchase and Rica25 like this.
  6. May 12, 2020 at 6:53 PM
    #1416
    jre5490

    jre5490 Rane

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    That looks awesome. Definitely would pay that much before I’d pay the same for a Traeger.
     
    Newbie_19 and Rica25 like this.
  7. May 12, 2020 at 7:22 PM
    #1417
    Tchase

    Tchase MostlyLurk

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    I forgot to mention, picked this up and it worked great. Really nice having it wireless on the phone.

    Inkbird IBT-4XS Bluetooth Wireless Grill BBQ Thermometer for Grilling with 4 Probes, Rechargeable Battery, Timer, Alarm,150 ft Barbecue Cooking Kitchen Food Meat Thermometer for Smoker, Oven, Drum https://www.amazon.com/dp/B076QDC5VL/ref=cm_sw_r_cp_api_i_6J1UEbYC08PSE

    00C06D4D-DF5C-4371-A4A5-1D515702BF88.jpg
     
    OV-1794, YsoSeRiouS! and Rica25 like this.
  8. May 13, 2020 at 12:08 AM
    #1418
    OV-1794

    OV-1794 New Member

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    You know it, got to get it dialed in!!!
     
    YsoSeRiouS![QUOTED] and Rica25 like this.
  9. May 13, 2020 at 1:31 PM
    #1419
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    Some fish, rice, brussel sprouts, rice and lemon cream source. All on the camp chef. I did set it to low smoke for about an hour to smoke the fish a little. Then cranked it up. Came out really good. Early dinner since I have to work tonight at 7 and will try to take a nap from 5-6. 20200513_162320.jpg
     
  10. May 13, 2020 at 5:47 PM
    #1420
    knoxville36

    knoxville36 New Member

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    I have been eyeing this also. Master built builds pretty good and affordable stuff. They are not a high end brand by any means. Much like pellet grills, I guaranteed there will be others that follow. Watch Kosmo's Q on YouTube. He has several videos about the smaller and larger. Anybody that touches one is absolutely raving about it. I really wanted a Kamado Joe for charcoal, but I am thinking about buying one of these now. Looked at one in person and seem really solid.

    These seem to really fill a void with both ease of use and a stronger wood flavor smoking ability.
     
  11. May 13, 2020 at 6:17 PM
    #1421
    knoxville36

    knoxville36 New Member

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  12. May 13, 2020 at 6:23 PM
    #1422
    Skip_TRD_Sport

    Skip_TRD_Sport Less is More.

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    Picked up a brisket for this weekend. Hope I do it justice.

    20200513_103302.jpg
     
  13. May 13, 2020 at 6:46 PM
    #1423
    OV-1794

    OV-1794 New Member

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    I bought two 560's today. One for my FIL and one for my dad. My FIL will cook on it by the end of the week pretty sure. If all goes well, I'll more than likely buy the 1050 at the end of the month when my local Ace gets them in.
     
  14. May 13, 2020 at 6:57 PM
    #1424
    knoxville36

    knoxville36 New Member

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    Awesome!!!! Let us know how it goes as I am in the need for a good charcoal grill and this could be what I need. Use it for the occasional smoke also!!!
     
  15. May 13, 2020 at 7:56 PM
    #1425
    spn4125

    spn4125 New Member

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    IMG_20200509_211109_493.jpg
    Smoked a rack of ribs and some beans over the weekend. Wife had been craving ribs all week, who am I to deny her :thumbsup:.
     
  16. May 13, 2020 at 8:18 PM
    #1426
    Green Thunder

    Green Thunder Smooth in the Cruise

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    Food crumbs and dog fur
    Don’t know about the grill, but I’m trying his method for cooking BB’s next time
     
  17. May 14, 2020 at 9:08 AM
    #1427
    scpete24

    scpete24 Duuuuuuude

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    Thought the same thing! Usually like mine fall off the bone but might have to give it a try see how they come out.
     
    Green Thunder[QUOTED] likes this.
  18. May 15, 2020 at 4:09 PM
    #1428
    Boerseun

    Boerseun MGM XP-Series

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    Salmon on the pellet grill. Butternut squash with goat cheese to go with it.

    Started the fish meat side down to get a little bit of grill marks, then turned it over on foil.
    upload_2020-5-15_19-3-45.jpg


    Added melted butter, then crushed garlic, peach chutney and fresh cracked pepper.
    upload_2020-5-15_19-4-14.jpg
     
  19. May 15, 2020 at 4:18 PM
    #1429
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    Smoked and seared rib eyes. Pan fried taters with scallions and green peppers. Steamed cauliflower with parmesan. 20200515_163646.jpg
     
  20. May 15, 2020 at 9:13 PM
    #1430
    Green Thunder

    Green Thunder Smooth in the Cruise

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    Food crumbs and dog fur
    That looks awesome.

    I’m convinced there is no better way to cook a steak than on a smoker low followed by a fast sear.
     
  21. May 16, 2020 at 7:35 AM
    #1431
    Skip_TRD_Sport

    Skip_TRD_Sport Less is More.

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    So I'm smoking my first brisket. Its about 9 lbs after trimming the fat cap. I put it on (225°) at 3:30 am and it hit the stall around 8 or 8:30. We plan to eat around 6:00pm. Should I let it go as is or should I crutch it? Is it too late to crutch? Can I crutch it later if I don't see any movement in temp?
     
  22. May 16, 2020 at 7:48 AM
    #1432
    Kwikfish

    Kwikfish Get your poop in a group!

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    I wrap mine in butcher paper to keep the bark,just put a 20 pound before trim on at 0630 at 225 in my gmg smoker.just be sure to spray it if you ride it out si it don't dry out to much
     
  23. May 16, 2020 at 7:51 AM
    #1433
    Skip_TRD_Sport

    Skip_TRD_Sport Less is More.

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    Its my first attempt. What should I spray it with?
     
  24. May 16, 2020 at 7:51 AM
    #1434
    Kwikfish

    Kwikfish Get your poop in a group!

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    and the masterbuilt is the real deal,a friend has one I helped him put together and he lokes it..using it almost daily over his egg and yoder….ill be getting one soon and tossing the propane out
     
    Last edited: May 16, 2020
    aperezsh and Green Thunder like this.
  25. May 16, 2020 at 7:53 AM
    #1435
    Kwikfish

    Kwikfish Get your poop in a group!

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    I mix my own juice..i got with beef broth with some A-1 and a little soy sauce..kinda go by taste is my way but you can go straight broth too
     
  26. May 16, 2020 at 7:53 AM
    #1436
    Kwikfish

    Kwikfish Get your poop in a group!

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    skip what kind of smoker/grill you using?
     
  27. May 16, 2020 at 8:07 AM
    #1437
    Skip_TRD_Sport

    Skip_TRD_Sport Less is More.

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    It's a traeger but I use it in a traditional method. Not a 3 2 1 method. It's set at 225°
     
  28. May 16, 2020 at 8:08 AM
    #1438
    Kwikfish

    Kwikfish Get your poop in a group!

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    3.2.1 on brisket?
     
  29. May 16, 2020 at 8:09 AM
    #1439
    Kwikfish

    Kwikfish Get your poop in a group!

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    I have a green mountain grill and I always run at 225 for brisket,I run it till meat temp is around 160 then wrap with butcher paper till about 203 or until my probe slides through it like butter
     
  30. May 16, 2020 at 8:12 AM
    #1440
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    St Louis cut ribs going on for today with some home made rub. Stripped membrane and rubbed last night.

    20200516_110839.jpg
     

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