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

Got a little late start but happy now.

 

Caught a bunch of land lock salmon last week while houseboating at Lake Oroville. Put a few on the smoker today.

Mandatory Tundra snap. Stopped at a friend in Temecula CA for the night Saturday. Half way home, yay!

 

Brine before? What's the ingredient? Pectin? I'd like to smoke some salmon some day

 

Damn those look good Chris. I think um using your recipe and my syrup this weekend on some ribs. Can't wait

 

3-2-1 FTW

 

Yup, brined for approx 6hrs as these fillets are not all that thick. Then I let them air dry for a couple hours. Throw them on the smoker around 200 for 4/5 hours. Should have taken a couple of the thinner ones off earlier but I was having an old man nap.

Be careful with the salt.

 

Thanks for the recipe !

 

Threw a small butt on a few hours ago. Mustard then my go to rub from Brooks bbq in oneonta, ny. I add a little brown sugar and paprika when I do pork, it's more of a chicken rub on it's own. I'll pull it when it close to done and put on some @Pudge maple syrup per @ColoradoTJ suggestion. Yes I tagged myself NBD.
It's on at 220 with apple and hickory. Coming along nicely.

 

I got a new bbq thermometer a few weeks back. Monitors smoker temp and up to 5 meat probes too. Bluetooth connection, so far so good for what I think I paid around $40.

 

Just cleaned the smoker bringing it to my fire station tom to smoke at work. 6 racks of ribs, 10 lbs of wings, 20 bratwurst and all the fixings!

 

That bones also an indicator of when your meat is done

 

Yep leave the bone in. I would cook until internal temperature is 130 to 135F. Never smoked one before. Tell us how good it is and I will.

 

I'd leave that fat right where it is. That's flavor buddy, delicious flavor.

 

Let that fat render

 

Just pulled the membranes on 6 racks of ribs. They are rubbed and wrapped. Rubbed the 2 pork butts and the 10 lbs of wings are marinating in some Alegro. 6 a.ms when the smoke starts. Lol only 6 fireman and all this meat

 

How long and what temp. That looks super good.

 

Sorry I didn't chime in with some tips, just noticed I wasn't logged into the site anymore so I wasn't getting any alerts. Glad everything turned out well for you though!

 

For those of yall with offset smokers, or possibly any smoker, how do you remove the tar build up?

 

If you have a particular model, I would look up the owners manual to see what the manufacturer recommends for the cleaning procedure.

Only smoker I can speak of is the one I own which is a fully ceramic Kamado style smoker.

This is what the manufacturer recommends for my smoker;

CLEANING AND MAINTENANCE The ceramic charcoal barbecue is self-cleaning. Heat it up to 260ºC / 500ºF for 30 minutes and it will scorch off all food and debris. NOTE: Do not use water or any other types of cleaning product to clean the inside of your ceramic charcoal barbecue. The walls are porous and will absorb any fluids used, which could cause the ceramic charcoal barbecue to crack. After the ceramic charcoal barbecue has cooled, if the soot becomes excessive, use the ash tool (14) to scrape off the carbon remnants before the next use. Carefully open the bottom vent and rake the soot into a small waste container under the vent opening. Dispose of container, or store for future use (soot). To clean the grills and grates, use a non-abrasive cleaner once the unit has fully cooled. The chrome-plated cooking grill is not dishwasher safe; use a mild detergent with warm water. To clean the outer surface, wait until the ceramic charcoal barbecue is cool and use a damp cloth with a mild detergent. It is important to check and tighten the bands, and oil the hinges, twice a year or more if needed. You should not be able to easily turn a hex key while holding the nut in place.

 

I tried my hand at making beef jerky, I used this recipe but left the liquid smoke out as I was using my little chief smoker. I did add the curing salt that was listed as optional.

https://www.jerkyholic.com/dukes-original-jerky/

Here’s 2 lbs of beef outside round roast trimmed of fat and sliced about 3/16” thick, and in brine for overnight. I mixed the brine well before adding to the meat, then I turned the bag over a few times to make sure it all marinaded evenly.


Since my Little Chief smoker is pretty anemic when it comes to heat (only 250W), I pre-warmed the smoker and helped it out with a propane torch. I don’t recommend trying this at home.

I spread the marinaded strips evenly on the smoker racks, loaded them in and heated it back up, using a probe thermometer to monitor the temperature inside the smoker.


After about 1 1/2 hours, it was reading 170F, so I added a pan of alder chips and let that run it’s course. Without the supplemental heat from the torch, the air temp inside the smoker dropped to about 135F. After the pan of chips were spent, I used the torch to raise the air temperature to about 185F and held it there for about 1/2 hour to ensure a minimum 160F temperature for the meat. I also switched the top and bottom racks a couple times to help even out the drying.

And done:

Tastes good to me!

 

I started the thread over on tacomaworld. Now that I have a Tundra, I'm going to need to start taking photos again!

 

Some food my Rec Tec pellet smoker has spat out. That thing is amazing.

 

BUMP

https://grillionairesweepstakes18.pgtb.me/fTBbsT/pfZ8B?w=69224917&e=195309781

 

No need to clean tar. Let her eat at max temp a couple times a year with leftover coal to burn all the fat out, then brush it off the grate with a stiff brush before you use it again.

 

Smoked 5lb chicken today with apple and cherry. 4 hours at 230°

Rub and dippin sauce from my favorite...
Brooks BBQ in Oneonta NY