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

Great thread with great looking eats.
I really like dry rubs for my ribs and tri tips.
When I want to really knock people out with some SOTA ribs I use a dry rub as usual then coat the little baby backs with a roasted chipotle and raspberry sauce.

 

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Ribs!

 

@JMB @knoxville36

Thanks for the times tips. I am going to go by those baselines as I don’t want them to fall off the bone to much

 

no problem! It will take you a few times, but you will figure it out to how you like it!

 

Fish on! Smoked salmon with a honey glaze.

 

Never tried this..any tips would be greatly appreciated.

 

Just made a simple brine with 4 cups water, 1/3 cup kosher salt and 1 cup brown sugar. Brined for 4-5hrs. Pat dry and let it sit for about 5hrs on a wire rack to develop a pellicle and smoked it for 2hrs @ °185

 

Thank you..

 

Also for salmon, I do not have a recipe but I basically take a 1/2 cup soy sauce, 2 to 3 tablespoons honey, 2 cloves garlic minced, 1 half lime squeezed.

I make it up as I go but that is a basic marinade that is really good on salmon. You can also add a little brown sugar in it and it is delicous!

 

Pulling these mugs(Pulled them awhile ago but had to eat them)

super flavor to them. I’m a dry rub only guy

@Pudge. You’re one of the guys that swayed me to camp chef. Love this smoker

 

my camp chef has been awesome. Kind of depends on budget and size needs.

 

What is your budget?

 

I just ordered a Grilla Silverback, have a BGE but wanted the pellet for simple smokes.

 

Green Mountain Grills.... I have a traeger and also have a GMG. I barely use the traeger anymore...

 

3-5 days a week. Usually shorter smokes during the week and longer ones on the weekend. On average, I burn about 60lbs worth of pellets a month.

It has its quirks, like they all do. But the temps are always spot on and I will take its quirks any day of the week over my traegers quirks. For reference I have the Jim Bowie Prime+

 

recteq!!!!!! holds great temps awesome customer service!

 

I just got a Yoder YS640S. I was debating this and the Recteq. Yoder won but was 3 times the price.

 

You sir have some very good taste!!! Make sure you get you a set of grilling grates and it will char and sear like no other!!!

 

Thank you sir! Yes I bought the 3 GrillGrates and tool, 2 piece diffuser, Stainless shelf for the front, cover and 200 pounds of pellets.

 

That’s the exact combo I wanted from the beginning. I ended up with a Traeger Timberline 1300. Clearly doesn’t sear as good as I would want. Enter my second grill the Rectec Bullseye.

Now that grill can sear!!! 750 degree all day on riot mode.

All in I’m now probably way over the YS640.

Im happy with both of my grills.

But if something ever changes I’m going to give that Yoder a try. I’m lucky enough to have a Platinum level Traeger store and one of the biggest Yoder dealers in the area both less then 3 miles from my house.

 

Speaking of smoking I used both grills in the last 48 hours. Yesterday I smoked a tri tip on the Rectec and made a brown butter with S&P, garlic, rosemary, and thyme to baste it with.

Today was all throwback to our NC days. Homemade vinegar based sauce, smoked pork butt on the Traeger, homemade hush puppies, Mac n cheese, and some slaw.
Sorry no pics of the tri tip...but it was the best one I have ever made.

A couple post pics of today. Not that good of pictures cause I have been drinking more then my fare share of Wild Roots vodka and lemonade.



We didn’t sauce the pork after shredding cause some of our guests haven’t experienced Eastern Carolina bbq.We left the sauce in the bottle and left it up to everyone to decide. But it sure turned out awesome!

 

Pork shoulder at .99lb so I did that instead of corned beef for st Patty's day. Killer Hogs TX (lots), AP, and light hot bbq. It was amazing again! I forgot to take a picture when I unwrapped it and went straight to pulling. It was nice and black barked, heavy salt and pepper perfection.

 

Well that meal alone was worth the purchase!! Reverse seared Tri Tip.

 

Awesome!!! Only thing that I did not have much luck on is the diffuser. I never used it with real high heat, but where the door is mine warped. The plate would not sit flat at all. When you were smoking a lot of heat would come up out around the lid on the diffuser. I ended up going back to the original 1-piece. Little bit of a hassle, but not too bad when I want to take it out to grill.

 

I'd be calling Yoder. It is way to heavy to be warping at high heat.

 

I probably should have. Been over a year since then.

 

Got 2 birds going on the smoker. Have one with some fajita seasoning that the wife will use this week for chicken red enchilada meal she makes. Just using Meat Church fajita seasoning.

Second one is also for meal prep this week to be used for cheesy chicken and rice meal she makes. Just used some Cattleman's Trail Dust seasoning. Much better than store bought chickens.