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

Oh and one more, followed Malcolm Reed's smoked and braised ox tail recipe. Never had ox tail before but will be having it again regularly. The rich fatty fall apart bone meat is super satisfying, a great winter meal.

 

That was my first one too. I enjoyed "modding" it - dropping the chimney to the grates, silicon, gaskets, etc. but man it was still work trying to keep a steady temp. I felt like I couldnt walk away from it for more than an hour or so. Which on occasion, was great. Going with a solid pellet smoker (RecTec) allows me to use it more often and I really dont think I compromised the flavor/tenderness.

 

I don't mind the need for tending to it. I'm old school and remember when part of the fun was staying near your pit with a cold one and watching a ball game. I have a digital thermometer with an app to alert me so I've compromised a tad but I can't say I'll ever graduate to a pit that I can set it and forget it.

To me, the active role in tending to the meat, the pit, the fire, lends to the quality and taste. Not to mention, the gratitude of those who know what it took to get er done.

 

Yeah I appreciate those things too, and really enjoyed the blood, sweat, and tears that went into a quality smoke. Results obviously speak for themselves.
I probably just have too many hobbies at this time, and it's nice getting to enjoy it more frequently than I would with a rig I have to babysit. Dont get me wrong, I like to steal away for a few hours for some coldies and "tend" the "fire" but it's also pretty great that I can go play a round of golf, or take a few runs skiing while the pig is on the spit.

 

You make an excellent point and I'm sure that's why pellet smokers have skyrocketed in popularity.

 

Did my first brisket. It's my wife's 2nd favorite meat . I seasoned it with a dry rub seasoning and injected it a lil bit. It was about 25° outside when I did it. Started around 7:30 or 8. I ran it at 225°. I smoked it for about an hour at first at around 150° but it was struggling to keep temp from the cold. I woke up from our son waking up and putting him back to bed and kept peeking out and seeing it holding temp around 210-220° each time. Being that he kept waking me up, I missed my time to wake up and woke up at 5:30.
Temp was at 205°. Not terrible, but more than I wanted to go. Wrapped it in butcher paper and a towel then put in an ice chest. Didn't touch it until we got home and cut it at 12:30. Obviously my first fault was cooking about 15° past what I wanted to. It was still juicy enough and had a nice flavor and bark. Every seemed to enjoy it, but I'm gonna learn from it and hopefully do better next time. Overall happy with it and glad nothing went to waste.

 

Smoked pork butt (16 hours) cheese enchiladas, beans and rice. It was tasty!

 

Smoked some turkey breasts yesterday for the annual December 27th extended family Christmas.

 

Prime rib for NYE. Deboned and used the bones for gravy/beef stock.

 

T'was good.

 

So I’m here seeking advice and suggestions. I have smoked fish and meats several times a year for decades. It used to be a kettle type that I would build a fire in the bottom of. Usually with briquettes. There was a water pan and grates above that. A few years ago I was given a worn out smoker with a propane burner in the bottom. I had to find grate/shelves and do some repairs and it did okay with a lot of supervision. My son, living next door, mentioned last night that we should consider going in on a better one, since we are smoking more often. Raising pigs, turkeys etc plus living in salmon country now. It sounds like Traeger is the way to go. We definitely want to get a pellet type and hope to find something in the $500 -$800 range.
Is that realistic?

 

https://www.recteq.com/products/rt-590-wood-pellet-grill
this is what I have. Just a bit above your requested range at $899, but it's an amazing machine. Well built, thicker steel than the big box offerings in the $500-800 range which means it holds heat very well. The only thing I'd change is a slight larger cooking area by way of an "upper" rack. But its still a perfect size for families and "friends & family BBQ's". 4 racks of baby backs, 3 10lb pork shoulders, full packer (split into point & flat) 25lb turkey all without issue. Food tastes great. always tender and juicy if you know what you're doing Comparable taste/tenderness to my old offset stick burner. Has Wifi so you can mow your lawn or play a round of golf if that's your thing and still keep tabs on things. 2 temp probes that can be programmed to shut the grill down once a certain temp is reached. And then obviously you can use additional probes like Meater or similar if you've got more than 2 things going. I smoke in pretty harsh winters with no issue. 30lb pellet hopper keeps things going over night when it's below zero outside. I love it.

 

That looks like a good one. Did you have experience with other smokers? How long has your smoker been in service? I like the idea of being able to monitor the appliance from a blue tooth device

 

I've had it for 3+ years. I'll take a pic of it when I get home. Still in great shape. I could clean it more but mostly I just wipe down grates, shopvac the ash out after 3-5 cooks (depending how long each one is) and it's been good to go. The temp controller is (from what I researched when looking 4 years ago) is one of the best in the industry. I dont know anything about the controllers other than its been flawless so far and holds a steady temp. the wifi will let you monitor from your cellphone at the grocery store, or wherever you have a signal. Takes about 20 minutes to get from start/ turn-on to 225 in the summer, and sometimes about 45min when it's below zero. Depending on your setup/location if you can keep your grill plugged in, you can "turn it on" from your phone on the way home from work, and it's ready to stack meat on when you get home. Techy, nerdy, and completely unnecessary, but pretty cool.

My previous smoker was an OK Joe offset. put charcoals and chunks of wood in the firebox off to the side/below the cooking chamber. That was a lot of fun, but it was work. Had to babysit that thing, which isn't bad if you've got free 10 hours with nothing to do. Purists will argue that this is the only way. But I'd put my "que" up against any weekend warrior for a taste test. Also, with the pellet smoker, I get to use it a lot more, which is what I want.

 

Here’s 3 baby back racks, and a 9-10# shoulder.

 

My son upgraded his smoker and I got his OK Joe for Christmas. Already smoked a brisket and it turned out great. You’re right though it takes a lot of work and now understand why he upgraded. Wondering, and since I’m lazy to do the search, does anyone have their own preferred seasoning they make for their rubs? I’m thinking I want to dabble in my own recipes.

 

Salt, pepper, smoked paprika, chili powder, garlic powder, light brown sugar. I dont have measurements of each, just eyeball it. if you unroll some pink butcher paper and put the "rub" mix on it and its kind of camouflaged, then you've got a good blend of things (in my experience).

 

I've got an older version of this, but it's been a great smoker. And Pit Boss customer service is second to none. I had a temperature control issue when I first assembled it, they answered the phone and shipped a new part same day, on a Saturday. As with all pellet smokers, IMO, they're not quite smoky enough for some things. A smoke tube fills that gap easily. I can do light smoke without it, like the prime rib last week, or heavy smoke with it, like the turkey breasts for Christmas.

https://www.lowes.com/pd/Pit-Boss-Pro-Series-4-Series-Vertical-Smoker/5013310445

 

This should give you some good starting points, then customize to taste.
I will say the Simon and Garfunkel rub is perfect as written.

https://amazingribs.com/tested-recipes/rubs-and-pastes/

 

My wife wanted smoked salmon so I said ok.

 

Thanks John, this is a great list.

 

rec tec for the win holds temps better than my traeger 2 years now I dig it.

 

Little experiment today. Took a bottom round roast up to 140 over oak. SPG overnight. Gonna slice thin for sammiches.

 

Started the smoker this morning for some baby back pork ribs and a deer roast. Just took the ribs off and letting them rest. Just in time to see the game and enjoy some refreshments

 

Absolutely Yummy!!

 

Looks good!

 

Thanks. Invited my 85 year old mom over and she just wolfed down three ribs, baked beans, corn bread and followed up with an IPA. I’d say they turned out just right being it’s the first time I tried to make them.

 

8hrs@225* on my pit boss pellet. I’ve cooked brisket on a bge, Oklahoma Joe log cooker, and a uds. This is definitely the best one I’ve ever made. No smoke tube or anything. Great bark. Great smoke ring. Just freaking perfect.

 

That's why I have both. Weekends when I have time for the real thing I can make a wood fire and monitor it. During the week I turn on the pellet grill and do a quick cook for dinner.
Best of both worlds.

I have eleven grills, but use the pellet grill 90% of the time.

 

You can find a lot of pellet grills in that price range. I would personally not get a Traeger because I feel you pay a bunch for the name, and don't get much value for that. I have a Z-Grills that is the exact same thing as Traeger. It uses the same components, but $100 to $200 cheaper depending on the model. Pit Boss is very popular and Oklahoma Joe and others are bringing out offerings in that price range also. But, that being said, my next pellet grill will probably be a Rec Teq. For $100 over your budget you get a grill/smoker in a different class. Significantly better quality than the typical big box options, for not much more $.