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    Quick Links: More Smoke From a Pellet Smoker Dinner plates. What did you buy? New Grill - Gas or Kamado Oven Smoker Your favorite semi-portable grill Recommendations on new electric smoker

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

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

?

What kind of smoker do you have?

This poll will close on Sep 27, 2024 at 9:10 PM.

  1. Electric

    58 vote(s)
    12.6%

  2. Propane

    31 vote(s)
    6.7%

  3. Pellet pooper

    234 vote(s)
    50.9%

  4. Stick burner

    41 vote(s)
    8.9%

  5. Charcoal

    95 vote(s)
    20.7%

  6. Ceramic/Egg/Kamado

    69 vote(s)
    15.0%

  7. Homemade

    21 vote(s)
    4.6%

  8. Other

    14 vote(s)
    3.0%
Multiple votes are allowed.
Page 11 of 79
  1. Jul 4, 2019 at 7:41 AM
    #301
    JMB

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    JMB Not new, just a little old.

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    9 pounds of porky goodness
    20190704_071041.jpg
     
    JMB, Jul 4, 2019
    #301
    AxelsHumanDad, aperezsh, RLHULK and 2 others like this.
  2. Jul 4, 2019 at 8:26 AM
    #302
    JMB

    #302
    JMB Not new, just a little old.

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    4 1/2 hours in. Coming along nicely.
    20190704_112458.jpg
     
    JMB, Jul 4, 2019
    #302
    RLHULK, Rica25 and AxelsHumanDad like this.
  3. Jul 4, 2019 at 4:30 PM
    #303
    JMB

    #303
    JMB Not new, just a little old.

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    Porcine perfect, I think. I have to taste it first.
    20190704_192252.jpg
     
    JMB, Jul 4, 2019
    #303
    aperezsh, AxelsHumanDad, RLHULK and 1 other person like this.
  4. Jul 5, 2019 at 6:13 PM
    #304
    TXMiamiFan

    #304
    TXMiamiFan SSEM #3 and tractor extraordinaire

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    When you buy a bunch of turkeys on sale after thanksgiving and it’s time to smoke one!

    15E84117-B737-41C3-8750-A7932BDC3289.jpg

    Legs fell off when I moved from the smoker LOL

    DCAE49A0-9EB0-4CD5-843C-027532A0EDE3.jpg

    Eaten with some Thanksgiving fare: loaded mashed taters, green bean casserole and candied yams

    903EDD54-8C05-4131-A858-D33E86F36820.jpg

    Why thanksgiving in July? Cause ‘Merica that’s why :D

    :oldglory:
     
    TXMiamiFan, Jul 5, 2019
    #304
    Casper3, JMB, saybng and 4 others like this.
  5. Jul 21, 2019 at 5:50 PM
    #305
    JMB

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    JMB Not new, just a little old.

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    Gonna try some chipotle. Plan is to make adobo. 1st attempt, so here goes. 20190721_204401.jpg
     
    JMB, Jul 21, 2019
    #305
    MS22, Newbie_19, Ps3udonymous and 4 others like this.
  6. Jul 23, 2019 at 2:48 AM
    #306
    Ps3udonymous

    #306
    Ps3udonymous Who is the smart ass that changed the title?

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    Well?
     
    Ps3udonymous, Jul 23, 2019
    #306
    MS22 and Rica25 like this.
  7. Jul 23, 2019 at 6:57 AM
    #307
    TXMiamiFan

    #307
    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Hi smoke on the camp chef. So it hovers between 225 and 250.
     
    TXMiamiFan, Jul 23, 2019
    #307
    Rica25 and NewImprovedRon like this.
  8. Jul 23, 2019 at 7:31 AM
    #308
    JMB

    #308
    JMB Not new, just a little old.

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    Let you know tomorrow. Making adobo with them tonight.
     
    JMB, Jul 23, 2019
    #308
    Rica25 and NewImprovedRon like this.
  9. Jul 23, 2019 at 1:39 PM
    #309
    Grumpy Uncle

    #309
    Grumpy Uncle Pushing string down the hall SSEM #10

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    Okay smoking gurus, I want to smoke a salmon sometime this week. I found some dry brine and wet brine recipes. Which is better? Also who has a/some recipes that they have tried and liked? Danke!
     
    Grumpy Uncle, Jul 23, 2019
    #309
  10. Jul 23, 2019 at 1:43 PM
    #310
    TXMiamiFan

    #310
    TXMiamiFan SSEM #3 and tractor extraordinaire

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    I've used only wet brines for salmon. I've done this one minus the glaze. First part is the brine. Just note that there is a difference between smoking and "baking" a salmon. This recipe is great for bagels and cream cheese :drool: Good on salads too. When I bake my salmons I don't usually brine.

    https://heygrillhey.com/hot-smoked-salmon-maple-orange-glaze/
     
    TXMiamiFan, Jul 23, 2019
    #310
    JMB, NewImprovedRon and Grumpy Uncle[QUOTED] like this.
  11. Jul 23, 2019 at 1:47 PM
    #311
    Grumpy Uncle

    #311
    Grumpy Uncle Pushing string down the hall SSEM #10

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    Thanks Jose
     
    Grumpy Uncle, Jul 23, 2019
    #311
  12. Jul 23, 2019 at 1:48 PM
    #312
    TXMiamiFan

    #312
    TXMiamiFan SSEM #3 and tractor extraordinaire

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    :thumbsup:

    Feel free to send sample over for me to test and critique your cooking.
     
    TXMiamiFan, Jul 23, 2019
    #312
    NewImprovedRon and Grumpy Uncle[QUOTED] like this.
  13. Jul 23, 2019 at 1:50 PM
    #313
    Grumpy Uncle

    #313
    Grumpy Uncle Pushing string down the hall SSEM #10

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    I will on the second one, the first one is always to test the waters..
     
    Grumpy Uncle, Jul 23, 2019
    #313
  14. Jul 23, 2019 at 1:51 PM
    #314
    TXMiamiFan

    #314
    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Yep. You'll get better the more you smoke. My first attempts sucked and I second guessed my purchase. Now I'm a wanna be pro up from a N00b
     
    TXMiamiFan, Jul 23, 2019
    #314
    Grumpy Uncle[QUOTED] likes this.
  15. Jul 23, 2019 at 2:00 PM
    #315
    Grumpy Uncle

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    Grumpy Uncle Pushing string down the hall SSEM #10

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    The plan is to give it a shot on Thursday. We'll see how it goes!
     
    Grumpy Uncle, Jul 23, 2019
    #315
  16. Jul 23, 2019 at 2:20 PM
    #316
    JMB

    #316
    JMB Not new, just a little old.

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    I prefer dry brine. I have a recipe that I like, I'll look for it when I get home
     
    JMB, Jul 23, 2019
    #316
    Grumpy Uncle[QUOTED] likes this.
  17. Jul 23, 2019 at 2:48 PM
    #317
    Grumpy Uncle

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    Cool. Thanks John.
     
    Grumpy Uncle, Jul 23, 2019
    #317
  18. Jul 23, 2019 at 3:19 PM
    #318
    Kwikfish

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    Kwikfish Get your poop in a group!

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    Great stuff all..makes me want to get a cook going. Right now lol.i have a green mountain grill Jim Bowie wifi edition. 20190531_170222.jpg 20190516_173808.jpg
     
    Kwikfish, Jul 23, 2019
    #318
    BashFab, Casper3, Okietundra and 6 others like this.
  19. Jul 23, 2019 at 3:20 PM
    #319
    Kwikfish

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    Kwikfish Get your poop in a group!

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    I've done all sorts of cooks but brisket is my fav and pork butts are a close 2nd...
     
    Kwikfish, Jul 23, 2019
    #319
    aperezsh likes this.
  20. Jul 23, 2019 at 4:07 PM
    #320
    JMB

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    JMB Not new, just a little old.

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    • 1 c kosher salt
    • 2 c dark brown sugar
    • 1 Tbsp (heaping) coarse ground black pepper (I don't use this)
    • 1 Tbsp garlic powder
    • 1 Tbsp onion powder
    • 1 Tbsp celery salt
    Rinse the fish under cold water and pat dry with paper towels.
    Place it in a pan skin side down and cover completely, or as much as possible, with the brine.
    Cover and refrigerate overnight.
    Rinse all of the brine off with cold water and pat dry.
    Place it on a tray and leave it at room temperature for 2-3 hours. It will get a sticky coating called a pellicle, I had to look that word up because I couldn't remember it.
    Smoke at 200-210 for about 4 hours. I usually check it after about 3. If you use a meat thermometer you want about 140-145. I don't bother with one because you can tell by flaking a small bit, just like baked fish.
    If you're a purist, or an Alaskan, use only alder wood. I can't find that here so I use about 25 hickory and 75 apple.

    We like it on bagels with cream cheese, capers and minced onions. It's also good on crackers, salad or just by itself. My wife's b-day is next week, now you got me thinking about a nice Sunday brunch.
     
    JMB, Jul 23, 2019
    #320
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  21. Jul 23, 2019 at 4:18 PM
    #321
    JMB

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    JMB Not new, just a little old.

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    That does sound good. @COMiamiFan why don't you use the glaze?
     
    JMB, Jul 23, 2019
    #321
  22. Jul 23, 2019 at 4:19 PM
    #322
    Grumpy Uncle

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    Grumpy Uncle Pushing string down the hall SSEM #10

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    Thanks John. That one looks good too.
     
    Grumpy Uncle, Jul 23, 2019
    #322
    TXMiamiFan and JMB[QUOTED] like this.
  23. Jul 23, 2019 at 4:25 PM
    #323
    TXMiamiFan

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    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Don't wanna do the work LOL
     
    TXMiamiFan, Jul 23, 2019
    #323
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  24. Jul 23, 2019 at 4:27 PM
    #324
    TXMiamiFan

    #324
    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Yep. Definitely needs the pellicle for smoke absorption.
     
    TXMiamiFan, Jul 23, 2019
    #324
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  25. Jul 23, 2019 at 4:37 PM
    #325
    JMB

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    JMB Not new, just a little old.

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    I got it from a friend. I had screwed up a fair amount of salmon before I tasted hers. It took me a couple of tries to get the time and temp right, but I think I caught up to her now.
     
    JMB, Jul 23, 2019
    #325
  26. Jul 23, 2019 at 7:14 PM
    #326
    HighonFirewood

    #326
    HighonFirewood Everything can be fixed with a hammer.

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    Korean Smoked Pork Belly...
    F44DD2F2-E164-4C33-9CCA-D15BA255B127.jpg
     
    HighonFirewood, Jul 23, 2019
    #326
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  27. Jul 24, 2019 at 7:14 AM
    #327
    Boerseun

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    Boerseun MGM XP-Series

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    Some Surf&Turf: T-bones I smoked on the pellet smoker last weekend. I had it in the smoker to about 110 degrees and then finished them on a very hot grill for sear marks and caramelization. Scallops were smoked and finished in garlic butter. Shrimp was on the smoker for just a little bit and then finished in spicy Cajun butter. Served with roasted baby potatoes.
    IMG_20190721_134035.jpg IMG_20190721_141615.jpg
     
    Boerseun, Jul 24, 2019
    #327
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  28. Jul 25, 2019 at 3:14 PM
    #328
    Grumpy Uncle

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    Grumpy Uncle Pushing string down the hall SSEM #10

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    Well here's the beginning. Started smoking about 15 minutes ago. Hopefully in 3 hours we have some smoked salmon.20190725_160337.jpg
     
    Grumpy Uncle, Jul 25, 2019
    #328
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  29. Jul 25, 2019 at 3:22 PM
    #329
    DividedSky

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    DividedSky New Member

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    I like your Banchan...
     
    DividedSky, Jul 25, 2019
    #329
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  30. Jul 25, 2019 at 3:47 PM
    #330
    Grumpy Uncle

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    Grumpy Uncle Pushing string down the hall SSEM #10

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    I went with the dry brine . I had all of the ingredients. I'm going to have the HH6 pick up another piece of salmon and the missing ingredients and do up the recipe Jose gave me next week. We usually have salmon once a week anyway, always baked it in the past.
     
    Grumpy Uncle, Jul 25, 2019
    #330
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Inkbird Wifi Bluetooth BBQ Temperature Controller ISC-007BW, Automatic Smoker Fan Controller Grill Thermometer with 3 Probes for Big Green Egg, Kamado Joe, Weber, Primo, Vision Grill, Akorn Kamado
$199.99
Meathead: The Science of Great Barbecue and Grilling
$17.98
Inkbird IBT-4XS Bluetooth Wireless Grill BBQ Thermometer for Grilling with 4 Probes, Timer, Alarm,150 ft Barbecue Cooking Kitchen Food Meat Thermometer for Smoker, Oven, Drum
$39.74
Char-Broil Bullet Charcoal Smoker 20" - 18202076, Black
$329.99
YRYM HT Brown Kraft Butcher Paper Roll - Natural Food Grade Brown Wrapping Paper for BBQ Briskets, Smoking & Wrapping Meats, 18" x 2100" (176 ft) - Unbleached Unwaxed and Uncoated
$14.96
Bryco Goods Pink Butcher Paper Roll - 24" by 175 Foot Roll of Food Grade Peach Butcher Paper for Smoking Meat - Unbleached, Unwaxed and Uncoated - Ideal as Brisket Smoking Paper - Made in USA
$25.97
ThermoPro TP07 Wireless Meat Thermometer for Cooking, Digital Grill Thermometer with Temperature Probe, Smart LCD Screen BBQ Thermometer for Grilling, Oven Safe Food Smoker Thermometer for Kitchen
$48.18
Kamado Joe® Classic Joe™ I Premium 18" Ceramic Charcoal Grill and Smoker in Red with Cart, Side Shelves, Grill Gripper, and Ash Tool. 250 Cooking Square Inches, 2 Tier Cooking System, Model KJ23RH
$769.00
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