Bought a smoker and in need of recipes

Discussion in 'Main Message Board' started by bored184, Apr 6, 2020.

  1. bored184

    bored184 Silver $$ Contributor

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    Just recently purchased a smoker and I have a few days off coming soon. I'd like to try smoked salmon, turkey and pork. I have also heard of people using them to make pizza and macaroni and cheese. It appears their is not much you can't make with a smoker.

    My question is this: What do you smoke and if I can be so bold in asking, whats your recipe?
     
  2. quest450

    quest450 Gold $$ Contributor

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    Check out Mad Scientist BBQ on u tube, kid is young but he knows his stuff
     
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  3. quest450

    quest450 Gold $$ Contributor

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    1AF165EF-04C5-41BE-93A3-DFAD44E9065D.jpeg BB96BF77-1468-49B1-BD51-DB02144E7542.jpeg A2D3BAB6-8D2F-4DDE-94B5-ABB7FCBFE199.jpeg A32C8CDA-EB7B-44DF-8404-32E50C7B812C.jpeg

    I recently smoked brisket overnight, low n slow @225F about 14 hours smoke, the burnt ends were outta this world
    Check out the utube vids I mentioned above and have fun
    I’d start smoking few chickens, pork butt and some ribs to season the smoker before you get into expensive piece of meat
     
  4. gme

    gme Site $$ Sponsor

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    did a pork loin yesterday, fantastic

    rub;
    salt
    pepper
    paprika
    garlic powder
    onion powder
    brown sugar
    mix with oil to make a paste, rub on loin, wrap with plastic and let set at least 2 hours, let meat come to room temp before smoking, smoke with a mix of black cherry and apple chips until internal temp of 145-150f
    done mac n cheese several times, great!
    get one of these, makes your life much easier
    https://www.amazon.com/dp/B01GE77QT0/?tag=accuratescom-20
     
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  5. Daddymac

    Daddymac Gold $$ Contributor

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    You need to keep it in between two and three beers per hour on the smoker and a little faster if grilling.
     
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  6. Terry

    Terry Gold $$ Contributor

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    I use coarse salt and pepper on Brisket. Killer Hog on Pork.
    A digital thermometer is useful. I like Hardwood lump charcoal and wood, if you can get it. Oak, Hickory, Pecan, Apple etc.
     
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  7. KMart

    KMart Gold $$ Contributor

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    Salt
    Pepper
    add your favorite meat
    use your favorite seasoned wood
    take all the time you need to cook.
    If it looks like it is burnt, it is not. That is the best part.
    If you are hungry when it is done, you did it wrong.
     
  8. bored184

    bored184 Silver $$ Contributor

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    Its an electric smoker so please don't hold that against me, haha. For ease of use and being new at this I thought it was the smarter way to go.

    I am a firm believer of using a digital thermometer. I started using them when I started roasting our thanksgiving turkeys. I was sick and tired of eating other peoples dried out birds so I set out and learned to do it myself. My thermometer gave up the ghost just before winter so it it time to get a new one.
     
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  9. MrMajestic

    MrMajestic Gold $$ Contributor

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    I run a Green Mountain pellet smoker. Above 225 not much smoke. I run it at 200 and have found with chicken parts, sausage, ribs etc. Sous Vide prior makes for lots of smoke flavor and moist cuts in 2 hours.
     
  10. quest450

    quest450 Gold $$ Contributor

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    ELECTRIC SMOKER :rolleyes:

    Lol:p
     
  11. bored184

    bored184 Silver $$ Contributor

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    I know, haha! I also had to keep the boss happy though. I went a little crazy at the beginning of the year on a prone any rifle build so I am already well beyond my yearly budget.
     
  12. Diggs223

    Diggs223

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    check out the bbq brethren forum
     
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  13. Scalloper

    Scalloper

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    I have been wanting a cold smoker for awhile. I have been smoking salmon for years in a large custom built wooden smoker at my seafood shop. But I moved 4 years ago so it would be tough to drive 30 min to check the smoker. So when doing fish I like to stay 80 deg or less. about 9-10 days ago I ordered a "Smok-IN" smoke generator. It came in on friday. On saterday I bought a cheep smoker/grill to attach the smok-in to. I used it early sunday morning after the salmon was in the dry rub for 12 hrs. This smok-in cold smoke generator puts out a dense smoke. It only took 4 hrs to get a very nice smoke with only about 2 cups of maple pellets. It came out perfect. Almost like loks.
    One thing I have learned is there is a direct formula to how many lbs of meat/fish vs how many lbs of wood use for consistent results. Of coarse temp and humidity are very important. When it was to hot in the summer to cold smoke salmon properly I would smoke for 3-4 hrs only at night. With my larger smoker it would take 24 hrs in low humidity to smoke 40-50 lbs. Like many things we do attention to detail is a must.
     
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  14. USMCDOC

    USMCDOC

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    i am going to check that dude out.. thanks for the tip!
     
  15. USMCDOC

    USMCDOC

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    i have maple, apple, and mulberry and mesquite
     
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  16. mmcu

    mmcu Silver $$ Contributor

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    Mesquite will be your friend with beef. Apple will work great with chicken and pork.
     
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  17. KMart

    KMart Gold $$ Contributor

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    Kind of partial to Post Oak and Pecan, myself. got to be careful with Mesquite. It burns very hot and will dull a chainsaw quickly
     
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  18. Shawnba67

    Shawnba67

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    3/4" Pork chops cooked at 200° for 45min. Apple wood, or other fruit type.
    I just put salt on them.
    Side note an ornamental crab apple I cut down for a buddy was some of the best smoking wood Ive ever had!
     
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  19. jmkasza

    jmkasza

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    Smoked salmon is pretty easy, I did one last fall in an electric smoker borrowed from a buddy. I caught the fish on Saturday and put it one ice... drove home Sunday and had it in the brine that evening. Smoked it the next day.

    I was most nervous about the brine so I did some googling and found this site:

    https://honest-food.net/how-to-smoke-salmon-recipe/

    Followed the instructions and it turned out great. Used maple syrup to baste it. Ate some fresh and froze some too; overall I was very pleased with the results.
     
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  20. USMCDOC

    USMCDOC

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    i found the mesquite here at the local wally world last year.. big 40 lb bag of it.. really nice pieces of wood.. as for the other.. i get that from local sources..
     
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