USMCDOC
Silver $$ Contributor
i have never been a fan of salmon, but you have given me a chance that i may try it this way.. thanks
Bought a smoker and in need of recipes
- Thread starter bored184
- Start date
bored184
Silver $$ Contributor
Having my own seafood shop would be amazing!
My oldest, she is 8, is really wanting to smoke salmon. Being in Indiana though a good source of salmon is hard to come by.
jkohler
Silver $$ Contributor
Check out https://howtobbqright.com/. Old Malcom does some fine smoking and is rubs are pretty good. I’ve had a Yoder 640 for a few years and love cooking in it.
JayHHI6818
Silver $$ Contributor
I have been wanting a smoker for probably a year. Feb 1’st was my 40’th work anniversary and received an email from work. Congratulations on your 40’th milestone and a link to web site to pick out a gift! Chose Traeger Ironwood 650!!!! Really enjoying it but tired of hearing my family saying HE’S SMOKING AGAIN!!! Baby back ribs are awesome.
HowToBBQRight is a great site and there’s lots of YouTube videos and all of the smoker manufactures have recipes
HowToBBQRight is a great site and there’s lots of YouTube videos and all of the smoker manufactures have recipes
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USMCDOC
Silver $$ Contributor
JayHHI6818
Silver $$ Contributor
I’m going to try this Traeger recipe soon for Tomahawk steaks.
http://www.traegergrills.com/recipes/beef/cahoon-tomahawk-steaks
http://www.traegergrills.com/recipes/beef/cahoon-tomahawk-steaks
Alright...I'll bite. What part of the country are you in? The reason I ask is:
1) What type of hard wood do you have available locally to use?
2) What is local cuisine type - sweet, hot (cayenne), spicy? May influence type of BBQ you'll like.
3) What is your smoker design? Separate firebox, main tank, smoke box, etc?
Fish - It has been my experience that I don't smoke fish in my pit because of residual smell/flavor. If you must then best to do it in a smoke box where heat is indirect and it keeps main tank clean.
Turkey - great and best if either brined or injected in advance. Do search on YouTube for "Spatchcock"... splitting whole turkey in half to cook. It dramatically reduces cook time and turns out better bird then if cooking whole.
Sausage - good stuff...try throwing on some Cajun Boudin links (rice and pork sausage) to let smoke while you are cooking other items. After a couple hours it makes great pit snack to go with your beer while waiting for main course to cook.
Pulled Pork - use pork shoulder (aka Picnic Roast or Boston Butt) farm-raised (higher fat content) and cook to 195F-200F (approx. 9 hours at 225F).
Smoked hind quarter/ham - target temp for meat is 145F for wild pig and 165F for farm-raised pig (fattier) with cook time approx. 5-6 hours at 225F.
There are any number of great BBQ Books that have any number of recipes, rubs, and sauces. "Smoke & Spice" is a great reference.
1) What type of hard wood do you have available locally to use?
2) What is local cuisine type - sweet, hot (cayenne), spicy? May influence type of BBQ you'll like.
3) What is your smoker design? Separate firebox, main tank, smoke box, etc?
Fish - It has been my experience that I don't smoke fish in my pit because of residual smell/flavor. If you must then best to do it in a smoke box where heat is indirect and it keeps main tank clean.
Turkey - great and best if either brined or injected in advance. Do search on YouTube for "Spatchcock"... splitting whole turkey in half to cook. It dramatically reduces cook time and turns out better bird then if cooking whole.
Sausage - good stuff...try throwing on some Cajun Boudin links (rice and pork sausage) to let smoke while you are cooking other items. After a couple hours it makes great pit snack to go with your beer while waiting for main course to cook.
Pulled Pork - use pork shoulder (aka Picnic Roast or Boston Butt) farm-raised (higher fat content) and cook to 195F-200F (approx. 9 hours at 225F).
Smoked hind quarter/ham - target temp for meat is 145F for wild pig and 165F for farm-raised pig (fattier) with cook time approx. 5-6 hours at 225F.
There are any number of great BBQ Books that have any number of recipes, rubs, and sauces. "Smoke & Spice" is a great reference.
JSH
Gold $$ Contributor
If it runs or heats with electricity or gas, ya ain’t smoking.
That being said I own a couple of small electric smokers. Electric will allow you to cook easily and not mess stuff up. Don’t get carried away with all the store bought rubs. Beef,pork,fowl all you need is salt, pepper,garlic,brown sugar and apple juice to do any of them. Fresh cracked black pepper and CH cane sugar. Less is more.
My big smoker is to much of a good thing, all wood fired and will hold about 20-25 briskets 30-38 pork butts or 25-28 turkeys at one time.
I just bought a little camp chief to smoke cheese and fish. The salmon from sams club is what I used. Got the recipe from Alaska website, brown sugar and kosher salt. I smoked mine quite a while as I wanted it fairly dry. Came out perfect just like what I remember when I was a kid, sweet,salty,smoke fish candy.
I have smoked hundreds if not thousands of pounds of various meats over the years. Just a taste is about all I want or care for anymore. Totally burnt out on it myself, no pun intended.
That being said I own a couple of small electric smokers. Electric will allow you to cook easily and not mess stuff up. Don’t get carried away with all the store bought rubs. Beef,pork,fowl all you need is salt, pepper,garlic,brown sugar and apple juice to do any of them. Fresh cracked black pepper and CH cane sugar. Less is more.
My big smoker is to much of a good thing, all wood fired and will hold about 20-25 briskets 30-38 pork butts or 25-28 turkeys at one time.
I just bought a little camp chief to smoke cheese and fish. The salmon from sams club is what I used. Got the recipe from Alaska website, brown sugar and kosher salt. I smoked mine quite a while as I wanted it fairly dry. Came out perfect just like what I remember when I was a kid, sweet,salty,smoke fish candy.
I have smoked hundreds if not thousands of pounds of various meats over the years. Just a taste is about all I want or care for anymore. Totally burnt out on it myself, no pun intended.
virtualbullet.com has some great recipes, and you can't help but feel at home with the title of the webpage. The page is focused on the Weber smoker that looks sort of like a bullet, but the recipes will work with any smoker.
First smoke, do a chicken. Its really hard to screw them up.
Then pork butt. Again, pretty easy.
Ribs, brisket need need better temp control, and knowing when they're done.
What electric did you get?
I have a 2003 Bradley electric, and upgraded it by adding a 900 watt fin heat element, and a PID controller. Heats up quick, and holds temp real well.
Have fun
Then pork butt. Again, pretty easy.
Ribs, brisket need need better temp control, and knowing when they're done.
What electric did you get?
I have a 2003 Bradley electric, and upgraded it by adding a 900 watt fin heat element, and a PID controller. Heats up quick, and holds temp real well.
Have fun
Yes I've looked at that recipe a few times also. I just Traegered a beef mince hamburger for dinner tonight for our family in 4 weeks lock-down. Glad I bought up on apple & mesquite pellets as it is getting a work-out every second night.
bored184
Silver $$ Contributor
I got this one, its nothing fancy and if I get into this I can easily upgrade.
https://www.lowes.com/pd/Masterbuil...708-84-sq-in-Black-Electric-Smoker/1000386183
argrendel
Silver $$ Contributor
Another plug for Malcolm Reed. That man has a love for food.
I would start with a Boston butt. Very forgiving. Smear with yellow mustard, followed by heavy dose of your favorite pork rub. Smoker running between 225 and 275. Smoke using temp probe to 160-165. Double wrap with heavy foil. Continue on smoker or oven until 195-205 degrees. Place in closed cooler to rest for a couple of hours.
When is pulled pork the best? When shredding it. Brisket is more difficult, and expect some disappointment, but when you nail it..... my buddy said it was the best thing he ever put in his mouth. Also it is the best when slicing it. Can dry out over time.
I would start with a Boston butt. Very forgiving. Smear with yellow mustard, followed by heavy dose of your favorite pork rub. Smoker running between 225 and 275. Smoke using temp probe to 160-165. Double wrap with heavy foil. Continue on smoker or oven until 195-205 degrees. Place in closed cooler to rest for a couple of hours.
When is pulled pork the best? When shredding it. Brisket is more difficult, and expect some disappointment, but when you nail it..... my buddy said it was the best thing he ever put in his mouth. Also it is the best when slicing it. Can dry out over time.
You'll find a ton of useful information about smoking on this website - including a smoked Mac and Cheese recipe.
https://amazingribs.com/best-barbecue-ribs-recipe
I use the Memphis Dust dry rub recipe (with a few personal modifications) from this site. Very tasty.
Once you get the basic technique of smoking down, you can really get creative.
https://amazingribs.com/best-barbecue-ribs-recipe
I use the Memphis Dust dry rub recipe (with a few personal modifications) from this site. Very tasty.
Once you get the basic technique of smoking down, you can really get creative.
BBQpitboys.com. Good ol' boys smoking everything. Join your local chapter.
TheOtherZilla
Pull my finger
Rabbits.. They come out great. Wrapped in bacon. Also Pork butts. or shoulders..
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