Bought a smoker and in need of recipes

[bored184]

Follow up...Started with a pork butt to do pulled pork. Its wasn't knock your socks off good but seeing as it was edible and not half bad, I will call that a successful first attempt. It smoked for 8hrs and then wrapped up in aluminum foil and allowed to rest in a cooler for 2hrs. I think I could of smoked it longer though, I have a feeling I pulled it too soon.

 

[mikeinct]

looks ok to me, where's the sauce ? Some good shredded cheese & real quality hard rolls. Yummy

 

[decoy71]

73% burger meat, salt and pepper. Make a patty and slow smoke that.

 

[Holemaker]

See if you can find or make a cold smoke box for your electric unit. Water in a loaf pan to make ice cubes for your favorite whiskey, hard boiled eggs( in the shell),
V8 tomato juice for soups, fruits to eat or make jams with, black olives(don’t care for green), and of course hard cheeses to go with the whiskey and snacks.

I cold smoke pork chops and then freeze them for when I don’t have time to smoke them when I want them. Thaw, grill or fry and done.

Enjoy!

 

[jplahr]

The next time you do pork butt or brisket get some unwaxed butcher paper and wrap with the paper instead of foil. Your bark will be a little dryer I think it works better.

I also smoke at 255-265 degrees the fat seems to render better at the higher temp and there is a lot of flavor in fat.

Have fun!

 

[D Coots]

The next time you do pork butt or brisket get some unwaxed butcher paper and wrap with the paper instead of foil. Your bark will be a little dryer I think it works better.

I also smoke at 255-265 degrees the fat seems to render better at the higher temp and there is a lot of flavor in fat.

Have fun!

I can't believe you found your smoker in the snowdrifts up there....

 

[Gappmast]

There is only one thing better than smoke. More smoke.

 

[338 Mollett]

Doves wrapped in bacon with a pepper of your choice tucked under the bacon.You can put them in a pan with a wine sauce or on the grate with bbq sauce .

 

[swd]

What kind of wood? I’ve found pulled pork needs a nice bold wood like hickory or a mix of hickory and mesquite. I use my favorite rub plus a healthy dose of granulated garlic and Johnny brand season salt. You almost can’t get too much on it. Most of my butts go 12 to 16 hours. Wrap at 165 and leave in the smoker until 205 then rest as long as you can stand it.

 

[GSPV]

Get “Dr BBQ’s Big Time BBQ Book” by Ray Lampe. Tons of great recipes.

 

[Oso]

Follow up...Started with a pork butt to do pulled pork. Its wasn't knock your socks off good but seeing as it was edible and not half bad, I will call that a successful first attempt. It smoked for 8hrs and then wrapped up in aluminum foil and allowed to rest in a cooler for 2hrs. I think I could of smoked it longer though, I have a feeling I pulled it too soon.

Until you really know your pit and the recipe, a Thermometer is your Best Friend... and even after you know everything a Thermometer is still your Friend. For Pulled Pork you want an internal temperature of 195F-205F so that the fat renders/breaks down. Don't trim the pork shoulder in advance... season the outside heavily, and then just let it cook. Once a good bark has formed, I usually wrap it in aluminum foil after 4-5 hours and then let it cook the rest of the way in the foil pouch letting the steam help keep the meat moist and break down the fat. I have found that if you can hold 225F then you are looking at a 9 hour cook time... this will vary on size of shoulder.

There are times when it will go great and you just need a couple of forks/spoons or your hands to shred the meat into pulled pork and add BBQ sauce. There are other times where the fat just doesn't render down and you end up with a rubbery fat and the meat ends up tough. I have seen this happen even when cooking at a low, consistent heat. Despite doing everything right, sometimes you end up with a questionable/funky piece of meat the defies BBQ logic. Those are the times that you order a pizza, and keep the tough meat to add to pot of pinto beans.

 

[338 Mollett]

The consensus on temperature is accurate .On the wood question ,most woods will work fine as long as it is properly cured,sap is your enemy.You are looking for a smoke that is blueish or you will end up with a wang so bad might as well chew on a railroad tie.With the butts I always put the fat side up ,to each his own.If you want the holy grail of cooking wood I would say Persimmon ,fruit tree,very dense and holds heat off the chart.

 

[Retired Grunt]

My wife is the cook, She will throw a Baked Potato in with the Meat. Or she'll do the Potato in the smoker before I do Steaks on the Grill.

 

[dannyjbiggs]

Goodness guys, you're thinking too small! Let's go the eastern edge of the North Carolina piedmont region just as it is transitioning into the coastal plain...say, Roseboro, NC. Break out the D-handle shovels and dig, well; basically a hole just a littler larger and shaped like a grave, but only about 3-4 feet deep. Fill it will locally chopped Blackjack Oak hardwood and burn it down to hot coals over a day or so, until the hot coals are about 9-12 inches deep. Then cover all in layers of wet burlap. Now, thrown in the whole damn 300-pound dressed hog carcass. Cover that with more soaking wet burlap. And, cover all, and mound with sand. Let it rest for a day or so, while partaking in the local moonshine offerings of Sampson County. Then, dig it out. You will never waste your money on a smoker again!! A North Carolina "pig pickin'".

However, I'm now simply absorbed in cooking memories of the past. And, here I am goin' "small". Ya see...because, I just purchased a dinky little fresh pork shoulder that I plan to boil for a couple of hours, remove it, and throw in a large mess of prepared collard greens to cook in the pot likker. Another fond memory of the first wife's family from that region.

Dan

 

[Oso]

Dan - 2 words --- "Cajun Microwave" no more digging needed unless you really want to!

 

[Downhill]

A quick one I do. Crappie on the bone. Lemon pepper,salt to taste. A dash of lemon juice. Smoked over mesquite until flaky.

 

[jk80]

SWD has it right. If you want more smoke flavor try ordering a smoke tube. Helps a bunch if you're running a pellet smoker. I have a green mountain grill and a smoke tube helped a bunch. Also don't be afraid of hitting it hard with rub. Pork butter seem to soak it up. Someone mentioned potatoes in a smoker. I rub em with olive oil and sprinkle pretty generously with kosher salt and throw em in the smoker. You'll never want em any other way. Fresh green beans in a pan with beef broth,onions, garlic, bacon and worcestershire sauce in the smoker till tender is pretty good too! Got the smoker about 7 months ago and steadily gaining weight. Try a reverse sear on some rib eyes some time too!

 

[group therapy]

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?

thanks a lot guys. after I saw this I had to go get a smoker. my first experience was a REALLY DELICIOUS pork centerloin. nice smoke ring, super tender, juicy, excellent flavor!! thanks to everyone again. another hole to fall into and im on the way to some 12-16 hr smokes

 

[swd]

Someone mentioned potatoes in a smoker. I rub em with olive oil and sprinkle pretty generously with kosher salt and throw em in the smoker. You'll never want em any other way. lol.

I’ll give those potatoes a shot tomorrow. Going to do a couple pork tenderloins. For pork tenderloins I smoke them as cold and long as I can to about 135 internal then finish on the bbq to about 140-145 internal. Lots of rub and brush w olive oil a few times while smoking. Comes out delicious.

 

[bored184]

thanks a lot guys. after I saw this I had to go get a smoker. my first experience was a REALLY DELICIOUS pork centerloin. nice smoke ring, super tender, juicy, excellent flavor!! thanks to everyone again. another hole to fall into and im on the way to some 12-16 hr smokes

That looks good!



I tried a beer can smoked chicken recipe I saw the other day. It turned out inedible. First it was over cooked and second I have never drank liquid smoke but after attempting to eat the chicken I have a good idea what it would taste like.