Dip sauce : 50/50 Apple cider vinegar and worcestershire .a touch of lemon juice to where you can barely taste it onion and garlic powder,mixed pickling spice,a bottle of ketchup or bbq sauce for body,cayenne pepper just to where you can taste it because as this heats up it gets hotter.Touch of black pepper.Half of what ever beer you are drinking !!! "KEY ELEMENT". After a basic rub start dipping the meat about 2 hrs. before being done.Make sure your wood is at least 2 yrs. old !
Bought a smoker and in need of recipes
- Thread starter bored184
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argrendel
Silver $$ Contributor
I do enjoy watching them. Beer for breakfast, and bourbon for lunch!
kamado Joe Mancave meals are good too.
For the OP if you choose a mentor make sure he is fat and from the south .
USMCDOC
Silver $$ Contributor
This is a great source for step by step. Presented in clear and easy to follow steps.
www.youtube.com/user/allthingsbbq
www.youtube.com/user/allthingsbbq
I have the same smoker. Love it.
DirtySteve
Gold $$ Contributor
I love my Camp Chef DLX pellet smoker.. I used to use hardwood logs but since I moved hardwood logs are hard to come by here in Montana. In Texas, Mesquite, Oak and Pecan were easy to get. Two grew on my property and Pecan grew a few miles a way.
Franklin and Steve Reichen know all things BBQ.
Franklin and Steve Reichen know all things BBQ.
Years ago when I started cooking I bought into the theory of specific woods to cook with ,fruit trees ,nut trees etc.We tried several types of wood cooking every third or fourth day and the only thing different we could tell is if the wood was green or not.
That's me.For the OP if you choose a mentor make sure he is fat and from the south .
If you try a Butt. Inject apple juice, salt with some garlic and onion powder. Forget that Kansas City glop. Tomato juice ( Ketchup will suffice), Apple cider vinegar, Hot sauce and a bit of peanut oil makes for a good mop. Your secret will be the rub. My butts and ribs really don't need sauce, it just cuts the fat nicely. Eastern NC sauce, Vinegar, oil, hot peppers is considered the mother of American BBQ sauces. After all it came from the Spanish - Barbecoa, then the slaves who turned poor cuts of meat into delicious meals, to white folk in the south who's culture , in the country at least, was linked with the black folks. I have watched several whole hogs cooked by old guys, white and black, with a cooker set up with cinder blocks, a piece of chain link fence and some roofing tin. A 55 gallon barrel with a shovel hole cut out and oak and hickory burnt all day for the charcoal.
^ Now were talking old south cookin !We have a Big BBQ contest in may here they come from all over to play .The ones that win are the backyard gang and the Catholic church cookers.The two big BBq places in town don't even show up for it ,they will get "smoked" LOL. I don't know if any of you guys have ever had Burgoo ,which is big here,you will make a pilgrimage for it.My racquetball days are over so it's time to work on my man girth .Eat hearty my friends!
I was just watchin these guys this morning before I went to bed. (Essential nightshift bro here) man they know how to make meals.
argrendel
Silver $$ Contributor
I think the best part of How to BBq right is the end. They shut the camera off but you can still hear them. Usually he is saying something like oh man this is so good, I could eat the whole plate.
I went with a ceramic smoker, and the main reason was I live in Vermont. It’s very difficult to get some smokers up to temperature when it’s 0° out. I can be running mine at 500 (for pizza or steak) on a 20 below zero day.
I went with a ceramic smoker, and the main reason was I live in Vermont. It’s very difficult to get some smokers up to temperature when it’s 0° out. I can be running mine at 500 (for pizza or steak) on a 20 below zero day.
This is a Great Site regardless of the type of smoker or style of smoking! It is a go to source for info.
Diego
MikeT49
Gold $$ Contributor
Check out http://salmonuniversity.com/ for some salmon smoking recipes and smoking methods.
Alex Wheeler
Site $$ Sponsor
This is how I do salmon or rainbows, pack the fillets (skin on) in a mix of 1/3 kosher salt 2/3 brown sugar. Enough to cover them and not have them touching. Leave in the refrigerator 8 hours or so. Rinse the fillets with cold water and pat dry, season with some black pepper and smoke at 180 for a couple hours. Like candy.
JayHHI6818
Silver $$ Contributor
Chicken and Turkeys....Brine them! I have a 6 gal bucket I use. Salt, some sugar, and herbs/seasoning. I put the frozen birds right in the brine and for chickens 1 day, turkey 2-3 days you'll have a perfectly thawed, brined bird.
Step 2, spatchcock them. I use a kitchen shears and cut along both sided of spine to remove, then I use a sharp pointy knife and filet the ribs and breast bone out. I like a touch of oil rubbed on both sides then season well and lay skin side up on the grill. For Thanksgiving turkey I lay the bird in an aluminum pan on top of coarse cut vegetables, fresh thyme, etc...with a little water (makes the best gravy EVER). 350 or so and that big bird will be done in less than 2 hours and done perfectly.
Step 2, spatchcock them. I use a kitchen shears and cut along both sided of spine to remove, then I use a sharp pointy knife and filet the ribs and breast bone out. I like a touch of oil rubbed on both sides then season well and lay skin side up on the grill. For Thanksgiving turkey I lay the bird in an aluminum pan on top of coarse cut vegetables, fresh thyme, etc...with a little water (makes the best gravy EVER). 350 or so and that big bird will be done in less than 2 hours and done perfectly.
Jesswil61
Gold $$ Contributor
Nobody has mentioned Rec-Tec, They are a manufacturer of pellet smokers out of Augusta, GA. I purchased a Rec-Tec Bull smoker a couple of years ago and it is by far the best grill I have ever had for the money. Of course like any of the other manufacturers there is a group of followers that offer any sort of recipe that you could imagine. I am partial to a Traeger blend mix in pellets that I have found to be excellent for Poultry, pork and beef. The bull comes with the temperature probes and a wifi phone app for both grill and probe temperature alarms and monitoring. My go to is a dry rub on ribs, chicken or venison a couple of hours with smoke then wrap in foil for an additional 4 hours minimum at 225 deg F. for the ribs; (makes its own sauce)
1/2 cup Sugar
2 Tbs Salt
1/4 cup Brown Suger
2 1/2 Tbs Chili Powder
1 1/2 Tbs Ground Cumin
2 tsp Black Pepper
2 tsp Garlic Powder
2 tsp Onion Powder
1/2 cup Sugar
2 Tbs Salt
1/4 cup Brown Suger
2 1/2 Tbs Chili Powder
1 1/2 Tbs Ground Cumin
2 tsp Black Pepper
2 tsp Garlic Powder
2 tsp Onion Powder
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