Buckshot Posted February 7, 2014 Report Share Posted February 7, 2014 Brands / preferences ... Recipes !!! Link to comment Share on other sites More sharing options...
Buckshot Posted February 7, 2014 Author Report Share Posted February 7, 2014 Lets hear em folks!!! Who's got smokers and wants to share knowledge and recipes or just simple thoughts on em ! I've had one for years and have smoked anything from cheese to fish n all sorts of wild game ! Today I am actually smoking venison backstrap for my best friend that's coming to dinner !! Bacon wrapped and seasoned and stuffed with apples ... Mmm in my digital electric smoker for approx 2 hrs @ 225 until internal of 135 ... Every half hour opening n spraying down with apple juice then when hits internal target it comes out wrap in tin foil n towels n let stand 15 mins !! Cheers feel free to ask anything as I have a passion for cooking n more so BBQ n smoking ! Lol ( meat) Link to comment Share on other sites More sharing options...
chevy Posted February 7, 2014 Report Share Posted February 7, 2014 im looking to pick one up soon I think im going to get a master built propane/electric . my dads been smoking for many years so I think Its my turn Link to comment Share on other sites More sharing options...
bigugli Posted February 7, 2014 Report Share Posted February 7, 2014 I'm hoping to buy, or build, a big chuckwagon style unit. http://www.chuckwagonbbq.co.uk/#!american-style-smoker/zoom/mainPage/image15xz Maybe not so big Link to comment Share on other sites More sharing options...
chevy Posted February 7, 2014 Report Share Posted February 7, 2014 now that's a smoker Link to comment Share on other sites More sharing options...
Hendo Posted February 7, 2014 Report Share Posted February 7, 2014 I have a materbuilt propane/charcoal love the thing smoked ribs brisket pork shoulders and sausage , going to spark her up tonight and try some perch in it also would like to try using it for jerky anybody ever done this ? Link to comment Share on other sites More sharing options...
iceman Posted February 7, 2014 Report Share Posted February 7, 2014 Does smoking meat cook them or do u smoke them then cook it after Link to comment Share on other sites More sharing options...
jrod Posted February 8, 2014 Report Share Posted February 8, 2014 Smoking should cook the meat but there are many ways to smoke. Some things are cured and smoked for flavour alone. I have a charcoal style smoker and a pork shoulder took about 18 hours at a low to medium heat in my smoker (had to set the alarm clock every few hours to see how things were coming along). I started it at night so not to piss off the neighbours. I will never do that again; just too much work to add a smokey flavour to a piece of meat in my opinion. I like making smoked salmon with maple syrup drizzled on top and that is the only reason I've kept my smoker. It will take about an hour and a half starting at a low heat and then cranking it up to get it to temperature. Link to comment Share on other sites More sharing options...
spiro Posted February 8, 2014 Report Share Posted February 8, 2014 I have a cajun injector electric smoker. love it, I cook pork loins, ribs, chicken sausage, kielbasa, summer sausage, and jerky in it. one great tip is to make a batch of baked beans and put it in am aluminium lasagna pan, place on the bottom rack, the fat will drip off the roast or ribs making one of the best smoky baked beans you will have ever had. 2 cups White Pea Beans5 cups cold water1 medium onion, sliced½ tbsp salt2 tsp cider vinegar1 tbsp brown sugar½ tsp prepared mustard¼ cup Molasses½ cup tomato ketchup (i have used barbecue sauce instead)Pinch black pepper Sort and rinse beans. SOAK BEANS OVERNIGHT in cold water. Drain. Add 5 cups cold water, cover, heat to boiling, then simmer 30 minutes or until nearly tender. Drain. Place onion slices on bottom of a lasagna dish. Add remaining 7 ingredients in with the beans, stirring gently to combine, then pour entire mixture into lasagna dish. Add enough water to cover mixture. Place on bottom rack of smoker with pork overtop, let the rendered fat drip into the pan.When beans are tender, remove 1 cup of beans, mash, then stir back into pot carefully. Continue to bake. Add water if needed to keep beans covered. I have made this without the smoker also, if you want to try oven at 250, 7 hours, and make sure you put some bacon or panchetta in the beans as there will not be any fat in the beans. Mike Link to comment Share on other sites More sharing options...
eyes65 Posted February 8, 2014 Report Share Posted February 8, 2014 LOVE baked beans gonna give that recipe a go spiro! sounds great! IMO nothing better than baked beans with whatever type of pork! Link to comment Share on other sites More sharing options...
eyes65 Posted February 8, 2014 Report Share Posted February 8, 2014 Anyone have a traeger? Been thinking about picking one up, can use as smoker or grill. Pellet feed system. Also the bradleys go on sale quite often...which to chose?! Link to comment Share on other sites More sharing options...
cplummer Posted February 8, 2014 Report Share Posted February 8, 2014 I just bought a 4 rack Bradley digital smoker from Grimsby Tackle. Martin has some great deals and has a great assortment of smoke puck flavours The 4 rack digitals are awesome and priced at $450 plus tax. Can't beat that Link to comment Share on other sites More sharing options...
cplummer Posted February 8, 2014 Report Share Posted February 8, 2014 Who has a good jerky recipe ? And what kind of beef do you use? Link to comment Share on other sites More sharing options...
Botsoe Posted February 8, 2014 Report Share Posted February 8, 2014 I have a Masterbuilt propane 2 door 4 shelf. I have done ribs,a small turkey, pork roasts and sausage. A good site to check out for tips is calle the BBQ Bretheren. Here is the link http://www.bbq-brethren.com/forum/ Link to comment Share on other sites More sharing options...
The_Fish_Dawg Posted February 8, 2014 Report Share Posted February 8, 2014 Bradley Original... great unit. agree with Cliff, Grimsby Tackle has a great selection of pucks and accessories! Quite often their in store model is puffing away with tasty samples to try! Link to comment Share on other sites More sharing options...
AwolRJ Posted February 9, 2014 Report Share Posted February 9, 2014 Who has a good jerky recipe ? And what kind of beef do you use? Cliff I use this recipe and just multiply by whatever ur meat is, the recipe is for 2 lbs. Love it, but the kids love it more and usually a 10 lb roast last 2 days lol. http://allrecipes.com/recipe/docs-best-beef-jerky/ I use a dehydrater so u might wanna go less on the liquid smoke and use real hickory pellets! Link to comment Share on other sites More sharing options...
eric Posted February 10, 2014 Report Share Posted February 10, 2014 Anyone have a traeger? Been thinking about picking one up, can use as smoker or grill. Pellet feed system. Also the bradleys go on sale quite often...which to chose?! I have a Traeger Grill and love it. I have one for over 5 years now. Theres not a better way t cook brisket, wings, ribs…..well really any meat! Link to comment Share on other sites More sharing options...
newbie Posted February 16, 2014 Report Share Posted February 16, 2014 I just got a broadly digital smoker. Would love a salmon receipt! Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.