I started thinking about this tonight and wanted to get some suggestions and techniques. Maybe even some recipes if you have them. I bought a charcoal smoker many years ago but could never commit to the time involved. Life always got in the way. Gave it away.
Then a few years ago I bought an electric smoker. Didn't need as much attention as it had a digital pad to set temp, time whatever you want. Also had Bluetooth so I could set it and forget it and go about my weekend honey Doo list. Could keep tract of it on my phone. Worked well but burned up the small woodchip box quickly and it needed refilling often.
Now I'm retired and bought a propane smoker. Unfortunately I haven't smoked anything all year. Am going to fire it up and see if I like it.
My question is for any of you that smoke meat, what is your preferred smoker type? Any tips for the type you use. Your favorite cuts. Favorite rubs. Recipe times and temps. Pretty much any and everything. The few times I used the electric smoker, things turned out good, but not WOW, if that makes sense.
How long, what temp, what type smoker, what was in the concoction you poured over it?
Looks like it turned out good...[emoji106][emoji106][emoji106][emoji482][emoji482][emoji482]
Bradley smoker. Used cherry wood. Marinade was rosemary thyme. Basil. Too much garlic. Lime juice Lemmon juice . Full rind zest of limes. Olive oil. Thick grained mustard honey mustard. Wircheatershire sauce. Salt pepper. Cook time 3 hours full smoke at around 225. Pulled when internal temp was 141. Let stand. When at party 250 oven 45 min. Was very good. I was happy how many people talked about it. My first one.
Eat your heart out boys! It’s my son’s birthday and every year since he was 15 I make him a behemoth! Yes this is an 9 year tradition and still going! What is a behemoth you might ask? Pretty simple……..1.5 lbs of 90/10 burger, 1.5 lbs of pork burger. Lay it out flat on cookie tray make 1/2 inch thick paddy. Ontop of the huge paddy add a box of half cooked Mac and cheese, With the cheese etc mixed in. Add 1/4 block of valvetta cubed, huge crown of broccoli, minced onion and 3 jalapeño peppers split in half and filled with cream cheese topped with 2 cups of high temp pepperjack cheese. Next roll the entire stuffed paddy into a log and pinch the ends. Weave 2 lbs of bacon on another tray Ontop of parchment paper. Place the log on one end of tray and roll the log over the woven bacon. wrap the ends and dry rub everything. Smother with BBQ. NEXT……..add 3 onion rings and pineapple rings for pure sugar bark. Place on smoker (kamado joe) at 300 for 3 hours. At 3 hours in, jack the smoker up to 400 add new “homemade“ BBQ sauce with lots of pineapple juice and brown sugar. Add 3 new rings of pineapple and slice some strawberries and place ontop with a bunch of sesame seeds. Cook for 30 more minutes. Walla……a behemoth! Better known as a bacon wrapped stuffed meatloaf!
Tried experimenting with butchering up a rack of venison last fall. Glazed it with a rosemary garlic cherry balsamic reduction. I'll be trying to repeat that again.
Found a brand new traeger on sale. 225 plus tax. Missing pieces it said. Well I priced out all the missing pieces. And..... it would be around same as new price. So didnt get it.
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Ski-Doo Snowmobiles Forum
7.8M posts
167.5K members
Since 2002
A forum community dedicated to Ski-doo snowmobile owners and enthusiasts. Come join the discussion about trails, racing, performance, modifications, classifieds, troubleshooting, maintenance, and more!