Anyone have a smoker?

[muleskinner]

Well, a year & a half later and I finally got my smoker! Catherine got me a Electric Smokehouse Little Chief smoker for Christmas.

I made a brine tonight and have salmon and tuna chunks and a handful of scallops soaking overnight. I'm going to fire up the smoker for the first time tomorrow with Alderwood chips... I'm excited!!

Next I want to smoke some chicken & pork... then mabey some jerky!!!

Nice, I've had one of those units before, make sure you put a jacket on it. (some type of insulating material like a water heater jacket) When you brine turkey or chicken replace the water with sweet iced tea Also, try the High Mountain jerky mix, its some of the best jerky I've smoked. If you want the best ribs you have ever eaten, try this. One other thing, the smoke travels a long ways, make twice as much as you think you want

 

[Todd Adams]

Greg,
I have been smoking meats for about 30 years. I have used most of the smokers you can buy including the one you have which is good to start out with. I even built a commercial smoker on a trailer similar to what the restaurants use. My favorite way now is traditional Texas BBQ dry rub brisket and ribs. I currently use the one pictured here since I can do a lot on it like 2 full briskets and it doublers as a charcoal grill. A good source for how to are the BBQ shows on the food channel as well as the web sites.
The terminology confuses people. Real BBQ is smoked meats not grilling. Grilling can use gas or charcoal and there are two types of charcoal. Big difference but you can combine BBQ with grilling. For the best ribs I BBQ (dry rub only) for 4 to 6 hours then grill for a short time. I picket this technique up from a BBQ contest winner on the food channel.
As you said it is an experiment and you will try stuff you like better than others but it is all good. Different woods, marinate and rubs make a difference and you just have to try different things.
Todd

 

[rockdog]

Oh Man, my mouths watering just reading this post.

 

[Greg]

My boss smokes turkey and other things he kills (he's a ridiculous hunter...google Randy Schoeck) and it's unbelievable. He brought in a couple chickens and turkeys and we just nibbled on them for a couple days.

I've consumed my fair share of smoked Turkey drumsticks... all done by a backyard BBQ'er. I wonder how some Cornish game hens would turn out.

Nice, I've had one of those units before, make sure you put a jacket on it. (some type of insulating material like a water heater jacket) When you brine turkey or chicken replace the water with sweet iced tea Also, try the High Mountain jerky mix, its some of the best jerky I've smoked. If you want the best ribs you have ever eaten, try this. One other thing, the smoke travels a long ways, make twice as much as you think you want

Humm... I don't have a cover for it, mabey I'll run to the hardware store. I just loaded & started it, my mouth is already watering. I do have it sitting in the garage, since the temps outside are in the Teens. I figure that would help maintain the temp. I opened the windows & doors.... it will probably smell pretty good in our house the next day or 2!

I'm going to start out with some basic stuff for the first couple smoke sessions, then try adding seasoning. The iced tea idea sounds tasty! Jerky... man, I'm getting hungry!

I'll try that rib recipe, I love me some tasty ribs! Thanks for the link.

Greg,
I have been smoking meats for about 30 years. I have used most of the smokers you can buy including the one you have which is good to start out with. I even built a commercial smoker on a trailer similar to what the restaurants use. My favorite way now is traditional Texas BBQ dry rub brisket and ribs. I currently use the one pictured here since I can do a lot on it like 2 full briskets and it doublers as a charcoal grill. A good source for how to are the BBQ shows on the food channel as well as the web sites.
The terminology confuses people. Real BBQ is smoked meats not grilling. Grilling can use gas or charcoal and there are two types of charcoal. Big difference but you can combine BBQ with grilling. For the best ribs I BBQ (dry rub only) for 4 to 6 hours then grill for a short time. I picket this technique up from a BBQ contest winner on the food channel.
As you said it is an experiment and you will try stuff you like better than others but it is all good. Different woods, marinate and rubs make a difference and you just have to try different things.
Todd

Good info Todd, Catherine & I watch a lot of the Food Channel and I love the BBQ competitions... I wish there was one nearby. We've done a brisket w/ dry rub in the oven and it was amazing. I can only imagine how good it would be with a charcoal smoker.

I think I'll use this small smoker for awhile and get used to the process, I'd love to step up to something like you pictured after awhile.

 

[Greg]

post up some pics when it's done...

How about some before & after pics...

Tuna steaks, Coho Salmon and scallops prepped to go in. About 2.5 pounds of seafood! I had an extra Alderwood plank, so I set most of the Salmon on it.

I loaded the smoker up, turned it on and set the tray of chips in there... it was pouring out smoke within 15 min!! The smoke cleared up as the chips burned out, but the smell is goooooood! :greg: I'm going to run 2 more trays of chips then let the food cure until about 6-7 PM. Then it's dinner time...

Good thing I don't live in UT or I'd have a bunch of hungry RME members coming over.

 

[Meat_]

Good thing I don't live in UT or I'd have a bunch of hungry RME members coming over.

I would already be there waiting :greg:

 

[BroncoMama]

You should be counting your lucky stars right about now that I can't make the 5 hour trek without overdrive because I know exactly how to get to your house!

 

[Greg]

You should be counting your lucky stars right about now that I can't make the 5 hour trek without overdrive because I know exactly how to get to your house!

I know, hope none of the locals see this thread before the food is all gone...

 

[BroncoMama]

I know, hope none of the locals see this thread before the food is all gone...

Indeed, I've been to Rib City with Jeff and Shelby, I know how much those boys like their meat!!

 

[Vonski]

Greg,
I have been smoking meats for about 30 years...

Wow, thats a long process.

 

[Greg]

Wow, that was fast, foods done!

I decided to err on the safe side as far as how many loads of wood chips to use. The cooking instructions said 2-3 loads for pieces 1"+ thick. I did 3 loads and was planning on curing the food until this afternoon-evening, depending on how it was progressing. I emptied the smoker of the last load of ash & pulled the cover off to check how the food was coming... it looked well-done, so I pulled a piece of Salmon out and it was ready!

The Salmon is goooood... could use some Lemon. The Tuna isn't bad either, it's a tad dry though and the outside is a bit tough. The scallops are the best though.... oh man! Moist and tender, they just fall apart in my mouth.

I think I should have used 2 loads of chips & payed closer attention to how quickly it was cooking up. I think I over-smoked this load and slightly over-cooked it. Still, everything is very edible and delicious!

Here's some pics-

 

[Meat_]

yummE

 

[Cody]

nice!!!

hmmm, maybe I ought to pick one of those up. would it fit a turkey?

How long did it take to smoke the fish?

 

[Greg]

nice!!!

hmmm, maybe I ought to pick one of those up. would it fit a turkey?

How long did it take to smoke the fish?

You could probably fit a small turkey in this model, but as I understand poultry isn't being fully cooked in a smoker. You're adding the smoke flavoring, then you need to cook it with your preferred method. I think it would be killer to smoke a turkey, then deep fry it. :greg:

This first batch took about 4 hrs. I should have used 2 pans of wood chips in the first 2 hrs, then let the fish cure for another hour. Lesson learned!

The best thing is that we have some tasty salmon and no fish smell in the house. Only a slight smokey wood smell... gotta love that.

 

[Coreshot]

That looks tasty.

 

[waynehartwig]

Camp Chef has a really nice smoker
http://www.alljeep.com/oscommerce/product_info.php?cPath=&products_id=164412
The smoker features a 25,000 BTU/hr. propane burner, stainless steel water pan and cast iron wood chip box. Four removable/adjustable smoking racks allow you to smoke or cook whatever you want. Easy push button ignitor makes for quick and hassle free lighting.

Reno has a really good rib cook off every June? IIRC It's been a while since I've been, but lots of good food, entertainment, etc... It was well worth the drive from Sacramento every year

 

[muleskinner]

You could probably fit a small turkey in this model, but as I understand poultry isn't being fully cooked in a smoker. You're adding the smoke flavoring, then you need to cook it with your preferred method. I think it would be killer to smoke a turkey, then deep fry it. :greg:

This first batch took about 4 hrs. I should have used 2 pans of wood chips in the first 2 hrs, then let the fish cure for another hour. Lesson learned!

The best thing is that we have some tasty salmon and no fish smell in the house. Only a slight smokey wood smell... gotta love that.

Greg, did you let your fish sit for a while after brining? You should let it sit in open air for an hour or so to develop a pellicle. (looks wet on the outside) The smoke bonds with the pellicle and it wont dry out like that.

When I smoke turkey I crank the smoker up to *250-*270 until the bird is above *140. After that its down to around *220 until the bird reaches *165. After that, I try to get a piece before my family eats it all..

I agree with Todd, try different things until you find what you like. We had a guy at work who judged smoke food all around the country, and I didn't care too much for his food.

A couple other things that are easy and fast- Jimmy Dean sausage, roll it in real maple syrup then in crushed peppercorns, smoke until done. The other- Atomic Buffalo Turds Good stuff.

 

[Greg]

Greg, did you let your fish sit for a while after brining? You should let it sit in open air for an hour or so to develop a pellicle. (looks wet on the outside) The smoke bonds with the pellicle and it wont dry out like that.

When I smoke turkey I crank the smoker up to *250-*270 until the bird is above *140. After that its down to around *220 until the bird reaches *165. After that, I try to get a piece before my family eats it all..

I agree with Todd, try different things until you find what you like. We had a guy at work who judged smoke food all around the country, and I didn't care too much for his food.

A couple other things that are easy and fast- Jimmy Dean sausage, roll it in real maple syrup then in crushed peppercorns, smoke until done. The other- Atomic Buffalo Turds Good stuff.

Yes, I let the fish sit for over an hour after being removed from the brine. Everything built up the pellicle and was a bit stickey, looked like it was good to go. I treated the Salmon & Scallops the same way, with the same times in the brine and the same drying time and they both were moist after smoking. I'm not sure what happened to the Tuna. I wonder if I over-smoked them...?

I'd love to eventually cook a turkey with smoking, but I'll have to get a bigger smoker like the one you have. That thing is a monster, I love it!

Those Atomic Buffalo Turds are making me drool... I'll have to try that one. How can you go wrong mixing bacon, little smokies, jalapenos, and cheese!?! I may have to try those this weekend!


Catherine tried the fish yesterday and really liked the Tuna, much more than I did. She also said the Scallops were amazing.

I took a few pieces of the smoked Salmon and threw it in the food processor with some cream cheese and miracle whip for a Salmon Spread. Damn it's good... tastes great and has a nice smokey flavor. I've almost gone thru a stack of Ritz crackers in the last 30 min.

 

[waynehartwig]

Yes, I let the fish sit for over an hour after being removed from the brine. Everything built up the pellicle and was a bit stickey, looked like it was good to go. I treated the Salmon & Scallops the same way, with the same times in the brine and the same drying time and they both were moist after smoking. I'm not sure what happened to the Tuna. I wonder if I over-smoked them...?

I'd love to eventually cook a turkey with smoking, but I'll have to get a bigger smoker like the one you have. That thing is a monster, I love it!

Those Atomic Buffalo Turds are making me drool... I'll have to try that one. How can you go wrong mixing bacon, little smokies, jalapenos, and cheese!?! I may have to try those this weekend!


Catherine tried the fish yesterday and really liked the Tuna, much more than I did. She also said the Scallops were amazing.

I took a few pieces of the smoked Salmon and threw it in the food processor with some cream cheese and miracle whip for a Salmon Spread. Damn it's good... tastes great and has a nice smokey flavor. I've almost gone thru a stack of Ritz crackers in the last 30 min.

I just had lunch, and you all are making me hungry again!!!

 

[DOSS]

and here I am Smoking Trout on my BBQ.. think I am going to have to upgrade to something better soon