Anyone have a smoker?

[muleskinner]

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 was going to mention the Salmon & cream cheese, my kids LOVE that stuff. It sounds like you did pretty good on your first smoke. I'm going to have to try the Scallops, they sound great. I guess I'll be smoking something this weekend!

 

[lewis]

This thread and this one
http://www.rccrawler.com/forum/showthread.php?t=153621
has gotten me hungry for some smoked Bacon.

 

[Greg]

I smoked some Beef last weekend & made some jerky chunks. Just got some chopped beef for stew, made a marinade and let the beef sit overnight. I smoked it with 2 pans of Apple Wood... it's pretty good! It ended up a bit salty, will have to keep that in mind next time I use that marinade recipe.


Today I tried the Atomic Buffalo Turds... oh man!! :greg: They're good, I can't believe how tasty they are. There's a bit of prep and a few hours in the smoker to cook the bacon, but well worth it. I added a small pan of Apple Wood chips and the flavor is prefect! I probably put too much Cayenne pepper in with the cream cheese. It's got a mean bite, but still very edible. Right after they came out of the smoker I ate 5 of 'em. So much for the diet...

 

[Meat_]

You suck Greg

 

[BroncoMama]

Today I tried the Atomic Buffalo Turds... oh man!! :greg: They're good, I can't believe how tasty they are. There's a bit of prep and a few hours in the smoker to cook the bacon, but well worth it. I added a small pan of Apple Wood chips and the flavor is prefect! I probably put too much Cayenne pepper in with the cream cheese. It's got a mean bite, but still very edible. Right after they came out of the smoker I ate 5 of 'em. So much for the diet...

Sweet niblets those look delectable!! :chris: I think it's time to make a reservation at the Gardner B and B.....

 

[Kiel]

Started building my own U. D. S. in the last week. Ugly Drum Smoker. I already got the cooking grates, pipe nipples, caps, and the ball valve. I burned out the 55 gallon drum last night, so now just time to assemble So far I have less then 320 bucks into it, I just have to make the charcoal/wood grate/holder and ash pan

 

[Vonski]

Ben and Cody here at the shop will be building themselves some 30 gallon'ers soon. I have a feeling that they'll go a little overboard cosmetically though.

 

[Kiel]

Let me guess dimpled died gussets all around From what I have read 30 gallon ones don't smoke as well as the 55'ers. Probabaly work well for a grill though

 

[Vonski]

Let me guess dimpled died gussets all around From what I have read 30 gallon ones don't smoke as well as the 55'ers. Probabaly work well for a grill though

yeah, I'm sure some dimpled holes will be there...

I don't know enough about smokers to understand why they chose 30's over 55's (and they've got easy access to both).

For my own info, what is the benefit to a 55?

 

[Kiel]

yeah, I'm sure some dimpled holes will be there...

I don't know enough about smokers to understand why they chose 30's over 55's (and they've got easy access to both).

For my own info, what is the benefit to a 55?

Everything I have read online says the grilling racksa should be about 2.5 feet above the coal basket. The coal basket is about 12 inches tall so that puts your rack at about 3.5 feet out of a 4 foot barrel. S there is only room for one rack in a 55 gallon with a flat lid. The 55's are also only 22.5 inches wide, so not a lot of grill room. You can get a domed lid of a old grill to make it taller in order to run 2 racks. I can only imagine a 30 gallon one is what about 12-15 inch wide? Thats maybe good for 2 or 3 pieces of meat

 

[Kris K]

So whats the best smoker to get electric, propane or charcoal?? I've been thinking about getting a smoker for the last year or so. I just want to get something cheap at first since I don't think I'll use it a whole lot.