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08-09-2007, 04:02 PM
| #1 |
| I wanna be Dave Join Date: Apr 2004 Location: SoCal
Posts: 5,027
|  Smokers (the food kind)
So last week I went and bought a smoker.  Nothing fancy, just a 4 shelf vertical propane unit. So far I have done ribs, chicken, and sausage. Man oh man what a difference slow cooking with wood chips makes. Now I'm hooked and I'm trying to figure out what to smoke on a daily basis. Anyone else have this problem?  |
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08-09-2007, 04:14 PM
| #2 |
| Rock Crawler Join Date: Jan 2006 Location: Dallas
Posts: 606
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my grandpa makes jerky and smoked salmon all the time when we go up there and its amazing! Man i gata go get one now...lol congrats on the smoker they make amazing meat!
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08-09-2007, 04:14 PM
| #3 |
| Pebble Pounder Join Date: May 2006 Location: WI, near Green Bay
Posts: 159
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My uncle got hooked the same way, and he is slowly bringing the rest of the family into it .He has it all figured out as to what type of wood chips go best with what type of meat. |
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08-09-2007, 04:31 PM
| #4 | |
| I wanna be Dave Join Date: Apr 2004 Location: SoCal
Posts: 5,027
| Quote:
Mine turned out better than his. | |
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08-09-2007, 04:53 PM
| #5 |
| Quarry Creeper  Join Date: Nov 2005 Location: The Great White North
Posts: 465
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A thread about "smoking meat" I predict a train wreck in 3 ... 2 ... 1 ... just to stay on topic tho... My dad has a nice smoker he built himself just out of plywood... We use it to smoke our own trout & salmon all summer... I eat the stuff like it's candy... |
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08-09-2007, 04:57 PM
| #6 |
| Quarry Creeper Join Date: Jun 2007 Location: Del mar
Posts: 411
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Try the Jack daniels oak barrel chips, Holy god its so flavorful. Or some of the exotic woods. Just trying to support the addiction. http://ronzsmokinwood.com/catalog/in...b3442f6465ca6f They have great products |
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08-09-2007, 05:10 PM
| #7 | |
| I wanna be Dave Join Date: Apr 2004 Location: SoCal
Posts: 5,027
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08-09-2007, 05:14 PM
| #8 |
| Rock Crawler Join Date: Apr 2006 Location: Eau Claire
Posts: 776
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The JD chips are awesome! try using apricot/peach and you can always soak them in JB or JD too, but let'em dry first I went through so many pre made ones at first I had a heavy duty one made... Venison or elk/JD chip combo is to die for |
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08-09-2007, 05:20 PM
| #9 |
| I wanna be Dave Join Date: May 2007 Location: Taylors Falls just hanging with the MNRCRC crew.
Posts: 7,843
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This thread has made me hungry  |
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08-09-2007, 05:42 PM
| #10 |
| I wanna be Dave  Join Date: Apr 2005 Location: Vegas
Posts: 7,172
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Smoke meat..... Must ............resist.......urge....to........trainwr eck...... |
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08-09-2007, 06:11 PM
| #11 | |
| ΜΟΛΩΝ ΛΑΒΕ   Join Date: Dec 2006 Location: In tha Bush of Louisiana
Posts: 4,343
| Quote:
 get in my belly Last edited by chip cross; 08-09-2007 at 06:16 PM. | |
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08-09-2007, 06:22 PM
| #12 |
| RCC Addict Join Date: Jul 2006 Location: Pasadena
Posts: 1,118
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we have a smokehouse. it looks like an outhouse...but isn't. dont sh!t in our smokehouse, we will shoot you; we are Texan!  |
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08-09-2007, 06:25 PM
| #13 |
| ΜΟΛΩΝ ΛΑΒΕ Join Date: Dec 2006 Location: In tha Bush of Louisiana
Posts: 4,343
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all B.S. aside have you tried injecting any types of roast ? the weekend before last I injected a 9lb pork roast with 4 cups of apple juice and i put a dry rub on the outside and smoked it for 13 hr @ 200 deg man you talk about good  Last edited by chip cross; 08-09-2007 at 06:29 PM. |
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08-09-2007, 07:07 PM
| #14 |
| RCC Addict Join Date: Jul 2006 Location: Pasadena
Posts: 1,118
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Cajun style eh? but you didn't inject peppers? my grandparents are cajun so i have grown up with "cajun" BBQ and sausage and all that stuff. can you say crispy? haha
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08-09-2007, 08:20 PM
| #15 |
| Quarry Creeper Join Date: Jan 2006 Location: colchester
Posts: 496
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in my opinion smoked blue fish is the best. it has the most flavor of everything that ive tried.
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08-09-2007, 08:27 PM
| #16 |
| Rock Crawler Join Date: Mar 2006 Location: Holiday, FL
Posts: 540
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Try cookin some meat loaf in the smoker. Make it the same you would in the oven but in the smoker ( it will take longer ) also if you cook some spaghetti with the sauce and meat in it. Put it in a throw away pan and cover it poke some holes in the cover and reheat it that way it's good also
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08-10-2007, 01:36 AM
| #17 | |
| I wanna be Dave  Join Date: Jan 2006 Location: Corruptifornia
Posts: 12,107
| Quote:
 But I quit.Chip Cross where did ya get that coolio avatar? But really Deer Jerky and fresh caught (no farm raised bs) salmon are the best. | |
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08-10-2007, 03:37 AM
| #18 |
| Quarry Creeper Join Date: Mar 2006 Location: Juneau Alaska
Posts: 244
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I do a lot of smoking/cooking here. I just use a large Weber grill with Alder wood soaked in salt water. Get a good set of coals going, put on the soaked Alder wood. Let it get to smoking good add the add meat, then later corn on the cob still in the husk (soaked in water). I will have to see if I can dig some pictures up.
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08-10-2007, 04:46 AM
| #19 |
| Rock Crawler Join Date: Nov 2005 Location: Fremont/Newark, California
Posts: 710
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Get a decent sized tri tip. Stab it lengthwise and insert a hot link, sausage, linguica thats been poked with a fork. Smoke and enjoy. |
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08-10-2007, 02:06 PM
| #20 |
| I wanna be Dave Join Date: Apr 2004 Location: SoCal
Posts: 5,027
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Hey thanks for all the tips guys. I did some more chicken last night MMM MMM good. I am definately going to try the stuff you guys mention above. Keep it coming! |
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