racerx
I wanna be Dave
I had no idea there were so many meat smokers on here!! 
I'm pissed now, just ordered pizza 15 minutes ago and now I want BBQ!!
I'm pissed now, just ordered pizza 15 minutes ago and now I want BBQ!!
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45$ smoker?!
- Thread starter Del Montess
- Start date
EvilTwin v2
I wanna be Dave
I might have to try that flower pot smoker. I built a upright drum charcoal smoker for about $120. I can smoke about 60+ lb of pork butt at a time on it, but it's quite a time commitment. It'd be nice to have a smaller, easier smoker for smaller amounts.
Del Montess
Rock Crawler
the flower pot smoker is supposed to be great... we just got frustrated with it, then the deal with the treager kind of fell into our laps...
and o my god! the was easily the juiciest chicken i have ever had!!! it was a bit too sweet, so I'll definitely need to work out the kinks with the rub and brine. I brined it in a mixture of water, sugar, salt, and apple juice, then rubbed it with a rub of brown sugar, garlic salt, sea salt, seasoned salt, seasoned pepper, and put a pan of diluted apple juice in the smoker with it. it had amazing flavor, but I think i'll cut the sugar out of the brine next time.
the skin got pretty much inedible in the smoker... is this usual? am I missing something with the process?
I also made the ABTs... man those are so good!!! I love those! I used extra-thick cut, applewood-smoked bacon this time... mmmmm... bacon.... what was I saying?
anyway, amazing dinner, and jake had leftover chicken to snack on while camping tonight, haha.
also, eviltwin, did you do the chicken at ECC? Jake keeps talking about it, how amazing it was in little chunks, best chicken ever. i saw the eviljerk marinade thread... is there anything else to be done to it to make it awesome?
and o my god! the was easily the juiciest chicken i have ever had!!! it was a bit too sweet, so I'll definitely need to work out the kinks with the rub and brine. I brined it in a mixture of water, sugar, salt, and apple juice, then rubbed it with a rub of brown sugar, garlic salt, sea salt, seasoned salt, seasoned pepper, and put a pan of diluted apple juice in the smoker with it. it had amazing flavor, but I think i'll cut the sugar out of the brine next time.
the skin got pretty much inedible in the smoker... is this usual? am I missing something with the process?
I also made the ABTs... man those are so good!!! I love those! I used extra-thick cut, applewood-smoked bacon this time... mmmmm... bacon.... what was I saying?
anyway, amazing dinner, and jake had leftover chicken to snack on while camping tonight, haha.
also, eviltwin, did you do the chicken at ECC? Jake keeps talking about it, how amazing it was in little chunks, best chicken ever. i saw the eviljerk marinade thread... is there anything else to be done to it to make it awesome?
Del Montess
Rock Crawler
meat smokers
what did you just call me?? :mrgreen:
EvilTwin v2
I wanna be Dave
Yes. That was my Jerk Chicken at ECC. Just mix it up and throw the chicken (I typically use boneless, skinless breast cause it's easy) in a freezer bag the night before. pour in some of the juice (make sure you get plenty of the chunks of onion & spices in the bag), and toss it in the fridge. If you want, you can pull it out of the fridge about 30 minutes prior to throwing on the grill or smoker.
I usually just grill it, but an hour and a half on the smoker about about 225* seems to work pretty good, too.
Oh, and don't be afraid of the Habanero. It really is the best pepper for the recipe.
On Sunday at ECC, I had 12lb of chicken come off the smoker. By the time I sliced it up to take back to our pit table, there was only about 3 or 4 lb of it left. I tried to get everybody I could to try some. "thumbsup"
Del Montess
Rock Crawler
how did you know? haha, I hate spicy-ness... I is skeered of peppers... :mrgreen:
for exampe: I did atomic buffalo turds today, and I cleaned out the jalepeno, scraped the inner membrane out, then soaked them in milk for 30 minutes... and they were still too spicy... :lmao:
but i'll try it, jake liked it so much I have to try it.
EvilTwin v2
I wanna be Dave
Scrape the seeds from them if you don't want it spicy. Just. Be careful after handling the habaneros. The oils can stay on your hands for hours. Don't rub your eyes.
NeoNeoN
Rock Stacker
You just can't beat anything coming out of a smoker. Smoked 4 butts this week and 5 chickens for my sister's graduation party today. Made chicken salad and its awesome. Yesterday I couldn't even think about meat so I ate a pb and j for dinner.
Del Montess
Rock Crawler
I learned that lesson yesterday... I've cut jalapenos before with no problem... but hours after I cut them, my hands felt like they were on fire! nothing i did helped. finally i took a benadryl and passed out. anytime I cut peppers now I will wear gloves...
:lmao::lmao::lmao::lmao:
sdcrawls
Quarry Creeper
I just stuck one of these on my gas grill yesterday. http://www.chargriller.com/store/product_info.php?cPath=22&products_id=46
Was pretty much the icing on the cake that made me select my gas grill last year. I was all set to build a flower pot one like alton brown did on good eats, but when I saw that for 25 bucks more I couldn't pass it up. Made for some pretty good ribs!
Was pretty much the icing on the cake that made me select my gas grill last year. I was all set to build a flower pot one like alton brown did on good eats, but when I saw that for 25 bucks more I couldn't pass it up. Made for some pretty good ribs!
EvilTwin v2
I wanna be Dave
The biggest problem with those grills/smokers is the inconsistant heat from one side to the other.
Build a heat exchange plate to go under the grill grate (with holes that get larger the further you get from the fire box. Also, build an extension to the chimney to lower it to the grilling surface. A couple cheap mods, and you can make a decent smoker out of that.
sdcrawls
Quarry Creeper
I found a webpage or two that has mods for them. I just have the gas model with the dual chimneys. Made a chimney extension for both one down to the front left side, and one down the back right side. Seems to be doing fine so far.
Del Montess
Rock Crawler
so last night I turned the smoker on its "high" setting and cooked some teriyaki beef kabobs (which my family has been cooking for years on our propane grill) and holy crap, they were the best I've ever had!!! It's so awesome being able to "grill" with smoke!!! took 15 minutes to cook 4 kabobs! yummmmm!!!!
tonight, ribs!!!
soon: brisket. I must say I am nervous for the brisket... anyone have any suggestions?
tonight, ribs!!!
soon: brisket. I must say I am nervous for the brisket... anyone have any suggestions?
EvilTwin v2
I wanna be Dave
Cook at 240 deg F, until internal temp reaches 195*. Wrap and let it rest at for about an hour or 2, slice and enjoy.
If you don't already have a digital meat thermometer, get one. They're invaluable when smoking meat. I have 3 of them and plan to buy at least 3 more. The remote ones are nice. You can set the target temp, and then clip the readout on your belt and it'll sound an alarm when you reach temp.
Edit: you can run the temps of the smoker up to about 300-325*, but if you do that, be sure to wrap it in foil when the internal temp reaches 160*.
For a rub, mix up kosher salt, ground black pepper, garlic powder, onion powder, and maybe even ancho chile powder. You can also inject it with beef stock before smoking.
Last edited:
Scattman
Official Cook of the ECC
My old convection smoker played a small part. "thumbsup" And don't forget about the yahoo running it. :ror:
Del Montess
Rock Crawler
about how much time does it take to get it to the right temp in your experience? If I'm making one for dinner it'd be good to know when to start it.
do you ever brine your beef/pork meats before smoking them or is that just a poultry thing?
I really want a remote control thermometer... that way I don't have to let all my smoke out when I want to check the temp of whatever i'm cooking (I also have been trying my hardest to teach my dad to STOP OPENING THE SMOKER TO SMELL OR CHECK ON IT! hahaha)
from what I've read people wrap the briskets in towels and them stick them in a cooler to maintain the heat while they rest... is that what you do or just use foil? I would think towels would get little fibers on it... blech.
that rub sounds a lot like the one i'm using on my ribs today: paprika, onion, mustard, and garlic powders, salt, pepper, and basil. It smelled pretty tasty when I threw them on a little bit ago.
I have 2 racks going right now, one of them I'm going to baste with a mix of apple cider vinegar, water, and brown sugar about an hour before they're done, and the other I'm going to baste with sweet baby ray's bbq sauce (god I love that stuff! haha). I've never had ribs w/o bbq sauce (I looooves bbq sauce), so I want to see what it's like.
EvilTwin v2
I wanna be Dave
General rule for a brisket is an hour to 1:15 per lb.
The only meat that I've brined so far is when I roast a turkey. I really want to try smoking a turkey, but my turkey turns out so darn good from the oven that I hate to take a chance. I'll have to do one this summer to try it.
I've really wanted to play with a dry brine, but haven't had the time.
Here's the rub that I use on pork or ribs:
• 1/2 cup salt
• 1/2 cup turbinado sugar
• 1/4 cup granulated brown sugar
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 2 tablespoons paprika
• 2 tablespoon chili powder
• 2 tablespoon freshly ground black pepper
• 2 teaspoons cayenne
• 1 tablespoon thyme leaves
• 1 tablespoon ground cumin
• 1 teaspoon ground nutmeg
For pulled pork, I'll smear yellow mustard all over the pork butt and then shake it on pretty heavy. For ribs, be sure to peel the membrane from the bottom side of the ribs the night before(it makes a huge difference). I like to let my ribs, steaks, chicken, etc sit out for about an hour before smoking or grilling. Then lightly coat the ribs with either yellow mustard or olive oil and lightly shake on an even coating of the rub.
The last ribs that I smoked, I did them for my father-in-law's 80th birthday. I put out Cattleman's Smokehouse BBQ sauce, and it was never opened.
With a brisket or a pork butt, wrap it in foil, then in a towel, and toss it in a cooler for at least an hour. I've let pork butts rest for as long as 3 hours in a good cooler, and they're still nice and hot & easy to pull.
When smoking or grilling pork, if I do open the smoker, I keep a spray bottle with a 50/50 mix of olive oil & cider vinegar, and I'll give the meat a spritz with it. If the heat source is less than 2 feet from the meat, I'll put a water pan between the heat & the meat & I'll fill it with a water & apple juice mix.
For the most part, though, you want to keep the smoker closed up for as much of the cook as possible. A remote thermometer is the answer. I got my cordless remote thermo's at Walmart for less than $20 each.
Oh, and about BBQ sauce. For mother's day dinner, I lightly covered about 6 lb of chicken breast and 5 lb of pork loin (sliced about 1 1/4" thick) with Cattleman's Smokehouse BBQ sauce and threw it on the smoker with a dozen ears of fresh corn. (I had simply shucked the corn and tossed it in a little olive oil & garlic.) An hour and a half at about 250*, and I pulled off some of the most delicious food ever. It was so simple and so darn good.
xgerstandtx
RCC Addict
Awesome recipes, that have already been saved for future reference.
Not to steal the show from del montess,
I am a total newb(read never done) to smoking. But have been interested for quite a while. Maybe you can shed some light on what i should purchase for my first. I was wanting to fab one similar to what was the original post but figured i better not handicap myself with homemade stuff.
is something like this gonna get me started ok?
http://www.homedepot.com/h_d1/N-5yc...splay?langId=-1&storeId=10051&catalogId=10053
Or stay away from the electric?
guess i am clueless on this subject.
Not to steal the show from del montess,
I am a total newb(read never done) to smoking. But have been interested for quite a while. Maybe you can shed some light on what i should purchase for my first. I was wanting to fab one similar to what was the original post but figured i better not handicap myself with homemade stuff.
is something like this gonna get me started ok?
http://www.homedepot.com/h_d1/N-5yc...splay?langId=-1&storeId=10051&catalogId=10053
Or stay away from the electric?
guess i am clueless on this subject.
Del Montess
Rock Crawler
wow.... I am going to try everything you just said!!!
the ribs tonight turned out really good!!! The only problem I had was that the rub and bbq sauce I used on one of the racks did not go well together. When I cut off a small piece to test doneness I realized this, so I scraped off all the rub and bbq sauce, then slathered on more bbq sauce. they turned out yummy as heck, but the ones that just had the rub on them (which I mopped twice with my white wine vinegar, apple juice, brown sugar and water mix) were much more juicy and delicious-- tho this could have been because they were frm 2 different racks, not because of the prep, but for once I have to say I liked the ribs without the sauce better.
I smothered some potatoes with olive oil, seasoned salt, fresh ground pepper, and garlic salt, wrapped the in foil and let them hang out with the ribs for a little ove ran hour, and they turned out quite tasty too
my new FAVORITE way of grilling corn is to take off the first few layers of husk, pull back the rest of the husk (but not off) take off the silk, then put the ears in a mix of melted butter, sugar and milk-- let soak for 30 minutes. take out, smear around the sugary buildup that accumulates, shake on some Mrs. Dash, then pull the husk back down, lightly wrap in foil, grill for 20 minutes, take out of the foil, grill for another 5 minutes.
best corn I have ever eaten in my life. only if it's white sweet corn tho--- yellow corn is gross
the ribs tonight turned out really good!!! The only problem I had was that the rub and bbq sauce I used on one of the racks did not go well together. When I cut off a small piece to test doneness I realized this, so I scraped off all the rub and bbq sauce, then slathered on more bbq sauce. they turned out yummy as heck, but the ones that just had the rub on them (which I mopped twice with my white wine vinegar, apple juice, brown sugar and water mix) were much more juicy and delicious-- tho this could have been because they were frm 2 different racks, not because of the prep, but for once I have to say I liked the ribs without the sauce better.
I smothered some potatoes with olive oil, seasoned salt, fresh ground pepper, and garlic salt, wrapped the in foil and let them hang out with the ribs for a little ove ran hour, and they turned out quite tasty too
my new FAVORITE way of grilling corn is to take off the first few layers of husk, pull back the rest of the husk (but not off) take off the silk, then put the ears in a mix of melted butter, sugar and milk-- let soak for 30 minutes. take out, smear around the sugary buildup that accumulates, shake on some Mrs. Dash, then pull the husk back down, lightly wrap in foil, grill for 20 minutes, take out of the foil, grill for another 5 minutes.
best corn I have ever eaten in my life. only if it's white sweet corn tho--- yellow corn is gross