any one here have a smoker?

[Grapesoda]

just ordered a Bradley smoker... thinking lots of pork!!! recipes, tips, tricks?

[Wizzo]

I have one and smoke a chicken about once a week, the trick for it is to brine it overnight. I also do a pretty mean brisket from time to time and tenderloins.

[Grapesoda]

Originally Posted by Wizzo

I have one and smoke a chicken about once a week, the trick for it is to brine it overnight. I also do a pretty mean brisket from time to time and tenderloins.

electric or charcoal?

[AllAboutCams]

does anybody know how to make jerky

[geedub]

Originally Posted by bm bradley

electric or charcoal?

Didn't think that was something to even consider.. Charcoal ftw

[CS-Jay]

Originally Posted by bm bradley

electric or charcoal?

They don't make electric smokers.

Get a nice thermometer. Not the one on the smoker, those things never work. Learn to keep it at a even temperature for long periods of time...

[Nikki_Licks]

I have 2 smokers (charcoal)

[PR_Glen]

Originally Posted by Wizzo

I have one and smoke a chicken about once a week, the trick for it is to brine it overnight. I also do a pretty mean brisket from time to time and tenderloins.

brine really? that's interesting..


been dying to get one, i just have a small smoker box i toss in my bbq, it adds flavour for sure but definitely not the same..

anyone do fish or sausage in theirs?

[Rebel D]

USed to do Salmon and trout alot. Pork Chops as well. i like wood smokers a nice apple wood smoke makes all the difference. I thought amaericans only used hickory for smoking

[Chris]

I use my smoker many times a week


want perfect baby back ribs follow this

Pit : hold at 225

Try to get your babybacks at about 1.25-1.75lb

Pull silver skin off (if you dont you get a fatty pocket built up behind the silver skin thats gross )

Put your ribs on the smoker for 2 hours

Take them off WRAP THEM in foil for 1 hour (this is when they get tender )

Unwrap them and put them back on the smoker for atleast another hour. I generally let it go for another hour and half

this is called the "2-1-1" method


i also love this site : http://amazingribs.com/ they have all sorts of awesome tips

[Wizzo]

Originally Posted by bm bradley

electric or charcoal?

Electric all the way, otherwise you are spending all day working the fire. Like with the chickens I put them on around 1pm and only have to add some smoke chips maybe twice to keep the smoke going in the 5-6 hrs they are on there.

This is the one I have:
http://www.homedepot.com/buy/outdoor...oker-7217.html

[Chris]

Originally Posted by Wizzo

Electric all the way, otherwise you are spending all day working the fire. Like with the chickens I put them on around 1pm and only have to add some smoke chips maybe twice to keep the smoke going in the 5-6 hrs they are on there.

This is the one I have:
http://www.homedepot.com/buy/outdoor...oker-7217.html

i have both - i use my wood pit for brisket and beef ribs only

everything else is on the electric

[Chris]

Originally Posted by CS-Jay

They don't make electric smokers.

Get a nice thermometer. Not the one on the smoker, those things never work. Learn to keep it at a even temperature for long periods of time...

they do indeed make electric smokers

this is what i use for all my pork




use my wood burning one for beef

[pornguy]

Used to have one back in the day and did some fucking amazing Turkeys on them.. Thats TONS of work though.

[candyflip]

My neighbor does BBQ catering. He's out there smoking a bunch of shit for a party he's doing tomorrow. Smells amazing.

[96ukssob]

I have a charcoal box shaped one and love it. Planning on smoking some pork loin tomorrow for some family coming over. Usually let it on for about 5+ hours and tastes amazing

[sperbonzo]

Do you mean one of these?

[JFK]

Originally Posted by CS-Jay

They don't make electric smokers.

Get a nice thermometer. Not the one on the smoker, those things never work. Learn to keep it at a even temperature for long periods of time...

actually yes they do

[SexKey Scott]

The guy next to us smoked corned beef for St. Pat's - it was truly amazing. He said he brine'd it in apple cider for two days and smoked it w/ apple wood. The outside pieces tasted like an apple corned beef bacon goodness!!!

[XPays]

this thread is making me hungry for some bbq

[Spunky]

I love smoked salmon,but that shit is expensive.the smoker would just gather dust

[TampaToker]

Originally Posted by Chris

they do indeed make electric smokers

this is what i use for all my pork

This is the one i have it works like a charm. Smoking some jalapeno poppers in it right now

[AaronM]

Originally Posted by CS-Jay

They don't make electric smokers.

They don't?

Guess the one I have sitting on my patio is a fake then.

[PR_Glen]

Originally Posted by TampaToker

This is the one i have it works like a charm. Smoking some jalapeno poppers in it right now

damn that sounds good.. i gotta break down and grab one of these finally...

[naughty1]

Originally Posted by CS-Jay

They don't make electric smokers.

Get a nice thermometer. Not the one on the smoker, those things never work. Learn to keep it at a even temperature for long periods of time...

Yeah they do make electric smokers Those are great for smoking cheese

[naughty1]

Originally Posted by xxxupdate

does anybody know how to make jerky

Yeah but ya dont need a smoker for that even just a basic oven will do.

1st step is to grab whatever meat ya want to use to make jerky I use chuck roast or a london broil type meat for beef stuff, venison roast, turkey, or chicken breasts Ok if you want a softer type of jerky then slice "WITH" the grain. and if ya want a more coarse jerky which is what most use got against the grain. What I do is lay whole roast on its side trim the fat or any "silver skin" from it then i slice it in about 1/8 inch slices then i take that 1/8 piece of meat and slice into strips about 1 1/2 to 2 inches wide. now to the marinade for jerky

What ya need is 1 1/2 - 2 lbs of meat
1/4 cup worcestshire sauce
1/8 cup soy sauce
1/8th cup of teriyaki sauce { keeps it mellow and not too salty)
1 1/2 tbsp cider vinegar
pinch of salt (sea salt is best) but iodized works too
1 1/2 tbsp liquid smoke
1/2 tsp garlic powder {I put a little garlic oil in mine too just a few drops} but ya can go without also
1/2 tsp onion powder
2 1/2 Tbsp of brown sugar
Then what ya do is add all the ingredients except the meat to a ziploc sealer bag knead that for a few minutes til everything is mixed well completely ( a min or 2)
then open up the bag add in your meat shake the bag so all your meat is drenched in the marinade then squeeze as much of the air from the bag as you can reseal it and then stick it in refrigerator for 24-36 hrs . I usually let mine go for 48 hrs

then when the meat is marinated enough do the following

Ok turn your oven on to 170 i get one of those oven bottom liners from the store so I don't fucking make oven look like a cat blew up in it because of the juices . Ok I have one oven rack i keep just for jerky making . Take your rack and drape the strips over the rack just dont overlap them then slide rack back in oven close the door set the timer for 3.5 hrs and when that timer goes off flip the jerky over so ya get even dehydrating. Set for another 3.5 hrs and let it go . Now when timer goes off at end of last 3.5 hr cycle turn off oven but leave jerky in there for about another hr.

There ya have a pretty simple way to make jerky anywhere.

Ya can add chipotle sauce, habanero sauce if ya like it hotter.
the possabilties of what flavors of jerky ya want are entirely up to u

[arock10]

Originally Posted by Chris

I use my smoker many times a week


want perfect baby back ribs follow this

Pit : hold at 225

Try to get your babybacks at about 1.25-1.75lb

Pull silver skin off (if you dont you get a fatty pocket built up behind the silver skin thats gross )

Put your ribs on the smoker for 2 hours

Take them off WRAP THEM in foil for 1 hour (this is when they get tender )

Unwrap them and put them back on the smoker for atleast another hour. I generally let it go for another hour and half

this is called the "2-1-1" method


i also love this site : http://amazingribs.com/ they have all sorts of awesome tips

Did 4 racks of these yesterday. That site is great

[AlfalfaReborn]

I have a green egg. Makes a mean smoked turkey, and does great fish.

[AsianDivaGirlsWebDude]

I prefer vaporizing over smoking, so I use a volcano vaporizer:





ADG

[Grapesoda]

Originally Posted by CS-Jay

They don't make electric smokers.

Get a nice thermometer. Not the one on the smoker, those things never work. Learn to keep it at a even temperature for long periods of time...

whoops!!!! http://www.bradleysmoker.com/

[Grapesoda]

Originally Posted by naughty1

Yeah they do make electric smokers Those are great for smoking cheese

whao!!!! great idea...

[Grapesoda]

thanks guys...

[travs]

this thread makes my stomach growl like a tiger

[Chosen]

Don't have one

[lagwagon]

Just remember that if youre looking then you aint cooking

[free6xtube]

I am a collector of smokers and have around 4 big ones and 20 small ones have not smoked in awhile thou but looking forward to the summer

[Socks]

Originally Posted by sperbonzo

Do you mean one of these?

I own a ROOR... Was at the swingset/jungle gym in the park the other day with my kid and I see this sprapainted stencil on the apparatus there that said "FEED THE ROOR" hehe

[AllAboutCams]

Originally Posted by naughty1

Yeah but ya dont need a smoker for that even just a basic oven will do.

1st step is to grab whatever meat ya want to use to make jerky I use chuck roast or a london broil type meat for beef stuff, venison roast, turkey, or chicken breasts Ok if you want a softer type of jerky then slice "WITH" the grain. and if ya want a more coarse jerky which is what most use got against the grain. What I do is lay whole roast on its side trim the fat or any "silver skin" from it then i slice it in about 1/8 inch slices then i take that 1/8 piece of meat and slice into strips about 1 1/2 to 2 inches wide. now to the marinade for jerky

What ya need is 1 1/2 - 2 lbs of meat
1/4 cup worcestshire sauce
1/8 cup soy sauce
1/8th cup of teriyaki sauce { keeps it mellow and not too salty)
1 1/2 tbsp cider vinegar
pinch of salt (sea salt is best) but iodized works too
1 1/2 tbsp liquid smoke
1/2 tsp garlic powder {I put a little garlic oil in mine too just a few drops} but ya can go without also
1/2 tsp onion powder
2 1/2 Tbsp of brown sugar
Then what ya do is add all the ingredients except the meat to a ziploc sealer bag knead that for a few minutes til everything is mixed well completely ( a min or 2)
then open up the bag add in your meat shake the bag so all your meat is drenched in the marinade then squeeze as much of the air from the bag as you can reseal it and then stick it in refrigerator for 24-36 hrs . I usually let mine go for 48 hrs

then when the meat is marinated enough do the following

Ok turn your oven on to 170 i get one of those oven bottom liners from the store so I don't fucking make oven look like a cat blew up in it because of the juices . Ok I have one oven rack i keep just for jerky making . Take your rack and drape the strips over the rack just dont overlap them then slide rack back in oven close the door set the timer for 3.5 hrs and when that timer goes off flip the jerky over so ya get even dehydrating. Set for another 3.5 hrs and let it go . Now when timer goes off at end of last 3.5 hr cycle turn off oven but leave jerky in there for about another hr.

There ya have a pretty simple way to make jerky anywhere.

Ya can add chipotle sauce, habanero sauce if ya like it hotter.
the possabilties of what flavors of jerky ya want are entirely up to u

wow thanks ill give it a go this weekend

[DamianJ]

Originally Posted by PR_Glen

brine really? that's interesting..

I brine chicken overnight before I roast one in the oven. Makes a MASSIVE difference.

[JFK]

Originally Posted by Spunky

I love smoked salmon,but that shit is expensive.the smoker would just gather dust

my neighbor, bought one a few years ago, used it for everything for months. Then the novelty wore off and its been rusting for years

[facialfreak]

A friend of mine SWEARS by his BIG GREEN EGG, and has been bugging me to get one ...

He is sooo impressed with his, that he now retails them!!

[V_RocKs]

Originally Posted by naughty1

Yeah but ya dont need a smoker for that even just a basic oven will do.

1st step is to grab whatever meat ya want to use to make jerky I use chuck roast or a london broil type meat for beef stuff, venison roast, turkey, or chicken breasts Ok if you want a softer type of jerky then slice "WITH" the grain. and if ya want a more coarse jerky which is what most use got against the grain. What I do is lay whole roast on its side trim the fat or any "silver skin" from it then i slice it in about 1/8 inch slices then i take that 1/8 piece of meat and slice into strips about 1 1/2 to 2 inches wide. now to the marinade for jerky

What ya need is 1 1/2 - 2 lbs of meat
1/4 cup worcestshire sauce
1/8 cup soy sauce
1/8th cup of teriyaki sauce { keeps it mellow and not too salty)
1 1/2 tbsp cider vinegar
pinch of salt (sea salt is best) but iodized works too
1 1/2 tbsp liquid smoke
1/2 tsp garlic powder {I put a little garlic oil in mine too just a few drops} but ya can go without also
1/2 tsp onion powder
2 1/2 Tbsp of brown sugar
Then what ya do is add all the ingredients except the meat to a ziploc sealer bag knead that for a few minutes til everything is mixed well completely ( a min or 2)
then open up the bag add in your meat shake the bag so all your meat is drenched in the marinade then squeeze as much of the air from the bag as you can reseal it and then stick it in refrigerator for 24-36 hrs . I usually let mine go for 48 hrs

then when the meat is marinated enough do the following

Ok turn your oven on to 170 i get one of those oven bottom liners from the store so I don't fucking make oven look like a cat blew up in it because of the juices . Ok I have one oven rack i keep just for jerky making . Take your rack and drape the strips over the rack just dont overlap them then slide rack back in oven close the door set the timer for 3.5 hrs and when that timer goes off flip the jerky over so ya get even dehydrating. Set for another 3.5 hrs and let it go . Now when timer goes off at end of last 3.5 hr cycle turn off oven but leave jerky in there for about another hr.

There ya have a pretty simple way to make jerky anywhere.

Ya can add chipotle sauce, habanero sauce if ya like it hotter.
the possabilties of what flavors of jerky ya want are entirely up to u

Under 80 posts... 5 years here... I have to take you for your word and try this now.

[Oracle Porn]

I am a smoker and I have another one like pictured above too. and also a roor.

[globofun]

Originally Posted by sperbonzo

Do you mean one of these?

No, two of those: