Smokers Paradise (for all the smokers and BBQ lovers)

[COChix]

Greeting BYC, I am starting this thread because we love our smoker and I figured there are others out there I am sure. We have a pellet brand smoker and have been using our smoker for about 4 years. We have made everything on it besides the usual suspects, stuff life pie's, biscuits, lasagna, muffins, cookies, etc. you get the idea. Of course it makes great eggs and bacon as well.

Here is a shot of some venison Backstrap we cooked on the smoker...I have many food porn pics to share . I am hoping to find some like minded people willing to share smokers tips, recipes and ideas. Please feel free to post.

Venison Backstrap

Slathered in bacon fat, fresh garlic and rosemary, what's not to love about that?!

Whatcha smokin?

 

[CNJ]

Hello, I have a small round weber grill that I use to smoke my home grown chicken. I use the indirect heat method with 8 coals on both sides of the bottom grill. For the top grill I fold a 9x11 inch piece of foil in half until it reaches about 3 inches wide and tuck both ends on the grill to hold it in place. I do this on both sides which leaves about a 3 inch clear space in the middle.

I arrange the coals perfectly on both sides and pour a little mineral oil on the coals and light it up. I wait until the coals are white before I put my water soaked hickory chips on them. My grill can only fit a half a chicken in the middle, but it cooks it to perfection in about 1.50 hours.

and its kind of easy. Once I put my chicken on the grill, I don't have to worry about it burning, so I only open it when my timer goes off.

 

[mowin]

I use a hunters brine that I found in Field and Stream magazine 20 years ago.

1 cup salt
1 cup brown sugar
crushed garlic, black pepper, and paprika (optional)
1 gallon water

This is the basic recipe hunters used to preserve their meat in the old days.
It taste like ham. works with all meat and fish.

I'd caution everyone that this doesn't cure or preserve meat.

 

[mowin]

Everything came out fantastic.. even put a few wild caught sea scallops in a pan with some butter for 35 min. Then wrapped with some partially cook bacon and finished in the fry pan. Nice hint of smoke on them. View attachment 1434507 View attachment 1434507

 

[mowin]

It nice setup that you have there. You must have a large family. I am very happy with the Kamado that purchased from the Costco 2016.

Actually, it's just me and my wife.
It's my biggest smoker of many. I mainly use this one for whole hog cooks. But I've fired up this beast for two burgers. Lol.

I've been eyeing a big green egg or similar to add to my Arsenal, but my wife has threatened me. Me.. I'd rather ask for forgiveness than permission. Lol

Thanks for the compliment.

 

[mowin]

https://eatcuredmeat.com/how-does-smoking-preserve-meat-and-fish-effects-method/

I'm sorry, salt and smoke alone doesn't 'cure" meats.
Use that method if you like, but I'm not going to chance it. Curing only happens when sodium nitrite ,cure#1 or sodium nitrate, cure#2 is used. Lot of mis information on the web.

 

[DParker75089]

The outside temperature is 34°F and dropping like a rock. It's the perfect time to cold smoke some home-cured bacon.

 

[DParker75089]

Looking good!!!!!!!!!!!!!!!!!

And smelling good...when I can bring myself to go outside and check on it.

 

[JetCat]

Whatcha smokin?

we pretty much smoke everything you'd normally eat around here.............chicken, turkey, quail, ribs, butt, chops, mac&cheese, peppers, corn, tomatoes, eggs, pizza.. etc......

 

[Talithahorse]

OK, you guys are making me very very hungry and all I have in a smoker is a cold smoker and a very tiny lodge grill. I have a great campfire but don't have it set up for smoking. What type of smokers is everyone using? I want one bad but not sure what to buy/ build/ create? I was contemplating one of those egg shaped ones. I want something big enough to smoke a turkey.

ideas?