Smokers Paradise (for all the smokers and BBQ lovers)

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by COChix, Dec 20, 2015.

  1. COChix

    COChix Overrun With Chickens

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    Never made sausages...on the pork chop, depends on the temperature you are cooking at...I would say 30-40 depending on the temp.
     
  2. JetCat

    JetCat Chillin' With My Peeps

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    go by internal temp never by time, pork chops are 145°
     
  3. BBQJOE

    BBQJOE Chillin' With My Peeps

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    Void where prohibited.
    I put together my own BBQ restaurant here in AZ. We did well until the financial crash in 2008.
    We were open 8 years, and I've probably grilled or smoked just about everything on the planet.

    I have tons of recipes, and procedures. If anyone needs anything, just ask.
     
  4. COChix

    COChix Overrun With Chickens

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    True, yes when in doubt use your meat thermometer
     
  5. COChix

    COChix Overrun With Chickens

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    Got my turkey brining away in Milk Nitro Stout beer brine...to be smoked tomorrow.

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  6. donrae

    donrae Hopelessly Addicted Premium Member

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    I finally got some of those cherry wood branches hacked into pieces. I may try smoking some country style ribs tomorrow, they're thawed out.
     
  7. LittleLakePhil

    LittleLakePhil True BYC Addict

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    [​IMG]I have this old propane smoker...it's about worn out...I smoke a lot of fish....and just about everything else. I primarily use Apple and cherry woods. Next week I'll be smoking a full venison shoulder.
     
  8. COChix

    COChix Overrun With Chickens

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    Yumm, let us know how it goes.
    Nice, don't have a ton of Venison experience, but the back strap I made on our smoker was pretty delish.
     
  9. COChix

    COChix Overrun With Chickens

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  10. Talithahorse

    Talithahorse Chillin' With My Peeps

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    How do you smoke a full venison shoulder. I have a little chief smoker and I have been afraid to smoke anything so thick as a roast.... My fish take forever, like sometimes close to 24 hours. I am so NEW at this but love the flavor of smoked meats. Would love nothing more than be able to smoke a ham or turkey or chicken.....
     

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