|
Forums39
Topics39,489
Posts320,232
Members26,675
| |
Most Online3,755
Sep 23rd, 2024
|
|
|
Posts: 2,503
Joined: August 2000
|
|
|
29 members (lcote, hokiesailor, GeorgeC1, enzosxm, EllenS, SXMScubaman, WWII, GOTOSUN, Todd, Rbailey, Alltech63, jbutah, George1234, maineskier69, taraavo, bailau, road3682, CaribbeanCanadians, Todd_Melinda_K, MrEZgoin, jazzgal, Latadjust, 7 invisible),
817
guests, and
83
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
#8244
05/20/2009 02:47 PM
|
Joined: Jun 2003
Posts: 1,460
Traveler
|
OP
Traveler
Joined: Jun 2003
Posts: 1,460 |
My goal this summer is to 'smoke' more things on our smoker. I dont' have any recipes, Please send me some! We like chicken, beef, and pork <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> I'm a novice at smoking food, so any suggestions would be greatly appreciated! Trish
Tricia & Tommy
|
|
|
|
|
Joined: Feb 2004
Posts: 19,406
Traveler
|
|
Traveler
Joined: Feb 2004
Posts: 19,406 |
There are lots of good recipes here: http://www.smoker-cooking.com/I always like to make a whole smoked turkey... Brine in water + apple cider + salt + brown sugar... smoke over green apple wood chunks (or seasoned apple wood soaked in water for 24 hours)... and Cider + water in the liquid tray... usually takes 8-12 hours to smoke, depending on the turkey size... I usually get green apple wood this time of year from local apple farms, as they have usually just pruned their trees for the upcoming season... and they usually have big piles of it around...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
|
|
|
|
|
Joined: Mar 2006
Posts: 2,102
Traveler
|
|
Traveler
Joined: Mar 2006
Posts: 2,102 |
Rule #1. Turn the temp down!!! Mospt peple smoke WAY too hot.
200-225 tops!
Rule #2 rub your meat... (insert snicker here). A rubbed pork butt or ribs helps a lot.
Rule #3 it's NOT done yet!! It is not going to be finished quick, and your aren't going to burn it.
I have a rub I have been using for 15 years, but it has aobut 15 ingrediants. Most people won't do it.
Ps, I created and ran a chain of BBQ restuarants. In each location, we used to smoked 125 racks of Babies, 40-60 rack of St Louis Ribs, 20+ full Cap on Briskets, 50-100 lbs of turkey breast, same on sausage, and 20+ full pork butts
Daily...
|
|
|
|
|
Joined: Feb 2004
Posts: 19,406
Traveler
|
|
Traveler
Joined: Feb 2004
Posts: 19,406 |
jonjoslin said:
Rule #1. Turn the temp down!!! Mospt peple smoke WAY too hot.
200-225 tops!
Rule #2 rub your meat... (insert snicker here). A rubbed pork butt or ribs helps a lot.
Rule #3 it's NOT done yet!! It is not going to be finished quick, and your aren't going to burn it.
Good advice! I have a charcoal/wood smoker with a liquid pan above the charcoal level... not an electric smoker... It is difficult to maintain at a particular temperature without adjusting the coals often, but well worth the effort... I agree 200F-225F... mine rarely goes below 200F, but will spike, at times, to 235-240F... then I just have to remove some coals...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
|
|
|
|
|
Joined: Jul 2006
Posts: 13,521
Traveler
|
|
Traveler
Joined: Jul 2006
Posts: 13,521 |
Jon, fifteen ingredients wouldn't scare me away! Please post your rub recipe!!
|
|
|
|
|
