John Morris Posted April 2, 2017 Report Posted April 2, 2017 Last weekend we got a little tax return and we came home with a smoker! Hey, gotta feed the kids and mama right! Errr, at least that's my justification. Anyway, beside what I can already find on the internet, any suggestions on how to use this, tips and tricks, recipes, I'd love to here em. Tonight, per the smoker instructions I am seasoning it with oak or other hard wood. Rubbed the interior down with cooking oil, and lit a fire in the firebox to smoke season it. It'll take a couple hours. Thanks for any tips in advance.
Grandpadave52 Posted April 2, 2017 Report Posted April 2, 2017 1 hour ago, John Morris said: Thanks for any tips in advance. I'll start it for you John....
John Morris Posted April 2, 2017 Author Report Posted April 2, 2017 If I am cooking, I will expect tips!
Grandpadave52 Posted April 2, 2017 Report Posted April 2, 2017 12 minutes ago, John Morris said: If I am cooking, I will expect tips! First tip...if I'm eating smoked ribs or beef brisket...cook plenty extra and have Sweet Baby Ray's Barbeque sauce on hand. Buy a bag of apple-wood, hickory & mesquite chips to provide the flavor...Soak the chips in a container of water 15-30 minutes first, pour off excess water, squeeze out excess water, then apply to hot coal bed as needed for your smoke; We prefer pork smoked with apple or mesquite; beef with mesquite or hickory...If I recall correctly @Steve Krumanaker does a pretty mean looking beef brisket a couple times/yr. Hopefully he'll share some secrets. Maintain temperature in cooker portion at 220o - 245o; Cooking times will vary depending on quantity and type...most average size briskets or roasts 10-16 hours; ribs 3-6 hours... The MOST IMPORTANT thing to monitor is the meat temperatures...fully cooked meat is 165o-180o measured at the center. Happy smoking & eating!
HandyDan Posted April 2, 2017 Report Posted April 2, 2017 Is it a cooker or a smoker or both? If it has to go to the Green Egg after the smoker I know of a guy that makes a nice table for the Egg.
Fred W. Hargis Jr Posted April 2, 2017 Report Posted April 2, 2017 The one I had came with a fairly flimsy wire rack to hold the wood/charcoal in the fire box, I replaced it with a cast iron grate that was meant for a fireplace. I had to cut it down (in width) but it lasted for the 4 years we had it, left it behind at the last house. I found it it difficult to control the temp in the grill...if I hit the lottery (unlikely, since I don't buy tickets) I'll get a Green Egg. Anyway, about the temp: smoking chicken or ribs was a little tricky to figure out how long it takes to cook them, and my wife expected dinner to be on time. I tried brisket 2 or 3 times and never could get that to come out right, so I'm probably not the guy to offer advice.
lew Posted April 2, 2017 Report Posted April 2, 2017 Now if you get really serious about smoking, you need one of these-
Stick486 Posted April 2, 2017 Report Posted April 2, 2017 41 minutes ago, lew said: f you get really serious about smoking, too many noxious fumes...
lew Posted April 2, 2017 Report Posted April 2, 2017 13 minutes ago, Stick486 said: too many noxious fumes... Stick, you aren't supposed to put your head inside the smoker...
John Morris Posted April 2, 2017 Author Report Posted April 2, 2017 13 hours ago, Grandpadave52 said: First tip...if I'm eating smoked ribs or beef brisket...cook plenty extra and have Sweet Baby Ray's Barbeque sauce on hand. Buy a bag of apple-wood, hickory & mesquite chips to provide the flavor...Soak the chips in a container of water 15-30 minutes first, pour off excess water, squeeze out excess water, then apply to hot coal bed as needed for your smoke; We prefer pork smoked with apple or mesquite; beef with mesquite or hickory...If I recall correctly @Steve Krumanaker does a pretty mean looking beef brisket a couple times/yr. Hopefully he'll share some secrets. Maintain temperature in cooker portion at 220o - 245o; Cooking times will vary depending on quantity and type...most average size briskets or roasts 10-16 hours; ribs 3-6 hours... The MOST IMPORTANT thing to monitor is the meat temperatures...fully cooked meat is 165o-180o measured at the center. Happy smoking & eating! Excellent, thanks Gramps!!!! Copied text, saved to my docs.
John Morris Posted April 2, 2017 Author Report Posted April 2, 2017 3 hours ago, Fred W. Hargis Jr said: The one I had came with a fairly flimsy wire rack to hold the wood/charcoal in the fire box, I replaced it with a cast iron grate that was meant for a fireplace. I had to cut it down (in width) but it lasted for the 4 years we had it, left it behind at the last house. I found it it difficult to control the temp in the grill...if I hit the lottery (unlikely, since I don't buy tickets) I'll get a Green Egg. Anyway, about the temp: smoking chicken or ribs was a little tricky to figure out how long it takes to cook them, and my wife expected dinner to be on time. I tried brisket 2 or 3 times and never could get that to come out right, so I'm probably not the guy to offer advice. I may be the same way, fortunately if the smoking adventure goes south, it also doubles as a barbecue, and I can use the firebox as an oven, for indirect cooking.
John Morris Posted April 2, 2017 Author Report Posted April 2, 2017 11 hours ago, HandyDan said: Is it a cooker or a smoker or both? If it has to go to the Green Egg after the smoker I know of a guy that makes a nice table for the Egg. It's both Dan, I can barbecue on it, and it smokes!
Stick486 Posted April 2, 2017 Report Posted April 2, 2017 26 minutes ago, lew said: Stick, you aren't supposed to put your head inside the smoker... oh...
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