Vegas Free-for-All - Who on the board has an outside smoker, and what meats have you smoked?

Roulette Man

Aug 1, 2013
5:23am

I have a Weber Smokey Mountain Smoker coming to me for my birthday in a few weeks.

I was wondering if anybody has any tales about smoking meats at home.

I have hosted Thanksgiving for the last five years and have barbecued my turkey. This year I want to try to smoke it.

Here is a picture of it with the side part being cut away.

pjstroh

Aug 1, 2013
6:06am

Block User

The newer models are nice because they come with the auto temperature control. My neighbor smokes stuff on his all the time. He says he almost doesn't have to monitor it. Just throw the stuff in there and come back 8 hours later.

I tend to think of smokers the same way as hot-tubs. Its nice to have a friend with one that invites you over as oppossed to owning one yourself.

nelehnitram

Aug 1, 2013
6:10am

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My husband has had a smoker (Brinkmans) for 30 years or more. He uses it primarily for ribs, but has smoked trout and salmon. I'm sure he's tried turkey, but I really can't remember.

Roulette Man

Aug 1, 2013
6:19am

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Quote

Originally posted by: nelehnitram
My husband has had a smoker (Brinkmans) for 30 years or more. He uses it primarily for ribs, but has smoked trout and salmon. I'm sure he's tried turkey, but I really can't remember.

You just named two other things I want to do with it, and that is smoking trout and salmon.

UMPIRE 48

Aug 1, 2013
6:22am

Block User

My next door neighbor & I have smokers. On holidays we are up very very early starting our smokers. Our neighbor across the street came over & said he was going to call the fire department because of all the smoke. I think he came over to grab a beer (at 0700).
I have smoked turkey for Thanksgiving & it was excellent. We mostly smoke brisket & ribs.

You will enjoy the smoked turkey.

BTW, I use hickory & mesquite.

nelehnitram

Aug 1, 2013
6:29am

Block User

Quote

Originally posted by: Roulette Man

Quote
Originally posted by: nelehnitram
My husband has had a smoker (Brinkmans) for 30 years or more. He uses it primarily for ribs, but has smoked trout and salmon. I'm sure he's tried turkey, but I really can't remember.

You just named two other things I want to do with it, and that is smoking trout and salmon.

They were both delicious. I'll check with him to see if he has any tips/pointers/advice for you.

Roulette Man

Aug 1, 2013
6:32am

Block User

I live in a townhouse. This unit is supposed to be precision engineered, so I'm hoping not too much smoke leaks out and drifts over to the neighbors.

RoadTrip

Aug 1, 2013
6:32am

Block User

I just use my old Weber kettle grill, or occasionally my "fancy" propane grill.

Done whole chickens, roasts, chops, fish, just about anything.

For fish, I find it best to brine them first, and really like to smoke them on the lowest possible setting and I use grapefruit wood for kingfish, etc.

When I smoke pork chops, they end up tasting like bacon! YUM.

Roulette Man

Aug 1, 2013
6:36am

Block User

Quote

Originally posted by: umpire48
My next door neighbor & I have smokers. On holidays we are up very very early starting our smokers. Our neighbor across the street came over & said he was going to call the fire department because of all the smoke. I think he came over to grab a beer (at 0700).
I have smoked turkey for Thanksgiving & it was excellent. We mostly smoke brisket & ribs.

You will enjoy the smoked turkey.

BTW, I use hickory & mesquite.

I have mesquite and hickory laced charcoal and sometimes have bought chips. I know that hard woods are the key. I have heard woods like apple wood and cherry wood are also good.

I tasted brisket at a high end barbecue restaurant the other day. It was delicous but had a lot of fat under the bark (the crust) of the meat.

I'm seeing dueling positions on ribs. Some people advocate if you use a sauce, that you shouldn't put sauce on until the very end. Some advocate putting in on early because of the carmelization of the sugars in the sauce.

nelehnitram

Aug 1, 2013
6:45am

Block User

Quote

Originally posted by: Roulette Man

I have mesquite and hickory laced charcoal and sometimes have bought chips. I know that hard woods are the key. I have heard woods like apple wood and cherry wood is also good.

I tasted brisket at a high end barbecue restaurant the other day. It was delicous but had a lot of fat under the bark (the crust) of the meat.

I'm seeing dueling positions on ribs. Some people advocate if you use a sauce, that you shouldn't put sauce on until the very end. Some advocate putting in on early because of the carmelization of the sugars in the sauce.

We use a rub and then add the sauce at the end - mmm good!

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