Who on the board has an outside smoker, and what meats have you smoked?

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Originally posted by: SandyPaws
Have done corn on cob (in husks and in foil), asparagus and of course baked potatoes. Most any veggie you can do on stove top is fine for smoking in a oven proof dish, usually with a little butter. It adds some flavor and doesn't need to smoke long.
The Smokey Mountain is a big thing about 4 feet tall that I got from Bass Pro several years ago.
One additional thing I do when smoking is flavor the water using fruit juice, beer, wine or cheap booze.

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Originally posted by: Tutontow
I have the same smoker and love it. I have gotten rave reviews for my pulled pork and ribs. By all means go to this website.

https://amazingribs.com/ Use his information for his Memphis dust. It is a rub that is out of this world. His Kansas City BBQ is to die for. Here is the link https://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html

By all means read his section on thermometers. Do not trust the one that come with the Weber. I use the one he recommends and it is the real deal. You have one probe for the meat and another for the smoker. I use a step drill bit and drilled into my smoker to create a place for the probes to go into the smoker but if you have an assistant you can feed them through the top vent.

Here is the link https://www.amazon.com/gp/product/B004IMA718/ref=as_li_ss_tl?ie=UTF8&tag=smokingmeat-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B004IMA718

Make sure you learn about the "Minion Method" for loading coals and wood into the smoker. Do not use The Weber Technique.

At the very least use Kingsford Competition Briquettes and Use a Weber Chimney to start your coals. Never use fluid or worse yet self starting coals. You would not believe all of the crap that goes into every other charcoal. Lump charcoal is the way to fly if you get serious. I use Kingsford Competition Briquettes to get it going then use Ozark Oak Lump Charcoal once it is going when I do a long smoke.

Experiment with the wood but keep in mind too little is a whole lot better than too much. For pork I like a combination of Apple wood and Hickory.

There is nothing better than hanging out in the backyard on a cool / cold day with the outdoor fire place going, listening some tunes and drinking your favorite beverage and doing a nice looooooong smoke of a properly seasoned pork butt. It takes a long time but it is fun doing it and food is so worth it.

Speaking of Pulled Pork if you ever do one by a pair of "Bear Claws" they are worth their weight in gold.

Here is a great site for all the info you will ever need when it comes to coals https://www.nakedwhiz.com/lump.htm

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Originally posted by: melonhead

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Originally posted by: Roulette Man

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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.

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I will want to do a trial run before Thanksgiving. My birds are usually 22 to 25 pounds (in other words large). I of course will do a lot of reading on this, but how many hours do you estimate for the bird to be done on a smoker? I see a couple of articles where turkeys can be smoked at higher temperatures than other meats. When I've done a turkey on my Weber barbecue, I usually coat the skin with an herbed butter. It creates a beautiful golden skin. I usually have to put foil over the wings, because they are direcly over the coals (indirect heat) and will catch on fire if you don't do it.

Of course getting a fresh bird from a high end market helps to add to the taste and the experience. Last year I bought mine from Whole Foods, and everybody raved it was the best turkey they ever had.

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Most experts caution against smoking turkeys larger than 20 pounds because of bacterial contamination that can take place over the 9-10 hours of cooking at low temps (200-235 degrees.) I have successfully smoked a large turkey at 250 degrees using indirect heat from oak and mesquite logs - the key is constant temperature over the entire cooking period. A good meat thermometer is essential to avoid over/under cooking your meat. For the perfect smoked turkey, brine your bird for 24 hours before cooking. Damn, this is making me hungry. If I wasn't eating vegan these days I'd probably head outside to fire up the grill.....

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Originally posted by: Roulette Man

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Originally posted by: Tutontow
I have the same smoker and love it. I have gotten rave reviews for my pulled pork and ribs. By all means go to this website.

https://amazingribs.com/ Use his information for his Memphis dust. It is a rub that is out of this world. His Kansas City BBQ is to die for. Here is the link https://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html

By all means read his section on thermometers. Do not trust the one that come with the Weber. I use the one he recommends and it is the real deal. You have one probe for the meat and another for the smoker. I use a step drill bit and drilled into my smoker to create a place for the probes to go into the smoker but if you have an assistant you can feed them through the top vent.

Here is the link https://www.amazon.com/gp/product/B004IMA718/ref=as_li_ss_tl?ie=UTF8&tag=smokingmeat-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B004IMA718

Make sure you learn about the "Minion Method" for loading coals and wood into the smoker. Do not use The Weber Technique.

At the very least use Kingsford Competition Briquettes and Use a Weber Chimney to start your coals. Never use fluid or worse yet self starting coals. You would not believe all of the crap that goes into every other charcoal. Lump charcoal is the way to fly if you get serious. I use Kingsford Competition Briquettes to get it going then use Ozark Oak Lump Charcoal once it is going when I do a long smoke.

Experiment with the wood but keep in mind too little is a whole lot better than too much. For pork I like a combination of Apple wood and Hickory.

There is nothing better than hanging out in the backyard on a cool / cold day with the outdoor fire place going, listening some tunes and drinking your favorite beverage and doing a nice looooooong smoke of a properly seasoned pork butt. It takes a long time but it is fun doing it and food is so worth it.

Speaking of Pulled Pork if you ever do one by a pair of "Bear Claws" they are worth their weight in gold.

Here is a great site for all the info you will ever need when it comes to coals https://www.nakedwhiz.com/lump.htm

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Thanks for your response. I will go to these sites this weekend.

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