49 replies to this topic

[sxshooter]

That's pretty impressive Chuck. I could see something like that in my future.

The Stoker can be found here https://www.rocksbarbque.com/

Another popular brand with a number of models with various features http://store.thebbqg...ontrols Systems

The no frills budget brand http://www.auberins....dex&cPath=14_27

[Baja_Traveler]

On the mesquite, my take after using it for couple years now, is that it's good with beef...if you like a strong pungent flavor. I use it only with beef, but I think it would be good with lamb and probably wild game like deer, antelope, elk, etc. But, I personally wouldn't recommend it on veggies or fish or chicken, nor pork. With veggies, i'm not a fan of any smoke, myself.

So, the thing about mesquite is that a little goes a long way. It's one of my favorites for beef.

If you are getting a strong pungent flavor with any wood you are doing it wrong. To properly smoke you should have a thin blue smoke going - like it's barely there.

[sxshooter]

It's a relative thing. Mesquite is a strong pungent wood. 10 minutes of hickory smoke and you can hardly taste it. 10 minutes with mesquite and some people object to the taste. Agree on the thin blue smoke.

[Recon]

If you shoot over that thing, will it tell you how fast your bullet's goin'?

:-)

[sxshooter]

That and windage correction too.

[KNOCKED UP]

This smoking stuff is getting pretty high tech.
I thought I was hi tech when I used a commercial
proof box.
Tom

[treffryraxter]

An update, I have used the smoker several times with great success. I absolutely love the damn thing. Buuutt....I says to me wife..."Can you go grab the chickens off the smoker?"  Minutes later I hear "HONEY! Get out here!" and as I come running I see my poor smoker in flames....SMOKER, I don't tell her it was the chicken fat in the empty water pan (doah) and the introduction of air to the mix when she popped the top. I just say it is a sign that I need to pull the meat off it from now on. Smoker, backyard, house, and misses are all okay (yes the meat was fine too)

[KNOCKED UP]

I am happy to hear, you are hooked.

Samon season is on now, so it is time to fire up the smoker.

Tom

[StoneTower]

I love to smoke salmon...It is just hard to keep them lit

[sxshooter]

 I guess when it's chicken nite, everybody does it.

 

Lastnight, I smoked a small bird.  I mixed in some poultry seasoning and kosher salt into a stick of butter, then pushed it up under the skin and also basted it with the mix.

 

[ShooterJohn]

Looks good Chuck!

[Thumper Dunker]

Now im hungry.

[treffryraxter]

[Air Rifle Hunter]

 You all are making me want a smoker now too.

 

Great, I am severely running out of room for more stuff.

 

 I just recently purchased a dehydrator and I've been making beef jerky like crazy! I haven't used any liquid smoke with my jerky marinades yet. That is mainly so I can taste the other ingredients better and work out what mixtures I'm making that I like best.

 

 One of the best tasting ones so far was taking Worcestershire Sauce, Dark Brown Sugar and Raspberry Chipotle Sauce and letting it marinade for around 24 hours. The flavor was fantastic with a slight chili/fire taste at the end. Very, very tasty!

 

 Hmmm.... I guess I'll have to move to a bigger house so I can have more stuff...

[ShooterJohn]

I like to use my smoker in combination with my dehydrator when making jerky and beef sticks. I put them in the smoker first and finish drying them in the dehydrator. The dehydrator dries them without taking as long as the smoker does. You'll need to get a jerky shooter if too if you don't already have one.

[sxshooter]

I saw a Weber Ranch Kettle I'd like to have.  But the wife would kill me if I put another bbq in the backyard.  I have a gasser, a big offset and the Keg plus another Keg in a box in the garage as well as a virgin UDS (ugly drum smoker).

 

[ShooterJohn]

Chuck that's BBQ porn right there!

[sxshooter]

John,

I was just over on the keg forum and saw someone had posted about smoked boiled eggs.  Looked pretty good.  But another guy said he'd tried it but didn't like it because the whites got rubbery.  Will keeping the temp lower help?   BTW, try the smoked salt on eggs...boiled, fried, etc.. All good.

[ShooterJohn]

It does toughen the eggs to a lesser degree than pickling them does.  So I smoke them a little then pickle them with red pepper flakes, jalapeno slices and garlic.  My niece likes sweet pickled eggs so I'm going to add something extra and smoke those eggs too.

[TonyS]

Low and slow with the eggs.  Ever since I tried it my mouth waters just thinking about it.   

 

On the elaborate setups, sure looks like fun.  For years I have used the smallest weber and people rave about stuff I smoke.  If you think its too rainy put some tinfoil over the top with a rock on it.