Smoking food - recipes, tricks, and pics

[Sniper-T]

I fired up my new smoker tonight, and immediately fell in love with it.

This one:
http://www.amazon.com/Bradley-Smoker-BTDS76P-Digital-4-Rack/dp/B000FJZ150

I did some pork ribs tonight, and although i didn't have time to do the ribs justice, they turned out awesome.

anyone else into smoking food?

[bacpacker]

Not yet, but intend on having something in the mix by the end of summer. BTW, I was out scoutin around my little orchard last night and found several dead limbs that never leafed out this spring that I need to prune. I will end up with some apple, peach, pear, and cherry that will get ran thru my dad's chipper and bagged up for future use.

The ribs sound awesome.

[Evolver]

I too want to get smoking but haven't yet so maybe this thread will just get me a smoking. :)

Any Pic?

Evo is off to look at smoker builds!

[Evolver]

I like this one!!! ;)



http://s2.hubimg.com/u/2328417_f520.jpg

[Grumpy Old Man]

I gave away my last smoker when I moved but will get another soon as everybody in Texas manufactures them. When I think of smoking I think of cold smoking, i.e. ~150-180F for12-24 hours depending on what I'm smoking. One thing for sure is to brine your meat or fish before smoking. After brining allow the meat to "dry" so that it forms a pellicle.

When I think of hot smoking I think of barbecue. That is ~220-240F for 6-8hours. Once again brine your meat before barbecuing. (As an aside, most of what people call barbecuing is actually grilling)

A good book on this subject is "The Home Book of Smoke Cooking Meat, Fish & Game" by Jack Sleight and Raymond Hull. Mine is a 25th printing and is/was published by Stackpole Books. I've had mine for a number of years and if I recall correctly I got it at a feed store at the same time I got my book on butchering. (Another aside, I wish I'd paid closer attention to my maternal grandfather when he butchered hogs,. I'd have learned a lot of tricks early on instead of having to rediscover them later in life)

Anyway, if you all want some tips on brining I will post them. But as I am a hunt-n-pecker typist it will take me awhile.

Here are some links to the aforementioned book.

http://www.overstock.com/Books-Movies-Music-Games/Home-Book-of-Smoke-Cooking-Meat-Fish-Game-Paperback/340906/product.html

http://www.amazon.com/Home-Book-Smoke-Cooking-Meat/dp/0811708039

http://www.barnesandnoble.com/w/home-book-of-smoke-cooking-meat-fish-game-jack-sleight/1103279137?ean=9780811721950

http://www.lemproducts.com/product/240/books

Hope this helps Evo!

[Sniper-T]

That's awesome Grumpy! I've been hunting and butchering my own for 35+years, and I still love finding 'new' books on the subjects. There is always more, and different tricks to learn.

Keep posting, even if you have to peck your way through it. Hopefully I'll have a bit more time this week, I'll put up a couple of my favourite fish brine recipes.


I don't seem to have time for anything lately. :(

[bacpacker]

Thanks Grumpy. That looks like some good reference material.

Sounds like you and me both should have paid more attention when we were growing up! :)

[Evolver]

I got a Amazon gift card for Fathers Day so... It might go toward a smoker. :) I'll probably start out with a Little Chief and then upgrade for there. :) Thoughts?

[Sniper-T]

I did some salmon last weekend, and it turned out a little too salty for my taste. I made a couple notes on that brine recipe, and see what happens nexttime.

Just threw a naked pork roast in, going to hit it for a few hours, then finish it in the slow cooker with a pineapple bbq sauce for pulled pork tomorrow.

[Grumpy Old Man]

What did you use in your brine Sniper? I typically use 1/2 C of kosher salt, 1 C brown sugar, 1/4 C apple cider vinegar and 3 Tbsp of Lea & Perrins added to 1 1/2 gallons of water (filtered).

[Sniper-T]

That's almost exactly it Grumpy, except I used course salt (I normally use sea salt, but was out) and I used red wine vinegar.