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Anyone smoke meat?

Sweet, now I don't have to start the thread.

Also, I had a smoked turkey leg at the ren fair and I'm looking forward to making my own 😎
 
WSM, Weber Smokey Mountain smoker. Best small smoker you can get. I'm getting ready to buy one after trying a couple others that ended up sucking.
 
I recently bought Weber Smokey Mountain charcoal smoker and smoked some baby back ribs. Can't say enough good things about the smoker and the ribs. It was absolutely delicious. Smoked it with oak for little over 5 hours. 3 hours naked. 1 hour in a foil with honey. 1 hour naked with BBQ sauce. The end result was meat that was falling off the bone which is the way I like it.
 
Originally posted by: nakedfrog
Sweet, now I don't have to start the thread.

Also, I had a smoked turkey leg at the ren fair and I'm looking forward to making my own 😎
Click to expand...

I've done those. I also found that smoking turkey wing drummettes gives a smaller serving size for those that have a hard time finishing a full leg.

They have a similar flavor, and no leg tendons and such.

Just a suggestion.
 
i use a bradley portable smoker, it's the only one that collapses and carries in my motorhome. if you've never used a bradley and its clean smoke, you are missing out, used to have a weber when i had a house.
Picked it up dirt cheap on sale at sportsman warehouse.
carries in a nice little bag. i did some ribs in it, and i was gonna cold smoke some salmon soon.
 
Originally posted by: Jeff7
<Obligatory>

No, but your mom sure smoked mine last night!

</obligatory>
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I came into this thread with the sole purpose of counting how many responses it took to get to one of these. You made my job easy. Thank you sir.
 
Originally posted by: flxnimprtmscl
Originally posted by: Jeff7
<Obligatory>

No, but your mom sure smoked mine last night!

</obligatory>
Click to expand...

I came into this thread with the sole purpose of counting how many responses it took to get to one of these. You made my job easy. Thank you sir.
Click to expand...
Hey, it's what I do. You're welcome. 🙂

 
Brine for 12 hours and then apply a heavy layer of a dry rub* to the meat, pork, beef, or turkey, and then smoke it at 210 to 220 F until it reaches an internal temperature of 150F. Low and slow smoke cooking will give you some the most flavorable and tender meat you will find.

You can get wood chips, for example hickory and apple, from your local mega mart.

*1/4 Salt, 1/4 Black pepper, 1/8 Garlic powder, 1/8 Onion powder, 1/8 Red pepper, and 1/8 Brown sugar
 
Originally posted by: Pliablemoose
Originally posted by: Jeff7
<Obligatory>

No, but your mom sure smoked mine last night!

</obligatory>
Click to expand...

Dude, my mom's 78 and had her bladder resuspended on Friday.
Click to expand...

she must have been careful, then?
JK

<--going to hell, no doubt.
 
Originally posted by: CasioTech
someone posted in my thread that this thread will give me a laugh. So far I have done nothing but shudder.
Click to expand...

Now you know how we feel when you post your "drawings", but it's more laugh and shudder.
 
Originally posted by: Pliablemoose
Originally posted by: Jeff7
<Obligatory>

No, but your mom sure smoked mine last night!

</obligatory>
Click to expand...

Dude, my mom's 78 and had her bladder resuspended on Friday.
Click to expand...

Zing and re-Zing! Oh, and *barf*.

Sonny... could you come and hang up my bladder for me? It fell down again... :laugh:
 
Congrats on one of the best kept secrets in BBQ.

Head here for ways to mod your newest culinary addition:
http://virtualweberbullet.com/

Salmon on the smoker is probably my wife & I's favorite. Sockeye brined for 2 hours before smoking is absolutely incredible. I do a light brown sugar rub on there while smoking.

Plus the good old standby of pork shoulder(pig butt). You can buy the twin packs at Sam's Club. 2 shoulders will be enough for a small party (10 people or so). It's a 12-16 hour cook...but that stuff just melts in your mouth.

 
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