Discussion in 'Sports/Hobbies' started by medic92, Dec 19, 2018.
Not that kind, the kind you use for smoking meat and food!
I have thought about it. Have a normal grill, of course. Haven't made the leap quite yet.
It's a great way to cook with a lot of flavor! Of course you could probably use your grill as a smoker as well.
I had a dual purpose, that had a fire box on the side for smoking but also had grates in the regular area for standard grilling, I loved it but it just plain rusted out. I still have a good charcoal grill that I can dual zone smoke, and my trusty Weber gas that I'll make a chip packet for when cooking quickies. Years ago on vacation we toured Jack Daniel's and I got to talking to the guide(real good guy, super funny) after the tour and we got on grilling and smoking and he said he using old barrel staves for smoking, so I ended up getting a barrel there and that lasted me quite while, and even now if I smoke now I add cheap bourbon to the water for soaking, makes good smelling smoke and adds good mellow flavor (not boozy though), also I a soak up a big bunch of chunks for a few days and freeze(garage fridge) what I don't use for next time.
I have one, have made quite a few fine meals with it! Can be alot of fun!!
I've been doing it for around 20 years now, and in 2017 I made the leap from my truck to a barbecue trailer. I don't think there are too many foods that can't be improved with a little fire and smoke. I've used my smoker to make everything from brisket to coconut cream pie. Pizza, spaghetti squash, smoked apples, etc.
Smoking is a passion of mine. I have 5 smoker’s and a Weber grill. Half of the garage is dedicated to the smoking. Wine barrel smoker is what I am looking at building next. Honestly smoked meat, there’s nothing like it. My favorite is Tri Tip roast. Smoked Pot Roast meal is great. Turkey, chicken, ribs, you name it. I’ve been trying out homemade rubs and sauces.
I'm making a new rub everytime grill/smoke, but what I have to do is start writing them down as I make them, because I've had some winners but no recipe, there's also the old sauce recipe base using grape jelly and coke, I like using apple jelly and 7up, Squirt or what something like that, lets the meat show through better than regular BBQ sauces.
I think everything can be done better on a smoker. Meat, pizza, biscuits, coconut cream pie...I've done all of them on a smoker. If you're into unique sauces, I make an apple butter barbecue sauce that's just ridiculous on pork. It's basically a Kansas City style sauce with apple butter and it's really good. It's also surprisingly good on brisket, but I don't sauce brisket.
When I decided to start my barbecue business, writing things down became extremely important. I have a few proprietary recipes that are mine and mine alone that are extremely popular. I never could have repeated them if I hadn't written them down.
I have an electric smoker that's insulated and works well when it's cold out, and an old Brinkman charcoal smoker. The Brinkmanship is hard to use because of the shape, It's round and tall like a can.
While coconut cream pie is one of my favorites, I've never heard of on cooked on a smoker. I have done, and do like baloney on the smoker. It makes killer fried baloney and egg sandwiches, or on top of a hamburger.
What type of wood does everyone favor? My favorite is pecan. I had an old TM (from 27 years ago) that lives in California send me some mountain mahogany that was very interesting and very good.
My favorite wood to smoke with is apple.
"Twisted Hippie" might give you some argument on this.
I have a Bandera smoker, my Weber kettle, and my Tec infrared for steaks. My Bandera I smoke brisket, ribs, chicken and pork belly. The Weber is mainly for smoking turkey with peach wood. Ribs I use cherry wood. The other meats get a mixture of Pecan and Oak. The Tec is awesome for cooking steaks in 4-6 minutes.
I have a masterbilt electric smoker I smoke some mainly around the holidays
I use mainly hickory because I am a master at smoking pork butts :) Also use Mesquite , Apple and Cherry on occasion.
When it gets cold again I am going to try cold smoking salmon
Electric smoker and pork butts. The next think you know you will become a liberal! Lol.
I was wondering if you guys had never heard of hickory.
I tried smoking a salmon, I just couldn't get it lit.