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No issues with cooking fish. 325 - 350-375 is more than enough to crisp poultry shin. Of course once done IF you want crispier skin. Throw on the BBQ grill for a few. IMO the only lingering smell we get from the smoker is smoke.Quote:
Originally Posted by yz9890
Thanks. That's kind of what I've been doing. My electric smoker only gets to 220-240deg so I've been finishing things off on the grill if needed. It would be nice to do it all in one spot though. Then of course I have to deal with the cost of pellets on a long smoke. Oh well. If it was always easy and cheap, I'd be 500lbs.Quote:
Originally Posted by Great-Kazoo
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I don't have any issues with residual flavors in my Traeger. Everything smells like smoke. At the worst, I'd just have to swap out the foil on the drip tray and maybe brush off the grill grate.
My uncle has smoked a lot of trout in his and it came out great. It's the smoker I got, so I'll let you know. I'm going to clean it out first anyway.
Oh the sacrifices one makes [Beer]Quote:
Originally Posted by yz9890
Foil changing is dependent on what was done last. Fish yeah that's not something i see me making apple pies on afterward. The only issue we have with the smoker is walking by it , smelling smoke and wondering what to cook up next.Quote:
Originally Posted by Gman
FIRST WORLD PROBLEMS
I am more worried about the pork and turkey smell contaminating my salmon.[emoji33]
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Okay, I've sprayed out my new (well used) electric smoker. I sprayed off the lava rocks and put them back in. Am I supposed to re-season this thing? Out of all 21 pages of this thread, what is the best beginner recipe for me to try?
Something from a local bbq joint.Quote:
Originally Posted by Irving
Outside of cleaning the racks and other removable items. Why didn't you crank it to the highest setting and burn everything off?
I'd run it for at least 30 min on high, hopefully removing any of those cleaning chemicals.
I haven't used any chemicals, just sprayed it out with my hose to knock off the loose stuff. I think I'll burn everything out tomorrow. There is not any seasoning I need to do is there?
Throw some cheap bacon in there for FLAVAQuote:
Originally Posted by Irving
FWIW: Seasoning a grill, smoker etc is fairly basic.
I sprayed the inside of my new electric smoker with Pam and plugged it it for a few hours (no water in the bowl) to season it. I don't remember if that's what the instructions said or if I read it somewhere.
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pepper chicken casserole
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Bacon wrapped cheese stuffed jalapenos...
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Just a quick steak dinner tonight. Ribs tomorrow, and starting a cure for my 2nd batch of bacon, probably maple this time around.
Pork belly!!!!
Chipotle, ginger, orange marmalade and other stuff in the marinade. Just got done reducing the marinade. That is a tasty sauce!
Gotta wait til the bears go into hibernation before any big smokes.
I took this week off from smoker duty. These pics are actually from last weekends smoke. We did 16 lbs of pork butt last weekend for a get-together with a couple neighbors, then smoked some steaks on wednesday, and smoked some pork chops on friday.
I've finally got the hang of fire management in the new offset smoker. Smoked with some Oak, Hickory and Cherry. Started this smoke at 11pm last saturday, smoked around 250F or so until 6am when they got wrapped in foil with a little hard apple cider. Lowered the smoker temps (about 215F or so) until the butts reached 203F at around noon. Kept in the foil in a warm oven until we pulled them at 1pm.
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The sliced pieces at the end of the pan are the "money muscle" part of the butt which is served sliced during bbq competitions. All the neighbors agreed it was my best pork butts so far.
We ended up with the neighbors taking home a bunch of leftovers, and we food-savered 2 bags of pulled pork for a quick dinner at some point this week (thinking pulled pork mac and cheese) We used a little of the leftovers for some pork carnitas as well. Glad those prisons decided to stop serving pork, just that much more for the smoker.
Took my first stab at making bacon a couple weeks ago:
Attachment 61459
Tried it out today:
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It had a nice sweet smoky flavor. More like maple syrup or molasses than I'd expected -- hadn't used either as a flavor so I was pleasantly surprised. Not all of it was as lean as shown in the slices but the fatty pieces chop up nice for rendered fat and bits to flavor my home fries.
Bacon is my next big plunge. Are you using the recipe off Amazing Ribs?Quote:
Originally Posted by Aloha_Shooter
I just finished off my first 3lb bacon that I used the Amazing Ribs simple bacon recipe. I went with hickory chips on that one. I just put another 3 lbs into the bag with their maple recipe and now I need to get some maple wood chips to smoke them with. I did pull back on the pepper for this one as i'm going for a sweeter style.
Honestly, I don't remember. Most of the recipes I've seen are pretty similar. The one big difference I've seen was that one source recommended "massaging" the juices coming off the meat back into the belly daily while another source said to drain it off. I think I like the idea of draining it off better. If I go that route, I need to get a plastic container with a raised draining rack instead of just putting the bellies in a zipper plastic bag and tossing it in the meat drawer.Quote:
Originally Posted by TFOGGER
The thing I like best about this is that the price is competitive with commercial bacon but I get to see the whole belly and I know which parts become rashers and which parts will be rendered bits for my scrambled eggs, home fries, etc. I'm thinking I may do several pounds for Christmas presents -- something nice and homemade that my family will enjoy almost universally and that won't collect dust.
Where do you guys get your pork bellies from?
My local grocery store sells them in 70lb boxes. It's about time to restock.
Oh Gilpin Guy?.?.
Ok. I'll do some calling around tomorrow.
Costco sells them, I think the last ones I got were around 5 pounds each.
I get mine from either the commissary or local Asian grocery.
Last Asian Grocery we were in (off Alameda in lakewood) The spouse thought i was kidding her when i said i just saw a rat as big as a cat. Till she saw 2 of them running between pallets of rice in to the fish section.Quote:
Originally Posted by Aloha_Shooter
Were they on sale?Quote:
Originally Posted by Great-Kazoo
^ If they're alive in an Asian market they're pets !!
Ran too fast to scan the bar code ;)Quote:
Originally Posted by ray1970
Or considered FRESH !Quote:
Originally Posted by StagLefty
After picking up that Kamado Joe smoker from crashdown, I smoked some elk sausage, rabbit sausage, and brisket...Everything turned out amazing. Thanks again crashdown for a hell of a deal!
Had anyone tried pumpkin seeds?
From last week ground lamb & sweet italian sausage meatloaf.
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Today the spouse did a log o lamb. Low and sloooowwwwww. Honey with lemon garlic, rosemary and other assorted spices marinade. Like what i inquire. Not Telling was the reply .
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^^^Looks tasty.
Gonna do some pork ribs and a bake/smoke on a whole chicken.
Also experimenting with Buttercup and Acorn squash.
Throw out some ideas on the squash.
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Quote:
Originally Posted by buffalobo
We do whole chickens @ 350-400. The squash ... FWIW: costco has whole chickens (2 pack) $0.99 lb they averaged 11lb between the 2 of them. Excellent results and not that greasy like most "on sale" roasters
Here's one link
http://www.smokingmeatforums.com/t/4...-yellow-squash
No? How long are you smoking them? Soaking first?Quote:
Originally Posted by Irving
Got some chicken legs marinading for tomorrow. Teriyaki, ginger, basil, rosemary and some other stuff.
I've never smoked anything before. Just looking to see if it would be somewhere to start.
Maybe put them on a mesh tray. I seem to remember soaking them in salt water before toasting.Quote:
Originally Posted by Irving
Smoking stew meat for tonight's stew:)
Smoking some burgers. Topping them off w horseradish cheddar and some hatch chills.