What to put in the smoker this weekend?

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Originally Posted by Great-Kazoo

It can with good food prep. You can also use foil with holes and some soaked wood of choice on the grate. However. it's still not a smoked and slow cooked pork roast, turkey or chicken with liquid of choice.

Of course the purist will say it's not a smoker unless it's all wood. Good for them. I like the set & forget of pellet smokers.

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So seasonings and wood bring flavor. I missed the part where propane itself makes the food taste any better.

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Originally Posted by Irving

I don't have a pan for wood, I'm supposed to be just wrapping the chunks in aluminum foil, from what I understand.

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Not sure I understand that statement. Am I missing something ? How would the smoke flavor get out if they were wrapped in foil ?

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Originally Posted by Gman

So seasonings and wood bring flavor. I missed the part where propane itself makes the food taste any better.

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It's how you prep the food that matters. Yes it's not the flavor of mild wood smoke enhancing the meal. However there's no problem cooking off propane if it's all one has.You couldgo hi-tech and use something like this
http://www.ebay.com/itm/272109360743...466&rmvSB=true
OR use foil with holes pokes in it

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Originally Posted by StagLefty

Not sure I understand that statement. Am I missing something ? How would the smoke flavor get out if they were wrapped in foil ?

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Holes in the foil. Some folks also keep the foil open enough to allow smoke to rise up and over the food.

Stuving just said wrapped in foil. I knew about the holes I thought he didn't [Beer]

I know about the holes. Purchased lobster trails. Apple chunks soaking in water.

Kazoo, Gman is busting you on pointing out that propane itself does not flavor food, which was his point, and nothing more.

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Originally Posted by Irving

I know about the holes. Purchased lobster trails. Apple chunks soaking in water.

Kazoo, Gman is busting you on pointing out that propane itself does not flavor food, which was his point, and nothing more.

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I know. However some would go off extolling the virtues of say the BGE and how it's THE ONLY WAY TO COOK. I don't mind cooking on the propane grill. It's has it's uses. More so it collects dust since the smoker was put in to service.
BUT............ we keep it around as Plan B, for dogs and burgers.

I picked up 4lbs of boneless pork loin shoulder for this weekend. I expect help from this thread.

Is this too much smoke? I think it probably is, but oh well.
https://lh3.googleusercontent.com/j-...A=w538-h955-no

I'm cooking this, just to try it out. I threw they on at 12:07PM. If I leave them till 3:00pm will that be too long? Have to pick the kids up at 2:30pm.
https://lh3.googleusercontent.com/zb...=w1698-h955-no

Cook to temperature not by time. Internal temp of meat. Those chicken legs I would take to a internal of 160. How long that takes depends on your smoker temp and other variables like thickness of meat. Get a good thermometer

I've got one, I'll go check now.