What to put in the smoker this weekend?

[yz9890]

Smoked some spare ribs today. Used the smoker, the oven and finished on the grill. Tasted awesome.

[Great-Kazoo]

2 small briskets on. Probably finished sometime this evening, just wrapped in foil now.

[Dave]

Anyone tried using sawdust? Been thinking about it for short time items like fish and bacon where I still want a lot of smoke but will be in less than 2 hours.

[Aloha_Shooter]

Dave, one thing I'd caution is be very very careful where and how you procure the sawdust. As far as what you want to smoke, why do you think bacon will be in less than 2 hours? I smoked my first batch of bacon at 150 for 3 hours and my second batch for about 6 hours. I guess 2 hours works if you like a very light taste of smoking. At the end of the day, you need enough smoke to fill the cavity -- I'm not sure why sawdust would be better at this than regular wood chunks/chips (or pellets in my case).

[kawiracer14]

St Louis Style Ribs in the smoker for 6 hours yesterday.

[TFOGGER]

Dave, one thing I'd caution is be very very careful where and how you procure the sawdust. As far as what you want to smoke, why do you think bacon will be in less than 2 hours? I smoked my first batch of bacon at 150 for 3 hours and my second batch for about 6 hours. I guess 2 hours works if you like a very light taste of smoking. At the end of the day, you need enough smoke to fill the cavity -- I'm not sure why sawdust would be better at this than regular wood chunks/chips (or pellets in my case).

It depends on the recipe for your bacon. the one on amazingribs.com calls for 225 degrees for a couple of hours, but yields a "country style" bacon that is pasteurized during the smoke for safety. If anyone is interested, Samsclub at Stapleton had pork bellies @ $2.98 a pound, averaging about 4 1/2 pounds each as of yesterday. I got a couple for makin' bacon.

[Dave]

It depends on the recipe for your bacon. the one on amazingribs.com calls for 225 degrees for a couple of hours, but yields a "country style" bacon that is pasteurized during the smoke for safety. If anyone is interested, Samsclub at Stapleton had pork bellies @ $2.98 a pound, averaging about 4 1/2 pounds each as of yesterday. I got a couple for makin' bacon.

This is the recipe I use, and my smoker doesn't really get much smoke going with chips below 225. The flame doesn't seem to heat the wood box enough if I set it below this temp and I figured dust might catch and stay going at the lower temp. And I saw it used for fish on good eats.

[Jer]

Get one of the Amaz-n-pellets contraptions. Either the tube or box... whichever fits your smoker. That's the big complaint on pellet smokers is they don't create as much smoke at some temps so something like a smoke tube of pellets for the first 4hrs or so of your smoke can add that smoke flavor if that's what you're looking for. I usually like a light smoke flavor to compliment the meat and not overpower and the wife is the same way but some of our friends look for that high-smoke flavor profile so I use the tube if that's what I'm going for.

[yz9890]

Anyone know where to get Prague powder? Got blank stares at KS and WM.

[Great-Kazoo]

Anyone know where to get Prague powder? Got blank stares at KS and WM.

Our go to place for almost everything spice related.
http://www.savoryspiceshop.com/

It's the place for pink curing salt, which is used for making corned beef.
Something i'm getting ready to put on the smoker later this morning. Gonna make some pastrami