Anyone else here a smoker?

[WEDGE]

Of course I don't mean cigarettes, I mean smoking ribs, chickens, briskest......

i got a Weber smoker and am still a rookie at it and am curious to hear if anyone else is into smoking, what you use, what woods you like etc. I could use all the tips I can get. I have a brisket that is gonna get twelves hours of love Saturday.......

 

[toothace]

I have the half-gas/half-wood grill, and I added the smoker box to the wood side. I've smoked about half a dozen times. I'm not familiar with your unit(mmhmm hmmmm hmmmm.... you said unit) but if it has the thermostat controls it should be "easy" going. Watching the fire all day can be tedious...

I use mainly oak...I have supplemented it with hickory or cherry wood chips(I bought them in bags at Lowes), and was able to score part of an apple tree when a storm knocked one over at a friend's.

 

[WEDGE]

I have a weber unit like this one, has little vents to open or close to regulate the heat. Seems to hold OK but I have seen guys online smoke overnight and I wonder if it will hold that long with out attention? have you done an overnight smoke, the brisket takes like twelve hours.

 

[Brian G]

Of course I don't mean cigarettes, I mean smoking ribs, chickens, briskest......

i got a Weber smoker and am still a rookie at it and am curious to hear if anyone else is into smoking, what you use, what woods you like etc. I could use all the tips I can get. I have a brisket that is gonna get twelves hours of love Saturday.......

Ill await your PM with the address and what time to be there on Saturday

 

[AP515]

I use one like yours but it's gas. I like Hickory or apple wood chips. The smoke is sweeter with apple. I use a rub on my meat.

I get an 8 - 10 pound pork shoulder (bone in) and use a favorite rub. Then 8 hours at 210 in the smoker and another 3 hours wrapped in aluminum foil in the oven at about 320 to get more moist and fall apart. Nothin like pulled pork.

 

[kes7u]

Nothin like pulled pork.

+100. I love pulled pork. I plan to try your method!

 

[Shawn@PRS]

My wife asked me what meal I wanted to have on my birthday, "Pulled Pork or Chicken Piccata" was the answer.

 

[toothace]

Wedge...unless your smoker has the auto loading pellets, I doubt it would go all night without attention. My big issue seems to be temp control, so I spend most of the day opening/closing vents, stoking/calming the fire, etc. It's definitely a work in progress for me. I was recently at a friend's BBQ and he has an electric with auto-loading pellet chamber...he runs it all night and the thermostat controls the fire/temp.

 

[markie]

I smoked a few leftys back in the day ................................. Oh, Never mind :tongue:

 

[Big Mard]

Wedge...unless your smoker has the auto loading pellets, I doubt it would go all night without attention. My big issue seems to be temp control, so I spend most of the day opening/closing vents, stoking/calming the fire, etc. It's definitely a work in progress for me. I was recently at a friend's BBQ and he has an electric with auto-loading pellet chamber...he runs it all night and the thermostat controls the fire/temp.

I got a pellet smokers back in the first part of the year. I love it. I purchased the smallest one just in case. I see me moving up to one of their core models down the road.

 

[wardog]

I use a rub on my meat.

Man I bet this helped out alot!!!!!

I have wanted a smoker for awhile. But I don't have the time. But it seems like there are options to help. I will check the local home depot later today!!!!

 

[WEDGE]

Mine is old school charcoal and I did get four hours smokin out of it for ribs and had plenty of life left in the coals. I guess I will just start real early in the morning and plan for a late dinner. I think it will be worth the wait.

I saw saw a guy online that when he wrapped the meat in foil to finish it put apple juice in with it to steam it a little and keep it moist, any of you do that or just use dry smoke?

 

[John Beef]

My brother and I used to do ribs every few months, and I know it's blasphemy, heresy, and against all that is American, but we boiled them in a combination of cola and soy sauce with a couple bottles of liquid smoke and a whole bunch of other crap. It made the whole house smell like vomit. (Actually that could just be because I associate warm cola's scent with vomit from being really sick for several weeks in 6th grade.) Anyway, you finish the ribs over charcoal once they're already falling-off-the-bone tender. They were smoky and tender and juicy and delicious.

That said, I have done some smoking on a grill, with hickory chips in a smoking box over the fire. If you do something like butterflying a pork tenderloin lengthwise or something else really thin, you can get a heck of a lot of smoke into something in a very short time.

 

[]-[@n$0Ma☩!©]

Several guys here at my office also use pre-boil method. I haven't tried any made like that but look forward to it.

If it's good, who cares how you get there, right?

 

[John Beef]

If it's good, who cares how you get there, right?

There's a reason we did it that way so many times! The purists will scoff.

I might write a song called "The Purists Will Scoff".

 

[]-[@n$0Ma☩!©]

Consider it a dare. :top:

 

[QueenCityGuitars]

Of course I don't mean cigarettes...

Every time before a Tool concert!

 

[sergiodeblanc]

I smoked a few leftys back in the day ................................. Oh, Never mind :tongue:

By back in the day... you mean yesterday?

 

[markie]

Not yesterday, but I did do a whole can of Skoal yesterday!

 

[sergiodeblanc]

That's why you're known as "The Bandit".