despite all the warnings and health risks, I think I want to start smoking.

[MPHSystems]

One of my wife’s pickleball friends just upgraded their smoker and gave us this. I know I like smoked salmon and pretty much smoked anything. I was thinking I’d try my first shot at it by smoking hotdogs. Good meats can get to be expensive.

They even kicked down on some wood chips

I do’n’t know the first thing about smoking meat so hotdogs seems like a good tester

 

[attitude]

I like to get 1/4 lbs hot dogs then spiral cut them and coat them in BBQ sauce.

 

[jeteater1]

My favorite is apple wood as it is a mild flavor.

 

[wzuber]

Smoking meat is so easy even a caveman can do it........
Applewood is great on beef.
Citrus woods are great too when you can find them.

 

[Javajoe]

Best thing you can do is join SmokingMeatsForums.com. That’s how I learned to smoke. You can even just troll it. Tons of info

Welcome to SMF!

www.smokingmeatforums.com

 

[Gelcoater]

Applewood is great on beef.
Citrus woods are great too when you can find them.

Strange.
I’ve never heard that?
I know it isn’t recommended for fireplaces.

Here I go out of my way to get post oak, pecan, etc to smoke while living in citrus country. The wood is for sale all over the place here.
Might have to try it.

 

[Done-it-again]

Get a pork butt/Boston butt and cook it. Can’t really mess it up, even if you over cook it some. Either way it will turn out great.

Get any oak wood, for nice mild flavor that most enjoy, or mesquite wood for a strong smoke flavor flavor.

Fish works well with alder wood.

 

[Gramps]

The COSTCO 1/4 BEEF hot dogs are damn good smoked.

 

[Icky]

Get some temperature probes, you cant really mess up too much if know know the internal temp.

 

[Motoxxxloak]

Funny, I just slapped this Chuck roast (poor man brisket) on my smoker 10 minutes ago. It’s a lot of work for only me to enjoy it but nothing tastes like a good smoked piece of meat!

 

[PlumLoco]

Apple, Pecan, or Cherry for most everything. Stay away from mesquite.
Buy a couple temperature monitors. You need one for the internal temp of the smoker and one for the meat. Any thermometer built in to that thing is not going to be correct and the top is likely to be different from the bottom. It looks to be electric which should be much easier to keep a consistent temp going compared to charcoal. Can't go wrong with hot dogs but ribs are cheap and so delicious even if they aren't quite right.
If you want to do chicken or turkey, I would recommend spatchcocking for sure.
If you want to do fish, be sure you don't do anything else again, before you spend some time running smoke through it to get rid of the fish residue.
Welcome to the dark side.

 

[Done-it-again]

Apple, Pecan, or Cherry for most everything. Stay away from mesquite.
Buy a couple temperature monitors. You need one for the internal temp of the smoker and one for the meat. Any thermometer built in to that thing is not going to be correct and the top is likely to be different from the bottom. It looks to be electric which should be much easier to keep a consistent temp going compared to charcoal. Can't go wrong with hot dogs but ribs are cheap and so delicious even if they aren't quite right.
If you want to do chicken or turkey, I would recommend spatchcocking for sure.
If you want to do fish, be sure you don't do anything else again, before you spend some time running smoke through it to get rid of the fish residue.
Welcome to the dark side.

Just curious why you say no mesquite? Besides being a strong smoke flavor.

 

[thedan]

Costco pork loins. Under $3 a pound. Cook quick. Family loves them.

 

[LargeOrangeFont]

Costco pork loins. Under $3 a pound. Cook quick. Family loves them.

Those suckers are good.

 

[PlumLoco]

Just curious why you say no mesquite? Besides being a strong smoke flavor.

I find it is often bitter. It overwhelms rather than compliments when used in a slow cook. If you are doing something like steak where hot n fast is called for, then I think mesquite is a good choice.
Just my humble opinion, your mileage may vary.

 

[napanutt]

Apple, Pecan, or Cherry for most everything. Stay away from mesquite.
Buy a couple temperature monitors. You need one for the internal temp of the smoker and one for the meat. Any thermometer built in to that thing is not going to be correct and the top is likely to be different from the bottom. It looks to be electric which should be much easier to keep a consistent temp going compared to charcoal. Can't go wrong with hot dogs but ribs are cheap and so delicious even if they aren't quite right.
If you want to do chicken or turkey, I would recommend spatchcocking for sure.
If you want to do fish, be sure you don't do anything else again, before you spend some time running smoke through it to get rid of the fish residue.
Welcome to the dark side.

There were a few cherry orchards near were I worked in CA. The farmers used to stack the trimmings. Co worker swore by cherry for his smokings.

 

[WAAZ]

Costco pork loins. Under $3 a pound. Cook quick. Family loves them.

A guy at work brought in some smoked pork chops - by far the best pork I’ve ever had!

 

[Fabhouse]

Smart & Final- 8 to 10 lb pork shoulder, 25 bucks
Apple wood for smoke
Mustard and pork rub of some sort, apple cider vinegar
Smoker for 10-12 hrs at 225-250 (look up the crutch method with a foil wrap at 160deg)
Internal temp 204-206
Never fails, feeds 10+
Buns and BBQ sauce, coleslaw...good to go.

 

[bonesfab]

Just did this brisket Friday night for a party on Saturday. 16 lbs was on for about 16 hours.

 

[propcheck]

I found it worth the investment to get a good temp probe that connects to your phone to monitor meat temps They are all over Amazon

 

[MPHSystems]

Wow! Threading this thread is like taking a sip from a fire hydrant. Thanks guys! I ended up at the fish tank convention today so I didn’t get any smoking started

I got a new clam! He’s not opening up yet but it’s cool AF

 

[Jonas Grumby]

“MEATER” temp probe, is a must. With the app on your phone. Once you get the temp stabilization, it’s easy peasy

 

[Roosky01]

First brisket I ever did was fuk’d up beyond all belief. After that, I did some studying and can produce some pretty good stuff out of my cheap ass electric smoker.

I love doing it, but the time required is just hard to account for. Usually only fire it up in a weekend when I know it’s going to do nothing but rain.

Good luck and it is rather satisfying putting good meat on the table!

 

[Rajobigguy]

The Only Award-Winning Competition Brisket Recipe You Need

Create award winning smoked brisket thanks to this recipe from top competition BBQ team Travis Clark of Clark Crew BBQ. Travis provides a step-by-step guide to replicating his first place competition brisket recipe including selecting the best brisket, trimming the brisket, seasoning, injecting...

amazingribs.com

You're welcome.

 

[Nordie]

Smoke some grilled cheese, can't go wrong

 

[thedan]

Smart & Final- 8 to 10 lb pork shoulder, 25 bucks
Apple wood for smoke
Mustard and pork rub of some sort, apple cider vinegar
Smoker for 10-12 hrs at 225-250 (look up the crutch method with a foil wrap at 160deg)
Internal temp 204-206
Never fails, feeds 10+
Buns and BBQ sauce, coleslaw...good to go.

Pork shoulder or butt is great on the smoker, butt(hehe) I think it tastes just as good in the crock pot if spiced correctly. I’d rather save the pellets or chips on a 12+ hour smoke for briskets. Totally personal opinion.

 

[stephenkatsea]

I got here late. I’m still chuckling at the title of your thread. Rather eye catching. Must be a generational thing.

 

[MPHSystems]

Ok, 20 min in the water and he started to open up…. Sorry, I just really like this clam. It’s rather unique.

 

[Gelcoater]

I find it is often bitter. It overwhelms rather than compliments when used in a slow cook. If you are doing something like steak where hot n fast is called for, then I think mesquite is a good choice.
Just my humble opinion, your mileage may vary.

Agreed
Hot and fast mesquite on fish/shrimp most seafood is bomb.
But a little overpowering on a long slow cook.

 

[4Waters]

First brisket I ever did was fuk’d up beyond all belief. After that, I did some studying and can produce some pretty good stuff out of my cheap ass electric smoker.

I love doing it, but the time required is just hard to account for. Usually only fire it up in a weekend when I know it’s going to do nothing but rain.

Good luck and it is rather satisfying putting good meat on the table!

Same here, we threw away our first brisket and went out to dinner

 

[Ace in the Hole]

Chicken...its cheap and pretty impossible to screw up. I dry rub them inside and out.. then I inject a half a can of beer throughout the bird... One Spatchcock one Beercan (half full as the other half got injected) and the bird comes out moist and perfect every time.

 

[Rajobigguy]

Ok, 20 min in the water and he started to open up…. Sorry, I just really like this clam. It’s rather unique.

View attachment 1261594

Smoked clams are pretty good.

 

[MPHSystems]

Smoked clams are pretty good.

I got it in trade and the pictures don’t do it justice but that is about an $800 ornamental maxima clam.

 

[DLC]

Ok, 20 min in the water and he started to open up…. Sorry, I just really like this clam. It’s rather unique.

View attachment 1261594

Well I have to say….

at least you posted a Pic of your Clam …

 

[DLC]

Ribs - About $10-14 slab - Costco

I just saw Pork is going up $$$ on the news, Thanks Gavin Screwsome!

 

[MPHSystems]

Smoke some grilled cheese, can't go wrong

View attachment 1261592 View attachment 1261593

 

[Ace in the Hole]

Ribs - About $10-14 slab - Costco

I just saw Pork is going up $$$ on the news, Thanks Gavin Screwsome!

Baby Back ribs are on sale through tomorrow at Fry's in AZ for $1.97lb. I bought the max of 5 racks each day for the last few days. I have 20 racks now so I'm good for a while. Thats 10 sessions for me. Came out to 5-8$ a rack.

 

[CarolynandBob]

Write down everything you do while preparing and smoking. If something comes out great you probably won't remember everything you did.

I also threw away my first brisket. Pork butt is pretty easy. After having some dried out chicken. I started brining before smoking. I always use a thermometer, so you don't over cook it. Well I don't use one with ribs. I have smoked so many of those I could do it in my sleep.

 

[MPHSystems]

Baby Back ribs are on sale through tomorrow at Fry's in AZ for $1.97lb. I bought the max of 5 racks each day for the last few days. I have 20 racks now so I'm good for a while. Thats 10 sessions for me. Came out to 5-8$ a rack.

How well do they keep?

 

[Outdrive1]

I love smoking, it’s so easy not to fuck something up. Temps don’t lie. Meat is always perfect if watch your temps. I know I only have a Treager which isn’t considered a “real” smoker, but it’s very consistent and easy to use, for me at least. I have a smoker that I bought on RDP 15 years ago, when someone was selling them. Round ones with clips that you can add sections too. I used that maybe once a year, it was too much work. I use my Treager a couple times a week.

 

[DLC]

How well do they keep?

You can get some that are already frozen from the plant. So they keep really well

The fresh ones are good for 2-4 months in the freezer.

We usually get a 3 pack from Costco frozen, Wife will cut the meat off the bone and make sandwiches with the leftovers - Great eating !

Rack selection is important - I try to get a flat rack and uniform in size - end to end.
Some racks will have a thick meat section on one end and a skinny section on the other, that won’t cook/ smoke evenly ….

 

[Ace in the Hole]

How well do they keep?

3 months ish but ill burn through them in 6-8 weeks. They are frozen from processor, and I sort through the case to get the ones that are even to smoke.

 

[Outdrive1]

Doing baby back ribs today, 3,2,1.

 

[Outdrive1]

Finished product. Legs are for my daughter, smoke them for an hour and throw them on the grill real quick.

 

[MPHSystems]

Here is my guinea pig street from Costco.

Plan: trim the fat, cover with gourds spicy brown mustard, salt and pepper. Oak chips 250 for 12 hrs

I start Saturday morning.

 

[Javajoe]

Start early Brutha

 

[Ace in the Hole]

Baby Back ribs are on sale through tomorrow at Fry's in AZ for $1.97lb. I bought the max of 5 racks each day for the last few days. I have 20 racks now so I'm good for a while. Thats 10 sessions for me. Came out to 5-8$ a rack.

Quality was good, they turned out good. We ate a rack and some old vets at the legion got rib plates on Monday. Would buy more. I have 13 racks left.


Btw Bashas has beef tenderloin on sale this weekend. Got a couple nice ones today, got home sliced them up and bacon wrapped with hatch Chile and vac sealed them.