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Author Topic: Smoking  (Read 16352 times)

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Offline JW_Halverson

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Re: Smoking
« Reply #30 on: February 25, 2012, 12:37:47 am »
Wow, your wife wants you to start smoking?  She's cool!
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Offline seabass

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Re: Smoking
« Reply #31 on: February 25, 2012, 02:09:22 am »
i have a chargriller barrel smoker.not real fancy but does a great job.i use hickory wood logs for the fuel.i make a mean porterhouse.no one has complained yet.i grill and smoke 3 to 4 times a week all year long.
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Middletown,Ohio

Offline SA

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Re: Smoking
« Reply #32 on: February 25, 2012, 07:24:38 pm »
I have an electric smoker it's a "cookout" brand,  I used to use my grill it worked good too. I mix osage w/ wht oak chips and get really good results, great flavor.
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Shawn Acker

Offline Justin Snyder

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Re: Smoking
« Reply #33 on: February 25, 2012, 10:06:25 pm »
Quote from: JW_Halverson on February 25, 2012, 12:37:47 am
Wow, your wife wants you to start smoking?  She's cool!
She knows Im making all my own product to smoke so she doesn't worry to much.
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SW Utah

Offline Catahoula

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Re: Smoking
« Reply #34 on: February 26, 2012, 08:05:34 pm »
Hey,

About six years ago we went to a flute gathering...my wife and I were eating bowls of cerial for supper and a good friend had brought his smoker to the gathering...walked up to us with some ribs and said...have some ribs...just salt and pepper on them...they were to die for...soon as I got home bought my hundred buck propane smoker and we haven't eaten bought deli meat to put on a sandwich since...all smoked chicken, pork loin, ribs, beef.  Cook big batches and freeze what we don't eat and pull out enough for each days lunch sandwich...ain't nothing like a smoker.

Rand
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Offline JW_Halverson

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Re: Smoking
« Reply #35 on: February 26, 2012, 08:14:03 pm »
My next batch for the smoker will be cheese and mixed nuts. 

Since it is pretty cold out, I can set the smoker to 70 degrees and it will smoke away.  The temp difference between 20 degrees outside and 70 degrees in the smoker insures the heating element will kick on regularly without having to set the temp so high it melts the cheese. 

I'll smoke everything but pancakes!
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Offline Justin Snyder

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Re: Smoking
« Reply #36 on: February 28, 2012, 12:36:47 am »
I think I have died and gone to heaven. I smoked a whole chicken on the new Traeger smoker tonight. It was so dang good. I think I will smoke some pork tomorrow.

So what is your favorite thing to smoke, and how about sharing the recipe.
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SW Utah

Offline Bevan R.

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Re: Smoking
« Reply #37 on: February 28, 2012, 12:48:32 am »
Quote from: Justin Snyder on February 28, 2012, 12:36:47 am
So what is your favorite thing to smoke, and how about sharing the recipe.

 ;DBullets, lots and lots of bullets >:D >:D

Seriously, probably fish.
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Offline HoBow

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Re: Smoking
« Reply #38 on: February 28, 2012, 04:40:28 pm »
Justin,

I like to butterfly a big pork loin.  Fill it up with cream cheese and jalepenos then wrap it up with bacon to hold it all in (use toothpicks- it really helps.  I smoke it with apple or pear wood and it is one of the best loins you will ever eat.
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Jeff Utley- Atlanta GA

Offline mullet

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Re: Smoking
« Reply #39 on: February 28, 2012, 08:52:08 pm »
Pork and mullet. :)
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Offline Sidewinder

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Re: Smoking
« Reply #40 on: February 29, 2012, 01:24:03 pm »
I noticed someone said that osage will leave a bitter flavor due to resins. Not trying to be contentious but I have to politley disagree. It leaves a very good smoke flavor and we cook and smoke with it regularly. Jimmy and I have a buddy Mike that is a smokin fool and he uses osage alot. When ever Mike is around smokin somethin, we eat like kings. 
 As far as whats my favorite smoked meat, I would have to say that pork of any kind is tops for me.   Danny
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Offline jonathan creason

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Re: Smoking
« Reply #41 on: February 29, 2012, 01:49:11 pm »
Fixin to smoke a pork loin this weekend for some friends.  Can't wait to dig in.  I trimmed up my wild plum a couple of months ago and have been using it mixed with charcoal.  Gives the meat a nice, mellow smoky flavor that isn't overpowering.
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Cleveland, NC

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Offline Justin Snyder

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Re: Smoking
« Reply #42 on: February 29, 2012, 05:08:01 pm »
Quote from: jonathan creason on February 29, 2012, 01:49:11 pm
Fixin to smoke a pork loin this weekend for some friends.  Can't wait to dig in.  I trimmed up my wild plum a couple of months ago and have been using it mixed with charcoal.  Gives the meat a nice, mellow smoky flavor that isn't overpowering.
Smoked me some pork loin last night. mmmmmmm I guess I better volunteer to be your friend this weekend.  ;)
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SW Utah

Offline Stoker

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Re: Smoking
« Reply #43 on: February 29, 2012, 05:14:37 pm »
340lbs of sausage this weekend. The shack will be busy.Will post pics of house in action
Thanks Leroy
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Offline JW_Halverson

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Re: Smoking
« Reply #44 on: February 29, 2012, 08:30:16 pm »
My brother just got a Traeger from his wife for Valentines day.  Must be love.
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