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Anthony may have stopped smoking...


Sully

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But I am just now getting into it.

 

I figured that since I'm new to this, I would start small to see if I enjoy it. I did some research and found that this is a good entry level smoker. It's an electric type that I picked up from Home Depot.

 

http://i267.photobucket.com/albums/ii316/OsuSully/B57061A2-31C7-47C6-8886-CD20D4A5624D_zpszgp07a7q.jpg

 

The first thing I wanted to smoke was hamburgers. I found an awesome recipe online that called for 2 pounds of hamburger. I made 4 patties with it. Yeah, 1/2 pound burgers. Yum!

 

http://i267.photobucket.com/albums/ii316/OsuSully/758A00EE-B7E0-4567-9D46-F225FBD0FFE8_zpsaflmi5bi.jpg

 

I also smoked potatoes, asparagus, and corn at the same time.

 

http://i267.photobucket.com/albums/ii316/OsuSully/31B0D822-83AA-481D-AA9D-D91B4B726583_zpstnaxra3p.jpg

 

I smoked it all with mesquite wood, 3 chunks for 3 hours. It turned out awesome!!!

 

The next day, I wanted to smoke chicken. I picked up a package of chicken legs. I prepped them the night before. Half was soaked with Sweet Baby Ray's, the other half with a mixture of Sweet Baby Ray's and Naga Scorpion flakes. I did potatoes, asparagus, and corn again. This time, I used 7 chunks of mesquite wood. Lesson learned, 7 is too much. The vegetables were too smokey. I let this combo smoke for 2 hours. The chicken was awesome. However, I used a bit too much Naga Scorpion flakes. I love hot stuff, bit this was a bit much.

 

Before:

http://i267.photobucket.com/albums/ii316/OsuSully/D09BB5A4-A9BD-4308-9B4D-3270F5D41B7E_zpsfxhnayiu.jpg

 

After:

http://i267.photobucket.com/albums/ii316/OsuSully/0ECE99CF-575F-4BDF-8116-37F2D93FAC19_zpsylwihytf.jpg

 

This weekend, I'm doing ribs. Can't wait.

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Looks good. And some may have a hard time understanding this but I can't stand smoked anything. I love using a regular grill but actually smoking my meats, cheeses, etc I just don't like no matter how the quality of the actual food is or how well it's cooked. Don't like that heavy smoke taste.

 

I would've still tried that burger and chicken, though. I'm not close-minded and it is meat, for fuck's sake. ;)

 

Don't even get me started on 'smoke flavoring', though. Bleh.

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Looks good. And some may have a hard time understanding this but I can't stand smoked anything. I love using a regular grill but actually smoking my meats, cheeses, etc I just don't like no matter how the quality of the actual food is or how well it's cooked. Don't like that heavy smoke taste.

 

I would've still tried that burger and chicken, though. I'm not close-minded and it is meat, for fuck's sake. ;)

 

Don't even get me started on 'smoke flavoring', though. Bleh.

 

Ironically the key to a smoker is not to have too much smoke. If you're tasting it like you describe then it's likely they used way too much wood and created too much smoke. Low and slow for most things with just a hint of smoke. Chicken with skin on it you do cook higher in temp otherwise the skin turns to rubber.

 

The smoker should never "smoke" like a fireplace or chimney except upon initial warm up. Once you put the meat inside and close it up, it should exhibit only Thin Blue Smoke. The kind you can see against a dark background but still ghostly thin.

 

Otherwise what you end up with is Creosote smoked meat. I agree.....blah on that.

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Looks good. The real challenge comes when smoking proteins that are naturally low in fat. For instance we smoked beer-can quail and they still turned out dry. We figured out that bacon wraps around anything & not only adds deliciousness but helps combat dryness ( IE venison back-straps wrapped in bacon).

 

Jury is still out on if bacon helps with vaginal dryness & discomfort.

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I've been watching the BBQ Pitmasters show on netflix and have been itching to try this. Any tips? Only "smoking" experience I have is liquid smoke in the oven with ribs.

 

Also been looking at two grills at work,

 

this onehttp://www.sears.com/bbq-pro-deluxe-charcoal-grill/p-07123670000P?prdNo=8&blockNo=8&blockType=G8

 

 

and one similar to this one, but only $90.xx http://www.sears.com/bbq-pro-barrel-smoker/p-07123669000P?prdNo=1&blockNo=1&blockType=G1

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I've been watching the BBQ Pitmasters show on netflix and have been itching to try this. Any tips? Only "smoking" experience I have is liquid smoke in the oven with ribs.

 

Also been looking at two grills at work,

 

this onehttp://www.sears.com/bbq-pro-deluxe-charcoal-grill/p-07123670000P?prdNo=8&blockNo=8&blockType=G8

 

 

and one similar to this one, but only $90.xx http://www.sears.com/bbq-pro-barrel-smoker/p-07123669000P?prdNo=1&blockNo=1&blockType=G1

 

 

Liquid smoke in the over? What the shit is wrong with you?

 

here. this is what you need & you can keep the creeper porcelain dolls http://columbus.craigslist.org/for/4627203593.html

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Mesquite's a strong, bitter smoke usually for beef (and/or you're a texan) Try some hickory, apple, or oak - they make for nice flavors in white meat. The 'thin blue smoke' advice above is right on - I'm not sure how well you can control an electric, but it's smoke from the actual combustion of the wood thatcha want (so no soaking them in water, that's smoldering)
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