Sully Posted August 16, 2014 Report Share Posted August 16, 2014 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. Quote Link to comment Share on other sites More sharing options...
Exodus Posted August 16, 2014 Report Share Posted August 16, 2014 Looks dang good. Quote Link to comment Share on other sites More sharing options...
Not Brian Posted August 16, 2014 Report Share Posted August 16, 2014 yum Quote Link to comment Share on other sites More sharing options...
zeitgeist57 Posted August 16, 2014 Report Share Posted August 16, 2014 I'm actually a fan of the asparagus and taters as much as the meat. Looks awesome! Quote Link to comment Share on other sites More sharing options...
BoostedAce Posted August 16, 2014 Report Share Posted August 16, 2014 Beautiful porn Quote Link to comment Share on other sites More sharing options...
Duff1647545513 Posted August 16, 2014 Report Share Posted August 16, 2014 Find a six pack of Wild Blue beer. Boil ribs/brats in it. Smoke. You're welcome. Don't drink the shit though, super serial Quote Link to comment Share on other sites More sharing options...
TTQ B4U Posted August 16, 2014 Report Share Posted August 16, 2014 I'll bring the family for left overs. See you soon..... Nice! Quote Link to comment Share on other sites More sharing options...
SRTurbo04 Posted August 16, 2014 Report Share Posted August 16, 2014 Yummmm Quote Link to comment Share on other sites More sharing options...
Fiji ST Posted August 16, 2014 Report Share Posted August 16, 2014 How did the vegetables turn out? I don't think I've ever had smoked vegetables before. Quote Link to comment Share on other sites More sharing options...
ImUrOBGYN Posted August 16, 2014 Report Share Posted August 16, 2014 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. Quote Link to comment Share on other sites More sharing options...
Sully Posted August 16, 2014 Author Report Share Posted August 16, 2014 How did the vegetables turn out? I don't think I've ever had smoked vegetables before. The first day was great. But because I used more wood the next day, they were too smokey. Quote Link to comment Share on other sites More sharing options...
TTQ B4U Posted August 16, 2014 Report Share Posted August 16, 2014 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. Quote Link to comment Share on other sites More sharing options...
Sturg1647545502 Posted August 17, 2014 Report Share Posted August 17, 2014 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. Quote Link to comment Share on other sites More sharing options...
Sully Posted August 17, 2014 Author Report Share Posted August 17, 2014 (edited) Well, the ribs are done and in my belly. I used the 2, 2, 1 method. They turned out awesome! On the smoker: http://i267.photobucket.com/albums/ii316/OsuSully/09D2C9D0-2AA1-4E55-BD99-7751F13293C9_zpss0kzq8m2.jpg After 5 hrs: http://i267.photobucket.com/albums/ii316/OsuSully/1EC1748F-89D5-4E8F-A648-B9021FA4B6CE_zpsboimx2qb.jpg The aftermath: http://i267.photobucket.com/albums/ii316/OsuSully/7D448C26-A478-4066-9EA7-05F9010CB43F_zpsxhjxlogb.jpg Edited August 18, 2014 by Sully Quote Link to comment Share on other sites More sharing options...
zeitgeist57 Posted August 17, 2014 Report Share Posted August 17, 2014 MEAT PORN Quote Link to comment Share on other sites More sharing options...
ImUrOBGYN Posted August 17, 2014 Report Share Posted August 17, 2014 I like to cut and eat my meat right off the steer. Rawdog caveman style. Quote Link to comment Share on other sites More sharing options...
SHIEF Posted August 17, 2014 Report Share Posted August 17, 2014 I THOUGHT YOU HAD TO GO TO AFRICA TO DO STUFF LIKE THIS IN AMERICA Quote Link to comment Share on other sites More sharing options...
ImUrOBGYN Posted August 18, 2014 Report Share Posted August 18, 2014 I THOUGHT YOU HAD TO GO TO AFRICA TO DO STUFF LIKE THIS IN AMERICA Starve? Quote Link to comment Share on other sites More sharing options...
The_buster Posted August 21, 2014 Report Share Posted August 21, 2014 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 1 Quote Link to comment Share on other sites More sharing options...
wagner Posted August 21, 2014 Report Share Posted August 21, 2014 Link to this thing at home depot? Quote Link to comment Share on other sites More sharing options...
Sturg1647545502 Posted August 21, 2014 Report Share Posted August 21, 2014 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 Quote Link to comment Share on other sites More sharing options...
The_buster Posted August 21, 2014 Report Share Posted August 21, 2014 I put a little smoke in some water and put the ribs on a metal rack above the water so the flavor goes up into the meat. has worked pretty good but would like to try the real way. Quote Link to comment Share on other sites More sharing options...
Sturg1647545502 Posted August 21, 2014 Report Share Posted August 21, 2014 I put a little smoke in some water and put the ribs on a metal rack above the water so the flavor goes up into the meat. has worked pretty good but would like to try the real way. the buster Quote Link to comment Share on other sites More sharing options...
Sully Posted August 21, 2014 Author Report Share Posted August 21, 2014 Link to this thing at home depot? http://www.homedepot.com/p/Brinkmann-Gourmet-Electric-Smoker-810-7090-S/100606040 Quote Link to comment Share on other sites More sharing options...
cybe Posted August 22, 2014 Report Share Posted August 22, 2014 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) Quote Link to comment Share on other sites More sharing options...
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