Meat Smoking...

[Jaxx]

:haha: I know what you pervs are thinking and STOP.

I have been thinking about a smoker and didn't realize they have small ones for so cheap. I have kindof been reading up on how to use them and the different kinds (electric, propane, charcoal). I also found a rub that sounds really good.

So is anyone here an expert that could give some tips?

[sparker1]

I don't think it's too difficult, my wife has done a lot of it on a gas grill. We bought our son a charcoal smoker that he uses with the deer and pigs he shoots. We just bought an electric smoker that seems to be good, although we haven't used it. We researched it pretty good and came up with a Brinkman smoker that can also be set up as a grill. We wanted electric because our condo has rules against gas and charcoal. It only cost $60 at Home Depot.

My wife likes to smoke turkey, but pork also is good.

[Mtnman1830]

Be careful. Meat can clog the pipe.

[rockgremlin]

Shane knows all about this kinda stuff...

[Sombeech]

Laughing Out Loud

:lol8:

[KapitanSparrow]

I remember my dad smoking eels but in the old country. Home made smoker, pretty much just a six-foot underground shaft with an entry point on one side and a chimney made out of old oil barrel on the other.

[live2ride]

Shane knows all about this kinda stuff... :roflol: :roflol:

[MY T PIMP]

I've smoked quite a bit of fish, but one thing I would recommend is an electronic smoker with temperature control. It makes the hassle alot easier.

[tanya]

Shane knows all about this kinda stuff...

http://www.bogley.com/forum/files/smokin.jpg




:hail2thechief:

[Jaxx]

I knew this would take a turn toward the rubbish bin :roflol:

I was looking at those exact ones at home depot Sparker. I was leaning toward the electric ones anyway because they looked easier for my noobieness to figure out, so this just backs it up. Thanks Pimp and Sparker!

[packfish]

I do a lot of fish and meats. I have gone thru a few smokers also.
I now have a camp chef propane smoker that is pretty sweet. The propane really lets you control the heat better than anything else I have used. I know Walmart actually has a good propane smoker for 1/2 the price but you have to order it on line and then it's shipped to the store nearest you. You can do a salmon or a turkey easily and pretty quickly.

[Jaxx]

how much propane do you go through?

[packfish]

I probably get 8 smokings at least per tank- I just filled 2 tanks Sat at $13.75 each. I will keep a count to see where this takes me. Fish don't take long and a turkey takes a bit more time depending on size. I like seeing the turkey breasts on sale and then getting a few rather that doing the whole turkey unless of course it's Thanksgiving. But if you really want to be able to control heat and do a good job every time I like propane over anything else. Especially when it starts into winter and it's cold outside you need to be able to crank that flame if need be to keep that heat where you want it. Also that Camp Chef is built like a gun vault.

[Jaxx]

I can't find it. Do you have a link?

[Iceaxe]

I have to learn to NOT click on these threads!!!

[Todd_18]

This is what I use ....
Cookshack (http://store.cookshack.com/p-112-smokette-sm008-blackstainless.aspx)
I've done everything from salmon to a 20lb turkey and get perfect results every time. Sure it costs more, but you get what you pay for. It has very thick insulated walls, stays cool to the touch, and works the same whether the outside temp is 100+ or below freezing, just set your temp and forget it.

[tanya]

Welcome to the Group Todd :2thumbs:

[UTJetdog]

If $250 is in your budget, get a WSM (Weber Smokey Mountain Cooker). :2thumbs: It is charcoal fired, but that is the way to go for BBQ/Smoking. This site will tell you all about it and how to use it: www.virtualweberbullet.com

[savanna3313]

Shane knows all about this kinda stuff...
http://www.bogley.com/forum/files/smokin.jpg

Was this a demo session of some sort hanging around the campfire? :haha:

:popcorn:

[tanya]

Shane knows all about this kinda stuff...
http://www.bogley.com/forum/files/smokin.jpg

Was this a demo session of some sort hanging around the campfire? :haha:

:popcorn:

Whatever it is I like it. :lol8: :five:

[Iceaxe]

AWKWARD!!!!!

:lol8:

[tanya]

Look at that! He is so hot his glasses are steamed and sweat is pouring off him! And that rubber suit.. wonder what that is for. :naughty:

[rockgremlin]

Was this a demo session of some sort hanging around the campfire? :haha:

:popcorn:

This was taken in Das Boot last year. Shane brought along some sort of summer sausage or something like that, and in a rare moment struck this humorous pose for our photographer -- Mr. Dan Ransom. It was this same epic trip that The Canyonator busted out the mankini for all the tourists.

Epic trip... :lol8:

[Iceaxe]

Epic trip... :lol8:

That trip was.....

Legend.....








wait for it....









....ary


:drums:

[packfish]

That cool shack is a sweet outfit- I think they had one pretty close to it at the Expo last year and I caught my wife giving the guy a check for it.
I stopped her though- I had just bought a boat minutes before her.

Here is the link to the Walmart ones- not as nice as the coolshack and not quite as nice as the camp chef------ but very reasonably priced.
Also look on the want ad's (KSL) I saw a camp chef for $60 on there but called too late.

http://www.walmart.com/search/search-ng.do?search_constraint=0&search_query=smoker&ic=48_0

[Jaxx]

Well I didn't have $250 in the budget so I went to the depot and bought the Brinkman electric. I figure its a good one to start on and when I get better I can switch to coal.
I am going to buy a thermostat to monitor the temp inside because it didn't come with one. I am also going to buy a dimmer type of switch and put it on the cord to kindof be able to control the temp.

http://www.homedepot.com/catalog/productImage/c002d188-021f-4c13-8b49-30595351b2ab_300.jpg

[packfish]

Nothing wrong with that- you'll enjoy once you get it down.

[Jaxx]

I am def no pro. The pics are from the first time I tried to smoke briskett. The briskett was a little well done but still tender. The electric smoker cooks way to warm. I still need a dimmer switch to control the temp.

I wanted to try a couple different rubs so I cut the 7lbs of briskett into 2.
the rubs
http://i60.photobucket.com/albums/h34/jaxpb03/DSC01409.jpg
the meat
http://i60.photobucket.com/albums/h34/jaxpb03/DSC01408.jpg

before
http://i60.photobucket.com/albums/h34/jaxpb03/DSC01410.jpg
after
http://i60.photobucket.com/albums/h34/jaxpb03/DSC01414.jpg
http://i60.photobucket.com/albums/h34/jaxpb03/DSC01415.jpg

both rubs were OK. I smoked once after this but didn't use a rub at all. I think I like it with no rub. On the second try I got a pink smoke ring but the meat was still well done. I guess I will have to keep trying :2thumbs:

[UTJetdog]

Well if any of that is not to your satisfaction, I'd be happy to dispose of it for you.

BRISKET!!!!

http://i148.photobucket.com/albums/s20/UTJetdog/homer-drool-702026.gif

Brinkmans are an excellent lower cost alternative. :cool2:

[RedMan]

Best I found for under $250 is Masterbuilt electric.
It has a proper thermostat controlled heating element and its insulated.

Makes ass kicking candied salmon.

http://www.basspro.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10151&catalogId=10001&langId=-1&partNumber=65492&hvarTarget=search&cmCat=SearchResults
http://image.basspro.com/images/images2/85500/85603.jpg

[ChiefAutoParts]

Brisket is a tough cut of meat to start out on. I have an electric smoker like the one you have pictured, but it is a different brand. I tried doing brisket in it for my first attempt, and let's just say yours looks like it turned out a LOT better than mine did. Brisket just required more time in the smoker at a lower temp than I was willing to give it for the first time.

Needless to say, I was discouraged, but not ready to give up, I tried some babyback ribs the next time with much better results. Chicken is also more forgiving. The ribs needed about 5-6 hrs at around 200 for my best results. Keep at it; you'll find what it takes to make it work. :nod:

[sparker1]

My wife has done ribs, brisket, pork shoulder and brats on our Brinkman. The brats have to come out much sooner than the rest, but it's all good. Ribs are some of the best I've ever eaten.