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Getting a smoker this weekend.

Started by xjchad, May 08, 2018, 02:34:44 PM

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xjchad

My dad got a smoker from one of his jobs and is giving it to me this weekend.
Not sure what brand, but apparently it's an auto feed pellet kind.
I have no experience, but can't wait to try it!
Any tips or tricks?
Favorite recipes?

skrilla

Don't run out of pellets. Keep an eye on the temp. Invest in a decent meat thermometer.

Recipes... I started out with a simple bare bones brine/rub/marinade and spent more focus on ideal cook time and temp. Every smoker is different so it's important to get to know yours. When I got a good feel for the machine I then gradually started playing around with flavor. Good luck. Your taste buds will never be the same.  8)

xjchad

Thanks!
Verne is graciously gifting me with some fresh tuna, but I'm afraid to try it out on that LOL!
I'll have to start with some jerky or something  ;D

Sharkinthedark II

I just started smoking last year, its been delicious fun 8). Temp probe for sure, got mine at Wally mart. Gonna do a Chimichurri style rub on some beef tomorrow :D

Latimeria

Quote from: xjchad on May 08, 2018, 03:32:28 PM
Thanks!
Verne is graciously gifting me with some fresh tuna, but I'm afraid to try it out on that LOL!
I'll have to start with some jerky or something  ;D

Don't do fresh tuna on it.  Try some meats or bird first as it is more forgiving until you get the hang of things.
You can't catch them from your computer chair.


xjchad

Jerry, that looks great!!!  I love cilantro!
Details?

Also, what thermometer do you all use?

Sharkinthedark II

My recipe- 1/2 a bunch of Flat leaf parsley, 1/4 bunch of fresh oregano ( can substitute cilantro or dry oregano) 4-6 cloves of garlic, chop fine or food processor, 3/4 cup olive oil, 1/4 cup red wine vinegar, tsp salt, tsp pepper, tsp onion powder tsp chili flake, mix, let sit 20 mins and marinade overnight. BBQ/ smoke to preferred doneness. Make more to serve when eating. Change ratios to your taste ;)

Sharkinthedark II

#8

I got a Taylor temp probe. $15.00









xjchad


Sharkinthedark II

Quote from: Sharkinthedark II on May 10, 2018, 06:25:24 PM
My recipe- 1/2 a bunch of Flat leaf parsley, 1/4 bunch of fresh oregano ( can substitute cilantro or dry oregano) 4-6 cloves of garlic, chop fine or food processor, 3/4 cup olive oil, 1/4 cup red wine vinegar, tsp salt, tsp pepper, tsp onion powder tsp chili flake, mix, let sit 20 mins and marinade overnight. BBQ/ smoke to preferred doneness. Make more to serve when eating. Change ratios to your taste ;)

forgot about the juice of half a lemon (or lime)

BackBayMan

Congrats! If it's a decent brand like Traeger you're going to love it.

A few tips.

1. The wood you choose will flavor whatever you cook. You don't have to use the same one every time. You can use lighter woods like alder for fish, fruit and nut woods for a happy medium or intense woods like mesquite and hickory for full smoke flavor.
2. Never run out of pellets.
3. Inject/brine/rub whatever you're cooking and refrigerate for at least 4 hours, preferably overnight, before smoking. Fish is the exception.
4. Don't be a slave to 225 degrees. A lot of the recipes call for cooking at 225. It just takes longer. I almost always cook at 250.
5. Get a good remote meat thermometer. I use the Maverick so I can sit in my chair watching sports and keep an eye on the smoker and meat temps.
6. Use the Texas Crutch. There's a couple of reasons all of the competition BBQ teams do. It will shorten your cook time and keep your meat moist without mopping.
7. Go to a real butcher. The meats they have are so much better it's not funny. Yes, I'll smoke stuff the wife buys on sale, and it's good, but it's never as good as what you'll get from a real butcher.
8. Smoked chicken/turkey are not going to have crispy skin, so don't let it bother you. Focus on the quality of the meat, which will be insane. Skin is evil, so take it off after cooking.
9. Don't be afraid to smoke a tri-tip. Trim all the fat off. Smoke doesn't penetrate fat, so you should trim everything anyways. It won't have the crispy crust like if you cooked it on your grill, but it's still so good I've never gotten complaints.
10. Smoke your veggies. Take a pan and place your veggies under your meat so they can catch the drippings. Good stuff.

In the debate of sauce, no sauce, I punt. I'll lightly glaze whatever I'm cooking at the end if I'm going to use BBQ sauce and then put some extra on the table if anybody wants more. 
Anybody have an emergency beer?

xjchad

Awesome, thanks guys!
Just loaded it on the back of the van.
It's a Mac Grills 2 Star General.

BackBayMan

Quote from: xjchad on May 12, 2018, 01:42:41 PM
Awesome, thanks guys!
Just loaded it on the back of the van.
It's a Mac Grills 2 Star General.

That's a serious unit ;D
Anybody have an emergency beer?

Latimeria

Quote from: BackBayMan on May 14, 2018, 10:50:40 AM
Quote from: xjchad on May 12, 2018, 01:42:41 PM
Awesome, thanks guys!
Just loaded it on the back of the van.
It's a Mac Grills 2 Star General.

That's a serious unit ;D

HOLY CRAP!  I just googled it and NO KIDDING!
You can't catch them from your computer chair.