Smokin.....Oh Yeah !!!

[scott_vt]

Good Afternoon Guys,
Fathers Day menu, chicken thighs and boneless pork ribs ! Kathleen is making german potato salad, but shouldnt someone else be doing the smokin ???

 

[Bird]

Scotty, that sounds good, but in this part of the country, I'm not sure we'd even have to light the first to smoke stuff today. Ninety-six degrees that last time I looked out.

 

[scott_vt]

Scotty, that sounds good, but in this part of the country, I'm not sure we'd even have to light the first to smoke stuff today. Ninety-six degrees that last time I looked out.

Good Afternoon Bird,
Wow thats smokin hot !!! I gotta show you what the pork ribs and the chicken look like after 5 hours !

Love to talk but its time to eat !

 

[Bird]

Yep, Scotty, that does look like some good eating. And it's now 99F with a heat index of 102F. So for today, my wife just made spaghetti and meat balls, a salad, and Texas Toast, and one our daughters came with a cheesecake. So no smokin' today, but I shore ain't goin' hungry either.

 

[tallyho8]

Scotty,
For those of us who are BBQ-challenged, it's almost torture to have to sit here and look at those photos and drool.

 

[jinman]

Scotty, that sounds good, but in this part of the country, I'm not sure we'd even have to light the first to smoke stuff today. Ninety-six degrees that last time I looked out.

My daughter took me out for a Father's Day dinner yesterday. On the way to the restaurant I noticed my car's thermometer was reading 102 degrees. Whew! Too darn hot!

 

[Bird]

Sounds like it's probably an accurate thermometer, Jim. I see the NWS shows the Denton airport to have only gotten to 99, but DFW was 101.

 

[scott_vt]

Good Afternoon Guys,
Well the chicken literally fell off the bone, and it was moist and very tasty, just ask my 83 yr old Pop ! The pork ribs came out excellent also, so I guess it was a good smoker outing !

My wife wants me to try smokin some salmon ! I have the boards that can be moistened and then lay the fish on that, but Im looking for some possible marinate ideas for that fish or any other suggestions you guysd may have ! I was thinking something along the lines of a soy sauce type marinate.

Any ideas ???

Thanks !

 

[Bird]

Scotty, I have frequently regretted losing the recipe I had that came from a friend in Alaska. I used it on salmon, sheepshead, shark steaks, and even oysters. I know it was a huge amount of salt in a gallon of water, worchestershire sauce, brown sugar, and lemon juice but I can't remember the amounts. I think it was something like 2 cups of salt, one cup of brown sugar, and maybe a half cup of the worchestershire sauce and lemon juice, but I just don't remember for sure. I know we marinated the fish fillets overnight in the refrigerator before smoking them the next day. And I think his recipe said to rinse them, then let them dry before smoking, but I found I liked them without rinsing; just let them dry from the marinate into the smoker.

 

[Wil]

Oh Jim & Bird that was Cool we got up to 113 here in Yuma.

Now that is HOT.

;-)

 

[scott_vt]

Scotty,
For those of us who are BBQ-challenged, it's almost torture to have to sit here and look at those photos and drool.

Good Mornin Tally,
Thanks but Im still early into the learnin curve ! So far so good but bad things can happen quickly if you know what I mean !

Bird,
Thanks gives me a bit of a baseline, some of those ingredients have been in my idea cap for awhile , and will test it out as soon as I get a chance !

 

[jinman]

Oh Jim & Bird that was Cool we got up to 113 here in Yuma.

Now that is HOT.

;-)

Wil, you're darn tootin' that's too hot. Wow! If it is already 113 there, what will it be in August?

Scotty: That meat looks terrific. My neighbor smokes barbecue every year around July 4th and I'm starting to get anxious already. His ribs are the best I've ever put in my mouth.

Has anyone ever heard of using mustard and honey as a baste? ...or a rub, maybe? I had some wild turkey smoked with that as one ingredient and it tasted terrific. I think the other ingredients were more traditional. I don't know how much the guy used or when he basted the turkey, but the end result was very good.

 

[Bird]

Oh Jim & Bird that was Cool we got up to 113 here in Yuma.

Now that is HOT.

;-)

Yep, Wil, I've never been to Yuma, but have been to other parts of Arizona and really like that state, but have no desire to be in the desert areas in the summer.

 

[MarkV]

Has anyone ever heard of using mustard and honey as a baste? ...or a rub, maybe? I had some wild turkey smoked with that as one ingredient and it tasted terrific. I think the other ingredients were more traditional. I don't know how much the guy used or when he basted the turkey, but the end result was very good.

Hi Jim, honey and mustard sounds like a glaze I use the last hour of smoking ham. Just mix up ï½ cup honey, ï½ cup of pineapple juice, 1 teaspoon of dry mustard and a bit of cloves. Brush on a few times during the last hour and it leaves a nice honey glaze on the meat.

You smokers that like ham may want to try something we have been doing that is received well. Take your normal 6 lbs. ready to eat smoked ham from the store. Cover with your favorite rub, foil it and let it sit in the frig over night. Mix a baste of ï½ cup chicken stock, ï½ cup pineapple juice, 1 ½ tablespoons of veggie oil, 1 teaspoon of dry mustard and ï½ teaspoon of cloves. Heat on the stove until well mixed. Smoke the ham for 6 hours between 200 and 225 degrees basting once an hour. The last hour baste several times with the glaze outlined in the first paragraph.

Smoking the precooked ham really adds to the flavor and tenderness. It will feed a good number of people at a reasonable cost and leave you some great left over's for sandwiches.

MarkV

 

[jinman]

You smokers that like ham may want to try something we have been doing that is received well. Take your normal 6 lbs. ready to eat smoked ham from the store. Cover with your favorite rub, foil it and let it sit in the frig over night. Mix a baste of ? cup chicken stock, ? cup pineapple juice, 1 ｽ tablespoons of veggie oil, 1 teaspoon of dry mustard and ? teaspoon of cloves. Heat on the stove until well mixed. Smoke the ham for 6 hours between 200 and 225 degrees basting once an hour. The last hour baste several times with the glaze outlined in the first paragraph.

Smoking the precooked ham really adds to the flavor and tenderness. It will feed a good number of people at a reasonable cost and leave you some great left over's for sandwiches.

MarkV

Dang! Mark, you really know how to abuse an ol' guy. Here I sit with my dentures at the lab for a refit while you are making me hungry. What's a guy to do?

 

[scott_vt]

Scotty: That meat looks terrific. My neighbor smokes barbecue every year around July 4th and I'm starting to get anxious already. His ribs are the best I've ever put in my mouth.

Has anyone ever heard of using mustard and honey as a baste? ...or a rub, maybe? I had some wild turkey smoked with that as one ingredient and it tasted terrific. I think the other ingredients were more traditional. I don't know how much the guy used or when he basted the turkey, but the end result was very good.

Good Afternoon Jim,
I know what you mean, Im getting hungry just talkin about all this good food !

Jim, just think if you get a smoker and do some ribs and combine that with those killer veggies you cultivate, you would be the talk of the town !!!

Mark,
Thanks kindly for that ham recipe, that sounds like it would be a hit ! We really like ham here and if there is any leftover, Kathleen usually makes pea soup, another one of my favorites !

 

[NewToy]

Hi Scotty, I found a SS smoker built just like yours, and found out that my first effort should not be an 18lb. turkey.... Talk about an all day deal...
The wife always says go big or go home: Heck! I am home

Here is some of what I learned:
1. Load that sucker with as much charcoal as it will possibly hold
2. Soak your chips as you have indicated
3. you can fill the upper bowl with wine, onions or other flavor enhancing items
4. Watch your heat indicator and walk away
5. go build something...

Problem issues I have had, Item your cooking is going to take awhile ie: Turkey ...Problem is you add charcoal through the little door ,which is a pain. I ended up using a huge metal spoon of some sort to place coals where I wanted them...secondly , this will be a good modification for you to patent... When my bottom coal pan is finally dying down and the ash is already deep it kinda smothers its to where the heat is way down, so I think it needs some kind of raised coal grille so the ash can fall through to the bottom of the pan to keep the coals kick'n out the heat... Maybe yours has this mine was bought second hand at a yard sale... and I haven't done much about it yet...

I thought about using my leaf blower to blow the ash away from the pan exposing the hot coals but I don't think anybody would want to eat the meat after that...

But anyhow we have successfully smoked goose, & turkey although the turkey ended up a little dry from taking so long, it still had good smoked flavor...Once you get the hang of it...Let us know how it went...

Brinkman does make another smoker that has three pieces, the lid, the main body and the firebowl. With this unit you can lift the main body up and add coals to the fire without trying to get them through the little door. I think they call it the deluxe model or something similar. I have found it much easier to work with, especially when smoking the larger meats.

John

 

[Wil]

John,

That would be the Brinkman Gourmet Outdoor Cooker, Grill-Smoker-Steamer.

That is the one I used to use, and still have.

But after using my new Sam's Club - Masterbuilt Electric Digital Smoker ,
I'm sold on it. Load the meat, program the time and temp, soak and add wood chips once an hour. No fuss no muss.

The wife is happy too since now she can grab some already smoked meat from the freezer, heat it up, and we have a delicious supper during the week with out her having to do a lot of work.



Jim,

In August it's miserable. I've seen it in the 120's more than once in the 29 years we have lived here.

Bird,

Arizona is a beautiful place but you have to really be dedicated (or some would say DUMB) to spend the summers here.

;-) (-:

 

[NuBota]

Scotty,

Better watch out - my search for acreage has extended into Vermont. You keep cooking that stuff - I'm gonna find you. Too bad you already waterproofed your basement - you coulda put me to work.....



-Eric

 

[dooleysm]

This thread has inspired me to dig out my smoker. My grandpa gave it to me about 5 years ago, said he never used it anymore. I smoked quite a bit with it for about a year or so, but it has been sitting since then. I'm going to try to smoke some pork sausage and pork chops this weekend. I was talking to my wife about it back when this thread started and I ended up with a bag of charcoal and a bag of hickory chips for Father's Day!