Summer is coming. Who smokes food outside?

sparkwizard

sparkwizard

#1
#1
I have an outdoor kitchen that we use all summer to keep from heating the house. I have two electric smokers, (one new, the other still works, so I can't junk it, right?) a small electric rotisserie, a countertop convection oven/ air fryer and a big charcoal grill. I use my smoker all year. I smoke a salmon fillet at least once a month. I'm getting ready to smoke a pork belly. The last one I tried, failed. I do some top quality ribs, turkey, Cornish game hens, sea trout amd Red Drum.
I'll bet some of you folks ... (how do I say this without offending you and sounding gay) are also meat smokers. Let's share some recipes, OK?
I make the best Buffalo wings, too. A former boss was form Buffalo, so he knows the secret.
 
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larry4406

New Member
#4
#4
I want to try beef jerky.

I have a Recteq RT1250 pellet smoker. Open to suggestions.

Smoked pork belly is amazing! I do it several different ways.
 
M

Mark Brooks

#6
#6
Used to do a lot of smokin, don't have a lot of time now, never tried jerky! I'll get it on my list to do, so it can end up on my list of Honey-Doos!!! :D
 
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Bonanza MX

Member
#7
#7
I use my smoker 2-3 times a week now that it’s getting warmer. My daughter likes smoked queso and frozen pizzas.my wife likes smoked pork tenderloin,asparagus, and pork butt.me I like it all
 
sparkwizard

sparkwizard

#8
#8
I've always done jerky in a dehydrator, but I plan to smoke a few pounds very soon. I do need to dig out that recipe and store it in the computer. Much easier to find it that way. I will share it when I find it later today.
Pork belly burnt ends for dinner Tuesday. I tried some at a picnic last month. It was not like anything I've ever had. Pig candy...YUM!
So, I've been watching Youtube vids and learning some tricks before I start.
I smoke a pork butt and hand it to the wife. She puts it in a big slow cooker with some apple juice, vinegar, peppers and spices and we make some great pulled pork.
 
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bruces

Active Member
#9
#9
My wife sells Treagers ,Green eggs ,Blackstones ,and all kinds of high end propane and charcoal bbq’s ,she also is given them all the time so we have a hell of a collection .We use the treager almost daily ,she likes it ,but I prefer the green egg and it will be around long after the treager has been turned into a Kia .
looking foreward to this magical jerky recipe noted above ^^^^ lol .
 
sparkwizard

sparkwizard

#10
#10
It's not any magical recipe. It was given to me by an old deer hunter a long time ago. I asked him about his jerky and he wrote it down for me, the best he could remember, he said. My wife says I entered it into my remote hard drive last summer when I spilled marinade in the paper copy. I'm done playing with small engines for today, so I can search that drive for it.
I think the best steak, and the best prime rib, too, were made on my FIL's big green egg. I've been looking at Traegers, but the stars have not properly aligned for me to bring one home.
 
sparkwizard

sparkwizard

#11
#11
old jerky marinade
4 T soy sauce
4 T Worcestershire sauce
1 T tomato sauce (I add the whole little can)
2 t ground ginger
1/4 t black pepper ( I use 1 T cayenne)
1 T curry powder (we like more)
2 T garlic powder
1 t salt

Marinate one pound of meat 4 to 6 hours, drain and place in dehydrator

I have not done this in a smoker, yet.
 
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bruces

Active Member
#12
#12
I will try it in the treager some time this week .
If you are considering a purchase of a smoker ,the treager is easier to use and is cheaper than a green egg ,But ,the Treager is steel so it’s getting rusty ,mine has a computer in it and a motor ,and my wife can operate ours from wherever in the world she wishes ,I think it’s all eventually going to fail and turn to dust .The Egg ,is like a cockroach ,It will outlive all of us and keep on going .Its more like a wood stove,there is upper and lower dampers which you use to control your heat and cooking levels ,there is a learning curve and it isn’t easy for everybody .I prefer the egg ,wife likes the pellet smoker because she just has to set a few buttons and walk away .Also ,in Canada at least ,every little item or nick knack you might want to use with the egg is expensive to purchase ,I get it free ,but paying for all the accessories gets expensive ,try to get as much thrown in as you can when you buy the Egg .
Both make wonderful food .
 
sparkwizard

sparkwizard

#13
#13
I have loved my Master built electric smokers for their even heat, set it and forget it simplicity and simple method of adding chips. Had one in the shop for years, finally moved it to the patio and decided I needed a second one. There is a pellet grill in my future, though
 
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bruces

Active Member
#15
#15
Wife brings home Treager pellets in all the different flavours ,but she also brings home the Costco ones which work fine .When cooking something special like Christmas Turkey or ham etc, she brings home something special like Hickory or ? .
 
M

Mark Brooks

#16
#16
So a Trager is an easy bake oven, set and forget it?
I'm interested in the Egg, had one fall in my lap for Stupid money, hv'nt test drove it yet.

I'd like to try my hand at jerky, never cooked any. Love the shtuff jus never cooked any.

I use the Pit Barrel i made from pics on the 'net, then after the fact I bought one. Found out I did well just lookin at the pics. It's stupid easy to use with great results. I can get 3 good size butts on it that totally rock.

Yet where it shines like a Diamond in a Goats A$$ is hanging Tri-Tips on it! IMHO that's where it's second to none.

After cookin I shtuff the holes with tinfoil snuff the fire out an use the left over coals again. Only use hard wood lump in it and it does extremely well.

Wifey pigs out on bacon done on it. I gotta admit it's the Bomb-Diggity!!! Pro'lum is one must watch it like a hawk, It goes from cookin to black ash in 3.2milliseconds! Don't ask me how I know... :eek:
 
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bruces

Active Member
#17
#17
Yes ,my Treager is all computer controlled turn the knob to desired heat and push the start button .Mine is a fancy model I guess ,so not sure the other ones work like that .Nothing burns on it ,everything is offset cooking ,I would imagine you could cook chicken right on the grill with no foil and no worries about the fire dept showing up . I should mention ,depending on where you are located ,and if you would use it in the winter like we do ,the better ones are insulated ,and I know they sell a blanket for the ones that are not ,they lose a lot of heat in the cold weather .
The egg is a great unit ,don’t use lighter fluid ever ,use only chunk charcoal , I use an old school electric charcoal bbq starter and at -30 outside ,I can have the egg up to 400 in under 15 minutes .When you are done cooking ,close both the dampers ,the fire will go out and you can reuse the charcoal the next time you want to use it .
 
ZR9B

ZR9B

#18
#18
I have a Pitt Boss 850 I believe it is, it is the one from Lowes....I picked that one over the rest in that price range because it seems to have thicker metal. It was also the heaviest. I use cosco pellets that I scoop with a screen colander keep the dust out of the hopper. I smoke ribs, a few brisket, bratwurst and a few other things. I also turn it up hot to cook steaks ,burgers, pizza among other things....that gets used year round. The Blackstone gets used a lot as well ..bacon eggs ,pancakes, doctored up corned beef hash....to be honest...that thing makes some great breakfast mess. Up at beer camp I have a small blackstone and a small pittboss...they get used every time Im up there.

I wish I would have gave the egg a chance...I tried a few times and gave up...the smoker was so much easier. My air fryer in the house get used daily.

also....smoked mac and cheese...mmmmmm smoked au gratin potatoes....mmmm baked potato in the smoker is good too
 
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