What do you smoke with ?

[fabvsix]

I was just curious what you folks smoke with ? Got any good family secrets you would care to share ? One of my other hobbies is smoking and grilling.....
Here is my set up....... :smoke: :smoke: :smoke: :smoke:

Gardening and music is also a hobby...

Halloween is near=Full Moon shot...... :yes:

[hpsenicka]

The second shot reminded me instantly of Peter Gabriel's "Sledgehammer" video..... can't get the song out of my head now!

[bully]

I was gonna say a hookah but see I was misunderstanding the question .... :smoke:

[fabvsix]

Those are beer can chickens except smoked rather than grilled.... :yes:

[bolly]

b u l l y :D

[Unican_Eric]

I dont smoke. Never did.

[bully]

Well, really, my first thought was Marlboro reds, but then the word "hookah" popped up (the ladies were using one in 6 Feet Under), and how often can one say "hookah" anyway :scratch2:

[Rockmonton]

damn, lured me in too the wrong way! dag

[fabvsix]

My favorite is smoking a turkey, then making a Louisiana Cajun Gumbo with it........my neighbors go nuts when they smell it in the air....... :banana: :banana: :naughty: :lmao: :smoke:

[fabvsix]

just trying to rouse this group up ! Can you smell it yet ? :lmao: :lmao:

[fabvsix]

Let's just say it takes a LARGE clip to hold that sucker !

[hpsenicka]

do the chickens dance??

[fabvsix]

My guest do after we eat them esp. with the G33 playing........ :yes:

[Rontech1]

Nice setup :thmbsp:
I am not quite as elaborate as yours. I use a Char Griller offset firebox style smoker and a Weber kettle grill. Been using the Char Griller for 2 years now. It does real well in the summer, but when it gets cooler out it looses too much heat. Saving my nickels and dimes for a Klose smoker, but the shipping is going to kill me. I hear sometimes Dave Klose travels through and will drop it off for you at a reduced charge :yes:
Got my eye on this one.
http://www.bbqpits.com/20x48_deluxe_smoker.htm
I have become quite good with rib's :thmbsp: , pork butt, pork shoulders and chicken but still have not made a great brisket yet. :scratch2:
Nothin like the smell of apple wood and ribs, listening to good tunes and drinking a few adult beverages on a Sat pm. :banana:
Ron

[fabvsix]

Ron,
Yes the shipping was a grizzly bear ! These are Pitts and Spitts, Dave's direct competitor. I chose P&S because of cosmetic, but also recommended as the BEST. That is debatable of course. I smoke more in the winter than summer as it creates too much heat during the warm summers. I grill during the summer and smoke in the winter.....Shipping the smoker was over $600.00 as it weighs in at 675 lbs of hand made Texas steel ! Sure wish I could drag it to the AK Fest in 2006 ! :scratch2:

[fabvsix]

Ron,
After looking at the link, I was advised NOT to get a "combo" unit. Get a smoker or a griller, but don't combine the two........this was advised by many professionals who smoke for a living or hobby and go to competitions gatherings. Compare the weight of mine to Dave combo unit. Heavy is a sign of quality materials......Get the book called:
'Smoke & Spice" by Jamison. It shares to best to the least expensive units.....

[fabvsix]

I'd love to get this one ! drool.....

[fabvsix]

Here are two more. The black one is the BIGGEST BADDEST on the planet !

[Rontech1]

Went to the Pitts amd Spits page and looked em over. Nice stuff! Just when I thought I had agonized over it enough I get another option. :D
As for using the firebox as a grill, I really had no intentions of using it for that.
That is what the Weber is for.
Both the P&S and Klose look competitive to each other. Cosmetics are nicer on the P&S. One thing I would like is a gas log/charcoal starter. Got used to that on the Weber. Real handy.
Winter here (Central Illinois) can be COLD. Don't do much smoker work in the winter. :no:
Ron

[fabvsix]

Ron,
They all come with a gas starter. You have to provide the tank, but all the parts are in the fire box to assist you getting the wood started ! I don't use the fire box either as it just a waste of time and wood and money. That is why I bought the griller next to it......I'm also buy my wood from them. They have logs custom cut to fit the P&S fire box !
I use Pecan (Louisiana), Hickory (Tennesse) or Mesquite (Texas). I'm just starting with the fruit woods. What is good with cherry wood ?

Also, these smokers (high end ones) cut down a tremendous amout of cooking time ! P&S allows you to put liquids in the bottom of the tank below your meat. Water, wine, beer, butter what ever you like and keep the meat moist and tender while smoking ! That way when your meat drips it just rotates it right back to your meat !

[tentoze]

I'd stay away from chinaberry...

[Rontech1]

You said you buy your wood from them. A funny story about that.
I bought some wood chunks to try from a place on the inet. called King Smoke Woods out of Omaha NE. About 4"x4" chunks of 5 diff kinds of wood. High quality and worked great. Now I live in a town of about 125000 people. Not big or small, but not out in the country either.
My brother in law was over one day from a small town south of here called Hillsboro, about 5K people. Hates the city and is a confirmed country boy. He asked where I got the wood from. Told him got it on the inet. He looked at me and said, " you know we grow that wild down home? Selling wood on the inet huh" :D
A week later he brought me almost a pickup load of Cherry, Apple,and Hickory. Cut to the same length, split and seasoned. Bought him a beer on that one and promised I would not buy any more from the inet.
Cherry works for anything that apple does. Pork, and especially chicken. Real light and sweet on Beer Butt chicken, especially when you use Dr Pepper instead of beer.
I don't use a drip pan much. Just spray the pork or chicken with apple cider as a basteing sauce while they are smokin and seems to work for me. Lots of ways to do it though. Have you got this yet?
http://www.eaglequest.com/~bbq/faq2/toc.html
the download page is here:
http://www.eaglequest.com/~bbq/
Huge amount of info :thmbsp:
Ron

[Rontech1]

I'd stay away from chinaberry...
And pine :D

[fabvsix]

Thanks Ron ! That is why I put this thread out to obtain more BBQ information. You never have enough !
Call David McLeannan at P&S on Saturday. He is very knowlegdable with their products. Mention my name James Landry, he will roll the red carpet to ya.....If he is no longer there, send me a private email and I'll track him down as he is in the staffing business as I am too !
Thanks again for the great BBQ resource !

[brainsmasher]

Peach wood and bourbon/ orange juice soaked ribs is without a doubt a combo made in heaven. And you can drink the marinade too. :banana: :banana:

[fabvsix]

How about Nectarine ? My nectarine tree branch just broke as it is STILL loaded with fruit waiting to ripen......would that work ? Where would one obtain Peach wood ?
Anyone know ?
Bourbon and OJ.....yum yum.... :banana:

[brainsmasher]

Probably be pretty close, if the broken branch is big enough just give it a try. I got the peach from a buddy who will be over tomorrow, I think he got it from a BBQ place in Fargo ND but I am probably wrong.

[Rontech1]

How about Nectarine ? My nectarine tree branch just broke as it is STILL loaded with fruit waiting to ripen......would that work ? Where would one obtain Peach wood ?
Anyone know ?
Bourbon and OJ.....yum yum.... :banana:
Peach wood? http://www.barbecuewood.com/Search.bok?category=Peach+Wood
Wood info including nectarine: https://www.barbecuewood.com/stores/barbecuewood/wfc.html
Remember that it has to age/dry before you use it. Otherwise it will smolder and create creosote and really play hell with the food and smoker. NEVER use green wood for smoking.
Hope this helps,
Ron

[THOR]

I would love to get more into this stuff but BBQ and my new healthy diet don't go well together ;)

[tentoze]

I've used grape vines successsfully. The BEST thing I've ever used is from coffee bushes/plants/trees, whatever the hell they are....don't know where it might be found, but they use it all over Costa Rica to cook chicken. I brought several chunks back with me from my trip there a few years ago and used it to smoke a Thanksgiving turkey- it was phenomenally good.

[rew15951]

hickory and wild garlic tops. but you need to be sparing with the garlic tops

[Rontech1]

I would love to get more into this stuff but BBQ and my new healthy diet don't go well together ;)

Thor, there are other things than those tasty ribs you can do on a smoker. Chicken is good and low fat, IFRC, as long as you don't eat the skin.
Smoked salmon is delicious. Just a little oil and herbs on it and it is great. :thmbsp: Try some shrimp on a smoker. Great stuff.
A lot of fish/seafood is great on a smoker. Or just indirect on a grill. You are really trying to slow cook it. Temps around 250 - 275 for a longer time.
Ron

[Rontech1]

I've used grape vines successsfully. The BEST thing I've ever used is from coffee bushes/plants/trees, whatever the hell they are....don't know where it might be found, but they use it all over Costa Rica to cook chicken. I brought several chunks back with me from my trip there a few years ago and used it to smoke a Thanksgiving turkey- it was phenomenally good.

Never have used grape but really sounds good. HMMMM, where can I find some old grape vines :scratch2:

[fabvsix]

I grill fresh veggies (mushrooms/green beans/onion/fresh garlic toes/olive oil/blasamic vinegar/Tony's .......with a fresh fish or chicken.......what's so unhealthly about it ? :yes:

[fabvsix]

OR fresh aparagas ! Yum...easly healthy.....
And lets not forget healthy wines low in sugar, low in alcohol and have the benefits of RED wine.....

Here is one of my dinner menu....

Gotta love those ziplock bags......... :naughty:

[Don C]

A GTO smokes pretty well.
http://audiokarma.org/forums/attachment.php?attachmentid=40390&stc=1

[tentoze]

A GTO smokes pretty well.
http://audiokarma.org/forums/attachment.php?attachmentid=40390&stc=1

A silly Aussie hunker that peals pink smoke...I think I'll stick to mesquite and pork.

[rek50]

Apple wood/Pecan shells, Orange/Lime juice in drip pan for Turkey. Hickory, JD/Apple juice in drip pan, for 48hr marinated (Wishbone Italian salad dressing, or Coke/Pepsi- A1 steak sauce) for PORK Loin. For a steak try a 48hr marinated Rib steak in JD/mucho black pepper corns over searing hot mesc-wood.

[fabvsix]

JD as in Jack Daniels correct ? Sound good. Headed out to get a turkey and some Jack ! :banana:

[txsviking]

I know I put some meat in there. :scratch2:

[rallycat]

My old roommate once set up his smoker on the back steps one night & cranked it up - right under my window on the 2nd floor. A couple hours later I woke up & thought the house was on fire; luckily checked it out before dragging everyone out of bed.

[fabvsix]

yes the smell can cause neighbor to panic ! LMAO ! :lmao: :lmao: :lmao: :lmao:

[Just JP]

I don't have a big rig like some of you guys. I have a Weber Smokey Mountain Cooker which I love. Believe it or not they are used at a lot of BBQ competitions.

Tommorow night I will be putting about 17lbs of pork butt on for an overnight smoke. I could fit over 30lbs if I had the need.

Pulled pork sandwiches and football on Sunday! Can't wait.

Jim

[GibsonLesPaul]

I was gonna say a hookah but see I was misunderstanding the question .... :smoke:
Oh man!!?? Think I took a wrong turn. Is this the "planet dissolving dust cloud"
thread, or, "what do you smoke with thread?" "Hey man, Johns not here!"
.................................................. ......................................... :naughty:

[rek50]

JD=Jack Daniels. I forgot to add, I would take the orange/lime peels and squeeze them to release the oils, on the inside of the turk. I don't know if it added that much flavoring, it just became part of the "Process"...1 can of each- orange/lime concentrate, at least 6 each oranges/limes, squeezed in pan, AFTER "Oil spritzing" the inside of the turk. Add enough water to the drip pan to suit.

[Rontech1]

I don't have a big rig like some of you guys. I have a Weber Smokey Mountain Cooker which I love. Believe it or not they are used at a lot of BBQ competitions.

Tommorow night I will be putting about 17lbs of pork butt on for an overnight smoke. I could fit over 30lbs if I had the need.

Pulled pork sandwiches and football on Sunday! Can't wait.

Jim

The WSM is the best bullet style smoker available! They do a excellent job of makin Q. :thmbsp: It's not in what you use, it's your ability to use what you have. A large grill where you can put the charcoal on one side and the meat on the other ( indirect heat) works very well. A gas grill with 2 side by side burners works well also. Right burner on, left burner off. Meat on the off burner side. On both you put your wood chips in an alum foil bag and poke holes in it over the burner/hot side for smoke.
Temp control is the key. Low and slow cooking. 250 - 275 untill it is done.
Pulled pork? North Carolina vinager based sauce? Wonderful stuff. My Favorite. :thmbsp: A little baked beans with Tobasco in them as a side. Or even better (to me) a little Texas Pete's sauce in them.
Ron

[tjohnusa]

You gotta deep fry turkey man!!!!!

[Beanstocks]

Japanese Kamado smoker large; Keawe(mesquite) green and ripe; apple(a must); brine yer meat(a must); turkey 5 hrs. Whoah!; duck 2 hrs; rib roast 1-2 hrs DIE!; Ribs(what can I say?!). Ask me for specific marinades and then kill this message!! and then the messenger! Previous message to John: Deep fry y our ass man! The secret is slloowww cooking will get you where you want to be! Deep fried lose its natural flavor as God meant the meat to taste! JMO as always. Don't mind me. Bean

[onepixel]

Fall salmon season is coming up on the north coast. I usually use whatever is available, apple, alder, hickory and lots of it. I soak the fillets in a brine solution with a couple of squeezed lemons and peppers over night. Throw those into a water smoker to help retain some of the moisture. MMmmMM! Goes great with beer for watching the games.

One time I had it smokin really good. The fire department shows up. Had to show 5 of them the backyard and what I was up too. Their eyes got real big. I offered some but they politely refused.

[fabvsix]

That sounds great ! I've never smoke fish yet on my smoker but want to. Question:
Is there a cook book specifically about "smoking fish" ? Also what kind of "pepper" are you referring to ? Black pepper? Also you use only "lemon" juice and pepper as the brine? What about smoke a whole fish? :banana:
Please let me know !

[onepixel]

lol! I'll get you the recipe later. I gotta stop fooling around and get some work done!

Cheers,
Carl

[fabvsix]

I just realized that my Pitts and Spitts salesman had sent me a couple of what he says "are the best" cookbooks related to smoking. One is called Sublime Smoke. It has an entire section on FISH. I'm always looking for good mixes to smoke...
I have a smoker from www.pittsandspitts.com. One Big mean lean smoking machine so a few slabs of fish meat is NOT enough reason to fire this big puppy up as opposed to the store bought smokers (weber, egg etc.....). So I need to find a fresh "whole" salmon or some white whole fish to justify firing up "da smoka" :smoke: :smoke: :smoke:

Now get to work !!!!! :tongue: :tongue: :tongue:

[quietlymknnoise]

In Texas we use alot of Mesquite, but I really prefer Pecan that has been dried well. I also use a Cajun water smoker. I think it keeps the meat more moist. It really does not matter what you use. It is the smell of the meat on the fire, that brings out the Caveman in us all.

[fabvsix]

Pecan is one of my favorites too ! :banana:

[onepixel]

Ok here is my recipe for smoking fish. It's good for up to 8+ lbs. Works great with salmon and sturgeon.
2 qts. water
1 cup salt
1 1/2 cups packed brown sugar
1 lemon chopped and squeezed
3-4 hours soak is good but the longer better. Pat dry and place on some lightly oiled, double layered foil with some small holes poke in. Takes about 3-4 hours depending on the heat and thickness of the fillets. I try and keep it smoking pretty good. I've used a regular Weber grill and cover and it will do it in about 1 hour. Keep an eye on it you don't want it going dry.

My brother-in-law who guides on the Rogue River makes stuff that's called "squaw candy". Salmon jerky. The brine is a thicker, he adds mollasses. It's very good stuff.

Cheers

[SuiDog]

I was gonna say a hookah but see I was misunderstanding the question ....
Oh man!!?? Think I took a wrong turn. Is this the "planet dissolving dust cloud"
thread, or, "what do you smoke with thread?" "Hey man, Johns not here!"
.................................................. ......................................... :naughty: What they said....... :smoke: :naughty:

[fabvsix]

Thanks Carl!
That is what I was looking for!
I'll keep you posted with my end results! :yes:

[kbott]

i use hardwood charcoal then whatever wood will complement the food

while it's an expensive smoke ive soaked cinnamon sticks that you get in the mexican food/spice sections and thrown those on the coals. It goes well with a balsamic glaze

[onepixel]

I forgot to mention the black pepper. I add that before it goes into the smoker.

Cheers

[quietlymknnoise]

Kbott, Yardbird and potato's can't beat for flavor and smoke.

[kbott]

tonight it's orange teriyaki chicken on the grill w/green beans in a hot vinegar sauce and rice

plain 'ol kikoman teriyaki w/scallions, garlic, ginger, brown sugar, and the juice of one orange (also great as a marinade for london broil)

[onepixel]

oh man...that sounds great! That's a cool avatar.

:yes:

[fabvsix]

I'm getting the itch for a smoked turkey gumbo with this cool weather in the air..... :banana: Anyone in for smoked turkey this thanksgiving??? I'll have to dust off the clip to get a good grip! :banana: :yes:

[Russellc]

My favorite is smoking a turkey, then making a Louisiana Cajun Gumbo with it........my neighbors go nuts when they smell it in the air....... :banana: :banana: :naughty: :lmao: :smoke:
I tried smoking a turkey, but it was very harsh and difficult to keep lit. Plus it kept falling out of the papers when you tried to pass it...

Rusellc

[Sansui Louie]

I smoke various fishes and the occasional turkey breast. I just have one of those inexpensive Brinkmann smokers that look like R2D2.

It works pretty well. I like using apple wood the best, though in a pinch I'll buy hickory or mesquite at the store.

My favorite fish to smoke is Lake Superior Whitefish. Absolutely delicious. And will get you stoned to the bejeesusbells.

[fabvsix]

What is everyone smoking this holiday season?

:nutz: :nutz: :wave: :huge:

[cheon57]

This year it is turkey smoking on Thanksgiving but I think the day before I am going to warm it up by trying out a crown roast while the pork shoulder is smoking. Mesquite is the wood I am using because it is quite plentiful and free.
Anyone try any of the fruit woods other than pecan. My neighbor has some apricot wood that has been seasoning for 6 months or so that I am interested in giving a try.:smoke: :smoke: :smoke:

[cheon57]

This year it is turkey smoking on Thankingsgiving but I think the day before I am going to warm it up by trying out a crown roast while the pork shoulder is smoking. Mesquite is the wood I am using because it is quite plentiful and free.
Anyone try any of the fruit woods other than pecan. My neighbor has some apricot wood that has been seasoning for 6 months or so that I am interested in giving a try.:smoke: :smoke: :smoke:

[fabvsix]

for pork and chicken I always add apple juice or oj to the smoker tank regardless what wood choice you use. It should be fine just don't OVER do it with your wood choice! Good dry rub is key...