Echelon
New Member
I bought a meat smoker recently and have had fantastic results so far. Poultry is pretty forgiving though......RIBS NEXT AWWWWWWWW YYYYYEEEEEAAAAAAA!!!!!!!!!!!!!!!
Seriously, these forums are boring lately
- Thread starter Flamethrøwer
- Start date
Baddwin
New Member
Nice, what did you get? I'm using an offset smoker, but it's a lot of work. I'm thinking about going with a water smoker next. I smoked 14 pounds of pork shoulder for Mother's Day. Pulled pork FTW! Took me over 13 hours, though, and I have to check my fire every 20 minutes or so. I like the idea of only having to check the water pan every hour or two, and still having the temp locked in around 250-275.
And ribs smoked in the backyard? They're fantastic. =)
Flamethrøwer
New Member
I'm getting hungry for some reason
http://www.traegergrills.com/
These are the best I have found. A little pricey, but they do smoking and grilling with equal ease and excellence.
I used to do both my grilling and smoking with real wood fires and this is as close as I have found to the taste. Also, I love setting the temperature and walking away or in the case of my 18 hour brisket going to sleep.
I know a few electric water smokers. People really like them, but I think they lack the wood flavor.
These are the best I have found. A little pricey, but they do smoking and grilling with equal ease and excellence.
I used to do both my grilling and smoking with real wood fires and this is as close as I have found to the taste. Also, I love setting the temperature and walking away or in the case of my 18 hour brisket going to sleep.
I know a few electric water smokers. People really like them, but I think they lack the wood flavor.
Echelon
New Member
This is the smoker I got:
It was cheap, and works well with some modification. I recommend checking out www.smoking-meat.com. I studied that site quite a bit before trying to smoke any kind of meat...they said that poultry is the most forgiving and thats what I started with. Here are some pics of my first serious venture into the world of meat smoking...mmmmmmmmmmm.
Here are some pics of the chicken breast that was my first try...also incredible.
It was cheap, and works well with some modification. I recommend checking out www.smoking-meat.com. I studied that site quite a bit before trying to smoke any kind of meat...they said that poultry is the most forgiving and thats what I started with. Here are some pics of my first serious venture into the world of meat smoking...mmmmmmmmmmm.
Here are some pics of the chicken breast that was my first try...also incredible.
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Echelon
New Member
Yea man it helped me a ton. Food so far has turned out great following the guys advice. Also read up on what to mod on my smoker.
treebranch
New Member
I have a Traeger as well, I threw away my other two smokers (One electric, one offset) and sold my gas grill, then I bought a second Traeger. It's the only way to go! As Icthus said, 18 hour briskets cook themselves so i can play more wow! (BTW, Icthus is my smoking mentor!)
Echelon
New Member
What kind of temps are you maintaining at 18 hours?
Flamethrøwer
New Member
It's amazing the path this thread has taken.
Low and slow baby...
I try to keep it just over 180 degrees (this is the temperature bacteria dies).
The usual smoking temps are around 200 not over 225.
However, there is a new trend in competition BBQ of turbo smoking. Temps around 300 for about 1/3 the time. It seems to work for chicken and pork and some beef ribs, not for brisket.
Echelon
New Member
Everything I read about chicken said that it does not benefit from the low and slow mantra. Brisket however, low and slow all the way.
I would agree and disagree on the chicken low and slow.
If it is whole poultry (the only way to smoke a bird) it does. However, it does not require as low of a temperature as beef. Poultry has less connective tissues to break down. But, it still has them. Of course, chicken and turkey really have different qualities when smoking. A turkey takes about 8-12 hours and a chicken 1.5 to 2 maybe (if you turbo smoke it 45 mins to an hour).
If it is whole poultry (the only way to smoke a bird) it does. However, it does not require as low of a temperature as beef. Poultry has less connective tissues to break down. But, it still has them. Of course, chicken and turkey really have different qualities when smoking. A turkey takes about 8-12 hours and a chicken 1.5 to 2 maybe (if you turbo smoke it 45 mins to an hour).
Echelon
New Member
Oh yea, I kept my smoker at about 230 for 4 hours for the chicken I had. I had the chicken in for just over 4 hours. So I guess technically, thats low and slow lol...
Baddwin
New Member
You're not bored, are you? =)
Temperature control is really tough with the smoker I have. I can keep it between 200 and 275 or so, but that's pretty imprecise when smoking. That's why I'm checking on it so often. The food is still really good, but I'm afraid to try the more demanding meats, such as brisket.
I've been hearing really good things about the Weber Smokey Mountain, so was thinking of going in that direction, but I'll take a look at the Traeger units, too.
And this is the site that I usually go to. I'll take a look at the Smoking Meat site.
Yup, I'm a smoker and I'm proud of it. =P
Narius
New Member
bump. It's getting boring again in here! I've gone two days with only like two or three new posts to look at! 