Went up to cabelas and bought a brinkman, one of those with the fire box on the side. Got it all seasoned up and today I am going to put a roast and 2 slabs of ribs on it and give it a shot. Anybody got and good tips on smoking? (not weed either).
Went up to cabelas and bought a brinkman, one of those with the fire box on the side. Got it all seasoned up and today I am going to put a roast and 2 slabs of ribs on it and give it a shot. Anybody got and good tips on smoking? (not weed either).
Experiment and read and gather as much info as you possibly can. Dad bought a smoker 2 years ago knowing nothing about smoking meat and now he can do it with the best of them. There is nothing better than a bunch of smoked ham, ribs, turkey, anything...
One of dad's favorite things to do is smoke a bunch of brats...very easy and they keep well.
Enjoy your new smoker, I am in the process of getting a Traeger pellet grill ordered and plan to get pretty serious about this smoking deal.
What do ya need to know there Jack????
I;m no Bobby Flay but I can cook some mean dishes!!!
Yeah I'm coming through Topeka later today I'll be a guniea pig.
Had a Traeger about 4 yrs now and have smoked a lot of stuff. My favorites are Prime rib, Brisket, Turkeys, Beef tenderloin, and pork ribs. I use fruitwoods the most with apple being my favorite. Hickory is also good to smoke with. Mesquite should be reserved for cuts of beef only as it imparts a bitter flavor that doesn't work well with fish or poultry. JMO. Ribs are always good to smoke. Season them w/ a little rub and smoke them for 6 to 8 hrs at a lower temp, say 200 or so and they'll be tasty. I don't mop them with anything, but serve BBQ sauce on the side when they're done. Good ribs don't necessarily need to be basted. Brisket I smoke forever. A 15 lbr, I will smoke at least 12 hours at 200. A quicker way is to season it up and throw it on the smoker, smoke at 300 or so for 3 or 4 hours and remove. wrap 3/4 in foil with top exposed, and top brisket with sliced onions, ranch dressing, and light chili powder. Smoke another 5 or 6 if you got time and this will really tenderize that baby. Brisket is tough unless you can smoke for long periods to tenderize. Goes good with
Jason,
The only reason fish will not come out like meat is that it will loose ALL it's water weight in the first hour of smoking.......you need to hydrate fish & on top of that you don;t do it as long as red meat too!!!!
Smoked Salmon is always the best though !!mmmmmmmmmmmmmm
Dang Jason that makes me hungry! Thanks for the info all. Can't wait now! Gonna go get it fired up here pretty soon, as soon as the wife gets home with the ribs.
I never have a problem smoking fish. That is as a matter of fact one of my favorites to cook. I love smoked walleye on my Traeger. I just don't like fish smoked with mesquite. I always use fruitwoods on fish, pork, or poultry. Beef gets hickory, mesquite, apple, cherry, oak, maple, or a combination thereof. With a Traeger it's pretty hard to screw anything up. You're always the hero at the cookout.
This is one of my favorite side dishes:
Cheddar Onion
Take 1 humungous Vidalia onion and core out as much of center as possible with pairing knife to make a bowl. Drop in 2 beef buoillon cubes and cube up 6 oz of sharp, sharp cheddar cheese and fill onion. Wrap onion 3/4 in foil and smoke for 4 or 5 hours at 250 or so. slice up onion and enjoy. One onion generally serves 2.
Apple smoked fish is the way to go there!!!!!
After much trial and error, I have started to use apple for almost everything except for maybe beef. I think it's the best of the fruitwoods.
Man that onion is sounding pretty good. My grandpa and I used to sit down with a vidalia and eat the entire thing as a snack. Maybe that is why I like them so much
Jason,
Apple is what I bought to use today. I heard that as well from another guy who smokes alot.
That's OK. Pot smokers get the munchies and they know how to eat.
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