BBQ Smokers

[CowboyRon]

That's why we should encourage the Texans to eat beef ribs. Helps keep the cost of the better cuts of beef down for the rest of us.:thumbsup:

The Mexicans get beef ribs and cut the against the grain. Then they grill them like fajitas. They call them tablitas, not sure if that's the correct spelling. They are delicious.

 

[CowboyRon]

The Mexicans get beef ribs and cut the against the grain. Then they grill them like fajitas. They call them tablitas, not sure
if that's the correct spelling. They are delicious.

Here's a link
Barbecuebible.com ? View topic - Tablitas

 

[Hitechredneck1]

Anywho, just curious who on here shares the same hobby/passion? What smokers do you have and maybe we all can share BBQ recipes and rubs.

I have an Oklahoma Joe that looks a good bit like your new smoker. I have done a few changes to mine. I love cranking it up in all kinds of weather.

https://www.facebook.com/photo.php?f...type=1&theater

 

[IslandTractor]

Smoking some bluefish tonight. Using the electric and applewood. Brined with just salt solution for about three hours. Now smoking at about 190. Race with the weather as we are going to get some rain in a few hours. Smoking for two hours so far and internal temp is up to 140 which is about where it would be to serve "fresh". Had a taste which was very good but moist. Hoping to use the smoked fish in a cream cheese spread so would ideally get it a bit drier but we'll see. My smoker is open to the elements on a picnic table so I'm gonna have to quit when the rain starts and move it.

 

[CowboyRon]

Smoking some bluefish tonight. Using the electric and applewood. Brined with just salt solution for about three hours. Now smoking at about 190. Race with the weather as we are going to get some rain in a few hours. Smoking for two hours so far and internal temp is up to 140 which is about where it would be to serve "fresh". Had a taste which was very good but moist. Hoping to use the smoked fish in a cream cheese spread so would ideally get it a bit drier but we'll see. My smoker is open to the elements on a picnic table so I'm gonna have to quit when the rain starts and move it.

What I do in a situation like that is just to finish it off in the oven. It comes out just as good.

 

[dragoneggs]

Smoking some bluefish tonight. Using the electric and applewood. Brined with just salt solution for about three hours. Now smoking at about 190. Race with the weather as we are going to get some rain in a few hours. Smoking for two hours so far and internal temp is up to 140 which is about where it would be to serve "fresh". Had a taste which was very good but moist. Hoping to use the smoked fish in a cream cheese spread so would ideally get it a bit drier but we'll see. My smoker is open to the elements on a picnic table so I'm gonna have to quit when the rain starts and move it.

What exactly is bluefish... I know blue fin tuna... but I eat that raw!

 

[IslandTractor]

What I do in a situation like that is just to finish it off in the oven. It comes out just as good.

I got it up to 145+ and I think I will declare victory. It tastes great but isn't very dry. I'll do the drier jerky style next time. Bluefish season (part 2) is starting up and I imagine there will be plenty of opportunities to smoke some more.

 

[CowboyRon]

I got it up to 145+ and I think I will declare victory. It tastes great but isn't very dry. I'll do the drier jerky style next time. Bluefish season (part 2) is starting up and I imagine there will be plenty of opportunities to smoke some more.

Smoked fish does sound good. I would be afraid to try something new like that. I'm afraid I would mess it up.

 

[IslandTractor]

What exactly is bluefish... I know blue fin tuna... but I eat that raw!

I see you are in the northwest. I believe bluefish are limited to the east coast. They are voracious predators that migrate in large schools up and down the eastern seaboard. Not certain if they get all the way to Florida but they come up the coast to Maine in early summer and then back down south at the end of summer. They grow up to 15-20 lbs but most are caught in the 4-8 lb size. They bite at virtually anything so shiny lures rather than bait are typically used. When they are biting it's common to get half a dozen in ten minutes. They're dangerous to fingers once landed so are usually stunned with a bat before removing the hook.

They must be eaten fresh or smoked as they are very oily and don't preserve well with freezing. Relatively strong taste compared to white fish and stronger than salmon. Some folks love it and others don't. Smoked bluefish in a cream cheese spread is heaven.

John Hersey (the reporter who documented Hiroshima in 1946) wrote an interesting book called "Blues" that cleverly discusses the marine biology, angling and cooking of bluefish off Martha's Vineyard where he lived. If you are interested in learning about bluefish and why east coast fishermen get excited when the blues are running it is a great read.

 

[dragoneggs]

I see you are in the northwest. I believe bluefish are limited to the east coast. They are voracious predators that migrate in large schools up and down the eastern seaboard. Not certain if they get all the way to Florida but they come up the coast to Maine in early summer and then back down south at the end of summer. They grow up to 15-20 lbs but most are caught in the 4-8 lb size. They bite at virtually anything so shiny lures rather than bait are typically used. When they are biting it's common to get half a dozen in ten minutes. They're dangerous to fingers once landed so are usually stunned with a bat before removing the hook.

They must be eaten fresh or smoked as they are very oily and don't preserve well with freezing. Relatively strong taste compared to white fish and stronger than salmon. Some folks love it and others don't. Smoked bluefish in a cream cheese spread is heaven.

John Hersey (the reporter who documented Hiroshima in 1946) wrote an interesting book called "Blues" that cleverly discusses the marine biology, angling and cooking of bluefish off Martha's Vineyard where he lived. If you are interested in learning about bluefish and why east coast fishermen get excited when the blues are running it is a great read.

Okay yeah... thanks for the education. Blue fin is the coveted tuna. Big in the Pacific ocean and demands premium pricing. Went out salmon fishing last week off the mouth of the Columbia river.

 

[IslandTractor]

Okay yeah... thanks for the education. Blue fin is the coveted tuna. Big in the Pacific ocean and demands premium pricing. Went out salmon fishing last week off the mouth of the Columbia river. <img src="http://www.tractorbynet.com/forums/files/rural-living/438459-bbq-smokers-coho-ilwaco-jpg"/>

When's dinner? Nice looking fish!!

Regarding Bluefin tuna, we have them here in Mass Bay. Big commercial fishery. Japanese buyers meet the boats at the dock and take the fish straight to the airport so they'll be in the Tokyo fish market the next day. Not sure they ever make it to our own fish markets.

 

[dragoneggs]

I should clarity. A reasonable sized Coho (silver salmon).

 

[IslandTractor]

I should clarity. A reasonable sized Coho (silver salmon).

Yes. Wish we had them here. Striped Bass and Bluefish are our similar sized sport fish targets here.

 

[MossRoad]

I should clarity. A reasonable sized Coho (silver salmon).

We have those in South Bend, Indiana! And steelhead, and silver, and chinook, and brown. I've gotta get a couple and try smoking them.

 

[General Lee]

Good Morning General Lee,
OMG, some real good looking food here ! Never look at this type of thread when hungry ! :licking:

Started with a little $40 Brinkman, then got a larger smoker with a firebox off on the left, and last year bought a Master Built electric smoker, still use all of them, and after looking at all those beautiful shots of food..... we will be smoking something soon !:thumbsup:

Glad you like the pics !

 

[MossRoad]

I smoked the center strip of a boneless center cut pork loin today using that same recipe of brine and rub that I used on the chicken last week. Must have been good because my father-in-law had 5-6 slices and my daughter's boyfriend had 7-8 slices. :laughing:

Wife told me I could make that again, too. :licking:

 

[2LaneCruzer]

I smoked the center strip of a boneless center cut pork loin today using that same recipe of brine and rub that I used on the chicken last week. Must have been good because my father-in-law had 5-6 slices and my daughter's boyfriend had 7-8 slices. :laughing:

Wife told me I could make that again, too. :licking:

I cooked a boneless loin on my Egg a couple weeks ago; I expected it to be dry, but was amazed at how well it turned out. As it happens, I cooked it for someone else who was using it for enchiladas. I took it off at 175 degrees, and it was wonderful ( I sampled it) but, needed just a tad more for "pulling". I have cooked bone-in pork loins before, and I swear by them. Seems like the bone aids in cooking, adds flavor and somehow makes the final product jucier...at least that's what I tell myself!

 

[2LaneCruzer]

I smoked the center strip of a boneless center cut pork loin today using that same recipe of brine and rub that I used on the chicken last week. Must have been good because my father-in-law had 5-6 slices and my daughter's boyfriend had 7-8 slices. :laughing:

Wife told me I could make that again, too. :licking:

I cooked a boneless loin on my Egg a couple weeks ago; I expected it to be dry, but was amazed at how well it turned out. As it happens, I cooked it for someone else who was using it for enchiladas. I took it off at 175 degrees, and it was wonderful ( I sampled it) but, needed just a tad more for "pulling". I have cooked bone-in pork loins before, and I swear by them. Seems like the bone aids in cooking, adds flavor and somehow makes the final product jucier...at least that's what I tell myself!

 

[NS Gearhead]

Smoked my 1st roast. Started with a 4lb inside round. Injected beef stock and coated it with salt, pepper, garlic and onion powder. Quartered onions and filled the bottom of a roasting pan with them and stock to the top of them. Put the roast on top and let it cook for 4 hrs, basting every hour and maintained 225-250. Fist full of misquite chips every hour as well. Pulled it off with an internal temp of 150F. Wrapped it in tin foil, then towels, and set it in a cooler for an hour.

Flavor was good, decently tender, but it was kind of dry and overcooked. Oh well, live and learn. I'm thinking my meat thermometer may be reading low... I'll compensate next time.

 

[IslandTractor]

I'm thinking my meat thermometer may be reading low... I'll compensate next time.

I've taken to having two electronic thermometers thatI cross check. You can get decent instant read thermometers from Amazon for $10-30. I have one cheaper and one $29.99 version. I prefer the folding $30 one as I can keep it in my pocket.

Also, remember it keeps cooking after you remove from the smoker. I'd personally aim for 135.