Lets talk Smokers and Smoking meat

[teejk]

Smoked chicken wings are marvelous. They take about an hour and 1/2 at 250 F, maybe less. I use my own rubb, but you would be surprised how good Lemon Pepper seasoning is for chicken. Maybe just a hint of garlic. I personally use Mesquite as my primary smoking wood, with Blackjack Oak as its companion. I usually stick in some Pecan and/or Hickory. Although Mesquite is a very strong smoking wood, I have found that smoking for long periods mitigates the Mesquite, but you still have to not use too much.

Used to get frozen chicken wings at Costco for about $12 for 8lbs with the tips removed. I think that ship sailed years ago. I simply marinated them for a few hours with whatever I felt like (standby here is Lawry's seasoned salt and Worstershire but I added chili powder to a separate batch). One of the few things I smoke where there are no leftovers...EVER...mesquite is a personal thing and I stopped using it for anything other than beef steaks. The fruit woods yield a sweet flavor and taking a rough 8' cherry board through the planer to remove 1/4" will yield a garbage bag of shavings...probably too sweet so I balance with hickory.

 

[teejk]

You guys are bad. It's still technically winter up here and not yet warm enough to hang around the smoker sucking down brewskis. I'm going to have to bbq vicariously for another month.

On the other hand, the sous vide set up is working fine.

Suck it up buttercup...I live in Wisconsin and the grill is the most used cooking appliance I own 52 wks/yr...granted stuff takes a little longer in the cold weather but I built a "grill deck" right outside the kitchen patio door. Six burner Weber and Smokey Mtn smoker right next to it. Now I have to admit...I got an indoor smoker for Christmas a few years ago...can't remember the brand name but it is an electric combination smoker/pressure cooker that will produce "fall off the bone" pork ribs in about 40 minutes (and the pressure cook actually infuses the smoke into the meat...only problem is the lack of color that I would get on the grill or smoker so I cut the time a bit and finish under the broiler).

 

[Qapla]

Low and Slow is the mantra for Smoking/BBQ (without smoke it is grilling-not BBQ) - however, in recent times there has been some new thoughts (disputes) on just what "low" is. The old thinking was 225-250 - the new thinking is 275-300. Either way, most smokers agree that "blue smoke" is preferred over "white smoke".

I have smoked a few loins with fairly good success. One of the keys is to not rush them and don't keep checking them or you will dry them out even more. A loin is not a real "moist" cut of meat. A Butt/Shoulder is a much better roasting cut and any ribs will work just fine.

I generally cook them all the way in the smoker instead of finishing in the oven.

The BBQ Brethren is one of the best forums for BBQ - very knowledgeable and helpful people on there from professionals to everyday guys.

 

[/pine]

... Had some smoked trout one time and that was all you could taste was smoke....

Generally with a lean fish like trout...it's hard to get "too" much smoke before it gets so dried out...??

For pork I like pecan, hickory, oak etc..likewise for chicken and fatty fish...
for lean fish etc...I like apple, peach, citrus...

IMO brining is paramount for keeping lean meats and fish moist when smoking for long periods...

Best finger food off the smoker (IMO) is wings and shrimp...:thumbsup::thumbsup: marinate both in olive oil and gralic, Italian dressing etc.,etc..what ever is preferred...

Second best (finger food) is smoked oysters or clams casino...steam either open and on the half shell add bread crumbs, finely diced green/hot pepper, diced bacon, garlic and top with fresh grated Parmesan...hot smoke until the cheese is melted... slurp...!

 

[TNhobbyfarmer]

Everything you'll ever need to know about smoking meat: BBQ Ribs Recipes, Barbecue Recipes, Grilling Techniques, Baby Back Ribs, Barbeque Spareribs, Outdoor Cooking, Rating Grills and Smokers This is truly the most scientific and well researched site I've found for smoking meat. Watch out though, it is almost as big a time sink as TBN. Amazing Ribs really does testing and has honest to goodness physicists as well as cooks and foodies giving advice. They also have great equipment reviews. You already have an electric smoker so you're set on that but you definitely need a digital thermometer too.

The good news is that it is pretty hard to screw up smoked pork. One of my favorite recipes is Kalua Pork (Hawaiian style) and the recipe for that is simple: Salt, Meat, Heat, Eat!

Agree that the amazing ribs website is great. Try the rib recipe using Memphis Dust as the rub. Do it just like Meathead says. I have served those ribs and people just rave about how good they are. A friend got ribs at a well known local BBQ restaurant and told the waiter they were good but didn't compare to his friends, me. Watch the video, follow the directions and enjoy.

By the way, I use an electrical smoker similar to yours. It works great.

 

[IslandTractor]

Generally with a lean fish like trout...it's hard to get "too" much smoke before it gets so dried out...?? For pork I like pecan, hickory, oak etc..likewise for chicken and fatty fish... for lean fish etc...I like apple, peach, citrus... IMO brining is paramount for keeping lean meats and fish moist when smoking for long periods... Best finger food off the smoker (IMO) is wings and shrimp...:thumbsup::thumbsup: marinate both in olive oil and gralic, Italian dressing etc.,etc..what ever is preferred... Second best (finger food) is smoked oysters or clams casino...steam either open and on the half shell add bread crumbs, finely diced green/hot pepper, diced bacon, garlic and top with fresh grated Parmesan...hot smoke until the cheese is melted... slurp...!

I like to lightly smoke fish. I've never tried shrimp before. We don't get fresh shrimp like you do on the gulf. I suppose I could try it with frozen. What temp and how long for shrimp. I usually smoke fish just an hour or so.

I find myself using apple and cherry more than other woods. I have some mesquite but haven't used any yet. I have plans for a brisket when it warms up a bit and was thinking of mesquite for that.

 

[AchingBack]

If you haven't smoked with alder wood, you haven't lived.

 

[2LaneCruzer]

Low and Slow is the mantra for Smoking/BBQ (without smoke it is grilling-not BBQ) - however, in recent times there has been some new thoughts (disputes) on just what "low" is. The old thinking was 225-250 - the new thinking is 275-300. Either way, most smokers agree that "blue smoke" is preferred over "white smoke".

I have smoked a few loins with fairly good success. One of the keys is to not rush them and don't keep checking them or you will dry them out even more. A loin is not a real "moist" cut of meat. A Butt/Shoulder is a much better roasting cut and any ribs will work just fine.

I generally cook them all the way in the smoker instead of finishing in the oven.

The BBQ Brethren is one of the best forums for BBQ - very knowledgeable and helpful people on there from professionals to everyday guys.

What's your secret for cooking the loins? Do you use direct or indirect heating? I use the indirect for the large pieces of meat like brisket and pork shoulder, but for the shorter and intermediate cooking times I like to use direct heat, that way it browns the meat more to my liking. Brining is a new technique for me, maybe that would help keep the loin more moist?

 

[IslandTractor]

What's your secret for cooking the loins? Do you use direct or indirect heating? I use the indirect for the large pieces of meat like brisket and pork shoulder, but for the shorter and intermediate cooking times I like to use direct heat, that way it browns the meat more to my liking. Brining is a new technique for me, maybe that would help keep the loin more moist?

I don't cook pork loin often because it is inherently less flavorful than butt. I do like it but mostly because it has a lovely texture and serves as a base for a flavorful crust or stuffing. I agree it doesn't need smoking because low and slow isn't the way to cook such a tender cut. Fast and hot would be my preference to get a nice crust while preserving a medium rare center.

 

[teejk]

I don't cook pork loin often because it is inherently less flavorful than butt. I do like it but mostly because it has a lovely texture and serves as a base for a flavorful crust or stuffing. I agree it doesn't need smoking because low and slow isn't the way to cook such a tender cut. Fast and hot would be my preference to get a nice crust while preserving a medium rare center.

Nothing better than a 1 1/2 inch pork chop cooked on the grill. Smoked variety is good once and awhile but I put it in the "comfort food" category...served on mashed potatoes with kraut on the side. I haven't gotten into the "injection" stuff yet but in theory that might yield something akin to a ham. One of these days maybe.