I love to smoke (my food, that is!)

CrispyDelicious · #1 02-20-2009, 11:30 AM

I'm a big fan of smoking. Salmon, turkeys, chickens, sausage, ribs, bacon, bacon explosions, kebabs, pulled pork... Oh yeah, that's the stuff. Who else here is an avid smoker? What do you use? Smokehouse? Cast-iron BBQ-style? Wood chips right on the coals over an open fire?

Living in a rented basement in the heart of Toronto, large smokers are not an option for me, so I have learned the ways of Cameron's Stovetop Smoker.

Where are the mesquite masters? The cherry champions? The alder aficionados? Let's talk smoke!

**baba** · #2 02-20-2009, 11:39 AM

I just started recently. I have a Brinkman electric smoker that works great. A rookie unit I'm sure, but I recently made one hell of a pork butt with hickory. Mixed up some Carolina style sauce and ate way too many pulled pork sandwiches for a few days.

Gubna · #3 02-20-2009, 11:42 AM

when I was a little kid, my dad and my brother and I built a sand kiln on the beach, and smoked some hot dogs.

crazy.

kesslari · #4 02-20-2009, 11:43 AM

We were smoking for a while. Smoker rusted out. A new one is in the works.
Smoked chicken, turkey, and duck. One year my wife smoked all three for a BIG thanksgiving weekend.
Bliss!

We use applewood - we have a bunch of apple trees on the property, so we just cut and chip as needed. Soak the woodchips and put 'em on the coals.

PSPookie · #5 02-20-2009, 11:55 AM

Do you prefer a pipe or papers?

Also, do you find that turkey doesn't burn evenly?

mothmonsterman · #6 02-20-2009, 11:58 AM

I want to,
Something about those old timmers in the ghetto sitting outside drinking beers next to a giant smoker at 6:00am in the summer on my way into work, it's just magical.

CrispyDelicious · #7 02-20-2009, 12:00 PM

Quote:

Originally Posted by baba

I just started recently. I have a Brinkman electric smoker that works great. A rookie unit I'm sure, but I recently made one hell of a pork butt with hickory. Mixed up some Carolina style sauce and ate way too many pulled pork sandwiches for a few days.

Hey man, nothing wrong with rookie units! My stovetop smoker is dirt cheap, but it does the job. What is this Carolina Sauce you speak of? I was actually thinking of doing some kind of pork this weekend, and I could always use some new ideas.

Joe Gress · #8 02-20-2009, 12:01 PM

We usually smoke a turkey for thanksgiving and/or christmas. So tasty!

We'll also smoke a bunch of stuff throughout the year such as briskets, pork legs, ribs, and backed beans.

CrispyDelicious · #9 02-20-2009, 12:02 PM

Quote:

Originally Posted by joeinsprings

We usually smoke a turkey for thanksgiving and/or christmas. So tasty!

We'll also smoke a bunch of stuff throughout the year such as briskets, pork legs, ribs, and backed beans.

How do you smoke baked beans?

Phalex · #10 02-20-2009, 12:08 PM

Southwest Michigan has a fair amount of apple orchards. When I grill, I get the coals on the webber nice and hot, separate them right down the middle, and throw an applewood log into the trench. Wait 10 minutes or so for the log to catch well, throw a chicken or a pork roast on the grill, put the top on, and viola!

Joe Gress · #11 02-20-2009, 12:17 PM

Quote:

Originally Posted by CrispyDelicious

How do you smoke baked beans?

Cook the beans somewhat on the stove top till they are hot, then stick them on the smoker to "finish" (about 2-3 hours). We use a cast iron pot to cook the beans in. The key is to have enough liquid in the pot when you put them in the smoker, otherwise they come out a little dry.

We'll also do homemade barbecue sauce on the smoker as well.

**baba** · #12 02-20-2009, 12:17 PM

Quote:

Originally Posted by CrispyDelicious

Hey man, nothing wrong with rookie units! My stovetop smoker is dirt cheap, but it does the job. What is this Carolina Sauce you speak of? I was actually thinking of doing some kind of pork this weekend, and I could always use some new ideas.

I don't have my recipe on hand, but do a search for North Carolina pork butt or pulled pork sandwiches. You need to make a rub first, then mop sauce, then the sauce for the actual pulled pork sandwich. It is a thin apple cider vinegar based sauce and not tomato based. Add some Carolina cole slaw and a bun and you're in heaven.

CrispyDelicious · #13 02-20-2009, 12:21 PM

Guys, these are great ideas, all of them!

Here's another one: If you smoke a turkey, cover it in bacon for the first hour. Not only will your turkey taste extra amazing, but now you have en excuse to eat a pound of smoked bacon as well!

Georynn · #14 02-20-2009, 10:19 PM

Quote:

Originally Posted by CrispyDelicious

Guys, these are great ideas, all of them!

Here's another one: If you smoke a turkey, cover it in bacon for the first hour. Not only will your turkey taste extra amazing, but now you have en excuse to eat a pound of smoked bacon as well!

Yeah, but if you slide the bacon under the skin, the bacon flavor soaks into the meat as the bacon cooks... smoked bacon flavored turkey skin is absolutely yummy

Just got out of competitive smoking a few years back...(its a memphis thang), but
I do have an award winning (1st place "anything but" category 1998) alligator jerky recipe...
and a third place smoked chicken recipe
but my shoulder came in 22nd

Hit me up if anyone is ever in town... I'll grill just about anything, at the drop of a hat...

ANY hat.

PaulMacCnj · #15 02-20-2009, 11:11 PM

An ex next door neighbor use to fire up the smoker on the weekends. Damn, I miss it! The first time he used it, he came over all concerned that we might by offended by the smoke. I answered, "Are you kidding me, Bill? We love it! It smells great!" He then treated us to some of the finest beef and pork I've ever tasted. It just melted in your mouth.

Now, I'm hungry!!!!!