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Post by Deleted on Jun 22, 2013 18:04:44 GMT -5
....meats that is!!  I'm a fairly new owner of a Weber Smokey Mountian Smoker & look forward to sharing recipies plus hearing from all u seasoned smokers re tricks of the trade!! |
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Post by Deleted on Jun 22, 2013 18:38:02 GMT -5
I actually don't care for smoke products if it's lightly smoked I like it but hard is too much imo. Good luck with the smoker!
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Post by Deleted on Jun 22, 2013 18:54:21 GMT -5
I actually don't care for smoke products if it's lightly smoked I like it but hard is too much imo. Good luck with the smoker! Well my friend Stroupy I must say you are seriously missing out on a whole new dimension of culinary cuisine per my first few out of the smoker!  Not talkin a hard smoke but one that affords a scrumptious litely smoked/flavored brisket etc that is 2nd to none! So far I used hickory & apple chips. |
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Post by Deleted on Jun 22, 2013 19:51:14 GMT -5
I had sausage the other week that wasn't smoked hard it was excellent. If it's hard smoked I can eat a piece and then I am done. I am not a jerky fan either although I do like smokeysticks.
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Post by Bill on Jun 22, 2013 20:10:47 GMT -5
I just smoked a wild Alaskan salmon fillet tonight for supper. Delicious!
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Post by Deleted on Jun 22, 2013 20:21:19 GMT -5
In the last month I have smoked 5 trout, a hunk of salmon, a boned-out skin-on turkey breast (sadly not wild), and St. Louis style ribs.
All with apple wood. All except ribs were brined beforehand.
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Post by bawanajim on Jun 22, 2013 20:53:13 GMT -5
I just smoked a wild Alaskan salmon fillet tonight for supper. Delicious! Well Duh !!!!!!!!!!!!!!!!!!!!!!!!!!  |
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Post by Deleted on Jun 23, 2013 7:56:02 GMT -5
Havent tried fish yet...just beef & pork. My WSM |
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Post by Deleted on Jun 23, 2013 12:53:51 GMT -5
Havent tried fish yet...just beef & pork. My WSMShe's beautiful. |
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Post by Deleted on Jun 23, 2013 17:38:39 GMT -5
Thanks cl3. I went for a quality smoker after reading some horror stories re some cheaper ones.
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Post by Deleted on Jun 23, 2013 19:23:12 GMT -5
Thanks cl3. I went for a quality smoker after reading some horror stories re some cheaper ones. Yep. I got a Weber gas grill that I also smoke in about a month ago. You can tell the quality difference. Done wasting money with other brands. |
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Post by Deleted on Jun 24, 2013 17:05:44 GMT -5
Amen cl3. My next gas grill will be a Weber for sure!!
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Post by Deleted on Jun 28, 2014 0:18:02 GMT -5
Life's good here!
My son's best friend has a pool party at his home every summer and tomorrow's the day this year.
I always supply him with pulled pork for the meal.
This year is the first that I will be preparing it in the Weber SMS I bought last summer.
At 8 pm last evening I fired it up with a heaping load of Kingsford charcoal intermixed with apple and pecan wood chunks in a 50/50 ratio.
By 9 pm it was up to 200 degrees at the top grill and I added 40# of pork butts slathered in mustard and covered with a slammin' dry rub!
The temp has been running at 214 degrees for the past three hours and I'm now going to sleep.
By 8 am I shall arise to see what has transpired - report to follow.
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Post by Deleted on Jun 28, 2014 6:28:53 GMT -5
Hard to beat the Weber SMS!!
Look forward to your report Bluemarsher!
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Post by Deleted on Jun 28, 2014 22:13:53 GMT -5
AWESOME! Nothing else to say.
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Post by Dutch on Jun 29, 2014 5:38:44 GMT -5
How the heck do you keep a fire going for that long?
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Post by Deleted on Jun 29, 2014 8:39:05 GMT -5
Dutch, They're constructed to be pretty airtight with three adjustable vents in the bottom unit surrounding the charcoal ring and a single vent in the lid. Smoking is done at 210-250 degrees so you don't need a lot of heat. Pile in the charcoal and wood chunks, light some charcoal, 25-30 briquettes will do, in a chimney starter and distribute them on top of the large pile. Put the smoker together, open wide all vents and bring the temp up to 200. At that point you place the meat in the smoker, replace the lid and close the bottom vents to 25%. The lid vent remains 100% open through the cooking process. Like magic, the temp will slowly climb up to the temp range you want. When you get there you hold it steady by opening/closing the bottom vents only. I fired it up at 8 pm Fri. and didn't need to add any charcoal until around 10 am Sat. Meat was done by 2pm.
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Post by Deleted on Jun 29, 2014 12:48:23 GMT -5
FYI, I just went out to break the smoker down, clean it and put it back in the shed but must put this chore on hold because some charcoal is still burning 24 hours after completion of the cook. It's my bad because I forgot to open the vents when I took the meat off yesterday.
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Post by Deleted on Jun 29, 2014 15:43:00 GMT -5
Dutch, They're constructed to be pretty airtight with three adjustable vents in the bottom unit surrounding the charcoal ring and a single vent in the lid. Smoking is done at 210-250 degrees so you don't need a lot of heat. Pile in the charcoal and wood chunks, light some charcoal, 25-30 briquettes will do, in a chimney starter and distribute them on top of the large pile. Put the smoker together, open wide all vents and bring the temp up to 200. At that point you place the meat in the smoker, replace the lid and close the bottom vents to 25%. The lid vent remains 100% open through the cooking process. Like magic, the temp will slowly climb up to the temp range you want. When you get there you hold it steady by opening/closing the bottom vents only. I fired it up at 8 pm Fri. and didn't need to add any charcoal until around 10 am Sat. Meat was done by 2pm. Amen Bluemarsher!! I know of many who bought cheaper smokers tryin to save a buck & eventually they end up with a Weber Smokey Mountain Smoker!!  |
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Post by Dutch on Jun 29, 2014 17:01:20 GMT -5
FYI, I just went out to break the smoker down, clean it and put it back in the shed but must put this chore on hold because some charcoal is still burning 24 hours after completion of the cook. It's my bad because I forgot to open the vents when I took the meat off yesterday. Sheesh. Never would have thought that. |
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Post by Deleted on Sept 2, 2014 9:27:28 GMT -5
I did a double-header for our family Labor Day picnic.
Sat. morn at 6:30 am I put 2 10# pork butts on the smoker. By 10 pm they were done and rested until 12 midnight when I pulled about 11 pounds of succulent, tender and moist pork.
Sun. eve, after a quick clean, I fired it up again and at 7 pm put in a CAB trimmed brisket weighing 13#. At 11 am Mon. morn it was up to temp so I wrapped in foil and blankets and placed in cooler until it was sliced up for party at 1 pm.
The brisket had been wet aged for 45 days and was fall apart tender and super moist. Great eats!
BTW, I use a simple dry rub on both - Brown sugar, paprika, black pepper, cayenne pepper, onion powder, garlic powder and coarse kosher salt.
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Post by Dutch on Sept 2, 2014 11:43:55 GMT -5
Uh...... any leftovers? Boy that sounds good. |
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Post by Deleted on Sept 2, 2014 13:14:20 GMT -5
I quit smoking August of 1985. Went from three packs a day to zero. W 1 FE unit still says I weren't no rose geranium to be around during the process.
Oh, yinz were talking about cooking? Sorry about that.
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Post by davet on Sept 2, 2014 14:10:52 GMT -5
I did a double-header for our family Labor Day picnic. Sat. morn at 6:30 am I put 2 10# pork butts .... coarse kosher salt. Can you put "kosher salt" on pork? I thought it would explode or sumpin? confused-smiley-013 rofl |
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Post by Deleted on Sept 2, 2014 14:41:49 GMT -5
I did a double-header for our family Labor Day picnic. Sat. morn at 6:30 am I put 2 10# pork butts .... coarse kosher salt. Can you put "kosher salt" on pork? I thought it would explode or sumpin? confused-smiley-013 rofl LOL!!!!
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