View Full Version : Meat Smokers
LowSpeed_HighDrag
04-17-19, 00:26
High end gun guys tend to have other high end, time consuming, hobbies. Recently, I finally got myself into pellet smokers. I started with a Green Mountain Grill Daniel Boone based off of a few suggestions. It was a pain in the ass, and eventually caught fire! So, I returned it and bought what I should have in the first place, a Traeger. I snagged the Traeger Pro 575 with the WiFi controls, which is fantastically easy to use (when the app isn't crashing).
I have been smoking non stop since, and the family is loving it. I am a bit of a fitness addict, so I am disappointed by the pounds i have put on by eating nothing but fatty meats (lol), but it's a trade off. A week after getting my smoker, my neighbor showed up with an identical one on his backyard. He said it smelled too good not too. I've also smoked some briskets for the boys and girls on shift at my PD, and they devoured it!
What smokers are you guys using, what are you smoking, what are your favorite recipes and techniques? The more pics, the better!
The GMG Daniel Boone (RIP)
https://i.imgur.com/18vSsrd.jpg
It's much better replacement:
https://i.imgur.com/aNJLix7.jpg
https://i.imgur.com/ytymxCX.jpg
WiFi Controls. Controlled through the cloud, meaning I can run errands and grill at the same time:
https://i.imgur.com/NyYmj1U.jpg
Beer Can Chicken:
https://i.imgur.com/SiWfMtY.jpg
Ribs:
https://i.imgur.com/hAtZztr.jpg
https://i.imgur.com/i2XX8we.jpg
Roast:
https://i.imgur.com/mfiGQJx.jpg
https://i.imgur.com/PQZRAMs.jpg
Brisket:
https://i.imgur.com/uiDNuUF.jpg
Bacon Wrapped Turkey:
https://i.imgur.com/EGMNtvX.jpg
Pizza:
https://i.imgur.com/sqjaCtL.jpg
Ribs and Rib Tip burnt ends:
https://i.imgur.com/eotEJSV.jpg
LowSpeed_HighDrag
04-17-19, 00:47
For Easter (Saturday, cop life and all) I'll be smoking a leg of lamb for the extended family.
I really enjoy Malcolm Reed's videos at How to BBQ Right:
https://youtu.be/VM7hJHreMh0
I'll be doing a variation of this, but I think I'll stud some garlic into the lamb, and tie some rosemary sprigs into the butcher twine. I'll smoke it for a few hours over pecan wood.
I may do a mint jelly, or use the drippings and make a beer and onion gravy. We'll see, either way I'll snap some pics of the process and finished product.
My buddy and his dad built a cold smoker. Unfortunately it's only good for winter time but I buy the meat and give it to him to smoke. It's mostly ribs and pork loin and occasional leg of lamb but I also make sausages and salmon.
The loin, ribs and lamb go into a brine solution consisting of water, salt and garlic...tons of garlic... for several weeks. Then they get hung up in the smoker for close to a month. Initially a small fire is lit beneath the hanging meat. Let that fire burn itself out and repeat the process every day. Eventually a slightly larger fire is built in an adjacent chamber that will burn longer but won't have any direct heat on the meat. After a few weeks you just let it hang there with no smoke for some time. Obviously things with bones take longer
The smoker was built using bed frame rails and sheets of steel
https://uploads.tapatalk-cdn.com/20190417/c6d0ea0f52f5c3d8139a4047f8ecd53a.jpghttps://uploads.tapatalk-cdn.com/20190417/26faedcf36bc4f741c862170c87a8d42.jpghttps://uploads.tapatalk-cdn.com/20190417/315d96ea9347219381183991f0abb8ce.jpghttps://uploads.tapatalk-cdn.com/20190417/72bdaef16636e54480abdb39705bd314.jpghttps://uploads.tapatalk-cdn.com/20190417/5367b8d69ff0d5c419807ddef3286c7f.jpg
I had a Rectec Mini. It was a nice top of the line smoker, but sold it. Smoking is just not for me, it takes too long for me, and after a while I just got sick of all the smoke flavour overpowering the natural meat taste of everything.
I've had a Traeger for over 6 years now. We love it for just about everything. A word of caution, though, is that any smoker can catch on fire if you are not diligent about cleaning it. On Thanksgiving I smoked a brisket the day before, five racks of ribs in the early morning, then put the turkey in at around 10am without cleaning out the smoker. I crank the temp to 350 for the last 1/2 hour of smoking the turkey to really crisp the skin. Luckily my son and I were standing there when the whole thing went up in flames and we saved the turkey. The fire quickly spread to the grease bucket and the son and I just grabbed the whole smoker and moved it out on the lawn in the snow. A quick douse of baking soda put out the fire after that.
My smoker use has declined as I learn new cooking methods and as my children have moved out of the house. We still use it a few times a month. It is an integral part of my weight loss program (unlike the OP) as I cook a bunch of leaner meats on it as well. Salmon, turkey, and chicken are all great on the smoker. We'll do a turkey once a month (cheap protein) and eat it throughout the month as left overs.
I got out of smoking and eat meat in moderation.
https://www-m.cnn.com/2019/04/17/health/colorectal-cancer-risk-red-processed-meat-study-intl/index.html?r=https%3A%2F%2Fwww.cnn.com%2F
Whiskey_Bravo
04-17-19, 11:17
Still using my old school offset stick burner. I am looking to upgrade to a custom built one soon with thicker steel. Currently I can do 2 full size packer briskets and 2 pork butts but I am looking for something that will hold temp a little more stable and larger.
titsonritz
04-17-19, 11:29
Did a tri-tip last weekend with my daughter and SIL. Try some corn bread in a cast iron skillet in that Traeger, you'll never go back to baking it in the oven.
y'all makin' me hungry!
My wife wants a smoker, but so far we haven't taken the plunge. I'm lazy and there are a few decent places to get smoked meats around town. Maybe someday...
I don't care about the cancer deal. There are probably 5000 things I touch every day that'll give me cancer. Gonna die anyways...Might as well have some brisket while you're still here.
look into carnivore diet or keto diet if you are into health its not fatty meats that are the issue :) it will be other things ! :)
also stuff like this total BS
I got out of smoking and eat meat in moderation.
https://www-m.cnn.com/2019/04/17/health/colorectal-cancer-risk-red-processed-meat-study-intl/index.html?r=https%3A%2F%2Fwww.cnn.com%2F
you are listening to the same people who used to say smoke cigarettes ! and at that point they were the smartest ! and today these idiots pushed on a agenda are the same spreading false info !!!
so much false diet info spread by those with money and lobbyists and so on
because if you want to believe them banning guns will end violence and guns are bad and kill
yet look at the prescription medicine problem we have etc.. not a peep
dont buy into the cancer with meat BS
LowSpeed_HighDrag
04-17-19, 14:23
I got out of smoking and eat meat in moderation.
https://www-m.cnn.com/2019/04/17/health/colorectal-cancer-risk-red-processed-meat-study-intl/index.html?r=https%3A%2F%2Fwww.cnn.com%2F
Well...bye.
A word of caution, though, is that any smoker can catch on fire if you are not diligent about cleaning it.
I'll go a step further and say Traeger should just limit the temperature to 325 deg. Mine never goes over 325, not because it's common for them to catch fire but because that is where any built up grease starts to smoke and cause a terrible flavor. It's crap for high temp grilling anyway. It does BBQ and 90 percent of my grilling but not steak. Well I sometimes smoke a steak before grilling...
Things I like:
Any chicken. Teriyaki marinated thighs are a regular.
Tri-tip
Pulled pork
Peaches
Dino ribs are my favorite so far.
A word of caution, though, is that any smoker can catch on fire if you are not diligent about cleaning it. On Thanksgiving I smoked a brisket the day before, five racks of ribs in the early morning, then put the turkey in at around 10am without cleaning out the smoker. I crank the temp to 350 for the last 1/2 hour of smoking the turkey to really crisp the skin. Luckily my son and I were standing there when the whole thing went up in flames and we saved the turkey. The fire quickly spread to the grease bucket and the son and I just grabbed the whole smoker and moved it out on the lawn in the snow. A quick douse of baking soda put out the fire after that.
.
I have this issue with my grill. It ALWAYS catches fire in the back. No matter how much I clean it, if I have more than a few things on its almost guaranteed to catch fire. I used to come out with a box of baking soda as my grilling EDC. And since the grill is propane and on the second floor deck I can't just move it away from the house. Last year I just didn't bother grilling
A regular propane grill has all the fat you cook out dripping onto the flame. A pellet grill has a tray between the firebox and the food. If you clean it once in a while and don't go over 325 a pellet grill never catches fire.
A regular propane grill has all the fat you cook out dripping onto the flame. A pellet grill has a tray between the firebox and the food. If you clean it once in a while and don't go over 325 a pellet grill never catches fire.This one has burners right under grills but the fire is always on the bottom left
LowSpeed_HighDrag
04-17-19, 21:05
I always had flare ups on my propane grill too. The buildup of grease, combined with open flame, and dripping oils makes for big fires.
Something I have been doing with the Traeger is keeping it vacuumed out after three or four cooks to cut down on soot and the possibility of flare ups. I also started prepping the interior with foil today, covering the drip pan and the drip chute to the bucket. This will make for super easy clean up, and cut down on the risk of fire.
LowSpeed_HighDrag
04-17-19, 21:12
A regular propane grill has all the fat you cook out dripping onto the flame. A pellet grill has a tray between the firebox and the food. If you clean it once in a while and don't go over 325 a pellet grill never catches fire.
Basically true, but not exactly. The GMG over-fed pellets into the firebox, and eventually spilled almost 5 lbs of pellets into the bottom of the grill while running. This caught fire at a low temp, spread it to the overflowed pellets, which caught the pellets in the auger tuber, which burnt the wiring up and almost spread to the hopper. I don't know if that was a freak occurrence or what, but it did happen to me.
Basically true, but not exactly. The GMG over-fed pellets into the firebox, and eventually spilled almost 5 lbs of pellets into the bottom of the grill while running. This caught fire at a low temp, spread it to the overflowed pellets, which caught the pellets in the auger tuber, which burnt the wiring up and almost spread to the hopper. I don't know if that was a freak occurrence or what, but it did happen to me.
I've had over-feed with my Traeger, but only at extremely cold temps 0 to -20F.. (yes I smoke at those temps :D ) Anyhow.. back to smoking.. I have a batch of jerky going in mine right now. The local grocer gives me his out of date beef in exchange for a 50/50 split of whatever sausage or jerky I make out of it. If he's willing to eat it, I am too ;)
LowSpeed_HighDrag
04-17-19, 23:11
I've had over-feed with my Traeger, but only at extremely cold temps 0 to -20F.. (yes I smoke at those temps :D ) Anyhow.. back to smoking.. I have a batch of jerky going in mine right now. The local grocer gives me his out of date beef in exchange for a 50/50 split of whatever sausage or jerky I make out of it. If he's willing to eat it, I am too ;)
That's not a bad little arrangement. I'd really like to try jerky soon.
Ive had some pheasant chukar in my freezer for 1.5 years now, you guys think it's too old to eat?
I messed around for years with off set bbqs and found myself only using it a few times a year because of how labor intensive it was.
Eyed up a ceramic cooker for a couple years, specifically the Primo because it’s oval, because of the efficiency and ease. Ended up getting one and also a Flameboss temperature control which isn’t really needed on a ceramic but nice to have. There is a decent learning curve because they behave so differently than transitional bbqs but once I figured it out I was getting good product with ease. Literally it’s like cheating and practically like using your indoor oven. With the Flameboss I even raised the temp on my iPhone from 40 miles away on an errand during a 9 hour cook. The thing is so efficient I literally use 1/5 of the fuel I used to. You can cook at 275 on a small wash bucket worth of lump charcoal and a few large wood chunks for 12 hours and still have some unburned coal!
I also am interested in pellets as they offer the same ease and some feel better bbq flavor.
This thread wasnt what I was expecting...
This thread wasnt what I was expecting...
You freak:bad:
That's not a bad little arrangement. I'd really like to try jerky soon.
Ive had some pheasant chukar in my freezer for 1.5 years now, you guys think it's too old to eat?Should be fine. Might be a little dry if it wasn't sealed good but I doubt it. I buy in bulk so I always end up eating stuff from years ago and every once in a while I'll get something a little dryer then normal
https://i.kym-cdn.com/photos/images/original/001/360/838/484.jpg
This thread wasnt what I was expecting...
Sorry homey, no Bailey Jay in this thread.
That's not a bad little arrangement. I'd really like to try jerky soon.
Ive had some pheasant chukar in my freezer for 1.5 years now, you guys think it's too old to eat?
I've cooked well wrapped or vacuum sealed meat well into it's third year in the freezer. Last year we cleaned out the freezer and I used 40# of forgotten moose burger at the bottom to make summer sausage and it tasted fine.
I'm going back and forth between getting a Traeger, a Pit Boss (which looks to be just like the Traeger but a bit less expensive) or the Weber Smokey Mountain smoker. I've seen a few videos about the Weber and it seems to be very easy to setup and start smoking. This has been going on about 2-3 years now. I just need to pull the trigger on one.
What do you want to cook with it? Any experience in BBQ?
BangBang77
04-18-19, 14:29
I'm a Big Green Egg guy. I have the XL and use it at least 4 nights per week, usually more.
I also have a 36" Blackstone griddle on the patio and an offset Oklahoma Joe that also pulls duty as a smoker depending on how many people we have over.
I will never be without an Egg after finally owning one. My wife bought it for me as a house warming gift 2 years ago - best money she's ever spent.
What do you want to cook with it? Any experience in BBQ?
No experience smoking meat. Regular grilling of course. Although I basically grew up working in restaurants and can definitely cook. So not worried about learning the ropes just trying to decide which way to go for now.
The pellet grill is just so easy to get started on. I can roll out of bed at 5:00 Sunday, set the temperature I want to cook at, put the meat on, and go back to bed at 5:10. I have zero interest it lighting charcoal and adjusting vents at that time.
I got it to smoke and BBQ, but now do all my grilling except steak on it as well.
Traeger is dominant in my area so there are about a half dozen places I could go look for spare parts if I had something go out. If I had to replace mine I'd stick with Traeger for that reason, even though they are made in China now along with the copies.
The pellet grill is just so easy to get started on. I can roll out of bed at 5:00 Sunday, set the temperature I want to cook at, put the meat on, and go back to bed at 5:10. I have zero interest it lighting charcoal and adjusting vents at that time.
I got it to smoke and BBQ, but now do all my grilling except steak on it as well.
Traeger is dominant in my area so there are about a half dozen places I could go look for spare parts if I had something go out. If I had to replace mine I'd stick with Traeger for that reason, even though they are made in China now along with the copies.
I see both Traeger and Pit Boss all over the place here. I'll probably stick with one of them.
I love my Pit Boss pellet smoker/grill. Fire and forget. Too easy. My first DIY recipe will be Oysters Rockefeller, smoked.
Big Green Egg here, all day long.
http://ssequine.net/eggchefs.jpg
http://ssequine.net/greeneggtable2s copy.jpg
We have a Brinkman electric smoker. Haven't used it in quite a while. This has got me wanting to break it out!
Supposedly the electric ones have a more consistent heat level, easier to maintain that level while cooking. However, if it's out in direct sunlight it can alter cooking times.
Big Green Egg here, all day long.
http://ssequine.net/eggchefs.jpg
http://ssequine.net/greeneggtable2s copy.jpg
I have to laugh.....you do gastrics/bariatrics for a good part of your livelihood but you're a culinary aficionado. If it involves cooking something awesome just ask Hmac! Green Egg, Sous Vide, etc. It's a wonder you don't weigh 300lbs!
I have to laugh.....you do gastrics/bariatrics for a good part of your livelihood but you're a culinary aficionado. If it involves cooking something awesome just ask Hmac! Green Egg, Sous Vide, etc. It's a wonder you don't weigh 300lbs!
All things in moderation. Beer is the carbohydrate that would put me into the morbidly obese range. It's a constant battle.
If you asked my wife to describe my cooking, she'd say that "enthusiasm" was the most prominent component of my culinary skills.
I have to laugh.....you do gastrics/bariatrics for a good part of your livelihood but you're a culinary aficionado. If it involves cooking something awesome just ask Hmac! Green Egg, Sous Vide, etc. It's a wonder you don't weigh 300lbs! My love of cooking is what I credit for my loss of weight. Culinary skills (and a willingness to learn) are needed to keep a lower calorie diet interesting. Lean smoked meat like brisket and birds isn't going to make you fat if you control your intake. Thanks to Hmac I moved into SV as well and that has opened a whole new world of good food.
My love of cooking is what I credit for my loss of weight. Culinary skills (and a willingness to learn) are needed to keep a lower calorie diet interesting. Lean smoked meat like brisket and birds isn't going to make you fat if you control your intake. Thanks to Hmac I moved into SV as well and that has opened a whole new world of good food.
On the other hand...pizza on the Big Green Egg is outstanding. I roll out a superb crust from dough balls that the local pizza place sells me for a $.75 each. When I have both dough balls and Blue Moon in the refrigerator...it is a wonder I don't weigh 300 lbs.
On the other hand...pizza on the Big Green Egg is outstanding. I roll out a superb crust from dough balls that the local pizza place sells me for a $.75 each. When I have both dough balls and Blue Moon in the refrigerator...it is a wonder I don't weigh 300 lbs.
Like you said in another thread to me.. physiology is a bitch.. and I drew the short end of the stick.
LowSpeed_HighDrag
04-22-19, 15:39
Wow HMAC, that's a helluva setup!
I smoked a leg of lamb for Easter. Took the bone out, did an herb crust, and basted with red wine and herbs. Smoked over pecan pellets. The extended family said it was the best lamb they've ever had, and I'd have to agree. The Traeger really makes it easy though.
Before:
https://i.imgur.com/XwPfrte.jpg
After:
https://i.imgur.com/9c3uHGN.jpg
https://i.imgur.com/icFz2hq.jpg
Wow HMAC, that's a helluva setup!
I smoked a leg of lamb for Easter. Took the bone out, did an herb crust, and basted with red wine and herbs. Smoked over pecan pellets. The extended family said it was the best lamb they've ever had, and I'd have to agree. The Traeger really makes it easy though.
Thanks...a typical summer meal uses all three Eggs...meat, sides, and vegetables. Volume and timing are easier with three...Minnesota lake living requires enough volume to feed any neighbor that pulls up to the dock. And if you're trying to time the meal with just one grill...who's going to make the Old Fashioneds? We do love outdoor cooking here and do it year-round...even below zero, but no question that three-Egg meals are non-winter events. I'd like to get a smoker, but as much as my wife loves grilled meats and vegetables, and especially pizza, she's not a big fan of smoked meats.
eightmillimeter
04-22-19, 21:44
I’ve been rocking a basic Weber Smokey Mountain. It’s easy and the food is great.
Pro-Tip: Don’t use the shop vac from the reloading room to suck out a dirty Traeger
Powered by vBulletin® Version 4.2.5 Copyright © 2024 vBulletin Solutions, Inc. All rights reserved.