Boundary Waters Quetico Forum :: BWCA Food and Recipes :: Meat smokers
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mc2mens |
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MNDan |
I use mine to cover anything from smoked salmon at 180F to pizzas at 700F - it does it all! A keg plus a IQ110 and some good lump (Rockwood or Ozark Oak are among the best - get it from FireCraft.com) will give you one of the most versatile setups around. And as an extra bonus - you can transport it anywhere you like on your trailer hitch! http://www.kamadoguru.com/topic/15029-taking-the-big-steel-keg-on-the-road/ Here is mine smoking some pork shoulder at a friend's cabin - love the portability! |
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riverrunner |
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mc2mens |
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quark2222 |
Tomster |
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babaoriley7 |
When that one died mid-smoke I actually had decent luck using my weber kettle. You have to do a lot of fiddling to get the air intake just right so it doesn't get too hot, but it can be done. I've also used a weber smoky mountain. If you go that route, think about getting the smaller one unless you are going to be producing prodigious amounts of smoked meat. These are fiddly and require a lot of attention. I've since replaced the old electric with a new cabinet style smoker. I haven't figure out this one yet, so far the flavor has seemed off, kind of burnt. I need to experiment with rubs and such and hopefully I'll get this thing going to a point where I'm happy with the product, because it is the closest to set it and forget it. |
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cgchase |
I eventually upgraded my way through a few different smokers before settling on the Smokey Mountain Cooker. This is a great smoker, IMO. Using the minion method of firing the coals, it requires very little attention and can run for 10-12 hours without adding more fuel. Smoking meat is just one of those things. It seems really simple and it is . .but there's a subtle art to it. I'm mostly competent with the smoker but far from excellent. Start with easy stuff when learning to smoke. Chicken, baby backs ribs and pork butts usually come out great all the time. Spare ribs, beef ribs and brisket are much less forgiving. One of my favorite things to smoke is a whole lamb shoulder. I get it from my supermarket butcher - they keep em in the back and they're cheap! Slather with a paste made from garlic and fresh chiles, smoke for 10-12 hours, serve as tacos or mexican "plate" w/ rice and black beans. Put a pan of water under the roast and catch all the drippings and use them to make a birria so good your Mexican friends will slap their mammas - all the way back in Mexico, lol. Make sure and throw a couple fatties on there, too. http://www.grilling24x7.com/fatty.shtml Minion method instructions: http://www.virtualweberbullet.com/fireup2.html |
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mc2mens |
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dblwhiskey |
My next was a Brinkman vertical smoker. Much more heavily made and it smoked pretty much the same as the Weber. The differences were the Weber had a lid you lifted off to put the meat on or to take it off and the Brinkman had a door that opened to do that instead. The Brinkman also had more racks so it would hold more. Both of the charcoal ones worked okay and I will say I enjoyed using them but they did require a bit of tending to ensure the temperature stayed constant and things didn't get burnt. I have now the pleasure of owning a Masterbilt Smoker. I have the 40 model (which I believe refers to the height) and if that is bigger than you need they also make a 30 model. Its about the size of a college dorm fridge and very similar in design. The door does have a window to see in but after a few hours of smoking it becomes useless. It has 4 very nice sized racks and there is a water/drip pan just below the bottom rack. There is another drip pan on the very bottom of the inside compartment. All of these are removable for cleaning. This is an electric smoker and I will say it it has been the best so far in both my wife and my opinions. Why do I say that? It because it so easy and convenient to use and so far has consistently turn out great smoked meats. I have used it for jerky, ribs, pork chops, chicken, and many pork butts and beef briskets. I still need to try some salmon and I'm looking to get the cold smoker attachment to do cheese. This past summer I did 30 pork butts (they are actually Boston butts which is really a shoulder) for the local Thrashermens event. I could put 8 in at a time, I would set my temp and set my time, then load the dry wood chips in through loading port on the side and away it would go. Come back every 30-40 minutes to add more wood chips which I did for about 4 hours (the first 3-4 hours is about all the meat will take for smoke) and then I went to bed. 8 hours later take them off, wrap them in foil put them in a cooler to hold the heat and finish cooking. After that remove and shred for pulled pork add sauce, eat and enjoy. This year I will do it again but the thrashermen group has bought their own smoker like mine so I'll do 16 butts one night and 16 the next afterwhich my wife and I can leave for the bdub. Hope this helps to answer your questions. |
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CrookedPaddler1 |
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neutroner |
I have used a BBQ with a wood pan, and thermometer; it was OK. Still use it at times. I used a round style electric smoker, I liked it, it fit a turkey and every thing else just fine. But, Temperature control was by opening and closing a door. I presently use a "master Built electric smoker. It is electric with digital temperature control. I also like it because it can use wood chips, chunks, branches, or any small wood item. Lots of racks for loading smoker. The above cost went up with each choice. But I am happy with my present smoker. |
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jeroldharter |
If you just want to smoke, you could buy a cheap electric or gas smoker and be satisfied. But if you want to do everything from long low-temp smokes to high temp pizzas the Big Green Egg is hard to beat. |
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jeroldharter |
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dblwhiskey |
quote CrookedPaddler1: "I recently purchased an old refrigerator that was converted into a smoker. Can't wait to try it out!" Look it over closely before you use it and check the insulation. Did they leave the foam insulation in it or did they pull it out and replace it with something better suited for heat. I've done some reading on how to convert a refrigerator to a smoker and that is one of the issues that comes up. |
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mc2mens |
quote plainspaddler: "Look at a Big Green Egg. I have a large and after having it for a year and a half I can't eat BBQ anywhere else but at home or my neighbors (he has one too). You can cold smoke in them too if you want to do cheese,salt, nuts and things like that. They are spendy but I looked at all the grills I have bought and figured I'd be ahead of the game in the long run. They have a lifetime warranty on the ceramics. They are a lump charcoal only grill/smoker. Be careful though...they become cult like just like CCS gear in the paddling world! The Big Green Egg looks awesome, but so spendy $$$$ |
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CrookedPaddler1 |
quote dblwhiskey: "quote CrookedPaddler1: "I recently purchased an old refrigerator that was converted into a smoker. Can't wait to try it out!" all of the insulation has been pulled out, it is basically down to the outside walls. Looks ready to use. |
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yogi59weedr |
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Freebs |
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pilot |
quote CrookedPaddler1: "I recently purchased an old refrigerator that was converted into a smoker. Can't wait to try it out!" Would love to see that beast! Post a pic!! |
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pilot |
I take my cooking very seriously, and have had food from every kind of smoker out there, and I will always choose charcoal. |
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plainspaddler |
Mike |