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Smoking meat

Discussion in 'The Lounge' started by 84gmcjimmy, Jul 1, 2005.

  1. 84gmcjimmy

    84gmcjimmy 1 ton status

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    besides salmon, what other kind of meat can you use a smoker to smoke? Anykind of fish I would guess?
    When I smoked fish during the winter (can';t find the thread) i had it in there for around 8+ hours. And changed the chips 4 times. I want to try smoking some other meats, but I don't know what would taste good, and what wouldn't.
    What kind of chips do you use with it? How long? What kind of brine would be good? I lost my smoker book for my smoker, which had a bunch of recipes and stuff.

    Any help?
    :)
     
  2. dontoe

    dontoe 3/4 ton status GMOTM Winner

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    I got'cha sum smokin' meat!!!


    :pimp: :haha: :haha: :haha: :haha:













    Sorry Steve!:grin:
     
  3. 84gmcjimmy

    84gmcjimmy 1 ton status

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    :haha: dammit! I thought someone already replied...not "commented" :haha:
    :haha: fool :haha:
     
  4. dontoe

    dontoe 3/4 ton status GMOTM Winner

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    A pork shoulder is great after 9 hours, dry rub spices!
     
  5. 3 on the tree

    3 on the tree 1/2 ton status

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    A side of ribs is king!!! Rub them down with a mixture of brown sugar, black.pepper, salt, and cayenne pepper. You want the entire surface of the ribs to be covered. If you like spicy, use alot of cayenne pepper. I don't use chips, use real logs only. Maple or Mesquite are the best. Apple wood gives kind of a sweet taste.
     
  6. Z3PR

    Z3PR Banned

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    I like corn beef smoked. Smoked Turkey is damn good too. You can smoke about any meats.
     
  7. 84gmcjimmy

    84gmcjimmy 1 ton status

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    alright, I might try some ham one night. I think someone mentioned it's good. maybe something else, beef maybe.
    I just don't know what kind of stuff to put on it and all :confused:
     
  8. Z3PR

    Z3PR Banned

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    You should be able too get all that info on line. Do a search on google for the website of the smoker you have.
     
  9. 3 on the tree

    3 on the tree 1/2 ton status

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    I use the same rub for beef, pork or chicken.
     
  10. 84gmcjimmy

    84gmcjimmy 1 ton status

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    the same rub you mentioned in the above post?
     
  11. 3 on the tree

    3 on the tree 1/2 ton status

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    That is correct-have fun with it!!
     
  12. 84gmcjimmy

    84gmcjimmy 1 ton status

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    Alright I think I will try that when I smoke something...
    Now I need to decide what to smoke :crazy:
     
  13. PhoenixZorn

    PhoenixZorn 1/2 ton status

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    For a second, I thought Stave was a pole smoker... =)
     
  14. shewheeler

    shewheeler 1/2 ton status

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    The hardest part is getting it into the paper :haha: :wink1: :eek1: :ignore: :screwy:
     
  15. 84gmcjimmy

    84gmcjimmy 1 ton status

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    ahh you guys are hijacking my posts like criminals :haha:
     
  16. dontoe

    dontoe 3/4 ton status GMOTM Winner

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    Found this looking for smokers!

    How to make a Smoker from a Trash Can




    First of all, the idea for doing this comes from Alton Brown and his show Good Eats. Without his inspiration, I wouldn't have even considered making this.


    Recently my good friend Martin moved back to Kansas from LA. When he left, he took his smoker with him. This left me without access to a smoker. This is A Bad Thing. Smoked food is one of life's great pleasures. I decided that I need to make my own smoker.

    I should explain the basic differences between grilling, BBQing, and smoking meat. Each is a way of cooking meat, but they differ in methods and results.

    [​IMG]

    Grilling is cooking meat by the direct application of high heat with a gas burner or an electric heater. Grilling is simple since temperature is easy, but doesn't bring any new flavors to the party.​

    BBQing is cooking meat by the direct application of heat with charcoal or wood. The burning of the fuel adds flavor to the meat. BBQing requires more skill since the flames must be managed to prevent burning or low temperatures.

    Smoking is cooking meat by the indirect application of heat with wood at low temperatures. Low temperatures are considered around 225[size=-1]°[/size]. The smoke of the burning wood adds significant flavor to the meat.

    Due to the lower temperature, smoking meat takes a longer time than grilling or BBQing. Using different woods leads to different flavors being imparted into the meat.



    [​IMG]
    This is the basic design of smoker.
    See how the smoke created by the wood chips rises and slowly cooks the meat?
    [​IMG] So the plan is simple, use an electric hot plate to heat wood chips inside a metal trash can.
    I picked up a trash can at the hardware store and ordered a single burner hot plate.
    The first issue is getting the power cord out.




    [​IMG] I used a drill and metal nibbler to open a hole in the trash can.
    Be sure to file down the edges so that the power cord can't get cut.




    [​IMG] I had a small wood chip box that I had previously used with my gas grill.




    [​IMG] Here's the general setup with the hot plate powered.



    [​IMG] The wood chips are easy to find at any BBQ supply place.
    For my test run, I used hickory wood.



    [​IMG] The wood chips in position, ready to burn.




    [​IMG] After a few minutes the wood is starting to smoke.
    The first sign of success.



    [​IMG] With the lid on top, the heat and smoke build up rapidly.




    [​IMG] I decided to use top sirloin with a dry rub.
    The traditional meat to smoke is a tri-tip, but the supermarket was out.



    [​IMG] I got the temperature to 227°, right on target. Keeping the temperature
    between 220° and 230° is optimal for the long slow cook you are looking for here.

    Once the smoker is going, grab a beer and a good book and have a seat.

    The wood chips seems to last 60-90 minutes before they need to be dumped and
    replaced with fresh chips. Cooking the beef took about 4 hours to hit the target temp of 145°.




    [​IMG] The next day I decided to make a few additions.
    I went to the Barbeques Galore and picked a temperature gauge.
    I also drilled another airhole in the lid.


    [​IMG] For the second run, I decided to try chicken.
    I sprinkled a little Old Bay seasoning on the chicken and
    soaked the apple wood chips in water.


    [​IMG] You can see the smoke particles on the sides of the trash can.


    [​IMG]

    Here's the chicken ready to go.
    The water soaked wood helped the smoking go longer and kept steam in
    the smoker to keep the chicken moist.



    So there you have it, a working smoker made from easily available parts.

    Here's what I spent:

    Trash Can w/ lid: $12.00
    Electric Hot Plate: $13.00
    Grating: $10.00
    Wood Chip Box: $10.00 (actually, I already had this, but they are cheap if you need to buy one.)
    Temperature Gauge: $9.00

    So for just over $50, you can build a smoker.

    Now that I'm a very experienced smoker with two days of smoking, here are my suggestions:

    1) Soak the wood chips in water for 20-30 minutes before using them.
    2) Keep an ash can ready to dump the ashes into when you put new chips in.
    3) Take your time. Smoking takes a while. Don't be in a hurry.


    4) After taking the meat off the grating, wrap it in aluminum foil and let it sit for 30 minutes before eating.
    Thanks to Martin for his support and answers while I got rolling on my smoking career.










     
  17. 84gmcjimmy

    84gmcjimmy 1 ton status

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    Donald,
    That was a great post, I may have to make a smoker like that one day if this one craps out.
    Couple questions...what kind of dry rub did you use? What kind of seasoning was that you put on the chicken? You said Old Bay, but what is that? Also, should you soak the wood chips for all meats? or just chicken?

    Thanks, that was an awesome post!
     
  18. dontoe

    dontoe 3/4 ton status GMOTM Winner

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    My wife picks up a couple of different ones at the local grocery!


    Here's one:

    Magic Dust



    INGREDIENTS:

    • 1/2 cup paprika
    • 1/4 cup kosher salt, finely ground
    • 1/4 cup sugar
    • 2 tablespoons mustard powder
    • 1/4 cup chili powder
    • 1/4 cup ground cumin
    • 2 tablespoons ground black pepper
    • 1/4 cup granulated garlic
    • 2 tablespoons cayenne
    PREPARATION:

    Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won't last long
     
  19. 84gmcjimmy

    84gmcjimmy 1 ton status

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    alright thanks I will try that soon!
     
  20. 3 on the tree

    3 on the tree 1/2 ton status

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    WARNING; Galvinizing gives off bad chem fumes when burned/heated. Would not use anything galvanized for a smoker. Why do you think no manufacturers galv their smokers and grills??????
     

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