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New Smoker for Christmas
Posted on 12/26/12 at 4:10 pm
Posted on 12/26/12 at 4:10 pm
Got a propane smoker for Christmas and loaded it up with some backstrap, duck, and a roast. Loving this thing so far. Any ideas on what to smoke next?? This is my first time smoking anything and I would love some tips.
4
Posted on 12/26/12 at 4:17 pm to suga pudin
slow and low
your temp should be 225ish
take you time and keep your meats juicy
you can put apple cider beer or apple juice in your water bowl on bottom along with a cut up onion for some
'sweet steam'
your temp should be 225ish
take you time and keep your meats juicy
you can put apple cider beer or apple juice in your water bowl on bottom along with a cut up onion for some
'sweet steam'
Posted on 12/26/12 at 4:17 pm to suga pudin
Do a boston butt. Super easy and hard to screw up.
Posted on 12/26/12 at 4:20 pm to suga pudin
which smoker did you get?
Posted on 12/26/12 at 4:32 pm to Neauxla
quote:
which smoker did you get?
I just went to look and apparently it is a knock off brand (no name)...however, it has worked wonders so far.
Can't decide on what to cook next...any suggestions? Definitely will do some boston butt soon. I'm loving this thing.
Posted on 12/26/12 at 4:50 pm to suga pudin
Boston Butt for sure.
What about smoking a ham?
What about smoking a ham?
Posted on 12/26/12 at 5:18 pm to Ziggy
Thinking that sounds good. Thanks guys
Posted on 12/26/12 at 5:22 pm to suga pudin
Also, what kind of wood do y'all use to smoke? I used maple today and enjoyed it. Is the taste much different between using different woods...like maple vs hickory?
Posted on 12/26/12 at 7:13 pm to suga pudin
Apple and Cherry.
Check out this company: LINK
They have amazing quality wood chunks. I've heard Peach is a great wood to smoke with also.
Check out this company: LINK
They have amazing quality wood chunks. I've heard Peach is a great wood to smoke with also.
Posted on 12/26/12 at 7:56 pm to Ziggy
Ziggy, you tha man! Thanks for the help bud
Posted on 12/26/12 at 8:02 pm to suga pudin
No problem. 
Posted on 12/26/12 at 8:02 pm to suga pudin
do some ribs, use pecan wood.
also try your hand at a brisket... use cherry or apple.
nice get.
also try your hand at a brisket... use cherry or apple.
nice get.
Posted on 12/26/12 at 8:06 pm to Dannunzio
Check out smoking meat forums dot com
Great resource for all kinds of smoked meats from pastrami to andouille
Great resource for all kinds of smoked meats from pastrami to andouille
Posted on 12/26/12 at 8:14 pm to suga pudin
quote:
Any ideas on what to smoke next??
Fresh salmon filet, skin on.
45-50 minutes at 200 degrees. Shake a little Lowrey's seasoned salt on prior.....
Delicious.
(need the skin to keep it from drying out).
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