Re: What's in your smoker?
 

That's nice technique on the brisket for sure. What's the bulk of the rub that you used for the crust on the top? Granulated garlic?

Re: What's in your smoker?
 

Rub was a simple salt, pepper, granulated onion powder, granulated garlic powder. I just measured by eye but probably equal parts salt and pepper then decently heavy on the garlic and onion.

I think the key thing was foiling it for a couple of hours and then resting it in a cooler for 2 hours with the space in the cooler filled with blankets.

Re: What's in your smoker?
 

Did you sleep with the blankets that night? Ahhhh....

Re: What's in your smoker?
 

Gonna try my first brisket of the year on Saturday. It's kind of small but it came from a local farm raised cow so hopefully it should be good.

Re: What's in your smoker?
 

You should be;) Looks tasty Adam!

Great looking Brisket Jeff!


A friend of ours dropped a Jenny-O turkey on us recently, so what's a person to do? Smoke that puppy!!!

http://i250.photobucket.com/albums/g...psbc0eefef.jpg

Re: What's in your smoker?
 

The Jenny-O didn't turn out too bad at all this evening:

http://i250.photobucket.com/albums/g...ps61b7b355.jpg

http://i250.photobucket.com/albums/g...ps2edece83.jpg

...:dr

Re: What's in your smoker?
 

Damn, that looks good Mark.

Re: What's in your smoker?
 

Re: What's in your smoker?
 

great work guys. love the pictures

Re: What's in your smoker?
 

Brisket. Actually doing the hot n fast method instead of low n slow. Gotta say...I am converted. It is outstanding. The only negative is you don't get quite as pretty a smoke ring. I have some morons tender quick on the way to help with that next time. Burnt ends on finishing up now.

Re: What's in your smoker?
 

Smoke rings are overated, least that was what I said when I lived in Laredo and couldn't get one to save my life. Long as it tastes good that is what matters.

Re: What's in your smoker?
 

Great looking turkey Mark!

Re: What's in your smoker?
 

YUP.

Re: What's in your smoker?
 

just inherited 20 lbs of bluefin tuna... eating half sashimi... can i smoke the other half?

Re: What's in your smoker?
 

Absolutely! I just did some smoked bluefin tuna yesterday.
I will post the recipe when I get home from work.

Re: What's in your smoker?
 

sweet!

Re: What's in your smoker?
 

Someone left you tuna in their will? :D Lucky bastard.

Re: What's in your smoker?
 

bet the lawyer's office stank like a55.

Re: What's in your smoker?
 

hahahaha neighbor down the street got 3 of them from a friend and couldn't possibly eat them all... so he gave me one

Re: What's in your smoker?
 

Re: What's in your smoker?
 

Just put 4 racks of baby back on for a 6 to 7 hour smoke. Now time to pick a cigar.

http://i737.photobucket.com/albums/x...f71888f875.jpg

Re: What's in your smoker?
 

Just put on a London Broil.
A little EVOO and some homemade dry rub.
Should take ~2 hours @ 225

Re: What's in your smoker?
 

[quote=tupacboy;1872776]just inherited 20 lbs of bluefin tuna... eating half sashimi... can i smoke the other half?[/quote]

Yes you can you lucky sob:dr Taste great too!!!

Great pre-cook pix Scott. How did they turn out???

This looks good Peter. When I was a kid, that is all that mom cooked for dad and myself for dinner. Usually had green beans, broccoli, or brussel sprouts on the side:dr

Re: What's in your smoker?
 

Sounds tasty. I've never tried smoking a London Broil. Thanks for the idea... :)

Re: What's in your smoker?
 

Didn't have 4 racks, but just one for the future mrs. and me. Used pecan tonight and turned out really nice.

http://i262.photobucket.com/albums/i...g?t=1377491050

Re: What's in your smoker?
 

Wow Pete, those looks awesome. :dr

How long did you have them on the smoke? I'm still fighting ribs to get the right amount of smoke, but not too much color. Still losing that battle as they come out a lot darker.

Re: What's in your smoker?
 

What type of wood are you smoking with Bob? Woods like cherry can turn your product dark. It gives a great flavor, but must be used sparingly so that you get the subtle flavors without the darkness.

Re: What's in your smoker?
 

Usually apple, oak and sometimes maple. I'll keep that in mind about the cherry as I do have it and will use it on occassion.

Re: What's in your smoker?
 

These are baby backs so I only had them on smoke for a 3 hours and then put them in foil with butter and brown sugar for another hour. I also use a barrel grill to smoke, in case that makes a difference.

Re: What's in your smoker?
 

Thanks. Do you know what type of wood you were using? I usually do 2-3 hours of smoke before foil wrapping myself. But for me, they are way too dark. Like Steve mentioned, might be the type of wood I"m using. Maybe this weekend I'll do another run and try a different wood.

Re: What's in your smoker?
 

Bob, another question, what type of smoker are you using? Does it have a vent/flue, and if so, are you closing the damper to control the temperature?

I always leave the damper on my flue fully open to avoid issues with creosote, but i image if the damper was closed and the food was getting "oversmoked" it could darken the meat. I could be off base, never really thought about it like that.

Just a thought that popped into my sleep deprived brain...

Re: What's in your smoker?
 

Over smoked? No such thing, sacrilage! Hearsay! Burn him at the steak!

Re: What's in your smoker?
 

:D

Re: What's in your smoker?
 

I think oversmoked would mean too much resin/smoke on the meat. I have a klose smoker and at times when I smoke with 100% hardwood I sometimes use too much fruit wood or cherry and it gets a hair bitter. Oak seems to be the best I have locally. Mix in a touch of hickory and its gangster.

Re: What's in your smoker?
 

I use pecan. As others, I leave my smoke stack open on my barrel to make sure that I don't "trap" stale smoke in the barrel. Also I've noticed that when using hickory it can have a bitter taste when smoked to much. This is why I like to use pecan, apple, or even cherry.

Re: What's in your smoker?
 

Did a couple of beer can chickens Sunday. Very good!

Re: What's in your smoker?
 

What type of bbq are you using? I know you've mentioned it, but I can't remember.

After adding the smoke wood, how soon are you putting the meat on? What color is the stack exhaust and how much of it do you see?

Depending on the type of smoker and how it's fueled / set up for smoke, 2-3 hours could be a LOT.

Also, how do they taste? Bitter? Overpowering? Astringent?

Re: What's in your smoker?
 

I have the Bradley electric smoker, uses the little wood pucks. I'll get the thing up to temp, without any smoke, usually about an hours time. Then I'll put the meat on, add the wood pucks and let er rip. The Bradley doesn't really burn the wood, it more smoulders it, so I never get a smoke ring. Kinda like the old "Little Chief" style smokers, just automated. The meat's never bitter or astringent, but then I usually never go more than 2-2.5 hours of actual smoke. I run the exhaust about 1/4-1/3 open and it's a nice white smoke coming out of it. It's the type you normally see on Weber kettle grills, so not a stack.

I used to used a regular offset stick burner, with pretty much the same results. On that, I'd get the smoke rolling before putting the meat on, but would only do about 2-2.5 hours of smoke, then wrap the meat for the remainder of the cook.

Re: What's in your smoker?
 

The white smoke is giving you the dark surface color. It's an incomplete burn and depositing on your food. If it were a conventional stick or briquette burner, all you would need to do is get the fire hotter (let the coals burn over a bit more), let the wood burn off a bit more, use dryer wood or stop soaking the wood in water. Unfortunately, I'm not familiar enough with the Bradley to know if there is any way you can apply any of that. Sorry I can't be of more help. Ultimately you want thinner blue smoke, not billowing clouds of white.

Re: What's in your smoker?
 

Thanks Andy. It's not that the food tastes bad, just darker in color than I'd like.

Re: What's in your smoker?
 

I would agree with Andy. My smoke is usually a very light blue, almost transparent. I wonder if your heating element or the thermostat could be a little off.

Re: What's in your smoker?
 

Ya usually whit smoke is a no no. Never having had a pellet smoker I don't know.

We need Peter in here. I think he has a pellet smoker and he has the look of a good BBQer. :)

Re: What's in your smoker?
 

You rang? :)

All the smoke I get from my pellet smoker is white as far as I can tell. I agree that the billowy voluminous white smoke is not what you want. Steady, less dense smoke is ideal. I suppose my pellet smoker is giving off a "light blue almost transparent" smoke but I really don't know. What I do know is I like my results. (I try not to over-analyse this stuff.)

Re: What's in your smoker?
 

A wise man...:chr

Light blue, almost transparent
http://oldchurchbbq.com/sharedpictur...ty%20001sm.jpg

Re: What's in your smoker?
 

White (bad) on left, good blue on right. Depending on the angle of the light, blue can look whiteish.

http://i570.photobucket.com/albums/s...goodvsevil.jpg

(Not my photo)

Re: What's in your smoker?
 

I'll have to pay more attention next time I fire it up. I do have it housed in my garage, with kitchen vent hood over it to exhaust the smoke. The lighting is bad in there, so I'm actually guessing at the smoke color.

Yesterday while at Cabelas, they had the basic Traeger for $499. The Lil Tex was $799. Only differences i could see were the digital controller and the paint. Maybe a someone can chime in if there's others. I almost sprung for the $499 version, because in the bargain cave they had the Traeger digital controllers on closeout for $69.

Re: What's in your smoker?
 

I believe MSRP for the Traegers are:
Junior $399
Lil Texas $699
Lil Texas Elite $799
Texas $999

I think they now make a Junior Elite. I don't know the MSRP
All Elite means is that they have the digital temp controller vs. the low/med/high. The Texas has the digital temp controler standard.

I bought my Texas at Costco for $799.

Whether you buy and install yourself or you buy it pre-installed (Elite), get the digital controller. :2

Re: What's in your smoker?
 

If I only had the money. The basic one Cabelas had was on sale, but even then, their prices always tend to be high. If/when I do get one, I'll try the Costco route and make sure to have the digital controller. I built a PID controller for my Bradley. Best thing I ever did for that.

Re: What's in your smoker?
 

Got a brisket ready for tomorrow!

Re: What's in your smoker?
 

Darn Jeff. I want some. Just had some at a friends house that was not so good. Had to smile and say "mmmm"". I brought some smoked baked beans that were fantastic. They were a hit. Gave some to my neighbor who requested some today to bring to a party he was going to.