The Official Smoker Thread!

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Post pics of food you smoked!

Before, during, and after!

And we can talk about smoker techniques and recipes!

@Squanchy just made me realize that there is no official smoked meat thread, so let's get it started!
 
Checking the forum section now....



Nevermind is ain't in the basement, guess we will leave the plant based option out for now
 
Working up to a few pastrami brines and cooks. Going brisket first and then a venison. Will document all the good, bad and ugly. There is a good chance at ugly.
 
CZfool68 said:
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Some smoked chuck roast and peppers for some smoked chili.
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Smoked chili question, is it better to fully smoke the meat, or to smoke for a couple hours and then chop knowing it’ll finish cooking in the pot?
Smoked is on my list of things to try, I usually just sear the cubed beef and throw it in the pot, chilis get roasted/toasted/charred and peeled.
 
Can someone please repost the cracked corn recipe. I have misplaced the amounts of each ingredient. I want to cook some and finish it on the PitBoss with a brisket soon.

From above on the chili. Do you cook the actual chili on the smoker or finish it on the smoker?
 
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I have a Primo and a 18" Weber Smokey Mountain Cooker. The Primo is a great grill / smoker but its difficult to add smoke wood during a cook unlike the Weber with its access door. I know you probably don't need to add more wood 3 hours into a cook but it sure makes the area smell & look like serious business is going on.

I am a rookie compared to a lot of you guys and don't have much to offer in the way of recipes. However a friend has supplied me with some of his homemade charcoal, mostly cherry & maple from his cabinet business.

261529B0-C955-4C05-9335-3F6D4633638F_1_105_c.jpeg
 
Clicker said:
I have a Primo and a 18" Weber Smokey Mountain Cooker. The Primo is a great grill / smoker but its difficult to add smoke wood during a cook unlike the Weber with its access door. I know you probably don't need to add more wood 3 hours into a cook but it sure makes the area smell & look like serious business is going on.

I am a rookie compared to a lot of you guys and don't have much to offer in the way of recipes. However a friend has supplied me with some of his homemade charcoal, mostly cherry & maple from his cabinet business.

View attachment 556463
Click to expand...
I'm still smoking everything on my Primo XL. I'd like to add a pellet smoker at some point for convenience but don't have a great place to put one at the moment.

For longer smokes like 2 or 3 butts, I normally use hardwood brickets stacked in overlapping layers generally 3 deep. I'll put wood chunks mixed in with the brickets and then scatter some chips also. I'll also use a blower temperature controller. I've had the Pitmaster IQ110 for years and it is still working great. There are better digital options now for similar money. I'll start the charcoal on one side with the alcohol starter blocks or sometimes with just a torch. It then slowly burns from one side to the other. I've gotten 16 hours out of the brickets setup in this arrangement.
 
JimB said:
Smoked chili question, is it better to fully smoke the meat, or to smoke for a couple hours and then chop knowing it’ll finish cooking in the pot?
Smoked is on my list of things to try, I usually just sear the cubed beef and throw it in the pot, chilis get roasted/toasted/charred and peeled.
Click to expand...

I’ve done it both ways. With all the crap I throw in my chili I don’t think it matters with regards to flavor. If you can get the meat to the right texture all is good. So with brisket I’d say smoke it all the way. Probably same with chuck roast. With stew beef I don‘t think it matters. I have a goulash recipe I make and I usually just sear the stew beef quickly and then chuck it in the sauce to simmer until it’s done. Works fine.
 
Clicker said:
I have a Primo and a 18" Weber Smokey Mountain Cooker. The Primo is a great grill / smoker but its difficult to add smoke wood during a cook unlike the Weber with its access door. I know you probably don't need to add more wood 3 hours into a cook but it sure makes the area smell & look like serious business is going on.

I am a rookie compared to a lot of you guys and don't have much to offer in the way of recipes. However a friend has supplied me with some of his homemade charcoal, mostly cherry & maple from his cabinet business.

View attachment 556463
Click to expand...

Not sure what’s available for the Primo, but for the Big Green Egg there are various racks and accessories that make lifting out the meat for a few seconds while adding more charcoal or wood really easy. But normally they are efficient enough to get me to an 8 hour cook or so.
 
I've ran a chargriller Akorn for about 10 years now. I got 7 years out of the first one with it sitting outside and frequently abused. Found another just like it on sale in January 2018 for $120 and thought it was a steal so I bought it as a replacement to the original. It's still going strong.

With 3 kids and now living in an area where my grill won't be on permanent display to neighborhood thieves I wanted to upgrade. I just bought one of these and did the initial burn off last night. First impressions are that it heats up extremely quickly and stays extremely stable at temp. I think their digital temp readout has a noise filter on it though because my thermopro was detecting more variation, but still within a couple of degrees. I think I'm going to like it. First smoke this weekend.

www.masterbuilt.com

Gravity Series® 800 Griddle + Grill + Smoker

With the Gravity Series® 800 Digital Charcoal Grill + Smoker w/ Griddle by Masterbuilt® experience charcoal grilling with traditional grates or a full flat top griddle. The DigitalFan™ maintains the cooking temperature. A hopper holds enough charcoal for up to 10 hours of use. Gravity ensures...
www.masterbuilt.com www.masterbuilt.com
 
BlackGun said:
From above on the chili. Do you cook the actual chili on the smoker or finish it on the smoker?
Click to expand...
I did a brisket chili last year for a party and pulled the brisket off the smoker after about 4 hours when it was nowhere near done. Threw it in the crock pot and cooked the chili until the meat fell apart. It was some of the best chili i've ever had. I barely got any of it since guests eat before the host. It was gone before the other 2 types of chili were even halfway gone.
 
Infamous1 said:
Does it produce smoke whilst cooking?
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Yes… it has temp control, a timer, and tray for wood chips that you wet before putting in.
We add chips during the process Because they disappear.
chips are usually apple, or hickory, but can be anything you want.
We had a couple hickory logs from our tRees in Ohio and used chips from them for years
It also has a temp probe so we know the temp of the meat, chicken, turkey, etc.
 
nhusa said:
Yes… it has temp control, a timer, and tray for wood chips that you wet before putting in.
We add chips during the process Because they disappear.
chips are usually apple, or hickory, but can be anything you want.
We had a couple hickory logs from our tRees in Ohio and used chips from them for years
It also has a temp probe so we know the temp of the meat, chicken, turkey, etc.
Click to expand...
I have cooked hundreds of lbs of meat on a $20 flea marked electric masterbuilt smoker. I friend of mine helped me restore an old truck a few years back and I took it to his shop and cooked on the weekends while we were working on the truck. I gifted it to him when I left because he was so impressed with it and he still uses it to this day. My favorite smoking wood is wild cherry. Saw it into 1" thick rounds and debark it green. Stack it in the shed and wait until it dries and chip it into little chunks. It smells like a cherry blend cigar while smoking. Gives the bark a mild fruity flavor.
 
I use an egg. It’s fine to run for 10 plus hours running hardwood lump. It maybe out of charcoal but the ceramic holds the heat and will stay hot long after the fire goes out.

IF I need to add more charcoal, I keep a pair of welding gloves and simply pull it all apart real quick, dump charcoal or chips in and then reassemble. It’s only down for a minute or so.
 
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