Smoker-grill

ICE 27

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There definetly is more flavor with the brining. Never had so many compliments on a turkey!? I just liked it better all around. This will be my new way of preparing my turkey. Which is great because I haven’t found an injector yet that was worth a flip.?
I brined for 24 hours then smoked with misquite for 4 hours then fried in peanut oil. They loved it. I have to say I was impressed.
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Tracy Bowman

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I brined for 24 hours then smoked with misquite for 4 hours then fried in peanut oil. They loved it. I have to say I was impressed.
I want to try frying next. I bet yours was delicious! ?
 

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My favorite animal flesh to hot smoke is a bone in beef prime rib followed by a nice big salmon fillet.
When it comes to cold smoke it's a boneless lamb shoulder roast with a slow turn on the rotisserie afterwards.
I also really enjoy various species of cheese cold smoked.
 

Tracy Bowman

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My favorite animal flesh to hot smoke is a bone in beef prime rib followed by a nice big salmon fillet.
When it comes to cold smoke it's a boneless lamb shoulder roast with a slow turn on the rotisserie afterwards.
I also really enjoy various species of cheese cold smoked.
How do you cold smoke?
 
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With my Bradley smoker I have the option of moving the smoker source away from the smoker box with an aluminum tube almost lime a dryer vent. With the smoker source moved away and the heat source in the smoker box turned off, all you get is the flavorful smoke for the food.

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Tracy Bowman

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Chris M

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We look forward with eager anticipation to pics and results of your adventure!
 

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I am a virgin when it comes to smoking, and am getting my fingers greasy so to speak.
I wanted to dredge this thread up to inspire me this weekend.
I'm probably going to lose my V card to some pork ribs and baked potatoes this first foray.
Any suggestions, advice or whatnot would be appreciated.
Make sure you pull the membrane off the back.

Use a good wood, cherry, apple, or hickory are my favorites.

If you're gonna sauce them save that for the last 30-45 minutes.
 

Tracy Bowman

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I am a virgin when it comes to smoking, and am getting my fingers greasy so to speak.
I wanted to dredge this thread up to inspire me this weekend.
I'm probably going to lose my V card to some pork ribs and baked potatoes this first foray.
Any suggestions, advice or whatnot would be appreciated.
I cooked ribs Saturday. I tried the quick cook method on my smoker grill, 310 degrees for 3 hours. Mine were overcooked, but still good. Next time, I’m going “low & slow”. I like it falling off the bones. :)
 

Megawatt

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A lot of what I do is picked up from YouTube. Find a channel with some fat guy that has 8 different grilles in his backyard. Shows he is seriously into the art of smoking/grilling.

Easiest suggestion I can give is use a thermometer. One that is Bluetooth so you can know the temp while inside the house when your not right next to your grill. You can pair it to your phone and it will alarm if temp is done, burning or cold. And get a second thermometer that is a folding instant type so you can spot check other areas or other pieces of meat.

Mine is magnetic so it is always next to my smoker. A thermometer can save that expensive meat from ruin, and it will reveal to you what you though you knew about grilling.
 

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There is a difference between cooked to doneness and cooked to tender. Cooked to doneness may be the desired temp you want. But with some meats such as ribs, pork butts or beef brisket have a lot of collegian which when cooked low and slow helps keep the meat moist and when cooked down make it very tender. I try not to smoke anything higher than 225 - 250.
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