Smoker-grill

[Sailor]

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.

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[Tracy Bowman]

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?

 

[Sailor]

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.

https://da.lowes.ca/webassets/images/330590690_AlternateImage6_l.jpg

 

[Tracy Bowman]

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.

https://da.lowes.ca/webassets/images/330590690_AlternateImage6_l.jpg

Thank you!

 

[Megawatt]

Easy 7 hr cook for this bird.

 

[Joeiconic]

Easy 7 hr cook for this bird.

seven hours for a turkey? How big and what temp did you cook at?

 

[Megawatt]

seven hours for a turkey? How big and what temp did you cook at?

250f 14#. Internal to 165f

 

[Tracy Bowman]

Easy 7 hr cook for this bird.

Looks delicious!

 

[Chris M]

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

 

[D Fresh]

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]

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]

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.

 

[Sailor]

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.

 

[Tracy Bowman]

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.

Good to know.

 

[deleriumtremor]

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.

Late to the party and you likely have it all dialed by now.

In my experience using the old tried and true 3-2-1 method is pretty reliable for smoked ribs.

I use a Traeger smoker (not the best contrary to popular sentiment on the inter webs) and favor Hickory for pork, but taste is totally subjective.

As D Fresh mentioned, remove the membrane on back. I use a dull butter knife to pry a little bit up and then grab it with a paper towel between my fingers and the membrane ( prevents slipping). Just rip it off, most come pretty easily with the paper towel making your grip secure.

I have a homemade rub I prefer for pork (more cayenne than most “hot” store bought have.). I usually use maple syrup as a binder for the rub, but yellow mustard works and truth be told no binder works if the ribs are moist when you are sprinkling the run on (Both sides).

I smoke the rack(s) membrane side down or in a horizontal rack holder if room is a problem for 3 hours at 225. After 1 hour I spritz with a spray bottle 50% apple cider vinegar and 50% apple cider, about every half hour to hour. After 3 hours, I remove, and wrap in two layers of butcher paper, spritzing with my spritz liberally before the wrap up.

Once wrapped I put them back on for 2 hours.

After two hours wrapped on the smoker, I unwrap and put them back on and liberally apply my BBQ sauce. The last hour will set the sauce, making it a little gummy and stuck on pretty good.

One hour later, it is cutting time. Cut membrane side up so you can see the ribs.

Above times can be adjusted for altitude, baby back versus St. Louis style, etc.

Anyone wanting the rub or bbq sauce forMika can PM me.

Sorry if this is a repeat of a previous contributor, I didn’t go back and read the whole thread. If you try this recipe and like it, let me know and I will send my idea of perfect Boston Butt, Brisket and Chuck Roast.

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