Smoking Meat

[jrouse]

Does anyone have experience smoking meats? I'm extremely interested in learning because I loooooovvvvveeee good BBQ and while the grill is nice/convenient, it isn't anything like the smoked stuff i've tasted. I want to start out, any tips (proper equipment, wood vs. charcoal, etc.)?

[Spacegeezer]

I haven't properly smoked anything yet, but a bit of tasty wood over a low-heat charcoal fire in my grill adds a lot of flavour. I'm looking into building a brick BBQ pit in Spring that I also intend to use for smoking. To that end, I've collected a number of instructional links; you may find these ones useful:

http://www.amazingribs.com/
http://www.bbq-smoker.net/

FWIW, the Weber Smokey Mountain charcoal smokers look neat, and would be a fairly inexpensive way to learn about whether you're really into it or not. You can always sell it along if it turns out to not be your thing.

[Jim]

I love me some real BBQ.

[ouch]

I'm dyin'.

[Jim]

:lol:I

[RichGem]

I am suddenly so hungry right now.

[Groundhog]

I'm not on the competition circuit or anything, but I consider myself a better than average Q'er. I'm in the Egghead Cult (http://www.biggreenegg.com/) (since '96), and I give all credit to the BGE. Even my mistakes over the years have been pretty good eating. Using a good rub, I could put your shoes in there for about 6 hours at 225 over some pecan or apple wood chips and you'd eat 'em :wink:.

Spacegeezer's idea of getting a WSM to see if you're really into it is a good one since BGEs are a bit pricey. Since BGE is local here, I tell people to get a small or medium BGE to try out if they're unsure. If they like it and want to trade up, BGE will accommodate you with a pro-rated trade in value. If they don't, they're easily sold on Craig's List.

Mine's been getting a workout the last few weeks as it does every holiday season. We've had brisket, hams, chickens, and pulled pork. Last night it was ABTs for an appetizer and NY Strips for dinner (the ABTs were a bigger hit than the steaks......the cream cheese was flavored with Old Bay seasoning and used with linguica as the filling). I had planned on ribs tonight, but SWMBO has us going out with friends. I guess I'll save them for next weekend.

FWIW, there's a lot of good Q chatter here (http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=showcat&catid=1) also.

[Velomane]

I use one of these (http://www.grilldome.com/). I've done many pork butts, a few beef briskets and ribs a plenty. My favorite is definitely the pulled pork. What I like about the ceramic cooker is that I can also use it for grilling i.e. burgers, dogs, chicken. It can also be brought to a high temperature for making pizza, which I must say, is absolutely suberb.

[Austin]

I love bbq. This thread is making me hungry.

[prewt]

been smoking meat on my own since '95 and have used everything from a small water smoker to a trailer model. Best advice I can give you is nothing is written in stone. Find what works for you and do not let anyone tell you different. As long as you are happy with your cooking, that is all that matters.

There are a lot of forums for BBQ, find one that embraces you and doesn't give you absolutes. If you want to know what I use now or have any Qs, PM me. Enjoy the process, it is more fun than shaving!

[thirdeye]

I'm dyin'.


:lol:I

Jim, you have the smoker and I'll bring the deep fryer. Let's get the boys together this spring. I know a great place with a patio and mini trees to have a nice spread.....:wink:

[Jim]

What, you guys are crazy- I would never do that! :001_rolle

[R-James]

When am I coming for dinner Jim?!?!?!?!

[thirdeye]

What, you guys are crazy- I would never do that! :001_rolle

I'll bring some lobster and clams for the smoker....

[-Devil-]

i smoke every chance i can get ... from chicken, pork, deer, beef ... you name it ... i smoke it ... even cheese and beans on occasion ...

http://www.silenzzzz.net/smoking/ready_10_13.jpg
http://www.silenzzzz.net/smoking/12_23_beef.jpg


here is a link to my other pics of it in process and such ...

http://www.silenzzzz.net/smoking/

i just use a modified 'el cheapo' grill / smoker from wal-mart .. and it works great ...

www.smokingmeatforums.com

is a great place for more information ...

[Rorschuck]

There's very little in the world that's better than good BBQ.

The other suggestions are excellent; I'm a book guy, so I'll toss in a title I strongly suggest purchasing yesterday to really learn ya' good on the smoked stuff: Peace, Love & Barbecue (http://www.amazon.com/Peace-Love-Barbecue-Recipes-Outright/dp/1594861099/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1231005948&sr=8-1) by Mike Mills of 17th Street BBQ (three-time Memphis in May champs; best ribs and brisket ever).

It covers everything: BBQ history, anecdotes from famous Q'ers around the country, recipes for sides, mops, rubs, details on every kind of smoker, character of various woods, and much more. Really, I can't recommend it strongly enough, even for BBQ veterans. The history and stories alone are worth the price of admission.

[jrouse]

Thanks everyone for the insight. I think I have a great starting point and will start looking. Let the smokin' begin!

[Masterofsparks]

I own a Brinkman smoker i bought a few years back and I truly enjoy smoking meats, beans, and cheeses (especially this time of year).
My fire is is a side box and it just takes a lot of practice to adjust the air to get the temps right.
As I said right now is a perfect time to smoke cheese because the outside temps are low and you have a certain margine of error in your fire box (make a small fire) search the internet for more info but you will make a lot of new friends when you start smoking meat!

[_JP_]

Been a while since I used my smoker. Time to smoke some butt.

[Handy]

I am so hungry!

[bbqncigars]

Two books I can recommend are: 'Backyard BBQ' by Richard McPeake; and 'Meat Smoking and Smokehouse Design' by Stanley, Adam and Robert Marianski. The last one covers a lot of smoking and different pits, whilst the first one has more recipes.

HTH,
Wayne

[mankini]

I moved from FL to CT two years ago & have not had good BBQ since :mad:

Don't even get me started on sweet tea

[Masterofsparks]

I moved from FL to CT two years ago & have not had good BBQ since :mad:

Don't even get me started on sweet tea

So you moved from Fla. to Ct. and have not had any good BBQ! Tell you what travel to Kansas City, MO and eat at a few of the rib shacks there and you will find that you have never had good BBQ!! LOL
If you are ever in KC look up LC's BBQ and you will be in heaven! I think they are on Blue Parkway; me I just follow my nose!

I know this will start a "who's BBQ is best run in this thread" but I have been all over and personally KC has it all beat hands down!

[-Devil-]

I know this will start a "who's BBQ is best run in this thread" but I have been all over and personally KC has it all beat hands down!

eh the best BBQ is the kind you can share with your friends ...

but i prefer smoked meats over BBQ

[Groundhog]

.....but i prefer smoked meats over BBQ

What's your definition of BBQ? To me, smoked meat is BBQ.....

[Jim]

i smoke every chance i can get ... from chicken, pork, deer, beef ... you name it ... i smoke it ... even cheese and beans on occasion ...


here is a link to my other pics of it in process and such ...

http://www.silenzzzz.net/smoking/

i just use a modified 'el cheapo' grill / smoker from wal-mart .. and it works great ...

www.smokingmeatforums.com (http://www.smokingmeatforums.com)

is a great place for more information ...



Great looking dishes! I see you are a dry rub guy as well!

<MMMMMMmmm> hunger!

[murchmb]

Another Egger here. If you can swing it, I strongly suggest getting one. It's an extremely versatile device. In addition to smoking, you can sear at extremely high temps, "just grill," come pretty close to baking in a brick oven, and even smelt metal :) Ordinary hot dogs are something special coming off the Egg. Not to mention pizza, bread, burgers, chili, etc. It's all good.

Actually, my first contact with Joel was on the Egg forums way back before B&B. I believe he still has and uses his.

[Lucius]

Sorry to be crass, but my smoker gives me a boner. I love it. I've got a weber smokey mountain and it...is...awesome. I use it all year round. I really, really want the new and improved 22" version (believe the original is only 18") but it's $500 and I can't justify one right now.

www.virtualweberbullet.com is a great resource.

It really is easy to use.

[Lucius]

So you moved from Fla. to Ct. and have not had any good BBQ! Tell you what travel to Kansas City, MO and eat at a few of the rib shacks there and you will find that you have never had good BBQ!! LOL
If you are ever in KC look up LC's BBQ and you will be in heaven! I think they are on Blue Parkway; me I just follow my nose!

I know this will start a "who's BBQ is best run in this thread" but I have been all over and personally KC has it all beat hands down!

KC has the best commercial BBQ I have tried, but I still think I can make better at home. VA, the worst. Haven't found good BBQ in VA yet.

[netsurfr]

The Big Green Eggs are nice but the Weber Bullet Smoker is a nice alternative. I used it for years and still fire it up from time to time in spite of having a Traeger smoker/grill that gets heavy use.

[Leatherneck]

Another egger here, also. O.K, that's what, 4 or 5 of us so far? Cool. How many more eggers are there here?

Kevin

[netsurfr]

KC has the best commercial BBQ I have tried, but I still think I can make better at home. VA, the worst. Haven't found good BBQ in VA yet.

You have not been to my house yet!

[R-James]

Right as our old bbq/grill rusted to death last summer and we need a new one this thread has inspired me to look into UK based bbq smoking devices.

I had some awesome pulled pork this summer in the US and I have never ever found anything like it back home

[-Devil-]

What's your definition of BBQ? To me, smoked meat is BBQ.....

there are differences ... to me (and most of the people in my area)

smoked meat = indirect heat
BBQ = direct heat or grilling ...

if that makes sense ... one is over the coals .. the other is more indirect and cooked slower ... though direct heat can be cooked slower as well ...

[-Devil-]

Great looking dishes! I see you are a dry rub guy as well!

<MMMMMMmmm> hunger!

thanks .. yeah i prefer dry rub... what i use is a custom blended mixture .. i mix it up about 4lbs at a time and keep it in the freezer for when i want to use it.

[Groundhog]

there are differences ... to me (and most of the people in my area)

smoked meat = indirect heat
BBQ = direct heat or grilling ...

if that makes sense ... one is over the coals .. the other is more indirect and cooked slower ... though direct heat can be cooked slower as well ...

Grilling is just that, grilling. True Q is smoke, low & slow, indirect heat. Only Yankees fire up a grill, incinerate some meat, and call it "barbecue." :biggrin:

[Velomane]

thanks .. yeah i prefer dry rub... what i use is a custom blended mixture .. i mix it up about 4lbs at a time and keep it in the freezer for when i want to use it.

Care to share your recipe with another fan of dry rub? I'm always open to trying a different product on a pork butt.

Mike

[Jim]

Grilling is just that, grilling. True Q is smoke, low & slow, indirect heat. Only Yankees fire up a grill, incinerate some meat, and call it "barbecue." :biggrin:

Amen brother, there are a least a few of us tho that know the difference.

[prewt]

Grilling is just that, grilling. True Q is smoke, low & slow, indirect heat. Only Yankees fire up a grill, incinerate some meat, and call it "barbecue." :biggrin:



word brother. BBQ is smoked meat. You can add sauce if you want to, vinegar or tomato base, I won't complain but grilled meat is grilled. Smoked aka BBQ never goes above 225 for me, never! That is why it takes 18-26 hours to smoke a pork shoulder and brisket. Where else can you throw on a hunk of fat marbled meat, cook it slow and almost a day later pull out a blackened meteorite that is juicy and delicious?

[Gravy]

Big Green Egg'r here too. :001_smile

[-Devil-]

Grilling is just that, grilling. True Q is smoke, low & slow, indirect heat. Only Yankees fire up a grill, incinerate some meat, and call it "barbecue." :biggrin:

you would be suprized what is passed off as BBQ at even 'award winning' restaurants ... most of it consists of nothing more then grilling ... or baked in an oven and tried to pass off as smoked .... thats why i finally seperated bbq from smoking ....



Care to share your recipe with another fan of dry rub? I'm always open to trying a different product on a pork butt.

Mike


sure, give me a few days to type up the recipe and i will PM it to you ... (got to get my recipe book back from my boss first haha)

[Lucius]

You have not been to my house yet!

Commercial, that is. Is that an invite?

[JET]

Grilling is just that, grilling. True Q is smoke, low & slow, indirect heat. Only Yankees fire up a grill, incinerate some meat, and call it "barbecue." :biggrin:

Hey now, wait one minute :nono:..............:biggrin:
I live in Ohio and have always known the real difference between the two.
If I'm having people over for hamburgers and such, I'll say, hey stop by later, I'll be grilling.
But if I'm gonna be smoking all day, I'll say, hey stop by later for a bbq.

But so true in that so many people think a bbq as being hot dogs and hamburgers or even blackened and seared meats up here. While I do like spicy blackened meats and fish, I'd rather a slow cooked smoked beef or something. Plus I love the day long event that smoking offers.
-Get the meat ready and seasoned
-Have a beer
-Soak wood chunks
-Have a beer
-Put meat and chunks in smoker
-Do some yard work, cut the grass and enjoy the smoke scent
-Have a beer with the neighbor who stops over to see whats cookin.
-Decide to boil up some crawfish that I had shipped in from La. for a snack.
-Neighbor brings over more beer and I cook more crawfish.
-Friends stop by. Meat's out of smoker. Music is on. Table is set.
-Beef, mashed potatoes, baked beans, salad, and cheap beer!

[Groundhog]

Here's a good rub recipe I've used for years. It was posted on the old Big Green Egg website for a long time by one of the forum users. JJ passed on some years ago, but his favorite rub recipe lives on.

5 tablespoons dark brown sugar
4 tablespoons paprika
1 tablespoon rosemary
4 teaspoons onion powder
4 teaspoons garlic powder
4 teaspoons dry mustard
3 teaspoons dried sweet basil
2 teaspoons ground bay leaves (If you can't find ground use whole)
1/2 teaspoon ground coriander
1.5 teaspoons ground savory
1.5 teaspoons dried thyme
1.5 teaspoons ground black pepper
1.5 teaspoons white pepper
1/2 teaspoon ground cumin
Kosher Salt, to taste

Place all ingredients into a food processor and blend. If you use whole bay leaves blend until leaves are pulverized. (I use an old coffee grinder for this)

Rub meat and cover with saran wrap marinade over night in fridge. Allow to come to room temperature and place in smoker.

I usually cover ribs and butts with yellow mustard prior to coating with the rub.

[Groundhog]

Hey now, wait one minute :nono:..............:biggrin:
I live in Ohio and have always known the real difference between the two.

:redface: OK, OK, I stand corrected! Some Yankees know the difference! (Jim included!)

[murchmb]

Here's a good rub recipe I've used for years. It was posted on the old Big Green Egg website for a long time by one of the forum users. JJ passed on some years ago, but his favorite rub recipe lives on.

5 tablespoons dark brown sugar
4 tablespoons paprika
1 tablespoon rosemary
4 teaspoons onion powder
4 teaspoons garlic powder
4 teaspoons dry mustard
3 teaspoons dried sweet basil
2 teaspoons ground bay leaves (If you can't find ground use whole)
1/2 teaspoon ground coriander
1.5 teaspoons ground savory
1.5 teaspoons dried thyme
1.5 teaspoons ground black pepper
1.5 teaspoons white pepper
1/2 teaspoon ground cumin
Kosher Salt, to taste

Place all ingredients into a food processor and blend. If you use whole bay leaves blend until leaves are pulverized. (I use an old coffee grinder for this)

Rub meat and cover with saran wrap marinade over night in fridge. Allow to come to room temperature and place in smoker.

I usually cover ribs and butts with yellow mustard prior to coating with the rub.

One of my favs as well. His dipping sauce is fantastic too.

[texcattlerancher]

I love me some real BBQ.

Here is the smoker a friend and I put together.
http://www.badgerandblade.com/gallery/displayimage.php?imageid=4171 (http://www.badgerandblade.com/gallery/showimage.php?i=4171&original=1&c=79)


And the results.
http://www.badgerandblade.com/gallery/displayimage.php?imageid=7857

This photograph is just wrong to post. I can't get that vision of tasty meat out of my head.

[Jim]

This photograph is just wrong to post. I can't get that vision of tasty meat out of my head.

Well lets help some more- Grilled meat

http://www.badgerandblade.com/gallery/displayimage.php?imageid=13335

http://www.badgerandblade.com/gallery/displayimage.php?imageid=13287
http://www.badgerandblade.com/gallery/displayimage.php?imageid=5624

http://www.badgerandblade.com/gallery/displayimage.php?imageid=5013 (http://www.badgerandblade.com/gallery/showimage.php?i=5013&original=1&c=75)

http://www.badgerandblade.com/gallery/displayimage.php?imageid=4953
http://www.badgerandblade.com/gallery/displayimage.php?imageid=3915 (http://www.badgerandblade.com/gallery/showimage.php?i=3915&original=1&c=75)

http://www.badgerandblade.com/gallery/displayimage.php?imageid=3752 (http://www.badgerandblade.com/gallery/showimage.php?i=3752&original=1&c=75)

[JET]

JIM - I must say, very nice! Looks great! Grilling and smoking have long been a hobby of mine. Have you ever smokes cheeses? I tried the whole soldering and soup can with chips thing but looking for a better way.

[rjv71]

Has anyone ever tried something like this:

"The Alton Brown Flower Pot Smoker"

Basically 2 flowerpots, a hot plate, grate, wood and one has a cheap backyard smoker.

Here's just one description of it:

http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-smoker/

[Sue]

I think all the photographs of the smoked food should be deleted immediately!! Talk about cruel....
Sue

[Aevum]

i&#180;ve tried to smoke some meat, but i cant keep the pipe lit...


anyways, jokes aside, can you really use a electrical hotplate to smoke meat, i thought that the good old smokey flavour required some buring woodchips,

[expatCanuck]

My arteries are hardening just reading this thread.
Condo doesn't allow for Q but, thankfully, there's the Village Smoke House about a 20 minute walk from here.

[Spacegeezer]

i´ve tried to smoke some meat, but i cant keep the pipe lit...


anyways, jokes aside, can you really use a electrical hotplate to smoke meat, i thought that the good old smokey flavour required some buring woodchips,

You still need aromatic wood, the hotplate is handling the heat but won't add any magic :)

[Jim]

JIM - I must say, very nice! Looks great! Grilling and smoking have long been a hobby of mine. Have you ever smokes cheeses? I tried the whole soldering and soup can with chips thing but looking for a better way.

Yrs I have, some soft fresh Mozzarella, I like it better unsmoked to be honest, with a slice of homegrown tomato, leaf of basil and some EVOO.:001_tt1:

[Jim]

What are you Gents wood choices?

I tend to stick to White Oak, Cherry, and Apple.

[Groundhog]

I use lump charcoal in the BGE with wood chips or chunks. For butts & shoulder I like oak or hickory. Ribs do well with these also, along with sugar maple and apple. I like chickens & turkeys with pecan wood.

[Lucius]

What are you Gents wood choices?

I tend to stick to White Oak, Cherry, and Apple.
I typically use a mix of hickory and cherry, although to be honest, outside of hickory (and never used mesquite) I personally can't detect much of a difference.

[maxpower]

I love good BBQ. I have a New Braunfels but it is just OK. The metal is too thin and chimney is too small of a diameter. I use my webber most of the time. Wood on one side, meat on the other. I am finding as of late that I can get just as good if not better BBQ by cooking using the offset heat method on my Webber and then finishing it with a dutch oven on the stove. I know that is not the purist way but I get a lot of compliments.

The original post asked about smoking meat and to be honest smoking meat, BBQ and grilling are three different things. Smoking meat is done at very low temperatures, like 70 degrees F. BBQ is more like 200-220 F and grilling is done at like 500-800 F. I do not have the equipment to smoke meat but I do BBQ a lot. Pork shoulder is the easiest. I also like brisket as well.

If you do some searching on the web you will find some good sites with good recipes. I used to have them all bookmarked but lost the bookmarks at some point.

Good luck with your BBQ adventures!

[Rughi]

I use lump charcoal in the BGE with wood chips or chunks...

I use lump in the BGE as well - either oak or mesquite. I don't really prefer the mesquite, except for chicken, but it's the most economical in my area.

For flavor wood, I use prunings from either apple or plum,because that's what I have. In my experience, most of the wood character is in the outermost layers, so prunings are very effective for flavoring.

As much as possible, I substitute some plumwood or applewood for some of the lump, but so far there seems to be a limit to how large a proportion of hardwood you can substitute in and still have the BGE work at its best.

Does anyone do mostly or all hardwood in their smokers/barbecues?

Roger

[-Devil-]

The original post asked about smoking meat and to be honest smoking meat, BBQ and grilling are three different things. Smoking meat is done at very low temperatures, like 70 degrees F. BBQ is more like 200-220 F and grilling is done at like 500-800 F. I do not have the equipment to smoke meat but I do BBQ a lot. Pork shoulder is the easiest. I also like brisket as well.


your temperatures are a little off ... smoking at 70f .. would be considered a cold smoke .. which is what you do with cheese and on occasion fish and some sausage ...

(if you are drying the meats that is a different story .. that is done in the 70 to 90f range for all meats .. but will take several days to complete)

normal smoking of meats depends on what kind of meat you are smoking as to what the temp needs to be ... chickens can be done around 150 to 170 range ... beef and pork just a little bit higher ... but none of them over about 230 if at all possible ... (the core temp of the meats determines if they are done .. the longer you take to reach that temp, normally the easier the meat is to break apart afterwards, and the more 'flavor' from the wood you use will be in the meats)

plus 90&#37; of smoking is done with indirect heat .. to where just the airflow and smoke touches the meat .. but not the fire.

bbq is mostly done with direct heat .. the meats are placed just above the coals .. and the fire will be hotter of course but the flame never touches the meats .. normally done with coals ...

grilling is higher temps .. and the flames often touch the meats ...

for the people that can not have a flame at their place because of a condo or other situations .. you can get electric smokers that work just as good ... you just have to keep an eye on the water in the pan inside .. and add some small chips into it as well to get the flavor into the meats ... so yes you can 'smoke' meats with a hot plate ... just as long as it has a bowl of water ... with some wood chips and such soaking in the water or just above the water wrapped in tin foil with a few holes poked into it...

[Lucius]

The original post asked about smoking meat and to be honest smoking meat, BBQ and grilling are three different things. Smoking meat is done at very low temperatures, like 70 degrees F. BBQ is more like 200-220 F and grilling is done at like 500-800 F. I do not have the equipment to smoke meat but I do BBQ a lot. Pork shoulder is the easiest.
There's cold smoking, smoking, and grilling.

Everyone will not agree on what BBQ actually is, but smoking is smoking whether you do it at 100 degrees or 300 degrees. Typically you'd cold smoke foods like bacon, sausage, cheese, fish, country ham, etc. You're actually curing the food by cold smoking, so it's not exactly the same as "hot" smoking which is how you make BBQ (I guess I went there).

[BarbeForte]

I bought a propane smoker this spring, thinking it would be perfect to learn, as it's easier to monitor the temperature. However, the vent to allow the air is so wide that if there's too much wind, the smoker won't go over 175&#186;F, which takes much longer to get the correct temperature for pork ribs (and you can't really invite people over, if you planned this to be ready for 6:00 - 7:00 PM and it's ready at 9:00...). Still, it was one of the cheapest on the market (CAD$235.00) and the food tastes awesome. Also, since it's a vertical smoker, it has a water pan which keeps the meat moist, so you don't have to baste it, just add water, it's simpler but you lose the taste.

In Ottawa, I've been having troubles finding wood chips. I can only find Hickory and Mesquite.

[Fnord5]

If it is ready 2-3 hours later than you expected, start 2-3 hours earlier.
Smoking isn't something that can be rushed.

[Jim]

I bought a propane smoker this spring, thinking it would be perfect to learn, as it's easier to monitor the temperature. However, the vent to allow the air is so wide that if there's too much wind, the smoker won't go over 175ºF, which takes much longer to get the correct temperature for pork ribs (and you can't really invite people over, if you planned this to be ready for 6:00 - 7:00 PM and it's ready at 9:00...). Still, it was one of the cheapest on the market (CAD$235.00) and the food tastes awesome. Also, since it's a vertical smoker, it has a water pan which keeps the meat moist, so you don't have to baste it, just add water, it's simpler but you lose the taste.

In Ottawa, I've been having troubles finding wood chips. I can only find Hickory and Mesquite.

There are many options for this issue one is to get a water heater blanket and wrap the box, build a wind break out of fencing ect.

Some of the BBQ websites have forums with mods and tricks for each type of unit. You should check it out.

[petr]

egger here. I enjoyed big bob gibsons book also.

...my real taste tester...you know que is tasty when she is taken from the dinner table to bath tub.

[stobes21]

I recently picked up a medium BGE and am looking forward to some long smoking sessions. I'm still trying to get used to precisely controlling temps. Once I do I think I'm going to do some nice pulled pork.