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Old 08-06-2014, 12:36 PM   #1
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Any meat smokers out there?

I have a Traeger and really wanting to try it out. What would you suggest I try?

Please post your favorite recipes!
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Old 08-06-2014, 12:44 PM   #2
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I won't give you any of my recipes. Like many I think mine is the best, and it can't be shared Lol

Pork ribs should be on everyones "must smoke" list. I will tell you that I smoke em at around 200 deg with a combo of woods. Since I'm in Texas mesquite is a big part of that. On Ribs I smoke them the first cpl hrs, then wrap in foil with a dash of apple juice for a cpl hours. I then toss them on a hot grill with sauce to get that char that we all love. They fall off the bone (I can grab any bone and it will pull right out.) If you don't want em that tender you might not do the foil trick.

Another must smoke is brisket. Patience is key with this one as it takes awhile. Use a good meat thermometer on the brisket or you'll end up with pulled beef.

a fun thing to try is beef jerky. However I must warn you that the smoke flavor will get stronger. I wouldn't smoke them for more than a cpl hours. after that just dehydrate it.

Lots of ideas to be found on "meat smoking forum" google it. Some good guys on there, and some good starter recipes. If you're like me you'll always think "It needs a little something else".
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Old 08-06-2014, 12:54 PM   #3
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I good starter meat is a pork shoulder for pulled pork it is a litte more forgiving for a first time smoker. I use the best odds rub reciepe on www.about.com . I use a mixure of the rub , apple cider vinger and apple jucie as an injection. Mist with a mixture of apple juice vinger and jack daniels. 225 to 250 temp. Mixture of apple wood, oak and cherry pellets.
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Old 08-06-2014, 01:15 PM   #4
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I just bought an electric smoker myself and was thinking of starting with a whole chicken or two. Any suggestions on how I should go about it?
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Old 08-06-2014, 08:55 PM   #5
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I have a Bradley smoker that I've been using for about 4 years. I'm probably not a smoker diehard but I do some pork butts, briskets, cheese and a few other things now and then.

Here's a link to a Bradley user recipe site. Lots of good things in it. It's geared to someone who has a Bradley but it is easy to modify the steps for other types of smokers.

Our Time-Tested and Proven Recipes
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Old 08-06-2014, 09:10 PM   #6
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Was very impressed with this.
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Old 08-06-2014, 09:44 PM   #7
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I just bought an electric smoker myself and was thinking of starting with a whole chicken or two. Any suggestions on how I should go about it?
I've never used an electric smoker, just charcoal & wood, but whole chickens are pretty easy. Use "light" smoke and let it roll at about 225* until you can pull it apart. I used to use extra charcoal when I'd grill steaks and when I'd get done I'd put a chicken on, close the lid, and leave it overnight. It would cook fast at first, and as the coals burned down it would cool off and slow-cook. By morning I'd have a perfectly smoked chicken to refrigerate & use for recipes later
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Old 08-07-2014, 12:04 AM   #8
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For me it's fish & sometimes old cedar cheese.
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Old 08-07-2014, 08:15 AM   #9
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Should I put a full beer can in the butt of the chicken and slow smoke it that way? Or just rest it on a rack? Also can you do other meats or fish at the same time as the chicken or will the taste of each get into the other meats?
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Old 08-07-2014, 08:47 AM   #10
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Should I put a full beer can in the butt of the chicken and slow smoke it that way? Or just rest it on a rack? Also can you do other meats or fish at the same time as the chicken or will the taste of each get into the other meats?
What kind of electric smoker do you have?
One of my smokers is electric. (Cook shack)

If using an electric smoker the meat doesn't tend to dry out as much. However I have used a beer in a chicken on my electric smoker. I've never had a juicer chicken.

As far as using different meats. I do it all the time and never notice my chicken tasting like fish or visa versa. But I make sure they aren't dripping on each other
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Old 08-07-2014, 08:53 AM   #11
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You can do the beercan chicken on a regular wood/charcoal grill(probably gas as well). It will be so moist the meat will drip all over. I don't play games with poultry.
To be safe, please use a meat thermometer with chicken. Something I like to do with those is add Siracha to the beer. (I only use 1/2 a beer in each "baby chicken")

My smoker like my grills is charcoal/wood. Electric is for sissies.
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Old 08-07-2014, 08:59 AM   #12
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I like everything I smoke.

My favorite is probably pork loin back ribs. These are easy and take the smallest amount of time for the reward. IMO.

I dry rub then smoke for 4 hours @ about 210*. I pull them out of the smoker, baste them with apple sauce not juice. Then foil and let them rest for 20-30 minutes while the grill gets hot. Then I remove them from the foil and glaze on the apple sauce (3-5 min) and serve with your favorite BBQ sauce. Wood I use varies but usually alder, oak or hickory or a combo
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Old 08-07-2014, 09:26 AM   #13
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I pull them out of the smoker, baste them with apple sauce not juice. Then foil and let them rest for 20-30 minutes while the grill gets hot. Then I remove them from the foil and glaze on the apple sauce (3-5 min)
I like this idea. I am a total newbie. By my understanding you foil them, put on the apple sauce, then back in and turn it up for around 20-30mins? Then remove foil and and glaze? Correct?
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Old 08-07-2014, 11:28 AM   #14
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meat smokers, eh? Did you mean to ask this in the Prius forum!?!



I own a couple Big Green Eggs. I smoke and cook on them constantly. I highly recommend BBQ Ribs Recipes, Barbecue Recipes, Grilling Techniques, Baby Back Ribs, Barbeque Spareribs, Outdoor Cooking, Rating Grills and Smokers and Naked Whiz Publishing Empire

Two of the better sites and a breakdown of not only how they do things but WHY. They actually test diff ways of doing things and which works better. Not just some "my grandpa did it this way and it taste good" recipe or formula.
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Old 08-07-2014, 12:54 PM   #15
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meat smokers, eh? Did you mean to ask this in the Prius forum!?!
If I was looking for smoked Tofu I would go there.
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Old 08-07-2014, 01:07 PM   #16
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If I was looking for smoked Tofu I would go there.
Ha not sure if my joke was properly conveyed then
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Old 08-07-2014, 01:43 PM   #17
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Ha not sure if my joke was properly conveyed then
It was
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Old 08-07-2014, 01:50 PM   #18
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meat smokers, eh? Did you mean to ask this in the Prius forum!?! I own a couple Big Green Eggs. I smoke and cook on them constantly. I highly recommend BBQ Ribs Recipes, Barbecue Recipes, Grilling Techniques, Baby Back Ribs, Barbeque Spareribs, Outdoor Cooking, Rating Grills and Smokers and Naked Whiz Publishing Empire Two of the better sites and a breakdown of not only how they do things but WHY. They actually test diff ways of doing things and which works better. Not just some "my grandpa did it this way and it taste good" recipe or formula.
X1000000000

The big green egg forum is loaded with expertise and recipes. I dare say maybe more clan like than even jeepers! I enjoy my jeep. I LOVE my egg 😆
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Old 08-07-2014, 01:50 PM   #19
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Whetstone's rules for ribs:
Baby backs only
Tinfoil = training wheels
No rib can be properly prepared if you don't consume at least 4 beers while making them
Store bought rub tastes terrible
BBQ sauce is a condiment. I wouldn't presume to put mayonnaise on your burger without your consent, please don't put condiments on my food
The type of wood you use contributes around 1.6% to the flavor of the final product

(This should be enough to stir up an argument...)
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Old 08-07-2014, 01:55 PM   #20
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For smoking ribs I generally go with the 3-2-1 method.

3 hours in the smoker uncovered, applying smoke the entire time, at 225*F.

2 hours in the smoker at 225*F wrapped in foil with a cup or so of apple juice (also called the Texas Crutch). Some people like to squirt a bit of butter and honey on them and sprinkle some brown sugar on the ribs before sealing.

1 hour in the smoker uncovered to firm the meat back up. Save the juices from the foil in step 2 and make Vermont Maple Glazed Pig Candy and brush that on the ribs the last 15 minutes.

Adjust the times, depending on if you're smoking spare ribs or baby backs or whether you like them to be "fall-off-the-bone" tender or a bit firmer. I lean more toward 2-3-1 times. You can gauge the doneness by seeing when the meat pulls about 1/2" back from the tip of the bone.

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Old 08-07-2014, 02:29 PM   #21
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I have this smoker right cheer...
Landmann Smoky Mountain 26" Electric Smoker - Dick's Sporting Goods
So everyone is ok with smoking fish and different kinds of meat at one time?
I haven't heard anyone talk about the brine. I was going to brine my whole chickens for 12 hours in a mixture of kosher salt, water, onion, and garlic. How do you guys choke I mean smoke your chickens?
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Old 08-07-2014, 03:45 PM   #22
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Ha not sure if my joke was properly conveyed then
It was! Forgot to put in the smiley!
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Old 08-07-2014, 03:57 PM   #23
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I like this idea. I am a total newbie. By my understanding you foil them, put on the apple sauce, then back in and turn it up for around 20-30mins? Then remove foil and and glaze? Correct?

I remove them from the smoker. Cover them in apple sauce and foil them. I don't cook them in the foil. I just let them rest on the counter while the grill gets up to 500 or so. Then the foil comes off and I put the ribs back on the grill and glaze on the apple sauce. Flipping often for maybe 5 min. I use really long tongs to keep the ribs from falling apart.
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Old 08-07-2014, 04:01 PM   #24
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I have this smoker right cheer... Landmann Smoky Mountain 26" Electric Smoker - Dick's Sporting Goods So everyone is ok with smoking fish and different kinds of meat at one time? I haven't heard anyone talk about the brine. I was going to brine my whole chickens for 12 hours in a mixture of kosher salt, water, onion, and garlic. How do you guys choke I mean smoke your chickens?
I could be wrong, but seems like you're seriously overthinking this . With chickens, it's probably harder to make one wrong than to make it right. Just go throw one or two on the smoker, spiced any way you choose, and let it cook. Once you get a feel for how long you need to let them smoke, experiment with spices, brines, woods, etc. Even if you totally ruin one, you're only out about 6 bucks and you've learned what not to do...
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Old 08-07-2014, 04:19 PM   #25
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I have this smoker right cheer... Landmann Smoky Mountain 26" Electric Smoker - Dick's Sporting Goods So everyone is ok with smoking fish and different kinds of meat at one time? I haven't heard anyone talk about the brine. I was going to brine my whole chickens for 12 hours in a mixture of kosher salt, water, onion, and garlic. How do you guys choke I mean smoke your chickens?

*9 out of 10 chefs agree that choking I mean smoking your chicken will result in shrinkage*
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Old 08-07-2014, 04:21 PM   #26
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So after reading this I have learned nothing, in a good way! There is not one way to do it, many different ways. So far this gave me a good guideline. I couldn't help but try something!

This morning I got some pork loin back ribs, added some rubs, apple juice, and put it on at 180° setting for about 4hrs. (Bounces between 180° and 210°) Around 2:30 in I added more juice.

I liked the idea of applesauce so I did that and wrapped them for maybe an hour and a half. I am at this stage now and they look and smell awesome!

Next I plan to take off the foil and put on low until dinner. I might add a little bbq sauce.
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Old 08-07-2014, 04:47 PM   #27
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Love my Traeger ! An easy one is pulled pork. Rub a Boston butt and refrigerate overnight. In the morning, set the Traeger to smoke for around 10 minutes and then to 225. Put a remote digital probe in the butt and throw it in. Set the thermometer to 191 and a 6lb should be ready in about 8 hours. At 191, remove and wrap with foil, let sit for a while, then pull. I usually use apple or hickory for the pork.

Another great one on the Traeger is super thick pork chops. Put some rub on them and cook on the smoke setting for about an hour. Then crank it up all the way to 400-450. Grill them flipping a couple of times until around 165-170. They'll get nice and caramelized on the outside, have a nice smoke ring, and are unbelievably juicy.
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Old 08-07-2014, 08:49 PM   #28
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How do you traeger guys sear a steak?
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Old 08-07-2014, 09:05 PM   #29
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At last - a thread where my TJ noob status is not a handicap!

I'm on my second charcole smoker and have done brisket, ribs, pork loin, deer meat, fish, wings, turkey, chicken ... cabbage, and no doubt I'm forgetting something.

I start with a charcole pile and one lit coal and have experimented with all of the native (to Alabama) fruit woods. Temps are controlled at 200 to 225* Fahrenheit depending on the load of meat.

We like our carcinogens the old fashioned way.
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Old 08-07-2014, 09:21 PM   #30
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How do you traeger guys sear a steak?
I turn up the temp…

I have had a Traeger for 5 or 6 years..the XL150 I think is what they call it now.

225* is your friend and just about the best place you can go.
Remember with meat that has lots of fat, i.e.. Pork Butt, Brisket etc…
It will stall out about 160*- 170* while the fat renders…
LEAVE it on the grill, wrap it in foil and leave it on until it hits 190+

Yes, stick a beer in that Chickens Butt and run it up to 165* - 170*
let it sit for about 10 and dig in…it will be juicy and make a mess.

Go to Traeger.com and look at their recipes, then use them as a loose guide line..

Good Luck and Good Grilling.

BTW…get a good meat probe like the Oregon Scientific AW131
I've had many, but this one has been the best for several years.
The other thing is that you don't need to keep turning the meat..leave it alone and keep the lid closed.
Just use the Temp Probe readings
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