What's on the smoker today?

wytex · Mar 8, 2021

Well all this is going to make my smoked butter look kind of lame.

Bought a package of Amish butter to smoke this week with the coming colder temps.
Haven't decided whether to use mesquite, pecan or oak wood.
Thankfully it will be a small, cool fire and I only need about 1-2 hrs of smoke I think.

mtmuley · Mar 8, 2021

Did a meatloaf in the smoker yesterday. Will be doing meatloaf in the smoker from here on out. mtmuley

Nick87 · Mar 8, 2021

Shitty pic but did some jalapeno summer sausage from the oldest' whitetail.

Nick87 · Mar 8, 2021

mtmuley said:
Did a meatloaf in the smoker yesterday. Will be doing meatloaf in the smoker from here on out. mtmuley

Yup

cahunter805 · Mar 8, 2021

mtmuley said:
Did a meatloaf in the smoker yesterday. Will be doing meatloaf in the smoker from here on out. mtmuley

Did you follow a recipe or just wing it? I’ve been meaning to try this with my usual elk meatloaf recipe.

mtmuley · Mar 8, 2021

Found a couple recipes and just adjusted. First try. Turned out good. Used deer burger. Will definitely do it again. mtmuley

Nick87 · Mar 9, 2021

TriStar Hunt · Mar 14, 2021

Beer can chicken on the smoker today. Planned it out earlier this week. Pepper/salt/paprika/wood fired garlic rub. Local IPA for the beer selection. 3hr at 220 F. 2hr at 300 F. Apple wood for fuel. Then 30min rest.
Turned out tender, has great flavor, super moist...
I was feeling like a pro...then my oldest tastes it and says “I think it’s soggy but a little tasty” before laying on the ketchup

exactly what my ego needed. Happy daylight savings/Pi day everybody.

mtmuley · Mar 14, 2021

TriStar Hunt said:
Beer can chicken on the smoker today. Planned it out earlier this week. Pepper/salt/paprika/wood fired garlic rub. Local IPA for the beer selection. 3hr at 220 F. 2hr at 300 F. Apple wood for fuel. Then 30min rest.
Turned out tender, has great flavor, super moist...
I was feeling like a pro...then my oldest tastes it and says “I think it’s soggy but a little tasty” before laying on the ketchup exactly what my ego needed. Happy daylight savings/Pi day everybody.
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Do a chicken spatchkcock style. You won't go back. Today I did 3-2-1's. Yum. mtmuley

dirtclod Az. · Mar 14, 2021

Leftover smoked pork loin made into fajitas.
Breakfast, lunch, and dinner.
A little gassy round' here!

SaskHunter · Mar 17, 2021

"Hey, you smoke meats right?" Are words I dread, they're usually followed by something along the lines of "I have a small favor to ask".

So last week, one of my wife's good friends asked for a favor, she felt like eating smoked salmon and asked if I'd make her some. So being the good husband that I am, I said I'd make it with the condition that she needed to find at least 5lb so it would be worth it.

My wife promptly asked me later "why the F would you agree to that?". I said, there's no way she'll buy 5lb of salmon fillets. Well, a few days later her friend dropped off 5lb of fresh salmon, I felt pretty bad knowing that probably cost a pretty penny. So that's what I did last Sunday. Made a maple brine first and soaked the fish over night. Fired up the smoker and filled 'er up, the smoker, obviously.

Another unwanted but satisfied customer!

I complain a lot but I actually enjoy smoking stuff and she was pretty happy with the result!

Wildabeest · Mar 17, 2021

SaskHunter said:
"Hey, you smoke meats right?" Are words I dread, they're usually followed by something along the lines of "I have a small favor to ask".

So last week, one of my wife's good friends asked for a favor, she felt like eating smoked salmon and asked if I'd make her some. So being the good husband that I am, I said I'd make it with the condition that she needed to find at least 5lb so it would be worth it.

My wife promptly asked me later "why the F would you agree to that?". I said, there's no way she'll buy 5lb of salmon fillets. Well, a few days later her friend dropped off 5lb of fresh salmon, I felt pretty bad knowing that probably cost a pretty penny. So that's what I did last Sunday. Made a maple brine first and soaked the fish over night. Fired up the smoker and filled 'er up, the smoker, obviously.

Another unwanted but satisfied customer!

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I complain a lot but I actually enjoy smoking stuff and she was pretty happy with the result!

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That looks amazing! Care to share your brine recipe? Also, how long does it keep in the vacuum packs?

SaskHunter · Mar 17, 2021

Wildabeast said:
That looks amazing! Care to share your brine recipe? Also, how long does it keep in the vacuum packs?

1 gal water
1 cup salt
1 cup white sugar
1 cup maple syrup
1 large onion
4-6 cloves of garlic
Frank's red hot
Pepper corns
Cayenne pepper

I personally freeze the individual bags and they don't last more than two days at home. I've had frozen smoked fish in the freezer for close to a year with no issues and tasted as good as the fresh stuff.