Nick87
Well-known member
when u wrap them I dust them in brown sugar, and a thin coat of honey. Makes for a thick bark, if you like that.
What's on the smoker today?
- Thread starter wytex
- Start date
MarvB
Well-known member
Didn’t get the post-grill pic but the stomach can attest to it being 
Hi 80s here today, makes for a nice evening on the back deck!
Hi 80s here today, makes for a nice evening on the back deck!
When we moved I had to abandon my smoker. It, and the wonderful grill I bought a few years ago, went to a friend. It hurt to lose them both, as they'd become good friends.
So I'm looking at propane smokers now. The Camp Chef & Masterbuilt are the leading contenders, but I thought I'd ask you reprobates for other suggestions under $300.
So I'm looking at propane smokers now. The Camp Chef & Masterbuilt are the leading contenders, but I thought I'd ask you reprobates for other suggestions under $300.
Nameless Range
Well-known member
I have a propane Masterbuilt. It's a vertical smoker. I really like it.
Pros: -can be moved easily, even taken to camp because it doesn't require electricity, which I have done
-simple and always works
-cheap (in both time required and $ to run)
Cons:
-You will be looked down on folks who use offset smokers
- Because temperature is regulated by release of propane and not a sensor on the temp of the chamber, if you are in a place that fluctuates temp rapidly and significantly, you have to pay attention to maintain consistent temps
The vertical masterbuilt was the one I had to abandon. I really liked it, and thought it performed evenly & w/o much drama re: temp management.
How was it. Looks awesome
JShane
Well-known member
I'll bring florida lobster
JohnCushman
Well-known member
I'll bring hookers and blow
JohnCushman
Well-known member
I have a similar smoker and can attest to this. My only complaint is feeding chips so often because the chip plate is kinda small. But, it takes up very little room on my patio and still does a good job for the price point.
JohnCushman
Well-known member
I found a bunch of smithfield rib racks on yellow tag mark down at walmart so I bought 6. I cooked one rack 3-2-1 method and they came out great. Juicy and beautiful smoke ring and homemade sweet and spicy BBQ sauce. And since it was only me I froze half of the cooked rack and still have a couple of bones worth of leftovers for me.
Pellet grill/smoker will solve that issue and more. Some of the best money I've ever spent.
JohnCushman
Well-known member
When I move that's going to be my housewarming gift to myself
Bigger chunks solve it as well. I've got rounds of Apple, Maple, Cherry & Apricot in the pole barn. 6 chunks about the size of 1/2 a tennis ball last for a whole smoke on a Turkey.
Antelope sirloin asada and bluefish cooked in mayo and lemons. The mayo is suppose to take away some of the strong taste. Both were really good. Actually I can't stop thinking about the Antelope. Glad we put in for 8 doe tags and contributing to point creep to hunt 32 with 6 points. Member here said hunt 47 but can only eat sirloin. Brined meat for 6 hours with a little sugar also.. Bunch of parsley and Cilantro, 4 cloves garlic, 1 shallot, tbs of cummin Paprika crushed red pepper garlic powder. 1/4 tsp Salt pepper and 2 tbs red wine vinegar and 1/2 to 3/4 cup olive oil in blender. Wife made Butternut risotto. We should have charged are friends $25 each that we had over. 
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Smoked a boneless half pork shoulder on the new Traeger. Started on smoke setting for about 3 hours then upped the temp to 225° for about 5 hours then put in foil covered aluminum pan with apple juice for another 4 hours until the internal temp came up to 205°.
It came out very tender but not as smokey as the last one I did in a masterbuilt elec smoker. I'm still learning to use this new smoker but I think I'm gonna like it.
It came out very tender but not as smokey as the last one I did in a masterbuilt elec smoker. I'm still learning to use this new smoker but I think I'm gonna like it.
Wildabeest
Well-known member
4lbs of venison roast headed for the smoker. Will probably yield about a pound of jerky. Trying a new marinade recipe - Hank Shaw’s chipotle.
Let me know how your jerky turns out. I‘ve got 30 or so pounds of elk/deer to do soon.
ChaosOneZero
Well-known member
I have a buddy who has a Dyna Glo and seems to like it.
p.s. reprobate...great use of vocab.
Wildabeest
Well-known member
About half way there. I sampled a few pieces - flavor is really good! It’s got a nice kick to it but not too bad.
Here’s the recipe if anyone’s interested. I marinaded it for 36 hours, and also put fresh cracked black pepper on it just before putting it in the smoker.
honest-food.net
Here’s the recipe if anyone’s interested. I marinaded it for 36 hours, and also put fresh cracked black pepper on it just before putting it in the smoker.
Deer Jerky Recipe - Chipotle Venison Jerky Recipe | Hank Shaw
A deer jerky recipe spiced with spicy Mexican chipotles in adobo. This is a great venison jerky recipe from award-winning chef Hank Shaw.
honest-food.net
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