Any other smokers out here? Recently purchased a Masterbuilt M30 propane smoker and have been loving it! Made a whole bunch of different stuff already.

 

Anyone have any recipes, techniques, stories to share?

I picked up an offset smoker a couple of years ago. Mostly I do brisket using apple or cherry. I find mesquite and hickory too much in an offset with a brisket.

 

It’s a chore but quite fun if you literally have nothing to do on a weekend day and don’t mind waking at 5am to serve a meal at 7pm.

I picked up an offset smoker a couple of years ago. Mostly I do brisket using apple or cherry. I find mesquite and hickory too much in an offset with a brisket.

 

It’s a chore but quite fun if you literally have nothing to do on a weekend day and don’t mind waking at 5am to serve a meal at 7pm.

Thank you for your service.

Thank you for your service.

I’m slightly aroused right now.

 

Er... I mean, “thank you”.

I’m slightly aroused right now.

 

Er... I mean, “thank you”.

Law of unintended consequences in play, apparently.

 

Errrrrrrrrrrrrrrr... "you're welcome."

If I ever make money again, a smoker is on the top of the list. But I'm too lazy to do the work Brock does. I'm sure I'll go a pellet feeder of some kind.

So far my favorite to make has been Baby Back's and Pork Tenderloins. Came out perfect and doesn't take 12 hours to make lol

 

For all the effort that goes into making these delicious dinners, it is definitely worth it.

I plan to smoke ribs, cheese, steak, and brisket.....

 

If I ever make money again, a smoker is on the top of the list. But I'm too lazy to do the work Brock does. I'm sure I'll go a pellet feeder of some kind.

It's not quite as bad as it sounds. The morning is intense (both in the start time and necessary maintenance) but once you get around 3-3.5 hours of a brisket, there is absolutely zero reason for it to stay in a smoker. The smoke has penetrated the bark and the smoker's work is done.

 

Take that sucker out of the smoker, put it in the oven for the rest of the day, and go do something else.

 

And most other smoked food takes waaaaayyyyyy less time than a brisket, maybe 3-ish hours tops.

 

It's not quite as bad as it sounds. The morning is intense (both in the start time and necessary maintenance) but once you get around 3-3.5 hours of a brisket, there is absolutely zero reason for it to stay in a smoker. The smoke has penetrated the bark and the smoker's work is done.

 

Take that sucker out of the smoker, put it in the oven for the rest of the day, and go do something else.

 

And most other smoked food takes waaaaayyyyyy less time than a brisket, maybe 3-ish hours tops.

 

what if I don't want to turn on my oven in the summer, it's hot here, alas. Stupid climate change has really altered the summers here.

I plan to smoke ribs, cheese, steak, and brisket.....

When should we come over for the feast?

 

When should we come over for the feast?

 

Anyone can come to Portland and eat and drink any time they want, other than next week. My mom will be here, and the house isn't totally done. Sorry if that ruins your plans.......

save yourself a lot of money and trouble, and buy a cheap, digital electric smoker (upright). Use wood chips. 

 

Nobody will ever know you didn't go to all the trouble of having an actual fire, and you can set the temp once, and it stays there all by itself forever.

 

And the easiest thing to do: buy a whole chicken for 5 or 6 bucks, smoke it, and enjoy the rewards. 

My wife's brother gave "us" a small Traeger (I think the tailgater) for her birthday. He started a grill cleaning business, and one of his clients didn't want it anymore. It's his second ridiculously good deal (the other was a much fancier grill/smoker that he offered me for a good price, if I was making money......but now he's keeping).

 

I think step one should be to replace the three step heat controller with a new dial version, for better heat control. 

 

I'm open for recipe or other suggestions!

 

thanks,

I picked up a second hand traeger last month. I really like it. Plan to brisket this week. Did ribs last weekend. The smoke really increases the intensity of the seasonings.

I love experimenting with making various rubs and sauces, always a different style to try. Brining is essential imo. It takes a some more lead time prep but well worth it in the end product, particularly poultry and brisket. 

I love experimenting with making various rubs and sauces, always a different style to try. Brining is essential imo. It takes a some more lead time prep but well worth it in the end product, particularly poultry and brisket.

What do you use for brisket? I plan to do a dry rub off mostly salt and pepper; let it sit over night and smoke tomorrow. I only have a 7lb flat, so the cook time shouldn't be too bad.

What do you use for brisket? I plan to do a dry rub off mostly salt and pepper; let it sit over night and smoke tomorrow. I only have a 7lb flat, so the cook time shouldn't be too bad.

I personally prefer sweet with brisket, brown sugar, salt,mild chili powder and paprika. You have to be a bit careful using mostly salt based rubs if you are coating overnight, they can tend to make the meat a bit jerky like. A lot of salt based rubs can be applied just before smoking to keep the meat from drying to much. Brining is a better solution for overnight, then put your rub on just before.

I personally prefer sweet with brisket, brown sugar, salt,mild chili powder and paprika. You have to be a bit careful using mostly salt based rubs if you are coating overnight, they can tend to make the meat a bit jerky like. A lot of salt based rubs can be applied just before smoking to keep the meat from drying to much. Brining is a better solution for overnight, then put your rub on just before.

 

Well saw this a little late... Plan to have my run on for about 13 hours before putting on the grill. Wrapped it in plastic wrap so it shouldn't dry out over night. Plan to put it on for about 4 hours, check temp, wrap it in paper and foil until done. Temp will be 225. Using hickory.

Well saw this a little late... Plan to have my run on for about 13 hours before putting on the grill. Wrapped it in plastic wrap so it shouldn't dry out over night. Plan to put it on for about 4 hours, check temp, wrap it in paper and foil until done. Temp will be 225. Using hickory.

I'm sure it will be great. Good luck, enjoy.

Doing your own bacon is ridiculously easy and so much better than store bought.  

 

Buy a skinned pork belly from Costco.  I place the belly in a plastic rubbermaid container - because its easier/cleaner than a freezer bag.  I use a generic meat tenderizer/cure and make a light film on each side of the belly.  Pepper the hell out of it.  1 can of Dr. Pepper or Coke.  Put in the refrigerator for 3 days.  Flip.  Let sit for 3 more days.  Wash before smoking - must do this!!!  Smoke.  You'll never buy bacon again.

I smoke.

Smoked my first meat today. Pig butt. I am going to pull it shortly....

Nice! I've enjoyed my traeger all summer. Even have smoked salmon a few times successfully.

I'm interested in jerky and bacon.....

I don't think I can do jerky on the traeger... too low temps required. Bacon on the other hand... I'm also interested in. Funny, the price of pork belly is no cheaper per pound than sliced bacon.

https://www.traegergrills.com/recipes/beef/peppered-beef-jerky

I've now smoked three things.

 

Pig butt....silky soft meat. Not much smoke. I'll do it on a lower temp next time. Awesome meat though.

 

Chicken thighs and the biggest breasts ever. Smoke flavor, but I'm not certain it's worth the time and effort yet....

 

Just did burgers. Great smoke, and nice soft meat. I'll do this again for sure .... But I need a plan for finishing them, as my smoker did not want to get hot enough to sear them. I put them on a fajita pan on the stove, then back on the traeger to melt the cheese....

Don't smoke veggies no matter what anyone tells you.

I tend to smoke with the lightest woods (usually fruit) because I don't like the bitterness of some other woods.

Veggies are awful when smoked. 

 

And I've never had a good smoked chicken. It's just not a thing IMO. Smoking is about low and slow, burning out the fat slowly and working through the tendons/whatever. Chicken doesn't really have any of that stuff and you can just cook it normally and be done.

 

As for secondary, I often have a hot grill next to my smoker to finish off whatever I need done. It's kind of ridiculous but also quite fun to have two burning hot things going at the same time for very different reasons.

 

Don't smoke veggies no matter what anyone tells you.

I tend to smoke with the lightest woods (usually fruit) because I don't like the bitterness of some other woods.

Veggies are awful when smoked. 

 

And I've never had a good smoked chicken. It's just not a thing IMO. Smoking is about low and slow, burning out the fat slowly and working through the tendons/whatever. Chicken doesn't really have any of that stuff and you can just cook it normally and be done.

 

As for secondary, I often have a hot grill next to my smoker to finish off whatever I need done. It's kind of ridiculous but also quite fun to have two burning hot things going at the same time for very different reasons.

Wow. I think a whole chicken is just about the best thing to come out of a smoker. 

 

To each his own, I guess.