Just got a Smoker

[kurto]

I was just gifted a Weber bullet smoker (charcoal/wood), and I'm pretty psyched to get this thing fired up this weekend. Aside from ribs, anybody got any good recipes for me? Anything outside the box that I may not normally consider smoking?

[robin3mj]

Welcome to the club.

My first recommendation is that you read the Big Green Egg topics in the OT, and skim the "What Are You Cooking..." thread as well. Noteddy had a good recipe for preserving tomatoes via slow and low cooking recently that I've been meaning to try.

You can make damn near anything on a smoker.

I'm partial to chickens- you get a different flavor and texture than if you straight roast them in the oven.

The coals stay hot for so long, that it's always nice to throw dessert on there when you take the meat off. Cobbler, mushed apples, etc.

[steve garro]

I use mine all the time!
Fish, for starters. Fillets on mine take between 10-15min total, whereas whole trout with the spinal column still in take 45-55min for seven trout.....
Sausages.
Portabello mushrooms caps, big ones upsidedown.
Chipotles = smoked jalapenos.
En Espanol "Smoked" esta "Ahumado"
Now that I think of it I do have a pork tenderloin in the freezer.........
- Garro.

[Rico]

It is all about the pig here in NC.
I usually smoke 6 to 8 Boston Butts at a time. But I have a pretty large smoker.
You should be able to get one in there.
Here's a basic rub (Mr. Brown or Southern Succor):
Southern Succor Rub

1/4 cup ground black pepper
1/4 cup paprika
1/4 cup Turbinado sugar
2 Tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper Mix ingredients thoroughly. Makes enough rub for one pork butt, with some leftover for use in the Southern Sop.


I slather the butt with yellow mustard and apply rub.
It doesn't add any flavor and makes the rub stick well.
Smoke over hickory,oak and/or apple until internal temp is 195.
I use 50% hickory and 50% apple myself.

Here is Eastern NC Sauce

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper

I modify it a little. I back off on the Cayenne and Tabasco for a mild version.
And I also add some unsulphured molasses.
Feel free to play.
Evryone should have their own "secret" sauce.

[Shoogs]

A brined Thanksgiving day Turkey, smoked with good wood... heavenly

[summilux]

Salt. Get some coarse sea salt, put it in a little foil container and stick it into a corner of your BGE next time you are doing long and low. The salt picks up the smoke nicely.
Pork belly. There's a bacon thread somewhere here. Just use much less salt than the recipe I posted called for.
Pineapple. Really.