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.

[mumbleypeg]

Smoked pepper is amazing. Pecorino, Romano, Parmesan ....cheese smokes great especially harder cheeses. Save the oil and ad it to pasta sauce.

I used to get so much grease built up in my webber that I would lift the lid and it would ignite...good times!!!!!

I brine and the fill the cavity of a turkey with rosemary, grapefruit, onions and garlic and smoke away.

Brisket, rubbed up with spices and smoked up to 24 hours if you can keep the heat really low.

[Chris Yates]

I've used one of these for years. I love it. The last cook was close to 50lbs of pork shoulder and one rack of ribs, split between two Weber Bullets. The honey hole of WSM information is here:

The Virtual Weber Bullet - For the Weber Smokey Mountain Cooker smoker enthusiast

[kurto]

Awesome stuff, guys. Thanks a bunch. The lady requested ribs first, so there are a couple racks of spareribs on there now along with a big old slab of pork belly that I marinated in bourbon and maple syrup. In the coming days, I'll be doing some chicken and pork butt, and I want to practice a turkey before Thanksgiving. I'll definitely try the salt and cheese. Any experience with fruits or veg?

[72gmc]

fish, fish, and also fish. One of my best childhood memories is the smell of the Little Chief smoker full of salmon. Now I live in the city and a smoker seems unlikely.

[rowdyhillrambler]

We have built several smokers, and use them alot. I have never had good luck with fruits, i am not sure if there is too much moisture, or they just don't take to smoking well. But, as far as veggies.. Take a 2 inch deep baking pan, oil it well or put some chicken/veggie stock in the bottom. Dice some root veggies potatoes, turnips, rutabaga, jicama, sweet potatoes etc. and do not forget brussel sprouts. Place in the smoker along with your meats, perfect side item.. I also make a wicked smoked bake beans in the smoker.. I SAID BAKED BEANS!!! They will change your life

Awesome stuff, guys. Thanks a bunch. The lady requested ribs first, so there are a couple racks of spareribs on there now along with a big old slab of pork belly that I marinated in bourbon and maple syrup. In the coming days, I'll be doing some chicken and pork butt, and I want to practice a turkey before Thanksgiving. I'll definitely try the salt and cheese. Any experience with fruits or veg?

[summilux]

Grilled fennel is awesome.
Ditto for zucchini

[steve garro]

Now I live in the city and a smoker seems unlikely.

NO WAY!
I have one of these and it ROCKS.
Two 1" thick salmon fillets in 15min - won't smoke you out of the house, and it goes camping.
The Original Stovetop Smoker
- Garro.

[Eddie]

It is all about the pig here in NC.

What kind of smoker are you working with? Man, can we brew beer and smoke pig one day?

We have built several smokers, and use them alot. I have never had good luck with fruits, i am not sure if there is too much moisture, or they just don't take to smoking well.

More details on these smokers? I've been thinking for a while about getting an el cheapo offset backyard smoker, but then I started looking around and watching some YouTube videos and it would seem they aren't even worth it without doing some extensive mods. Baffles, water boxes, tuning plates. Seems the cheap ones leak excessively, have inconsistent heat, etc.

Also, on higher heat we've had pretty good luck with peaches. Grilled over charcoal with some maple syrup. Divine.

Anyone have any experience with an oil drum smoker?

[rowdyhillrambler]

I helped a local guy build a cooler for his deer processing shop.. He came to me yesterday and asked if i wanted any deer ribs, 'nobody wants them," he said. Ummm, yes!!! I have never had them, but am always up for whatever. So this morning at about 7:00 i get 20 venison ribs dropped off at the shop.

Very simple, i put them on the table. Bone side down, generous with the coarse salt, black and white pepper, little garlic and paprika as a dry rub. Put in smoker for 45 minutes. Remove, wrap in plastic and then aluminum foil. Back in the smoker for 2 1/2 hours....... Dear god, i broke them out and started serving to all the fellas, 2 gals, that hang around the shop.. Standing ovation, dinner for everyone and for the weekend.

[TomW]

One of our really good friends has a Weber Bullet and it is amazing. Does a really good job of smoking and if you have one you have to have a go at doing some pulled pork. It does a really good job of it.

If you want a video of one in action my wife actually spent a day filming the process of it and cutting a video of that friend as a favour. It is some good BBQ video loving and shows an overview of the process involved. One thing it doesn't catch is quite how intensive it is. The thing has to be supervised on a 20 minute basis to make sure that the right level of heat and smoke is there. I have to say the results are worth it but you need to have a certain mentality to it. Or patience. I would be useless.

The link to the video is or I have tried imbedding it below.

[Nierman]

Decided to finally give smoking a run. Twenty five family members coming to our house Thursday so I figured better get started and bought the smoker yesterday (Weber 18.5 Smokey Mountain). Did a trial run with a couple small breasts (handfulls). Little windy today but I put up a plywood screen and her temps held steady 250° once I got it dialed in. Best $335 turkey I ever had - Should've started doing this 20 years ago. Great investment!

Pigs and cows, look out.

[rowdyhillrambler]

Anybody else gonna smoke a bird for the holiday?? If so, what is your plan of action. I started by smoking some legs for the guys in the shop, gonna do a whole bird thursday for the family.

[steve garro]

My buddy just helicoptered me out a 10lb bag of browns & rainbows from Bright Angel Creek at the bottom of the Grand Canyon at Phantom Ranch where they are trying to rid the creek of them - gonna smoke them up over some burbon soaked oak.
Awwwwwwwww, yeah!
Gonna make trout salad as per the tepanades thread for the holidays.
- Garro.

[Too Tall]

My buddy just helicoptered me out a 10lb bag of browns & rainbows from Bright Angel Creek at the bottom of the Grand Canyon at Phantom Ranch where they are trying to rid the creek of them - gonna smoke them up over some burbon soaked oak.
Awwwwwwwww, yeah!
Gonna make trout salad as per the tepanades thread for the holidays.
- Garro.

It is good to be Garro.
You suk.xxooo