Smoker Recommendations

[henrythe9th]

Built mine,, its small But I mostly smoke fish, 30 gal barrel, 19" fire box, burns wood,, with the door shut and vents open stays around 200f

[TheDarkSide]

"In spring a young man's fancy turns to thoughts of..."

SMOKIN' MEAT!!

I've never done any smoking before and would like input on a good smoker for the beginner. (i.e. something that doesn't cost the same as my mortgage payment ). I know Weber makes a couple, and I love my Weber grill.

I'm going to have to go back and listen to Homer's shows...everytime I listen to them, my stomach growls.

Thanks 's

BREWIN' BEER!!

I've never done any brewing before and would like input on a good brewing kit for the beginner. (i.e. something that doesn't cost the same as my mortgage payment ). I know Mr. Beer makes a couple, and I love my Mr. Beer kit.

I'm going to have to go back and listen to Homer's shows...everytime I listen to them, my stomach growls.

Thoughts?

You can brew your own Beer?!?!? No way!

[Hoppy Mad]

http://www.smoking-meat.com is a great resource for technique and recipes. He'll try to sell you his "secret recipes" but there's plenty of good, free info there as well.

Post pics of your smoke and let us know how it turned out!

-

Hey Elbone,

Didn't get to try this on the weekend.
I had to brew instead. I won't get to try this this weekend as I am
brewing at a local brewpub with the brewer.

Just 2 questions about the instructions.

1. Is the shoulder deboned? and if so is it rolled or left flat?
2. How long does it normally take to cook at the temps you have given me?

Cheers

Brendan

[UnaHopper]

I've been cooking on a Traeger Pellet Smoker the past two years. http://www.traegergrills.com/ Love it! It's like brewing on a HERMS system. Turn on, set temp and walk away.

If you want to see it in action, PM me. I'll have it cooking at Big Brew this year.

[Elbone]

http://www.smoking-meat.com is a great resource for technique and recipes. He'll try to sell you his "secret recipes" but there's plenty of good, free info there as well.

Post pics of your smoke and let us know how it turned out!

-

1. Is the shoulder deboned? and if so is it rolled or left flat?
2. How long does it normally take to cook at the temps you have given me?

Leave the bone in and the shoulder whole. At the end of the smoke the bone will pull right out. Figure on roughly 1.5 hours per pound. So an 8 lb. shoulder would take around 12 hours. You'll need to rebuild your fire around the 6 hour mark. If you get tired of baby-sitting the smoker, After the first 5-6 hours of smoking, you can take the meat off, wrap it in double aluminum foil and put it in a 205F oven for several more hours to finish up. I do this if I want to smoke something after work. On smoker at 6:00 PM, In the oven at 12:00 AM, done perfectly by 7:00 AM the next morning. (This is cheating, I know, but it turns out great)

[shunt]

WSM all the way. So easy to use and keeps the temps bang on for hours.

[Hoppy Mad]

Here are my pictures from the pork I did last saturday.
I has to be the best piece of pork I have ever cooked or eaten.


Thanks elbone for the information

http://s815.photobucket.com/albums/zz80/wolf35911/Roast%20pork/

[Elbone]

Thanks elbone for the information

Glad to pass it on!

That looks mighty tasty. Well done! What smoke wood did you use? How'd you serve it up? Did the Weber hold the temp for you?