WE BE SMOKIN' ! SMOKER RECIPES

GALAZIO · 01-07-2009, 06:55 AM

Just finished putting together a new box smoker that was a gift.

Seems to be a very nice smoker, but I have never used a box style system.

So... Let me here those best of the best smoker recipes. I have the brisket deal down pat, but I am open to any suggestions. I want to use this thing to show the better 1/2 how nice stuff turns out.

sdyarman · 01-07-2009, 08:12 AM

Try bake beans real good
Smoked Meatloaf
Smoked Goose Marinated in apple juice And Smoked with apple wood.
Smoked Mushrooms/good
Trout filets Mrinated in a little soy sause little hot sause marinate for about 1 hr no longer smoke for
smoke till done
Smoked turkey is real good juicey dose not dry out.
I have smoked alot diffrent things and its all good just takes a little exsperimenting. Hope you try some of these suggestions.

sportfishingusa · 01-07-2009, 09:24 AM

THERE IS NOTHING BETTER THAN SMOKING A FATTY..

get a big log of jimmy dean sausage... get your favorite incredients and chop em all up.

roll out the sausauge and add the ingredients either to the middle or you can mix them all in like a meatloaf type and then slap it on the smoker.

you will be amazed on how good it is.. you wife will fall over..

we normally add roasted red peppers, mozzarella cheese, and anything else you want.. you will be in love.. should take about 2 hours at 250 in the smoker..

sportfishingusa · 01-07-2009, 09:29 AM

make your rub...

consists of:

dark brown sugar
salt (kosher)
black pepper
paprika
little chili powder if you like it

get a few racks of spare ribs.. load the side box up with hot coal and add your wood. hickory is good along with cherry for ribs..

rub the ribs with the rub and put them on the smoker. (do not forget to remove the membrane from the back of the racks of ribs.. use a paper towel to grasp it . works wonders.

once you get the ribs done throw them on the smoker and keep it around 200-225.. the ribs will take about 5 hours.. but the trick is what you want to do is after 3 hours you want to baste or spray them with water/apple juice mixture..more apple juice..

after 4 hours you want to take aluminum foil and wrap them.. add a 1/2 cup of apple juice to the bottom of the foil and turn the ribs top side down into the juice.. leave them in the smoker for another 1/2 hour and remove and place back into the smoker on the rack.

take your favorite bbq sauce and add it to the top of the ribs.. let them cook for another 1/2 hour to turn your sauce into a glaze and waaalaaa!!

you got some finger licking ribs!! you will not be sorry my friend.. trust me!

DRIFTWOOD · 01-07-2009, 09:35 AM

CONGRATS ON THE SMOKER. i HAVE USED ONE AND I LIKE IT. REEL SIMPLE. HAS AN ELECTRIC HEAT DEVICE.
GREAT SUCCES WITH RIBS. THIS IS WHAT I DO.
CLEAN UP THE RIBS WELL PEEL THE MEMBRANE ON THE BACK THEN HIT A HEAVY DRY RUB. WHATEVER SPICES YOU HAVE IN THE HOUSE. SOAK SOME CHERRY,APPLE OR PEARWOOD. (THIS IS A SWEETER TASTE THEN HICKORY I MAKE MINE HOT,SWEET,GARLICY,SMOKEY AND SPICEY) IN SOME CHEAP WINE PUT YOUR RIBS IN THE SMOKER AND SMOKE SOME JALAPENOS AND GARLIC AT THE SAME TIME ABOUT 3 HOURS INTO IT TAKE THE GARLIC AND JALAPENOS OUT AND MASH EM AND MASSAGE THE RIBS WITH THIS SMOKEY GARLIC SPICEY MUSHY MUSH. LET THE RIBS SMOKE FOR ANOTHER 3 HOURS THEN PUT EM IN YOUR SAUCE FOR A DAY. THEN PUT ON THE GRILL AND START DRINKIN. LET EM SIT IN THE SAUCE THEY WILL COME OFF THE BONE REEL NICE. TENDER. ENJOY THE SMOKER. GO GET EM. SMOKED TURKEY IS DELICIOUS. TURNS PINK TASTES A LITTLE LIKE HAM.

Fish Biz · 01-07-2009, 09:53 AM

Smokin is addicting. I smoke alot of meat and fish for my Market, I've found that cherry wood is the best wood it's not to mild like some apple but its not overpowering like Hickory. I use mostly brines sugar and salt water for at least 24hrs and if I rub I put it on only shortly before I start smokin. My motto is low and slow, not alot of heat and plenty of time smokin.
Do you have a way to control the heat?
Good luck

GALAZIO · 01-07-2009, 10:12 AM

Ive used wood box / barrel style many times and getting ALOT of smoke is no problem. Below is pictured the one I just got. I guess my question is how the heck do you produce a lot of smoke with this thing? It seems to have plenty of vents to help control the temp... but the wood box that goes inside is 6"x6"x2" deep. Not too much wood can be held in there. I am used to tossing logs into a wood box. What's the secret with these type smokers???

sportfishingusa · 01-07-2009, 10:51 AM

Quote:

Originally Posted by GALAZIO

Ive used wood box / barrel style many times and getting ALOT of smoke is no problem. Below is pictured the one I just got. I guess my question is how the heck do you produce a lot of smoke with this thing? It seems to have plenty of vents to help control the temp... but the wood box that goes inside is 6"x6"x2" deep. Not too much wood can be held in there. I am used to tossing logs into a wood box. What's the secret with these type smokers???

is the heating element fire!? or is it just like a electrical heating source..

you can use small chips which would work..

some people do soak their chips but i sure as heck do not..

you can get away with pellets but i do not know how long they will last.

looks to me like your better off with a bag of chunks.. 6x6x2 will get you a few chunks in there..

didnt know you were not using coals..

sportfishingusa · 01-07-2009, 10:52 AM

also i will add that there are companies that make some really really nice dust.. you take a handful and throw it into a hot element be it coals or gas and it will give you so much smoke it is crazy! look that up..
but once again.. do not soak your wood.. you want it to burn and smoke chunks! chunks are better than chips.. but this dust is instant smoke!!

Fish Biz · 01-07-2009, 11:05 AM

Is your flame thermostatically controlled, I guess what I mean is can you keep a constant heat? As vinny stated use chips or dust it's cheaper if you know some one with a wood chipper and have at it with a seasond tree. Theres a guy in my area that sells it by the 55 gal load, thats alot of chips but I smoke commercially so I can go through alot of chips. Good Eatin Thanks Tim

01-07-2009, 08:12 AM	#2
sdyarman I wear cool logos Join Date: Aug 2006 Location: shippensburgPa /Longneck De Posts: 56 Boat: GradyWhite 204 overnighter Occupation: Highway worker	Smoken Try bake beans real good Smoked Meatloaf Smoked Goose Marinated in apple juice And Smoked with apple wood. Smoked Mushrooms/good Trout filets Mrinated in a little soy sause little hot sause marinate for about 1 hr no longer smoke for smoke till done Smoked turkey is real good juicey dose not dry out. I have smoked alot diffrent things and its all good just takes a little exsperimenting. Hope you try some of these suggestions.

01-07-2009, 09:29 AM	#4
sportfishingusa Banned Join Date: Mar 2008 Posts: 4,064	smoked ribs... make your rub... consists of: dark brown sugar salt (kosher) black pepper paprika little chili powder if you like it get a few racks of spare ribs.. load the side box up with hot coal and add your wood. hickory is good along with cherry for ribs.. rub the ribs with the rub and put them on the smoker. (do not forget to remove the membrane from the back of the racks of ribs.. use a paper towel to grasp it . works wonders. once you get the ribs done throw them on the smoker and keep it around 200-225.. the ribs will take about 5 hours.. but the trick is what you want to do is after 3 hours you want to baste or spray them with water/apple juice mixture..more apple juice.. after 4 hours you want to take aluminum foil and wrap them.. add a 1/2 cup of apple juice to the bottom of the foil and turn the ribs top side down into the juice.. leave them in the smoker for another 1/2 hour and remove and place back into the smoker on the rack. take your favorite bbq sauce and add it to the top of the ribs.. let them cook for another 1/2 hour to turn your sauce into a glaze and waaalaaa!! you got some finger licking ribs!! you will not be sorry my friend.. trust me!

01-07-2009, 09:35 AM	#5
DRIFTWOOD Hardcore fishacholic Join Date: May 2008 Location: BABYLON NY Posts: 82 Boat: 26' REGULATOR 2X 250 HPDI'S Home Port: HOUSE OF THE FISH TACO Best Catch: GOT MY BUTT KICKED BY A SWORDFISH Occupation: HARDWOOD LUMBER IMPORT / EXPORT	SMOKIN CONGRATS ON THE SMOKER. i HAVE USED ONE AND I LIKE IT. REEL SIMPLE. HAS AN ELECTRIC HEAT DEVICE. GREAT SUCCES WITH RIBS. THIS IS WHAT I DO. CLEAN UP THE RIBS WELL PEEL THE MEMBRANE ON THE BACK THEN HIT A HEAVY DRY RUB. WHATEVER SPICES YOU HAVE IN THE HOUSE. SOAK SOME CHERRY,APPLE OR PEARWOOD. (THIS IS A SWEETER TASTE THEN HICKORY I MAKE MINE HOT,SWEET,GARLICY,SMOKEY AND SPICEY) IN SOME CHEAP WINE PUT YOUR RIBS IN THE SMOKER AND SMOKE SOME JALAPENOS AND GARLIC AT THE SAME TIME ABOUT 3 HOURS INTO IT TAKE THE GARLIC AND JALAPENOS OUT AND MASH EM AND MASSAGE THE RIBS WITH THIS SMOKEY GARLIC SPICEY MUSHY MUSH. LET THE RIBS SMOKE FOR ANOTHER 3 HOURS THEN PUT EM IN YOUR SAUCE FOR A DAY. THEN PUT ON THE GRILL AND START DRINKIN. LET EM SIT IN THE SAUCE THEY WILL COME OFF THE BONE REEL NICE. TENDER. ENJOY THE SMOKER. GO GET EM. SMOKED TURKEY IS DELICIOUS. TURNS PINK TASTES A LITTLE LIKE HAM.

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01-07-2009, 09:24 AM	#3
sportfishingusa Banned Join Date: Mar 2008 Posts: 4,064	THERE IS NOTHING BETTER THAN SMOKING A FATTY.. get a big log of jimmy dean sausage... get your favorite incredients and chop em all up. roll out the sausauge and add the ingredients either to the middle or you can mix them all in like a meatloaf type and then slap it on the smoker. you will be amazed on how good it is.. you wife will fall over.. we normally add roasted red peppers, mozzarella cheese, and anything else you want.. you will be in love.. should take about 2 hours at 250 in the smoker..

01-07-2009, 09:53 AM	#6
Fish Biz Stop staring at my Avatar. Join Date: May 2007 Posts: 431	Smokin is addicting. I smoke alot of meat and fish for my Market, I've found that cherry wood is the best wood it's not to mild like some apple but its not overpowering like Hickory. I use mostly brines sugar and salt water for at least 24hrs and if I rub I put it on only shortly before I start smokin. My motto is low and slow, not alot of heat and plenty of time smokin. Do you have a way to control the heat? Good luck

01-07-2009, 10:52 AM	#9
sportfishingusa Banned Join Date: Mar 2008 Posts: 4,064	also i will add that there are companies that make some really really nice dust.. you take a handful and throw it into a hot element be it coals or gas and it will give you so much smoke it is crazy! look that up.. but once again.. do not soak your wood.. you want it to burn and smoke chunks! chunks are better than chips.. but this dust is instant smoke!!

01-07-2009, 11:05 AM	#10
Fish Biz Stop staring at my Avatar. Join Date: May 2007 Posts: 431	Is your flame thermostatically controlled, I guess what I mean is can you keep a constant heat? As vinny stated use chips or dust it's cheaper if you know some one with a wood chipper and have at it with a seasond tree. Theres a guy in my area that sells it by the 55 gal load, thats alot of chips but I smoke commercially so I can go through alot of chips. Good Eatin Thanks Tim